{"id":1625,"date":"2017-01-05T17:20:40","date_gmt":"2017-01-05T04:20:40","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=1625"},"modified":"2021-05-18T09:42:33","modified_gmt":"2021-05-17T21:42:33","slug":"ginger-carrot-cashew-spread","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/ginger-carrot-cashew-spread\/","title":{"rendered":"Ginger Carrot Cashew spread"},"content":{"rendered":"<p>This recipe is my adaptation of one I came across on Steemit.<\/p>\n<p>The original recipe is raw and vegan, and <a href=\"https:\/\/steemit.com\/food\/@amy-goodrich\/carrot-ginger-cashew-spread-on-toast\" target=\"_blank\" rel=\"noopener\">you can see it here<\/a>. I encourage you to check it out.<\/p>\n<p>My version is no longer raw, which I think is more suitable for a GAPSster or anyone with digestion issues. I also tweaked amounts of some of the flavourings, including increasing the extra virgin olive oil\u00a0for added GAPSy goodness.<\/p>\n<h3>Ingredients<\/h3>\n<p>(makes about 2 cups)<\/p>\n<ul>\n<li>2 cups (about 285 gms or 3 medium) carrots, roughly chopped, and cooked<\/li>\n<li>1 cup (135 gms) raw unsalted cashew nuts (soaked for at least 1 hour, max 6 hours)<\/li>\n<li>2 teaspoons grated fresh or <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/the-easiest-way-to-store-and-use-ginger-root\/\" target=\"_blank\" rel=\"noopener\">frozen ginger<\/a> (or 3 tsp if you like a strong gingery taste)<\/li>\n<li>4\u00a0tablespoon extra-virgin olive oil<\/li>\n<li>Juice of one lemon (or two limes)<\/li>\n<li>1 tablespoon apple cider vinegar<\/li>\n<li>1 tablespoon water<\/li>\n<li>\u00bc tsp sea salt (or to taste)<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread-ingredients.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1633\" src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread-ingredients.jpg\" alt=\"\" width=\"481\" height=\"550\" srcset=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread-ingredients.jpg 481w, http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread-ingredients-262x300.jpg 262w\" sizes=\"(max-width: 481px) 100vw, 481px\" \/><\/a><\/p>\n<h3>Optional extras<\/h3>\n<p>The original recipe included black pepper, and parsley in the mix and was garnished with spring onion. I didn&#8217;t use any of these and thought the recipe was flavoursome enough.<\/p>\n<h3>Forward planning<\/h3>\n<p>Soak the raw cashew nuts for at least 1 hour in water. I soaked mine for about 2.5 hours. Raw cashews are not truly raw, according to Sally Fallon, and she recommends not soaking them for longer than 6 hours. Up to that point, the longer you soak them the better, for a smoother, creamier spread.<\/p>\n<p><a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashews-soaking.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1631\" src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashews-soaking.jpg\" alt=\"\" width=\"450\" height=\"432\" srcset=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashews-soaking.jpg 450w, http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashews-soaking-300x288.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<h3>The rest of the method<\/h3>\n<p>Peel and chop your carrots. I steamed mine for about 10 minutes, but they weren&#8217;t cooked enough to process finely in my food processor. Next time, I&#8217;ll cook them longer, and possibly boil instead of\u00a0steaming. If you wanted to plan ahead and roast them, that would be even more delicious.<\/p>\n<p>Drain the water off the cashews, and put all ingredients into the food processor. Process until it&#8217;s a smooth, spreadable paste. Add more water if needed.<\/p>\n<p>I found I needed to stop and scrape the sides down regularly, to get even mixing.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1632\" src=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread.jpg\" alt=\"\" width=\"500\" height=\"489\" srcset=\"http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread.jpg 500w, http:\/\/www.frot.co.nz\/design\/recipes\/files\/2017\/01\/cashew-spread-300x293.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>You can see that my first trial here isn&#8217;t completely smooth. It was still nice, but next time, I&#8217;ll completely cook the carrots which I think will improve the texture. If it still isn&#8217;t as smooth as I&#8217;d like, I&#8217;ll assume my food processor isn&#8217;t up to the job, and \u00a0use the hand held blender wand instead.<\/p>\n<h3><strong>Serving suggestions<\/strong><\/h3>\n<ul>\n<li>Spread on whatever bread or toast is suitable for your dietary plan<\/li>\n<li>A dip for raw veges, biscotti or crackers<\/li>\n<li>A dollop of extra flavour on cooked vegetables<\/li>\n<li>Or just eat some off a spoon for a snack<\/li>\n<\/ul>\n<h3><strong>Note<\/strong><\/h3>\n<p>If you want to make a smaller batch, you will need to use a mini processor or a hand held blender wand to get everything blended smoothly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is my adaptation of one I came across on Steemit. The original recipe is raw and vegan, and you can see it here. I encourage you to check it out. My version is no longer raw, which I think is more suitable for a GAPSster or anyone with digestion issues. I also tweaked amounts of some of the flavourings, including increasing the extra virgin olive oil\u00a0for added GAPSy goodness. Ingredients (makes about 2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,9,6,7,10,3,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1625"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=1625"}],"version-history":[{"count":8,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1625\/revisions"}],"predecessor-version":[{"id":2047,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/1625\/revisions\/2047"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=1625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=1625"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=1625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}