Blog | Recipes

Garlic Lemon Cashew Dip

April 13, 2020
Garlic Lemon Cashew Dip

The first time I realized that cashews could be transformed into a cream, I was in awe!

How amazing is that? Blending cashews with a little water/milk, lemon, and garlic, can turn out in the most creamy delicious creation. Maybe it’s just me, but it does fascinate me.

The entire process is pretty simple. Most advise to soak the cashews overnight with filtered water. In the morning, dispose of the water, rinse the cashews, and they’re ready to blend.

To soak or not to soak…

I confess that I have made cashew cream without soaking it first. It still resulted into a cream, but less creamy. If that makes sense. But one MAIN reason why it’s advised to soak cashews is to also help with digestion and vitamin and mineral absorption. So this is an important step.

Yes, it does add an extra step when you’re cooking. And for many, that is kind of a turn off. BUT here’s the good news. There’s quick way to soak cashews. Say what?!?

That’s right, to speed up the process and be able to make a delicious cream out of cashews without having to wait overnight, all you have to do is use hot water. Pour boiling water over the cashews and let it soak for about 30 minutes. In the meantime, you can start prepping whatever other dishes you had in mind to make and come back to the cashews after.

Why I love with this recipe

I love this recipe for many many reasons. It’s easy to make and goes well with so many different types of snacks and dishes. You can use it as a dip for veggies/crackers, you can enjoy it as a spread in a sandwich/wrap, or just add it to your dishes as a dressing. It’s garlicky and lemony and just perfect!

I’m going to give you a base recipe and can’t recommend enough that you make it your own magic. If you want a thicker consistency, add less water. If you are a garlic lover (and don’t mind a little garlic breath) add an extra garlic clove. If you are a smoked paprika addict (heck yeah!) add a tsp of it. Well you get the idea.

Now go have fun playing mad scientist/ chef in the kitchen. See you there my dear friends! 😉

Garlic Lemon Cashew Dip

Garlic Lemon Cashew Dip Recipe

Serves 4

Ingredients:

  • 1/2 cup soaked cashews
  • 1/2 cup unsweetened almond milk (or water)
  • Juice of 1 lemon
  • 1 garlic clove
  • 1 tsp salt

Instructions:

  1. Soak cashews overnight or for 30 minutes if using boiling water.
  2. Drain and rinse cashews.
  3. Add all ingredients into a blender and blend until you reach a creamy consistency.
  4. Try the cream and tweak seasoning to your taste.
  5. Enjoy with your favorite savory snacks and dishes!

Garlic Lemon Cashew Dip

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Apple Crumble

March 23, 2020
Apple Crumble

I love everything about warm baked apples with cinnamon. For me, that’s one of the most comforting types of desserts. Don’t get me wrong, I’m still very much so a chocolate lover. But how can you say no to a warm apple crumble?

I’ve made many crumbles before, but with other fruits. Confession time – I typically make them with berries because it’s a bit quicker since there’s no peeling or chopping involved. But apple crumble still beats berry crumble when it comes to flavor in my humble opinion.

This apple crumble happened during quarantine coronavirus times. Meaning that I had all the extra time in the world to peel and chop. Not only that, but having apples at home are pretty handy since they tend to last a little longer than many other fruits.

A little side note about my peeling apples experience. Not trying to jinx myself here, but it had been a while that I experienced any whoopsies with a knife. And guess what? I had a little whoopsie with a peeler. A peeler! Out of all the kitchen tools. So just a little reminder to not underestimate the whoopsie power of a peeler. But no worries, I’m fine. 😉

Back to the recipe. This apple crumble is gluten-free and vegan friendly. And if you don’t have any apples at home, no need to run to the store to buy some. You can always swap it for another fruit that you do have. Same applies for the walnuts. That’s just what I had at home. Swap it for any other type of nuts or just stick to adding extra oats.

Well, let’s jump right to it. See you in the kitchen my dear friends!

