Thứ Tư, 30 tháng 12, 2015

Kaju Pista Rolls-Cashew and Pistachio Rolls

Kaju Pista Rolls -Cashew and Pistachio Rolls

Serves 15
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 cups cashew nut, unsalted or 300 g, grounded
  2. 2 teaspoons ghee
  3. 1 teaspoon rose water
  4. 1 tin nestlé fat free sweetened condensed milk or 405 g
  5. 2 cups pistachio nut or 300 g, unsalted & grounded
  6. ½ teaspoon food coloring, (green color)
  7. 1 teaspoon ground cardamom
  8. 4 tablespoons nestlé klim low fat
  1. Place ground Cashews in a small sauce pan; add 1 tbs Ghee, Rosewater and half of the Nestle Fat Free Sweetened Condensed Milk to the pan and cook over medium low heat for 10 minutes until mixtures is well combined.
  2. Meanwhile place ground Pistachios in another sauce pan; add 1 tbs Ghee, Green Food Color, Cardamom Powder and the remaining Nestle Fat Free Sweetened Condensed Milk to the pan and cook over medium low heat for 10 minutes until mixtures is well combined.
  3. Stir in 2 tbs KLIM Milk Powder in each pan until firm dough is formed.
  4. Remove from heat and allow to cool.
  5. Roll the cashew mixture on a piece of wax paper and evenly flatten to a 10cm x 30cm rectangle, about 5mm thick.
  6. Form the green pistachio mixture in to a 30 cm log place in the center of the cashew mixture.
  7. Tightly roll the cashew over around the pistachio log, allow to cool in fridge until hardened before cutting into 2 cm cylinders.

Thứ Ba, 29 tháng 12, 2015



I’m not vegan but I love to create vegan recipes. These recipes don’t contain any dairy or animal products, so they’re really good for your body. Moreover, a benefit of the vegan lifestyle is that it’s positive for the environment too. Many people still find it hard to eat completely vegan. The simplest thing to put on your sandwich would be some ham or cheese. Therefore, this vegan cashew cream is yummy to put on your sandwich too. It contains unsaturated fats which are important for a healthy heart and magnesium to maintain a lower blood pressure and great bone health.
Some people call it cashew cream cheese, but to be honest, it doesn’t taste that ‘cheesy’. It’s just a yummy spread with a little hint of garlic, which is also lovely to put on a piece of toast.
150 gram unsalted cashew nuts (soaked in water for 2 hours)
1 large garlic
1 tablespoon lemon juice
50 ml water
A few pinches of salt
Food processor
Make sure you’ve soaked the cashew nuts 2 hours in water before you start making the recipe. This will make the cashew nuts soft and easy to blend. Afterwards, put all the ingredients together in the food processor and mix it until it’s smooth. You may have to scrape the sides a few times and put it on again. Add a little more water if it doesn’t get that creamy. Lastly, add some fresh chives on top when you serve it. Enjoy!

Soft Baked Cashew Butter Cookies

december 29, 2015 by  

Guest Recipe by Josephine of Sprouted Fig

You can follow Joesphine on Instagram, and Twitter.
I am Josefine, the recipe creator, writer and photographer behind Sprouted Fig ( – my vegetarian food blog where I share my love for photography and the healthy, delicious and mostly vegan food I create here in my home in Copenhagen.
Soft Baked Cashew Butter Cookies
I have a cookie obsession, well a healthy cookie obsession anyway. Yes that sounds better! Especially since we are talking healthy cookies. In this case grain free, butter free, sugar free, vegan chocolate chip cookies with cranberries, that taste just like an old fashioned sugar and butter packed chocolate chip cookie. Definitely my favourite cookie recipe so far – together with my popular avocado cookies, which I happen to love myself as much as your lovely readers.
Gluten Free. Refined Sugar Free. Vegan. Grain Free. 
Serve: 12 cookies
1 tbsp. chia seeds
3 tbsp. water
¼ cup (65 g.) cashew butter
¼ cup (50 g.) soft coconut oil
¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
2 tbsp. milk of choice (I used almond)
½ cup (90 g.) buckwheat flour
1 tbsp. potato starch
½ tsp coarse salt
¼ tsp. baking soda
½ tsp baking powder
Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins… You name it
Preheat oven to 200°C / 390° F.
In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
Cool down slightly before eating. Store in an airtight container. The cookies freeze well.

