Polenta is one of my go to weekday meals! It is fast, it is easy and it fills you up. If you have never tried this delicious grain before imagine a smoother, creamier version of the southern favorite, corn grits. In this recipe creamy polenta is combined with rich cashew cream, smoky mushrooms and succulent caramelized onions to form a simply delicious weeknight meal! 

Since ancient times mushrooms have been consumed for both their delicate taste and their believed "special powers". The Egyptians thought they gave immortality while the Romans deemed mushrooms as a food for the gods. It is no secret today that mushrooms are awesome when it comes to heath benefits! These unique fungi are loaded with immune building compounds which in turn have been found to prevent all kinds of cancerous diseases (including breast cancer). Not only are they packed with cancer fighting properties but they also contain antioxidant support which prevents oxidative damage to our DNA. 

Onions are one of those wonder veggies that can be transformed from burn-your-tongue spicy to savory sweet in just a few minutes! When sauteing onions I always add a pinch of sea salt in order to help the onions breakdown and show off their inner sweetness. Not only do onions give recipes a nice flavor, but they also can also provide a number of health benefits. Recent studies have shown that onions may help bone density which may come in handy during our older years. Onions have also shown to be very beneficial when battling a bacterial infection due to its sulfur compounds. Be careful when cooking these beauties though! Too much heat or too much storage time will lessen the health benefits found within the onions. 

Gluten Free, Vegan

Ingredients:

1/2 cup instant polenta 

1 cup raw cashews, soaked for at least 4 hours

2 cups fresh mushrooms of your choice, sliced (I used baby portobellos)

1 large onion

1 1/4 tsp smoked sea salt, divided 

fresh herbs and sesame seeds for garnish 

Instructions:

To prepare the cashew cream add your soaked cashews to a high speed blender along with about 1/4 tsp sea salt, 1 tsp agave nectar and 1/3 cup filtered water. Blend until very very smooth. Add more water if needed.

For the polenta, bring about 1 1/2 cups filtered water to a boil (or you can follow the package instructions). Next, add in the instant polenta and remove the pot from the heat. Continuously stir the polenta until all the water is absorbed. Next, stir in about 1/3 - 1/2 cup cashew cream and set the pot aside for later. 

For the topping, add the sliced onions to a large nonstick skillet along with the remaining smoked sea salt. Once the onions begin to sizzle add in about 1/4 cup filtered water, followed by the sliced mushrooms. Add more water as needed until the onions begin to brown and the mushrooms are soft. I usually taste a bit of onion to make sure it is nice and sweet. If you like your onions a little sweeter, continue to saute and add a bit more salt until the desired taste is achieved. 

To assemble, divide the polenta into two servings and top with the mushrooms and onions, serve alongside some winter herbs, sesame seeds and extra cashew cream if desired. Enjoy! 

Post by: Rebecca 

Happy New Year! Kick off your new year with this classic yet unique dessert. I know this is another dessert recipe, but I just could not resist sharing this scrumptious treat. Moist chocolate cake coupled with warm winter spices and creamy vegan cashew frosting, what's not to love? 

Overall I would say 2013 turned out to be a pretty good year, my first full year of running a blog! But there is will always be room to improve. Now is the time to make those New Years resolutions, some of which will be abandoned a month or even a week into the year. Over 75% of New Years resolutions will be health or fitness related, most based on dieting. In order to truly keep those health resolutions this year, dieting should be out of the picture. Instead focus on eating only fresh and wholesome foods. When I think diet, my mind instantly starts to worry about what I can or cannot eat. Healthy eating does not have to be a constrictive diet, it is a way of life. A slow transition is also beneficial when working to convert your eating habits. When you stop cold turkey, your body will inevitably crave those same foods you were trying to get away from. Do not be hard on yourself. Start by lowering your intake of those unhealthy foods and supplementing them with similar versions. Say you enjoy a couple handfuls of chips everyday, instead of eating two handfuls, eat only one and supplement the other half with some healthy kale chips. Eventually you will not even miss the chips at all!

