Kitchen Helpers: Herb Combinations

FLAVOUR INSPIRATIONS
Curry = ginger + garlic + ground coriander + ground cumin + turmeric
Casserole = garlic + thyme + red wine + tomato paste
Thai = chili + lemongrass + lime juice + fish sauce + spring onion
Moroccan = garlic + ginger + cinnamon + cumin + lemon
Chinese = soy sauce or fish sauce + honey + garlic + sesame oil+ ginger
Mexican = lime + chili powder + paprika + coriander + red onion+oregano
Greek = garlic + lemon + oregano + natural yoghurt
Spanish = paprika + garlic + saffron + thyme + red onion
Italian = basil + parsley + garlic + tinned tomatoes

No Bake! Coconut Carmel Cookies

Coconut Caramel Cookies
grain-free, gluten-free, egg-free, nut-free,
dairy-free, caffeine-free & sugar-free
~Paleo-, GAPS-, & SCD-friendly!~

Here's a simple and delicious recipe that is super easy to make. You don't even need to bake them! This recipe is sugar-free and is therefore appropriate for the REAL Food Challenge and Digestive Health with REAL Food protocol. It's also perfect for the Paleo, GAPS & SCD diets.

The addition of ghee (clarified butter) gives these "cookies" a natural caramel taste bringing a natural sweetness that pairs well with the taste of coconut. You can also add more seasonings like cinnamon, vanilla extract or unsweetened cocoa powder if you want. 

Here is what you will need:

• 1/3 cup coconut butter
• 1/2 cup unsweetened shredded coconut
• 2 TBSP ghee (on amazon or make it yourself!)

Here's how to prepare your Coconut Caramel Cookies:

1. Mix all the ingredients together. If the coconut butter is too hard, put the jar in a big bowl of hot water for a few minutes.
2. Once mixed, press the cookie mixture into 12 silicone muffin tins.
3. Put in the fridge for at least 1 hour.
4. Enjoy! 

Paleo-, GAPS- & SCD-friendly! (Per one of the comments from this original sight: It's easy to make coconut butter at home if you have a Cuisinart - you can find recipes online, but it's simply coconut flakes (unsweetened) processed in the Cuisinart for about 10 minutes, until creamy. Store at room temp.)

Hot Chocolate with Coconut Whipped Cream

Another hot chocolate recipe!  The last hot chocolate/coffee combo that I  posted here is wonderful and one of my new favorites but I thought this might be one for the kiddos.

Hot Chocolate with Coconut Whipped Cream

Prep time

15 mins

Total time

15 mins

Author:GI 365

Serves:4 servings, about 6 ounces each with whipped cream

Ingredients

• SYRUP:
• 2 Tablespoons maple syrup (Grade A)
• 1 Tablespoon cocoa powder
• HOT CHOCOLATE:
• ¼ cup cocoa powder
• ¼ cup maple syrup (Grade A)
• 1 cup coconut milk (from the can)
• 1 cup water
• pinch of sea salt
• 1 Teaspoon vanilla
• WHIPPED CREAM:
• cream from 1 can refrigerated coconut milk
• 2 Tablespoons maple syrup (Grade A)

Instructions

1. In a saucepan, whisk together ingredients for the syrup over medium heat until just beginning to bubble. Pour into another container, (I use a squeeze bottle), and set aside.
2. Use the same saucepan for the hot chocolate. You can blend the hot chocolate ingredients in a blender until frothy or just whisk in the saucepan until hot but not boiling.
3. Spoon the coconut cream off from the top of the can, leaving the coconut water behind for another use.
4. In a mixer beat the coconut cream and maple syrup for 6- 10 minutes on high until fluffy like whipped cream.
5. If desired, use the squeeze bottle to paint stripes of chocolate on the glasses, fill with hot chocolate, top with whipped cream and additional chocolate syrup.
6. Serve immediately.

Notes

I like to make hot chocolate with the coconut milk out of the can because it is much more flavorful than the carton version. Almond milk is also delicious, I just used coconut milk to keep the flavors the same as the whipped cream.

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Hot Chocolate with Coconut Whipped Cream - Food | GI 365GI 365http://gi365.info/food/hot-chocolate-with-coconut-whipped-cream/#ixzz2pxE4x9Nj
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
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Citrus Quinoa Salad

Looks like lunch to me!

Citrus Quinoa Salad with Avocado and Pomegranates

 

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author:GI 365

Serves:4-6

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 Teaspoon sea salt
• Salad:
• 2 oranges, peeled
• 1 grapefruit, peeled
• 2 avocados
• 1½ cups pomegranate arils 
• Cilantro Orange Dressing:
• ½ cup loosely packed fresh cilantro
• 1 orange, peeled

Download a Free Greek e-cookbook

Instructions

1. Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.
2. Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.
3. Peel, pit, and cut the avocado into bite sized pieces as well.
4. For the dressing, break the orange up into sections and place it in a blender. Add the cilantro and blend on low to medium until well combined with small pieces of cilantro remaining.
5. Combine the citrus, avocado, pomegranate arils, and quinoa in a large bowl. Pour the dressing over the top and mix to combine.
6. Serve immediately.
7. If you’re keeping the salad for more than just one day, add the avocado as needed. After 2-3 days the pomegranates will turn the quinoa purple, but the salad still tastes delicious!

Notes

I find it much easier to make the quinoa the day before. That way, when I’m ready to make the salad, it’s already done!

This recipe was first posted byGI 365 | Gourmet Innovations.All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under aCreative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free tocontact mewith any questions*

Read more:Citrus Quinoa Salad with Avocado and PomegranatesGI 365http://gi365.info/food/citrus-quinoa-salad-with-avocado-and-pomegranates/#ixzz2pxB98RDU
THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON'T DELETE THE ATTRIBUTION LINKS PLEASE - GI 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog
Under Creative Commons License:Attribution Share Alike
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Low Glycemic Foods

A low glycemic index diet is beneficial for health.  High blood sugar levels can add to heard disease.  Here is a copy of Dr. Oz's diet plan for keeping low gi foods in our diets.  I have it here just to keep the veggies and fruits in front of me so I can remember which ones to use most often:



Recipes or make your own...I will:)

http://www.doctoroz.com/videos/dr-ozs-rapid-weight-loss-plan-one-sheet