Nut Substitutes Evansville IN

This page provides useful content and local businesses that give access to Nut Substitutes in Evansville, IN. You will find helpful, informative articles about Nut Substitutes, including "Nutritious Nut-Butter Alternatives for your Daily Diet". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Evansville, IN that will answer all of your questions about Nut Substitutes.

River City Food Co-op
(812) 401-7301
116 Washington
Evansville, IN
 
Paradise Organics
(812) 842-0820
2700 sr 261
Newburgh, IN
 
River City Co-Op
(812) 401-7301
116 Washington Ave.
Evansville, IN
 
Adele's Natural Foods
(812) 467-0295
3415 N 1st Ave
Evansville, IN

Data Provided by:
Earthquake Freak of Nature Supplements and Nutrition
(270) 826-1342
432 Westfield Ln
Henderson, KY

Data Provided by:
Elbert's Natural Foods
(812) 629-7233
5614 E Virginia St
Evansville, IN
 
Naerae's Naturally Organic Food Store
(812) 838-8441
601 E 4th St (Highway 62)
Mount Vernon, IN
 
Naerae's Naturally Organic Food Store
(812) 838-8441
601 E 4th St
Mt. Vernon, IN
 
Earth Magic Inc
(270) 826-8035
115 N Main St
Henderson, KY

Data Provided by:
I-on Health LLC
(812) 490-4009
8437 Bell Oaks Dr # 35
Newburgh, IN

Data Provided by:
Data Provided by:

Nutritious Nut-Butter Alternatives for your Daily Diet

Provided by: 

By Ani Phyo

Recipes created by Ani Phyo, author of Ani’s Raw Food Kitchen and executive chef of SmartMonkey Foods ( www.aniphyo.com )

Thai Spring Rolls With Dipping Sauce

Makes 4 servings

Basil, cilantro, and mint are the key herbs making this flavor authentic Thai.

Thai Dipping Sauce
¼ cup extra virgin olive oil
4 kaffir lime leaves
1 tablespoon Nama Shoyu
2 Thai red chilies
½ cup raw almond butter
Juice of one lemon, about 2 tablespoons
1 cup filtered water

Fillings
1 zucchini, julienned
1 cup mung bean sprouts
½ bunch basil leaves
½ bunch cilantro leaves
¼ bunch mint leaves
1 to 2 Thai chilies, finely chopped

Wrapper
2 large collard green leaves, ribs removed, and leaves halved

To make dipping sauce, blend olive oil, lime, leaves, Nama Shoyu, red chilies, almond butter, lemon juice, and water until smooth. Set aside.

To fill wrapper, lay a collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of each leaf.

To serve, roll up each collard leaf from the bottom into a tight cylinder. You can choose to make more rolls with less filling, or just four rolls with more filling. Serve with Thai Dipping Sauce.

Rolls will keep for one day. Store dipping sauce separately; it’ll keep for four days in the fridge.

Cinnamon Banana Buttermylk

Makes 4 servings

3 ripe bananas
2 teaspoons ground cinnamon
½ cup cashew butter
Pinch sea salt
4 cups water

Put the bananas, cinnamon, cashew butter, salt, and water in the blender and blend until smooth.

Will keep for two days in the fridge.

Optional: You can swap cashew butter for the same amount of almond butter.

Black Olive Hummus (Bean-Free)

Makes 4 servings

1/3 cup sunflower seeds, dried
2 cups zucchini, chopped
2 cloves garlic
Juice of 1 lemon, about 2 tablespoons
¼ cup plus 1 tablespoon extra virgin olive oil
½ cup tahini
¼ cup kalamata black olives, pitted and chopped
Pinch paprika

Process sunflower seeds into a powder. Set aside. Process zucchini, garlic, lemon juice, ¼ cup olive oil, and tahini until smooth. Slowly add sunflower powder back into food processor. Process until mixture reaches a smooth hummus consistency.

Pour mixture into a bowl and stir in chopped black olives. Sprinkle with paprika and drizzle with remaining olive oil.

Will keep for three days in the fridge.

Author: Ani Phyo

Copyright 1999-2009 Natural Solutions: Vibrant Health, Balanced Living/Alternative Medicine/InnoVisi...