With autumn fast approaching and harvests abundant, this time of year is a time to try new fruits. A great place to visit where you can see what is in season right now is your local farmers market. Or take a trip to the produce section of your supermarket to see what is available in this time of year.
My new fruit of choice was fresh dates (ripening now in CA). While I have always been a fan of dried dates this year for the first time I tried these fresh little beauties. In texture they are like fresh olives and in taste they are very sweet. But honestly, too me, they didn’t have the delectable flavor and moist texture of the dried verion.
Please let me know about what you have tried albeit local or just something that really appealed to you.
The other day I bought these great Provencal olives that were pitted and sliced: ready to use in a recipe. It brought me back to the days when I ate dairy and really enjoyed cream cheese with olives. I haven’t had dairy in close to 20 years yet I still miss cheese at times. I know there are soy brands like Tofutti cream cheese, but I need to avoid sugar and soy so this isn’t the option for me.
I use cashews a lot as a cheese substitute when I make pesto and also to thicken up and richen soups. And I know it is a common cheese replacement for many raw recipes. Raw cashews just have a cheese type flavor. So I thought, let me see what recipes there are for me to try and make my own cheese at home.
I did a little search and found a great simple recipe on one of my favorite food blog sites, Chocolate&Zucchini. I didn’t do everything exactly to spec. I soaked the nuts for 8 hours (overnight is optimal) to release any toxins and all the great nutrients locked inside. Instead of measuring the lemon juice I just squeezed the juice of one and a half lemons into the mix. But everything else I followed as proscribed.
Once the cheese was ready I spread it on some toast, topped with sliced olives, and took a bite. It was not a replica but it gave me the savory essence to a snack I always enjoyed. The next time I made this cheese I mixed in sun dried tomatoes adding another delicious option to my ‘cheese’ cupboard. Cashews are a great base for creating vegan cheese.
This is a blog about nutrition for the mind, body and soul. I kept waiting for the perfect time to launch and what could be more perfect than Rosh Hashanna, the Jewish New Year.
I begin my blog on Rosh Hashanna because it is a time for introspection and new beginnings. It is the perfect opportunity to reflect over the past year and to strategise about how to make improvements in our lives from the inside out including our health and well-being. And that is where I hope I can help you.
In 2010 I began my wellness journey as a student at the Institute for Integrative Nutrition. In 2017 I continue my perpetual learning and have completed a course which certifies me as a nutritional chef. This blog continues to be a place where I can nurture my passion for health and well being and share what I know with all of you. That is why I started this blog so long ago, and what a perfect time to start something new.
I am looking forward to writing this blog and plan to post as regularly as possible. If not here you can find my postings on Twitter, instagram and facebook. I hope you visit often. Please let me know if there are specific topics you’d like to read about.