Tag Archives: walnuts

Carrot Hummus

4 Aug

IMG_1884I’m all about eating more vegetables any way I can–it makes me feel like Popeye minus the pipe and overbite (because the sailor look is totally in right now). Serve it with red bell pepper sticks for a healthy sweet snack or on top of grilled chicken, taco salads or eggs for a power-packed meal.

Ingredients:

1 cup raw, unsalted cashews or walnuts

8-10 medium or large carrots

1/2 tsp sea salt

1/4 tsp red pepper flakes

1/4 tsp garlic powder

1/8 cup water or good quality extra virgin olive oil

Directions:

1. Soak cashews or walnuts in filtered water for 6 hours. Drain, rinse and set aside. (QUICK TIP: you can also skip this process and use 3 Tbsp of cashew butter made with raw cashews and no other ingredients.)

2. Place 1 cup water in large stock pot and place a metal steam basket inside. Cover and bring to a boil while you peel and cut carrots into a normal stick size. Place all carrots in the steam basket, cover with a lid and cook for 20 minutes until carrots are tender.

3. Using an oven mitt, pull steam basket with the carrots out of the stock pot when done, place inside metal colander and rinse with cold water. Let cool for 5 minutes and place carrots in a food processor with the remaining ingredients. Blend on low until a hummus consistency is reached, adding more water or olive oil if needed.

4. Rock out on your carrot hummus!

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Mediterranean Salad with Toasted Walnuts

30 Jun
Perfect summer side dish

Perfect Summer Side Dish

My muse for this dish was a Turkish recipe I saw in Organic Gardening magazine. I added more vegetables, replaced the parsley and dill with mint and chives and removed the sugar. However you choose to modify this dish, do not omit the toasted walnuts. Just saying…

 

Ingredients:

1 pint cherry tomatoes

1 bunch asparagus

1 pint snow peas

3 chives, minced

1 scallion, chopped

4 zucchinis

1 tsp sea salt

1/2 cup raw walnut pieces

1/2 cup pitted kalamata olives

black pepper to taste

1 Tbsp extra virgin olive oil

fresh mint, to taste

 

Directions:

1. Pre-heat oven to 400°. Clean vegetables, place tomatoes in a large glass mixing bowl (after patting them dry) and set aside the remainder of the vegetables.

2. Fill large stock pot with 1 inch of water and place metal steamer inside. Bring water to a boil. While water is boiling, cut asparagus in half and chop snow peas’ tops off. Place in pot and steam for 6 minutes. Remove and place in an ice bath or run under cold water. Pat dry and place in mixing bowl.

3. While asparagus and snow peas are steaming, mince the chives and chop the scallions, placing them in the bowl.

4. Using a mandoline, slice the zucchinis in 1/8 inch thick rounds. Place in a separate mixing bowl and mix with 1 tsp sea salt. Let them sweat for 10 minutes. Pat dry and place in large mixing bowl with the other vegetables.

5. While zucchinis are sweating, place walnuts on a baking sheet and toast for 8 minutes. Then, cut kalamata olives in half and add to the mixing bowl.

6. Add olive oil and black pepper to the bowl. Mix well.

7. Serve garnished with toasted walnuts and ribbon-sliced mint.

 

Serves 4-6

Basil Walnut Pesto (pine nut and dairy-free)

23 Jun
Pesto!

Pesto!

Basil. Honestly, what’s not to love? Now is the perfect time to enjoy this beautifully blooming herb. I love it chopped fresh on sautéed vegetable salads and I love it in pesto. Since I’m allergic to pine nuts and dairy gives me a less-than-desired pubescent complexion, I opt for my own rendition–skipping the dairy, lessening the oil (most pestos are too oily for my taste) and adding in walnuts. Enjoy it drizzled on fresh vegetables, in place of salad dressing and topped on grilled chicken or scrambled eggs.

 

Ingredients:

1 cup walnut pieces

1/4 tsp garlic powder or 3 cloves finely minced

1/2 tsp sea salt

3 1/2 cups fresh basil

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

 

Directions:

1. Place walnuts, garlic, sea salt and 1/2 of the olive oil in a food processor. Blend until smooth.

2. Add basil, the rest of the olive oil and lemon juice to the walnut mixture. Blend until smooth. Add more olive oil, salt and garlic powder if you need to reach your desired taste and consistency.

 

For more ways to eat healthfully and deliciously, visit my recipe page.

Warm Cinnamon Nut ‘N Apples (grain, gluten, sugar and dairy-free)

30 Dec

IMG_1823I grew up on cinnamon applesauce and apples and peanut butter as snacks. When the temps drop, I love nothing more than smelling baked apples and eating a warm fuzzy kind of snack. It’s like a hug in a bowl for your tummy.

Ingredients:

1/2 cup raw almonds

1/2 cup raw pecans

1/2 cup raw walnuts

3 Fuji apples (or any sweet apple)

2 tsp cinnamon

pinch of sea salt

1/4 cup almond milk

Directions:

1. Soak the raw nuts in water with a pinch of salt for at least 7 hours.

2. Pre-heat oven to 325°. Cut apples in half and core them. Place them cut side up on a baking sheet  greased with coconut oil and bake for 45 minutes.

3. While apples are baking, drain and rinse the nuts until the water runs clear. Place in a food processor.

4. Add the baked apples, cinnamon, pinch of sea salt and almond milk to the food processor and blend until porridge consistency.

5. Put porridge in a pot and warm on the stove top. Add more milk if needed and top with crushed pecans and fresh fruit.

Serves 4