I presume you are all familiar with “oats in a jar” (if not, see the bottom of this post). The idea is to use your steaming hot oats as a convenient means of melting and absorbing the hard-to-get nut butter at the bottom of the jar.
Well, what about when you make homemade nut butter – in this case, roasted almond butter? Perhaps the only thing more frustrating than nut butter stuck at the bottom of a jar is nut butter stuck at the bottom of a blender, cached on the bottom of the blades. And if you didn’t want to waste the dregs of your store-bought nut butter, you sure as hell don’t want to waste your homemade dregs!
Spare your rubber spatula a blade-induced beating and let your trusty blender do the hard work! You just sit back, relax, and work on that cushion you’ve been embroidering. Or if you don’t live in an Austen novel, you can just stop at relax.
“Bottom of the Barrel” Nut Butter Shake
A few ice cubes
Nut butter-coated blender or food processor bowl
Just throw your ingredients in and blend away. This isn’t so much a recipe as it is a template for a fun way to save your precious nut butter, so throw in whatever (and as much) you want. Berries, pumpkin, coconut, chocolate, whatever! The important part is that you’re being resourceful.
Note: drinking your leftover nut butter shake from a glass dharma straw makes it taste better. Just like eating oats out of a jar makes them taste better. Trust me.
It’s not as intense as it sounds, I swear – actually, it’s pretty warm and fuzzy.
I’m lucky enough to be testing recipes for my favorite cookbook author (and friend), Dreena Burton! (You’ve seen me rave about her soups here…) Well, it turns out, she makes pretty darn good raw desserts too.
I’ve tested two of these delectable delicacies thus far. Chocolate Avocado Mousse, because you’re worth it. Oh wait, is that slogan taken?
I’ve had variations on chocolate avocado pudding before, but I’ve never made it myself; my Vitamix inspires me to reach new heights, what can I say?
I’m not at liberty to disclose the ingredients of this dreamy whipped mousse, but let’s just say it’s simple and healthy! Plus, the mousse is thick enough that it could even work as a frosting, methinks.
If veggies in pudding frighten you – they shouldn’t, but I’m not judging! – fear not. Dreena’s upcoming book will still satisfy your raw taste buds. Only Dreena Burton could create raw, non-dairy cream cheese frosting. Genius.
Raw Banana Nut Squares with Coconut “Cream Cheese” Frosting. These “buttery” bars – on a base reminiscent of graham crackers – are loaded with healthy fats and homestyle taste. With flavors much more complex and familiar than your run-of-the-mill raw dessert, these babies were a hit at the party my mom brought them to. Even skeptical omnis couldn’t resist.
More Dreena testers to come!
Sorry I haven’t posted in so long. It’s because I’ve been too busy eating Baby Bok Choy Drizzle with Ume Vinaigrette. No, really.
The recipe is from Alicia Silverstone’s The Kind Diet, and something about its simplicity really resonated with me. I love the idea of steaming the entire head of bok choy as is – no prepping or cutting required. (Okay, I did wash it if we’re going to get technical…)
Seriously, after steaming, just drizzle with an equal mixture of ume plum vinegar and extra-virgin olive oil, and sprinkle with gomasio (a Japanese/macrobiotic condiment consisting of sesame seeds, sea salt, and sometimes even seaweed). Nothing could be easier or healthier.
I happened to lop off the bottom of them stem this time, breaking the bunch apart a bit, but it’s even prettier if you leave it on, so I encourage you to do so!
Douzo meshiagare! (The internet tells me that’s how you say “bon appetit” in Japanese!)