Spicy Roasted Broccoli with Almonds

It is thunder storming right now, the first one of the summer. For some reason they bring joy to me. Whether it is because there is so much power shown in one and it makes me feel small or because it makes me want to cuddle up and read a good book. I have never thought too much about it until I was talking with my very good friend last night. It is something that I find interesting. Anyway, on to my Spicy Roasted Broccoli with Almonds recipe.

I am a huge fan of broccoli and finding a new good way to eat it is always a bonus. This dish has some kick to it, but you can adjust the amount of peppers/spice to fit your preference. Personally, I am always up for some nice hot and spicy food! It is crazy how much I have changed from when I was a child. Not only did I hate spicy foods but also practically everything I love now. That is why I have hope for all those out there who are stuck in their routine ways of buying pre-packaged food or fast foods. Someday they will realize how wonderful it is to taste their own homemade meals that are nutritious for their bodies just like I have.

Trust me, it is crazy the impact the type of food you eat has on your body and how you feel. Not only by sick feeling, but also the energy you have. Of course, there are more benefits, but I am not educated enough to preach that at you. Hopefully one day I will be able to add nutritional benefits to all my recipes. I highly recommend taking a chance at changing your diet to a more whole foods based diet. Give it a try, but I will warn you, you may never want to turn back. I sure will not. It is probably one of the best decisions I have made.

Spicy Roasted Broccoli with Almonds 
Recipe from My New Roots
serves 2

Ingredients:
1 large head broccoli (preferably organic)
1/4 cup whole raw almonds

Dressing:
6 cloves garlic, sliced
2 Tbsp. minced ginger, fresh
1 tsp. fresh, hot chili, sliced (more or less to taste/ I used a little over 1/8 tsp. red pepper flakes)
2 Tbsp. olive oil
1 tsp. tamari

Directions:
1. Preheat oven to 400F. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and the remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli.
4. Roast broccoli and almonds for 15-20 minutes (the almonds will probably need less time), until the broccoli is just turning golden brown on the edges.
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve and enjoy!

Roasted Almonds

Nothing can beat some freshly warm roasted almonds. These are one addicting snack let me tell you. Once you try home roasted almonds, there is no turning back to store bought almonds. I am not kidding either. They are just so amazing. 

Everyone has heard at least once that almonds are very healthy for you. Well, yes they are. However, if eaten raw, they are very hard on your digestive system. Thus, if you soak or roast them lightly, that will allow for easier digestion and also bring out the nutrients. To read more about his go to My New Roots.

If you would like to soak your almonds, place them in bowl or cup and cover them with water. Soak them for a minimum of 8 hours. I usually just soak them overnight. This will sprout the almonds bringing out the nutritional elements of almonds. Since they are sprouted and living, they will mold if not eaten that day. So if you desire to make large batches of sprouted almonds, dry them in your oven at 170F for about 2 hours or until crisp.

Roasting almonds brings out a delicious flavor that is not like raw almonds. Personally, I like them so much better, but only when I roast them myself. Store bought roasted almonds have a lot of added oils and salt. Also, they would not be lightly roasted, so the nutritional value may be lost. According to My New Roots, store bought "roasted" almonds are actually deep fried. Who would have know!? Thus, if you are to buy roasted almonds, make sure to get "dry roasted" almonds. I do recommend roasting your own still because they are absolutely amazing!!

Roasted Almonds

Ingredients:
2 cups raw almonds (or however much you would like to make)

Directions:
1. Preheat oven to 300F.
2. Place almonds on a baking sheet.
3. Bake in oven for 15-20 minutes or until slightly golden on the inside. If you like them more or less done, adjust the baking time to fit your preference.

One Hefty and Delectable Loaf of Bread

I have recently become gluten-free. This has been difficult, and I am constantly craving carbs now and have found myself trying to fill my cravings with anything I can find in my kitchen that has a slight crunch and salty flavor. Being that I cannot have sugar either, processed foods are usually out of the question. 


With all these problems of mine, I decided to start making my own bread, muffins, and other delicious snacks that will fulfill my cravings. Some recipes I have found on other blogs and others I have been creating. So much fun! 

I have been eying this recipe on My New Roots for over a week. Since my pantry did not contain all the ingredients, I had to make a trip to the health foods store. Might I add; I love going grocery shopping, especially if it is a health food store. I could literally spend hours looking at all the spices, grains, fresh produce, and other nutritious items. 


Sarah Britton's "The Life-Changing Loaf of Bread" seemed like the perfect alternative to ordinary bread loafs. There are a lot of gluten-free breads out there, but I always like to know what exactly is in the food that I eat. I do not want to compromise the quality of food I eat. This loaf is not only nutritious, but it is so delicious! 

As I pulled it out of the oven, my mom mentioned that it looked like bird suet. Yes, I agree it does not look like an airy normal loaf of bread, but the flavor of each slice makes up for it! The crunchy crust and moist crumb make it an extraordinary loaf. Waiting until it completely cools is definitely the hardest part about baking this bread. Eat it plain, toasted, with cheese, any nut butter or fruit spread you have on hand! Hope you enjoy it as much as I do!


The Life-Changing Loaf of Bread
Recipe from My New Roots
Makes 1 loaf

Ingredients:
1 cup sunflower seeds
½ cup  flax seeds
½ cup  hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using powdered)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups water

Directions:
1. In a flexible, *silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

*I just used a normal bread pan and lined it with parchment paper for easy removal.