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At last I can share with you a recipe which uses the almond pulp leftovers I got after making the almond milk! Many of you asked me about it and I must honestly say that among the things I have tasted and the ones I have experimented, I couldn´t find anything good enough, because of the sandy texture or because there was too much almond at once. I have been literally fighting with a cookies dough for quite some time, but my culinary experience didn´t allow me to share it yet…

But the time has come…and before the cold days come closer when it will be difficult to find red peppers (that is, if we continue according to the seasons) in the market, I suggest you make this recipe which is the perfect side dish for the seeds crackers (the amazing crackers by Anna Jones) that I made a couple of weeks ago.

I have to recognize that I feel absolutely in love with the red pepper. I could eat it raw as it were an apple, and roasted (burning well the skin) it reminds me of my childhood and brings back memories of my mother making a roasted peppers salad with fresh tomatoes, garlic, oil and vinegar. Mmmmm. Simplicity and powerful taste all together.

The recipe will work well if you use peeled almonds, or if you have patience enough to peel them off whenever you make the almond milk. As the pulp can be kept in the fridge for 4 or 5 days, what I do is to freeze it right away to use it in the future, because most probably the day I make the milk, I don´t have on hand the peppers…And as the measure of the recipe is just the recipe for a liter of milk, you can wrap the pulp tightly with film paper, freeze it and you already know the measure for the recipe. So, if you have that ready in advance the day you wish to prepare the recipe, you will only have to roast the peppers, peel them and crush them along with the rest of the ingredients . Super easy! And besides being a perfect dip for any dinner or picnic, they are a great resource to incorporate in a vegetable sandwich you can take to work: a good bread (is quite important!), pepper dip, avocado, arugula, apple and sprouts…

If you don´t have fresh rosemary around, you can use it dry but have in mind that the taste will change. Since I have my own rosemary plant in my garden, I use it constantly, it is completely addictive. There is nothing better than walking by, preshing one of my hands against one of the little branches and following it gently till the end, deeply smelling the sweet aroma …

I advise you to try and incorporate fresh rosemary in the hummus, for example, together with some dried tomatos…it is really delicious! Besides the amazing taste, you are adding an important part of antioxidants and iron, all of that in addition to its digestive, diuretic, respiratory and anti-hepatic properties.

If we add garlic and lemon to all the above properties, we can be certain that we have the perfect ally against possible colds existing in the environment. And all of that, without forgetting the high concentrated proportion of calcium contained in the almonds.

And now, while soaking the almonds, let´s run to get those peppers before they run out of them. AH! And buy a beautiful pot and plant the rosemary! Your dishes and your sense of smell will appreciate it!