Curried Rice Salad With Orange Dressing (Dairy, Gluten and Oil Free)

It has been way to long since my last post and here I am not even giving you an original recipe.  This delicious salad is from The Garden Grazer where you will find some great real food recipes.  I made only a few alterations more because this is what was on hand. I love the pairing of curry and oranges.  Our family has really been enjoying orange season right now so this salad was a hit.

Salad Ingredients

• 1 1/2 cup uncooked brown rice 
• 1/2 cup raisins or currants 
• 1/3 cup chopped almonds
• 1/2 cup chopped sweet snap peas
• 1/4 cup chopped parsley
• Avocado for on top (optional)

Dressing Ingredients

• Juice from 1 orange 
• 1 tablespoons curry powder 
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoons apple cider vinegar
• pinch of sea salt

Directions

1. Cook rice according to the directions on the package.
2. In a large bowl combine all salad ingredients, adding rice when cooked.
3. In a small dish add all dressing ingredients and stir until fully combined.
4. Pour dressing over salad and stir to fully combine.
5. Serve warm or cold.  It does taste better to have it sit for about an hour in order to allow the flavours to combine. 

Quinoa Vegan Patties (Dairy, Gluten and Egg Free)

Looking for a tasty vegan "Burger" recipe?  This one is our favourite.  It is easy, allergy friendly and delicious. We have made them several times and they hold together so well. We hope you enjoy them as much as we do.

 Ingredients (makes 6-8 patties)

• 2/3 cup uncooked quinoa (cooked with 1 + 1/3 cup of water)
• 1 cup of pecans or 1 cup pumpkin seeds
• 1/4 cup hemp hearts (or other seeds/nuts)
• 2 cups rolled oats
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 tablespoons parsely
• 2 cloves minced garlic
• 2 flax eggs (1 1/2 tablespoons flax set with 6 tablespoons water for 2 minutes)
• 1 tablespoon tamari or soy sauce 
• 1/2 finely diced onion 
• 1 teaspoon dijon mustard
• Pepper to taste
• 1-2 tablespoons water if needed

Directions

1. Preheat oven to 425 F
2. Cook quinoa.
3. Add nuts or seeds to a food processor and grind to very small pieces.  
4. Place all ingredients into a large bowl.  
5. Wet hands slightly and form into patties.
6. Bake for 20 minutes flipping once in between.

Lentil, Barley and Date Salad

Looking for a hearty salad or side side dish?  This salad is very filling and versatile.  It can be served warm or cold. 

Ingredients

• 3/4 cup French green lentils
• 3/4 cup pearl barley rinsed
• 1 bay leaf
• 2 diced green onions or chives
• 1/2 cup chopped dates
• 1/2 cup roasted pumpkin seeds*
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 lemon, zest and juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup or honey
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt

* I like "candying" the pumpkin seeds by heating them up a frying pan with 2 teaspoons of maple syrup for 2 minutes.

Directions

1. Fill a medium pot with 6 cups of water and add lentils, barley and a bay leaf.  Bring to a boil and cook uncovered for 20 minutes or until both are tender. Drain and rinse with cold water to cool. Remove bay leaf.
2. In a medium bowl stir in remaining ingredients and stir to combine.  Add cooked lentils and barley and stir again to fully mix.  Serve warm or cold

Stewed Pinto Beans (Gluten and Dairy Free)

Perhaps this is more of a winter meal but today is a rainy day and I felt like something hearty and warm.  This is a simple easy recipe and can feed many.  I soaked my pinto beans from dry beans but you can use canned ones as well.  Depending on how much of a "sauce" you want with your beans you can always adjust the amount of water.  I made this in a crock pot but it can also be done on the stove or in the oven.

Ingredients

• 6 cups cooked pinto beans (3 cans of pinto beans)
• 2 cups pureed tomato
• 1 cup water (adjust depending on desired amout of sauce)
• 2 diced carrots cooked until soft
• 1 diced onion
• 1/2 tablespoon olive oil
• 2 cloves garlic
• 1 cup water
• 2 bay leaves
• 1 teaspoons smoked paprika
• 1 teaspoon coriander
• 1/4 teaspoon chipotle or to taste
• 1 teaspoon thyme
• 1 tablespoon maple syrup (optional)
• sea salt and pepper to taste

Directions

1. In a frying pan heat and add diced onion.  Cook onion until very soft about 5-10 minutes.  Add garlic and cook another 2 minutes.
2. Add diced carrot into a pan with water and cook until soft.
3. Puree the carrots with the water.
4. Add all ingredients into a crock pot and cook on low for 4-6 hours.
5. Remove bay leafs.  Serve over brown rice if desired.

