Meatout Mondays - Kick the Meat Habit One Day at a Time!
November 8, 2010

Recipe
Pumpkin Spice Cashew Dip

Kathy Patalsky’s Healthy Happy Life blog offers many fantastic recipes, like this hearty fall dip: pumpkins, spices, cashews… yum! Surround a large warm pot of it with fresh chopped veggies, crisp apples, crackers, rustic grain bread – it’s cozy enough for a pajama party and chic enough for a festive gathering.

Ingredients:

1 can 15 oz. unsweetened, pure pumpkin
2 cups raw cashews
½ cup water (use soaked nut salted water)
¼ cup maple syrup
2-3 Tbs. grapeseed oil (or olive or pumpkin seed oil)
½ tsp. sea salt
¼ cup lemon juice (or orange juice for a less zesty flavor)
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cayenne (add more for extra spicy pumpkin dip)

Optional: blend in additional soaked pumpkin seeds to add another layer of texture/flavor.

Directions:

  1. Soak raw cashews overnight in salted water; drain, but reserve water for use in dip.
  2. Add drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to food processor or high speed blender; add water in a few splashes at a time, adding more if needed; process cheese to a thick texture, thicker than hummus; continue until desired texture is reached (at least 2 minutes on high).
  3. Do a taste test; add more spices/salt/sweetener/lemon/orange juice as needed.
  4. When flavor is perfect, pour into baking serving dish (shallow dish for firmer/drier end product; deep dish for smooth creamy texture); sprinkle a few spices and toasted pumpkin seeds on top as garnish.
  5. For a shallow dish, bake at 250 for 50+ minutes; for the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. Note: dip will dry out the longer it bakes.
  6. Serve warm; it can also be chilled and firmed in ‘fridge for a cold pumpkin dip; add a drizzle of oil and/or maple syrup over top before serving.

Find this and many more amazing recipes on the Happy Healthy Life blog!

Product
We Can't Say It's Cheese

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health
Cashews Can Help Diabetes

Eating cashews may improve the body's response to insulin, researchers in Canada and Cameroon reveal. The study, published in the journal Molecular Nutrition & Food Research, analyzed the health benefits of cashew tree products – including leaves, bark and nuts. Cashew tree products have long been alleged to be effective anti-inflammatory agents, as well as having the ability to counter high-blood sugar and prevent insulant resistance in diabetics.

Researchers found that cashew nut extract significantly stimulated blood-sugar absorption by muscle cells. "Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which can have potential anti-diabetic properties," explained senior author Pierre Haddad.

To read the full article, visit www.UPI.com!


Inspiration
Courage to Save Chicklett

In mid-October, students at Concordia High School in Kansas were instructed by their teacher to slaughter 40 six-week-old chickens they had raised. One student, Whitney Hillman, demonstrated true compassion and courage, refusing to participate. Instead, she fled with Chicklett, her designated chicken. Her mother, Kristina Frost, supported her daughter’s decisions and wrote UPC for help addressing the incident.

Whitney’s boldness and willingness to stand up for her beliefs saved a life. She was able to see beyond the classroom exercise and acted with conviction that she was doing the right thing. In her letter to the school, Whitney stated, “I have, in fact, become attached to Chicklett, and could not participate in his death…I have raised my chicken. I will not kill him, but skipping the killing wasn’t enough, I had to save him…I will gladly accept any punishment you give me, but I will not apologize for what I have done, I will not regret it, and I would definitely do it again if I had to.”

Read more about Whitney & Chicklett's story at www.UPC-online.org!

 

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