The past few weeks at work have been a blur and I found that I am not doing anything particularly exciting in the kitchen, which makes me a little sad because I committed to keeping up with my writing and cooking.
Some highlights of what I have done lately:
- Breakfast smoothies – almost every morning for protein and vitamins – usually a mix of frozen fruit, almond milk, Greek yogurt, and some sort of berry juice. I bought my Vitamix just over a year ago and use it several times a week
- Eggrolls – I have done baked steak eggrolls and fried pork eggrolls. I am enjoying frying in my cast iron skillet. An easy and quick dipping sauce is taking store bought duck sauce and thinning it with a bit of Sriracha. It effortlessly elevates the quality and complexity of the sauce
- Baked Potato Soup – revisiting my old recipe using my new Staub coquette
More inspiration to come soon as I am going to visit London and Paris in less than a month!
As I am reading up on what else to make with my abundance of Vega One Nutritional Shake, I noticed a lot of the recipes I am finding include cashew butter. A few months back I bought a Vitamix and have made walnut and almond butters before. Similar to hummus, making these nut butters from scratch allow you to play around with the ingredients, texture, etc., while allowing you to know exactly what you are putting in your body.
Nuts and nut butters can be expensive, so making your own can be quite money saving.
This recipe yields about 1 1/2 cups Creamy Cashew Butter.
CREAMY CASHEW BUTTER
2 cups Cashews
2 tablespoons Coconut Oil, melted
Pinch of Sea Salt
1/3 cup Water, optional
Pulse nuts to gently break down
Scrape sides and continue to pulse, slowly the natural oils will be extracted and mixture will start to bind together.
Once the butter consistency is there, turn the Vitamix to the lowest setting
While blending, drizzle in coconut oil. If mixture is not at desired consistency, you may add a little water for creamier texture.
Using a rubber spatula, remove from blender and put in desired jar or container. For optimal freshness, store in refrigerator. BONUS – some of the butter will be stuck under the blade. Follow the recipe for Fudgy Chocolate Breakfast Smoothie to utilize the last of the butter. Smoothie will be creamier and more indulgent!
COST FACTOR (per my inventory):
$3.65 per 1.5 cups, or $.31 per ounce
Cashews – $3.50
Oil and Salt – $.15
Leading brands such as Jif or Artisana sell for $.58 – $.94 per ounce, more than twice the cost!