Healthy Breakfast Treat

and a decaf pour-over minty mocha

Well, the cashew butter turned out as yummy as I expected, especially combined with a little chunk of my chilled breakfast bars.

I washed it down with a decaf espresso (pour-over style). I don’t care to eat much sugar, so I make my own mocha mix. I start with TJ’s Macadamia Almond Cashew beverage, which is unsweetened. I add a quart of that to a sauce pan over low heat and add 1/2 to 2/3 cup (I just eyeball it) of unsweetened organic cocoa powder plus a teaspoon or so of pure peppermint extract and a dash or two of chili powder which is a new addition. I whisk the mixture just until the cocoa powder is blended in, then remove the pan from heat and bring to room temperature. I store the mocha mix in an easy-pour container in the fridge.

Sometimes I heat the mocha mix in a tiny sauce pan before adding it to my decaf. Other times, I just pour it in cold.

I like to sip my mocha from my guitar cups which were a gift from my friend (and former guitar student) Joseph. Shown is the tea cup; I use it because it’s bigger than the coffee cup companion and thus works better to accommodate the pour-over, which yields more brew than a double espresso. I usually don’t finish drinking it all in the morning, so I use the leftovers to make an iced mocha for later in the day.

Anyway, this is just a short post to say that the cashew butter is delicious and I encourage everyone to make their own (or have their “executive chef” make it)!

I hope to be writing about topics other than food in my upcoming posts, haha, but since I do a lot of cooking, that’s a big part of my creativity. Ron and I have been making music, too, and we just booked a test-gig at a local restaurant called The Kitchenette. We’ll do three Fridays at lunchtime and see how the owners, their customers, and Ron and I feel about the results. The first performance will be Friday, September 15 from noon to 2:00.

As always, I wish you excellent health, well-being, and life-affirming creativity!💖