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!
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..
It's Fall and apples are in season!
Apples are full of vitamins and antioxidants and a good source of fibre. Pick up your favorite variety and make this easy, tasty breakfast recipe! The flavour combination of warm cinnamon and maple syrup makes this one of my favorite. Even if you’re not an oatmeal fan give overnight oats a try...you will be pleasantly surprised! Apples happen to be on the “Dirty Dozen” list, meaning that they have been sprayed with high levels of pesticides, so choose organic if you can. If you are sensitive to gluten, be sure to purchase certified gluten free rolled oats.
The recipe below makes 4 servings. I line up the jars on the counter and make a week's worth of breakfasts in under 15 minutes! Terrific grab 'n go breakfast or snack!
Arrange your jars and layer with the following ingredients:
Cover and store in the fridge overnight or for at least 6 hours. They will keep for 4 days in the refrigerator. Enjoy!
Cookies for breakfast? You bet! An easy one-bowl, hearty breakfast cookie. Fabulous for freezing and grabbing on the go!
inspired by Real Food Whole Life
In a large bowl, whisk the eggs until well combined. Add the oil, honey, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add the zucchini and stir until well incorporated. Add the oat flour, whole oats, salt, baking powder, and cinnamon, sunflower seeds and walnuts, stirring until just combined. Gently stir in the berries.
Spoon onto non-stick baking sheets, and flatten slightly.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Store in an airtight container, or freeze for breakfasts or snacks.
Makes about 16 medium cookies.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
Mix all ingredients together and combine well. I find the dough hook on my Kitchen Aid works well for this. Roll a teaspoon size of mixtures into balls and then roll the balls in the sesame and hemp seed mixture. There are endless variations you can make to this amazing little snack food! Have fun with it!
Inspired by Dr. Mark Hyman
These tasty treats come loaded with healthy fats, protein and some good carbs to satisfy any sweet tooth and win the afternoon snack war.
Blend the carrots and the dates together in a food processor for about 2 - 3 minutes or until evenly combined.
Add the nuts and process for another 2 - 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl as needed. Add the vanilla and the spices and blend.
Form the balls by rolling the carrot mixture into desired size. I like about 1-inch diameter in size. Roll the balls in the flakes to coat. I've also used Hemp Seeds or sesame seeds as the coating. All are very tasty!
Refrigerate for up to a week.
Rich in antioxidants and high in fibre, black beans help to lower cholesterol and keep blood sugar on an even keel. As so many people test sensitive to kidney beans, black beans are a great substitute and pack quite a nutritional punch.
Drain beans and rinse. Gently mix all ingredients together in a medium size bowl. Great for a 'no cook' summer dinner with gluten free crackers and vege sticks for dipping.
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.