Sweet Greens Smoothie

    Sweet Greens Smoothie

    by | Aug 30, 2017 | Healthy Drink sand Smoothies

    A refreshing sweet green smoothie that is mild and sweet (but low in sugar), these green vegetables compliment each other in a delicious blend. Don’t let the green color deceive you—green is not mean, and this will become one of your favorite smoothies! 

    Ingredients:

    2 T Betsy’s Best Cardamom Cashew Butter

    1 c water

    3 Romaine lettuce leaves

    1 stalk celery

    1 T chia seeds

    2” chunk of cucumber

    1 small handful or 1 oz of parsley leaves

    1/2 lemon peeled and seeded

    1/2 apple, cored

    2 T coconut cream or coconut milk

    Small knob Ginger (about 1/4 in)

    Pinch sea salt

    Step By Step Green Smoothie Recipe Directions:

    Step 1: Place all ingredients in a blender.

    Step 2: Blend until smooth

    Step 3: Pour your green smoothie into your favorite glass and Enjoy!

    Betsy’s Tip: If you want the full flavor of this recipe, do not use a different brand of nut butter. If you do, don’t blame us if your green smoothie is bland and boring.  #TasteTheDifference with Betsy’s Best Cardamom Cashew Butter!!

    Betsy’s Best sweet green smoothie recipe is sure to be a regular in your morning routine. It tastes great and is an amazing way to eat more green veggies.  Enjoy!

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    Thai Cucumber Salad with Cashew Butter

    Thai Cucumber Salad with Cashew Butter

    by | Aug 9, 2014 | Healthy Salad Recipes

    Looking for a side dish that is not only healthy, but has a kick? Then look no further. Betsy’s recipe for Thai Cucumber Salad with Cashew Butter is exactly what you are looking for. This Asian inspired dish blends the refreshing taste of cucumbers with the heat of jalapeño and a kick of cardamom. Great served as a salad, appetizer, or even with an entree.

    Ingredients:

    1 tsp Betsy’s Best Cardamom Cashew Butter

    2 large English cucumbers

    1 jalapeño pepper, seeded and diced

    2 tsp minced shallots

    2 tbsp low-sodium soy sauce

    2 T lime juice

    1 tsp sugar

    2 T chopped cilantro leaves

    1/4 C cashews, chopped

    Step By Step Recipe Directions:

    Step 1: Slice cucumbers either using a mandolin or thinly with a knife.

    Step 2: Trim the jalapeño, slice in half lengthwise and remove the seeds before mincing.

    Step 3: In a large bowl, combine the jalapeño, shallots, soy sauce, Betsy’s Best, lime juice and sugar, then stir to combine.

    Step 4: Add the cucumbers and toss to combine.

    Step 5: Transfer the mixture to a serving bowl and top with cilantro and cashews.

    Betsy’s Tip: If you don’t need the heat, leave out the jalapeño and enjoy the flavors of the cardamom, cilantro and cashews.

    Step 6: Enjoy your Thai cucumber salad with cardamom cashew butter dressing!

    Be sure to use Betsy’s Best Gourmet Cashew Butter with Cardamom or the Tai Cucumber Salad just won’t taste as good.

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