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
- Place all ingredients into a blender and process until smooth.
- Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
- Freeze solid, preferably overnight.
- To remove, run base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.
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
- Place both milks, protein powder, honey, vanilla, ground cinnamon and sea salt in a blender and process until smooth.
- Pour over ice, garish with cinnamon stick, and enjoy immediately, or portion into bottles, refrigerate and enjoy for snacking on the go.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
- 2 cups not packed, Unflavored almond protein powder
- 1 cup Sliced almonds, blanched
- 1/3 cup Hulled hemp hearts
- ¾ teaspoon Sea salt
- Pinch Citric acid
- 3½ cups Dried apricots
- 2 teaspoons Lemon extract (sunflower oil, lemon oil) OR Zest of 1 large lemon
- 2½ teaspoons Lavender flowers, food grade
Garnish
- 1/3 cup Sliced almonds with skin, toasted
- 2 teaspoons Dried lavender flowers, food grade
Instructions
- Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces. Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces.
- Add the apricots, lavender and lemon extract and pulse until a smooth consistency has been reached.
- Press mixture firmly into a lined tray (10” x 12” or similar), ensuring the mixture is pressed down into the edges and corners. Depth should be less than ½ inch.
- Sprinkle the garnish of toasted almond and lavender on top and press into the mixture fully and evenly. Cover with wrap and chill until solid, approximately 2 hours.
- Cut into 16 rectangles and enjoy.
Description
Guaranteed to be your new favorite comfort food! Power up and conquer the day ahead with a steaming bowl of oats to keep you full and fueled for hours.
Ingredients
- 3/4 cup rolled oats
- 2 cups unsweetened almond milk
- 2 teaspoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon almond butter
- Liquid stevia or preferred sugar substitute, to taste
- 10 unroasted whole almonds
- Optional: fresh fruit slices or berries
Instructions
- Using a food processor or blender, grind rolled oats into an almost flour-like consistency.
- Pour ground oats, almond milk, chia seeds, cinnamon, vanilla extract and salt into a medium size pot and stir.
- Place on stove and set heat to medium. Bring to a boil.
- Once the mixture is boiling, lower temperature to a simmer.
- Stir slowly and cook until the oats reach a medium-thick consistency (Tip: Add more water if the consistency of the mixture is too thick).
- Remove pot from heat and let cool.
- Stir in the almond butter and sugar substitute.
- Divide into two bowls and top with whole almonds for a crunchy finish! You can also add fresh fruit, if desired.
Description
Spread your love of almonds with this finger-licking, sweet and buttery treat! You’ll find excuses to put this spread on everything and anything.
Ingredients
- 3 cups roasted, unsalted almonds
- 1/4 cup honey
- 2 tablespoons toasted unsweetened coconut flakes
- Optional: 1 tablespoon coconut oil
Instructions
- Pour almonds into a food processor or blender and pulse until they are finely ground.
- Add honey and coconut flakes to almonds; pulse again until the almond mixture becomes thick and smooth. If needed, add coconut oil for a smoother consistency. Store covered in the refrigerator.
Description
Both creamy and dreamy, this drink has an impressive 13g of protein and is the perfect, energizing post-workout treat. Instead of your regular protein powder you can also opt for a plant-based almond protein powder!
Ingredients
- 2 cups chilled chocolate-flavored almond milk
- 1 frozen banana
- 2 handfuls baby spinach
- 1 scoop chocolate-flavored protein powder
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
Instructions
- Combine all the ingredients in a blender and blend until smooth. Enjoy!
Description
So nutritious and super-delish! The plant-based 6g of protein and 5g of fiber in every bite will help you to fuel up fast with this ultimate no-bake snack.
Ingredients
- 1 cup almond butter
- 1/3 cup coconut flour
- 3 medjool dates, pitted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional: 2 tablespoons unsweetened coconut flakes
- Optional: 10 unroasted whole almonds
Instructions
- Combine almond butter, coconut flour, medjool dates, maple syrup, vanilla extract, ground cinnamon, and salt into a food processor or blender and combine until the mixture is super-smooth (Tip: pause the food processor/blender several times to pull all the ingredients to the middle using a spatula while mixing).
- Scoop mixture onto parchment paper and hand-roll into 10 evenly-sized balls.
- If desired, roll the balls in unsweetened coconut flakes and top each ball with a whole almond for added texture and crunch!
- Chill balls in fridge for at least an hour.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!
Ingredients
- 2 teaspoon coconut oil, melted
- 1 cup slivered almonds
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 3 tablespoons sesame seeds
- 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
- 6 tablespoons brown rice syrup
- 3 tablespoons honey
- 3 tablespoons tamari
Directions
- Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
- Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
- Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
- In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
- Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
- Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
- Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
- Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.
Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
Ingredients
Salad Base
- 3 cups (750 mL) riced cauliflower or kohlrabi
- 2 cups (500 mL) chopped toasted almonds
- ½ cup (125 mL) shredded cabbage
- ½ cup (125 mL) shredded carrot
- ¼ cup (60 mL) thinly sliced green onions
- Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds
Sauce
- ¾ cup (175 mL) roasted almond butter
- ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
- ½ cup (125 mL) plain unsweetened almond milk
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) nutritional yeast
- 1 tsp (5 mL) low sodium soy sauce
- ½ tsp (2 mL) toasted sesame oil
- Sea salt, to taste
Instructions
Salad Base Instructions
- Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
- Refrigerate salad base until Kimchi Almond Sauce is prepared.
Sauce Instructions
- Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.
Salad and Sauce Procedure
- Combine desired amount of sauce with prepared salad base.
- Garnish with sesame seeds and chopped toasted almonds.
