Almond Living Magazine The Almond Board of California Inspires through Online Sessions The Almond Board of California (ABC) has endless resources available for food professionals. 5/27/2020 Research Chef Association’s (RCA) Powered Up Conference ABC’s online session from the Research Chef Association’s (RCA) Powered Up Conference is now available on ABC’s YouTube page. Come discover the versatility of almonds from a flavor and texture perspective, how almonds complement other plant-based proteins, and the ways in which they create a healthy halo for consumers. During the session, Chef Christine Farkas of iHeart Food Consulting demonstrated three unique, yet adaptable recipe concepts that span the beverage, snack, and salad/bowl categories: Banana ‘Nut’ Bread Smoothie with White Beans INGREDIENTS: 1 ½ cups (375 mL) plain unsweetened almond milk 2 medium ripe or over ripe bananas ¾ cup (175 mL) cooked white beans (see notes below) 3 tbsp (45 mL) roasted almond butter 4 medium pitted dates (suggested: Medjool) 2 tsp (10 mL) vanilla extract 2 tsp (10 mL) lemon juice ½ tsp (2 mL) ground cinnamon Pinch of ground nutmeg Pinch of sea salt PREPARATION: Combine all ingredients in blender and process until smooth. Serve chilled. Zesty Garden Almonds Gazpacho INGREDIENTS: 2 cups (500 mL) tomato juice 1 ½ cups (375 mL) seeded and chopped red bell pepper 1 ½ cups (375 mL) peeled and chopped cucumber ¾ cup (175 mL) ground almonds ½ cup (125 mL) diced fresh tomatoes 1 tbsp (15 mL) seeded and diced serrano pepper, more or less as desired 2 tbsp (30 mL) diced white onion 1 tbsp (15 mL) balsamic vinegar 2 tbsp (30 mL) almond oil, reserve ½ tbsp for garnish 1 tbsp (15 mL) lemon juice 2 tsp (10 mL) hot sauce, more or less as desired (suggested: Tabasco) 1 tsp (1 mL) minced garlic ½ tsp (2 mL) sea salt, more or less as desired ¼ tsp (1 mL) ground black pepper, more or less as desired Garnish 2 tbsp (30 mL) toasted sliced almonds PREPARATION: Combine all ingredients in blender and process until smooth. Season with salt and pepper to taste. Cover and chill for minimum 2 hours. To serve, ladle gazpacho into bowl and garnish with drizzle of almond oil and sprinkle with toasted almonds. Store in refrigerator for up to one week. Almond Crumble Salad with Kimchi Sauce INGREDIENTS: Salad Base 3 cups (750 mL) riced cauliflower or kohlrabi 2 cups (500 mL) chopped toasted almonds ½ cup (125 mL) shredded cabbage ½ cup (125 mL) shredded carrot ¼ cup (60 mL) thinly sliced green onions Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds Sauce ¾ cup (175 mL) roasted almond butter ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine) ½ cup (125 mL) plain unsweetened almond milk 1 tbsp (15 mL) lime juice 2 tsp (10 mL) nutritional yeast 1 tsp (5 mL) low sodium soy sauce ½ tsp (2 mL) toasted sesame oil Sea salt, to taste PREPARATION: Almond Crumble Salad Base Yield: 6 cups prepared (6 full cup services, 12 half cup servings) Prep time: 10 minutes Kimchi Almond Sauce Yield: 2 cups prepared Prep time: 10 minutes Salad Base Instructions: Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl. Refrigerate salad base until Kimchi Almond Sauce is prepared. Sauce Instructions: Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level. Salad and Sauce Procedure: Combine desired amount of sauce with prepared salad base. Garnish with sesame seeds and chopped toasted almonds.