Honey Roasted Macadamia Nut Butter

SOURCE: https://www.notenoughcinnamon.com/honey-roasted-macadamia-nut-butter-scratch/#wprm-recipe-container-9025

I found this recipe in a magazine and tried it amazing, so happy to found the original site where it was posted http://www.notenoughcinnamon.com. If you want to skip the roasting find the macadamia already roasted:

Ingredients

  • 2 tbsp honey
  • 4 tsp coconut oil melted
  • 1/2 tsp cinnamon
  • 1 pinch salt
  • 2 cups raw whole macadamia nuts

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together honey, coconut oil, cinnamon and salt (I used a wooden spoon). Add nuts and mix to coat them with honey-coconut oil mixture.
  3. Spread nuts on a lined baking sheet in a single layer. Bake for 15 minutes or until golden brown and roasted. Keep an eye on the oven to make sure they don’t burn. Remove from the oven. Let them cool a little.
  4. Transfer roasted nuts to food processor or high speed blender and process until smooth. You should get a very smooth butter in less than 5 minutes. Transfer into an airtight container and store in the pantry or the fridge.

Recipe Notes

As with natural peanut butter, the oil will separates out on top and you’ll need to stir the macadamia nut before eating it.

2 Ingredient Vegan Sweetened Condensed Milk

Another quick substitutes so my vegan friends and enjoy my next project! Make your own sweetened condensed milk at home that is completely dairy free. This recipe comes from http://www.karissasvegankitchen.com and I tried it out with the coconut sugar it’s amazing and taste extra coconutty:

Ingredients

  • 1 can full fat coconut milk*
  • 1/3 cup organic sugar

Instructions

  • In a pot on medium heat, bring the coconut milk and the sugar to a boil. Keep a close eye on it so it doesn’t boil over.
  • Reduce heat to medium-low and simmer for 40-45 minutes (until liquid is reduced by about half.)
  • Stir or whisk every 5 minutes or so.
  • Remove from heat and let cool (it will get even thicker as it cools.)
  • Store in fridge for up to 10 days.

Notes

*Light coconut milk or coconut milk in a carton will not work for this recipe.**Coconut sugar or maple syrup will also work with this recipe in the same amount – the color will be darker, however. This recipe makes about 3/4 cups of sweetened condensed coconut milk.

COCONUT SUGAR MIX

MILK KEFIR VS. WATER KEFIR

SOURCE: https://www.culturesforhealth.com/learn/milk-kefir/milk-kefir-vs-water-kefir

Friends have been asking me about kefir grains what are they, where do they come from, what are they for? I came across them just trying to learn to make cheese and they gave me some in the class so really got lucky. Well when I needed more I found http://www.culturesforhealth.com sells them and they explain everything you need to know about them:

THE TWO TYPES OF KEFIR

There are two different types of kefir. Milk kefir, a probiotic beverage, is fairly well-known, and can be found in many grocery stores.

Water kefir is another probiotic-rich beverage; however, water kefir is dairy-free. Water kefir is also a lighter beverage and can be flavored any number of ways.

Each type of kefir has unique characteristics and is made slightly differently. If you’re looking to add probiotics to your daily routine, see which of these fermented beverages is best for you!

HOW KEFIR IS MADE

Milk Kefir is made with cow milk, goat milk, or coconut milk. It may also be made with other non-dairy milks, though results may be inconsistent. You will also need a starter culture, such as Milk Kefir Grains or a powdered Kefir Starter Culture.

Water Kefir is made with sugar water, fruit juice, or coconut water. Water kefir also requires a starter culture. You can use a Kefir Starter Culture or Water Kefir Grains, depending on how often you want to make water kefir.

WHAT KEFIR CONTAINS

Milk Kefir Grains are a traditional reusable starter culture used to make a probiotic-rich beverage with live active yeast and bacteria. Our Milk Kefir Grains are propagated in organic milk.

Water Kefir Grains are a traditional reusable starter culture used to make a dairy-free cultured beverage with live active yeast and bacteria. Our Water Kefir Grains are grown in organic sugar and filtered water.

