Hazelnut and orange cookies

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This is such a divine tasting cookie that is both vegan and gluten free

at the same time. I have been baking with nut flours for such a long time

even before I realized that I was baking gf.

The richness of this textured hazelnut meal, almond milk batter infused with

orange zest is so good. I love everything about this cookie from the taste and

the flavors.

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This decadent vegan and gluten free cookie is tantamount to

a granola bar. What a good idea to try to make bars of this next time.

It is definitely not too sweet or crunchy or soft BUT just right.

Recipe:

1/3 c coconut oil

1/4 c brown sugar

1/4 caster sugar

1/2 c rice flour

2 c hazelnut meal

zest from 2 oranges

1/4 c almond milk, unsweetened

Instructions:

1. Preheat oven to 330. Prepare your baking sheet with parchment paper.

2. In a medium sized bowl, beat the oil and two sugars. Next add the flour,meal,

zest and salt, continuing to beat.

3. Slowly add in the almond milk a little at a time until the mixture clings together.

4. Roll into walnut sized balls and then place them spaced apart on your sheet.

Use a fork to flatten the balls slightly.

5. Bake for 25 minutes.

Yields about 2 dozen.

Adapted from bellyrumbles.com

Chicken and Kale Onigiri

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What is  onigiri? It is also referred to as omusubi which is a riceball that

is formed into a triangular shape device found in most Japanese stores.

The rice is prepared without the sushi vinegar and is simply plain with various

ingredients that you choose like pickled vegetables or my chicken and kale

wrapped in nori or in my case, without the nori.

I was thrilled with this delicious triangular rice filled with bits of kale and leftover

chicken from another meal. It is an extremely compact rice ball so one could be

totally satisfying to eat as a snack or to be eaten with your main dish.

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Recipe:

1 c sushi rice

1/2 c trimmed dinosaur kale

1 c leftover chopped chicken

sea salt

triangular device

Instructions:

1. Prepare the rice according to the package directions.

2. In a small pan, use a bit of oil to saute the kale and chicken together. Place

in a bowl.

3. Place the rice into the same bowl and season. Toss well.

4. Scoop the rice into the triangular device and press firmly.

5. Push the rice out of the device.

Serves 2.

Created by Julie

Coconut Banana Bread

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This ubiquitous banana bread in our kitchen is constantly reinvented.

In my childhood, my mom’s version was the traditional banana

only bread so I grew up on this classic.

Nowadays, my kids like to have chocolate chips or nuts in theirs. With

the vegan versions, chia seeds or flax seeds replace the eggs and coconut

milk replaces the yogurt or sour cream.  The Paleo version will contain nut

and or coconut flours which are an amazing taste!  This one is neither vegan

or paleo but traditional with a twist. This one contains coconut milk and grated

coconut for all of you coconut lovers.

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Recipe:

3 c flour

1/2 t salt

1 1/2 t baking powder

1 1/2 t baking soda

1 c unsweetened coconut shredded

1 c sugar

1/2 c unsalted butter

2 eggs

1 c coconut milk

6 very ripe bananas

Instructions:

1. Preheat oven to 350. Prepare two loaf pans with parchment paper.

2. In a bowl, whisk the flour, salt, powder and soda. Next add the coconut.

3. In your mixer, add the butter and sugar together creaming them and then add

your eggs one at a time. Add in the bananas and then the dry mixture and then

the coconut milk mixing well.

4. Bake for 30 min.

Yields 2.

Adapted from kitchenconfidante.

Cauliflower rice pilaf

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I love my grains of rice. I have a huge container filled with bags of

basmati rice, red rice, black rice, sushi rice, Jasmine rice, carnaroli

rice, brown rice, wild and glutinous rice.

I do make rice pilafs now and then. Yesterday, I was tempted to try

this cauliflower rice pilaf. It was a light airy rice flavored with pine nuts and

currants and red onions. I could not stop myself from eating more and more.

Recipe:

2 T coconut oil

1 medium onion finely chopped

1 head cauliflower florets only

1/4 c currants

1/4 c pinenuts

1/2 t sea salt

Instructions:

1. Process the florets until very small pieces.

2. In a pot of boiling water, place the florets and cook until tender.

3. Squeeze through a cheesecloth.

4. Roast the pine nuts and set aside.

5. In a pan, heat the oil and saute the onions for a few minutes. Add

the cauliflower rice and cook through. Season with the salt.

