Cashew Sour Cream:

3/4 cup raw cashews

1/2 cup canned full-fat coconut milk

2 tbsp lemon juice

1/4 teaspoon sea salt

pinch black pepper

Optional for lemon flavor: 1 teaspoon lemon zest

In a small sauce pot, add cashews and enough water to cover them. Bring to a boil and boil for 3 minutes, then rinse with cold water till room temperature. Add to a blender, along with coconut milk, lemon juice, sea salt and pepper. Puree until smooth. If using, stir in lemon zest. Refrigerate at least 1 hour before serving.


Nut Milk:

2 cups raw nuts of choice (I suggest almond, cashew or a mixture of the two)

2 medjool dates (optional)

1/4 teaspoon cinnamon (optional)

1 teaspoon vanilla extract (optional)

pinch sea salt (optional)

Cheesecloth, nut milk bag or thin flour sack cloth

Add nuts to a bowl and cover with room temperature water. Soak on the counter, away from direct sunlight, for at least 4 and up to 12 hours. Drain and rinse thoroughly. Add soaked nuts to high-powered blender along with 6 cups filtered water* Hold the blender down with a dish towel over the top and puree until completely smooth. If using, add dates, cinnamon, vanilla and salt. Grab a large mixing bowl and cover with your cheesecloth, nut milk bag or flour sack cloth. Pour milk into the center, then wrap it up and holder together at the top. Use your other hand to squeeze milk out of the bag. Be patient; this can take a bit. You’ll be left with dry nut pulp, which you can use to thicken smoothies or bake cookies.

*NOTE: If you don’t have a large blender, make a half batch or only blend half at a time. Also, I like my nut milk really creamy, but you can use 8 cups of water if you want to get more milk and don’t mind a thinner consistency.


Nut Butter:

2 cups raw nuts of choice (I’ve use almonds, cashews, pecans and walnuts, and these are all delicious)

pinch sea salt (optional)

1 tablespoon coconut sugar (optional) don’t sub for a liquid sweetener; from my experience this will cause the nut butter to seize up

1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees and add nuts to a baking sheet. Roast nuts for 8-12 minutes, until fragrant and slightly darkened in color. All nuts are different, so start checking at 8 minutes and watch carefully.

Allow to cool at least 10 minutes, then add to a food processor and process until they form a nut butter consistency. The trick here is patience. For me, this takes at least 10 straight minutes of blending. Pecans and walnuts turn into nut butter more quickly than almonds and cashews. At first, the mixture will form a large ball that will roll around the processor. Then it will thin out and look like nut butter, but it still won’t be runny. Let it keep going, and eventually it will thin out. Then add your coconut sugar, cinnamon and vanilla, if using and blend until incorporated. Add nut butter to a glass mason jar and allow to cool completely before sealing.

If you’ll eat your nut butter in less than a month, I haven’t had a problem keeping it in a cool dry drawer in the pantry. If it will take you longer to enjoy, I suggest refrigerating.


Mush Bowl:

When I first started sharing this weird & awesome little snack, I had no idea how popular it would become! But in retrospect, I can understand…they’re so cozy and delicious, a perfect pre-bed snack!

1/2-3/4 cup granola of choice (my favorites are my Easiest Cinnamon Raisin Granola, Grain-Free Orange Cinnamon Granola, the Apricot & Olive Oil Granola Clusters from my cookbook, Grain-free Banana Nut Butter by Purely Elizabeth & the Paleo Passion Foods Maple Cinnamon) Amount depends on how hungry you are!

Unsweetened cashew or almond milk

1-2 tablespoons almond or peanut butter (unsweetened, unsalted crunchy, & always organic PB. Whole Foods, Trader Joes, Thrive Market all great. Plus, Santa Cruz has awesome PB). Amount depends on how hungry you are, but I personally use 2 tbsp

Add granola to a bowl and cover with milk. You want it to just be covered; you don’t want a lot of excess liquid. Allow to sit for 10-15 minutes at room temperature, then stir in nut butter. Enjoy!!! Feel free to add different toppings as your tastebuds see fit.


Banana Milk:

This is another super simple recipe I’ve been making forever and didn’t think to share…until I did, and y’all loved it! Basically, this is a way to infuse amazing banana flavor into every single bite of your cereal, granola or oatmeal.

1 ripe (not frozen) banana

1/2 cup unsweetened almond or cashew milk

pinch cinnamon (optional)

1/4 teaspoon vanilla extract (optional)

Puree all ingredients (including cinnamon & vanilla, if using) in a blender until smooth. And voila! Use it just as you would regular milk. Each batch only keeps for about 24 hours, so you can halve it if you want less!


Egg Salad:

6 large eggs: ideally older eggs, as they are easier to peel

1 teaspoon white vinegar (optional)

1/4 cup mayo (I use Primal Kitchen Avocado Oil Mayo)

1 tablespoon dijon mustard

1/2 teaspoon honey or maple syrup

1/2 teaspoon sea salt

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Pinch garlic powder

Hard Boil Eggs: add eggs to a saucepan and cover with at least 1 inch cold water. Add vinegar, if using. Bring to a boil. As soon as water boils, turn off heat and cover pan with a lid. Allow to sit 12 minutes before rinsing with cold water and peeling.

For Egg Salad: Roughly chop hard-boiled eggs and add to a large mixing bowl, along with all remaining ingredients. Mash together until evenly incorporated. Refrigerate at least 1 hour before enjoying. Egg salad will keep for 4 days in the refrigerator, tightly sealed.


Basil Pesto:

2 cups basil leaves, lightly packed

1/2 cup raw cashews or nut/seed of choice

2 tablespoons fresh lemon juice

1 clove garlic

2 tablespoons nutritional yeast or 1/4 cup grated parmesan cheese

1 teaspoon white/mild miso paste (optional)

1/4 teaspoon sea salt (plus more to taste)

pinch black pepper

1/4-1/2 cup extra virgin olive oil

Combine all ingredients in a food processor, except olive oil, and pulse until incorporated into a crumble-like texture. Continue to process and while machine is running, drizzle in olive oil to reach desired consistency. I personally like to use the whole 1/2 cup. Taste for sea salt and add as you like. Pesto will store tightly sealed in the refrigerator for 5 days, or you can add it to silicon ice cube molds, place in a Ziplock bag and freeze for up to 2 months. Whenever you need pesto, just pop a few cubes out of the mold and add to whatever you’re making!


Instant Pot “Slow Cooked” Meat:

3-5 lbs boneless skinless chicken thighs or ground beef

Liquid of choice: stock, water, salsa, BBQ sauce, Teriyaki Sauce (these are all I’ve tried)

Salt and pepper to taste

Plug in Instant Pot and make sure that your ‘knob’ on the top is turned to ‘sealing’, not ‘venting’. Add meat just enough liquid to cover. Stir to incorporate if using something thicker, like salsa or BBQ. Seal the lid and manually enter 30 minutes for your cook time. IP will cook for 30 minutes, then let it come to pressure naturally (don’t manually move the ‘knob’ to venting). Open and stir. At this point, I press ‘cancel’, then I hit ‘saute’. I saute the meat until most of the liquid is evaporated. Then taste for more salt and pepper as you like.