Indulge Your Taste Buds: National Nutrition Month Celebration!

March 6, 2024

As we dive into National Nutrition Month, we’re pulling out all the stops to bring you a culinary experience like no other. And who better to lead the charge than our resident nutrition expert, Lauren?

This March, we’re on a mission to tantalize your taste buds and nourish your body with the finest ingredients and flavors. And what better way to kick things off than with our creamy, dreamy Almond Ricotta?

Two Flavors, Endless Delight

Picture this: a velvety spread that melts in your mouth, complemented by the perfect balance of sweet and savory. That’s exactly what our Almond Ricotta brings to the table. But here’s the twist—there’s not just one, but TWO variations waiting for you to savor!

For those with a sweet tooth, prepare to be dazzled by our hot honey and fresh orange zest drizzle. It’s a burst of sunshine in every bite, guaranteed to leave you craving more. And if savory delights are more your style, our herb pesto—made with pistachios and walnuts—will take your taste buds on a flavor-packed journey.

More Than Just Delicious: Goodness for Your Gut

But our almond ricotta isn’t just about taste—it’s about wellness, too. Packed with gut-loving ingredients and fermented goodness, every spoonful is a step towards better health and vitality. And what better way to enjoy it than slathered on warm, crusty sourdough bread? It’s a match made in culinary heaven!

Join the Celebration

Ready to join in on the fun? Swing by the Synchronicity kitchen and sample these delectable creations for yourself. Your taste buds will thank you! And if you’re feeling inspired to recreate these mouthwatering dishes at home, we’ve got you covered. Check out the full recipes below and get ready to unleash your inner chef!

Let’s make this National Nutrition Month one to remember—indulge your senses, nourish your body, and celebrate the joy of wholesome, delicious food.

Almond Ricotta Spread
1½ cups blanched, slivered almonds, soaked in water for 4-6 hours
½ lemon, juiced
¾ teaspoon sea salt
1½ teaspoons yellow miso paste
¼ cup unsweetened nondairy yogurt (suggested brands Kite Hill almond or Forager Cashew milk yogurt or regular plain yogurt)
2-4 tablespoons unsweetened almond milk
Soak the blanched almonds in water for at least 4 hours. Rinse and drain when ready to use. Place in a blender, along with the lemon juice, salt, miso, and yogurt. On low speed, process the mixture into a ricotta-like puree, stopping the machine as needed and scraping down the sides to push the cheese down toward the blades. Add almond milk as needed; this will help with the blending as well. Once it is smooth and ricotta-like, transfer the mixture to a bowl. Cover the bowl and refrigerate, ideally 4 hours before serving to allow the flavors to meld and the cheese to set, but you can also eat right away.
Spread onto sourdough bread and top with sweet or savory option
Sweet topping:
orange zest + hot honey or regular honey
Savory topping:
herb pesto + pistachios or other nut or seed
Herb pesto
3 cups basil and/or parsley
1/3 cup nuts (pistachios, walnuts, or pinenuts or medley)
¾ tsp. salt
1 lemon, juice
2 garlic cloves
¼ cup olive oil
Blend ingredients until smooth