Happy Tuesday my friends! I hope you all had a wonderful weekend and Monday. So begins the last full week I will spend at work in Kingston (only working 2 days next week) which is making it seem like it’s flying by- and it’s only the second day! Every shift lately it seems I have to check whether or not it’s my last shift with certain people. It’s funny how I didn’t realize how much I loved my job and the people I work with until the prospect of leaving them came up. Talk of transferring to Toronto brings stirrings of tears to my eyes and I have to quickly change the subject before I completely embarrass myself. I’m sure on my last day I’ll be an absolute wreck!
I did get some great news today though- my transfer to Toronto came through so I’ll have a job as soon as I move! It’s a bit of a weight off my shoulders to say the least.
Now moving on to what you are all here for really- the food!
I don’t know if you guys remember almost 2 weeks ago when I enlisted your help to name a nut butter? Well, I’m finally here to share the recipe for it! I’m also going to share a little protein bite I concocted with it, that while not the fanciest nosh in town- it’s filled with protein, fiber and it’s just sweet enough to kill that dessert craving. Plus, it’s made from scraps in the pantry/fridge, which is great for me lately :)
Sometimes great food happens by accident.
I was craving some nut butter, with none to be found in the house. I had a few varieties of nuts but not quite enough of any of them to churn into a creamy, smooth spread. So I picked 2, tossed them in my processor and walked away for a minute.
I expected to come back to some ground up nuts, sticking to the side of my processor, waiting to scraped down. I expected to have to coax the nuts into a butter, because we all know how stubborn they can be.
But when I came back, to my surprise, this is what I found:
Ok I didn’t find it exactly like that all pretty in a bowl, but it was smooth almost immediately just asking to be dug into with a finger. And that’s just what I did :)
Easiest nut butter ever. Brazil nuts and hazelnuts are a match made in heaven! The sweetness of the hazelnuts combined with the intriguing flavour of Brazil nuts all tied together by a little vanilla and sea salt. And don’t worry if you don’t like brazil nuts, they aren’t my favourite either- their flavour totally melds into the others creating a unique and delicious flavour.
Not to mention the fact that this nut butter is super healthy!
- Did you guys know that a single brazil nut contains your daily requirements of selenium? It’s even better than taking a supplement as evidenced by this study.
- Selenium helps protect against many cancers (prostate and breast are the most notable), is a powerful antioxidant (can you say snit-aging?) and helps boost immune function
- Loaded with fiber to help keep those movements nice and healthy (you all know which movements I’m talking about, yes?)
Other fun facts!
- It’s not actually a nut, but a seed, named after the the tree it’s fruit comes from, The Brazil Nut tree!
- the most significant producer and exporter of this nut is Bolivia, not Brazil
- Brazil nut oil is commonly used as a lubricant for clocks- random.
Okay, okay, I’ll share the recipe now ;)
Vanilla Brazelnut Butter (Vegan, Gluten-free, Sugar-free, Raw)
Ingredients (~ 1 1/2 cups)
- 1 1/2 cup raw hazelnuts, soaked and dehydrated preferably
- 1 cup raw Brazil nuts, soaked and dehydrated preferably
- 2 tsp vanilla powder (or extract)
- pinch sea salt
- 3 drops vanilla stevia, or to taste
Process the nuts into a food processor until they form a butter, stopping to scrape down the sides as necessary.
Add the vanilla powder, salt and stevia and process for a few more seconds, until well mixed. Spoon into a jar, and sneak a few scoops straight from the processor bowl ;)
And now for some protein bites! These are super high in protein and fiber, plus use up some pantry scraps!
Vanilla Protein and Fiber Bites (Vegan, Gluten-free, Sugar-Free, Raw Option)
- 2 cups millet puffs
- hazelnut pulp (from nut milk made with 1 cup soaked nuts, or another nut pulp)
- 3 tbsp Vanilla Brazelnut Butter (or another homemade nut butter + vanilla extract)
- 4 tbsp coconut oil
- 1 scoop Vanilla Sunwarrior Warrior Blend protein powder
Process millet puffs and pulp in a food processor until finely ground.
Add the Sunwarrior and nut butter and process to combine. Then with the food processor running slowly pour in the coconut oil.
When incorporated, form the mixture into balls and place on a baking sheet. Place in the freezer for about 30 min to allow them to harden. Store in the fridge or freezer (depending on how hard you want them).
When frozen these are a little like truffles when you bite into them which I love!
I'm running a little behind on posting recipes, so hopefully I'll post a couple more soon! Enjoy your day everyone!