Food – Page 9 – StyleNectar

Maple Cinnamon Buckwheat Crispies

& Cocao Crispies

Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk

Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well… a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make!

Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.

Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.

Enjoy!

Maple Cinnamon Buckwheat Crispies

Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)

Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis

Ingredients:

2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
3/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 packets stevia
2 teaspoons sea salt

Method:

Rinse buckwheat groats to get rid of extra starchiness.
Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.

Cocoa Crispies: Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.

You may also enjoy: Vibrant Pear & Fuji Salad with Pecans & Cheddar

Food

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine. This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors. To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE

1/4 cup olive oil
3 cups chopped tomatoes (heirloom if possible)
1/4 cup agave
2 tablespoons fresh lemon juice
2 teaspoons himalayan or celtic sea salt
fresh ground pepper to taste
1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

1 cup pistachios
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon himalayan or celtic sea salt
freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

You may also enjoy: First Spring Harvest… a cool, zippy refrigerator snack!

Japanese Seaweed Salad

Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated

One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean. Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!

You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.

Please enjoy this magical and exotic salad!

Japanese Seaweed Salad

Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)

Ingredients:

1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
1 fuji apple, thinly sliced
1/4 red onion thinly slivered
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp raw honey or agave

Method:

Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.
Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
Serve with chopsticks and enjoy!

Japanese Seaweed Salad

Food

Dearest Pasta Alfredo… it’s been way too long!

Pasta Alfredo

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago. I do not exagerate when I say it's as if I started some amazing miracle meds … I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams… not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant– Pasta Alfredo. I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl. Yikes! I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat…

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
1-2 cloves garlic
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic or Himalayan Sea Salt or to taste
Ground black pepper to taste
2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish

Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside.
Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste.
Pour alfredo sauce over the pasta noodles and toss to coat.
Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

Pasta Alfredo awaiting devourment

You may also enjoy: Beach Babes or Blueberry Coconut Smoothie

Food, Health, Nutrition & Wellness, Philosophy/Meditation/Spirituality

Sweet & Tangy Power Green Juice & My Raw Journey

Sweet & Tangy Power Green Juice

I've begun my Raw journey!

Several years ago I began experimenting as a vegetarian purely out of love for animals. One need only adore a pet of their own for that to turn into compassion for all animals. That's what happened for me. I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.

I hold no judgement against meat eaters as it's woven into the fabric of our conditioning. We're raised eating, wearing & using animal products in more ways than we probably realize. Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.

Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet. What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down. A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion. Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!

When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet. The timing was perfect! After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results. Jim, for example, is experiencing a much higher level of performance during his boxing workouts!

Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road. We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start. My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer. Love them both!

Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first. Again, this is NOT the same recipe as the green smoothie I've shared previously. Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day. Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.

Please enjoy Sweet & Tangy Power Green Juice. I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies. Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive! It's already one of our daily staples.

Sweet & Tangy Power Green Juice

Recipe for Sweet & Tangy Power Green Juice (Serves 2)

Ingredients:

2 collard or kale leaves
3 romaine lettuce leaves
2 handfuls parsley, about 1/2 bunch (or use spinach)
1 cucumber
1/2 fennel bulb (or 1/2 of top portion, ie. the fronds/stems. I get four batches out of 1 fennel this way.)
3 stalks celery
2 green apples, cored
1 lemon, peeled (yellow skin removed)
1 lime
1 1/2" piece of fresh ginger root (I like a lot of ginger, you may want to try w/ a 1" piece first)
A couple squirts of Stevia to sweeten if necessary

Method:

Juice and enjoy!

Sweet & Tangy Power Green Juice

You may also enjoy: Until Next Time Nantucket Part I or Grapefruit, Avocado & Kalamata Salad

Food

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest… It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.

THE perfect light yet decadent meal for this hot, steamy weather.

