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A Digestive Tisane

January 3, 2018 By Courtney West Leave a Comment

a digestive tisane | plant based goodness via the sweet miscellany blogWell howdy 2018, glad you made it. With a new year comes an opportunity for self reflection and evaluation. Deciding what stays and what goes. Accepting where you’ve been and making plans for where you want to go. Finding your path and doing what you can to stay on it. Continuing to do what serves you and leaving behind what doesn’t.

I’ll be spending this week cleaning out and organizing my space. Getting rid of clutter is an easy way to bring more focus and clarity. Plus it’s a nice freeing feeling to get rid of things you don’t need anymore.

a digestive tisane | plant based goodness via the sweet miscellany bloga digestive tisane | plant based goodness via the sweet miscellany bloga digestive tisane | plant based goodness via the sweet miscellany blog

After the holidays the digestive system might need a little extra support. Maybe you’ve strayed from your routine and are striving for a bit more regularity. Or maybe you want a simple herbal tea to sip on before bed. Enter this easy tisane, which is just a fancy way of saying herbal tea. It’s made up of only 3 herbs, two of which are really great for digestion. Mint and fennel are also good for calming nausea if you find the stomach un-settled or queasy. Lemon balm can also aid in digestion but I’ve included it here mostly to lend its lovely flavor. Plus, I dried a bunch of it right before the freeze and am eager to use it 😉

a digestive tisane | plant based goodness via the sweet miscellany blog

Apparently I’ve got a habit of sharing green things for the first post of the new year: in 2017 I shared this balancing green smoothie and in 2016 I shared this winter vibes guacamole. …

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Filed Under: all seasons, ayurveda, beverage, grain free, herbs, Recipe, self care, tea, vegan

Vegan Sunflower Cheddar Spread

August 4, 2017 By Courtney West 1 Comment

Vegan Sunflower Cheddar Spread (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Soaked sunflower seeds form the base of this vegan cheddar spread. A combination of nutritional yeast, miso, and smoked paprika lend a savory, cheesy flavor to this vegan and gluten free spread.

Right after my surgery I was passing time catching up on what I might have missed on Facebook and happened upon a comment left on one of my recipes shared by Edible Houston. It was a recipe in which I make a cashew based tzatziki sauce. The commenter claimed that he didn’t know what that concoction was but it certainly wasn’t traditional tzatziki. I wanted to reply so many things. But I didn’t. Because a person like that will not understand anything you tell them. They won’t understand that the reason it’s made with cashews is because my digestive system does not tolerate dairy very well. And that many people in fact choose not to eat dairy for a plethora of reasons. And there are even people that are allergic. So yes, it’s a non-traditional tzatziki, and yes, I know exactly how a traditional one is made, and yes, I’m going to call it what I please because I developed the dang recipe!

Vegan Sunflower Cheddar Spread (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

I’ve come across comments similar to this recently and it really irks me. It fits in with the whole food shaming trend that seems to be the norm. People get shamed for both what they eat and what they don’t eat. And I’m not just talking about vegans, or vegetarians, or the gluten free crowd, but anyone that has ever been shamed for their dietary choices. So, next time you want to criticize, stop and think. Because you never know someone else’s circumstances or what is going on in their world. Stepping off that soap box for now…

Vegan Sunflower Cheddar Spread (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Today I give you this magical spread I developed recently because my gut not only can’t tolerate dairy, but most nuts and coconut now. Yay for leaky gut! Originally my goal with this spread was to make something salty and savory that would fill a certain void. What I ended up with is something that tastes similar to a smoky cheddar cheese. I think I’ll consider that a win. You’ll see the word ‘cheddar’ in the recipe name, not because I don’t know what constitutes the traditional definition of cheddar, but because it best describes the overall taste. I hope you enjoy it!

Vegan Sunflower Cheddar Spread (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Vegan Sunflower Cheddar Spread


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  • Author: Courtney West
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups
  • Diet: Vegan
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Description

Soaked sunflower seeds form the base of this vegan cheddar spread. A combination of nutritional yeast, miso, and smoked paprika lend a savory, cheesy flavor to this vegan and gluten free spread.


Ingredients

  • 1/2 cup raw (unsalted) sunflower seeds, soaked overnight
  • 1/4 cup water, plus more as needed for thinning
  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 2 tbsp mellow miso paste
  • 1/4 cup nutritional yeast
  • 1 tsp smoked paprika
  • sea salt, to taste


Instructions

Drain and rinse the sunflower seeds. Add them to the blender along with all of the other ingredients except the salt. Blend until smooth. Taste and add salt as needed. Makes about 1 1/2 cups. Store in an airtight container in the fridge for up to 2 weeks.

  • Prep Time: 5 minutes
  • Category: dip

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: all seasons, dairy free, dip, gluten free, grain free, Recipe, savory, snack, spread, vegan, vegan basics, vegetarian, wheat free

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