Ingredients

8 cups old fashioned rolled oats
3/4 cup walnuts
3/4 cup almonds (roasted, unsalted)
3/4 cup natural almond butter (unsweetened)
3/4 cup natural honey
1 teaspoon cinnamon
1 cup chopped dried fruit-unsweetened (optional)

Read more: The Healthiest Beans, Grains and Legumes

Directions

1. Preheat the oven to 300º F. Place walnuts and almonds in a small food processor and chop briefly-leaving chunks of nuts intact.
2. Place the oats and chopped nuts in a big bowl and set aside.
3. Place almond butter and honey in a small pan and heat on the stove for 3-5 minutes to bring to a quick boil, while stirring occasionally, until completely smooth (no clumps!). Pour the hot honey/almond butter mixture over the oats and nuts and stir with a wooden spoon to incorporate well (Use your hands to dig in and make sure!)
4. Spread the mixture on a cookie sheet in one layer and place in preheated oven for 30 minutes, stirring 2 or 3 times during that time, to make sure there are no clumps. Turn off the oven and keep it in there an additional 15-20 minutes.
5. Let cool completely (that's when it will become perfectly crisp), add the cinnamon and chopped dried fruit (if using) and mix well before storing in an airtight container.

Note: Please feel free to replace the nuts in this recipe with your favorite nuts or seeds. Just make sure they are raw or freshly roasted and unsalted.

Nutrition Facts per serving (1/2 cup): Calories 229, Sat Fat 1 g, MUFA 5 g, PUFA 4 g, Cholesterol 0 mg, Sodium 3 mg, Potassium 207 mg, Carb 30 g, Fiber 4 g,  Sugar 9g, Protein 7 g.

Recipe provided by Catherine Katz, Cuisinicity.com

Recipes that use granola:

Quinoa Granola Parfait

Homemade Granola Bars Your Way

The post Simply Delicious Granola Recipe appeared first on NaturallySavvy.com.

Makes 30 cookies

Ingredients

3/4 cup aquafaba* (unsalted)
4 tablespoons organic cane sugar
1 cup whole almonds (roasted, unsalted)
1 cup whole hazelnuts (roasted, unsalted)
1/4 teaspoons pure almond extract

Directions

Preheat the oven to 350º F. Place the aquafaba liquid in the bowl of an electric mixer and beat on high speed with the whisk attachment until it starts to foam (4 to 5 minutes). Then, with the motor still running, slowly add in the organic cane sugar, one tablespoon at a time, and then the almond extract, and continue to beat for an additional 5 to 8 minutes or until stiff peaks form and the mixture is glossy – see video clip above.

Read More: 12 Vegan Egg Substitutes

Meanwhile, place the whole almonds and hazelnuts in the bowl of a food processor and grind finely. Gently stir the whipped-up aquafaba with the ground nuts (do not over stir!). Drop by big rounded tablespoons onto a baking sheet, lined with parchment paper. Bake in preheated oven for 15 minutes.

Let cool for just 1 minute and gently lift each cookie with a spatula. Store in an airtight container so that the cookies stay crunchy.

* Aquafaba is the drained liquid from one (15 oz) can organic chickpeas (no salt added).

Image, video, and recipe via Catherine Katz of Cuisinicity.com

The post Vegan Nut Lace Cookies appeared first on NaturallySavvy.com.

The combination of the sweet and sour apple cider vinaigrette, freshly grated apple and chopped hazelnuts with the finely chopped kale is absolutely superb! I now use this salad as a foundation: by that, I mean that I like to “build on it” and make it more of a centerpiece all-in-one meal (how wonderful is that?) so I can add some grains and legumes or beans to it for protein-French lentils or quinoa or farro blend beautifully in this salad-and of course more thinly sliced or grated veggies such as carrots, fennel, radishes… anything goes!

Serves 4

Ingredients

1 bunch fresh kale, rinsed & finely chopped or shredded
1 apple, rinsed, skin on, coarsely grated
1/4 cup chopped hazelnuts

Dressing:

3 tablespoons apple cider vinegar
2 tablespoons 100% natural, unsweetened apple cider
1/4 cup extra virgin olive oil
1/8 teaspoon salt

Read more: 7 New Ways to Eat Kale

Directions

Mix all the dressing ingredients in a small bowl. Pour dressing over the remaining ingredients and gently stir.

