cashew cheese & swede crisps
White is the colour of all things light, good, peaceful, calm, innocent and pure. It relates to independence, growth, awareness and a fresh new start. Your reality begins with your mind imagining something. The colour white makes it easier to turn thoughts, hopes and dreams into reality.
White helps you to de-clutter both physically as well as mentally, emotionally and spiritually. It supports you while spring-cleaning your home. It helps you during fasts, makes it easier for long held, unsettled and stuck emotions to leave your system and aids spiritual practices such as yoga and meditation. It refreshes your spirit on a deep level and lets your cells vibrate with renewed energy and excitement.
White foods have all of these effects, and more!
In fact, their white colour comes from a selection of specific pigments and compounds called phytochemicals. White foods generally contain allicin, anthoxanthins and/or indoles. Allicin is found in garlic, onion, leeks and chives. Allicin is a powerful natural antibiotic and relieves the body from bacterial, viral and fungal infections. It keeps flu and colds at bay and boosts the immune system. Anthoxanthins can be found in bananas, cauliflower, ginger, mushrooms, parsnips and potatoes. Anthoxanthins lower blood pressure, keep cholesterol balanced and prevent heart disease. Indoles are specific phytochemicals associated with cancer prevention. They can be found in cruciferous vegetables such as cabbage, cauliflower and turnips.
The recipe below is not random. I have developed it to support both the body (all of the above mentioned benefits) as well as the mind. A spacious, clear and lofty mind is a happy mind. A home for new ideas to sprout from.
Happy cooking with whites dear all!
'Your reality begins with your mind imagining something. The colour white makes it easier to turn thoughts, hopes and dreams into reality.'
Swede crisps with cashew cheese
Makes 2 portions
Takes 15 minutes
50 grams raw cashews
1 tsp nutritional yeast
3-4 drops raw apple cider vinegar
2 pinches sea salt
2 pinches (white) pepper
100 grams swede, peeled & thinly sliced
For the raw version: ½ lemon juice and 3 pinches of sea salt
For the semi cooked version: 1 knob of ghee (or coconut oil)
2 tsp raw sauerkraut
2 tsp large florets cauliflower
¼ white onion, in thin slices
1 small tsp raw honey (or brown rice syrup)
White pepper & sea salt, to taste
To make the ‘cheese’: Soak cashews overnight or for 24 hours in fresh (filtered) water with a pinch of salt. If you’re soaking the cashews for 24 hours: strain, rinse and add fresh water every 8 hours or so, to keep the water from getting too murky. After 8 to 24 hours of soaking: strain and rinse the cashews. Place in a (hand) blender and add +-300 ml water. Blitz using smoothie mode. Grab a bowl and nut milk bag (or cheese cloth) and pass cashew milk through bag or cloth. Carefully squeeze bag to extract the liquids. The solids will stay in the bag, the liquids end up in the bowl. Store the liquids and use later to make smoothies or chocolate milk. Scrape the solids out of the bag and put them in a clean bowl. Add other ingredients mentioned under ‘cashew cheese’, except for pepper. Mix using your hands and shape into a round, flat-topped ‘cheese’. Sprinkle with pepper. To prepare the swede: If you choose the raw version, cut the peeled swede in thin wedges. Place them in a flat dish and sprinkle with lemon juice and sea salt. Let marinate overnight. Take from dish and remove excess fluid. If you choose the cooked version, cut the peeled swede in two approximately ½ cm thick rounds. Heat your grill pan, add a knob of ghee or coconut oil and grill the swede 3-4 minutes on each side until brown grill lines appear. You may choose to use a spatula or your fingers to press the swede down and cook it through even more. To assemble: spread cheese onto swede. Sprinkle with sauerkraut and slices of raw onion. Shave the top parts off the cauliflower florets and sprinkle on top. Drizzle with raw honey (or brown rice syrup) and add sea salt and white pepper to taste. Serve.
TIP: lack of time? You can make double the amount of ‘cheese’, store it airtight in the fridge and use it over the next three to four days. You can also skip the swede and use crackers, traditional sourdough or buckwheat pancakes instead.