Creamy superseed and coconut butter

Posted in: DF, N, S, SF, Uncategorized, V, WF

Relentlessly moreish, filling and self-righteously nutritious, almond butter has been one of my storehouse staples for many years. Slathered on toast, dolloped into smoothies or mainly, scooped from the jar pre or post training, yoga or surfing. This is the iPhone 6S to the 4, upgrade now. To retain the health benefits, I keep most of the ingredients raw, but toast 1/3 of the nuts and seeds for extra flavour.

Coconut-superseed-butter

Makes: A vat, you may want to halve measures

INGREDIENTS

400g almonds
200g sunflower seeds
150g pumpkin seeds
250g peanuts or cashews – both delicious, although peanuts are much cheaper.
3 tbsp coconut oil – in this recipe I use virgin / unheated for a stronger coconut flavour
Pinch sea or Himalayan pink salt

METHOD

In a 180 degree oven, lightly toast 1/2 the almonds and cashews until the edges start to brown with the centres remaining white when you bit in the middle. Approx. 6 mins.

Toasting gives a more intense nutty flavour. I like to keep some raw so as to maintain as many nutrients as possible, without compromise to flavour, but you can swap as you wish.

Using a Magimix or wide based blender:

This recipe couldn’t be easier: add all ingredients and combine.

After 1 min, stop and scrape down the sides.
If making a crunchy nut butter, remove 1/3 of the breadcrumb consistency nuts and set aside. If you like a smooth butter, there’s no need to do this.

Continue blending, scraping down the sides every minute or so, until the nuts release their own oils and the butter loosens – 6 mins upwards, depending on the power of your blender.
For crunchy, return the retained 1/3 of nuts to the finished nut butter at the end and combine lightly; be sure not to overblend or you´ll get a smooth butter.

Using a Vitamix or tall blender:

You’ll need to go more slowly and carefully so as not to clog and overheat the blades. Start with half the almonds and all of the oil (Vitamix seems to need liquid, annoyingly) and continue to add through the top hole as the nuts blend fully.

I go pretty slowly on a low number setting and scrape down the sides every 30 secs or so.

Spooning-nut-butter

Your nut butter will keep in sealed jars for several weeks, although I imagine it will be long gone before then; this has passed the taste test with countless people, it’s seriously addictive.

 

Mushrooms with poached egg & spicy sesame

Posted in: DF, S, SF, Uncategorized, V, WF

Make the most of wild mushrooms while they’re in season with this uber recipe. OK, so the picture is of the less sophisticated (and less expensive) chestnut mushroom. A technicality. Just proof this dish works with any fungi you can get your hands on. In my quest for the meatiest, most comforting version of this mushroom classic, I’ve played around with the ingredients a lot. As such, you don’t need the seasoning, but I find it cranks everything up a notch, while adding protein and being more filling. Similarly, you can lose the egg; I have a bit of a thing for gooey yoke running into crunchy, chilli salt coated mushroom denseness.

Mushrooms & poached egg with spicy sesame
Feeds 2

INGREDIENTS

400g chestnut mushrooms
2 slices rye or sourdough. I love Village Bakery 100% rye
20g / knob of coconut oil (or butter) – this works incredibly well!
sea salt
black pepper
thyme, leaves picked
2 eggs
1 dsp extra virgin olive oil for drizzling
juice of 1/2 lemon
1 dsp cream cheese or creme fraiche – Vegan’s, you can drop this.
1 tsp wholegrain mustard
1 tbsp Sesame & rosemary spice – optional

METHOD

Brush mushrooms clean and slice into chunky strips. Set bread to toast and butter to heat in frying pan, adding mushrooms once bubbling.

Keep on a high heat and season with salt, pepper and thyme. Leave to cook for 3 – 4 minutes, tossing just once during cooking. Too much stirring causes the mushrooms to stew.

While your mushrooms are cooking, set eggs to poach for 4 mins. You don’t want these to overcook so I tend to leave this until the mushrooms are just about done so I can pop on top at the very end. Alternatively, you can do olive oil fried eggs.

Squeeze lemon onto mushrooms and fold through the cream cheese. Transfer toast to plates and drizzle with olive oil.

Top each with mushrooms, Sesame & rosemary spice and poached egg. Sprinkle with some thyme leaves and black pepper and serve.

Mushrooms-&-poached-egg

Also delicious without the seasoning or the cream cheese.