13 Delicious Recipes You Can Make in an Almost-Empty Peanut Butter Jar

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Everybody is familiar with that tricky situation when you get to the bottom of a nut butter jar. You’ve scooped out all the spoonfuls, but there’s still some stuff there—you can see it! You just can’t really get it out.

Instead of tossing the jar—or worse, getting your hand stuck inside like Winnie the Pooh trying to scrape it clean—use it as a vehicle for other foods. Stir up overnight oats or chia pudding straight inside of it, and those healthy breakfast options will get infused with all the leftover peanut buttery goodness. Plus, it’ll save you on cleanup time since you’ll be using fewer dishes. Or try filling it with a fun, nutty, DIY treat, like a sundae or a decked out hot cocoa. Heck, you can even add some veggies and call it a very resourceful Mason Jar salad.

And the jar doesn’t even have to be a peanut butter jar. These 13 recipes include ideas that work for a bunch of different kinds of nut butters, from sunflower seed butter to tahini. Whether it’s breakfast, dinner, or dessert, these ideas will help you enjoy every last drop of that nut buttery gold.

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The Best Strawberry Margarita Recipe

Organic Strawberry Margarita with Lime

Serve up this tasty frozen strawberry margarita alongside your favorite Mexican dish for a fun yet guiltless treat! These aren’t your average margaritas; we’ve skipped the artificial syrups and flavorings and blended together fresh, organic ingredients to create the ultimate healthy margarita.

Sweet strawberries and tangy lime blend together perfectly to create the refreshing sip you expect from a margarita. Gold tequila adds the kick to make this drink party-perfect. A splash of pomegranate juice adds an unexpected yet tasty tart touch to this delicious drink.

Try boosting your strawberry margarita by using organic tequila from 4Copas or 123 Tequila. Both brands are certified organic and just as satisfying as your average tequila. Back in 2011, Organic Authority conducted a blind taste test of organic tequila and conventional tequila. The results proved that organic tequila is worth a try with all 4 judges agreeing the organic tequila was smoother and sweeter than the conventional.

Invite over some friends and impress them with this delicious strawberry margarita!

Strawberry Margarita with Organic Tequila

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Frozen Strawberry Margarita Recipe



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Cook Time: 10 minutes

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Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 glass

Calories per serving: 186

Fat per serving: 0.1g

Saturated fat per serving: 0g

Carbs per serving: 23.3g

Protein per serving: 0.4g

Fiber per serving: 0.8g

Sugar per serving: 18.9g

Sodium per serving: 22mg

Cholesterol per serving: 0mg

Frozen Strawberry Margarita Recipe

Ingredients

  • 10 oz frozen organic strawberries
  • 2 cups water
  • ¼ cup lime juice
  • ¼ cup pure maple or agave syrup
  • 5-6 shots gold tequila
  • Splash of pomegranate juice
  • Sea salt or cane sugar to garnish

Instructions

  1. Add frozen strawberries and water to a blender. Blend until completely pureed, scraping down the sides as needed.
  2. Next, add lime juice, syrup, and tequila and blend until well combined.
  3. Spread about ¼ cup sea salt or sugar on a plate. Dampen the rim of a glass and dip into the salt or sugar. Pour margaritas in your garnished glasses and enjoy!
  4. Store any leftover margarita in a pitcher in the fridge and stir well before serving.
4.32

http://www.organicauthority.com/best-strawberry-margarita-recipe

Related on Organic Authority
Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo
‘Trifecta’ Guacamole Recipe with Fresh Basil, Cilantro, and Parsley
Vegan Nachos with Sweet Potatoes and Tofu Cream

Images via Karissa Bowers

The post The Best Strawberry Margarita Recipe appeared first on Organic Authority.

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Sesame Miso Glazed Eggplant – Nutrilicious

When your kids request a certain meal for dinner how can you say no? Especially when it’s not pasta! I was really surprised when my daughter asked me to make Sesame Miso Glazed Eggplant. I have been making this Vegetarian Times recipes for a few years and she hasn’t really eaten much of it. Maybe her taste has evolved or maybe she has acquired a taste for eggplant. Regardless I am happy to prepare it as I enjoy it as well. Plus, it’s pretty quick and easy to make. Bonus for a busy work night. It was quite the challenge to find the Asian eggplants that day but thankfully after 3 grocery store visits, I was all set.

I have modified it over the years so here is my version:

2 tbsp white miso
2 tbsp mirin
1 tbsp coconut sugar
1 tbsp rice vinegar
4 Japanese eggplants
2 Tbs. sesame oil
2 Tbs. tahini
2 Tbs. sesame seeds
4 green onions, chopped

1. Whisk together miso, mirin, coconut sugar and vinegar in small bowl.
2. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil and roast cut side up on a baking sheet for 15 minutes. Flip over and roast on the other side for 10 minutes or until soft.
3. Adjust oven temperature to broil. Brush eggplant with miso mixture. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve.

