Fresh Almond Meal Veggie Cutlets

I love making fresh almond milk, especially because I can gulp it down without the side effects of regular milk (think bloating and discomfort etc.). But what leaves me frustrated is all the almond pulp that gets left behind. One time I tried dehydrating it in the oven at 200 F Continue reading

Drinkin the Juice… Almond Juice that is!

Like all good tourists, when I was in Jamaica I went on a Bob Marley tour. The guide followed the rastafarian tradition, meaning he kept a vegan diet. Head bobbing, he said, “ya mon, we drink a lot of almond juice” and I was like Continue reading

Easy Coconut Granola

This blog post is dedicated to one of the most beautiful, intelligent, and utterly humble souls I’ve ever met, my dear friend and an exquisite baker, Emilie B @emiliebakes. This recipe is very much inspired from her original granola recipe and I’m truly delighted to share it with you. Continue reading

How to make Ghee

Have you ever tried making the nectar of gods, aka Ghee? I’m sure it sounds a bit intimidating but once you try it and see how easy it is you’ll never go back to store bought ghee! Continue reading

Aromatic Cinnamon, Cloves & Coconut Rice

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An aromatic combination of rice and earthy spices take this usual side dish on a whole new level. You can’t go wrong with cinnamon, cloves and coconut, they have so much character on their own but when you combine them, it’s a whole another delicious story! These spices are no stranger for me as I grew up in a culture where spices like this and more are abundant and used in everyday cooking. What I most like about this spiced version is that you can serve it with a simple curry or sautéed veggies, either way your meal will be bursting of flavors!

Serves: 4 Cups of Rice

Ingredients

2 Cups Jasmine or Basmati Rice
3 Cups hot water
1 Cup Coconut flakes (can use shredded coconut)
1 t salt
2 Cinnamon sticks
5 Cloves
1/4 cup coconut oil
1 t Cumin

Directions

Step 1: Wash & Soak Rice

  1. Rinse rice until water is nearly clear.
  2. Soak rice in cold water for 30minutes.
  3. Meanwhile, boil the water and cover the pot with a lid.

Step 2: Cook

  1. Heat up half of the coconut oil in a 8-10inch pan (I’ve noticed rice cooks better in a wider pan vs a pot), and add cumin, cinnamon sticks, coconut flakes and cloves. Toast the spices for couple of minutes and you smell the aromas!
  2. Drain the rice and add it to the above mixture, sauté for few minutes and then add hot water and bring everything to a boil.
  3. Lower the heat, give it a quick stir and cook covered for 15-20minutes. No peaking!
  4. Once cooked, gently fluff with a fork and pour remaining coconut oil.

Cast-iron Almond Flour Blueberry Cake

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Cooking food in a cast-iron skillet may sound old-fashioned but it’s by far one of the best and economical pans to have in a kitchen. It retains heat like no other, it’s easy to go from stove top to oven and it naturally gives your food an iron boost. This might be a bit tedious but a well seasoned pan is a happy pan – here’s a good video on how you can do that. Anyways, now that you know the benefits of owning a cast-iron skillet, perhaps you wanna try this delicious low calorie and nutrient rich blueberry cake with an amazing crust! Just remember that blueberries will be soon disappearing from farmer’s market stands, (welcome Fall!) so grab some soon and enjoy while they last.

Serves: 9-inch skillet cake/12 slices

Ingredients

1½ Cups Almond Flour
1 t Baking powder
1/4 t Sea Salt
1 t Cinnamon Powder
2 Large Organic Eggs
2 t Fresh Organic Lemon zest
2 T Almond Milk
1/4 cup Organic Pure Maple Syrup (Dark, Grade B)
1/2 cup Fresh Organic Blueberries
1 t Coconut oil (unrefined)

Directions

Step 1: Prepare Dry Mix

  1. Pre-heat oven to 375 F
  2. Place a 9-inch cast-iron pan on the smallest burner and gradually heat it up on low heat with coconut oil.
  3. In a bowl, whisk almond flour, baking powder, salt and cinnamon.

