![]()
Every year I play this game with myself.. Is it allergies or am I sick. The past few days I have been feeling kinda crappy, waking up with itchy, gunky eyes. My throat hurts, my head is like a balloon, and I am just feeling beat..
I think it’s that I am sick (because I don’t want to have allergies) but whatever it is, it sucks, but usually goes away after a week (like every year because its really allergies). Blah.
But enough about my balloon head, lets talk these maple banana walnut oat squares. These yummy gems of the oat square world are just what you need in your life. Healthy, protein packed, nutty, and a touch sweet. No junk, just good stuff all made with little to no effort. If you like banana bread, you will be all into them. I was inspired to make these by the extremely ripe bananas that need to be eaten asap and the mr’s lack of eating a healthy breakfast (I want him to eat, and I want it be oatmeal). I know him well enough that if I make a snack like thing and leave it out to eat, that he will eat it. For breakfast.
So weather or not you are looking for a good way to get in some good stuff into your tummy or just want some good tasting stuff in your mouth, this is the breakfast/dessert for you.
![]()
The stuff. A couple of ripe bananas, a bunch of rolled oats, some yummy walnuts, real maple syrup, cinnamon, baking soda and a wee bit of water.
![]()
Start with the walnuts in a food processor. Turn it on and process until….
![]()
You got this walnut butter. Do not eat it, it’s for the squares (it is so good).
Add in the oats, cinnamon and baking soda and turn the processor back on until you get a nice unified crumbly mixture.
![]()
Now in goes the bananas and the maple syrup. And you guessed it, blend some more. While you are blending, if the mixture seems to dry, add in a splash of water, to wet, just toss in another handful of oat. The mixture should be like a muffin batter consistency.
![]()
And that’s it. If you want some nut chunks, add in a handful more of walnuts (do it) and pulse just to get them mixed into batter.
![]()
Then pourthe mixture into a well greased 9×9 baking pan and spread out evenly. Toss those suckers into the oven to bake.
![]()
Oh so good bananas give off the best smell when baking. After about a 1/2hour, these bars are nice and golden brown and a fork stuck in the center comes out clean, which means, they are done.
![]()
Cut into square , eat one or two, and save the rest. Eat for breakfast, as a snack, or for dessert. And a smear of peanut butter on top is aces too!
Later dudes.
-C
- 3 cups old fashion rolled oats (gluten free ones to keep in GF)
- 1 cup plus a a small handful walnuts
- 1/2 cup maple syrup
- 2 rip bananas
- 1 /2 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
Place 1 cup of walnuts into a food processor and blend until it turns into walnut butter.. about 3 minutes. Add in the oats and blend together until it becomes a crumbly mixture. Add in the maple, baking soda, cinnamon and the bananas (break into chunks) and blend until incorporated. If the mixture seems lie its too dry, add in a splash of water, and if to wet, add in another handful of oats. The batter should resemble a muffin batter. Once blended, mix in the remaining walnuts and pulse just to mix them in.
Pour mixture into a well greased 9×9 baking pan and stick into the fridge for 10ish minutes and preheat oven 350
And after the time in the fridge, remove the pan and slide them into the oven. Bake until golden brown and a tester stuck into te middle comes out clean. (about 30 minutes)
Remove and let cool. Pop out of pan, cut into square, and eat to you face.
Squares will last 3-4 days in a airtight container or freeze them and they will last until you eat them.
![]()
My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really, I think I kinda don’t care. So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time. I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying. As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
![]()
The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
![]()
Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
![]()
And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
![]()
Everything all ready to go.. Any extras are added to bowls.
![]()
Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
![]()
Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people as a side
- 1 large beet or 2 smaller beets
- 1 orange (I used blood orange but any orange would be good)
- handful of hazelnuts (either already roasted or raw that need to be roasted)
- apple cider vinegar
- salt and pepper
- Optional – quinoa (any grain would work) and or greens
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
![]()
The other day I had me a humongo stack of paper work that needed my immediate attention, like a really big stack, full of bills, notices, and time sensitive material. So I decided that the best way to go get through all the papers was to stop and make cinnamon buns, cause that was what I really really needed to do (so not really)
I admit that I do thisoften. Not that I completelyignore or neglect adult tasks (sometimes adult-ing sucks) but I am a expert at the art of procrastination. But I am strategic about it. Like these buns. I made sure that what I was baking was yeasted so I had a time frame to work by. I make dough, let it rise for an hour and in that hour I have to do work. Then I roll out dough,fill it, let rise again, and in that time, more work. Buns go Into the oven, and whilethey are baking, still working. See, it totally makes complete since and can even be kind of fun (and messy. Papers and sticky dough and sugar everywhere!) I recommend to anyone that is having a hard time focusing on somewhat tedious tasks to bake some buns while doing said task. It really makes it easier, plus, at the end of said task there are buns to eat. Win win!
Anyway, no matter the means to the buns, the end was what we are looking for. These buns, well what can I say. Everyone that ate them went nuts for them. Even my little (gigantic, 18 year old) brother who doesn’t like anything, especially anything with carrots in it. (he ate 2) And the little, they got down with them too, although they picked out the bigger chunks of cranberries (they don’t know better) So yeah, these buns are fantastic for all around happiness and for getting paper work done.
To the bun making!
![]()
The stuff. Flour, sugar, almond milk, salt and yeast. A couple of carrots, some cinnamon and ginger, earth balance. And finally, fresh cranberries and walnuts.
![]()
First thing that needs to happen is that the carrots need to be chopped up and stuck into a pot, ans boiled until tender.
![]()
Then those cooked carrots need to get blended up intoa nice, mostly smooth puree.
![]()
Carrot puree goes into a bowl (still warm) along with the earth balance. Let it kinda melt. Then add in a bit ofsugar and cinnamon, andthe yeast. Mix it all up and set aside for a few minutes until the yeast is clearly activated (starting to bubble a bit)
![]()
Now add in the flour. Start with the lowest amount and add in a little bit more until you get to a good doughy, slightly sticky dough.
![]()
And for my favorite part, dump the dough onto a floured surface. Have about 1/4-1/2 cup of flour off to the side and start to knead the dough, adding a little more flour to the surface every time it gets sticky.
