Springing Into Creativity

From March 2013:

Spring is officially here!  Maybe it is because I was born in the spring, but this time of year has always felt joyful to me in so many ways.   It is a time for the trees to begin showing their buds and flowers to begin to bloom.  The days are longer and I feel more energized.  Spring is also a time when my creativity begins to flourish…a time to come out of winter’s hibernation. Creativity is in each and every one of us, whether we feel like we are “creative” or not.  In the coming months, Nourish Ur Life will be offering many different ways to get creative…from getting dirty in the kitchen to trying out new recipes to discussing the concept of creativity and how it can be an effective tool to not only express ourselves but to be an integral part of our self-care toolkit.  I’m looking forward to the next few months and the possibilities and upcoming events that lie ahead.

I just finished blending up a batch of my favorite raw cashew cream…it’s going to be scooped on top of tonight’s dessert…a bowl of fresh berries and kiwi.  If you’re a whipped cream lover, this recipe will blow you away!  The raw cashews are filled with magnesium, iron, potassium, phosphorous, manganese, calcium, copper, selenium and zinc and are also high in phytosterols, which lower LDL cholesterol.  Give it a try and let me know what you think.

IMG_2788Raw Vanilla Cashew Cream
(Vegan, Gluten-Free)
Yield:  1 1/2 Cups


1 C organic raw cashews (soaked for 1-2 hours but not necessary)
1/2 C filtered water (can add more or less depending on desired consistency)
2 TBSP pure maple syrup
1/2 tsp. vanilla extract
Pinch of sea salt


Place all of the ingredients in a high-speed blender (or food processor) and puree until thick and creamy or until your desired consistency.

Can be used not only as a topping for fruit but also for pancakes, french toast, muffins, ice cream/frozen yogurt or all by itself!!


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