Thứ Hai, 28 tháng 12, 2015


December 17, 2014 By 

Cashew Cranberry Crunch Muffins - Super moist cinnamon muffins full of cashews and cranberries with an incredible streusel topping! @LoveMySilk #SilkCashew #sponsored

Back when my husband Jack was growing up, buying (and eating) cashews was considered a very big treat in his family. The entire family loved cashews – especially Jack Sr. – my husband’s father!
But the problem was – anytime Jack’s parents bought a can of mixed nuts – Jack and his younger brothers and sisters used to raid the can of nuts in the cabinet – picking out all of the cashews to eat and leaving the other (lesser favorite) types of nuts behind. So my poor father-in-law rarely got to enjoy any cashews for himself!
After hearing this story, I have a feeling that my father-in-law would love these Cashew Cranberry Crunch Muffins that we’re sharing here today! This recipe was inspired by Silk Cashewmilk – a NEW and very delicious milk that is available in stores right now!
Cashew Cranberry Crunch Muffins - Super moist cinnamon muffins full of cashews and cranberries with an incredible streusel topping! @LoveMySilk #SilkCashew #sponsored
Silk Cashewmilk is creamier than skim milk, with fewer calories and 50% more calcium than dairy milk – and it’s mild, creamy taste is perfect over cereal, in recipes or straight from the carton! We used Silk Cashew milk in the batter of these delicious Cashew Cranberry Crunch Muffins – moist and lightly sweet cinnamon muffins, chockfull of chopped cashews and dried cranberries, with a crunchy cashew and cranberry streusel topping!  (So good!)
Cashew Cranberry Crunch Muffins - Super moist cinnamon muffins full of cashews and cranberries with an incredible streusel topping! @LoveMySilk #SilkCashew #sponsoredClick here to learn more about Silk products, sign up for their eNewsletter, find recipes, and get an instant coupon so you can try Silk Cashewmilk yourself! And, follow Silk on Facebook (tell them what you think of their new Cashewmilk!) and visit their Pinterest board for more great ideas and recipes using Silk products!
Cashew Cranberry Crunch Muffins
Serves:12 muffins
Prep time:
Cook time:
Total time:
Cashew butter is similar to peanut butter, comes pretty much the same way and is sold in most supermarkets. You can either find it with the peanut butter or with the specialty foods. It is great on its own and is irresistible to snack on right out of the jar. When you first open it, stir to mix the oils back in and keep refrigerated once open.
  • 3 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt (if using salted cashews, omit salt in recipe)
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup cashew butter (see note)
  • 2 whole large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup Silk Cashewmilk
  • 1 cup unsalted cashews (raw or roasted), chopped in food processor to a rough chop
  • 1 cup dried cranberries chopped in food processor to a rough chop
  • Shortening to grease muffin tin
  • For the Streusel Topping
  • 1 cup unsalted cashews (raw or roasted), chopped in food processor to a rough chop
  • 1 cup dried cranberries chopped in food processor to a rough chop
  • ¼ cup flour
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoon good quality olive oil
  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift flour, baking powder, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer with paddle attachment, combine granulated and brown sugar and mix to combine.
  4. Add cashew butter and cream until smooth.
  5. With mixer running, add one egg at a time, mixing before adding second. Mix to a creamy consistency.
  6. Add oil, and both extracts and mix to combine.
  7. Scrape bowl and mix again.
  8. Alternate adding cashew milk and flour mixture into bowl, and mix to combine.
  9. Remove from machine and add chopped cashews and cranberries by hand.
  10. Liberally grease the muffin tin with the vegetable shortening including a little on the top of the pan for the bake over edge.
  11. Divide the batter evenly between the 12 cups in the muffin tin. The batter will come right up to the edge.
  12. Mix the topping ingredients in a bowl and divide between the tops of each muffin, pressing down into the top so the topping is not loose and falling off. (There will seem like there is too much topping but it bakes out to the edges when done).
  13. Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into center. Ours took exactly 30 minutes.
  14. Serve hot with vegan butter to keep dairy free, or with butter if you are not worried about dairy. Or spread cashew butter over cut pieces and enjoy.

