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Recipes
Strawberry and Rose Water Jam with Vanilla Bean
By vealam
Combine the crushed strawberries, sugar, lemon juice, and rose water in a large saucepan and place over medium-heat
- 2 pounds (900 grams) strawberries, stems removed and sliced
- 2 1/2 cups (500 grams) sugar
- 1/4 cup (60 ml) bottled lemon juice
- 1 tablespoon rose water
- 1 vanilla bean, split lengthwise
Triple Chip Chocolate Muffins
By vealam
Preheat your oven to 400 degrees F (or 415 degrees F if you are baking at high altitude)
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup coconut oil (melted)
- 1/2 cup buttermilk (room temperature)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, beaten (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup butterscotch chips
Avocado Citrus Crunch Salad with Oat Croutons and Buttermilk Drizzle
By vealam
Add the lettuce, avocado, grapefruit, orange and onion evenly on to two plates
- oat croutons:
- 1 to 2 cups of torn butter lettuce
- 1 avocado, sliced
- 1 grapefruit, segmented
- 1 naval orange, segmented
- 1/4 red onion, thinly sliced
- 1/2 cup rolled oats
- 1 1/2 tablespoons sunflower seeds
- 1 1/2 tablespoons sliced almonds
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons maple syrup
- 1 1/2 tablespoons olive oil
- black pepper buttermilk drizzle:
- 1/3 cup low-fat buttermilk
- 1/2 lemon, juiced
- 1 tablespoon plain greek yogurt
- 1/2 tablespoon finely grated parmesan cheese
- 1/4 teaspoons pepper
- 1/8 teaspoon salt
Lemon Cloud Cheesecake
By vealam
Preheat your oven to 350 F and fill an 8
- 1/2 cup lemon juice (120g)
- 1 1/2 tsp pure vanilla extract
- zest of one lemon
- 1/4 cup pure maple syrup (55g)
- 2 packages mori nu firm tofu (Soy-Free alternative here – just add lemon extract and zest)
- 1/4 cup sugar or coconut sugar OR 1/8 tsp uncut stevia
- 1/3 cup melted coconut butter or raw cashew butter (80g)
- 1/2 tsp salt
Hot Reuben Dip
By vealam
1. Preheat oven to 400 degrees F
- 8 ounces cream cheese, softened
- 1 1/2 cups (6 ounces) shredded Swiss cheese
- 4 ounces deli sliced corned beef, chopped
- 1/2 cup Thousand Island dressing
- 1/2 cup drained sauerkraut
Adult Shamrock Mint Shake (The Irish Pirate)
By vealam
Put milk, ice cream, mint extract and rum into a blender
- 1 cup milk
- 1 pint mint chocolate chip ice cream
- 1 teaspoon pure mint extract
- 3 tablespoons dark rum
- Fresh mint to garnish
Apple Fritter Bites
By vealam
Heat up oil in pan or fryer to 350F
- Glaze:
- vegetable oil for frying
- 1 1/2 cups flour
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 2/3 cup milk
- 2 eggs, beaten
- 1 tsp. vanilla extract
- 2 tbsp. butter, melted
- 2 Granny Smith apples, cored, peeled & cubed
- 1 cup powdered sugar
- 1/4 tsp. salt
- 1/4 tsp. vanilla
- 1/4 cup milk
French Onion Soup
By vealam
In a large heavy-bottom pot, melt the butter over low heat
- 1/2 cup (1 stick) unsalted butter
- 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
- 8 to 10 sprigs fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more as necessary
- 1 tablespoon flour
- 1 cup dry white wine
- 4 cups beef stock or low-sodium beef broth
- 2 cups chicken stock or low-sodium chicken broth
- 1 1/2 cups cubed ciabatta bread
- 3 cups grated Gruyere cheese
Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free)
By vealam
Preheat oven to 350 Deg. F Prepare two cupcake pans with 20 cupcake liners
- CUPCAKES:
- 1 cup all purpose gluten free flour
- 3/4 cup granulated sugar ( I use Zulka)
- 1/2 tsp salt
- 3/4 tsp baking soda
- 4 ounces dark or bittersweet chocolate, chopped
- 1/2 c cocoa powder ( not hot chocolate mix)
- 1/2 cup water
- 1/2 cup strong coffee
- 2 large eggs, room temperature
- 1/3 c coconut oil, melted
- 3 tsp white vinegar (not white wine)
- 1 1/2 tsp vanilla extract
- GANACHE:
- 4 ounces dark chocolate, chopped
- 4 ounces heavy cream
- 1/4 c strawberry jam
- 1/3 cup fresh strawberries, finely diced
- 3 large egg whites
- 1 1/2 cup sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/3-1/2 cup strawberry puree
- CHOCOLATE COATING:
- 12 ounces dark chocolate, chopped
- 3 tbsp coconut oil
Spaghetti with White Wine & Roasted Tomato Cream Sauce
By vealam
Preheat oven to 425°F. Slice tomatoes in half, then place on a large baking sheet
- For the roasted tomatoes:
- 1 pound Kumato tomatoes
- 1 pound Campari tomatoes
- 10 oz Y.E.L.O. tomatoes
- 2 tablespoons extra virgin olive oil
- pinch salt
- For the pasta:
- 1 large shallot, sliced thin
- 2 large or 3 medium cloves of garlic, diced small
- 2 tablespoons all purpose flour
- 1 cup white wine
- 1 1/4 cups milk (any kind will do)
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1 pound roasted Campari tomatoes (made above)
- parmesan cheese, for garnish
- 1 pound thick spaghetti