This is part of Roberta’s Cookbook recipe for Romaine Salad. We tried it out in an edition of Cookbook Club.
180 grams (2 cups) walnut halves
2 large (not extra-large or jumbo) egg whites
30 grams (3 packed tablespoons) dark brown sugar
75 grams (1/4 cup) honey
Freshly ground black pepper
5 grams (1 teaspoon) kosher salt
1. Preheat the oven to 350°F. Put the nut son a baking sheet and when the oven is at temperature, put them in. Roast for 4 minutes and then turn the sheet 180 degrees and roast for another 4 minutes. Remove them from the oven and let cool. Turn the oven down to 275°F.
2. In a large bowl, whisk the egg whites until they begin to have body but not until they form soft peaks. Add the brown sugar, honey, and about 10 turns of a pepper grinder’s worth of black pepper to the whites, and combine.
3. Add the walnuts to the mixture and mix with a wooden spoon until they’re all well coated. Spread them on a foil-lined baking sheet and sprinkle them evenly with the salt. Put them in the oven and bake for about 12 minutes. Then turn the baking sheet and bake for another 12 minutes; the nuts should be dry, not sticky. Remove them from the oven and let them cool. They’ll stay fresh for up to 2 weeks in a sealed container in a cool, dry place.
Recipe reprinted with permission from Roberta’s Cookbook.
This delicious smoothie helps balance blood sugar and encourages healthy digestion. To make your own fresh carrot juice, blend 1/2 lb carrots in your blender and strain with a nut milk bag or cheesecloth. If your banana isn’t frozen, add a handful of ice.