So. Happy Friday, lovelies! Or lovely, since it appears that only ThaiHoa is reading this. LOVE YOU!!
Okay. Moving on.
I got the brilliant idea yesterday to make some raw almond butter. Yup. I’m a full-on domesticated-type goddess-person…at least I like to think so.
I broke my blender trying to make Almond Butter.
Apparently I’m NOT.
Not at all. My almond butter is more like almond paste. In all fairness, my little 8-cup Cuisanart food processor probably doesn’t have a motor powerful enough to justify using it to make nut butters…at least that’s what I discovered as smoke started to come out of its base and a horrific screeching noise came from the actual blade. Yeah. Not my proudest moment. So…now I need a new food processor.
Now I have almond paste. It will serve it’s purpose for this morning’s breakfast sushi. It was surprisingly yummy. I dare you to try it!
I did have a modicum of success in the kitchen yesterday, even though my almond butter was a #EPICFAIL.
I made more kale chips (I can’t keep them in the cupboard!!), and make some spicy zucchini chips…wait. What? You’d like the recipe? Sure thing!
Spicy Zucchini Chips
Ingredients
- Juice from 2 1/2 lemons
- 3 tbsp cold pressed olive oil
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp chipotle powder
- dash oregano
- 3-5 zucchini (depending on size. I used 5 small)
Instructions
- Start by mixing everything but the zucchini in a large bowl. slice your zucchini into thin disks using a mandolin slicer.
- Add the zucchini disks to your sauce and toss to coat.
- Place the chips into your dehydrator (I’m a huge fan of my Excalibur). Allow to dehydrate for 24 hours at 105-110 degrees.
Enjoy!!
Okay…moving on. It’s good, y’all. You should try it. If you have been craving potato chips, these are WAY better. Just sayin’….
AND, I made raw almond milk. SO yummy!
Thanks for the shoutout, and yup still reading LOL! I just copied the recipe. Thanks.
I am so glad you’re still there 🙂