Gingerbread cashew cream – gluten free, dairy free, refined sugar free, clean and paleo friendly.
What a beautiful day it is here in Sydney. Have you been for a swim down the beach yet? If not, then get yourself down there as soon as you can!
I am now officially on holidays for 3 weeks and aim to disconnect from as much technology as possible.
I had planned for one more post tomorrow – (my usual weekly post), however, a spur of the moment recipe appeared in my head this morning as I was making tomorrow’s recipe and I couldn’t help but share it with you. My gingerbread cashew cream!
It requires raw cashews soaked in water and blitzed in a high speed food processor with Christmas spices like ginger, cinnamon, nutmeg and allspice (softer version of clove). Add some honey for sweetness and you’re done. It leaves a light, tingling feeling on your tongue and back of your throat the more you eat it.
You can drizzle it over plain ice cream or dollop over pancakes before sprinkling crushed almonds or hazelnuts on top; or serve over sliced bananas, berries, peaches, pineapples and/or plums.
It may appear a bit runnier then you like when you first make it but that’s just the heat of the blades causing that. Once you place it in the fridge it will become a little firmer and more cream-like. This recipe makes 1/2 a cup’s worth. Feel free to double it.
Why this is so good for you
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Nutmeg helps relieve pain, soothes indigestion, detoxifies the body, helps reduce insomnia, strengthens the immune system, improves blood circulation, improves digestive health and helps reduce the risk of Alzheimer’s Disease.
Allspice increases circulation, improves mood, boosts the immune system, lowers inflammation, helps relieve pain from arthritis, gout and muscle aches; promotes healthy digestion, stimulates regularity and reduces the risk of strokes and heart attack.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
See you tomorrow for my last post of the year!
Love, Tash x
- 1/2 cup raw (natural cashews), soaked overnight in cold water or in just boiled water for 15 - 20 minutes
- 2 tablespoons plus 1 teaspoon honey
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice (softer version of clove)
- Pinch of fine pink Himalayan salt
- 3 - 4 tablespoons water
- Drain and rinse cashews. Add them to a high speed blender, food processor or smoothie maker with ice crushing blades along with remaining ingredients and blitz till smooth and creamy.
- Chill till ready to use.