early wednesday farmers market is less crowded then the weekend.
what i love is getting to spend time with people i love. early this morning i went to yoga with one of my good friends piper. she has amazing energy and glad she is around. getting back into my routine has been easy with the support from the lovely people in my life and having a few days to myself to gather, clean and decompress from my vacation.
i am blessed with good light!
getting a good start to the morning energizes me for the rest of the day. i was able to go to the farmers market and pick all of my yummy fresh food for the week. what i did was really listen to what my body wanted, and i was surprised at what came out. i was craving onions, peppers and basil!
with an assortment of veggies and fruits i came home feeling inspired to create a herbed cream "cheese." so delicious!
true love herbed cream cheese
(makes 1 cup serving)
1 cup cashews (soaked for at least 2 hours)
2 tablespoons extra virgin coconut oil
1/2 teaspoon pink himalayan sea salt
6 basil leaves
1 tablespoon finely chopped red onion
3 sprigs of minced parsley
juice from 1/2 lemon
pepper to garnish (optional)
once cashews are drained, process alone until you have a powder. add the rest of the ingredients and pulse together until the mixture becomes smooth and creamy.
- soaking nuts neutralize enzyme inhibitors and encourage good production of beneficial enzymes. soaking increases the vitamins and makes the nut much easier to digest. ideally you would want to soak longer, but a couple hours works. i generally have various nuts soaking the night before a day of recipes.
this makes a good dip for cut veggies, or a spread for crackers and bread. i generally double this recipe so i can have a good spread for the week!