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Ingredients

 

1 Onion, finely chopped
1 Clove Garlic, finely chopped,
1 Shallot
1/3 cup Extra Virgin Olive Oil
2 TBL Fresh Lemon Juice
1 TBL. Balsamic Vinegar
8 oz Fresh Roast Beets
14 oz Pumpkin Puree
3/4 cups Chicken or Vegetable broth
1 tsp Sea Salt
24 grinds Fresh Black Pepper
1/4 cup Chopped Fresh Basil
1 ½ tsp Arrowroot Flour

Preparations

 

In a hot pan saute brown onion and garlic in oil.
Add lemon juice and vinegar.
Simmer for 5 minutes.
Puree beets until very smooth.
Add pureed beets, pumpkin puree, salt, pepper and basil to pan. Stir until combined.
Whisk in the broth. Simmer over low heat for 5 minutes. Do not over-cook; beets discolor with prolonged cooking.
If sauce is too thick, add a little more broth to thin.
Whisk in the or arrowroot a little at a time.
Cook for 1 more minute.
Taste and adjust seasoning.

TIP: If the sauce seems too acidic, add a teaspoon or two of agave.
Serve and enjoy!

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Ingredients

 

4 boneless, skinless chicken breast
2 tablespoons Desert Spice Mix
4 tablespoons safflower oil
1 medium onion, sliced
1 small rep bell pepper sliced
Fresh baked hamburger buns or whatever you prefer
 

Chipotle Mayo
1 chipotle chile in adobo, minced
1 cup mayonnaise
1 tspsmoked paprika
1 TBL fresh cilantro, chopped
2 cloves garlic, minced
2 TBL lemon juice
1 TBL of Basic Rub Spice Mix

Preparations

 

Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound near flat with the palm of you hand.
They should flatten out to the point were you can cut them in half when cooked and make two sandwiches.
Place on plate and season with 1 tablespoons of the Angel Dust seasoning. Set aside.

Heat a skillet over medium high heat and add 2 of the 4 tablespoons of oil.
Then add the onions and peppers and the remaining tablespoon of seasoning mix and saute until onions are caramelized.
Remove vegetable mixture and set aside. Add remaining butter to the skillet and saute the chicken breast until done, turning once.

To make the mayo, just mix all the ingredients together. Then build your sandwich and eat it!

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Ingredients

 

39 ozs salmon steaks (1 in thick 6 to 7 oz)
salt
pepper
1 cup dry red wine – cabernet sauvignon)
2 12 cups fresh blackberries
2 TBL shallots (minced)
2 TBL fresh ginger (minced)
2 TBS sugar
1 TBL grapeseed oil

Preparations

 

Coulis
In a highspeed blender, combine wine and 2 cups berries. Press mix through a fine strainer into a 2qt pan.
Add shallots, ginger, and 2 tablespoons sugar.
Bring to a boil over high heat stirring often. Continue until reduced to 1 cup.
Remove from heat, taste and adjust as necessary.
 

Salmon
Rinse salmon and pat dry.
Skewer salmon and lay on an oiled grill over a solid bed of hot coals or high heat on a gas grill.
Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
 

Serving
Set a salmon steak, spoon berry coulis, and garnish with remaining whole berries.

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Ingredients

 

1 cup prepared ketchup
1/2 cup water
1/4 cup finely chopped yellow onion
2 TBL fresh minced garlic
2 TBL safflower
2 TBL brown sugar
2 TBL molasses
3 TBL prepared mustard
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp mild chili powder
1 tsp cayenne
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1 cup apple cider vinegar

Preparations

 

Heat oil in a saucepan over a medium heat.
Add onion and garlic and saute until lightly browned.
Add remaining ingredients vinegar last, reduce heat and simmer over low for 20 minutes.
Allow to cool and puree this sauce to make a smoother barbecue sauce.
Store in glass jar in refrigerator.

Ingredients

 

1/2 cup Almond Flour
1 1/2 cups arrowroot or rice flour
1/2 tsp Sea Salt
1 tsp Homemade Baking Powder
1 tsp Baking Soda
1/2 cup Agave Nectar
1/4 cup Coconut Oil, melted
2 Chia Egg Alternative
1 tsp Homemade Vanilla Extract
1 cup Unsweetened Applesauce
1 cup fresh, Organic Blueberries

Preparations

 

Preheat oven to 350° F. and line a muffin tin with paper liners.
In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
Add in chia eggs and vanilla, beat well.
Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet mixture, blend well.
Add half of the applesauce, blend well.
Repeat with remaining flour mixture and applesauce.
Fold in blueberries.
Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes.
Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.

Chia Eggs

 

2 tsp ground white chia seed
6 TBL warm/hot water

Preparations

 

Mix in small bowl and set aside for about 5 minutes until mixture thickens.


 

Flax Eggs

 

2 tsp flax seed
6 TBL warm/hot water

Preparations

 

Mix in small bowl and set aside for about 5 minutes until mixture thickens.


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Ingredients

 

1/4 cup starch (arrowroot or tapioca)
1/4 cup of baking soda
1/2 cup of cream of tartar

Preparations

 

Wisk well in a large bowl
Keep in a sealed jar.
1 tsp. mix equals 1 tsp. baking powder.
The starch allows the mix to stay in powder form.

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Ingredients

 

Meatballs
1 lb beef
2 Tbs chopped onion
1 egg beaten
1 cup soft gluten free breadcrumbs
 

Optional
Spice Rub/Mix to taste
Favorite tomato or vinegar based BBQ sauce to taste
 

Sauce
1-8 1/4 oz can pineapple tidbits
1 – 8 oz can whole cranberry sauce
1/2 cup BBQ sauce
1 TBL Arrowroot or other flour (if thickener is needed)

Preparations

 

Mix meatball indredients into a large bowl. Hand knead for best results.
Make the meatballs, shape into balls.
Cook in hot oil, drain fat. Drain pineapple, reserving syrup.
Set pineapple aside.
Add water to syrup to make 3/4 cup.
Combine syrup mixture, cranberry sauce, BBQ sauce, dash salt and pepper.
Pour over meatballs in skillet.
Bring to boiling. Reduce heat.
Cover and simmer 15 to 20 minutes.
Cook and stir until thickened and bubbly.
Add pineapple.
Simmer covered.
Serve over rice.

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Ingredients

 

4 pouches Knox unflavored gelatin
3 cups boiling fruit juice
1 cup cold fruit juice
2 tsp honey

Preparations

 

Sprinkle unflavoured gelatine over 1 cup (250 mL) cold fruit juice; let stand 1 minute.
Add 3 cups (750 mL) fruit juice, heated to boiling and stir until gelatin is completely dissolved, about 5 minutes.
Sweeten to taste, then chill.
As it sets, add fresh seasonal fruit to the top
Serve and enjoy!

Ingredients

 

1¾ cups Rice or Coconut milk
⅓ cup Grapeseed oil
1 Tsp Vanilla Extract
2 TBL Ground Flax seed
2 TBL Agave Nectar
3 tsp Apple Cider Vinegar
1 TBL Baking Powder
1/2 tsp Baking Soda
2 cups rice flour
Dash Sea Salt

Preparations

 

Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
In a large glass bowl, sift the flour, baking soda, baking powder and salt.
Add liquid ingredients and mix well.
Heat your pan over medium heat and oil the pan.
Pour about 1/4 cup the batter into the pan.
Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
Flip and cook the other sides for another 5 minutes, or until thoroughly cooked.