Recipes

Homemade Raw Almond Mayo

Homemade Raw Almond Mayo

This recipe is a healthy alternative for the market bought mayo and I use this when making healthy sandwiches.
Couverts1 cup
Deel op Facebook Print Recipe

Ingredients

  • 1/2 cup of soaked almonds
  • 1/2 cup of water
  • 1/4 tsp. dried mustard power
  • 1/2 tsp. salt
  • 1/4 tsp. of freshly ground pepper
  • 1/2 – 3/4 cup of olive oil
  • Juice of 1/2 lemon
  • Optional:
  • 1 to 3 tsp. agave or honey or raw sugar

Instructions

  • Except for the olive oil, place everything in a blender and mix until very smooth.
  • While the blender is still running, slowly pour the olive oil through the middle opening of the blender cover.
  • Begin with 1/2 cup and continue until you reach the correct consistency, up to 3/4 cup.
  • Taste the mix and adjust the seasonings.
  • If you want it tangy, then add apple cider vinegar or lemon juice.
  • But if you want it sweet for the kids, then add agave, honey, or sugar.
————————————————————————————————–
Course; Nuts / Sauce

Stuffed Grilled Pita

Stuffed Grilled Pita

I soak the almonds overnight, getting them ready to be mixed with the rest of the ingredients for a fast and healthy lunch. I especially love that I can use my spicy homemade vegan mayo to this dish. I just soak an extra 1/2 cup of almond. This lunch is filling, very healthful, and packed with fiber, real protein, and omega-3 and -6 fatty acids. Soaking the almonds overnight also helps for easier absorption of the vitamins and the nutrients they contain.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • ut the almond in the bowl.
  • Pour water into the bowl until the almonds are covered.
  • Soak for at least 3-9 hours or overnight, or until plump.
  • Drain water and then rinse well.
  • Put the soaked almonds in the food processor.
  • Process them until they are finely chopped that looks similar to flaked tuna.
  • Transfer to a medium-sized mixing bowl.
  • Put the chopped cucumber, the celery, the green onion, mayo, garlic, and the lemon.
  • Stir all the ingredients together until well combined.
  • Sprinkle with salt and ground pepper to season.
  • If using, then add the pinch of help granules.
  • Set aside.
  • Heat the Pita bread.
  • You can toast them in the broiler for 2 minutes, flipping halfway.
  • What I usually do is turn the flame on of my gas stove on medium low and then I place the Pita directly on the burner.
  • I flip and move it around every 5 to 10 seconds so that it heats up and evenly and doesn’t burn.
  • I just use my hands but if you are afraid of the flame, then use tongs.
  • It usually just takes less than a minute for the Pita to come from frozen to warm, pliable, and slightly crusty.
  • Cut the grilled toasted Pita in half and stuff with the filling.
  • The left over salad can be refrigerated for 3 days.
————————————————————————————————–
Course; Bread / Lunch / Nuts

Almond Raspberry Lunch Waffles

Almond Raspberry Lunch Waffles

It can be a challenge to make kids a variety of vegetables and fruits that they will enjoy. So here is a waffle for the lunch box recipe that is packed with fruits.
Couverts6 waffles
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your waffle iron,
  • Whisk the flour, the baking powder, and the salt in a large mixing bowl.
  • Make a hole or a well in the middle of the flour mix and then drop the eggs, the milk, and the melted butter.
  • Stir and combine well.
  • In another bowl, mash the banana using the back of a fork.
  • Fold the mashed banana into the batter.
  • Mix in the raspberries and the almonds.
  • Cook the waffles.
  • You can serve them warm with the maple syrup or you can use the waffle pieces like bread, spread cream cheese in one waffle and then top with another.
  • Pack in your kids’ lunch box.
————————————————————————————————–
Course; Fruit / Lunch / Nuts

No-Bake Chocolate Chip Almond Cookies

No-Bake Chocolate Chip Almond Cookies

These cookies are so delicious, and they not only taste good but I can make them without turning the oven on. All I need to do is mix a few ingredients and minimum effort.
Couverts8 cookies
Deel op Facebook Print Recipe

