Recipe of the Month
Non-Dairy Macadamia “Parmesan” Cheese
A gift to someone with dairy allergies who misses their cheese.
Perfect as a salad or marinara sauce topper.
1-2 macadamia nuts, per serving
Simply grate the macadamia nuts into light, fluffy “cheese” and dress whatever you desire.
There are several micro-graters in the market place with finger protectors on them, too. Google “micro-grater” for options.
Keto Pumpkin Bread
Taste of Fall!
Adapted from www.ketoconnect.net
Makes 3 mini loaves, or
one standard 8 X 4 loaf pan.
Would work well as mini muffins also.
6 large pasture raised eggs
1 ½ cups Almond, Pecan or Hazelnut Flour
½ cup organic pumpkin puree, make it generous
1 ½ teaspoon pumpkin pie spice
4 tablespoons Erythritol and/or Monk Fruit (recommend Lakanto Monk Fruit)
¾ teaspoons vanilla extract
6 tablespoons grass fed butter, melted
¾ teaspoon sea salt
¼ cup chopped walnuts or walnut pieces
1. Preheat oven to 350 degrees. Butter the pans to prevent sticking.
2. Combine all ingredients, except walnuts, into a bowl. Mix with a hand mixer or using a food processor.
3. Fold in ½ of the walnuts into the batter.
4. Pour the mixture into greased pans and top with the remaining walnuts.
5. Bake mini muffins or mini loaves for 30 minutes. If using the larger single loaf, bake until sides pull slightly away from the pan and a toothpick comes out of the center clean about 45-55 minutes.
Note: This recipe has wonderful texture and taste. However, it does not rise much so loaves and muffins are not high, but flat. Still good, just different and may not be what you expected. Well worth it though.
Golden Cauliflower Flatbread
Great snack on the go!
2 cups of organic raw riced cauliflower
4 organic free range eggs
1 cup of almond meal
3 teaspoons of turmeric powder
½ teaspoon of Himalayan sea salt
1. Preheat the oven to 350 degrees Fahrenheit, then line a baking tray with parchment paper.
2. Place all the ingredients in a medium bowl and mix them well with a spoon.
3. Transfer the mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 0.5 centimeters or ¼ of an inch thick, it is thin. The picture above is helpful.
4. Bake for 30 minutes, or until golden.
5. Once baked, cool the flatbread completely, then turn over on a rack and gently peel the parchment paper from it.
6. Store the bread in a container in the refrigerator for up to one week.
Carrot and Nut Pate
Makes 2 Cups
If you like hummus, this is a delightfully delicious swap!
2 cups carrots, roughly chopped or cut
¼ cup cilantro, minced
1 cup raw walnuts or pecans
3-4 cloves garlic, peeled
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
1 cup cooking water from the carrots
- Bring a pot of water to boil and cook the carrots until they are just easily pierced with a fork (about 10-15 minutes depending on size). As soon as the carrots are tender, add the cloves of garlic and turn off the heat. Allow this to sit. Do NOT discard the water or drain the water off the carrots.
- Mince the cilantro and set aside.
- Toast the walnuts or pecans in a skillet over low to medium heat, stirring constantly to avoid burning. Toast until they release their fragrance.
- Use a slotted spoon to put the carrots and garlic cloves into a food processor. Reserve the cooking water. Add the nuts, raw apple cider vinegar and sea salt. Process until smooth and blended, thinning with the carrot water left from cooking them until a desired consistency is reached.
- Put the puree into a bowl and mix in the minced cilantro.
- Serve with crackers, celery, jicama, cucumbers, endive leaves and/or bell pepper strips.
Garlic Rosemary Paleo Bread
From The Candida Cure Cookbook, by Ann Boroch, CNC, 2016, pg.183
1 cup almond, pecan or hazelnut meal
½ cup coconut flour
½ cup ground flaxseeds
1 teaspoon sea salt
½ teaspoon baking soda
1 tablespoon fresh rosemary, minced
6-8 cloves garlic, minced
½ cup olive oil
1 tablespoon organic raw apple cider vinegar
Ghee, Duck fat, or additional olive oil to coat the pan
- Preheat oven to 350◦. Generously coat a loaf pan with ghee, duck fat or olive oil.
- Remove needles from the stems of the fresh rosemary and mince with scissors or herb mill to get 1 tablespoon.
- Peel garlic and mince cloves by hand or in a mini-prep food processor.
- In a large bowl, blend together the nut meal, coconut flour, ground flaxseeds, sea salt, baking soda, rosemary and garlic.
- In a separate small bowl, whisk together the eggs, ½ cup olive oil and organic raw apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the batter into the loaf pan and bake on the middle rack of the oven for about 40-50 minutes, until bread is firm to the touch and golden brown on top.
- Let cool for about 10 minutes before removing from the loaf pan.
- Enjoy with organic ghee or dipped in fresh olive oil.
- Store in the refrigerator for 5-7 days. Also freezes well in a loaf or sliced pieces.
Paleo Zucchini Fritters
Summer is here and zucchini is showing up in Farmers Markets and grocery stores. Zucchini is a wise choice for Organic only, since it is known to be genetically modified and may be chemically treated for pests too. These fritters make a yummy breakfast or a nice side for lunch or dinner. Enjoy!
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
- 2 medium organic zucchini, shredded (about 5 cups)
- 2 teaspoons sea salt
- ¼ cup coconut flour
- 1 egg, beaten
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- Coconut oil or ghee for cooking
- Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Leave it for 10 minutes.
- Then squeeze all the moisture out of the zucchini to avoid soggy fritters. Note: If you are salt sensitive, you may wat to rinse the zucchini with water, and then squeeze it out. Scoop up a generous handful of the zucchini and squeeze them well over the sink or the bowl. You want them dry. It may also help to press them using paper towels. Place dry zucchini in a different bowl.
- Add the coconut flour, egg and pepper. Stir to combine.
- Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup metal measuring cup with the zucchini mixture, pressing it down inside the cup. Flip the cup onto the pan to release the contents, and flatten the zucchini into a patty. Repeat to fill the pan and use all the mixture.
- Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you have used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
- Cool on a cooling rack to prevent them from getting soggy
Add garlic powder, lemon pepper or onion powder to the mix.
Sprinkle with freshly chopped chives, parsley, dill or rosemary.