Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie

Published June 26, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

1 banana, fresh or frozen

1 peach, fresh or frozen

2 large handfuls greens, such as baby spinach or baby kale

Leaves from 6-8 sprigs of mint

1/3 cup plain greek yogurt

1/2 cup water or juice (such as pineapple or peach juice)

Optional: 4 ice cubes

Optional: 1 scoop unflavored protein powder, such as collagen or whey

Directions:

1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.

Maple-Orange Sriracha Roasted Cashews

“Snack break,” in this house, is the moment we are mid TV show and pause for everyone to go refill their plates (if we’re eating dinner), get something to drink, or get a—yes, you guessed it - snack.

One of our snack break regulars is roasted nuts. We almost always have nuts in the pantry: Usually one those big tubs of roasted mixed nuts from Costco or Thai Chili Cashews from Trader Joe’s — we LOVE LOVE LOVE those. I once told a cashier there that I mostly go to Trader Joe’s just for those cashews. It’s a passion. 🤣

What’s EVEN BETTER is home-roasted cashews. If you haven’t made my roasted maple chai-spiced cashews, put it on your list, now,  right after “Maple-Orange Sriracha Roasted Cashews.” Go on, write it down.

They are crunchy. They are a little bit spicy (but not too spicy, just Sriracha-spicy). They are sweet, and with a little bit of orange zest, they are fresh. And complex. And just the best.

I originally discovered them when I made this Asian Slaw in 2014 (oh how the blog …and my photography skills… have changed since then). The rest is history. Now, when I find myself at home with a bottle of sriracha, an orange, maple syrup and some cashews, this is what I do. I know that sounds like a rare aligning of the stars, but actually, it happens all the time. (In fact, I could make a fresh batch right now!)

It’s about time I shared this snack with you, too!

Maple-Orange Sriracha Roasted Cashews

Published January 31, 2019 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

Zest of 1 orange

2 tablespoons Sriracha

2 tablespoons maple syrup

2 tablespoons avocado oil

1/4 teaspoon salt

2 cups whole raw cashews

Directions:

1. Preheat oven to 350°F. Prep a sheet pan with parchment paper.
2. Whisk together the maple syrup, sriracha, orange zest, avocado oil, and salt in the bottom of a medium sized bowl. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer. 
3. Bake for 15-20 minutes, turning them with a spatula halfway through (10 minute mark). Allow cashews to cool.
4. Great as a snack! Can also be served on this Slaw.