Thursday, July 22, 2010

Potatoes & Macadamia Nut Sour Cream

Potatoes, Potatoes, Potatoes! We will be bringing up potatoes tomorrow, Friday July 23rd to Laramie Farmer's Market. We are very excited. I have a beautiful bowl of Red Rose potatoes on the counter this morning that I'm going to whip up tonight for Ricky when he returns home from farm tonight.

We will also have more beets, some carrots, possibly green beans. As well as all the other goodies that are starting to take off in this heat.

So we hope to see you down at the market from 3-7. Come early as we've been selling out by around 5pm everyday.

I'm sharing my favorite macadamia nut sour cream recipe to top those delicious potatoes or you can use this as a sandwich spread, dipping for chips and crackers, in burritos or as a ricotta.

Macadamia Nut Sour Cream

1 1/2 cups macadamia nuts (soaked for at least 2 hours, drained and rinsed)
1- 2 lemons
sea salt to taste
1/3 cup water

So in a blender add the drained macadamia nuts, the fresh squeezed juice of 1 -2 lemons (depending on taste), sea salt and enough water to just make the mixture continue to pull through the blender. Blend until smooth. Will have the consistency of ricotta cheese.

Use your imagination as to how you use. It's a great vegan alternative!

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