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Recipes
Plantain Crackers
By sandycon
Ingredients: Line a rimmed baking sheet with parchment paper (I use a 13”x18” “half sheet”-sized jelly rol...
- Ingredients:
- 2 large green plantains (equivalent to about 2 cups pureed)
- 1/2 cup extra virgin coconut oil, melted (I also tried palm shortening, which worked but didn’t taste quite as good as the evco)
- 1/2 tsp salt, to taste
Spice Mix for Vegetables
By sandycon
Coat vegetables with olive oil and toss with spice mixture
- 1 teaspoon sweet paprika
- 1 teaspoon sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon celery salt
Empowered Noodle Bowl
By sandycon
1 Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter,...
- 1 large clove garlic
- 2 tablespoons (30 mL) toasted sesame oil
- 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
- 2 teaspoons (10 mL) grated fresh ginger (optional)
- 3 tablespoons (45 mL) fresh lime juice, plus more as needed
- 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
- 1 to 2 teaspoons (5 to 10 mL) granulated sugar
- 3 tablespoons (45 mL) light miso
- 2 tablespoons (30 mL) rice vinegar
- 1 tablespoon (15 mL) toasted sesame oil
- 1 tablespoon (15 mL) tahini
- 1/4 cup (60 mL) fresh orange juice
- 1 teaspoon (5 mL) maple syrup
- 4 ounces (115 g) gluten-free soba (buckwheat) noodles
- Extra-virgin olive oil, for the noodles
- 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1/2 seedless (English) cucumber, diced
- 1 carrot, julienned
- 4 green onions, chopped, plus more for serving
- 1/4 cup (60 mL) fresh cilantro leaves, chopped
- Sesame seeds, for serving
Roasted Beet and Orange Salad
By sandycon
Wearing a pair of gloves, peel the beets with a vegetable peeler
- 2 bunches beets (red and yellow)
- Salt and pepper
- Olive oil
- 3 oranges
- 1/2 cup walnuts
- 1/4 cup chopped flat leaf parsley
- 3 Tablespoons fresh orange juice
- 2 Tablespoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper
Paleo Caramel Apple Dip
By sandycon
Instructions Combine all ingredients in the bowl of a food processor and process until smooth
- 1 cup Medjool Dates, pitted (about 8-10)
- 2 Tbsp Full-Fat Coconut Milk, canned
- 1/4 tsp Sea Salt
- 1/2 tsp Pure Vanilla Extract
Moroccan-Date Bonbons
By sandycon
Preheat the oven to 350°
- 2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)
- 1/2 cup shelled pistachios (2 ounces)
- 3/4 cup chopped walnuts (3 ounces)
- 1 pound moist pitted dates, chopped
- 4 pitted kalamata or dry-cured Moroccan olives, chopped
- 1/2 tablespoon finely grated fresh ginger
- 1/2 tablespoon honey
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon orange flower water
- 1/8 teaspoon salt
Pumpkin Streusel Coffee Cake
By sandycon
Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray with flour
- Streusel
- 1/3 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- pinch kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup pumpkin puree
- 1/2 cup sour cream, at room temperature
- Glaze
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon whole milk
- 1 teaspoon vanilla extract
Layered Peppermint Cheesecake
By sandycon
Melodie Belcher; Lagrange, Georgia, Southern Living DECEMBER 2011
- 3 (8-oz.) packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons unsalted butter, softened
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 1/2 cups sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 2/3 cup crushed hard peppermint candies
- 1 (18.25-oz.) package white cake mix
- 2 large eggs
- 1 (8-oz.) container sour cream
- 1/3 cup vegetable oil
- 2/3 cup sugar
- 1 cup white chocolate morsels
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- Garnishes: White chocolate curls, peppermint candies
Blendtec Raw Cinnamon Applesauce
By sandycon
Instructions Add all ingredients in the order listed to a high powered blender like the Blendtec
- 2 Tbsp Water
- 1 Ripe Banana
- 1-2 tsp Ground Cinnamon
- 2-3 Medjool Dates, pitted or 2-3 Tbsp Date Paste
- 2 Apples, peeled, cored and quartered (I prefer Fuji or Gala apples)
- 1 tsp Fresh Lemon Juice
Coconut Milk Couscous with Roasted Butternut Squash and Apples
By sandycon
1. Preheat oven to 400°F
- 2 cups cubed butternut squash
- 2 apples, cored and cubed
- 4 Tbs. butter, divided
- 3 Tbs. brown sugar
- 3 tsp. cinnamon, divided
- 1 1/2 cups couscous
- 2 1/2 cups coconut milk beverage, such as Silk
- 1/2 tsp. salt
- 1/2 cup golden raisins