This summer has pulled the carpet from beneath my feet and my blog has suffered!  I had good intentions and planned on trying lots of new dishes and reporting back to you all…but my good intentions were not enough.  Please accept my apologies.

Today I would like to share with you some YUMMY cashew cream that I made for a family get together.  It is delicious on fresh berries and would probably be good added to a smoothie in the morning.  This recipe is adapted from a Whole Foods recipe.

Cashew Cream


  • 1 cup raw, unsalted cashews, soaked in filtered water for at least 4 hours
  • 1 tsp. vanilla paste (I use this…it is AWESOME)
  • 1/2 c. + 1-2 Tbs. warm water
  • 1-2 tsp. powdered sugar

Directions –

Drain water from soaked cashews.  Place in a food processor.  Add vanilla paste.  Blend until cashews smooth out (there will be some texture to this, especially if you don’t have a high-end food processor).  Add in 1/2 c. warm water.  Add 1-2 Tbs. warm water to achieve desired consistency.  I like this a little thinner.  Stir in 1-2 tsp. powdered sugar.

Serve on top of mixed berries, garnish with mint, and ENJOY!  Light and refreshing…and a GREAT way to replace whip cream for those who are dairy free!

The original recipe calls for 2 dates processed with the cashews, I thought I had them at home when I went to make this recipe…I obviously didn’t.  I thought the small amount of powdered sugar sweetened this up nicely but if you have dates at home I’m sure they would taste equally delicious!




This past week a lot has happened…I turned 33, had a FABulous facial at Indulgences Day Spa (ask for Karyn, she is A…MAZ…ING), babysat my adorable nephew, had lunch with a bunch of my girlfriends, played at the park, masked and painted our living room, went to Lake Dillon for my Mother-In-Law’s birthday, and helped my parents move.  Phew!  A busy, and fun, end to my summer break.  Tomorrow morning I am heading back to the classroom to a whole new bunch of kiddos!

In all my doings, I still found time to cook up some killer Scottish Oats….

These were SOOO freaking good! 

In the oats went – 1 tsp almond extract, 2 handfuls blueberries, almond milk, 1 Tbs. Chia seeds. 

And on top – 3/4 diced peach, Justin’s Chocolate Hazelnut Butter thinned with almond milk and warmed for 15 sec, coconut flakes, pumpkin pie spice.

My nephew saw me photographing my food and asked me to take a picture of his…

 and then he wanted to do his own photo shoot…

So adorable!  He’s been “cooking” with Auntie a lot this summer and always sees me taking pictures of my food…it was only a matter of time before he wanted to take his own pictures!

Well…I should probably get things prepared for my first day back, but I will leave you with this…

Sloppy Joe with Homemade Pickles

Spicy Tomato Curry Hummus

Sleep well,


For my birthday my parents got me this 

and as I read through it I discovered a little BIG fact…grains contain something called phytic acid which combines with calcium, magnesium, copper, zinc, and iron and BLOCKS their absorbtion!  It also contains enzyme inhibitors that can interfere with digestion.  Now, whole grains are FAR greater than processed grains, some mineral are absorbed, but if grains are given a good soak the phytic acid in them “disappears” and the nutrients the grain has to offer are more easily absorbed by your body.  

When I read this information I was intrigued and decided to dig a little deeper.  I discovered that most grains will lose the phytic acid after a 2 hour soak when soaked in warm water and provided an acidic medium.  However, OATS and CORN require extra time and a little help in order to release the phytic acid.  OATS and CORN have very high levels of phytic acid and even after 12 hours the vast majority of phytic acid in those grains still remain…but, adding whole wheat flour to the mix will help release those phytic acids quickly. 

The Basic Soak

I have tried this with rice, beans, and barley…but I assume ANY whole grain will work with this recipe. 

  • 1 c. whole grain, picked through to remove dirt and shell/hulls
  • ~2 c. warm water (room temp, and enough to cover and have room to cover swelling grains)
  • 1-2 Tbs acidic medium (coconut keifer, keifer, yogurt, buttermilk, lemon juice, apple cider vinegar)

Soak for at least 2 hours, drain and rinse.  Cook as directed on package, but check your grain half-way through.  They will cook faster.  When I did barely the cook time moved from 90 minutes to just over one hour. 

Oat Soak

  • 1 c. oats (groats, rolled, steel-cut)
  • ~2 c. warm water (room temp, and enough to cover and have room to cover swelling grains)
  • 1-2 Tbs. 100% whole wheat flour
  • 1-2 Tbs acidic medium (coconut keifer, keifer, yogurt, buttermilk, lemon juice, apple cider vinegar)

Soak over night, pour into a pan and bring to a gentle boil (you may need to add a little more liquid, depending on how much absorbed over night).  Reduce heat to simmer, add your milk, chia, vanilla, and spice.   Stir…watch this, it will only take 3-5 mintues to finish cooking. 

Flour Soak

I haven’t tried this yet, but will be trying it this weekend on cupcakes…will report back. 

  • Flour needed for recipe
  • All liquid needed for recipe (not “wet” ingredients, just water/milk)
  • 1-2 Tbs acidic medium (coconut keifer, keifer, yogurt, buttermilk, lemon juice, apple cider vinegar)

Soak over night.  Stir this mixture and continue with the recipe as it is written.  

Soaked Scottish Oats

  • 1/3 batch soaked oats (as prepared above) with blueberries

Topped with: 

  • 1/2 c. Almond Milk
  • 1/3 scoop Amazing Grass Chocolate Almond Meal
  • 1/2 banana
  • 1/2 peach
  • 1 1/2 Tbs. coconut flakes
  • 1 Tbs. pecans
  • Drizzle maple syrup

This was DELICIOUS!  Really creamy and filling.  I will be having this for breakfast the next two days and I’m hoping I don’t feel bloated and remain full until lunch just like I did today. 



Have a great night!