Probiotic Raw Raspberries

Prep: 10 mins

Cook: -

Level: Intermediate

Serves: Updated

6

Description

Slightly sweet, tart, and bubbly. Side effects are a flatter tummy and glowing skin.

Ingredients

• ¼ cups Warm Water
• 1 Tablespoon Honey
• ½ teaspoons Veggie Culture Starter
• 2 cups Raspberries

• ¼ cups Warm Water
• 1 Tablespoon Honey
• ½ teaspoons Veggie Culture Starter
• 2 cups Raspberries

Preparation

Combine warm water and honey in a cup. Stir until honey is dissolved. Let it cool to room temperature.

Add culture starter to honey water and stir until dissolved.

Add raspberries and honey water mixture to a bowl. Gently mash raspberries to release some of the juice and to incorporate honey water evenly.

Add raspberries to a glass jar and seal loosely with a lid or cover with cotton and secure with a rubber band. Set out on the counter in a cool, dry place out of direct sunlight for 1–3 days.

The berries are ready when air bubbles have formed and they are fizzy. They will taste slightly tart when ready. Store in fridge until ready to use.

post from sitemap

Almond Cacao Nut Balls

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

12

Description

Almonds, cacao powder and dates come together in these delicious and easy Almond Cacao Nut Balls. They are bursting with flavour. You certainly can’t tell they are healthy.

Ingredients

• ½ cups Dates
• ½ cups Almonds
• 2 Tablespoons Unsweetened Cacao Powder
• 1 Tablespoon Coconut Oil
• Shredded Coconut Or Cacao Powder, For Rolling (optional)

• ½ cups Dates
• ½ cups Almonds
• 2 Tablespoons Unsweetened Cacao Powder
• 1 Tablespoon Coconut Oil
• Shredded Coconut Or Cacao Powder, For Rolling (optional)

Preparation

If your dates seem slightly dry, soak them in water for 5–10 minutes. If dates are fresh and sticky, skip this step.

Add almonds to a food processor and blend for about 20–30 seconds or until almonds are slightly broken down. Stop before almonds turn into flour. Aim for small pieces of almonds.

Add rest of ingredients to food processor and blend for another 30 seconds to a minute until everything starts coming together. Once “batter” is sticky and you are able to press it together, form 12 small balls. You can either leave them plain or roll them in shredded coconut or cacao powder.

Store in an airtight container in fridge or freezer. They should remain fresh for 2–3 weeks.

post from sitemap

Irish Whiskey Scallion Mac and Cheese

Prep: 30 mins

Cook: 30 mins

Level: Easy

Serves: Updated

6

Description

Mac and cheese for grown-ups.

Ingredients

• 8 ounces, weight Your Favorite Small-Shaped Pasta
• 3 Tablespoons Irish Butter
• 6  Scallions, Chopped
• ¼ cups All-purpose Flour
• 1 cup Irish Whiskey
• 1 cup Milk
• ½ cups Heavy Whipping Cream
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Light Brown Sugar
• 1 teaspoon Hot Sauce
• 2 teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• 4 cups Blarney Castle Cheese Or Gouda, Shredded

• 8 ounces, weight Your Favorite Small-Shaped Pasta
• 3 Tablespoons Irish Butter
• 6  Scallions, Chopped
• ¼ cups All-purpose Flour
• 1 cup Irish Whiskey
• 1 cup Milk
• ½ cups Heavy Whipping Cream
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Light Brown Sugar
• 1 teaspoon Hot Sauce
• 2 teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• 4 cups Blarney Castle Cheese Or Gouda, Shredded

Preparation

Preheat oven to 375 F. Boil the pasta according to package directions. When the pasta is done, drain well, and then return the cooked noodles back into the pan you boiled them in.

While the pasta is cooking, melt the butter in a large sauté pan over medium heat. Add the chopped scallions, sauté for 1 minute. Whisk in the flour and sauté for 3 minutes, whisking constantly. Whisk the whiskey, milk, and cream into the flour. Add Dijon, brown sugar, hot sauce, salt and pepper and whisk constantly for 8 minutes. Add shredded cheese and whisk for 3 minutes.

Pour the cheese mixture over the noodles, and then stir until well combined. Evenly spread the mac and cheese into a large glass baking dish and bake for 20 to 30 minutes, until bubbly and golden brown. Remove from oven. Allow to rest for 10 minutes before serving.

post from sitemap

Slow Cooker French Dip Sandwiches

Prep: 5 mins

Cook: 8 hrs

Level: Easy

Serves: Updated

6

Description

Tender pot roast cooked low and slow and served on crusty bread with provolone cheese. A super easy make-ahead meal!

