Walnut Nut Butter Recipe

Yum, this was so good. I ate it all in about 4 days. I looked up a few recipes online and decided on my own exact formula for this butter. Other recipes did influence the addition of Cinnamon, salt and Honey.

Ingredients:

 3 Cups raw Walnuts (I used frozen, because I keep mine in the freezer for freshness)
1 tsp. ground Cinnamon
1/2 tsp. salt
1-2 T. or more to taste of Honey, Agave, or sweet of choice. (I used Honey)

Put all ingredients into a food processor and blend until it looks like this pic. Walnuts are very soft and blend much easier than a hard nut like almonds. It will go through a pebbly stage, then a pushing up the side stage, then a lumpy ball stage and eventually (not to long) into a smooth stage. It is not done until the mixture drops and has an oily sheen to it. The natural oils have broken down and is ready to place into a glass jar with lid. Keep in the fridge for freshness. This butter does not harden in the fridge. It will taste a bit bitter just after making it. Let it sit in the fridge over night and the bitter aftertaste will go away. That was my experience with this nut butter.

Salad With Dulse Seaweed Boost

I am now feeling better from my cold and need to get back to healthier eating. This salad has Dulse Seaweed bits in it which has natural B-12 and iron. I need it to try and say goodbye to my anemia.

I took a dinner plate and covered it with Spinach. I have been told Spinach is not good for iron absorption. Which puzzles me, but I like it and it makes my body happy. You could place any salad greens of choice on your plate.

I chopped a Tomato and put it on top with a sliced mushroom. My body likes fresh mushrooms to, not to many though. Hee..

I then chopped a green onion and put that on top. Then took some Dulse Seaweed and ripped it up with my fingers and sprinkled  that on.

Looks good and healthy, yes? I did drown it with packaged Ranch Dressing made with mayo and Soy milk. Whatever it takes to get the good stuff down. Also, if you have some fresh rolls or bread sticks, that helps make a salad a complete and more filling meal. I like to make my rolls and bread sticks home made and store them in the freezer until I need one or two. They go quick in the winter time. you can thaw them on the counter or defrost in the microwave.

Easy Meat Or Veggie Curry Recipe

I got this recipe from www.curry-recipes.info

 The recipe was a little vague on some of the ingredients, so I have figured out what works. My husband loves this even though it makes him sweat. It does not affect me the same way. I just get a happy tummy.

Yes, for those who may or may not know. Cows are sacred in India. So making it with Cow meat is not the norm. I only realized this after I served this with the beef to my husband and he noted this cultural and religious aspect to me. Now to the recipe with options.

Easy... Curry

Ingredients:
1 Onion chopped
2 Cloves Garlic diced
1 tsp. mixed spice (Garam Masala)
2 T. Curry Powder (Yes, 2 Tablespoons. There is mild and hot curry powder. I use the mild)
1/2 Cup Apple sauce
1/2 Cup Tomato sauce (or about 2 Tomatoes pureed)
1/4 Cup Stock (either Chicken, Beef or Veggie)
1 Cup milk, or other milk of choice (I use Soy milk)
enough Beef, Chicken, and or Veggies for 2-4 people (I do about 4 ounces meat per person. I have a small food/mail scale for this. Or sometimes I guesstimate... guess-estimate. You can use more ounces for veggies, of course.)

The meat must be pre-cooked. I have used chunk of beef to feed 2-4 and slice it into smaller bite size pieces. Then I saute' in oil until all brown. The Chicken can be boiled in water for twenty minutes, drained and then cut into bite size. Or you can Cut raw chicken into bite size pieces and saute' in pan with oil until done. For Veggies, My suggestions are any squash cut into bite size pieces. If it is Summer squash no cooking needed, if it is winter squash, boil in water for 15-20 minutes then drained. You could use other veggies with some imagination. You could also use other meat and perhaps fish. Experiment, Curry seems to be very versatile.

Fry diced Onion and diced Garlic in a bit of Veggie oil (1-2 T.)  Add the mixed spice( Garam Marsala), sugar, and Curry powder. Add the remaining ingredients, including the meat and or veggies of choice. Stir well to make all the food hot and bubbly and serve over a bed of rice.

You can also serve with NAAN bread with or with out the rice to.

Here is the pre-made dry Garam Masala/India spice recipe I use.

Ingredients: all dry
1/3 Cup ground Coriander
1/4 Cup ground Cumin
1/4 Cup crushed Red Pepper Flakes
1 1/2 tsp. ground Turmeric
1 1/2 tsp. ground Ginger
1/2 tsp. ground Black Pepper
1/2 tsp. ground Cardamom
1/4 tsp. ground Cloves
1/2 tsp. ground Cinnamon

Mix all together in a bowl. then put into a glass jar with lid. Will keep fresh for 6 months in dark, cool, dry place. The fridge may extend it's shelf life for longer. This recipe works for all recipes using Garam Marsala.

When I first made this batch for just this recipe, I wondered what I was going to do with the rest of the spice. I have found many great recipes online using this spice and the flavor has been very spicy and awesome for everyone of them. Good luck on your cooking adventure.