Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]
Look at these little darlings!
They’re vegan, gluten free, grain free, sugar free, bla bla bla, and so tasty that even your friends and family who don’t give a crap about any of that will LOVE them.
I took this to a business networking potluck last night. As it’s getting close to Independence Day (a.k.a. berry season in the northeast!) I thought something red, white & blue would be fun. At the end of the evening there was plenty of leftovers, lots of cookies and brownies and dessert-y things.. And some deli platters were half-gone…
These little morsels were completely devoured, save a couple of lonely stray blueberries.
Interestingly, the other foods that were completely gobbled up throughout the evening were a platter of baked chicken thighs with a pesto topping and a tray of homemade mediterranean meatballs with tzatziki. This wasn’t a “paleo potluck” or a “primal potluck”, just a classic potluck social. Real food, people. It’s what we all crave, whether we’re conscious of it or not!
Okay, back to our red white and blue.. Cashew date creme is not quite white, more like a rustic beige, but it does the trick : )
INGREDIENTS FOR THE CREME:
Note: if you want a sweeter cashew date creme adjust the ratios of nuts to fruit to be more like 50/50. This makes a lightly sweet creme. Dates can vary too, if you have smaller, drier ones as opposed to a larger, more plump variety it will affect how much you need to use to get the level of sweetness you want.
- 3/4 cup raw cashews
- 1/4 cup pitted dates
- 1/4 teaspoon vanilla extract
- a couple dashes of cinnamon (this links to my FAVORITE cinnamon!)
- a pinch of finely ground sea salt
- unsweetened almond milk* or coconut milk as needed (not more than a tablespoon most likely)
- Change it up by using almond extract in place of the vanilla for a more marzipan style flavor
- pastry bag for piping the rosettes
*Make your own, or buy a high-quality one, watch out for brands with too many additives (such as carrageenan, made from a seaweed, sounds harmless enough but some people are quite sensitive to it)
Soak the cashews and dates in cool water for an hour. Drain and use a small food processor or good blender to puree along with the other ingredients. I used my immersion blender with corresponding measuring cup style container and it worked great! Add the almond milk in small doses and blend again each time, just until you get a nice creamy consistency, similar to cream cheese frosting. Too much almond milk and your mixture will be delicious but too runny to hold its shape.
The blending process makes the mixture kind of warm. So chill the finished creme for an hour in the freezer to get it nice and firm.
I used a pastry bag to pipe the creme onto the halved strawberries. Garnished with a couple blueberries and.. done!
Another cold leftover chicken lunch. So easy. So good!
I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too.
This plate took about 3 minutes to throw together, and packs so much flavor into each bite.
For the Chicken:
- 10 – 12 boneless skinless chicken thighs
- 2 tablespoons fresh minced ginger
- 1 tablespoon thai green chile paste (red would be equally good)
- 1 teaspoon dried galangal powder
- 1 teaspoon dried granulated garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon coconut palm sugar (optional, leave out if you’re not doing sugars, or doing a Whole 30)
- 2 tablespoons unseasoned rice vinegar
Mix all marinade ingredients together in a large mixing bowl, add the chicken thighs and use your hands to coat the chicken well and evenly. Cover with plastic wrap or a plate on top and let marinate in fridge 4 hours up to overnight.
Bake chicken thighs in a 400F degree oven for 30 minutes or until well cooked throughout, basting a couple times with the juices toward end of cooking. Enjoy it hot from the oven, and look forward to some excellent leftovers.
For the Salad (enough for 1 hungry woman’s lunch):
- 2-3 large leaves bok choy, white and green parts – thinly sliced
- a handful of baby sweet bell peppers – seeded and thinly sliced
- 1 small cucumber – seeded and thinly sliced
Bok choy is really tasty when prepared raw, it has a nice little zing and delicious crunch. A member of the cruciferous variety, it’s high in vitamin K, a good source of vitamin C and vitamin A, provides a decent dose of folate, calcium, vitamin B6, manganese and even some iron to boot.
For the dressing:
I don’t measure these, I just sprinkle them in, but here is my best guess:
- 1 teaspoon umeboshi vinegar
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- a few dashes of Frank’s Redhot sauce
Note – umeboshi vinegar is very salty which is why there is no extra salt in this recipe.
Put the veggies in a mixing bowl, add dressing ingredients, toss well with tongs, taste and adjust seasonings to your liking.