Resveratrol Crunch N Munch Recipes
RESVERATROL CRUNCH-N-MUNCH
The French Paradox,,,the observation that the French suffer a relatively low incidence of coronary heart disease even though having a diet pretty rich in saturated fats. It is thought that their saving grace is coming from all the red wine that they drink. Red wine contains resveratrol, a natural substance that has been linked to the prevention of many diseases including cancer and also to healthy life expansion. I love red wine but I also wanted to see what other foods contain large amounts of the stuff!! Surprisingly, peanuts!! I decided to put together a trek mix using some of the tasty resveratrol winners!!! I find that I enjoy a mix of fruits and nuts with a little salt and a treat like chocolate rather than just a bowl of just nuts or just fruit. I used salted peanuts to give this mix that hint of salt and balance but you can definitely use raw peanuts along with all of these other raw ingredients. I hope you like the mix!
Provided by ChefLee
Categories Lunch/Snacks
Time 10m
Yield 7 cups trek mix, 20-25 serving(s)
Number Of Ingredients 5
Steps:
- Rinse your fruit and dry it completely on soft kitchen towels. (the fruit must be dry before mixing with the chocolate and nuts to keep them from getting soggy).
- Place the blueberries and grapes into a mixing bowl or large ziploc bag.
- Add the walnuts, peanuts, and dark chocolate and then gently toss around to coat everything in the salt from the peanuts.
- Store in the fridge and enjoy a handful for dessert or a snack!
Nutrition Facts : Calories 131.8, Fat 10.7, SaturatedFat 2.6, Sodium 71, Carbohydrate 9, Fiber 2.4, Sugar 4.4, Protein 3.8
CRUNCH AND MUNCH
This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.
Provided by BrendaM
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
- You don't need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Pop a candy thermometer into the mixture and watch it closely.
- When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
- Stir well so that the candy coats the popcorn.
- Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
- Repeat if necessary to thoroughly coat all of the popcorn.
- Pour coated popcorn and peanuts onto wax paper.
- When cool, break up the chunks into bite-size pieces and store it all in a covered container.
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