All in Basics

Cauliflower Rice

This is a low-carb side alternative to eating brown/white rice! While it may not be as hearty as actual rice, the taste and flavors are totally comparable to the real deal and it’s adding another vegetable into your meal. Use in stir fries, paellas, fried rice or as a side with any protein.

Homemade Ghee

Most people with a dairy intolerance will have no problem with ghee since the problematic proteins (whey and casein) are removed in the process of making it. Use the highest quality butter you can find for great tasting results! Ghee can be used in favor of almost any cooking oil, since it has a super high burning point - it gives you that delicious butter flavor without the discomforts of consuming dairy.

Cashew Yogurt

Making your own creamy, vanilla cashew yogurt is worth it just for the money you'll save. This yogurt has healthy probiotics, can be used as a yummy dessert with honey and cacao powder, or with our Granola recipe for breakfast. It is super easy to whip up a batch too - just remember to allow time for the cashews to soak!

Tahini Dressing

This week we want to share one of our kitchen staple recipes with you, Tahini Dressing. This simple dressing can be used on salads, grilled chicken and fish or used as a dipping sauce for your favorite crudites. 

Basil Pesto

A little dab will do ya! Pesto is a staple in our house. We use it to dress up breakfast eggs, add a burst of flavor to a veggie or chicken wrap, mix with lemon juice and use as a salad dressing, or toss into pasta with fresh vegetables for a tasty side dish. Honestly, what is pesto not good on...

Nut Soaking

Nut soaking is necessary, not only to soften the nuts for blending, but also to release enzymes which protect the nut from sprouting. These enzymes can be hard for many people to digest and also bind to nutrients so they can’t be absorbed by the body. Thus, soaked nuts can actually be more gentle on the stomach and allow the beneficial nutrients within the nut to become more bioavailable.