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Recipes
Quinoa-pumpkin seed granola
By mm_food4me
Preheat oven to 350 degrees F
- 3/4 cup uncooked quinoa, rinsed {if needed} and well-drained
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup chopped raw nuts (I used 1/4 cup peanut halves and 1/4 cup coarsely chopped almonds)
- 1/4 cup sunflower seeds
- 1/4 cup raw and local honey
- 2 tbsp. coconut oil
- 1 tsp. ground cinnamon
- 1/2 tsp salt
- 3/4 cup dried fruit (I used half chopped cherries and half craisins)
CHERRY VANILLA GRANOLA
By mm_food4me
This granola goes beyond just crunchy and is almost crispy
- 2 1/2 cups rolled oats (not quick cook oats)
- 1/2 cup wheat germ
- 1/2 C almonds
- 1/2 C coconut flakes
- 2 Tbs butter (or canola oil if you want to go healthier)
- 2 Tbs dark brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 C chopped dried cherries
Lemon-Lemon Lemon Cream
By mm_food4me
Procedures Getting ready: Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) o...
- 1 cup sugar
- Finely grated zest of 3 lemons
- 4 large eggs
- 3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
- 2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
- 1 fully-baked 9-inch tart shell
Easy Paleo Waffles
By mm_food4me
Waffles Puree apple and banana in a food processor
- Waffles
- 1 banana (143 grams)
- 1 apple, peeled and cored (141 grams)
- 1 cup almond butter (260 grams)
- 2 eggs
- 1 tablespoon arrowroot powder (Can use coconut flour 1:1)
- 1 tablespoon vanilla
- 1/2 teaspoon baking soda
- coconut oil for greasing waffle iron
- Whipped Topping
- 1 can full fat coconut milk, refrigerated overnight (only thick white stuff, not the water)
- 1 tablespoon honey
Collard Greens with Fennel and Orange Butter
By mm_food4me
Melt the butter in a large enameled cast-iron casserole
- 1 1/2 sticks (6 ounces) unsalted butter
- 4 medium fennel bulbs—halved, cored and sliced lengthwise 1/4 inch thick
- 2 teaspoons finely grated orange zest
- 4 cups fresh orange juice
- 7 pounds collard greens, large stems discarded, leaves cut into 2-inch pieces
- Salt and freshly ground pepper