Posts tagged ‘nut/seed butter’
ABC…easy as 1-2-3…that’s what this salad and dressing is! If you have these three ingredients on hand, you can whip a quick dressing up in less than a minute, and there’s no need for a blender, just a simple whisk (or a fork if you must!).
A for Almond butter (or your favorite nut or seed butter)
B for Braggs liquid aminos (or coconut aminos for Paleo, Whole30 and/or soy-free)
C for Apple Cider Vinegar
For the salad itself, choose your favorite chopped greens along with some crunchy cabbage for the base. Toss in your preference of veggies, such a sliced grape tomatoes, diced bell pepper and chopped celery and there you have it! You can top it off with your favorite nuts and/or seeds, diced apple or coconut chips for some extra crunch and flavor.
This dressing is simple but SO good! For a touch of sweetness, either add a drizzle of maple syrup or agave or a spoonful of date paste. If you are looking for a quick lunch or light dinner, this is it! You can substitute the greens for chopped kale or swiss chard and keep it in the fridge for longer since it will hold up as opposed to wilt.
Toss this dressing into a cup of cooked quinoa or brown rice to make it more filling or add your favorite protein for a hearty main course. I served this salad with grilled salmon burgers the other night, and it was a lovely combination or smoky, sweet, salty and tart. If you like sweeter dressings, dial down the amount of vinegar you use and use two drizzles of maple or agave.
ABC Cabbage Salad
Grain-free, Gluten-free, Dairy-free, Nut-free Option, Vegetarian, Vegan, Sugar-free, Egg-free, Keto-friendly, Paleo-friendly option
For the Dressing:
2 Tbsp almond butter or your favorite nut or seed butter*
2-3 tsp Bragg’s liquid aminos (or coconut aminos or gluten-free tamari)
1 -2 Tbsp apple cider vinegar
water to thin, if needed
Optional – for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
1 handful of chopped purple cabbage
2 handfuls of chopped greens
5-6 grape tomatoes, halved or quartered
1/2 cup bell pepper, diced
2 stalks celery, diced
1/3 cup alfalfa sprouts
Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
Chopped nuts or seeds
Makes 1 large salad or 2 smaller salads
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it’s too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!
*The choice or nut or seed butter will determine the flavor or your dressing. I’ve tried this with peanut butter, sunflower seed butter and cashew butter along with the almond butter. A roasted nut/seed butter has a lovely depth of flavor that adds to the dressing. If you use a salted version, you may want to adjust the Bragg’s/aminos to your taste. If you use sunflower seed butter, it’s not as sweet as the almond/peanut/cashew options so adding a little sweetener will balance out the flavors nicely! This dressing is flexible so adapt it to suite your taste buds and your tummy!
Chocolate turtle candies take me back to my childhood, and they remind me of my parents and most definitely my Papa. These chocolate caramel goodies are packed with buttery pecans and they transport me to family memories and holidays. They are our family go-to for Christmas stockings and are often included in gifts…and when turtles are in a variety chocolate box, they are the first to be picked.
This version of our family favorite is not only free of refined sugars, it’s dairy-free, vegan, paleo-friendly and dare I say even better than the classic? Gasp! My grandpa would roll over in his grave if he heard me say that. Maybe it’s due to the fact that these candies are packed with healthy ingredients (and a short list at that!), but these homemade treats are the perfect ending to a meal or a fabulous afternoon pick-me-up, and they will make my tummy happy as well!
I found this recipe at Anne’s delightful blog, Simple and Savory while browsing her site for this month’s Secret Recipe Club assignment. Anne is “my type of people”, she’s a holistic health coach, and is a huge advocate for making your own food as a key to health. You can find vegan, dairy free, gluten-free, and Paleo and all sorts of recipes on her site! I had a blast searching through her recipes and though I ultimately chose her Chocolate Turtle Candy, I have tagged many for future experimentation including Anne’s Roasted Vegetables with Cashew Cheese Dip, Hasselback Pork Tenderloin and her Gluten-free Irish Soda Bread.
For the turtles, I swapped out Sunbutter (sunflower seed butter) for the peanut butter since that’s what I had on hand, and opted for pecans as my nut choice. I prefer a contrast of bitter and sweet when it comes to chocolate so I used a 90% chocolate bar chopped up and it contrasted beautifully with the sweet dates. Lastly, I sprinkled a little sea salt flakes over the chocolate coating for that extra pow, and goodness these are scrumptious! No doubt that this recipe is a keeper, thanks Anne for the inspiration!
