Almond-licious recipes to celebrate Nut Day
Sometimes you feel like a nut…
Especially when Nut Day is coming up! That’s right—tomorrow, October 22, is Nut Day. Nut Day was formed by Liberation Foods, a group that promotes fair-trade nuts and healthy diets. It’s also meant to be a global anaphylaxis awareness day to help us be cognizant of those with nut allergies. On Nut Day, go nuts with making delicious nut-based recipes, but before offering them to any friends or family, first check to make sure they’re not allergic!
Nuts are a naturally gluten-free food. But remember that not all nuts actually end up being gluten-free at the end of processing! Other ingredients (for instance, non-gluten-free soy sauce) may have been added to them to make them not gluten-free, or they may have been processed on equipment also used to process wheat. A few tips to help you make sure the nuts you buy are gluten-free:
- Before you purchase nuts, read the ingredient label; notice any ingredients that may be problematic or statements like “this product was manufactured on equipment used to process wheat.” If you’re unsure whether it’s gluten-free or not, it’s best to not eat it and find a safer option.
- Never buy nuts from bulk bins at the grocery store—those nuts have a high possibility of being cross-contaminated with gluten-containing grains.
- It’s best to purchase nuts that you know for sure are gluten-free, either because they’re certified gluten-free or you’ve contacted the manufacturer to verify that they are gluten-free.
Not sure what to make to celebrate Nut Day? Try one of these scrumptious recipes, provided by the Almond Board of California!
This recipe is protein-packed and bursting with fall flavor—and it’s really easy to make!
Spiced Pumpkin Almond Butter
Serving size: 2 tablespoons
1 1/4 cups unsalted almond butter
15-ounce can solid pack pumpkin
1/3 cup honey
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Combine all ingredients in a medium bowl and stir until well blended. Store covered and refrigerate up to 2 weeks.
And this delicious soup is perfect for chilly fall evenings:
Curried Carrot Soup with Roasted Almonds
3/4 pound (12 ounces) frozen carrots
2 teaspoons olive oil
1 small white onion, sliced
1 teaspoon minced garlic
3/4 teaspoon mild or medium curry powder
1/2 teaspoon salt
4 cups chicken broth or vegetable broth, divided
1/2 cup chopped or slivered almonds, roasted
Steam carrots on stove or in microwave according to package directions.
Meanwhile, heat olive oil in a medium pot. Add onion; sauté on medium heat until translucent and beginning to brown. Stir in garlic, curry powder and salt, and cook until fragrant.
Transfer to a blender or food processor, and add cooked carrots. Add 2 cups broth, and blend until smooth. Transfer mixture back to pot, turn heat to high, and stir in remaining broth. Bring to a simmer, and season with more salt if necessary.
Divide among bowls and top with almonds. Serve.
Hungry for more?
The Almond Board of California has lots of delicious almond-based recipes on their website. Visit their Recipe Center for other yummy gluten-free choices!
What nut-based recipe will you make to celebrate Nut Day? Leave a comment below and let me know!