*I am not an expert* I don’t follow any diets or standards but I do eat intuitively and try to make as much from scratch as I can!
Homemade mayo
Spinach pesto sauce
Honey BBQ meatballs
Homemade yogurt
Chocolate chip cookies
Granola
Sourdough pitas
Pea salad
Sourdough english muffins
Homemade pickles & sourdough sandwich loaf coming soon!**
Sarah’s Cashew Cream Tzatziki (follow her on Instagram for more!!
Ingredients:
1 batch of cashew cream (1 1/2 cups raw cashews soaked until soft, blended with 1/2-1 cup of water)
1 long English cucumber
2 cloves of garlic
2 TBSP white vinegar
1 1/2 + 1/2 tsp sea salt
1 tsp mustard
1 TBSP lemon juice
1/2 tsp pepper
1 TBSP dill
1/4 cup chopped green onion (optional)
Directions:
1. Using a large plate and a large cloth or tea towel, place the cloth on the plate and start grating your cucumber onto it. Arrange the cucumber flat on the towel and sprinkle 1 1/2 tsp of sea salt evenly on top. This is for flavour and to encourage the juices to release from the veggie. Put this aside while you work on the cream.
2. To the blender, add cashew cream, 1/2 tsp sea salt, vinegar, garlic, lemon juice, mustard, and pepper. Blend until very creamy!
3. Pour your cashew cream into a bowl and add in your dill and green onion. Mix well. Then, taking a the cloth with cucumber, squeeze out all the cucumber juice from the grated cucumber. We won’t be needing that juice!
4. Once well squeezed, add the grated cucumber into the cashew cream and mix one more time. Put in the fridge to cool and eat whenever you are ready! It keeps 7-10 days in the fridge.
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