Kalenutsco (Kale, walnut, coconut smoothie)

Inspired by Kalenutsco from The Legend of Korra.

Ingredients

1. Kale
2. Walnut milk
3. Coconut water

Instructions

1. Chill walnut milk and coconut water.
2. Add all ingredients to blender and blend until smooth.
3. Serve immediately.

Seaweed Pesto

Ingredients

1. Seaweed, 40g
2. Nuts (eg pine nuts), 25g
3. Oil, 3 tbsp
4. Garlic, 1
5. Black pepper, to season

Instructions

1. Toast nuts.
2. Mince garlic.
3. Grind seaweed, nuts, oil and garlic into a paste using a food processor/blender/mortar and pestle.
4. Season with black pepper.

Chestnut Spread

Ingredients

1. 1 cup chestnuts, peeled and roasted 
2. 1 tbsp honey
3. 1/2 tbsp vanilla 
4. 1/2 tsp salt
5. 2 tbsp oil
6. Water, as needed

Instructions

1. Blend all ingredients except water together until smooth and creamy. Add more water, 1 tbsp at a time, if the paste is too thick.

Chestnut Praline

Adapted from Taste.com. 

Ingredients

1. 112.5g caster sugar
2. 2 tbsp water
3. Chestnuts

Instructions

1. Preheat oven to 177C.
2. Spread chestnuts onto a baking tray lined with parchment paper. 
3. Roast in oven for 5 min, then shake the baking tray slightly to turn the chestnuts over and make sure they are roasted evenly on all sides.
4. In a saucepan, cook sugar and water on low-heat for abt 5 min while stirring, until the sugar dissolves.
5. Increase the heat to high and bring to a boil. Boil the mixture, without stirring, for 5-7 min, until the mixture turns golden. 
6. Set aside for 2 min and allow to cool.
7. Pour the sugar mixture over the nuts on the baking tray.
8. Set aside to cool.