Spinach & Mint Pistachio Cream
This is a version of traditional cashew cream and excellent when food tastes overly sweet.
Alyx
Suitable to eat when you have these side-effects:
Suitable to eat when you have these side-effects:
Makes: about 1 cup
Prep time: 10 minutes + 1 hour soaking time
1
Ingredients:
- 2 big handfuls pre-washed baby spinach
- ½ avocado, peeled and seed removed
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup pistachio kernels, soaked for 1 hour in 150ml hot water
- 6 - 8 large fresh mint leaves
- 1 tablespoon freshly squeezed lime juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
Method
- Add all ingredients including the pistachio soaking water to a blender and blend until creamy and smooth.
- Store in an airtight container in the fridge and use within a couple of days.
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
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Mains
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Suitable to eat when you have
these side-effects:
Makes: About 1 cup
Prep time: 10 minutes + 1 hour soaking time
- 2 big handfuls pre-washed baby spinach
- ½ avocado, peeled and seed removed
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup pistachio kernels, soaked for 1 hour in 150ml hot water
- 6 - 8 large fresh mint leaves
- 1 tablespoon freshly squeezed lime juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
- Add all ingredients including the pistachio soaking water to a blender and blend until creamy and smooth.
- Store in an airtight container in the fridge and use within a couple of days.
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
Makes: About 1cup
Prep time: 10 minutes + 1 hour soaking time
- 2 big handfuls pre-washed baby spinach
- ½ avocado, peeled and seed removed
- 1 small clove garlic, peeled or 1 teaspoon minced garlic
- ½ cup pistachio kernels, soaked for 1 hour in 150ml hot water
- 6 - 8 large fresh mint leaves
- 1 tablespoon freshly squeezed lime juice
- ¼ cup shredded parmesan cheese or 2 tablespoons nutritional yeast, optional
- Salt & pepper to taste
For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.
- Add all ingredients including the pistachio soaking water to a blender and blend until creamy and smooth.
- Store in an airtight container in the fridge and use within a couple of days.
Method
- Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
- Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
- Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish.
- Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
- Serve on homemade fried rice.
Homemade Fried Rice
- Cook rice according to packet instructions.
- In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.
Breakfasts
Vege & Vegan
Mains
Desserts
Soups
High Protein
Snacks & Treats
Drinks & Smoothies
Breakfasts
Vege & Vegan
Mains
Drinks & Smoothies
Soups
High Protein
Snacks & Treats
Desserts
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
