cashews Archives - Haleo

Raw Thai vegetable salad

Haleo — Wed, 09 Sep 2015 14:32:08 +0000

Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad.

It is flavoursome, filling and you can adjust the spice according to your taste buds. Bursting with goodness, the courgette, carrot and cucumber are best spiralised, but if you do not have a spiraliser, just julienne them instead. Amazing on the digestive system and wonderful on the palette – enjoy!

Serves: 2

Ingredients

SALAD:
1 large courgette (or 3 small courgettes)
1 large carrot (or 2 small carrots)
1 cucumber
1 red chilli
2 spring onions
½ cup. cashews
DRESSING:
4 tbsp. of tahini
4 tbsp. of tamari
2 tbsp. water
1 crushed garlic clove
½ chilli (finely diced)
1 tbsp of grated ginger
Juice of a lime
Juice of a lemon
1 tbsp. raw honey (add a little more if needed, depending on taste)

Instructions

Spiralise the courgettes, carrots and cucumber and place in a bowl.
Finely chop the spring onions and red chilli and add to the bowl.
Grind the cashews up as best you can and set aside.
Place all the dressing ingredients into a small bowl and whisk together.
Pour the dressing over the bowl and mix well (I use my hands to really make sure the dressing is fully mixed together with the vegetables). Add cashews and serve.

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Rawsome chocolate cupcakes

Haleo — Sat, 06 Jun 2015 10:07:27 +0000

Before Dad became ill (which led us to having a better understanding about nourishing foods), my friends and family will tell you that one of my biggest triumphs was my vanilla cupcakes. Although satisfying on the lips, these bad boys were filled with flour and refined sugar. Because white sugar has not featured in our pantry for some time now, this has meant I stopped making cupcakes. However, just because we have taken a u-turn with our food choices doesn’t mean we can never have treats, which is why this raw and vegan recipe is the business!

The glorious chocolate flavour is thanks to the almighty cacao powder, which is an incredible antioxidant. Although this recipe is a tad time consuming (as the cupcakes must set in the fridge for at least 10 hours) they are well worth the wait. Simply place them in the fridge in the evening so that they are ready the next morning. We know how good nuts are for us, but these fellas don’t come cheap, so you could replace the walnuts with oats if you like.

Remember to take them out of their cases before serving and decorate them with berries if you fancy! I like to decorate mine with edible flowers (such as pansies) before serving. Enjoy x

Serves: 12

Ingredients

CUPCAKE BASE:
1 cup walnuts
1½ cups dates
CUPCAKE:
2 cups cashews
2 tbsp. cacao powder
2 tbsp. raw honey
1 cup water
Juice from 1 lemon
1 cup dates
¼ cup coconut oil
1 tsp. vanilla extract

Instructions

To make the cupcake base: Place walnuts into a food processor and pulse until it becomes flour like.
Add the dates and keep pulsing until it all starts to stick together.
Place cupcake cases in a cupcake tin and place about two teaspoons of the base mixture in each case. Using your fingers, press down lightly and mould the base mixture into each cupcake case. Place in freezer for 30 minutes.
To make the cupcake: Blend everything until smooth and creamy, (this should be like yoghurt). If too watery, add more dates. If it's too thick add a little bit more raw honey (or water).
Using a tablespoon, distribute evenly on top of the cupcake bases and place in the fridge for at least 10 hours (this lets it set and for the full flavour to develop).
After 10 hours, take the cupcakes out of the tin and their cases to serve (they would have set and moulded nicely into rounded cakes).

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Tomato pesto courgetti

Haleo — Thu, 30 Apr 2015 14:46:29 +0000

This plant-based recipe allows us to feel like we are having our pasta fix without the bloat, thanks to the courgette spaghetti. The mushrooms and red onion provide a filling texture, whilst the sun dried tomato and pesto sauce gives it that real flavour kick!

