SMOKED ALMOND BUTTER
Smoked almonds, raw almonds, almond milk, brown sugar. Easy, creamy, delicious!
Makes 4-1/2 cups
6 oz. can Blue Diamond Smokehouse Almonds
9 oz. can Nice! brand Smoked Flavor Almonds
9 oz. can Nice! brand Natural Raw Almonds
1-1/2 c. Silk Pure Almond Unsweetened Almond Milk
1/4 c. brown sugar
Place all almonds into food processor. Process till crumbly, stirring a couple times, then till nuts begin to clump up like a paste.
Add almond milk about a half cup at a time and process till creamy.
Add brown sugar and process till dissolved and almond butter is smooth and creamy.
Transfer to covered jar and refrigerate to use as desired.
Cuts of romaine lettuce and toasted English muffin croutons tossed with Smoked Almond Dressing and topped with sliced dried figs and cracked pepper. Drizzled with juice of fresh lime. Fit for a Queen and her King!
Makes 2 servings
1/3 c. smoked Almond Butter
Balsamic vinegar as needed
white vinegar as needed
1/4 t. garlic powder
sea salt to taste
Place almond butter in small bowl. Add a little Balsamic vinegar and stir till dressing thins. Let set a few minutes. Dressing will thicken a little after it thins as the nut butter absorbs some of the vinegar.
Finish with adding a little white vinegar, stirring till creamy.
Add garlic powder and salt to taste, stir again till creamy.
4 heaping c. cut romaine lettuce, light and dark green cuts
1 lime, rolled firmly on counter top to loosen membranes, cut in half
1 English muffin
coconut oil spread or margarine, at room temperature
3-4 whole dried figs, thinly sliced
freshly cracked pepper
Toast English muffin, spread with coconut oil spread or margarine till melted, then cut into small wedges.
Place romaine in larger bowl. Salt lightly, then squeeze 1/2 of the lime over the greens followed by cracked pepper as desired. Toss.
Add croutons, then pour dressing over all. Toss to coat evenly.
Lift onto 2 serving plates. Top with sliced figs and a little more cracked pepper.
Now squeeze 2nd lime half equally over both servings. Serve at once.
Notes: I use two different vinegars to give the dressing a rich but light complexity of flavor.