Week 01 — Recipe Roundup
Hello, hello! I’ve been having such a good time experimenting & cooking new things the last couple of months.
I generally eat fairly low-carb which means I avoid rice, beans, pasta, bread, quinoa & refined sugars wherever I can. I also limit dairy intake but I do use it in recipes from time to time & enjoy yogurt + appreciate the benefits of probiotics. I’ve been focusing more on whole foods + natural ingredients at home!
Here’s what I’ve been liking this week:
Radish Chips & Lemon Tahini Sauce
1 1/2-2 cups organic extra virgin olive oil (evoo)
1 large organic daikon radish (or a few small ones) peeled & sliced crosswise
1/4 medium organic white onion - very thinly sliced crosswise
Sea salt to taste
Freshly ground black pepper to taste
For the sauce:
1/2 cup water
1/2 cup well-stirred organic tahini
1–2 cloves organic garlic finely minced
1/4 cup organic meyer lemon juice
1 teaspoon maple or date syrup + more to taste
1/2 teaspoon sea salt + more to taste
Heat olive oil in a skillet over medium heat until it begins to simmer. Turn your heat down to low & add in the radish & onion slices, seasoning with a bit of salt as you layer them. Stir occasionally until tender, silky smooth and fully cooked (40-60 minutes, depending on size and thickness). Feel free to slice them ultra thin and cook them longer for crisp edges!
For the sauce, add all ingredients to a mason jar or small bowl, stir or shake until combined.
Drain the radishes and onions once cooked (you can discard the onions if you wish).
Place radishes on a plate, remove excess oil with paper towels, drizzle sauce over the top & enjoy!
2 cups slivered blanched almonds (soaked for an hour in hot water)
2-3 tsp nutritional yeast (+ more to taste)
2 Tbsp lemon juice
1/2 - 3/4 tsp sea salt
1 dash garlic powder
3/4 - 1 cup water
2-3 Tbsp fresh basil, oregano, or parsley (optional)
Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a blender or food processor and blend until smooth and creamy, scraping down sides as needed (-2 minutes until blended). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, parsley or your other favorite spices by the tsp. (optional).
At this point, the “cheese” is ready to enjoy. Here, I scooped it into a small bowl lined with parchment paper, placed a lid on top & left it in the fridge for a half hour & then turned it over onto a plate.
Store leftovers covered in the refrigerator up to 5-7 days.
Serve with almond flour crackers or Jillz Crackers.
Easy Roasted Carrots
6 carrots (Cut the greenery but keep the stems! They’re crunchy & delicious.)
1/2 cup Nancy’s greek yogurt (or vegan yogurt — I like Forager.)
2 TBSP Organic EVOO
1 tsp. balsamic vinaigrette
Drizzle Calabrian chili oil
1/2 tsp. fennel pollen (+ more to taste)
1/2 tsp. pink himalayan sea salt (+ more to taste)
1/2 tsp. ground pepper (+ more to taste)
1/2 tsp. fresh rosemary (+ more to taste)
Optional topping: almonds toasted on a pan in EVOO + rosemary
Notes: I don’t do a ton of measuring with recipes like this & usually just throw on my favorite spices + fresh herbs & cater it to the other dishes or my tastebuds. This one is pretty easy to make differently each time!
Preheat oven to 400ºF.
Toss carrots with oils, spices & vinaigrette & add to a lined baking sheet.
Place in the oven for +/- 35 minutes — tossing the carrots halfway. You can throw them on lo broil at the end for a minute or two to make them extra crispy.
Place the bed of greek yogurt on two plates — sprinkled with salt & pepper & lay the carrots on top when they’re done roasting.
Drizzle more EVOO, chili oil, vinaigrette + fresh herbs if desired.
Serve & enjoy!
Grain-Free Sheet Pancakes
5 large organic cage free eggs
1 cup organic almond, coconut or hemp milk
6 Tbsp. vegan butter, melted & cooled
2 tsp vanilla extract
3 cups almond flour
4 Tbsp. date or coconut sugar
2 tbsp coconut flour (or sub another 1/3 cup almond flour)
1 Tbsp. baking powder
1/2 tsp salt
1/3 cup sugar-free choc. chips (or a mix of chips + blueberries / berry of choice)
Preheat the oven to 400ºF and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.
In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
Serve with v butter or a natural / refined-sugar free maple syrup.
Delicious, simple recipes for those on a more restrictive diet or those looking to make healthy eating choices.