BUTTERNUT SQUASH BREAKFAST SAUSAGE

BUTTERNUT SQUASH BREAKFAST SAUSAGE

By realfoodwithdana.com

Serves: 8 slices, 4 servings

Ingredients

1 tsp coconut oil

450g/1 lb ground turkey (or chicken)

200g/1 cup diced butternut squash

½ large apple diced (about ¾ cup)

2 large slices of bacon

1 tsp onion powder

1 tsp garlic powder

leaves from a few sprigs of thyme (about 1 Tbsp)

1 tsp salt

¼ tsp pepper

(optional: 1 Tbsp maple syrup)

Instructions

Preheat oven to 375F/190C.  Melt the coconut oil and use it to grease a 9x5 loaf pan.  Cook the bacon in the microwave or oven until it’s crispy, but not burned. Set it aside until cool enough to handle, then chop into small pieces the size of bacon bits.  Meanwhile, measure out all the other ingredients in a mixing bowl. Add the bacon, and mix with your hands until the spices are well distributed.  Pour the mixture into the loaf pan and use your hands to flatten it out, so it’s spread evenly throughout the pan.  Pop the pan in the oven and bake for 20-25 minutes, until fully cooked through.

8 THINGS THAT WILL HAPPEN TO YOUR BODY IF YOU DRINK ALMOND MILK WITH HONEY EVERY DAY

8 THINGS THAT WILL HAPPEN TO YOUR BODY IF YOU DRINK ALMOND MILK WITH HONEY EVERY DAY

By better-lifed.blogspot.fr

There are several natural ingredients loaded with unknown benefits that hold the secret to so many of our health problems. Most of the times, we underestimate the power of these foods that quietly lie in our kitchen. How many times do you visit the kitchen to make best use of what’s there in your kitchen? Hardly; right? One of the very useful foods that we must consume on a daily basis is almonds. Not only are they tasty, they are loaded with several benefits that cannot be ignored.

However, you know what’s even better? It is almond milk with honey. Never thought of that, right? But, firstly let’s look at almond milk. Most of us are not even aware of the fact that almond milk is way more beneficial in terms of nutrition that ordinary daily milk. This is because it is richer in nutrients and has not been subjected to any processing methods. What’s better is that even those with lactose intolerance can consume it. Almond milk is an amazing replace for cow milk and has a creamier taste. In this article, we will look at the benefits of almond milk as well as the goodness of it when mixed with honey.

Good for Weight Loss

It is great for those looking at a diet directed towards weight loss or weight management. It is rich in fibre which is extremely important for a healthy digestion. Some of the diet friendly benefits are:

• It has as low as 60 calories in 8 oz. of almond milk (with no added sugar)
• Much lower impact that skim milk on your daily calorie intake
• Low in proteins (only 1 to 2 g per cup)
• Has no unsaturated fats
• Comprises only 8 g carbohydrates
• Comes with a heavy dose of bone-building calcium

READ MORE HERE

RAW ALMOND PARMESAN

RAW ALMOND PARMESAN

By onegreenplanet.org - Julie West

Ingredients

150g/1 cup raw almonds (either with skins or without)*

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon or so mineral salt

Place all ingredients in food processor/blender and process until your desired consistency.

GRAIN FREE MINI PERSIMMON SPICE CAKES

GRAIN FREE MINI PERSIMMON SPICE CAKES

By thepigandquill.com

Makes: 3 mini loaves

For the Mini Persimmon Spice Cakes:

113g/½ cup melted butter, plus extra for greasing the pan

80g/½ cup coconut sugar

450g/42 cups (about 1 lb) firm persimmons, peeled and grated

4 eggs, beaten

1 tsp vanilla

60g/½ cup coconut flour

60g/½ cup tapioca flour

1 teaspoon baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

pinch salt

150g/1 cup pecans, chopped

Instructions

Preheat oven to 325F/165C. Very lightly grease three (3) mini paper loaf pans (mine were 5" x 3⅛" x 2¼") with butter (or coconut oil).  In a large bowl, whisk together butter and sugar. Add eggs, persimmon, and vanilla and stir to combine.  In a separate bowl, whisk together dry ingredients (flours, baking soda, spices and salt).  Gradually add dry ingredients to wet, stirring until combined. Stir in nuts. Mixture will be thick and almost paste-like.  Turn out mixture into paper loaf pans, smoothing into place with a spatula as needed.  Bake in preheated oven for 50-60 mins, until edges are golden brown and center is cooked through. (A toothpick should come away with just a few crumbs.) Let cool before serving. 

