Some Recipes from Joseph Nally.....

As it usually happens...when looking for something on the internet...you end up moving from page to page and find more than you were looking for.....that is how I came across this article while looking for cashews and happiness...it is interesting and inspiring and I thought it was worth sharing...if you would like to read it, please check out the link below as well as some of Joseph Nally's recipes....


Watermelon Gazpacho

From Joseph Nally, Spokane

4 cups watermelon, divided use

1 cup tomato

1 cup cucumber

½ cup red bell pepper

½ small jalapeno

1 green onion

1 small handful cilantro

1 teaspoon minced ginger

2 tablespoons lime juice

¾ teaspoon salt

Puree 3 cups of watermelon in a food processor or blender and place in a big bowl. Dice the remaining 1 cup of watermelon into small pieces and place in a bowl.

Seed and dice tomatoes, cucumber and bell pepper. Seed and mince jalapeno. Mince the green onion using all of the white part and about 1 inch of the green. Chop cilantro, puree ginger and add to bowl with lime juice and salt.

Stir everything together carefully. Ladle into chilled soup bowls or chill in fridge before serving.

Yield: 4 servings

Massaged Kale

From Joseph Nally, Spokane

1 large head kale, shredded

2 teaspoons olive oil

½ lemon

¼ teaspoon salt

Debone kale and cut into shreds. Massage oil, juice from lemon and salt into well-shredded kale for about two minutes. If possible, let sit for 10 minutes.

Serve with a light and creamy dressing.

Yield: 6 cups

Mac and Cashew Cheese

From Joseph Nally, Spokane

3 cups whole-wheat macaroni

½ red bell pepper

1 cup coconut milk

1 tablespoon lemon juice

2 cups water

¼ cup corn starch

¼ cup yeast flakes

1 teaspoon onion powder

2 ½ teaspoons salt

½ cup raw cashew pieces

1 cup bread crumbs

Preheat oven to 350 degrees. Cook macaroni according to directions on package.

Meanwhile, blend the rest of the ingredients except the bread crumbs until very smooth.

Drain macaroni and combine the pasta with the sauce in a casserole dish. Cover with bread crumbs and bake, uncovered, for 1 hour or until the sauce is thick all the way through.

Yield: 6 cups

Jicama Salad

From Joseph Nally, Spokane

4 cups jicama, cut into large peeled pieces

2 roma tomatoes

½ cup green onion

1 cup corn

2 teaspoons lemon juice

¼ teaspoons salt

Peel the whole jicama first then cut into roughly 1-inch cubes. Process in a food processor until they become small shredded pieces. Place into a bowl.

Dice tomato and the green onion and place in the bowl along with the corn. Dress the salad with the lemon juice and salt and fold together.

Yield: 4 cups

Creamy Dill Dressing

From Joseph Nally, Spokane

1 cup cashews

1 teaspoon salt

1 cup water

Juice of 1 lemon

1 teaspoon onion powder

1 teaspoon garlic powder

Fresh dill, to taste

Blend everything except dill together in a blender until perfectly smooth. Fold in dill. Chill before serving.

Dressing can be refrigerated for up to a week. Great as a simple salad dressing, sauce for a pre-dressed salad, and as a spread on baked potatoes and some sandwiches.

Yield: 1 1/3 cups

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