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10 Small Changes that can Make a BIG Difference to your Health

I hope you all had an amazing holiday season! After much family time and fabulous feasting over the holidays, I decided to kick off the new year with a 4 day cleanse at a spa called We Care in Desert Hot Springs, California. In addition to following their liquid fasting program for a few days I was able to attend several classes on nutrition and wellness. While most of the ideas weren’t new to me, (Eat veggies. Check. Exercise. Check. Meditate. Check. Be Grateful. Double check.) it was a great refresher and reminded me that little steps toward healthier living can make a big difference in how we look and feel. There’s no need for bold proclamations like- “I’m never eating carbs again!” or “I’m going to go to the gym for 2 hours everyday!” Those types of unrealistic goals usually fall by the wayside and lead to disappointment by spring. Instead, I challenge you (and myself!) to make some (or all!) of these smaller changes in 2016. Instead of a short-lived resolution, these ideas can easily be incorporated into our lifestyle without much effort and with a lot of long-term benefits.

1. Drink More Water- A lot of us are in a state of constant dehydration without even knowing it. By the time we’re thirsty we are already a little dehydrated. This can lead to feeling tired, foggy or lethargic, and can also cause headaches and hunger pangs. Drinking enough water can help with digestion, energy levels, clear skin, weight-loss, kidney function and lessen dry skin and dark circles under the eyes. So how much do you need to get these miracle-drug like effects? It might be more than you think. The standard rule of thumb is half of your body weight in ounces, which means a 140 pound woman would aim for 70 ounces per day. Of course, the number is not set in stone. If you’re eating a lot of water filled fruits and veggies, you may need less and if you’re in a hot environment or working out like a champ you’ll need more; but it’s a good general guideline to keep in mind. It can seem like a lot at first, but gets easier as you get in the habit of sipping throughout the day.

One easy way to keep track is to carry a stainless steel or glass water bottle with you. Calculate how many refills equals your ideal water consumption and aim for that. If plain water bores you try adding lemon juice, sliced ginger, cucumber or fresh herbs like mint and rosemary to jazz it up. You can also count caffeine free herbal teas into your equation. Filtered water is best since plain tap water may contain chemicals and additives; and there are both health and environmental concerns around plastic water bottles. If you’re not used to drinking enough water it can take a little getting used to, but you’ll see and feel results really quickly that will keep you motivated to stick with it. Within days of upping my water intake my skin looked more dewy, my eyes were brighter, and I felt less hungry. Overall I would say drinking more water has made me feel and look healthier and what could be better than that?

2. Chew Your Food- We all do this already, but chances are we aren’t doing it enough, especially when we’re busy or on the run. Chewing food enough allows your body to absorb more nutrients from the food. Swallowing chunks of improperly chewed food can lead to bloating and excess gas and who wants that? Well chewed foods are easier to digest, not only because they’re smaller particles and more easily processed in the intestines, but also because there are enzymes in saliva that aid in digestion. Chewing more can also help with maintaining a healthy weight by naturally slowing down your eating. This gives your stomach more time to signal your brain that it’s full. It takes about 20 minutes for your brain to register fullness so if you are rushing your meals it’s easy to overeat in the interim. Slowing down and chewing well allows us to bring more mindfulness to what we’re eating so we can really taste and enjoy the food.

You may have heard rules like chew each mouthful 32 times, but really it depends what you’re eating. If you eat meat you’ll want to chew it more than say, a strawberry. The key is to chew until it’s about the texture of applesauce. Again this can take a little getting used to but eventually it’s just what you do. Your body will thank you.

3. Start with a Smoothie- A lot of the benefits from #2 apply here, but a blender does the work for you. Normal digestion takes a surprising amount of energy. When you feed your body a bunch of nutrients in liquid form, it can soak them all in with ease and give you a burst of energy to start your day. It’s also a great way to get in a lot of really nutrient dense foods in one sitting. This is especially helpful when you know you’re going to have a really busy day or are going to be somewhere without access to great food choices. The best morning smoothies include vitamin, mineral and fiber rich fruits and veggies; as well as healthy plant proteins and fats to give you sustained energy. You can also add superfood supplements like bee pollen for a dose of B-vitamins including B-12, energizing maca root powder or omega-3 rich chia seeds. Try this Feel Good Green Smoothie recipe or a creamy Ginger-Pear Smoothie.

