Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.
In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.
There are layers of flavors in this recipe.
With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.
The steak is grass fed organic and turns out just amazing
The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.
Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.
This dish is topped with fresh watercress and a sprinkle of goat cheese.
There are so many varieties of lettuce available these days that it would make your head spin. Rich in vitamin A and K and deficient in calories, it is a low carb alternative that accompanies us in salads around the globe.
Butterhead – Also known as Boston or Bibb lettuce has a sweet flavor and tender texture and is perfect for use as cups to serve your favorite mixture.
This gluten free dish is quick and easy to make and the flavors are amazing. I made some lemon grass paste at home and store it in the fridge for multiple uses. It stays pretty well for a couple of weeks. You can always use the store bought version
I have used organic ground turkey here but you could use ground chicken or any vegan proteins you like.
To get a tangy taste, I have added pickled carrots which are easy to make with rice vinegar, salt and a teaspoon of maple syrup.
Chestnuts have been used for that crunch in every bite.
1 head of Butter lettuce – cleaned and leaves removed for serving
Use 2-3 stalks and remove the hard dry stalks first. Then chop up the softer interior. Add 2-3 cloves or garlic, an inch of ginger root, an inch of fresh turmeric (or a tsp of dry) and some sea salt . Blend it in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge
Marinate shredded carrots in a cup of rice vinegar, sea salt and a tablespoon of maple syrup. Pickle is ready in 20 mins but ages well for future uses.
Putting it together:
Cook the turkey in olive oil breaking up the lumps until brown. Add the lemon grass paste and mix well.
Continue to cook and add the water chestnuts. Give it about 5 mins and set aside.
In a bowl, mix together the cucumbers, green onions, basil, mint, lemon juice and sambal oelek. Season with salt and pepper to taste.
Add the cooked turkey and mix well.
Spoon the mixture on to the lettuce cups and garnish with pickled carrots and toasted cashews.
When the spiralizer came into the house many months ago, we were thrilled to create exciting salads and dishes with spiralized beets, carrots, cucumber, zucchini etc….It is a fabulous tool and easy to visualize new and exciting recipes when you look at the pretty noodles of a wide array of vegetables.
What I never really visualized, is actually using the noodles as a replacement for spaghetti noodles….never sounded that interesting. How can this plain zucchini replace full-on taste of delicious pasta? Well, I was just plain wrong in having resisted making this before …. I have to say I am a believer! What a fun and incredibly nutritious way to ditch the carbs and processed pasta intake and opt for this.
I can’t wait to try more recipes with the zucchini noodles but for now let me share this one
You will need a spiralizer, I bought this basic one with a stand from Amazon. To make zoodles, trim the ends of your zucchini and place between the spiked handle end and the blade, then turn the handle. The noodles will just flow out beautifully.
You can steam or saute them. I chose to saute in this recipe with a little avocado oil, salt and pepper.
Keeping with the “lean” theme, I made turkey meatballs and pan fried them in olive oil. The whole thing takes no more them 30 mins to pull together.
1 lb ground organic turkey
1/2 finely chopped onion
1/2 finely chopped bell pepper
1 clove crushed garlic
1/2 cup chopped parsley
Pink salt and black pepper to taste
Olive or avocado oil for pan frying
3 yellow or green zucchini – spiralized
Olive or avocado oil
1/2 teaspoon chopped thyme leaves
Pink salt and black pepper to taste
1large chopped tomato
1 medium chopped onion
5-6 mushroom chopped
1/2 tsp chopped thyme leaves
1/2 tsp Grated lemon peel
1 cup chopped red bell pepper
1/2 cup chopped basil leaves
Juice of one lemon
1 tablespoon crushed garlic
Olive or avocado oil
Pink salt and black pepper to taste
Combine all the ingredients for the Turkey meatballs and pan fry until brown. Do not overcook. Set aside on paper towel while you make the sauce.
Add oil to a pan and saute the chopped onions, mushrooms, thyme and bell pepper
Add garlic and tomatoes and cook for a couple of mins.
Add basil, lemon peel, salt and pepper and mix it around until it looks like a sauce but tomatoes are still chunky.
Add the meatballs and squeeze in the juice of one lemon. The meatballs are ready when heated through.
