Sunday, June 16, 2013

Food... more things nut butter makes BETTER!!!!

I recently found a delicacy of kale chips. Yes, KALE chips that are sooooo addictive.
Here is the company and yes,

I was reticent to pay 5:59 a bag, to be eating so much and so many. So I ruminated the ingredients... and walla!  I had such a delicious dinner whipped up in no time for my downtime Sunday evening meal. I was inspired to utilize the kale from the farmer's market, the brussel sprouts, the red and white young onions, and the new flavor of the kale chips... I was only missing the Hibiscus flower essence... but that would have to wait. Maybe next time.. In the meantime,
Kick Butt Cashew Kale

One frying pan full of Kale
10 brussel sprouts... (no idea why 10..but it seemed anymore and the kale would surcome to brussel sprouts)
sauteed new onions 1 cup
avocado oil
1 bunch baby bok choy

throw it in and only "sauteed until it sweats and wilts.".... no need to cook it until the nutrients are gone.

3 slices prosciutto - add the last few seconds... you want it to warm up, but not cook and become tough.

while awaiting the lovely greens to wilt and steam...

Kick Butt Cashew Kale.
I like mixing in small mason jars so that I can see if I got everything in the bottom incorporated. So... mix it up!
- 2 tablespoons of cashew butter
- 2 teaspoons black pepper
- 2 tablespoons of lemon juice
- 1 dash cumin
-  1 small dash garlic
- avacado oil or more lemon juice to the make the consistency of your sauce...
I wanted a pasty type sauce to dip my forkful... but the next time, I will probably try it with more liquid.
I remind you , and as for the prosciutto, add it for the last 30 seconds to get warm.. but that is all it don't want to really cook it as it shrinks and gets tough.
Of course, for dessert, I could make my  luscious 60 second Black Forest Mug Cake... I could make the Four Ingredient Cookies or DOOM, I wish I had found this link earlier.. there are some fine ideas to be had... but I think we can agree, almond butter or cashew butter would be a great replacement since I don't eat peanut butter.
What do you think... Should I add a flare even more by making chocolate double layer inside out nut butter cups?

Inside Out Chocolate Peanut Butter Cups - by Chocolate Covered Katie

Adapted from Homemade Peanut Butter Chips
  • Level 1/2 cup powdered peanut butter or PB2 (48g)
  • 1/4 cup virgin coconut oil or cacao butter, melted (40g)
  • 4 tsp pure maple syrup (20g)
  • heaping 2 tbsp melted semi-sweet chocolate of choice, or Sugar-Free Chocolate (32g)
  • mini cupcake liners or candy molds
Combine first three ingredients in a bowl, and stir well to form a paste. Smooth a little under 1 tsp into each of ten mini cupcake liners, going up the sides just a bit. (I put the cupcake liners into a mini muffin tin.) Freeze 10 minutes. Then divide the chocolate evenly among the liners and freeze again. Finally, top with remaining peanut butter paste. Freeze again until solid. If using coconut oil, keep these peanut butter cups refrigerated or frozen. With cacao butter, the candies can stay out at room temp. (I much prefer coconut version, but cacao butter works if you have an allergy.)

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