Zizi's Adventures - Real Food, Real Stories

Homemade Cashew Butter

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It started with a jar of cashew butter I had got from a friend of mine from the USA. I tasted it and I fell in love with it instantly. All this happened after Adam was born and I needed natural foods that increase breast milk production. And cashew is one of them that boosts lactation. I think it is important that if you have a low milk supply it’s always best to try first to increase milk production naturally through herbs, drinks or your daily food intake.

Raw almonds, cashews, walnuts, macadamia nuts are the best ones to snack on during breastfeeding. Choose raw nuts instead of salted or roasted ones!

Make sure that you are eating (leafy green vegetables; carrots; beets; whole wheat pasta; grains like oats, barley; garlic; ginger, etc.) enough calories through your day. This will help increase breastmilk quantity and quality in general.

And the most important advice from me is to drink enough water (at least 3 liters a day). Your body will need extra water to keep up with milk production and keeping you hydrated.

So after the whole jar of cashew butter was gone I was heart-broken. Cashew butter is not available at stores in Hungary. It’s not common to use nut butters in my country but thanks for the open minded people (like me! 🙂 ) who are willing to eat more healthier, nut butters are getting popular. The most common is peanut butter of course… it is availabe at few stores. I had to do something to have cashew butter in my pantry. I decided to make it on my own… I was so happy with the result. Since than I didn’t stop making it!

My favourite way to eat it: whole wheat bread slices are toasted, spreaded with cashew butter and I spoon my  mom’s homemade sugar free plum jam on top. Oh My!

Here are a few phase photos of the making from the beginning until it turns into creamy cashew butter…

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After 1 minute it will turn from whole cashews into cashew pieces. Spin 3-4 minutes more and it’ll turn almost flour.

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Another 3 minutes and you’ll see oiliness of the cashews. Keep the food processor spining and it’ll slowly stick together into a paste.

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Another 3-5 minutes and it really becomes a thick paste. It starts to look like a “dough ball”. Keep going, you are almost there! 🙂 In the meantime give your food processor a few breaks otherwise it’ll be ruined from the too much work!!!

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When the butter looks like a ball, stop the processor and push your finger into it. The consistency should be very soft. Turn the processor on and keep it spining. The ball will slowly fall into creamy butter after 3-4 minutes.

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And voila! Your cashew butter is made! Now give your food processor a rest!

Homemade Cashew Butter

Ingredients (makes about 250-300 ml = 1 cup)

– 400 g raw cashew

Method

Add cashew to the bowl of your food processor and process for a very long time, until creamy and smooth. Giving your processor a few breaks it’ll be ready in about 25 minutes.

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Raw Almond Thumbprint Cookies

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IMG_4844_bBreakfast

One month ago I became a mother for the first time. So many things have changed since the birth of my son… for example I realized how amazing it is to sit down and eat a delicious meal for 20 minutes (now that I have to eat everything in 10 minutes :)) or to spend time with friends.

While I was writing this post it was nice to evoke memories from last July when we spent a long weekend with friends at a wonderful place, called Lake Balaton. I bet our holiday routine will change from this summer but if we have good company, the joy of spending time with your friends is priceless.

IMG_4909_aBrunch – vegan pancakes, jams, vegetarian spreads, vegetables, salad

Lake Balaton is a freshwater lake in the Transdanubian region of Hungary. It is the largest lake in Central Europe and we, Hungarians call it the “Hungarian Sea”.  It has silky green-yellow water and it’s one of Hungary’s most precious treasures and most frequented resorts. The mountainous region of the northern shore is known both for its historic character and as a major wine region (picturesque vineyards in the region produce an assortment of excellent wines), while the flat southern shore is known for its resort towns. During the peak tourist season (from June until the end of August) the average water temperature is 25°C (77F) which makes bathing and swimming popular on the lake.

IMG_4861_aView from the kitchen window… Isn’t it beautiful?

Like every Hungarian, we try to go to Lake Balaton every summer (we are lucky to have friends who have weekend houses around the lake :)). I really appreciate spending precious time with my loved ones in a beautiful milieu. The most important “ingredients” of having a great weekend are good company, sunny hot weather, fresh air, cooking together, long lasting breakfasts, brunches and dinners eaten outside, swimming in the lake, eating lots of ice-cream, corn on the cob and lángos. We shouldn’t forget the rustic, old house that we called home for the weekend (I wish I could have a house like that!).

During the weekend everyone was responsible to cook or bake something for the whole group. I decided to make vegan hazelnut-vanilla pancakes, vegan chocolate popsicles and raw thumbprint cookies (yes, I have a sweet tooth! :)).

IMG_4935_aLake Balaton before storm…

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IMG_4901_aSpagetthi with vegan bolognese sauce, fresh salad, baguette

IMG_4992_aTabuleh and baked potatoes

Let’s see this thumbprint cookie recipe. The history of the thumbprint cookie is pretty much a mystery. Credit for the creation of the thumbprint cookie is often given to either the people of Poland or the Jewish people of Eastern Europe. It is a very versatile choice in cookie as the ingredients required vary widely by recipe. All that is really needed to make a thumbprint cookie is the method of forming the cookies before baking. The dough of a thumbprint cookie is rolled into a small ball and then pressed with the thumb which creates an indent that can be filled with any kind of jams or chocolate.