![]()
After about 5 minutes,, the dough should look something like this…. Not to sticky, but not dry. A little glossy and elastic-y.. All ready to rise.
![]()
Stick dough back into the bowl and rub down with at little oil. Cover with a towel and place in a warm spot to rise (about an hour)
Sometime while that dough is rising, prepare the filling. Chop up the cranberries and walnuts into little (or big, or medium) pieces and stick into a bowl with the cinnamon, ginger, earth balance and sugar. Mix it all together and set aside.
![]()
Pretty dough, all doubled up in size
![]()
Take the dough and roll it out onto a lightly floured surface. You are looking for a rectangular shape that is about1/2inch thick.
![]()
Once rolled out, spread the filling all over the dough ( I found my hands worked the best)
And roll the dough onto it self, cut in half, then scoreand cut the two halves into equal sized pieces (I did 7 each, but could get away with 8)
![]()
Place the buns into greases 9 inch round cake pans, (or whatever pans you want to use) cover, and let sit for about another 20 minutes for the second rise.
Note… If you want, at this stage, take one of these pans wrap it up in plastic ans stick it into the freezer for another day. (that’s what I did). When you are ready to bake them, just remove from freezer ans let the dough coke to room temperature.
![]()
Look at those buns all cozy and snug. Now into the oven they go!
So while the buns are baking, grab some powderedsugar and a clementine to make the glaze. All you need to do is add the juice to the sugar until you get a good gooey, not to thick, not to watery consistency.
![]()
And after about 35minutes in the oven, these buns are done! Grab them out of the oven.
![]()
Let the buns cool for a bit then drizzle on a bit of glaze. And let cool a little longer and add some more. (add as much or as little as you want)
![]()
And look at that, ooey, gooey goodness. The product of my severe procrastination.
Hope you folks are having a great week! Maybe we will get lucky around here and get some snow soon!!!!
-C
Carrot Cranberry Walnut Cinnamon Bun with Clementine Glaze
Makes 14-16 buns
for the dough
- 3 1/2-4 cups all purpose flour
- 1 cup milk (I used almond, but any milk works)
- 2-3 carrots (need 1 cup of carrot puree)
- 1 teaspoon salt
- 2 teaspoons yeast
- 3 tablespoons earth balance
- 1 teaspoon cinnamon
- 2 heaping tablespoons sugar
For the filling
- 1/3 cup sugar
- 2 heaping tablespoons cinnamon
- 3 tablespoons room temperature earth balance
- 1 teaspoon ginger
- 1 cup cranberries
- 1/2 cup walnuts
for the glaze
- a clementine
- about 2 cups of powdered sugar
First off, chop up the carrots and boil them until tender, then puree them into a pretty smooth consistency.
Once you have the carrot puree, and while its still warm, add in the earth balance and mix it in till its melted. Then add in the almond milk, sugar and yeast. Mix all together and set aside for a few minutes until the yeast is visibly activated. Add in the salt and the flour and mix together until the dough is starting to pull form the bowl. Dump dough onto a floured surface and flour your hands cause you are now going to knead the dough for about 5 minutes. Have about a 1/2 cup of extra flour near by to flour the counter as you are kneading. The dough is good once it starts to look glossy ans is no longer sticking to the counter and has a bit of elasticity to it. Place dough into a bowl, cover with a little oil, then cover bowl with a towel. Place bowl in a warm place to let dough double in size (about an hour.
While the dough is rising, chop up the walnuts and cranberries and mix together in a bowl with the sugar, cinnamon, ginger, and the earth balance. Set aside.
Once the dough has doubled in size, dump dough back onto a lighty floured surfave and roll out into a big rectangle about 3/4 inch thick. Grab the filling and spread evenly all over the dough. Starting at the closest end to you, roll the dough up length wise, somethat tightly, until the doeugh is completely rolled. Cut in half then cut each half into 7-8 pieces that are about the same size.
Grab two 9 inch cake pans (or pans of similar size), give them a good greasing and place the buns into the pans. Cover the pans and set aside for another 20ish minutes to rise again!
Note… If you want to just bake off one batch, just stick the bun, wrapped in plastic, into the freezer at this point. When you are ready to bake them off, just remove from freezer and let the dough comet o room temperature.
Preheat the oven to 375.
Once the dough has risen again (they dont exactly double, butthey get pretty big) place the buns into the oven. Bake until the buns are nice and golden brown, about 35 minutes,
While buns are baking, make the glaze. Powdered sugar in a bowl and whisk in the juice of the clementine. if its to thin, add more sugar, and to thick, add more juice.
When the buns are done baking (you can also check with an instant read therometer that reads 190) remove from oven and let cool in pans. Drizzle the buns with the glaze, while still slightly warm. Let coolsome more and then drizzle a bit more on top. Serve right away.
Note
![]()
I use to suck the juice out of the seeds (they are actually called arils) of the pomegranate and spit out the actual seeds… I thought that the seeds were poisonous. (I blame my sister for this .She is the one that told me that). And it turns out that it is an actual thing. That other people think that the seeds are not edible, so I guess don’t feel so duped. But I leaned. The seeds, they are very much edible, and very much tasty. I love biting into a pomegranate seed, letting the juice flood my mouth, followed by a nice little crunch from the seed inside, just like little crunchy red jewels. And the method of removing the seeds just makes them that much better. When you have to whack a fruit for it’s edible parts, it got to be good. And to make this clear…. to all the people out there that thick the seeds are poison… the seeds are NOT POISION. In fact, they are quite good for you.
Now that that has been established, we can get to eating these little pearls the right way. And being all holiday and jolly lala, I was thinking of some classic side dishes that are typical around this time. Creamed spinach came to mind, but that just seemed a little boring. That’s where the pomegranate comes in. You add pomegranate to anything and it’s not boring anymore. Also I switched out the creamed part and replaced it with cashew cream, and spinach with kale… cause that’s what I do. And the results are fantastic! Sweet, creamy, crunchy, earthy… All the best flavors. And even though I ate most of it hot, it’s definitely a side that moves from hot to cold and still taste super great. Would even make a nice sandwich or maybe add a little bed of grains and you got yourself a nice little lunch.
