Happpppy New Year!!

Let’s jump right in. No resolutions. No recaps. No recipe lists.

The only thing you’ll find here is the beginning of the most delicious year yet. You ready?

It all starts with this new snack.

I’m obsessed in a dangerous way. Dangerous, because I can now eat a cupful of lentils faster than you can say cupful of lentils. Do you know how much fiber is in a cupful of lentils? Ha.

Remember how you were obsessed with roasting chickpeas last year?

Well that was so 2012.

2013 is about the lentils.

For 3 good reasons:

soaking before cooking is not required
they cook in less than 30 minutes
in 1 cup of cooked lentils: 16g fiber // 18g protein // 37% daily iron //230 cals

See my point?

I discovered lentils roast and become extremely crunchy just two days ago. I had a 32oz jar packed FULL of assorted cooked beans + lentils from a 13 bean soup mix. I cooked the beans but never got around to making the soup. Between 2 days gone over Christmas, a few days playing in the snow, and New Years, the jar of beans went neglected. I couldn’t bare to throw them away, so in the oven they went.

And they came out crunchy. Every type of bean was c-r-u-n-c-h-y!! And addicting. Making them the most nutrient dense snack ever. They are my favorite new salad topping but are also perfect tossed straight into your mouth. I imagine the kiddos will like these too!

Print this!

Crunchy Roasted Lentils

vegan, gluten-free // yields ~2 cups

garlic salt + pepper:your new favorite salty snack

2 cups cooked lentils (not red)
1 tablespoon sunflower oil
1/2 teaspoon garlic granules
1/2 – 3/4 teaspoon salt + pepper

cinnamon: lightly sweetened and a great topping on a fruit/nut/kale salad

2 cups cooked lentils (not red)
4 teaspoons coconut sugar/sucanat/pure cane sugar
1 tablespoon extra virgin coconut oil, melted
1 1/2 – 2teaspoons cinnamon
pinch of salt

Preheat your oven to 400*F and line a baking sheet with parchment paper.
Place the lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making). Canned or freshly prepared lentils will both work.
Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy. Watch closely towards the end so they don’t burn.
Taste, then add more salt/pepper or cinnamon/sugar (if needed) and toss to coat.
Let cool and eat. Store in an airtight container at room temperature once cooled.

To prepare raw lentils: 1 cup dry lentils = approx. 2 cups cooked

Pour 1 cup of uncooked lentils (black, brown, French) on your counter or cutting board and sift through for any debris (small rocks, etc.). Place in a strainer and rinse, then place in a pot and cover with water by about 2 inches. Turn heat to medium-high and leave uncovered. Once boiling, reduce heat to medium and let cook for 18-25min until just tender. Stir occasionally. Add more water to the pot if needed. Rinse well with cold water after cooking and drain. *I also like to add a 2-inch piece of kombu while cooking and discard once they’re done.

Head on over to my Facebook page to see what we were up to last week!

Ashley

Monday. What happened?? You were not so fun.

It started bright + early with a lock you and your husband out of the house when you’re already running late and your husband has a deadline kind of morning.

It was also 15 degrees outside. I am awesome.

What saved the day were these sweet + crunchy nut clusters.

In three different flavors.

Packed in jars for you or a friend!

Can I go off on a tangent about jars for a second? Yes? I think I hear you saying “yes.”

I am obsessed with jars. Jars of all kinds. They just have so many uses!!

Don’t know what to do with a random kitchen ingredient? Put it in a jar.

Don’t know what to do with the bulk spices you bought? Put them in 4oz – 8oz jars.

Need to pack fruit + yogurt to go? Put it in a reused glass jelly jar.

Need to give a gift? Definitely, put it in a jar.

Want to have fun drinking water? Pour it in a jar.

Want to have fun drinking wine? Pour it in a jar. Refill multiple times.

Just made 3 batches of homemade nut butter? J.A.R. IT!!

Thanks for letting me get all of that off my chest.

As you can see my love for jars runs deep.

I think it makes such a fun way to deliver a gift that is personalized without breaking the bank. You can dress the jar up or leave it as is. You can fill it with something sweet or savory. And either way, your loved one ends up with a sweet reusable jar filled with something super delicious.

Like, nut clusters.

Which are so easy to make you are going to cry.

This post is going to be the start of a series called, Gifts In Jars.

I’m not positive on the number of days for this series, but I have handfuls of ideas swimming in my head. It depends on the feedback I get from all of you!

Print this!

Nut Clusters in Jars

vegan, gluten-free, grain-free

Maple Espresso Nut Clusters [fills about 3, 12oz jars]

1 1/2 cups mixed raw nuts
1/2 cup raw pepitas
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
1 1/2 teaspoons instant espresso powder
flaked sea salt [optional]

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and espresso powder together until the espresso is mostly dissolved. Coconut oil is crucial in the hardening of the clusters.
Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts and seeds touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Sprinkle with flaked sea salt [if desired], then let cool for 15 minutes [or so].
Place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars, then seal with a lid.

Notes:

I used 1/2 cup raw almonds, cashews, and pecans.

Vanilla Bean Maple Sea Salt Nut Clusters [fills about 3, 12oz jars]

2 cups mixed raw nuts
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
3/4 – 1 whole vanilla bean pod, sliced + scraped
flaked sea salt

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and vanilla beans together until combined. Coconut oil is crucial in the hardening of the clusters.
Spread nuts on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Sprinkle with flaked sea salt, then let cool for 15 minutes [or so].
Place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars, then seal with a lid.

Notes:

I used 3/4 cup raw almonds and pecans
Use 1 vanilla bean for a more fragrant vanilla flavor.

Cinnamon Maple Sea Salt Nut Clusters [fills about 3, 12oz jars]

1 1/2 cups mixed raw nuts
1/2 cup raw pepitas
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
1 1/2 – 2 teaspoons cinnamon
flaked sea salt

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and cinnamon together until combined. Coconut oil is crucial in the hardening of the clusters.
Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts and seeds touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Let cool for 15 minutes [or so] then place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars then seal with the lid.

Notes:

I used 1/2 cup raw almonds, cashews, and pecans.

To decorate the jars I got crafty with a few things I had around the house.

burlap [easy find at Michaels or any craft store – it comes in a roll]
hemp cord [craft store]
thick cardstock for the tags and 8 minutes in Photoshop making them [you could easily handwrite them as well!]
mini clothespins [Michaels]

Here’s the basic rundown of what I did:

Plugged in a mini glue gun.
Cut a piece of burlap long enough to fit around the jar.
Folded the burlap in half.
Glued one end to the jar and then glued the other end, pulling tightly.
Cut 3 pieces of cord long enough to wrap around the jar 4-6 times.
Then, either: A] punched two small holes into the card with a pushpin, ran the cord through, and wrapped it multiple times, hot gluing it in the back to secure –or B] wrapped the cord around the jar multiple times and then clipped the clothespin to the cord with the tag

Done!

Want to join in the gift giving fun??

If you want to share a gift in a jar that you’re making this year, please feel free to do so!

Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars

Or, email the photo and your name to at: edibleperspective AT gmail DOT com

I’ll dedicate a post to showing off your whatever jarred gifts you make!

Ashley