Cook Without Book

                    Ingredients 1 1/2 cups   nuts 1/2 cup   maple syrup 1 tablespoon   butter 1 tablespoon   ground cinnamon 1 tablespoon   chili powder Sea salt Preparation Preheat oven to 350°. Coat a baking sheet with cooking spray and bake nuts for 10 minutes; remove to cool slightly. Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (less if you don't want it spicy) in a bowl. Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days.

Spring Salad Smoothie Prep Time:  15 minutes Yield:  Makes 1 smoothie (about 1 cup) Ingredients 1/2 cup   carrot juice 1/2  small ripe avocado, chopped (1/4 cup) 1/4 cup   baby spinach or mâche 1/4 cup   ice 3 tablespoons   frozen wheatgrass juice thawed (such as Evergreen brand) 2 tablespoons   chopped fresh cilantro 1 1/2 tablespoons   fresh lemon juice 1 tablespoon   ground flaxseeds 1/2 teaspoon   matcha tea powder Pinch fine sea salt Preparation 1. Purée all ingredients in a blender until smooth. Pour into a chilled serving glass, and serve Nutritional Information Calories per serving: 270 Fat per serving: 18g Saturated fat per serving: 2g Monounsaturated fat per serving: 10g Polyunsaturated fat per serving: 4g Protein per serving: 7g Carbohydrates per serving: 27g Fiber per serving: 10g Cholesterol per serving: 0.0mg Iron per serving: 5mg Sodium per serving: 58mg Calcium...

              Prep Time:  15 minutes Total Time:  1 hour, 15 minutes Yield:  Makes 6 servings (serving size: 1 1/2 cups fruit, 1 1/2 tbsp dressing) Ingredients 1  orange, zested and juiced 1/4 cup   thinly sliced mint leaves 3 tablespoons   canola or grapeseed oil 2 teaspoons   poppy seeds 2 teaspoons   rice-wine vinegar 1/4 teaspoon   sea salt 1  small pineapple, cut up 1  mango, sliced 2  apricots, peaches, or plums 4 cups   assorted cherries, strawberries, blackberries, and blueberries 1/4 cup   pomegranate seeds Preparation 1. In large bowl, combine 1/4 cup orange juice, zest, mint, oil, poppy seeds, vinegar, and salt. Add fruit and toss to combine. 2. Cover with plastic wrap and refrigerate at least 1 hour. Serve very cold. Nutritional Information Calories per serving: 243 Fat per serving: 8.3g Saturated fat per serving: 0.7g Monounsatura...

Layered Vegetables ala Lasagne Extremely healthy extremely tasty, each vegetable adds its own flavour. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Potatoes,peeled 3-4 medium • Button mushrooms,sliced 15-20 • Green capsicums,roasted 3 • Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams • Fresh spinach leaves (palak) stems trimmed 15-20 • Red capsicums,roasted 2 • Olive oil 6 tablespoons • Onions,sliced 4 medium • Sea salt to taste • Crushed black peppercorns to taste • Cornflour/ corn starch 3 tablespoons • Garlic,chopped 1 tablespoon • Rosemary 1 sprig • Fresh thyme 1 sprig Method Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute. Arrange the potato slices at the base of the spring for...

Avocado Coconut Oil Tartine If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution. 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sp...

                Popcorn On The Stove                                       Just because you choose to live simply, doesn't mean you need to give up any of the basic pleasures of life... like popcorn! Back in the dark ages, before the microwave oven – before even Jiffy-Pop – people made and enjoyed this light, fluffy, tasty treat. Here's how to make it on an electric stove, wood stove, or even on a campfire. Ingredients-   Popcorn kernels Any healthy  cooking oil , with a high smoke point like peanut or canola Sea salt, or any kind of salt and/or spices Butter  (if desired) Sugar (optional) Steps- 1-Put a quarter pound (one stick or 113g) of butter into a large (8 quart/7.57 litres, or larger) stainless cooking pot, or any large p...