3-Seed Almond Butter

I know what you're saying... Almond butter is already a heart-healthy snack. But wait, there's more! Throw in some omega-3 goodness from flax, hemp and chia seeds and round it out with some tasty cinnamon and you've taken almond butter to a whole different level.  If you like your almond butter a touch sweet, add a tablespoon or two of honey.

Ingredients:

2 cups raw almonds


2 tablespoons ground flax seed


2 tablespoons hulled hemp seeds


1 tablespoon chia seeds


1 teaspoon ground cinnamon


1/2 teaspoon sea salt



Preheat oven to 350 degrees F. Place almonds on a cookie sheet and roast for about 10-12 minutes or until you begin to smell the nutty aroma of the almonds.  Allow almonds to cool a bit and place in your food processor (or Blendtec/Vitamix) and add the remaining ingredients. Process until smooth, scraping down the bowl as needed. Sometimes it takes a few minutes to get creamy, so be patient!

Recipe courtesy of Katrina Gangsaas at http://deliciousyetnutritious.blogspot.com/2013/05/3-seed-almond-butter.html

Tempeh Tacos with Pickled Carrots and Radishes

Want a healthy and delightfully zesty spin on your taco dish?  Try this irresistible blend of tangy spice and savory sweetness packed with protein and veggies!

1 large carrot, peeled and shredded

1 bunch radishes, shredded

1 cup water

1 cup apple cider vinegar

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon sea salt

1/2 teaspoon chili pepper flakes

1 tablespoon extra virgin coconut oil

1 (8-ounce) package tempeh, sliced 1/4-inch thick

1 tablespoon Mexican seasoning

1 tablespoon tamari

Salt and freshly ground black pepper, to taste

8 corn tortillas, warmed

1 avocado, peeled, pitted and sliced

Preparation

Place carrots and radishes in a heat-proof bowl. Combine water, vinegar, lime juice, honey, salt and chili flakes in a saucepan. Bring to a boil, while stirring, and then reduce to a simmer for 2 minutes. Pour pickling liquid over vegetables. Allow to marinate for at least 30 minutes, or cover and refrigerate overnight.

Heat oil in a large pan over medium-high heat; add tempeh, Mexican seasoning, tamari, salt and pepper. Cook until golden and crispy, about 5 minutes.

Place tempeh on tortillas; top with pickled carrots and radishes, spinach and avocado.

Serves 4

Adapted from pccnaturalmarkets.com

Spring Arugula and Edamame Spread

This is one tasty spread that is sure to make it into your regular snack repertoire – and rightfully so.  With its hearty dose of fiber, protein, and healthy fat, this is smart snacking, baby!

1 cup shelled edamame (fresh or frozen)

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling

1 1/2 cups packed baby arugula (1 1/2 ounces), divided

1 garlic clove, minced

3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano

1/4 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice

16 mint leaves

Cook edamame in boiling water, uncovered, until tender, 2 to 3 minutes, then drain and transfer to an ice bath to stop cooking.  Pulse edamame in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1 cup arugula, garlic, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to edamame still in the processor and purée until smooth. Add to bowl. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.  Garnish with fresh mint.

Serving options: Serve with crackers or cut up veggies.  Or make crostini: cut diagonal slices (1/3 inch thick) from a baguette and put in a 4-sided sheet pan. Drizzle with olive oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of a garlic clove.  Top toasted baguette with edamame spread. 

Preparation time: 10 minutes

Recipe adapted from Epicurious website

Creamy Cucumber-Tahini Dressing

Paired delightfully with the Steamed Collard Wraps*, this dressing is so easy to make! 

1 cucumber, sliced in half, lengthwise, seeded and chopped

¼ cup raw tahini

¼ cup extra virgin olive oil

Juice of 1 lemon

½ teaspoon salt

1 clove garlic

2 tablespoons minced red onion

1 teaspoon ground coriander

Put all the ingredients in a blender or food processor.  Process until smooth and creamy, stopping occasionally to scrape down the blender jar or work bowl.  Stored in a covered container in the refrigerator, dressing will keep for 3 days.  Shake well before each use.

*Recipe for Steamed Collard Wraps can also be found on this site

Makes 2 cups

Adapted from Food and Nutrition magazine, May/June 2013

Steamed Collard Wraps

Boasting a boost of Ayurvedic nourishment, this recipe is a fresh, invigorating, and delightfully tasty meal in itself.  Feel rejuvenated and restored!

2 sweet potatoes, julienned

1 bunch collards

1 red bell pepper or jicama, julienned

2 avocados, julienned

1 beet, shredded

1 carrot, shredded

½ cup chopped raw macadamia or pine nuts

½ cup sunflower sprouts (optional)

1 (1 inch) piece fresh turmeric root, peeled and minced (optional)

½ cup Creamy Cucumber-Tahini Dressing*

Place a steamer basket in a medium saucepan with about ½ cup water.  Bring the water to a boil.  Put the sweet potatoes in the steamer basket.  Cover.  Steam for 5 minutes, or until fork-tender.  Transfer the potatoes to a bowl or colander.  Set aside.

Meanwhile, remove the stems from each collard leaf by carefully slicing along each side of the stem so that the leaves are cut in half and each half remains intact.  Set aside.  Reserve the stems for another use.

Put the steamer basket back into the saucepan and add the collard leaves.  Steam for 30 seconds, or just until softened.  Transfer the collard greens to a separate bowl or colander.

Prepare the remaining ingredients and place them within easy reach.

Place 2 collard leaf halves lengthwise on top of each other.  Place 1 or 2 strips each of sweet potatoes, bell pepper and avocados across the lower third of the collard leaves.  Top with 1 teaspoon each of the beet, carrot, macadamia nuts, and optional sunflower sprouts.  Sprinkle with 1 teaspoon each of the ginger, garlic, and optional turmeric.  Drizzle with 2 teaspoons of the Creamy Cucumber-Tahini Dressing*.

Carefully fold the end of the collard leaves over the filling and roll up into snug wrap.  Place the wrap on a plate.

*Creamy Cucumber-Tahini Dressing is a separate recipe, to be also found on this site

Serves 8

Adapted from Food and Nutrition magazine, May/June 2013