Coconut Lime Popsicle or Ice Cream

I saw this recipe online in several places (blogs, full sugar, low carb, keto, paleo, AIP websites, YouTube, Pinterest) but all of the recipes didn’t work for me for one reason or another. So, AI to the rescue. It reduced larger recipes to the similar sized ingredients for my use with my machine (which is 3 cups max).

INGREDIENTS:

Adjusted 3-Cup Ice Cream Recipe (for an ice cream maker):

• 2 1/4 cups coconut milk (full-fat)
• 7 TBSP allulose
• 6 TBSP fresh squeezed lime juice
• 1/2 tsp sea salt

RESULT: this is a delicious, “vanilla” looking ice cream. It yields 5 servings as measured in HEB Snack-N-Go 8 ounce (with freezer space).

INSTRUCTIONS:

1. My method was to measure and place into a 4 cup glass measuring cup the allulose.
2. Next, I added the salt and mixed it in.
3. Now I rolled the limes before using them.
4. Then I squeezed the limes and added the juice. With my limes it took 2 limes to achieve the correct number of Tablespoons.
5. I stirred this together to form a paste.
6. Then I added the coconut without measuring until the coconut reached the 3 cup line in the container, as 3 cups is all my machine can hold.
7. Within a few moments I had a delicious treat!

TIPS:

This recipe also pairs nicely with Dr. Berg’s chocolate seed crackers, especially the bits and pieces which fall off and are like “granola” which makes a nice topping for this ice cream. Because of this, I suspect it may also make a nice “coating” on ice cream bars. The ingredients used in this recipe turn out to measure exactly right using 2 containers of this coconut milk, and 2 limes. The proportion of salt and allulose keep it from freezing too hard.

Garlic

This video gives some points of view worth considering if you want to include more garlic in your dishes more often. 

Kiwi Pops

Diary-free, Paleo or Sugar Free options, quick and easy! What more could you want?

INGREDIENTS:

1 TBSP Unflavored Gelatin or Agar Agar
1 Cup Boiling Water
1 Cup Regular Water
4 RIPE Kiwi (peeled)

INSTRUCTIONS:

Let the gelatin bloom into the boiling water. Set aside. Meanwhile, peel the kiwi. Once bloomed (it will be thick) toss all the ingredients into a blender and whirl. Taste. Adjust flavorings (maple syrup, stevia, etc).

Chocolate Nice Cream

This no-churn needed recipe is quick, easy, nutritious, and delicious!

INGREDIENTS:

• 1 can chickpeas (1 1/2 cups)
• 1/2 Cup cocoa powder
• 6 dates (pitted, softened)
• 1/2 cup walnut butter
• 1 cup soy milk

INSTRUCTIONS:

1. Drain and rinse well 1 can of chickpeas, or use homemade chickpeas, about 1 1/2 cups.
2. Remove any loose skins.
3. Place chickpeas in blender.
4. Add dates, walnut butter and soy milk.
5. Blend until smooth.
6. Transfer to container.
7. Tightly seal and freeze until ready to enjoy.

Raita

Traditionally, this dish originates from Hindi culture where rai (mustard seed) and tiktaka (sharp or pungent) may possibly be the root meaning behind the recipe.

1 cup Yogurt

½ tsp cumin seeds, toasted then ground

¼ tsp salt

1 clove garlic

¼ cucumber, finely chopped or grated

Use as a cooling dip along side onion rings, etc.

Sesame Tofu

Using Organic Tofu, freeze it first (or press it, then freeze it, then press it again once it thaws). This changes the texture. One big note: be sure to press the moisture out of our tofu before beginning this process. When you’re done, you have sticky, delicious, tofu. But first, we’re making crispy tofu. And that part, before the sauce looks like this (and tastes amazing):

INGREDIENTS:

Tofu

• 1 Block Extra Firm, or Firm, Tofu (Pressed)
• 3 TBSP Tapioca Starch or Arrowroot Starch

Marinade

• 4 TBSP Rice Vinegar
• 3 TBSP toasted Sesame Oil
• 3 TBSP Braggs (liquid aminos or soy sauce)
• 2 TBSP Maple Syrup
• 2 Fresh Garlic Cloves (minced)
• 2 TBSP Fresh Ginger (grated)
• 1 TBSP Fresh Squeezed Lime Juice
• 1 TBSP Tahini
• 1 tsp black pepper, fresh ground

