Greetings! I just got back from our camping trip to St Augustine. Yes I am crazy and yes, it was definitely hot and yes, there was mosquitoes the size of Texas. But you know what? I’m a camper and I love it. Ok so I do have AC in my trailer but I still consider it camping. Hey I know what it’s like….I tented for many years and I’ve ventured three times into the deserts of Arizona with a tent for two weeks at a time. No running water and scorpions.
This time we spent the days staying as cool as we could. First thing in the morning we hit our favorite zoological park, the Alligator Farm, then right afterwards we hit a nice splash park, we ate lunches out and visited the farmers market. In the evenings we enjoyed a few glasses of wine and my daughter roasted up some marshmallows. This was an all girls trip – no boys allowed!
Here are just a few pics from our adventure. This is where my daughter takes over for the photography.
I was ordered to BE SILLY.
Lunch! Present Moment Cafe offers raw and vegan options.
Here is my daughter trying to roast marshmallows over our smoke signal fire. It wasn’t me. The wood must have been wet.
And finally we get to the recipe. I bought this to a 4th of July celebration and it got rave reviews. Especially the cashew sour cream. No one could believe it wasn’t regular sour cream! To me it tastes like a cross between cream cheese and sour cream. Spread this on your bagels and you won’t miss the other white stuff one bit.
What is Mila?
Mila is an organically grown, non-genetically modified blend of chia seed that is cold pressed and sliced to make it more bio-available.
It is RAW, GLUTEN FREE, AND VEGAN, perfect for cooking and baking.
It is super high in OMEGA 3s – equal to 6 to 10 fish oil pills per serving.
A single serving also has FIVE GRAMS OF FIBER, more antioxidants than blueberries, more iron than spinach and many more benefits.
This little seed has anti-inflammatory properties, is excellent for brain function, energy, elimination, sleep and the best part? It’s a FOOD!
Sound good? Try some for yourself and see!
***To prepare this dish be sure to soak the raw cashews ahead of time!
Vegan Layered Bean Dip with Cashew Sour Cream and Mila
Vegan, Gluten Free
2 cups cooked chickpeas
1/4 cup chopped red and green onion
1/4 tsp Adobo seasoning
1 14.5 oz can black beans
1 scoop Mila
1/4 tsp Adobo seasoning
1 can light, low sodium refried beans (I used Eden Organic)
Juice 1/4 lime
1 to 2 cups fresh salsa (or salsa of choice)
1/2 cup chopped green onion
1/2 cup chopped cucumber
1/2 cup vegan mozzarella cheese (I used Daiya)
1 cup cashew sour cream: (1 cup raw cashews, soaked a few hours or overnight), 1 Tbsp Lemon Juice, 2 Tbsp Cider Vinegar, 1/2 tsp salt – blend until smooth, adding water if needed.
3 to 4 cups chopped lettuce
1. Mix the ingredients of each layer, one at a time, in a medium bowl.
2. Press each layer gently into a trifle bowl. Serve with hearty organic corn chips.