+ cauliflower mashed potatoes and red wine gravy

Cauliflower Mashed Potatoes and Red Wine Gravy

2 cups white sweet potatoes, peeled and chopped
3 cups organic cauliflower, chopped
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
3 tablespoons organic unrefined coconut oil
1 can of full fat coconut milk, thick part only, reserve water

cauliflower mashed potatoes and red wine gravy

cauliflower mashed potatoes and red wine gravy

method

   Fill a large saucepan three-quarters full with filtered water and bring to a boil. Add sweet potatoes and cauliflower. Reduce to a gentle boil and cook for 10 minutes or until potatoes are very soft. Strain and place vegetables back into the saucepan. Add salt, pepper, coconut oil, and coconut milk. With a hand mixer, blend until smooth.

 

red wine gravy

1 organic sweet onion, chopped
2 tablespoons coconut oil
2 cups water
1 cup full-bodied red wine
1 teaspoon ground rosemary
2 teaspoons Celtic sea salt
7 to 8 tablespoons organic cornstarch
1/3 cup filtered water

method

  Warm coconut oil in a saucepan over medium heat. Add onions and sauté for 20 to 30 minutes,
until caramelized, turning the heat down a bit if onions start to cook too fast. They should be soft and golden when done. Add water, wine, rosemary, and salt. Stir to combine. Mix cornstarch and water in a separate dish; whisk well to combine. Turn heat up to medium- high, bringing the gravy to a gently boil. Slowly pour the cornstarch mixture in while gently stirring. Continue stirring while the gravy thickens. If you would like it thicker, mix a tablespoon of cornstarch with a bit of water, repeating the above process. Remove from heat and serve.

+ apricot blondies

Apricot Blondies

3 cups blanched almond flour
1/2 cup organic unrefined coconut oil, warmed
3/4 teaspoon Celtic sea salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup cashew butter
1/2 cup dried apricots, diced small
1 teaspoon nutmeg

apricot blondies

apricot blondies

method

    Combine almond flour, baking soda, salt, coconut oil, vanilla and almond extract, cashew butter, nutmeg, and apricots. Mix well to combine.

   Heat oven to 350ºF. On a rimmed and lined baking sheet, drop heaping, round tablespoons of batter in rows of 4. Bake for 10 minutes, cool and enjoy.

+ apple sauce crumble muffin

Apple Sauce Crumble Muffin

1/2 cup organic applesauce
4 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup organic unrefined coconut oil, warmed
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup maple syrup
3 eggs

crumble topping

2 cups almond flour
1/2 cup date sugar
1/4 cup melted coconut oil

applesauce crumble muffins

applesauce crumble muffins

method

   In a large mixing bowl, combine applesauce, almond flour, baking soda, salt, vanilla and almond extracts, coconut oil, nutmeg, cinnamon, maple syrup, and eggs.

For crumble, add all ingredients to a medium bowl and whisk to combine.

   Fill muffin cups 3/4 full of batter. Top with crumble and bake at 350º for 20 minutes. Remove and let cool; enjoy.

+ almond banana cupcakes

Almond Banana Cupcakes

for the cupcakes
1 ½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon Celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

almond banana cupcakes

almond banana cupcakes

method

In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.

In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
Mix wet ingredients into dry. Scoop batter one heaping ¼ cup at a time into a paper-lined 12-cup muffin tin. Bake at 350° for 15-18 minutes. Then frost with buttercream frosting (recipe below).

 

 

buttercream frosting

1/4 cup Earth Balance butter
1 teaspoon good vanilla
1 1/3 cup powdered sugar
1 tablespoon coconut or almond milk

Cream butter with mixer, add sugar, and incorporate vanilla. Then add milk. Mix until creamy.

Extra Tip: If you use a good vanilla with vanilla beans in it you will get the speckled-bean look in your frosting.

+ Brussels sprout salad

Brussels Sprout Salad

2 bags Brussels sprouts, ends and outer leaves removed
1 large organic carrot, peeled

Brussels sprout salad

Brussels sprout salad

method

   In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are going to eat it all right away), and toss to combine.

 

 

 

goji berry dressing

1/4 cup goji berries
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon maple syrup
1/2 teaspoon Celtic sea salt

method

    In a food processor combine goji berries, red wine vinegar, maple syrup, and salt. Process for several minutes until all is smooth, scraping down sides if needed. Pour the mixture into a small mixing bowl, add olive oil and whisk to combine. This makes a rather small amount so if you like to have extra dressing on your salad doubling it would be a good idea.