1 cup raw almonds*
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
1 ½ tsp. salt
- Preheat oven to 350F.
- Line a loaf pan with parchment paper.
- Mix all ingredients thoroughly in a large bowl, empty into the loaf pan, and level the top.
- Bake at 325F for 60 minutes. The finished loaf should sound hollow when tapped. Remove from oven and allow to cool.
- Slice very THIN slices, and slather with your choice of nut butters, preserves, avocado, smoked salmon, sliced turkey, butter, cheddar, or whatever your heart desires.
*To customize, keep a ratio of 2 cups of nuts to 4-5 cups of seeds.
Thank you to ehow for posting this interesting recipe from Danish chef and blogger Kirstin Uhrenholdt and the staff at Kong Hans restaurant in Copenhagen!
Sometimes you need to get something on the table pronto-quick-fast! This delicious black bean soup is for those times.
2 cans (15 ounces each) black beans, rinsed, drained, and divided
16 oz. salsa
1 cup vegetable broth
1 tsp. cumin
1 tsp. chili powder
optional garnishes: avocado, cilantro
Add half the black beans to a medium-sized pot along with salsa, broth, cumin, and chili powder. Bring to a boil, reduce heat to medium-low, and cook 10 minutes more.
Blend until smooth with an immersion blender. Add remaining black beans, and heat for 5 minutes.
Garnish with avocado and/or cilantro, if desired.
Thank you to pulses.com for this recipe!
You may not have realized, but scones don’t need to be made with wheat flour. These gorgeous scones, made from nut flour, are flavorful and sweet, gentle and crumbly on your tongue, and full of nourishing ingredients. Whether you’re wheat-sensitive or simply curious, these scones are the perfect treat if you’re looking for a sweet, nutritious something to enjoy with your morning tea or coffee.
1 1/3 cups cashew or almond flour
1/2 cup arrowroot flour
1/8 tsp. salt
1 tsp. baking powder
1/4 cup coconut oil
1 tsp. fresh lemon peel, chopped fine
3 tbsp. maple syrup
2 tsp. vanilla
1 cup blueberries, fresh or frozen
Preheat oven to 350F.
Combine cashew flour, arrowroot flour, salt, and baking powder in a medium bowl.
In a second bowl, combine coconut oil, maple syrup, lemon peel, vanilla, and egg.
Add wet ingredients to dry ingredients, and stir with a spatula to form a well-combined dough.
Gently fold in blueberries.
Pour batter into a round 9-inch pan. Bake 30 minutes, until crust turns golden brown.
Allow to cool 10-15 minutes. Use a sharp knife to cut into 6 beautiful wedges.
Thank you to greatist.com for this lovely, lovely recipe.
When I was a kid my parents had friends who grew hot peppers on their farm in Muncie, Indiana. When we stopped in Muncie for a visit, on our way across the country to the Twin Cities, Ted laid out an array of peppers on the kitchen counter. I tried every one. They were spectacular, and I was hooked. Forever after, he called me “Hot Pepper.” I’ve never met a hot sauce I didn’t like. Continue reading
Vegans coming for brunch? No problem! Here’s what you do:
Make a bowl of this tofu salad to serve alongside the egg and tuna salad. Everyone, and I do mean everyone, will be oh so glad that you did! Continue reading
Expect your taste buds to go crazy for this recipe! Something sweet, orange, and delicious turns carrots into candy when they are roasted at high heat. Add garlic and preserved lemon peel, and magic is guaranteed to happen. Continue reading
You know this recipe comes straight from your dear friend who can cook incredibly authentic Lebanese food like nobody’s business (because she learned it from her own beloved mother of blessed memory) when she tells you exactly which type of green lentil she prefers for this salad and you’ve never even heard of it. Carry on. Any green lentil is better than none.
I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading
Here’s what I love most about this recipe from Julia Turshen, a genius in the kitchen and author of a very fine cookbook, Small Victories. Julia says dried spices are just “sleeping in the cupboard,” and that a hit of hot oil is just what they need to get them to “wake up.” In her curried lentils, the spices (cumin seed, coriander, and turmeric) are roused from slumber for 10 minutes, which is a pretty long time in comparison to other recipes. That’s why she adds them right at the beginning, along with minced garlic, shallot, and ginger. Not to worry, though. This dish comes together in 30 minutes, which gives them enough time to blend with the aromatics (garlic, shallot and ginger) and make the lentils taste earthy and “deeply curried.” Continue reading
Something about winter cries Vitamin C(!), and I’m pretty sure that C stands for citrus. Oranges, tangerines, lemons, grapefruit, kumquats, pomelos, tangelos, clementines, mandarins, and navels all start to call my name ’round about now, and here’s a great way to get some more! This simple recipe is a great choice, whether for company or a Sunday dinner at the end of a busy weekend, and it serves four easily. You’ll be happy to have this recipe up your sleeve when you need it. Continue reading