Archive

Nut: Almonds

Berry Blissful Almond Butter Bowl

INGREDIENTS

  • 1/2 cup of granola
  • 1 sliced ripe medium banana
  • 1 tablespoon of almond butter
  • 1 1/2 cups mixed berries
  • 1/2 cup of sliced almonds

INSTRUCTIONS

  1. Layer granola at the bottom of the bowl.
  2. Next, layer sliced banana pieces on top of the bed of granola.
  3. Then, spread a smooth layer of almond butter over the sliced banana layer.
  4. Layer in the mixed berries on top of the almond butter.
  5. Lastly, sprinkle sliced almonds over the top for a tasty and crunchy finish!

Four-Hearts Green Salad

Ingredients

  • 4 romaine lettuce hearts
  • 1 tablespoon honey or grape molasses
  • ¼ cup raw almonds
  • ¼ cup raw pistachios kernels
  • ¼ cup raw hazelnuts

Dressing

  • 1 tablespoon mustard
  • 2 tablespoons sherry vinegar
  • ¼ cup olive oil
  • 2 tablespoons pistachio oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Instructions

  1. Thoroughly wash the lettuce. Pat dry and keep cool. In a nonstick skillet, heat the honey. Add the nuts, stirring constantly with a rubber spatula until lightly caramelized. Set aside.
  2. To make the vinaigrette, whisk the mustard and vinegar in a mixing bowl. Gradually add the olive and pistachio oils while whisking until smooth and creamy. Add salt and pepper and adjust seasoning to taste. Just before serving, toss the lettuce, nuts and vinaigrette. Serve in the center of individual plates.

Mango Almond Jalapeno Paleta

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. On the go, better-for-you dessert alternative!

Ingredients

  • 4 cups frozen mango pieces
  • 2 cups unsweetened almond milk
  • ½ cup roasted almond butter
  • 4 tablespoons honey
  • 2 limes, juice and zest
  • ½ – 1 whole fresh jalapeno
  • ¼ tsp sea salt

Instructions

  1. Place all ingredients into a blender and process until smooth.
  2. Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
  3. Freeze solid, preferably overnight.
  4. To remove, run base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.

Almond Horchata with Honey & Spice

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

Ingredients

  • 2 cups unsweetened almond milk
  • 2 cups unsweetened rice milk
  • 8 tablespoons almond protein powder
  • 1 ½ tablespoons honey
  • 2 teaspoons vanilla extract
  • ½ vanilla bean, scraped (optional)
  • ½ – 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 4 cinnamon sticks, as garnish
  • ice, as needed

Directions

  1. Place both milks, protein powder, honey, vanilla, ground cinnamon and sea salt in a blender and process until smooth.
  2. Pour over ice, garish with cinnamon stick, and enjoy immediately, or portion into bottles, refrigerate and enjoy for snacking on the go.