Cashew Cream with Wild Blueberries and Toasted Flake Coconut

I love to cook and prepare food, but more than anything I love to serve and nourish people. Our family is certainly not perfect when it comes to nutrition, but we excel at making health a priority. We are continually learning about new ways of eating, combining foods, and maximizing those nutrient dense foods in our daily lives. This is one of those recipes that is delicious and makes me feel happy and fulfilled serving it to the ones I love most!

These nourish bowls are layered with cashew cream… made from raw organic cashews, organic medjool dates, vanilla bean paste, and Colima sea salt. Cashews are loaded with vitamins and minerals. They are rich in protein, have more magnesium than almonds, and are full of heart healthy essential fat. They are also high in selenium which functions as a co-factor for antioxidant enzymes such as Glutathione, known to many as a “fountain of youth” agent. And Zinc which is a micronutrient that regulates growth and development, digestion, and DNA synthesis. Medjool dates add sweetness to the cream, but have their own nutritional benefits such as balancing blood sugar, reducing candida overgrowth, regulating urinary issues, eliminating headaches, brain fog, and ringing in the ears, as well as, digestive disturbances. The vanilla bean paste creates little bursts of flavor… it’s known to be an aphrodisiac, but it is a storehouse of vital minerals as well.

I like to top the cashew cream with blueberries... not just regular blueberries though. These are organic wild blueberries from the eastern coast of Canada and they should not be confused with their plump-er cultivated cousins. While both are high in antioxidants, the adaptogenic properties that are inherent in the wild variety and their innate intelligence will actually read the body, monitor stress and toxicity levels, and assess how best to nourish us. This is only possible because of the struggle that the wild plants have faced as they survive and thrive in some of the most inclement weather on the planet. The difference is like comparing farm-raised salmon to wild caught salmon, or industrial grain-fed beef to free-range grass-fed beef. These tiny berries are effective heavy metal detoxifiers, powerful brain food, potent prebiotic, and superstar healers. We should eat 1/2 cup a day for maximum benefit. Check your grocery store freezer section, and read the labels for their origin. I found these Organic Wild Blueberries at our local Trader Joe’s!

I balanced my power lunch bowl with coconut, because I love coconut. I love the deliciously sweet, larger flakes from this brand. And I like to toast them for about two minutes under the broiler before I eat them. It adds a depth of flavor that I adore. Most people are aware of the immense benefits associated with coconut oil, and coconut water. Both enhance the benefits of any other foods that they are combined with supercharging them for our well-being. The meat of the coconut is valuable as well. It is high in lauric acid and is a helpful addition when in need of an antibacterial, antiviral food. Plus it’s a medium chain fatty acid that helps break loose other fats aiding waste removal. It is also helpful in balancing our emotions, reducing inflammation, chemical sensitivities, and fatigue. Those are just added bonuses, I eat it because it’s yummy!

Here's the recipe for the cashew cream. It can be layered and topped with an endless variety of fruits, nuts and nutritional elements. And for cashew “milk” simply add additional water for a refreshing stand-alone treat.

Cashew Cream

2 cups organic raw cashews, soaked in 4 cups of pure water for 4-6 hours

4-6 whole dates, stem end removed and pitted

2 Tablespoons vanilla bean paste

1 teaspoon Colima Sea Salt

1 cup of water

Drain cashews and rinse. Place cashews in Vitamix or other high speed blender. Add 1 cup of water, the pitted dates, vanilla bean paste, and salt. Blend on high speed for 1-2 minutes, tamping as necessary, until cashews become creamy and light in color. If needed, add additional water to create the right consistency for you. Spoon into glass containers. Cover and refrigerate. Best if eaten within 4-5 days.

Spoon out 1/2 cup of cashew cream into a bowl. Top with blueberries, and toasted coconut. Enjoy as you delight your taste buds and nourish your body!

Note: To make cashew “milk”, simply increase the water to 5 cups. Blend for 1-2 minutes. Bottle and keep refrigerated.

So simple! Please share your creative combinations with us! We'd love to hear from you!


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