Pineapple Quinoa Salad with Roasted Cashews (Dairy, Gluten and Sugar Free)

Summer season is finally approaching and with warmer weather comes a desire for more salads.  This quinoa salad makes a great meal on its own or can be used as a side dish.  It is very hearty with the addition of the cashews and pumpkin seeds.  We love the combination of the pineapple and cilantro where sweet and fresh meet.

Ingredients

• 1 1/2 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
• 3 cups water
• 1/4 cup shredded red pepper
• 1 cup chopped pineapple (fresh or from frozen)
• 1/4 cup cilantro
• 1/3 cup raw cashews
• 1/4 cup raw pumpkin seeds
• 1/4 cup shreded unsweetened coconut

Dressing

• 1 lemon juiced (1/4 cup)
• 2 tablespoons olive oil
• 1 teaspoon ginger
• sea salt to taste

Directions

1. Add quinoa and water to a pot and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.
2. Heat a frying pan and add cashews, pumpkin seeds and coconut. At a low medium heat, stir frequently and let roast 3-5 minutes or until golden brown.
3. To create the dressing, in a small dish add lemon juice, olive oil, ginger and sea salt and wisk.
4. In a medium size bowl combine red pepper, pineapple, cilantro and chives/green onions. 
5. Add dressing to the bowl and stir to combine.
6. Add cooked quinoa to medium bowl and stir to fully coat.
7. Serve warm or cold.  It tastes great either way.

Lemon Chia Pudding (Dairy, Gluten and Refined Sugar Free)

My husband's favourite flavour is lemon so whenever I can I try to make something with this flavour.  Chia pudding is also a family favourite.  I hope you like this pudding as much as we do.

Ingredients

• 1 1/2 cups coconut milk or milk of choice
• 1/4 + 1 tablespoon cup chia seeds
• 1 lemon zested
• 1 lemon juiced
• 1-2 drops lemon oil (optional)
• 3 tablespoons maple syrup or sweetener of choice
• 1/4 teaspoon or more turmeric for colour (optional)
• pinch of sea salt
• shredded coconut for topping (optional)

Directions

1. Make the chia pudding by adding all ingredients into a bowl except shredded coconut.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Dish into bowls and sprinkle with coconut if desired.

Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters.  It can't be too sweet and I prefer more natural sweeteners.  Here is a delightful cake that had flavour and suited a special dinner with family.

Cake Ingredients

• 1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
• 1 3/4 cups flour (spelt/all purpose)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1/3 cocoa powder 
• 1 egg or 1 flax egg
• 2 ripe mashed or pureed bananas 
• 1/3 cup grapeseed oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 1/3 cup diary free chocolate chips (optional)

Frosting Ingredients

• 1/3 cup natural peanut butter (homemade)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons xylitol or palm sugar
• 1-2 tablespoons maple syrup
• 1 teaspoon vanilla
• 3 - 6 tablespoons non dairy milk depending on desired consistency 

Directions

1. Preheat oven to 350 F and grease a 9 x 9 baking dish.
2. In a small dish combine milk and vinegar and let sit
3. In a large mixing bowl combine all dry ingredients.
4. In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
5. Add wet ingredients into dry ingredients and stir until combined.
6. Pour into prepared dish.
7. Bake for 40-50 minutes until inserted toothpick comes out clean.
8. Combine all ingredients for the frosting and whip until smooth.
9. Pour/spread over cake when cake is still warm.  Let sit and cool to room temperature.  Add chocolate shavings if desired!
10. Enjoy!

Simple Fermented Carrots

Fermenting foods is an excellent and inexpensive way to get healthy bacteria into your gut or digestive system.  The bacteria will help fight off sickness, digest food, manage body weight, repair tissue and even balance hormones.

Having tackled sauerkraut, fermenting carrots was super simple.  They can ferment for many days depending on your desired taste.  We definitely prefer them over 7 days but keep checking and tasting them for your desired outcome.  I like the addition of dill but feel free to omit if it is not your thing!

Ingredients (makes 2- 500ml jars)

• 6-8 carrots, peeled and cut into strips
• 1/2 tablespoon sea salt
• 2 cups water
• 1/2 teaspoon dried dill or 2 sprigs fresh dill (optional)
• 2 cloves garlic

Directions

1. Add carrots to clean mason jars.
2. Combine all remaining ingredients into a jar and stir to combine.
3. Poor juices over the carrots ensuring they are covered with liquid. If you need to add additional liquid, simply combine 1/2 tablespoon of sea salt with 1 cup of filtered water and add on top if required. 
4. Loosely seal jar but allow for some air to be released.  I use the pickle pipe and find it to be an easy way to allow C02 gas that is created can be vented out.  Otherwise just check carrots daily to ensure no mold is growing and air can escape then lightly seal the jar again.  
5. Place in a dark area for 5-10 days or until desired outcome.
6. Once fermentation is complete.  Seal the jars with proper lids and store in the refrigerator to stop the fermenting process.

