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
Pepper
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
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