Ingredients

  • 1/4 cup of honey
  • 1/2 cup of almond flour
  • 1/4 tsp. of sea salt
  • 1/2 cup of chocolate chips
  • 1/2 cup of shredded coconut unsweetened
  • 1/2 cup of coconut butter do not use coconut oil, they are different
  • 1/2 tsp. of vanilla extract
  • 1/8 tsp. of almond extract optional

Instructions

  • Put all the ingredients in your food processor or a bowl and mix until thoroughly combined
  • Place wax paper in cookie sheets or a large flat plate.
  • Scoop out about 2 tablespoon and roll in your hands, making about 2 inch sized ball and then place on the wax paper.
  • Press the ball with your palm and flatten.
  • Transfer the cookies in the fridge and chill for a minimum of 1 hour.
  • Serve.
————————————————————————————————–
Course; Chocolate / Coockies / Biscuit / Nuts

Chocolate-Covered Roasted Almonds

Chocolate-Covered Roasted Almonds

I always crave for something sweet after every meal so I always have a standby of these chocolate covered roasted almonds stored in an airtight container.
Couverts2 cups
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the oven by preheating to 300° F.
  • Roast the almonds for about 15 minutes, flipping them halfway through, in a parchment lined baking sheet.
  • Put the chocolate in a microwavable bowl, and microwave in 30 second intervals, stirring, until the chocolate is melted.
  • You can also melt the chocolate in a double broiler Add a little water in a pot.
  • Place a glass bowl on top of the pot, making sure it doesn’t touch the water.
  • Melt the chocolate, stirring occasionally.
  • Add in the almonds in the melted chocolate.
  • Mix well until every almond is chocolate coated.
  • Pour the cocoa powder in a medium bowl.
  • Add in, a handful of at a time, the chocolate covered almonds.
  • Mix until all of the almonds are covered with cocoa powder.
  • Shake the excess cocoa powder off, by picking up the chocolate and cocoa covered almonds and bouncing it from one hand to another.
  • Place them back in the dish lined with parchment paper.
  • Allow the almonds to be completely air dried.
  • They can be stored up to a month, if they last that long.
————————————————————————————————–
Course; Chocolate / Dessert / Nuts

Almond Jelly

Almond Jelly

This homemade almond jelly is so easy to make that my two boys proudly made the last batch that we gobbled up in just minutes. I just boil and pour the boiling water in the bowl and let them do the rest.
Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 2 envelopes .25 oz. each plain gelatin (I use Knox)
  • 1/2 cup granulated sugar
  • 1 2/3 cup boiling water
  • 1/2 cup cold whole milk
  • 4 tsp. pure almond extract
  • Optional:
  • 1 can of fruit cocktail mix or any of your favorite tropical fruits drained

Instructions

  • Pour about 2 cups of water in a sauce pot and bring to boil.
  • Pour 1 2/3 cups of boiling water in large bowl.
  • Add the gelatin and then stir.
  • Mix well until the gelatin is completely dissolved.
  • Add the sugar and continue to stir until dissolved.
  • Add in the milk and the almond extract.
  • Whisk until completely mixed.
  • Pour the gelatin mix in a baking dish.
  • Skim any foam that may float in the top.
  • Allow to cool and then chill in the refrigerator for about 1-2 hours, or until completely set.
  • Chill your fruits together with the gelatin mix.
  • When the gelatin is well chilled, cut into 1 inch cubes.
  • Spoon the gelatin cubes into serving bowls.
  • Top with your favorite fruits.
  • Serve.
————————————————————————————————–
Course; Dessert / Nuts

