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Recipes
Lemon Squares
By vdub
Line an 8” x 8” baking tray with parchment paper
- Base
- 1 cup Walnuts
- 1 cup Oat flour – ground oat groats
- 1/2 cup Golden Raisins
- 1/2 cup Maple Sugar
- 3 Tbsp Agave or Maple syrup
- 1/2 tsp Salt
- Filling
- 1 cup Coconut Butter
- 1 cup Cashews – soaked and drained
- 1/4 cup Lemon juice
- 3 Tbsp Agave
- 2 Tbsp Lemon zest
- Topping
- 1/4 cup Coconut flakes
- 2 Tbsp Lemon zest
- 1 Tbsp Maple sugar
Cauliflower "rice" Stir-Fry
By vdub
Pulse cauliflower florets in a food processor until finely chopped
- 2 cups cauliflower florets
- 2 Tbsp coconut or extra-virgin olive oil, divided
- 1 sliced red onion, divided
- 4 minced cloves garlic, divided
- Coarse salt
- 1/4 cup Cleansing Broth
- 1 Tbsp minced fresh ginger
- 1 thinly sliced small red chile
- 2 cups broccoli florets
- 1 julienned large carrot
- 1/2 diced (stemmed, seeded) red bell pepper
- Juice of 1/2 lemon
- 2 Tbsp shelled pumpkin seeds
- 2 Tbsp fresh cilantro leaves
Cabbage Soup
By vdub
1. Place all ingredients, except cabbage, into the Vita-Mix container in the order listed and secure lid
- 4 cups (350 g) cabbage, wet
- chopped on Variable 4 (see
- Getting Started guide)
- 2 cups (480 ml) chicken broth
- 2 tablespoons (30 ml)
- white wine
- 1 medium onion,
- peeled, quartered
- 1/2 medium carrot
- 1 large potato, baked, quartered
- 1/4 teaspoon caraway seed
- 1 teaspoon dried dill weed
- 1/4 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Paleo Pancakes
By vdub
ightly warm the pan and melt the virgin coconut oil mix the flours, banana, baking power, milk and honey in a blend...
- 1/2 cup coconut flour
- 1/2 cup plantain flour
- 1 large ripe banana
- 1 cup of coconut milk – http://www.karadairyfree.com/
- 1 x tbsp of honey
- 1 x tsp of baking power
- virgin coconut oil for frying
Cocoanutty Good Bars
By vdub
Combine first 6 ingredients (through coconut oil) in large bowl and mix until combined
- 1 c nuts (I used salted cashews and sunflower seeds
- 1 generous c oats, chopped slightly in food processor or with a knife
- 1/2 c unsweetened shredded coconut
- 2 T cocoa powder
- 1/3 c maple syrup
- 3 T coconut oil (melted)
- 1 c non-dairy chocolate chips (or regular if you don’t care about that)
- 2/3 c extra firm tofu
- 1 t vanilla extract
- 2 T peanut butter (or whatever nut butter you prefer)
Curried Cream of Celery Soup
By vdub
Preheat oven to 350 degrees
- 1/4 c sliced almonds
- 2 Tbsp olive oil
- 6 celery stalks, diced (3 1/2 cups)
- 1 large leek, white part halved lengthwise and thinly sliced (2 cups)
- 2 apples, peeled, cored, and diced (2 cups)
- 1 Tbsp curry powder, such as Madras
- 14-oz can light coconut milk
- 2 Tbsp rice
- 2 1/2 cups low sodium vegetable broth
- 1 Tbsp lime juice
- 1/4 cup coarsely-chopped celery leaves for garnish
Cosmic Cashew Kale and Chickpeas
By vdub
Instructions 1. Soak the cashews for an hour in hot water or overnight in room-temperature water
- 1/2 cup raw cashews
- 1/2 cup hot water
- 3/4 cup water
- 1 clove garlic
- 1 teaspoon vegetable bouillon or broth powder
- 1 large onion
- 1/2 red bell pepper
- 1 clove garlic, minced or pressed
- 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
- 1 bunch kale, central stems removed and leaves thinly sliced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper, to taste
- Hot sauce, to taste
- 2 to 4 tablespoons fresh basil, minced
Lentils with Garden Vegetables, Avocado, Walnuts and Hummus
By vdub
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes
- 1/2 cup uncooked French green lentils, picked over for any stones
- 2 Tbs. extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 to 1/2 bunch asparagus, ends trimmed, sliced into small pieces
- 6 cups chopped garden greens (I used swiss chard, kale and spinach)
- 1/2 avocado, sliced
- 2-4 Tbs. favorite hummus
- 2-4 tsp samal oelek
- small handful of toasted walnuts
- coarse salt and freshly ground pepper
Smoky Artichoke-Sardine Salad
By vdub
Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blen...
- 1/2 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1 large shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika (see Note)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups mixed greens
- 1/2 cup canned artichoke hearts, rinsed
- 2 ounces canned sardines
- 1/4 cup sliced red onion
Artichoke Spinach Pizza with White Beans
By vdub
Prepare pizza crust according to your favorite recipe's instructions
- For the Pizza:
- 1 recipe for your favorite pizza crust
- 2 teaspoons olive oil
- 1 1/2 leeks, cleaned and chopped
- 2 ounces fresh spinach, chopped
- 1/4 teaspoon dried Italian seasoning
- 1 recipe creamy white bean sauce, recipe follows
- 1/3 cup white beans
- 2 tablespoons grated parmesan cheese
- 1 - 14.5 ounce can quartered artichoke hearts
- salt and pepper, to taste
- sliced fresh mozzarella cheese
- For the Creamy White Bean Sauce:
- 1/3 cup cream cheese
- 1/2 cup white beans, such as cannellini
- 1 teaspoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 - 2 drops, pure rosemary oil or 1 teaspoon finely minced fresh rosemary
- 1 clove garlic
- pinch salt and pepper, or to taste
- 1 - 2 tablespoons milk, to reach desired consistency