Jamie Milks of Everyday Organic Cookery believes that eating healthy, organic food is something you can do every day and offers products and classes to help you do it too.

Check out this video where I had the chance to catch up with Jamie to taste some of her goodies and get more information about her business.

Since the filming of this video, the building has sold and Jamie now teaches classes at the 64th Street Hy-Vee.  You can also order all of her goodies and request special orders online.
Below is the recipe for the cashew butter.  I made a batch of my own at home and it is super easy and so delicious.

Roasted Rosemary Cashew Butter
8 ounces raw, unsalted cashews
1 tablespoon coconut oil
1 tablespoon honey
1 teaspoon fresh rosemary, minced
pinch of salt

Preheat oven to 400 degrees. Spread cashews out onto a parchment lined baking sheet and bake for 10-12 minutes, stirring once or twice to prevent burning. Remove from oven and add to a food processor.   Turn the food processor on and run until a thick ball is formed, stopping to scrape down the sides of the bowl, as needed. When the thick ball is formed, remove the lid and add the coconut oil and honey. Turn the machine back on.  Continue to run until the butter loosens up and it reaches the desired consistency (very spreadable). It may take up to 10 minutes. Transfer the cashew butter to a bowl and stir in the rosemary. The longer the butter sits, the more the flavor will develop.
If you have a great food find in KC, email me.
In Good Taste,