Steel Cut Gingrebread Oatmeal in the Crockpot (Dairy and Gluten Free)

Breakfast is the meal I struggle with the most.  I love variety but it often takes some planning ahead and at the end of the day the couch is calling me not the kitchen.  However this crock pot recipe is super easy and quick. 

Ingredients

• 2 cups steel cut oats
• 2 cups milk of choice (I used almond)
• 6 cups water
• 2 tablespoons organic molasses
• 1 tablespoon pure maple syrup (optional)
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon all spice
• 1 teaspoon nutmeg
• 1/4 teaspoon sea salt

Directions

1. Simply place in ingredients into the pot, stir and set for 6-8 hours on low.
2. Add additional milk in the morning if needed.  

*toppings: whipped coconut cream, cinnamon, diced apples or pears, maple syrup, pumpkin seeds

Roasted Squash and Lentil Salad (Dairy and Gluten Free)

This is a wonderful recipe I have discovered from Kitchn.  If you haven't discovered this website, it has some fabulous recipes.  I made some of my own alterations due to ingredients on hand or simply taste preference.  If you manage any leftovers they do reheat very well in a warm oven.

Ingredients

• 1 medium squash (I used butternut) peeled and cut into bite size pieces
• 1 large red onion, cut into 1/8ths
• 1 bulb of garlic or 3 cloves
• olive oil, divided
• 2 1/2 cups green lentils
• 2 bay leaves
• 4-6 large leaves of kale 
• 1/2 cup roasted sunflower seeds*
• sea salt
• ground black pepper

Dressing:

• 3 cloves roasted garlic
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 425 F.
2. Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper.  Stir to fully coat.
3. Place on a baking sheet and roast for 25-30 minutes.
4. Cook lentils in a pot with two bay leaves.  Add enough water to cover plus 3 cm.  Cook just until cooked. (12-15 minutes.) Drain and set aside.
5. Chop cleaned kale into shredded thin pieces.
6. Once garlic, squash and onion have been roasted until soft remove and set aside.
7. Puree dressing until smooth using 3 cloves roasted garlic.
8. Add any remaining garlic, onions and squash into a bowl.  Add cooked lentils and roasted sunflower seeds.
9. Pour dressing over top, season with salt and pepper and serve warm.

* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes

Protein Energy Ball Cookies (Dairy, Gluten, Grain and Refined Sugar Free)

I am back!  I know it has been a long while since I posted.  Life has been moving a long and my family has been my priority.  December was full of selling my Limestone Living products, toilet training and Christmas.

I admit I indulged in too much chocolate this holiday and my body is craving sugar!  It has been tough to get through.  I am trying to cut it all out but have resorted to a few healthier options for those low moments.  This week I made my Black Bean Fudge and today my little guy and I created these energy "cookies."He was very delighted to help and I had a hard time keeping him from eating way too many.  These balls will keep in the fridge or freezer and make an excellent breakfast or snack!

Ingredients

• 1/3 cup melted coconut oil
• 1/4 cup sunflower seed butter or any nut butter
• 1/3 cup ground flax seed
• 1 1/2 cup shredded coconut + extra for rolling
• 1/2 cup hemp hearts, sunflower seeds or other seeds
• 1/2 cup ground pumpkin seeds
• 1/3 cup honey or apple sauce
• 1/3-1/2 cup protein powder 

Directions

1. Combine all ingredients into a mixing bowl.
2. Roll into balls and roll again into coconut if desired.
3. Store in air tight container in fridge of freezer.

Pumpkin Pie Smoothie (Dairy Free)

Another pumpkin recipe, yes we have a lot of pumpkins over here.  I was pureeing some pumpkin for the freezer today and was kind of lazy about cleaning out the blender.  So what to do what the leftover pumpkin in your blender?  Add ingredients and make a smoothie!  This is not my recipe but rather my slight alteration of the  Pumpkin Pie Smoothie For Two by Oh She Glows.

