Yogurt

Everyone is eating greek yogurt these days, because of the high amount of protein it contains. The biggest complaint, though, is it feels like you are eating sour cream. You get used to it, but still long for Yoplait Boston Cream Pie. Consider making your own yogurt. You can control the tanginess with how long you let it process. I like mine right in the middle. To make greek yogurt, just strain your yogurt in a cheesecloth lined fine meshed strainer suspended over a bowl for several hours in the refrigerator. The whey will drain out leaving you with the protein. Strain overnight and you will have yogurt cheese. There is a million things you can do with this. It has the consistency of cream cheese, so use it as a substitute in your favorite recipes. I have used it in the recipe below in a spread packed with finely minced vegetables. You can use it as a dip with the crackers above, spread it on a bagel, or anything else you can imagine. This could easily transform into a fruit dip by using vanilla extract (or vanilla bean), any fruits (peaches would be especially nice), lemon, lime, or orange zest, or fresh grated ginger just to give you a few ideas.


Yogurt Cheese Vegetable Spread
Chop your vegetables fairly small before putting into the food processer. They will end up finely minced when finished so it can spread easily onto a bagel or crackers. To make more of a ranch flavored dip, add mashed garlic, parsley, and dill. Add the fresh herbs after most of the processing is finished. You just want to pulse it a few times to mix them in, not pulverize them.

16 ounces yogurt cheese*

2 tablespoons minced scallions, white and green parts
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
2 tablespoons finely chopped radish (2 radishes)
2 to 3 pinches kosher salt
1 pinch finely ground black pepper

Place the yogurt cheese, scallions, carrot, celery, radish, salt, and pepper in a food processor and process until the vegetables are minced very fine.

*Note:  To make yogurt cheese, line a fine meshed strainer with cheese cloth and suspend the strainer over a large bowl.  Place 32 ounces of yogurt into the strainer and cover with plastic wrap.  Refrigerate overnight.  The whey will separate and drain into the bowl leaving in the strainer a thick cheese. 

Creating Nut Butters

This may be one of my favorite things right now, which says a lot considering how much I play in the kitchen. Making your own nut butter is so incredibly easy you will wonder why you never did it before. But that's not my favorite part. Neither is the fact that it is cheaper to make it yourself. My favorite part is that you can customize your nut butter to use the ingredients that you want to use. Again, back to the idea of using ingredients that work for you. You can use coconut oil, if you choose. You can use raw honey. Or pure maple syrup. Or leave the sweetner out, altogether. You get the idea. It would be rare to look at the back of a peanut butter jar and find just the ingredients you were looking for.


I use coconut oil in my nut butters. I use it in a lot of things, actually. For years coconut oil has been a source of controversy, because it is comprised of saturated fat. Research has found, however, that because it is a medium chained fatty acid (MCFA) versus a long chained fatty acid (LCFA) our bodies metabolize it differently. Better. Some say it actually promotes fat burn by triggering an increase in metabolism. Click here and here to read more about the benefits of coconut oil. How cool is it to have the option to have coconut oil in your almond butter or peanut butter instead of some gross hydrogenated oil?

Roasted Rosemary Cashew Butter
This is more of a savory nut butter, but would be delicious served with apple slices or on toast drizzled with honey. Carrots also make a nice dipper. If you cannot find raw cashews, feel free to use roasted and skip step 1. If you buy salted cashews, omit the pinch of salt in the recipe.
8 ounces raw, unsalted cashews
1 tablespoon coconut oil
1 tablespoon honey
1 teaspoon fresh rosemary, minced
pinch of salt

Preheat oven to 400 degrees. Spread cashews out onto a parchment lined baking sheet and bake for 10-12 minutes, stirring once or twice to prevent burning. Remove from oven and add to a food processer. Turn the food processer on and run until a thick ball is formed, stopping to scrape down the sides of the bowl, as needed. When the thick ball is formed, remove the lid and add the coconut oil and honey. Turn the machine back on. Continue to run until the butter loosens up and it reaches the desired consistency. Transfer the cashew butter to a bowl and stir in the rosemary. The longer the butter sits, the more the flavor will develop.

Almond Flour

Gluten-free, low-carb, nutrient dense, and packed with flavor, this stuff rocks. Rather than regurgitate what Elana Amsterdam, the queen of almond flour, has thoughtfully explained on her website, click here to find out more about the benefits. While you're there, check out Elana's recipes. They are all unbelievably good and so simple to make. One of my fave's is her Breakfast Bars. They taste like a blonde brownie and are great for traveling. A couple of notes about almond flour. First, it is not the same as almond meal. Almond meal is ground almonds with the skin. Almond flour does not have the skins. Elana cautions that almond meal will not work the same in her recipes, so keep that in mind if that is what you buy. Second, it is expensive if you buy it at the grocery store. I order mine from Honeyville Grain and for 5 lbs. pay around $30. I have tried grinding blanched almonds in a food processer to a fine enough consistency and it worked ok in cookies, but I could definately tell a difference. Not bad. Just different. The cookies had a coarse texture as opposed to a smooth texture when they are made from the Honeyville flour. I think cookies are forgiving where as, muffins or cake would not be, so go with the Honeyville.  You won't regret it.  Without further adue, here is the recipe:

Almond Flour Breakfast Bars
This recipe can be modified a million different ways. You could add cocoa power, cinnamon, chocolate chips, mashed banana, dried cranberries...the list goes on and on.  Full credit goes to Elana Amsterdam at http://www.elanaspantry.com/.  She has the BEST recipes!

1 ¼ cup blanched almond flour, packed
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup coconut oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins

In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine coconut oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins. Grease an 8x8 baking dish with grapeseed oil. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly. Bake at 350° for 20 minutes


Recipe from http://www.elanaspantry.com/