Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust. You know that I’m a chocoholic, right? I don’t care if the Paleo Police kick down my door—I love dark chocolate. Just a tiny square of my favorite dark chocolate bar can usually satisfy my cravings for something sweet, which in turn keeps me from compulsively making “Paleofied” desserts on a regular basis. But on those occasions when I want a grain-free treat, it has to be ridiculously great. And made of chocolate, too. (Is that redundant?) That’s why I thank my lucky stars for Kelly Brozyna. I’ve long been a fan of Kelly’s blog, The Spunky Coconut. She’ll be in town to promote her beautiful new tome, The Paleo Chocolate Lovers’ Cookbook. Concocting Paleo desserts isn’t my strength, but clearly, Kelly’s been perfecting her craft for many years.
But I wanted to make something from Kelly’s book now, and because I didn’t have all of these ingredients on hand, I chose a eye-popping recipe that I could whip up with items already in my pantry: Chocolate Pie with Raw Graham Cracker Crust. 1. RAW VEGAN TIRAMISU with VANILLA CREAM & COFFEE LADYFINGERS. You guys have been asking for this recipe for a looong time now.
Apologies for not making it sooner. But now that it's here - let's all take a moment to dance and sing about the wonders of the earth. In what other world can we create a luscious, creamy, sweet dessert entirely from raw nuts and fruits that looks and tastes THIS good? This is it, folks - welcome to the best place ever. On that note, since our spherical abode IS so welcoming to us, maybe we should return the favour? Let's not leave our garbage lying around, let's not pollute the water, let's not steal milk from baby cows, let's not mess with nature (yes, I'm talking about GMOs) and let's not eat our animal friends!? None of that is necessary. I am very pleased with how this recipe turned out. "Taste buds don't have eyes, Emily, so they can't see. Dammit. New train of thought: as far as my personal life is concerned - things are on the up and up!
Hmph. A dream come true! coconut chocolate date cups. Last night I dreamt I was at a party with all my friends, on a boat. We were all dancing and havin' a great time when someone was like - "there's raw vegan prizes! " I won a raw vegan peanut butter cup! In my dream, this translated into this thing in the shape of a peanut butter cup, but the chocolate part was coconut butter, and the filling was dates, nut butter and cacao. Yum! I'm tired of hearing people say coconuts are fattening because they have a lot of fat. Did you know? Coconut Date Dreams: makes around 4 1/4 cup coconut butter 2 Tb cashew butter 1 Tb almond butter 3 soaked dates 1 Tb honey/agave/maple syrup 3 t cocoa Some vanilla and salt, to taste Melt the about 1/3 of the coconut butter and pour a very small amount into the bottom of 3 cupcake papers/molds... perhaps 1/2 cm? Put these in the fridge. Next, blend all the other ingredients until smooth. When they've hardened a bit more, pour the rest of the coconut butter over each (you may have to melt it again).
Vegetarian Bánh Xèo (Vietnamese Crêpes) Previous image Next image Have you ever had bánh xèo? These sizzling, chewy, crispy Vietnamese crêpes are made from rice flour, coconut milk, and turmeric – which gives them that brilliant yellow color – and are surprisingly easy to cook at home.For years, I feared making bánh xèo (pronounced bahn say-oh) because the memory of my grandmother's was so strong and perfect. No restaurant version could ever approximate hers and certainly my homemade versions wouldn't, either! But then I gave them a try and though I may never be able to match the memory of my bà nội, bánh xèo have become one of my favorite at-home meals – savory, fresh, and spectacularly satisfying. I'm very glad I started making my own and hope you'll give the recipe a try, too! A note on the filling: The mung beans are not required, but they are common to southern Vietnamese bánh xèo and I like the extra texture and flavor they provide.
Bánh Xèo (Vietnamese Crêpes) with Tofu Makes 2 Related: Recipe: Bánh Mì with Lemongrass Tofu. Whole 30 - Vegetarian Style on Pinterest. The Butcher Shop - South End - Boston, MA. Coconut aminos vs braggs. Roasted Garlic Mushrooms. (2-3 servings) At the moment mushrooms are in season in Texas. This delicious dish is very easy to make and is among my favorite ways to prepare them. 1 lb mushrooms2-3 tbsp olive oil1 tbsp balsamic vinegar3-5 cloves garlic, minced or pressed3 pinches dried thyme1-2 pinches cayenne pepper1/4 tsp salt, or to taste1/4 tsp freshly cracked pepper, or to taste1-2 tbsp chopped fresh parsley Preheat oven to 400°F. Clean the mushrooms by wiping them. If they are still dirty, try a damp cloth.