4. Take More Baths- How often does something good for you feel this good?! Taking a warm bath not only help relax your muscles, but it’s a great way to decompress and sneak in a little alone time. Add a few essential oils for a more spa-like experience with aromatherapy benefits. My favorite combination for bath time is a few drops each of calming lavender, uplifting sweet orange and sexy ylang ylang. Once a week you can take a therapeutic bath that is alkalizing, detoxifying and remineralizing. Remember we can both eliminate and absorb through the skin so soaking in mineral rich water is really beneficial. It can also help with sore muscles and anxiety.

Directions: Add 1/4 cup EACH epsom salt, baking soda, Himalayan or sea salt and raw-unfiltered apple cider vinegar to a hot bath. Add a few drops of your favorite essential oils. Soak 15-30 minutes. Rinse with cool water, pat dry and apply organic coconut or olive oil as a moisturizer as desired.

To make the most of your bath eat at least 1-2 hours beforehand. Close to bedtime is ideal. Try meditating for 5-10 minutes as you soak. You might feel a little light-headed or sleepy after your bath so be careful getting up. Have a large glass of water afterward and enjoy an herbal tea before bed to rehydrate.

5. Switch to Sea Salt- Regular table salt is highly processed. Nutrients are removed and anti-caking agents are added. Pure sea salt is harvested with very little processing which means the natural mineral content is left intact. Sea salt can contain up to 80 trace minerals so it’s not only better for your body, but also has a more complex flavor than regular table salt. The depth of flavor means you need less salt to enhance your food making it easier to keep your sodium intake in check. Check labels to make sure they list sea salt as the only ingredient. There are a variety of salts to try from black lava, to grey celtic, to pink Himalayan, all with different flavors, textures and price points; so have fun experimenting and finding your favorites.

6. Eat less Dairy- There are many reasons to limit dairy consumption. Dairy can be high in saturated fat and calories and hard on digestion. Conventionally raised cows are often fed hormones and antibiotics in order to keep them producing milk at an unnatural rate. Though more studies need to be done, there are concerns that a diet high in dairy may contribute to the risk of certain types of cancer. If you do eat dairy, raw organic or fermented types such as yogurt or kefir are best. I must say I thought it would be impossible to give up dairy, but it’s strange, once I stopped eating it, I didn’t really crave it anymore. My palate changed. Where before a salad wasn’t a salad without cheese on top, now I thoroughly enjoy a completely plant filled plate. Another big help is to find alternatives you love. You can watch my video on how-to make creamy cashew milk (It’s so easy!) or check out my recipes for gooey cashew mozzarella and this cheesy spread that is perfect for wraps or sandwiches.

7. Limit Exposure Toxins- We come into contact with toxic chemicals in many different ways so making lots of little changes in trying to minimize our exposure can really add up. Here are some ways to do it: Always filter your tap water to remove harmful unregulated compounds, pharmaceuticals, pesticides and metals like lead and copper from pipes. Store water in stainless steel or glass rather than plastic. Use natural beauty products whenever possible. There are a lot of chemicals that are approved for use in cosmetics that pose a variety of health concerns. Moisturize with organic olive or coconut oil with a few drops of essential oils mixed in instead of using products with 50 ingredients on the label. Use natural cleaning supplies as much as possible, you can read how-to here. Buy organics whenever possible. This will help limit your exposure to pesticides. Avoid processed foods. Most contain artificial flavors and colors that your body is not designed to process. Avoid aluminum cookware and deodorants containing aluminum as exposure may lead to an increased risk of Alzheimer’s. If you use aluminum foil, place a layer of parchment paper between your food and the foil. Use homemade natural room sprays instead of artificially scented sprays. In general it’s about having more awareness about what we are putting into and on our bodies, and trying to keeps things as close to how nature intended as possible.

8. Ditch the sugar- Refined sugar has been stripped of it’s nutritional value. Switch to more natural, whole alternatives like honey, raw agave or dates. These alternatives are more alkaline than refined sugar, contain a variety of nutrients and have a lower glycemic index which means they won’t cause a quick spike in blood sugar. Refined sugar has a highly acidic effect on the body. Many experts believe that an overly acidic diet can lead to a slew of health problems including obesity, heart disease, allergies, arthritis, etc. Other acidic foods to limit are meat, dairy, alcohol, coffee and processed foods. Try these high protein Black Bean Brownies sweetened with dates, maple syrup and applesauce next time you’re looking for a sweet treat.

