It seems everyone these days has been personally affected by cancer in one way or another. When my Dad was diagnosed a couple of years ago, our whole world changed in the blink of an eye. It was rough on him, our family, and his love for bacon. Yes, you better believe his diet went through a major overhaul thanks to yours truly ;)
But waiting for a health disaster to hit home in order to change our diet and treat our body like the temple that it is, is silly. We should be eating our best now so that we can potentially avoid having to deal with all of the issues that come with improper nutrition – cancer, diabetes, you name it. I’m quite passionate about this topic so when I find like-minded folks in the community that feel the same way, I’m instantly attracted to what they’re doing to get the word out there.
Over the past ten years Fundraiser Karen Dubrofsky has been a philanthropic powerhouse in Montreal, raising over a million dollars for a variety of foundations and research centers in the process. Her latest project; completed alongside Gigi Cohen, the owner of Montreal’s Cafe Juicy Lotus (one of my favorite post-yoga spots) peaked my interest immediately. It’s a Mediterranean & Natural Whole Foods cookbook called Nourishing Friends that’s filled with healthy vegetarian recipes with an emphasis on healing foods to prevent disease.
This cookbook is stacked. I can honestly say that I’ve never read through a cookbook as I did Nourishing Friends with so much excitement… and I’ve read my fair share of cookbooks. There are so many items in here that I want to make. They’re all healthy, super easy and vibrant. I was a bit taken back by the amount of soy used in the recipes, but I’m confident that I can sub out the soy for other plant-based proteins really easily.
The coolest part about this project is that all of the proceeds benefit the Centre for Colon and Rectal Surgery at the McGill University Health Centre and The Alexia & Anthony Calvillo Fund for Cedars CanSupport, which exists to help cancer patients and their families. Karen sold over 15,000 copies from her last cookbook project so I have no doubt that Nourishing Friends will do wonders for these two fantastic local causes.
Now, let’s talk about the food in Nourishing Friends, shall we?
With recipes like winter splendor potage (left) and green oxygen soup (right), it was a challenge to pick just ONE recipe to share with you guys today.
Of course it should come as no surprise that I chose to go with the most mind-blowing recipe of them all. One that I’ve made many times here on the blog, but never like this.
It’s got turmeric (which is one of the most magic herbs of all time. Don’t believe me? Dr. Oz says so.)
And dude, it tastes awesome. Like, crazy awesome.
Y’all ready for this healthy mayo recipe?
Lightly adapted from the Nourishing Friends Cookbook.
To print, email or text this recipe, click here.
- Blend milk, coconut oil, cashew halves, salt and turmeric on high for 1-2 minutes until smooth and creamy.
- While blender is still running, slowly drizzle in the olive oil and vinegar. Continue to blend for another 1 minute until oil is nicely emulsified.
- Pour into a medium-sized bowl and refrigerate for 2 hours before using as a replacement to mayonnaise in just about any recipe your heart desires!
Nut-free: you could try replacing the cashews in the recipe for sunflower seeds.
Hardening in the fridge: use MCT oil instead of coconut oil to reduce this issue.
Store in the fridge for up to 7 days. Because of the coconut oil content, the mixture will get quite firm in the fridge. If you want that creamy consistency that you see in the picture of the recipe, just leave the mixture out on the counter top for a couple of minutes, then whisk and you'll be good to go.
Why I’ve never thought to use coconut milk and cashews in a vegan mayonnaise is beyond me. It just makes sense.
Gigi Cohen recommends using full-fat coconut milk for all the recipes in the cookbook but I couldn’t help myself but try making this healthier mayo with lite coconut milk instead. I figured with the amount of coconut oil in the recipe already, going lite wouldn’t hurt the recipe too much.
To whip up a batch, all you have to do is add the milk, coconut oil, cashews, salt and turmeric to a blender, blend until smooth, then slowly drizzle in the olive oil and vinegar.
Just pour the mixture into a bowl and place in the fridge for awhile. This will give you time to figure out what you’re going to do with it first!
Are there certain causes in your community that you’re passionate about? Please, share!