But the again, you probably wont have any left overs
![]()
The stuff. A bunch of kale, some cashews that have been soaking for a little while, and a pomegrante (I only used half of one). We also need us some more fresh water, a lemon, a few cloves of garlic and salt and pepper.
![]()
Remove the arils (thats what the juicy seeds ae called) by placing half the pomegranate into a bowl and whacking it with a big wooden spoon. (martha stewart taught me this)
Strain the soaking cashews and dump them into a blender with the juice of the lemon, the garlic, some fresh water and some salt and pepper.
Turn blender on and blend until a nice smooth consistency
![]()
Chop up the kale and place into a really big skillet with a few splashes of water.
Once the kale has wilted, pour the cashew cream all over it.
![]()
Add in the pomegranate seeds
![]()
And get yourself a fork (bowl is optional( and eat.
Creamed food never tasted this good!
-C
makes 3-4 servings
- 1 bunch (abut a pound) Kale
- 1/2 cup cashews that have been soaking in water for a little while
- 3/4 cup water
- 1 lemon
- 2-3 loves garlic
- 1/2 cup pomegranate seeds (about 1/2 a pomegranate)
- salt and pepper to taste
Take your pomegranate , slice in half, and place half seed sside down into a bowl. Take a big wooden spoon or something like it, and whack the outside of the fruit. The seeds will all fall out.. but check for any stuck seeds
Strain cashews from soaking waterand dump into a blender with the juice of the lemon, the garlic, ¾ cups of water, and a pinch or two of salt. Blend until a smooth a creamy cream. If you think the cream is to thick, add in another splash of water
After washing kale, chop it up into smallish pieces. (remove stems if you want.. I don’t, I like the stems) Stick the kale into a large skillet with a few splashes of water and a sprinkle of salt and place on the oven on medium high heat. Stir around until kale is wilted and the water has evapotated. Pour on the cashew cream, mix around and top with the pomegranate seeds.
and eat..hot or cold. Its all good.
![]()
![]()
You know how some people are brussels sprouts people and some are not. I am a for sure a spouts person.
I can even remember my first introduction to the cabbage like veggie. It was about 15 years ago and honestly, up to that point in my life, I had never even seen, let alone eaten brussels sprouts (Growing up, my family pretty much ate only peas, beans, and corn). So one night at my friends and the mr’s house (this was before we were dating) I stayed for dinner and there was as big bowl of steamed brussels sprouts on the table. First thing I noticed was that they kinds smelled like fart, but I wan’t exactly sure if the sprouts were the culprit (they were) Second thing I noticed was that everyone at dinner seemed to be really excited, or at least not offended by the sprouts. It was kind of weird because I had a preconceived notion that brussels sprouts were nasty and nobody actually enjoys wearing them. But up close and personal with the things, they didn’t seem so bad. So not wanting to seem rude, plus I was pretty curious,(and hungry) I grab a few. And then I ate them (minus the mayo that everyone was dipping them in) And then I knew. I was hooked. Brussels sprouts for life!
Now here is the thing. Those first sprouts that I had, they came from a bag in the frozen food section a the grocery store. (I know cause my friend had made them) And not that I don’t like me some frozen veggies (I eat frozen veggies on the reg) but there is nothing like a fresh stock of brussles sprouts. Slightly sweet, leafy, tender and crisp… They don’t even need to be cooked, which, if you are not a fan of the slight aroma that comes from cooked sprouts (kinda like fart) is great cause they don’t really smell! Fresh sprouts are were it’s at.
So if you are one of the cool ones (a brussels sprouts person) this salad is for you. And if you think you don’t like them, well my suggestion is.. Try them again cause you probably will. And watch. They will probably turn into the new green superfood, so you are going to have to like them eventually anyway so you might as well get used to them now!
![]()
The stuff. Brussel Sprouts, toasted walnuts and an onion. Also have some brown mustard, maple syrup, red wine vinegar, and some salt and pepper.
Take those lovely sprouts and slice them all as thin as you can.. and do the same to the onion. Then stick it all into a bowl, sprinkle with salt and give it a toss. Set aside.
![]()
Grab a big skillet and dump in the maple, mustard and vinegar. Stick it on the stove on medium high heat, constantly mixing.
![]()
Keep mixing, and after a few minutes, the stuff has started to thicken and brown a bit… and smells so good!
![]()
Now grab the bowl of chopped sprouts and dump the contents into the skillet. Add in a splash of water just to loosen up the sauce. Give it all a good mix, making sure that everything is evenly coated. Now let skillet sit on the heat for just another minutes or two.
![]()
After a few minutes hanging in the hot skillet, remove from heat and dump the sprouts into a big bowl.
![]()
Top with the toasted walnuts, and garb yourself a fork. OR stick it in the fridge and save it for later (taste Fantasitc freshly made.. even better after a few hours.. so eat whenever. Your call)
To all the brussels spouts people out there.. WE ARE AWESOME!
TGIF!!
-C
Makes enough for 2 people as a side, or a nice lovely salad for 1
- 1 1/2 -2 lbs fresh brussels sprouts(removed from the stalk)
- 1 small onion (red or white works)
- handful of toasted walnuts (if not toasted.. sticking a dry skillet, high heat for a few minutes to toast)
- 1/4 cup brown mustard
- 2 tablespoons maple syrup
- 2-3 tablespoon red white vinegar
- salt and pepper
- splash of water
Rinse sprouts and remove any of the gross leaves then slice them as thinly as you can. Grab the onion and slice that as thinly as you can too. Toss into a bowl, sprinkle with a little salt, and toss everything together.
In a large skillet, mix together the maple, mustard, and vinegar. Place on medium high heat and stir constantly until the mixture starts to thicken and brown a bit. Grab bowl of sprouts and toss them into the skillet, mixing everything together until the sprouts are all coated. Give the skillet a little splash of water. and let cook for another minutes or two, just so the sprouts are not completely raw (you can cook them longer if you like) Remove from heat and dump back into bowl. Toss on the walnuts and give it all a good stir. Serve immediately , or let it sit and serve later (tastes even better after a few hours!)
