Sunday, July 29, 2012

Dairy-Free Fresh Strawberry Ice Cream

Summer brings memories of family gatherings and ice cream socials. I made homemade ice cream several times every summer while my kids were growing up. It was full of eggs, milk, cream, and LOTS of sugar. I'm older and wiser now and I've been learning to take better care of my body. Sometimes a "health" reality check is what's needed to jolt you back to taking better care of yourself.

This recipe is an adaptation of my chocolate ice cream recipe. It boasts an incredible fresh strawberry flavor, no refined sugar and uses coconut milk instead of cow's milk. I LOVE coconut milk!!! I use coconut milk  in a lot of recipes I would have used regular milk in the past.

half finely chopped
half diced
Strawberry Ice Cream (dairy-free) 

2 cans coconut milk
3/4 cup agave
1 lb fresh strawberries, divided
dash salt
1 Tbs vanilla extract

Mix all ingredients well

  1. Wisk together milk, agave, vanilla, salt and half the strawberries that have been finely chopped. I chopped mine in a mini food processor.
  2. Pour mixture into your ice cream maker. My ice cream maker is not large enough to handle the entire recipe, so I poured the overage into a freezer container and put in the freezer to mix in once the ice cream freezer is done freezing my ice cream.
  3. Add the other half of the strawberries after about 10 minutes of freezing.
  4. Freeze according to your ice cream makers instructions.

Ice cream ready for storage in the freezer
I bought my Cuisinart ice cream/frozen yogurt maker at Goodwill for about $6 or  $7. BONUS. It was easy to make the investment for another kitchen gadget since I didn't have to make a huge investment. I got my food saver the same way. LOVE Goodwill!!
What's your favorite homemade ice cream?

Wednesday, July 25, 2012

Paleo Molten Lava Chocolate Cake with Summer Berry Compote

Since my last recipe was a sensible salad I decided to post a decadent dessert. This cake and compote is served warm, right out of the oven or you can serve it at room temperature. Of course the lava doesn't run out as easily once it has cooled off.
However you serve it, it is moist and chocolaty and every bite is satisfying and filling.
I found the recipe for the cake here. I altered it slightly and it turned out fabulous first time I made it. I also added the easy summer berry compote to the finished product.
This is an incredibly easy dessert that only takes about 30 minutes to make from start to finish. 

Paleo Molten Lava Chocolate Cake

6 eggs
2/3rd cup plus 2 Tbl cocoa powder
2/3 cup agave or maple syrup or coconut nectar
1 cup melted coconut oil
1 tsp vanilla
1 Tbl coconut flour
A pinch sea salt

  1. Preheat oven to 450 degrees. Generously oil or spray 10 ramekins with coconut oil and dust with cocoa powder. 
  2. In large mixing bowl beat eggs until light and fluffy.
  3. Mix in the rest of the ingredients. Mix until batter is smooth.
  4. Fill each ramekin 3/4 full.
  5. Place in oven and bake for 8 to 9 minutes, just until the top sets.
  6. Remove and serve immediately with warm summer berry compote.
Summer Berry Compote
3/4 cup agave
2 cups hulled and quartered strawberries
1 cup blueberries
1 cup blackberries
2 tsp fresh lemon juice
pinch sea salt
1/4 cup unsalted butter

  1. Heat agave to a simmer in a large heavy skillet.
  2. Add prepared berries, salt and lemon juice and bring to a boil.
  3. Add butter and stir until melted and incorporated into syrup and fruit.
  4. Immediately serve over the lava cake while hot. 
This dessert is a vacation for your mouth. Decadent chocolaty goodness that is wholesome, healthy REAL food. 
Grain-free and refined sugar-free and no lack of flavor.
Total satisfaction!

Tuesday, July 24, 2012

Fresh Tomato/Goat Cheese Salad

I love vacations. I love eating new and different foods while on vacation. Well this summer's vacation was no different. While I was in Spain I had a delicious tomato/goat cheese salad. This recipe is my attempt to recreate the deliciousness of that salad. 
There are always locally grown tomatoes available at the farmers market, so try this yummy summer salad recipe this weekend.
Here, I served this salad with asparagus soup and a grilled pork burger.

