Hazelnut Peanut Butter Bites

Well that didn’t take long ….after I made Hazelnut milk I didn’t want to throw out the nut pulp that is for sure!

So I came up with this quick recipe for Hazelnut Peanut Butter bites.  Fantastic way to use up your pulp after making any nut milk.

The possibilities are endless really.  See what you have in your pantry and get creative.  These would also be great rolled in coconut, I just didn’t have any  😉

Kid approved and a healthy tasty treat!

IMG_9351

Ingredients:

1 Cup Nut Pulp (fresh)

1/2 cup dates (soaked for about 20 minutes to soften them up)

1/2 cup rolled oats

1 Heaping Tbsp Natural Peanut Butter

Pinch of Sea Salt

Combine all ingredients in a food processor and process until it starts to come together and easily sticks together when pressed in between your fingers.

Roll into small balls in the palms of your hands and place on a parchment lined baking sheet.  Put in the freezer for about 10 minutes just to firm them up.  After that you can store them in the fridge separating layers with parchment paper to avoid sticking. (That is if they make it to the fridge).

And there you have it, fresh hazelnut milk AND a tasty treat all in one day!

Hazelnut Milk

IMG_9327

I’m becoming obsessed with nut milks.  So basically you can make nut milk out of any nut and this time I chose hazelnut.

This is simply 1 cup hazelnuts (soaked in water overnight, drained and rinsed).  Plus 1 Litre of water.  Blend on high until smooth.  Strain into a large mason jar in order to separate the pulp. (Don’t throw away the pulp! Try my Hazelnut Peanut Butter bites instead https://nourishmemama.com/2015/10/16/hazelnut-peanut-butter-bites/ )

You can use nut milks in place of regular milk ….anything from cereal, coffee/tea, smoothies, warm or cold.

Try adding some banana, cacao powder and ice to this hazelnut milk for a yummy smoothie  🙂

Colouring as Meditation?

When I recently read an article by http://wellandgood.com about adult colouring books and their positive effect on wellness, I decided this would be a great post to include on my blog since it’s all about Nourishing.  Nourishing your mind and your body.

I absolutely love the idea of colouring as a form of mediation.   I find it kind of crazy that since childhood I have all but forgotten about colouring.  Mind you, since I now have children I do find myself from time to time doing a little bit here and there with them.

But ADULT colouring books?  Now that is brilliant.  The mind is a powerful thing and these days we all have a million things going on in our brains at any given time.  What a perfect way to decompress, bring out your creative side and simultaneously quiet your mind and body.

Sometimes we get caught up in the stress and to-do lists of every day life that we forget to actually enjoy the present.  Grab a warm drink, a colouring book, some beautiful coloured pencils and chill …..

Check out http://indigo.ca for adult colouring books or google online for single pages  😉

zenpic

 

No Bake Cereal Bars

When I bought Angela Liddon’s “Oh She Glows” cookbook I made her bars, and ever since I’ve been making variations of them for my family.

My kids are always wanting snacks…it’s a phrase my oldest son uses probably 10 times a day, and I know for my own peace of mind and their well being that I want to have healthy options available for them.  Some days I feel like I am running out of ideas!  But if I’m lucky to have made a batch of these, we can grab them when we are running out the door so they can have a snack in the car.

IMG_9268

You can totally play around with the butter, nut and seed variations in this recipe, just to try to keep the amounts the same and the finished product should turn out fine.

For a nut free version for example , try using sunflower seed butter (Try Superbutter from Costco!) instead of peanut butter and pepita seeds instead of pecans.  For this bar, I used the following….

Ingredients:

1/2 cup Chopped pecans

1 1/2 cups Rolled Oats

1/2  cup rice Crisp Cereal

1 cup Crushed Cereal Flakes (I use Nature’s Path Brand)

1/4 cup Sunflower Seeds

1/4 cup Dried cranberries

1 Tbsp Cacao nibs

1 Tbsp Hemp seeds

1/2 cup Brown Rice Syrup

1/4 cup Natural Peanut Butter

1 Tsp Vanilla Extract

Add the first 8 ingredients in a bowl and stir to combine.  In a saucepan over medium heat, combine the peanut butter, brown rice syrup and vanilla extract.  Heat stirring occasionally until it bubbles a little bit.  Remove from pan and add vanilla.  Poor this mixture over your cereal mixture and mix with a spoon to completely combine so everything is coated.

Line a baking sheet with plastic wrap and poor the mixture on top.  Push the mixture into one side of the pan and into the corners to form a rectangle.  Make sure to press very firm (wet your hands so it doesn’t stick to YOU) making it all stick together very well, otherwise it will crumble.  See below…

IMG_9266

Put baking sheet with mixture in the freezer for about 15 minutes.  Remove from freezer and lift the entire piece off the baking sheet using the plastic wrap onto a cutting board.  Use a very sharp knife and cut into bars.  Store in the fridge in a container….bet they won’t last the week!

Cashew Milk

For those who avoid dairy or just want to try a new milk other than cows milk, nut milks are a great source of vitamins and minerals.

Cashews are rich in magnesium, potassium, iron and zinc and also have some B vitamins and vitamin A.  They also have Phytonutrients which are linked to prevention of disease and improved health.

This cashew milk is super easy to make with a blender and turns out nice and light and frothy!

IMG_9264

Ingredients:

1 Cup Raw Soaked cashews

1 Litre Water

1 Tsp Cinnamon

2 Tsp Maple Syrup

Pinch of Salt

3-4 Ice Cubes

Soak your cashews in a bowl of water overnight.  The next day, drain and rinse the cashews and add them to your blender, along with all remaining ingredients.  Blend on high until smooth and frothy.  Strain through a strainer into a large mason jar setting aside the nut pulp. (You can get creative and try to find ways of using up the nut pulp…baking perhaps?)

If you are not using it right away, store your milk in a  mason jar in the fridge and use within a day.

Drink it by itself cold, or warm or add to smoothies!

 

Spiced Butternut Squash & Apple Soup

Local butternut squash and a day of apple picking inspired me to combine the two in this delicious soup. (That and the fact that as soon as Fall arrives I have the urge to make soup; it’s just so warm and comforting).

There are a variety of spices you can add to this soup depending on your tastes, but for this one I chose cinnamon and nutmeg.  Mainly because I know my kids like those ones, but I also think they just compliment the squash and apples well.

IMG_9260

Ingredients:

1 Tbsp Butter

1/2 Medium Red Onion chopped (you can use white also)

1 Butternut Squash peeled and chopped into small cubes

4 Gala Apples peeled and chopped in similar sized pieces as squash

1/2 Tsp Sea Salt

1 Tsp Cinnamon

Pinch of Nutmeg

2 Cups low sodium chicken or vegetable stock (homemade would be awesome!)

To Make:

Heat a large saucepan over medium heat and melt the butter.  Add the chopped onion and cook stirring occasionally until it softens.  Add the chopped squash and cook until soft (about 10 minutes).  Add the apples, salt, cinnamon, nutmeg and stock.  Then add water just until the mixture is covered.  Bring to a boil and then reduce the heat and let simmer stirring occasionally until the squash and apples are soft (about 25-30 minutes).

Puree the mixture in a food processor blending until smooth and creamy.  At this point you can add more water a little at a time for desired consistency.

Serve in bowls topped with thin apple slices.

*Bonus – freezable! (you may have to add water again to adjust consistency after it is warmed)