Add oil to a pan, when heated add thyme and garlic.
Add the noodles and fry for all of 1 min ( maybe 2). Salt and pepper to taste
Plate the noodles with the meatballs on tops and garnish with basil
Sharing this with Angie @ Fiesta Friday co-hosted Mollie @ thefrugalhausfrau and Johanne @ the frenchgardenerdishes
Fresh raspberries, blackberries and strawberries are flourishing in the market now and you know you want to put them in everything including Banana cream pie! They are perfect this time of year. Just be careful to pick the organic one without the harmful pesticides.
Not only I had the best bananas and berries on hand, I had the inspiration which came in the form of my creative fellow blogger Laurena@Life Diet Health. Do visit her blog for the original version that inspired me and her other amazing healthful recipes. Thanks Laurena!
So back to banana berry pie…it is vegan and gluten free. How you say? Cashews make the best creamy filling and you will not miss the fresh cream….they have to be soaked and then put in a high powered blender to get that creamy consistency.
The other ingredient used her to hold the cream together is Psyllium husk. It comes from the small seeds of the Plantago ovata plant and it gluten free. Just a tablespoon and half was enough for this pie.
I did not feel like making a pie crust from scratch so picked up a pre made gluten free crust from my next door Mom’s organic market. It worked out pretty well.
Oh yes and lets not forget the dates, sweet and delicious! I have used 4-5 dates plus coconut nectar too sweeten this pie.
Raw or Green banana is just an unripe yellow banana but it is firm and not sweet. It needs to be cooked (boiled or fried) to bring out the taste. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a resistance starch that may help control blood sugar.
It is pretty easy to cook and these cool kebabs and the addition of aromatic herbs and spices helps the banana stand out as the main ingredient.
I used garlic greens since I had them harvested and was looking for ways to use them. You can leave them out if you don’t have them. I did not add a boiled potato as I would normally in veggie kebabs as the consistently looked perfect and I opted to leave the extra starch out.
This consistency should come out something like this:
Walnuts are my favorite tree nuts to use and always remind me of being under a walnut tree in Kashmir trying to bring down the big green raw nuts , breaking them apart and savoring the exquisite white flesh inside. Besides the fabulous taste Walnuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.
Looking for healthier versions of tea time snacks and trying to use my bananas and carrots, I found a number of recipes in my google search. I have made almond flour banana bread numerous times but wanted to add some carrot. I adapted some recipes but the closet original of the the paleo recipe can be found at here . I used 3 parts almond flour and 1 part buckwheat flour, still all gluten free. For the sweetness I used coconut nectar instead of dates. Dates would have been great but I was too lazy and short on time to use and wash a food processor 🙂
Raw organic Almond Flour works great to give it the spongy texture, carrots add the vitamin c and walnut the rich nutrients. Add the bananas and eggs and its really a great breakfast food.
I love citrus zest and use it as much as I can. Drying your own organic peels and grinding them is a great way to use zest in food, soaps and cleaners. I had fresh mandarins on hands and the freshness brought a punch to the bread.
For tea time in my house it was served with Matcha tea and a side of crème fresh. I found this simple article on Matcha if you want to learn more about this tea full of antioxidants.
I have been experimenting with many variations of a gluten free banana bread recipe. The best so far has been a recipe I found in Elana’s Pantry at http://www.elanaspantry.com/paleo-banana-bread. This is a high protein Paleo recipe that hit the mark. The consistency is soft and juicy and the flavor nutty. This is an excellent snack toasted and served with Raw honey.
Almond meal is made from blanched sweet almonds and is low carb substitute to wheat flour in baking
You do want to use ripe bananas and a regular loaf pan
3 ripe bananas mashed
3 organic large eggs
1 tablespoon pure vanilla extract
1 tablespoon organic honey
¼ cup coconut oil
2 cups of a good variety almond meal
½ teaspoon sea salt
1 teaspoon baking soda
Blend together bananas, eggs, vanilla, honey and coconut oil and pulse in the dry ingredients. Pour into a greased ( with coconut oil) loaf pan and bake at 350° for about 60 minutes. A toothpick inserted in the center should come out clean. Once cool, serve slices with raw organic honey.