Posts Tagged ‘Recipe’

Make Your Own Raw Cashew Butter

Twin Cashew nut ready for harvest from kottara...

Cashew nut comes from inside this fruit!

Have you ever wondered where cashews come from? Well wonder no more! Have a look at the picture to the right….yup that’s right, it comes from this fruit! I had the opportunity to check it out on a trip to Costa Rica last year, it was very cool!

Cashews are also a great source of copper, magnesium, tryptophan and phosphorous. Not only do cashews have a lower fat content than most other nuts, but about 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid and research has shown that oleic acid promotes good cardiovascular health, even in individuals with diabetes.  And, did you know that people who eat nuts at least twice a week are less likely to gain weight than those who almost never eat nuts. Yes, you read that right!

Make your own cashew nut butter – it’s fast, it’s easy to make, and oh so super fresh and delicious ūüôā

Take 2 cups of raw cashews and place them in a food processor or high-speed blender, and blend for about 2-5 minutes.  You will have to stop and scape down the sides as you go along.  You will notice the nuts go through a few different stages before you notice it blend to a creamy buttery consistency.  This is when you stop and place into a glass jar and store in the refrigerator.    Spread on raw crackers, celery sticks or anything else you feel needs a little nuttiness!

Fall Spaghetti Squash

Ever since I saw the first leaves falling to the ground and the temperature starting to drop, all I could think of was¬†SQUASH.¬† I mostly eat raw these days, but I have a weakness for baked¬†fall vegetables and cheese. ¬†This recipe is a fantastic way to¬†step into the fall season.¬† All of the produce in this recipe came from my local farmer’s market, which lucky for me is half a block from my¬† place.¬†


  • 1/2 spaghetti squash
  • 1/2 of a diced zucchini
  • 1 med diced tomato
  • 1-2 cloves of minced garlic (depending on how much you love it)
  • 2-3 sun-dried tomatoes, sliced really thin (soak them for about 15 mins to soften)
  • 1 tsp of dried oregano
  • 1 tsp of thyme
  • 1 tsp of chilli flakes
  • 1/2 tsp of paprika
  • salt and pepper to taste
  • 1/4 cup of shredded havarti cheese (optional)
  1. Cut squash in half lengthwise
  2. Scoop out seeds
  3. Place facedown in pan with about 1″ of water
  4. Place in a pre-heated oven, set at 350, and bake for 40-45 mins
  5. When the squash is soft to the touch (not with your fingers, use a fork) remove from oven and carefully scoop out the spaghetti like strands and place in a bowl, making sure not to damage the squash shell.
  6. Drain any remaining water from the pan, and place the squash shell up
  7. Mix all remaining ingredients, except cheese (if you are using it), in the bowl with the spaghetti squash
  8. Once spiced to perfection, place this mixture back into the squash shell, and sprinkle cheese on top.  You can pack the mix and cheese into the shell lightly.
  9. Slide back into the oven and bake for another 20 minutes
  10. Remove from oven and serve immediately

1-2 Servings (1/2 small squash)

 Note: Depending on the size of squash you use, this recipe can be adapted.  I used a small squash, but if you are using a fairly large one, I would double the recipe.

This smells amazing coming out of the oven!