Recipes
Tropical Chia Seed Pudding with Mangoes and 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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Chilled Soba Noodles with Chili Lime Cashew Sauce
We all need a refreshing meal on this hot summer day! So let’s make chilled soba noodles with Nuts+Nuts’ chili lime cashew sauce. So easy and nutritious! Ingredients: 1 bag of 4 oz Nuts+Nuts chili lime cashews 1 cup of hot water 2 tbs of olive oil 1 tbs of sambal oelek/sriracha (optional to make it spicier) 1-2 tbsp of rice vinegar to taste 1-2 tbs of lemon juice to taste 1-2 servings of soba noodles 1 tsp sesame seeds Cucumber Salt to taste How to make: 1. Cook the soba noodles according to the package instructions, then rinse them under cold water to chill.2. Julienne the cucumber or any veggies you have.3. To make the sauce: In a blender, combine Nuts+Nuts’ 4 oz of chili lime cashews, 10 tbsp of warm water, 2 tbsp of olive oil, 1 tbsp of sambal oelek/sriracha (optional for added spiciness), 1-2 tbsp of lemon juice to taste, 1-2 tbsp of rice vinegar to taste, and salt to taste. Blend until smooth and creamy. If the sauce consistency is too thick, start by adding 1 tbsp of warm water to thin it out until desired consistency.4. Mix the chilled soba noodles with the chili lime cashew sauce.5. Garnish with cucumber and sprinkle with sesame seeds. Enjoy immediately.Selamat makan!
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Rujak Buah with Chili Lime Cashews at Instagram Live
Summer is here and I am collaborating with Miranti Gumayana @si_mir to make RUJAK BUAH together at Instagram. Rujak Buah ((buah is fruit in Indonesian) is an Indonesian fruit salad consisting of a delicious combo of spicy, sour, and sweet sensation. It is a great appetizer/side dish to accompany your BBQ. Here is the recipe. You can use any kind of fruits however we would recommend these fruits: - 1 cup of cut granny smith apples - 1 cup of cut pineapple - 1 cup of cut watermelon - 1 cup of cut mango Ingredients for the sauce - 6 tbsp of palm/coconut sugar (I got mine at Trader Joe's) - 2 tbsp hot water - 1/2 tsp salt - 1 tsp tamarind paste or 4 tsp apple cider vinegar - note: i use 1/2 tbsp of fresh tamarind pulp, soaked in 1 tbsp hot water, then strained well thru a sieve - 1-2 medium red chilies or 1/4 of jalapeno (optional, for spicy taste) - Half a pack of 1.76 oz nuts+nuts chili lime cashews How to: - Cut fruits to bite size, place in serving glass/bowl, chill in fridge. - Dissolve palm sugar with 2 tbsp hot water, stir until smooth. - Put all ingredients in a food processor for a couple of seconds. The consistency should be kind of chunky. - Adjust sugar/salt/tamarind or apple cider vinegar to your taste. - Drizzle over chilled cut fruits & serve immediately. Selamat makan!
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Summertime Pasta Salad with Spicy Cashew Kick
Bring this easy summertime dish to BBQ's! INGREDIENTS: 1 box elbow noodles 1 head (bag/bunch) of celery 1 bag of regular sized carrots 4 (larger sized) cans of tuna-fish (5 cans if you prefer) 1/2 jar mayonnaise (or less) Nuts+Nuts spicy cashews (amount will vary depending on personal preference) DIRECTIONS: Bring noodles to a boil as directed on box and drain water; place cooked noodles in a large mixing bowl and set aside. Open and drain the water/oil from cans of tuna. Place drained tuna in a new mixing bowl and using a fork, break tuna up (giving it a shredded look). Combine shredded tuna with pasta (preferably using sanitized hands as this more evenly coats tuna around pasta and also prevents noodles from being damaged by utensils). Using a sharp knife, dice entire bag of celery into small, cubed pieces. Peel and discard the outer layer of skin off carrots. Chop entire bag into cubed or shaved pieces. Combine celery and carrot pieces into bowl of pasta/tuna and mix together. Add desired amount of mayonnaise to pasta (preferably using your hands to evenly combine). Depending on personal taste, you may want more or less mayonnaise but should not need more than 1/2 of a large sized jar. Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews. Add cashew pieces to pasta bowl and mix. The flavor from our spicy cashews should be enough that you don’t need to add any salt or pepper. Once all ingredients have been combined, cover pasta bowl with saran wrap or foil and place in refrigerator overnight. Remove from fridge only when ready to serve as this dish is meant to be served chilled. Enjoy refrigerated leftovers for up to one week.
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