honey

Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal


i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)



Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish

method

  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375Β°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

similar recipes:


macadamia ricotta & black currant jam on toast

macadamia ricotta & black currant jam on toast

cilantro & hemp salad on toast

cilantro & hemp salad on toast

spicy sweet potato & avocado sammie

spicy sweet potato & avocado sammie

homemade pomegranate honey by Lindsey | Dolly and Oatmeal


i've recently made a small, personal resolution to take more photos, and by photos  i mean ones not taken on my iphone.  when i met my husband he was an assistant cameraman, part-time cinematographer, and a freelance film photographer.   as you can imagine i got schooled a bit on all things camera over the first few months we dated, and i loved hearing his firm stance on analog vs. digital.  a few months in, he took another part-time job at the Impossible Project (a company that bought and took over the Polaroid factory in the Netherlands.  if you haven't followed their story, they have formulated a new type of instant film to use in Polaroid cameras and their own device, the Instant Lab - Polaroid never gave Impossible the recipe for the film, so all the ingredients that went into the film had to be reformulated).  

on the weekends we would go out and shoot the instant film, totally making our dates together that much more fun and memorable.  over time (with frank's help) i started my own collection of film cameras and on trips we would often pack more cameras and film than clothes, but we loved it that way, and have a load of pictures that we're super thankful we took.  as life got busier we took less and less photos, we keep saying we need to get back out there, but i guess i'm starting without him.  i recently began using my facebook page as a space to post photos, it's been feeling way good to chill, and take a few minutes to watch a photo process and do its thing.  i'm really looking forward to sharing more with you all! xo

as for this pomegranate honey, i thought the two flavors would be lovely together, and that they totally are!  the sweetness of the honey gets cut a bit from the pomegranate's sour tones. it's also super fun and easy to make your own pom juice!however, if you're not into the pom-honey thang, i must urge you to blend up some pomegranate juice while these beautiful babies are still in season!



homemade pomegranate honey

makes 1/2 cup pomegranate honey

needed:

  • fine mesh sieve
  • blender or food processor
  • large spoon
  • 1 pomegranate (you will have pomegranate juice leftover)
  • 1/2 cup raw honey (or honey of choice)

directions

  • cut pomegranate open, move your fingers around the skin and pulp, pulling gently as to loosen the seeds
  • over a large bowl, flip pomegranate over into your palm and hit the skin with the back of a sturdy spoon.  the seeds should drop out, repeat with other half
  • place pomegranate seeds into your blender fit with a metal blade and blend until there are no longer any seeds with their flesh
  • over the same large bowl, take your fine mesh sieve and transfer pulsed pomegranate seeds into it.  use the back of your spoon once again to push down and extract as much pomegranate juice as possible; discard the leftover seeds
  • in a jar fitted with a lid, combine the honey and 1 tablespoon of pomegranate juice.  cover, and shake or stir contents until mixed together
  • keep pom-honey in your cabinet or pantry at room temp for a few months

enjoy as a savory glaze, on waffles, pancakes, in your morning porridge or oatmeal, or my favorite, in a cocktail!


honey, ginger + sesame roasted nuts by Lindsey | Dolly and Oatmeal


if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)

 



honey roasted ginger-sesame nuts

| makes 2 cups | 

ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt

instructions

  • preheat oven to 325Β°.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container

enjoy!