9. Season with Herbs and Spices- Fresh herbs and dried spices add a ton of flavor to your dishes without adding salt or fat. They also happen to contain an incredible amount of vitamins, minerals and antioxidants. Several even have medicinal benefits, so add an extra little pinch of spices to anything you’re making and always garnish with fresh herbs. For example if I’m eating a plain baked sweet potato I might sprinkle some ginger, paprika and nutmeg on top instead of only salt and pepper and garnish with fresh chopped cilantro. (yum!) Here are the most beneficial-

Spices: Cayenne, cinnamon, ginger, turmeric, curry powder, garlic powder, cumin, nutmeg, paprika and saffron

Herbs:Cilantro, parsley, sage, rosemary, basil, chives, dill, thyme, oregano, mint and lavender

Keep delicate herbs fresh by keeping them like cut flowers. Trim the stems and place them in a small glass filled with an inch or two of water in the fridge. Keep your spices within arms reach of your stove top so it makes it easy to grab a pinch while you’re cooking. I even went so far as to organize my spice drawer in alphabetical order, which I know sounds a little crazy, but it ends up saving so much time when I cook since I never have to rummage for the right spice! You can see how I did it here.

10. Drink Ginger Tea- Fresh ginger tea is good for digestion and reducing inflammation in the body. It can help improve circulation and stress levels making it the perfect tonic morning or night. Add a squeeze of fresh lemon to give your immune system an extra boost. Sweeten with a little honey if desired. This tea is both soothing and delicious! It’s my absolute favorite and helps with #1. See how I came full circle? 😉

To make: thinly slice a 1 inch chunk of ginger and place in a cup along with a couple of lemon slices. Pour boiling water over and let steep for 5 minutes. Sweeten with a little honey if desired.

Let me know if you try any of them and what you think or if you have any other recommendations. I would love to hear them. Here’s to a very healthy and happy 2016! Cheers, Jacq

How-to Put Together the Perfect Party Spread in Less Than an Hour!

Published by Jacqueline King

I read an article recently that said young people are not hosting as many get togethers nowadays in part because they are intimidated by the trend of gourmet cooking. It made me want to put together a post to show how easy it can be to put together a beautiful spread for a party in less than an hour with no cooking involved! I really think there is nothing better than getting together with friends and/or family and enjoying some good food and sharing a laugh. We spend so much of our lives online that it’s important to make the effort to get together live and in person once in a while, and the holidays are the ideal time to do it.

For starters we’ll make a big party tray so you’ll need to invest in a big platter if you don’t already have one. This is something you can use time and time again when you have people over. I have a couple of fancy ones that I bought at estate sales for the same price as plastic ones you would get at a discount store so keep your eyes peeled at yard sales and vintage shops. You can also use a large wooden cutting board instead.

The key to making the platter look beautiful is that you’ll want to pile it up with ingredients so it looks abundant and inciting. Make sure to keep the packages in case you have leftovers. Use a mix of fresh fruits and veggie slices, dry snacks, dips and/or preserved foods. Place the dips and any wet foods in little bowls in the middle. Here are some ideas on ingredients to use.

From The Pantry:

Died Fruit such as apricots, plums, figs, goji berries, raisins etc.
Raw, roasted and/or candied nuts such as Almond, Pistachio, Pecans etc.
Wasabi Peas
Kale Chips
Toasted Coconut
Crackers
Pita Bread Triangles
Chocolate pieces or chips

From The Fridge:

Fresh Seasonal Fruit, sliced or whole, berries, grapes, tangerines etc.
Fresh Cut Veggies, celery, carrots, broccoli, radish, peppers etc.
Edamame
Pickles
Hummus
Sun-dried Tomatoes
Artichoke Hearts
Olives
Roasted Red Peppers
Dips, Cashew Cheese, Pesto etc.

Once you have your party on a plate done you can put together these other delicious and easy holiday appetizers. Even though you’re not making a ton of different dishes, there really is something for everyone.