![]()
My oven is fixed!! The part came in yesterday afternoon, right before we were about to leave for dinner at my sisters. The mr ripped the package open, popped the stove out and within 5 minutes I had a brand new, working ovens! (not really brand new, but it is much cleaner now after taking it apart and seeing how nasty it was)
But before this happened, I was working with no oven. And all I wanted to do ( all I wanted to do all weekend) was bake something. So yesterday, instead of just waiting around moping, I decided to make something with the part of the oven that still worked. And being that it’s the week before Halloween, I have got candy on my mind, plus a hugmongo bag of walnuts. Hmm, the possibilities.
No oven, big bag of nuts, candy thoughts = Spicy maple candied walnuts A perfectly sweet and spicy treat that packs lots of flavor, protein, and healthy stuff and not a bunch of shit. Made on the stove top with no fancy equipment., takes about 5 minutes to make and tastes like Woo hoo! A (kinda )candy to feel good about eating.
Ask the mr. I think he ate them all last night. And I am ok with that cause it’s way better then him eating that shit candy and also, he fixed my oven. Thanks love!
Now to the nuts!
![]()
The stuff. Whole walnuts, real pure Vermont maple syrup, cayenne pepper and salt.
![]()
Stick the walnuts into a dry skillet and place on the stove on medium high heat to give the nuts a little pre toast and to preheat the skillet.
![]()
While the walnuts are slightly toasting, dump the maple syrup in a bowl with cayenne and give it a little stir.
![]()
Once the skillet has heated and the walnuts are slightly toasted and starting to smell all nutty ,dump the syrup into the skillet while string until the nuts until all are coated.
And for the next few minutes, continue to stir the nuts until the maple syrup starts to caramelize and there is no longer any liquid left in the pan.(like 3-5 minutes)
![]()
Now dump the nuts onto a lined baking sheet and spinkle with a pinch or two of salt, and if you like spice, a pinch more of cayenne pepper (you can make them as salty and spicy as you like!)
Note. As soon as you dump the nuts, stick your skillet in the sink and fill with water to avoid a crappy stuck on sugar mess.
![]()
Walnuts a plenty cooling off.
![]()
Oh man.. dez nuts! (I am sorry, I couldn’t resists)
Snack on these, it will make you happy.
Enjoy your Tuesday!
-C
- 1 1/2 cups raw, whole walnuts
- 1/4 cup maple syrup
- 1/2 teaspoon cayanne powder (more if you like really spicy)
- a couple pinches of salt
Place walnuts into a large dry skillet and stick on stove on medium heat. In a little bowl, mix the maple and the cayenne pepper together. When the skillet has preheated and the walnuts are slightly toasted ash giving off a nutty smell, pour mixture onto walnuts, string to evenly coat each nut. COntinue to cook and stir for another 3-4 minutes or until the syrup has caramelized ash dried. Once done, dump the mixture onto a lined baking sheet and sprinkle with salt and maybe more cayenne pepper if yu want. Let cool, then eat…
These suckers make a great snack, tossed into salads, or added to some apple strudel. Eat them whatever way floats your boat.
Sometime the best things in life are the simplest things. For example; a walk through the woods, a really pretty smooth rock, a perfectly timed 80’s ballad song for the last push during a workout, or falling asleep on the couch and managing to not drool all over the newly washed pillows.(You know what I am talking about). I mean, can one really ask for much more?
Same goes with food. The simplest foods can really the best. Take this cashews cheese for example. All it is is soaked and blended up cashews with a bit of seasoning to cheese it up. Nothing fancy, nothing labor intensive, just straight up and straight out. You can up the greatness by adding thick cuts of fresh, sun kissed, bright and happy tomato, and a chunk of fresh bread…Not much better then that. So simple and yet so good.
And bonus. No need to turn on any heating units in order to make this cause that would suck, given that we are again having another fucking heat wave.
Agh stupid hot weather. STUPID!!!! But enough about that..
Cheese time.
![]()
The stuff. Cashews that be soakin for a while in some water, nutritional yeast (to give it that cheesy flavor), lemon, garlic, and salt and pepper. That’s for the cheese, but you are, and should, want to eat it with a large, so fresh and juicy, tomato and some kind of fresh bread situation. So you need that too!
![]()
Simple as can be. Strain cashews from soaking water and dump into a food processor with the garlic, nutritional yeast, juice of the lemon, a pinch of salt and pepper, and a little water. Turn on processor.
![]()
And it’s done when its all smooth and creamy .Adjust salt and pepper to taste.
![]()
Tranfer the goodness to a lovely jar
![]()
And that’s that.. some cheese of the cashew.
But wait, you need to eat it.. Smear all over the bread situation, cut up the tomato, place big fat slabs directly onto cashew butter and spinkle with a salt and pepper.
SImply the best… Better then all the rest!
Happy today! Stay cool my friends…stay cool.
-C
makes about 1 1/2 cups of creamy, cheesy goodness
- 1 cup of raw unsalted cashew soaked in water for about an hour
- 1/2 cup fresh water
- 2-4 tablespoons nutrional yeast
- juice of a lemon
- 2-3 cloves garlic (optional )
- salt and pepper
And not that you have to, but having some freshy tomatoes and some nice bread to eat the cheese on is pretty fantastical.
After you cashews have been soaking for about an hour, strain water and add them and all of the other ingredients to a food processor. Blend until smooth and creamy. Scoop into a jar.
Eat some right away on a hunk of fresh bread with lots of thick cuts of fresh tomato and place the rest in the fridge.
The cheese will get a bit thicker after being refrigerated for a while.
Use on anything , in anything, or all on it’s own. Licking jar clean is encouraged.
As the weather gets warmer and the days get longer, my food brain turns to fresh colorful simple spring food. (which is totally a thing). Spring food is a combination of the last of the winters hardy root veggies combined with the springs bounty of fresh greens and early growers. Spring food is the best!
This lovely. oh so gorgeous salad has been on repeat in my meal repertoire. It’s so yummy and so simple. Beets and carrots roasted and sliced, tossed onto a bed of tender spinach and topped with a creamy, lemony avocado dressing. Fresh, fast, light, and filling. Everything a perfect spring salad needs. Not to mention it takes no time at all to make because with all this nice weather , we want to spend as much time basking in the warmth and glow of the sun. I might even take my spring salad outside today. Maybe.