Salted Chocolate Turtle Candy (lightly adapted from Simple and Savory)
Gluten-free, Grain-free, Vegan, Dairy-free, Peanut-free, Paleo-friendly, Egg-free, Refined sugar-free, Soy-free, No-bake
3/4 cup walnut or pecan halves
12 medjool dates
1/2 Tbsp nut or seed butter (I used sunflower seed butter)
8 oz dark chocolate, chopped (homemade, or your favorite chocolate bar, or can use unsweetened if you really like the contrast of bitter and sweet with dates)
1/2 Tbsp coconut oil
sea salt flakes
- Place dates in the food processor and process for 1 1/2 to 2 minutes; until they form a ball (you may have to stop and scrap the sides down).
- Add the nut/seed butter to dates and process for 30 seconds until combined.
- Remove date mixture from food processor and refrigerate atleast 30 minutes.
- Place pecan of walnut halves in a circle (about 3 pieces) on a parchment-lined cookie sheet.
- Remove date mixture from the fridge and roll into balls about 1/2 inch to 3/4 inch in diameter and slightly flatten (see photo above). Flatten on top of the nut halves and refrigerate while chocolate is melting.
- In a double broiler, heat chocolate and coconut oil over low, stirring until melted.
- Remove chocolate from heat and spoon over the date and nut clusters. Sprinkle with sea salt and place back in fridge to harden. Enjoy and devour!!🙂
I’m notorious for grabbing the quickest, easiest option in the fridge to snack on when I’m hungry. Just like shopping at the grocery store on an empty stomach, my least healthy food choices are made when my blood sugar is low and/or I am unprepared. If I wash and pre-cut veggies, there’s a much better chance of grabbing them than if I had to wash and prep them, and same goes for an accompanying dip.
As much as I’d like to smother EVERYTHING in traditional hummus, legumes haven’t been sitting too well with me. I’ll indulge on occasion — just because they are SO good… and meaty, velvety beans are an ingredient I really enjoy. Instead, I reserve beans for a rare occasion, and have tried different versions of hummus for an alternative veggie dip.
When I found myself needing to prep veggies and make a dip for the week for lunch, I knew I had to whip up something to satisfy my hummus craving. I blended some leftover roasted parsnips with some raw zucchini, and I was surprised at how addicting this dip is! I took the traditional flavors of hummus and spiced it up a bit with a chile-infused oil from our lovely Just Tapped oil and vinegar store (love these owners!). You can use plain olive oil or avocado oil if you’d like and sprinkle in some crushed red pepper or omit the pepper altogether and add a bit of lemon zest and extra lemon juice for a nice zing.
If you haven’t experimented much with parsnips, they are the BOMB! A sweeter, yet slightly spicy cousin of the carrot, parsnips have a velvety texture when they are roasted much like a winter squash. Simply roasting parsnips with a little oil and sea salt make some epic “parsnip fries” and a great side at dinner or a hearty snack when you need a starch fix.
This parsnip hummus is slightly sweet yet spicy with a smooth creamy texture, perfect for a filling snack or as part of a meal. Serve with your favorite chopped veggies, use in your favorite wrap, smear over gluten-free crackers, or dip with plantain chips or sweet potato chips!
Parsnip-Zucchini Hummus (Bean-free)
Nut-free, Paleo-friendly, Nightshade-free option, Gluten-free, Grain-free, Sugar-free, Soy-free, Dairy-free, Egg-free, Vegetarian, Vegan
2 medium parsnips, peeled and cubed
1 medium zucchini, peeled and cubed (can use yellow squash as well)
2 Tbsp tahini*
2 1/2 Tbsp olive or avocado oil, divided (I used chile-infused)
1 garlic clove, minced
1/4-1/2 tsp ground cumin
juice from one lemon
dash of cayenne pepper (omit if you don’t like spicy)
1/4 tsp sea salt plus more to taste
freshly ground black pepper to taste
- Preheat oven to 375F. Tear off a large piece of aluminum foil or parchment paper and place cubed parsnips in the center. Drizzle 1/2 Tbsp of oil over the top, then create a foil or parchment packet and roast 25-30 minutes until tender and lightly golden brown. Remove from heat.
