Hello! These are some recipes I created to help me convert to a healthier lifestyle. I hope some of them are just what you’re lookin’ for!
Creamy Cashew Sauce
This recipe helped me get over my mayo withdrawals. Plus, it tastes great and it’s healthy for you.
Try it on sandwiches, veggies, tacos, homemade crackers, with tuna, anything you can think of. I nearly cried when after several failed attempts, I finally got it right. Yay!
1 cup Cashews, Softened in filtered water for 2-3 hours and then Strained (The cashews will plump over the 1 cup mark. Go ahead and use all of nuts.)
2 tablespoons Greek Yogurt, Plain
1 teaspoon White Vinegar, or your favorite vinegar
1/ 4 cup Olive Oil, light or dark
1/8 teaspoon Mustard Seed (Helps fight cancer and adds tang.)
1/2 teaspoon Salt, Himalayan is good
1/2 teaspoon Cayenne for extra zing and a circulation boost
1/2 teaspoon Garlic Powder
6-8 tablespoons distilled / filtered Water (Use as much or little as you need to get the texture for what you’re putting it on. It will thicken in the fridge.)
Blitz all ingredients in a food processor until texture is smooth and then store in a jar. I pulse for about 20 seconds at a time until I get the texture I want.
Keep in fridge. It should last at least a week.
Note: If it’s too thick the next day you can stir in a bit more water. I’ve done this several times.
Pecan Cashew Sauce
I use this to replace mayonnaise and as a salad dressing! It can be used on lots of foods; tuna, tacos, sandwiches, salads… By adjusting the water you can get the texture you need.
1/2 cup Cashews (soften in distilled/filtered water for 2 hours)
1/2 cup Pecans (soften in distilled/filtered water for 2 hours)
1/4 cup Olive Oil, light or dark
1 teaspoon White Vinegar, or your fav
1/2 teaspoon Salt, Himalayan or other
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
6-8 tablespoons Distilled/Filtered water
Directions: Strain water from nuts and then put all ingredients in a blender and blitz until you are happy with the texture.
Store in fridge for about a week.
It will thicken in the fridge. If it gets too thick just stir in a bit more water.
FRESH BEET AND PEPPER RELISH
I use this recipe to add spice and a variety of vitamins and minerals to many different dishes as well as salads! The beets and red bell peppers tone down the heat tremendously! All the veggies are raw.
1 1/2 cups Green Peppers, remove the seeds to make it less hot
1 1/2 cups Beets, raw and peeled
1 1/2 cups Red Bell Peppers
1 1/2 cups Onions
1/4 cup Vinegar, white or other
2 teaspoons Salt, Himalayan or Sea
Directions: Chop all veggies just enough to measure. Then put all ingredients in a blender and blitz until you get the texture you like.
Store in fridge.
Lasts for about a week.
Red Sauce with Garlic Onion Puffs cut into strips!
This is a healthy sauce that can be used in many ways. I use it as a dip, on pasta, and on Garlic Onion Puffs (recipe is on this site). The list of uses goes on and on.
3 cups Onions, chopped
3 cups Red Bell Peppers, chopped
3 cups Tomatoes, chopped
2 cups Carrots, chopped
1/8 to 1/2 cup Jalapeno Peppers, chopped (Or other peppers you like.)
1 tablespoon Ginger, fresh peeled and chopped
3-4 Cloves Garlic (These are the little ones you break off the whole garlic bulb.) Or you can use 1 tablespoon powdered garlic
1/4 cup White Vinegar or other vinegar you like
1 tablespoon Salt, Himalayan or unrefined
Directions: In a large pot, simmer all of the vegetables for about 50 minutes, until tender.
Take off heat then add vinegar and salt. Stir.
Let cool for 10 to 20 minutes and then process or blend to desired consistency.
Storage: I store mine in wide mouth glass jars with plastic lids in the refrigerator.
It can also be frozen in freezer bags, ice cube trays, or silicone molds!
Mine usually doesn’t last long. It should keep for several weeks in the refrigerator.
Tip: You can make it milder by leaving out the Jalapeno Peppers.
Something else I like to do is use a combination of Red, Yellow, and Orange Bell Peppers that total 3 cups.