I have had the most refreshing week! Taking a technology break was an awesome idea. I’ll admit, I couldn’t stay away from technology completely, but I limited checking emails to just a few times a day (and stopped checking emails on my phone first thing in the morning).
So instead of hovering around my computer/phone all week, I’ve been doing heaps of other exciting stuff. I rediscovered my love for raw food while doing a raw food cleanse this week. I sewed some cute summer clothes for my baby girl (who will be 1 in 3 weeks, OMG where has the past year gone?!). The whole family went for an excursion to AgQuip, a local agricultural exhibition. And I did some major spring cleaning. We actually have a spare room now (not just a “throw all the junk in, shut the door and run away” room). Oh, and I started a new business. Talk about a productive week!
But back to our day trip to AgQuip. You may not know that I live in the meat-eating capital of Australia. So I shouldn’t be so surprised at what I witnessed at AgQuip. It was horrific. There were the most beautiful bulls, held in a temporary stall. So beautiful, their coats were so glossy and smooth, I wanted to reach through and pat them. And right next to these bulls was a stall selling steak sandwiches. With a long queue of hungry people. I can’t remember what the exact wording was, but there were signs along the lines of “Best Carcass Competition”. It was pretty much saying, “Admire these fine bulls, then come and eat their brothers”.
Tears sprang to my eyes. Everywhere I looked people were eating these steak sandwiches. It was making me feel sick. I felt like screaming, “HELLO! MAKE THE CONNECTION, PEOPLES!”. Like I said…it was just horrific.
I’m entertaining the idea of holding a vegan burger stall at AgQuip next year. There wasn’t a vegan option in sight this year (luckily, I brought my own salad). After all, agriculture isn’t just about meat – it’s about the plant crops, too :)
So, on to today’s recipe. During my raw food cleanse, I made this creamy garlic sauce. I literally just threw things in my blender and hoped for the best. I just wanted a creamy dressing for a salad one day, and this sauce really hit the spot.
I had some leftover and served it with dinner that night too – we were having falafels (I made myself raw falafels, but the rest of the family had cooked falafels), and my husband devoured the rest of this garlic sauce. It was just what he was craving, he told me. He ate 3 falafel wraps, which is an amazing effort for him (he usually tends to pick at his dinner and then fill up on sweets afterwards). If I had known the secret to getting him to eat more was a creamy garlic sauce, I would have attempted to make one years ago! Nevertheless, this recipe will become a regular in our house from now on.
- ½ cup cashews (soaked overnight)
- ½ cup water
- 1 celery stalk + leaves
- 4 garlic leaves*
- 1 garlic clove
- 1 tbs lemon juice
- Pinch of sea salt
- Blend all ingredients in a high speed blender until smooth.
- Use immediately or store refrigerated for up to a few days.
Sharing this recipe at #freefromfridays and Healthy Vegan Fridays.