These Watermelon Radish Toasts with Baked Tofu and Marinated Snap Peas are as beautiful as they are delicious. Avocados can be a little tough to find and pricy out of season, so you can substitute the avocado cream with hummus with some lemon lemon juice mixed in, if you prefer.

These Medjool Dates With Nut Butter and Raw Cacao are a sweet, creamy and bitter chocolatey treat.

Smoked Salmon, Almond Cream Cheese, Veggies and Dill are a match made in heaven on cocktail bread in these crowd pleasing toasts.

Lastly, don’t forget the wine! I love serving this Merry Mulled Wine at holiday parties. It’s like winter’s answer to Sangria. It’s so wonderfully warm and spicy and makes the whole house smell delicious. You don’t have to use fancy wine since you’re adding citrus and spices. You can keep it on the stove or in a crockpot and let guests help themselves.

I hope you’re having a lovely holiday season so far. Let me know if you have any questions. I’m here to help. Have fun, be safe and cheers! xJacq

Smoked Salmon, Almond Cream Cheese and Veggie Toasts

Published by Jacqueline King

Simple ingredients are elevated in these delicious mini toasts. They’re perfect for entertaining; easy to throw together and always a crowd pleaser. Salmon, cream cheese and veggies are natural partners and the lemon, dill and capers add a fresh and savory flair.

I use pumpernickel cocktail bread as the base which is the perfect size and has a full flavor that pairs nicely with the other ingredients. You can also use your favorite sliced bread and cut it into quarters. This is the route to go if you want gluten-free or organic bread since I have not seen those offered in cocktail size.

As for the salmon I always use wild Alaskan salmon. Alaska is known for responsible management of their fishery populations. Wild salmon is more nutritious than farmed because it’s eating a varied diet and swimming sometimes thousands of miles before it is caught. Farmed salmon is fed pellets that contain grains and soy and sometimes even chicken. They are often vaccinated and fed additives to make their flesh more pink. They’re kept in pens where they don’t have much room to swim. This means wild salmon has a far superior ratio of omega-3 to omega-6 fats. Wild salmon is, as you would expect, more expensive but the good thing about these hors d’oeuvres is you only need to use a little sliver on each toast, so they won’t break the bank.

I was given a jar of preserved lemon in olive oil in a gift basket recently and I must say the savory citrus flavor paired really nicely with the salmon. It can be a little tricky to find at the market though, so you can use a little sprinkle of fresh lemon juice instead. There is fat in the cream cheese and fish so you won’t miss the extra oil.

I hope you and your guest enjoy these appetizers! Have a great time at your gathering. xJacq

Pre-heat oven to 350*

Ingredients: makes approximately 16 toasts

1/2 package cocktail bread or 4-5 bread slices cut into quarters
4 oz. Cashew, Almond or Tofu Cream Cheese
1 Cucumber, thinly sliced
1 Carrot, thinly sliced
3 Radish, thinly sliced
4 oz. Smoked Salmon
2 Tbsp Fresh Dill
2 Tbsp Preserved Lemon or Fresh Lemon Juice
Capers 
Black Pepper

1. Lay the bread on a baking sheet and bake until lightly toasted about 8 minutes. (This step is optional, but it helps keeps the bread from getting soggy.)

2. Spread each square with a thick layer of cream cheese. Cover with cucumber slices. Add one carrot slice, one radish slice, one dill leaf and a sliver of smoked salmon per piece.

3. Top each with 1/4 tsp preserved lemon or lemon juice. Add 2 capers per slice and sprinkle with a little fresh cracked black pepper.

Sweet Salted Caramel Cashew Milk

Published by Jacqueline King

The simplest salted-caramel drink is just too delicious to be true. Try it next time you’re craving something sweet and you’ll be shocked that two little dates can add so much caramel goodness to your milk. A little pinch of sea salt just gives it that finishing touch to balance the flavor. All of the ingredients are high in minerals plus you get filling fiber from the dates and heart healthy fats from the nuts. It’s an energizing refined sugar free treat which makes it a great afternoon pick-me-up or post-workout choice. Kids love the sweet taste of this one too. It’s so much better than those drinks made with artificial flavors. Enjoy! xJacq

Ingredients: 1 serving

2 medjool dates, pitted
1/4 cup cashews, soaked 2-4 hours and rinsed
3/4 cups filtered water
pinch of sea salt

If your blender is on the weaker side, chop the dates. Blend all of the ingredients until smooth in a blender, serve over ice.

