Coconut Cashew Dip

February 19, 2012 Kate

Initially I was trying to create another frosting option for my sugar cookie recipe. I went for the soaked cashew method that so many raw desserts are made from. Cashews are a sweeter nut and work really well as the base for dips, spreads, fillings and more. Their mild sweetness and smooth texture add body and flavor to dishes. The Raw Food world uses them a lot and I have been experimenting with them as well.

My concoction didn't really turn out like frosting. I just wasn't digging the idea of spreading it on a cookie, it didn't wow me! I did like the taste...a lot! I decided to grab some strawberries and apple slices and dip away. Yum! I imagine you could get really creative and find many uses for this dip. I have another recipe coming soon that uses this as a drizzle.

I would have to say that cashews may be my favorite nut. It's a toss up between macadamia nuts and cashews, but I love the sweetness cashews have. Did you know cashew nuts are actually the seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. While cashew apples are not some we enjoy in the United States, they are regarded as delicacies in Brazil. Who knew?

Cashews are full of healthy fats, powerful antioxidants and many important minerals. Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Their high copper content gives the seeds the power to eliminate free radicals and they are also a good source of phytochemicals. Cashews are particularly rich in magnesium. We all know that calcium is necessary for strong bones, but magnesium is as well!

Recipe: Coconut Cashew Dip

Ingredients
1/2 cup raw cashews, soaked (at least an hour)
1/3 cup coconut milk*
1 tbsp full fat coconut milk
1 tbsp virgin coconut oil
2 vanilla beans scraped or 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
1 1/2 tbsp Swerve, Erythritol or sweetener of choice

Instructions
Add all of the ingredients into a Vita-Mix, blender or a food processor should work. If using a food processor, I would run your sugar through a blender or coffee grinder so it's not grainy.
Blend until well combined and smooth
Store in the refrigerator

Quick notes
*I used So Delicious Sugar Free Vanilla Coconut Milk. Any non-dairy milk will work but you may want to add additional vanilla if using a plain milk.

I want to hear what you dip in this or spread it on!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Homemade Ranch Dressing and Dip

January 22, 2012 Kate

Ranch dressing can be used for so many different things, dips, spreads, salads and more! Now that I have a healthy mayo option, I want to enjoy ranch again. Now vegetables don't have to be so boring and plain! This is such an easy recipe once you have the mayo made. I used this as a way to dress up chicken into a yummy chicken salad, recipe to follow.

Recipe: Dairy Free Ranch Dressing & Dip

Ingredients
1/2 cup Homemade Mayo*
1/4 cup plain non-dairy milk* (I used Homemade Almond Milk)
Heaping 1/4 tsp chives
Heaping 1/4 tsp dill weed
1/4 tsp parsley
1/8 tsp garlic powder
1/8 tsp onion powder
Sea salt and pepper to taste

Instructions
Combine all of the ingredients in a bowl and mix until well combined.

Variations
*Greek Yogurt may work if you can tolerate dairy
*Use less milk if you want a thicker dip

Let us know how you enjoy your ranch!

Avocado Egg Salad

January 20, 2012 Kate

I love eggs! Fried, poached, scrambled or hard boiled, I'll eat them! They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal. I can't imagine having an allergy or sensitivity to them. I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!

I wanted to make some avocado deviled eggs but took a different turn and went for egg salad. Avocado can be a great option to use as a spread instead of traditional store bought mayo. The recipe does include a bit of my homemade mayo, but could easily be omitted.

I enjoy it on these Grain Free "Wheat" Crackers or on an endive leaf or rolled as a lettuce wrap. This is a great protein packed snack that will fill you up!

Recipe: Avocado Egg Salad

Ingredients
10 hard boiled eggs, peeled and cut in half
1 avocado
1 jalapeno, diced
1 Tbsp Homemade Mayo
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp cumin
Salt and pepper to taste

Instructions
Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
Once desired chunkiness is reached, spoon mixture into a bowl
Add all the spices and stir well

Quick notes
Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Homemade Mayo

January 20, 2012 Kate

I have never really been a mayo person, but sometimes it is a must! Tuna salad is just not the same without it! I am not a fan of store bought mayo. They are made with canola, grapeseed or soybean oil and most often times contain soy protein.

There are numerous recipes out there for creating your own. Everyone seems to use a different oil or combination of two. I have found extra virgin oil oil to be way to strong in taste. Regular olive oil is not as strong and may be worth trying. Refined coconut oil would be great to use, but I am worried about what it will do in the frig as it hardens in cold temps. Here is what I came up with, but may experiment with avocado oil too.

Recipe: Homemade Mayo

Ingredients
4 egg yolks
2 cups macadamia nut oil
1 tsp ground mustard
1 1/2 Tbsp lemon juice
1 1/2 Tbsp apple cider vinegar
Celtic Sea Salt to taste

Instructions
Blend the eggs, mustard, lemon juice and vinegar
Once that is blended, keep the blender running, VERY SLOWLY add drops of oil
Continue to add oil is a steady stream in small amounts
Mixture should thicken up and turn to mayo consistency
Add salt or other seasoning

Variations
You could add any seasoning you desire!
Quick Notes
Makes about 2 cups and should last about 2 weeks in the frig.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Almond Coconut Spread

January 15, 2012 Kate

I am a HUGE fan of Justin's Nut Butters, especially his new Vanilla Almond Butter. It's like frosting and we all know how much I love frosting! I was fortunate enough to meet Justin in Boulder where the company is based. He is such a nice guy so supporting him is easy!

This Almond Coconut Spread reminds me of Justin's products, but is different in terms of ingredients. I had an idea based off a peanut butter dip recipe my mom makes when she entertains. I knew it was a success when it became as addicting as Justin's! When you don't need an apple slice or cracker to spread it on, just a spoon, you have a winner!!

Recipe: Almond Coconut Spread

Ingredients
3/4 cup almond butter (I use the fresh grind from Whole Foods or you could make your own)
1/2 cup full fat coconut milk
1/3- 1/2 cup powdered (run through blender or coffee grinder) Lakanto* or powdered coconut sugar. You could also use honey, maple syrup or coconut nectar to taste)
2 TBSP Coconut Cream/Butter (could probably use virgin coconut oil)
2 tsp vanilla
Dash of sea salt (omit if using jarred almond with added salt)

Instructions
Combine all ingredients in a food processor and blend for a couple minutes
Store in the refrigerator in an airtight container
The spread with thicken up in the frig

Quick notes
*You don't have to powder the Lakanto or Wholesome Sweeteners Zero, but it will result in a bit of grittiness.

Variations
*You could use Wholesome Sweeteners Zero and a little Lo Han (1/4 tsp) in place of Lakanto

This treat could be used in so many different ways! It is awesome on apples, could do bananas or any other fruit, spread on grain free crepes with strawberries and roll it up. Spread it on these Grain Free "Wheat" Crackers, use as a frosting or simply eat it out of the jar! Let us all know what other tasty treats you come up with!!!