Leave them whole if they are small or cut them in half if they are on the large side. Combine the olive oil, balsamic vinegar, garlic, thyme, cayenne, salt and pepper in a bowl and mix with a fork. Crispy Asparagus Fries (Grain Free) This Crispy Asparagus Fries Recipe is Grain Free, making it GAPS Diet, Paleo Friendly and super yummy too! Over the weekend we took the kids to South Melbourne Market and there was an abundance of Asparagus everywhere we turned. So, we bought a couple of bunches and I got straight to making the kids a healthy snack with them – Crispy Asparagus Fries. To make the crispy asparagus fries, it pays to be organized and get your beaten egg and almond flour mixture set out and ready to go. When frying, I find that tongs are the perfect tool to help safely rotate the asparagus to ensure they brown evenly, while being able to keep a safe arms distance away from the hot frying pan.
(Where to find tongs) Crispy Asparagus Fries (Grain Free) Ingredients 1 Bunch of Asparagus 1 Egg 1/2 Cup Almond Flour (where to find almond flour) Salt & Pepper to taste Coconut Oil, for frying (where to find coconut oil) Instructions Chop the woody ends off the asparagus. My kids absolutely adore these fries! Curried Broccoli. Broccoli is one of my favorite vegetables; I eat it year-round and almost never get sick of it.
But when it comes to cold-weather broccoli dishes, I like them spicy and robust. This Spicy Curried Broccoli with toasted coconut is a family favorite and just that. It is so easy to make, packs a punch of flavor, is Vegan, Paleo and compliant for the Whole30. This serves up a side dish out of the norm and is fantastic reheated. If you happen to have some frozen (already cleaned) shrimp on hand, toss them in at the same time as the broccoli and you have a complete meal in a bowl! If you want to make this Mild, I suggest using a Mild curry powder or only using ½ the amount of curry powder and adding more as needed. Spicy Curried Broccoli with Toasted Coconut Trim broccoli into evenly sized florets.Peel ginger and mince.Halve onion and thinly slice.Measure all spices, coconut flakes and oil.Heat a large skillet over medium heat.
Maple Mashed Sweet Potatoes. While this is a simple preparation, it is complex in flavor and perfectly balanced. Once you make this recipe, I have no doubt you will keep coming back to it time and time again. I originally shared this recipe in last year’s eBook - Think Vegetables First - but like my Parsnip Fries, have been making it again so often that I am pulling it out to share with all of you because if you like sweet potatoes, you need this preparation in your life! Roasting the sweet potatoes in the oven is key because they caramelize so don’t skip that step and try boiling, or even worse, microwaving them! You could sub almost any plain, unsweetened milk for the coconut milk, just know it might slightly change the texture. I like the full-fat coconut milk here for the richness it adds. Maple Mashed Sweet Potatoes 3 pounds sweet potatoes1 tablespoon butter¼ cup pure maple syrup¼ teaspoon ground cinnamon½ teaspoon kosher salt1 Tablespoon full-fat coconut milk (from a can) Preheat oven to 425F.
Smoked Maple Butternut Squash Recipe. This butternut squash recipe is wonderfully smoky. The subtle sweetness of the maple syrup balances the smokiness of the squash and the ghee adds a touch of rich buttery flavor. Once the squash is smoked, this recipe comes together very quickly. It was even better the next day. We tested out our shiny new red smoker this weekend and this was one of the first recipes we tried. Of course this recipe also works with a butternut squash roasted in the oven.
Smoked Maple Butternut Squash Ingredients 1 medium butternut squash 2 tablespoons ghee2 tablespoons maple syrup 1/4 teaspoon salt Instructions Cut butternut squash in half lengthwise and remove seeds. Visit CookEatPaleo.com for quick and easy gluten-free, grain-free, paleo recipes made from real food ingredients. Get free recipes delivered weekly! Easy Tomato Cucumber Salad. This is my all-time favorite summer salad. It’s easy to put together and highlights fresh homegrown tomatoes, cucumbers and herbs.
With its simple red wine vinegar and olive oil dressing, this salad comes together in just a few minutes. Easy tomato cucumber salad is perfect for a barbecue or picnic. This salad is so versatile. It’s easy to double or triple the recipe for a crowd and always gets rave reviews. The key to this salad is letting the onions and cucumbers sit in the vinegar for a few minutes before adding the rest of the ingredients. However you make it, this easy tomato cucumber salad is the perfect taste of summer. Easy Tomato Cucumber Salad Ingredients 1/2 purple onion, thinly sliced 2 cucumbers, peeled and thinly sliced 2 tablespoons red wine vinegar 4 large tomatoes 1/4 cup good olive oil2 tablespoons chopped fresh basil coarse sea salt and freshly ground pepper to taste Instructions Add onion and cucumber to large bowl and toss with vinegar.
