Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Today I am thirty weeks pregnant and
I blame my current borderline cooking and eating obsession on my hormones! Seriously, eating like a horse describes it best, and sometimes my growling stomach even wakes me up in the middle of the night... not a chance going back to sleep without a midnight snack!
Luckily, I have convinced myself that cheesecake, bagel and pizza cravings are not the best options for baby or me to strive on, so despite occasional treats (you need them) I am trying to make healthy choices and this is a good one :-)
Cashew nuts make a fantastic base for many raw food recipes. You can style them both ways – sweet or savory – and they are loaded with protein, iron, copper and zinc.
After a few experiments I can finally share this raw cashew cheese recipe. It contains apple cider vinegar, nutritional yeast and fresh herbs – all ingredients are alkalising to the blood and organs. Together with the sprouted cashews, this is an enzyme-, vitamin- and mineral-rich condiment for vegans or people who are lactose intolerant but love the taste of cheese.
P.S. Also makes a perfectly healthy snack for midnight hunger attacks :-)
Raw, Vegetarian, Vegan, Paleo, Gluten Free, Dairy Free
1 1/2 cups soaked cashews
1 tsp onion powder
1/2 tsp celtic salt
1/2 cup apple cider vinegar
1/4 cup nutritional yeast
1 handful minced fresh herbs (chives, dill, coriander, parsley)
goji berries (optional)
Place the cashews in a bowl with filtered water and soak overnight. Drain and rinse with filtered water.
Process all ingredients in
a food processor or mixer until smooth and press into a mould.
Refrigerate for an hour until the cheese hardens.
Sprinkle with dried herbs and serve with veggie sticks, bread
Keep in an airtight container in fridge for up to seven days.
I have also frozen a batch which worked well.
Blue & Acai Berry Cake (RAW)