Two Summer Slaws

IMG_5858Asian Summer Slaw

You’ve basically already got the recipe for this one if you read my Garlic-Ginger Kale-Sweet Potato Salad post of a few days ago. It’s the same dressing, so hopefully you have some of that still in your fridge. Only difference is you use chopped (or shredded) cabbage (asian, red, green, combination of colors) and red bell peppers instead of kale and sweet potatoes (I’m telling you, this dressing will keep your kids eating raw cruciferous veggies all summer–or year, for that matter–long!). That’s it–those are your ingredients. Add chopped up almonds (we like the sprouted ones) or peanuts. You can add cilantro or basil too (did you know that cilantro is a great sugar-and-insulin-regulator? Not to mention, rich in phytonutrients, flavonoids, and phenolic acid compounds, all of which contribute to fighting inflammation and free radicals? Basil is also a great antimicrobial/antibacterial herb). Garnish with extra cilantro leaves (or mint!).

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Quick Lacto-Fermented Cole Slaw

Ingredients:

1 large head of Cabbage (red, green, combination), well chopped, or grated
approximately 1 cup of whole fat plain (preferably raw) kefir or yoghurt

1 medium to large red onion, finely chopped
1 large carrot, diced
1 large cucumber, diced
1 large red, yellow or orange bell pepper, finely diced
lots of fresh dill (or dried if you can’t get it), to taste

approximately 1 cup of whole fat (preferably raw) sour cream (or creme fraiche)
a few T of fresh squeezed lemon juice and/or raw apple cider vinegar (to taste)
salt and pepper to taste
a tiny amount of stevia, to taste (optional)
Combine cabbage and yoghurt in a large glass or ceramic bowl. Mix well until cabbage is thoroughly coated. Let sit at room temperature for about an hour, then cover and place in fridge. Leave overnight, then stir until re-coated. Cover again and leave in fridge for another 24 hours or so. Then add all other ingredients, mix well and enjoy.

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Bacon-Wrapped Scallops

IMG_5901This is such an old recipe, and I’ve seen many versions of it. It’s quick and simple, and can be part of a nutrient-dense meal, or served as appetizers. Make sure you get good organic pastured bacon if you can (local farms, farmers’ markets, good butchers, etc).

Ingredients:

6 slices of bacon, cut in half
12 medium-sized scallops (or 6 large, cut in half)
approx. 5 T butter, melted
as much garlic as you want (a few cloves), minced or pressed
salt and pepper
12 toothpicks

Preheat oven to 350 F. Lay the bacon out on a flat baking pan and bake it for about 10 minutes each side. You want it to really start cooking, but still be pliable. Remove from oven and lay on a plate to cool to the point that you can touch it without burning your fingers.
Pour most of the leftover bacon fat out of the baking pan (strain and save it–it’s great for cooking everything, or making mayo out of (recipe soon).
Add the garlic, salt and pepper to your melted butter. (You can keep some of this aside to pour over at the end.)
Dip each scallop piece into the garlic butter. Thoroughly coat each one.
Then wrap each scallop with a piece of the bacon and secure it with a toothpick (make sure toothpick goes all the way through the whole scallop and bacon on each side, so it doesn’t fall apart in the baking).
Place each scallop onto the greased baking pan.
Bake until scallops are done and bacon is starting to crisp a little (approximately 20 minutes).
Remove from oven, arrange on plates and pour remaining garlic butter over all.
These are also delicious with a chipotle mayo, for which I will try to get a recipe up soon.

 

Sesame-Garlic Kale-Sweet Potato Salad

IMG_5691The key to the delicious taste of this one is the dressing, which is actually very simple, and we use it on lots of other veggies (sauteed broccoli is a favorite). It’s a great way to get kids to eat lots of garlic and ginger when they’re sick, too.
You can also have the dressing with just kale, to keep it really low carb. For the most part, we avoid sweet potatoes, but I’ve found that the small amount of sweet potato per serving in this doesn’t spike my daughter’s sugar.

Dressing ingredients:

1 cup toasted sesame oil
1/4–1/3  cup olive oil (make sure it’s extra virgin, organic)
tons of garlic, minced
approximately a 2″ X 2″ piece of fresh ginger (or more to taste), grated
1/8 cup rice vinegar
2 or 3 T tamari (make sure it’s organic–you don’t want to get any GMO soy)
1 scoop KAL organic stevia (or 1 tsp raw honey if you’re not doing really low sugar/carb)

Shake all ingredients together well in a jar. This makes quite a bit of dressing, not just enough for this salad. It’s always good to have around, and keeps really well for a long time in the fridge (though ours usually gets used up within a few days).

Other ingredients:

1 medium-sized bunch of kale, chopped into bite-sized pieces
1 medium to large sweet potato, also chopped into small bite-sized pieces
Coconut oil or Olive oil

Preheat oven to just below 325 F if using olive oil;just below 350 F if using coconut oil.

Toss the sweet potato with olive oil, then roast in oven until pieces just start to brown. Remove pieces onto a plate and let cool. They will become a little chewy. Once cool, combine sweet potatoes and kale together in a large bowl. Add as much of the dressing as you want and toss until veggies are all coated. Julienned red bell peppers are also good in this salad, and add some great color.

