Cashew Queso

Cashew Cream Queso

1 cup cashews (soaked for hours or overnight in water)

1/2 cup boiling water (or chicken stock)

3 tablespoons of olive oil

1/2 cup milk

3 tablespoons of nutritional yeast

8 oz. grated monterrey jack cheese

4 oz. cream cheese (optional)

Juice of a lime

Diced tomatoes & green chiles (I use 505 green chile)

1/2 an avocado (Sometimes if it is small I use the whole thing

1/4 teaspoon  of cumin, coriander, mustard seed, & tumeric

salt & ground pepper to taste

Rinse the soaked cashews and add to a blender (I use a blendtech or vitamix) with boiling water or stock and olive oil.  Once blended add the rest of the ingredients to the blender and press soup option.  If you have a normal blender – blend until smooth.  Heat the mixture on the stove consistently stirring until warm enough to serve.  

Roasted Grapefruit and Raw Honey

1 grapefruit sliced in half

Raw honey (mountain clover raw honey from Good Flow in Austin is yummy and you can purchase it at HEB)

Spread the raw honey on to each half and put it in the toaster oven for a few minutes.  Peel and eat.  It's delicious! Beware sometimes the honey drips off so you may want to use a piece of foil or a glass container to catch the overflow.  

Dark Chocolate Covered Pumpkin Seeds

A spoonful of coconut oil (1 tablespoon)

1/2 cup pumpkin seeds

15 or so dark chocolate chips

A dash of sea salt

In a pan heat up the coconut oil and then add the pumpkin seeds.  Sprinkle some celtic sea salt on the seeds and turn.  Cook for about 2 minutes and then add in the chocolate chips.  Stir for a minute or until the chocolate is somewhat melted.  You can enjoy them hot or put them in the freezer over night.  Be careful these are yummy and very rich :).