Nut & Seed butter recipes
Nut & Seed butter recipes

Nut & Seed butter recipes

Tuesday, 16th June 2015

Stephanie and Dorothy from Fig&Bloom shared two of their favourite nut and seed butter recipes - Enjoy!
Guacamole with a twist

  • 1 avocado
  • ½ tbsp extra virgin olive oil
  • Juice of 1 lemon
  • ½ tbsp pumpkin seed butter
  • 1 tbsp finely chopped red onion
  • 1 ½ tbsp chopped fresh tomato
  • Unrefined sea salt to taste
Put all the ingredients into a blender and blitz until you reach your preferred consistency. Season to taste. Serve with corn chips, vegetable sticks, toasted pitta or add to a wholegrain wrap with fresh rocket and herbs.

Almond butter noodles

Yummy, salty and sweet almond butter is the perfect base for tasty sauces, not just toast (although that is another wonderful way of using it). One of our favorite ways to use it is on noodles – mixed with raw, crunchy veggies it makes a quick, easy, tasty, veggie, gluten-free and kiddie-friendly meal.
  • 2 tbsp almond butter
  • 1 pack of noodles – soba (buckwheat) or black rice work well
  • 1 carrot, cut finely into sticks
  • 1 medium courgette, cut finely into sticks
  • 1 red pepper, cut finely into sticks
  • 1/2 tbsp tamari
  • 1 tbsp rice vinegar
  • 1/2 tbsp mirin
  • 1 tsp ume plum seasoning (this is delicious but you can omit it if you don’t have any)
  • 1 tbsp water
  • 1/2 tbsp freshly squeezed lemon, lime and/or orange juice (choose your favorite here, sometimes I want it a bit more tart with lime and lemon, and some days a bit sweeter with orange. Remember sauces are supposed to be played with, so get creative!)
  • 1 tsp garlic, grated or minced
  • 1 tsp ginger, grated or minced
  • Black and white sesame seeds to garnish, if liked.
  • Put a large pan of water on the boil.
  • When it comes to the boil, add your soba (buckwheat) or black rice noodles. Remember to time it exactly and rinse with cold water immediately when strained so they don’t overcook and become soggy. I always add a tiny bit of olive oil and mix so they don’t stick together.
  • Make your sauce - I always add it to a small glass jar (such as an old but washed almond butter jar). Add your almond butter first, then all of your liquids and either stir or close the jar and shake. The last step is grating or if you have a garlic press just press both the garlic and ginger directly into the sauce.
  • Add your vegetables to your noodles, top with your almond sauce and mix.
  • Sprinkle over black and white sesame seeds for decoration, taste and added nutrition!

By Stephanie (Nutritional Therapist) and Dorothy (Recipe Developer and Holistic Chef)
Fig & Bloom
Bespoke Nutrition in the Kitchen

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