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    Quick & Healthy Recipes: Creamy Cashew-Vanilla Whip

    How’s this for a super easy recipe — the only skill needed is turning on a blender.

    One of my favorite ways to eat this is to layer it with berries, bananas, and raw buckwheat in a big bowl, especially in the Summer.  On cooler days, it’s also delectable as an oatmeal topping!

    YIELDS: 1.5 cups

    INGREDIENTS:

    • 1 cup raw cashews
    • 2 pitted dates
    • 1/2 cup cold water
    • 2 teaspoons vanilla extract/powder (or 1 vanilla bean)
    • 2 teaspoons coconut oil

    DIRECTIONS:

    Combine all ingredients in blender (or food processor) until a smooth consistency is reached.

    For best flavor and texture, refrigerate for a few hours before consuming.

    NUTRITION INFORMATION (per 2 Tablespoon serving):

    125 calories
    30 milligrams sodium
    3 grams protein

    Excellent Source of: Copper, magnesium, manganese

    Good Source of: Potassium, zinc

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    2 Comments

    1. Abby said on October 23rd, 2011

      125 calories seems to high! If there are 16 table spoon to a cup that’s A LOT of calories in the whole thing…

    2. Andy Bellatti said on October 23rd, 2011

      Abby,

      125 calories in 2 Tablespoons is less than what you get in that same amount of a nut or seed butter. Regardless, what matters when you consider calories is the quality and what else they offer. These 125 calories are very filling (125 calories of Skittles, for example, are pure sugar and do nothing towards helping you feel satiated; this cream does).

      Also, the idea is to use this as a topping/condiment in which case, 2 Tablespoons is substantial amount).

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