Wow! How To Make Crunchy, Creamy Avocado Fries. Cauliflower Tortillas. This recipe may come as a shock to you, but today I’m going to show you how to make tortillas out of cauliflower… yes > CAULIFLOWER TORTILLAS.
Check out the quick how-to video below, then scroll to the bottom of this post to print out the full recipe. Don’t be scared. They sound strange, I know. The funny thing is that they are both strange and wonderful. They won’t taste like your typical corn or flour tortilla at all. The recipe (with a couple of small changes) comes from Joshua Weissman’s new book: The Slim Palate Paleo Cookbook. I’m not on the Paleo diet, and if you’re reading my blog, you’re probably not either, but you don’t have to be eating Paleo to enjoy this recipe or indulge in reading this cookbook.
The book contains recipes for all meals of the day. Here’s Joshua- before and after beginning his journey into eating a Paleo-based diet. Losing all of that weight as a teenager is really impressive. What are your top 5 favorite recipes in the book? Well here’s the thing. Tips: DIY Homeade Ketchup! Kick Heinz & Other Unhealthy Brands. Various brands of ketchup will use different ingredients that will either make the end product healthier or not.
Some of the big ones to look out for are: – Are the tomatoes organic? - Is there High Fructose Corn Syrup or Glucose/Fructose in it? - Does it contain corn starch? - Does it contain MSG? The reason why you want to look out for these things is because it can either mean there are a lot of unwanted pesticides or toxins in the ketchup. One of the most popular brands of ketchup, Heinz, has the follow ingredients: tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup (HFCS), corn syrup, salt, spice, onion powder, and natural flavors. I’ve highlighted in bold the ingredients that would be best avoided.
DIY Homemade Organic Ketchup So here is how you can make your own healthy ketchup and the best part is you will know exactly what’s in it and you can source your own ingredients how you like. Method 1. 2. Blueberry-Zucchini Bread (Vegan & Gluten-Free!) Sweet Potato Fries With Coconut & Cinnamon These fries are my go-to when I want something warming, indulgent and decadent.
Unlike the fries you would order at a restaurant, this version is baked and 100% good for you! The recipe is super Read Take the season's abundance of zucchini and whip it up into this sweet, gluten-free cake, which can also be made into muffins. It whips up in just a few minutes and can be made into a more sophisticated cake or casual breakfast on-the-go muffins. Blueberry-Zucchini Cake (It's Vegan!) Serves 8 Ingredients 1 cup dark buckwheat flour 1/3 cup almond flour/almond meal 1/3 cup coconut sugar 1 1/2 tsp. baking soda 1 tsp. ground dried ginger 1/2 tsp. sea salt 1/4 cup coconut oil, melted, plus additional for greasing pan 1 cup water or almond milk 1 tsp. apple cider vinegar 1 tsp. vanilla extract 1 zucchini, grated 1/2 cup fresh blueberries Directions Preheat oven to 350 degrees Fahrenheit.
Gluten-Free Peanut Butter & Chia Seed Cookies. Chana Dal~Amaranth Curry from Nandyala. Sanagaballa Thotakura : Fresh Amaranth Leaves (Red Spinach, Thotakura) Regional Cuisines of India (RCI), a fresh food blogging event is started by Lakshmik of Veggie Cuisine last month.
I loved this event idea very much. Great opportunity for those of us who would like to move away from restaurant created regional cuisine constraints. For example, stereotypes always associate dosa, sambar, green beans-coconut curry/poriyal and laddus with South India. Although I am from Andhra Pradesh, India, I don’t dare to speak for all Andhra vasi. RCI provides me another chance to share Nandyala bounty. Chopped Amaranth Leaves and Chana Dal (Pre soaked in water) Recipe: I bunch fresh amaranth - washed and finely chopped, about 2 quarts Half cup chana dal - soaked in water for about 2 hours 1 jumbo red onion - finely chopped 2 tablespoons of coconut and 5 green chillies - grind to smooth Popu or tadka ingredients - 1 tablespoon peanut oil ¼ teaspoon minced garlic, cumin and mustard seeds.