Leek & salmon parcels

Leek & salmon parcels

“These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door. ”


SERVES 4
COOKS IN 40 MINUTES
DIFFICULTY NOT TOO TRICKY

Ingredients
50 g unsalted butter
2 medium leeks
4 salmon fillets , skin off, scaled, pin-boned, from sustainable sources
8 tablespoons dry vermouth , or dry white wine
4 tablespoons organic chicken stock
1 tablespoon baby capers
a few sprigs of fresh dill

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40cm squares of greaseproof paper and brush with a little melted butter. Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6 to 8 minutes, or until lightly golden. Season well.
Divide half of the leeks between the paper. Place a salmon fillet on each, season, and spoon over 2 tablespoons of vermouth, 1 tablespoon of stock and the remaining leeks. Scatter over the capers. Finely chop and scatter over the dill. Fold up the sides of the paper and scrunch up to make secure parcels.
Place the parcels on a baking sheet and cook for 15 minutes, or until the salmon is cooked. Open the parcels at the table.

Read more at https://www.jamieoliver.com/recipes/fish-recipes/leek-salmon-parcels/

Coconut pie crust, gluten free with coconut oil

Coconut pie crust, gluten free with coconut oil

A delicious and easy gluten free coconut pie crust made in a food processor with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Servings: 8 people
Calories: 267 kcal
Author: Carine

Ingredients
1 cup unsweetened shredded coconut
1/2 cup Almond Meal Flour
1/4 cup Virgin Organic Coconut Oil, melted + 1 tsp. to oil the pan
2 eggs
1 tbsp. erythritol or coconut sugar (replace by 1 tsp salt for savory pie)
1 tbsp. vanilla extract (optional for savory pie)

Instructions
Preheat oven to 170 C (340F). Oil a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil. Set aside.

In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond meal flour, melted coconut oil, eggs, erythritol and vanilla extract.

Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).

It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together

Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin – about half cm thickness.

Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press the dough onto the empty areas until you cover all the pan with the dough.

Pre bake at 170 C (340F) for 20-30 minutes or until golden brown

Always unmold carefully after at least 3-4 hours of cooling process inside the pan. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Notes
Note 1 :

If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.

Note 2:

For a savory pie don’t add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.

 

Read more at www.sweetashoney.co

Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

 

Ingredients
2 cups Almond flour
1 tbsp Cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Nutmeg
1/2 tsp Gluten-free baking powder
1/4 cup Erythritol
1/4 cup Butter (softened)
1 large Egg
1 tsp Vanilla extract

 

Instructions
1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
2. In a large bowl, use a hand mixer to beat the butter and erythritol for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
3. Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
4. Preheat the to 175 C /350 degrees F. Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
5. Place the ball of dough between two large pieces of parchment paper. Roll out to 6mm  or 1/4″ thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
6. Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.

Read more at www.wholesomeyum.com

Coconut Flour Dinner Rolls! Extra Soft

Coconut Flour Dinner Rolls! Extra Soft

Ingredients
1/2 cup Coconut flour
2 tbsp Psyllium Husk powder
1/2 tsp Baking powder
1/4 tsp salt
3/4 cup Water
4 large eggs
4 tbsp Butter (better ghi, also is great if coconut is used instead of butter on room temperature)
Servings: 10 rolls

Instructions

Start by combining all of the dry ingredients(coconut flour, psyllium husk powder, baking powder, salt) and mixing thoroughly.
In a separate bowl start beating the eggs with a hand mixer. Add in melted butter and water and continue to mix until combine.
Pour the dry ingredients into the wet and continue mixing until the dough becomes thick and well mixed. If dough is not easily shapable by hand continue adding more psyllium husk powder until it is less sticky. For the desired consistency see the video above!
Form into 10 dinner rolls and place on a greased baking sheet or silicon baking mat. Larger rolls can be made if desired, just add a few minutes onto the baking time.
Bake for 30-35 minutes at 175 C (350F) degrees. Enjoy!