 

flourless gluten-free sugar-free brownie-truffles

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My new favorite ingredient discovery is Creamed coconut (not to be confused with coconut cream). I found it at our local co-op, but if you can’t find it, I’m sure you can order it online.

Anyway, so, this is a very simple recipe, once you have your creamed coconut. I’ve seen a few versions out there, but all with sugar of one sort or another.

Ingredients:
1 package (7 ozs) unsweetened creamed coconut
3/4 cup unsweetened chocolate chips or pieces, or 6 ozs worth of chocolate bars (either homemade chocolate, unsweetened bars or 85% cocoa is what we use)
1 to 2 T raw cacao powder (or good quality, organic, non-alkaline cocoa powder)
2 tsp vanilla extract and/or 2 tsp almond extract or orange extract (orange oil also works wonders here!)
2 eggs, well-beaten
1/2 tsp baking soda
4 to 8 scoops of KAL organic stevia (optional) (we actually like this with or without stevia. The creamed coconut has a pretty sweet taste to it, but we also like very dark bitter barely-sweetened chocolate, so experiment according to your taste buds. If you’re someone transitioning from sugar, you may be surprised to find that after a few weeks you won’t need to add any extra sweetener). In the picture above, we made them without stevia, but sprinkled a tiny bit on top of each one, which tasted great!

Preheat oven to 350 F. Line a muffin pan with parchment-paper muffin cups.
Melt the chocolate bars/chips and creamed coconut together in a double boiler, whisking occasionally. Once this is all melted together, remove from burner and add the rest of the ingredients, continuing to stir. As soon as you add the eggs, the mixture will thicken a lot, so you may want to add them last.
Fill each muffin cup about 1/3 full. Bake for about 15 minutes.
Remove from oven and let cool in pan for about 1/2 an hour, then cool on a plate for another 15 minutes or so, then cool in the fridge until cold. These will be a little crumbly until you get them fully cooled down, at which point they become completely stuck together and kind of soft-hard like a cross between brownies and truffles! Enjoy!

Raw Sugar-Free Chocolates

These are SO good (again, if you like strong dark bitter REAL chocolate), and so good for you. Terrific holiday treats for the kiddies (and the kiddies in all of us!).

Cacao is full of heart-protective anti-oxidants similar to polyphenols found in red wine and green tea. It is full of many minerals too, and extremely high in magnesium, a mineral many diabetics in particular are often deficient in. The problem with commercial chocolates is that they are full of sugars or chemical sugar-substitutes. Any chocolate that contains under 70% cocoa shouldn’t even be called chocolate!

Anyway, here’s my basic recipe, with suggestions for variations afterwards.

Approximately 7 ozs raw cacao butter, melted slowly in a double-boiler
1/2 cup coconut oil, melted over a very low heat
2 cups raw cacao powder
1 T vanilla extract
1 T almond extract
Approximately 20 scoops of KAL organic stevia (or to taste, depending on how sweet you want it)
Chocolate molds and/or ice cube trays

Combine the melted oils in a large bowl or measuring pitcher. Add the extracts and stir well. Stir together the cacao powder and stevia powder, then pour these dry ingredients into the wet and whisk together until no lumps remain. Pour or spoon chocolate into molds and refrigerate. They should set in about an hour. These need to be kept in the fridge. They’re a little more melty at room temperature (approx. 70 degrees F) than commercial chocolates, as they don’t contain soy lecithin or any chemical emulsifiers. You can also try a higher percentage of cacao butter (or no coconut oil at all), and they won’t melt as easily. I’ve never done this, I guess just because I like them cold out of the fridge anyway.

Here are some of the additions we’ve done:
mixed dried berries
goji berries
golden berries
orange extract
mint extract
powdered dried mint leaves
powdered  dried basil leaves
turmeric, almond butter and black pepper
almond butter
peanut butter
crushed pecans
chopped almonds and walnuts

If you add some raw cream while you’re making them, they come out thicker, like truffles. Experiment!

Raw Chocolates, sugar-free and delicious

No time left today, but will get this recipe up very soon, so stay tuned. I promise it will be in the next couple of days. These are incredible, if you are a true chocoholic and like dark bitter chocolate, but don’t want (or can’t have) all the sugar.

 

Link to “suger-industry-lies” article. A Must-read!

Sorry, no time lately to post anything. I’ve been trying to work on this massive amount of paperwork I have to get through to see if we can get a paraproffessional in my daughter’s classroom next year (or maybe even miraculously next semester!), so we don’t have to keep homeschooling her in the afternoons and going up to her school for lunch and recess, which is just an insane marathon for us, and causing me to have no time at all to work on my book or this blog. Please, as usual, bear with me. I know those of you who are parents of diabetic kids will understand, but for the rest of you:I’m lucky if I get 4 to 5 hours’ sleep a night, and am trying my best. I am compiling recipes for the holidays, so hopefully soon I’ll be able to get a whole bunch of them up for those of you who have been calling me and emailing me for recipes. I promise I’ll get some up before Thanksgiving…

Meanwhile, here’s a new article not to be missed:

http://www.motherjones.com/environment/2012/10/sugar-industry-lies-campaign