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Tapioca Crepes

Tapioca Crepes

Ingredients:

1 cup coconut milk

1 egg

1 C tapioca flour or tapioca starch

Pinch of salt

Preferred toppings such as apple butter, sauteed vegetables, pear sauce, bacon, etc.

Instructions:

Preheat a nonstick pan or skillet over medium heat.

Combine the ingredients of coconut milk and egg in a medium bowl. Sift in the tapioca flour and salt to prevent lumps in the batter and mix well. The sifting is an important part of the process.

Once pan or skillet is ready, pour roughly 1/3 C of mixture onto the surface and spread batter in all directions to cover the surface.

Cook roughly 2-3 minutes on each side or until lightly browned. Note that the first crepe is never as good as the remaining crepes.

Place preferred ingredients on top, wrap or fold the crepe and serve warm.

Serves 2

    Tuna Salad (with chilli)

    Tuna Salad (with chilli)

    Ingredients:

    2 lemons, juice only

    Drizzle of olive oil

    2 cans tuna, your choice of oil-packed or water-packed cans

    1 C olives, green or black, chopped

    2 green onions, chopped

    1 hot pepper, seeds removed if you do not like the extra heat, finely chopped

    1/2 tsp red chili flakes

    1 head butter lettuce or mixed greens

    1 avocado, sliced

    Instructions:

    Combine the lemon juice, oil, tuna, olives, onions and chili flakes. Mix well. Serve the spicy tuna salad on a crisp lettuce leaf or a bed of mixed greens and top with avocado slices.

    This salad can be stored in the fridge for a day or two to maximize the flavors or served immediately. Do not add the avocado slices until serving as they will brown if left open to the air for too long.

      Fruit Gazpacho

      Fruit Gazpacho

      Ingredients:

      5 peeled kiwis

      1 tsp lime juice

      10 oz. thawed frozen raspberries

      2 tablespoons honey

      12 oz unsweetened lemon-lime sparkling water

      1 C roughly chopped cantaloupe

      4 kiwi slices, for garnish

      Instructions:
      Combine the kiwi and lime juice in a food processor and puree. Set aside.

      Place raspberries and honey into a clean food processor and puree. Strain through a fine mesh sieve to discard seeds. Add in sparkling water, mix and set aside.

      Add the cantaloupe in the clean food processor and puree. Set aside.

      To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with raspberry puree and cantaloupe puree. Top with fruit slices.

      Serves 4

        Chipotle Salmon with Lime

        chipotle_lime_salmon

        Ingredients:

        1 lb salmon

        1-2 T olive oil

        2 limes, halved

        1 tsp chipotle powder

        1 tsp salt

        ½ tsp pepper

        Instructions:
        Preheat oven to 500°

        Cut the salmon into 4 equal-sized filets

        Pat each piece of salmon dry to remove as much moisture as possible and place on a metal baking pan such as a cookie sheet

        Rub each fillet with olive oil and sprinkle with salt and pepper

        Add juice from one-half lime onto each fillet

        Season fillets with salt and chipotle and top each fillet with half of a lime

        Reduce temperature to 275°

        Cook salmon for 8-12 minutes or to your preferred fish temperature.

          Strip Steak with Chimichurri

          Strip Steak with Chimichurri

          Ingredients:

          2 C cilantro leaves and sprigs, finely chopped

          2 C parsley leaves and sprigs, finely chopped

          2 tsp minced garlic

          1 tsp red pepper chili flakes

          3 T fresh lime juice

          1 T red-wine vinegar

          3 T dry red wine

          1/2 C extra-virgin olive oil, plus more for brushing

          Salt and freshly ground black pepper

          2 lbs skirt steak

          Instructions:

          Prepare a grill or grill pan over high heat.

          In a food processor, combine the cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse until the mixture is a coarse puree. Taste, adjust seasoning and pulse again.

          Rub the steaks with salt, pepper and olive oil. Grill steak roughly 2 to 4 minutes on each side, depending upon thickness, or until it is medium rare. The center of steaks should read 125°F on a meat thermometer. Remove the steak to a plate and to rest for at minimum of 5 minutes.

          Slice steak across the grain at a 45 degree angle. Spoon a partial amount of the chimichurri over the steak on a serving plate. Serve the remaining sauce alongside the dish.

          Serves 4

            Eggplant Chips

            Eggplant Chips

            Ingredients:

            1 large, ripe eggplant

            2 cups cheese

            2 eggs

            Instructions:

            Preheat oven to 450 degrees and grease a cookie sheet.

            Remove the ends from the eggplant and shred in a food processor. Mix eggplant with the egg and cheese. Lump mixture onto the prepared cookie sheet and smooth out to make 8″ circles, roughly 6.

            Bake for 12 minutes. Loosen and flip the discs. Bake for another 5 minutes. Once cooked thoroughly, remove from the oven and cut the discs into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. This is an important part of the process to ensure the chips become crisp.

            Once dried, sprinkle with seasoning such as popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately as a healthy and light snack or store the eggplant chips for up to one week in an airtight container or resealable
            bag.

              All-Natural Pear Sauce

              Natural Pear Sauce

              Ingredients:

              3 1/2 lbs pears

              1/4 C water

              1/2 lemon, juiced

              1 tsp cinnamon

              1/2 tsp cardamom

              1/8 tsp nutmeg

              Instructions:

              Peel, core and coarsely chop the pears and add to a large saucepan.

              Combine the pears, water, lemon juice, cinnamon, cardamom and nutmeg. Bring to a boil over medium-high heat. Reduce heat. Boil gently, occasionally stirring, for 20 minutes.

              Transfer mixture to a food processor or blender fitted with a metal blade and puree just until a uniform texture is achieved. Work in batches if necessary. Be careful not to liquefy the puree or you will lose the applesauce-like quality of the pear sauce.

              Store in an airtight container in the refrigerator for up to 4 days. You might also freeze the puree in smaller quantities, such as in one cup containers, and store for several months.

              Serves 4-6