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Showing posts from November, 2016

Two Dreamy Cashew Cream Cheese Recipes - Dairy-Free, Gluten-Free, Oil-Free, Vegan, Soy-Free

I used to have a fairly low regard for cashews -- I didn't like getting them in the Christmas nut bowl, and I didn't like the 'after-taste' of some of the vegetarian recipes I had that contained them.  But eventually I discovered that they can be used to make extremely tasty dairy-substitutes without a pronounced cashew signature flavour. Lemon-Coconut Cheesecake Balls studded with cranberries & Walnuts These can be eaten any time of the year, of course, but since Christmas is coming up I thought that I would choose to make one item that was savoury and one that was sweeter.  I am particularly in love with the smoky cream cheese (that could be rolled up into a ball, no problem) and I am also nibbling a little much at the lemon cheesecake bliss balls (which I have also made into a larger cheese ball). REMEMBER: While cashew cream cheese may not be allergenic or gluten-laden, it is still a high fat little nut and don't go too wild, or you'll end up

Be Anxious For Nothing

I love tissue paper art.  I love working with a medium that doesn't smell or end up in hard-to-remove globs on clothing or furniture.  I love the colours.  I love the fact that it is a pretty inexpensive way to express myself.  I love layering the tissue and seeing what emerges. So, one dreary day I got out the layers of coloured paper and decided that I would do an ocean piece.  I had purchased a couple of canvases at the local Dollarama ($4 each I think), and I had a good supply of white glue from other projects for myself and my granddaughters. I layered and cut out different configurations and layered them.  I changed the trees and mountains into just the dark band of sea along the horizon.  I did this over a series of weeks when the urge hit.  This morning I collaged a sort of seashore with some money plant husks, quinoa flakes, and a few kinds of salt: ground kelp, celtic sea salt, and some pink Himilayan salt. Finally, after that had seemingly all come together,

Roasted Beets with Raw Walnut Cream Cheese (Vegan, Gluten-Free)

Root veggies, like carrots, potatoes, onions and beets have a high profile in Canadian winter meals.  Not only were they easily stored for most of the cold season, but they are also hearty and lend themselves to a great sense of satiety.  Today's recipe for roasted beets and raw walnut cream is an adaptation from the cookbook called Whole Foods To Thrive by one of British Columbia's stellar athletes who eats "high raw", Brendan Brazier.  My husband is a fan of Brendan's, and also really enjoyed this meal. INGREDIENTS: (To feed 4) 4 Beets Method : Preheat oven to 450F/232C.  Wash up the beets (scrub if necessary) and wrap in aluminum foil.  Roast in the oven for about 30-45 minutes.  Remove from the oven and allow to cool.  When they are cool to touch, peel off the skins and slice into strips (as I did), or cube. FOR THE RAW WALNUT CHEESE: 1/2 C. Shelled Raw Walnuts Juice from 1/2 Lemon, or from 1 Lime (which I used) Zest from fruit (optional) 1-2 Clov