Baked Salmon with Mango Chutney and Pecans

Published by Jacqueline King

This is one of the most popular recipes on my blog, which is no surprise since it’s one of the easiest dishes to make! It’s quick enough for a weeknight meal, but the complex flavors also make it a great choice for a dinner party. The sweet nuttiness of the pecans works beautifully with the spicy mango chutney and the salmon offers a brain boosting dose of omega-3s. It’s also perfect for a brunch buffet since it’s equally tasty hot out of the oven as it is after it’s cooled. Cook a side of salmon for a striking presentation and allow people to serve themselves as much as they like, or cook a small fillet for an easy date night dish.

PREP // 5 minutes

COOK // 15 to 30 minutes

SERVES // 2 per pound (455 g) of fish

Ingredients:
1 skin-on salmon fillet or side (2 pounds/910 g)

PER POUND (455 G) OF FISH, USE

1/8 teaspoon kosher sea salt

Pinch black pepper

Pinch paprika

2 tablespoons mango chutney

1/3 cup (40 g) finely chopped pecans

1 teaspoon cold nondairy butter (preferably Miyoko’s Vegan Butter; optional)

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the fish, skin side down on the sheet, and season it lightly with the salt, pepper, and paprika.

Spread a layer of the chutney on the flesh of the fish as if you were spreading jam on toast. Next, cover the fish completely in the pecans and press gently to create a crust. If using butter, use a vegetable peeler or paring knife to cut the butter into slivers, then dot the crust with the butter.

Bake until the fish is just opaque and flaky, about 15 minutes for a small fillet, or 25 to 30 minutes for a side of salmon. To check your fish for doneness, poke with a paring knife. If you feel very little resistance, the fish is done. If there is significant resistance, bake it for a few more minutes. If you have a meat thermometer, the thickest part of the fish should read between 120°F and 125°F (49°C and 52°C).

CHEF’S NOTE : Fresh salmon is brightly colored, plump, and shiny rather than dull or dried out. Look for wild Alaskan salmon or farmed salmon listed as a “best choice” on the Seafood Watch app. Salmon with the blue ASC or MSC labels are also great choices.

FEEL GOOD INGREDIENT // PECANS Native to the southern United States and Mexico, wild pecans were used by many Native American tribes as a major food source during autumn. They’re high in “good fats” and also have significant amounts of protein and fiber. Some of the nutrients found in pecans, like manganese, copper, and zinc, play an important role in reducing inflammation and supporting brain health.

Whole Roasted Maple Ginger Carrots

Published by Jacqueline King

These carrots are a sweet and spicy treat you wont be able to resist. I just ate the whole bunch of carrots after testing this recipe! This works best with medium-sized carrots that are fairly uniform in size. If the carrots are very large, slice in half lengthwise. You can even deglaze the pan after, using a little broth and white wine to make a delicate sauce for roast white fish or grilled tofu.

Ingredients: Pre-heat oven to 425*

1 bunch Carrots
1 inch piece of Ginger, peeled
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1 Tbsp water
1/8 tsp each Salt, Pepper, Cayenne & Cumin
1 Tbsp fresh Cilantro Leaves

Trim carrot tops to 3/4 inch. Rinse and scrub carrots very well with a paper towel or peel. Place carrots in a baking dish in 1 layer. Grate ginger into a bowl, add olive oil, maple syrup, water and spices and whisk. Pour over carrots and toss to coat.

Place in oven for 20 minutes, remove and sprinkle with cilantro leaves. Turn carrots using tongs, careful not to break them. Add a spoonful of water if carrots look very dry. Roast approximately 10 minutes more until carrots are soft and wrinkly on the outside but still a bit firm in the middle. Enjoy!

The Big Sur Spritz- Perfect for the Holidays!