HOW KEFIR TASTES

Milk Kefir tastes like a cultured milk. The taste of any particular batch depends on the level of fermentation. Well-fermented kefir can have a strong sour or tart taste and can even be a bit carbonated. Shorter fermentation can yield a more mild flavor.

Water Kefir tends to have a sweet, slightly fermented flavor. Most people prefer flavored water kefir.

HOW KEFIR IS FLAVORED

Milk Kefir can be flavored by blending in fresh or frozen fruit, flavor extracts such as vanilla, sweeteners such as honey, maple syrup, stevia and more. Some people choose to ferment milk kefir a second time to enhance the flavor.

Water Kefir can be flavored using fresh or dried fruit, flavor extracts such as vanilla, fruit juice, or even herbs.

OTHER WAYS TO USE KEFIR

Milk Kefir grains can be used to inoculate cream to make cultured butter or kefir cream. Extra milk kefir grains may be used as starter culture for fermenting vegetables. Extra milk kefir can be used for sourdough or to soak flour before baking.

Water Kefir can be added to non-dairy milk to make a non-dairy kefir (use ¼ cup water kefir in 2-3 cups non-dairy milk). Extra water kefir grains may be used as starter culture for fermenting vegetables. Extra water kefir can be used as a booster for making gluten-free sourdough starter.

Guide to Washing Vegetables

If you love buying fresh veggies from the framers market probably not to crazy when you get home and realize there is still dirt on some. It’s probably not a good idea to wash them either if you are going to put them away in the frig, thank goodness Martha Stewart has your guide to washing fresh vegetables!

How to Wash Vegetables

Before washing vegetables, wash your hands. Soaking or swirling vegetables in a bowl of water is ineffective and may even spread a contaminant. Vegetables must first be scrubbed, and then rinsed off in running water. If you intend to peel the vegetables later, wash them with soap. Soap also destroys waxy coatings that bacteria enjoy sticking to. If you intend eating the vegetables with skins on, some soap residue may remain, and the FDA has no data on the effects of consuming it. And special washes marketed for fresh produce have not been evaluated for their effectiveness. If in doubt, peel before eating.

Use a clean scrubbing brush to clean your vegetables, the disinfect it in the dishwasher after. After you’re done scrubbing, rinse washed vegetables under running water. Dry thoroughly with freshly cleaned kitchen towels or paper towels.

Which Vegetables Should Be Washed?

Vegetables with skins should always be washed. These include roots and tubers like beets, carrots, turnips, parsnips, celeriac, radishes, rutabagas, potatoes, and sweet potatoes. Fruits (that are often confused for vegetables) including cucumbers, peppers, eggplants, tomatoes, and summer and winter squash also fall into this category. Luckily, they all come with handy built-in wrappers (their skin) and are the easiest to wash effectively.

You should also clean all stem vegetables. The outer stems of celery and fennel can be removed (just remember to save them for cooking), and then you’ll want to wash the rest of the vegetable.

In the flower and bud family, you’ll want to wash globe artichokes, broccolini, broccoli, and cauliflower—but these are all vegetables that are hard to wash perfectly. If you’re cooking them, there’s nothing to worry about—harmful bacteria that you missed during the washing process will cook off. If you want to enjoy the crucifers raw we recommend peeling and eating broccoli’s thick, washed stems, or the crunchy core of a cauliflower.

Beans and peas in shells should be placed in a strainer for cleaning; rub them well while rinsing under running water. Certain vegetables in the onion family do not lend themselves to washing. Case in point? Washing onions and garlic with dry skins is not practical, but do peel them and wash your knife and hands after peeling, and before chopping or slicing. Soak leeks to get rid of lurking sand, but then rinse them under running water. Ditto with scallions.

For leafy greens like cabbages and Brussels sprouts, be sure to remove their outer leaves before washing. Swiss chard, chicories, dandelions, spinach, all the Asian greens, beet greens, lettuces, and arugula are impossible to wash 100 percent effectively. In fact, washing may even spread a contaminant like E.coli around. Cooking-heat will destroy any pathogen. Cooked greens are still very healthy and are sometimes more nutritious than raw (think spinach). The bad news is that we love raw salad, and people get sick more often from eating contaminated lettuce and other salad greens because they are rarely cooked before being eaten.

