Grilled Corn with Cashew Cream Sauce Ingredients 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 Ingredients 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 Skewers 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!