Get free recipes delivered weekly! Easy Gluten-Free Cauliflower Celeriac Soup Recipe. This easy cauliflower celeriac soup recipe is impossibly creamy. You won’t believe it’s gluten-free and paleo. The secret is celeriac. I was looking to recreate an old cauliflower soup recipe that used cream sauce. I think this one is even better, and creamier, without any added flour or thickeners. The celeriac gives the soup a lovely creamy body and mild celery flavor that blends well with the cauliflower and garlic. If you’re not familiar with celeriac, it is celery root. It only takes a few minutes to make this soup. I garnished the cauliflower celeriac soup with duck bacon (yes, there is such a thing and it is as good as it sounds) and chives. Easy Cauliflower Celeriac Soup with Bacon Ingredients 1 16-ounce bag frozen cauliflower 1 cup peeled and chopped celeriac 2 cloves garlic, peeled 3-1/2 cups chicken stock 2 tablespoons gheesalt & pepper to taste 4 slices cooked and crumbled bacon fresh chives for garnish Instructions Get free recipes delivered weekly!
Raspberry Blackberry Coconut Parfait. This is an unbelievably quick and easy dessert. And with only five ingredients, the fresh flavors of the raspberries and blackberries really shine through. This time of year, when summer berries are at their peak, is the perfect time to make this raspberry blackberry coconut parfait. It’s deliciously gluten-free, dairy-free and refined sugar-free. The key to making this dessert quickly is having coconut milked stored in the refrigerator. I always have a couple of cans chilled so I can whip up coconut cream at a moment’s notice. This dessert is the perfect use for it. Raspberry Blackberry Coconut Parfait Ingredients 1-1/2 cups fresh raspberries, divided 1/2 cup fresh blackberries 1 can full fat coconut milk, refrigerated overnight 1/2 teaspoon vanilla extract1 tablespoon local raw honey Instructions Open bottom of can of coconut milk and pour off liquid.
Get free recipes delivered weekly! Roasted Garlic Baba Ganoush. Roasted garlic baba ganoush is one of my favorite dips. The traditional baba ganoush ingredients are eggplant, tahini, garlic and lemon. This is another recipe that is gluten-free and paleo-friendly without modification. The only change I made was to roast the garlic. I prefer the sweeter, milder flavor of the roasted garlic in this recipe. And of course I swap out the traditional pita bread and serve it with sliced cumber rounds and red pepper slices as dippers. This recipe is very easy. Roasted Garlic Baba Ganoush Ingredients 1 small head garlic 2 medium eggplant 3 - 4 tablespoons lemon juice (juice of 1-1/2 to 2 lemons) 2 tablespoons tahini2 tablespoons olive oil, plus more for drizzling 1/2 teaspoon salt Instructions Preheat oven to 400 degrees. Visit CookEatPaleo.com for quick and easy gluten-free, grain-free, paleo recipes made from real food ingredients.
Get free recipes delivered weekly! Paleo Avocado Tuna Salad. I love this paleo avocado tuna salad. It makes a great quick and easy paleo snack or lunch. And it’s another way to eat one of my favorite foods — avocados. This recipe uses just four essential ingredients, but it reminds me of the old school tuna salad I used to eat as a kid. For me it’s a true paleo comfort food. Avocado tuna salad with a quick tomato soup makes a perfect fast meal. It’s really simple to put this avocado tuna salad together. . The key to this recipe is tasting it as you make it.
Ingredients 1 avocado 1 lemon, juiced, to taste 1 tablespoon chopped onion, to taste 5 ounces cooked or canned wild tunasea salt and pepper to taste Instructions Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half. Visit CookEatPaleo.com for quick and easy gluten-free, grain-free, paleo recipes made from real food ingredients.
Heirloom Tomato Avocado Caprese Salad. This is my paleo take on a Caprese salad. I substitute avocado for the mozzarella and layer it with heirloom tomatoes and fresh basil from the garden. Heirloom tomato avocado salad is a perfect appetizer for these hot summer nights. The key to this salad is having perfectly ripe produce. You want the tomatoes and basil at their peak of flavor and the avocado perfectly ripe and creamy. With summer produce at its peak of freshness, you hardly have to do anything to it. Heirloom Tomato Avocado Caprese Salad Ingredients 4 medium heirloom tomatoes 3 medium avocados 1 large bunch fresh basil 1 lemon, juiced extra virgin olive oil, cold-pressed organicaged balsamic vinegar, optional course Celtic sea saltfresh ground black pepper Instructions Cut the avocado around the equator and remove pit.
Visit CookEatPaleo.com for quick and easy gluten-free, grain-free, paleo recipes made from real food ingredients. Get free recipes delivered weekly! Maple Mashed Sweet Potatoes. Spaghetti Squash with Avocado Sauce plus Taking a Break | Livin' the Crunchy Life. Crispy Grain-Free Zucchini Coins with Roasted Red Pepper Dipping Sauce | Livin' the Crunchy Life. Roasted Cauliflower Steaks with Chimichurri | Livin' the Crunchy Life.