Are pre-washed, bagged greens safer? No. Pathogens may have been present in their washing water, or on hands when they were bagged. The only way to eliminate any chance of foodborne illness from leaves is to cook them. But if you love salad as much as we do, you may prefer to rinse them under running water, take a deep breathe, and trust the statistics. The chances are excellent that they will do you more good than harm.

The most reliable method of destroying foodborne pathogens is heat: If you want to be certain that dangerous microbes are not present, wash, and then cook your vegetables. Experts recommend that any fresh produce, whether it’s organically grown, purchased from a supermarket or a farmers’ market, or even from your own garden, should be washed. Microscopic pathogens hide in plain sight. Bacteria, viruses, and parasites are the tiny culprits that cause foodborne illness.

Bacteria are everywhere and are essential for life (and sourdough!). A million could fit on the head of a pin. In terms of food safety, undesirable bacteria come mostly from unwashed hands. They may also be spread through dirty water (in irrigation or, ironically, triple washing), livestock or wild animal feces, coughing, sneezing, insects, rodents, or dirty utensils. Viruses are tinier than bacteria. Unlike bacteria, viruses do not reproduce in food; it only serves as their vehicle to a human host. The presence of a virus on fresh produce is usually a sign of contamination due to poor hygiene: like not washing hands thoroughly after using the toilet, or coughing, and before handling food.

Parasites are rare in vegetables (raw meat and fish are the more common vectors). But parasites can be transmitted by poor hygiene (wash hands after cleaning the litter box), or via wild foods—like mushrooms collected where animal scat is present, or watercress from streams where liver fluke occurs. When in doubt, cook vegetables thoroughly. Washing will not help.

Mediterranean Quinoa Salad

SOURCE: https://www.loveandlemons.com/quinoa-salad-recipe/?utm_source=Love+and+Lemons+Daily&utm_campaign=4b3844f435-LnlMailchimp&utm_medium=email&utm_term=0_75a46d569c-4b3844f435-43899870#wprm-recipe-container-50772

What goes great with pizza, salad of course! And with this beauty you may want to have more salad than pizza! Just another great creation from http://www.loveandlemons.com you may want to skip the pizza altogether:

Ingredients

  • 3 cups cooked quinoa
  • recipe Roasted Tomatoes
  • 2 cups arugula
  • 1 cup sliced Persian cucumbers
  • 1 cup mixed basil & mint
  • ¾ cup crumbled feta cheese
  • ¾ cup Kalamata olives, pitted and sliced
  • ½ cup diced red onion
  • ⅓ cup toasted pine nuts
  • recipe Italian Dressing, plus 2 additional garlic cloves, grated
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Pinches of red pepper flakes
  • 1 cup roasted chickpeas

Instructions

  • In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, herbs, feta, olives, onion, and pine nuts.
  • Toss to combine, then drizzle with the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes, and toss again. Top with the roasted chickpeas and serve.

Spinach Artichoke Pizza

SOURCE: https://www.loveandlemons.com/spinach-artichoke-pizza/

It’s pizza Friday again folks here is another fun twist if you are into the veggies!! Our wonderful friends over at http://www.loveandlemons.com created this not only good pizza but quite lovely too!

Ingredients

Creamy Artichoke Spread
  • 1 cup cooked white beans, drained and rinsed
  • 3 canned artichokes, halved
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ½ garlic clove
  • 3 tablespoons extra-virgin olive oil
Spinach Pesto
  • ½ cup pepitas
  • ½ garlic clove
  • ¼ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 2 cups loose-packed spinach
  • ¼ cup extra-virgin olive oil
For the pizza
  • 1 Angelic Bakehouse Flatzza™ Crust
  • Several handfuls of fresh spinach
  • 1 cup white cheddar cheese
  • 4 canned artichokes, quartered
  • ½ cup finely chopped parsley
  • Handful of mint leaves
  • Handful of microgreens
  • Red pepper flakes, optional

Instructions

  • Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
  • Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
  • Preheat the oven to 400°F.
  • Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
  • Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.