Cultured Key Lime Cashew Yogurt

Cultured Key Lime Cashew Yogurt Recipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

You’ll feel like a magician after making this probiotic-rich vegan yogurt!
For something so easy, the outcome is complex and incredibly healthy, especially for your gut. Probiotics have been shown to support a healthy digestive tract while also boosting the immune system, lowering blood pressure, helping to manage anxiety, and so much more!

If you can’t find key limes at your local grocery store or farmer’s market, you can easily substitute conventional (Persian) limes.

Makes four 8 ounce jars.

  • 2 cups raw cashews, soaked for at least 1 hour or overnight
  • 1½ cups unsweetened plain cashew milk or other plant based milk
  • 5 tablespoons maple syrup
  • 2 tablespoons key lime or Persian lime zest (about 16 key limes or 3 Persian limes)
  • ½ cup fresh key lime or Persian lime juice (about 16 key limes or 3 Persian limes)
  • 3 tablespoons packed kale or spinach (fresh or frozen)
  • Probiotic capsules or powder (see note)

Drain and rinse the cashews. Place the cashews, milk, and maple syrup in a blender; blend on high until very smooth with no lumps, about 1 to 2 minutes if you’re using a
high-powered blender. If you want plain cashew yogurt, you can omit the lime and move on to the next step. Or you can substitute other fresh seasonal juice/flavors, if you prefer, such as orange or passion fruit.

Zest your limes and set the zest aside. Add the lime juice and kale or spinach (for a subtle green color) to your blender; blend on high until puréed and smooth. Pour into a large mixing bowl and add the lime zest, stirring with a rubber spatula until incorporated.

Finally, add the probiotics to the cashew blend and whisk in thoroughly. Divide the cashew yogurt evenly between four 8-ounce glass jars. Place small squares of cheesecloth or paper towel over the jars; screw on the metal jar rings or use rubber bands to secure the cheesecloth. Do not use the full lid at this point; you want some air flow into the jar.

Once all the jars are assembled, arrange them on a baking sheet and place
in the oven, with the heat off and the oven light on, near the oven light for residual low heat. Let the yogurt incubate in the oven for at least 8 hours or overnight. The longer you leave it, the tangier and thicker it becomes.

Remove the jars and the cheesecloth or paper towel, and seal the jars completely with airtight lids. Refrigerate for at least 1 hour or more until chilled and ready to serve. Yogurt will keep in the refrigerator for about 7 days. Stir each yogurt before serving—natural separation may occur after one to two days.

NOTE: There are many types of probiotics, including different bacterial strains, doses or amounts of colony forming units (CFUs), and forms. Here, you’ll want to use a total of 20 to 30 billion CFUs of a lactobacillus blend in either capsule or powder form (read the label). If you use less than this, you won’t get that tangy yogurt flavor, and the texture will be slightly looser or thinner. More, and your yogurt will become really sour and may be unappealing.

Thai-Style Carrot Soup with Chrysanthemum Leaves

Melissa's World Variety Produce Yields 8 servings

1 tablespoon olive oil
1 pound carrots, peeled and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 tablespoons chopped unpeeled fresh ginger
3½ cups fat-free, low sodium chicken or vegetable broth
1 cup light coconut milk
1/3 cup fat-free evaporated milk
3 tablespoons fresh lime juice
2 tablespoons creamy peanut butter
2 tablespoons brown sugar or maple syrup
2 teaspoons seasoned rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Asian (roasted) sesame oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon dried red chile flakes
Salt
Freshly ground black pepper
1/2 cup finely chopped fresh chrysanthemum leaves

In a large pan or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onions, celery, garlic, and ginger; cook for 5 to 6 minutes, stirring occasionally, until the onions are translucent. Add the broth, coconut milk, evaporated milk, lime juice, peanut butter, syrup, vinegar, fish sauce, sesame oil, coriander, turmeric, and chile flakes; bring to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, until the carrots are very tender. Remove from the heat.

Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender until smooth; hold the lid down with a potholder if using a blender. Taste and season with salt and pepper. If the soup is too thick, stir in all or some of the reserved broth.

If making it ahead, refrigerate, covered, for up to 24 hours. Gently simmer on low heat until reheated. Ladle into soup bowls. Garnish each serving with chopped chrysanthemum leaves.

Meatless Alternative: Omit the fish sauce and substitute soy sauce.

Maple Salmon

Maple SalmonRecipe courtesy of Wild Things Seafood
1 1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound Salmon fillets

  1. Preheat oven to 400 degrees F
  2. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper
  3. Place a salmon in a shallow glass baking dish, coat with the maple syrup mixture. Cover and marinate salmon in the refrigerator 30 minutes, turning once.
  4. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.