Hazelnut Almond Butter with Vanilla and Flax and Almond Butter

This past summer I was diagnosed with lymes disease. I began a long course of antibiotics prescribed by my Dr. I also began to see a Homeopath who I refer to as my Witch Dr., Raquelle.  My Witch Dr. initially asked me what I ate on a daily basis. I began to tell her about my love of Peanut butter and Sushi. She instantly told me those were the two things I had to give up. I am very stubborn and do not like being told what to do. Especially when it comes to my diet. Sushi, we compromised and I agreed to stick with the cooked stuff for the time being. But Peanut butter?! What is life without peanut butter? Raquelle said I could eat ALL nuts but peanuts and cashews, of course my second favorite butter. I felt like I was being punished. So instead of getting angry I got creative! I began doing some experimenting making my own nut butters.  Here are two of my favorites...

Hazelnut Almond Butter with Vanilla and Flax

2 1/2 cups almonds
1/2 cup hazelnuts
1/4 cup ground flax
1/2 vanilla bean (seeds scraped) or 1 tsp vanilla extract

Preheat oven to 350

On two separate baking sheets spread  the almonds and hazelnuts. Bake for 10 minutes. Remove and Let cool.


Put the hazelnuts in a kitchen towel and rub vigorously to remove the all the skins.

 Add all the ingredients to a food processor and process until nice a creamy, scraping the bowl down as necessary. Be patient! This can take between 15-20 minutes.


Almond Butter


Preheat Oven to 350. Spread the almonds on a baking sheet and bake. 10 minutes, for a more pure almondy flavor. 12-15 for a roasted tasting butter. Remove from the oven and let cool slightly.

Process until creamy!

Roasted Garlic Cauliflower Puree

I am really excited about this recipe! When it comes to summer vegetables I feel the possibilities are endless. My diet always feels fresh and exciting. I do most of my shopping at the Union Square farmers market so it is not hard to be inspired.

Roasted Garlic Cauliflower Puree, Roasted Butternut Squash with Sage,
Grilled Salmon

But when November hits, and the market's bounty consists mainly of roots, potatoes and hearty greens I tend to lose my creative edge. I end up in a rut eating nothing but broccoli and sweet potatoes. In need for some variety Cauliflower became the next on my list of vegetables to tackle. I spent the past two days searching for healthy recipes using cauliflower. I loved the idea of making a puree or "mash."  I am currently avoiding dairy which made my search somewhat difficult.

After all my research I turned up uninspired and decided to experiment. I had a back up of steamed broccoli prepared since I really did not have high hopes for my puree.  Well,  this puree exceeded my expectations! It was savory and creamy and at the same time light and satisfying. The roasted garlic gives the puree its depth and richness. This puree is deceptively indulgent and couldn't be easier !

Roasted Garlic Cauliflower Puree

1 lbs caulifower
2-3 cloves, roasted garlic (see note)
1 tsp olive oil
salt

Steam cauliflower until soft. Add to the food processor with the rest of ingredients and puree until smooth and creamy.

Sweet Potatoes with Protein Frosting

I have a major sweet tooth but try to steer clear from sugar. I found sweet potatoes, one of my favorite vegetables, is a nutritious way to get my fix. I like to bake sweet potatoes every few days so I have a healthy snack or side vegetable throughout the week.

Sweet potatoes are one of the healthiest Vegetables and available year round. They are loaded with carotenoids, contain more potassium then bananas and help regulate blood sugar.  Due to their High Fiber, Low Calorie and High Water Content they make a perfect carb for maintaing health and weight loss.

Anyone who knows me well knows my feelings about cupcakes and frosting.  The cake in my book just a vehicle for the FROSTING. I love frosting. So when I figured out how to make a healthy protein frosting I was needless to say very excited.  My Sweet Potato with Protein Frosting has become one of my favorite post or pre work out snacks. 

Over the summer I stopped using whey protein and switched over the Sunwarrior Sprouted Rice Protein.  This protein is completely raw and vegan. It is extremely easy to digest and tastes delicious. 

Combining one of my favorite vegetables and a healthy version of a sinful spread this sweet little spud is a real treat! 

Sweet Potatoes with Protein "Frosting"

1 small baked sweet potato (I like it cold)

1 serving of Protein Frosting:

1 scoop SunWarrior vanilla or chocolate protein powder 

3 TBSP water or almond milk

pinch of cinnamon

1 TBSP almond butter

Mix the protein power, water and cinnamon until you form a paste. Stir in the almond butter.

Serve frosting on top of sweet potatoes and sprinkle with cinnamon.

Roasted Brussel Sprouts

As a kid you could not get me to touch a brussel sprout. But now I absolutely love them and not just because I know they are good for me. These simple roasted brussel sprouts are salty and addictive.

1 1/2 lb brussel sprouts, trimmed.

3 TBSP extra virgin olive oil

3/4 teaspoon course sea salt

1/2 teaspoon fresh ground black pepper

 Preheat oven to 400.

 Line a baking sheet with parchment.

Toss all the ingredients in a bowl

Roast for 35-40 minutes, mixing occasionally until the outsides are crispy and the insides soft and creamy. Sprinkle with more salt and serve!