Nutty Jasmine Rice

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Courtesy of Numi Organic Tea.

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients:

  • 2 tea bags Numi Jasmine Green
  • 2 ½ tsp. extra virgin olive oil
  • ½ tsp. salt
  • 2 cups uncooked rice, preferably Basmati
  • 1 tsp. crushed saffron
  • ¼ cup slivered almonds
  • ¼ cup pine nuts
  • 1 Tbsp. chopped parsley
  • yogurt (optional)

Directions:

  1. Bring 2 cups water to a boil in a deep pot. Steep 2 tea bags of Jasmine Green for 5 minutes. Squeeze before removing tea bags.
  2. Stir in 1 tsp. oil, salt, and rice. Cover and cook over low heat for 10 minutes.
  3. Steep saffron in 1/8 cup water for 5 minutes. Pour saffron mixture over rice and recover.
  4. Cook another 5 minutes, until rice is tender.
  5. Fry nuts in 1 ½ tsp. oil in frying pan until golden. Garnish with nuts and parsley before serving.
  6. Serve with yogurt or Numi’s Green Tea Salmon.

Servings:

Makes 4 Servings

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Brown Basmati Pilaf with Almonds and Raisins

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Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

    • 1 cup Lundberg Family Farms Brown Basmati
    • 2 cups water
    • 1 Tbsp. butter
    • Juice of one lemon
    • 1 tsp. lemon zest
    • 1/2 tsp. ground cumin
    • 1/4 cup golden raisins
    • 1/4 cup green onion slices
    • Garnish with 2 Tbsp. slivered almonds

      Directions:

        1. Bring water to a boil in a medium saucepan with lid, and add Lundberg Brown Basmati, butter, lemon juice & zest, cumin, and raisins.
        2. Cover and reduce heat to simmer; cook 50 minutes. Remove from heat and let steam 10 minutes with lid on.
        3. Fluff with fork, stir in green onions and serve garnished with slivered almonds.

          Servings:

          Yield: 3.3 cups
          Serves 6 as a side dish (approximately ½ cup)
          1 cup= 185.3 grams

          Nutritionals:

          CONTAINS TREE NUTS. Serving size ½ cup, Calories 110, Calories from fat 25, Total Fat 3g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 15mg, Total Carbohydrates 21g, Fiber 2g, Sugars 4g, Protein 2g.

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          Calypso Chocolate Confections

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          Recipe submitted by Roxanne C. of Albany, CA for the Mambolicious Recipe Contest 2009.

          Ingredients:

          • 8 oz. Equal Exchange Organic Very Dark Chocolate, chopped
          • 1/4 cup Brown Cow Cream Top Plain Yogurt
          • 1/3 cup tropical dried fruit bits
          • 1/3 cup Equal Exchange Roasted Salted Pecans, chopped
          • 1/3 cup Ginger People Baker’s Cut Crystallized Ginger Chips
          • 1/4 tsp. orange zest

          Directions:

          1. Melt the chocolate in the top of a double boiler over simmering water, stirring till smooth.
          2. Stir in the yogurt.
          3. Remove from the heat and cool 15 minutes then stir in the rest of the ingredients till well mixed.
          4. Drop by Tbsp. onto a wax paper lined tray. Chill till set.

          Servings: 18

          Prep time: 20 minutes

          Cook time: 5 minutes

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          Flourless Peanut Butter Chocolate Chunk Cookies

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          Recipe submitted by Carin C. of Ridgefield, CT, for the Mambolicious Recipe Contest 2009.

          Whenever my husband wants these, he says, “Can you make those good for you cookies?” Because they are so easy to prepare, with ingredients I typically have on hand, I am always happy to oblige! While the cookies may not be “good” for you per se, they certainly aren’t bad for your either. With protein from eggs and peanut butter, antioxidants from dark chocolate, and just a little bit of sugar, you don’t need to feel guilty when indulging!

          Ingredients:

          • 1 jar organic, natural peanut butter, chunky
          • 1 cup to 1 1/2 cups organic sugar, depending on your desired sweetness
          • 2 organic eggs
          • 1 tsp. baking soda
          • 1/2 tsp salt
          • 1 Equal Exchange chocolate bar, broken up into chunks
          Directions:
          1. Preheat oven to 350 degrees.
          2. In large bowl, mix together peanut butter, sugar, eggs, baking soda, and salt. Add chocolate chunks.
          3. Moisten hands, and roll dough into small balls (about 1 heaping Tbsp each). Place 2 inches apart on baking sheet.
          4. Bake 11-13 minutes, until cookies are golden and puff up. Cool on sheets for about 5 minutes, as they will cook more. Transfer to baking rack.
          5. Pour large, cold glass of milk (or soy/rice/other milk), and enjoy!

