Month: July 2017

Spicy Peanut Noodles

Can the food you eat really impact how efficiently your body burns calories? It seems like every other month there is new hype about which foods can speed up your metabolism and help you burn those extra pounds. People respond with curiosity and willingness and try just about everything.  After all, who doesn’t want to eat and shed pounds at the same time?

To better understand how food affects metabolism, let’s review how it works. Metabolic rate refers to the number of calories burned by the body each day. This number comes from a mathematical equation that includes your resting metabolic rate, physical activity and the thermic effect of food. The resting metabolic rate is the largest component, unfortunately, we have very little if any control over this number. Physical activity makes up 30-50% of your rate, and we have complete control over that, as well as the thermic effect of foods (TEF). Although it only makes up 10% of your metabolic rate, what you choose to eat is completely up to you! Carbohydrates burn 5-10% of calories eaten, fat 0-5%, and protein 20-30%.

You may have heard that eating spicy foods can rev up your metabolism. This claim does indeed have some foundation. The belief is that eating spicy foods raises your body temperature which in turns means your body spends extra energy cooling itself, and therefore, increasing your metabolic rate. Numerous studies have confirmed that capsaicin, the compound in chili peppers which gives them all the heat, does indeed raise your metabolism. A 2011 study even found that taking a ¼ teaspoon of cayenne pepper increased the calories burned in the following meal! But before you drown all your food in hot sauce, you should know that the increased calorie-burn only amounted to an average of 10 calories!

Interestingly, drinking cold water also gives you a metabolic boost! If you require a large glass of iced water after eating spicy foods, you are increasing your odds for achieving a speedier metabolism. Research suggests that those who consume 8 to 12 glasses of water per day burn more calories than people who only drink up to 4 glasses per day.

These two facts are good enough reasons to make some Spicy Peanut Noodles for lunch today! However, if you need one more, how about the fact that they taste amazing! The nutty flavor and spicy red chili match in this sauce recipe give new life to plain noodles. No need for heavy cream sauces when enjoying noodles! Try this recipe with the addition of steamed edamame or tofu for a complete vegetarian meal.

Spicy Peanut Noodles by Once Again Nut Butter

Spicy Peanut Noodles

3 tablespoons of red chili sauce

¼ cup of Once Again Creamy Peanut Butter

1 teaspoon of sesame oil or extra virgin olive oil

¼ cup of liquid aminos (or soy sauce)

2-4 tablespoons of warm water

Cooked thin noodles of your choice. We recommend rice noodles or whole wheat noodles. Mix all ingredients for the sauce except for water in a container you can seal with a lid and shake well. Lastly, add in one tablespoon of water at a time until desired consistency. Pour the sauce over hot cooked noodles and serve!

2-Steps Creamy Ice Cream

Let’s start with some great news: you don’t need an ice cream maker for this recipe! Ice cream makers are  fantastic kitchen gadgets to have allowing you to make several ice cream flavors right in the comfort of your own home. Although you may want to invest in one eventually, today you can still make this frozen treat without it. And you will not be disappointed either, since most people assume that unless you have an ice cream maker your homemade ice cream won’t be creamy and smooth as the store-bought variety.

Our recipe mimics the texture of artisanal ice cream by adding our Once Again Creamy Cashew Butter to the mix prior to freezing. Cashew butter has the ideal balance of natural sugars and fats that deliver the creaminess you expect from ice cream. The appeal of ice cream making at home is also in the fact that you can pick the ingredients and therefore avoid unnecessary additives and artificial ingredients added to the manufactured options of grocery store varieties.

Our base for this ice cream recipe consists of the following: frozen banana, adding the sweetness to our cream, avocado, which has high fat content and freezes well, and our Once Again Cashew Butter. To this combination at the appropriate ratio given below in the recipe, you can add your own twist of flavors. For example, you could add frozen berries instead of chocolate, or frozen mango and pineapple as well. We recently tried coconut flakes, pineapple and a splash of orange juice, which was another winning combination.

Here are a few tips for making this recipe. The better you mix the ingredients, the smoother the ice cream. Therefore, use a good high-speed blender or food processor for best results. Also, when pouring into a dish to take it to the freezer, choose a shallow one instead of the deeper kind. Something like a cake pan works well for bigger batches. The larger surface area allows the ice cream to freeze evenly avoiding ice crystal formation in the process.  Also, cover the cream with plastic wrap allowing it to touch the top of the ice cream,  as this prevents any air from coming into contact with the ice cream during freezing. Prior to serving, remove from freezer and let it stand for just a few minutes. Use an ice cream scoop that has been dipped in lukewarm water between servings. And remember to return reminder of ice cream to freezer as soon as possible to avoid melting and ice crystal formation. If you don’t eat it all in the first serving, you can store it in the freezer for up to one week. Another idea is to turn the ice cream into Popsicles! We are anxious to hear how you add your own flair to this recipe.  Please share it with us in the comments section!

2-Steps Creamy Ice Cream from Once Again Nut butter

Easy Creamy Ice Cream

1 cup vanilla flavored yogurt of your choice

2 frozen bananas

¼ cup of Once Again Creamy Cashew Butter

3 tablespoons of cacao powder

½ of a Hass avocado

Place all ingredients in a high-speed blender or food processor. Blend until smooth, and then pour mixture into a shallow container and freeze for 4 hours. Remove ice cream from freezer, and let it stand for 5 minutes. Then, scoop and serve!