Read more at www.ketoconnect.net

Cauliflower Vegan Shepherds Pie

Cauliflower Vegan Shepherds Pie

Ingredients
2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves garlic chopped
10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water
500 g mushrooms diced
1 tbs thyme leaves roughly chopped
1 tbs tomato paste
1/4 cup red wine
1 cup vegetable stock
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
1 tbs dijon mustard
2 tsp thyme leaves
1 pinch ground nutmeg
salt

Instructions

  1. Preheat the oven to 200 celsius (400 fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Read more at www.deliciouseveryday.com

Option 2 with less ingredients but also very tasty:

Ingredients
2 tbs olive oil
250gr onion diced
3 cloves garlic chopped
500 g mushrooms diced
1 cup vegetable stock
2 smoked paprika
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
salt

Vegetarian option: for the Mush instead of olive oil add ghi and 20gr parmesan cheese.

Instructions: as described  in the original recipe (1st option)

Simple houmous

Simple houmous

“Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. ”

SERVES 10
COOKS IN10 MINUTES
DIFFICULTYSUPER EASY

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

 

Read more at www.jamieoliver.com

and more Jamie’s photos on

http://cdn.jamieoliver.com/foodrevolution/pdf/simple-houmous-fr-uk.pdf

Butternut squashed

Butternut squashed

“This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

SERVES 12
COOKS IN 2h 30min
DIFFICULTY not too tricky

Ingredients
2 butternut squash
50 g pine nuts
a few sprigs of fresh sage
extra virgin olive oil
½ fresh red chilli, optional
200 g vacuum-packed chestnuts
½ teaspoon ground cinnamon
balsamic vinegar , optional

Method
Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

Read more at www.jamieoliver.com

Almond Milk Cappuccino

Almond Milk Cappuccino

Ready in a matter of minutes and made in the comfort of your own kitchen: A dairy-free, free from sugary syrups, vegan and paleo friendly Almond Milk Cappuccino! So delicious and super easy to make!
Author: Joscelyn Abreu
Recipe type: Drink
Serves: 1 serving


Ingredients
1-2 shots of espresso or 4 ounces of strong coffee
¼ – ½ cup unsweetened almond milk, depending on how much milk you like in your coffee. Recipe to make your own almond milk here.*
Coconut Sugar or sweetener of choice, to taste
sprinkle of Cinnamon, optional
milk frother to foam milk

Instructions

Heat almond milk in a microwave safe mug for 30 seconds or in a small saucepan on the stove just until very warm. Meanwhile, begin to brew your coffee or espresso. Pour hot coffee/espresso into an 8 oz. mug and sweeten, to taste.
When the milk is heated, it’s time to froth. At this point you can mix in a bit of sugar/sweetener to your warmed milk, if you’d like. Submerge whisk part of the milk frother into the warmed milk and power on. Froth the milk for 20-30 seconds or until it begins to foam up and double in size.


Use a spoon to hold back the foam part of the milk and pour the rest of the warm milk into your coffee. Spoon the thick foam on top and sprinkle with a dash of cinnamon or garnish with a cinnamon stick. Makes 1 cappuccino.
*Not all brands of almond milk froth well. Blue Diamond, 365 brand Organic Almond Milk from Whole Foods, and Califia Farms Almondmilk work well for me.

Pročitajte više na Easy almond milk cappuccino

Zucchini soup

Zucchini soup

A delicious zucchini soup, easy to prepare

Ingredients

500 gr zucchini
2 onions
bunch of fresh parsley root ?
1 tsp kašičica soli
biber
bunch of fresh parsley
kisela pavlaka

Method

Izdinstati crni luk. Dodati krupno sečen koren peršuna, naliti vodom i kuvati dok ne omekša koren. Potom dodati krupno isečene tikvice, so i biber. Kada je povrće skuvano ispasirati štapnim mikserom. Dodati iscekan list peršuna i služiti. Čorba je izuzetno ukusna i kada se služi hladna, iz frižidera.

