Resolution One and Cashew Cream

I mentioned that I have an arsenal of resolutions this new year. One of my biggest is to significantly reduce my intake of meat and animal products. Like as in... stop buying them.

I've never been a big meat eater, mostly a chick-a-tarian, the occasional bacon-y product, cured meats popular on wine bar tapas menus, etc. And of course, fish has always been my friend. You can see the blog history for yourself.

As someone who's had a mind on healthy eating and... well let's be honest... calorie intake....since I was 13... I've always understood from various websites, reading, weight-loss groups, and the like that lean meats, chicken breast, non-fat dairy, and egg whites were your best of friends. Lean protein! Eat as much as possible! You need more protein! It's carb-free! Super low-fat! Carbs are evil. You need to eat more meat. Have some whey protein. EAT MORE PROTEIN.

There are groups and advocates that will argue to the death that this is the best thing for you - protein protein protein! Why are we so protein-obsessed? When did we (the American nutrition mind) decide that protein HASTOBE an animal product? A person can derive just as much if not more than necessary daily protein intake from plant sources. MIND BLOWN.  PS don't use cavemen as an argument. They didn't have desk jobs, SUV's, and meat processing plants. Pipe down.

I know nothing of science. I know a lot about printing? And I could write a marketing textbook fresh out of grad school. So I'm not going to stand on a soap box and regurgitate Vegan/Vegetarian propaganda, which is probably just as puffed up as the other end of the spectrum. But I don't need a science credential to understand this logic:  the meat industry is a huge waste of resources (we raise crops, process said crops, feed said crops to animals, raise animals, kill said animals, process said animals, distribute animals). This is not a sustainable system.  Also, the meat and dairy industries are as influential and powerful as Big Tobacco and use that power to support their lobby (did you know milk is not the best all-around source of calcium? But what about all those commercials and TV ads?). Why is ground beef so cheap, and organic spinach is a rip? Finally, as someone who reads a lot of news about the food processing industry professionally, I am unsettled by the...ahem... harvesting of both meat and dairy animals. Especially poultry... oh it's horrific. It's just not something I want to support personally.

Plus I really want to have a pet pig one day and I don't want a terrible guilt cloud hanging over me the whole time. 

So I'm resolved to stop buying animal products at the grocery store. Will I keep this up eating out/holidays/dinner parties/etc? Probably not 100%, but I am not trying to be perfect. Just trying to do better. And I've got to learn to be happy with doing better over perfect in many facets of life. I guess that's another resolution.

So here's a condolence recipe for reading my rant.

Garlic Cashew Cream
makes about a cup

1/2 c. raw, unsalted cashews
1/4-3/4 c. warm water
1 tbsp nutritional yeast
1 clove garlic
s+p to taste

First, I give you options. Pick one.
1. Soak cashews overnight in fridge in enough water to cover +1 inch. Drain soaking water before blending.
2. Simmer cashews  in enough water to cover +1 inch for 25 minutes. Drain water before blending.

I chose boil.

Drain, as directed, and transfer cashews to a blender. Not a food processor! A blender. Start with 1/4 c. of water and add as you get the consistency you want. Blend for about 30 seconds to a minute, or until a sour cream like consistency is attained.

Add nutritional yeast and garlic. I use raw garlic cause I like the bite and I'm single. You could roast garlic first for a more mellow, nutty sauce.

Blend another 20 seconds or so. Season to taste. Cashew cream keeps very well in the fridge for up to a week!

Tune in later for something veggie-licious to put it on! (other than the obvious- crudites, pasta, potatoes, pita chips, veggie benedict...mmmmm)

Remember me?

It's been four months since my last blog. Forgive me.


I've been kinda busy.

A bunch has happened. Got a degree, moved, got a job, lost a pet. All pretty big deals (to me).

So here it is another new year. I've got resolutions that include doing this blog thing sometimes (among many other things). Apparently I feel very resolved this year cause I have a lot of resolutions. None of which I have written done or even typed up. (PS why do we write down and type up?) The resolutions are all in this little head of mine. Maybe they'll make it to the blog. Maybe.

I made you treats (healthy treats!) to make up for all that lost time. And yeah, I shot these with my shitty camera phone, cause I haven't used my camera for umpteen millions days and it's dead. And I don't plan ahead. 

Hot 'n Spicy Chocolate Balls

just kidding.

Raw/No Bake Chocolate Chili Truffles
6 truffles

1/4 c. cashews
pinch o salt
sprinkle o cinnamon
sprinkle o cayenne pepper
1/4 tsp. vanilla extract
1 1/2 tsp unsweetened cocoa powder
10 pitted dried dates

Add cashews to food processor.

Sprinkle in salt (love my bull terrier salt shaker!)

Sprinkle in spices and flavors.

Add 1 tsp of the cocoa.

And dates.

Process for about 20-40 seconds.

Or until you reach a fine quinoa-like consistency

Scoop out by the loosely packed tablespoon.

Roll into a ball.

And drop into a shallow bowl with remaining 1/2 tsp. cocoa. 

Once all balls are in the bowl, shake the bowl around to coat the truffles.

Pop in the freezer for 1-2 hours to set.

See, I didn't forget about you. I brought you chocolates. 

Do You Cashew?

I don't know what it is about cashews that I love so much... their sweet, butteriness? Their ability to be coated in salty or sweet and still taste amazing? The face they look like little kidneys? No, that's not it. 

They're certainly not a low fat or low calorie food, but in the world of nuts they are a decent choice (behind pistachios and almonds). Like many nuts, cashews have a long list of health benefits. But really, I just care that they taste great. The health benefits are an added bonus.

Cashew Butter


2 cups roasted unsalted cashews
1/2 tsp salt
3-4 tbsp soy milk or liquid of choice

Place cashews in a food processor

Pulse until you have a coarse meal

Add salt and 2 tbsp of liquid to start, then add additional tablespoons of liquid as you see fit

When your cashew butter is the consistency you like, transfer to a fridge container

Then you have an excuse to eat celery!

The cashew butter should stay nice and fresh for about a week.

You can always flavor your cashew butter while it is in the food processor. Here are some tasty add in ideas:

• Vanilla bean
• Cocoa powder/chocolate chunks
• Coconut flakes
• Apple chunks and cinnamon
• Cumin and chili powder 
• Lemongrass and thai chili (like the TJ's tom yum cashews omg)

Cashew butter and jelly sandwiches here I come!