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1. Marinate in large dish, for an hour or less:
1 lb. White fish, (Sole, Escolar)
½ Lemon, juiced over fish
2. Grate into little dish:
2 Tbs Turmeric, fresh
2 Tbs Ginger, fresh
And add to mix:
3 Tbs Coconut or Almond milk
3. In a large pan heat, and add in order given:
1 Tbs Coconut Oil
Turmeric-ginger mixture
Fish
Cook fish for five minutes on each side, or more depending on thickness of fish .
Do not over cook.
1. In a medium pot heat until melted:
1½ cups Sugar raw
2. Place in a medium bowl:
2 cups Meyer lemon Juice fresh
2 cups Water
3. Mix all together and pour into large pitcher and add:
½ Lemon slices to float
2 springs Rosemary or Mint.
4. Taste and adjust sugar and lemon amounts to your preference.
5. Refrigerate ahead one or more hours.
1. In a large pot, on medium heat, simmer for fifteen minutes or until cooked:
4 cups Coconut Water
1 Onion, sliced
1 Celery Roots, cubed
2 Carrots, cut in strips
3 small Bok Joy, sliced
1 Medium Zucchini, cut in strips
2, Rinse and cut into large bite size pieces and add to soup stock:
1 lb Escolar or white fish
3. Simmer another five to seven minutes until fish is cooked.
Serve sprinkled wit:
Black Pepper
Serves 8
1. Simmer in a large pot:
¼ cup Water
8-10 Peaches, peeled and cut into small pieces
(Ripe peaches should peel easily.
If not, boil water in a pot and dunk peaches for 20 seconds.)
2. Cook for out 30-45 minutes or until peaches are reduced
to a soupy consistency with soft chunks, stirring every few minutes.
Add at any time:
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Anise
2 Tbs Lemon juice
1 pinch Salt
Make the Pie Crust while peaches are cooking:
Pre heat oven to 350º
3. In a medium bowl combine, mixing with your hand until a coarse crumble:
1½ cups Almond Flour
¼ cup Coconut Oil
1 Tbs Sugar
½ tsp Salt
1 Tbs Water
4. Press dough evenly on bottom and sides of pie dish. Pushing up the sides.
Bake at 350º for 15 minutes until crust is slightly browned. Let cool.
Pie Filling
5. Spread evenly on crust bottom, not on sides, (it is easier if goat cheese is room temperature):
6 oz Goat cheese (1½ cups)
6. Finally pour the cooked peaches (about 3 full cups) over goat cheese, gently spreading.
Garnish with: 2 pinches Cinnamon
These are the best pancakes. I credit Dale, a friend who gave me this recipe.
They are gluten and dairy free.
Serves 4
1. In a blender mix until smooth:
8 Eggs
4 Bananas, ripe
2 cups Walnuts
2 Tbs Coconut Oil
1 tsp Vanilla
½ tsp Nutmeg
½ tsp Cinnamon
1 dash Salt
2. On medium heat butter a large skillet using 1/4 measure cup to pour batter
to keep the pancakes small.
3. Cook until golden brown and turn over and let pancakes puff up a bit.
1. In medium sauce pan cook until translucent:
1 Tb Butter
1 Onion sliced
1 stalk Celery
2. Add and cook 15 minutes:
4 cups Coconut Milk
1 lb Broccoli, cut up
1 Tbs Curry Powder
2 tsp Thyme
Salt to taste
3. Cool and blend broccoli mixture until smooth.
Sprinkle with:
Dill
Optional: Serve with a dollop of:
Yogurt or Quark.
Piecrust:
1. In a medium bowl combine:
1½ cups Almond or Coconut Flour
½ tsp Salt
¼ cup Olive oil
1 Tbs Rosemary minced
1 Tbs Water
2. Press dough into a pie dish.
3. Bake at 350º for 15 minutes until browned slightly.
4. Pour spinach mixture into baked pie dish and
Bake for 35 minutes.
Filling:
1 In a large skillet cook until wilted
1 lb Spinach
¼ cup Water
2. Gently Squeeze out extra water.
3. Combine with Spinach.
½ cup Crème Fraiche or (Soy Cream
1 Tbs Horseradish
¼ cup Sundried Tomatoes
(or 3 cups Cherry tomatoes cut in half)
1 tsp Garam Marsala
¼ tsp Salt and Pepper
3 Eggs (optional for Vegans)
This is so easy to make and tastes so unusual. It’s just delicious.
