مساحة إعلانية

Thursday, 22 June 2017

Chewy Almond Cookies


























Everyone enjoys a chewy cookie, warm and fresh from the oven. This Paleo-friendly recipe allows you to indulge guilt-free. Pour a cold glass of almond or coconut milk and enjoy!
• 1 1/2 cups almond butter
• 2/3 cup raw honey
• 1/2 cup unsweetened applesauce
• 2 large eggs, beaten
• 1/4 cup chopped raw almonds
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon coconut oil
In a large mixing bowl, combine the almond butter, honey, applesauce, eggs, and almonds, and mix well with a spoon.
In a small bowl, combine almond flour, baking soda, and cream of tartar, and mix well with a whisk or fork.
Slowly add the dry ingredients to the wet ingredients, stirring well after each addition.
Cut a 14-inch-long piece of plastic wrap and lay it lengthwise in front of you. Spoon the dough onto the plastic wrap and form a log lengthwise, leaving 1 inch of plastic wrap on either side.
Roll the dough up tightly in the plastic wrap, twist the ends shut, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil and grease the foil with the coconut oil.
Unwrap the dough and cut it into 1/2-inch slices. Place the slices on the baking sheet. (Use additional baking sheets or bake in batches if the cookies don’t all fit.)
Bake for 10–11 minutes or until just golden brown. Remove the cookies to a rack to cool.
Store in an airtight container for up to 1 week. These will freeze very well for up to 3 months, either baked or as rolled dough.
Makes about 2 dozen cookies.










Wednesday, 21 June 2017

Stuffed Portobello Mushrooms



Stuffed Portobello Mushrooms
Portobello mushrooms are meaty, dense, and subtly flavored—perfectly suited to a savory herbed filling. Even meat lovers will enjoy the rich flavor and substantial texture of this dish, which works equally well as a main dish or hearty appetizer.
• 8 portobello mushrooms, brushed clean
• 3 teaspoons olive oil, divided
• 2 stalks celery, finely chopped
• 1 carrot, peeled and grated (about 1/2 cup)
• 1 small yellow onion, diced
• 1/2 cup chopped raw walnuts
• 2 cloves garlic, crushed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
Remove the stems from the mushrooms and roughly chop the stems. Set aside.
Pour 1 teaspoon olive oil into a small dish and use your fingers or a pastry brush to coat the outside of each mushroom cap with oil. Place the caps on a baking sheet.
Preheat oven to 350 degrees F.
In a large, heavy skillet, heat 2 teaspoons olive oil over medium heat.
Add the chopped mushroom stems, celery, carrot, onion, walnuts, and garlic, and sauté for 6–8 minutes or until the celery is just tender.
Add the salt, pepper, oregano, and parsley to the pan, and sauté for 1 more minute.
Divide the filling evenly between the mushroom caps, and bake for 12–15 minutes or until the mushrooms are golden brown. Serve warm.
These can be made up to 1 day in advance and reheated when ready to serve.
Makes 4 servings.



Spinach and Strawberry Salad with Lemon Vinaigrette



This salad represents the best of summertime freshness. Serve it alongside a bowl of soup for lunch, or enjoy it on its own for a light snack. It’s loaded with iron, fiber, and vitamin C, and is one salad that most kids are happy to eat.
For the vinaigrette:
• 1/2 teaspoon grated lemon zest
• 4 tablespoons fresh lemon juice
• 1 teaspoon raw honey
• 4 tablespoons light olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
For the salad:
• 2 cups fresh baby spinach leaves, washed and dried
• 1 cup sliced strawberries
Make the vinaigrette:
In a blender or food processor, combine the lemon zest, lemon juice, and honey, and blend on low speed. Gradually add the oil, and blend until the mixture becomes pale yellow and opaque. Add salt and pepper, and set aside.
Make the salad:
In a medium bowl, combine the spinach leaves and strawberries and toss well.
Divide the salad among four salad plates. Drizzle each portion with vinaigrette, and serve immediately.
Makes 4 servings.