Apple Crumble

Apple Crumble Recipe

Serves 4-5

Ingredients:

Filling

  • 2-3 apples peeled and chopped in small bite-size pieces
  • 4 TBSP apple sauce
  • 1 TBSP corn starch
  • Juice 1 lemon
  • 2 TBSP brown sugar
  • 1 1/2 tsp cinnamon (or to taste)
  • Sprinkle sea salt

Top crumble

  • 1 cup walnuts (crushed or cut in small pieces)
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 TBSP cinnamon (or to taste)
  • 1/3 cup coconut oil (melted)

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, mix well all top crumble ingredients and set aside.
  3. In a medium bowl, mix well all filling ingredients.
  4. Add filling ingredients in a baking dish. Top with crumble ingredients.
  5. Bake for 30-35 minutes.
  6. Enjoy warm or chilled :).
Apple Crumble

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Cabbage Side Salad

March 17, 2020
Best Cabbage Side Salad

Cabbage is one of those veggies that people usually turn to when they are going on some detox of sorts. That’s because cabbage, along with kale, cauliflower, and Brussel sprouts, are all part of the cruciferous veggie family.

Cruciferous vegetables are a great source of fiber, vitamins, and minerals, while also being rich in antioxidants and sulfur containing compounds called glucosinolates. These compounds have become quite famous in the health community for its support to liver and cell health in general. Hence why detoxes love them.

I don’t know about you, but the thought of starting another diet or detox seems painful, dull, and has zero appeal to me. Instead, I’d much rather enjoy the benefits of veggies and whole foods in a delicious and pleasurable way. That’s always my goal when it comes to cooking – making healthy taste good to me.

And I invite you to do the same! Starting by making an easy and delicious side veggie dish with the famous cabbage.

In my humble opinion, a side dish shouldn’t take too much time to make or you’ll end up spending an entire day prepping, cooking, and doing dishes. As much as I enjoy my time cooking, I’m not one to get excited with the idea of spending all day in the kitchen.

Which is why this cabbage side salad is perfect! It takes max 20 minutes to make and uses minimal equipment. Meaning less pans and dishes to wash – score! Basically, this recipe does everything right in accordance with The Nutrinut standards: simple and fast to make, inexpensive ingredients, nutrient superstar, and tastes really good.

For my gluten-free and vegan friends, you can enjoy this recipe freely. Just remember to use gluten-free soy sauce. The cabbage side salad goes pretty well with just about anything. It’s such a lovely recipe to give a nutrition boost to your dishes.

See you in the kitchen my dear friends. 😉

Cabbage Side Salad

Cabbage Side Salad Recipe

Serves 2

Ingredients:

  • 2 cups shredded cabbage
  • 1 garlic clove minced
  • 2 TBSP filtered water
  • 1/2 TBSP gluten-free soy sauce
  • 1/2 TBSP sriracha
  • 1 tsp ground turmeric
  • 1 TBSP sesame seeds
  • 1 tsp sesame oil
  • 1 TBSP sliced green onion

Instructions:

  1. In a small pan, add all ingredients (except sesame oil) and cook over medium low heat for about 10 minutes or until cabbage shreds softens.
  2. Remove from the stove and top with sesame oil and extra sesame seeds.
  3. Serve warm.
Cabbage Side Salad

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Tomato Potato Soup

March 6, 2020
Tomato Potato Soup

The tomato potato soup happened one day that JP was feeling under the weather and I didn’t have a lot of produce in the house.

You know when you have a cold that leaves you without energy and even worse, without appetite? Well, this was were JP was at. When dinner time came, I had to think of something quick. A simple dish that’s loaded in nutrients…soups are always the answer for me here.

But since it was already towards the end of the week, I had already used all of my veggies earlier on the week. The only veggies that I had left were baby potatoes, tomatoes, and celery. So that would have to work.

Now, perhaps potatoes and tomatoes are not at the top of the list when it comes to super nutrition. Typically we associate healthy with greens. But potatoes and tomatoes have a lot more to offer than “fries with ketchup”.

Potatoes are starchy and can give the body energy. Which is exactly what we need when we are feeling down. It also is a source of potassium and if you keep the peel, you get a little dose of fiber. So don’t eliminate potatoes from the menu out of a carb fear.

The other main ingredient here are the tomatoes. Their beautiful red color is an indication of its nutrition. Tomatoes are rich in vitamins (like vitamin C and vitamin E) and antioxidants (like lycopene). And you know how we always talk about the healing properties of nature and food? Well, lycopene has actually been linked to supporting heart health and cell health. Pretty neat, right?

A few other nutrition superstars in this soup is the onion and garlic with their amazing immune boosting properties. I also added a good amount of turmeric, which explains the yellowish color of this soup. Turmeric works as a potent anti-inflammatory and adds a nice flavor kick to soups.

