Are you afraid of fat?? You should be! Unless you're talking about whole foods, plant based fats of course. ;)
Although fat is a high calorie nutrient, it is an extremely important one as a nutrient. The kind of fats you should be afraid of are ones that are nutritionally void, clog your arteries and lead to weight gain; those found in fast food, deep fried, and highly processed food, or animal products. Nuts, avocados and seeds are staples in my diet and provide me with healthy fats that keep me full, lower cholesterol, control my weight and balance my moods. So am I afraid of fat? Not at all!
I often prepare cashew based creams and sauces and this maple cashew cream is one that will add a satisfying sweetness on top of berries, over granola, to have on a dessert, or even on top of peanut butter, as pictured.
Maple Cashew Cream
1 cup blanched cashews (Soak them in water for 2 hours prior to using them in this recipe. This will soften them, and activate living enzymes and nutrients so they are easier to digest and offer more nutrition.)
1 or 2 Tbsp pure maple syrup
1/4 tsp vanilla extract
1/3 cup non dairy milk (more or less, just enough to get your blender to pureed the nuts)
Add soaked and drained cashews to a high speed blender along with maple syrup, vanilla and non dairy milk. Blend until silky smooth. You can store this in the fridge for a couple of weeks.
Although fat is a high calorie nutrient, it is an extremely important one as a nutrient. The kind of fats you should be afraid of are ones that are nutritionally void, clog your arteries and lead to weight gain; those found in fast food, deep fried, and highly processed food, or animal products. Nuts, avocados and seeds are staples in my diet and provide me with healthy fats that keep me full, lower cholesterol, control my weight and balance my moods. So am I afraid of fat? Not at all!
I often prepare cashew based creams and sauces and this maple cashew cream is one that will add a satisfying sweetness on top of berries, over granola, to have on a dessert, or even on top of peanut butter, as pictured.
Maple Cashew Cream
1 cup blanched cashews (Soak them in water for 2 hours prior to using them in this recipe. This will soften them, and activate living enzymes and nutrients so they are easier to digest and offer more nutrition.)
1 or 2 Tbsp pure maple syrup
1/4 tsp vanilla extract
1/3 cup non dairy milk (more or less, just enough to get your blender to pureed the nuts)
Add soaked and drained cashews to a high speed blender along with maple syrup, vanilla and non dairy milk. Blend until silky smooth. You can store this in the fridge for a couple of weeks.