Roasted Rosemary Almonds

Try any assortment of nuts and seeds you like. Almonds have 4.6g of sugar per 100g and 18g of carbs.

Ingredients:

• 1 1/2 cups raw almonds with skin on (can use other nuts like hazelnuts, cashews and macadamias)
• 1 Tbsp butter
• 1 Tbsp fresh rosemary, minced (use the whole sprig)
• 1 clove of garlic, minced
• salt and ground black pepper to taste
• 2 tsp Worcestershire or Tabasco sauce

Directions:
Preheat oven to 350° F
1. In a large nonstick skillet pan heated to medium, fry the rosemary and garlic in the butter or oil for 10 seconds until the aromas are released.
2. Add the almonds and seasoning, stirring quickly for about 1 min, making sure the almonds are coated well with the spice mix. If you want to use seeds, add them last.
3. Pour over the source again mixing quickly for about 1 min.
4. Place the nuts onto a baking tray and bake until the nut are toasted, about 5 to 10 mins.
*Serve immediately, or cool and place in an airtight container in the refrigerator for up to 2
days.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Herb Butter with Roasted Garlic

One tasty way to enjoy herb butter is to stuff it in seeded, long, pointy sweet peppers (or
larger bell peppers cut into segments).

Remove the stalk and scrape out all the seeds from the pepper with a teaspoon. Cut off a
small piece at the end of the pepper to make it easier to fill the entire pepper with butter.

Fill the pepper with softened herb butter using a spoon, or pipe it with a piping bag. Press hard on the butter to make it fill the whole pepper without leaving any air pockets. Leave the peppers in the refrigerator a few hours to chill and solidify. Slice with a sharp knife.

Herb Butter
• 8¾ oz. (250 g) butter
• ⅓–½ cup (100 ml) chopped herbs (parsley, lemon balm, thyme, and/or chives, for
example)
• 1 teaspoon dried red chili flakes
• ½ teaspoon Worcestershire sauce
• ¼–½ teaspoon crushed salt flakes

Leave the butter at room temperature to soften. Place the butter in a bowl and add the rest
of the ingredients.

Mix the butter until light and fluffy with a handheld electric mixer; then stuff bell peppers
or add to small bowls. Make a large batch and keep it in the freezer; the butter will keep a
long time.

Pan Roasted Garlic Butter
• 4 large garlic cloves
• 1 tablespoon mild-flavored olive oil
• 1 tablespoon lemon juice
• ¼–½ teaspoon crushed salt flakes
• ¼ teaspoon ground white pepper
• 8¾ oz. (250 g) butter, softened

Peel and chop the garlic into small pieces. Brown the garlic lightly in the olive oil for 4–5
minutes, without letting it get too dark. Squeeze the lemon juice into the pan and let it
cook; season with salt and pepper.

Let the garlic cool and then whisk it into the softened butter. Fill peppers as above, or roll
the butter into a log in greaseproof paper, as described below.

Place the butter in one long line in the middle of a piece of parchment paper. Fold the
paper over one side and use a broad-blade or chef’s knife to nudge the butter into the
shape of a log. Roll the paper together and twist the ends in the shape of a holiday cracker.

Store the log in the refrigerator or freezer. Allow it to come up to room temperature for a
little bit before serving, as it will enhance the flavor more than if it’s served chilled.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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