Banana-Almond Ice Cream

Banana-Almond Ice Cream

This ice cream is dairy-free but tastes so heavenly you will not believe that it can be so healthy. I roast the bananas in a splash of coconut milk and honey to bring out the rich natural sweetness. Placing the bananas in the freezer overnight is also the main secret of this recipe which will allow you to just blend them using a blender or a food processor. But if I don’t have time to freeze them, I just toss the baked bananas in the blender; pour in the almond butter and almond milk, and then just blend until very smooth and place in the fridge for at least 2 hours to make sure it’s completely frozen. If you want yours to be sweeter, then you can add honey into the mix, little by little, until you achieve the desired sweetness before freezing. Once it’s frozen, you can enjoy the healthy and yummy ice cream, as is or you can top with some sliced almonds and dark chocolate.
Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 400° F.
  • Line your rimmed baking sheet with parchment paper.
  • Peel and slice bananas into thick coins.
  • Arrange the bananas in the baking sheet.
  • Drizzle with coconut oil and then the honey.
  • Bake for about 20 minutes; flip once, until lightly golden.
  • Let it cool for about 15 minutes before transferring in a Ziploc bag.
  • Refrigerate overnight in the freezer.
  • Add in the frozen baked bananas in a blender.
  • Add in the almond butter.
  • Pour in a small amount of almond milk and the blend.
  • Repeat procedure until you get the ice cream-like consistency.
  • Serve immediately.
  • Top with almonds and chocolate, if desired.
————————————————————————————————–
Course; Ice cream / Nuts
Diets; Dairy-Free

Almond Topped Coconut Balls

Almond Topped Coconut Balls

I have always been addicted to nuts, coconuts, and chocolate so it’s not surprising that these sweet balls are a treat with thrice the delectable taste to my sweet tooth. I just can’t get enough of these chocolate-covered babies.
Couverts26 balls
Deel op Facebook Print Recipe

Ingredients

  • 4 cups of flaked coconut
  • 1/4 cup of light corn syrup or honey
  • 1 pack 12 oz. semisweet chocolate chips
  • 1/4 cup shortening or butter
  • 26 whole almonds or chocolate or both

Instructions

  • Line waxed papers in two cookie sheets or on any wide flat surface.
  • Place a large cooling rack on the top of the waxed papers.
  • In a large bowl, pour the coconut flakes.
  • Heat the corn syrup in the microwave for about 1 minute, or until the syrup boils.
  • Quickly pour in the bowl of coconut flakes, and then stir until well combined.
  • Scoop out a tablespoon measure.
  • Roll the mix in your hands.
  • After you shape them into balls, place on the rack.
  • Allow to rest for about 1o minutes.
  • Re-roll if there are any loose ends sticking out.
  • Place the shortening and the chocolate in a large glass bowl.
  • Melt in the microwave or in a saucepan on a stovetop.
  • Stir once or twice to mix well.
  • Quickly working, scoop 1 tablespoon of melted over each coconut ball.
  • Grab an almond and lightly press on top of each ball.
  • Allow the chocolate to cool and set.
————————————————————————————————–
Course; Dessert / Nuts

Almond Brittle

Almond Brittle

My husband made these one weekend and we absolutely loved it. The salt balances the overly sweet flavor of the brittle.
Couverts10 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line your baking sheet with some waxed paper.
  • Melt the butter in a skillet on medium-high heat
  • Add the almonds, syrup, sugar, and pinch of salt.
  • Mix and stir the mix for about 6 minutes or until the sugar and syrup mix has reached a thick caramel consistency.
  • Spread the almond mixture, making a thin layer, in the prepared baking sheet.
  • Allow to cool until the mix hardens.
  • Break into pieces and enjoy.
————————————————————————————————–
Course; Dessert / Nuts

Chocolate Chip Oatmeal-Almond Cookie Dough

Chocolate Chip Oatmeal-Almond Cookie Dough

This easy to make recipe is the real deal, a true vegan and gluten-free breakfast cookie that is indeed a gooey and delicious breakfast partnered with milk.
Couverts1
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the oven by heating to 350° F
  • Grease an oven-safe dish or ramekin.
  • Set aside.
  • Except for the chocolate chips, combine the applesauce, almond butter, baking powder, vanilla, honey, and salt.
  • Add in the oats and the almond meal.
  • Stir until you have a sticky dough.
  • Mix in the chocolate chips.
  • Transfer the cookie dough in your oven safe dish or ramekin.
  • Top with additional chocolate chips and sprinkle with sea salt if desired.
  • Bake for about 18 to 20 minutes, until baked to your preferred consistency.

Notes & Wine Advice

You can replace the chocolate chips with nuts or raisins for a healthier cookie.
————————————————————————————————–
Course; Basic recipe / Coockies / Biscuit