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
Ingredients
- 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
Instructions
- 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
- Serve
Equipment
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.
Linda says
How about wasting your time reading their silly comments. Perhaps they need to go look for another blog that better suits their taste. What is up with people these days??? Blahh!
I look forward to getting an email indicating that you have a new posting. The chocolate chip cookies are to die for. :)
Emily says
Girl! It’s your website and you post/do whatever you want with it! I love the variety and simplicity of your recipes and cooked or not, they are always healthy (and quite delicious!).
I highly doubt most people who frequent your site are exclusively looking for raw food recipes. I think it’s a mixture of everything; especially readers who need to avoid allergy-causing foods and also keep it healthy in doing so. I think you do a wonderful presentation and appreciate that you have recipes for people who feel alone in a world that does not cater to restricted diets and healthy eating. It’s also a great place to connect with others dealing with the same struggles. You have several readers who greatly appreciate the time you take to post all your recipes! He’s just a party pooper!
Hayley says
Wow, pretty ballsy of that raw food guy. Why take the time to write a nasty comment, when he could unsubscribe with one click? Speaking of nuts, these sound delicious.
gaile says
I would have been tempted to post his email address with his snotty comment, and remind him he was wasting your time with his comment. ugh. people are so rude sometimes. That said, this recipe looks awesome! I love to serve garam masala spiced mixed nuts at parties, and this will be a fabulous change of pace. Plus who doesn’t love a chance to use smokd paprika! yum!!!
Jenni says
Elana,
Amen! You said it so well! I too don’t know what I would have done without your blog! You introduced me to coconut flour and almond flour which has kept me sane and happily baking! Thank you again!
Also, for those looking for a raw adaptation I think this would be really easy! For example, if you soaked the almonds over night like most raw foodies do to begin the sprouting process, make the sauce, pour sauce over (drained) soaked almonds and then dehydrate at a temperature below 115 degrees to dry them and make them crunchy. I bet it would be yummy! When I get a dehydrator I will try it and let you know if it worked out OK.
Thank you again for your work!
Caroline says
I love this blog for the variety of dietary conditions you address, and because it’s full of good information presented both beautifully and pragmatically.
Moreover, can’t you often guess whether something is cooked or not by its title or, barring that, the photo? Sorry, raw food guy, I guess you’ll never get that twelve seconds back.
MsGourmet says
a perfect partner to tonight’s G&T… thanks!
Amy says
Elana – thank you for all of your delicious recipes and your commitment to sharing. I’ve loved every one that I’ve tried!
Hannah says
Wow, I’m shocked at that comment from someone, such a strange world sometimes. And I will add that the best thing about your site is the variety to people who could at times feel lost in the world of food allergies.
Darren says
I expect that readers like the one you mention in your post make you wonder why you bother but, whilst I only discovered your blog about a week ago, I think it’s excellent and greatly appreciate it. Upon first discovering it I spent a good hour going through back posts and shall be trying many of the recipes after my next shopping trip. So, please don’t let one ill-mannered individual put you off as he surely must be greatly in the minority.
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!