Quinoa Porridge

1/2 cup uncooked quinoa (rinsed)
1/2 cup water
1 cup non-dairy  milk
1/4 tsp cinnamon
1 Tbls chopped pecans
1 Tbls raisins
Sweetener of choice

Thoroughly rinse quinoa until water returns to normal (not gel-like). Put rinsed quinoa into frying pan and lightly toast - only long enough to thoroughly dry quinoa. Add water, cinnamon and 1/2 cup of the milk in a pan and bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, pecans and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will  thicken). Once it reaches the consistency you like, add the sweetener and enjoy  with a spoon!

Cashew Cream

1 cup raw cashews
1 cup water
1-1/2 Tbsp lemon juice
1/2 tsp sea salt
pinch of freshly ground nutmeg (optional)

Blend all ingredients in blender until very smooth. Adjust as desired. For a sweeter version, add agave nectar or fresh dates or stevia. For a savory version, add cayenne pepper or red bell pepper.

Cashews are a good source of iron, potassium, magnesium, vitamin A and an assortment of Bs. They're lower in total fat than most nuts and seeds but are still relatively high in saturated fat. They are particularly delicious as a nut butter and are most nutritious eaten raw. The powerhouse of phytochemicals in cashews can reduce the risk of certain forms of cancer, reduce inflammation, strengthen the immune system and fend of cavities.