Ingredients
⅓ C cashews soaked hot water for at least an hour
1 Tbsp garlic-infused oil
2 Tbsp lemon juice
Preparation
Drain the cashews add to a high-powered blender along with the oil and lemon juice. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower powder unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water. Store in an airtight pot in the fridge for up to three days.
Posted 8 years, 2 months ago at 8:24 am. Add a comment
Ingredients
1 large onion
2 large carrots
1 bunch scallions, including half of the greens
1 Tbsp olive oil
8 garlic cloves, peeled and smashed
8 cilantro branches
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
2 tsp salt
Directions
Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a soup pot. Add the vegetables, garlic and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more colorful they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.
Posted 8 years, 2 months ago at 6:30 am. Add a comment
Ingredients
1 C. soaked brown rice
8 C. water
¼ tsp Himalayan salt
1 tsp vanilla (can omit)
2 Tbsp tupelo honey (can omit)
Preparation
Soak rice to diminish phytates as well as any arsenic that may be present from the water flooding during rice growth.
In a saucepan, bring rice and 3 cups of water to a boil. Reduce to a simmer, and cook for 45 minutes, adding water if the pan dries out. When rice is soft, remove from heat and add 4 1/2 more cups of water, vanilla, salt. Stir, then let sit for an additional 45 minutes. Taste. Add tupelo honey if desired. Transfer soaking rice to a blender or food processor to blend for 3-4 minutes. Strain through a fine mesh sieve or cheese cloth into a mason jar or pitcher, and enjoy for 4-5 days. Chill before serving.
Posted 8 years, 2 months ago at 11:46 am. Add a comment
