Author: Sheila Inman

Basil & Cashew Pasta

Published by

Basil & Cashew Pasta INGREDIENTS 3 portions of pasta or brown rice pasta 100g cashews 1 ripe avocado, peeled and roughly chopped Juice of 1 ½ lemons 25g fresh basil 4 tablespoons olive oil 3 tablespoons water 1 tablespoon nutritional yeast 1 garlic clove, peeled Pinch of sea salt METHOD Place 50g of the cashews into a food processor and pulse for a few seconds.  Toast them in a frying pan until they are golden brown.  Sprinkle on top of the pasta as garnish. Add all the rest of the ingredients, except the pasta in a blender and blend until smooth and creamy. Add water as needed. Toss your pasta with blended ingredients and sprinkle with the toasted cashews. I did not use nutritional yeast in this recipe as it has an after taste to me.   You may notice non traditional ingredients in my recipes. Rather, I may add a mix of non plant based ingredients to give flavor.  Instead of using nutritional yeast,  I added about 1/3 cup of parmesan cheese to give an …

In The Studio

Published by

Matcha tea or green water colors? Food as art! This is “Joie” to me. According to historians, the word “ART is the expression or application of human creative skill and imagination… producing works to be appreciated primarily for their beauty or emotional power.”

As you can see, “ART” is defined by its genesis in the human mind. As a creative, I hope to show you creativity through food? Food is just one of my many loves. I express love through food, travel, fashion and by living a healthy lifestyle. I also express love by edifying other people.

I love all kinds of food. I love good country foods like turnip greens, butter beans, okra, sweet potatoes, trout annd corn bread. These are the foods I grew up eating.  Food that feeds the soul. But, I also love Italian pastas, Pho’s, and Sushi. My culinary studies and travels around the world have introduced me to a wide variety of experiences.

Food is meant to be enjoyed. If we learn how to eat with moderation, not restriction then we may rekindle that part of ourselves that eats with heart. For many its called “Soul” or “Soul Food.” Whatever word we use, food as “Art” is essential to Joie!