| Prep Time | 5 - 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 0 |
| Servings |
servings
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- 1 large Potato
- 3 Mushrooms
- ½ Avocado
- ¼ cup Hemp Seeds
- ½ cup Cashew Nuts
- 1 tbsp Lemon
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ½ tsp Sea Salt
- ¼ cup Coconut Cream / Milk
- ¼ cup Spring Water
Ingredients
Garlic Cashew Cream
|
|
- Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
- Chop the Mushrooms and cook in a little Coconut Oil. Set aside.
- 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, cooked Mushrooms, slices of Avocado and top with Hemp Seeds.
*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