Fresh Tomato/Goat Cheese Salad
with balsamic reduction and olive oil
Balsamic reduction

1 8 oz bottle balsamic vinegar
1 tsp thyme
1 tsp rosemary
2 Tbls honey

Pour vinegar, thyme and rosemary into a heavy stainless steel sauce pan.
Heat medium high, stirring occasionally until it reduces to half the volume.
Stir in honey and heat for another couple minutes.
Let balsamic reduction cool completely. Keep stored in the refrigerator.

Fresh Tomato/Goat Cheese Salad

4 to 5 sliced tomatoes
sea salt
1/2 cup balsamic reduction
1/4 cup olive oil

Arrange sliced ripe tomatoes on your serving dish. 
Sprinkle tomatoes with sea salt. 
Slice chavrie goat cheese and arrange between the tomato slices. 
Drizzle the balsamic vinegar reduction over the tomatoes and goat cheese. 
Drizzle olive oil over the tomatoes and goat cheese.
Serve with your favorite grilled meat and fresh fruit.

Saturday, July 14, 2012

Organicville Original BBQ Sauce

Today I slow cooked a rack of pork spare ribs in the turkey roaster. I know! It just doesn't seem right to stick a rack of ribs in a pan that has only seen turkey. But I did it anyway. There was a bottle of organic BBQ sauce on my pantry shelf that was itching to drench some ribs. So there we have it. Pork spare ribs with BBQ sauce I don't think I can make so good.
I love bbq and I thought I would have to make my own sauce. There are not very many bbq sauces that are chemical free or even sugar free. I am SOOOO happy I found this one.
Sweetened with agave nectar and totally organic. 
BBQ Spare Ribs

1 rack pork spare ribs
2 teaspoons sea salt
1/2 teaspoon pepper
1 teaspoon garlic powder

  • Place ribs in turkey roaster
  • Mix the salt, pepper and garlic together
  • Sprinkle the seasoning mixture over the ribs and rub into meat
  • Pour about 1 cup of water in the bottom of turkey roaster
  • Put the lid on the roaster and cook at 300 degrees for 4 to 5 hours
  • Transfer ribs to a large baking dish, large enough to hold a full rack of ribs
  • Make a cut between each rib bone
  • Pour BBQ sauce over ribs
  • Put baking dish with ribs in the oven at 350 degrees for another hour
  • Remove from oven and let stand for 20 minutes (this step is so you won't burn your mouth tasting the delicious ribs)
Serve with baked sweet potato wedges and a fresh spinach salad. 
Total time in the kitchen to make ribs.....15 minutes
Gives new meaning to the phrase, "Set it and Forget it!!"
It doesn't have to take a long time to make delicious nutritious food in a flash.
Let me know what your favorite fast summer meal is.

Monday, July 9, 2012

Goat Cheese-Artichoke Poppers

It's been a while since I've blogged. I know you all missed my spectacular delicious, EASY recipes. Well this recipe is a little more labor intensive but once you establish an assembly line, it doesn't take long to make enough poppers for a party.
I was inspired to make this recipe after we had a family dinner at Houlihan's. It was on the "Small Plate" menu. Best of all, my recipe is grain-free!!

Goat Cheese-Artichoke Poppers

  • 1 cup blanched almond flour
  • 1 tsp sea salt
  • 1/2 to 3/4 tsp lemon peel
Whisk together and set aside

  • 2 eggs
Break eggs into a small bowl and whisk with a fork and set aside.

Take one half of an artichoke heart and approx, 3/4 tsp goat cheese and mold together. Continue till you have as many as you want to make.

Dip each artichoke/goat cheese popper into the whisked egg and then roll in the almond flour mixture. Continue until all poppers are coated with egg and almond flour mixture.

Heat 3/4 cup coconut oil in a skillet over medium high heat.
Place each of the coated poppers in the hot oil and fry until browned on each side, approx 2 to 4 minutes per side. Drain browned poppers on a paper towel lined plate.
Serve with your favorite dipping sauce.
I started this recipe as an experiment that went OOOH SOOOO RIGHT. These delicious grain-free poppers were a hit along with the grilled chicken salad and watermelon for dessert. 
It really is that easy to make a gourmet meal in under an hour.


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