Category Archives: nuts and seeds

Vanilla Masala Granola (Grain and Sugar Free)

Carrot Cereal has been the only thing satisfying my cereal cravings for quite some time now but it wasn’t quite giving me the hearty satisfaction that a bowl of granola used to give. All I knew when I began this little experiment was that it needed to have cacao nibs and that I was going for a no sugar, no grain recipe. The addition of garam masala was a last minute surprise and it made for the most uniquely delicious granola I’ve ever had! Be warned though- this is made from almost entirely nuts, seeds, and oil. You can’t sit down to a cup of it like you might with an oat-based granola. I tried. It hurt. I’d definitely recommend using a sprinkling of this to top some coconut yogurt or having a small bowl with almond milk as a sweet and savory dessert.

Vanilla Masala Granola (Grain and Sugar Free)

 

Ingredients:

3 cups unsweetened shredded coconut

1/2 cup roughly chopped hazelnuts

1/2 cup roughly chopped almonds

1/4 cup pumpkin seeds

1/2 cup cacao nibs

2 Tbsp sesame seeds

2 Tbsp chia seeds

1/5 tsp ground garam masala

1/3 cup coconut oil

2 packets NuNaturals stevia

1/2 tsp vanilla bean

big pinch of sea salt

Preheat oven to 300 degrees. Mix ingredients thoroughly and layer onto a parchment paper laden baking dish or pan. Bake for 40 minutes, stirring occasionally. 

Vanilla Masala Granola (Grain and Sugar Free)

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Creamy Sesame Almond Dressing

This dressing is decadent and versatile, we had it over a medley of colorful, crisp veggies with a side of soft, steamed broccoli.

Creamy Sesame Almond Dressing

Ingredients:

2/3 cup almond butter

1/3 cup tahini

2/3 cup water

1/4 cup white miso

2 Tbsp lemon juice

2 Tbsp apple cider vinegar

a thumb size of fresh ginger, peeled

2 cloves garlic, peeled

a drizzle of toasted sesame oil

salt, pepper, and red pepper flakes to taste

Blend until creamy, add more water if dressing is too thick.

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Raw Cilantro Corn Spread

I whipped up with this yummy dip last night just based on what we had in the fridge, it’s lightly creamy and perfect for Spring! Britney spread some in her veggie burger pita pocket and I tossed mine with steamed broccoli. I imagine you could go all sorts of directions with it- it’s great on it’s own but it would be equally as tasty over zucchini pasta or spaghetti squash, spread on a sandwich or used as a dip for veggies.

Raw Cilantro Corn Dip

Ingredients:

fresh corn from 2 cobs

2 Tbsp raw tahini

juice of one lemon

handful of cilantro

half a zucchini

2 cloves garlic

pinch of cayenne and sea salt (optional)

Blend until creamy.

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Jalapeño Thyme Cashew Cream

I haven’t ventured into nut/seed territory since ending my juice feast- avocados have been plentiful but nuts still seem a bit dense. That being said I still have ridiculous amounts of fun creating things for Britney, especially when they result in the phrase “you’ve cured me of cheese!!” – yes, that actually happened. This particular batch of cashew cream was spread on thin slices of eggplant with a homemade marinara and baked ’til the apartment smelled like a pizza factory. It would also be wonderful over zucchini noodles or wherever you would use a creamy cheese spread.

Jalapeno Thyme Cashew Cream

Ingredients:

1 cup raw cashews, soaked

juice of one lemon

sliver of jalapeño (up to you, depending on how hot you like it)

1 Tbsp fresh thyme leaves

Blend in a high speed blender until perfectly creamy, adding water to assist if needed.

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Raw Italian Open-Faced Sandwiches

I’ve had a week of eating pretty much whatever I want and my body is finally asking me to get back to my usual veggie-packed intake. This was one of my favorite things I ate this week, I’m absolutely in love with Lydia’s Raw Sunflower Seed Bread, it takes any meal up a notch.

Raw Italian Open-Faced Sandwiches

Ingredients:

Lydia’s Raw Sunflower Seed Bread
your favorite organic marinara sauce (I used Lucini’s)
your favorite olives (I used Castelvetrano)
baby arugula

Layer slices of sunflower bread with a couple spoonfuls of sauce, a handful of arugula, and a few chopped olives.

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Rosemary Cashew Cream Sauce

Zucchini Noodles with Rosemary Cashew Cream Sauce

This sauce would be great over zucchini noodles, kelp noodles, warm veggies or even a salad. I went with zucchini noodles and topped them with a sprinkling of cashews and chopped rosemary.

Ingredients:

1/2 cup cashews
1/2 cup pine nuts
1 small zucchini
1/4 cup water
juice of half a lemon
1 Tbsp fresh rosemary
1/2 tsp sea salt
1/2 tsp freshly cracked pepper
1 clove garlic

Blend until creamy.

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Summer Corn Hummus

Summer Corn Hummus

I love fresh, raw corn and I’m dreading the end of Summer when the juicy, organic version disappears. In the meantime I’m taking advantage of the overabundance and accompanying sales and using it in everything. This hummus is on the sweet side but I balanced it out with the savory nori sheets I used to wrap my gooey, hummus-y kale salad in.

Ingredients:

3 cups raw corn kernels
1/3 cup raw tahini
2 cloves garlic
handful fresh basil
salt and pepper to taste

Blend to desired consistency.

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