1 cup Squash flour
1/2 cup Arrowroot
1/2 tsp salt
1/4 tsp baking powder
1/6 cup olive oil
~1/2 – 1 cup hot water
Mix the flour, salt, and baking powder together thoroughly. Add oil & hot water and mix until a ball is formed.
Divide dough into 8 even sized balls and roll out one at a time between 2 pieces of parchment paper. Brush off excess flour and cook on a hot, ungreased griddle (I use my cast iron) over medium high heat.
1 pound fresh cranberries
1 fresh pineapple
1/2 cup agave
2 TBL honey
Cut pineapple into large cubes, and quarter lemon.
Add cranberries and pineapple an to food processor and pulse until the consistency of relish.
Warm honey until it pours easily.
Fold agave and honey into relish, cover and chill for 1 hour.
Can be stored in glass in the fridge as well.
1 small ripe pineapple
1/2 cup minced scallions
3 tablespoons chopped fresh cilantro
1 fresh lime
1-2 minced fresh Serrano pepper
1/4 teaspoon salt
Freshly ground pepper to taste
Finely dice the pineapple and mango and place in a medium bowl.
Add scallions, cilantro, lime juice, and Serrano.
Toss to mix.
Season with salt and pepper.
Serve or cover and refrigerate for about 1 hour to allow flavors to blend.
12 slices Black Forest ham
1 1/2 cup well beaten egg
12 ounces grated/crumbled cheese
3 TBL chopped fresh chives
ground black pepper to taste
Preheat oven to 400 degrees.
Gently fit one ham slice into each cup of well oil muffin tin, the edges will protrude over the top.
Add a bit of cheese to center of each, then pour egg substitute on top.
Top with cheese and cracked pepper.
Bake for 15 minutes, or until set.
Remove from pan, sprinkle with chives and serve.
NOTE: Choose thick smaller slices of ham thin slices.
1 Onion, finely chopped
1 Clove Garlic, finely chopped,
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
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!
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
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
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!
39 ozs salmon steaks (1 in thick 6 to 7 oz)
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
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.
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.
Set a salmon steak, spoon berry coulis, and garnish with remaining whole berries.
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
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.
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
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.