This is post about some things that live near and dear to my heart. Well.. mainly turmeric, nutritional yeast and cashews.
But also connection. Inspiration. Growth. Self-care.
And how these things all came together into one glorious afternoon that I am so grateful to have been a part of.
I was fortunate enough to spend a Saturday with some ultra-cool gals who are up to cool stuff here in Vancouver. The delicately decorated room was brimming with nearly 70 women who take their potential seriously and who are keen to grow even more as people, as business owners, as dreamers and as doers. How cool is that? The event, titled d.Talks was inspired by new-year-new-you sentiments and detox and was executed by The Pack. We meditated with Danielle Mika. We snacked. We conversed about finding your purpose with Katie Webster of the Celebrated Self. We snacked some more and then explored how living presently and making decisions in alignment with self-care is necessary to breed self-love. Big topics, open minds, and even more open hearts. And then we ate dessert. And detox cocktails. Dreamy right?
What an amazing experience. This was the first time I had the opportunity to do any catering-esque work and let me tell you there is nothing more reinforcing to me than seeing other people enjoy nourishing food made by moi. A solid 24 hours of work, made possibly only with the help of my team of incredibly altruistic and supportive chefs (bffs).
There were a lot of firsts for me at this event. And a lot of time spent outside of my comfort zone. My passion for nutrition is no secret to those who know me, but my fascination for self-love and our relationships with food is something that I am just starting to share. I am thrilled to have been able to share this with the lovely ladies who attended d.Talks.
I spoke about how once we become present in our lives, and more specifically our interactions with food, making choices that deeply nourish us becomes easier. We talked self-care and how we can cultivate a practice of self-care. Practice - meaning that we regularly work towards it, not expecting perfection but expecting progress towards a state of self-love. Then we chatted about how we can eat in alignment with the live that we want to live. How we can feed more than our physical bodies, and how we can feed our goals and wildest dreams. And finally, I spoke about detox. And how sometimes we approach it from a place of punishment and deprivation rather than letting go, purifying and creating space.
Between expansive conversations with new friends, we grazed on a mini-feast by Manifeast. The plant-based, nutrient-dense, detox-focused menu consisted of:
- Power Greens Pesto
- Beetroot Hummus
- Turmeric Cashew Cheese
- Creamy Kale Caesar with Chickpea Croutons
- Rainbow Zucchini Noodle Salad
- Raw Cookie Dough Bites
- + Cashew Cheesecake galore!
Unofficial research from the event showed that 98% of people couldn’t stop talking about the Turmeric Cashew Cheese so I have decided to share it.
Turmeric must be the most popular superfood right now. I don’t go a day without someone talking about it (myself included). Turmeric milks, lattes, curries, in smoothies, dips and now.. Cheese!
Turmeric is a potent anti-inflammatory. It is shown to have comparable anti-inflammatory effects to ibuprofen, and hydrocortisone. Inflammation is at the heart of so many of our modern day illnesses and turmeric can be therapeutic in cases of Alzheimer’s, arthritis, autoimmune diseases, heart disease, depression, digestive troubles, conditions of the skin, and cancer. Acting as an anti-oxidant, it blocks free-radical damage and stimulates the bodies own anti-inflammatory processes.
Move over goji berries - there’s a new (superfood) sheriff in town.
TURMERIC CASHEW CHEESE DIP:
- 2.5 cups raw cashews - soaked overnight
- 1/2 cup nutritional yeast
- juice of 2 lemons
- 1 tsp apple cider vinegar
- 4 cloves garlic, chopped, let sit for 10 minutes*
- 2 tsp turmeric
- 1/4 tsp cayenne
- 1/2 cup water to blend
- generous dose of good salt and pepper
- Soak cashews overnight in water overnight. Cover. Rinse and drain well.
- Add all ingredients except water into a high power blender or food processor. Add water in slowly until dip reached your desired consistency.
- Blend until smooth. Add more turmeric, cayenne, salt or pepper to taste.
- Garnish with toppings of choice such as chopped cashews, a sprinkle of turmeric and cayenne or Turmeric Roasted Chickpeas.
- Feast away.
*activates the active antimicrobial immune-boosting compound called Allicin. Needs oxygen in order to do so.
Serve with your favourite sliced veggies or crackers. Tastes amazing as a spread on sandwiches too! Throw a dollop on top of salads, bowls or stir fries to add in some colour, healthy fats and a nutritional boost.
I hope you enjoy this dip as much as me and those who I feel so grateful to have shared it with.