Raw Cashew Cheese Dip

One of my students, Pam, gave me the recipe for a wonderful Raw Cashew Cheese that she made in a Raw Food cooking class here in Seattle. When I tried it, I couldn't stop eating it. I'm sorry to say that I don't know the name of the school so I can't give credit for the recipe, but I will find out. I decided to test this dip today for a Thanksgiving Day appetizer, as there are going to be several Vegan family members coming. And you know that I had to change it up a little bit. I used Red Jalapeño instead of Green as I think the flavor is sweeter and I used more Onion, more Garlic and more Tahini. I also added more Water so that the Dip would be thinner. I'm going to serve it with Tortilla Chips (my favorite) or Rice Crackers and lots of Veggies to dip, like Carrot Sticks, Cucumber Spears and Celery Sticks. The Nutritional Yeast gives it that cheesy taste, but it can be omitted if desired. This dip is so delicious that I am quite sure that everyone will love it!

Raw Cashew Cheese Dip

1 cup Raw Cashews

1 large Red Pepper

1 small Red Jalapeño, deseeded and membranes cut off

1/3 cup minced Red Onion

2 Tablespoons Lemon Juice

3 Tablespoons Tahini

1 1/2 teaspoons Salt

2 Garlic Cloves, minced

1/4 - 1/2 cup Water 
Optional:  1/4 cup Nutritional Yeast Flakes

Soak the Cashew Nuts in warm water for at least one hour up to overnight.  

When ready to make the Dip, drain the Cashews. Place the Cashew Nuts in a food processor or blender and add in all the other ingredients. If you want a thicker dip, use 1/4 cup of the Water and if you want the dip to be thinner, use up to 1/2 cup. Puree until completely smooth.  Refrigerate for at least one hour up to several days before serving. Serve with Carrots, Celery, Cucumber Spears and Crackers.

Five Element Analysis

Cashews belong to the Water and Earth Elements and the Tahini, made of Sesame Seeds brings in even more Water. The Wood Element can be found in the Lemon Juice, while the Red Pepper and the Red Jalapeño contribute the Fire Element. The Garlic and Red Onion make sure that the Metal Element is also accounted for and the Nutritional Yeast, being so savory adds even more. The Earth and Wood Elements needs a bit more support, so be sure to serve this Dip with Carrot Sticks, Cucumber Spears or Tortilla Chips for more of the Earth Element and some Celery Sticks for Wood, and/or with some Rice Crackers for more Metal.

Coconut Banana Chia Pudding

I went to a restaurant called True Foods in Santa Monica the other day with my friend Kim and was blown away by their Chia Pudding made with Coconut Milk, Bananas and of course those strange little seeds.  For those of you who don't know about Chia Seeds, yes they are the seeds that make Chia pets have that grassy fur, but in their dormant state, they are incredibly good for your intestines. They are one of the members of the Mucilaginous food group because they absorb a lot of liquid and become somewhat gelatinous. They are also full of Omega 3s.  I have used them before soaked in fruit juice, but I do have a love of creamy pudding desserts and it's hard to make them without dairy. Chia Pudding is a raw dessert as well as being vegan, gluten free and lactose free.  That makes this the perfect dessert to serve with all your friends with food intolerances.... Besides that, this dessert was wonderful and healthy too! I did find the restaurant recipe and they used brown sugar so I substituted honey as I wanted to make it a little less sweet. And, I changed the proportions of the ingredients a bit and the way it was made as I like chunky bits of banana in it.  It turned out beautifully and was so simple to make.  It was creamy, crunchy and luscious and absolutely delicious!

Coconut Banana Chia Pudding - adapted from True Foods

1 13.5oz can of Coconut Milk

3 Tablespoons Honey (or Agave or Maple Syrup) 

1 large or 2 small ripe bananas

Pinch of Salt

Optional:  1/4 teaspoon Vanilla Extract if desired

1/4  cup Chia Seeds

For Garnish:  1/2 cup of Unsweetened Coconut Flakes toasted in a frying pan until lightly browned and/or fresh banana slices sprinkled with lemon juice so they don't brown

In a large bowl, mash the banana with a fork.  Stir in the Coconut Milk and Honey and whisk to combine.  Add in the pinch of salt and vanilla (if using) and the Chia Seeds.  Stir to combine and chill for 4 hours.  Serve with sliced bananas and Coconut Flakes on top.

Five Element Analysis

As a sweet dessert, this pudding is considered Earthy and the honey, banana and coconut do make it mostly an Earth dish. However, the Chia Seeds add quite a bit of the Water Element and the Vanilla Extract contributes just a bit of the Metal Element.  It would be a great addition to a meal containing mostly Wood and Fire Foods to create balance.

Beet and Carrot Salad ala Ripe

I have been on a lecture tour of New Zealand teaching in both Auckland and Christchurch and waiting to teach this weekend in Napier. But I have a few days to relax here in wonderful Havelock North and I've been wanting to make a salad that I had a lovely little cafe in Grey Lynne called Ripe. The salad was called Raw Energy - made of beets and carrots in a wonderful sweet/sour dressing.  I got the recipe from my friend, who owns the cookbook, but I adapted it slightly and converted into US measures.  

This is a very satisfying salad - you just know it is healthy, but it is so tasty too.  The beets and carrots are both very grounding and good for building the blood and supporting the function of the spleen and pancreas. I added some red onion as I like that extra zing that it gives the salad and I think it balances the flavors just a bit better. And, I didn't have any Pomegranate Molasses so I increased the Balsamic Vinegar and also used a bit of lemon juice as well to achieve the right tartness. The only hard thing about this salad is all the grating you have to do as beets are really very messy. But this salad is worth it!  It would be a good one to bring to a potluck.

Beet and Carrot Salad ala Ripe

1 pound of Beets, peeled and grated

1 1/2 pounds of carrots, peeled and grated

1 cup fresh mint leaves, chopped

1/2 cup raisins

1/4 cup thinly sliced red onion

1/4 cup Sunflower Seeds and 1/4 cup Pumpkin Seeds, toasted lightly in a frying pan

Dressing:

1/2 teaspoon salt

2 Tablespoons Balsamic Vinegar

2 Tablespoons Lemon Juice

2 Tablespoons Orange Juice

1/4 cup Olive Oil

1 - 2 Tablespoons Honey

Mix dressing ingredients in a small bowl. Taste and adjust sweetness accordingly.  Put the beets, carrots, red onion pieces, mint leaves and raisins in a large bowl.  Pour over dressing and toss to coat.  If serving immediately, add in the seeds. If holding for later, put seeds aside and toss in when ready to serve.

Five Element Analysis

Carrots both belong to the Earth Element and Beets are both Fire because they are red and Earth because they are so sweet, so those elements are covered. The raisins as dried fruit are also Earthy and Fiery both and add even more of each element. The seeds bring in the Water Element, the Balsamic Vinegar, Citrus Juices and Olive Oil contribute the Wood Element and the Red Onion and Mint adds in the Metal Element.  This then, becomes a balanced dish!