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Spud with Mushroom, Avo & Hemp Seeds


Print Recipe
 Spud with Mushroom, Avo & Hemp Seeds
You will need: Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Instructions
  1. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  2. Chop the Mushrooms and cook in a little Coconut Oil. Set aside.
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, cooked Mushrooms, slices of Avocado and top with Hemp Seeds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew Sauce


Print Recipe
 Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew Sauce
You will need: Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Instructions
  1. Chop the Almonds and toast half of them. Allow to cool then combine with the un-toasted nuts.
  2. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, slices of Avocado and top with chopped Almonds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Hemp Seed, Caper & Pesto Rice Vermicelli Pasta


Print Recipe
 Hemp Seed, Caper & Pesto Rice Vermicelli Pasta
You will need: Blender. Medium size glass jar (with lid). Note: Use Rice Vermicelli or very thin wheat-free/gluten-free pasta for quicker cooking time. If using thicker pasta it will take more than 15min to cook the pasta.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes while you prepare the Pesto sauce.
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Cook the Capers in a little oil on high heat until they just ‘pop’.
  5. Chop the Baby Tomatoes and cook in a little oil until soft.
  6. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
  7. Add the pasta to a large mixing bowl with the cooked Tomatoes and capers. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  8. Serve with the Hemp Seeds sprinkled over with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.