This recipe originally appeared on Cuisinicity.com.

More salad recipes:

Spinach and Bitter Green Salad Recipe with Fresh Raspberry-Aloe Vinaigrette

Pomegranate and Beet Salad with Grapes and Blue Cheese

Sensational Strawberry Spinach Salad Recipe

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

The post Kale Salad Recipe with Apple and Hazelnuts appeared first on NaturallySavvy.com.

Serves 2

Ingredients

2 filets of wild salmon* (little less than 1 lb., the salmon filet should be about 1-inch thick and 1 1/2 inches wide with skin on)
1/2 cup walnuts, coarsely ground
Pinch of coarse sea salt
Fresh ground pepper

Directions

1. Preheat oven to 375º F. Salt and pepper the salmon. Place the ground walnuts on a plate and dredge the top of each slice of salmon with the walnuts. Add any remaining ground walnuts that did not stick to the top of each slice.
2. Place the salmon skin-side down on a rack (any simple cooling rack will do just fine!) placed on top of a baking sheet and cook for 20 minutes.
3. When ready to serve, use a spatula to lift the salmon off the rack (the skin will peel off and stay behind on the rack – perfect!)

Image, video, and recipe via Catherine Katz of Cuisinicity.com

More salmon recipes:

Orange Spinach Wild Salmon Recipe

Asian Spiced Salmon Recipe with Wasabi Mayonnaise

Salmon and Pasta Piccata

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

The post Walnut-Crusted Wild Salmon Recipe appeared first on NaturallySavvy.com.

Ingredients

3 Tbsp organic olive oil
3 shallots, peeled and chopped
4 cloves garlic, minced
1 (15 oz) can organic diced tomatoes
3 large cans (1 lb 13 oz) white northern beans, rinsed and drained
1 cup white wine
6 cups water
2 bay leaves
1½ Tsp dry thyme (or 2 Tbsp fresh)
½ tsp dry rosemary
¾ tsp salt
fresh ground pepper
3 Tbsp stone-ground cornmeal (medium grind)
2 cups fresh escarole*, rinsed and chopped
* You can also use baby spinach, arugula, or kale if you prefer–whatever greens you have on hand!

Instructions

1. Heat oil in a large cast-iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and shallots and sautée for 4-5 minutes.
2. Add the thyme, rosemary, bay leaves and continue to sautée over medium heat for another 5 minutes.
3. Add the white wine, diced tomatoes (with their juice), and salt and continue to cook for a few more minutes while stirring.
4. Add water and bring to a boil, reduce heat and add the drained beans to the pot and stir gently.
5. Continue to simmer covered for another 25-30 minutes.
6. Add the stone-ground cornmeal, one tablespoon at a time, stirring in between each so it doesn't clump.
7. Turn off the heat and add the escarole while the soup is still hot (or whatever greens you prefer); keep covered for at least 5 minutes for the greens to cook down or until ready to serve.
8. If you'd like your soup a little creamier, here is what I recommend you do, right before you put in the greens, use a smart stick hand blender to grind some of the beans to the desired creaminess.

This recipe originally appeared on Cuisinicity.com.

More recipes by Catherine:

Creamy Red Lentil Squash Soup

Arctic Char Recipe with Grilled Pear

The post Hearty Tuscan White Bean Soup Recipe appeared first on NaturallySavvy.com.

*Aquafaba is the drained liquid from canned beans (I prefer organic, unsalted), usually chickpeas, but cannellini or kidney beans will also do!

7 Tips on Traveling as a Vegetarian or Vegan

Ingredients you will need

• ¼ cup aquafaba*
• 1 cup almond milk (unsweetened)
• 1 Tbsp extra virgin olive oil (cold -pressed)
• 1 cup whole white wheat flour
• 1 tsp baking powder

Directions

The post Vegan Pancakes appeared first on NaturallySavvy.com.