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 2-½ pounds Chuck Roast
• ½ whole Onion, Quartered
• 2 cups Low Sodium Beef Broth
• 1 whole Bay Leaf
• 12 slices Provolone Cheese
• 6 whole Sandwich Rolls
• Salt And Pepper, to taste

• 1 Tablespoon Extra Virgin Olive Oil
• 2-½ pounds Chuck Roast
• ½ whole Onion, Quartered
• 2 cups Low Sodium Beef Broth
• 1 whole Bay Leaf
• 12 slices Provolone Cheese
• 6 whole Sandwich Rolls
• Salt And Pepper, to taste

Preparation

Add olive oil into a large pot over high heat. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides.

Add the roast to the slow cooker along with the onion, beef broth and bay leaf. Cover and cook on the low setting for 6-8 hours. (I have found cooking it on high for 4 hours is not enough time for the meat to become tender.)

Remove roast from the slow cooker and slice or use forks and shred. Strain the onions from the broth (make sure to reserve liquid). Set onions aside to serve on top of sandwiches if desired. Skim fat from broth (if any). Set aside.

Heat the broiler in your oven. To assemble the sandwiches layer sliced or shredded beef on the bottom half of each roll and top each with two slices of provolone cheese. Set them on a baking tray. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.

post from sitemap

Buckwheat Berry Pancakes

Prep: 10 mins

Cook: 15 mins

Level: Intermediate

Serves: Updated

10

Description

Buckwheat is super healthy and despite its name, it contains no gluten or wheat. It has a strong flavor, but my whole family loves this recipe. It’s a great way to add variety to your gluten-free diet and amp up your nutrient content. (Vegan, gluten-, dairy-, soy- and egg-free.)

Ingredients

• FOR THE PANCAKES:
• 1 cup Buckwheat Flour
• ½ cups Gluten Free Flour Mix (I Used Trader Joe's)
• ½ cups Tapioca Starch Or Arrowroot Starch
• ½ teaspoons Stevia Powder
• ½ teaspoons Baking Soda
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Xanthan Gum
• ½ teaspoons Salt
• ½ cups Mixed Berries (fresh Or Frozen), Slightly Chopped
• 1-¾ cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use
• 2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated)
• 2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread
• Grape Seed Or Sunflower Oil, For Greasing Skillet
• FOR THE SAUCE:
• 4 Tablespoons Fresh Or Frozen Mixed Berries
• 4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained
• ⅛ teaspoons Stevia Powder
• 4 Tablespoons Coconut Cream
• ½ cups Preferred Milk

• FOR THE PANCAKES:
• 1 cup Buckwheat Flour
• ½ cups Gluten Free Flour Mix (I Used Trader Joe's)
• ½ cups Tapioca Starch Or Arrowroot Starch
• ½ teaspoons Stevia Powder
• ½ teaspoons Baking Soda
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Xanthan Gum
• ½ teaspoons Salt
• ½ cups Mixed Berries (fresh Or Frozen), Slightly Chopped
• 1-¾ cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use
• 2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated)
• 2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread
• Grape Seed Or Sunflower Oil, For Greasing Skillet
• FOR THE SAUCE:
• 4 Tablespoons Fresh Or Frozen Mixed Berries
• 4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained
• ⅛ teaspoons Stevia Powder
• 4 Tablespoons Coconut Cream
• ½ cups Preferred Milk

Preparation

In a large mixing bowl combine the dry ingredients (flour through salt) and set aside.

In a small electric chopper lightly chop the mixed berries and 2 tablespoons dairy-free milk.In a small mixing bowl combine the chopped berries and milk with the remaining milk, eggs and berry fruit spread. Add mixture to dry ingredients and mix thoroughly.

Heat a lightly greased skillet with grape seed or sunflower oil on medium heat. Using a 1/4 cup measure pour pancake batter onto skillet and cook for 3 minutes on each side or until golden and cooked through.

For the sauce: Place the mixed berries, drained cashews (I like to soak mine in water for 30 minutes, but this step is not necessary) , stevia, coconut cream and dairy-free milk into the electric chopper and puree until smooth.

Serve the pancakes with the sauce and pure maple syrup. Or omit the syrup for an amazing sugar free breakfast!

Notes:
1. For the two flax seed meal eggs combine 2 tablespoons flax seed meal and 6 tablespoons water.
2. We like to pour on the berry cream sauce (also dairy-free) and then drizzle with a little maple syrup. The syrup is optional if you’re avoiding added sugar.

post from sitemap