We really like tahini so we drizzle lots of it.  It is a great source of calcium and iron. I usually serve this with some organic edamame on the side so we get some good quality protein as well.

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The Best Oils and Fats for Cooking and Baking – Deliciously Organic

The Best Oils and Fats for Cooking and Baking - Deliciously OrganicThere’s a lot of confusion about the best oils and fats for cooking and baking, so today I’m going to break it all down for you. First, it’s important to understand there are basically three kinds of fats: saturated, monounsaturated and polyunsaturated. Let’s take a closer look.

Saturated Fats

Saturated fats are stable, don’t go rancid easily and are solid at room temperature. Saturated fats are not the cause of our modern diseases as we’ve been told in the media. They actually play a vital role to keep the body healthy.

Here are some helpful things saturated fatty acids do for the body:
  • They are a healthy source of cholesterol which supports healthy bones, the nervous system, hormone production, proper serotonin levels, health of the intestinal wall, mineral metabolism and muscle tone. 
  • They give our cells necessary stiffness and integrity.
  • The omega-3s in saturated fats decrease inflammation and strengthen the immune system.
  • They play an important role in healthy bones – for calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated. 
  • They protect the liver from toxins.

Some healthy saturated fats that are good to include in the diet are: butter, ghee, lard, coconut oil, tallow, and duck fat. 

Monounsaturated Fats

These fats are also stable fats and are liquid at room temperature. Monounsaturated fats are best used at lower temperatures because when the heat gets turned up they oxidize. Oxidation creates free radicals and free radicals damage the cells of the body, so this is why it’s important to not use these oils at higher heats. Two popular monounsaturated fats are olive oil and avocado oil.

Polyunsaturated Fats

Polyunsaturated fats are not stable and are liquid at room temperature. These omega-6 fatty acids should be eaten in very small quantities because high levels of these fats in the diet can contribute to heart disease, weight gain and inflammation in the body. Our omega-3 to omega-6 ratio should be between 2:1 and 1:1 to maintain a healthy immune system and reduce inflammation. Some healthy forms of polyunsaturated fats are: flaxseed oil, walnut oil, and macadamia nut oil. And, we always want to stay away from processed polyunsaturated fats such as canola oil, corn oil, soybean oil, margarine, and vegetable oils. These processed oils wreak havoc on the body and should be avoided entirely.

The Best Oils and Fats for Cooking and Baking - Deliciously Organic

Here’s a list of the best oils and fats for cooking and baking and which temperature to use them at.

Healthy fats for higher heat cooking:

  1. Ghee, or clarified butter, has become one of my favorite cooking fats. It can withstand high temperatures without oxidizing or smoking and it lends a nice buttery, nutty flavor. Many who are lactose intolerant can handle ghee because it is pure butter oil with the milk solids removed. You can either make your own or purchase from a company like Pure Indian Foods or Organic Valley.
  2. Tallow is the fat rendered from cows and is a great choice for high heat cooking such as roasting for frying. If it is from a grass-fed animal this fat is rich in CLA (conjugated linoleic acid), is an anti-inflammatory, and is rich in omega-3 fatty acids. 
  3. Lard is the fat rendered from pigs and is also great for roasting or frying. It also is rich in CLA, is anti-inflammatory and is rich in omega-3 fatty acids. 
  4. Duck Fat is another healthy saturated fat that is good for higher heat cooking. It pairs well with root vegetables and is one of my favorites to roast with. 
  5. Chicken Fat is also a great healthy saturated fat for higher heat cooking.
  6. Palm Oil or Palm Shortening, if it comes from a sustainable farm, is a good choice for cooking or baking.


Healthy fats for low to medium heat cooking and baking:

  1. Butter – Organic, pastured butter is my go-to for medium heat cooking and baking. Grass-fed butter contains healthy omega-3 fatty acids, fat soluble vitamins, is very supportive of the thyroid and endocrine system, and a healthy source of cholesterol, which the body uses to make hormones. It’s also a short-chain fatty acid that’s quickly used for energy in the body and rarely stored as fat. 
  2. Coconut Oil – this is a rich saturated fat that has antimicrobial and antiviral properties. I like to use this oil in baked goods, desserts and Asian cooking.

    The Best Oils and Fats for Cooking and Baking - Deliciously Organic

Healthy oils for very low temp cooking:

1. Olive oil – is most beneficial when it’s used in its raw form because of the high percentage of oleic acid, but it does has a medium smoking point, so it can be used for a light sauté or low-heat baking. I know olive oil is what’s most recommended for roasting, but olive oil will oxidize at higher heats, which breaks down the nutrients, so it’s best to use this oil at a low heat or raw.
2. Avocado Oil – a good cold-pressed avocado oil is best used for salad dressings or very light cooking.

Healthy oils to only be eaten raw or cold:

1. Flaxseed Oil should never be heated and always consumed raw or cold. It’s a great oil to drizzle over salads, add to a morning smoothie or over other cold dishes. It’s best to use flaxseed oil in small quantities because the body absorbs it slowly.
2. Nut Oils (Walnut, Macadamia, Almond, etc) should all be eaten raw. 

