Category Archives: Nuts

Cookie & Peanut Butter Chocolate Chip Hummus.

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Magimix by Robot-Coupe 3200XL Food Processor (Chrome)2

 

This was my inaugural recipe made in my new Magimix Compact 3200 xl and oh how I love it!  It is by far the quietest appliance in my kitchen.  Worked efficiently and is a stunner in my new kitchen.  Plus love that I can select which bowl I need to use v. just using one large bowl to make a smaller batch of a recipe. Another great feature – it works quickly.  Within a few pulses, my hummus was creamy perfection.  I, like most, don’t have a lot of time to waste in the kitchen.  This certainly makes my life easier.   LOVE!  Okay now onto the recipe…

It was a really crazy day to say the least.  I wanted to make a super fun snack for my youngest daughter who started at a new private school today.  This has her name written all over it!!!  Cookie butter + peanut butter + chocolate = Instant JOY!  Plus it’s hummus and it’s packed with protein, potassium and fiber for the joy of mom/dad!

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Ingredients:

1 16 oz can of low sodium Garbanzo beans, rinsed and drained
1/2 cup of cookie butter (Trader Joe’s or Biscoff)
1/4 cup of peanut or other nut butter
1/2 teaspoon sea salt
1 teaspoon of coconut oil
1/4 cup of honey, agave or maple syrup
Chocolate Chips

Directions:

Into your food processor add the first 6 ingredients and blend until nice and creamy.  This will take about 2 minutes or so.  Then by hand, blend in the chocolate chip (mini chips work well too).

Serve with graham crackers, apples or vanilla wafers.

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Almond honey butter.

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Nothing quite like making your own nut butter.  It’s super easy and very tasty.  Grab your nuts and get ready to be impressed!

Ingredients:

2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey

Directions:

In your Vitamix add the almonds.  Blend the nuts on 10 speed for 1-2 minute.  Then add the oil and salt and blend for about 12 minutes.  Stop and scrape the sides down.  The nuts will yield their oil and get creamier.  Then add the honey and additional salt as needed.  Blend until you achieve the texture you desire.

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Honey Cayenne Roasted Almonds.

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Just purchased several huge bags of raw almonds.  We love them for snacking and with our first swim meet this weekend – they are a go to, healthy snack.  These are super easy to prepare and you can control the heat.  These also package well for holiday shipping care packages.

Ingredients:

3 cups of raw almonds
1/3 cup of honey
1-2 teaspoons of cayenne pepper (depending on how spicy you want them)
1/4 cup turbinado sugar
2 teaspoons of salt

Directions:

Preheat your oven to 350 and line your baking sheet with a Silpat.

In a small bowl combine the turbinado sugar and salt.  Set aside.

In a larger mixing bowl, add the almonds, cayenne and honey.  Stir to coat.  Then spread them out in a single layer on your lined baking sheet.  Bake for 15 minutes then give them a good stir.  Add back for an additional 10 minutes.  Once you remove them, stir them again.  Then sprinkle with some of the sugar/salt mixture.  While cooling, I keep stirring and adding additional sprinkles or salt/sugar mixture.  They will stick together but easily break apart.  Taste to adjust if they need more salt etc.

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Bob’s Roasted Chestnut Recipe.

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My father, Bob, is a chestnut aficionado.  He loves this time of year when they’re sold at the farmer’s market so he can partake.  This week I found some and finally, with the completion of our kitchen, he was able to roast these up.  I don’t care for chestnuts but for those of you who do… enjoy this super easy and flavorful recipe.

Ingredients:

1 lb of chestnuts, with a cut in the top (about 1 inch long)
Pinch of salt
Water

Directions:

Preheat your oven to 450 degrees.  Set aside a baking sheet.  In a saucepan, add your chestnuts, salt and just enough water to cover.  Bring to a simmer and then remove from the heat.  Drain and place the chestnuts on your baking sheet and roast for 15 minutes.  Remove and let cool.  Peel and enjoy!

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Sweet & Spicy Cinnamon Roasted Almonds.