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

Chilled Carrot Soup with Lemon-buttered Farfalle

(Serves 6)

Ingredients:

2 tablespoons butter (separated)
1 tablespoon olive oil
1 small onion chopped
1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
2 tablespoons honey
1/4 teaspoon nutmeg
4 cups chicken stock
1 1/2 cups farfalle pasta
2 tablespoons fresh squeezed lemon juice (separated)
1/4 cup chopped fresh dill

Method:

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes.
Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible. Stir in 1 tablespoon of fresh lemon juice into the soup. Chill for a few hours or overnight.
Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.

Enjoy!

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

PS. Don't forget to check out StyleNectar's convenient Recipe Index!

Food

Spring Spinach Pesto + a few Garden Snaps

Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious. Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make. Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.

Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto. I absolutely LOVE spinach pesto -even better than basil or arugula versions. I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie. Great trick! Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…

Slathered on sandwiches

Tossed with a beautiful gluten free pasta

Starring in a potato salad

Smeared on gluten free toast/crackers

Tossed with grilled vegetables…

Jim… I think it's time to harvest the rest of that spinach! We're already running low on our Spring Pesto supply:)

Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day! We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant! My husband has created the most magnificent world of beauty just outside our kitchen door.

Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!

Spring Garden Spinach & Chive Pesto

Ingredients:

8 cups fresh spinach packed (or substitute arugula, flat leaf parsley or basil)
1 cup fresh chopped chives (to help food processor out a bit)
3/4 of a cup walnuts and pinenuts (or substitute your favorite combo of nuts)
fresh vegan Parmesan
2 or 3 cloves garlic coarsley chopped (to assist food processor)
juice of 1/2 lemon- or an entire lemon- suit your taste- provides a beautiful freshness
1/4 cup extra virgin olive oil– or more to create desired texture
sea salt to taste
fresh cracked pepper to taste- just a wee bit

Method:

Pulse the greens and chives together in your food processor until the bulk of the spinach is reduced greatly.
Add the toasted nuts, cheese, garlic, lemon juice and olive oil and pulse until you achieve a desirable texture.
Season with sea salt and a WEE bit of fresh cracked pepper to taste.

Enjoy!

The Land of Spinach

Deep within the Land of Spinach

Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.

"Big Red", Jim's trusty wheelbarrow

Beet Greens

The Land of Beets

The Land of Carrots

Deep within the Land of Carrots

Purple Potato Blossoms ~ yes, the potatoes will be purple too!

Baby Peppers growing up near the gorgeous Land of Beets

The Land of Swiss Chard

Sun-drenched Pea

What are your favorite Springtime veggies?

Are you growing anything edible in your yard this year?

Food

First Spring Harvest ~ Crisp, Cool Radishes!

The secret?

Store your radishes in a mason jar of cold water in the fridge where they'll last for weeks!

Crisp

Vibrant

Fresh

As beautiful to the tastebuds as they are to behold.

A delicious refrigerator snack ~ healthy, refreshing & cold!

Thank you my sweet Jim.

What are your gardening plans this year?

Food

Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.

Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.

Total perfection in every bite!

*As always, using the highest quality ingredients possible is key. Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Ingredients:

12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini– my new Fav!
1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid.
2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
5 cloves garlic
1/2 cup low-sodium chicken or vegetable stock
1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes.
Return pasta to the pot. Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes.
Add the grated Parmigano and toss once more.
Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.

Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.

Enjoy!

Recipe Tested & Approved from Ellie Krieger

Food

Homemade Nut Butters

Homemade Creamy Nut Butter

You've never had nut butter like this…

A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)

and Voila!

A protein rich treat your kids (& you) will adore licked directly off the big spoon,

smeared on crisp apple slices,

or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.

Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!

Freshly made Homemade Creamy Nut Butter – it doesn't last long!

Homemade Creamy Nut Butter

Ingredients:

raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
raw honey to taste (I like a nice dallop per 4 cups nuts)

Method:

Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
**BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:)

Enjoy!

Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!

**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.

Check out StyleNectar's Recipe Index!