Dressing stuff. A nice and ripe avocado, the juice of a juicy lemon, a bit of garlic powder (raw garlic is nice too, but grate it super fine) and salt. Simple simple and sometimes simple can be the best.
All stuff get mashed super mashed until smooth and scooped into a jar with a lid. Add about 1/4- 1/2 cup water (depending on how thick you like it) and shake that jar all around.
That’s it. You now have super creamy avocado lemon dressing. Drizzle on anything and everything… especially this roasted carrot and beet salad..
A roasted beet and carrot, all sliced up
Tossed onto a bed of tender baby spinach
And topped with creamy avocado dressing. Fantastic, so pretty, and makes the day super springy!
A salad suggestion…. Add some roasted chickpeas toasted nuts, or sunflower seeds to this or any salad. Adds a little proteins and the crispy crunch is a nice addition.
Enjoy the day..Smile lots
-C
Roasted Carrot Beet Salad and Avocado Lemon Dressing
Salad
- 2-3 cups Baby Spinach
- 1 large carrot
- 1 medium beet
- Toasted nuts, beans, or seeds (Optional)
You can roast the veggies a few ways.. Slice the carrot and beet, place on a baking sheet and stick into the oven at 425 degrees until tender. Or you can just toss a the carrot and beet onto a baking sheet whole and roast.( What I usually do)
Once the veggies are roasted and cooled, thinly slice and toss onto the bed of baby spinach. Top with Avocado Lemon Dressing (recipe below) and some toasted crunchy thing.
Dressing
- 1 Ripe Avocado
- 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4- 1/2 cup water
Scoop avocado fruit into a bowl and mash with a fork until a paste is formed. Scoop mashed avocado into a jar and add remaining ingredients. Stick lid on jar and shake tip combined. Use on anything.
Dressing lasts a few days in the fridge. Should stay green, but add a layer of lemon juice to top to keep from browning.
THE LOVELY CRAZY
August 12, 2016 by maximios • Blog
Every year I play this game with myself.. Is it allergies or am I sick. The past few days I have been feeling kinda crappy, waking up with itchy, gunky eyes. My throat hurts, my head is like a balloon, and I am just feeling beat..
I think it’s that I am sick (because I don’t want to have allergies) but whatever it is, it sucks, but usually goes away after a week (like every year because its really allergies). Blah.
But enough about my balloon head, lets talk these maple banana walnut oat squares. These yummy gems of the oat square world are just what you need in your life. Healthy, protein packed, nutty, and a touch sweet. No junk, just good stuff all made with little to no effort. If you like banana bread, you will be all into them. I was inspired to make these by the extremely ripe bananas that need to be eaten asap and the mr’s lack of eating a healthy breakfast (I want him to eat, and I want it be oatmeal). I know him well enough that if I make a snack like thing and leave it out to eat, that he will eat it. For breakfast.
So weather or not you are looking for a good way to get in some good stuff into your tummy or just want some good tasting stuff in your mouth, this is the breakfast/dessert for you.
The stuff. A couple of ripe bananas, a bunch of rolled oats, some yummy walnuts, real maple syrup, cinnamon, baking soda and a wee bit of water.
Start with the walnuts in a food processor. Turn it on and process until….
You got this walnut butter. Do not eat it, it’s for the squares (it is so good).
Add in the oats, cinnamon and baking soda and turn the processor back on until you get a nice unified crumbly mixture.
Now in goes the bananas and the maple syrup. And you guessed it, blend some more. While you are blending, if the mixture seems to dry, add in a splash of water, to wet, just toss in another handful of oat. The mixture should be like a muffin batter consistency.
And that’s it. If you want some nut chunks, add in a handful more of walnuts (do it) and pulse just to get them mixed into batter.
Then pourthe mixture into a well greased 9×9 baking pan and spread out evenly. Toss those suckers into the oven to bake.
Oh so good bananas give off the best smell when baking. After about a 1/2hour, these bars are nice and golden brown and a fork stuck in the center comes out clean, which means, they are done.
Cut into square , eat one or two, and save the rest. Eat for breakfast, as a snack, or for dessert. And a smear of peanut butter on top is aces too!
Later dudes.
-C
Place 1 cup of walnuts into a food processor and blend until it turns into walnut butter.. about 3 minutes. Add in the oats and blend together until it becomes a crumbly mixture. Add in the maple, baking soda, cinnamon and the bananas (break into chunks) and blend until incorporated. If the mixture seems lie its too dry, add in a splash of water, and if to wet, add in another handful of oats. The batter should resemble a muffin batter. Once blended, mix in the remaining walnuts and pulse just to mix them in.
Pour mixture into a well greased 9×9 baking pan and stick into the fridge for 10ish minutes and preheat oven 350
And after the time in the fridge, remove the pan and slide them into the oven. Bake until golden brown and a tester stuck into te middle comes out clean. (about 30 minutes)
Remove and let cool. Pop out of pan, cut into square, and eat to you face.
Squares will last 3-4 days in a airtight container or freeze them and they will last until you eat them.
My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really, I think I kinda don’t care. So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time. I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying. As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
Everything all ready to go.. Any extras are added to bowls.
Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people as a side
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
The other day I had me a humongo stack of paper work that needed my immediate attention, like a really big stack, full of bills, notices, and time sensitive material. So I decided that the best way to go get through all the papers was to stop and make cinnamon buns, cause that was what I really really needed to do (so not really)
I admit that I do thisoften. Not that I completelyignore or neglect adult tasks (sometimes adult-ing sucks) but I am a expert at the art of procrastination. But I am strategic about it. Like these buns. I made sure that what I was baking was yeasted so I had a time frame to work by. I make dough, let it rise for an hour and in that hour I have to do work. Then I roll out dough,fill it, let rise again, and in that time, more work. Buns go Into the oven, and whilethey are baking, still working. See, it totally makes complete since and can even be kind of fun (and messy. Papers and sticky dough and sugar everywhere!) I recommend to anyone that is having a hard time focusing on somewhat tedious tasks to bake some buns while doing said task. It really makes it easier, plus, at the end of said task there are buns to eat. Win win!
