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January 26, 2011 · 6:52 am

CRUNCHY CANDIED NUTS

Crunchy Candied Nuts

These are the candied nuts that I use in my kale salad recipe. The other night I ran out of candied nuts and put roasted nuts in the kale salad we were having with dinner…my family made it very clear to me that the candied nuts are an integral part of the kale salad! So, today I needed to make some more candied nuts.

INGREDIENTS

2 cups assorted raw nuts

1/3 cup coconut sugar

1/3 cup shredded coconut

2-3 Tbs water

1 tsp cinnamon

First measure out the raw nuts.

Raw Nuts

In a separate bowl put the coconut sugar, shredded coconut, cinnamon, and water. Mix well.

Sweet Coating Pre-Mix

Mixed Sweet Coating

Combine the sweet coating with the raw nuts. Mix well to coat.

Sweet Coating on the Raw Nuts

Place the nuts on either a cookie sheet (I also use a silpat) or on a dehydrator tray with a ParaFlexx lining.

Place On A Baking Sheet

Or a Dehydrator Tray

If you plan on baking the nuts, put them in the oven at 200 degrees. You will need to watch the nuts carefully to make sure they do not burn. The candied nuts will be done when the coating is no longer wet. When you take them out of the oven to cool they will harden. If they are not crunchy enough for you, return them to the oven for some additional baking time.

If you will be using the dehydrator (I used my Excalibur), put the tray of nuts in the dehydrator at 115 degrees for 8-10 hours. Check the nuts after about 3-4 hours, take them off of the Paraflexx, and place them directly on the Polyscreen tray. Once you remove the nuts from the dehydrator they will crisp as they cool.

Into the Dehydrator

When the nuts have cooled, put them in a bag and store them in the freezer.

For a printable version of this recipe click here.

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Filed under Gluten Free, Nuts, Raw, Recipes, Vegan, Vegetarian

Tagged as candied nuts, cinnamon, coconut, coconut sugar, hazelnut, nuts, pecan, raw, shredded coconut, vegan, vegetarian, walnut

January 20, 2011 · 3:33 am

MY FOOD JOURNAL – Tuesday

Food Log

Early morning – 16 ounces of green juice made with lots of kale stems, 1 head of romaine, 1 GIANT cucumber, 1 red bell pepper, 2 pears, and a huge handful of parsley.

Breakfast – 1/2 cup Barbara’s High Fiber Cereal, 1/2 cup Fiber One, 3 Tbs Salba, 1 stevia, 1/2 cup blueberries, 1/2 cup raspberries, 4 strawberries, sprinkle of dried cranberries, 4 chopped walnuts, and unsweetened vanilla almond milk.

Barbara's Fiber Cereal Fiber One Cereal

Salba Seed

Lunch – I brought lunch to my son at school, so we had a “special” lunch… I had 1/2 of a large cucumber and avocado Togo’s sandwich on whole wheat with mustard, lettuce, bell peppers, pepperocinis, onions, pickles, olives…piled real high (no mayo)!

1pm – Young Thai coconut (I drank the coconut water)… I would have eaten the coconut meat then too, but ran out of time since I needed to pick-up my daughter from school.

Young Thai Coconut

2pm – I made a green smoothie with the coconut meat, Spirulina, chlorella, 2 cups spinach, 2 stevia, 1 scoop Plant Fusion vanilla protein powder, 2 dates, 1 cucumber, 1 zucchini, 1/2 avocado. I drank 24 ounces (it made about 40 ounces)

4pm – I drank the rest of the green juice I made this morning (16 ounces more)

5:45pm – Dinner tonight was kale salad and veggie lasagna (I made it a few nights ago and it is yummy! ). Sadly tonight we ate the rest of the lasagna. I will need to post my lasagna recipe the next time I make it.

After dinner snack – this evening I will sip on the rest of the green smoothie I made this afternoon, though at the moment I am pretty full.

I’d say this is a pretty typical day for me food-wise with the exception of the Togo’s…I usually cook/make something simple for lunch.