Tag Archives: almond pulp

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

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I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.

 

Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
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Ingredients
  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
Instructions
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
Notes
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://kibbysblendedlife.com/
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almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties

 

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Formed patties ready for oven

 

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Mushroom veggie burger on a fresh collard green leaf topped with homemade ketchup, onion, cucumber slices and fresh sprouts. DELICIOUS!!

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Decadent Gluten-free Chocolate Brownies

Decadent Gluten-free Chocolate Brownies

Rich HEALTHY Chocolate Brownies

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I was going to wait and share this recipe with you on Friday, but then I thought “Hell,no!  I am doing it TODAY!”  You lovely souls NEED this decadent, gluten-free, healthy, AMAZING chocolate brownie recipe NOW.  Recipe adapted here from the Detoxinista

I am offering a healthy cooking class this coming Saturday, May 18th and it is focusing on ALMONDS and the many ways to use them in a plant-based diet.  From making your own almond milk, raw almond butter, Chocolate Basil Smoothie, Butternut Squash bisque, Thai Almond Dipping Sauce, coconut macaroons and a special add-on recipe for all attendees of class.  This class focuses on using every aspect of the almond – the nut and the left-over almond pulp – in the recipes.  It’s going to be great!  The class is already almost full.  :)

This fantastic brownie recipe caters to the very aspect of using “left-over” almond pulp.  The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor.  As you know, I love adapting recipes to make them BETTER and HEALTHIER (which the original is), but also to throw in some easy tricks and tips. Oh, are you excited or what right now?! 

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Tip #1 – When a recipe calls for applesauce – which contributes to a more moist final product and lends a natural sweetness factor – use an organic apple (skin is full of fiber and pectin),  cut into slices (don’t use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds – Voila – homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, “hidden ingredients” apple sauce will NOT have.  If you don’t have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars. 

Tip #2 – Coconut sugar is a much healthier alternative to Sucanat sugar, but I still like to use LESS in my recipes.  So, I like to do half sugar and half stevia if a recipe does require some sort of granular sugar for the recipe to come out right, but I still want the sweetness without all the SUGAR.  I highly recommend using NuNaturals stevia – it does not have the bitter after-taste that most processed stevia products have.   I use that Shit in everything! - From sweet to savory recipes.    Stevia is great for people trying to lose weight, have blood sugar issues or candida. I LOVE IT! 

Tip #3 – After making your almond nut milk, simply use the remaining pulp to create a healthy treat.  Please don’t throw it in the trash!   Left over almond pulp is a great substitute for flour in many recipes.  Two versions for drying:

  1.  Dehydrator -  spread your almond pulp out on a tray lined with a Teflex sheet (if not, the pulp will fall through the cracks) and dehydrate at 115 degrees for 4 to 8 hours (longer depending on type of dehydrator used and moisture in environment).  I use an Excalibur 9 tray with timer and LOVE it!  Once the almond pulp is completely dry, Transfer dry pulp to a high-speed blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  That’s it!  I store the almond flour in a glass mason jar in my fridge, and use it as I bake. One cup of almonds used in almond milk will yield about 1/2 cup of almond flour.
  2. Oven – spread your almond pulp out on a parchment lined cookie sheet and place in oven set at lowest temperature setting – 200 degrees and “dry out” for 2 – 3 hours.  Keep an eye on it to make sure it doesn’t toast too much.  Transfer dry pulp to a blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  

 

Decadent Gluten-free Chocolate Brownies
This fantastic brownie recipe caters to the very aspect of using "left-over" almond pulp. The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor. Serves an 8″x8″ pan.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1 small organic apple* (see tips below) or 1/4 cup unsweetened applesauce
  3. 1/2 cup organic coconut sugar
  4. 7 drops of NuNaturals Liquid Stevia
  5. 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
  6. 2 large organic free-range eggs
  7. 1/4 teaspoon baking soda
  8. 1/2 cup raw cacao powder
  9. 1/4 teaspoon sea salt
  10. 1/2 cup ground almond pulp*
Instructions
  1. Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper.
  2. Make your applesauce.
  3. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  4. Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  5. Allow to cool completely before slicing and serving.
  6. The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife - I did.
  7. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Notes
  1. Tip #1 - When a recipe calls for applesauce - which helps out with a more moist final product and lends a natural sweetness factor - use an organic apple (skin is full of fiber and pectin), cut into slices (don't use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds - Voila - homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, "hidden ingredients" apple sauce will NOT have. If you don't have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
  2. Tip #2 - After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
Adapted from Detoxinista
Adapted from Detoxinista
Kibby's Blended Life http://kibbysblendedlife.com/

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I hope you enjoy these little chocolate beauties and let me know what you think.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Raw or Baked CHEESY Almond Pulp Crackers + Creamy Cauliflower soup recipe

Raw or Baked CHEESY Almond Pulp Crackers + Creamy Cauliflower soup recipe

 Healthy CHEESY Almond Pulp Crackers

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Ok, for those of you that make your own almond milk and have loads of almond pulp left over and want a new way to make something delicious, healthy and nutritious with it – I’ve got a recipe for you today!  These crackers are REALLY yummy and you’ll probably eat them all in one day like I did!  You might not, but I couldn’t help myself!  So, feel free to double or triple the recipe to make the most use out of that dehydrator usage.