Pineapple Salsa


This sweet salsa is bursting with freshness and has just enough kick to keep you reaching for more. It tastes even better when its flavors get to mingle in the refrigerator for a couple of days, so it’s ideal to make ahead for a party or barbecue.
• 1 cup diced fresh pineapple
• 1 cup diced almost-ripe mango
• 1/2 cup thinly sliced fresh celery
• 1/2 cup diced red onion
• 1 fresh jalapeño pepper, diced (remove seeds for less heat)
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon chopped fresh parsley
In a medium-sized mixing bowl, combine the pineapple, mango, celery, onion, and jalapeño pepper, and stir well.
Pour the lemon juice over all, and stir well.
Add the cilantro and parsley, and stir to combine.
Cover and refrigerate for at least 2 hours or up to 3 days.
Serve the salsa as a dip for fresh vegetables, Paleo-friendly crackers, or even meat jerky.
Makes 3 cups, or about 6 servings.




Sunday, 11 June 2017

Chunky Trail Mix







































Trail mix becomes a chewy, chunky snack when mixed with honey and baked. It’s ready to eat out of hand and much better for you than a candy bar from the office vending machine. It also makes a nutritious topping for your Paleo-style hot cereal.
• 1 teaspoon walnut or coconut oil
• 1 cup raw pecan halves
• 1 cup raw walnut halves
• 1 cup raw pumpkin seeds
• 1 cup unsweetened dried cranberries
• 1 cup unsweetened dried apricots, roughly chopped
• 1/2 cup raw honey
• 1/2 teaspoon sea salt
Preheat oven to 300 degrees F.
Line a 9 x 13–inch glass baking dish with aluminum foil. Grease the foil with the walnut or coconut oil.
In a large mixing bowl, combine the pecans, walnuts, pumpkin seeds, cranberries, and apricots, and stir well.
Microwave the honey for about 45 seconds or until quite thin.
Pour the honey over the nut mixture and quickly stir until evenly incorporated.
Immediately spread the mixture into the baking dish in an even layer, patting down with a spoon. Sprinkle with salt.
Bake for 30 minutes. Let it cool until the trail mix is just warm and is comfortable to handle.
Using your hands or a firm spatula, remove the mixture in large pieces and break into bite-sized chunks. Let it cool completely before storing (it will harden as it cools).
Store in an airtight container for up to 2 weeks.
Makes 5 cups.

Summertime Peach Smoothie

































This recipe is a great way to enjoy peaches when they’re at their most abundant, nutritious, and flavorful. You can substitute frozen, unthawed peaches if the fresh fruit is not in season. This is also an excellent way to use up peaches that have become a bit overripe or bruised.
• 2 ripe peaches, peeled and sliced (about 1 1/2 cups)
• 1 cup plain, unsweetened almond milk
• 2 tablespoons unsweetened orange juice
• 1/2 teaspoon pure vanilla extract
• 6 ice cubes
• 1/4 teaspoon ground nutmeg
In a blender, combine the peaches, almond milk, orange juice, and vanilla. Blend on high until the peaches are incorporated and smooth.
Add the ice cubes and blend on high until smooth and thick.
To serve, pour into 2 tall glasses and sprinkle with nutmeg.
Makes 2 servings.

Paleo Piña Colada




This tropical smoothie is like an island vacation in a glass. As creamy and rich as it is, it’s perfect for dessert, but it’s healthful enough to serve as a quick breakfast on the go. Kids especially love this smoothie, so try it on the little ones as a cooling summer snack.
• 1 cup unsweetened coconut milk
• 1 (10-ounce) can unsweetened chopped pineapple, with juice
• 1 teaspoon raw honey
• 1/2 teaspoon pure vanilla extract
• 1/2 cup unsweetened coconut flakes
• 6 ice cubes
• Pineapple chunks, for garnish
In a blender, combine the coconut milk, pineapple with juice, honey, and vanilla. Blend on high until smooth.
Add the coconut flakes and ice cubes and blend on high just until the ice is crushed and the mixture is thick and smooth.
To serve, pour into tall glasses, and garnish with pineapple chunks on toothpicks, if desired.
Makes 4 servings.

All Rights Reserved to Cooking Recipes 2015 ©