I make a batch for you in my own kitchen (in my PJ’s and all!) and show you my little trick to make it ahead!

I often have some leftover batter (this recipe makes 10 pancakes) and I like to keep it overnight in the batter dispenser for the next morning. It keeps really well in the fridge for one day. The only thing I would say is if you do that, you will need to stir in an additional 1 Tbsp of skim milk to the batter directly in the batter dispenser, the next day, because refrigerating it overnight will thicken it a little bit. It’s so delicious and so quick first thing on a school morning!

Ingredients

1½ cup organic whole white wheat flour
1½ tsp baking powder
3 cage free organic large eggs
1¼ cup organic skim milk
2 Tbsp organic expeller pressed canola oil
1/3 cup organic pureed pumpkin (100%, NO added sugar)
¼ cup chopped walnuts
1/8 tsp ground cinnamon

Instructions

1. Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, skim milk, canola oil and pureed pumpkin.
2. Stir with a spoon just until combined—-Do not over mix, it will make the pancakes tough.
3. Add the walnuts and cinnamon and briefly stir again.
4. Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
5. Coat a large nonstick skillet or griddle with a little canola oil or smart balance; heat over medium heat.
6. Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
7. Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
8. Flip and cook until golden brown on the other side, 2 to 3 minutes more.

DISCLAIMER: This recipe contains affiliate links, which means that if you click on one of the ingredient links, Naturally Savvy will receive a small commission so we can keep pumping out amazing recipes like this one. Thank you so much for your support!

Image, video, and recipe via Catherine Katz of Cuisinicity.com.

The post Pumpkin Cinnamon Walnut Pancakes Recipe appeared first on NaturallySavvy.com.

I prefer using dry roasted unsalted hazelnuts because they impart more flavor but raw hazelnuts will work as well.

Serves: 8

Ingredients

1/3 cup whole dry roasted hazelnuts

6 oz coconut milk (unsweetened)

5 pitted medjool dates, chopped + 2 Tbsp water

12 oz organic silken tofu (soft), not drained

½ cup canned black lentils, rinsed and drained*

8 oz dark chocolate (60-70% cocoa)

Chopped or crushed hazelnuts for the topping

Instructions

1. Place the chopped dates in a little container with 2 Tbsp water and warm in a sauce pan to soften and set aside.

2. Break up the chocolate into pieces and melt over low heat or in a double burner, stir well until smooth and proceed.

3. Place all the ingredients in a blender (except for the chopped hazelnuts for the topping) and process for 1-2 minutes until smooth.

Scrape the sides and blend again for another minute.

4. Pour the mixture in individual containers of your choice, I love using champagne glasses and filling them half way.

5. Top with chopped or crushed hazelnuts.

6. Refrigerate and serve cool or at room temperature.

This recipe originally appeared on Cuisinicity.com.

The post Healthy Chocolate Hazelnut Pot de Crème appeared first on NaturallySavvy.com.

This post originally appeared on Cuisinicity.com.

The post Golden Apple Pie (Vegan) appeared first on NaturallySavvy.com.

Ingredients

• 3 Tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 (20 oz) packages of fresh peeled and diced butternut squash
• 9 cups water
• 1 ½ cup dry red lentils
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 Tbsp tomato concentrate
• 1½ tsp salt
• Fresh ground black pepper to taste

Instructions

• Heat the olive oil in a heavy pan and stir in the chopped onion and garlic for a few minutes until soft.
• Add the coriander, cumin, cinnamon, turmeric and tomato concentrate and stir.
• Add the butternut squash and water and bring to a boil uncovered.
• Lower the heat to a simmer and continue to cook for 20 minutes covered.
• Add the lentils, stir and continue to simmer for an additional 15 minutes or until the butternut squash and lentils are very soft.
• Add salt and pepper.
• Place in food processor or blender and purée until smooth.
• Ladle in a soup bowl and sprinkle with a pinch of coriander and cinnamon.
• Stir the surface gently so as to get a swirl on the surface…et voilà!

This post originally appeared on Cuisinicity.com.

The post Creamy Red Lentil Squash Soup appeared first on NaturallySavvy.com.