cashew coconut sweetness


1 cup cooked old fashioned oatmeal
1/2 cup cashews
1/3 cup shredded coconut
1/4 cup turbinado sugar

Directions: In a food processor or magic bullet, blend cashews coconut and sugar until it is a shredded consistency. Mix desired amount (I used about 2T) in with oatmeal and enjoy!

mOMent: The subconscious mind is a powerful tool, have you spoken with your today? What does it say?


blueberry verjus & cashew…yum!

What could be better? More verjus reduction with salty crunchy cashews…


1 C oatmeal
2 T (or more) blueberry verjus reduction
butter or earth balance to taste
2 T salted cashews


1 C blueberries
1 C sugar
1 C Navarro Verjus

Directions:  Simmer sugar blueberries and verjus for about 20 minutes (or longer, depending on how saucy you like your syrup).  Add sauce and butter to oatmeal and mix well.  Garnish with salted cashews and enjoy!

mOMent:  “On the tip of my tongue” is a common saying for when one would like to express something but is unable to come up with the words for it on demand.  Does this happen to you?  And if it does, what is your solution?  I find that relaxing and releasing the need to say anything helps tremendously.  Sometimes it is just my body telling me to slow things down…and perhaps whatever I “need” to say doesn’t actually need to be said.

pine-apple-sauce and cashew

A little pineapple, a little applesauce, a little cashew.


1/3 C frozen or fresh pineapple
1/4 C applesauce
1/4 C cashews
1 T agave


Combine all ingredients over low-medium heat in a saucepan.  Heat until all ingredients are warm and well-mingled (about 7 minutes).  Add to oatmeal, stir and enjoy!


mOMent: If you had a flag created that symbolized you, what would it look like?

cashew orange

This om of the day was inspired by some recipes I’ve seen calling for an orange-cashew combination.  I have to say it was pretty great for being so simple.


1 C cooked old-fashioned oats
1 T orange marmalade
2 T cashews

Directions: Mix all ingredients together and enjoy!


mOMent: Moderation is a skill and most of us could use a little help when it comes to moderating something that we love…what could you use help in moderating?

nutty nuts


1 C cooked old-fashioned oats
1/4 C walnuts
1/4 C toasted pecans
2 T cashews
1 T almond butter
1 T peanut butter
1 T agave
a few almonds for garnish

Mix all ingredients in a bowl (except for almonds) until well combined.  Add a few almonds to the top for garnish…Enjoy being nuts!


mOMent: Have you ever thought about what a nut really is? It is technically the fruit of the plant from which it comes.  Yet, most of the time nuts are in hard shells to protect the fruit.  Perhaps that’s why the saying “He’s a tough nut to crack” applies to people who are not forthcoming with their emotions.  Do you have anyone in your life who is a “tough nut to crack”?  If you do, how do you relate to them, communicate with them and interact?  How have you been a “tough nut to crack”?

cashew ‘n chocolate caramelitas



These bars are chewy, gooey and irresistible.  Adapted from this recipe, I used homemade caramel chews, bittersweet chocolate and chopped cashews.  This is perhaps a more decadent way to get in your om of the day…

36 bars



2 C all-purpose flour
2 C rolled oats
1 1/2 C brown sugar
1 t baking soda
1/2 t salt
1 1/4 c Earth Balance, softened

12 oz thick caramel sauce (I used homemade caramel chews, click here for the recipe)
6 oz semi-sweet chocolate chips (1 cup)
1/2 cup chopped cashews


1.      Heat oven to 350*.
2.      Grease 13×9 inch pan.
3.      In large bowl, blend all crust ingredients at low-speed until crumbly. (I used my hands)
4.      Press half of crumb mixture, about 3 cups, in bottom of greased pan.
5.      Reserve remaining crumb mixture for topping.
6.      Bake at 350* for 10 minutes.
7.      Meanwhile, in small saucepan heat caramel until fluid.
8.      Sprinkle warm crust with chocolate chips and nuts.
9.      Drizzle evenly with caramel; sprinkle with reserved crumb mixture.
10.      Return to oven and bake an additional 18 to 22 minutes or until golden brown. (Mine took an extra 10 minutes)
11.      Cool completely.
12.      Refrigerate 1 to 2 hours or until filling is set.
14.      Cut into bars.
15.      Enjoy!

mOMent: Modern machinery has taken the place of doing many things we used to do by hand.  Is there anything that you prefer to do by hand? Why? And, what do you get out of doing things in this way?