          Servings: 36

          Prep Time: 5 minutes

          Cook Time: 11-13 minutes

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          Sweet Cranberry-Pecan Date Balls (Sugar-Free)

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          cranberrypecan_date_ballsRecipe submitted by Cynthia S. for the Mambolicious Recipe Contest 2009.

          These date balls get their zing from the juice, pulp and peel of a whole orange, and are festively coated in sesame seeds.

          Ingredients:

          • Equal Exchange Roasted Salted Pecans, 5 oz. bag
          • Equal Exchange Organic Dried Cranberries, 5 oz. bag
          • 1 organic orange
          • 10 oz. pitted dates
          • 3/4 cup water
          • 3 oz. sesame seeds
          Directions:
          1. Peel and de-seed orange, and mince peel.
          2. Spread minced peel on a parchment-lined tray and bake in a 200° F oven until dry, approximately 10 minutes.
          3. Puree dates, orange pulp, and water in a blender, and scoop into a mixing bowl.
          4. Roughly chop pecans and cranberries.
          5. Add pecans, cranberries, and orange peels to mixture and stir.
          6. Form mixture into 16 balls, then roll balls in sesame seeds.
          7. Put balls on a parchment-lined tray and bake in a 200° F oven for 1 hour. Refrigerate at least 1 hour and serve chilled.

          Chef’s Note: As the peel of the orange is included in these date balls, organic oranges are preferred.
          Cook Time: 1 hour, 10 mins.
          Prep Time: 15 mins.
          Number of Servings: 16

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          Roasted Beets with Orange, Ginger and Pecans

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          Recipe submitted by Trisha K. of Eagle, ID, for the Mambolicious Recipe Contest 2009.

          Roasting the beets brings out the natural sweet and earthy taste. The orange and maple dressing makes them appeal to kids. They always jump on these whenever I serve them.

          Ingredients:

          • 6 medium beets
          • 1 cup orange juice
          • 2 Tbsp. maple syrup
          • 1 Tbsp. rice wine vinegar
          • 1 Tbsp. cornstarch
          • 2 Tbsp. Ginger People Organic Candied Ginger, minced
          • 1/2 cup Equal Exchange Roasted Salted Pecans, chopped

          Directions:

          1. Preheat oven to 375° F. Rinse beets and pierce with a knife in several places.
          2. Wrap each beet in foil and place on a baking sheet. Bake for 45 minutes or until tender.
          3. Remove from oven and cool to room temperature. Remove skins and cut beets into wedges and transfer to a serving dish.
          4. In a saucepan, combine orange juice and maple syrup, bring to a simmer.
          5. In a small bowl blend vinegar and cornstarch, add to orange juice mixture and stir until thickened.
          6. Pour over beets and stir to coat. Toss with ginger and pecans and serve.

          Chef’s Note: This recipe also works great with sweet potatoes or carrots. A great way to get the kids to eat veggies!
          Cook Time: 45 minutes
          Prep Time: 15 minutes
          Number of Servings: 6

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          Steph’s Famous Brownies (Gluten Free)

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          browniesRecipes submitted by Stephanie O. of Larchwood, IA, for the Mambolicious Recipe Contest 2009.

          Ingredients:

          • 6 Tbsp. Equal Exchange Baking Cocoa
          • 1 Tbsp. oil
          • 8 Tbsp. butter
          • 1 cup sugar
          • 2 eggs
          • 1/4 tsp. vanilla
          • 1 cup chopped walnuts
          • 1/4 cup rice flour
            1/4 tsp. salt

          Directions:

          1. Preheat oven to 325, grease 8×8 baking pan.
          2. Place butter, cocoa powder and oil in saucepan and melt together.
          3. Remove pan from heat; stir in sugar.
          4. Beat in eggs and vanilla.
          5. Stir in walnuts, then flour and salt.
          6. Pour into pan and bake 35 minutes.

          Cook Time: 35 minutes
          Prep Time: 15 minutes
          Number of Servings: 9

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          Moist Banana Nut Bread

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          Recipe courtesy of Chef Keith Snow of Harvest Eating.

