Nuts are a great source of protein and flavor too! Certain nuts pack an extra nutritious punch. Walnuts for example boost your metabolism, provide antioxidants that are not found in many foods, lower your bad cholesterol and increases your good cholesterol. Almonds have 6 grams of protein in a 1 ounce serving. They help control blood sugar and are high in Vitamin E. Cashews promote the formation of blood cells, help prevent gallstones, and are a cancer chemopreventative agent because of the wealth of antioxidants and being a simple absorbed form of protein for cancer patients. Below are three recipes for getting your caffeine kick with a nutty nutritional boost. Choose our one of our organic coffees for another healthy benefit. Now you can have your very own coffee shop in your kitchen.
Candied Espresso Walnuts
This recipe can be used to make a delicious and energy packed treat for yourself or as a gift! Makes 4 cups.
- Nonstick vegetable oil spray
- 2/3 cup sugar
- 2 tablespoons finely ground espresso coffee beans
- 1 tablespoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon coarse kosher salt
- 1 large egg white
- 4 cups walnut halves (about 12 ounces)
- Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
- Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
Almond Milk Coffee Creamer
If you are milk intolerant and just find the boxed almond milks too thin to replace the creamy goodness of milk, you may find this recipe a healthy alternative.
- 1 cup almonds
- 1 1/2 cups water (plus more for soaking)
- 1/2 teaspoon vanilla
- 2 teaspoons maple syrup
- Pinch salt
- Blender or Food Processor
- Mason Jar
- Nut Milk Bag
- SOAK Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours. Your almonds will be super plump at the end of the soaking.
- PUREE Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds or so.
- STRAIN This is where one special kitchen prop is important: a nut milk bag. A cheesecloth just doesn't work the same. Place the nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze the dickens out of it to get every last bit of milk out. Lift the bag and squeeze, squeeze, squeeze with your hands until you get every last bit of milk out. What’s left there in the bag? That’s almond meal! Make something yummy with it!
- ADD A LITTLE FLAVOR But just a tad.This is where I add the teensiest bit of sweetness via pure maple syrup, and a touch of flavor with a little vanilla extract and a touch of salt.
Unbelievably Good Cashew Coffee
- 1 serving of strongly brewed organic coffee (about 1 1/2 cups)
- 1/4 cup cashews (roasted and unsalted is my favorite)
- 1 tablespoon honey (more or less to taste)
- a small pinch of coarse sea salt
- Blend all ingredients for about 45 seconds in a high-powered blender. Start on a lower speed and gradually work your way up, ending with about 15 seconds on a very high speed to ensure smooth and creamy texture. Pour into a mug and enjoy, or chill for later (see notes)!
Notes about cold vs. hot cashew coffee: Cashews straight out the package should blend just fine with hot coffee (although if you’re particular, just give them an overnight soak). If you want to a COLD cashew coffee, you have two options.
- Option 1) Blend everything while your organic coffee is hot and then chill it overnight in a jar with a lid. It will separate, so just give it a good shake in the morning and pour over ice and you’ll be good to go.
- Option 2) Soak your cashews in water for a few hours and give them a good rinse. Now they should blend up nicely with cold organic coffee – either cold press organic coffee or just chilled brewed organic coffee.