Posts Tagged ‘almonds’






I originally fell in love with this recipe at Civilized Caveman. However it called for a 1/2 cup  each of coconut oil and honey which I felt was too much. I wanted to lower the sugar content so I reduced both to a 1/3 cup and it was just right. I have made this both with cinnamon and without, it is great either way. This is also great on yogurt or eaten just alone.

  • 1/2 cup of raw sunflower seeds
  • 1/2 cup of raw pumpkin seeds
  • 1 cup of almond meal
  • 1 cup of shredded coconut
  • 2 cups of slivered almonds
  • 2 tbsp of cacao
  • 1/3 cup of coconut oil
  • 1/3 cup of raw honey
  • 1 tsp of vanilla
  • heaping tsp cinnamon to taste – optional

Serves 10

heat oven to 325. in a bowl mix all wet ingredients (i used a metal bowl to melt the coconut oil in the oven) in another bowl mix all the dry ingredients. Once the wet ingredients are liquid and somewhat combined, mix dry ingredients with a fork. Then spread on a cookie sheet, I used a stoneware bar pan, helps to keep the cereal from falling off the sheet. Bake for 25 minutes, remove from oven stir in bar pan or pour into bowl and stir.  The put back in oven for another 5 minutes. Remove and cool before eating.  Either eat plain or serve with coconut milk or milk of choice.

calories: 4o2 protein: 9 g fiber: 5 g sugar: 15 g saturated fat: 13 g


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Kale & Beans

The other night I was looking for a different recipe for Kale instead of crispy kale that we love and fried kale and almonds. I stumbled upon a recipe from 101 Cookbooks.  I thought I had all the ingredients but upon cooking the dish I discovered I didn’t have walnuts and enough parmesan. However I improvised and we loved it. This is what we did.

  • a bunch of Kale – we used lacinato kale – the dark green long leaf kind, stems removed
  • 1/2 C of great northern beans
  • 2 Tbsp  olive oil
  • couple shakes of sea salt – fine grain
  • 1/3 slivered almonds
  • 1 garlic clove minced
  • freshly ground nutmeg – maybe 1/8 tsp
  • less than a 1/3 C of parmesan cheese

Wash and chop kale, set aside to drain.  Heat olive oil on medium heat add beans in a single layer. Cook until toasted brown, make sure to get both sides.  About 4 – 5 minutes. Beans will be golden brown and crunchy looking.

Add kale and salt, cook until kale begins to wilt.  Stir in almonds and garlic, wait about 30 seconds, then add nutmeg stir. lastly parmesan cheese.  The original recipe called for lemon zest and lemon juice.  I totally forgot about. However adding both those would enhance the dish. It tasted great without and would taste lovely with.

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