Despite being commonly thought of as nuts, cashews are actually seeds. These seeds are rich in fiber, healthy fats, and many minerals that help promote weight loss, heart health, and balanced blood sugar. They also make a surprisingly creamy dairy-free cream sauce!
Zucchini are a nutrient-dense fruit from the squash family that provide an amazing source of plant-based vitamin A to support your eyes, vitamin C to boost your immune system, and manganese to promote healthy bones and inflammation levels.
Eggs are one of my favorite superfoods! They are a healthy source of fat, protein, and are one of the only dietary sources of vitamin D. Vitamin D is crucial for optimal immune function, to quell inflammation, and keep your bones and teeth strong, among many other benefits.
And when you put these ingredients all together, you get an absolutely decadent meal that’s perfect to satisfy your taste buds, keep you full and energized, and start your day on the right foot
Ingredients
Cashew Herb Cream
- 1 cup raw cashews (soaked overnight or in hot water for a minimum of 30 minutes)
- 1 teaspoon freshly grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- ⅓ cup fresh dill, packed
- ⅓ cup fresh basil, packed
- 1 tablespoon capers or ¼ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ cup filtered water, plus more if needed
Pickled Zucchini
- 2 medium zucchini
- ¼ cup apple cider vinegar
- ¼ teaspoon sea salt
- ½ teaspoon ground turmeric
- ¼ cup fresh basil leaves, whole
Egg Cakes
- 8 large pasture-raised eggs
- ¼ cup ground flaxseeds
- ¼ teaspoon baking powder
- ¼ cup walnuts, roughly chopped
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups fresh dill
- 2 cups fresh basil leaves
- 2 cups fresh cilantro leaves
- ¼ cup avocado oil (for frying)
Preparation
1. Soak cashews, submerged in hot water for at least 30 minutes or overnight.
2. Prepare the cashew herb cream by draining the soaked cashews and rinsing under cold water. Place cashews and the rest of the cashew herb cream ingredients in a food processor and begin to process. Scrape down the sides as needed. If the consistency is too thick, add some more water, a little at a time until you reach the desired consistency—it should be similar to thick yogurt. Transfer to a bowl and refrigerate.
3. Prepare the pickled zucchini by cutting lengthwise, and then shaving the end of each half with a mandoline, veggie peeler, or sharp knife to create paper-thin half-moons. Place these in a medium-sized bowl along with apple cider, salt, turmeric, and whole basil leaves and mix well. Set aside while preparing the rest of the components.
4. For the egg cakes, preheat the oven to 325°F. In a large mixing bowl, add eggs along with the flaxseeds, baking powder, walnuts, sea salt, and ground pepper. Beat together and set aside. Wash and dry the fresh dill, basil, and cilantro, making sure there is no excess water. Finely chop and mix into the egg mixture.
5. To cook the egg cakes, add avocado oil to a large non-stick frying pan and heat over medium-high heat. Once the oil is hot, measure and pour ¼ cup of batter into a small disc shape in the pan, making 3 cakes at a time, trying not to let the cakes touch. Cook for 2 minutes until firm and golden. Flip and cook for 2 more minutes, then remove from the pan. Place finished cakes on a sheet tray in the oven to remain hot. Continue this process until all batter has been used.
6. While the cakes are heating in the oven, squeeze all of the excess liquids from the pickled zucchini using your hands. Serve egg cakes with a dollop of cashew herb cream and a heaping spoonful of pickled zucchini. Leftover cashew herb cream and pickled zucchini can be refrigerated, individually, in sealed glass containers for 4 to 5 days.
Soak cashews, submerged in hot water for at least 30 minutes or overnight.
Prepare the cashew herb cream by draining the soaked cashews and rinsing under cold water. Place cashews and the rest of the cashew herb cream ingredients in a food processor and begin to process.
Scrape down the sides as needed. If the consistency is too thick, add some more water, a little at a time until you reach the desired consistency—it should be similar to thick yogurt. Transfer to a bowl and refrigerate.
Prepare the pickled zucchini by cutting lengthwise, and then shaving the end of each half with a mandoline, veggie peeler, or sharp knife to create paper-thin half-moons. Place these in a medium-sized bowl along with apple cider, salt, turmeric, and whole basil leaves and mix well. Set aside while preparing the rest of the components.
Set aside while preparing the rest of the components.
For the egg cakes, preheat the oven to 325°F. In a large mixing bowl, add eggs along with the flaxseeds, baking powder, walnuts, sea salt, and ground pepper. Beat together and set aside. Wash and dry the fresh dill, basil, and cilantro, making sure there is no excess water. Finely chop and mix into the egg mixture.
To cook the egg cakes, add avocado oil to a large non-stick frying pan and heat over medium-high heat. Once the oil is hot, measure and pour ¼ cup of batter into a small disc shape in the pan, making 3 cakes at a time, trying not to let the cakes touch. Cook for 2 minutes until firm and golden. Flip and cook for 2 more minutes, then remove from the pan. Place finished cakes on a sheet tray in the oven to remain hot. Continue this process until all batter has been used.
While the cakes are heating in the oven, squeeze all of the excess liquids from the pickled zucchini using your hands.
Serve egg cakes with a dollop of cashew herb cream and a heaping spoonful of pickled zucchini. Leftover cashew herb cream and pickled zucchini can be refrigerated, individually, in sealed glass containers for 4 to 5 days.
Nutritional Analysis Per Serving: Calories: 432, Fat: 36 g, Saturated Fat: 6 g, Cholesterol: 249 mg, Fiber: 4 g, Protein: 16 g, Carbohydrates: 15 g, Sodium: 356 mg, Sugar: 5 g
