A sour cream start to 2014

Here we are in February.

I missed posting anything about New Year’s resolutions because I’m just sort of over that whole thing.  I do always think about things I want to achieve in the coming year, goals that I have and such, but I’m not one to write down resolutions anymore. It just doesn’t seem to work for most people, and quite frankly, I think we can all be a little easier on ourselves.

This year will already bring about many changes and achievements for me.  For one, I will be graduating from nursing school and (hopefully) passing my boards to be an RN.  This has been no. small. feat.  In fact, I would say its the hardest thing I have ever done.

At the end of this upcoming summer my family will be embarking on a year long (at least) journey in an RV around the U.S. and I am beside myself with excitement about the whole thing.  Our RV sits in our yard, covered in snow teasing me daily.  More on this (and a new blog!) coming soon!

I will also be launching a wellness site where I will begin health coaching. As a nurse, I am seeing just how much people need help with preventive information to stay healthy and I intend to do my best to provide that for people through consulting, home visits, cooking classes and webinars.  I am hoping to help people transition to more of a plant-based diet and lifestyle. So much more on this to come.

So for now, I am working hard in school, trying to continue being a good wife and mom and getting us ready for all the change that is to come.

I am also continuing to transition my own lifestyle to a more plant-based one as well as more exercise to combat the stress from school.

With all that said, I am having fun finding new ways to eat the things I still love but in a healthier way.

Enter: Cashew cream.

Its a revelation and its all over the web.  My recipe is nothing new really, just tweeked to my tastes and I hope you will use it anywhere you would use sour cream.  I have put it in soups, on baked potatoes and here on my taco salad (which is made with black beans and quinoa instead of hamburger).  Leaving out the acid and just creaming the cashews and water will give you heavy cream.  Use it in any recipe just as you would the heavy cream.

Its a beautiful (and delicious) thing.

~ Recipe ~ Cashew Cream
by Tammy Boyd

1 cup raw, unsalted cashews
1/3-1/2 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon apple cider vinegar
salt & pepper to taste

Cover cashews in water and soak at least 4 hours or overnight. Drain the cashews and place in a high speed blender with water starting with the smallest amount.  Blend for about 2-3 minutes on high speed until nice and smooth.  Check the consistency and add more water if you would like it less firm, or if you are making just cream do add even more water.  Add the rest of ingredients and blend until incorporated.

Spoon out and keep in refrigerator in airtight container and use on all your sour cream dishes!  Enjoy!

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