Here’s a yummy looking recipe for a sweet confection from my friend Jenny Murphy in Australia recipe is from her food log; but she also is providing a wonderful bonus recipe eBook with tons of condiments and tips and hints.
2 cups cashews soaked ½ hour
2 cups of cacao butter melted
3/4 cup of agave
4 tablespoons of mesquite
1 large or two small vanilla bean
2 tablespoons of goji berries
2 tablespoons of cacao nibs.
Place cashews, melted cacao butter, agave, mesquite and vanilla bean in your blender and blend on high speed until very smooth. Pour into a dish, and stir in the goji berries and cacao nibs. Put the dish in the freezer or fridge to set. You can leave it a few hours or overnight. Slice into cubes and arrange on a dish. This is a super delicious recipe!
If you don’t have a high speed blender such as a VitaMix or Ktec, you can blend your cashews and vanilla bean then add your cacao butter then and mix it very well.
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Ketchup and Mustard Recipes
Ketchup or Catsup
2 tomatoes (about 3/4 cup puree)
3/4 cup sun dried tomatoes (not re-hydrated unless you don’t have a high powered blender)
2 teaspoons Nama Shoyu or other ’soy sauce’ type product
pinch of sea salt 4
Medjool dates, pitted (not soaked), you may need more
optional: small clove garlic 2 teaspoons olive oil
optional: 2 teaspoons raw apple cider vinegar
Blend, taste. Should be thick and a little sticky from the dates and
definitely sweet. Add more dates if necessary. Or sun dried tomatoes.
It’s hard to be specific because tomatoes are different…this tastes
like store bought ketchup!
Optional other seasoning: small amounts of : onion, basil
Note: this will keep a week or two in the refrigerator.
Mustard
Make this 3-4 days before using.
7 tablespoons whole brown mustard seeds
1 1/2 tablespoons whole
yellow mustard seeds
3 tablespoons raw apple cider vinegar
3 oz
filtered water
1 1/2 tablespoons raw unheated honey 1/2 teaspoon
Celtic sea salt
1) In a pint glass jar put the whole mustard seeds, apple cider
vinegar and water and give it a gentle stir.
2) Cap the jar, but NOT* tightly, and let sit at room temperature
for 24 hours.
3) After 24 hours, put the mixture into a blender, add in the
honey and Celtic sea salt and blend well. You will have to stop the
machine and push down the mustard a couple of times. You might have
to add a little more filtered water, but do it a tablespoon at a
time, until it becomes a mustard consistency.
4) Store in a glass jar in the refrigerator.
Yield: 1 cup. Keeps for a few months.
*If you close it too tightly, some pressure might build up in the
jar… mustard is potent!
NOTE: To make a hotter mustard increase the ratio of yellow mustard
seeds. To make a milder mustard, increase the brown mustard seeds and
decrease the yellow.