Recipes / cashew

California Roasted Sweet Potato Kale Salad Recipe

California Roasted Sweet Potato Kale Salad Recipe

California Roasted Sweet Potato Kale Salad Recipe

Ingredients
* For the dressing:
* ¼ cup tahini
* ½ teaspoon garlic powder
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon pure maple syrup
* 1/2 teaspoon dijon mustard
* ½ teaspoon salt, plus more to taste
* Lots of freshly ground black pepper
* 2-3 tablespoons warm water, to thin the dressing
* For the salad:
* 1 tablespoon olive oil
* 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
* 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
* 1/2 cup dried cranberries
* 1 avocado, sliced or diced
* ½ cup wasabi peas* (or roasted salted chickpeas), for crunch
* For the sweet and spicy:
* ½ cup spark of spices whole roasted cashews click here to order: https://amarilloeatsorganic.com/products/whole-roasted-cashews-spark-of-spices

Instructions
1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through. (I used leftovers)
2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
3. Add the finely chopped kale to bowl & pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
5. Finally top with cashews #sunshinenutcompany #amarillo
Charity Godwin
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Chili Lime Strawberry Kiwi Salad

Chili Lime Strawberry Kiwi Salad

Salad:
Strawberries 🍓
Avocado 🥑
Kiwi 🥝
Red bell pepper 🫑
Cashews
Spring mix and romaine lettuce
Honey chili lime vinaigrette (juice of half lime, 1-2 Tbsp olive oil, 1/2 tsp honey, salt, pepper, a sprinkle of chili powder)
Charity Godwin
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Golden Turmeric Beet & Carrot Soup

Golden Turmeric Beet & Carrot Soup

Ingredients:

2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice

cumin

turmeric

salt

pepper

 

Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)

Charity Godwin
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