Step 2: Prepare Wet Mix

  1. In another bowl, whisk eggs, lemon zest, almond milk, and maple syrup.

Step 3: Combine, Pour, Bake

  1. Combine dry ingredients with wet until smooth.
  2. In a medium-hot skillet pour the batter and sprinkle blueberries on top. Cook for few minutes for the batter to set.
  3. Place the skillet into the oven and bake for 20-30 minutes or until toothpick inserted in the center comes out clean. Cool slightly before cutting.

Cardamom Almond Butter

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Just a teaspoon of aromatic cardamom gives this ordinary almond butter a brand new flavor! And relax, it’s actually not that complicated to make this nut butter at home. I was a little intimidated as well but after making it I thought to myself, well, that was easy [pun intended]. Also, the fact that you can control the quality and quantity of the ingredients is compelling enough to give it a try, not to mention the health benefits of almonds!

Serves: 1 Cup

Ingredients

2 ¼ Cups  Organic Raw Almonds

1 T Raw Brown Sugar (Optional, you can increase the honey by 1 T honey)

Pinch of Sea Salt

3 t Organic Chia Seeds

1 t Organic Cardamom Seeds

1 T Wild Flower Honey

Directions

1. Lightly roast the almonds in an even layer for 7 minutes at 300 C. Give them a little shake half-way through.

2. Let the almonds cool slightly before placing them into your Vitamix or food processor. Almonds should be fairly warm to touch but not super hot. Why? – This step helps release the oils from the nuts which aids in creating the butter more easily.

3. Blend the nuts to an almond meal texture and then add raw sugar, pinch of sea salt, and cardamom seeds. At this point it becomes slightly labor intensive as you have to stop-scrape-blend and repeat the process as you will notice it will become very sticky.

4. Continue blending and scraping the sides and then add chia seeds and honey as you are beginning to get closer to the end. Note: It may feel like it’s never going to become a smooth consistency but trust me it will! It will be smooth, shiny and delicious!

Almonds Collage

Roasted Cauliflower Steak with Brussels Sprouts

Serves: 2

Ingredients

For the Cauliflower

2 big slices of cauliflower

2-3 springs of fresh thyme

Few Lemon peels, cut into strips

Coconut or Olive Oil

Salt & Fresh ground pepper as per taste

For the Caramelized Onion Sauce

1 Medium Onion, thinly sliced

1.5 T Red Wine Vinegar

1 Cup of Water

Salt & Fresh ground pepper as per taste

Coconut Oil for cooking

For the Brussels Sprouts

1/2 lb of Brussels Sprouts, cut off ends and peel off any damaged leaves

1 Small Red Pepper, diced

Few Fennel slices

Pinch of Chili Flakes

1 t of Curry Powder and more as per taste

Salt & Fresh ground pepper as per taste

For the Honey Mustard Sauce

1 T Grape Seed Oil or Olive Oil and more as needed

1 t honey

1 t Grainy Mustard

Directions

For the Cauliflower

  1. Sprinkle some salt and pepper, thyme leaves, and lemon peels  on the cauliflower.
  2. Brush some oil on the cauliflower and bake in the oven @ 350 F for 20-30 minutes or until tender. (You can test by inserting a cake tester or a knife)
  3. Flip and roast the other side after 15 minutes.
  4. When it’s done, cover and set it aside.

For the Caramelized Onion Sauce

  1. Grab a medium pan; add oil, onions and sprinkle generous amount of salt. Cook until onions begin to soften and turn brown.
  2. Next, deglaze the pan with red wine vinegar and add 1 cup of water. Simmer and stir occasionally.
  3. Blend the sauce to a smooth texture and then add a bit of water to thin out the sauce. Taste and season with salt and pepper as desired.

