I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.
Don’t soak your cashews, no one has time for that sh*t.
2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)
Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.
CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.
I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.
Posted by Jess on March 13, 2017
Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.
Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.
❤ It’s so tasty!
1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt
Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.
MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.
Posted by Jess on September 28, 2015
Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.
Sauerkraut is epic with Hummus.
Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.
Posted by Jess on January 25, 2015
This yumness is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.
To make pesto blend:
2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
generously salt to taste
Posted by Jess on January 18, 2015
So, so simple and pretty!
This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!
Posted by Jess on January 16, 2015
This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.
I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much. I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…
Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.
Without further ado I give you the next in my series of LSA cakes:
If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.
INGREDIENTS FOR ONE LAYER:
1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon
Blend, bake until springy, then repeat for the second layer.
INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):
4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream
Whip in food processor and apply only when cake is very cool.
Decorate with fruit, brazil nuts and shaved sugar-free chocolate.
Posted by Jess on August 27, 2014
Once I make raw bread – which is incredibly quick to prepare – it lasts for days and then I can throw together beautiful sandwiches on the fly, such as this!
Raw bread simply requires you to put half a carrot into a food processor and process it finely, then mix LSA and a dash of water and a bit of salt until doughy. Flatten out and shape into thin sandwich shapes and dehydrate. Flip half way through.
Tahini sauce, sundried tomatoes, two-types of sprouts, avocado, sea-salt
Posted by Jess on January 9, 2014
These are yummy. Served here with plum sauce they’re also nice with sweet chili. You can fancy them up a bit by adding coriander and healthy stuff, and eat them with a salad if you want to pretend like you’re doing good. This is also an excellent meal for poor students who find themselves with nothing but an old tin of corn, flour and sauce in the cupboard.
1 tin creamed corn or 1 tin whole-kernal corn
Gluten-free flour (you can use regular flour if you want)
Oil for frying
Whole-kernal corn: Tip the entire contents of your can into a bowl, add 1 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.
Creamed corn: Tip the entire contents of your can into a bowl, roughly 3/4 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.
*Adjust ratios if need be to ensure you have a doughy consistency.
Posted by Jess on January 6, 2014
Sorry about the Instagram shot, it’s all I got before it was devoured by my wee boy.
This is absolutely delicious for grown-ups or children.
Fried pumpkin seeds, broccoli, mixed with sprouted quinoa (optional) and served with a side of hummus. When I’m making it for my son I chop the broccoli finely and mix it all together before serving – delicious! Because I can’t handle the garlic in store-bought hummus I either make my own or serve it with tahini sauce.
Posted by Jess on January 6, 2014
This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!
Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.
Chocolate mousse topping:
Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.
You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.
Posted by Jess on January 4, 2014