Tag Archives: cashews


I am not a famous soup person. In fact, if you are waiting for soup from me — well, shall I say, the last soup I made was somewhere at the beginning of the year.  Yes, I make them once in a while, just to keep my hand in, and to make new recipes, but…. there is not a lot of soup around my house.

This soup was just one of those things. I was backed up on broccoli, and I was getting sick of it. I had cashews. Soup was born.

This was just a quick idea that I had…
2 C broccoli
1 C cashews, soaked and drained
2 C water
garlic to taste
Spike to taste

Combine all ingredients in the VitaMix. Process until smoothe.
Warm in the dehydrator for an hour.

I fed this soup to my non-raw Japanese room-mate and she asked for seconds. That is usually a good sign of success.



I am quite proud of myself tonight – I have made a dinner salad for myself and eaten it all up:

I chopped all of the arugula from today’s share, chopped 1/3 sm. red bell pepper, two very small onions, and topped it all with a version of my “cheddar cheez”

1 C cashews
juice of 1 lemon
1 small onion
1 t chili seasoning
1 t powdered garlic
1/2 t sea salt
1/3 red bell pepper
Water to cover

Place cashews in a high powered blender (VitaMix) and cover with water.  Add remaining ingredients.
Process until smooth.

Use as a dip, or as a sauce or salad dressing.

NEW SALAD DRESSING: old standby recipe!

I have been using my cheddar cheez recipe lately as a salad dressing.  I first did it with arugula, but then, I started thinking that it is, basically, a creamy red bell pepper dressing with a cheesy flavor, so I have been watering it down for most salads lately.


1 C cashews
1/3 red or orange bell pepper, chopped
juice of 1 lemon
1 t onion salt
1/2 t sea salt

Blend all ingredients together.

Add 1 t chili powder

PARTY FOOD – What I took to Jose’s party on Saturday night

My friend Jose gives the best parties… lots of people, lots of music, and I don’t feel too weird being older than a lot of them. He has learned from me the art of “potluck”, and has stopped slaving away in his huge kitchen before a party – he just opens the doors to all invitees, and they come in bearing food and their libations of choice. I like my food raw (duh), so, if I prepare what I like, I am sure to have something yummy to eat, and I may have a conversation topic off and on throughout the night!

I made coleslaw (I thought that might be something new for foreigners– and it was!!!) All I do for coleslaw is toss cabbage into the food processor with some onion, and process it into oblivion– still identifiable pieces but almost not! (I am a lazy chewer), then add cayenne and mayonnaise. My mayonnaise of choice is my cashew mayonnaise https://prettysmartrawfoodideas.wordpress.com/2007/09/01/cashew-mayonnaise/

I put enough mayonnaise just to moisten — I don’t like my coleslaw soupy or gloppy. This is more of a Southern coleslaw, I think… it seems that in New York City, really sweet coleslaw is the order of the day (if you like it sweet, by all means add your sweetener of choice)

I also made, on request, my corn crackers and my sunflower seed crackers https://prettysmartrawfoodideas.wordpress.com/2008/03/06/my-two-favorite-cracker-recipes/. i didn”t have time to make cheez for the crackers, but someone had made a fabulous guacamole, so it worked out. Interestingly, because of the fine grind of my coleslaw, a lot of people put it on the crackers, to happy effect. I was happy that everyone ate all the food I had brought (even thought that meant that I would have to make more crackers soon. I was also intensely pleased that all those people from so many countries liked my coleslaw, because one of my ESL classes is having a graduation party this Friday, and I now feel confident about taking coleslaw. I think I will take some of my crackers, too (although I hate to share them – they are so good for lunch!)