This almond cookie has a nice nutty taste and texture with the exotic flavors of cardamom and rose. A perfect treat with a cup of tea.
This creamy dip is so easy to whip up and is a great crowd pleaser perfect for any potluck or party. Serve with pita chips and veggies for a not so guilty treat. Use it on a baked potato or as a sandwich spread or bagel schmear!
Simple and healthy with the earthy, floral flavor of rosemary oil- make this dip one of our go to snacks and a fun alternative to a classic hummus. Enjoy with warm pita and cucumber spears or use as a base to plate with rack of lamb or grilled salmon served with broccolini.
Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition
2 tsp butter olive oil or ghee, 1/2 cup coconut sugar, 2 Tablespoons balsamic vinegar, 1/2 tsp sea salt, 2 cups walnut halves Directions: Preheat oven to 350 degrees. Line baking pan with parchment paper. In a non-stick pan melt ghee or warm oil, add sugar, vinegar, salt and mix well. Pour walnuts into pan and coat well. Pour onto parchment lined pan and separate with fork. Bake for 15 or 20 minutes till a nice brown color. Remove from oven and cool. Optional: add a sprinkle of cayenne pepper when tossing for some heat.