Happy Easter and Happy Passover!
I’m not religious, and I don’t have any Easter recipes to share with you — I have no idea what most people serve at their Easter or Passover celebrations. So, I don’t know what I’d cook! (Leave me a comment, if you’d like, and tell me what delicious foods you enjoyed today. I’d love to hear about them.)
This is my lunch: berries, local honey, hemp seeds, allspice, and cinnamon atop the best cashew yogurt I’ve ever made.
While I’m not religious, I do pray. I pray every morning, every evening, when preparing meat, and before eating (most☺️) of my meals every day. This was my prayer before eating:
“Thank you bees, for making this honey that is so good, and so healthy for me, and so sweet. Thank you for sharing your abundance. Thank you for pollinating the plants so that they can thrive and share their food with me. Thank you berries for expressing your beauty in a form that so nourishes me. Thank you trees, who grew your cashews that so satisfy me. Thank you bacteria, for fermenting this yogurt, and for living inside of me. Thank you humans, who husked the cashews, and packed the berries, and packaged the honey, and ground the spices, and shelled the seeds, and sent these foods to me. Thank you for choosing to do this work right now in your life so that I can eat. Thank you to the water man who sells me the filtered water that I used to make this yogurt, so I can drink and eat with confidence, and safely. Thank you Universe for providing the money I used to buy this food. Thank you for making me so healthy that I can taste it with such vibrance and digest it with ease. Thank you, Thank you, Thank you.”
May your celebrations be filled with love and harmony, and may every day be a holy day for you.
Cashew Yogurt with Berries, Local Honey, Hemp Seeds, and Spices
2 cups raw organic cashews
3 cups filtered water for soaking
2 cups filtered water for making the yogurt
2 probiotic capsules
organic strawberries, raspberries and blueberries
2 pinches ground cinnamon
1 pinch ground allspice
raw local honey
organic shelled hemp seeds
Soak the cashews in the 3 cups of filtered water for 3-4 hours. (3 is fine, but if you forget to take them out, it’s no biggie. Just don’t let them go past 4 or they will lose flavor.)
Drain the cashews and discard the water. Place the nuts in a high speed blender with 2 cups of filtered water and two probiotic capsules. I like Ultimate Flora Colon Care by Renew Life (80 Billion CFU) and Acidophilus (any quality brand — 2 Billion CFU). Whatever capsules you use, be sure one has Bifidobacterium as well as Lactobacillus and the other is Acidophilus.
Blend on high until smooth. Then, pour into a sealable container that is just large enough to accommodate the yogurt. I think mine holds four cups.
Place it somewhere in your house where it will be about 78 degrees F, and leave it for 20 – 24 hours. Then, place it in the refrigerator for at least 6 hours.
Now you have enough yogurt for several servings.
To disinfect your berries, fill a pan with filtered water and a large splash of apple cider vinegar. Let your berries soak in these for a few minutes, then let them dry in a colander over the sink. You can place part of a paper towel in the bottom of the plastic containers you bought them in and store them in the refrigerator.
When you’re ready for your yogurt and berries bowl, spoon out 1/3 to 1/2 cup yogurt into your dish. Top it with a handful of berries (slice the strawberries and leave the other berries whole), drizzle with honey, add two pinches of cinnamon and 1 pinch of allspice, and sprinkle with about 1 tsp of hemp seeds. (You can add more if you like.)