I am such a fan of the months that are included in Autumn and Winter. There is a certain crisp in the air and smell that brings me back home to the simplicities of life and something about snuggling up near a fire with some hot cocoa, well it’s unbeatable. Not to mention the foods and treats that come along for comfort in these times.
This year has brought so much travel that I am really enjoying the chance to turn inwards, hibernate, nest and enjoy all the things that the colder months have to offer. It really is a time to
reflect on what we want, what we want to offer, and how to nourish ourselves and the others that are in our lives. I’m excited to get back to the routine, the simplicity of staying inside getting
cozy as the rain taps on my windows, drinking spiced drinks next to a roaring fire and staying in spending time with friends and family.
I remember as a young girl during the holiday my mom would go all out. The décor, the gatherings, all the food; our house was nonstop winter festivities and even just thinking about it brings a smile to my face. The enjoyment that friends and family would get from gathering around a table with a beautiful feast was priceless and of course, I can’t let the tradition die. There are so many ways to throw a dinner party and on how to curate the meal and to my best experience it has been something that uses the seasonal vegetation. A cheese dip was always the biggest hit at our dinners but as the years went on, people’s tastes and dietary needs changed. With wanting to keep the tradition roaring, I decided to play around with a cheese that was made out of cashews.
So here we have it. A delicious and flavorful “cheese” to serve at a gathering either as a side dish (double or triple the size) or use as an appetizer paired with maybe a deep red cranberry sauce. Turn up the conversation, get the candles lit, your favorite table settings out and you have yourself a fantastic time. Happy Holidays and Happy Seasonal Living! Thanks for growing with me.
Baked Cashew Cheese with Persimmons and Rosemary
Appetizer, side-dish Gluten-Free, Vegan
1 ½ cups cashews, soaked for at least 1 hour
½ cup filtered water
½ cup olive oil
3 cloves of garlic (optional) peeled and cut
Juice of one lemon
½ tsp salt
4-5 Tbl nutritional yeast
2 stems of Rosemary chopped
1 Persimmon (save 1/3 chopped and not blending to mix into
batter)
. Preheat the oven to 350 degrees
. Drain cashes and add them to a high-speed blender or food
processor with enough water to just cover the cashews
. Blend until mostly smooth and then add the rest of the
water and ingredients except for half of the persimmons and
the rosemary
. Once blended pour the mixture into a sprayed or oiled oven
safe dish and then mix in the rosemary and persimmons
. Bake for about 40- 47 minutes and then let it sit in the
fridge for an hour before slicing or serving.
About the Author
Chelsea Shapouri is a Lifestyle Consultant for woman and an Elemental Yoga Instructor based in Santa Cruz, CA. In her work, she offers Ayurvedic lifestyle modalities, Yoga, Breath work, Meditations, and Ayurvedic Recipes. Every client and student is rare and special to her. Chelsea’s mission is to find their unique rhythm, their primal-natural state, and from there support them with techniques and recipes that are meant for their bio-individuality. Harmony for the emotional body, physical body, and mental state is the embodiment she lives by and wishes to offer. Bringing people back home to themselves with techniques they can simply do themselves is what she lives for. The art of service is the art of love and she shares what has helped her heal for the hope to help others heal. Stay connected to Chelsea and read her story through social media or her website: https://primal-harmony.com/
