Caramel Apples
(dairy free, gluten free, egg free) To make the caramel sauce: 1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. Wash & dry apples (make sure you dry them well). Use wooden chopsticks to insert – pointy side down – into the stem end of the apples. Swirl apples in caramel sauce. Add (optional)...
Read MoreShortbread Crust
1 cup shredded dried coconut (unsweetened) 1 cup walnuts 1/4 tsp pure salt 6 pitted medjool dates Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground. Add the dates & process until the mixture begins to stick together. Don’t over-process. Yields 2 & 1/2 cups. Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using. ______________________________________________________________________________________ SIDE NOTES: For those with various food restrictions,...
Read MoreTomato & Leek Marinara
2 to 4 leeks, washed and sliced (see notes below) 1/4 cup extra virgin olive oil 1 28-ounce package diced (or crushed) tomatoes a good handful of fresh sage leaves, roughly torn or chopped pure salt and pepper to taste pinch of crushed red pepper (optional) pasta of choice Boil water for pasta. Heat oil in a large skillet. Add the leeks and saute over medium heat just until they start to brown, 10 – 12 minutes. Do not let the leeks burn, or they will become bitter. Add the tomatoes, sage, salt (1/2 tsp, give or take), pepper, and crushed red pepper if using. Simmer until the sauce...
Read MoreArugula & Sun-dried Tomato Frittata
1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese (optional) 1/2 tsp sea salt freshly ground pepper to taste Preheat broiler to high. Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly. While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
Read MoreTomato Eggplant & Basil Sauce
2 small (or 1 medium) eggplant (about 3/4 pound) 1/4 cup extra virgin olive oil (divided) 2 garlic cloves, lightly smashed 3 medium, ripe tomatoes (about 1 & 1/4 lbs) cored and diced small 1/2 tsp pure salt freshly ground black pepper to taste 10 large, fresh basil leaves cut into thin strips 1/2 cup ricotta cheese (optional) 12 oz ziti or penne ______________________________________________________________________________________ Preheat oven to 400 degrees. Peel the eggplant and cut into 1/2 inch cubes. Place on a baking sheet (I like to line w/ parchment paper). Drizzle 2 TBSP of the...
Read MorePasta w/ Summer Tomatoes and Olivada
First make the Olivada: 1 small garlic clove, chopped into a few pieces 3 large basil leaves, torn into a few pieces 1 tsp fresh thyme leaves 1/2 cup black olives, drained & pitted 2 tsps lemon juice 1 TBSP extra virgin olive oil Place the garlic, basil and thyme in the work bowl of a small food processor. Process, scraping down sides as needed until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides as needed, to form a coarse paste. Add the oil and pulse until it’s just incorporated. To prepare the meal: 4 medium tomatoes (about...
Read MoreChocolate Crunch Cereal
A real-food, good-for-ya, and extremely tasty breakfast cereal….. FOR THE CEREAL BASE: 3 cups buckwheat groats 3 TBSPs coconut oil, melted 1/4 cup maple syrup (or raw honey or stevia) 1/2 tsp vanilla 2 TBSPs cacao (or cocoa) powder 1/4 tsp pure salt 1/4 tsp cinnamon Rinse buckwheat in fine mesh strainer and transfer to a large bowl. Add approximately 9 cups of water, and let sit at room temp, covered, anywhere from 1 to 6 hours. Rinse and drain well (in same fine mesh strainer) and set aside. Melt coconut oil over low heat and pour it into a large bowl (can use the same bowl you used...
Read MoreMaple-Cinnamon Crunch Cereal
A real-food, good-for-ya, and extremely tasty breakfast cereal….. FOR THE CEREAL BASE: 3 cups buckwheat groats 3 TBSP coconut oil, melted 1/4 cup maple syrup (or approx 24 drops of liquid stevia) 1/2 tsp vanilla 2 tsps cinnamon 1/4 tsp pure salt Rinse buckwheat in fine mesh strainer and transfer to a large bowl. Add approximately 9 cups of water, and let sit at room temp, covered, anywhere from 1 to 6 hours. Rinse and drain well (in same fine mesh strainer) and set aside. Melt coconut oil gently over low heat and pour it into a large bowl (can use the same bowl you used to soak the...
Read MoreWholegrain Sourdough Crackers
2 & 1/2 cups whole grain flour (I use spelt) 1 cup plain (unflavored) yogurt 6 TBSP butter (or ghee, or coconut oil), melted 1 TBSP maple sugar or sweetener of preference (optional) 1 & 1/2 tsp baking powder 1/2 tsp sea salt (plus extra for sprinkling over the top) 2 TBSP sesame seeds, toasted See below for VARIATION 1 – onion & garlic, or VARIATION 2 – onion, garlic, rosemary & black pepper _______________________________________________________________ AHEAD OF TIME: Mix flour with yogurt, cover, and place in a warm area for 12 – 24 hours (see notes)....
Read MoreHow to Make Bread Crumbs
Bread crumbs are extremely simple to make at home. All you need is bread. Any and all kinds work – sliced bread, rolls, buns, ends, sourdough, whole grain, spelt, rye, gluten free – whatever you like, whatever you have. If you keep sliced sandwich bread at home, making bread crumbs is one way to put the ends to good use. As you come across end pieces, just keep them together, in a bag in the freezer, and pull out slices as needed. I don’t recommend using stale bread (as is sometimes suggested), unless you want stale bread crumbs. Use fresh or frozen bread. All you have to...
Read MoreQuick & Spicy Swiss Chard
2 TBSP coconut oil, butter, or ghee 4 garlic cloves, crushed or minced crushed red pepper flakes to taste (1/2 tsp – more or less) freshly ground black pepper to taste pure salt to taste 1 bunch swiss chard, stems removed & roughly chopped Warm oil or butter in large saute pan over medium heat. Add garlic and cook until just golden (1 – 2 mins). Sprinkle in crushed red pepper, black pepper, and salt to taste. Add swiss chard, and saute until wilted but not over-done (approx 5 mins). ______________________________________________________________________________________ SIDE...
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