It doesn’t get much better than a big bowl of delicious Chili on a crisp fall day. Make a big pot on Sunday for dinner and save some for weekday lunches...freeze a couple of servings and you’ll have another delicious meal to look forward to. Serve topped with avocado and a big dollop of Cashew Sour Cream (recipe on this site).
Rich, tangy and velvety smooth, this recipe yields about 1 cup of the finest non dairy sour cream you have tasted. It's extremely easy to prepare and it is velvety creamy when you have soaked the cashews for a few hours. Without soaking, a high-powered blender is recommended for producing the smoothest texture. It's a perfect topping for any Mexican dish as well as soups of the season!
1 1/4 cups Oats (quick or rolled)
1 1/2 tsps Ground Flax Seed
2 tsps Cinnamon
1 tsp Nutmeg
1/4 tsp Sea Salt
1 1/2 tsps Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (chopped)
3/4 Pureed Pumpkin
1/4 Raw Honey
1 tbsp Coconut Oil (melted)
1 Carrot (grated)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Make it Sweeter Add in a handful of dark organic chocolate chips.
Vegan Use maple syrup instead of honey and a chia egg instead of an egg.
Storage Store in the freezer in a zip-loc bag up to 1 month.
1 1/2 tsps Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth or Bone Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned, full-fat)
4 cups Kale Leaves (finely sliced)
Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.
Core and chop apples into small bite-sized pieces and place in a large mixing bowl.
Add your lemon juice and allspice along with remaining ingredients together in the bowl.
Add ginger slices to bottom of jar as you just want the flavor to infuse your salsa.
Pack your salsa mixture into the jar. Now is the time to add a weight on top of your salsa to keep the apples under the brine and gain the best flavor. I use a wide mouth canning jar to pack the salsa in and then the small jelly jars fits just inside and holds your salsa under the brine.
Make your brine by mixing the salt and water together, and pour into packed jar. If there isn't enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome! Enjoy chilled!
Make sourdough cinnamon chips by cutting sourdough tortillas into wedges, lightly brush with coconut or olive oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in the salsa and topping with the Cashew Sour Cream! (recipe here on my blog)
Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them, the easier it will be to blend them into a smooth cream. (if you're pressed for time, 30 minutes in hot water works as well!)
Blend all ingredients until smooth in a hight-speed blender. Allow to ferment on the counter for 2 – 6 hours and then store in the fridge in an air tight container for up to 1 week.
You can tweak the basic recipe to your personal flavor. Here are a few ideas...
add fresh (or dried) herbs or spices such as basil, parsley, chives, cilantro, ginger, garlic, etc.
add chili paste or chili pepper for spicy variation
add nutritional yeast for a cheesy flavor
add bell pepper, cucumber, carrots etc. for added flavor
Or why not try a sweet variation to the sour cream. I love lemon cashew cream with fresh berries..
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.