| Prep Time | 5 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 0 |
| Servings |
servings
|
- 1 large Potato
- ½ small bunch Chives
- ¼ cup Cashew Nuts (and/or slivered Almonds, Sunflower Seeds, Pumpkin Seeds - ½ toasted, ½ raw)
- ½ cup Cashew Nuts
- 1 tbsp Lemon (fresh juice)
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ½ tsp Sea Salt
- ¼ cup Coconut Cream / Milk
- ¼ cup Spring Water
Ingredients
Spud / Baked Potato and Topping
Garlic Cashew Cream
|
|
- Chop the Cashew Nuts and toast half of them. Allow to cool then combine with the un-toasted nuts.
- Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
- Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
- Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream and top with chopped Cashew Nuts and Chives.
*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