ABC Nut Butter

ABC Nut Butter

What is ABC Nut Butter?

Almonds, Brazil and Cashew Nut Butter. Three fantastic healthy nuts, that combine to make a delicious creamy ‘ABC nut butter’. Almond butter by itself is delicious, but I found it took a long time to make in a basic food processor. It’s much easier in a vita-mix. By adding in Brazil Nuts and Cashew Nuts the added natural oils from these nuts makes it not only easier to make but creamier as well. Brazil Nuts are full of selenium which we often lack in our diet, so that alone is a great reason to add them. One of the processes selenium is involved in is the production of prostaglandins in our body. This regulates inflammation.

Ingredients for ABC Nut Butter

3/4 cup raw almonds
1/2 cup raw cashew nuts
1/3 cup raw brazil nuts
Salt

Blitz together in your food processor until the healthy oils from the nuts are released, creating a creamy nut butter.  Then blitz until you get a lovely consistency. Finally add in 1/4 tsp himalayan pink sea salt (more or less to taste). Blitz again.

I have used a Kenwood food processor for this and it has no problem making the nut butter within 5-7 minutes. Experiment with adjusting the quantities according to what you have and your taste-buds.

Finally, Enjoy…

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Avocado Pesto

Avocado Pesto

Avocado Pesto

Ingredients for Avocado Pesto:

2 ripe soft avocados
1 1/2 tsp lemon juice
1/2 cup basil leaves
1/4 tsp salt
Cracked Pepper
Pinch ground cumin (optional)

Method:

Roughly chop the avocado and place with the remaining ingredients in a food processor (you can use a handheld food processor for this too). Blitz until the ingredients are roughly chopped, but there are no large pieces of basil or avocado left. I like to have it slightly rough, but you can process for longer if you prefer it smooth.

Use on top of rye bread with some lightly baked salmon or in our Eggplant Canapes. It is also delicious with celery sticks.

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Caramelised Red Onion

Caramelised Red Onion

Caramelised red onion – a wonderful condiment to have in the fridge. Make double recipe and store in fridge to use on tarts, in salads, sandwiches….

6 large red onions, peeled and sliced into moderately thin wedges.
2 Tbsp coconut oil
3 Tbsp coconut sugar
7 Tbsp balsamic vinegar
1/2 cup + 1 Tbsp water
Salt and Pepper

Place the first five ingredients in a saucepan. Season generously with the cracked pepper and a little salt. Bring to the boil and then turn down and simmer on low until red onion has softened and liquid is thick. This can take up to 1 1/2-2 hrs.

Cool and store in fridge. Or use immediately.

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Cashew Cheese

Cashew Cheese

Cashew cheese – a great, dairy-free alternative to cheese.

Ingredients for Cashew Cheese

1/2 cup cashew nuts (soaked for minimum 2 hours)
1/4 cup coconut milk or nut milk
1/2 tsp dried oregano
1/4 tsp Himalayan salt
1/8 tsp cumin powder
1 1/2 Tbsp savoury yeast

Rinse the soaked cashew nuts and place them in a high speed blender, along with the milk and spices. Blend the mixture until you have a lovely, smooth, paste-like consistency.
This will keep in the fridge for up to 4 days.

For an alternative recipe, add in some chopped fresh herbs such as chives or basil.

Use in our Eggplant Canapes

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Classic Hummus

Classic Hummus

Classic hummus 

This Classic hummus is one of those things that we just always have in our fridge for when hunger strikes. Have it slathered on a pitta bread, drizzled on top of roasted veggies or sometimes, just sometimes just scooped out and eaten on a spoon! The humble chickpea has many health benefits that are great for everyone, but particularly kids as the iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.

Ingredients

One tin of chickpeas (mostly drained, we leave a little liquid that we add to the Hummus)

Squeeze of lemon juice

1/2 tsp Himalayan pink salt

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1/8 cup of olive oil

1/4 cup of tahini

1/8 cup of water

Cracked black pepper to taste

Method

Part drain your tin of chickpeas. Tip into your food processor bowl.

Add in the remaining ingredients and process until you reach your desired consistency. 

If it is too thick, add in a little water or extra olive oil.

Serve immediately or refrigerate until required. We serve ours drizzled with olive, avocado (we love Hunter & Gather) or pumpkin seed oil and top with toasted nuts and/or seeds.

This will keep for up to 5 days in the fridge.

Variations

1. Add in 1 tsp curry or smoked paprika powder

2. Add in one large clove crushed garlic or two cloves roasted garlic

3. Add in 4-5 sun dried tomatoes. ENJOY….

How about serving up a couple of dips together for a colourful kids picnic lunch? Our smashed pea and avocado would be lovely alongside this.

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Eggplant Canapes

Eggplant Canapes

Eggplant Canapes

Ingredients for Eggplant canapes:

2 Eggplants (choose long big ones ideally)
1 Red Pepper
1/3 cup avocado pesto
1/3 cup thick cashew nut cheese or 100 gm feta sliced into 5 mm slices
Handful of baby salad leaves (eg rocket and baby spinach)
Coconut Oil

Slice Eggplants into 5-6 mm pieces. In a non-stick pan gently heat 1/2 Tbsp coconut oil (or olive oil). Place the eggplant slices in and gently cook on both sides until lightly browned and cooked through.
Meanwhile, under the grill, place the red pepper until the skin begins to blister, turn over and repeat for the other side, but not until it is overcooked. Remove from the oven and place in a plastic bag while it cools. This enables the skin to remove easily. Once you have removed the skin, slice into 5 mm thick strips.
Lay slices of the cooked eggplant out and at the widest end, place 1.5-2 tsp of your avocado pesto, followed by a slice of pepper on top and then 1.5 tsp of the cashew cheese or feta. Finally lay a couple of the baby salad leaves on top and gently roll together.

NOTE –
If you find your eggplant is not cooking through, you can place it on a baking stone or oven tray and place in a low heat oven to cook through.
You can replace the avocado pesto with mashed avocado and a couple of leaves of basil inside the canape if desired.

Makes approx 12-14 eggplant canapes

Lovely served along side our Stuffed Medjool Dates. Enjoy…

Eggplant Canapes 2
Eggplant Canapes 3
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