Archives for posts with tag: roasted

Homemade almond butter…made from organic raw almonds that were soaked for 24hrs in water with sea salt, then dehydrated overnight, followed by being roasted in the oven and finally were blended with a few other wholesome ingredients to create the creamiest and most delicious tasting almond butter you’ve ever had! I suppose you could just pour some almonds in the blender and mix them up, but the end product would definitely not be the same! The beauty of making your own is that you can add in different ingredients to customize the flavor to be whatever your little heart desires. I chose to make this one original with a hint of vanilla.

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1⃣Soak 2c organic raw almonds in 5c of water with 1t sea salt overnight
2⃣Rinse then dehydrate at 150F for 8-12hrs
3⃣Roast dehydrated almonds in the oven if you would like your almond butter to have that “toasty” flavor, if not skip this step
4⃣Place almonds in your blender (I used vitamix so not sure how long others take) along with:
🔹2T coconut oil
🔹1/2-1t sea salt to taste
🔹1t pure vanilla extract
5⃣Blend on high for about a minute (may be longer) using the tamper if necessary (I put mine in directly from the dehydrator and they were hot so they mixed easily) until a smooth texture is achieved. Taste to see if flavors need adjusting, if not, you’re done!
6⃣Store in the refrigerator

**This if another one of my base recipes. There are so many add-ins that can be used for almond butter. Some ideas are coconut sugar, pure maple syrup or maple extract, banana, honey, caramel extract, coffee extract, etc!**

Happy Halloween! Made this yummy, healthy sweet “treat” to snack on for this spooky holiday👻 No sugar-filled, belly-rotting, tooth-decaying candy in this house 🙅 yuck. These hit the spot and were sweet and warm which was perfect for a dreary day! They would also be a great side dish.

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SWEET ROASTED BUTTERNUT SQUASH
1⃣Peel and dice one small/medium butternut squash into 1″ pieces and place in a bowl
2⃣Drizzle with olive oil and maple syrup and mix pieces around to ensure they are all coated then season with:
🔹Salt
🔹Cinnamon
🔹Cayenne (just a few shakes, don’t use too much!)
3⃣Place on sheet pan lined with parchment paper and place in 425F pre-heated oven and cook for 25-30 minutes

This roasted chicken turned out amazing! The herb seasoning on the outside infused with the tender meat on the inside to create an amazingly flavorful chicken. The brussel sprouts and onions cooked in the juices and herbs from the chicken and came out perfect as well! Leftover chicken will be for dinner tomorrow as Cashew Chicken Lettuce Wraps and I am using the bones from this chicken to make a bone broth that I will be using all week! Nothing goes to waste.

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1⃣Wash and pat dry full chicken (around 3lbs), organs removed
2⃣Place chicken in a roasting pan and pour 1/4c melted, organic, grass-fed butter (preferably local) on top of chicken and rub around to ensure fully coated
3⃣Season with herbs/spices of choice. I used:
🔹garlic
🔹thyme
🔹oregano
🔹basil
🔹cumin
🔹s&p
🔹paprika
🔹crushed red pepper
4⃣Place in oven that has been preheated to 425F for 50min
5⃣Remove from oven and place 1-2lbs brussel sprouts cut in half and 1 large onion cut into large pieces around the chicken in the bottom of the pan. Also pour 1c chicken stock in the bottom of the pan
6⃣Put back into oven and cook for an additional 15min