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Line a baking sheet with silicone or parchment paper.
3. Drain the tofu, then wrap it in a clean tea towel, then press for 15-20 minutes.
4. Cube into 1 inch pieces (or use the pre cubed Costco organic tofu)
5. Whisk together the marinade ingredients in a container large enough to hold the tofu too.
6. Add pressed tofu to prepared marinade.
7. Cover.
8. Allow tofu and marinade to rest in bowl for about 10 minutes.
9. Prepare a shake-n-bake style bag with starch in it.
10. With a fork, drain each cube of tofu, place into bag, and shake tofu with starch to cover.
11. Transfer prepared tofu to the prepared pan in a single layer.
12. Bake at 400 for 15 minutes.
13. Turn.
14. Bake at 400 for an additional 15 minutes. When it is finished, it should be a golden-brown color with a crispy external texture.
15. Heat a non-stick pan over medium heat.
16. Add remaining left over marinade to pan.
17. Watch closely as it burns quickly.
18. Reduce sauce until it thickens, about 5-10 min. It should be sticky.
19. Coat crispy baked, golden brown, tofu cubes in the reduced glaze sauce in the pan on the stove top.
20. Once coated, your crispy tofu is now ready to serve.
21. Serving Suggestions: Add toasted sesame seeds, chopped green onions and serve over cauliflower or other riced veggies.

Balsamic Vinegar Dressing (Vegan)

Simple and quick to make. Let flavors blend before serving. Allow to come to room temp prior to serving.

Ingredients:

• 3/4 Cup Olive Oil
• 1/3 – 1/2 cups water
• 1/4 cup Balsamic Vinegar
• 3 TBSP vegan mayo or silken tofu
• 2 TBSP Maple Syrup (or sugar free for lower carb)
• 1 TBSP Stone Mustard (make your own for nightshade-free)
• 1 peeled clove fresh garlic (or 1 tsp garlic powder)
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional: Add in Italian Seasoning (either any one of the common spices/herbs or as a mix: basil, oregano, thyme, marjoram)

Instructions:

1. Begin by adding all ingredients, except olive oil, into a bullet blender.
2. Blend on high until the mixture is smooth.
3. Add in the olive oil, slowly.
4. Taste and adjust as needed.
5. Want more “punch”? Add more vinegar. Want more spice? Add more garlic? Not sweet enough? Add more maple syrup. Too thick? Thin it with some water, optional.
6. Serve immediately or store in fridge in an air-tight container.

Note:

• Aim for about a 3:1 radio of Oil to Vinegar
• Use Tofu and/or Water to adjust thickness vs thin.
• Suggested serving: Let it chill for several hours before using.
• Suggested uses: drizzled over roasted or grilled veggies, Salad, Romaine Leaf, Arugula, Beet Salad, Veggie Dip, marinade, pasta (or veggie pasta) sauce, used in sandwiches or wraps

Creamy Garlic-Herb Dressing

Cool, tangy, and perfect for roasted veg or leafy bowls

Ingredients:

• ½ cup unsweetened vegan yogurt (unsweetened soy, coconut, or cashew cream)
• 1 TBSP lemon juice
• 1 TBSP olive oil
• 1 garlic clove, minced
• 1 TBSP dill (fresh, finely chopped) or 1 tsp dried dill
• 1 TBSP parsley (fresh, finely chopped) or 1 tsp dried parsley
• Sea salt, to taste
• pepper, to taste
• Optional: splash of vinegar for extra tang

Great with: veggie wraps, grilled fish, shredded cabbage slaw.

Acorn Mash

This is like other mashed veggies, but with acorn squash instead of other veggies. It makes a very satisfying side.

• Prepare your pressure cooker, such as an instantpot, with the insert and 1 cup of water.
• Next, cut an acorn squash in half.
• Scoop out the seeds (reserve).
• Place cut side down of both half portions of the squash into the cooker.
• Seal properly.
• Cook on high pressure 10 minutes.
• Naturally release.
• Remove lid.
• Remove peel (it comes right off)
• Mash squash with butter, salt, and pepper to taste.

Serving Suggestion (with Everything But Bagel seasoning turkey cutlet)

NOTE: This recipe can be prepared in advance, frozen in portion size servings, thawed and easily reheated as desired.

Chive Butter

Want flavor?  Don’t have time for a more complicated sauce? Chive compound butter to the rescue.

INGREDIENTS:

• 1 bunch organic chives
• 2 sticks butter

INSTRUCTIONS:

Take an herb scissors.   Finely cut the washed chives.  Stir into room temperature butter.  Mix well.  Roll and refrigerate.  Once cold, remove from fridge and slice onto serving size portion.   Freeze. Enjoy as needed. 

Delicious chive butter-flavor enhancer

Want a great serving suggestion? Take JUSTegg (plant based vegan egg substitute) and fry it up like an omelet with one of these deliciously awesome flavored chive butter patties inside. Delicious omelet without any fuss. Tastes like fresh herbs were used.