Cashew Cheese, Persimmon-Avocado Caprese, and the Four Sparkling Gems! Yipie!

As you may have been in a recent Yoga class, I have gifted the teaching, The Four Agreements by Don Miguel Ruiz. I came across this many years ago, loved it, then placed it on the book shelf. A few weeks ago I had an internal experience that I could not find peace in. Lucky for a keen eye, I saw a sparkling gem on my bookshelf, eagerly opened and read within a magical hour. Bamm… my world was shifted upside down. This teaching has brought light into my life when I most needed it. I hope you can receive this gift as blessing to your life.


The Four Agreements are:

1. Be Impeccable with your Word: Speak with integrity. Say only what you mean. Avoid using the Word to speak against yourself or to gossip about others. Use the power of your Word in the direction of truth and love.

2. Don’t Take Anything Personally
Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won’t be the victim of needless suffering.

3. Don’t Make Assumptions
Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness and drama. With just this one agreement, you can completely transform your life.

4. Always Do Your Best
Your best is going to change from moment to moment; it will be different when you are healthy as opposed to sick. Under any circumstance, simply do your best, and you will avoid self-judgment, self-abuse, and regret.

(Above information from *Check out the articles from this website to learn more, or buy the book! : )

Rich and Creamy Cashew Cheese

This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.

  • 2 cups raw unsalted cashews, soaked 12–24 hours, and drained
  • 2 Tbs. nutritional yeast
  • 1 Tbs. lemon juice
  • 2 tsp. white balsamic vinegar
  • ¼ tsp. granulated onion powder
  • ⅛ tsp. granulated garlic powder
  • ⅛ tsp. white pepper, optional

Place cashews in bowl of food processor. Process 1 minute, or until rough paste forms. Add 1/2 cup water and remaining ingredients. Process 3 to 5 minutes, until smooth. Transfer to lidded container, and refrigerate 12 hours to allow to thicken. Spread on sandwiches, crackers, or pita.


*(Recipe from November 2012 p.71 Vegetarian Times)


Persimmon-Avocado Caprese

Serves 4

30 minutes or fewer

Persimmons stand in for tomatoes and avocados take the place of mozzarella in this Asian take on a classic Italian appetizer. Use a serrated or ceramic knife to slice the persimmons—straight-bladed steel knives can have a hard time cutting through the skin and tender flesh.
  • 2 tsp. toasted sesame oil
  • 1 ½ tsp. low-sodium soy sauce
  • 2 Fuyu or Hachiya persimmons, sliced
  • 1 avocado, halved and thinly sliced
  • ½ tsp. toasted sesame seeds
  • 1 green onion, trimmed and thinly sliced

1. Whisk together sesame oil and soy sauce in small bowl. Set aside.

2. Arrange persimmon and avocado slices in overlapping pattern on serving plates. Drizzle with sesame oil mixture, and sprinkle with sesame seeds and green onion.

*(Recipe from November 2012 p.64 Vegetarian Times)

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