Yield: 4 servings
This is a raw twist to a Southern classic.
1 1/4 cups cashews
3/4 cups water
1/4 cup honey
1 1/2 teaspoons vanilla extract
1 tablespoon flaxseed oil
3 tablespoons flaxseeds
2 bananas, sliced
Put the cashews, water, honey, vanilla extract, and oil in a blender. Process for 5 minutes, or until smooth and creamy, stopping occasionally to scrape down the blender jar.
Sprinkle 1 teaspoon of the flaxseeds in a serving dish or cup. Add a few banana slices, about 1/2 cup of the cashew mixture, another layer of banana slices, and another teaspoon of flaxseeds. Repeat with the remaining ingredients.
Aapple Ambrosia Yield: 4 servings
This recipe will really satisfy your palate with the combination of sweet and sour.1/4 cup honey
1/4 cup molasses
1/4 cup tahini
1/4 cup chopped walnuts
2 tablespoons almond butter
2 tablespoons raw cashew butter
2 Granny Smith apples, peeled, cored, and cut into wedges
Combine the honey, molasses, tahini, walnuts, almond butter, and cashew butter in a large bowl. Place apple wedges on a dessert plate. Pour the walnut mixture over the apple wedges.
Curried Cauliflower Salad
Yield: 2 to 3 servings
This is an easy solution to a curry craving. You can make this salad in no time.
3/4 cup cashews
1/2 cup water
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon sea salt
1 head cauliflower, broken into bite-sized florets
1 cup diced green, red, yellow, and orange bell peppers
1/2 cup chopped red onion
Soak the cashews in enough water to cover for 6hrs. Drain. Transfer the cashews to a blender with 1/2 cup of fresh water, the oil, curry powder, and salt. Process until smooth and creamy. Put the cauliflower, bell peppers, and onion in a medium bowl. Add the curry dressing and toss well.
Rejuvenating Juleps Yield: 1 cup
Rejuvelac is instant energy- the “Gatorade” of the health conscious- taken for its full complex of B vitamins.
2 cups mint leaves
1 1/2 cups Rejuvelac (page 13)
1/4 cup honey
1/2 lime, unpeeled
Put all of the ingredients in a blender. Process for about 10 seconds. Serve in a cocktail glass.
I talian Sprouted-Bean Salad
This salad is great for parties and picnics. For instructions on sprouting beans,
1 cup sun-dried tomatoes (not oil-packed)
1 cup dried adzuki beans, sprouted
1 cup dried black beans, sprouted
1 cup dried garbanzo beans, sprouted
1 cup dried lentils, sprouted
1 cup chopped baby spinach
1⁄2 cup extra-virgin olive oil
Pinch sea salt, plus more to taste
1 cup chopped, pitted kalamata olives
1⁄4 cup chopped garlic
1⁄4 cup honey or sweetener of your choice
Soak the tomatoes in enough water to cover for 1 hour. Drain. Set aside.
Combine the beans, lentils, spinach, 1⁄4 cup of the oil, and a pinch of salt in
a large bowl. Mix well. With your hands or a large spoon, mix in the tomatoes, olives, and garlic. Add the honey and mix again. Stir in the remaining 1⁄4 cup of oil. Season with salt to taste.