Salmon, watercress, avocado and pumpkin seed salad

November 2, 2019November 3, 2019 Belinda

This salad is what I call the “anti-inflammatory” salad, as it’s ingredients are all strong anti-inflammatory ones.
AND it tastes delicious! Thanks to Nigella Lawson for this recipe.

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Serves 2, generously
2 wild Alaskan salmon fillets (approx 8 oz total)
3 scallions, trimmed
1 tsp black peppercorns
2 1/2 tsp lime juice
2 tsp sea salt flakes or kosher salt

For the Salad:
3 tbsp pumpkin seeds
4 oz watercress
1 teaspoon organic raw apple cider vinegar
1 ripe avocado
1 tbsp extra-virgin olive oil
1 tsp sea salt flakes or kosher salt, or to taste
4 scallions, chopped
7oz canned black beans, drained and rinsed (optional)

Put the salmon fillets in a small frying pan (I use one with an 8-inch diameter) and cover with cold water from the tap. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and keep giving it a quick swirl.
Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Sprinkle with the scallions and black beans, if using. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Make Ahead Note: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Dairy-free pesto with roasted cashews

October 16, 2019September 7, 2022 Belinda

From the food blog, Endless Meal.

Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor.
It’s crazy easy to make. Pull out your food processor and gather the ingredients and it will be 99% made.
In the unlikely event that you have leftovers, it keeps well refrigerated for most of the week.
Serve it with eggs for breakfast, in a sandwich for lunch, or with pasta, salmon, or chicken for dinner.

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Makes 2 cups

3 cups basil, packed
2/3 cup roasted cashews.
2/3 cup olive oil
6 tablespoons lemon juice
2 garlic clove, minced
1/2 teaspoon sea salt (see notes)

To roast the cashews
Put the cashews on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Place all the ingredients into your food processor and blend on low until it’s a chunky texture.
For a creamier pesto, blend on high.

*Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
*For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.

Accompaniments · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whipped coconut cream

July 21, 2019September 7, 2022 Belinda

I am posting this because whipped coconut cream is a far superior replacement to whipped cream and it’s non-dairy.

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You have to be careful which brand of coconut milk or cream you use as some just don’t whip up very well.
Here are the top 4 brands;
Savoy Coconut Cream,
Nature’s Charm Coco whipping cream
365 Whole Foods Organic coconut milk
Native Forest organic coconut milk classic
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Tips for perfect coconut whipped cream
Select a good quality brand of coconut milk (see recommendations above).
Chill overnight, not in the freezer for best results.
Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
Use immediately, OR (my preferred) make ahead and chill for 4 hours + where it will firm up even more!
Keep it sugar free by adding a little stevia to taste!

Makes 6 (1/4 cup) servings:
Keeps 1-2 weeks in the fridge

1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best!)
1/4 – 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
1/2 tsp vanilla extract (optional)

Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream.
It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Purely nuts and seeds bread

May 30, 2019September 7, 2022 Belinda

This is a non-dairy, grain-free Paleo/Whole 30/Keto complaint recipe.

Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts, they slice beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time.
Be sure to grease the pan well so the beautiful seed bread pops right out.

It’s SO easy to make!

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3 cups mixed nuts and seeds left whole, for example;
1/2 cup pistachios
1/2 cup almonds
1/2 cup flax seed (try and use ground flax seed, as it’s a great binder)
1/2 cup walnuts
1/2 cup sesame Seeds
1/2 cup cashews

Other ingredients
3 eggs
1/4 cup oil
1/3 tsp salt

Preheat the oven to 325 F
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Roasted garlic confit

May 30, 2019September 7, 2022 Belinda3 Comments

Confit garlic is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness. Use these soft cloves anytime butter or garlic is called for in a savory recipe, and especially if raw garlic is too harsh for you.
Garlic confit will last forever (okay, a month) as long as you put it in a clean jar, refrigerate it, and refrain from double dipping. If the spoonful of confit touches other food, don’t put that same spoon back into the jar for more. This calls for 4 cups total of oil. If it isn’t enough to cover the garlic cloves completely, add more. To freeze, first puree the cloves and store in 3-tablespoon portions in small resealable plastic bags. Let thaw before using.

Not only is it Paleo/Keto/Whole 30 compliant, the garlic cloves become soft, buttery and very sweet, it’s like eating candy! Peeling the garlic is a bit of a pain, but it’s so worth it.
ALWAYS have some of this in your refrigerator to add to so many dishes, or just to mash onto some toast.

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4 cups olive oil (always have more incase you need it)
4 cups peeled garlic cloves
1/2 cup fresh basil leaves, ripped
1.5 tsp black peppercorns
1 tbsp Kosher salt
8-10 good-sized sprigs of rosemary or thyme
2 bay leaves

Preheat the oven to 300°F.

Place the garlic cloves, bay leaf, thyme or rosemary, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Spread out evenly and make sure the garlic cloves are submerged in the oil.

Pour the olive oil over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes.
Cool to room temperature.

Transfer the cloves and oil to a clean, wide-mouthed resealable jar.
Store in the fridge for up to 6 weeks and don’t worry if the oil becomes solid, just remove it from the fridge for 30 mins or so until it becomes liquid again.

