Feeling a little dizzy from all the candy and sweet treats popping up everywhere for Halloween? Well you’re in luck, because I’m sharing 5 simple & healthy snacks over on daisy tribe! Click HERE to check them out! They’re spooktacular!
I have a serious affinity for apple nachos. They are not only really simple and fun to make, they are a perfect fall treat! I always get really excited to make them when apples are coming in to season, but really you can make them any old time as apples are almost always available. I will add that they do taste even better with fresh in season apples though, just sayin! We love heading up to Apple Hill this time of the year to our favorite organic apple growers farm to stock up, picking apples in the fall just gives me all the feels!
We all need a sweet treat every now and then and if you’re like me, it tends to be something with chocolate more often than not! At least I know when I am eating this treat, it isn’t going to make me bloat up like a balloon like a serving of jello pudding would. It’s also free of all the nasties that come along with processed food. I use this recipe over and over again because it’s JUST SO GOOD! It would make a perfect spring time dessert like Easter! I served mine in mini cups as it is very rich, a little goes a loooooong way!
I topped mine with coconut cream, chocolate shavings and edible flowers. You could also top with strawberries, raspberries, blueberries, etc. This would be fun to layer with cake or a grain free granola too! There are so many things you could do with this creamy delicious chocolate delight! I hope you enjoy it as much as we do!
Have you ever felt like your meals were just the same old boring thing over and over again? I feel that way quite a bit, and when I do, I try to get creative in the kitchen! Sometimes it’s all in the presentation of your food that can make eating feel exciting and new! This recipe will not only wow you, but the people you serve it to! Get ready to get creative in 3,2,1!
1/2 cup diced tomatoes
1/2 cup diced mango
1/2 cup diced avocado
1 can of tuna meat-I used wild planet
Basil for Garnish
Assemble each of the two stacks by tightly layering together in a mold 1/2 of each of the tomatoes, mango, avocado and Tuna. (If you don’t have a mold, you can use any hollowed-out aluminum can or a circular bottle-I used an empty coconut milk can with both sides open).
Press down on the top layer while slowly removing the mold to reveal the freestanding tuna stack. Repeat with the remaining ingredients to form a total of two tuna stacks.
Garnish your stack with basil, drizzle the tuna stacks with your favorite dressing if you fancy and serve.
Hi there! Thanks for stopping by! Welcome to my blog and my very first post! I have lots to share with you from recipes, to ideas, to tips and so much more! This post is just the start of a new adventure, one I hope you’ll join me on! So let’s jump right in, shall we?
Cashew cheese is a staple in our house! It can take a simple meal from just ok to AMAZING! We put it on top of our zoodle spaghetti, butternut squash soup, meatloaf, paleo pizza, burgers…I think you get the idea! There are so many variations on this recipe, it’s definitely a good one to have in your kitchen!
Fermented Cashew Cheeze
-3 cups of unsalted raw cashews or cashew pieces (cashew pieces are cheaper!)
-1 3/4 cups of filtered water plus extra water to soak nuts in
-1 Tbsp. cultured veggies or 1 tsp vegan pro biotic powder (approx. 6 capsules with powder removed and capsules discarded)
-Juice of 1 lemon
-1 Tbsp apple cider vinegar
-1 Green onion chopped
-1/4 tsp dried rosemary (optional)
-2 Cloves of garlic, minced
-1tsp garlic powder
-2 Tbsp. nutritional yeast (optional-but gives it a nice cheesy flavor)
-Kosher salt and cracked black pepper to taste
Soak 3 cups of cashews for at least 8 hours in enough filtered water to cover. The longer you soak them, the creamier your cheese will be. (I like to soak mine overnight-covered with a towel).
The next day, or after at least 8 hours, drain your cashews and rinse them well. Place your rinsed cashews in a blender or food processor, add 1 3/4 cups of water and 1 Tbsp of cultured veggies/or 1 tsp pro biotic powder from the capsules. Blend together until you have a nice smooth/ creamy mixture (about 10 mins.). Scoop the blended cheese into a nut bag and place the bag in a fine mesh strainer seated over a bowl to catch the excess liquid. Cover the top of the bowl with a dish towel and place something heavy on top of the cheese. Let your cashew cheese sit over night to let the cheese ferment.
In the morning, scoop the fermented cheese into your blender/food processor and add lemon juice, apple cider vinegar, green onion, rosemary, minced garlic, garlic powder, nutritional yeast, kosher salt and cracked pepper. Blend until combined and enjoy with fresh veggies, seed crackers or on top of all you favorite dishes in place of cheese, yum!
You can make many different variations from this basic cheese recipe
-Add diced jalepenos and red pepper flakes for a pepper jack cheese.
-Add smoked paprika and coconut aminos for smoked cheddar.
-Add diced habenero, cilantro, coconut aminos and lime juice for a habenero lime cheese.
-Add fresh basil and coconut aminos for a pesto cheese.
-Add bell pepper and coconut aminos for a white cheddar cheese.
The possibilities here are ENDLESS!! Happy fermenting friends!!