Protein packed nuts and seeds are an excellent snack for any day and anytime.
If I were in the ‘giving advice’ dept. I’d say forgo the salty roasted variety that you find in the grocery store aisle. Save the sodium, and go for raw all the way. Understandably, raw nuts and seeds are not the cheapest snacking option, so to help ease the strain on the pocket book Mimi suggests the bulk aisle at your grocery store. Also, look for sales after certain holidays. Stores stock up on large bags during Thanksgiving and Christmas, and afterwards clearance them to shuffle the inventory quickly. Whole Foods, Safeway, and Sunflower Market have sales at different times of the year, so stock up whenever you see a sale tag and store them in the refrigerator to keep for longer than a month.
Recipe: Leftover Seed and Nut Butter
- 1 tbl sunflower oil per quart-sized jar of dry seeds/nuts
4 cups of seeds makes 16oz once blended
Mimi fills up a quart-sized jar with the leftover seeds and nuts from all of the almost empty bags. She uses a Ninja for blending the butter for a quick Heee-ya!…blended goodness in a snap! Store in the refrigerator, in a glass jar.
Thanks again to you all for visiting and for all the “likes”. Next we’ll be blending up Lebanese Hummus!