Ingredients
- 1 1⁄2 ounces Hendrick’s Gin
- 3⁄4 ounce Pistachio cordial*
- 3⁄4 ounce fresh lime juice
- 2 slices fresh cucumber
- 4 leaves fresh mint
Instructions
- Muddle (gently mash) cucumber then add other ingredients in a cocktail shaker
- Add ice and shake well for 20 seconds
- Strain over fresh ice in an Old Fashioned glass
- Garnish with cucumber, mint and a couple of pistachios.
Pistachio Cordial – Instructions (Makes 8 ounces)
- Combine 1 cup sugar and 1 cup water in a pan. Bring to a low simmer and stir for a few minutes until sugar has fully dissolved.
- In a blender place 1/2 cup unsalted, roasted pistachios and add the sugar water
- Optional – add 1 drop of rosewater
- Blend for 30 seconds and allow to sit for 2 minutes
- Strain out solids and collect cordial
- Keep refrigerated until ready to use
Pistachio Rim
- Put half a cup of dry, raw pistachios in a blender or spice grinder and grind finely.
- Be careful not to overgrind as any moisture will turn the ground pistachios into a paste.
- Pour your ground pistachios onto a small plate or bowl.
- Moisten the outside rim of your glass with a cut wedge of lemon or by using some sugar water.
- Then dip the glass upside down into the powdered pistachios so that they stick well onto the rim of the glass.
- Give the glass a gentle tap before turning the right way up, then fill with ice ready to receive the cocktail.
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 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
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
Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cups (1-15 ounce can) cooked black beans
- 1 cup frozen corn kernels
- 2/3 cup raw pecan pieces
- 1 to 2 tablespoons taco seasoning
- 2 cups fire roasted tomatoes
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 4 multicolor bell peppers
- 1 ripe avocado, diced (for garnish)
- 1 lime, sliced (for garnish)
- 2 radishes, sliced (for garnish, optional)
Instructions
- In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
- Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
- If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
- Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
Description
Savory spiced pecans are sprinkled atop grilled peaches, tangy goat cheese and fresh mixed-greens for a refreshing seasonal salad with nice nutty crunch.
Ingredients
Spiced Pecans:
- 2 cups pecan halves
- 1 large egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
Salad:
- 1/4 cup + 2 teaspoons extra-virgin olive oil or pecan oil, divided
- 1/4 cup white wine vinegar
- 1 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 2 large peaches, halved and pits removed
- 6 cups mixed baby greens (such as arugula, spring mix, and spinach)
- 4 ounces soft goat cheese
Instructions
- Make the Spiced Pecans: Preheat oven to 275F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium size bowl, whisk together egg white, brown sugar, cinnamon, cayenne pepper, and salt until well combined. Fold in pecans and mix until pecans are evenly coated in mixture. Spread in a single layer on prepared baking sheet.
- Bake for 45 to 50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
- Make the Salad: In a small bowl, spouted measuring cup, or mason jar, whisk together 1/2 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, and salt and pepper. Set aside.
- Brush cut side of peach halves with remaining olive oil and grill on an outside grill or grill pan on stove top set over medium/high heat until grill lines appear and peaches become tender; about 3 to 5 minutes. Remove peaches and cut into slices.
- Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup of the spiced pecans evenly among the salads and keep the other cup for a snack later. Top each salad with a drizzle of the vinaigrette. Serve and enjoy!
Description
Pistachio Arugula Brown Rice Salad
Ingredients
- 3 cups arugula, lightly packed
- 1 cup cooked brown Jasmine rice, cooled
- 3 persimmons, chopped (may substitute with other seasonal sliced fruit, such as peaches, apples, or pears)
- 1 15-oz can chickpeas, rinsed, drained
- 2 tablespoons chopped fresh parsley
- ⅓ cup pistachios
Dressing:
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- 1 lime, zest and juice
- ¼ teaspoon smoked red paprika
- ½ teaspoon agave nectar
- 1 teaspoon minced fresh ginger
- 1 clove minced garlic
- Pinch salt (optional)
Instructions
- Mix together the arugula, rice, persimmons, chickpeas, parsley and pistachios in a salad bowl.
