Roasted Red Pepper Cashew Dip

1 cup raw cashews

(soak 4 hours minimum in filtered water) drain, rinse

1 T lemon juice

1 t chopped garlic

1 T good extra virgin olive oil.

1-2 T of water.

¾ cup roasted red peppers (you can use the juice instead of water)

Himalyan pink salt to taste

Cracked b

lack pepper

Add all ingredients to a food processor and blend. Scrap sides then blend longer, scrape sides again and blend longer. 2-4 minutes to truly whip this into the smoothest possible dip.

You may need to add more liquid and add your salt to taste.

One of me favorite fresh snacks!!! ~ Shelly Valinttine

Creamy Cauliflower Mash

Ingredients:

1 head of cauliflower:

1 stick of butter or 1/3 cup good olive oil

Himalayan pick salt to taste (I use about a teaspoon)

Options:

Any fresh herb you love (rosemary, thyme, oregano, cumin, etc)

I suggest mulling them in a mortar & pestle or chopping them to bring the oils forth to permeate the dish.

Cracked black pepper is a fave in our house, add to suite your taste

If you enjoy them thicker you can add a ½ brick of cream cheese or I use my cashew cream for a dairy free alternative (see that post in recipes)

Directions:

Wash, cut into small florets and steam the cauliflower till tender. Drain then place in a food processor.

Add can add the butter or EVOO directly to the food processor if you wish or warm the butter with the herbs then add to the food processor

(note: I melt my butter and press a clove of garlic in with my fresh herb)

You can jack these up any way you choose…this is where your eclectic creativity takes over.

Puree this till smooth then garnish with your additional fresh herbs.

Honestly, I’m not much of recipe girl, with the exception of my occasional baking. I typical wing it. Yes, it’s a stretch for me to sit still and write out what I do. I just do it, like Nike!

Amazing Sweet Potato Hash Browns

4 organic sweet potatoes (scrubbed and shredded)

1 organic sweet onion (shredded)

1/8 cup fresh thyme

Himalayan pink salt (to your taste)

Crack black pepper (to your taste)

1-2 T coconut oil

Directions:

Mix the shredded potatoes, onion and the fresh thyme in a bowl.

Pan fry (I use a griddle)

Melt 1T coconut oil on the griddle then place the shredded blend on the griddle evenly med heat.

Turn the potatoes over after about 15 minutes or golden brown.

Bake: pre heat oven 400° - Use a Texas sheet cake pan lined with parchment paper.

Place 1T coconut oil on parchment and place in the heating oven to melt.

Spread shredded blend evenly over the oiled parchment.

Bake for about 15 minutes the turn the potatoes over to get crisp on the bottom.

These are so tasty you may never eat white hash again!