Simple Yummy Cauliflower & Cashew Sauce

This makes for a lovely dinner side dish or it can even be a main dish for lunch.


1 small or medium cauliflower head

1 cup raw cashews

1/2 tsp (or more) coriander powder

Salt to taste

Optional – add little curry powder and perhaps some sautéed garlic/shallots if you want a more robust flavor



Steam cauliflower over gently boiling water until it’s as tender as you like it.

While cauliflower cooks, get out your blender and blend the raw cashews until powdery.

When the cauliflower is done, set aside to cool.

Then add one cup of the water used for steaming the cauliflower to the blender and blend with cashews until it’s a sauce-like consistency – not too thick.  Add more water as needed.

Now add spices and salt and blend briefly, taste, and adjust seasonings as you wish.

Cut cauliflower in wedges & serve with the sauce poured over.

Recipe submitted by Marie, adapted from The Ayurvedic Cookbook, by Amadea Morningstar.



~Go Nettles! More Nettles!~

A great way to incorporate greens into your diet is to just add them to the liquid part of a recipe. In this case…blend nettles with usual crepe ingredients…or scrambled eggs….or take some of the broth out of your soup and blend with raw nettles and then add back in. Adding greens raises the alkalinity which is needed when meat, dairy and grains are consumed in most meals. 

Ever had green citrus drink?  Blend celery. parsley, nettles, kale and ginger in the blender, along with one quart of water. Press through a straining bag….add the juice of fresh pressed lemon, grapefruit and orange and the soaking liquid of raisins, mango and prunes to sweeten. More sweetening can be added with stevia…coconut nectar…raw honey etc…


Nettles, Nettles, Nettles!!!

~Nettle Pesto~ is just substituting basil with nettles.
Some people like to blanch the nettles before using…but I just pop them in the Vita Mix raw. I use flax, coconut and olive oil….garlic…walnuts, hemp seeds, kelp, cilantro, parsley. This freezes well for use later!
~Green Smoothie~
Blend all your favorites together [don’t forget reconstituted dried mangoes, prunes, dates, persimmons etc…].
Add nettles and miner’s lettuce [often found growing together!]…collards…kale...spinach. Blend a little longer than usual to be sure to break down the cell walls in the nettles! 
~Dried Nettles~
If you want the nutrition of nettles all year long….dry them! Either in trays out of direct light…or hanging in paper bags. When stems are thoroughly dry… store in airtight jars or bags. Powder in small amounts to be sprinkled or added to food. 
~Green Tortillas~
Here’s a great way to introduce nettles. When making your favorite flat bread recipe….blend the nettles with the water before adding to flour mix. That Nettle Pesto is delicious spread on top!
Bon Appetit!
Original Recipes created and submitted by Bequin

Beet Hummus

1 small roasted beet (roast 2 hours ahead of time)

1 15 oz. can (1¾ cups) cooked chickpeas, mostly drained

zest of 1 large lemon

juice of 1/2 a large lemon

healthy pinches of salt and black pepper

2 large cloves garlic, minced (or less, to taste)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

Scrub a small-ish beet well, and remove the 2 ends. Place on aluminum foil, drizzle with olive oil, and wrap the beet up. Roast at 375 for 1 hour. Cool to room temperature.

  • Once     your beet is cooled and peeled, quarter it and place it in your blender or     food processor. Blend until only small bits remain.
  • Add     remaining ingredients except for olive oil, and blend until smooth.
  • Drizzle     in olive oil as the hummus is mixing.
  • Taste     and adjust seasonings as needed, adding more salt, lemon juice or olive     oil if needed. If it’s too thick, add some water.

To serve, garnish with parsley or cilantro and surround with raw veggies or Late July chips! Will keep in the fridge for up to a week.

Submitted by Marie, adapted from