Writing a cookbook was a new and rather chaotic experience for us, in many different ways. Hopefully we have learned a few lessons for this next one. Yes, there will be another one! And if everything goes as planned, it will actually be released already toward the end of this year – Autumn/Winter 2014. So as you might guess, we are right in the middle of the cooking-eating-recooking-shooting-process.
The theme will be Food inspired from our travels, which is one explanation behind our frequent flights between the continents this past year. We have been inspired by vegetarian recipes from around the world and are giving them our personal Green Kitchen twist. Everything is being tried in our own home to make sure that they are easy accessible and completely doable in normal kitchens. We have already cooked up and shot a whole bunch of recipes that we are pretty excited about, hopefully you will think the same. It feels so wonderful to have been given the opportunity to write a cookbook that is so in accordance with how we cook at home; we rarely stick to one style or country, but jump from Scandinavian to Indian to American to South European food.
We will share more details as we proceed and probably also see if there are any volunteering recipe testers out there. Stay tuned.
Now on to today’s recipe. Since this is the first post of the year, we wanted to share something very fresh, delicious and hopefully new to many of you – a creamy and easy cashew ‘yogurt’ = cashewgurt. This is something you can whip up in a couple of minutes (given that you have soaked the cashews the night before) or make a larger batch, scoop into jars with topping of your choice and have yourself a portable breakfast any morning. This cashew treat is also perfect for serving at events/brunch/tea parties etc. Scoop into small glasses, garnish with berries, place on a tray and see how many that can guess that this creamy treat actually is vegan.
Raw Cashewgurt Bowl
Inspired from a breakfast we had at Simple Raw in Copenhagen. An absolute must-visit when you are in Copenhagen.
1,5 cups / 3,5 dl raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice or more to taste
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
1/2 tsp psyllium husks powder + 1/2 cup / 120 ml water *see note
Combine psyllium husks powder and water in a small bowl and stir until it thickens. Place soaked cashew nuts in a high speed blender (or in a bowl and use an immersion hand blender). Add lemon juice, water, dates and sea salt and blend until completely smooth. Pour into a bowl and add 2 tbsp psyllium gel and stir to combine. Scoop into two serving bowls or glasses, chill in the fridge for 10 minutes. Serve with granola and fresh fruit.
Note: The psyllium seed husks gel adds a very delicious creaminess to the yogurt that is kind of key to this recipe. You could make it without, but it won’t be as creamy. Psyllium seed husks powder is really affordable and is a good source of fiber and contribute to good intestinal health. You can find it at the supermarkets gluten free shelf, in health food stores or order online. Use it in gluten free or egg free baking, like this Paleo bread recipe. If you have digestive problems try adding a spoonful of psyllium husks gel in your morning porridge or smoothie for a few days and it’ll ease your digestion.