For the Brussels Sprouts

  1. Toss all the ingredients and add more seasonings as per taste.
  2. Bake @ 350 F for 35 minutes
  3. Whisk all the sauce ingredients and then combine it with the baked brussels sprouts.

Roasted Butternut Squash Soup

Serves: 5 Cups aprox.

Ingredients

3-4lbs Butternut Squash, cut lengthwise
2 Cups Onions, Chopped (1 Medium Onion)
1 Cup Carrots, Chopped (1.5 Carrots)
1 Cup Celery, Chopped (2 Medium Celery Stalks)
1 Cup Tart Apple, Peeled, Cored and Chopped (I used 1 Medium Granny Smith)
Salt & Freshly ground Black Pepper
Coconut Oil Spray
2 T Coconut Oil
2 T Water
4 Cups of Water
Crème fraîche (optional)

Directions

Step 1: Bake the Squash

  1. Take a spoon with a sharp edge and scrape out all the seeds from the squash.
  2. Spray some oil on a baking sheet lined with aluminum foil. Also spray the squash both on the flesh and skin. Add 2 T of water around the baking sheet.
  3. Sprinkle some salt and pepper and bake at 350 F in the oven for 40minutes or until it’s tender.

Step 2: Meanwhile cook the veggies

  1. Grab a soup pot and add 2 T Coconut oil. Add onions, carrots, celery, and apple. Season with some salt and pepper and combine everything. Place a parchment lid on top and cook for about 20-30minutes on low heat. (See above video on how to make one).

Step 3: Final Step 

  1. When the squash is cool to touch, scrape out all the flesh and place it in a bowl or directly into the soup pot with the veggies.
  2. After the squash is in the soup add 4 cups of water and combine everything. Bring it to a gentle boil and simmer for 10minutes.
  3. Carefully blend everything in a blender until smooth or to desired texture. Pour the soup back in to the pot and simmer for few minutes. Check seasoning and serve hot!

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Spaghetti Squash Pizza

Serves: 2

For the pizza crust

Ingredients

3-4lbs of Spaghetti Squash, cut into two pieces

2 T Water

1.5 T Oregano

1 L Egg

½ Cup Skim Mozzarella Cheese

Coconut Oil or Extra Virgin Olive Oil

Salt & Fresh ground pepper as per taste

For the pizza sauce

½ Cup Medium Onion, finely chopped

3 Large Tomatoes, Pureed – with the skin on

2 T Garlic

2 T Dried Oregano

2 T Fresh Basil leaves, finely chopped

Salt & Fresh ground pepper as per taste

2 T Coconut Oil

Directions

For the pizza crust

  1. Scrape out the seeds with a spoon.
  2. Brush or spray oil on the sheet pan and also the inside of the squash.
  3. Season generously with salt and pepper.
  4. Add 2 T of water around the sheet pan.
  5. Bake at 350 F for about 40 minutes or until it is tender.

Meanwhile prepare the pizza sauce.

  1. Once the squash is cool to touch, scrape out all the flesh with a spoon into a bowl. Then place it in a cheesecloth and squeeze out as much moisture as you can.
  2. Grab a medium bowl; add salt & pepper, oregano, egg, and mozzarella cheese. Gently combine and knead, scraping the sides of the bowl as you go along.
  3. Line a baking sheet with parchment paper and spray or brush some oil. Next, flatten out the pizza base with the palm of your hand and smooth out the surface with an off set spatula.
  4. Bake at 350 F for about 20minutes, flipping after 10 minutes. It will be sticky therefore, scrape gently making sure not to break the crust.

For the pizza sauce

  1. Grab a medium pan; add oil, onion and garlic. Sauté until onions become translucent then add salt and oregano.
  2. Next, add tomatoes and cook everything on medium to low heat for about 30-40 minutes or until the moisture has evaporated.
  3. Add fresh basil leaves, pepper and mix everything and set-aside until ready to use.

Notes: Top pizza with your favorite toppings, I used onions and kale.