 

The Pleasure Of Health

Carob and Cocoa Cake

Carob and Cocoa Cake

Ingredients

5 eggs
5 table spoons coconut flour
2 table spoons carob
1 tale spoon cocoa
3 tablespoons Swerve sweetener  or allowed sweetener (or less, up to taste)
1 teaspoon baking powder
pinch of salt

3 table spoons coconut oil (leave it on room temperature or low heat to become liquid)
150ml coconut cream (or almond milk)
1 teaspoon coconut liquid stevia
1 teaspoon vanilla extract (optional)

Instructions
Preheat oven to 180 degrees C / 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan. (it is also great and easier if baking paper is used)
Whisk dry ingredients together. Set aside.

In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.

 

The Pleasure Of Health

Dairy-free chocolate mousse

Dairy-free chocolate mousse

AND VEGAN, TOO!

“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert ”

MAKES 6
COOKS IN15 MINUTES PLUS CHILLING
DIFFICULTYSUPER EASY

Ingredients

150 g dairy-free dark chocolate , plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream

Method

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.

2. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.

3. Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate and a fresh fruit salad.

 

Read more at www.jamieoliver.com

Coconut Milk Whipped Cream

Coconut Milk Whipped Cream

Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for heavy cream!

How to Make Coconut Whipped Cream
400ml can full-fat coconut milk
1 teaspoon honey, optional

Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Chill beaters and mixing bowl (optional) for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl and beat for 5-8 minutes on medium speed until creamy, adding honey if desired. If cream begins to thin, refrigerate it again, and it will thicken back up, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy!
Whipped cream will stay good in the refrigerator for up to 4 days.

 

Read more on www.healthy-liv.com

The quickest tomato sauce

The quickest tomato sauce

“This sweet tomato sauce is great on pizza, tossed through pasta… there’s so much you can use it for! ”


COOKS IN: 20 MINUTES
DIFFICULTY: SUPER EASY

Ingredients
olive oil
4 cloves garlic , peeled and finely sliced
1 bunch fresh basil , leaves picked and torn
3 x 400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper

 

Method
Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

Read more on www.jamieoliver.com

Aubergine dip

Aubergine dip

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SERVES 4 AS A SNACK
COOKS IN1H 5M
DIFFICULTY: NOT TOO TRICKY

Ingredients
1 aubergine
1 clove of garlic
½ – 1 fresh green chilli
½ a bunch of fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
½ lemon
½ teaspoon smoked paprika
black pepper

Method
Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

Read more at  www.jamieoliver.com

Berry Chia Seed Jam

Berry Chia Seed Jam

Blackberry-Chia-Seed-Jam-15

A batch of Blackberry Chia Seed jam only takes 20 minutes to make and tastes amazing! This will be your new favorite jam recipe!

yield: ABOUT 2 CUPS JAM
prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes

Ingredients:

500gr blackberries, could be frozen berries (approximately 500gr, +/- 50gr)
10-20 liquid stevia drops (depending on how sweet you like your jam)
3 tablespoons chia seeds
1/2 teaspoon vanilla extract

Directions:

1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

2. Add chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t sitck.

3. Remove the jam from heat and stir in the vanilla extract and stevia. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Note-you can sweeten the jam with honey, agave, or another sweetener if you wish or is suggested by nutritionist. You can find chia seeds at most grocery stores. We buy them in bulk from Whole Foods. You can freeze the jam in an air-tight container.

Inspired by A House in the Hills

Adapted from twopeasandtheirpod.com

 

Deliciously easy roasted cauliflower

Deliciously easy roasted cauliflower

whole30-tasty-caluflower-recipes

Ingredients
1 head of Cauliflower
Olive oil
Salt/pepper
Ghee
Parsley, chopped

Method

Preheat your oven to 400º F / 200º C.

Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Go ahead and give it a quick rinse, patting it to dry.

Generously drizzle your extra virgin olive oil on top. It’s the key to a perfectly roasted cauliflower head.

Then add salt (and pepper if you wish…). Using your hands spread the oil and salt all around the cauliflower. We prefer using pink Himalayan Sea Salt, but any will do.

Put it in a oven safe pan and cover it with foil, without leaving any gaps. Our favorite way to cook things is with cast iron skillets, but if you don’t have one, anything that you use in the oven will work. Note that using cast iron is a great non-toxic choice and also introduces trace amounts of iron into your child’s diet which is perfect!

Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower.

Check with a knife, if it slides in easily, then it’s cooked.

Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when not actively being heated.

Melt 3 Tbsp of ghee and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.

ENJOY!

Read more on karacarrero.com

Pumpkin & ginger soup

Pumpkin & ginger soup

PumpkinSoup

Serves 4
Cooks In 1 hour

Ingredients

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
1 lime

Method

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Read more at www.jamieoliver.com

 

 

Homemade chocolate

Homemade chocolate

Reetu cakes

*yum* And it’s carb-free!

Prep time: less than 20 min

Ingredients:
1 cup unsweetened cocoa powder
1 cup granulated sweetener
1 cup coconut oil/butter
2 teaspoons vanilla extract
Nuts, coffee beans, saffron, coconut flakes, etc. to decorate

Tools:
A mixing bowl
Mixing spoon/ spatula
Foil cups
Tablespoon

Preparation:
Melt the coconut butter (required if it is solid at room temperature).
Pour the butter into the bowl. Gradually stir in the cocoa powder, sugar and vanilla extract. Mix well until all the ingredients are combined and you have a smooth consistency. Taste to see if you’d like to add more sweetener and/or vanilla extract.
Spoon the mixture into the foil cups.
Decorate with nuts (I used half cashews), saffron, coffee beans, or anything else you like!
Refrigerate for an hour or so.
Transfer to an airtight container afterwards.

Serving suggestion:
Can be enjoyed straight from the fridge, although I suggest leaving the chocolates at room temperature for about half an hour before serving.

En-joy! 🙂

Recipe: Reetu Kansal

Taken from TheBeYouTySpot

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate-chip-cookies

Prep time: 10 mins
Cook time: 15 mins
Serves: 18-20

Ingredients
1 cup almond flour
1 cup walnut (or pecans) whole or halves
½ teaspoon baking soda
1 teaspoon vanilla extract
1 egg
½ cup ghee softened or melted coconut oil
½ teaspoon liquid stevia
100gr dark chocolate (70 percent or higher) or 100gr unsweetened baking chocolate mixed with powdered stevia(If you want to do the baking chocolate sweetened with stevia then simply melt it in the microwave at 10 second intervals mixing in between intervals until completely melted, then add 3-4 packets of stevia while mixing, once thoroughly incorporated pour it into a square container about the size of the chocolate bar or two small containers and refrigerate until hard, once hard use them as explained)

Instructions
Preheat the oven to 180C/350F degrees and line a medium baking sheet with parchment paper.
In a medium bowl add almond flour and baking soda and incorporate with a dry fork.
Place pecans in a food processor and pulse until you get a very fine flour or begin to get a nut butter and place to the side. (You want the consistency as smooth and fine as you can get it without making it into a complete nut butter)
Chop dark chocolate or your makeshift stevia sweetened dark chocolate into bits about the size of chocolate chips and place them in a mesh strainer and shake them around to remove all of the chocolate “dust” left from chopping them. (the removal of the chocolate dust is optional it just leaves you with a cleaner looking cookie)
In your bowl of mixed almond flour and baking soda add the finely ground pecans and chopped chocolate.
In a small bowl add egg, vanilla extract, liquid stevia and your choice of ghee or melted coconut oil.
Pour wet ingredients into dry and mix until thoroughly incorporated and well combined.
Spoon cookie dough evenly as drops a little over a tablespoon in size onto parchment lined baking sheet
Place in preheated oven for 10-15 minutes or until they are slightly firm to the touch or begin to brown around the edges.
Once finished carefully place on a wire rack and let cool for at least 10 minutes. (if you can wait that long)

Read more at slimpalate.com

Whole roasted cauliflower

Whole roasted cauliflower

CauliFlowerVegan

WITH A THYME & PAPRIKA RUB
“For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket ”

Serves: 4
Cooks: In 1h 15m
Difficulty: Super easy

Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Method

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.
Read more at www.jamieoliver.com