1/3 cup Demerara Sugar
6 large ripe bananas
2 cup coconut milk
3 large eggs, beaten well
1 Tablespoon fresh orange zest
1 teaspoon vanilla
pinch of salt
3 tablespoons butter, melted
1) Preheat oven to 375°.
2) Generously butter a 8×8 or 7×10 shallow baking dish. Sprinkle 2 tablespoons of the sugar in the bottom.
3) Cut each banana into 3 long strips and line the bottom of the dish with them.
4) In a bowl beat together all the remaining ingredients and pour carefully over the bananas.
5) Bake for 40-50 minutes, or until puffy and golden. Llet cool on a rack for 15 minutes.
This is a simple but flavorful dish is easy..and it’s SOY FREE!
1 cup non-soy Chickpea Miso (available at Grassroots in 5 Points in Jacksonville)
1/3 cup sugar
1/2 teaspoon Stevia
1/2 cup sake’
4 8-ounce salmon fillets
Whisk the miso, sugar, and sake together in a medium bowl to dissolve the sugar and miso (the mixture will be quite thick). Gently lay the salmon in a 1-gallon zipper-lock bag and pour the marinade into the bag. Seal the bag, pressing out as much air as possible, and refrigerate for at least 5 hours and up to 24 hours, flipping the bag occasionally to ensure that the fish marinates evenly. (Do not over- marinate.)
2. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top. Remove the fish from the marinade, lay on the broiler pan top skin side down and spoon 1 tablespoon of the marinade out of the bag over each fillet; discard the remaining marinade.
3. Broil the salmon until nicely browned and the flesh is opaque and flakes apart when gently prodded with a paring knife, 6 to 9 minutes. Transfer the salmon to a platter and serve
1 bunch asparagus- cut bottom third off on a diagonal, then cut in half lengthwise
1 teaspoon toasted sesame oil
1 Tablespoon Bragg’s Amino Acids
Heat a wok or large cast iron skillet to very hot. Add sesame oil and heat to almost smoking. Add asparagus and do NOT stir for a few minutes, you want the asparagus to begin browning. Then toss in pan and continue cooking for about 2 or 3 minutes, until asparagus is bright green. Add Bragg’s (or gluten free tamari) and stir briefly. Serve immediately.
2 pounds red potatoes
1 1/2 red onions- cut in half moons
2 Tablespoons butter
2 teaspoons oregano
1 teaspoons cumin
12 slices bacon
1 cup fresh mayonnaise
3 tablespoons lemon juice
1 cup frozen peas
1 Tablespoons Dijon mustard
1) Steam potatoes, toss with butter and spices, salt and pepper. Roast, uncovered, for 30 minutes.
2) Toss onions with melted butter, grill onions on the grill. this is easy if you use stainless steel basket designed to grille fish. Or you can roast them in the oven with melted butter until starting to brown. Stir occasionally.
3) Cool potatoes and onions. Crumble bacon and add bacon and the bacon grease to the salad. Add mayonnaise to desired moistness. Add lemon juice, Dijon mustard, salt and pepper, peas. Toss gently.
1 can black-eyed peas
1/2 onion- medium diced
1 teaspoon garlic
1/2 red bell pepper
1 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and Pepper to taste
1 pound collards- sliced thin
1 whole Vidalia onion- cut in half moons
4 Tablespoons Cider Vinegar
salt and pepper to taste
4 Tablespoons butter
1) Heat butter in saucepan, sauté’ onions until caramelized. Add red pepper and sauté’ until softened. Add garlic and sauté’ for 3 or 4 minutes. Add seasonings and sauté’ until herbs smell aromatic, 2 or 3 minutes.
2. For Greens: Bring 2 quarts water to boil in Dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 6 minutes; drain in colander. Rinse with sprayer or under faucet with cold water, make sure all the greens are cool. Let drain real well, until you cannot squeeze any more water out of the greens.
3) Add butter to hot pan, sauté onion until softened. Add black-eyed peas when they are ready, fold greens in, mixing well. Adjust seasonings; salt and vinegar.
I demonstrated this dish in cooking class one night and my students had taken one look at the recipe and said they would never make it, they said it had too many ingredients!. But after tasting it they agreed that this dish was REALLY worth the effort!!