          Ingredients:

          • 2 sticks organic butter
          • 1 cup brown sugar
          • 1 cup sugar
          • 4 eggs
          • 6 mashed bananas
          • 4 cups all purpose flour
          • 1 tsp. baking powder
          • 1 tsp. baking soda
          • 2 tsp. vanilla extract
          • 1 cup chopped walnuts (option: pecans)

          Directions:

          1. Preheat oven 350° F.
          2. Cream the first three ingredients together until very well combined.
          3. Fold in eggs & mashed bananas.
          4. Sift together dry ingredients, then add to wet ingredients. Mix well to combine.
          5. Fold in the nuts last, then pour batter into a prepared loaf pan.
          6. Bake for 1 hour. Insert a toothpick to see if it comes out clean…if so the bread is done.

          Chef’s Note: Make sure your pan is greased…I like using butter instead of pan spray.

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          Olivia’s Chocolate Hazelnut Infusion

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          OliviasRecipe courtesy of Chef Keith Snow of Harvest Eating.

          Ingredients:

          • 45 grams 70% cacao Callebaut chocolate, grated (about 1.5 oz., or 3 Tbsp.)
          • 15 grams toasted whole hazelnuts (smashed after toasting) (about 0.5 oz, or 1 Tbsp.)
          • 2 cups whole milk
          • 2 Tbsp. Demerara sugar (or light brown sugar)
          • 1/2 tsp. Madagascar vanilla powder (or vanilla extract)
          • 1 scant pinch cayenne pepper
          • 1 scant pinch kosher salt

          Directions:

          1. Toast hazelnuts in a dry pan over medium heat for a few minutes, do not leave unattended..shake pan frequently. Place on cutting board and smash with the bottom of a heavy pot… they should be crushed up, but not to a powder.
          2. Over low heat in a stainless sauce pot add all ingredients, whisk often and steep slowly for 20 minutes, DO NOT LET IT BOIL!
          3. Strain through a fine mesh strainer or through cheesecloth, serve and enjoy!

          Chef’s Note: Learn more about Demerara sugar here.

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          Gluten-Free Chocolate and Walnut Sprinkled Waffle cones

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          waffleconeRecipe submitted by Tina T. of Dunedin, FL, for the Mambolicious Recipe Contest 2009.

          Ingredients:

          • 2/3 cup brown rice flour or white rice flour
          • 1 egg, whole
          • 1 egg white
          • 2 Tbsp. honey (3 if you prefer sweeter waffle cone)
          • 2 Tbsp. coconut oil ( melted or room temp.)
          • 4 small pinches of powdered Stevia
          • 1/4 tsp. powdered vanilla or pure vanilla extract
          • 1/4 tsp. salt
          • 1 3.5 oz Equal Exchange Mint Chocolate
          • 1 1/2 cups walnuts crushed (not too fine)
          Directions:
          1. Plug in your waffle cone maker. Set the temp at 3- 3.5 …the higher the darker the cone. Place two paper towels next to your waffle cone maker. Mix your eggs, honey, salt, coconut, vanilla and Stevia. Make sure no lumps.
          2. Add your rice flour at the very end. Mix thoroughly. Oil your waffle cone maker with coconut oil only one time before your first cone. After that there is no need to oil it.
          3. Pour TWO TBL mixture into the center of your waffle cone maker. You want your cone to be thin! …the less the better. Close the lid. About 45 – 60 seconds later (your light will tell you when it is done but I still look now and then, especially the first one) pull open the lid.
          4. Place the thin waffle on a paper towel. Let cool about 30 seconds. Now form around your cone maker or just use your hands to shape a cone and hold or place down on the paper, shaping to your liking every now and then. Now get to the next one, pour another 2 Tbsp. into your waffle cone maker.Let all the cones cool fully! Crush your walnuts with a knife or a nut crusher. Just do not crush too fine. Place in a bowl ready to use and set aside. Place a sheet of plastic wrap or waxed paper on one shelf in your refrigerator.
          Melted Mint Chocolate Instructions:
          1. Either use a double boiler or use a pan with hot water and bring to boil, turn down to a low simmer. Place another bowl inside the pan and place your Equal Exchange Mint Chocolate broken up- into squares in the top bowl….to melt. They will melt very fast. Stir to make into smooth creamy yummy delicious dipping sauce. Tasting is always a wonderful thing.
          2. Take your warm Mint Chocolate dipping sauce and pour it into a FLAT plate. Now roll your waffle cones in the chocolate making sure you cover the entire top as thick as you like and as far down the cone as you prefer. I do about 3 inches down the cone Now take your fingers and sprinkle the walnuts on the chocolate as much as you want. Much of the walnuts will fall off yet you can place with your fingers to fill in any gaps.
          3. Hold for a minute while the chocolate cools and walnuts find a “home”. Place in your refrigerator upside down on a plastic paper of your choice. You can place them right side up if you can arrange your own way to prop them up too. Fill with your favorite ice cream, take a big bite and enjoy!

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