Anyway, no matter the means to the buns, the end was what we are looking for. These buns, well what can I say. Everyone that ate them went nuts for them. Even my little (gigantic, 18 year old) brother who doesn’t like anything, especially anything with carrots in it. (he ate 2) And the little, they got down with them too, although they picked out the bigger chunks of cranberries (they don’t know better) So yeah, these buns are fantastic for all around happiness and for getting paper work done.
To the bun making!
The stuff. Flour, sugar, almond milk, salt and yeast. A couple of carrots, some cinnamon and ginger, earth balance. And finally, fresh cranberries and walnuts.
First thing that needs to happen is that the carrots need to be chopped up and stuck into a pot, ans boiled until tender.
Then those cooked carrots need to get blended up intoa nice, mostly smooth puree.
Carrot puree goes into a bowl (still warm) along with the earth balance. Let it kinda melt. Then add in a bit ofsugar and cinnamon, andthe yeast. Mix it all up and set aside for a few minutes until the yeast is clearly activated (starting to bubble a bit)
Now add in the flour. Start with the lowest amount and add in a little bit more until you get to a good doughy, slightly sticky dough.
And for my favorite part, dump the dough onto a floured surface. Have about 1/4-1/2 cup of flour off to the side and start to knead the dough, adding a little more flour to the surface every time it gets sticky.
After about 5 minutes,, the dough should look something like this…. Not to sticky, but not dry. A little glossy and elastic-y.. All ready to rise.
Stick dough back into the bowl and rub down with at little oil. Cover with a towel and place in a warm spot to rise (about an hour)
Sometime while that dough is rising, prepare the filling. Chop up the cranberries and walnuts into little (or big, or medium) pieces and stick into a bowl with the cinnamon, ginger, earth balance and sugar. Mix it all together and set aside.
Pretty dough, all doubled up in size
Take the dough and roll it out onto a lightly floured surface. You are looking for a rectangular shape that is about1/2inch thick.
Once rolled out, spread the filling all over the dough ( I found my hands worked the best)
And roll the dough onto it self, cut in half, then scoreand cut the two halves into equal sized pieces (I did 7 each, but could get away with 8)
Place the buns into greases 9 inch round cake pans, (or whatever pans you want to use) cover, and let sit for about another 20 minutes for the second rise.
Note… If you want, at this stage, take one of these pans wrap it up in plastic ans stick it into the freezer for another day. (that’s what I did). When you are ready to bake them, just remove from freezer ans let the dough coke to room temperature.
Look at those buns all cozy and snug. Now into the oven they go!
So while the buns are baking, grab some powderedsugar and a clementine to make the glaze. All you need to do is add the juice to the sugar until you get a good gooey, not to thick, not to watery consistency.
And after about 35minutes in the oven, these buns are done! Grab them out of the oven.
Let the buns cool for a bit then drizzle on a bit of glaze. And let cool a little longer and add some more. (add as much or as little as you want)
And look at that, ooey, gooey goodness. The product of my severe procrastination.
Hope you folks are having a great week! Maybe we will get lucky around here and get some snow soon!!!!
-C
Carrot Cranberry Walnut Cinnamon Bun with Clementine Glaze
Makes 14-16 buns
for the dough
For the filling
for the glaze
First off, chop up the carrots and boil them until tender, then puree them into a pretty smooth consistency.
Once you have the carrot puree, and while its still warm, add in the earth balance and mix it in till its melted. Then add in the almond milk, sugar and yeast. Mix all together and set aside for a few minutes until the yeast is visibly activated. Add in the salt and the flour and mix together until the dough is starting to pull form the bowl. Dump dough onto a floured surface and flour your hands cause you are now going to knead the dough for about 5 minutes. Have about a 1/2 cup of extra flour near by to flour the counter as you are kneading. The dough is good once it starts to look glossy ans is no longer sticking to the counter and has a bit of elasticity to it. Place dough into a bowl, cover with a little oil, then cover bowl with a towel. Place bowl in a warm place to let dough double in size (about an hour.
While the dough is rising, chop up the walnuts and cranberries and mix together in a bowl with the sugar, cinnamon, ginger, and the earth balance. Set aside.
Once the dough has doubled in size, dump dough back onto a lighty floured surfave and roll out into a big rectangle about 3/4 inch thick. Grab the filling and spread evenly all over the dough. Starting at the closest end to you, roll the dough up length wise, somethat tightly, until the doeugh is completely rolled. Cut in half then cut each half into 7-8 pieces that are about the same size.
Grab two 9 inch cake pans (or pans of similar size), give them a good greasing and place the buns into the pans. Cover the pans and set aside for another 20ish minutes to rise again!
Note… If you want to just bake off one batch, just stick the bun, wrapped in plastic, into the freezer at this point. When you are ready to bake them off, just remove from freezer and let the dough comet o room temperature.
Preheat the oven to 375.
Once the dough has risen again (they dont exactly double, butthey get pretty big) place the buns into the oven. Bake until the buns are nice and golden brown, about 35 minutes,
While buns are baking, make the glaze. Powdered sugar in a bowl and whisk in the juice of the clementine. if its to thin, add more sugar, and to thick, add more juice.
When the buns are done baking (you can also check with an instant read therometer that reads 190) remove from oven and let cool in pans. Drizzle the buns with the glaze, while still slightly warm. Let coolsome more and then drizzle a bit more on top. Serve right away.
Note
I use to suck the juice out of the seeds (they are actually called arils) of the pomegranate and spit out the actual seeds… I thought that the seeds were poisonous. (I blame my sister for this .She is the one that told me that). And it turns out that it is an actual thing. That other people think that the seeds are not edible, so I guess don’t feel so duped. But I leaned. The seeds, they are very much edible, and very much tasty. I love biting into a pomegranate seed, letting the juice flood my mouth, followed by a nice little crunch from the seed inside, just like little crunchy red jewels. And the method of removing the seeds just makes them that much better. When you have to whack a fruit for it’s edible parts, it got to be good. And to make this clear…. to all the people out there that thick the seeds are poison… the seeds are NOT POISION. In fact, they are quite good for you.
