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
Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.
Ingredients
- 1 tablespoon baking soda
- 1 pint whole raw Oregon hazelnuts
- 2 small onions, divided
- 1 1/2 cups water
- 2 tablespoons cornstarch mixed in 1/4 cup water
- 5 tablespoons grapeseed oil, divided
- 3 cloves garlic, minced
- Salt and White pepper
Instructions
- In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
- Finely mince one onion and set aside.
- Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
- Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
- Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
- Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
- This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.
*To remove skins, rub hazelnuts vigorously with a clean dish towel.
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.
