Tag: spreads

Stuffed Greens

Chef KimLeave a Comment on Stuffed Greens

There are so many creative fillings that can be used to stuff greens or make green wraps. Here’s a few ideas:

  • Hummus – store bought or make your own veggie style with this recipe
  • Spiced nut / seed butters – see this recipe and layer on the chopped veggies
  • Cashew Macadamia Cheese – Here, add sliced peppers and cucumber
  • Equal parts, chopped avocado and mango, sprinkled with a little rice vinegar
  • Any leftover grain salads

That’s just to get you started. Create your own and make a wrap using lettuce, cabbage, collards and Swiss chard. Each one has its own nutritional profile, so to get the best overall nutrition, its good to have variety with the greens and fillings.

Cashew-Macadamia Cheese Filling

Chef KimLeave a Comment on Cashew-Macadamia Cheese Filling

This spread is so versatile and can be used to fill tomatoes, peppers, and green leaves. Try it on dehydrated or seed crackers or dolloped on dried apple slices or cucumber rounds.

  • 1 cup cashews, soaked for 4 hours  and drained
  • 1/2 cup macadamia nuts, soaked with the cashews
  • 1/4 cup lime juice
  • 2 Tbs nutritional yeast
  • 1/2 tsp salt (pink or grey)
  • 1/4 tsp black pepper or pinch of cayenne

Blend everything in a food processor until creamy. Add a tablespoon or two of water to help it bend and add creaminess if necessary.  Adding fresh or dried herbs with boost nutrition and customize flavor.  Enjoy!

 

Spiced Seed / Nut Butter

Chef KimLeave a Comment on Spiced Seed / Nut Butter

For this you can use any seed butter or nut butter you like best. Each one will bring its own unique flavor and nutritional profile.  Sunflower seed butter tends to be on the slightly bitter side, with sesame butter (tahini) even more bitter.  Cashew and Macadamia nuts are on the sweet side.  Almonds are pretty neutral. You can definitely blend butters to get a unique flavor.  I tend to stay away from peanut butter because it is often laden with mold and aflatoxin causing allergic response and inflammation.

To one cup of nut / seed butter add:

  • For an Asian flavor profile:
  • 2 Tbs ginger
  • 2 Tbs coconut aminos or tamari
  • 1/4 tsp cayenne
  • For a Mediterranean flavor:
  • 1 Tbs Cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • pinch of salt (pink or grey)
  • a little water or lime juice to get things to mix