The benefits of nut butter are no secret. Nuts fuel your body with healthy fats and are a natural source of protein; both contribute to a lean, healthy body. But if you throw a scoop of peanut butter in your smoothie or on top of your morning oatmeal and call it a day, you could be missing out on a super versatile cooking ingredient. You're also missing out on all the peanut butter alternatives that exist—from almond to cashew to walnut butter--and their unique health benefits.
To get you out of your nut butter rut, private celebrity chef Ariane Resnick has shared five recipes that use NuttZo, an organic, gourmet seven nut and seed butter. We know a good PB&J takes you back to childhood, but try these grown-up dishes on for size.
"It requires no cooking, just a fork, a bowl, some pantry ingredients, and about 5 minutes of your time," says Resnick. "Takeout takes more effort, and it's a lot less healthful (not to mention, about half as good)."
½ cup NuttZo, any flavor ¼ cup coconut sugar 2 tbsp brown rice vinegar Juice of one lime 1 tbsp tamari sauce 1 tbsp chili paste 1 tsp toasted sesame oil Water to thin, as needed: 1-2 tbsp
Mix all ingredients except water together. Add water until desired consistency is reached. Sauce should be thick, but not overly so.
"No one will believe this healthful snack isn't a diet-busting dessert,” says Resnick.
½ cup dates ½ cup cocoa butter 1 cup NuttZo Chocolate 1 cup unsweetened coconut flakes 1 cup chopped nuts, any kind ½ cup cacao nibs ½ cup coconut sugar ¼ cup cacao powder 1 tsp each: salt, vanilla extract, chocolate extract Topping: 1/4 cup chopped dark chocolate
Soak dates in hot water for 10 minutes, until softened. Remove pits and puree.
Melt cocoa butter over low heat and set aside.
Mix all ingredients except cocoa butter and chocolate topping together in a large bowl. Mixture will be crumbly.
Add melted cocoa butter, stir into a cohesive batter.
Press mixture into a 9x13 pan lined with plastic wrap.
Sprinkle chopped chocolate on top, press gently.
Refrigerate until firm, approximately 15 min, cut into bars.
“Chicken peanut stew is a traditional African dish," notes Resnick. "Here it receives an extra hit of protein, crunch, and omegas from NuttZo. The broth is thicker than the standard version, meaning you don't need a starch to soak up the juices; it's perfect and filling all on its own."
1 tbsp grapeseed oil 1 onion, chopped into large pieces 4 chicken thighs, bone-in 2 tbsp curry powder 2 chopped garlic cloves 2 tbsp chopped fresh ginger 1 24 oz jar crushed tomatoes 1 cup Nuttzo (any flavor except chocolate) 1 cup chicken stock 1 lg sweet potato, cut into 1-inch cubes 3 cups chopped greens, such as rainbow chard or spinach 1/2 cup cilantro
1. Heat oil in a large pot, add onion and cook until lightly golden, about 5 minutes. 2. Add chicken breast (skin down), curry powder, garlic, and ginger. Cook until lightly golden, approximately 3 minutes. 3. Add tomato puree, Nuttzo, stock, and sweet potato. Bring to a boil then reduce to a simmer. 4. Stir every 5 minutes until chicken and sweet potato are cooked through, around 25 minutes. Discard chicken skin. (You may omit skin completely if preferred.) 5. Turn off heat, and add greens and cilantro. Stir well and allow to wilt.
“Barbeque and nut butter aren't your usual combo, but there's no reason they shouldn't be," says Resnick. "This version reduces sugar, adds protein and omegas, and tastes better than store-bought. The shrimp shown are sautéed right in a pan, as the sauce has enough smoky, rich flavor that you can skip firing up the grill."
1 7 oz. jar tomato puree 1/4 cup Nuttzo 1/4 cup dark molasses 1/4 cup maple syrup (B grade) 3 tbsp apple cider vinegar 2 tbsp smoked paprika 1 tbsp + 1 tsp tamari or soy sauce 1 tbsp Dijon mustard 1 tbsp grapeseed oil 1/2 tsp chipotle powder
1. Mix all ingredients together until a smooth sauce is formed. 2. In a small saucepan, boil gently for 5 minutes, until sauce is darkened.
“In this dairy- and sugar-free ice cream, Power Fuel Nuttzo gets combined with the most potent version of maca for a long-lasting burst of energy," explains Resnick. "With a base of white sweet potato and a solid dose of protein powder, it’s a healthful dessert."
Ice Cream Base 2 medium white sweet potatoes 1 1/2 cups coconut milk 3 scoops vanilla protein powder 1 dropper Sweet Drops English Toffee liquid stevia 1 tsp vanilla extract pinch salt 2 tbsp vodka to prevent over-freezing of ice cream (optional)
Power Fuel Swirl 1/4 cup Power Fuel Nuttzo 1 tbsp honey 1 tbsp Longevity Power maca
Jelly Swirl 2 tbsp all-fruit spread 1 tsp water
1. Roast sweet potatoes, whole with skin on, at 375 degrees for 45 minutes, or until soft. Let cool. 2. Peel sweet potatoes, setting aside or discarding skins. Add sweet potatoes to blender. 3. Blend with remaining ice cream base ingredients until smooth and creamy. 4. Chill thoroughly, then process in an ice cream maker. While ice cream is processing, make PF&J swirls by mixing each set of ingredients in a small bowl. Add each swirl in the final moments before turning off the ice cream maker, taking care to not over mix. Freeze until firm.