I recently received this comment from a reader who subscribes to my email feed:
“I’m not interested in non-raw food recipes–as perhaps many others who view your postings. Perhaps you could, to avoid wasting such people’s time, simply note that this is a cooked food recipe, and then people can make an informed choice.”
I laughed upon reading it. Until I realized it was not a joke, it was serious. I thought of unsubscribing the poor fellow, so as not to waste his time with the more than 100 free recipes I post each year. Then I realized he could simply do that himself.
So, just to clarify things, folks. This is not a raw food blog. This is not a Paleo diet blog. This is not a low-sugar blog. This is not a grain-free blog, SCD blog, or even a gluten free blog. It is all of the above. And more. In essence, this blog is many different things to many different people. If you find it a waste of time (and you know exactly who you are) then just save your time. Unsubscribe.
For the rest of you, here’s a fun little cocktail snack that’s high in protein and quite tasty. When I made these and set them out on the kitchen table the other day, they were gone in a couple of hours. These healthy nuts are one my favorite gluten free snacks.
Smoked Paprika Almonds
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 cups whole raw almonds
- 2 teaspoons smoked paprika
- 1 teaspoon celtic sea salt
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne
- Heat the olive oil in a 9 inch skillet over medium heat (I used my cast iron skillet, though any skillet will work)
- Add garlic to the skillet and sauté for 3-5 minutes, until the garlic is almost brown
- Add the smoked paprika, salt, chili and cayenne and stir to make a paste
- Add the almonds and stir constantly until they are thoroughly coated
- Continue toasting the almonds in the skillet until they are fragrant, about 5 minutes
- Remove from heat and allow the nuts to cool in the pan
If your garlic begins to burn at any time, be sure to remove it or the burnt garlic flavor will ruin this dish.
This delicious recipe is based on one written by Amy Culbertson. I use basically the same ingredients as she does, though instead of expensive (and delicious) Marcona almonds, I just used plain organic almonds. Otherwise (with the exception of my addition of chili powder and cayenne) this is her fantastic recipe for the most part.
I recently discovered you and am enjoying your posts and website very much! The recipes I’ve tried so far are fantastic. Thank you for the variety of information you provide and your personal insights. I recently bought your books and am working my way through them.
I have a question about almond flour: do you think that forgoing organic almond flour is sufficiently clean? Are almonds generally less exposed to the toxins that are found in our general food supply? I notice that none of your recommended almond flours include an organic option.
I appreciate any insight you have.
Hi MJ, thanks for your comment! Thankfully, nuts are not part of the “dirty dozen” which refers to the most heavily sprayed and therefore toxic fruits and vegetables. I have seen organic almond flour, but because so many of my readers are sensitive to price, and because regular almond flour is so expensive to begin with I have not gone to the trouble of testing those brands for my recipes. If you do experiment with organic almond flour I hope you’ll stop back by and share your results with us :-)
Cara Thompson says
I am a chef from the USA and I love your recipes. I have a lot of friends who are either on gluten free diets or a crossfitters who follow the paleo diet. You’re doing a great job.
Katherine Stewart says
Well that was not nice of him. I guess some folks think we should cater simply to them. I don’t eat sugar, honey, maple syrup or agave, do you see me complain, no. I love, love, LOVE your recipes and I just simply do a substitution. Happy New Year and happy, healthy eating to all!!
Robin Miller says
I could not believe the comment about “raw-foods”. Geez, “give them an inch & they want a mile”! I love reading your recipes as this is the first time on your site/blog. I will definitely be making the spiced season nuts for the mason jar gifts! I thank you for your recipes as “you could be not sharing at all”. I don’t understand some folks!
Cottage Sue says
Elana, I discovered your site a few months ago and I love it. It has a bit of everything for everyone. I love all the recipes I’ve tried. I recently joined the Paleo Lifestyle and you site has been most helpful. Thanks a bunch!
Elana … you are a treasure trove of yumminess and information … I came across your site while I was experimenting with a year long gluten free stint … Your recipes saved me from killing someone for the lack of baked goods that I thought I would have to live with … so I applaud you for BEing YOU … as well as being so creative and generous of your time as you experiment with creating recipes so the rest of us, (ahem, the ones of us who truly love your site) have a lovely resource for our taste buds.
I just became aware that although I gave up wheat products, that maybe it’s grain in general that is causing the health story that I am wishing to heal … so Bless YOU … I sooo appreciate your blog and often sit here salivating at your beautiful pictures and as I read the ingredients I can taste it just by seeing the photos …
I am curious tho … say about the almond flour … so is that a Paleo “item” … or is it considered a “flour” … my FAVORITE recipe is your black & white cake! and if you tell me that Almond Flour IS an acceptable Paleo food, I am going to love this food program!!!
many blessings to you, my dear … keep up the great work … I have had your site on my resource page for over a year, since I first created my site … oh yeahhh baby!
Kate K says
I’m wondering if you keep the garlic cloves whole, and then discard them after everything is done, or if you mince or slice them? The recipe doesn’t say… so I’m assuming they are left whole. Thanks for any clarification. :) Love your blog, recently got your book and am making nut treats to take to the family Thanksgiving feast.
I’ve just recently obtained Elana’s cookbook and am really enjoying the recipes.
I am really keen on ordering the magic loaf pan 7.5 x 3.5 x 2.25 and when I tried to order from the website through Amazon, I was informed that it cannot be shipped to me here in Victoria, B.C..I was not happy about that, I can assure you.
Anyway, I would sure appreciate knowing of any other way that I can order this loaf pan as I was so excited to try the bread recipes and now I’m not sure that I can unless I can resolve this issue.
benefityourlifestore.com has the Magic Line Loaf Pan and they do ship to Canada:
I make these all the time!! These are great, my new favorite snack.
Esther Voluck says
Delicious!!!! I imagine most of your food is gone in minutes…