Serves: 4

Ingredients

COURGETTI
4 large courgettes (or 6 small courgettes)
6 medium mushrooms (cut into quarters)
2 medium red onions (cut into quarters)
3 tbsp. coconut oil
½ cup olives
SAUCE
2 cups sun dried tomatoes
2 tbsp. coconut oil
2 tomatoes (roughly chopped)
2 cups basil
2 garlic cloves (crushed)
1½ cups water
1 cup cashews

Instructions

Spiralise or julienne the courgettes and place in a bowl.
Melt 2 tbsp of coconut oil in a medium pan on a moderate heat.
Once melted, gently saute the mushrooms and red onions until caramelised. Set aside.
For the sauce, add everything into a blender and blend until smooth. If you feel that the sauce is too thick, add some more water.
In a wok (or large pan), melt 1 tbsp of coconut oil, add the courgetti and then gently heat for 8-10 minutes. You may find there is some excess water after this time, so before the next step, drain the water.
Add the sauce, mushrooms and red onion and heat for another 3 mins, then serve.
Garnish each serving with a handful of coriander, olives and salt and pepper to taste.

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Clean tomato pesto and courgette lasagne

Haleo — Sun, 19 Apr 2015 10:27:05 +0000

I love replacing old food staples with vegetables. I further love the way I feel afterwards – given that vegetables are easy to digest and filled to the brim with phytonutrients. This is a play on the usual ‘raw lasagne’ given I choose to heat this up for around 30 minutes before serving. You can however, choose to eat it raw! The one challenge with this recipe is that it is quite time consuming and one I usually save to make at the weekend. But don’t let this put you off, as it really is a gorgeous dish which can last up to 3 days in the fridge.

Serves: 4

Ingredients

LASAGNE LAYERS
2 large courgettes (or 4 small ones)
1 tbsp. coconut oil
MUSHROOM FILING
1 tbsp. coconut oil
6 medium mushrooms, (finely sliced)
CASHEW CHEESE
3 cups cashews
2 peeled garlic cloves
2 tbsp. fresh lemon juice
1-2 tsp. dried rosemary
Sea salt and pepper, to taste
½ cup of water
TOMATO SAUCE
1½ cups sun-dried tomatoes
2 soft dates
2 garlic cloves
2 medium tomatoes (roughly chopped)
1 tbsp. dried oregano
2 tbsp. coconut oil
2 tbsp. fresh lemon juice
PESTO SAUCE
4 cups basil leaves (tightly packed)
1½ cups walnuts
½ cup water
4 tbsp. coconut oil
2 garlic cloves
2 tbsp. fresh lemon juice
Option: serve small salad on the side
Rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari

Instructions

Pre-heat the oven to 170 degrees.
To make the lasagna layers: Cut the courgettes in half, then with a peeler or a sharp knife, cut or peel the courgette into thin strips. Set aside.
To make the cashew cheese - blend all ingredients in a food processor or a blender until smooth and has become a thicker consistency, adding as little water as possible so it doesn't get too runny. Place to one side.
To make the tomato sauce and pesto: Same method as above, place to one side. In total you will have three bowls of filling.
Heat coconut oil in a large pan and saute the mushrooms for around 5-6 minutes (until lightly cooked). Set aside.
Grease an oven-proof dish with 1 tbsp of coconut oil. Layer courgettes across the base of the dish. Cover the courgette base with the pesto sauce, followed by another courgette layer. Place the tomato sauce over the courgette layer and place the mushrooms on top. Place a final courgette layer on top of the tomato sauce, followed by the cashew cheese (which is left uncovered). Use a spoon to help distribute and pat down the cashew cheese evenly, to cover the whole top.
Cover lasagna oven dish with tin foil and bake in the oven for 30 mins (this depends on your oven, but the top should be a little golden).* Take out and let it stand for 10 minutes before serving. Serve with a side of rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari if you fancy!

* If wishing to serve raw, do not place in the oven, instead place in the fridge for an hour and serve raw

Cashew cheese

Tomato sauce

Pesto sauce

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Cashew coconut cacao balls

Haleo — Sat, 18 Oct 2014 12:01:03 +0000

Needing a sweet fix without the guilt? These little gems are a great sweet snack, containing the celebrated super food cacao – an incredible antioxidant. Each ball with give you that quick burst of energy and is great for on the go!

Serves: 16 balls

Ingredients

4 tablespoons of cashew butter
2 tablespoons of raw cacao powder
1 tablespoon of coconut oil
¾ cup of desiccated coconut
1 cup of whole cashews
½ cup of dates

Instructions

Place coconut and cashews in a food processor and blend until the contents become flour-like. Add the coconut oil, cashew butter and cacao, blending for only a few seconds before slowly adding in the dates.
Continue blending until fully combined (it will become sticky). Roll into individual balls and coat in coconut.
Place in fridge for around an hour.
Enjoy!

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