Chocolate Hazelnut Spread

in

There’s a certain Italian hazelnut spread that has the brand recognition — and the refined sugar and harmful palm oil to go along with it. Making your own version with maple syrup is so much healthier and, in my opinion, even tastier.

This recipe yields 8 ounces.

INGREDIENTS

  • 2 cups raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 1 cup maple syrup
  • 1/4 cup water
  • ½ teaspoon of salt
  • 260 g raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 240 ml maple syrup
  • 60 ml water
  • ½ teaspoon of salt

Directions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degree Celsius. Roast hazelnuts on parchment paper for 5-8 minutes.

  2. Melt baking chocolate in a double broiler on the stove and let cool.

  3. Remove hazelnuts from oven and rub between your palms or between a flour sack towel to remove the skins.

  4. Place hazelnuts in a food processor and blend for approximately 1 minute or until a nut butter consistency forms.

  5. Add cacao and maple syrup to the food processor, blend well.

  6. Slowly add the melted baking chocolate to the mixture.

  7. Slowly add water and salt.

  8. Blend for an additional minute. 

  9. Serve on pancakes, macadamia nut bread, or eat it right out of the jar.

Tips

**The purpose of roasting the hazelnuts is to bring out the flavor and also loosen the skins for easy removal. Many recipes call for 20 minutes of roasting but I find this is far too much time. If they are black and smell burnt, that means the oil in the nut is rancid and it also creates an unsavory flavor that will overpower your spread.
**Both the water and the melted chocolate can be added incrementally to desired thickness and flavor.

IMG_6663.jpg
IMG_6750.jpg
IMG_6693.jpg
 

Peach Melba

in

Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS


  • For Peaches
  • ½ cup water
  • ½ cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 1 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

  • For Peaches
  • 120 ml water
  • 120 ml honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 128 g raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Directions

For Peaches

  1. Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat. 

  2. Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup. 

  3. Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side. 

For Raspberry Sauce

  1. Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade. 

  2. Pulse until mixture has a runny consistency.

  3. Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through. 

  4. Drizzle on top of poached peaches.

  5. This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.

 

Chia Pudding

in

Chia pudding has a silky, satisfying texture and is, of course, packed with antioxidants and omega-3 fatty acids from the chia seeds. It's delicious with any nut milk you choose - brazil nut, hazelnut, cashew - or whole raw milk if you tolerate dairy. It’s a great place to sneak in adaptogenics, such as astragalus, as well. We enjoy this as a slightly sweet treat for breakfast or in the afternoon as a satiating snack.

This recipe yields 2 servings

INGREDIENTS

  • ¼ cup chia seeds
  • 1 cup Brazil nut milk
  • 1 tablespoon maple syrup
  • 32 g chia seeds
  • 240 ml Brazil nut milk
  • 1 tablespoon maple syrup

Directions

  1. Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.

  2. Stir well and place in the refrigerator. 

  3. After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.

  4. Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.

IMG_3980-2.jpg