Happy Holidays Everyone.
I decided to keep the Holidays very healthy. I am so happy about it, we feel better, and honestly, I do not miss all those cookies and sugar comas… We had a Paleo Menu on Christmas Eve.
Tri-olive Dip with Tahini and Cashew Cheese Dip served with celery sticks and lettuce leafs
Creamed Asparagus Soup
Chanterelle Mushrooms in a white wine reduction over spaghetti squash and grilled shrimp
Cherry “cake” made from Plantains instead of flour.
Anyway, I will not write long since it is snowing outside, and we can’t wait to go for a Christmas Day hike. I will share with you a Cashew Cheese Dip recipe; it is super healthy and very tasty. I learned it from Heidi who also teaches at Spira and she is also an amazing chef of Paleo/Keto recipes.
Ingredients;
Cashews, unsalted and raw soaked overnight – one generous cup
2 tablespoons of nutritional yeast
Juice of half a lemon
2 garlic cloves
½ teaspoon of Salt
½ teaspoon of Black pepper
½ teaspoon of smoked paprika
The method –
Put all ingredients in a food processor and add little water, about half a cup, just enough to make it creamy and smooth. DONE