Now that that has been established, we can get to eating these little pearls the right way. And being all holiday and jolly lala, I was thinking of some classic side dishes that are typical around this time. Creamed spinach came to mind, but that just seemed a little boring. That’s where the pomegranate comes in. You add pomegranate to anything and it’s not boring anymore. Also I switched out the creamed part and replaced it with cashew cream, and spinach with kale… cause that’s what I do. And the results are fantastic! Sweet, creamy, crunchy, earthy… All the best flavors. And even though I ate most of it hot, it’s definitely a side that moves from hot to cold and still taste super great. Would even make a nice sandwich or maybe add a little bed of grains and you got yourself a nice little lunch.
But the again, you probably wont have any left overs
The stuff. A bunch of kale, some cashews that have been soaking for a little while, and a pomegrante (I only used half of one). We also need us some more fresh water, a lemon, a few cloves of garlic and salt and pepper.
Remove the arils (thats what the juicy seeds ae called) by placing half the pomegranate into a bowl and whacking it with a big wooden spoon. (martha stewart taught me this)
Strain the soaking cashews and dump them into a blender with the juice of the lemon, the garlic, some fresh water and some salt and pepper.
Turn blender on and blend until a nice smooth consistency
Chop up the kale and place into a really big skillet with a few splashes of water.
Once the kale has wilted, pour the cashew cream all over it.
Add in the pomegranate seeds
And get yourself a fork (bowl is optional( and eat.
Creamed food never tasted this good!
-C
makes 3-4 servings
Take your pomegranate , slice in half, and place half seed sside down into a bowl. Take a big wooden spoon or something like it, and whack the outside of the fruit. The seeds will all fall out.. but check for any stuck seeds
Strain cashews from soaking waterand dump into a blender with the juice of the lemon, the garlic, ¾ cups of water, and a pinch or two of salt. Blend until a smooth a creamy cream. If you think the cream is to thick, add in another splash of water
After washing kale, chop it up into smallish pieces. (remove stems if you want.. I don’t, I like the stems) Stick the kale into a large skillet with a few splashes of water and a sprinkle of salt and place on the oven on medium high heat. Stir around until kale is wilted and the water has evapotated. Pour on the cashew cream, mix around and top with the pomegranate seeds.
and eat..hot or cold. Its all good.
You know how some people are brussels sprouts people and some are not. I am a for sure a spouts person.
I can even remember my first introduction to the cabbage like veggie. It was about 15 years ago and honestly, up to that point in my life, I had never even seen, let alone eaten brussels sprouts (Growing up, my family pretty much ate only peas, beans, and corn). So one night at my friends and the mr’s house (this was before we were dating) I stayed for dinner and there was as big bowl of steamed brussels sprouts on the table. First thing I noticed was that they kinds smelled like fart, but I wan’t exactly sure if the sprouts were the culprit (they were) Second thing I noticed was that everyone at dinner seemed to be really excited, or at least not offended by the sprouts. It was kind of weird because I had a preconceived notion that brussels sprouts were nasty and nobody actually enjoys wearing them. But up close and personal with the things, they didn’t seem so bad. So not wanting to seem rude, plus I was pretty curious,(and hungry) I grab a few. And then I ate them (minus the mayo that everyone was dipping them in) And then I knew. I was hooked. Brussels sprouts for life!
Now here is the thing. Those first sprouts that I had, they came from a bag in the frozen food section a the grocery store. (I know cause my friend had made them) And not that I don’t like me some frozen veggies (I eat frozen veggies on the reg) but there is nothing like a fresh stock of brussles sprouts. Slightly sweet, leafy, tender and crisp… They don’t even need to be cooked, which, if you are not a fan of the slight aroma that comes from cooked sprouts (kinda like fart) is great cause they don’t really smell! Fresh sprouts are were it’s at.
So if you are one of the cool ones (a brussels sprouts person) this salad is for you. And if you think you don’t like them, well my suggestion is.. Try them again cause you probably will. And watch. They will probably turn into the new green superfood, so you are going to have to like them eventually anyway so you might as well get used to them now!
The stuff. Brussel Sprouts, toasted walnuts and an onion. Also have some brown mustard, maple syrup, red wine vinegar, and some salt and pepper.
Take those lovely sprouts and slice them all as thin as you can.. and do the same to the onion. Then stick it all into a bowl, sprinkle with salt and give it a toss. Set aside.
Grab a big skillet and dump in the maple, mustard and vinegar. Stick it on the stove on medium high heat, constantly mixing.
Keep mixing, and after a few minutes, the stuff has started to thicken and brown a bit… and smells so good!
Now grab the bowl of chopped sprouts and dump the contents into the skillet. Add in a splash of water just to loosen up the sauce. Give it all a good mix, making sure that everything is evenly coated. Now let skillet sit on the heat for just another minutes or two.
After a few minutes hanging in the hot skillet, remove from heat and dump the sprouts into a big bowl.
Top with the toasted walnuts, and garb yourself a fork. OR stick it in the fridge and save it for later (taste Fantasitc freshly made.. even better after a few hours.. so eat whenever. Your call)
To all the brussels spouts people out there.. WE ARE AWESOME!
TGIF!!
-C
Makes enough for 2 people as a side, or a nice lovely salad for 1
Rinse sprouts and remove any of the gross leaves then slice them as thinly as you can. Grab the onion and slice that as thinly as you can too. Toss into a bowl, sprinkle with a little salt, and toss everything together.
In a large skillet, mix together the maple, mustard, and vinegar. Place on medium high heat and stir constantly until the mixture starts to thicken and brown a bit. Grab bowl of sprouts and toss them into the skillet, mixing everything together until the sprouts are all coated. Give the skillet a little splash of water. and let cook for another minutes or two, just so the sprouts are not completely raw (you can cook them longer if you like) Remove from heat and dump back into bowl. Toss on the walnuts and give it all a good stir. Serve immediately , or let it sit and serve later (tastes even better after a few hours!)
My oven is fixed!! The part came in yesterday afternoon, right before we were about to leave for dinner at my sisters. The mr ripped the package open, popped the stove out and within 5 minutes I had a brand new, working ovens! (not really brand new, but it is much cleaner now after taking it apart and seeing how nasty it was)
But before this happened, I was working with no oven. And all I wanted to do ( all I wanted to do all weekend) was bake something. So yesterday, instead of just waiting around moping, I decided to make something with the part of the oven that still worked. And being that it’s the week before Halloween, I have got candy on my mind, plus a hugmongo bag of walnuts. Hmm, the possibilities.
