So you’ve decided to try juicing, good for you! You bought your juicer, shopped for your produce and settle on recipes and a program. Yeah! Wait… what happens in between juices or after that juice fast??? Shane and I get this question a lot, “do you eat food or just juice all the time?” Great question, juicing is the first step to creating a healthy life for yourself but you must also learn how to incorporate healthy food and exercise for it to be sustainable and awesome!
As a former food writer, restaurant reviewer and experienced home chef in San Francisco, I know good food but plant strong good food was a bit of a mystery to me. After years of enjoying and cooking with high quality meats and cheeses, I really didn’t know how to cook show stopping veggie meals that didn’t just seem like a bunch of yummy side dishes. As I explore plant strong cooking, I’ll share my insights with you as well as recipes and techniques I learn along the way. Also I’ll share with you healthy options from restaurants, togo shops, snacks and convenance foods.
I want to make it clear that I’m not perfect, I love to indulge in a splurge meal once a week. I’m a foodie after all… but I make sure those meals are a treat and not the norm. Funny thing is, if my diet is primarily healthy when that splurge meal comes around I do far less damage, usually it’s still a pretty healthy meal just with a bit of high quality meat or cheese added in.
Before I ventured into the vegan cooking world I visited a few great vegan restaurants, places like Cafe Gratitude , Source and Millennium. I became enchanted by nut cheeses served at these places. I assumed these must be really labor insensitive and tricky to make. I came across a recipe for cashew cheese and gave it a go. To my surprise it was really easy and delicious. A picture is worth a thousand words but a video is priceless for learning new concepts. I’ve made a quick video to show you how to make cashew cheese!
You can use cashew cheese as a lovely topping or to give a dish a rich creamy texture and flavor that you normally only get from dairy cheese. In the photo pictured I used cashew cheese to top a Black Bean Tamale Muffin with a Summer Corn and Tomato Salad. Yum!!
I’d love to hear from you!! Please share your thoughts and questions in the comment section below or join the discussion on our Facebook page!