Ingredients

• 1/2 cup pumpkin puree
• 1 1/4 cup coconut, almond or cashew milk
• 1/2 tablespoon pure blackstrap molasses or maple syrup
• 1 tablespoon ground flax seed or chia seeds
• 1 banana 
• 1/2 teaspoon pure vanilla 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 4-5 ice cubes

Directions

1. Add ingredients into your blender and puree until smooth or your ice is as desired.
2. Enjoy.

Roasted Pumpkin Soup with Tarragon (Dairy Free with Vegan Option)

Fall is here!  The pumpkin are in plenty this year.  We have been looking how they decorate our road side stand.  So what to do with all those pumpkins?  Here is another great pumpkin soup recipe.  I love the hint of tarragon.   If you have the time, take the seeds and roast them as well.   They make a great topping.

Ingredients

• 1 medium size pumpkin roasted*
• 1 diced onion
• 1 tablespoons olive oil or grass fed butter
• 3-4 cloves minced or roast garlic
• 1 tablespoon maple syrup or honey
• 4 cups vegetable, bone or chicken broth
• 1/2 cup coconut cream
• 3 tablespoons chopped tarragon
• 1 teaspoon sea salt or to taste
• cayenne to taste
• black pepper to taste

Directions

1. Roast pumpkin and garlic in oven (see directions below)
2. In a large pot add onion and oil.  Saute for 5 minuets until soft.
3. Add tarragon and fry for another minute.
4. Add all remaining ingredients and cook for 5-10 minutes.
5. Puree until smooth.
6. Serve with tarragon and roasted maple cinnamon pumpkin seeds

* to roast a pumpkin simply poke holes in the pumpkin with a knife.  Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.

Happy Thanksgiving!

Cauliflower Cream Sauce (Dairy Free Options)

I have always wanted to make a cream sauce with cauliflower.  I found a recipe from Leelalicioius, which I have only slightly altered to suit our family.  It was delicious and great on pasta.  This recipe makes about 6 cups.  I hope you enjoy it as much as well all did.

Ingredients

• 2 diced onions
• 4 cloves garlic minced
• 1 tablespoon butter, ghee, olive oil or coconut milk
• 1 medium cauliflower cut into into florets
• 1/3 cup chopped sweet potato (optional)
• 3/4 cup milk of choice (I used almond)
• 1/2 cup broth (vegetable of chicken)
• 1/3 cup nutritional yeast 
• 1/2 teaspoon sea salt
• cayenne or hot sauce to taste
• 1-2 tablespoons lemon juice
• fresh ground pepper to taste

Directions

1. Saute onions in oil/butter until soft and fragrant.  Add garlic and saute for another 1-2 minutes.
2.  In a pot of boiling water add the cut the cauliflower and sweet potato.  Cook until tender.
3. Place all ingredients into a blender and puree until smooth.  
4. Serve over pasta or devour on its own.
5. Store sauce in an airtight jar in fridge.

Simple White Bean Soup (with Vegan Option)

Although it is summer, today was rather raining and it felt like a soup day.  This recipe took little time to prepare and was very satisfying.  I am certain most types of cooked beans would also work well with this soup.

Ingredients

• 1 diced onion
• 1 tablespoon olive oil, ghee or grass fed butter
• 3 minced garlic
• 1 1/2 cups cooked navy, white beans or other beans
• 2 shredded carrots
• 4 cups bone, chicken, or vegetable broth
• 1 teaspoon dried parsley or 1/4 cup fresh
• 2 teaspoons fresh minced chives
• 1 teaspoon thyme or 1/4 cup fresh thyme
• 1/4 teaspoon cayenne pepper
• sea salt and pepper to taste
• 1 shredded zucchini

Directions

1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
2. Add all remaining ingredients except zucchini and cook until carrots are tender.
3. Add zucchini and cook another 2-3 minutes.
4. Serve.

Pina Colada Chia Pudding Parfaits with Raspberries (Dairy, Gluten and Refine Sugar Free)

Chia seeds are a great source of fibre, calcium, omega-3 fatty acids, iron and manganese.  In other words, great brain and bone food :)  These parfaits are easy to make and make a great breakfast or snack.

Ingredients (serves 3-4)

• 1 1/4 cup coconut milk (I used canned)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla
• pinch sea salt
• 1/2-1 cup chopped pineapple
• 1/2-1 cup chopped raspberries
• shredded unsweetened coconut for topping

Directions

1. Make the chia pudding by adding coconut milk, chia, maple syrup, vanilla and sea salt into a bowl and stir to fully combine.  Let sit for set in the fridge for about 1 hour or overnight.  If possible stir once in between so the chia seeds don't stick together.
2. Layer parfaits with chia, pineapple, raspberries, repeat.  Sprinkle with coconut if desired.