Last but not least, you probably have noticed the addition of canned coconut milk to most of my soups. The thing with soups is that you want to add as much nutrition to the dish to help your body feel satisfied. The coconut milk adds a nice dosage of healthy fat and flavor. Mission accomplished!

And I am happy to report that nutrition beat the cold! So if you are feeling under the weather, make sure to not overlook your nutrition. Simple ingredients like onions, garlic, turmeric, tomatoes can offer your body the strength and boost it needs. And soups are a great way to load up on nutrients when your appetite is not fully there.

Well my dear friends, see you in the kitchen!

Tomato Potato Soup

Potato Tomato Soup Recipe

Serves 3-4

Ingredients:

  • 5 medium tomatoes cubed ( I used Roma)
  • 6-7 baby potatoes cubed
  • 4 celery sticks sliced
  • 1 white onion chopped
  • 3-4 garlic cloves minced
  • 1 coconut milk can
  • 2 cups filtered water
  • Spices to season 1 TBSP each: turmeric, smoked paprika, garlic powder, oregano
  • Salt and black pepper to taste
  • Optional: hemp seeds and green onion to top

Instructions:

  1. In a medium pan, cook the onion with a little olive oil for about 5 minutes. Add the fresh minced garlic and cook for an extra minute.
  2. Add the spices, celery, tomatoes, and potatoes. Stir and allow to cook for a couple of minutes.
  3. Now add the water, salt, and pepper. When the water starts to boil, lower the heat to medium low, cover pan with lid and let cook for about 15 minutes.
  4. Check that all the veggies are cooked by poking the potatoes with a fork. If it’s soft then it’s cooked.
  5. Remove pan from stove and blend soup with a hand blender. Be very careful so the hot soup doesn’t splash on you.
  6. Add the coconut milk, stir, and take it back to the stove. Allow the soup to boil and turn off heat. This step is also when you try your soup and tweak seasoning if needed.
  7. Enjoy!

Tomato Potato Soup

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Curau – Sweet Corn Custard

February 28, 2020
Curau Sweet Corn Custard

I’ve been having some serious nostalgia lately when it comes to my home country, Brazil. And the best way I found to feel some of the comfort from home is through the kitchen. So my dear friends, I want to introduce you to one of the Brazilian desserts that I’ve always loved: Curau!

One of the things I love about curau is its simplicity. The ingredients that go into it are quite basic and it comes out so delicious. It’s also a pretty inexpensive dish to make and if you are a corn and cinnamon lover, this is a must for you.

When I lived in Brazil I enjoyed this sweet corn custard plenty of times and have even seen my aunt and grandmother make it. But I had never made it by myself. So what does one do when they are going to attempt something for the first time? Call your mother, of course.

On our call, my mom (and dad) walked me through the recipe and it seemed simple enough to give a go. And it truly is. I’d say that the total time to make this was about 30 minutes. But I did make one big oopsie in the beginning. I forgot to let the corn actually thaw. When you make yours, don’t forget to let the corn unfreeze or you’ll have a hard time blending it with the milk.

Having said that, let’s get to the good stuff shall we? See you in the kitchen my dear friends!

Curau Sweet Corn Custard
Curau Sweet Corn Custard

Curau, Sweet Corn Custard Recipe

Serves 3-4

Ingredients:

  • 1 bag of frozen sweet corn (about 450 g)
  • 1 1/2 cups unsweetened almond or coconut milk
  • 4 TBSP brown sugar
  • Cinnamon to taste (I used about 2 tsp)
  • Cashew pieces and cinnamon to decorate (optional)

Instructions:

  1. Blend thawed sweet corn with milk in a blender until smooth. Add more milk if needed. NOTE: make sure that the corn is no longer frozen or you’ll have a hard time blending it.
  2. Pour corn liquid through a strain or sieve into a pan. To make sure you get the most liquid into the pan, press down on the corn pulp with a spoon. Reserve the corn pulp to make a delicious corn cake.
  3. Take the pan with corn cream to the stove using medium-high heat. Add sugar and cinnamon and cook for about 10 minutes or until it starts to thicken. Make sure that you are stirring constantly so the corn cream doesn’t stick to the bottom and burn.
  4. When corn cream thickens, pour into container of choice and let it sit in the fridge for a couple of hours or overnight. Don’t worry if it’s not too thick, once the custard cools, it will thicken more.
  5. Enjoy!

Curau Sweet Corn Custard
Curau Sweet Corn Custard

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