I guess I needed more recovery time than anticipated after vacation… like… two weeks of recovery time. I’m glad to be starting to feel better, although I could really use some light at the end of this health journey tunnel. It seems like every time I start to get well I get hit with something else. But I’ll stay positive! I didn’t expect to go through this journey without a few bumps in the road. Although these bumps are more like pot holes.
Anyway, I’m super happy to have the chance, and the energy, to write this blog today. I figured I would get creative with breakfast since it’s my favorite meal of the day and I love coming up with new breakfast concoctions! This one was really fun and delicious because of the green chipotle cashew cream. Cashews are so useful in the food world. They can be used for so many different things. In this recipe, they are blended with spinach, chipotle, and a few other ingredients for this savory sauce. And as usual, this recipe is free of gluten, dairy, soy, and fruit. It is also free of grains.
Delicious ingredients! This was a fun way to incorporate greens into breakfast. You can’t even taste the spinach! (Not that spinach tastes bad anyway!)
Beets are so delicious. I always say If I had to choose a favorite “category” of vegetables it would be root vegetables. I don’t think I could go without them. Interestingly, beets actually are the vegetable with the highest sugar content. They are a great source of folate and a decent source of iron so they are good for anemia! They are also a good source of manganese and potassium! Plus, they turn everything pink when you’re cooking with them so that’s fun.
I LOVE carrots. Helloooooo vitamin A! Not only are they sweet, crisp, and crunchy, they are also so good for you! Particularly good for the immune system. The immune system needs vitamin A to do it’s job, so you definitely want to have a sufficient amount of this essential vitamin in order to give your immune system what it needs to function properly.
I also found some Thai basil at the co-op while shopping this week. As usual, I saw the words “local” and “organic” and I was sold. The basil is deep purple, almost black, in color. It seems much more fragrant than the green basil I am used to and just as delicious. I added this basil to the hash browns for a little extra somethin’. I guess I haven’t gotten over the basil + chipotle combo just yet. It’s too good. Of course, you can use whatever basil you like or skip the basil altogether.
These hash browns have a beautiful vibrant color! So much nutrition! I really hope you make and enjoy this recipe. It’s fun, easy to make, delicious, and good for you! What could be better? If you do make it, please let me know how you like it! I would love to hear it!
I enjoyed my hash browns best topped with a local poached egg from pasture raised hens! Yum!
For the chipotle cashew cream:
- 1/4 cup water
- 6 spinach leaves
- 2 tsp rice vinegar (or other vinegar of choice if you can have fruit)
- heaping 1/4 cup cashews soaked for 2 hours
- 1/4 tsp turmeric
- 1/8 tsp Himalayan salt
- 1/2 dried chipotle pepper, soaked for 2 hours
For the hash browns (makes about 12 hash browns):
- 2 carrots, shredded using the largest grater holes
- 2 beets, peeled and shredded using the largest grater holes
- 2 eggs, scrambled
- 1 T fresh basil, chopped (optional)
- cooking oil of choice, I used lard
For the chipotle cashew cream:
- Place all ingredients into NutriBullet or food processor and blend until smooth.
For the hash browns:
- Place ingredients into a bowl and mix well.
- Heat cooking oil in a pan over medium-high heat.
- When oil is heated, place 1/4 cup of mixture into the pan and press the hash brown into an even layer with spatula. Cook for about 2 minutes, then flip the hash brown and cook for another 2 minutes. Re-grease the pan as needed and repeat with the remaining mixture.
- Top with your cashew cream and add and egg on top if you like. Serve & enjoy!