Friday, February 15, 2013

Sunhini Seed Butter

Sunhini Seed Butter

Oh seed butter how wonderful you are. Those of you who know me, know that I adore this savory goodness in more ways than I ever thought possible. 

What is it? 

So what is a seed butter anyhow? A seed butter is basically the same thing (But way more awesome) as peanut butter. I do eat peanuts occasionally but considering there have been some questionable issues raised with fungal growth and peanuts, I tend to stick to homemade organic tahini (sesame seeds) or sunflower seed butter. 

Ways of Indulgence include:  

1) In a morning green smoothie
2) Apple nut "sandwiches"
3) a little on top of a piece of dark chocolate
4) Mixed with white beans to make a low fat dip. 
5) Sugar free Tahini Truffles anyone? 
6) Sunflower Seed "Thai sauce."  
6)A big spoonful straight from the jar.

 Sunhini Butter Recipe 

1 cup sunflower seeds
1 cup sesame seeds 
1-2 tsp salt 
1/4 tsp stevia or 1 tbs agave
1 tbs cocoa powder  
**(Agave has a higher GI so may raise blood sugars a bit more) 
1 tbs sesame seed oil (optional) 

1. Heat a skillet on medium heat. Once the skillet is warm roast the seeds (I usually do one cup at a time) Stir occationally for the first 3-5 minutes, but after that stir constantly to avoid burning. 

2. Transfer seeds to a glass bowl and let them cool down to room temperature.

3. Transfer seeds to a food processor and begin to 'blend, baby blend!' Occasionally stop and use a spoon or knife to scrape the mixture from the side of the container. At this point you will have a fine powder. 

4. After around 5-7 minutes (depending on the power of your food processor) a smooth paste will begin to form.

5. Add in salt, Stevia powder or Agave and Cocoa powder, if desired.

6. If your seed butter still looks to be in need of some help becoming a bit creamier, it is now time to add 1 tbs of sesame seed oil if desired. (I think the addition of sesame seed oil will rock you socks off!)  

Yield:  approximately 3/4 cup sunhini butter


Saturday, February 2, 2013

Gourmet Goat Cheese

Gourmet Goat Cheese

Easy entertaining 

Now I don't know about you all, but I have a bit of an infatuation with goat cheese. Besides my conviction that it's absolutely delicious, I also love the fact that I have actually seen my fair share of goat's milked before. It's great having the opportunity to connect more closely to the source of ones favorite foods! 

Goat Milking Expo! 

Now I am a fan of goat cheese on it's own, but my absolute preference is when you can doll it up a bit and compliment that almost sour nature of goat cheese with something rich and almost sweet. 

So here is my favorite goat cheese recipe, not only for taste but also, in particular, for aesthetics. It's one of my  favorite "go-to" entertaining / date night dish. 

Gourmet Goat Cheese Recipe

1/2 cup of raw cashews 
1 tsp sunflower oil
1/2 tsp salt
1 roll of goat cheese (preferably without the wax)
Serve with:
Dehydrated Swiss Chard chips or Broccoli (Winter)
Cucumbers and Zucchini slices (Summer)  

1. Heat oven to 350F
2. Next chop the cashews until they resemble the size of chickpeas. 
3. place in a bowl and mix with sunflower oil and salt. 
4. place on a baking pan and roast for around 10 minutes, shaking the pan after 5 minutes and keeping an eye on them. Once they have lightly browned. Remove from the oven and let cool
5. While the cashews are cooling, take your goat cheese and using your hands, roll into a large ball. 
6. Place Roasted cashews on a plate or in a large bowl and begin gently rolling the cashews 
7. Once the goat cheese ball is completely covered in cashews, plate up and serve with vegetables of choice. I mentioned Romaine lettuce, Celery, cucumber and Zucchini, but Asparagus, Broccoli (especially roasted) would be great as well! 

Enjoy my dears! 

Sending love, happiness and Low G indulging your way!
<3 Kate