Cashew Cream "Cheese"
The cashew cream "cheese" is shown in the picture as three dabs over some chicken in a grain free tortilla. Although it isn't a "pretty" color, it's actually a pretty good substitute for cheese.
This recipe came from a dear friend, Carol, who heard about Dave's 'need' for Mexican food and came running with some great recipes for us.
Ingredients
- 1/2 cup organic Cashews (Soaked and Drained)
- 1/4 cup Water
- 1 tablespoon Coconut oil, melted
- Chives, to taste
- Parsley, to taste
- Dill, to taste
- 1/2 teaspoon fresh Garlic
- 1/2 teaspoon Himalayan sea salt
- Juice from 1/2 organic Lemon
Instructions
- Add Cashews to a bowl and cover with water. Cover with lid or towel and set on counter to soak for 4 hours
- Drain Cashews after soaking
- Add soaked cashews to food processor (or in mixing bowl) along with 1/4 cup water and blend until creamy
- Add all other ingredients and mix well
- Refrigerate until 'set
Notes
Dave loves this cashew cream. We use it as a topping for tacos or enchiladas. You could use it with anything! This also freezes well so I usually double the batch and freeze any unused portion.
Nightshade free Ketchup
This ketchup has been a Godsend. Dave LOVED ketchup. When we started his diet I didn't know how I would do without ketchup. Thankfully, my Aunt Shelly is an amazing chef. She has been able to adjust many recipes for me (or come up with her own like this one). It is actually a really tasty condiment!
Ingredients
- 1 Cup of fresh (or dried) organic Cranberries
- 1 large organic Pear (peeled and cored)
- 2 medium Carrots (peeled and chopped)
- 1 Cup Water
- 1 teaspoon Ascorbic Acid
- 1/4 cup Sugar (I use Coconut Sugar)
- 1 tablespoon Sea Salt
- 1 teaspoon organic Onion Powder
- 1/2 teaspoon Allspice
- 1/8 teaspooon Ground Cloves
Instructions
- Cook all ingredients together on medium low heat, covered, in a pot, for about 20-30 minutes
- Once pear and carrots are WELL softened, remove from heat
- Use an immersion blender, food processor or good blender to blend all ingredients together. Process until very smooth
- Store in fridge and freeze any unused portion
Notes
I make this recipe x4 and end up with about 6 mason jars full. I freeze all jars (except 1). This freezes very well and thaws perfectly (just as good as fresh).
At first I had to slowly introduce this by using 1/4 this ketchup to 3/4 real ketchup. Slowly but surely I started to increase the amount of this ketchup until it was 100% solely this ketchup. So if your kiddo LOVES his ketchup, don't try to "cold turkey" make him switch. Do the slow intro and you should have no issues.
Enchilada Sauce
This enchilada sauce is REALLY good. You can make it thicker or thinner depending how long you simmer it.
Ingredients
- 2 cups Nomato Sauce
- 1 cup Chicken Broth
- 1 Medium white onion
- 3-4 cloves garlic
- 1.5 tbsp Cumin
- 1/4 tsp Coriander
- 1/4 tsp Pepper
- 1 tsp Apple Cider Vinegar
- Salt to taste
- 1 tbsp horseradish, or to taste (optional)
Instructions
- Combine all sauce ingredients except salt and horseradish into a medium pot
- Bring to a boil, then reduce heat and simmer for 30 minutes
- Taste and add horseradish (optional) 1 tsp at a time until you reach a heat/flavor level you like
- Simmer uncovered until it thickens a bit. You can use it right away if you like it saucier, but I like my sauce with more body. Salt to taste