• Don Lichterman

Paloma Cocktail, Chocolate Spread, Spicy Golden Turmeric Cashews, Buffalo Cauliflower Taco Bowl...

Let's start with a well needed weekend with a cocktail...Recipes of the week!

Paloma Cocktail

When Jack and I lived in Austin, we’d always order paloma cocktails on summer afternoons at Hula Hut. It had a big deck right on Lake Austin, and it was filled with people all summer long. We loved to sit there in the hot sun, sipping our cocktails and sitting shoulder-to-shoulder with friends. Last weekend, the spring sun inspired us to make this paloma recipe at home. With just the two of us, our “scene” looked a bit different than our Hula Hut days, but we still had fun mixing up our drinks together. In fact, we’re already looking forward […] The post Paloma Cocktail appeared first on Love and Lemons. GO TO THE POST

Spicy Golden Turmeric Cashews

Serves 3 cups Ingredients

  • 3 cups cashews (soaked 2 hours)

  • 2 tablespoons curry powder

  • 1 teaspoon turmeric powder

  • 2 teaspoons coconut sugar

  • 3/4 teaspoon sea salt

  • A pinch of cayenne pepper (optional)

Preparation To Prep:

  1. Soak the cashews for 2 hours in cold water, then rinse and drain well. If you don’t have time for this, you can soak them for 5-10 minutes in hot water.

  2. Mix all ingredients in a bowl well until all spices are completely soaked up and attached to the nuts, with no leftover spice in the bottom of the bowl.

To Dehydrate:

  1. Spread the nuts out on a single lined dehydrator sheet then dehydrate for 10-12 hours at 105°F or until completely dry and super crunchy. Remove and let cool.

To Bake:

  1. Spread the nuts on a single baking tray and bake at 300°F for 20-25 minutes or until super crunchy and dry, turning half way through so they don’t burn. Leave to cool.

  2. Once completely cool, store in a tightly sealed glass jar in the cupboard for up to a few months.

Buffy-Ellen Gill - See My Recipes Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.

Buffalo Cauliflower Taco Bowl

Serves 2 Cooking Time 30 Advertisement Ingredients For the Cauliflower:

  • 1 head cauliflower

  • 2 teaspoons avocado oil

  • salt and pepper to taste

  • 1/4 cup buffalo Hot Sauce

For the Salad:

  • rice for two (this recipe used 1/2 cup of dried rice)

  • 1 can black beans

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon cumin

  • handful cherry tomatoes

  • head romaine lettuce

  • green onion

  • avocado

For the Creamy Cashew Drizzle:

  • 1/2 cup raw cashews (soaked beforehand)

  • 1/2 cup water

  • 4 tablespoons lime juice (roughly 2 limes)

  • 2-3 garlic cloves

  • 6 tablespoons nutritional yeast

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin

  • salt and pepper to taste

Advertisement Preparation

  1. Soak 1/2 cup of cashews in a bowl of water overnight or soak for 30 minutes in a bowl of boiled water. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  2. Cut your cauliflower into small florets, toss in the oil, pepper and salt. Place on the baking sheet and bake for 20 minutes.

  3. While the cauliflower is baking, begin to cook your rice. Follow your package instructions, but I used 1/2 cup of rice and it was great for 2 people.

  4. Chop your romaine, cherry tomatoes, avocado and green onions and set aside.

  5. Rinse and drain your black beans. Place in a pan on the stovetop (A cast iron pan works well- if you are using a stainless steel pan you may want to oil the pan lightly first before adding the beans). Add 1/4 teaspoon of chili powder and cumin to the beans and lightly toss. I like heating my beans just to remove some of the excess liquid but you could just eat them raw and skip this step. Stir the beans over medium heat for roughly 5 minutes until they look a little drier. Set aside.

  6. At this point, your cauliflower should be done. Remove from the oven and toss the cauliflower in a bowl with the 1/4 cup of hot sauce. Place back in the oven for 10 more minutes.

  7. Prepare the dressing. Add the soaked cashews, water, lime juice, garlic, nutritional yeast, and spices to a high-speed blender and blend until smooth.

  8. Once the cauliflower and rice are done, begin assembling your bowls!

  9. Evenly distribute the vegetables, black beans, rice and cauliflower florets among 2 bowls. Option to top with tortilla chips (but not necessary). Add the cashew dressing overtop. Enjoy!

Robin Browne - See My Recipes

Robin is the creator/author behind Greens, Eggs, and Yams. Her love language is food and being in the kitchen provides a certain meditation for her. She loves creating and eating healthy foods, which is reflected in her recipes. Robin started on this food journey about ten years ago when she changed to a gluten-free + plant-based diet. Robin’s desire to live a healthy lifestyle motivates her to create wholesome and dreamy foods.

Homemade Chocolate Spread

Ingredients 1 tablespoon Tahini sauce

  • 1 tablespoon cocoa

  • 1 teaspoon agave syrup


  1. Put everything in a cup and mix it with a fork. You can spread it on a banana, rice cookie, or on waffles. Try it like this and then you can change the proportions. If you don’t like so much cocoa, use less. If you need to be sweeter use more syrup.

Gabriela Lupu - See My Recipes - Photography started as a hobby when I was working as IT consultant. And then, just took over my life and all I wanted was to take photos all the time. A few years back, I fell in love with food photography. Working in this industry is such a beautiful process with lots of rewards and satisfactions. I have a culinary and photography Cooking Without Limits where I write about food photography and recipes for the food bloggers.

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