Cashew Caress in a Spinach-y Hug


It has been a lazy weekend. Out in the forest on the western shore snug in warm vests around a camp fire, it was the kind of weekend where we took long walks and read our books in the warmth of a thick fog down at the beach. Sand stretched into rocks which stretched out and under slow, crashing waves, which seemed to come from a white blanket of cloud hovering just far enough to give us the beach to rest, and to play.

The major moment of our days camping was building and lighting a fire for the evening. It took most of our attention, and all of our efforts. It was then around the roaring flames giving off both heat and light that we could sit and watch the cascades of dancing light around the trees. We had sticks for roasting marshmallows, and after a disappointing first gluten free s'more which I described as only worth it if you intended on giving your jaw a workout while trying to chew the two home made gluten free Graham crackers sandwiching a perfectly toasted marshmallow and a small square of chocolate. Appalled, I stuck them straight in the waste. I would have liked to at least given them a second life, but being too chewy and tough, I couldn't think of a better place for them.

I was instead comforted by the leftover chocolate, if marshmallows go hand in hand Graham crackers, then chocolate slips so easily into mine.


We were lucky that in the last weekend of summer camping, the clouds held their rain until we had packed up and driven at least two kilometres down the road heading for home. By the time we stopped for coffee, big, fat droplets landed on us with crackles of thunder and lightning that shook from above. When we arrived home today everything was left in the car, and I, enjoying the onset of a storm that looked to be pushing it's way into the harbour with small white caps on the water, quickly jumped into the hot tub and enjoyed the pouring rain with the warmth of jets. I didn't think I would ever leave my perfect viewing ground, with a panorama shot of all the storm's action and a beautiful symphony of rumbles and flashing lights.

Luckily, the call for a steaming bowl of home made soup pulled me out, and set me to creating a delicious and warming bowl for everyone, filled with vegetables and chickpeas that were only taking up space in our cupboards. From there, I was ushered into the afternoon by serving mugs of steaming apple cider that we drank with eyes peeled for more lightning, and finally, as the deck remains completely covered in small leaves and branches that have flown from the surrounding trees, I bring in a bowl of gluten free pasta that will warm our taste buds, and our hands. Right now, the only thing left would be for the power to go off, and we would be left camping again.

In the quiet of the house, the food processor stood out in it's vibrant hums and purrs as I whirled together the pesto sauce, adding in the garlic and salt as it chopped and I stirred the pasta. As it was simple in preparation, I knew it would be extravagant in flavour. With the combination of fresh spinach and cashews, the nutty flavour of the pesto embodied the pasta giving it delectable bite, like a cashew caress curled up in a warm spinach-y hug. That's the brilliance of cooking with fresh ingredients, and letting them do all the work.

Raw Spinach and Creamy Cashew Pesto {served with gluten free pasta}

{print me here}

Made with just the whir of a food processor, this pasta sauce, toast spread, dip (try it, you might like it!), complement to roasted vegetables, fish, salads, or pizza topping, and the pantry staple, is a simple way to spice up a week night pasta dinner. (We even had mussels as a starter - now that's a spiced up pasta dinner!) It makes anything instantly fancy and tasty, with or without the effort of cooking. 


What I also found truly intriguing about this recipe was it's versatility, many use pine nuts because of their creamy consistency, but I personally love the taste of cashews. I've also seen kale pesto, basil pesto, or even parsley and cilantro as the main man in variations of pesto, or a combination of half leaf vegetables and half avocado or zucchini. So I invite you, instead of rushing to the store in search of these listed ingredients, sub in your favourite type of nut, be it almonds, walnuts, pecans, Brazil nuts, or even seeds, and use that bunch of greens up before they wilt away completely.

{Ingredients:}

1/2 cup cashews
5 cups spinach
2 garlic cloves
1 teaspoon lime juice
1/2 teaspoon salt and pepper each
1 teaspoon maple syrup

1/4 - 1/2 cup water

{Directions:}

In a food processor blend cashews until finely ground. Add spinach and process until chopped and blended with ground cashews. Combine garlic, lime juice, salt and pepper, maple syrup and 1/4 cup water and process. 

Blend until smooth, adding more water if it is too thick. Taste, and season with more salt and pepper if desired.

Can be stored in an airtight container in the fridge for a week.

For pasta. Pesto can be made while pasta is cooking. Once pasta is cooked, drain and return to the pot. For each serving of pasta, stir in one tablespoon of pesto and mix until all pasta is covered. Serve as is or with a small topping of fresh basil leaves and grated mozzarella.

