Archive for July, 2013

10
Jul
13

chocolate raspberry tart

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I always wanted to try a creamy chocolate coconut milk tart. So I found a crust I liked and went for it. This tart takes a little time. I did not make it too sweet but you can certainly add more honey to the filling to make it sweeter. Prep time is 2 hours.

Ingredients:

Crust:

3 c pecans ground

2 eggs

1/2 tsp sea salt

3 tbsp maple syrup

Filling:

2 cans coconut milk

4 tbsp unsweetened cocoa powder + 1/2 tbsp for dusting

4 tsp honey

1 tsp vanilla extract

coconut oil for greasing

Top with fresh organic raspberries or strawberries.

Start by putting the coconut milk in a pan and heat. Add the honey and bring to boil and immediately reduce heat and simmer for 2 hours. I know! Trust me.

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In a food processor add the pecans and salt. Add the eggs and honey and pulse until blended. Press the crust into a greased and parchment lined 8″ spring form pan OR 8″ pie pan OR tart pan. Bake the crust at 350 degrees until golden brown about 12-14 minutes. Let the crust cool completely. Remove parchment paper and place on your favorite plate.

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Once the coconut milk has reduced to a thick consistency add your cocoa powder and honey. Whisk the mixture until smooth.

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Spread the chocolate in the crust evenly and dust with unsweetened cocoa powder. Serve cold or room temperature. Wrap leftovers and store in refrigerator. Serves 10-12 people.

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10
Jul
13

strawberry spinach salad

This is the perfect summer salad with honey balsamic dressing.

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Dressing:

4 tbsp balsamic vinegar

3 tbsp olive oil

2 tsp mustard powder

2 tbsp honey

1/2 tsp sea salt

fresh ground pepper to taste

It is easier to blend this dressing but a whisk will do.

Salad:

10 oz organic washed spinach

2 cups of sliced fresh organic strawberries

1/3 c slivered almonds (or chopped)

OPTIONAL ADD:

1/3 c fresh goat cheese

Use a large bowl and layer all the ingredients so that you have an even layer of spinach, almonds, and strawberries. Pour on the dressing just before serving and mix well.

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06
Jul
13

grilled spiced salmon skewers

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Makes about 4 servings

2 tablespoons chopped fresh oregano

2 teaspoons sesame seeds

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds skinless salmon fillet, cut into 1″ pieces

2 lemons, very thinly sliced into rounds

2 tablespoons olive oil

Heat grill to medium. Mix oregano, sesame seeds, cumin, salt, and red

pepper flakes in a small bowl.

Beginning and ending with salmon, thread salmon and folded lemon

slices onto skewers. Brush with oil and season with spice mixture.

Grill, turning occasionally, until fish is opaque throughout, about 6

minutes.

Recipe given to readypaleo by: Eleanor Hamner

06
Jul
13

spanish cauliflower rice

This is a new take on the classic cauliflower rice. Spicy and yummy.

2 whole cauliflower heads

1 yellow onion chopped

2 jalapeno minced

1 15 oz can diced organic tomatoes

1/2 tsp ground cumin

1 1/2 tbsp of taco seasoning (can be bought or combine  chili powder, garlic powder, red pepper flakes, cumin, black pepper, cayenne pepper)

1 tbsp coconut oil

1/2 cup of chicken or vegetable stock

Cut the cauliflower into manageable chunks and grate into bowl. You can also put the cauliflower into a food processor.  Set aside.

In a large skillet add coconut oil and chopped onion and jalapeno and cook until soft. Add spices and cook until fragrant. Add cauliflower and stock and diced tomatoes.  Stir on high until mixed well and then turn to low to simmer and cover for 20 minutes, stirring occasionally. Recipe given to readypaleo by: Anita McCoy

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