Real peanut butter, as smooth or crunchy as you like, is easy and economical to make in 5 minutes or less using your food processor. There is no need to add additional oil. Unsalted or salted, with or without added flavorings, you will never want to go back to “store bought” again!
Pour your peanut halves into the bowl of a food processor.
Process, stopping to scrape down the sides of the bowl occasionally, until your butter is quite smooth.
If you prefer “chunky” peanut butter, just put in a handful of peanuts when the peanut butter is smooth and let the processor run just long enough to chop them up a bit.
You may, of course, add some good sea salt to taste, if you wish.
You can add sweetener or other flavorings, if you like.
If you will be storing your peanut butter for any length of time, it may be refrigerated or frozen. I leave a small amount out at room temperature and refrigerate the rest, as it is too stiff right out of cold storage.
Jalapeno peppers are delicious and nutritious, as they are high in Vitamin A, C, and folate. They are very easy to grow, but not everyone can just eat them fresh out of hand. Adding the cream cheese nicely balances out the heat of the peppers and adds the needed fat to absorb the fat soluble vitamins! Quick and easy to prepare. Great for a buffet or summer picnic.
Cut off the stem ends of the Jalepenos and, under running cold water, scoop out the seeds and membranes from the inside.
Fill each half pepper with cream cheese.
Serve cold.
Sounds like a fancy gourmet option, but it’s really a very quick snack that I whipped up with some fresh figs. All kinds of flavors are going on here: sweet, spicy, tangy, savory and fresh. Real ingredients paired together in a delicious way.
Cut figs lengthwise and arrange in a small baking dish. Cut cheese into 16 equal squares and stuff into the middle of each fig half.
In a small bowl whisk together honey, vinegar and oil.
Drizzle the oil mixture over the figs. Sprinkle lightly with salt and pepper.
Place under a broiler for 3-5 minutes or until cheese has browned slightly and is melted.
Garnish with chopped mint leaves.
* I happen to like cheddar in these, but they are also great with cream cheese, Goat cheese, blue cheese and Gruyere. Experiment with your favorites!
One of my favorite snacks is raw yogurt cheese, flavored in a variety of ways. I made this one today, and it tastes like apple pie in a bowl! Chock full of probiotics and enzymes from the raw yogurt and raw honey, your body will love it as well as your taste buds! Serve with crackers for a classic apple pie flavor, or fruit for a grain-free option.
Saute peeled and chopped apple in butter until soft and fragrant, adding a splash or two of water if it gets too dry. Let cool to room temperature. Mix together yogurt cheese, honey, and spices, and then stir in apples. Serve with fruit or graham crackers, or eat with a spoon!
If you can, it is good to refrigerate this for several hours to let the flavors meld. This also makes a great packed lunch!
This time of year I purchase large quantities of fruit from my CSA. I then make lots of jam, and this. The bright red color is beautiful, and the slight tartness really is a palate pleaser.
In a 2 qt. pot, heat plums, water and honey. Once the fruit is tender puree in a blender or food mill. Spread out on lined dehydrator sheets. Dry in dehydrator for 7-8 hours. Remove and cut to desired shape.
These gluten-free, paleo, GAPS-friendly parsnip morsels are called Savory Cakes at our house. They can be served as breakfast, lunch, a hearty snack, or a light dinner.
**If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.**
Place all ingredients in a food processor and process until it’s doughy. You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate. Use your hands to form balls and flatten into cakes, about 1/3 inch thick.
Melt fat of choice in a cast iron skillet on medium-high heat. Cook cakes about 3 minutes on each side, or until browned and crispy. Serve warm with butter, a dollop of creme fråiche, or simply salt & pepper as garnishes.
Parsnips are beautiful in all their simplicity and also delicious all by themselves made into fries. Serve them with a bowl of pesto and you’ve got yourself one stunning side dish (or snack), pleasing to both the eye and palate. I didn’t realize pesto could be made with herbs other than basil until my friend Karen introduced me to this delightful, in-season variety made with lambs quarter and Swiss (or rainbow) chard. GAPS, paleo, gluten-free, and the general foodie alike can all commune over this springtimey snack.
Preheat oven to 400º F. Melt coconut oil on low and stir in the garlic, rosemary, and pepper. (Take a moment to close your eyes and breathe it in. Heaven. Nevermind the strange stares when you open your eyes back up.) While the oil melts, prepare the parsnips.
Toss parsnips with oil mixture in a bowl. Place seasoned parsnips on a baking sheet (stoneware makes these fries deliciously crisp) in a single layer, not overlapping.
