The importance of mindful snacking came to my attention the other evening as I attempted to baby wrangle and cook dinner whilst hungry as only breastfeeding mummas can be! As I dove into my jar of Sundried Tomato and Almond Crackers I realised that if I didn’t make this a mindful moment then I would most probably eat more than I needed and potentially ruin my appetite for dinner. So I got out a plate and arranged my three crackers, spread some chipotle aioli on them, sat down on the sofa and took a deep breath. Ten minutes later, after reading a story to Olive and slowly eating my crackers, I felt refreshed and able to make it until dinner. Although it felt counter-productive to sit down at that busy time, in actual fact it had the opposite effect. How often do we ‘push through’ and then take twice as long to do something as we would if we had a brief break to recharge?
This Chipotle Aioli is crazy delicious. It is also very versatile; drizzle it over your yoga/abundance bowl, spread on crackers or in a sandwich, dip vege sticks into it, add it to a cheese platter for a vegan option and it’s great on baked kumara or potato. Chipotle isn’t raw so if you are wanting 100% raw you could substitute with sundried tomatoes and chilli.
1c cashew, soaked 2 hours
⅔-1c fresh water
1Tbsp apple cider vinegar
1Tbsp chipotle (or more if you like it HOT)
Rinse your cashews and place them in your blender with the other ingredients. Start by only adding 2/3c water adding more as needed. Blend everything on high until it is super smooth. Pop it into a bowl and chill in the fridge for an hour. Enjoy!