LATEST NEWS
Specials for month of May:
~May Birthday?
Come enjoy $10 off any service!
~In Honor of the Mothers~ May Special~ 7 free massages! with the purchase of 7
~Class on Natural Child birthing with certified midwife Richelle Jolley
~Summer Gentle Yoga Class
~New Yummy Recipe for Month~ Sarah's Healthy No Bake Cookies!
Specials for month of May:
~May Birthday?
Come enjoy $10 off any service!
~In Honor of the Mothers~ May Special~ 7 free massages! with the purchase of 7
~Class on Natural Child birthing with certified midwife Richelle Jolley
~Summer Gentle Yoga Class
~New Yummy Recipe for Month~ Sarah's Healthy No Bake Cookies!
Massage, Yoga & Health Classes by
Sarah Michelle Winn
Licensed Massage Therapist
Sarah Michelle Winn
Licensed Massage Therapist
Sarah's Healing Touch Whole Food Cooking
Sauces/Dips/Creams
Cashew Cream
1/3 cup raw, unsalted cashews, soaked and rinsed, 1 cup water, 1 Tablespoon + 1 teaspoon organic canola oil, 1 ½ teaspoons agave syrup, 1 teaspoon apple cider vinegar
Place the cashews in a small saucepan with the water. Cover the saucepan, bring the cashews to a boil and simmer for 15 minutes.
Alternatively, soak the cashews overnight instead of simmering if you'd like to make this raw. Transfer the cashews and the water to a blender and add the canola oil, agave syrup and apple cider vinegar. Blend on the Whip setting for one minute. Store in a covered container in the fridge.
Makes about 1 cup.
Feel free to customize your Cashew Cream by substituting a teaspoon of water for a teaspoon of lemon, orange, coffee or mint extract.
Place the cashews in a small saucepan with the water. Cover the saucepan, bring the cashews to a boil and simmer for 15 minutes.
Alternatively, soak the cashews overnight instead of simmering if you'd like to make this raw. Transfer the cashews and the water to a blender and add the canola oil, agave syrup and apple cider vinegar. Blend on the Whip setting for one minute. Store in a covered container in the fridge.
Makes about 1 cup.
Feel free to customize your Cashew Cream by substituting a teaspoon of water for a teaspoon of lemon, orange, coffee or mint extract.
Salmon Glaze
Per piece of salmon (more like per 1.5 to 2 pieces of salmon):
1T. Maple syrup, 1T. Hoisin sauce, 1t. Dijon mustard,1/4 t. pepper, salt
Brush on both sides of salmon (unless cooking in skin).
Broil 10-12 minutes until slightly black.
Baste after 5 minutes.
1T. Maple syrup, 1T. Hoisin sauce, 1t. Dijon mustard,1/4 t. pepper, salt
Brush on both sides of salmon (unless cooking in skin).
Broil 10-12 minutes until slightly black.
Baste after 5 minutes.
Cashew Gravy
2 C. hot water, 1/2 C. Cashews, 2 T. Braggs liquid Aminos, 1 T. cornstarch, 2 t. onion powder, 2 t. nutritional yeast
Set aside 1 C. hot water. Put everything else in the blender and blend until smooth. Add 2nd C. of water and blend. Pour into a pan and heat over stove until thickened. Serve over biscuits, noodles, vegi burgers, mash potatoes, or use in a pot pie!
Set aside 1 C. hot water. Put everything else in the blender and blend until smooth. Add 2nd C. of water and blend. Pour into a pan and heat over stove until thickened. Serve over biscuits, noodles, vegi burgers, mash potatoes, or use in a pot pie!
