Tag Archives: almonds

Kale Cobb Salad with Beet Hummus* + Creamy Tahini Dressing

Cobb salad minus the bacon might sound offensive to some, but topped alternatively with a bright beet hummus and a creamy tahini dressing makes for a sophisticated twist on a classic. A simple kale salad topped with an assortment of ingredients is easy to do with a little preparation, and certainly worth the effort, plus you’ll make all the other kids at the office jealous come lunchtime. 

[ Bon Appétiting, Katie ]

Bright Beet Hummus, adapted from Food52

Serves 1

1 pound cooked beets (I roast mine), quartered

1/4 cup walnuts, toasted and roughly chopped

2 tablespoons lemon juice

1 tablespoon tahini

1/2  teaspoon ground cumin

1 garlic clove

1 tablespoon olive oil

1/2 teaspoon salt

1. To roast the beets, wrap in foil and bake at 400 F for up to an hour until tender. Allow them to cool before pureeing.

2. Combine all ingredients in a food processor and puree until relatively smooth.

Tahini Lemon Dressing

1 TBS tahini

1/2 lemon, squeezed

1 tsp soy sauce

1 tsp honey

black pepper

1. Whisk all ingredients together, add a little water if the dressing is too thick.

2. Toss finely chopped raw kale with the dressing, top with hummus, avocado, almonds, or whatever toppings suit you! 

Note: on how to boil an egg, see tahini egg salad



Oats, nuts, fruit. So delicious and filling for breakfast or for lunch, as I had it today. This recipe can be made in larger batches and kept in a large container, ready to be combined with yogurt, juice, or milk. I tend to fix it the night before so the oats are well softened by morning.

{ Bon Appétiting, Katie }

Serves 1

1/2 cup oats

small handfuls of:

chopped almonds 

sunflower seeds

chopped apricots


1/4 cup yogurt

3/4 cup almond milk (water or apple juice works too)

drizzle of honey

fresh fruit

Combine all dry ingredients in a bowl or jar. Add mixture of yogurt, milk, and honey and allow to soak for at least an hour. Top with more honey and fresh fruit.

Other possible ingredients:

currents – golden raisins – walnuts – pistachios – coconut milk –


Coconut – always the coconut. And chocolate. Definitely can’t go wrong with this classic combo. Plus, they’re bite size, so you can gobble up a few without any remorse. This recipe is so quick and easy, you’ll wonder why you didn’t think of it yourself. Well, neither did I, so don’t feel too bad.

{ Lovin’ from the oven, Chelsea }

Makes about 15-20 candy balls, depending on the size

1 cup sweetened coconut flakes, lightly packed

3 tbsp coconut oil

1 tsp vanilla extract

pinch of salt

15 (or more) whole almonds

~4 ounces 60% cocoa chocolate chips

1. Line a baking sheet or plate (or something that will fit in your freezer) with parchment paper.

2. In a food processor, process the coconut, coconut oil, vanilla extract, and salt until it becomes a thick paste, about 2-3 minutes. Form the coconut mixture into bite-size balls and drop onto the parchment-lined tray. If you want, press an almond on top of the coconut. Otherwise, save the almonds for later, to top off the chocolate. Freeze the coconut balls for 15-30 minutes, or until solid.

3. Melt the chocolate chips in the microwave in 15 second increments, stirring between each increment until the chocolate is smooth. Skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess chocolate. If you didn’t use your almonds before, add them to the top of the chocolate before it hardens. You can also sprinkle them with shredded coconut. Wait for the chocolate to dry before removing from the toothpick.

Serve immediately or store at room temperature for several days.

* adapted from Pastry Affair