This very easy recipe takes food from simple to spectacular. Put cashew cream on your grain bowl or veggie bowl, and you’ll take it from everyday to amazing, good to great, ordinary to extraordinary, standard to spectacular. You can use any kinds of veggies, whether steamed (broccoli, cauliflower), roasted (carrots, asparagus, onions), stir-fried (snap peas, mushrooms, sprouts), or even raw (tomatoes, cucumbers). And it’s also perfect for grains like brown rice, bulgur wheat, or even quinoa (which I know is not technically a grain). We eat a lot of vegetables in my house, and the leftovers usually get eaten. Recipes like this one are a big part of the reason why. Continue reading
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YOUR HEALTHY PANDEMIC: Homemade Orange Juice
This is a special recipe for when you’ve had enough but the pandemic has not. Continue reading
YOUR HEALTHY PLATE: Pumpkin Pie Smoothie
I adore the flavor of pumpkin. Where I grew up, about half an hour’s drive from my house there was an ice cream shoppe that always had pumpkin ice cream on the menu. I ordered it every time we went. And that’s just the beginning. Pumpkin soup, pumpkin ice cream, pumpkin pudding, pumpkin pie. You name it, I can never get enough. Incredibly satisfying. So over the years I’ve published a LOT of pumpkin recipes in the fall, and here is one more for your list. Continue reading