I find cashew milk to be the perfect substitute for milk or cream in soups, sauces, and desserts. You can make it rich or lean by varying the ratio of nuts to water. The 1 to 2 ratio below approximates the richness of whole milk. I prefer to use whole raw cashews, as they are of better quality than broken ones. You will want to keep some of this on hand; it will hold in the refrigerator for up to 10 days.
People have been deviling eggs for almost as long as there have been eggs to devil. Recipes can be found in writings from ancient Rome, thirteenth-century Andalusia, and current culinary blogs worldwide. I’m into deviled eggs both for their flavor and for practical reasons.
Here’s an example of equal parts observation and inspiration. I went over my friend Wendy’s house because she was testing an apple crumble recipe. I was tasting it, and started dipping my bites into a slowly burbling pot of raspberry sauce and going nuts over the sauce. Wendy silently noted what was going on, and after I left she tried the combination and had her own “aha!” moment. As she pondered how nicely their flavors—tart opposite sweet—tangoed together, she eventually came up with this recipe. It’s a veritable health factory: raspberries help with everything from keeping skin elastic to fighting inflammation, walnuts are high in omega-3s, and apples have pectin for soothing the tummy. Call it serendipity or just a keen eye, but either way this is a sweet bite that was meant to be.
I owe this one to my mom, who taught me all about peaches, in her own inimitable style. Didn’t matter what peach dish she was making—peach kuchen, peach cake, peach you-name-it—Mom had a scrumptious way with peaches. These peaches are simple and absolutely intoxicating; take peaches at the height of their season and toss them with cinnamon, ginger, and just a spritz of lemon juice. You’ll find yourself making excuses to be in the kitchen while these goodies roast, cause they just smell soooooo good.
You never know when hunger will strike, but when it does, take advantage of those moments to nourish yourself. That’s the whole idea behind these Anytime Bars. My clients often take these portable packets of pleasure to chemo sessions. Many people actually want to eat during a treatment, and these bars are delicious, healthy alternatives to the bowls of sweets often found around infusion centers. You can change the ingredients in this recipe to fit your taste preferences. Split the batter and make half with currant and cranberries and the other half with walnuts or whatever you’d like. These bars come together very quickly with a food processor, but if you don’t have one, hand-chopping the fruit and nuts works well.