CF, DF, EF, GF, GRF, MF, NUTF SALF, SOYF, SUF, YF*
Toss the cucumber and watermelon together with the oil, if using. Place in 2-4 serving bowls and top with the cheese. Serve immediately. Store any remainders in the fridge.
This is a simple and refreshing salad recipe as a side dish or as as a health snack. Watermelon and cucumber are cooling and thirst quenching, perfect on a hot summer's day.
Feel free to (Variations):
CF, DF, EF, FF*, GF, GRF, MF, NUTF, SOYF, SUF, YF
Looks like salmon pate, but it's made with black beans! No fishy smell, although you can add in kelp or dulse for a taste of the ocean, if you desire.
• 2 cups black beans, sprouted 2 days and blanched
• 1/2 cup sundried tomato, soaked with enough water to cover overnight
• 1 TBsp Udo's 3-6-9 oil or your choice (*or none)
• 2 TBsp lemon juice
• Abt 1 TBsp miso OR chickpea miso
• 1 TBsp + 2 tsp cumin, or to taste
• 1 TBsp paprika
• 1/2-1 cup water, for consistency
• Kelp or dulse powder, to taste (optional)
• Yellow, red or white tulips, center stem removed gently
Blend all ingredients except tulip petals to a thick, smooth consistency in a food processor. Place a tulip in a dessert dish and put a small amount of pate in the center of each tulip. Serve.
This is a great alternative to the regular ol' egg and fish pate using sprouted beans. Indeed, feel free to use any other sprouted bean, such as lentil, adzuki, chick pea, etc. or even a combination. You can choose to blanch or cook the sprouted beans if you like--- OR you can just use any cooked bean instead :)
See HERE on how to sprout beans. Chickpeas sprout in as little as 1-2 days!
Feel free to use your choice of oil, such as flax, hemp, coconut or olive--- OR don't use any to make it Fat Free.
What really gives taste to the pate is the use of sundried tomatoes, miso, cumin and paprika. You could add in a splash or more of tamari or even umeboshi plum. For a SOYF option, go for chickpea miso. You could also use a splash or two of coconut aminos if you like :)
Yes, tulip PETALS are edible and different colors taste differently! WARNING: DO NOT eat the center part of the tulip!!!
Make sure the tulips you are using are NOT sprayed and come from someone's nice garden, NOT some flower shop. There are other colors like purple and rose that you can try.
No worries if you don't have tulip petals on hand! You can stuff the pate into cooked peppers, slather it on toast, or add to lettuce or collard leaves and make wraps. Using GF buns, hollowed out zucchinis or topped on toasted sweet potato (yes, slice the potato and toast the slices in the toaster) are other great options!
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
For the Fruit Leather (dehydrator required)
For the Coco Cream
To Make the Strawberry Leather
--->Add the strawberries and dates in a medium-sized pot with water to cover the bottom plus inches more. Let come to a boil, then cook on low, covered, 45 minutes. Pass the compote through a food mill if you'd rather not have any seeds in your fruit leather. Add the compote to a bowl with the psyllium and let thicken 5 minutes. If you find it not quite thick enough, add 1 tsp more at a time, waiting 5 minutes after each addition.
Spread the compote thinly on 2 solid Teflex sheets and dry at 145F in a dehydrator. When the top sides are dry, flip them over onto the mesh screens, peel off the Teflex sheets, and continue drying on the mesh screens until dry but still tacky. Cut the sheets into 9 large pieces using clean scissors.
To Make the Coco Cream
---> Open the can and scoop out the solidified top layer (this is the coconut cream). Use the watery part underneath for another recipe (e.g. add to any recipe where water is called for and use in its place). Add the coco cream and a few drops of stevia to a food processor and use the pulse button to mix it in. If you find your cream melting because your kitchen is hot, resolidify the coconut cream by putting it in the fridge or freezer.
To Make the Hors D'oeuvres
---> Top the middle of each piece of strawberry fruit leather with a dollop of the coco cream. Sprinkle on your fave garnishes, such as shredded coconut, goji berries, shaved chocolate pieces, carob chips, etc.
If you'd rather not cook your strawberries, you can simply puree them with the dates and a bit of water in a food processor to a smooth consistency. Add to a bowl with the psyllium and let gel, then spread onto the Teflex sheets and dry.
Do note that because of the melting nature of the coco cream, put these num-nums together and serve immediately. The cream will melt at a much slower rate if serving in an area that is of cool temperature.
CF, DF, EF, GF, GRF, MF, NUTF, SOYF*, SUF, YF
Base: 4-6 GF tortillas (could be GRF, as you like)
*Using chickpea miso and coco aminos = SOYF recipe!
Cut acorn squash in half, remove seeds and place in pot with a bit of water. Let boil, then steam on low, covered, about 10-15 minutes (you can also use a steamer basket for this). Meanwhile, add beans with water to cover in a pot. Stir in miso to combine and let warm. Once warm, puree beans with herbs to taste, adding in tamari/coco aminos, olives and oil, if using. Alternatively, once the mixture is pureed, you can pulse in the olives to have small pieces for texture. You can also warm the tortillas in the oven during this time, if you like.
On one end of a tortilla, place 1-2 heaping tablespoons of beans, then add 1-2 heaping tablespoons of squash on top of the beans. Sprinkle or melt cheese on top and repeat with rest of ingredients. Serve open faced or roll up in traditional burrito style. Serves 4-6. Also makes a nice appetizer!
Great recipe to make with leftover beans and squash --- just have to warm them up. Once warm, pureeing beans is easy and you can add in curry spice, Thai spice, OR even some cumin with paprika---whatever spice combination gets you going!
To keep this recipe low in fat, you can choose to not add in the oil and olives, however if you do prefer a bit of oil, coconut or olive oil will do just fine instead of the MCT oil.
Note that because salt is added to miso and tamari, this recipe doesn't qualify as SALF.
Last tidbit: for the GF buns, you can go GRF in so many ways: make your own coconut flour wraps; use several pieces of lettuce; wilt some chard or kale, then use them as "bread;" slice zucchini in half lengthwise, hollow out the seeds, then grill both sides before adding in the fillings in the middle. Well, I'm sure you'll come up with something ;)
As always, Enjoy :)
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