1 cup quinoa
3 cups water
1 Granny Smith Apple – diced small
2Roma Tomatoes- diced small
1 small cucumber- deseeded and diced small
3 scallions- sliced thin, diagonally
2 Tablespoons spearmint, chopped
1/3 cup basil- chiffonade
1/3 cup sliced black olives
1/2 cup fresh mayonnaise
2 Tablespoons lemon juice
1 pound lump crab meat
1 small yellow tomato
salt and pepper to taste
1) Toast quinoa on stovetop, in heavy skillet, shaking pan, until lightly browned. Transfer to a bowl, pour in boiling water, cover tightly and let sit for about an hour. Or you can simmer on low until liquid is completely absorbed.
2) Combine all ingredients with quinoa after if has cooled. Fold in crab and season to taste. cover and refrigerate for 2-4 hours.
People often complain that they get sick of eggs every day for breakfast. I personally cannot relate- I can eat eggs any time, any way! Scrambled, poached, fried, in egg drop soup, on French toast, deviled, boiled..But an all time favorite of mine is the breakfast frittata. I make them in a spring form pan, make them very deep dished with plenty of veggies…and have breakfast already made for several days! With a serving of fruit or coconut milk yogurt..they are a perfect breakfast!
Deep Dish Breakfast Frittata
Makes 8 slices
1/2 cup butter
2 whole potatoes- washed, grated
1 Vidalia or Spanish onion- diced
1 red bell pepper- matchstick cut
1 yellow pepper- matchstick cut
1/2 pound mushrooms- sliced
1 1/3 teaspoon thyme (or dill if you are using smoked salmon)
20 organic eggs
6 ounces rice mozzarella (optional)
10 slices bacon (optional or leave out if using smoked salmon on top of already baked Frittata)
salt and pepper to taste
1) Sauté, mushrooms, onions, peppers and herbs until softened. place grated potatoes on top of other veggies AND DO NOT STIR! turn to low, cover and let simmer 10 minutes. Season with herbs, salt and pepper.
2) Prepare a spring form pan with foil just as if you were doing a cheesecake. Spread grated potatoes mixture in your buttered spring form pan.
3) Add grated cheese, then pour eggs over it. Bake at 350° until eggs are done. Approximately 25 to 35 minutes, until eggs are just set in the middle.
I offer these on the Meal Delivery Service for my clients to have for breakfast.
Fennel and Tangerine Salad
2 large fennel bulbs
1/4 cup chopped parsley
1/2 red bell pepper- cut in small matchsticks
4 each scallions- cut in thin diagonals
1/4 cup olive oil
4 T. lemon juice
2 T. Dijon mustard
salt and pepper
1) Cut the fennel in small matchsticks. Toss the fennel, peppers, tangerines, and parsley in a large bowl.
2) Whisk the oil, lemon juice, mustard, and and seasonings together in a small bowl. Toss the dressing with the fennel mixture and season with salt and pepper to taste. Serve.
Gotta try these!
[Photograph: Evan Sung]
From Serious Eats
3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup sugar, plus 1/4 cup for rolling
1/4 cup molasses (not blackstrap)
1 large egg
1 cup sweet rice flour
½ cup Tapioca Flour
½ cup teff flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets
Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
These luscious truffles are only 73 Calories apiece and get only 16% of their calories from carbs…this makes them a great Paleo snack. Use raw chocolate and get way more anti-oxidants!
Raw chocolate can promote cardiovascular function & health- The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.
Raw chocolate Can Neutralize free radicals- High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.
2 cups (12 ounces) bittersweet chocolate, roughly chopped- preferably raw
1/2 cup coconut cream
1 tablespoons honey
2 Tablespoons Kahlua
1/2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
About 1 cup (3 ounces) raw cocoa powder
1 Teaspoon Stevia
About 1 cup of crushed nuts, if you’re using them
Lightly coat 8-inch baking dish with butter. Make parchment sling by folding 2 long sheets of parchment (or non-stick foil) so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.
Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave coconut cream in measuring cup until warm to touch, about 30 seconds. Stir honey, vanilla, and salt into coconut cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Can be stored, refrigerated, for up to 2 days.)
For coating; Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside. If using nuts, crush them up.
Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.