Cashew Cream Cheese

Try making this Cashew Cream Cheese for your next healthy spread option! Cashews are rich in a variety of nutrients including fiber, protein, copper, magnesium, and manganese. They are also full of powerful antioxidants, which help in reducing inflammation. Lemon juice provides a wide range of health benefits including improving digestion, regulating blood sugar levels, and promoting healthy skin. Sea salt is packed with a variety of electrolytes including magnesium, calcium, and potassium. Layer on a toasted gluten-free bagel or serve with your favorite veggies and enjoy!

Ingredients:

• 2 cups raw cashews, soaked for at least 4 hours and drained

• 2 tbsp lemon juice

• 1 tsp sea salt

Instructions:

1) Blend cashews, lemon juice, and sea salt in a blender or food processor and blend until smooth. Add in water to thin if needed.

2) Taste test and add additional lemon juice or sea salt if preferred.

3) Transfer to an airtight container and store in the refrigerator for up to 5 days and enjoy!

Paleo Cheesy Broccoli Soup

Try making this Paleo Cheesy Broccoli Soup for your next lunch or dinner option! Broccoli serves as a rich source of fiber, antioxidants, and Vitamin C. It helps to reduce inflammation and maintain healthy blood sugar levels. Cashews are a heart-healthy fat rich in copper and magnesium. They help support bone health, immunity, and brain health. Carrots help to support healthy vision, blood pressure levels, and immunity. Not only will nutritional yeast add a “cheesy” flavor to this recipe, but it will provide you with a beneficial amount of protein. Top this soup with fresh parsley if preferred and enjoy!

Ingredients:

• 2 tbsp coconut oil

• 1 white onion, diced

• 2 cloves garlic, minced

• 2 cups vegetable stock

• 1 ½ cups shredded carrot

• 4 cups broccoli florets

• 1 cup raw cashews, pre-soaked for at least 3 hours

• 1 cup water

• ½ tsp mustard powder

• ½ cup nutritional yeast

• ½ tsp smoked paprika

• ¼ cup almond milk

• 1 tbsp lemon juice

• Dash of cayenne pepper

• Dash of sea salt

• Dash of pepper

Instructions:

1) In a medium sized saucepan, heat coconut oil over low-medium heat. Toss in onion and sauté until it begins to brown. Add in garlic and stir constantly until fragrant.

2) Add the stock, carrots, and broccoli to the saucepan. Top with a lid and simmer on low heat until broccoli is tender. This should take about 12-15 minutes.

3) In a food processor or blender, blend the cashews, water, mustard powder, nutritional yeast, smoked paprika, almond milk, lemon juice, and cayenne pepper. Blend until smooth. Combine this mixture with the broccoli mixture and stir well. Add sea salt and pepper to taste and enjoy!

Banana Cashew Yogurt

Try making this Banana Cashew Yogurt for your next breakfast option! Bananas are packed with fiber and help to improve both digestion and blood sugar levels. Cashews serve as an excellent source of magnesium, copper, fiber, and antioxidants. They also benefit heart health as they have been proven to lower blood pressure levels. Coconut water promotes hydration and helps improve kidney health. Top with banana slices if preferred and enjoy!

Ingredients:

• 2 bananas

• 1 cup cashews

• 1 ½ tbsp lemon juice

• ½ cup coconut water

• ½ tsp sea salt

Instructions:

1) Soak cashews in a bowl of warm water for at least two hours.

2) Once the two hours are up, drain the bowl of cashews. Combine all ingredients, except the coconut water, in a food processor and pulse only a few times.

3) Add in the coconut water intermittently and process until a smooth mixture is formed.

4) Store in an airtight container and keep in the fridge for up to two days.

Chocolate Zucchini Cake

Try making this paleo Chocolate Zucchini Cake for your next dessert option! Zucchini is packed with many nutrients including iron, zinc, calcium, and Vitamin A. Zucchini is also rich in antioxidants and aids in healthy digestion. Almond flour is naturally gluten-free and very high in protein. Cocoa powder is packed with flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Make this paleo chocolate cake for your next birthday celebration or as a healthy dessert option and enjoy!

Ingredients:

Cake:

• 2 cups almond flour

• ½ cup tapioca flour

• 1 tsp baking powder

• ½ cup cocoa powder

• 1 tsp salt

• ½ tsp baking soda

• 1 cup shredded zucchini

• ½ cup applesauce

• 2 eggs, whisked

• 2 tbsp coconut oil, melted

• ⅓ cup coconut sugar

• 2 tsp vanilla extract

Chocolate Ganache:

• 1 cup dairy-free chocolate chips

• ½ cup coconut milk

Instructions:

1) Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 5 loaf pan with melted coconut oil and set aside.

2) Combine almond flour, tapioca flour, baking powder, cocoa powder, salt, and baking soda in a large bowl and mix well.

3) Then, add in the shredded zucchini, applesauce, whisked eggs, melted coconut oil, coconut sugar, and vanilla extract. Mix all ingredients together.

4) Transfer the mixture to the greased loaf pan and place in the oven for 40 minutes or until the top is deep golden brown. Remove from the oven and let cool.

5) While the cake is cooling, prepare the chocolate ganache by first heating the coconut milk over the stove stop until boiling.

6) Place the chocolate chips in a medium sized bowl. Pour the warmed coconut milk over the chocolate chips and allow to sit for five minutes.

7) Stir the mixture until a smooth consistency is formed. Top off the cake with the chocolate ganache and enjoy!