** When you use the garlic, sprinkling it with a good quality salt is really nice.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Roasted, spiced pumpkin seeds

May 29, 2019September 7, 2022 Belinda

We love to live the Whole 30/Paleo lifestyle at home as it makes us feel good, energetic and healthy.
We rarely snack except on fruit, nuts and seeds, and this recipe is a wonderful way of having something a little different available when you’re peckish or to bring out when friends drop by.

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Spice Mix
1 cup raw hulled pumpkin seeds (pepitas)
3/4 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp kosher salt
3/4 tsp granulated garlic (NOT garlic salt)

1 tbsp olive oil

Mix together until well combined in a small bowl; the smoked paprika, cayenne pepper, kosher salt and granulated garlic. (You can of course experiment with the amounts after you’ve tried it this way)

Heat the olive oil over medium heat in a sturdy frying pan, add the pumpkin seeds. Stir continuously, as they start to brown, for about 6 to 7 minutes. If they start to char, then turn the heat down.

Remove from the heat, add the spice mixture and stir in well. Return to the heat for about 2 minutes, stirring well and then remove from the heat.
Let cool and keep in a container or jar with a tight-fitting lid.
Enjoy!

Poultry · Whole30 compliant

One-pan Greek Chicken

May 29, 2019October 20, 2022 Belinda

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⁣
⁣For the marinade/sauce:⁣
2 tbsp oregano⁣
3 tbsp avocado oil (plus more for greasing pan)⁣
1/4 tsp sea salt⁣
1/4 tsp ground black pepper⁣
1 lemon, juice of (keep the halves after you squeeze them)⁣

For the rest:⁣
2 lbs boneless skinless chicken thighs⁣
6 cups cauliflower, riced⁣
2 tsp dried thyme⁣
3 cups spinach, chopped⁣
1 cup kalamata olives, pitted⁣
Sea salt and pepper, to taste⁣
⁣

Whisk together sauce in a small jar or bowl. Place chicken in a shallow dish and pour sauce over. Cover and marinate for at least 15 minutes. ⁣
While the chicken is marinating, process cauliflower in a food processor or with a hand grater if not using pre-riced cauliflower. Set aside. ⁣
Heat a large cast iron skillet over medium heat and add a little avocado oil. Once hot, add chicken to pan. Cook chicken without disturbing, for about 6-7 minutes per side, or until golden brown but not burnt. Remove and place on a plate.⁣
Add more avocado oil to the pan if needed and then add cauliflower rice, thyme, spinach and olives. Cook for about 2-3 minutes, stirring occasionally. Once cauliflower starts to get tender, season to taste with salt and pepper. ⁣
Nestle chicken back in the pan, and cook for another 2-3 minutes. Remove from heat and serve. Enjoy!⁣
⁣

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Creamy Tuscan Chicken

May 28, 2019May 28, 2019 Belinda

This is a one-pan, dairy-free, gluten-free (Paleo & Whole 30 compliant) recipe that is really delicious. From the blog, “Real Simple Good”

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Serves 4

1 shallot, diced
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp sea salt
1 tsp pepper
4 chicken breasts
2 tbsp ghee
1/4 cup chicken broth
2 tbsp arrowroot starch
1.5 cups full fat coconut milk
1/2 cup sun dried tomatoes
1/4 cup basil chopped
3 cups spinach
Chopped parsley optional topping

Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with the Italian seasoning mix.
Heat a large skillet over medium heat and add ghee.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
While the chicken is cooking, whisk together chicken broth and arrowroot starch.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.

Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.

Serve with vegetables, potatoes, rice or cauli rice.
Spoon some sauce over everything for serving. Sprinkle with chopped parsley

Dairy-free · Grains · Nuts · Vegan · Whole30 compliant

Turmeric-roasted cauliflower with dates and pistachio gremolata

March 27, 2019March 27, 2019 Belinda

Recipe by Emily Connor
“This recipe is a low-effort, high-impact dish that’s so striking in flavor and presentation. Freshly grated turmeric brings an earthiness to the dish that I love, but if you can’t find it, ground turmeric is a fine substitute.
The pistachio gremolata and pomegranate arils add so much freshness and zing, and I like to use them liberally to make the dish a little salad-like. When pomegranates aren’t in season, either omit, or omit the dates and use currants or dried cranberries in place of the pomegranate arils. “

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Serves 4

1 large head of cauliflower, trimmed and cut into bite-sized florets
2 tbsp finely grated fresh turmeric (from about three 3-inch pieces), or 1 tsp ground turmeric (or as needed to fully coat the florets)
3 tbsp olive oil
Kosher salt, to taste
6 Medjool dates, pitted and halved (or quartered if large)
1 large lemon (finely grated zest plus juice)
1/3 cup shelled pistachios, raw and unsalted are ideal but roasted work too
½ cup finely chopped flat-leaf parsley
¼ cup pomegranate arils
½ teaspoon Aleppo pepper, or to taste

Heat oven to 425°F.

Toss the cauliflower with the turmeric and olive oil on a sheet pan, season with salt, and arrange in a single, even layer.
Roast for 15 minutes, then remove the pan from the oven.
Add the dates, toss everything together, and redistribute in a single, even layer.
Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more.
Remove pan from oven, and squeeze half a lemon (zest it first—you’ll need it for the gremolata in Step 3!) over the whole dish; add more lemon juice and salt, to taste.

Meanwhile, make the pistachio gremolata:
Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife.
In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils, and Aleppo pepper; season with a pinch of salt.
Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top.
Serve warm or at room temperature.