Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
1.5 - 2cupswateradd more or less to desired consistency
This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.
Place all of the ingredients in your food processor. If using a salt based lemon zest, omit the sea salt. Otherwise, grate the skin of an organic lemon with a fine grater. Word of caution: Don’t over-process as nuts will turn into a paste. Use the pulse setting at the end if you have one.
Store in an air-tight jar in the refrigerator. Add to anything and everything.