I made these yesterday, which as it turns out, was National Almond Day. Someone commented to that effect when I posted a sneak peek pic of this recipe on Instagram, while I was totally clueless as to my timeliness. I mean, what are the chances, right?? Actually, there was a one in 365 chance of doing that, and…BOOM! I think this is when you’re supposed to buy a lottery ticket, right? Anyhoo, I had been meaning to make this recipe for weeks, and realized I only had exactly as much fresh rosemary left as I’d need, so decided to get my rear in gear. I’d never roasted almonds before, but let me tell you, I am SO a fan, now. So easy, so tasty. The perfect healthy, salty snack. I mean, we all know, raw almonds are best for you, blah, blah, blah. But sometimes you need to fancify the situation to keep things interesting for your taste buds. This recipe’ll do the trick. Enjoy! M Rosemary Roasted Almonds Prep time: 5 min | Cook time: …
Three ways to really make your corn pop.
Berries with cashew cream drizzled on top is the easiest, healthiest snack around.
I like to whip up one of these when I’m not quite hungry enough for a full-on smoothie, but I’m still craving something. These remind me of the drinks you’d get from an old-school Orange Julius counter (or, does Orange Julius still exist??)—they’re not quite as thick as a milkshake, kinda sweet, kinda creamy, and really delicious. Enjoy! M Fruit Creams Prep time: 5 minutes One serving Ingredients for Orange Cream: 2 oranges, peels sliced off 2 tablespoons cashew cream 1/4 cup non-dairy milk Ingredients for Strawberry Cream: 4-5 strawberries, greens sliced off 2 tablespoons cashew cream 1 cup non-dairy milk Directions: In a blender, process ingredients until smooth. Pour into a glass and enjoy! (Optional: add a cube or two of ice, and if you want it a little sweeter, blend in 1 teaspoon of maple syrup or agave.)