Published by Jacqueline King

Ease your way into a long fall evening with this festive cocktail that is just right for the season. It’s an evolved version typical mimosa made with fresh persimmon juice instead of the traditional orange. It was inspired by a trip to Big Sur, California where I first tried persimmon (right off the tree) and where the hillsides are covered with lavender leaving a trace of its’ distinct herbal/floral scent hanging in the air. It’s lovely before a meal as an aperitif. Since it’s only lightly alcoholic it will whet rather than dampen your appetite. Cheers! xJacq

Directions:

Make fresh fuyu persimmon juice using a juicer. Add a splash to a glass of Champagne or sparkling wine. Float pomegranate seeds on top and garnish with a sprig of fresh lavender or thyme. Add each ingredient slowly to avoid bubbling over.

Spiced Sweet Potato Puree

Published by Jacqueline King

This wonderful purée adds a ton of flavor to any dish. The consistency is thinner and smoother than a traditional mashed sweet potato, but thicker and creamier than a sauce. One of the awesome things about sweet potatoes is that they are less starchy than regular potatoes so they don’t get gummy in the food processor or blender; which means once your sweet potato is cooked it only takes a couple of minutes to transform it into this spicy golden puree. I love to serve it spread out on the plate under roasted or sautéed veggies, tofu or fish dishes. It turns ingredients which might otherwise be a little bland into an exciting meal without adding a single drop of oil. In fact, the sweet potato and spices are both a super nutrient-dense additions to your menu. Plus they and add a beautiful pop of color. Try it with my Maple Glazed Acorn Squash and/or some sautéed greens. Enjoy! xJacq

Ingredients: 4 Servings

1 large sweet potato (approx. 1lb 3oz)
1/2 cup Almond or Cashew Milk
1/4 cup Vegetable Broth
2 tsp Maple Syrup
1 small Garlic clove
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 Tbsp fresh Orange or Tangerine Juice
1 tsp Berbere Spice*

Prick the sweet potato several times with a fork. Place on a baking sheet and roast the sweet potato in a 400* oven until easily pierced with a fork 45 min-1hr. Peel and chop the flesh into chunks. Add to a food processor or high-speed blender along with the rest of the ingredients and blend until smooth.

*If Berbere Spice is not available substitute with:
1/4 tsp + 1/8 tsp Chili Powder
1/8 tsp Cinnamon
1/8 tsp Ginger
Pinch of Nutmeg

The Perfect Vegetarian Main Dish for The Holidays- Stuffed Maple Glazed Acorn Squash

Published by Jacqueline King

Every year there is the question of what vegetarian main dish to make on Thanksgiving. I’m always looking to serve something that feels extra special, but that isn’t too complicated on an already busy holiday. In the past I’ve made dishes that turned out well, but still kind of felt like one more side. I decided to do a little recipe testing ahead of time this year and came up with this dish that deserves to be the center of attention. It’s beautiful, flavorful and hearty. It’s super satisfying because it’s full of protein and fiber. Maple, pecans, cranberries, and warming spices like cinnamon and nutmeg make it the perfect dish for fall. It’s simple to make, but using the acorn squash as bowls makes for an impressive presentation. The filling comes together easily while the squash roasts. This is the kind of meat-free main dish that will make a carnivore feel jealous if there is not enough to go around. I really can’t wait for you to try it. I’ve made it two more times since I first came up with the recipe and everyone loves it. I hope you do too! Don’t forget to tag #feelgoodthanksgiving if you use the recipe. I would love to see your creations! I also just wanted to say thank you to my readers. I love what I do, so I am really so grateful for all of you! Have a wonderful holiday! xJacq

Ingredients: 4 servings

For the squash: Pre-heat oven to 400*
2 Acorn Squash
2 Tbsp Maple Syrup
2 Tbsp melted Coconut Oil or Olive Oil 
Sea Salt 
Black Pepper 
Cinnamon 
Nutmeg 
4 cloves Garlic, halved
 
For the filling: 
3 Tbsp Coconut or Olive Oil 
1 small onion, thinly sliced (about 1.5- 2 cups)
pinch of Sea Salt 
1 tsp Balsamic Vinegar
2 cups cooked Garbanzo Beans (about 1.5 cans) 
1/3 cup chopped Pecans + 4 halves 
1 12 oz. package Soy Chorizo 
1/4 cup Dried Cranberries + 1 tsp for garnish
1/3 cup Italian Parsley Leaves, chopped + more for garnish 
pinch of Smoked Salt (optional)

Squash:

1. Cut squash in half longwise avoiding the stem. Scrape out the seeds and strings using a spoon.

2. Score the squash with knife cutting 1/2 inch deep on the diagonal to make a criss-cross pattern. Poke around the middle of the squash several times with a fork. (These steps are optional, but allows the syrup and spices to soak in, so I think it’s worth the effort!)

