by dnshah | Jan 28, 2019 | Recipes
INGREDIENTS
1 grapefruit, peeled & segmented
1 orange, peeled & segmented
½ cup greens
¼ cup root vegetables, grated
¼ cup red cabbage, grated
Handful grapes, halved
½ avocado, peeled & cubed
1 Tablespoon almonds, sliced & toasted
Dressing (see below)
Dressing:
1 Tablespoon apple cider vinegar
½ teaspoon Dijon mustard
Pinch of sesame seeds, toasted
Pinch of sea salt
Pinch of black pepper
METHOD
- Make dressing by whisking in all dressing ingredients.
- Toss salad ingredients together and drizzle the dressing in.
- Refrigerate until serve.
by dnshah | Jan 28, 2019 | Dessert, Diet and Weight Loss, Recipes
INGREDIENTS
- ¼ cup gluten free flour of choice
- 2 tablespoons honey
- 2 tablespoons cacao powder
- 2 Tablespoons vegan dark chocolate chips (optional)
- 1 egg
- 1 tablespoon organic virgin coconut oil, melted
- 1 tablespoon unsweetened plain coconut milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
METHOD
- Preheat the oven to 350°F.
- Crack the egg into an ovenproof mug.
- Add liquid ingredients (honey, milk, oil, and vanilla) and beat with a fork.
- Then add the dry ingredients (flour, cacao powder, and salt) and stir until well-combined.
- Optionally add chocolate chips on top of the batter before baking.
- Bake for 15 (gooey) -20 (solid cakey) minutes. Test with a toothpick to ensure cooked through.
by dnshah | Nov 27, 2018 | Dessert, Diet and Weight Loss, Juices and Smoothies, Recipes
INGREDIENTS
- 1 cup unsweetened coconut milk
- 1 cup spinach
- ½ frozen banana
- 1 serving of protein powder, I use Naked Pea
- 1 Tablespoon of psyllium husk
- ¼ teaspoon of peppermint extract
- ¼ teaspoon of vanilla extract
- Optionals: cacao nibs (garnish), mint leaves (garnish), ice
METHOD
- Place all ingredients except optional garnishes (cacao nibs & mint) in a blender.
- Mix until smooth.
- Optionally top with cacao nibs or mint leaves.
ServingSize: 1 Calories: 243 Sugar: 3g Fat: 6g Carbs: 23g Fiber: 13g Protein: 28g
by dnshah | Oct 13, 2018 | Recipes, Side Dish
Serves 12
INGREDIENTS
4 cups riced cauliflower (1lb)
1 ¼ cups yellow cornmeal
6 large eggs, yolks and whites separated
¾ cup shredded cheese of choice
6 Tablespoons ghee, or EVOO
1 ½ Tablespoons honey
1 Tablespoon baking powder
2 serrano chili peppers, diced; extra for toppings
¾ teaspoons turmeric
Nonstick cooking spray, for muffin tray
Salt & pepper, to taste
METHOD
- Preheat oven to 350°F.
- Spray a 12-cup muffin tray.
- Microwave the cauliflower 3-4 minutes. Cool for 10 minutes.
- Transfer cauliflower to a clean straining cloth and squeeze to release moisture.
- In a large mixing bowl, combine the strained cauliflower, cornmeal, cheese, ghee, honey, baking powder, egg yolks, chili, salt, pepper, and turmeric until well combined.
- Beat the egg whites with an electric mixer until stiff peaks form (3-4 minutes).
- Fold half of the whites into the cauliflower mixture until well combined. Repeat with remaining egg whites.
- Pour ½ cup of batter into each muffin cup and optionally top with additional chili slices.
- Bake until a toothpick inserted into muffin center comes out clean (20 minutes).
- Cool for 10 minutes on a cooling rack.
- Serve at room temperature.
by dnshah | Sep 23, 2018 | Dessert, Recipes
INGREDIENTS:
1 butternut squash
¼ cup coconut oil/spread
1 cup succanat or ¾ cup honey
½ cup of egg whites
1 cup almond flour
½ cup hazelnut flour
½ cup brown rice flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder
½ teaspoon clove powder
METHOD:
- Preheat oven to 350 degree Fahrenheit.
- Place uncut squash on a baking tray and put on center rack in oven. Cook for 50 minutes.
- While the squash is cooking, Prepare muffin trays and other separate tins with non-stick sprays/oil/muffin liners. Prepare mixer for batter.
- Wait for the squash to be cooked. Turn off oven when done.
- Remove from oven and cool 25 minutes.
- While the squash is cooling, combine all other batter ingredients and mix.
- After the 25 minutes to cool, half the squash, deseed, and scoop out contents for use (about 2 ½ cups). Discard flesh and seeds. Store any extra squash for other uses.
- Preheat oven to 350 degrees Fahrenheit again.
- Beat mixture for 2 minutes on low.
- Then beat for 2 minutes on high.
- Spoon mixture into muffin trays and tins about ¾ full.
- Heat in oven for 25 minutes.
- Remove from oven and cool on a wire rack for 10 minutes.
by dnshah | Aug 9, 2018 | Recipes, Side Dish
Servings 6
Adapted From Nancy Anne Harbord
INGREDIENTS
• 1 small (15cm wide) pumpkin
• 4 large potatoes
• 10 oz. water
• 4-6 oz. heavy whipping cream
• 3 ½ oz. feta cheese
• 2 oz. grated parmesan
• 2 garlic cloves crushed
• 6 fresh sage leaves
• 10 scrapes whole nutmeg freshly grated
• salt and pepper to taste
• Pinch of thyme and oregano
METHOD
1. Preheat the oven to 445° F. Find a baking dish about 12 x 8 inches or similar. Cut the pumpkin in half and scrape out the seeds and fiber. Put this in a saucepan with the water, garlic and sage. Microwave the rest of the squash for 2 minutes – this will help you peel it – and remove the skin. Add this to the saucepan and bring to the boil – this technique creates a flavorful, beautifully orange stock from what would have ordinarily been thrown away. Reduce to a simmer and cook for about 20 minutes.
2. While the stock is simmering, slice the pumpkin on the mandolin and set aside. When the stock is ready, strain it into another container to remove the squash remnants and sage – press them in the strainer to extract maximum flavor – and return to the saucepan. Add the cream, nutmeg and salt and pepper. Taste the stock – it should be flavorful and fairly salty as it will need to season both the potatoes and pumpkin in while it bakes. Pour a little stock into the bottom of a baking dish to prevent the vegetables sticking.
3. Using the mandolin, cut the potatoes (doing this at the last minute stops them browning). Start layering the potatoes and pumpkin, alternating, keeping the vegetables overlapping but fairly loose so the liquid will be able to penetrate. When you have finished layering, pour over the rest of the liquid making sure there is still about ½ inch left at the top to allow for bubbling up. Cover with foil and put in the oven.
4. Cook for about 30 minutes, to bring a gentle boil in the dish, then turn the oven down to 350° F and cook gently until a knife poked through the vegetables reveals them to soft and thoroughly cooked – about two hours. Take it out of the oven, sprinkle with the cheeses, herbs and freshly ground black pepper. Return to the oven for about 10 minutes until cheeses are melted and toasty. Rest for about 10 minutes, then serve.