6. Toss in a bowl with the currants and top with the toasted pine nuts.

Serves 2.

Adapted from elana’spantry

Spagetti Squash Noodles with Kale Pesto

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This week I have been experimenting with the Paleo diet. I have always enjoyed

spagetti squash in the fall months as a side dish.  Now my eyes are wide open to

the diversity of meals that you can create with these paleo noodles. The benigness

of these sweet spagetti like noodles lends itself well to be combined with pestos and

other tomato based sauces.

Since kale is such a trendy vegetable now, I wanted to try a pesto containing its leaves

and pistachios. Such a wonderful mixture is created when you blitz them together in your

processor to add to your favorite paleo dishes.

Recipe:

1 spagetti squash, roasted

1 c kale

1 garlic clove

1 c pistachio nuts

sea salt

grapeseed oil

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The richness of this pesto with the dark green leaves from the dinosaur

kale is stunning. The flavors that are created from the kale and the nuttiness

of the pistachios is sublime.

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Instructions:

1. Preheat oven to 350. Cut the squash in half and place face down

on a baking sheet.

2. Scoop out the noodles and place in a bowl.

3. In a processor, puree the kale leaves, garlic, nuts, seasalt and oil.

4. Combine the noodles with the pesto.

Serves 2.

Created by Julie.

Shrimp Egg Benedict on Rosti

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It was such a long time since I featured eggs. As you all know,

I never tire of adding an egg to my dishes.

My all time favorite breakfast to eat on the weekends whether at home

or on vacation is an egg benny. Typically, it is with spinach and ham or

smoked salmon. This one is a nice alternative using small shrimp. Can you

imagine a lobster or crab egg benedict?  I should stop now before I start to

crave one for lunch.

This egg benny recipe is also very innovative substituting the english muffin

or biscuit for crispy rosti. I love this!

Recipe:

2 large potatoes, peeled

1 finely chopped green onion

2 T butter

2 T oil

salt and pepper

Hollandaise sauce:

2 T lemon juice

2 T water

3 egg yolks

3/4 c butter, melted and cooled

Poached Eggs and shrimp

1 T vinegar

4 eggs

1 cup fresh shrimpmeat

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Recipe:

1. Grate the potatoes and squeeze moisture out of them using a cheesecloth.

2. Place in a bowl with the green onions. Season with salt and pepper.

3. In a large pan, melt the butter and oil on medium heat. Separate the potato

mixture into 4 separate patties and press down in the pan. Cook for 8 min or

until browned. Keep warm.

4. Using a double boiler, mix the lemon juice, water and yolks with a whisk.

5. Place on the top of a pot of boiling water and continue to whisk until hot.

6. Drizzle in the butter and remove from heat.

7. Prepare your poached eggs in a pot of boiling water with vinegar.

8. Serve with a patty on your plate, top with the shrimpmeat and the egg.

Serves 4.

Adapted from Ricardocuisine.com

Roast Rutabaga Cubes with Bacon

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With the prevailing cooler temperatures, it is time for us to prepare root

vegetables, soups, slow cooker meals and heartier fare.

Turnips and rutabagas are not commonly found in grocery carts these days.

Perhaps due to the ugliness of their appearance or simply the memories of childhood

meals that are not forgotten.

Rutabagas are a large unshapely root vegetable. Typically, they have this waxy texture on

the outside. Inside the flesh is yellowy which explains the reason for its name as yellow turnip.

Sometimes pairing the rutabaga with mashed potatoes or sweet potatoes rather than on its own

makes it more palatable for some of us.

I wanted to create  a recipe that would contain a hint of balsamic vinegar and honey to offset the

taste of the rutabaga and bacon never hurts as a garnish either. The result was a wonderfully roasted

rutabaga with crispy bacon that is a satisfying side dish to accompany your main meal.

Recipe:

1/2 rutabaga, peeled and cubed

1 T honey

1/4 c balsamic vinegar

drizzle oil

4 slices bacon, chopped

Garnish: parsley

Instructions:

1. Preheat oven to 350.

2. In a bowl, toss the dressing with the cubed rutabaga.

3. Roast on a baking sheet for 20 min until tender.

4. Prepare the bacon and drain on a paper towel. Crumble.

5. Serve the roasted rutabaga in a bowl with the bacon and parsley garnish.

Serves 2.

Created by Julie