Cinnamon Cashew Smoothie & Zucchini-Tomato Gratin for Meatless Monday

Delicious Cashews! Containing a much lower fat content than most other nuts and high amounts of oliec acid also found in olive oil; Cashews are a heart healthy nut! 1/4 cup of cashews provides you with a great dose of copper, magnesium, manganese and….. drum roll please….., lots of tryptophan!! This essential amino acid…let’s say it together now, “TRYPTOPHAN” helps to stimulate serotonin, our oh-so-feel-good hormone. Most anti-depressant drugs work by stimulating serotonin in the brain, while tryptophan can do this naturally. Amazing how mother nature works! Sooo…..what to do with cashews you ask?! Well….I came up with one delicious smoothie recipe that I’m sure will please your taste buds!

Cinnamon Cashew Smoothie
The ingredients in this smoothie work to balance blood sugar, stimulate blood flow, balance mood and anxiety and protect your precious heart!

1/4 cup soaked cashews (for at least 4hrs, or overnight)
1 tbsp organic ground cinnamon (more or less, depending on preference)
1 tbsp organic ground ginger (more or less, depending on preference)
1 tsp yacon syrup
1 tsp hemp or chia oil
2 cups spring water
1/2 cup non-dairy milk

Blend all ingredients together in a high speed blender and Enjoy!

Zucchini-Tomato Gratin (recipe courtesy of Vegetarian Times)
An easy and delicious recipe full of lycopene! Try salting and draining the zucchini and tomatoes before baking, to prevent them from releasing excess moisture, so the gratin stays firm, not soggy.

1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices
2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
1 Tbs. plus 1 tsp. olive oil, divided
4 garlic cloves, thinly sliced
2 Tbs. roughly chopped kalamata olives
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese (1 1/2 oz.), divided

Drape tomato slices over colander, sprinkle with sea salt, and let drain 45 minutes. Spread zucchini on baking sheet, and sprinkle with sea salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Hope you enjoy these Delicious recipes!
Happy Monday!

Health & Abundance,
Samantha 🙂

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