I usually take my pulp and dehydrate it and then grind it to make my own almond meal (flour) for recipes such as raw brownies, raw breads, etc.  I got the original recipe for these crackers  here.  I have played around with different variations on the basic recipe and came up with these cheesy crackers.  The taste reminds me of some cheesy biscuits I used to make in my baking days long ago.   Luckily,  for those of you who don’t have a dehydrator, these crackers can still be made easily in your oven.  It might take longer than normal, but it can be done – refer to the original link above for directions on oven usage.   *(Note):  I adapted some changes on the oven method and cooked them at 350 degrees for 20-30 minutes till done (depending on thickness) – worked great!!

Cheesy Almond Pulp Crackers

Ingredients:

  • 1 cup almond pulp (packed full)
  • 2 TB. chia seed meal or flax seed meal (grind seeds in coffee grinder) – I used chia seeds.
  • 1 1/2 TB. coconut oil or olive oil – I used coconut oil
  • 1/2 tsp. sea salt
  • 2 TB.  nutritional yeast (or more to taste)
  • 1/2 tsp. Maca (optional)

Directions:

Combine all ingredients in a large bowl.

Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).

I used my hands to pat and move around into ¼ inch thickness.

Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.

Score to desired shape and size (about 2″).

Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).

This recipe made 12 crackers from the thickness/ size/ shape of dough I pressed out.  I could have gone thinner for a crisper cracker.  I’ll do that next time.  I’ve gone too thin before and they break on contact with anything.  You’ll find a balance once you dehydrate more and get experience and “feel” for the food.

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You can use the base of the cracker recipe (first 4 ingredients) and make variations such as:

  1. Sweet cinnamon crackers:  add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
  2. Chocolate crackers:  add 2 TB. cacao powder, 1 TB. maple syrup or 15 drops stevia, 1 TB. vanilla extract for chocolatety goodness.
  3. Spicy crackers: add 1 TB. Mexican spice blend, 1/2 tsp. cayenne pepper
  4. Italian crackers:  add 1 TB. Italian seasoning

You get the point.  Be creative with some of your own variations. 

Raw or Baked CHEESY Almond Pulp Crackers
Recipe Type: Snacks/ Crackers
Author: Kibby’s Blended Life
Prep time: 5 mins
Total time: 5 mins
Serves: 12
Ok, for those of you that make your own almond milk and have loads of almond pulp left over and want a new way to make something delicious, healthy and nutritious with it – I’ve got a recipe for you today! These crackers are REALLY yummy and you’ll probably eat them all in one day like I did! You might not, but I couldn’t help myself! So, feel free to double or triple the recipe to make the most use out of that dehydrator usage. I usually take my pulp and dehydrate it and then grind it to make my own almond meal (flour) for recipes such as raw brownies, raw breads, etc. I got the original recipe for these crackers here. I have played around with different variations on the basic recipe and came up with these cheesy crackers. The taste reminds me of some cheesy biscuits I used to make in my baking days long ago.
Ingredients
  • 1 cup almond pulp (packed full)
  • 2 TB. chia seed meal or flax seed meal (grind seeds in coffee grinder) – I used chia seeds.
  • 1 1/2 TB. coconut oil or olive oil – I used coconut oil
  • 1/2 tsp. sea salt
  • 2 TB. nutritional yeast (or more to taste)
  • 1/2 tsp. Maca (optional)
Instructions
  1. Combine all ingredients in a large bowl.
  2. Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).
  3. I used my hands to pat and move around into ¼ inch thickness.
  4. Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.
  5. Score to desired shape and size (about 2″).
  6. Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).
  7. This recipe made 12 crackers from the thickness/ size/ shape of dough I pressed out.
Notes

You can use the base of the cracker recipe (first 4 ingredients) and make variations such as:

Sweet cinnamon crackers: add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
Chocolate crackers: add 2 TB. cacao powder, 1 TB. maple syrup or 15 drops stevia, 1 TB. vanilla extract for chocolatety goodness.
Spicy crackers: add 1 TB. Mexican spice blend, 1/2 tsp. cayenne pepper
Italian crackers: add 1 TB. Italian seasoning

You get the point. Be creative with some of your own variations.

 Raw Creamy Cauliflower/ Zucchini Soup

This soup was inspired by one of Dara Dubinet’s videos from the other day – raw food soup.  I had all the ingredients so I decided to give it a try.  It turned out FABULOUS!  Even Scott loved it!  It was so thick and creamy with lots of flavor!  I had just brought a bucket of fresh produce in from the garden (several different varieties of tomatoes and peppers), so some of them went into the soup.  That’s the way I roll!  I had a fresh batch of tomatoes that I dehydrated the other day and they went on top along with fresh cilantro and some diced red pepper (from garden).   This recipe will serve 4 people or 2 real hungry people.

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Ingredients:

  • 1 small head – Cauliflower – chopped small
  •  1 medium – zucchini – chopped small
  • 1 1/2 cups water
  • 1/2 cup cashews – soaked for 30 min. (if you don’t have a high speed blender)
  • salt & pepper to taste
  • 2 – 3 cloves garlic
  • 2 red peppers – chopped
  • 1 small tomato or large handful of cherry tomatoes – chopped
  • 1/4 cup nutritional yeast
  • 1 TB. Maca (optional)
  • Pinch of cayenne (optional)
  • 2 TB. olive oil (added at end)

Place all ingredients in high speed blender (I use a Vitamix)  – except the olive oil and blend till smooth and creamy.  Add more water if needed – a TB. at a time (not too much, you want to keep soup thick and creamy).  Adjust seasoning and flavors to taste (add more pepper or tomato if you want).  Add olive oil at this point. Blend for a few minutes till warm or hot.  Top with diced red pepper, sun dried tomatoes, fresh chopped cilantro or fresh dill.  I served the cheesy almond pulp crackers on the side of this soup and it was AMAZING!

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For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! 
Kibby