- Toss together the tahini, olive oil, lime juice and zest, paprika, agave nectar, fresh ginger, and garlic until smooth.
- Fold dressing into salad and mix well to combine.
Description
Beautiful Pistachio Florentine Cookies by Chef Nancy Silverton.
Ingredients
Sweet Pastry Dough:
- 2 ¾ cups / 330 g all-purpose flour
- ½ cup / 100 g granulated sugar
- 8 ounces / 226 g unsalted butter
- 2 each / 40 g egg yolks
- ¼ cup / 58 g heavy cream
Florentine FIlling:
- ½ cup / 60 g pistachios, cut in half lengthwise
- ⅓ cup / 76 g heavy cream
- 3 tablespoons / 61 g mild-flavored honey, such as clover
- 3 tablespoons / 40 g granulated sugar
- 1 vanilla bean
- 1 ounce / 30 g unsalted butter
- 3 tablespoons / 24 g all-purpose flour
Assembly:
- ½ cup / 32 g dried cranberries
- ½ cup / 60 g whole pistachios, shelled
- 1 lemon, zested with a bar zester
Instructions
Sweet Pastry Dough
- Sift the flour in a large bowl. Stir in the sugar. Cut the butter into ½ inch (1 ¼ cm) pieces and toss with the flour until fully coated. Crumble the butter into the flour by rubbing it between your fingertips, lifting the pieces and letting it fall back down. Continue until the mixture resembles coarse cornmeal.
- In a small bowl, whisk together the egg yolks and heavy cream and pour into the flour mixture. Gather the dough together with your hands until it forms into a ball. Flatten into a disc and wrap in plastic. Chill until firm, at least two hours.
- Adjust the oven rack to the upper and lower positions and preheat the oven to 330 °F (165 °C).
For the Cookies:
Divide the dough in half and return the remainder to the refrigerator. On a lightly floured surface, roll out the dough to 12 inches (30.0 cm) circle, about ¼ inch (6.5 mm) thick. Cut out four 5 ¼ inches (13.5 cm) circles leaving the scraps intact. Transfer the circles to a parchment lined baking sheet and prick the surface of the circles about ten times with the tines of a fork. Using a 1-inch (2.5 cm) cutter, cut out small circles from the scraps of the dough. Brush the edge of the larger circles with water and place the smaller circles, touching, around the entire edge to create a border. Chill until firm.
Florentine Filling:
- In a medium heavy-duty saucepan, stir together the cream, honey, and sugar. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the pulp and seeds with the back of the knife.
- Add the scraping and the pod to the mixture. Add the butter and over medium heat bring the mixture to a boil without stirring, tilting and swirling the pan to ensure it cooks evening without coloring. Cooking for 5-6 minutes until it reaches 230 °F (110 °C). Remove from the heat and sift in the flour, whisking to combine. Remove the vanilla bean. Stir in the chopped pistachios.
Assembly:
Spoon the mixture into the center of the cookies and spread it out and fills into the border. Sprinkle dried cranberries and lemon zest on top of the sugar mixture. With the remainder of the caramel stir in the whole pistachios. Place one pistachio on the center of each small circle around the border. Using a spoon, decorate the cookies using the remaining sugar mixture by dipping it into the mixture and waving it over the cookie creating sugar threads.
Description
Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Developed by: Ellie Krieger cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”
Ingredients
- 1/4 cup sliced almonds
- 3/4 pound whole-wheat spaghetti
- 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
- 2 cups (about 4 ounces) of snow peas, trimmed
- 1 red bell pepper, cut into 1 inch pieces
- 1/2 cup of unsalted almond butter
- 1/4 cup of reduced sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon chili-garlic sauce, such as Sriracha
- 1 scallion, green part only (about 3 tablespoons)
Instructions
- Bring a large pot of water to a boil.
- Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
