Ginger Almonds

Prep Time:10 min

Inactive Prep Time: 30 min

Cook Time: 27 min

Level: Easy

Serves: 1 pound or approximately 4 cups

Ingredients

• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 teaspoon dark sesame oil
• 1 dried arbol chile, stemmed and broken into small pieces
• 1 pound whole natural almonds
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Worcestershire sauce

Directions

Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

Recipe courtesy Alton Brown, 2009

Breakfast Cookies

2 cups pomegranate juice
1 cup steel-cut oats
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goju berries (I used dried cranberries)
1 cup mashed banana
1/2 cup peanut butter
1/2 cup butter

Bring the pomegranate juice to a boil in a saucepan and add the steel-cut oats. Cook until just starts to boil, then remove from the heat immediately, cover, and allow to absorb and cool.

Place the rest of the ingredients in a food processor and blend to mix. When the oats are cool, mix with the rest of the ingredients to form a wet cookie dough.

Place dough in the middle of a 2 foot long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.

When ready to use, defrost till just soft enough to cut into 1/2 inch slices. Preheat over to 400 degrees. Bake on parchment paper for 10 mins, then turn off the over and continue to dehydrate until cool.

Makes 24 cookies.

Found in Quantum Wellness Cleanse page 175.

Penne with Almond Tomato Sauce

Serves 4

2 cups Ezekiel penne pasta
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
8 large basil leaves
1 1/2 tablespoons dry-roasted unsalted almonds, finely chopped
fresh grated Parmesan cheese

Cook the pasta according to package directions.

In a large mixing bowl or blender, mix the tomato sauce, crushed red pepper, salt, basil, and almonds until smooth and combined. Place pasta in bowls and top with sauce and cheese. Serve immediately.

(Of course we used more pepper flakes, basil, salt and probably almonds too and used the blender for a fast but fresh tasting sauce.)

Nutrition facts: Cal: 312 Cholesterol: 52 mg, Fat: 5.3 g, Saturated fat: 0.7 g, Cal from fat: 26.4 Protein: 11.3g, Carbs: 56.5 g Sodium 670.7 mg Fiber: 2.1 g Sugar: 10 g

From: Master your Metabolism by Jillian Micheals