Tag Archives: lactose free

ohh just more fabulous salads :)

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I have a serious feta obsession, I know.. but asparagus haters beware, because once you try this salad, you’ll never frown on asparagus again. You can add feta cheese to any chopped veggies tossed in olive oil, and experience a super healthy and tasty salad party in your mouth. And if you don’t like feta, well, you just don’t know yet that you like feta :) Cold Asparagus Salad
6 asparagus stalks *cooked
1/4 cup chopped red bell pepper
1/4 cup thinly sliced radishes
1/4 cup chopped parsley
1/4 cup crumbled feta cheese
2 tablespoons balsamic vinegar
2-3 tablespoons olive oil
salt and pepper to taste, pinch of red pepper flakes
*cook asparagus in salted boiling water for 2-5 minutes, depending on how big the asparagus is, check one after 2 minutes, so it still has a slight crunch inside. Then right away throw them into an ice bath to keep them crisp.

Tomato, Radish, and Onion Salad
1 large tomato seeded and chopped
1/4 cup red bell pepper chopped
1/4 cup finely chopped red onion
1/2 cup thinly sliced radishes
1 lemon juiced with zest
2-3 tablespoons olive oil
salt and pepper to taste, pinch of red pepper flakes

“Chocolate” Cake

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Wow this is truly amazing. For all of you out there who cannot have chocolate, cocoa powder or sugar, you are really going to love this. Cocao butter is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used in many baked goods, as well as pharmaceuticals and lotions. It has a mild chocolate flavor and aroma. Cocao butter contains natural antioxidants, and unlike cocao solids, contains no caffeine.

“Chocolate” Cake recipe:
16 large Medjool dates
6 ounces pecan flour
4 ounces cocoa butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon legal vanilla extract
1 large egg

Preheat oven to 325°F.

Place the pecan flour, salt, and black pepper in the food processor. Process to mix well.

Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.

Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate  with each other – but you need this processing to really chop up / puree the dates.

Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.

Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” cake pan. Bake for 35 minutes or until a toothpick comes out clean.
I made a cherry topping by cooking down pitted cherries and a little honey.

Crepes!

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After a few experiments gone wrong… I finally perfected an amazing SCD legal crepe batter, using eggs and coconut flour. I have made both sweet and savory crepes with it, and they are DELICIOUS! The trick is using both the coconut cream, and coconut oil, (coconut cream, I found at Mother Earth) together with sifted coconut flour.  Here’s the recipe:

6 eggs
1 teaspoon coconut oil
½ teaspoon vanilla essence
1 Tablespoon coconut cream
1 teaspoon honey
3 Tablespoons coconut flour

Whisk together everything but the coconut flour, until light and frothy. Add sifted coconut flour, and whisk until well combined, should coat the back of a wooden spoon, and should be like a very light pancake batter.
Heat a non-stick pan to med-low, and with some melted butter, pour about 1/4 cup of batter, and roll the pan, until you have a big thin layer. After 2 or 3 minutes, flip, and then allow to lay on a piece of parchment paper. You can make a double batch, and keep between parchment paper, in the fridge or freezer. If you are going savory, omit the vanilla and add some salt and pepper, and maybe some dried herbs like oregano or rosemary. Enjoy! :)

Pork and melted brie cheese crepes!

Party time!

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Here is a delicious party platter perfect for any SCD’er throwing a fabulous fete. I marinated my olives and feta cheese with the oil from the sun dried tomatoes and sprinkled in some herbs de provence. The macadamia nuts and sun dried tomatoes are as is, but the cucumber and red onion salad is the best part. Slice the cucumber and red onion very thin. Season with salt and pepper and herbs de provence. I added a little bit of my SCD yogurt for some creaminess and tang. If its too tangy, add some honey. This is perfect if you are serving some pinot grigio or chardonnay. Enjoy! :)

Fried Green Tomatoes

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Summertime is the best time to get your hands on fresh produce, like green tomatoes. I loved my great mom’s fried green tomatoes growing up visiting Louisiana every summer. But now, I must recreate them SCD style. So I used coconut flour, and fried them in peanut oil. One important step is to draw out all the water before you start. Lay the tomatoes out on a towel, sprinkle with salt, and let them dry out for 30 minutes, flip, salt and let the other side sit for another 30 minutes. This will prevent a soggy mess, and give you a nice crisp fried green tomato!
Serves 4
4 ripe green tomatoes, sliced
1 1/2 cups coconut flour
1 1/2 cups peanut oil or safflower oil
2 eggs
1/2 cup SCD yogurt
Preheat your oil on medium heat. In one dish, scramble the eggs and mix in the yogurt. In another dish, add the coconut flour. Season both the egg mixture and the coconut flour mixture with a huge pinch each of (the usual suspects) kosher salt, freshly ground black pepper, and a small pinch of red pepper flakes.
Let them brown in the oil for 3-5 minutes on each side. Drain on a paper towel and cool. Taste if it needs more salt, or add fresh lemon juice. I like to sprinkle some oregano or fresh parsley. But you know what really goes with this….Granny’s Remoulade Sauce!!! http://kathystable.com/2011/06/19/grannys-remoulade-sauce/
bonappetit!