I created today’s recipe, Chilli sin Carne with Cashew Creme Fraiche, for my last workshop. You may have seen me raving about the recipe on Facebook around that time, because I couldn’t believe quite how delicious it was. I’ve been eating this Chilli at least once a week ever since 🙂
There’s a bit of simple preparation the night before you want to eat it (putting seeds on to soak), and other than that the recipe is dead easy and very quick to make. It’s a great one for taking to work too. It’s filling and satisfying without being too heavy.
My first Overcoming Emotional group programme started on Monday and I am loving running it. We’ve got a gorgeous group of women who I am thrilled to have in my life for the next 7 weeks.
Hopefully you’re not bored of hearing about our upcoming wedding yet! Obviously it’s the thing that’s most on my mind at the moment 🙂
There’s just one week to go before our wedding weekend kicks off, and I’ve put aside this Monday to test the wedding cake recipes. I’m making a three tiered raw wedding cake decorated with edible flowers. I hope the real thing looks as good as the image I have in my mind!! Each tier is going to be a different flavour. Mark likes chocolate, so there will be a chocolate cake tier, I like fruit, so there will be a fruity cake tier, and it made sense to make the 3rd layer a fruit and chocolate cake tier. Yummmm!!!
We put our house on the rental market on Tuesday, and the 2nd couple who came to view it are going to be our new tenants. They are going to LOVE living in our home – we’ve spent so much time and energy making it gorgeous. I can’t quite believe how quickly renting out the house happened. Now we really have to go – no backing out at the last minute!!
I won’t be posting next week as I’ll be busy with the wedding, but the week after I’ll post photos of the big day for you to enjoy 🙂
Until then …
Ingredients for Chilli sin Carne with Cashew Crème Fraiche
- 2 handfuls sunflower seeds, soaked overnight & rinsed
- 2 handful pumpkin seeds, soaked overnight & rinsed
- ½ red pepper
- 1 small clove garlic
- 3 sun dried tomatoes
- 1 tomato
- ½ tsp ground cumin
- ¼ tsp mild chilli powder
- 1 tbsp extra virgin olive oil
- 2 tsp gluten-free tamari
- 1 cup of cooked red kidney beans
- Fresh coriander, for garnish
- 2 tsp lime juice
- 1 tbsp dried marjoram
Process all ingredients in a food processor until you reach the desired consistency.
Cashew Crème Fraiche
- ½ cup cashews
- 2 tbsp lime juice
- ½ tsp nutritional yeast flakes
- 1 pinch mineral salt
- 3 tbsp water
Blend all ingredients until smooth and creamy.
Serve your chilli sin carne with cashew crème fraiche, salad and/or brown rice.
Your thoughts are important …
If you feel inspired by today’s post and want to try the recipe, please leave a reply at the bottom of the page . I love to hear from you!