Avocado Ice cream

July 29, 2021September 7, 2022 Belinda

This avocado ice cream is so creamy, made with only six ingredients and doesn’t require an ice cream maker! It’s also vegan and gluten-free.

Recipe from Food Blog “Eating Bird Food”

2 ripe avocados (You could try another non-dairy milk too)
½ cup almond milk
¼ cup maple syrup honey or other liquid sweetener
1 Tbsp coconut oil measured in a liquid state
¼ tsp peppermint extract
¼ cup chocolate chips (dairy-free, if needed)

Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
Place container in the freezer to set. It should take about 4-5 hours.
Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!
You can use an icecream maker if you prefer, so after blending the ice cream, pour it into the ice cream machine and follow the manufacturer’s instructions

Notes
Sweetener: Feel free to use your sweetener of choice here. Play around with using stevia instead of maple syrup/honey if you want to reduce the sugar content.

Dairy-free · Gluten Free · Vegetable sides · Whole30 compliant

Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

July 26, 2021July 26, 2021 Belinda

I loved roasted carrots and these ones are so tasty. Make sure you roast your cumin first, it makes all the difference.

Recipe by Angela Liddon

Serves 4

For the carrots
1 1/2 – 2 lbs rainbow carrots
1 tbsp extra-virgin olive oil
1 tsp cumin seeds (roasted)
3/4 tsp coriander seeds
1/2 tsp sea salt
1/2 tsp black pepper

For the Sauce
2 tbsp tahini
4 tsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin (roasted)
1/2 tsp ground coriander
1/4-1/2 tsp sea salt

Prepare the carrots by trimming their stems, washing them off, and patting them dry.
Parboil the carrots until barely tender in salted boiling water, drain and dry the carrots with kitchen towel.
Place the carrots on a parchment-lined baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper and toss.
Roast the carrots at 425 F until fork-tender but still slightly firm, about 20-25 minutes.
While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt.
Drizzle the sauce over the roasted carrots and enjoy.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Slow-Cooker Tomato Compote

July 24, 2021September 7, 2022 Belinda

This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Recipe by Sarah DiGregorio for the New York Times

Yields about 3.5 cups

2lbs cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
½ cup extra-virgin olive oil
1 tbsp honey
2 tbsp balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
½ tsp red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 tsp)

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary.
Store in a covered container in the refrigerator.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free

Shrimp satay skewers

July 20, 2021July 20, 2021 Belinda

Serve with lime wedges for the perfect summer appetizer!

Recipe by Tara Holland

Servings: 4

1/2 cup smooth peanut butter
2 tbsp. soy sauce
2 tsp. grated peeled fresh ginger
1 1/4 tsp. curry powder
1 tsp. chili-garlic sauce
1 tsp. sugar
2 limes—1 zested (1 tsp.) and juiced (2 tbsp.), 1 cut into wedges for serving
1 1/2 lb. medium shrimp—peeled and deveined, with tails
Chopped peanuts, fresh cilantro leaves, and sliced red chiles, for garnish

For the sauce, in a medium pan, whisk the first 6 ingredients, lime juice, and 1/4 cup water.
Pour half of sauce into medium bowl; toss with the shrimp. Let marinate for 15 minutes.
Heat the grill to medium-high. Thread the shrimp onto skewers; season.
Grill the shrimp until cooked through, about 2 minutes per side; transfer to platter.

In a saucepan, heat the remaining sauce over medium until heated through, about 5 minutes, adding more water to loosen, if needed.
Stir the lime zest into sauce. Garnish the shrimp with nuts, cilantro, and chiles.
Serve with lime wedges and remaining sauce.

Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Halibut in Creamy Coconut Sauce

July 20, 2021July 20, 2021 Belinda

This soul-warming dish is hearty without being heavy. Perfect for a cool autumn evening.
Recipe by Joe Piccirillo

Start to Finish: 20 minutes
Servings: 4

4 boneless, skinless halibut fillets (6 oz. each)
2 tbsp. olive oil
1 can (13.5 oz.) unsweetened coconut milk
2 scallions, finely chopped (about 1/4 cup)
1 tbsp. finely chopped fresh lemongrass
1 tsp. lime zest, plus 1 tbsp. juice
1 tsp. grated peeled fresh ginger
1 tsp. grated or crushed garlic
4 cups chopped, stemmed kale (from 1 bunch)
Sliced red chil1, for garnish

Season the fish.
In nonstick skillet, cook the fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to plate.
In the same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season.
Bring to simmer. Cover; cook until fragrant, about 2 minutes.
Add the kale. Cover; cook for about 1 minute. Arrange the fish on top of sauce.
Cover; cook until kale is tender and fish is heated through, 1 to 2 minutes.
Garnish with the chili.

Dairy-free · Fish · Gluten Free

Roasted Cod with Zucchini, Fennel & Onion

July 20, 2021July 20, 2021 Belinda

Freshen up your dinner routine with this light and bright skillet supper
Recipe by Janet Taylor McCracken

Serves 4

1 bulb fennel, trimmed and thinly sliced, plus fronds reserved
1 onion, thinly sliced
1 medium zucchini, sliced
2 tbsp. olive oil
1/2 cup white wine
1 cup vegetable stock
1 tbsp. chopped fresh oregano
4 cod or halibut fillets (5 oz. each)
1 baguette, warmed

In large ovenproof skillet, toss sliced fennel, onion, and zucchini in oil; season.
Broil, stirring once, until browned in spots, about 10 minutes.
Stir in wine, stock, and oregano. Place fish on top; season. Broil until fish is just opaque in center, about 7 minutes. Top with fennel fronds; season.
Serve with baguette.

Appetizers · Asian flavors · Dairy-free · Do-ahead · Fruit · Gluten Free · Soup

Chilled Asian-scented pea soup with crab and radishes

July 19, 2021September 7, 2022 Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Appetizer Vegetarian · Dairy-free · Fruit · Gluten Free · Vegan · Whole30 compliant

Cucumber and kiwifruit carpaccio with basil

July 19, 2021July 19, 2021 Belinda

This is incredibly light and refreshing and a brilliant starter on a hot summer’s day when entertaining.
Recipe from Alain Passard

This is a recipe that doesn’t really need amounts. You eyeball it and go with your gut.

Large cucumber, unpeeled and very thinly sliced, preferably using a mandolin.
Kiwifruit, not too ripe. Skin sliced off and then slice the fruit very thinly
Lemon olive oil
Fresh basil, younger, smaller leaves preferably
New onion hoops, either large scallions or another mildish onion sliced very thinly
fleur de sel

Overlap the cucumber and kiwifruit like fine petals, gloss with the lemon olive oil, add the finely sliced onion, sprinkle with a little fleur de sel and little basil leaves.

Voila! Stand back and look at the beauty on the plate

Asian flavors · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Vegan

Fruit salad with ginger-lemongrass syrup

May 27, 2021September 7, 2022 Belinda

This zesty syrup makes a great base for poached or fresh fruit

Serves 4-6

Ginger-lemongrass syrup
3/4 cup canned lychee juice or water
1 tsp minced fresh ginger
1 tbsp fresh lime juice
6 stalks lemongrass, cut into 1″ lengths and bruised with a large knife
1/4 cup (tightly packed) grated palm sugar or brown sugar

Fruit salad
1 20 oz (565g) can lychees
1 punnet (12 oz, or 1.5 cups) strawberries, hulled and halved, if large
4 just-ripe kiwifruit, peeled and sliced
Optional- 2 whole mango, cubed

Over medium heat, simmer the ingredients for “Ginger-lemongrass Syrup” in a covered pot for 10 minutes. Allow to come to room temperature and cool. Keep in the fridge.

Prior to serving, cut the fruit and pour the syrup over the fruit. Done!

Recipe Notes
The fruits you choose are up to you but the four in this recipe are my preferred.