tahini dressing

Spring is fast approaching, along with this change of season comes a desire to shift gears, change eating patterns and transition from eating those wintery starchy foods to those that are a bit lighter. 


I myself have shed a bunch of emotional weight, which often happens in change of seasons..all this to say.... 


I am happy to post this recipe for the bi yearly cleanses that keep me feeling healthy, it is a wonderful alkalizing dressing for there is no vinegar, I can't get enough of it.  Enjoy and please tell me about it! 


Tahini dressing


1/2 cup tahini
1/2 cup distilled or reverse osmosis water
5 tbsp lemon juice
1/4 cup bragg's liquid amino acids
2 tbsp agave or honey
2 cloves garlic finely chopped
1 tsp grey sea salt
1/4 tsp cayenne


Blend all ingredients in a vita mix. This will keep for 10 days in the fridge and is fantastic as a dip or dressing.

Cashew Cream Vegan

• Here is this weeks post, a beautiful substitute for cream cheese or otherwise sugary muffin and cake toppings that is simply delicious. I have used this recipe for everything from frostings, to fruit toppings, to a dollop on my sprouted cereal for a little decadence. This is a vegan recipe that doesn't compromise one ounce of flavor or texture. If you find other uses for it please post a comment on my blog, I'd love to hear about it!! (One little tip, buy your nuts from somewhere there is a good rotation these can go rancid quickly, you will be able to smell them). Cashew Cream 1 cup whole raw cashews( rinsed very well under cold water. Cover with water and soak overnight. Rinse and place in a blender with enough fresh water to cover 1 inch. Blend until smooth about 1 minute. (I use a Vita-Mix, which creates a smooth cream otherwise you will need to strain the mixture through a fine sieve or cheesecloth.) To make thick cashew cream, reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews. Makes roughly 1 1/4 cups thick cream or 2 cups regular cream. To make this a sweet cream add 1 tbsp of agave.

Eggless Almond Flour Bread-Sweet Warm Delicious

EGGLESS ALMOND FLOUR BREAD

2 1/2 cups almond flour

1/2 cup of pear sauce (roughly 2 pears)

1/4 to 1/3 cup coconut oil (melted)

1/4 teaspoon salt

1 teaspoon baking soda

Preheat oven to 300F. In a bowl mix baking soda, salt and flour. Add pear sauce and coconut oil. Mix until it takes on a "butter-like" consistency.

Spread some coconut oil all around the bottom of an 8"x 8" baking dish. Sprinkle a little almond flour on the bottom.

Spread mixture into pan and smooth it out.

Bake 30 minutes.

When cooled it can be cut into squares or triangles if desired. This will keep in the fridge covered for 1 week.

Variations: In place of the pear sauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon. You can also add vanilla, honey and nuts.

Brown rice tortilla chips w/ Guacamole

Brown Rice tortilla chips w/ Guacamole

2 food for life brown rice tortillas

1 tbsp olive oil

1 tbsp lime

1/4 tsp celitc sea salt

Mix olive oil lime and salt. Cut tortillas into triangles. Brush one side of the tortillas with the mixture and bake for 5 to7 minutes then flip brush and bake again for 5 to 7 minutes. The longrer you leave them in the oven the browner and crispier they will get. Try adding chili to the lime, salt and olive oil mixture for a little heat!

Guacamole

1 ripe avocado

1 tbsp olive oil

1/2 tbsp to 1 tbsp lemon

1/4 tsp cayenne (smoked paprika is nice too)

1 clove garlic

1/4 tsp salt

pepper to taste

Mix all ingredients with a fork if you like chunky guacamole or in a blender if you like smooth. Place in a container with the pit to prevent brrowning. Serve with chips. You can also add a diced tomato and some red onion to add more chunkiness. I love olive oil in this recipe the guacamole gets so creamy.