We’ve adopted a ‘largely’ Keto way of eating for about 8 months now, and I’ve gotten used to blending my morning coffee with MCT oil and butter, and a pinch of cinnamon for fun. Took a little getting used to being a creature of habit – my habit being over a decade of pulling a double shot every morning and making an Americano to start my day – no cream, no sugar.
Well, after our old blender gave up and replacing it with a Vitamix, I thought I’d try something a little different. I came across a site using cashews as a milk replacement – and thought perhaps I would see how it fared replacing the butter in my coffee. I was very pleased with the result, and with hile there are a few carbs, it’s still a Keto-friendly drink with 8 carbs, 42g of fat, and 5 grams of protein. It’s has more of a milk feel in the mouth as well – butter seems to have an slicker or oilier feel.
1/4cupunsalted cashew nuts(optional: soak overnight in water)
1 1/2cupshot water(just off the boil, or from the espresso machine)
add MCT oil, espresso, hot water, cashew nuts and salt to the blender
starting on low, start the blender, slowly turning the speed to max.
blend at max for 20-30 seconds
Pour into your favourite mug and enjoy!
Adjust the amount of hot water to the size of your mug. Also, you might try adding a pinch of cinnamon, and/or a half-dime sized piece of 85% cacao dark chocolate to the blender…trust me 🙂
If you choose not to soak your cashew nuts overnight, extend the blend time to 30-60 seconds. This will pulverize the cashew nuts more, so there is virtually no solids left at the bottom of your drink.
Slice zucchini lengthwise into 1/8″ thick slices. Lightly salt & pepper both sides of each slice.
Lightly oil a cookie sheet, or line sheet with a silicon cooking mat, and arrange zucchini slices in a single layer.
Setting oven rack so that cookie sheet will be 3-4 inches from broiler.
Broil on high for 5 minutes, remove from oven, flip slices and pat dry, then return to oven for an additional 3 minutes.
Line a cooling rack with paper towel, and place zucchini slices on it. Repeat these steps until all slices have been broiled, and set aside.
Mix ricotta, 1/3 of the chopped spinach, and nutmeg in a medium size bowl. You can add a little salt & pepper if you like. Set aside. (I intended to add an eqq to this as well but forgot – the lasagna turned out fine without it.)
In one skillet, add a couple tablespoons of olive oil, and saute the onions and shredded carrot until translucent.
In a larger, deep skillet, heat up two tablespoons of olive oil, and 1 tablespoon of butter, and fry the chopped mushrooms along with the thyme.
When mushrooms are turning golden, clear a space in the pan and add the tomato sauce, dried basil and oregano. and stir well.
When the tomato paste starts to deepen in color, add the drained tomatoes, and the sauteed onion and carrots, and toasted walnuts. Stir well.
The sauce is ready when most of any liquid has evaporated. Remove from heat and set aside.
Set cooking rack to middle of the oven, and preheat to 350 degrees.
Lightly oil a 9 x 13 baking dish.
Put a very thin layer of sauce across the bottom of the dish.
Arrange one layer of zucchini slices
Spread one third of the sauce over the zucchini, followed by one third of the ricotta mixture.
Repeat the previous 2 steps.
Spread the shredded mozzarella, followed by the grated parmesan.
Arrange sliced tomatoes and fresh basil leaves over top.
Place lasagna into oven, and bake for 30 minutes, or until top starts to turn golden around edges.
Remove from oven when ready, and let cool for 15 minutes before cutting and serving.