Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Lima Cashew Cream (gluten free, vegan)

I had a vision last night before going to bed.  It was a vision of a creamy, thick, dippy, saucy kind of thing to eat over the steamed kabocha squash that was on deck for breakfast.  Something with cashews.  And lima beans.  Yes, lima beans.  

I love lima beans!  The little green baby ones, the white mature ones, in salads, in soups, in cassoulets, and dips; I love them all, I love them always.  I was not damaged as a child with bad lima bean experiences, thank goodness.  If you were damaged as a child in the lima bean department, give this dip a try.  It might heal your wounds.  It is thick and creamy and rich and totally easy to make.  I flavored mine with a dollop of pesto, but feel free to jazz yours up however you'd like with other fresh herbs, spices, or lemon or lime juice.  If I could, I think I'd try making a chili-lime-cilantro version! Before I added the pesto, it was a lovely, very pale green color; after, it took on a brighter shade of green.  
The cream was delicious spooned over my squash.  So delicious, in fact, that after finishing my breakfast portion, I proceeded to eat the rest of the cream out of the jar with a spoon.  Not smart. Now I have a bellyache, ugh.  I would not recommend eating the entire batch in one sitting.  I just may be one of the only people on earth who binge eats lima beans.  
A better way to use it would be as an awesome vegetable dip, a sauce over pasta, grains, or vegetables, or spooned on a sweet or baked potato or over squash.  Made in a double batch, I think it would be great filler in some vegetable-laden, gluten-free lasagna (the Tinkyada brown rice lasagna noodles are pretty great!).  I hope you like it enough to eat the whole batch.  But don't.

Lima Cashew Cream

yield: approx 1 c

  • 1/3 c raw cashews, soaked 4-6 hours
  • 2/3 c frozen, pre-cooked baby lima beans
  • 1 T pesto OR 1/2 T olive oil and 1 T other herbs/spices
  • 1/2 c water
  • a few drops of ume vinegar or a pinch of sea salt
Soak cashews for 4-6 hours.  Drain and rinse well.  Puree cashews, thawed limas, pesto, and about 1/3 c of water until totally smooth.  Add salt/ume to taste, and any additional water needed to reach desired consistency, and puree again until well mixed and creamy.  Serve!  Will thicken slightly if refrigerated.
Try using soaked almonds instead of cashews.  Or, choose to season with different herbs, spices, or oils.  Here's a few ideas spinning through my head...
  • chili powder, lime juice, cilantro
  • sesame oil, ginger
  • dill, lemon juice
  • fresh garlic
  • roasted onions
  • curry powder 


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Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo