Posted on / by Tracye / in Blog

Coconut Cashew Sauce with Green Beans and Tomatoes


Processed with VSCOcam with c1 preset I’ve been opening my classes with a weather report lately. “Happy Spring! It’s 30 degrees.”  It’s definitely not bringing the shanti at all to the mat. Breath in, breath out Tracye Denise!

Now, I truly believe that after this recipe I will be able to turn off my oven and stove and revel in the bounty of mostly raw, fresh spring goodies. That said, and living in the moment, today, we are still staring thirty and forty-degree temps and cold rain in the eye in NY and me and my family need warming up.

Perfect for a meat-free evening, you can pour this tasty sauce over rice or noodles and enjoy.  With a little hint of chili pepper heat and the soup-like quality of the coconut cashew sauce, it will knock any remaining chill from your bones. I promise!

As always, feel free to play. Make it your own yummy food practice, your offering to share with others and enjoy!


1 can  organic light coconut milk

1/2 cup  raw cashews

1/3 cup chopped fresh basil

Kosher Salt

Fresh ground pepper



1 cup cherry tomatoes, halved

1 cup  fresh green beans (Admission: I used organic frozen.  Shanti!)

3 garlic cloves, chopped

1 tsp red chili pepper flakes (optional BUT the heat makes it!)

Extra virgin olive oil

Cook vegetables over medium to high heat for just a few minutes.  Lower temperature and add remaining sauce ingredients.  Lower to a simmer and cook for approximately 5 minutes.  Serve immediately over rice or noodles.




About Tracye

Tracye Warfield is an inspiration expert and wellness industry leader who coaches people to rock their best lives via her motivational talks, workshops, international retreats, yoga classes, articles, blogs, books, and products. Although a native Californian, she called New York her second home for many years, and now travels the globe serving up her Breathe Big Live Big message to the world.

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