Enjoy! xx S

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Think of Me Gluten-Free: Cashew Caress in a Spinach-y Hug

15 September 2013

Cashew Caress in a Spinach-y Hug


It has been a lazy weekend. Out in the forest on the western shore snug in warm vests around a camp fire, it was the kind of weekend where we took long walks and read our books in the warmth of a thick fog down at the beach. Sand stretched into rocks which stretched out and under slow, crashing waves, which seemed to come from a white blanket of cloud hovering just far enough to give us the beach to rest, and to play.

The major moment of our days camping was building and lighting a fire for the evening. It took most of our attention, and all of our efforts. It was then around the roaring flames giving off both heat and light that we could sit and watch the cascades of dancing light around the trees. We had sticks for roasting marshmallows, and after a disappointing first gluten free s'more which I described as only worth it if you intended on giving your jaw a workout while trying to chew the two home made gluten free Graham crackers sandwiching a perfectly toasted marshmallow and a small square of chocolate. Appalled, I stuck them straight in the waste. I would have liked to at least given them a second life, but being too chewy and tough, I couldn't think of a better place for them.

I was instead comforted by the leftover chocolate, if marshmallows go hand in hand Graham crackers, then chocolate slips so easily into mine.


We were lucky that in the last weekend of summer camping, the clouds held their rain until we had packed up and driven at least two kilometres down the road heading for home. By the time we stopped for coffee, big, fat droplets landed on us with crackles of thunder and lightning that shook from above. When we arrived home today everything was left in the car, and I, enjoying the onset of a storm that looked to be pushing it's way into the harbour with small white caps on the water, quickly jumped into the hot tub and enjoyed the pouring rain with the warmth of jets. I didn't think I would ever leave my perfect viewing ground, with a panorama shot of all the storm's action and a beautiful symphony of rumbles and flashing lights.

Luckily, the call for a steaming bowl of home made soup pulled me out, and set me to creating a delicious and warming bowl for everyone, filled with vegetables and chickpeas that were only taking up space in our cupboards. From there, I was ushered into the afternoon by serving mugs of steaming apple cider that we drank with eyes peeled for more lightning, and finally, as the deck remains completely covered in small leaves and branches that have flown from the surrounding trees, I bring in a bowl of gluten free pasta that will warm our taste buds, and our hands. Right now, the only thing left would be for the power to go off, and we would be left camping again.

In the quiet of the house, the food processor stood out in it's vibrant hums and purrs as I whirled together the pesto sauce, adding in the garlic and salt as it chopped and I stirred the pasta. As it was simple in preparation, I knew it would be extravagant in flavour. With the combination of fresh spinach and cashews, the nutty flavour of the pesto embodied the pasta giving it delectable bite, like a cashew caress curled up in a warm spinach-y hug. That's the brilliance of cooking with fresh ingredients, and letting them do all the work.

Raw Spinach and Creamy Cashew Pesto {served with gluten free pasta}


Made with just the whir of a food processor, this pasta sauce, toast spread, dip (try it, you might like it!), complement to roasted vegetables, fish, salads, or pizza topping, and the pantry staple, is a simple way to spice up a week night pasta dinner. (We even had mussels as a starter - now that's a spiced up pasta dinner!) It makes anything instantly fancy and tasty, with or without the effort of cooking. 


What I also found truly intriguing about this recipe was it's versatility, many use pine nuts because of their creamy consistency, but I personally love the taste of cashews. I've also seen kale pesto, basil pesto, or even parsley and cilantro as the main man in variations of pesto, or a combination of half leaf vegetables and half avocado or zucchini. So I invite you, instead of rushing to the store in search of these listed ingredients, sub in your favourite type of nut, be it almonds, walnuts, pecans, Brazil nuts, or even seeds, and use that bunch of greens up before they wilt away completely.

{Ingredients:}

1/2 cup cashews
5 cups spinach
2 garlic cloves
1 teaspoon lime juice
1/2 teaspoon salt and pepper each
1 teaspoon maple syrup

1/4 - 1/2 cup water

{Directions:}

In a food processor blend cashews until finely ground. Add spinach and process until chopped and blended with ground cashews. Combine garlic, lime juice, salt and pepper, maple syrup and 1/4 cup water and process. 

Blend until smooth, adding more water if it is too thick. Taste, and season with more salt and pepper if desired.

Can be stored in an airtight container in the fridge for a week.

For pasta. Pesto can be made while pasta is cooking. Once pasta is cooked, drain and return to the pot. For each serving of pasta, stir in one tablespoon of pesto and mix until all pasta is covered. Serve as is or with a small topping of fresh basil leaves and grated mozzarella.

Enjoy! xx S

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