Bake on high for 30 minutes or until browned on the edges.
While the fries bake, prepare pesto by placing all ingredients in a food processor. Process until it’s of the desired consistency. Serve with warm parsnip fries.
This easy recipe for liver pate’ will be a big hit with your family and guests! It is delicious. Another easy way to eat nourishing liver.
In a cast iron skillet, cook the bacon over medium/low heat, stirring constantly until it is slightly brown.
Add the onion and garlic and turn the heat to low. Stir and cook until the onion begins to brown.
Add the butter to the pan.
Cut the liver into approximately 1-inch square pieces. Add them to the pan and continue to cook, stirring often, until the liver is browned but still a little pink on the inside.
Salt and pepper generously.
Turn the mixture into a food processor with a metal blade. Add the parsley leaves.
Pulse 3 or 4 times until a roughly textured paste is formed.
Line a small bowl (a 2 cup bowl works well) with parchment paper. (You could also just grease the dish)
Press the pate’ into the bowl and smooth the top. Cover.
Refrigerate until the pate’ is thoroughly chilled.
Turn out onto a serving plate and garnish with fresh parsley leaves, if you like.
Serve with sprouted crackers, sourdough toast points, or raw vegetables.
Although freshly made salsa is the very best, for much of the year it may be impossible to find high quality organically grown tomatoes. For that reason, each summer I can several jars of this delicious homemade, home-canned salsa. Wonderful with Mexican dishes, served with roast, fried eggs or as a dip for chips or fresh vegetables. You will be very glad to have this on your pantry shelves!
Using a food processor, chop the tomatoes in small batches so that you don’t have to turn them to mush to get them all chopped. You will need to have 5 quarts of chopped tomatoes. Alternatively, you may dice the tomatoes (and other vegetables) with a very sharp knife.
Chop the onions in an electric food processor
Remove the stems but not the seeds from the Jalapenos and process them as well. (Note ~ this recipe makes a salsa with medium heat. You may add more or less Jalapeno so suite your own taste.)
Place all of the vegetables into a stainless, heavy bottomed 2-gallon kettle.
Add the tomato paste, vinegar, salt and garlic powder. Stir well.
Bring to a boil, stirring constantly. Turn off the heat.
Process in pint canning jars, in a boiling water bath, for 30 minutes. Please consult a reliable canning guide for authoritative instructions. I recommend the Ball Blue Book Guide to Preserving.
The idea of making a vegan cheese was never on my radar, because I love the taste of grass-fed raw cheese! However, in an attempt to fast from animal products during Lent, and to provide a dairy-free alternative to cheese (that doesn’t have soy!) for those who can’t tolerate dairy, I whipped up a batch of this cheesy-tasting spread made of cashews and real food ingredients. And I swear - it tastes just like the garlicky boursin cheese!
Soak the raw cashews. Rinse the cashews and soak in warm filtered water (just enough to cover them) overnight with a dash of sea salt. Discard the retained water and rinse the cashews.
Add the cashews and other ingredients to a blender. Add vinegar, lemon juice, nutritional yeast, garlic, white wine (optional), salt, and pepper.
Blend. As usual, I used my bullet blender, which worked well … but you can use something more powerful if you’d like.
Cover and refrigerate overnight. Add to a glass container, cover, and keep in the fridge overnight for all the flavors to mingle. It should stay good for 5-6 days after that if refrigerated.
Eat. Enjoy with sprouted grain or gluten-free crackers and wine, as a dip accompanied by some raw veggies or right off the spoon. Your imagination’s the limit!
This is a great Paleo snack recipe for gluten-free almond crackers. Only 4 ingredients! This is a really great use for almond pulp leftover from making almond milk.
Combine all ingredients in a large bowl
Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at the lowest setting for around 20 hours, or until crunchy
Let crackers come to room temperature on baking sheet, then serve
This crunchy-delight is a staple in our house. If you’ve got a hankering for salt (or you’re trying to wean yourself from potato chips), try giving this nutritious snack a try! Warning: they can be addictive.
Tear kale into desired size pieces (3-4″ in size; larger is better), removing the thick and crunchy stem.
Place in a mixing bowl. Drizzle with olive oil and toss with salt.
Place on a SINGLE LAYER onto a cookie tray (no need to grease).
Bake 350* for 10-15 minutes until desired crispness is reached. Cool. Store in an air-tight container at room temperature.
Makes a perfect snack for a packed lunch!