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Raw Almond Thumbprint Cookies

Ingredients (makes about 24)

– 3/4 cup dates, pitted
– 3 cups rolled oats
– 1 and 1/2 cups smooth almond butter
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– juice and zest of 1 orange

 Method

Put dates into a bowl, cover with hot water and let it soak for 10-15 minutes. Reserve 1/2 cup of the soaking liquid, then drain dates well.

In a food processor, pulse oats until coarsely ground, then transfer into a bowl and set aside. Transfer dates and reserved 1/2 cup liquid to food processor and purée until smooth. Add date mixture, almond butter, shredded coconut, orange juice and zest, salt, cinnamon to oats and “knead” together to make a dough.

Line a tray with parchment paper. Roll dough into 24 balls, transferring them to the tray. Press down your thumb in each cookie to make an indentation in the middle. Spoon a bit of jam into each one and chill the cookies for at least one hour before serving.

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Sunshine Juice

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I think the weather is ridiculous in Hungary but as I see it on Instagram photos, it is crazy everywhere in Europe. It’s already April and it’s still cold, grey and gloomy here, we hardly see the sun and there are two options every day: raining or snowing. This winter has just been too long and looks like it doesn’t want to leave.

I really hope that we will notice the first signs of spring very soon. Fingers crossed that this sunshine juice – that is fully packed with vitamin C – brings us luck and we will see the first warming shines the sooner the better. The juice is powerful that helps boost your immune system after these cold and clammy months.

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Sunshine juice

Ingredients (serves 2)

– 220 g pumpkin/butternut squash, peeled and chopped
– 400 g carrot, peeled
– 2 oranges, peeled
– small piece of ginger, peeled

Method

Press everything through the juicer. Serve immediately.

February Challenge: Going Sugar-Free For A Month

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I. and I decided to do a sugar-free month again in February like last year. Our sugar consumption is always out of control at the end of the year (Christmas, New Year’s Eve), and needs to be directly addressed.

I can tell you: going sugar-free is quiet a challenge but I love it. This means no bittersweet chocolate bites every evening after dinner, no sweet pastries, no cakes, no sweet Valentine desserts. I don’t feel we will renounce of the mentioned sweets, we will find new savors and enjoy them.

Let’s see our strict rules…

We don’t eat/drink:
– sugar (powder, cane, coconut flower, palm, etc.)
– honey
– agave/maple/rice syrup
– any kind of food that contains the above mentioned sweeteners
– coffee, black tea, cocoa, alcohol

We eat/drink:
– fresh fruits (apple, lemon, grapefruit, orange, mandarin, kiwi, banana)
– dried fruits occasionally (dates, apricot, plum, etc.)
– sugar-free jam or any kind of cake that is sweeten with banana, orange, beetroot, carrot or apple
– lots of water, herbal tea, freshly squeezed vegetable or fruit juices

Trying to avoid:
– dairy
– egg
– baked anything fro all-purpose flour

Trying to eat more:
– raw vegetables, fruits
– nuts: almond, walnut, hazelnut, sunflower seed, cashew, etc.
– grains: millet, buckwheat, bulgur, brown rice, quinoa, pearl barley
– beans, lentils
– tofu

Have you tried going sugar-free for a while? How did you manage? Was it successful?

Winter Vitamin Intake With Freshly Pressed Juices

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Although we have the opportunity to eat raw, fresh vegetables and fruits during winter time, the range is substantially less than at spring and summer time. What do we like eating that is raw? In Hungary the most popular winter fruits are apple, pear and the citruses (orange, grapefruit, mandarin, lemon) + banana from abroad. As a matter of fact, there are not too many seasonal vegetables that are eaten raw. I like carrot, beetroot, kohlrabi, red onion and garlic – these are the most common I eat raw.

I think beetroot has the most beautiful ruby red colour of all vegetables. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium, iron, vitamin A, B1, B2 and C, and betaine, which is important for cardiovascular health and it is a good source of antioxidants. Beetroot juice has been shown to lower blood pressure, it has been linked with better stamina and improved blood flood.


Beetroot has a rich, earthy flavour (either you love it or hate it) with a mild, bitter edge. Mixing beet with other vegetables or fruits cut through the earthy taste and enhances the sweet taste of this red miracle.

Be a friend of the beetroot, it loves you more than you think. Its beautiful red and pinkish colour is very relaxing. I know, I tested it!

Red daemon juice

Ingredients (serves 2)

– 3 small beetroot, peeled
– 2 apple, deseeded
– 1 orange, peeled
– small piece of ginger, peeled
– juice of 1/2 lemon

Method

Press everything (except lemon juice) through the juicer. Mix in the lemon juice and serve immediately. If you don’t like the earthy flavor of the beet, dilute the juice with 1/4 cup water.