A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!
INGREDIENTS
1/3 cup chopped pecans
4 peaches, halved with the pit removed
3 tablespoons grass-fed butter or coconut oil, softened but not liquid
1/3 cup rolled oats
1/3 cup oat flour
1/3 cup coconut sugar
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine grain sea salt
INSTRUCTIONS
Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
6 large butter, radicchio or ice burg lettuce leaves
Dressing
juice of 1⁄2 lime
1 teaspoon fish sauce
2 teaspoons soy sauce
INSTRUCTIONS
Place the cashews in a non-stick pan over medium heat and cook, shaking pan until golden and aromatic.
Remove from pan and set aside.
Place noodles in a large heatproof dish and cover with boiling water. Allow to soak for 1-2 minutes, or until just softened. Transfer to a sieve, refresh with cold water and strain well.
In a large bowl, combine the noodles, pepper, cilantro leaves, green onion and prawns. Whisk together the dressing ingredients and toss through the salad.
Place mounds in lettuce cups and scatter with the cashews. Serve straight away, wrapping the lettuce leave around the salad to eat like a wrap.
Created by Joanne Weir. Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
INGREDIENTS
1/2 cup whole blanched almonds (or whole natural)
1 1/2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 pieces lavash bread, cut into 8×12-inch rectangles
6 ounces grated mozzarella cheese
8 cups baby salad greens
4 ounces Gorgonzola or other blue-veined cheese, crumbled
INSTRUCTIONS
Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F.
In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance. Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly.
Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top.
Cut into squares or rough shapes and serve immediately. Repeat with the remaining ingredients making 4 lavash pizzas in total.
Maple and citrus blend together with salmon beautifully as a glaze, and the toasty almond crunch makes this dish a real treat. You could also use Halibut or other firm white fish.
INGREDIENTS
4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 grams)
1/2 cup almonds, chopped coarsely
1/4 cup maple syrup
1/4 cup orange juice
2 tablespoons fresh, lemon juice
2 tablespoons light, soy sauce
2 cloves garlic, crushed
INSTRUCTIONS
Preheat the oven to 425º F.
Line an 8-inch square baking pan with parchment paper. Place the four salmon fillets in pan leaving 1/2 inch (1 cm) between pieces.
Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.
Use a spoon to gently baste the marinade over top of each fillet.
Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When removing fish from the pan, leave the leftover marinade behind and discard.
Serve the fish with brown rice and a green salad or vegetables.
¾ cup Whey protein or your favorite vegan protein powder
2 1/3 cup Salted American pistachio kernels
1 teaspoon Salt
½ cup Sugar
1 tablespoon Vegetable oil
¼ cup Water
INSTRUCTIONS
In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
2 pounds Fresh Shrimp, remove shells and veins
2 tablespoons BBQ spice
½ stick Butter, melted
Mango Pistachio Salsa
1 cup Mango, peel, remove seed and small to medium dice
¼ cup Whole Roasted Pistachios, lightly crushed
1 each Serrano Chile, minced
3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
2 tablespoons Basil Leaves, Chopped (I used purple basil)
1 tablespoon Olive Oil
1 each Baby Romaine, remove and discard outer leaves, chop hearts
½ each Lime, juice
Salt, to taste
2 tablespoons Cotija, grated
INSTRUCTIONS
Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
Blogger Andie Mitchell shares a recipe perfect for grilling season – delicious chicken thighs with Moroccan spices paired with a flavorful pecan couscous.
In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
Arrange the couscous on a large platter, top with the cooked chicken thighs, and serve with lemon wedges, if desired.
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
2 tablespoons butter
2 tablespoons honey
1/4 cup sugar
1/4 teaspoon kosher or sea salt
2 cups California walnuts, rough chopped
Mango Quinoa
3 cups water
2 cups quinoa
1 1/4 cups 1/4-inch diced ripe mango
3 tablespoons honey
1/4 teaspoon kosher or sea salt
Toppings
2 cups walnut or other plant-based milk
2 cups sliced strawberries
1 cup blueberries
3 tablespoons shaved dark chocolate
INSTRUCTIONS
To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
