Hi Tearty!
When it comes to healthy eating, how well do you score?
Many processed foods are marketed as "health foods", misleading people who want to eat well. Are you one of those people?
Take a little quiz and find out.
Once you take the quiz, you'll get a Healthy Eating Score, a badge with your score on it, and a complimentary copy of this awesome new ebook:
"14 Ways to Supercharge Your Health With Whole Foods"
The book explains why so-called "health foods" are aging you, and which foods are the real nutrient powerhouses. It also contains the following yummy recipes:
Kale chips
Grilled Tempeh Cutlets
Sun Garden Burgers
Tangy Tahini Dressing
Date Paste
Green Smoothie
Cashew "Cheese" Sauce
Almond "Cheese"
Herbed "Cheese" Spread
Soft Serve Banana "Ice Cream"
Click here to take the quiz now.
P.S. If you like this information, then mark your calendar for 1pm EST (10am PST) on Thu 6/2. That's when The Vegetarian Health Institute reopens enrollment in their Mastery Program. Enrollment only opens up three times a year, and space is limited.
_______________________
Cashew "Cheez' Sauce
This is just one of the delicious recipes in the book mentioned above, "14 Ways to Supercharge Your Health With Whole Foods". You'll receive a complimentary copy when you take the quiz described above.
Create instant cheesy noodles or au gratin dishes with this rich and remarkable dairy-free sauce. It's also great served chilled over salads or fresh tomatoes wedges.
Makes about 2 cups
1/2 cup cashew butter
2 to 3 tablespoons freshly squeezed lemon juice
3 tablespoons nutritional yeast flakes
1-1/2 tablespoons light or chickpea miso
1 teaspoon onion powder
Pinch garlic powder
1 cup water, more or less as needed
Salt, as needed
Put all the ingredients in a blender or food processor. Process until very smooth and creamy, using just enough water to make a thick but pourable sauce.
Alternatively, combine the cashew butter, lemon juice, nutritional yeast, miso, onion powder, and garlic powder in a bowl. Mix until smooth. Then using a whisk, gradually beat in just enough water to make a thick but pourable sauce.
Serve chilled, at room temperature, or warm. To serve warm, transfer to a saucepan and heat over low heat, stirring almost constantly. Do not boil. Add more water if the sauce becomes too thick.
From The Ultimate Uncheese Cookbook, © 2003 Jo Stepaniak, reprinted by permission
Makes about 2 cups
1/2 cup cashew butter
2 to 3 tablespoons freshly squeezed lemon juice
3 tablespoons nutritional yeast flakes
1-1/2 tablespoons light or chickpea miso
1 teaspoon onion powder
Pinch garlic powder
1 cup water, more or less as needed
Salt, as needed
Put all the ingredients in a blender or food processor. Process until very smooth and creamy, using just enough water to make a thick but pourable sauce.
Alternatively, combine the cashew butter, lemon juice, nutritional yeast, miso, onion powder, and garlic powder in a bowl. Mix until smooth. Then using a whisk, gradually beat in just enough water to make a thick but pourable sauce.
Serve chilled, at room temperature, or warm. To serve warm, transfer to a saucepan and heat over low heat, stirring almost constantly. Do not boil. Add more water if the sauce becomes too thick.
From The Ultimate Uncheese Cookbook, © 2003 Jo Stepaniak, reprinted by permission
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Brooklyn, NY 11215
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