Nut Substitutes Odenton MD

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Uncle Dean's Good Groceries
80 Grove St
Waterville, MD
 
David's Natural Market 3
(410) 987-1533
871 Annapolis Road
Gambrills, MD
 
Home and Health
810 Cromwell Park Drive, Suite D
Glen Burnie, MD
 
Willow Oak Flower & Herb Farm
8109 Telegraph Rd
Severn, MD
 
Good Life Organic Market
(410) 544-9515
485 Ritchie Hwy
Severna Park, MD

Data Provided by:
Good Life Organic Market Inc
485 Ritchie Hwy Ste 101
Severna Park, MD
 
David's Natural Market 3
(410) 987-1533
871 Annapolis Road
Gambrills, MD

Data Provided by:
Healthway Natural Food
(301) 805-8255
6856 Race Track Rd
Bowie, MD

Data Provided by:
MOM's Organic Market in Bowie
(240) 556-1700
6824 Race Track Rd
Bowie, MD
 
Moms Organic Market
6824 Race Track Rd
Bowie, MD
 
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

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