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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    CREAMY CASHEW SAUCE

    January 13, 2015


     

     

    I had cashew sauce for the first time a few years ago at one of my favorite vegan spots in New York, Blossom. It was a vegan version of alfredo sauce serve with zucchini noodles and it was delicious. This one was made with nutritional yeast and garlic and I made mine a bit different. I added a few spices as well as a little spoon of tahini and the flavor combination was amazing. I served this with the romanesco cauliflower I made for dinner, but it is a perfect pairing for roasted sweet potatoes, broccoli, brown rice or zucchini noodles, and really any vegetable, even crudite. 

     

    Ingredients:

    1 cup raw cashews

    1 tsbp extra virgin olive oil

    1 tsp sea salt

    1 tsp paprika

    1 tsp cumin

    1 tsp ginger powder

    3 tbsp water

    1 tsp tahini

     

    Directions:

    Soak cashews in water over night, or for a minimum of 4 hours. Remove from water and add to blender. Add the rest of the ingredients and blend until creamy. 

     

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