I had the pleasure of running in the Oatley Park Fun Run this morning with my best friend – self high fives all round! I cannot express in words how amazing Mandz is… no matter what I wrote, it just wouldn’t do her kindness, compassion and generosity justice. I am so lucky I have people like her in my life – and SUPER glad we got to do this together!
I am waiting for the official results to be posted but I think my time was around 21:40, using my watch. I did collapse just after the finish then realised I hadn’t stopped my watch! So, I may have gotten under 21:40 – time will tell!
So I am on track for my 10K… you can still donate —-> CLICK HERE :)
MASSIVE THANK YOU TO EVERYONE WHO HAS DONATED SO FAR – I have put the goal up to $750 due to such a great response already!!
Hurry up Brickie – onto the recipes already dammit!
But before I do… (yep, here I go again!) this post is dedicated to my cousin Lyndell who had her 21st last night. Lyndell set me a challenge of making a healthy recipe that tasted like butterscotch – jesus christ Lyndell way to throw down the gauntlet!!
But, me being the competitive person I am, was totally up for it. I love a good challenge… I was thinking about this one for ages – writing down combinations of flavours then it came to me… and it’s ridiculously easy.
So dearest Lyndell, Happy Birthday beautiful girl I hope you enjoy this!
Cashew cream is a great alternative to normal cream and can be used for both sweet and savoury dishes. It can replace sour cream too! Boo Yeah! If you want it sweet – just add some vanilla extract to the mix. I left this in the fridge overnight and it thickened up nicely!
The butterscotch sauce could be whacked into a smoothie or drizzled over some pancakes! I invested in some lucuma for this recipe, but if you don’t want to outlay for it (it is exxy – google it, it’s some amazing superfood) you can omit. I tasted it before and after and I actually think I preferred it without – but the added health benefits are pretty hard to argue with!
The bits and pieces
1 C cashews, raw
juice of half a lemon
In an airtight container, cover cashews with water and leave in the fridge for at least 6 hours (overnight if you’re organised).
Drain cashews and pop into blender. Add lemon and cover with enough water – you want it to be about 1cm higher than the cashew level.
BLEND! Until it is nice and fluffy.
Place in an airtight container and store in the fridge.
Healthy Butterscotch Sauce
1/2 C cashew cream
1 tsp organic vanilla extract
1 overripe banana, cold
1 tsp lucuma
2 ice cubes
In a blender, add all ingredients. BLEND!
Add to smoothies or drizzle over pancakes…
I liked this one so much that I may or may not have tried to scrape the remains out of the blender.
Store in the fridge in an airtight container – if it even lasts that long!