Recipes
Viral Carrot Salad with Honey Sesame Cashews
Let’s make this viral carrot salad and top it with our crunchy Honey Sesame Cashews for extra protein and crunch!Ingredients:-3 medium carrots, washed and peeled-1 tbs of soy sauce-1 tbs of rice vinegar-1 tbs of sesame oil-a handful of our Honey Sesame Cashews-half of green onion for garnish-about 1 tbs of sesame seedsHow to make:-Shred the carrots using vegetable peeler-Put the shredded carrots in a medium sized bowl-Add soy sauce, rice vinegar, and sesame oil to the carrots and mix well. Pour some sesame seeds.-Add green onions-Topped the carrots salad with our Honey Sesame Cashews.Selamat makan!
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Cheesy Crunchy Butternut Squash Slices
Looking for a flavorful dish to add to your Thanksgiving table? Impress your guests with this easy-to-make recipe! For the Butternut Squash:1 large butternut squash, seeded, and sliced into 1/4-inch roundsOlive oilSaltPepperFor the Ricotta Mixture:1 cup ricotta cheese1 cup spinach, chopped2 cloves garlic, mincedSweet and Salty CashewsParmesan (optional)1/4 cup Blue cheese, choppedSaltPepperHoneyNuts+Nust Sweet and Salty Cashews OR Nuts+Nuts Honey Sesame Cashews Instructions:Prep the Squash:Preheat oven to 380°F. Toss butternut squash slices with olive oil, salt, and pepper.Arrange on a baking sheet and roast for 20 minutes, flipping halfway through to add the topping and back in the oven for 10 more minutes.Prepare the Ricotta Mixture:For the Savory Option:In a bowl, combine 1/2 cup of ricotta cheese with sautéed garlic spinach, salt, and pepper. Mix well.Assemble and Serve:Once the squash is roasted, top each slice with a spoonful of the ricotta mixture and top it with Nuts+Nuts Sweet and Salty Cashews. For the Sweet Option:Top each slice with a spoonful of ricotta and chopped blue cheese, drizzle with honey, and top with Nuts+Nuts Honey Sesame Cashews.Enjoy with family and friends! Happy Thanksgiving!
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Tropical Chia Seed Pudding with Honey Sesame Cashews
High in omega-3s and fiber, this delicious treat features creamy chia pudding topped with juicy mangoes and a hint of honey sesame cashews for a naturally sweet finish. Perfect for a healthy start to your day or a refreshing Summer snack. Ingredients: Chia Seed Pudding: 4 tbsp of chia seeds 1.5 cups of almond milk (or any milk of your choice) 1 tablespoon maple syrup or honey (optional) 1 ripe mango, diced Any kind of other fruits, I use strawberries, diced Nuts+Nuts honey sesame cashews(for an added crunch) Fresh mint leaves (optional, for garnish) How to make: Prepare the Chia Pudding: In a bowl or jar, combine chia seeds, almond milk, and sweetener (if using). Stir well to ensure the chia seeds are evenly distributed. Wait for a minute or two. Stir again to ensure everything is mixed well. Cover the bowl or jar and refrigerate for at least 4 hours or overnight, until the mixture thickens into a pudding-like consistency. Assemble the Pudding: Once the chia pudding is set, give it a good stir. Divide it into serving bowls or jars. Top each serving with diced mangoes and strawberries Add a handful of Nuts+Nuts Honey Sesame Cashews for a delightful crunch. Garnish and Serve: Garnish with fresh mint leaves, if desired, and serve immediately. Enjoy your tropical chia seed pudding!
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