Regarding the cakes: I've only ever made these in paper loaf pans and suspect that, if you use metal pans, you may be able to decrease the baking time. You can also bake a single cake in one (1) 1.5 quart loaf pan, though, again, you may have to adjust baking time accordingly.

CAULIFLOWER ROLLS

CAULIFLOWER ROLLS

By lexiscleankitchen.com

Ingredients

1 head cauliflower, riced (about 3 cups)

2 tbsp almond flour

1 tbsp coconut flour

1 tbsp organic corn meal (not paleo- you can sub almond flour)

2 organic eggs

1/2 tsp garlic powder

1/4 tsp Himalayan sea salt

"Everything" Topping

1/2 tsp poppy seeds

1 tbsp sesame seeds

1 tsp dried minced garlic

1 tbsp dried minced onion

1/2 tsp Himalayan sea salt

Instructions

Preheat oven to 400F/200C.  In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.  In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt.  In a separate bowl combine "everything" topping ingredients.  Lay parchment paper on a baking sheet.  Make 4 even sized balls and lay onto parchment paper.  Sprinkle "everything" topping and slightly press them into the top.  Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make). 

Optional: Broil on high for 3-5 minutes after baking

Optional: For extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack.  Remove from baking sheet and let cool directly on a cooling rack

Serve with your favourite sandwich ingredients

COLLARD SPRING ROLLS WITH CASHEW MUSTARD

COLLARD SPRING ROLLS WITH CASHEW MUSTARD

By onegreenplanet.org - Quelcy Kogel

SERVES 6-12

Collard Spring Rolls:

3-4 large, purple sweet potatoes

3-4 tablespoons melted coconut oil

1/4 teaspoon garlic powder

Red pepper flakes (optional)

Salt and pepper and avocado oil

6 large, organic collard leaves

1-2 cucumbers, sliced

1-2 cups chopped fresh basil

Organic pre shredded carrot or Grated carrot

1 organic red pepper, sliced

1-2 ripe avocados, sliced

Cashew Mustard:

150g/1 cup cashews (preferably soaked in water for several hours prior)

1 tablespoon organic avocado oil

1 1/2 tablespoons yellow mustard

1 tablespoon vegan honey or other liquid sweetener

1 teaspoon apple cider vinegar

1-inch chunk of fresh ginger, peeled (or less, to taste)

Water to thin, Salt to taste

To Make the Collard Rolls:

Preheat oven to 425°F/210C.  Lay the sweet potatoes on a roasting tray in a single layer. Drizzle the potatoes with coconut oil, salt and pepper. Roast for 30 to 40 minutes, until tender. Allow to cool.

Combine roasted sweet potatoes, garlic powder and red pepper flakes in a food processor. Pulse until smooth. If the mixture is too thick/clumpy, add avocado oil or additional melted coconut oil, and blend. Add salt and pepper, to taste.  Wash collard leaves under very hot water to render them more malleable. Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.  Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash.  Follow with slices of cucumber, chopped basil, carrots, pepper slices and avocado.  Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks* and slice down the center.  Repeat for the remaining wraps and serve with cashew honey mustard. 

To Make the Sauce:  Add cashews, oil, mustard, honey, vinegar, and ginger to a food processor. Pulse until combined. If the mixture is too thick, add water until desired smoothness.  Salt to taste.

CHOCOLATE BANANA CREAM PIE

CHOCOLATE BANANA CREAM PIE

By rockingrawchef.com

Makes one 8”/20cm pie.

Ingredients for the pie crust (optional, see tips)

½ cup/60g almonds, ground

½ cup/60g oat groats, ground

2 tablespoons raw cacao powder or carob powder

Pinch of salt

2 tablespoons maple syrup, honey, xylitol, OR 6 pitted dates plus 2 tablespoons water (soak dates in the water if not soft)

Ingredients for the filling

6 large ripe bananas, or 8 avocados (or a combination of both)

¼ cup/60ml maple syrup, honey or xylitol, or 4 pitted dates (soak if not soft)

2 tablespoons coconut butter

½ cup/70g cashews, soaked overnight and drained, or 1 extra avocado

1/4 cup/30g raw cacao powder or carob powder

½ teaspoon vanilla extract, or ¼ teaspoon vanilla powder

Pinch of salt

(You could also make this without the pie crust)

How you do it

Combine all the crust ingredients in a food processor or a bowl, and press into the bottom of a glass pie dish.  Combine the filling ingredients in your blender and pour over the crust.

Pop into the freezer until the pie is set. You can serve it directly from the freezer.