Falling asleep, trying to post more recipes, and it finally worked…

Recipes on this page:

1. Mint Shrimp Fritters
2. Summer Green Gazpacho
3. Blueberry Crumble Pie

Mint Shrimp Fritters

Approx 1 lb cooked shrimp, minced
1/2 cup blanched almond flour
2 eggs
1/4 cup red onion, minced
2 T cilantro, minced
2T mint, minced
1 T + 1 t toasted sesame oil
celtic sea salt to taste
stevia to taste (optional, a very minimal amount)
Jalapeno peppers, seeded and minced, to taste (also optional)
limes for garnishing
some good high-heat fat for cooking (lard or ghee, or combination of ghee and coconut oil, duck fat, etc)

Combine all ingredients well and refrigerate for at least 1/2 an hour. Remove from fridge and form into approx. 2 and 1/2-inch patties. Heat the oil over medium-high heat, and cook fritters about 5 minutes each side, until just slightly beginning to brown.
Serve sprinkled with lime juice, or serve a tomato-basil sauce for dipping.

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Summer-Green Gazpacho

We have such an overabundance of cucumbers in our garden this year, I am constantly trying to come up with ways to eat them (other than fresh off the vine [which we do a lot of], pickling, lacto-fermenting, etc). An old childhood favorite for me is gazpacho, both red and green. The red recipe is in my book, so here’s the green!

2 or 3 large fresh cucumbers, chopped
3 medium to large cloves garlic (depending on how much you like garlic!), crushed
1/2 cup cilantro
1/4 to 1/2 cup sweet onion, chopped
1/2 cup full-fat, plain yoghurt
juice of 2 limes
1/4 t cumin
a little bit of chipotle pepper, to taste
salt and pepper to taste
1 t or more (to taste) of apple cider vinegar

Blend all ingredients in food processor. If you like it a little chunky, don’t blend for too long, otherwise, do it to a creamy consistency.

Garnish with basil or cilantro leaves.

Variations:I also sometimes add fresh basil, or some kale from the garden to give it a little sour bite (and get more of those greens into my daughter!)

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Grain-free/Gluten-free/Sugar-free Low-carb Blueberry Crumble Pie

Free of all that, you’d think it would taste like cardboard, but it doesn’t–it’s delicious!

Filling:
1 and 1/2 to 2 pints fresh-picked blueberries (or frozen, if not available, but put them in a strainer for a while to drip out extra liquid as they thaw if you use these)
1 T grated lemon or orange rind
1 T vanilla extract
6 scoops KAL organic stevia (or to taste)
2 T arrow root

Topping:
2 cups blanched almond flour
1/4 cup coconut oil and/or butter, melted over a low heat
1 T vanilla extract
6 scoops KAL organic stevia
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Preheat oven to 350 F.

Mix all filling ingredients together well, and place in an 9 inch deep-dish pie pan. Then mix all dry topping ingredients together. Mix together butter and vanilla separately, then stir the wet into the dry until you have a crumbly mixture. Sprinkle this over the berries in the pan, to cover evenly. Bake covered for about 20 minutes (the berries should be bubbling), then for another 15 minutes or so, until the topping is slightly browned. Remove from oven and let cool for about 20 minutes. Serve as is, or with a dollop of fresh raw whipped cream or home-made ice cream on top.

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