Cashew Coconut Creamer

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2011/02/22 by nikkiledford

As I finish up my culinary studies, I am well-aware that my learning and growing does not stop once I drive away from Santa Cruz. In fact, I have a lengthy list of books and topics to read and research once I have a bit more time on my hands!

As of right now, the best I can do is Robb Wolf’s The Paleo Solution. It’s a really great reminder of why I do what I do, why I cook what I cook, and why I preach it to everyone else. Reading the evidence, the scientific backing for Paleo creates a mindfulness that is shrouded when the world closes in with it’s questions, criticisms, and denials. I like to keep myself constantly in the intellectual circle of food and it’s effects on the body because without the reassurance that comes from other people’s stories and countless medical studies, I begin to lose sight of the greater importance of teaching others about their food choices. My personal experience definitely has helped me, but is that enough to change someone else’s mind. Well, the unfortunate truth is a resounding “no”. People need to be convinced. Believing is seeing, and seeing from all angles in all different lights.

Here’s my Paleo Sunday

Coffee with freshly made Cashew Coconut Cream (recipe below)

Sweet Potato Pancakes with Raw Honey and Eggs

Curry Flax Crackers with Smoked Oysters and Avocado

Sautéed Italian Chicken Sausage and Kale with Garlic

Apple, Dark Chocolate, and Salted Marcona Almonds

latte

Cashew Coconut Creamer

2 c. soaked cashews
4 c. coconut water (regular water for less carbs)
2 dates, soaked (optional)
1 can coconut milk
1 tsp. vanilla extract

1. Blend cashews and coconut water, the cashews should blend well enough to make a smooth milk but you can strain through fine mesh strainer to get any large bits.

2. Put cashew milk back in blender with other ingredients and blend until frothy!

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Be back later!
#unplugthedrug

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