What is your favorite nut butter? And how do you like to eat it? If you have a delightfully nutty recipe, please share! (I realize seed butters are becoming popular, as well, so feel free to discuss those, too.)
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Thursday, June 17, 2010
Nutty for Nut Butters
It's Thursday...question day!
What is your favorite nut butter? And how do you like to eat it? If you have a delightfully nutty recipe, please share! (I realize seed butters are becoming popular, as well, so feel free to discuss those, too.)
Adam and I have grown quite fond of cashew butter. It's creamier than peanut butter and so delicious. Our weekday morning breakfast consists of a bowl of oats, seeds, dried fruit, etc. - topped with a generous helping of cashew butter :) We usually buy East Wind Community cashew butter. Lucky for us they are located in Tecumseh, MO, which makes it a "small footprint" buy AND it tastes wonderful!
What is your favorite nut butter? And how do you like to eat it? If you have a delightfully nutty recipe, please share! (I realize seed butters are becoming popular, as well, so feel free to discuss those, too.)
Saturday, April 17, 2010
Rawish Chocolate
So, just maybe you've heard of Averie over at Love Veggies and Yoga. Well, she makes some pretty inspiring raw treats. Recently we've been going crazy over Coconut Oil Chocolate. This stuff is tasty! We have been trying different variations: chocolate and walnuts, peanut butter chocolate, and chocolate with blueberries (I do not recommend using frozen). Besides Agave, we have found that it is also delicious with Brown Rice Syrup or Barley Malt Syrup.
Below I have posted the ingredient amounts we used for the Peanut Butter Chocolate. Check out the original recipe and see more pics on Averie's site.
Here are some images of our trials with chocolate and walnuts:
For one large bar of Coconut Oil Peanut Butter Chocolate I used:
3 T. Coconut Oil
4 T. Agave or Brown Rice Syrup (agave will be sweeter, so accommodate your tastes)
2 t. Vanilla
5 T. Cocoa Powder
1 1/2 T. Peanut Butter
Heat oil and sweetener in microwave until coconut oil is melted. Stir in Vanilla, then cocoa and lastly peanut butter. Freeze until hard. That's it!
So what are you waiting for? This stuff is quick, easy, and delicious!
Below I have posted the ingredient amounts we used for the Peanut Butter Chocolate. Check out the original recipe and see more pics on Averie's site.
Here are some images of our trials with chocolate and walnuts:
For one large bar of Coconut Oil Peanut Butter Chocolate I used:
3 T. Coconut Oil
4 T. Agave or Brown Rice Syrup (agave will be sweeter, so accommodate your tastes)
2 t. Vanilla
5 T. Cocoa Powder
1 1/2 T. Peanut Butter
Heat oil and sweetener in microwave until coconut oil is melted. Stir in Vanilla, then cocoa and lastly peanut butter. Freeze until hard. That's it!
So what are you waiting for? This stuff is quick, easy, and delicious!
Friday, March 12, 2010
Recent Eats
Here are a few recent eats, unrelated to the Eat World extravaganza.
Recently I've been trying to add more side dishes to our meals. In the past I've been mostly a one dish kind of gal with the occasional canned veggie or potato on the side, so we're trying to mix it up a bit.
This was a quick dinner that was quite tasty! This dinner included a baked potato covered in salsa, margarine, nutritional yeast and ground pepper, roasted nuts, wilted spinach with Thai peanut sauce, and oranges. The Thai peanut sauce was the real "wower" of this meal! I highly recommend checking the link out and trying it.
This was a lunch dish all packed up for work! The sun was shining and I was wishing for Spring and a luscious garden, so I quenched my desires through my taste buds :) This pasta salad contained an assortment of vinegars: red wine, rice and apple cider, I think, some agave and a few other things. I tossed in some onion, carrot, spinach and roasted red bell pepper. For the wrap, I was inspired by this recipe for a Creamy Avocado and White Bead Bean Wrap. Our wrap also included spinach, cabbage, and roasted nuts.
Two pics to view the toppings and see it all stacked up!
Oh man, these patties were awesome! If you don't mind something that goes squish when you bite in, make them! We mostly used this recipe for Bean patties and Spicy Guacamole on top of grilled homemade buns and served with French Fries. I really do love greasy french fries! And yes, the buns were a wee bit small, but we didn't mind!
Recently I've been trying to add more side dishes to our meals. In the past I've been mostly a one dish kind of gal with the occasional canned veggie or potato on the side, so we're trying to mix it up a bit.
This was a quick dinner that was quite tasty! This dinner included a baked potato covered in salsa, margarine, nutritional yeast and ground pepper, roasted nuts, wilted spinach with Thai peanut sauce, and oranges. The Thai peanut sauce was the real "wower" of this meal! I highly recommend checking the link out and trying it.
This was a lunch dish all packed up for work! The sun was shining and I was wishing for Spring and a luscious garden, so I quenched my desires through my taste buds :) This pasta salad contained an assortment of vinegars: red wine, rice and apple cider, I think, some agave and a few other things. I tossed in some onion, carrot, spinach and roasted red bell pepper. For the wrap, I was inspired by this recipe for a Creamy Avocado and White Bead Bean Wrap. Our wrap also included spinach, cabbage, and roasted nuts.
Oh man, these patties were awesome! If you don't mind something that goes squish when you bite in, make them! We mostly used this recipe for Bean patties and Spicy Guacamole on top of grilled homemade buns and served with French Fries. I really do love greasy french fries! And yes, the buns were a wee bit small, but we didn't mind!
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