Recipes

                                                                                            Recipes

Nut and seed butters taste perfect on bread, flax crackers and used as a dip for fruit or vegetables. But there is more to them than that.

Here are our three favourite nut butter recipes:

 

Spring Green Parcels with chilli soy sauce

Large spring green leaves

Carley’s Raw Mixed seed butter

Avocado – chopped into chunks

Alfalfa

Spring onions – sliced

 

For sauce:

Tablespoon tamari

Teaspoon agave

Chopped chillies

Chopped spring onions

Tablespoon rapeseed oil

 

Spread the seed butter over the whole leaf – as thick as you want. Fill the middle with the other ingredients. Fold the leaf into a parcel.

For the sauce mix all ingredients apart from oil in a small bowl. Once all are combined, add the rapeseed oil.

Nice with salad and quinoa.

 

Raw Pumpkin seed dressing

Tablespoon Carley’s Raw Pumpkin Seed butter

Teaspoon French mustard

Apple cider vinegar

Himalayan Crystal Sea salt

Pepper

Cold pressed Olive Oil

 

Mix the mustard, salt, pepper and vinegar together.

Add the pumpkin seed butter and mix - if it doesn’t mix well, don’t worry, it’s time to add the olive oil which will help sort it all out.

Great on all green salads, steamed vegetables, seaweed salads or as a dip for bread.

 

 

Baked apples with nutty cream

4 backing apples

4 medjool dates –chopped up

Broken hazelnuts

Cinnamon

Nutmeg

(optional knob of butter)

 

For cream

5 tablespoons Carley’s Raw Rainforest nut butter

 Juice one lemon

Pinch Cinnamon

Couple drops cold pressed macadamia nut oil

 

Core the apples and fill with hazelnuts, medjool dates, spices and the butter if you want. Bake in the oven until crispy on the outside and soft in the middle.

 

For the cream

Mix the nut butter with the lemon juice and cinnamon. Stir in the macadamia nut oil at the end.

 

 

 

 

Some Seaweed recipes

Wakame & Avocado Salad

One/two large avocado

Lots of rehydrated Clearspring wakame

Lots of lovely lettuce leaves

Sesame seeds

Pumpkin Seeds

 

For the Dressing:

chunk of ginger - grated

tablespoon mirin

tablespoon Clearspring soy sauce

tablespoon brown rice vinegar

tablespoon Snowsfield’s cold presses sesame oil

To make the dressing combine ginger, mirin, soy sauce, vinegar together (with pinch salt and pepper if you want). Then add sesame oil.

For salad chop avocado, then add to wakame and lettuce. Combine together. Then add dressing, then sesame seeds and pumpkin seeds.

Nice with brown rice sushi

 

Hijiki and carrot salad

Half the pack of Clearspring hijiki

1 carrot, sliced thinly

2 cloves garlic, minces as finely as possible

1 chink of ginger

Teaspoon agave

3 spring onions

Teaspoon cold pressed coconut oil

Teaspoon cold pressed sesame oil

Pepper

Himalayan Crystal sea salt.

2 tablespoon of Clearspring Shoyu (or more if you want)

Teaspoon sesame seeds

 

Soak the hijiki in cold water for about 20 mins. It’ll expand loads.

Sauté the spring onions, carrots, garlic and ginger in the coconut oil.

Season with salt and pepper.

Add the agave and stir.

Then add the soaked hijiki and shoyu. Sauté for about 3 minutes, then turn on to a low heat.

Add a bit of water and simmer until the carrots and hijiki are soft and the sauce is thicker.

Serve warm or cold with a sprinkling of sesame oil and sesame seeds. 

 

Nice with brown rice

 

Aubergine Salad

This warm salad is ideal as a side to fresh fish, lamb or falafels. It also works as a main for lunch (take it in your lunch box for an office lunch) – and is especially delicious with St John’s brown sourdough bread dipped in olive oil or Clearspring Sundried Tomato and Herb Oatcakes.  

Serves 2 

1 – 2 aubergines

4 spring onions

Packet of mint leaves

Packet of flat leaf parsley

Two handfuls of cherry tomato

2 handfuls of raw pine nuts 

2 handfuls of raw walnuts

2 punnets of cress

2 table spoons of apple cider vinegar (or the juice of one lemon)

4 table spoons of extra virgin Olive oil – with more to roast the aubergines with

Pepper

Cut the aubergines into cubes (as large or small as you want – but not too small as they will disintegrate)

Put all the aubergines into a baking tray, season with pepper and add loads of extra virgin olive oil – this lovely Mediterranean vegetable absorbs lots of oil, so be generous.  

Pop in a hot oven for about 20-40 minuets or until the aubergines are soft all the way through.

Meanwhile chop the tomatoes in half, finely slice the spring onions, cut the cress away from the soil it is kept in, finely chop the parsley and stalks, and remove the mint from the stalks.  

Combine all the salad ingredients and the pine nuts and walnuts into a bowl – then season with pepper.

When the aubergines are cooked, add them to the salad – stirring until everything is mixed in well. 

Finally add the vinegar or lemon juice and then the olive oil, 

One final quick stir and everything is ready. ……

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