Almond, Coconut Date Balls (Dairy, Egg, Gluten, Grain and Sugar Free)

I was at a store this week and of course hungry!  Isn't that always the case, being around food makes you hungry.  It is definitely a struggle being out and finding healthy or healthier snack items and I don't always have something I can bring along from home.
I was pleased to find a snack containing dates, coconut and almonds so I picked them up.  It was then, that I remembered I used to make cookie balls more often.  They are so versatile and can be very simple to make.  Here is definitely an easy, quick recipe that is not only tasty but can easy be taken along.

Ingredients (makes 10-15 balls)

• 2 cups soft dates*
• 1 1/2 cups unsweetened shredded coconut 
• 1/2 cup ground almonds
• 1 tablespoon coconut oil
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt
• 3 tablespoons extra unsweetened shredded coconut for rolling

*I usually soften mine by letting them sit in hot water for about 30 minutes and then squeezing most of the water out.

Directions

1. Combine all ingredients except the extra coconut for rolling and place in a blender or in a bowl with an immersion blender.
2. Blend ingredients until all large pieces of date are cut evenly.
3. Place the 3 tablespoons of remaining coconut onto a plate.
4. Using your hands take about a tablespoon amount of dough and roll in into a ball.
5. Roll the ball into the coconut until it is fully covered.
6. Place all completed balls into covered container and store in the fridge for 1 week or freezer.
7. Enjoy.

Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, Christmas...you know what I mean :)

These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

• 1 1/3 cup ground almonds or almond flour
• 1 tablespoon coconut flour
• 2 tablespoons tapioca or arrowroot starch
• 2 tablespoons ground flax
• 1 tablespoon pysllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1-2 teaspoons water (adjust for rolling into balls)
• 1/3 cup softened coconut oil
• 1/4 cup shredded unsweetened coconut (for rolling)
• 2-3 tablespoons of your favourite jam (I recommend strawberry or raspberry)

Directions

1. Preheat oven to 350 F and prepare cookie tray.
2. In a large bowl combine all dry ingredients except shredded coconut.
3. In a medium size bowl combine all wet ingredients except jam.
4. Add shredded coconut to a plate.
5. Add wet to the dry and mix just until combined. 
6. Roll into balls and add a little water if needed to help them stick together.
7. Roll balls into the shredded coconut.
8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
9. Add a little jam into each dip of your cookie balls.
10. Bake in preheated oven for 10-12 minutes or until golden brown.
11. Store in air tight container in the fridge or freezer.

Butternut Squash, Apple and Cranberry Bake

I love a good baked vegetable dish.  Squash and apples are a great combination, especially with a hint of maple syrup and some warm spices.  This makes a great side to bring to a potluck or just enjoy at home :)

Ingredients

• 1/4 cup melted coconut oil 
• 1 regular size butternut squash peeled and cut into bite sized cubes
• 2 medium apples or 1 apple and 1 pear, cubed (peeled or unpeeled)
• 1/3 cup dried cranberries
• 1/4 cup chopped dates (optional)
• 1/2 tablespoon pure maple syrup or to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 375 F.
2. Combine all ingredients into an oven safe dish and stir to fully coat.
3. Bake uncovered for 30-40 minutes or until squash is tender.  Stirring 2-3 times while baking to rotate the squash and apples.

Vegan "Cheese" Sauce (Dairy and Gluten Free)

My family has been loving this "cheese" sauce.  Since I am intolerant to dairy, I have been creating this sauce as an alternative.  The girls love it as a dip for vegetables or as a sauce.  This is definitely not my recipe, I will give a shout out to Oh She Glows for this recipe. I have also altered it very slightly.  This recipe came from her new book Oh She Glows Everyday.

Ingredients

• 1/4 cup raw cashews soaked in water for 3 hours*
• 2-3 potatoes, peeled and chopped (190g or about 1 1/4 cup)
• 1/2 large carrot, peeled and chopped (55g or about 1/2 cup)
• 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
• 1 clove garlic
• 2 tablespoons coconut oil
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon white wine or rice vinegar
• 1/2 teaspoon sea salt
• 2-3 tablespoons nutritional yeast
• Freshly ground black pepper, to taste
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons warm water or adjust according to desired thickness

Directions

1. Soak cashews in water, covering them with about 1 inch of water.*  Soak them for 3 or more hours and then rinse and set aside.
2. Cook potatoes and carrots until soft and then drain.
3. Combine potatoes, carrots, cashews and all remaining ingredients into a high speed blender and puree until smooth.  Adjust water amount according to desired thickness.