No oven, big bag of nuts, candy thoughts = Spicy maple candied walnuts A perfectly sweet and spicy treat that packs lots of flavor, protein, and healthy stuff and not a bunch of shit. Made on the stove top with no fancy equipment., takes about 5 minutes to make and tastes like Woo hoo! A (kinda )candy to feel good about eating.
Ask the mr. I think he ate them all last night. And I am ok with that cause it’s way better then him eating that shit candy and also, he fixed my oven. Thanks love!
Now to the nuts!
The stuff. Whole walnuts, real pure Vermont maple syrup, cayenne pepper and salt.
Stick the walnuts into a dry skillet and place on the stove on medium high heat to give the nuts a little pre toast and to preheat the skillet.
While the walnuts are slightly toasting, dump the maple syrup in a bowl with cayenne and give it a little stir.
Once the skillet has heated and the walnuts are slightly toasted and starting to smell all nutty ,dump the syrup into the skillet while string until the nuts until all are coated.
And for the next few minutes, continue to stir the nuts until the maple syrup starts to caramelize and there is no longer any liquid left in the pan.(like 3-5 minutes)
Now dump the nuts onto a lined baking sheet and spinkle with a pinch or two of salt, and if you like spice, a pinch more of cayenne pepper (you can make them as salty and spicy as you like!)
Note. As soon as you dump the nuts, stick your skillet in the sink and fill with water to avoid a crappy stuck on sugar mess.
Walnuts a plenty cooling off.
Oh man.. dez nuts! (I am sorry, I couldn’t resists)
Snack on these, it will make you happy.
Enjoy your Tuesday!
-C
Place walnuts into a large dry skillet and stick on stove on medium heat. In a little bowl, mix the maple and the cayenne pepper together. When the skillet has preheated and the walnuts are slightly toasted ash giving off a nutty smell, pour mixture onto walnuts, string to evenly coat each nut. COntinue to cook and stir for another 3-4 minutes or until the syrup has caramelized ash dried. Once done, dump the mixture onto a lined baking sheet and sprinkle with salt and maybe more cayenne pepper if yu want. Let cool, then eat…
These suckers make a great snack, tossed into salads, or added to some apple strudel. Eat them whatever way floats your boat.
Sometime the best things in life are the simplest things. For example; a walk through the woods, a really pretty smooth rock, a perfectly timed 80’s ballad song for the last push during a workout, or falling asleep on the couch and managing to not drool all over the newly washed pillows.(You know what I am talking about). I mean, can one really ask for much more?
Same goes with food. The simplest foods can really the best. Take this cashews cheese for example. All it is is soaked and blended up cashews with a bit of seasoning to cheese it up. Nothing fancy, nothing labor intensive, just straight up and straight out. You can up the greatness by adding thick cuts of fresh, sun kissed, bright and happy tomato, and a chunk of fresh bread…Not much better then that. So simple and yet so good.
And bonus. No need to turn on any heating units in order to make this cause that would suck, given that we are again having another fucking heat wave.
Agh stupid hot weather. STUPID!!!! But enough about that..
Cheese time.
The stuff. Cashews that be soakin for a while in some water, nutritional yeast (to give it that cheesy flavor), lemon, garlic, and salt and pepper. That’s for the cheese, but you are, and should, want to eat it with a large, so fresh and juicy, tomato and some kind of fresh bread situation. So you need that too!
Simple as can be. Strain cashews from soaking water and dump into a food processor with the garlic, nutritional yeast, juice of the lemon, a pinch of salt and pepper, and a little water. Turn on processor.
And it’s done when its all smooth and creamy .Adjust salt and pepper to taste.
Tranfer the goodness to a lovely jar
And that’s that.. some cheese of the cashew.
But wait, you need to eat it.. Smear all over the bread situation, cut up the tomato, place big fat slabs directly onto cashew butter and spinkle with a salt and pepper.
SImply the best… Better then all the rest!
Happy today! Stay cool my friends…stay cool.
-C
makes about 1 1/2 cups of creamy, cheesy goodness
And not that you have to, but having some freshy tomatoes and some nice bread to eat the cheese on is pretty fantastical.
After you cashews have been soaking for about an hour, strain water and add them and all of the other ingredients to a food processor. Blend until smooth and creamy. Scoop into a jar.
Eat some right away on a hunk of fresh bread with lots of thick cuts of fresh tomato and place the rest in the fridge.
The cheese will get a bit thicker after being refrigerated for a while.
Use on anything , in anything, or all on it’s own. Licking jar clean is encouraged.
This lovely. oh so gorgeous salad has been on repeat in my meal repertoire. It’s so yummy and so simple. Beets and carrots roasted and sliced, tossed onto a bed of tender spinach and topped with a creamy, lemony avocado dressing. Fresh, fast, light, and filling. Everything a perfect spring salad needs. Not to mention it takes no time at all to make because with all this nice weather , we want to spend as much time basking in the warmth and glow of the sun. I might even take my spring salad outside today. Maybe.
That’s it. You now have super creamy avocado lemon dressing. Drizzle on anything and everything… especially this roasted carrot and beet salad..
A salad suggestion…. Add some roasted chickpeas toasted nuts, or sunflower seeds to this or any salad. Adds a little proteins and the crispy crunch is a nice addition.
Enjoy the day..Smile lots
-C
Roasted Carrot Beet Salad and Avocado Lemon Dressing
Salad
You can roast the veggies a few ways.. Slice the carrot and beet, place on a baking sheet and stick into the oven at 425 degrees until tender. Or you can just toss a the carrot and beet onto a baking sheet whole and roast.( What I usually do)
Once the veggies are roasted and cooled, thinly slice and toss onto the bed of baby spinach. Top with Avocado Lemon Dressing (recipe below) and some toasted crunchy thing.
Dressing
Scoop avocado fruit into a bowl and mash with a fork until a paste is formed. Scoop mashed avocado into a jar and add remaining ingredients. Stick lid on jar and shake tip combined. Use on anything.
Dressing lasts a few days in the fridge. Should stay green, but add a layer of lemon juice to top to keep from browning.