Potato Salad & Grilled Corn

Grilled Corn with Cashew Cream Sauce

4 Ears of corn
Pinch of black pepper
Pinch of Himalaya salt
Pinch of chili flakes

For the Cashew Cream Sauce
Handful of cashews
Pinch of garlic powder
Pinch of Himalaya salt
Pinch of black pepper
Handful coriander, washed & drained
Splash Oat Milk ( I use Provamel)

How to
1. Remove the husks from the ears of corn. 
2. Scrub with a stiff brush to remove the silks and rinse. 
3. Cook in a medium pan 7 to 9 minutes or until tender. 
4. Grill the corn for 5 minutes and serve with cashew cream sauce, salt, and freshly ground black pepper, chili flakes & coriander.

Cashew Cream Sauce
1. Boil in a small pan for 15 minutes on high heat the cashews.
2. Remove from the heat and rinse the cashews.
3. Place the cashews with a splash of oat milk, Himalaya salt, freshly ground black pepper and garlic powder into a blender and blend until silly and smooth. Add more oat milk if needed to adjust the consistency if desire.

Potato Salad

4 Pounds or 2 kg baby potatoes
1 Shallot, sliced 
1/2 cup or 90 gr kalamata olives, washed & drained
4 Tablespoons Hennep Seed oil
1/2 Lime Juice 
Handful spinach, washed & drained
Handful sautéed cherry tomatoes
Pinch of Himalaya salt
Pinch of black pepper
1 Avocado, sliced in squares
Handful toasted sesame seeds

How to
1. Boil the potatoes until tender
2. Run the potatoes under cold water & drain them
3. Place the potatoes in a large bowl and add the olives, shallots, spinach, sautéed cherry tomatoes and the avocado.
4. Pour the hennep oil squeeze 1/2 lime juice on top and mix well
with himalaya salt and freshly ground pepper to taste & enjoy!

Bon appétit!