3. Place squash on a baking sheet skin side up. Mix the oil and maple syrup in a small bowl and rub over the skin with hands or a basting brush. Sprinkle generously with salt and pepper. Flip squash, cavity side up and divide the remaining oil/maple mixture between the pieces. sprinkle generously with salt, pepper, cinnamon and nutmeg (about 1/8 tsp each or more for larger squash). Spread the oil and spices around with a brush or spoon. It’s ok if it pools a bit in the middle. Place 2 garlic clove halves inside each squash.

3. Roast in the oven 45 min- 1 hour until browned and tender.

Meanwhile…

Filling:

1. Heat the oil in a large sauté pan on medium add the onions and pinch of salt and stir occasionally. When onions get translucent (about 2 min) lower heat medium-low. Stir approximately every 5 minutes. If they start to burn at all, lower heat.

2. When the squash are nearly ready and the onions are soft and caramelized, add the balsamic vinegar to the onions and stir. Next add the pecans and garbanzo, raise the heat to medium and sauté 2 minutes. Add the soyrizo and stir gently to incorporate, until everything is heated through. Avoid smashing the garbanzo beans. Add the parsley and dried cranberries and mix until the ingredients are evenly distributed. Remove from the heat.

3. Remove the squash from the oven when browned and tender. Using a fork, remove the garlic cloves from the squash, slice them and add them to the filling.

Assemble:

Heap the filling into each squash half. Place 1 pecan half on top, sprinkle with chopped parsley and a couple more dried cranberries.

Serve With:

Spiced Sweet Potato Puree and greens sautéed in garlic and olive oil with just a pinch of smoked salt.

Creamy, Gooey Cashew Mozzarella

Published by Jacqueline King

Sometimes you just want to yell “Cheese Please!” so if you’re avoiding dairy it’s best to have some fabulous plant-based versions that you can throw together when you ~~want~~ need a gooey, melty cheesy fix. This cashew mozzarella is perfect on Pizza, Lasagna, Pasta and as a topping for grilled veggies or steamed broccoli. It’s one of my favorite non-dairy cheeses to make because it requires only a little bit of cashews. A lot of recipes are made almost completely of nuts which can be a little too rich, not to mention pricey! It takes just a few minutes to make and uses simple wholesome ingredients, unlike a lot of the processed non-dairy cheeses at the market.

Tapioca flour helps thicken this cheese and gives it a creamy, melted texture. It comes from the root of the cassava plant and is naturally gluten-free. The cheesy flavor comes from the nutritional yeast which has an almost parmesan-like taste. Nutritional yeast is a deactivated yeast that is high in B vitamins. Make sure you don’t mix it up with brewers yeast (or any other kind of yeast for that matter) or you’ll end up with a bitter goop. Apple cider vinegar helps aid digestion and adds a subtle tangy to the flavor. If you have any trouble finding any of the ingredients, you can find them online at my partner Thrive Market.

This recipe has really helped me get creative in the kitchen. There are so many tasty ways to enjoy this mozzarella, the sky is really the limit. I hope it does the same for you!

Ingredients:

1/4 cup Raw Cashews, soaked 2-4 hours and drained
1 Garlic Clove
1 cup Warm Water
2 Tbsp Tapioca Flour
1 Tbsp Nutritional Yeast
1 1/2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt

1. Blend ingredients in a high-speed blender until smooth, about 2 min. In a regular blender blend 4-6 minutes, then strain through a sieve.

2. Pour liquid into a small pan and heat over medium. Stir continuously with a spoon, scraping the sides and bottom of the pan as you stir. First curdles will appear, keep stirring. When the sauce gets thick and smooth like melted cheese, it’s done; about 3 minutes.

3. Serve in dollops on top of your favorite dishes. You can eat it immediately or bake it in the oven until browned if using as a lasagna or casserole topping. Refrigerate any leftovers. To reheat, add a splash of water to the pan a stir continuously until melted. Enjoy!