Some Yummy Healthy Recipes With Spreads

Flavored butter or spreads, is an amazing low-carb condiment which is loved by everyone in a family. We bring to you the best organic and natural butters and spreads from Dhatu Organic. Dhatu Organics is one of the leading brand for certified organic groceries in India. They have a wide range of spread. Now days it is very popular among people and kids. It's one of the best ways to add both great flavour and healthy fats to any meal, including chicken, sandwiches, desserts, roasted vegetables and even low-carb pancakes. It takes just a few minutes to prepare and will last for several months if frozen. 

Grilled Almond Butter, Dark Chocolate & Pomegranate Sandwich

Ingredients:

v 4 slices whole grain crusty bread

v 2 Tbsp. dairy-free butter (Earth Balance) or olive oil

v 4 tbsps. roasted salted almond butter

v 4 squares dark chocolate (dairy-free for vegan; don’t exceed 70% cacao)

v 2-3 tbsps. pomegranate arils.

 

Method:

v Heat a pan over medium heat.

v Butter the outsides of four slices of bread, then slather the inside of two slices with almond butter.

v Next add two large squares of chocolate on top of the almond butter and top with pomegranate arils. Top with the other slice of bread, buttered side up and place the sandwich in the skillet.

v Push down with a heavy spatula to compress. Gently flip when the bottom is browned and crusty -about 2-3 minutes. Cook for another 2-3 minutes on the other side. Serve immediately.

 

Muffins With Coconut Butter Filling

Ingredients:

v 1 cup coconut butter, softened at room temperature

v 1 Tbs. honey or maple syrup (optional)

v 2 Tbs. coconut oil

v Small pinch of unrefined salt

v Orange, lemon or lime zest

v Crushed freeze-dried fruit pieces

 

Methods:

v Combine all ingredient. 

v Pour into muffin cups lined with paper liners. 

v Use 1 - 2 tablespoons of the mixture per cup. 

v Place in the fridge until hardened, about 4 hours. 

v Remove from the muffin tin/ molds and store in the fridge.

 

Creamy Pumpkin-Peanut Soup

Ingredients: 

v 1 jar roasted red bell peppers

v 2 tsp. vegetable oil (you can also use olive oil)

v 1 medium onion, chopped

v 3 cloves garlic, smashed

v 1/2 tsp paprika

v 1/2 tsp red pepper flakes

v 1/4 tsp turmeric

v 1 can pumpkin puree

v 1 1/2 cup reduced-sodium chicken or vegetable broth 

v 1/3 c creamy peanut butter, preferably organic

v 1 tbsps. fresh lemon juice

v 1 tsp sugar

v 1/4 c reduced-fat sour cream

v 2 Tbsp chopped roasted peanuts

v 2 Tbsp chopped scallion greens

Methods: 

v Drain roasted peppers. Chop about 1 tbsps. and reserve for garnish. Set aside.

v Heat oil in 4 qtr. saucepan over medium heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook 2 minutes.

v Stir in paprika, red-pepper flakes, and turmeric. Add pumpkin puree, broth, peanut butter, and remaining roasted peppers. Whisk to combine.

v Bring to a boil. Reduce heat and simmer 5 minutes. Stir in lemon juice, sugar, ½ tsp salt, and ¼ tsp black pepper. Transfer to blender or food processor and puree until smooth.

v Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped roasted peppers, and scallion greens.

 

Tandoori-Roasted Cauliflower with Sunflower Seed Butter

Ingredients:

v 1 head cauliflower – cut into florets

v 1/2 cup sunflower seed butter

v 2 tbsp. olive oil or sunflower oil

v 4 tsp. of Season with Spice’s Tandoori Seasoning

v Season with Spice’s Sweet Ginger Sea Salt (or coarse salt)

v A squeeze of fresh lemon juice or lime juice

v Fresh parsley coarsely chopped for garnish

v Crushed toasted almonds (optional)

 

Method: 

v In a large bowl, whisk together sunflower seed butter, oil and tandoori seasoning. Depending on the texture of your butter, squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry. Toss the florets into the mixture and coat well.

v Adjust the top oven rack, so the cauliflower will be about 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broil setting.

v While oven is preheating, spread out the cauliflower in a single layer on a foil lined baking pan.

v Roast under the broiler for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over). When cooked, sprinkle with Sweet Ginger Sea Salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh cilantro leaves or parsley. For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.

 

Oatmeal with Pumpkin Seed Butter and Bananas

Ingredients:

v 2 cup rolled oats

v 2 bananas, sliced

v 1/4 cup chopped almonds

v 2 tbsp. pumpkin seed butter, preferably organic

v 2 tbsp. honey or maple syrup.

 

Methods:

v Bring 4½ cups water to a boil in medium saucepan. Reduce heat to low and add oats and a pinch of salt. Cook, stirring occasionally until oats are tender and have absorbed most of the liquid, about 5 minutes.

v Add bananas, almonds, pumpkin seed butter, and honey and stir to incorporate. 

v If oatmeal is too thick, add a splash of milk.

Source: Pharmacyonnet