Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts
Saturday, April 4, 2015
Slow Cooker Roasted Wasabi Almonds Recipe
Sometimes you feel like a nut...
sometimes you dont want an ordinary one...
Hmm. It doesnt really have the same ring now, does it?
oh well. I was at a farmers market over the summer and got handed a cellophane bag full of roasted almonds sprinkled with wasabi powder.
It I was a normal person, I would have eaten the nuts, enjoyed them, and moved on. Instead, I immediately thought: oooh. I need to make these in the crockpot.
so I did!
The Ingredients.
serves 10
1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt
The Directions.
Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until its foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.
Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and youll definitely smell them. They will NOT be crunchy, but dont worry, they will be later!)
Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.
The Verdict.
I love how nuts roast so beautifully in the cooker---dont worry if some are more brown than others---thats what makes them homemade! The flavor of the wasabi is subtle, and not spicy at all. The kids gobbled up their portions and I needed to take them away before they ate the ones I wanted to give away. If youd prefer a stronger (spicier) flavor, you can sprinkle additional wasabi on top of your roasted nuts.
I was certain wasabi powder was going to cost a million dollars (or something close to it) but I was happily surprised to find it for $3.99 in the Asian cooking aisle of our normal grocery store. If you have trouble finding it, try a specialty market or order it off the internet (I love shopping in my jammies!).
Thursday, March 12, 2015
Low Sugar and Flourless Chocolate Coconut Drops with Almonds Gluten Free
These Low-Sugar and Flourless Chocolate Coconut Drops are also gluten-free!
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In December many food blogs are featuring an ongoing series of sugary treats, and I've been resisting the Christmas cookie baking fever for a few weeks now. But every year at Christmas I try a few new recipes to add to my collection of Low Sugar Desserts for those of you who have a sweet tooth but are trying to limit sugar in your diet.
These Low-Sugar and Flourless Chocolate Coconut Drops do have a small amount of semi-sweet chocolate chips that keeps them from being sugar-free, but I switched out the powdered sugar for Stevia In the Raw Granulated Sweetener and used unsweetened coconut to create a chocolate cookie with less than 4 grams of sugar each. These cookies were easy to throw together, and if you're a chocolate fan I think you'll enjoy them for a holiday treat.
These Low-Sugar and Flourless Chocolate Coconut Drops do have a small amount of semi-sweet chocolate chips that keeps them from being sugar-free, but I switched out the powdered sugar for Stevia In the Raw Granulated Sweetener and used unsweetened coconut to create a chocolate cookie with less than 4 grams of sugar each. These cookies were easy to throw together, and if you're a chocolate fan I think you'll enjoy them for a holiday treat.
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Thursday, March 5, 2015
Raw Vegan Brussels Sprouts Salad With Orange Chia Seed Vinaigrette Dried Cranberries Or Pomegranate Seeds And Almonds Perfect For Thanksgiving!
Love Them or Hate Them?
Most people have a strong opinion about these petite little cabbages. Me and the kids love Brussels sprouts and I made them every Thanksgiving when they were young. But my husbands not a fan and my daughter-in-law, who is just starting to come around, has in the past practically banned my son from eating them. But fear not, Brussels sprouts lovers, I think Ive developed a recipe that everyone can enjoy. Try presenting this colorful dish at your next Thanksgiving or winter holiday feast! Double or triple the recipe for more guests. If youd like, substitute pomegranate seeds for the dried cranberries.
Complete Raw Vegan Thanksgiving Menu
Last Thanksgiving I posted a Complete Raw Vegan Thanksgiving or Winter Holiday menu from raw appetizers to dessert. Its been a very popular post so check it out for lots of great "raw" ideas for Thanksgiving.
Amazing Health Benefits
On cup of Brussels sprouts provides over 100% of your daily requirement of vitamin C and K. Besides broccoli, it contains more glucosinolate (a phytonutrient associated with protecting our cells against cancer) than any other vegetable! They are also a very good source of dietary fiber, vitamin A, folate, thiamin, vitamin B6, folate, potassium and manganese.
This recipe also gives you all the benefits of the amazing chia seed! Each serving provides over 400 mg of ALA omega 3 fatty acid. Check out all my Chia Seed Recipes.
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Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]
2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)
In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.
After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).
Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.
Per serving: 74.8 calories, 3.2 g fat, 0.4 g saturated fat, 404 mg ALA omega 3 and 603 mg omega 6 fatty acids, 0 mg cholesterol, 2.5 g protein, 11.5 g carbohydrates, and 2.7 g dietary fiber.
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