Preheat oven to 350º
1. In a large bowl mix:
¾ cup Butter, softened or Coconut Oil (or ½ of each)
2 Eggs
¾ cup Sugar or Xylitol (or ½ of each)
1 tsp Vanilla Extract
1 whole Lemon Zest
2 Eggs
¾ cup Sugar or Xylitol (or ½ of each)
1 tsp Vanilla Extract
1 whole Lemon Zest
2. Add:
4 cups Almond Flour or Almond Meal (or ½ of each)
½ tsp Baking Powder
1 pinch Salt
⅔ cup Dark Chocolate Chips, chopped (Guittard)
Optional: Add in:
½ cup Coconut, shredded, unsweetened
¼ cup Flax Seed Meal
⅛ cup Whey Powder
Bake at 350º for 15 – 18 minutes – until browned on buttered baking sheet.
Or use parchment paper.
Makes 8 serving
Preheat oven 425º
1. Mix together in large bowl:
2 cup Almond meal/flour
2 cup Almond meal/flour
½ cup Flaxseed (golden) ground
½ tsp Baking Powder
1 pinch Salt
1 tsp Sugar or Xylitol
2. Cut in mixing with hands:
¼ cup Butter or Coconut oil
¼ cup Butter or Coconut oil
3. Add
2 Eggs
2 Eggs
4. Spoon drop dough into eight rounds on buttered baking sheet close together,
about 1/8th inch apart (so they rise more up than out).
about 1/8th inch apart (so they rise more up than out).
Bake at 425º 12 to 15 minutes or until golden brown.
Here is another one.You will be amazed at the taste of this chocolate bark. Its wild.
You will be amazed at the taste of this chocolate bark. It’s wild.
Serves 4
Serves 4
1. In double boiler melt:
4 oz Dark Chocolate bar: 84%
4 oz Dark Chocolate bar: 84%
{Consider the chocolate called The Dark Chocolate Lovers from Trader Joe’s}
Or Microwave: In a medium bowl heat on a low setting (power) at
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.
2. Add and stir until covered:
4 oz Pomegranate Seeds
4 oz Pomegranate Seeds
3. Spread roughly on a large plate with parchment paper and refrigerate.
Set in the refrigerator to harden. Once hard, take out and break into small
odd shaped pieces by rolling over the edge of the paper.
(Touching the chocolate directly will melt it)
odd shaped pieces by rolling over the edge of the paper.
(Touching the chocolate directly will melt it)
Best to keep refrigerated until ready to eat.
I am playing with chocolate bark. It is easy and most delicious.
This one is a winner, hands down.
Serves 8-12
1. Melt in double boiler:
16 oz Dark Chocolate Bar 70%
16 oz Dark Chocolate Bar 70%
The big red chocolate bar from Trader Joes is great.
{Or microwave: In a medium bowl heat on a low setting (power) at
30 seconds intervals checking and stirring as chocolate starts to melt.
Remove from heat before completely melted to avoid burning.}
2. Add to chocolate:
½ tsp Cayenne Powder
3 drops Mint, food grade essential oil
1 pinch
3. While chocolate is melting place all in food electric grinder blender in order given.
3. While chocolate is melting place all in food electric grinder blender in order given.
½ cup Pistachio nuts, chopped
½ cup Hazelnuts, chopped
1/3 cup Fresh Ginger, minced
Optional:
2 Tb Orange or Lemon zes
2 oz Cacao Nibs
2 Tb Orange or Lemon zes
2 oz Cacao Nibs
Line a flat baking tray with parchment paper and pour melted chocolate,
spreading it very thin about 1/8 inch thick with a wide spatula.
Before chocolate hardens, scatter the nut mixture all over, pressing down slightly.
Set in the refrigerator to harden. Once hard, take out and break into small odd shaped pieces
by using the edge of the paper, rolled over. (Touching the chocolate directly will melt it.)
Best to keep refrigerated until ready to eat.
Acorn squash baked in with little water at bottom of a baking dish with a tablespoon of butter and a little nutmeg sprinkled over it, and that’s all. Maybe steamed fresh spinach on the side.
Paella was cooked this New Year’s Eve, something we served on the Eve of the Millennium and it has become a standard at Blue Heron.
Over the Holidays I was inspired to cook some new yummy things.
Here are a few examples of what we enjoyed during that wonderful week together.
Oh Boy! This Chocolate Bark is so easy to make and SOoooo delicious.
A New Years Eve treat!!!
Raita is made with yogurt with grated cucumber and mint to serve over Borsht.
Golden Borsht with a dollop of Raita shown above.
Crispy Duck for our Christmas dinner was the best.