What about grapeseed, hemp and rice bran oils?
These are all industrial oils and have to be heated to a very high temperature at least five times before bottling. It’s best to choose a different option for your cooking and baking. 

Here are some great articles for further reading about the importance of healthy fats in the diet:
The Skinny on Fats (a must-read!)
The Cholesterol Myths
Eat Fat, Lose Fat
The Great Cholesterol Myth

Sources:
Watkins, B A, et al, “Importance of Vitamin E in Bone Formation and in Chrondrocyte Function” Purdue University, Lafayette, IN, AOCS Proceedings, 1996; Watkins, B A, and M F Seifert, “Food Lipids and Bone Health,” Food Lipids and Health, R E McDonald and D B Min, eds, p 101, Marcel Dekker, Inc, New York, NY, 1996
Alfin-Slater, R B, and L Aftergood, “Lipids,” Modern Nutrition in Health and Disease, 6th ed, R S Goodhart and M E Shils, eds, Lea and Febiger, Philadelphia 1980, 134

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How To Cook Tomatillos: (Plus 5 Amazing Tomatillo Recipes!)

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

Tomatillos are a delicious member of the tomato family essential to many Mexican recipes. They may seem challenging but they are quite easy to cook. We’re sharing 3 easy ways to cook tomatillos and 5 tomatillo recipes that’ll make you a fan of this vibrant fruit.

How To Cook Tomatillos: 5 Tomatillos Recipes You'll LoveTomatillos are often mistaken for green tomatoes but they are quite different in terms of flavor and texture. Tomatillos are covered by a thin, paper-like inedible husk which once peeled away, reveals a vibrant, green glossy fruit.

The tomatillo thrives in autumn but can still be found year around in most grocery stores. When selecting tomatillos, choose ones that are both firm and have tight-fitting husks. If the husk is loose, check inside to make sure the interior is unwrinkled and still vibrant. This will indicate the tomatillo is not overripe.

Tomatillos can be enjoyed raw, cooked, or blended in sauces.

How To Prepare Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love

5 Tomatillos Recipes You'll Love
Remove husks from each tomatillo. Place de-husked tomatillos in a colander. Rinse thoroughly to remove the sticky residue and any dirt.

5 Tomatillos Recipes You'll LoveTransfer to a cutting board and trim any stems. If preparing to use in a sauce, quarter the tomatillos.

How To Cook Tomatillos

How To Cook Tomatillos: 5 Tomatillos Recipes You'll Love

1. Raw
It’s perfectly safe to eat tomatillos in their raw state, although they may be a bit sour. Counteract the tartness by pairing it with sweet fruit like in the strawberry tomatillo salad recipe below!
2. Sautee
Soften up tomatillos and add flavor by sautéing them. Chop the tomatillos, and then sauté over medium heat with your favorite cooking oil. Add garlic, onion, and sea salt for flavor and sauté until softened.
3. Boil
Tomatillos can be boiled in soups, stews, or for pureeing in a sauce. This method is quick and easy!

Tomatillos Recipes

These tomatillo recipes prove they are good in more than just salsa!

1. Vegan Chilaquiles Recipe

Vegan Chilaquiles Recipe with Cashew Cream and Salsa Verde
Image via Vegan À La Mode

Tomatillos get pureed with jalapenos, garlic, and vegetable broth to make a perfect sauce for vegan chilaquiles in this recipe. Drizzled with cashew cream and served alongside vegan refried beans, these chilaquiles are a crowd-pleaser.

2. Roasted Tomatillos Chickpea Curry

Roasted Tomatillos Chickpea Curry
Image via Chef De Home

Tomatillos and chickpeas pair for a unique take on classic curry from Chef De Home. This warming and comforting dish is the perfect way to use tomatillos during autumn or winter.

3. Watermelon, Strawberry, and Tomatillo Salad

Watermelon, Strawberry, and Tomatillo Salad
Image via Pickled Plum

Sweet strawberries and refreshing watermelon get a tangy twist thanks to raw tomatillos in this delicious salad recipe from Pickled Plum. Serve this up at a summer picnic and you’ll be sure to impress your friends and family!

4. Potato Tacos with Mango and Salsa Verde

Potato Tacos with Mango and Salsa VerdeImage via Vegan À La Mode

Ripe and juicy mango complements the tartness of tomatillos in this potato tacos recipe.

5. Vegan Enchilada Sauce

Vegan Enchilada Sauce
Image via Karissa Bowers

Tomatillos make the perfect base for a verde vegan enchilada sauce. This easy recipe can be prepared in advance and used the next time you’re craving enchiladas!

Related on Organic Authority
What are Tomatillos and Green Tomatoes? Same or Different?
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos
5 Unique Salsa Recipes: Bring More Fiesta to Your Summer

Images of tomatillos via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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