Dukkah

Dukkah (adapted slightly from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

1/2 cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a medium skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.

Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.

In a medium bowl, combine the almonds with the ground spices.

Put the sesame seeds in the same skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.

Toast the coconut in the skillet over medium heat, stirring constantly until golden (be careful not to burn!), about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.

Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.

Carrot Puree

Carrot Puree (adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
3 tablespoons white wine vinegar
5 teaspoons harissa
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

Kosher Salt and pepper to taste

In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the dry saucepan. Cook the carrots for 30 seconds or so over medium heat  dry them out. Remove the pan with the carrots from the heat and coarsely mash them with a fork or whisk. You want a coarsely ground carrot puree, not a smooth puree.

Stir in the olive oil, vinegar, harissa, cumin and ginger and then season the mixture with salt and pepper.

healthier peanut butter chocolate cookies

A respectable lower-sugar, gluten-free cookie

• 2 cups almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons + 1tsp butter, melted
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup peanut butter
• 1 dark chocolate bar

1. Combine almond flour, salt and baking soda
2. Mix in butter, honey and vanilla until combined
3. Roll out dough between 2 pieces of wax or parchment paper to 1/4-inch thick
4. Using a 2-inch cookie cutter, cut out dough
5. Bake at 350° for 4-6 minutes
6. Place one teaspoon of peanut butter on top of each cookie as cookies are cooling
7. Melt chocolate over very low heat or in microwave
8. Place dollop of chocolate (1/2 tsp?) on top of the peanut butter
9. Place on a parchment lined baking sheet
10. Freeze for 30 minutes
11. Serve

Makes 18 cookes

Based on recipe from 
http://www.elanaspantry.com/paleo-peanut-butter-patties-tagalongs/
For vegan cookies, use shortening instead of butter. For peanut allergies, use sunbutter.

green bean and wheat berry salad

• 1pound greeen beans, cleaned and cut in half
• 1/2cup wheatberries, cooked and cooled
• 1/2cup barley, cooked and cooled
• 3tablespoons fresh dill finely chopped
• 1/3cup one part olive oil to one part balsamic vinegar
• salt and pepper to taste
• 1finely minced shallot

1. Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
2. Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.

Coconut milk breakfast quinoa

http://www.howsweeteats.com/2012/04/breakfast-quinoa/

serves 2

1/2 cup dry quinoa, rinsed

3/4 cup canned lite coconut milk + more for drizzling

2 teaspoons vanilla extract

1/2 teaspoon cinnamon + more for sprinkling

pinch of salt

1 banana, chopped

1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon, vanilla, and salt in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

http://thechickwhoeats.com/quinoa-porridge-banana/

Quinoa Porridge with Roasted Banana

Serves 2

Ingredients

1. 1/2 cup quinoa
2. 1/2 cup water
3. 1/3 cup coconut milk
4. 2 banana
5. 2 tbsp copped walnuts
6. 2 tbsp coconut flakes
7. 2 tbsp popped quinoa

Instructions

1. Wash and rinse quinoa. Place into a pot with 1/2 cup of water and 1/2 cup of coconut milk. Bring to a boil, then simmer for about 15 minutes with the lid closed. Turn off the head and let sit for another 5 minutes.
2. While the quinoa is cooking preheat the oven to 200 C / 400 F. Cut one banana lengthwise and if desired, sprinkle with a bit of butter and honey. Bake in the oven for about 5-10 minutes until soft with a slight caramel on top.
3. Add the baked banana to the quinoa porridge and mix well.
4. Divide into two bowls, and use the following as topping: 1/2 banana each, 1 tbsp chopped walnuts, coconut flakes and popped quinoa each.