Cabbage Salad w/Creamy Dressing & Almond Parmesan

This was just one of those salads that I threw together trying to use up the last of my creamy lemon herb dressing and it turned out to be ridiculously good! And it's so pretty too, those colorful micro greens add such a nice pop, almost like adding flowers. I picked these micro greens up at my local Trader Joe's. If you can't find these little guys, try adding some sprouts or purple cabbage instead. There really isn't anything to this salad and honestly it didn't need much. This is a case of simplicity at it's best. Using the creamy lemon herb dressing and almond parmesan together reminded me of and herby blue cheese in a way, or maybe it's more of those creamy chunky slaws that I used to love so much. Whatever the memory was, I look forward to devouring this again! And the the parmesan is so easy to make, it will add a nice touch to your salads, pizza's, soups, pasta dishes and may even be good in a sandwich! This dish is raw, gluten free and soy free.

Cabbage Salad w/Creamy Dressing & Almond Parmesan

Ingredients

• 1 small head of cabbage
• micro greens, sprouts, or purple cabbage, optional
• 1/2 of the Creamy Lemon Herb Dressing dressing recipe
• himalayan salt & cracked pepper to taste

Almond Parmesan

• 1 cup almonds
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon himalayan salt

Start with the parmesan by adding all four ingredients into your food processor/blender and pulse until you have a somewhat chunky to fine meal. Depending on how you like it...it can be chunky or of a finer consistency. Store parmesan in and air tight container in the pantry or refrigerator. Will last up to a couple months, longer in the fridge.

Slice your cabbage thinly, about 1/4 inch or so. I didn't cut it up too much after that but feel free to chop roughly. Place in serving bowl, top with creamy lemon herb dressing, a nice sprinkle of parmesan, freshly ground pepper and micro greens/sprouts. Serves two generously. 

Enjoy!

This was just one of those salads that I threw together trying to use up the last of my creamy lemon herb dressing and it turned out to be ridiculously good! And it's so pretty too, those colorful micro greens add such a nice pop, almost like adding flowers. I picked these micro greens up at my local Trader Joe's. If you can't find these little guys, try adding some sprouts or purple cabbage instead. There really isn't anything to this salad and honestly it didn't need much. This is a case of simplicity at it's best. Using the creamy lemon herb dressing and almond parmesan together reminded me of and herby blue cheese in a way, or maybe it's more of those creamy chunky slaws that I used to love so much. Whatever the memory was, I look forward to devouring this again! And the the parmesan is so easy to make, it will add a nice touch to your salads, pizza's, soups, pasta dishes and may even be good in a sandwich! This dish is raw, gluten free and soy free.

Cabbage Salad w/Creamy Dressing & Almond Parmesan

Ingredients

• 1 small head of cabbage
• micro greens, sprouts, or purple cabbage, optional
• 1/2 of the Creamy Lemon Herb Dressing dressing recipe
• himalayan salt & cracked pepper to taste

Almond Parmesan

• 1 cup almonds
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon himalayan salt

Start with the parmesan by adding all four ingredients into your food processor/blender and pulse until you have a somewhat chunky to fine meal. Depending on how you like it...it can be chunky or of a finer consistency. Store parmesan in and air tight container in the pantry or refrigerator. Will last up to a couple months, longer in the fridge.

Slice your cabbage thinly, about 1/4 inch or so. I didn't cut it up too much after that but feel free to chop roughly. Place in serving bowl, top with creamy lemon herb dressing, a nice sprinkle of parmesan, freshly ground pepper and micro greens/sprouts. Serves two generously. 

Enjoy!

reade more... Résuméabuiyad

Salted Chocolate Pecan Sandies (Gluten Free)

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

reade more... Résuméabuiyad

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

reade more... Résuméabuiyad