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We are bracing today for Hurricane Sandy to hit Pennsylvania.  I wanted to whip up a bunch of snacks that didn’t require refrigeration just in case we lost power.  Easily accessible and something everyone would eat.  These are easy to whip up and you control the heat so you can make them more to your liking.  I hope you enjoy these.  Also, they will be perfect for the upcoming holidays.  The smell of cinnamon is perfection!

 

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
3 teaspoons of brown sugar
1 teaspoon of ground cayenne pepper (up to 2 tsp if you like more heat)
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, sugar, cayenne,  agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet lined with a baking liner or parchment.  Sprinkle with sea salt and then bake for 10 minutes.  Remove and toss (they will be sticky) and then place back in the oven for an additional 10 minutes.  Let cool and store in a covered container.

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Pumpkin Pie Roasted Almonds.

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If you follow my blog, you know I’m a pumpkin addict.  I start cooking with it the minute the kids go back to school and fall creeps into my psyche.  I love the warmth of the aroma and the taste is out of this world!  Funny enough, I don’t like pumpkin pie.  I can’t explain it but I whip up so many other great substitutions that I’m cool with it.

Super easy recipe…

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, spice, agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet.  Sprinkle with sea salt.  Bake for 18-20 minutes.  Let cool and serve.

 

 

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Bill’s homemade cereal.

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My husband, Bill, has been making this cereal for about 10 years.  Within that timeframe, he has pursued a very focused healthy lifestyle.  Working out 6 days a week, lifting, running and eating very clean.  He slimmed down, losing about 15 lbs and dropped his cholesterol.  Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits.  Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Ingredients:

3 cups of wheat bran
2 cups of rolled oats
1 cup of oat bran
3/4 cup of wheat germ
3/4 cup of flax seed meal
1/2 cup of sliced or slivered almonds
1/2 cup of chopped pecans or almonds
1 cup of dried tart cherries (or raisins)
1/2 cup of apricots, chopped
1 cup of dried blueberries
1 scoop of protein powder or Arbonne essentials Vanilla Protein Shake Mix (3 packages of 1.48 ozs)

Directions:

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container.  You can keep in your pantry or in your refrigerator (although not necessary).  Serve with milk or atop of your yogurt.

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5 Ingredient Chocolate Energy Bars.

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The 3 ingredient energy bars have been such an overwhelming success in my house that I needed to start making more for everyone.  Being a self-proclaimed chocoholic – this version was inevitable!  :)

Ingredients:

1 c almonds, toasted
16 pitted Medjool dates, pitted
3 tbl of good quality cocoa
3 tbl of dark chocolate chips (optional)
1/8th tsp of salt

Directions:

Preheat oven to 400 degrees.  Place the almonds on a cookie sheet and bake for 8 minutes.  Add the almonds to your processor and blend until you have fine chunks of almond.  Then add the remaining ingredients to your food processor and blend until a large mass forms.  Break it up and process again until it it is well blended.

In a lined (parchment) 8×8 or 9×9 glass pan, add the mixture.  I then add a piece of plastic wrap over the top and roll a small glass over top to smooth it out and make it even.  Refrigerate for 45 minutes. Then remove and slice into bite sized squares or bars.  Enjoy!

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Chili lime roasted nuts.

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Seriously so addictive!  Gluten free, healthy and the perfect pick-me-up snack that is both tangy and a bit spicy.  I love these to serve at an outdoor summer party with some freshly made margaritas.

 

 

Ingredients:

4 c of raw nuts (You can select whatever nuts you have on hand in your pantry.)  I used macadamia, almonds & peanuts
1/4 c of freshly squeezed lime juice
1 tsp of extra virgin olive oil
1 tsp chili powder
1 tsp of smoked paprika
1/2 tsp of cayenne pepper
1 tsp of salt
Zest from one lime

Directions:

Preheat oven to 375 degree.  Toss all of the ingredients together in a bowl.

Then spread out evenly on your baking sheet.

Bake for 10 minutes then toss.  Bake an additional 10 minutes or until golden.

Remove from the oven and let cool completely.  Serve them right away or store in an airtight container for 3 months.

 

 

 

 

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