I’M BACK! (and what we’ve been up to..)

First off – Happy New YEAR!  How is everyone doing?  So… Where the heck have we been? What have we been up to?

We have been busy over the last few months with a new company, some new collabs, lots of events and now we’re back!

First up and super proud of Nourish and Glow which is Michelle Tirmandi (of Michelle Nutrition ) and I’s new project.  It is a weekly meal plan service, grocery lists and recipes designed to allow you more time for you, eat and live better, save up to 25% on groceries and limit food wastes and get YOU (and your family) back into the kitchen and eating less takeaway!  Its been launched for a few months and we’re super excited for it to grow with us!

We’ve also been busy with private chefs services and caterings which have had us busy most nights (which is usually when we would write the blog!).

As one of my own personal goals for 2017 – Get back to writing.  I love love it, always want to get better and love sharing stories, tips, recipes and our knowledge to help you EAT, LIVE and FEEL better!  In the spirit of health and wellness BUT also BALANCE (one of our key words this year) we have a yummy little recipe for you…

“…LOVE SHARING STORIES, TIPS, RECIPES AND OUR KNOWLEDGE TO HELP YOU EAT, LIVE AND FEEL BETTER…”

ROASTED MUSHROOM PASTA WITH TRUFFLE CASHEW CREAM

Ingredients:

1 pack fettuccine (we did gf pasta)

2 cups mushrooms (shiitake, cremini, white, lobster)

1 cup raw cashews, soaked

1 small bunch thyme, removed from stem

1/2 teaspoon truffle oil (make sure its real)

1/2 pint cherry tomatoes, cut into halves

2 teaspoons olive oil

1/2 lemon, juiced and zested

sea salt and pepper

To do:

Preheat oven to 375.  Cut mushrooms into 1/4’s or strips.  Toss in olive oil, thyme and throw on a baking sheet.  Bake until cooked through (12 minutes), paying attention not to burn.  Bring a large pot of water to boil.  Once boiling add salt and pasta – cooking until al dente.  Blend cashews with lemon juice, zest, thyme, truffle oil and 3/4 cup of water.  Blend on high until silken.  Add more water to thin out, should be the consistency of a cream sauce.  Season.  Strain pasta when cooked and toss with a tablespoon of sauce.  Twist noodles into two bowls.  Top with mushrooms, tomatoes and lots of sauce.  Finish with a sprig of thyme and cracked pepper.  Sauce is good up to 5 days in fridge – great with chicken and vegetables.


 

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