Thursday, June 19, 2014

Cream Sauce

Spinach Cream Sauce 

Blend until smooth
1/2 cup cashews
1 cup green olives
1/2 cup water
2 garlic cloves (or to taste)
1-2 handfuls Spinach
1/2 tsp Salt 
1/2 tsp Pepper

Serve over pasta 



Mix together
1 1/2 cups ww flour
1 1/2 cup flour
2 Tbs baking powder 
1-2 Tbs sugar (optional)
1/2 tsp. salt

Blend until smooth (no grittiness)
3 1/3 cups non dairy milk (may need more if batter is too thick)
1/3 cup cashews
1 tsp. vanilla extract
then add to dry ingredients

Breakfast Bars

Breakfast Bars

Pulse in Vitamix a few times:
1  1/2 cups rolled oats
1/2 cup cashews

 Mix with (or any combination of nuts, seeds, or dried fruit)
1/3 cup chopped walnuts 
1/3 cup pumpkin seeds
1/3 cup sunflower seeds 
Tsp sesame, chia, or flax seeds

Warm in microwave:
1/2 cup creamed honey
**1 cup almond butter 
1 tsp vanilla

Add wet ingredients to dry, then press into pan
Refrigerate until hardened and cut into bars. Keep refrigerated

**if you make almond butter in the Vitamix, use dry roasted almonds

I adapted this recipe from

Wednesday, February 26, 2014

Pesto Pasta

Walnut Pesto 

1 cup walnuts (or nut of choice)
1 cup chopped fresh basil
1/2 cup high-quality olive oil
1/2 teaspoon salt
2 cloves of garlic, grated
Dash of crushed red pepper flakes (optional)

Combine all ingredients in a food processor, and blend until smooth. Taste, and adjust to taste:If you think it needs more salt, add some. If you want a little more kick, you could add more garlic or more red pepper flakes. And if you want the sauce to be thinner, add more olive oil.

We like it with whole wheat spaghetti or brown rice pasta. It is also great as a vegetable dip.