Food From The Heart

Happy Valentines Day! What’s that you say? Yes it’s today! Did you…. forget?

For many, holidays seem to sneak right up on us leaving us stammering, stumped, and searching for last minute gifts, cards, and reservations.  But this Valentine’s Day why not forget all that manic-panicked last minute craze. Life is hectic as is it- holidays are a time to slow down. So why not do just that, and surrender yourself to The Supper Model?
Our Valentine’s Day moto:
Think simple not sinful, and praise taste over waste(d) calories that is…

Yes, prepare a Vegan Valentine’s Day Dessert for the one you love and show him or her how deeply you care.Making my Macerated Berries with Lemon Cashew “Cream” is a labor of love in the modern sense: easy to prepare, ready in no time, and good for those you choose to share it with. This healthy dessert is wealthy in taste and texture, and after you try it you may think cream an ingredient of the past!
Macerated Berries with Meyer Lemon Cashew “Cream”
Serves 2

1 pint organic blueberries
1 pint organic raspberries
1-2 pints organic strawberries
1 pint organic blackberries
honey or agave nectar
balsamic vinegar
For the Cashew “Cream”:
2 cups lightly roasted raw cashews
2 cups fresh pressed or organic apple juice or white grape juice (you can also use fresh orange juice in a pinch)
zest of 1 meyer lemon
juice of 1/2 meyer lemon
mint to garnish

1. Rinse and pat dry all berries and place them in a bowl. In a separate small bowl, drizzle a scant amount of honey or agave (just shy of a tablespoon if using honey, a tsp if using agave) and even less of the balsamic vinegar. Whisk together, pour over the berries, tossing them gently with you fingers just to coat. Cover and place the bowl of berries in the refrigerator till ready to serve.
2. Meanwhile lightly toast the cashew in a dry pan till you begin to just smell the nuts. Then pour them into the bowl of a food processor fitted with a large blade. Pulse to bring the cashews to a corse grind, and begin to drizzle in the apple or grape juice. After 1 cup is added. Squeeze in the meyer lemon juice, and taste to determine texture. *You want to reach a heavy wet consistency a bit runnier than creamy almond butter* Add more apple or grape juice as needed, and process long enough to get the cashews to a fine grind. 
3. Add the lemon zest and pulse once more. Decant the cashew “cream” in a jar or bowl, cover and place in the fridge for at least and hour, if you can, to cool and stiffen up to the desired texture.
4. To serve, spoon a few heaping tablespoons of the macerated berries into a shallow bowl. cover with 3 tablespoons of the Lemon Cashew “Cream” and garnish with a small mint leaf cluster, placed in the center. Savor and enjoy.
So this holiday give that someone special a gift both from and FOR the heart.
With love and kisses,

Darcy Jones

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