Mock Tuna Salad – Using Soaked Raw Almonds

This raw almond mock tuna salad is a great option for a plant based meal. Make yourself a protein packed “tunaless” tasty sandwich, wrap, or snack. Eat it alone on a bed of lettuce, on top of a cracker, or on a thick slice of crispy cucumber. Any way you eat it, you won’t be disappointed. The finely chopped soaked almonds gives a nice texture, (just like a tuna salad) and are packed with nutrition.

What is the purpose of soaking almonds and seeds before eating?

In addition to changing the texture of the almonds, soaking helps make them more digestible. Softer almonds are easier to digest, which increases the amount of nutrients your body can absorb from the nut.

If you want to amp up the nutritional value of raw nuts and seeds, sprout them. Robyn Openshaw, one of my most favorite mentors on food and nutrition has a great video that explains the why and how to sprout almonds. You will LOVE her. I have been following her for many, many years.

Back to the mock tuna recipe. Once the almonds are soaked, it will only take you about 10 minutes to whip this up.

Prep Time: 15 minutes Plus 4-8 hours soak

Serves 4

Here is what you will need:

  • Food processor or high speed blender

I love my Blendtec!!!!! I use it pretty much every day, or several times a day. This link is a great option for a refurbished version, or Costco is selling them now for around $229. This is awesome, because over ten years ago, when I bought mine, I paid around $400 and it was well worth it!!!!! Could not live without it  Just in case you are thinking about getting a blender, don’t waste your money on anything else but a Blendtec or Vitamix.

  • 1 cup raw almonds
  • 1/2 cup raw sunflower seed (optional)
  • 1-2 celery stalks – finely chopped
  • 1/2 clove garlic clove – minced (optional)
  • 1 green onion – finely chopped
  • 3-4 Tablespoons mayo of your choice
  • 1 teaspoon Dijon Mustard
  • 2-3 teaspoons fresh lemon juice
  • 1/4 teaspoon sea salt
  • fresh ground pepper (to taste)

Instructions:

1-  Soak almonds and sunflower seeds for 3 – 8 hours in water.

2- Drain and rinse

3- Place almonds in a food processor or high speed blender.

4-  Pulse until it is the consistency of flaked tuna.

5-  Place chopped almonds into a mixing bowl and add the rest of the ingredients.

6-  Stir to combine and season with salt and pepper to taste.

Serve on crackers, cucumbers, bread, in a wrap or a bed of lettuce.

My husband put a dollop of salad on a cracker and then added a spoonful of salsa on top. It ended up being quite yummy. You’ll have to give it a whirl.

To make stuffed cucumber horderves, simply cut a cucumber in half lengthwise and scoop out the seeds.

Mock Tuna Salad – Using Soaked Raw Almonds

This raw almond mock tuna salad is a great option for a plant based meal. Make yourself a protein packed “tunaless” tasty sandwich, wrap, or snack.

  • Prep Time15 min
  • Total Time4 hr
  • Yield4 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 cup raw almonds
    • 1/2 cup raw sunflower seed (optional)
    • 1-2 celery stalks – finely chopped
    • 1/2 clove garlic clove – minced (optional)
    • 1 green onion – finely chopped
    • 3-4 Tablespoons mayo of your choice
    • 1 teaspoon Dijon Mustard
    • 2-3 teaspoons fresh lemon juice
    • 1/4 teaspoon sea salt
    • fresh ground pepper (to taste)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Soak almonds and sunflower seeds for 3 – 8 hours in water.

 
2

Drain and rinse

3

Place almonds in a food processor or high speed blender.

4

Pulse until it is the consistency of flaked tuna.

5

Place chopped almonds into a mixing bowl and add the rest of the ingredients.

6

Stir to combine and season with salt and pepper to taste.

7

Serve on crackers, cucumbers, bread, in a wrap or a bed of lettuce.

[MEDIAVINE EXAMPLE AD SPACE 3]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable

Instant Pot – Quick and Simple Corn On the Cob

It’s that time of year to start enjoying produce from the garden. Although I don’t grow corn in my own garden, I like to find a local farmers market or fruit stand and buy a few ears of corn here and there. It’s my husbands favorite treat. There really isn’t anything like the taste of a well buttered and salted  ear of corn on the cob.

Once again, the Instant Pot comes to the rescue. I love this thing, as you already know. Using the Instant Pot to perfectly steam the corn, totally cuts back on time. Who likes to wait, for what seems like hours, for the BIG pot of water to come to a boil before you can even put the corn in? I certainly don’t. You can have perfectly cooked corn on the cob ready in just SEVEN minutes! The best part, NO BABYSITTING! There is no need to hang around waiting for he water to boil or worry about overcooking.

Before I show you how easy it is to cook, I am going to share with you a few tips on how to pick out some good ears of corn.

 

I grew up watching my parents, and others check the corn by pulling the husk back a little to take a peek.  Do you do that? Well, from what I just learned, it’s NOT necessary. If you do that, you may get dirty stares at the market — and the corn that looked gorgeous, milky and bright when you peeled it, will get shriveled and starchy quicker. Interesting? I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

  • Look for teensy brown holes in the husk, especially towards the top. Those are wormholes, and you will want to avoid worms!
  • Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, then choose another.
  • Look for healthy tassels. The tassels should be brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn.
  • Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.)

Now let’s show you how easy it is to cook up using the Instant Pot.

 

This is all you do

1-   Remove the husk and silk from corn

2-  Add 1 cup of water to the inner pot

3-  Place the metal trivet inside the pot

4-  Stack 4-5 ears of corn on top of the trivet

5-  Place the lid onto the pot and close the valve for pressure cooking

6-  Choose “manual” at high pressure

7-  Set time for 2 minutes

8-  Use “Quick Release” method when timer goes off

9-  Carefully remove lid and enjoy!

Dress your ear of corn as you like.  I enjoy a little butter, or ghee – garlic salt, and pepper.

What do you like to put on your corn on the cob? Would love some new ideas.

Enjoy the summer harvest!

Instant Pot – Quick and Simple Corn On the Cob

I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 4-5 ears of corn
    • 1 cup of water
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Remove the husk and silk from corn

 
2

Add 1 cup of water to the inner pot

3

Place the metal trivet inside the pot

4

Stack 4-5 ears of corn on top of the trivet

5

Place the lid onto the pot and close the valve for pressure cooking

6

Choose “manual” at high pressure

7

Set time for 2 minutes

8

Use “Quick Release” method when timer goes off

9

Carefully remove lid and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable