Everyone's favorite dip becomes a fast, easy, healthy no-cook dinner.
Slices of flavorful, meaty eggplant take this salad to new heights.
Taco Tuesday just got a serious upgrade.
No doubt you’ve felt the frustration of spending your hard-earned money on groceries, only to throw away wilted lettuce or moldy berries. We all miss the mark sometimes. But along with shopping more strategically, there’s something else you can do: Extend the “nose-to-tail” concept to vegetables, using up the leaves, stems, and other parts you normally toss.
Yield: About 2 1/2 cups
8 oz. rhubarb, halved lengthwise, sliced
16 oz. strawberries, hulled, halved (quartered if large)
1/4 cup coconut sugar
2 Tbsp. maple syrup
Pinch of fine sea salt
3 Tbsp. chia seeds
1 Tbsp. fresh orange juice
1/2 tsp. vanilla extract
1. In a medium saucepan, combine rhubarb, strawberries, coconut sugar, maple syrup and salt. Cover, turn heat to medium and bring mixture to a simmer, stirring occasionally. Simmer for about 4 to 5 minutes, or until fruit is very tender and has released its juices. Mash fruit with a fork until chunky.
2. Uncover pan, stir in chia seeds and orange juice, reduce heat to medium-low and cook, stirring occasionally, until thickened and most of chunks have disappeared, 25 to 30 minutes. Remove from heat and stir in vanilla. (Jam will firm up as it cools, so don't worry if it seems runny.) When cool, transfer to jars, cover and refrigerate.
1/4 cup coconut flour
2 scoops collagen peptides
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. turmeric
1/4 tsp. fine sea salt
1 grind black pepper (or a pinch if pre-ground)
2 large ripe bananas, mashed
3 large eggs
3 Tbsp. coconut oil, melted
1/4 cup unsweetened almond milk (or other milk of choice)
1 tsp. vanilla extract
1/3 cup coconut butter (or other nut butter of choice)
1/2 cup shredded carrots
1/2 cup raisins (I used golden)
1/2 cup chopped toasted pecans or walnuts
1. Preheat oven to 350ºF; line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, combine flour, collagen, baking powder, baking soda, cinnamon, turmeric, salt and pepper; mix well. In a food processor or high-speed blender, combine bananas, eggs, coconut oil, almond milk, vanilla and coconut butter; blend until smooth. Pour banana mixture into coconut flour mixture and fold in, folding in carrots, raisins and pecans at the end. Be sure all of flour mixture is well incorporated.
3. Divide batter among muffin cups and bake until centers spring back when touched and a toothpick inserted in a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan and place on rack to cool completely. Store leftovers covered in the refrigerator.
Eating fish regularly is likely a major factor in the longevity of Icelanders. This traditional salt-cured fish is usually served over buttered dark rye bread with a homemade honey-mustard sauce.
This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.
This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
It may take some effort to track down some of the ingredients in this spicy, rich, coconut-laced noodle soup, but it's worth every effort.
This roasted cod in a gingery broth contains many of the hallmark health features of Japanese cuisine such as miso and kombu seaweed.
Yield: 8 pancakes
1/2 cup blanched almond flour
1/2 cup arrowroot
1 tsp. baking powder
1/4 tsp. fine sea salt
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract, optional
Olive oil cooking spray or ghee, for griddle
Maple syrup, for serving
1. In a bowl, whisk together almond flour, arrowroot, baking powder and salt. In a separate bowl, whisk eggs with apple sauce and vanilla. Stir egg mixture into almond flour mixture until just combined.
2. Warm a griddle over medium-low heat. When warm, mist with cooking spray or brush with ghee. Drop pancakes by scant 1/4-cupfuls, spreading evenly. Cook until undersides are golden, 2 to 3 minutes, then flip and cook until cooked through and golden on both sides, 1 to 2 minutes longer. Serve warm with maple syrup.