Shockingly healthy for me, right? Well, coming off a cleanse you not only should eat healthy – you want to, too. Don’t get me wrong, the chocolate and sugar cravings are already back, but for the first few days after I finished my cleanse I didn’t really want to eat much and was only craving healthy foods. (Um, maybe I should do a cleanse every week?)
So when I was thinking of yummy, healthy things to make, I remembered a roasted asparagus recipe with raspberry dipping sauce I made back in college. Except there wasn’t much healthy about it. I remember there being a ton of oil, cream and sugar in the sauce. It was definitely delicious, but not what I was going for now.
So this dipping sauce? Raw, and only 4 healthy ingredients. So basically: this recipe tastes great, is easy, and is totally healthy!
I’m trying to get things back to normal in the Lorimer Street Kitchen. Joe has been away for a few weeks, filming a TV show down in the Caribbean. (It may sound great, but his 18 hour days do not.) I’ve been keeping myself busy, skiing, catching up with friends, and trying to get things back on track. This cleanse, and my extra healthy eating are part of that – baby steps. When I get super stressed I just start shoving food in my mouth, which is obviously not good for me. So since I can’t fix all the stressors in my life right now, I’m at least trying by being more mindful of my eating. I’m pretty sure I’m not alone in turning to food for comfort, and turning that around can be hard.Another bit of exciting news that I have is that I am going to be bi-weekly blogger at My Fitness Pals new blog, starting in April. I’m really excited to write about my experiences with, and my love for healthier food, and I will include links to the blog posts so you can all read the articles, and get the recipes! Plus, now that ski season is winding down (still another month left though!) I will be able to dedicate weekends to the blog. Which means more yummy recipes! And finally, as the warm weather creeps in (so, so, so slowly) I can start running outside. Yay! I hope you like this healthier recipe – it really was a very yummy snack/ light lunch. I even shared it with my friend Anna – who helped me make this tofu, soba noodle broccoli and peanut sauce dinner – and between the two of us we devoured it pretty quickly.
I am going to try to include more healthy food recipes – not just yummy baked goods, that we know I love oh, so much!
For more healthy snacks, cleanse talk, and silly ski pics, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest pages as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 6 oz fresh Raspberries
- 1/2 cup cashews (soaked)
- 1 teaspoon Nutritional Yeast
- Pinch of Salt
- 1 bunch Asparagus
- Preheat oven to °350.
- Roast asparagus for 20 minutes, until softened. Remove and let cool, and the ends trimmed.
- Soak the cashews for several hours, or for 10 minutes in very hot water.
- Blend cashews, raspberries, nutritional yeast and salt in a food processor until smooth.
- Serve on the side with asaparagus