Gluten Free

Ingredients:

For the Cake: 

1 1/2 cups GF oat flour

1 cup almond flour

1/2 cup sorghum flour

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar

2 tsp baking powder

2 1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp cardamom

1/4 tsp black pepper

1/2 tsp sea salt

4 large organic or local eggs 

1/2 cup apple sauce

3/4 cup unsweetened almond milk 

3 tbs raw honey

1 tbs blackstrap molasses 

1/4 cup coconut oil, slightly warmed 

1 tsp vanilla extract

For the Frosting:

1 3/4 cups raw cashews, soaked for at least 4 hours

1/2 cup + 2 tbs filtered water

3 tbs raw honey (or more to taste)

1/4 tsp sea salt

Instructions:

Pre-heat your oven to 350F degrees. 

Grind all flours if needed. Combine all the dry ingredients, including the spices, in a large mixing bowl and toss to combine. Next, whisk together the wet ingredients in a small mixing bowl and add the wet to the dry. Continue to fold and combine until all ingredients are well incorporated. 

Pour the batter into two parchment (or flour) lined baking pans and bake for 23 - 25 minutes. Allow the cakes to cool for at least 30 minutes before removing from the pans. 

To make the frosting, add all the soaked cashews, honey, filtered water and sea salt to a high speed blender or food processor and blend/ process until very very smooth and creamy. Add more honey if desired. 

To assemble, simple sandwich the cashew frosting between the cake layers. This recipe makes a two layer cake. If you would like a four layer cake (as shown in the pictures) double the recipe. Garnish with a dusting of cocoa powder and fresh rosemary. Enjoy! 

Post by: Rebecca
Happy New Year! 

My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 

Post by: Rebecca 

The hummus trend has swept the nation, although I knew this delicious snack was more than just that the first time I tried it. You might be well acquainted with the popular store bought hummus, but there is nothing that can mimic homemade. This is by far my favorite hummus recipe to date. You will not find this kind of flavor in the store! Creamy cashew cheese, classic chickpeas and zesty paprika come together to create the perfect match.

Nutritional yeast has been a staple in my diet for several years now. It houses so many health benefits, almost too many to count. In addition to housing B complex vitamins, nutritional yeast is an excellent source of complete proteins! Not to mention its great nutty, cheezy flavor, which goes along quite nice with so many dishes. 

The life of a party. Hummus is the perfect party food, it is easy to make and easy to eat. Unfortunately when it comes to serving hummus, I am sometimes at a bit of a loss. What should I serve it in? Should I serve it with crackers, chips, veggies or bread? Well, here is a small list of some favorites of mine.

• Carrots
  
• Toasty Bread
  
• Crackers, Homemade or Bought (these are my favorite)
  
• Roasted Cauliflower
  
• Halved Button Mushrooms
• Red Pepper
• Roasted Broccoli
• Celery  
• Roasted Blue Potatoes 
• (as an occasional treat) Organic Blue Corn Chips

Gluten Free, Vegan

Ingredients:

1/3 cup raw cashews

2 cups cooked chickpeas

1/3 cup nutritional yeast

2 tbs brewers yeast 

1/2 tsp smoked sea salt

1 - 1 1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 - 1/2 tsp turmeric 

a pinch cumin 

1/2 cup filtered water (or more as needed) 

2 tbs tahini 

juice of one large lemon

Instructions:

Start by adding the raw cashews to a high speed blender or food processor and pulse until a very fine meal is produced. Remove the cashew meal and set it aside for later. 

Next, add in the rest of the ingredients, including the spices, and blend until very smooth (add more water if needed). Now, add in the cashew meal and continue to blend until very smooth. 

Taste your hummus and add more salt or lemon juice if needed. Serve alongside your favorite crudités or crackers, topped with smoked paprika. Enjoy! 

Post by: Rebecca