Recipe: Rosemary Sweet ‘n’ Spicy Mixed Nuts

This is one of my favorite holiday treats! (ok, being honest, cookies are the favorite – but this is one that comes with a little nutritional boost!) A little salty, a little sweet, and a little spicy – all rounded out with hint of Christmas pine, and rich comforting maple.

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In addition to being lower sugar than most holiday treats, a 1/4 cup serving of these provides healthy fats, copper, manganese, magnesium, and phosphorus.

Rosemary Sweet 'n' Spicy Mixed Nuts

  • Servings: 10
  • Difficulty: moderate
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Ingredients

  • 2 1/4 cups Mixed Nuts, unsaltedIMG_20171218_155651608
  • 2 Tbs chopped fresh rosemary, or 1/2 Tbs Rosemary powder
  • 1 pinch Cayenne powder
  • 2 Tbs Brown Sugar
  • 1 Tbs Purse Maple Syrup
  • 1 1/2 tsp Sea Salt
  • 2 Tbs Butter

Directions

  1. Preheat oven to 350F
  2. Line baking sheet with parchment paper
  3. Spread nuts onto baking sheet, bake 10 minutes
  4. Remove nuts and let cool
  5. While cooling, melt 1 Tbs butter. Set aside
  6. Mix remaining ingredients to make sauce
  7. Pour nuts into a large bowl and stir in melted butter, tossing to coat.
  8. Add sauce and toss to mix evenly
  9. Spread nuts back onto baking sheet, and bake 5 minutes. Stir, and bake another 5-7 minutes until golden and bubbly
  10. Cool for about 20 minutes; serve warm

Serving Size: 1/4 cup

You can heat the sauce mixture on the stove top over low heat to thicken it up. Then instead of a nice sauce, it becomes a thicker syrup and makes this treat more like a brittle.

 

Recipe from http://www.DublinDietitian.com

Rosemary Nuts

Have a great holiday season, however you celebrate!

Home Made Coconut Milk

It’s time to kick the canned processed junk, and go for real, home-made, rich and natural health-filled coconut milk.  Sorry to my dear friends who do not live in tropical islands where fresh coconuts abound.  Sadly, this recipe may not be possible for you, or not so easily and cheaply.  For us, it’s almost 100% free!  Just the cost of water if you have a coconut tree in your yard, or know someone who does.

Fresh made coconut milk – something I NEVER thought I would like, as I could never stand the idea of coconut anything when I lived in Ohio.  Mars Bars, Almond Joy, German chocolate cake… you name it.  If it had “coconut” in it at all, shreds, oils, flavoring… I avoided it like the plague.

Mature coconut, perfect for shredding!

But, ahhhh, real, fresh coconut is so much different!  And unbelievably versatile.  It starts as a young coconut with nothing but sweet water inside.  Then slowly, a thin layer starts to grow inside the coconut of fresh coconut flesh.  It begins clear and with a texture of Jell-O.  As our little coconut continues to grow, the flesh gets thicker, turning white.  While it’s still soft, it is still deliciously sweet.  As more time goes by, the flesh continues to thicken and begins to harden, finally acquiring more of that typical “coconut” flavor that most people know.  The water inside concentrates, and takes on a strong flavor as well, losing its sweetness for the rich coconut oil flavor.

While you can enjoy coconut at any point in this growth, it is when the coconut has hardened that you can shred it and make milk.  It is a sweet, full, rich flavor, but not the same flavor that many state-siders think of when they hear “coconut.”

So before I move back to the states, I must indulge once more!

What You Need: coconut shreds, drinkable water, tub for soaking, strainer, jar for collecting.

The shorter recipe is below, but here is the more detailed version with photos first:

1. Take the shreds, and place them in a tub

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2. Pour drinking water in, just to cover the shreds, and swish it around to make sure all shreds are wet

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3. Let it soak for about 5 minutes, allowing the flavor to infuse into the water.

4. Begin squeezing out the shreds, so the milk remains in the tub.  Then place the dried shreds in another bowl  (They are no longer needed for this recipe, and really have little flavor let – you can pitch them, or just mix them in to other recipes, such as smoothies, salads, or stir-fry as an extra boost of fiber)  NOTE: The harder you squeeze, the more oils you will release from the shreds, leading to a creamier yet more “coconut-y” flavored milk.  If you prefer the sweeter hints instead of the strong coconut flavor, don’t squeeze as hard.

(Alternatively – pour soaking shreds into a nut milk bag, and wring out the milk into a bowl or container, leaving the dried shreds in the bag)

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Dried out shreds

5. Once you’ve removed as much of the shreds as you can by hand, simply pour through the strainer in to the container you plan to store the milk.  This will help strain out the last bits of debris (as there are ALWAYS bits of the brown husk accidentally shredded in with the white flesh.)

Pour through strainer

6. Then enjoy your coconut milk fresh and creamy!

yum!

Coconut Milk

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • Drinking water (roughly 2 cups per coconut, depending how creamy or thin you prefer it)
  • Coconut Shreds (1 coconut makes roughly 2 cups of milk.  You can make your own shreds, or buy them from some local vendors or farmers)
  • Tub for soaking shreds
  • Bowl for placing dried shreds
  • Strainer to strain the coconut milk (or nut milk bag, or cheese cloth)
  • Container to hold the coconut milk and store it

 Directions

  1. Take the shreds, and place them in a tub
  2. Pour drinking water in, just to cover the shreds, and swish it around to make sure all shreds are wet
  3. Let it soak for about 5 minutes, allowing the flavor to infuse into the water.
  4. a. Begin squeezing out the shreds, so the milk remains in the tub.  Then place the dried shreds in another bowl or discard  (NOTE: The harder you squeeze, the more oils you will release from the shreds, leading to a creamier yet more “coconut-y” flavored milk.  If you prefer the sweeter hints instead of the strong coconut flavor, don’t squeeze as hard )
    4b.
    Alternatively – pour soaking shreds into a nut milk bag, and wring out the milk into a bowl or container, leaving the dried shreds in the bag
  5. Once you’ve removed as much of the shreds as you can by hand, simply pour through the strainer in to the container you plan to store the milk.  This will help strain out the last bits of debris (as there are ALWAYS bits of the brown husk accidentally shredded in with the white flesh.)
  6. Then enjoy your coconut milk fresh and creamy!
recipe from http://www.DublinDietitian.com

A note about the milk and storing it….

Coconut milk will go bad FAST!  Within about 24 hours, if not less, it will start to sour.  So, sadly, this is not something to make in bulk amounts.

When coconut milk is fresh, it will be homogenized – or all one consistency.  However, once you let it sit and cool (especially in the fridge) the fats and water will start to separate.  This can be a good thing!  Some of the cream will float to the top, and if you want a lower-fat coconut milk, you can skim this off and drink the remaining milk,  It may have a milder flavor, as that creamy fatty part has the stronger coconut taste, but it is still sweet and rich.

So enjoy your coconut milk while you can

Use it in cereal, cook your brown rice in it, add it to smoothies, or just have a nice glass of it while you sit and read your email messages and check out other favorite blog posts – like how to make delicious healthy cookie dough to go with your fresh coconut milk 🙂

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