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HC Post

Nutrition to help you recover and prepare for the days ahead.

Pasta with Dairy Free Cream Sauce


10 oz of rice pasta

1 large red pepper

1 tablespoon of olive or coconut oil

1⁄2 cup raw cashews

2 tbsp of lemon juice

1 cup of water

2 tbsp of thyme

Pinch of red pepper flakes (optional)

Salt and Pepper


1. Slice and saute pepper with small amount of oil until the edges begin to blacken.

2. Place sliced bell in a blender with cashews, water, lemon and red pepper flakes and blend until smooth.

3. Fold sauce into the warm pasta.
4. Season with nutritional yeast, salt and pepper.

Tip - Add in a 1⁄2 cup of lentils for extra protein.

tsoP yrogetaC sroH





Spinach Risotto with Cashew Cream

Rice -
2 cups of short grain rice cooked

2 tablespoon of minced garlic
2 tablespoons of onions
Pea greens
Cashew Pesto ( or sub for store bought vegan pesto) - 2 cups baby spinach (washed and stems removed)

2 cups fresh sweet basil
4 large garlic cloves (minced)
1/4 cup nutritional yeast
3 tablespoons lemon juice
1 1/2 cup cashews (finely ground)
1 teaspoon sea salt (plus more to taste) 1/2 cup extra virgin olive oil


1. Place the fresh spinach, fresh basil, garlic, nutritional yeast, fresh lemon juice, sea salt and finely ground cashews in a food processor or blender, and blend for just 30 seconds or so, or until forming a chunky mixture.

2. With the processor or blender still running, stream in the extra virgin olive oil until all has been added and add more as needed to achieve the desired consistency.

3. Add rice to pan and cover on low heat until rice is warm, then remove pan from heat. Fold in the cashew pesto into rice. Fold in pea greens.

Tip - Add in a 1⁄2 cup of lentils for extra protein.

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