As I mentioned before...this month's recipe is a bit of a scavenger hunt. Look through my previous posts for the recipe for the perfect cashew cheese....and for this recipe, add spinach to that mixture in the blender. and you're DONE!
Then all you have to do is take baby portabella mushrooms, take the stems out, place them in a casserole dish, and drizzle them with a tiny bit of organic extra virgin olive oil. then bake/roast them in the oven at 425 for about 10-12 minutes.
This is just enough time to allow them to sweat out and become tender.
Now your mushroom caps are ready to be filled with your spinach cashew cheese. ENJOY!
I'm not gonna lie...this post was done a little bit last minute. It would've been easy to just skip over this month, but the reason why I decided to pull through and get it done, is because I am in a period in my life where I'm finding that stress is not channeling into productivity....but this monthly blog post is something that I have done for over a year now, so I know that its possible to create some sort of consistency no matter what the circumstance. I'm trying to become aware of my tendencies to procrastinate. I recently discovered that I procrastinate on things that I fear will end up in failure....it seems contradictory, but in most cases, we don't plan to fail...we fail to plan. And I always plan to get this blog post/newsletter done....so there is no excuse or reason for skipping it.
I hope that last paragraph wasn't too difficult to follow...I've had a couple glasses of wine tonight and I tend to babble when I'm loose...i mean who doesn't love a good tipsy blog post?!?!
Thanks for holding me accountable, whether you meant to or not. HAPPY HALLOWEEN! stay safe, and make sure to read the labels on your treats!