HEALTHY RECIPES Archives - Page 2 of 3 - Liberation Nuts
Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!

Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Shaved Courgette Salad With Macadamia Nuts

Shaved Courgette Salad With Macadamia Nuts

 This recipe for Shaved Courgette Salad with Macadamia Nuts was originally taken from Three Blue Ducks as featured in Bon Appetit. Photography by Chris Searl. “Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.”   Serves 6   INGREDIENTS 1 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1½ pounds mixed zucchini and summer squash, thinly sliced 2 cups baby sorrel leaves or other small greens 3 tablespoons unsalted, roasted pumpkin seeds (pepitas) ½ ounce Parmesan, finely grated ⅓ cup unsalted, roasted macadamia nuts, coarsely chopped METHOD Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.  ...
Fernando Olea – Chiles En Salsa De Cacahuate

Fernando Olea – Chiles En Salsa De Cacahuate

This recipe is originally by Chef Fernando Olea on The Peanut Board.   Serves 12   INGREDIENTS   Stuffing: 3 ounces ground pork 3 ounces ground beef 4 cloves garlic, peeled and minced 1 white onion, diced 3 tablespoons vegetable oil 3 tablespoons fine chopped parsley 3 Roma tomatoes, cored, peeled, and finely chopped 2 tablespoons raisins ½ cup peanuts ½ pound dry fruit ½ peach, peeled, pitted, finely chopped ½ medium ripe plantain, peeled, finely chopped Salt to taste Peanut Sauce: 1 cup peanuts ½ cup milk 1 cup sour cream 2 tablespoons amaretto ¼ cup sugar 1 cinnamon stick Salt to taste Chiles: 12 poblano peppers Seeds of pomegranate Fresh parsley     METHOD   Stuffing: Add oil in a sauce pan and heat to medium-high heat; add finely chopped onions, minced garlic, and cook, stirring, until soft, add the meats, parsley and tomatoes, and cook, stirring, about 10 minutes. Add raisins, peanuts, dry fruit, peach, and plantain, and cook, stirring occasionally, until fruit is cooked thoroughly and mixture is thick. Remove from heat, and season with salt; set aside. Peanut Sauce: Peel peanuts; set aside. Bring milk to simmer in a saucepan over medium-high heat, place peanuts, sour cream, cinnamon, amaretto and sugar in a blender and purée until very smooth and thick add milk if needed. Season with a pinch of salt, refrigerate until ready to use. Chile Sauce: Heat broiler to high. Place chiles on a baking sheet and broil, turning, until blackened all over. Transfer chiles to a bowl, and let cool. Peel and discard skins, and seeds, cut a slit down the...