Creamy cauliflower hummus

This twist on the traditional Mediterranean favorite tastes exactly the same as the chickpea (garbanzo bean) variety.

PREP TIME

15 minutes

COOKING TIME

-

YIELD

Approximately 2 cups

4 cups cauliflower, steamed

2 tablespoons tahini (sesame paste)

1/4 cup + 1 tablespoon extra-virgin olive oil

1 lemon, juice and zest for garnish

Pinch of cumin

Sea salt and black pepper to taste

Pinch of paprika (optional, as garnish)

CHANGE IT UP

Substitute zucchini for the cauliflower, but shred and strain it first to remove most of its water content.

NUTS

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NIGHTSHADES

FODMAPS

In a food processor, combine the cauliflower, tahini, extra-virgin olive oil, lemon juice, and cumin until smooth. Add more tahini or extra-virgin olive oil to-taste.

Scoop out the hummus from the food processor, and garnish with lemon zest, the additional tablespoon of extra-virgin olive oil, and paprika.

Serve with your choice of fresh, sliced vegetables and olives.

Note: I used an orange cauliflower for this recipe. If you spot one in your store or market, use it instead of the white variety for a deeper colored dip.

orange vinaigrette

This dressing pairs perfectly with the Persimmon Salad (recipe here), but it’s also delicious over any salad, especially in winter when oranges are in season.

PREP TIME

10 minutes

COOKING TIME

-

YIELD

3 servings of dressing

(6 Tablespoon total)

2 tablespoons fresh orange juice (about half an orange)

1 tablespoon unfiltered apple cider vinegar

1 teaspoon Dijon mustard
(gluten-free)

Sea salt and black pepper to taste

Pinch of garlic powder (optional)

Ground fennel seeds (optional)

3 tablespoons extra-virgin olive oil

1 teaspoon orange zest (optional)

DRESS IT UP

Save time and make extra of this dressing to pour over salads in the near future.

FODMAP FREE?

Leave out the garlic powder.

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In a small mixing bowl, whisk the orange juice, apple cider vinegar, Dijon mustard, sea salt, black pepper, garlic powder, and fennel seeds together.

Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.

Garnish with orange zest.

chicken liver pâté

One bite of this recipe and I’m brought back to the age of twelve. More specifically, I’m brought back to the table in my great grandmother’s Upper West Side apartment in New York City. It tastes exactly like the authentic pâté I ate back then, surrounded by my mother, grandmother, and great aunts.

PREP TIME

15 minutes

COOKING TIME

30 minutes

YIELD

16 ounces
(4-8 servings)

1 lb chicken livers
(or other kind, if you like)

1 small onion or 1/2 large onion, chopped

2 tablespoons + 1/2 cup butter
or bacon fat

1/2 cup red wine

2-4 cloves garlic, crushed

1 teaspoon Dijon mustard
(gluten-free)

1 sprig fresh rosemary

2 sprigs fresh thyme

1 tablespoon fresh lemon juice

Sea salt and black pepper to taste

CHANGE IT UP

Substitute apple cider vinegar or balsamic vinegar for the red wine.

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In a large pot, sauté the chicken liver and onions in 2 tablespoons of the butter until the livers are browned and the onions are tender. Add the wine, garlic, mustard, rosemary, thyme, and lemon juice, and cook uncovered until most of the liquid is gone.

Transfer the mixture into a food processor, and blend to a smooth paste along with the rest of the butter (1 tablespoon at a time) until it reaches a smooth, creamy consistency. Add sea salt and black pepper to taste.

Put pâté in a shallow dish to refrigerate before serving.

Enjoy this spread on celery, carrots, cucumbers, peppers, or any other veggies you want to dip.

taramasalata

If you are a very active person, this salty, traditional Greek dip is a perfect way to replenish your body with sodium and starch. Taramasalata pairs nicely with Lemony Lamb Dolmas (recipe here).

PREP TIME

10 minutes

COOKING TIME

30 minutes

YIELD

8 servings

1 1/2 cups white potatoes, peeled

4 ounces carp roe (fish eggs)
(it may be labeled as Tarama)

Juice of 2 lemons

1/4 onion, minced

1/2 cup extra-virgin olive oil

SIDE NOTE

This dip is traditionally made using bread as the thickener—be aware of this fact if you see it on a restaurant menu and are interested in trying it.

Since carp roe tends to be naturally quite salty, this recipe does not call for adding any salt, but adjust to your taste if you use a less-salty roe.

WHITE POTATOES?

This recipe incorporates the flesh of white potatoes, which are not traditionally “Paleo” ingredients, but once the skin is removed, they are nearly pure starch and okay to eat on occasion.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Boil the potatoes in a large pot of water for approximately 30 minutes or until tender.