- In the bowl of food processor or a high-powered blender (ie. Vitamix), add the following in order: lemon juice, garlic, tahini, 2 Tbsp oil, spices and zucchini. Blend until smooth. If you are using a blender, you may need to use the tamper.
- Add the roasted parsnips and process until smooth. If you prefer a chunkier hummus, pulse to desired texture. Season with additional salt, pepper and lemon juice if preferred. Refrigerate to chill for an hour or two, then enjoy!Notes:*The tahini I buy (in bulk) is really runny, if yours is thicker than a creamy salad dressing, you may need to add an extra drizzle of olive oil.
Our local health food store has this luscious West African Peanut Soup that they feature in their hot bar on occasion. There’s something about the soup that screams “comfort” (…and eat me of course!). It combines some of my favorite foods in one dish- sweet potatoes, nut or seed butters, greens and coconut milk.
After inquiring about the ingredients used in their soup, I knew I could come up with my own version that I could make anytime…without having to wait whether it’s offered on the menu that day. Dare I say that I might even like this version better? Maybe because I added some of my favorite veggies and punched up the creaminess with the coconut milk…I even enjoyed this cold right from the fridge for lunch one day when I didn’t have a way to heat up the soup at work.
This stew (or hearty soup) is a great way to kick off this Fall season and warm up on chilly evenings🙂
If you aren’t familiar with Berbere, it’s a lovely warm Ethiopian spice mixture with a bit of heat made with chile powder, paprika, ginger, coriander and several other spices. It pairs really well with the sweet potatoes, tomato, nut butter and veggies and can be used in a variety of ingredients – . I purchased this spice mix in bulk, but if you are looking to make your own, try this homemade mix.
West African Stew
Grain-free, Gluten-free, Vegan, Vegetarian, Nut-free Option, Dairy-free, Soy-free, Sugar-free, Paleo-Friendly
1 Tbsp coconut oil or other neutral oil
1-2 medium carrots, small diced
1 large or 2 small stalks of celery, diced
1 small yellow or white onion, diced
2 medium sweet potatoes, peeled (if desired and cubed, about 4-5 cups, I used a combo of white and orange flesh)
4 cloves of garlic, minced
1 jalapeno pepper, deseeded and minced (omit if you don’t like spicy)
1 14.5oz can fire-roasted tomatoes
1 can full-fat coconut milk
32 oz low-sodium vegetable broth or stock
2 tbsp Berbere spice mix (I like the flavor punch, but you can use 1 tbsp if you like less spicy, mild flavors)
1-2 tbsp Braggs liquid aminos, gluten-free soy sauce tamari or coconut aminos (use coconut aminos for soy-free & paleo)
3/4 cup chunky or creamy peanut butter, sunflower seed butter (for nut-free) OR almond butter* (I’ve tried all 3 versions)
2-3 cups greens, rough chopped (chard, collards, kale, spinach)-optional
1/4 cup cilantro, chopped
juice from one small lime
For serving (Optional but oh-so-good)
Cooked rice, quinoa or your favorite grain (omit for grain-free and/or Paleo)
Fresh squeezed lime juice
Chopped green onion
Chopped peanuts, slivered almonds or sunflower seeds
- In a soup pot or Dutch oven, heat oil over medium-high heat. Add onions, carrots and celery and saute for 5 minutes, stirring occasionally.
- Add garlic, sweet potato chunks, and jalapeño and saute another 3-4 minutes until onions are cooked through, stirring occasionally.
- Pour in broth, coconut milk, tomatoes (undrained), Berbere spice mix, and Braggs/aminos and bring to a boil. Reduce heat and let simmer until potatoes are fork-tender, roughly 20 minutes.
- Remove 1/2 cup of the hot soup broth and place in a small bowl. Stir in the nut/seed butter and whisk until smooth (this helps prevent clumping and even distribution), then add back to the soup and stir again.
- Toss in the chopped greens and cook for a few minutes wilted.
- Stir in the lime juice and chopped cilantro. Taste and season with additional lime juice, liquid aminos, salt and pepper if desired.
- Ladle into bowls, garnish with grains, green onions, chopped nuts/seeds and additional cilantro. Squeeze fresh lime juice over the top and enjoy!
*I’ve made variations of this soup…feel free to make it your own! I’ll add in sliced mushrooms, swap out orange for purple sweet potatoes, add in greens, throw in some leftover cooked grains if I need to use some up, etc.