(big thanks to Mel for sending this my way!)
2 tbsp. raisins
3 tbsp. extra-virgin olive oil
1⁄2 small onion, peeled and chopped
2 garlic cloves, peeled and thinly sliced
2 bunches spinach, washed and trimmed
3 tbsp. toasted pine nuts
1 tbsp. fresh lemon juice
8 thin strips of lemon zest
Salt and freshly ground pepper
1. Soak raisins in a bowl of cold water for 10 minutes; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes.
3. Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like.
Thursday, October 8, 2009
Monday, October 5, 2009
Almond or Walnut Stuffed Dates
10 raw organic dates, pitted (no sulfur)
5 whole raw almonds
5 whole raw walnuts
Very neatly put the almonds or walnuts into the hole where the date pit used to be. Serve em up!
5 whole raw almonds
5 whole raw walnuts
Very neatly put the almonds or walnuts into the hole where the date pit used to be. Serve em up!
Carrot Coconut Salad
2 medium organic carrot, grated
3 T. shredded organic coconut
1 T. organic extra virgin olive oil
1 T. organic balsamic vinegar
sea salt
Grate the carrots with your food processor/grater. Add coconut, olive oil, balsamic, and sea salt. Mix thoroughly and serve cold.
For extra yummy factor add in raisins and pineapple.
3 T. shredded organic coconut
1 T. organic extra virgin olive oil
1 T. organic balsamic vinegar
sea salt
Grate the carrots with your food processor/grater. Add coconut, olive oil, balsamic, and sea salt. Mix thoroughly and serve cold.
For extra yummy factor add in raisins and pineapple.
Meatballs!
Into 1 lb. ground beef, bison, pork (or other favorite ground meat), combine 1 egg, ¼ cup tomato sauce, ½ cup white onion (minced), 3 Tbsp. finely chopped parsley, 2 Tbsp. minced red bell pepper, 1 Tbsp. minced garlic, 2 tsp. minced fresh oregano, and salt and pepper to taste. Roll into meatballs and either cook in pan (until browned throughout) or bake in oven at 350 for 15-20 minutes depending on size. Serve as is or with a favorite sauce.
Stick a toothpick in each and serve as appetizers!
Stick a toothpick in each and serve as appetizers!
DIY: Primal Nut Crackers
YAY!!
via MDA
Ingredients:
2 cups fine almond meal
1 tsp baking soda
1 clove garlic, minced
3 tbsp Italian seasoning
1 cup finely grated Parmesan or Romano cheese
2 tbsp olive oil
1 tbsp sea salt
4 tbsp water
In a mixing bowl, combine all ingredients and stir to form a moist, sticky dough. Add more water or oil if needed. Using wet hands, place the dough on a baking sheet lined with parchment paper. Using your fingers, flatten the dough out into a uniform thin layer free of cracks. Bake in a preheated 350 degree over for 15 minutes or until dough becomes dry and golden in appearance. Remove and cool on a wire baking rack. Once the dough is cooled (and this is important, because it becomes very brittle right out of the oven) use a pizza cutter to create “crackers.” If not consuming immediately, be sure to store in an air-tight container.
Tip: Use these as bases for smoked salmon, chicken salad, etc.
via MDA
Ingredients:
2 cups fine almond meal
1 tsp baking soda
1 clove garlic, minced
3 tbsp Italian seasoning
1 cup finely grated Parmesan or Romano cheese
2 tbsp olive oil
1 tbsp sea salt
4 tbsp water
In a mixing bowl, combine all ingredients and stir to form a moist, sticky dough. Add more water or oil if needed. Using wet hands, place the dough on a baking sheet lined with parchment paper. Using your fingers, flatten the dough out into a uniform thin layer free of cracks. Bake in a preheated 350 degree over for 15 minutes or until dough becomes dry and golden in appearance. Remove and cool on a wire baking rack. Once the dough is cooled (and this is important, because it becomes very brittle right out of the oven) use a pizza cutter to create “crackers.” If not consuming immediately, be sure to store in an air-tight container.
Tip: Use these as bases for smoked salmon, chicken salad, etc.
Chipotle-Lime Deviled Eggs
Chipotle-Lime Deviled Eggs (adapted from Kalyn's Kitchen recipe)
(Makes 12 deviled egg halves, can easily be doubled. Recipe created by Kalyn.)
6 eggs (preferably about a week old)
2 T mayo (make your own)
2 T fresh lime juice
1 T yellow mustard (not Dijon)
1/4 tsp. ground Chipotle chile peppers
1/2 tsp. salt (optional, or use Spike)
2 green onions, green part only, finely chopped
First, make perfect hard-boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.
Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.) Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, salt, and half the chopped green onions. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt. Stir until mixture is well combined.
Arrange eggs white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions. Serve immediately.
(Makes 12 deviled egg halves, can easily be doubled. Recipe created by Kalyn.)
6 eggs (preferably about a week old)
2 T mayo (make your own)
2 T fresh lime juice
1 T yellow mustard (not Dijon)
1/4 tsp. ground Chipotle chile peppers
1/2 tsp. salt (optional, or use Spike)
2 green onions, green part only, finely chopped
First, make perfect hard-boiled eggs. Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite cool, carefully remove yolks and put into small bowl. Mash yolks well with a fork.
Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.) Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, salt, and half the chopped green onions. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt. Stir until mixture is well combined.
Arrange eggs white halves on serving plate. Use a rubber scraper to scoop yolk mixture into a small plastic bag. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.) When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions. Serve immediately.
Spaghetti Squash Fritters
Ingredients
1 Spaghetti Squash cooked
*cut the squash in half and place in a roasting pan with a little water. Roast in the over at 400 degrees for 30-45 minutes (sometimes longer, depending on the size). Remove from the oven and allow to cool. Scoop out insides.
Coconut oil (a few tbs for frying)
1-2 Beaten Eggs
Directions
1. Heat oil in a pan, medium to high.
2. Coat a spoonful of squash in the egg and then place in the oil for frying.
3. Fry until golden brown.
Repeat until desired number of fritters have been made
You can make all kinds of veggie fritters this way! Just grate the vegetable and coat with egg, then fry them up.
1 Spaghetti Squash cooked
*cut the squash in half and place in a roasting pan with a little water. Roast in the over at 400 degrees for 30-45 minutes (sometimes longer, depending on the size). Remove from the oven and allow to cool. Scoop out insides.
Coconut oil (a few tbs for frying)
1-2 Beaten Eggs
Directions
1. Heat oil in a pan, medium to high.
2. Coat a spoonful of squash in the egg and then place in the oil for frying.
3. Fry until golden brown.
Repeat until desired number of fritters have been made
You can make all kinds of veggie fritters this way! Just grate the vegetable and coat with egg, then fry them up.
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