Friday, November 7, 2014
2/3 cup raw cashews
1/2 cup water
8 oz bacon - diced
1 yellow onion - diced
3 cups celery - diced
corn kernels from 2 ears corn (or 1 cup frozen corn)
6 cups potatoes - diced
5 cups low sodium chicken stock
salt to taste
4 cups kale - thinly sliced
1/2 cup fresh parsley
Soak the cashews in water for at least 2 hours, then blend in a blender or food processor until smooth and creamy. Set aside.
In a large pot, add the bacon and cook over medium heat until almost crispy.
Add the onion and cook until tender.
Add the celery and corn, cook about 5 minutes.
Add the potatoes and chicken stock. Cover with lid and turn heat to low - simmer 30 minutes.
Add the cashew cream and season with salt.
Stir in kale and pasley. Serve hot!
1/2-1 cup macaroni or pasta of choice
1 1/2 lbs ground beef or turkey
1/2 onion - chopped
1 tsp garlic powder
8 oz can tomato sauce
15 oz canned corn - drained and rinsed
1 can stewed or diced tomatoes
salt and pepper
Cook pasta according to directions.
Meanwhile, brown beef in a large skillet over medium heat. Drain off fat and set aside.
Saute onions until soft. Add meat back to the pan and season with garlic powder, a little salt and pepper. Add everything else to the pan and heat through.
1/2 cup mixed organic honey and pure maple syrup
3 TBSP unsweetened cocoa
1/2 cup coconut oil
1/4 cup milk or non-dairy alternative
1 cup nut butter (almond, peanut or sunbutter)
1 TBSP vanilla
3 cups oatmeal
2 TBSP chia seeds
Heat the honey, syrup, cocoa, coconut oil, milk and nut butter in a pot over medium heat just until melted. Combine well and remove from heat. Stir in vanilla, add oats and chia seeds and combine.
Place by spoonfuls onto a foil lined cookie sheet and put in the freezer for 20-30 minutes. Best if kept refrigerated.