The Perfect, Toasty Winter Snack: Tamari Almonds

Recipe and image provided by Sarah Bradley

Mid-winter brings a welcome introspective energy. I’ve been lucky to take part in yoga teacher training, which means my weekends are immersed in quiet reflection, movement, learning, and building community.

Long days at the yoga studio are rich with learning and connection. But guess what: even yogis get hangry! This is why it’s crucial to prepare an array of snacks for a sustainable source of energy.

If you are craving the perfect, filling winter snack abundant in protein and fats that you can easily adapt to your taste, then I highly recommend tamari almonds. Here’s an easy recipe, made entirely with ingredients from Karma’s incredible bulk section. If you haven’t tried bulk maple syrup, you are in for a treat. Pro tip: I like to bring small jam jars to fill up with spices.

They are a little bit sweet with a hint of smoky flavour, and best of all, you can adapt the recipe to incorporate your favourite spices. If you have a sweeter tooth, consider adding more maple syrup to the mix.

Ingredients:

  • Coconut oil, to grease baking sheet
  • 1 – 2 cups raw almonds
  • 1 Tbsp sesame oil
  • 1/2 Tbsp maple syrup (optional)
  • 2 Tbsp white or black sesame seeds
  • 2 Tbsp soy sauce or Tamari

Spices to taste:

  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper

Optional:

  • 1 Tbsp Nori flakes

Directions:

Preheat oven to 300°F.

In a large bowl, toss almonds, sesame oil, maple syrup, sesame seeds, and spices until well coated.

Spread evenly on a greased baking sheet.

Bake for 10 to 15 minutes, checking frequently to make sure they don’t burn!

 

Easy Lentil Walnut Dip

Summer may be winding down, but the days are still long, the sun has been gracing us with warmth well past sunset, and the neighbourhood is buzzing with activity, from park picnics to street festivals to spontaneous porch conversations. During this time of abundant energy, I find it’s nice to find quiet moments between activity to prepare simple but filling snacks that can fill the gaps between meals.

Lately, I’ve been getting creative with dips and spreads, perfect for packing into a container and serving with those Karma veggies we love (purple carrots! spicy radishes! refreshing field cucumbers!) or hearty crackers full of grains and seeds.

All you need is a blender or small food processor, a few simple ingredients, and fresh herbs of your choosing to whip up this nutritious dip.

Ingredients

  • 3 to 4 garlic cloves
  • 1 cup whole red lentils
  • 3/4 cup walnut halves, soaked in water overnight
  • Juice of half a lemon (tip: heat the lemon in a microwave or add to your garlic clove pan for a few minutes to make it easier to juice)
  • 1 tbsp red miso paste
  • 2 tbsp nutritional yeast
  • Salt or Herbamare (aromatic seasoning, available at Karma)
  • Fresh herbs, roughly chopped (I like the mild, bright flavour of parsley, but I think rosemary, thyme, sage would also work well)
  • Optional toppings:
    • Pinch of smoked paprika
    • Toasted pumpkin seeds
    • Dash of fresh olive oil
    • Additional fresh herbs, roughly chopped just before serving

Directions

Cook lentils: rinse the lentils in cold water. Bring 2 cups of water to a boil, add rinsed lentils, then reduce heat to low and cover. Simmer ~15 minutes or until lentils have fully absorbed water. Set aside to cool.

Roast garlic: preheat oven or toaster oven to 375°F (190°C). Spread garlic cloves in a single layer and drizzle with just enough olive oil to coat. Season with Herbamare and pepper.
Roast garlic for 30 to 40 minutes, gently shaking the pan halfway through, until cloves begin to soften and brown. Remove from oven and set aside to cool.

Carefully add all ingredients to a blender or food processor and process until smooth.

Contributed by Sarah Bradley