This conversation is sponsored by Silk. The opinions and text are all mine.


Spicy tomato, cashew and quinoa loaf recipe

September 2013
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy tomato, cashew and quinoa loaf recipe. Enjoy Christmas and learn how to make  Spicy tomato, cashew and quinoa loaf.
Fiery chillies and crunchy cashews make this quinoa loaf a fabulous vegetarian side.

To Prep 0:40
To Cook 1:00

1/2 cup (100g) red quinoa
1/2 cup (100g) french green lentils
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 long red chilli, finely chopped
1 cup (150g) raw cashews, plus extra to serve
1 tablespoon tomato paste
1 carrot, (120g) coarsely grated
1/3 cup (70g) sundried tomatoes, drained and finely chopped, plus extra to decorate
1/4 cup flat leaf parsley, chopped
1/4 cup coriander, finely chopped
3 eggs
Yoghurt or tzatziki, to serve

Step 1
Preheat oven to 200C. Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.

Step 2
Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside.

Step 3
Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender. Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sun dried tomatoes, parsley, coriander, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin. Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt or tzatzki.

Recipe by Jessica Brook
Photography by Andrew Young     
Original source:

Thứ Bảy, 26 tháng 12, 2015

Blueberry and courgette muffins with cashew icing

24 December 2015

Blueberry muffins

Blueberry muffins Photo: HONESTLY HEALTHY

These healthy muffins from Honestly Healthy are gluten-free and sweetened naturally with agave.

These recipes are perfect for baking with your children.




For the muffins
  • 45g ground almonds
  • 35g rice flour
  • 100g buckwheat flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • Pinch Himalayan salt
  • 1 egg
  • 125ml brown rice milk
  • 40ml coconut oil melted
  • 50ml agave
  • 1/2 tsp vanilla essence
  • 1/2 courgette, grated
  • 60g blueberries
For the icing
  • 260g cashews
  • 260ml water
  • 1 tbsp agave or rice syrup
  • 1 fresh vanilla pod


Pre-heat oven to 180°C
In a bowl put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together.
In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries.
Next, pour in the wet ingredients into the mixed dry flours and mix until combined.
Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases.
Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before icing.
To make the icing soak the cashews in the water. Then add the agave and blend everything together until it's a very smooth mixture. Pour out into a bowl and stir in the fresh vanilla pod seeds until they are evenly mixed through.

Green Apple and Cashew Sourdough Stuffing

24 December 2015

This is a stuffing recipe that won't necessarily knock you out

1⁄2 cup non-dairy butter
3 shallots, finely chopped
4 to 6 leaves fresh sage, finely chopped
2 small green apples, medium dice
1 teaspoon sea salt
1/2 teaspoon finely ground black pepper
1⁄2 cup toasted cashews
1 loaf sourdough bread, cut into large dice
1 1⁄2 cups vegetable broth (low-sodium)
2 tablespoons maple syrup
2 tablespoons unfiltered apple cider vinegar
1. Preheat oven to 375 degrees.
2. In a medium (4-quart) pot, heat butter over medium heat. When hot, add shallots and cook until translucent, about 3 to 4 minutes. Add sage, apples, sea salt and black pepper, and continue to cook until apples are soft. Remove from heat, and fold in cashews.
3. In a large bowl, add bread, vegetable broth, maple syrup and vinegar. Fold in apple mixture.
4. Pour stuffing mixture into a greased 8x8 baking dish and bake for about 30 to 40 minutes, or until bubbles appear in center of dish.
Serves 6 to 8

