BAKED POTATO with coconut oil (instead of butter) Steamed Broccoli, and CASHEW CHEEZE SAUCE
ALL are Adapted from: TRACI SELLER'S TRANSFORMATIONAL KITCHEN RECIPES
Potatoes, any kind, any amount
Extra virgin olive oil, (optional)
1. Preheat oven 350°.
2. Scrub potatoes and prick with a fork (this will prevent them from exploding).
3. You can rub the skins with a small amount of olive oil, if desired. This will make
the skins crispier, but if you use too much it will drip in your oven and smoke like
crazy.
4. Place potatoes directly on the oven rack and bake 40 minutes for small red or gold
potatoes and up to an hour for large russets. Potatoes should pierce easily with a
fork when done.
CASHEW CHEEZE
A non-dairy cheese substitute that will melt over warm dishes. This freezes well, and is easier
to grate when frozen. This comes out a lot like a processed cheese such as Velveeta. It is
pictured here without the gelatin as a sauce, which is how I use it most.
1 c water
1 ¼ c hot water
2 c raw cashews
¼ c nutritional yeast flakes
2 t sea salt
2 t onion powder
¼ t garlic powder
¼ c fresh squeezed lemon juice
1. Add cashews and blend thoroughly with water while adding remaining ingredients.
2. Blend until the mixture is very smooth ( I use the Vita mix to heat it up)
3. Cover before refrigerating. Refrigerate overnight. After this firming period, it can be
frozen. (I use it right out of the Vita mix then refrigerate what I don't use.)
Variations: Will thicken slightly when warmed
gently over low heat. Great over vegetables or as a vegetable dip.
PEA SALAD use fresh or frozen peas (I like Costco's organic)
1 red onion, cut to pea sized dice or use 3 T chives, dried or fresh
½ T extra virgin olive oil (use only if sautéing onion)
4 cups frozen peas, thawed under hot tap water in a strainer until warmed
¼ t sage
¼ t thyme
1t honey
¼-1/3 c Almondaise (or more, if you like it extra creamy) RECIPE TO FOLLOW
1 T dried dill or 3 T fresh, finely chopped dill
Sea salt to taste— ½ t
Freshly ground black pepper to taste
1. Chop red onion to a pea-size dice. If desired, onion may be sautéed in the olive oil to soften, otherwise omit oil and use raw or use chives for speed and ease.
2. Add peas to onions and mix well. Add remaining ingredients. Stir well to combine.
Variation: Use peas and corn or frozen mixed vegetables instead of just peas.
ALMONDAISE
Traci says: "It is my pleasure to introduce the wonder of this miracle food. It is miraculous in the
respect that not only is it a very tasty, completely raw mayonnaise substitute that uses no
eggs; it also doubles as a marvelous dairy replacement. Learning how to make it is well
worth the effort. Homemade mayonnaise is a temperamental thing, and every so often, a
batch will fail to thicken to the desired consistency. In the 5 years that I have been
making it, I’ve had about 8-10 batches fail. However, it is such a
wonderful versatile food the small risk is well worth it."
½ c sprouted raw whole almonds, (measure after sprouting)
(SPROUTING INSTRUCTIONS AT THE END)
½ c water
1 - 1 ¼ c light olive oil*
3 T fresh squeezed lemon juice
1. Have all ingredients handy.
2. Place almonds** in blender with ½ c water and grind to a smooth
paste. If necessary, add just enough additional water to keep
mixture moving.
3. With blender still running, remove insert in the top of the blender
and drizzle in the oil in a thin stream until the mixture is thick. A
bead of oil should rest on top of the churning mixture.
4. Add lemon juice. Blend for 1 full minute longer, stopping
blender to stir down sides, and reblend to thicken entire mixture.
5. Store refrigerated in a tightly sealed container 5-7 days. Water
tends to separate out of the mixture occasionally, simply stir
before using.
Transitional: Blanched unsprouted almonds can be used in place of
the sprouted, slightly more water may be needed to get the paste
smooth.
*substituting extra virgin olive oil for the light is a matter of taste. If you love extra
virgin, go for it. If you don’t absolutely love extra virgin, use the light. Many
students have reported that they had to throw out an entire batch/or dish made with
the extra virgin because the flavor was so strong that they couldn’t eat it. Other
students report that they never use anything but the extra virgin and love it.
I am very particular and love both, in their context. I wrote the recipes as I
prefer them and use light where it is called for and extra virgin where it is
called for.
** Peeling the almonds is something I have done in the past. It is
recommended only for the very finicky or skeptical. It improves the texture
of the basic product and I do peel the almonds when first introducing
someone to Almondaise, such as in my cooking classes. For my own
personal use and in my bakery, however, we never bother with peeling the
almonds. By the time you season it up for whatever dish you’re making
the tiny brown flecks of peel disappear in the mixture, and it saves a
considerable amount of time and effort.
NUT AND SEED SPROUTING INSTRUCTIONS
See Chapter 6 of Traci’s Transformational Health Principles for
the chart of which nuts and seeds sprout.
Nuts and seeds are really the easiest to sprout, because all they
really require is some soaking, and they keep well in the
refrigerator for a couple weeks. Please note that with nuts and
seeds I use the term soaked and sprouted interchangeably.
1. Place nuts or seeds in a jar with a tight fitting lid.
2. Fill with water.
3. Allow nuts/seeds to soak for about 8 hours, in or out of the
refrigerator. They will swell to approximately twice their normal
size.
4. Rinse off before use.
5. If not using immediately, keep nuts covered with water in jar in
the fridge for up to 2 weeks, changing water occasionally.
We just refill the jar whenever it is empty, so we always have soaked nuts/seeds on hand for
milks, snacks, and Almondaise or whatever and keep it in the fridge. If your water gets a
little murky, just rinse it off and change it. If the seeds sit longer than about 2 weeks they will
begin to ferment, and will be useable only for Almond or Sunflower Seed Cheeze