Place the potato, carp roe, lemon juice, onion, and extra-virgin olive oil in a food processor, and blend until smooth. Add more extra-virgin olive oil if you like. Add sea salt and black pepper to taste.

Tastes great with cucumbers, carrot slices, or any other vegetables you like.

roasted garlic tahini sauce

This simple sauce is delicious for dipping Lemony Lamb Dolmas (recipe here), and it makes a nice burger topping or fresh vegetable dip.

PREP TIME

10 minutes

COOKING TIME

-

YIELD

3/4 cup,

approximately 6 servings

1/4 cup tahini

1/2 cup extra-virgin olive oil

4 cloves roasted garlic (recipe here)

Juice of 1 lemon

Sea salt and black pepper to taste

CHANGE IT UP

Substitute fresh garlic for the roasted garlic. Simply use 1 finely grated clove, adding it little by little to taste.

NUTS

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FODMAPS

Whisk all ingredients together, or combine them in a small blender.

simple cranberry sauce

Pair this sauce with Thanksgiving Stuffing Meatballs (recipe here), use it in Mom’s Stuffed Cabbage recipe (recipe here), or simply add it to your own holiday recipes list.

PREP TIME

5 minutes

COOKING TIME

15 minutes

YIELD

2 cups

15-16 ounces fresh cranberries

Organic honey or maple syrup to taste (about 1-4 tablespoons)

Juice + zest of one orange (optional; do not include if you are adding this recipe to Mom’s Stuffed Cabbage)

SIDE NOTE

Spread this sauce over the Pumpkin Cranberry Muffins see here.

CHANGE IT UP

To make a chunky cranberry sauce, add 1 cup mandarin orange segments, drained; 1 cup pineapple (fresh is ideal; check canned for additives, and get one without added sugar); 1/2 cup raw walnuts, chopped (soaked/dehydrated raw nuts are ideal).

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fodmaps

In a medium-sized sauce pot, simmer the cranberries with the water/juice until all berries have “popped” open, and the texture is gelatinous. Add the honey or maple syrup to taste.

Remove the mixture from the heat, and allow it to come to room temperature before refrigerating for later use.

roasted allium spread

Spread this on any kind of meat, or mix a spoon-full into any salad dressing to add depth and flavor.

PREP TIME

10 minutes

COOKING TIME

-

YIELD

1 cup of spread

1 cup Roasted Pearl Onions
(recipe here)

1 head of Red Roasted Garlic (recipe here)

1-2 tablespoons extra-virgin olive oil

Sea salt and black pepper to taste

CHANGE IT UP

Add roasted peppers or olives to give this spread more of a kick.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Blend onions and garlic in a food processor, adding the olive oil until you have reached your preferred consistency.

baconnaise

If you make a lot of Perfectly Baked Bacon (recipe here), you have plenty of bacon fat sitting in the refrigerator. When you make the effort to procure pasture-raised pork, you should absolutely save the fat that drips off during the baking process.

PREP TIME

15 minutes

COOKING TIME

-

YIELD

3/4 cup

2 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard (gluten-free)

3/4 cup bacon fat, melted and cooled to room temperature

SIDE NOTE

Use this Baconnaise to make Bacon & Egg Salad (recipe here).

CHANGE IT UP

You can also make Baconnaise in a small blender, and you can double the recipe to make blending easier. Use the opening at the top of your blender to slowly stream in the bacon fat.

NUTS

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FODMAPS

In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds). Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.

Store in a glass jar in the refrigerator for up to a week.

pineapple (or mango) teriyaki

This is a delicious, soy-free sauce to use as a dip or to top meats with while grilling.

PREP TIME

15 minutes

COOKING TIME

15 minutes

YIELD

1 cup

1/2 cup water

1 cup chopped pineapple
(or mango)

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1 tablespoon coconut aminos

1 tablespoon cold-pressed
sesame oil

1 teaspoon white and/or black sesame seeds as garnish

SIDE NOTE

This sauce is perfect for dipping with Chicken Wings, see here.

NUTS

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FODMAPS

In a small sauce pan, simmer the water, pineapple, ginger, garlic powder, and coconut aminos over medium-low heat for about 10 minutes or until the liquid reduces a bit and the pineapple is cooked through.

Place the cooked pineapple mixture in a blender, and blend until smooth.
Add the sesame oil at the very end, and pulse the blender a couple of times to incorporate it.

Garnish with sesame seeds.

chocolate orange & mint chip truffles

Impress guests with these super-simple truffles that look elegant but use ingredients you probably have lying around in your pantry.

PREP TIME

25 minutes

COOKING TIME

-

YIELD

1 dozen truffles

Дата добавления: 2015-11-14