by: Heather Goldberg & Jenny Engel, Spork Foods


09 July 2014

Its been getting tropical a lot around here lately…in a food sort of way.
The warm summer breezes just make me want to cover everything in mangos, papayas, coconut and pineapple!
In the last couple of weeks, I’ve already made Teriyaki Pineapple Chicken Sandwiches with Honey Cotija Avocado Spread, Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa, Honey Lemon Salmon with Mango Chimichurri, Pineapple Coconut Cream Cheese Wontons with Pineapple Sweet and Sour Sauce and on and on…all created, photographed and devoured – And ALL coming your way, because like I said, I’ve been craving the tropics around here and I want you to join me!
I”ve seen chicken breaded in pecans but never cashews, so I thought, why not?  That seems tropical??!
And tropical it is!  This crunchy, breaded chicken is simply one of the best I’ve created!  Every bite of chicken is crusted in cashews, coconut and panko spiced with cumin, cayenne (as little or as much as you like) garlic and onion and sweetened with the coconut and brown sugar.   The perfect blend of sweet and spice, crunchy outside, tender inside.  And the cashews just push it over the edge.  Seriously delicious!
AND its super easy!  Simply process the coconut and cashews, combine with panko and spice, dredge the chicken in flour, egg and cashew breading mixture and bake…
Cashew-Coconut-Chicken-Tenders05Voila!  Addictive crunchy, HEALTHY tropical chicken!  I love this chicken SO MUCH that I made the chicken again the very same week just so I could make the chicken the star of a salad I have coming your way – a tropical salad I might add with pineapple ginger vinaigrette!!
And as we all know, every crispy chicken needs a killer dip.  So I created this easy Mango Honey dip by blending mangos, honey, garlic, green onions, cider vinegar, lime juice and red pepper flakes…
Cashew-Coconut-Chicken-Tenders02YUM!  I was seriously eating this dip with my spoon!  Its sweet, refreshing, velvety smooth and as spicy as you want it to be!
Speaking of the dip, as I was plating my food to photograph, Patrick suggested I garnish my plate with drops of dip (we’ve been watching a lot of Master chef lately), so I told him to go for it.  So the beautiful, perfect circles of dip beautifying the plate are from Patrick.  Just wanted to give credit where credit is due.   Yes, he is so cute.
Now open wide…
So these Crispy Cashew Coconut Chicken Tenders with Mango Honey Dip can welcome you to the tropics!
Serves: 4-6
  • Cashew Coconut Chicken Tenders
  • 12 chicken tenders (just over 2 pounds)
  • 2 eggs
  • 1 tablespoon lime juice
  • 3/4 cup flour
  • 1 cup toasted cashews
  • ½ cup sweetened coconut flakes
  • 1 cup panko bread crumbs
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ - ½ teaspoon cayenne pepper

  • Mango Honey Dip
  • 2 mangos, peeled and roughly chopped
  • 1/4 cup honey
  • 2 tablespoons lime juice
  • 1-2 tablespoons cider vinegar*
  • ½ teaspoon cumin powder
  • 3 cloves garlic, peeled
  • 3 green onions, roughly chopped
  • 1-2 teaspoons red chili flakes
  1. Preheat oven to 400 degrees. Add cashews and coconut flakes to blender or food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed. Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
  2. Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
  3. Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray. Lightly spray chicken with non-stick cooking spray for extra crispiness (optional). Bake for approximately 25 minutes or until juices run clear. Broil until coconut is nicely golden, and panko crisp, but still light in color.
  4. To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth. Taste and add additional red pepper flakes as desired.
*Use 2 tablespoons for more "tang" which is how I like it :)

By: Jen