Cashew Chipotle Spread

I have found that cashews are one of the best staples that you can have in your vegan/raw arsenal. When using them to make nut milk, there is virtually no pulp. They make a great alternative to whipped cream. They make great ice cream. Their texture is so creamy and smooth that really any condiment you make with them is texturally pleasing! I love this spread. It makes a great partner for fresh veggies and raw breads and crackers. It will stay for a week but you'll eat it before then!

2 cups of raw cashews
1& 1/2 cups of cold water
1-2 Roma tomatoes
2 large cloves of garlic
1 tablespoon of Himalayan sea salt
1 large or 3-4 small dried chipotles
1 tablespoon of chipotle chili powder
1 lime juiced
1 bunch of cilantro leaves

Put half of the water and everything else in the blender and process, adding the rest of the water as necessary until you have the smooth and creamy consistency that you want. Taste and add more of any ingredient as per your taste. Store in a glass jar in the fridge.

Fiesta Salad

As I was trying to figure out what to have for dinner tonight, the yummy salad, Tomato Avocado Salad came to mind.  I decided that I wanted it again.  When I went to the garden to get what I needed, I noticed that there was lettuce was ready so I picked some.  The creative juices started flowing!

Make the Tomato Avocado Salad but use the whole avocado
Add in a handful of baby lettuce
Squeeze in the juice of 1/2 a fresh lime or if you like, you can add the whole lime
Mix well and let sit for about 15 minutes

Check out this recipe and a ton of others on Allergy Free Alaska

Tomato Avocado Salad

I made this great salad today for dinner.  It was just enough for one.  Everything came from my garden except for the avocado.

1/2 Haas avocado diced
1 big handful of cherry tomatoes halved
1-2 cloves of garlic finely diced
12 fresh basil leaves finely chopped
The leaves of 5 stalks of fresh cilantro finely chopped
3 zucchini flowers chopped
3 tablespoons of extra-virgin olive oil
sea salt to taste

Put everything in a bowl and mix together.  Let stand at room temp for about 15 minutes before eating to let all the flavors mingle.  You can refrigerate this but it tastes best at room temp.

Check out this recipe and a ton of others on Allergy Free Alaska

FRED & GINGER Fresh Juice

2 large, whole carrots
1 large apple quartered
1 roma tomato or 12 cherry/grape tomatoes
1" knob of ginger (2" if you like it strong)

Put everything in the juicer.  Put the tomatoes in between the apple quartered.

GAZPACHEO Soup

This soup is a great summer dish but it's even better because it doesn't get cooked!  If you have a Vitamix with the soup setting, you can throw everything in there and put it on the soup setting and not worry.  If not, you can warm it slightly before you eat it however if you warm it too much, you'll lose the nutrients of the raw veg.

3 cups of water

3 whole, large, ripe tomatoes

1 large cucumber

1 red bell pepper

1/2 of a sweet onion (mayan or spanish preferably)

1/3 cup of red wine vinegar

1/4 cup of extra virgin olive oil

black pepper & sea salt to taste