Apr 052011
 
With this recipe I came to a realization.


Everything is better with (almond) butter.



I had not planned on posting this recipe but it was SO good I knew I would want to repeat it.  My original idea was simply to use agave and tamari and then stir in the almond butter but as I threw in the other few ingredients it added pleasing layers of flavor rather than detracting from the three main flavors.  The Sriracha added a bit of spice and the garlic powder, a subtle savory taste.


Don’t feel like you need to use all these veggies.  When I came up with this on my drive home I was only going to use bok choy, cabbage and green onion but in the end I threw a bit of everything I got with my csa in there.


Looks like a lot of veggies right?  Yes, I realize I put only 5 servings but this shrinks down by at least half. 

With all these goodies in here you must take a moment to scroll down to the nutrition info.  I’m not talking about fat and calories, I’m talking about the vitamins and minerals.

I think Michael Pollan would be proud.

 Sweet, Salty and Nutty Veggie Sauté with Quinoa
Serves 5-6



(Estimated) Ingredients


2 heaping Tbsp Almond butter
3 Tbsp Agave
1 Tbsp Tamari
Garlic powder
High heat cooking spray
3 dashes Sriracha, (Asian hot sauce)
Water as needed


1 large head bok choy
1 bunch fresh spinach
1/2 head cabbage, shredded
2 bunch green onion, chopped
2 large broccoli florets
Handful sugar snap peas
1 to 2 cups left over quinoa (I had about 1 1/2 cups)


Handful cashews for garnish


Directions


1. Spray wok with high heat cooking spray and heat over medium high heat.  When hot add veggies and sauté until crisp-tender, adding a few tbsp water as needed to prevent sticking. Mix agave and tamari, pour over vegetables.  Add the Sriracha and with garlic powder.  Taste and adjust seasonings as needed.  Remove veggies from heat.  Thin almond butter with a tbsp or two of water; stir into veggies. Stir in pre-cooked quinoa.


2. Divide mixture into five bowls, top with a few cashews.


***(You will have to estimate the actual cup size due to variations in the volume of your veggies but I’m thinking this is around 1 1/2 to 2 cup servings). 


Nutrition Facts

5 Servings
7 WW Pts Plus
Amount Per Serving


Calories 280.0
Total Fat 10.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.3 g
Cholesterol 0.0 mg
Sodium 344.6 mg
Potassium 994.6 mg
Total Carbohydrate 39.2 g
Dietary Fiber 7.5 g
Sugars 6.7 g
Protein 12.8 g


Vitamin A 189.6 %
Vitamin B-6 17.9 %
Vitamin C 161.9 %
Vitamin E 19.7 %
Calcium 15.8 %
Copper 17.3 %
Folate 51.9 %
Iron 31.8 %
Magnesium 30.7 %
Manganese 57.0 %
Niacin 7.5 %
Pantothenic Acid 4.7 %
Phosphorus 40.3 %
Riboflavin 67.8 %
Selenium 5.6 %
Thiamin 10.5 %
Zinc 8.9 %

Feb 262010
 
Here is an easy breakfast idea for the pumpkin almond butter from the previous post.  It was simple and delicious.
Whole Wheat Bagel Thin with Pumpkin Almond Butter and Banana

Ingredients

1 whole wheat bagel thin
1 banana, sliced
2 Tbsp pumpkin almond butter
Cinnamon, to taste

Directions

1. Toast the bagel thin. 

2. Spread the pumpkin almond butter evenly over both halves.

3.  Add the banana and sprinkle with cinnamon.