Ingredients 1/2 cup Cashew nuts Soaked for at least 3 hours 1/2 cup Blueberries 1/4 cup Fresh Parsley 1/4 cup Water approximately Pinch Salt Generous Pinch Black Pepper preferably freshly cracked 2 Tbs Lemon Juice 1 Clove Fresh Garlic 1 Tbs Olive Oil Extra Virgin, if you have it. But any will do. 2 Tbs Nutritional Yeast 1 Tsp Balsamic Vinegar
1. You need to soak your cashews The easiest way to do this is to cover them with water overnight. Soaking them for at least 3 hours should do though. Or if you’re in a rush, cover them with boiling water for an hour. This just helps to soften them so you get a smooth dressing If you can’t soak them, don’t fret. The texture just might be a little different.
2. Once your cashews are soaked, drain them and add them to your blender with all of the other ingredients. You might want to add the water in stages, checking it now and then until you get the thickness you desire. Give it a taste, and adjust the seasonings if need be. I used blueberries in this recipe, but I’m sure any other berry would be just as nice! If you use frozen berries, be sure to thaw them a little first.
3. Also, whilst I used parsley in mine, I’m sure other herbs would work too! If you used a different combination, be sure to let me know! I’d love to hear how it turns out figgyServe over salads, in sandwiches, over fresh fruit, with crudités, chips.. and just try not to eat too much of it by the spoonful Enjoy! <
NEW CAPRESE SALAD RECIPE
Ingredients for 1 Caprese salad: 1 ripe tomato, 1 ball Bocconcini cheese (unripened mozzarella) about 3 oz., 1 Tbsp. basil pesto, 1 pinch spring mix salad, 1 fresh rosemary sprig, 1 cucumber slice, 1 cherry tomato, a drizzle of sweet balsamic reduction, salt and pepper to taste.
Recipe: Slice the bocconcini cheese ball to 4 slices and the tomato to 5 slices. Alternate the tomato and bocconcini cheese slices one on top of the other, seasoning every tomato slice with little salt and every bocconcini slice with some pesto sauce. Prepare a spear from the rosemary sprig and stick it through the cherry tomato and cucumber slice, and then through the caprese salad. Spread the spring mix salad on the bottom of a pasta bowl and drizzle little balsamic reduction over it. Serve the caprese salad over the spring mix and sprinkle with freshly chopped parsley.
Warm salad of brie and roast cherry tomatoes
500g vine-ripened cherry tomatoes 200g mixed salad leaves 1 1/2 cups (240g) kalamata olives 1 red onion, thinly sliced 1/4 cup (60ml) extra virgin olive oil 2 tbs red wine vinegar 1 tbs Dijon mustard 1 tbs finely chopped basil 2 tsp finely chopped chives 1 tbs finely chopped flat-leaf parsley, plus extra leaves to serve 8 baguette slices, chargrilled, kept warm 400g brie (at room temperature), cut into 8 thick slices
Preheat the oven to 180°C. Roast tomatoes for 5-10 minutes until starting to split. Step 2
Meanwhile, combine salad leaves, olives and onion. Whisk together oil, vinegar and mustard, then stir in herbs and season. Toss with salad, tomatoes and parsley leaves. Serve with baguette and brie.
Black Bean-Taco Salad with Lime Vinaigrette
Vinaigrette: 1/4 cup chopped seeded tomato 1/4 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon cider vinegar 1 teaspoon grated lime rind 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 garlic clove, peeled
Salad: 8 cups thinly sliced iceberg lettuce 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts) 1 cup chopped tomato 1 cup chopped green bell pepper 1 cup finely diced red onion 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1 (15-ounce) can black beans, rinsed and drained 4 cups fat-free baked tortilla chips (about 4 ounces)
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
ICEBERG LETTUCE SALAD WITH BACON AND ROQUEFORT
2 1/2 ounces smoked bacon, rind removed, cut into 1/2-inch julienne (3/4 cup) 1 medium head iceberg lettuce, cut into wedges 6 ounces chilled blue cheese (preferably Roquefort), crumbled (1 1/2 cups) Buttemilk-Lemon Zest Dressing (recipe follows) Fleur de sel Coarse, freshly ground black pepper
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. In a large salad bowl, combine the lettuce, chives, bacon, and cheese. Pour just enough dressing to lightly and evenly coat the ingredients. Season with fleur de sel. Divide the salad evenly among 4 plates. Season generously with black pepper and serve. WINE SUGGESTION: It’s time for a simple daily drinking white, such as a light, dry Alpine wine from the Savoie: try a Roussette from Pierre Boniface.
BUTTERMILK-LEMON ZEST DRESSING Adapted from SALAD AS A MEAL by Patricia Wells About 2/3 cup
1/4 teaspoon fine sea salt 1/2 cup buttermilk, shaken to blend Grated zest of 1 lemon, preferably organic 2 tablespoons freshly squeezed lemon juice
In a jar, combine all the ingredients. Cover with the lid and shake to blend. Let stand for 1 hour to allow the flavors to blend. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)