Posted in Appetizers, Brunch, Legumes, Lunch, Real Food, Vegetarian, tagged appetizer, basil, beans, butter, delicious, dip, EVOO, extra-virgin olive oil, fast, garlic, great northern, healthy, hummus, legumes, lime juice, onion powder, real food, sea salt, spread, thyme, vegan, vegetarian on September 6, 2012 |
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As promised on my Facebook page, here is the recipe for the delicious herbed bean dip I created this week. I wanted to create a spread that tasted as good as the herbed tofu spread on my favorite sandwich from a local cafe. I called the tofu sandwich my “Friday junk food” because it’s soy with nutritional yeast on flax seed bread that is made with unbleached all purpose flour. But it’s so darned delicious!
Well, this spread knocks it out of the park, my friends.
It’s amazing. Tangy citrus paired with savory seasonings, and the deep rich bean undertones melding it all together. I’ve had it on crackers and a toasted sprouted bread sandwich with ripe heirloom tomato, avocado, and sprouts. It’s simply outstanding. Try it, and let me know how you like it!
Great Northern Herbed Spread (or Dip)
Makes about two cups
- 2 c. cooked great northern beans OR 1 - 15 oz. cans of organic great northern beans or butter beans, drained and rinsed
- 2 t. minced garlic
- 3 T. fresh-squeezed lime juice
- 1 T. dried chives
- 1 t. dried thyme
- 1 t. dried basil
- 1 t. onion powder or granules
- 3 T. extra-virgin olive oil
- 1 t. sea salt
Place all ingredients in a food processor fitted with the S-blade. Blend on high until the spread becomes a lovely, creamy consistency, or about 3-4 minutes. Enjoy on toast, sandwiches, crackers, and veggies.
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Posted in DIY, Kid Food, Legumes, Nut Butters, Paleo-friendly, Raw, tagged almonds, coconut oil, delicious, DIY, raw, sea salt, vanilla on April 22, 2012 |
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Today Richard was out putting mulch in the sun garden and the girls were playing in the yard. I took advantage of the quiet in the house to look around for new recipes. I came across a recipe for almond butter. We just happened to have a 1/2 gallon jar of unshelled almonds from an after-Christmas sale.
I’ve been curious about almond butter. Really, what’s the difference from natural unsweetened peanut butter? What’s the POINT of making your own nut butter? Well, some research turned up the following interesting points about peanuts:
- Potential aflotoxin contamination. Unless organic, peanuts are usually grown in rotation with cotton, which is the crop with the highest pesticide use in the world.
- Organic peanuts don’t have the pesticide which means that they grow a really nasty mold that is linked to liver cancer. You need the nasty pesticide to get rid of the mold.
- They have one of the poorest Omega 3-6 ratios.
- The peanut agglutinin (PNA) in some studies has shown to disturb the gut lining, perhaps leading to leaky gut.
Hmm. Leaky gut. Doesn’t sound very sexy to me. I searched for information about similar problems with almonds and didn’t come up with anything except it’s better to soak them overnight so you get more of the nutrition from them. Well, I was too impatient to do that. I wanted to take advantage of my quiet time NOW!
After shelling the almonds, I revved up the food processor. Less than 10 minutes later I had delicious almond butter.
Honey Almond Butter (The No-Soak Version)
Makes 2 cups
- 9 ounces raw almonds
- 1/3 c. plus 1 T. melted coconut oil
- 1 T. raw honey
- 1/4 t. sea salt
- 2 t. vanilla
- Put the almonds in the food processor on high for 5 minutes.
- After 5 minutes, add the coconut oil about a tablespoon at a time.
- Add the honey, salt, and vanilla at the end and blend about another 2 minutes.
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