Crispy Garlic Eggplant and Cashews


2 large whole eggplants (peeled and cubed)

1 cup cashews

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper


  1. In a large skillet, put a 1/4 cup of olive oil. Add garlic.  Heat for a minute and then add cubed eggplant. Stir well. Sprinkle with sea salt and black pepper.
  2. *The eggplant will absorb the olive oil quickly. Stir frequently. Add another tbsp. of olive oil if you feel the eggplant is dry.
  3. After about 8 minutes, add cashews. Mix them with the eggplant. When the eggplant is soft and crispy remove and serve. *Some people like a little lemon squeezed over it.

Cranberry Cashew Brown Rice




1 1/2 cups brown rice

1 cup water

2 cups vegetable stock

1/2 cup roasted cashews

1/4 cup cranberries

1/2 cup broccoli (finely chopped)

1/2 cup grape tomatoes (or cherry tomatoes)

1/4 cup black olives (chopped)

1/2 fresh lemon (juiced)

1 tsp. sea salt


1. In a deep pot, put rice, water and vegetable stock. Bring to a boil. When it starts to boil, put on a low simmer and cover. Should cook in about 15-20 minutes. Check after 15 minutes.

2. In a bowl, mix cashews, cranberries, broccoli, cherry tomatoes and olives. Mix well.

3. When rice is done, add cashew mixture to rice pot. Stir together. Add lemon juice and sea salt. Mix together and then serve.

Sauteed Shrimp With Black Beans and Cashews




1 lb. medium shrimp (tail removed and cleaned)

1 (10 oz. can) black beans (drained and rinsed)

1 cup raw unsalted cashews 

3 tbs. olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt


1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp.

2. Keep turning shrimp until both sides are pink.

3. Add black beans and cashews. *You made need to drizzle a little more olive oil on top. Add sea salt.

4. Stir together and cook for about 2-3 minutes and serve.

Serve hot.