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Moroccan Shaved Carrot Salad

4/8/2016

Every time I come across a bunch of rainbow carrots i know i’ll be making this salad. The colors are so pretty, the crunch of carrots feels good, and the seasoning is just divine.

Ingredients

1 lbs peeled carrots ( multi colored are very pretty, but orange are fine too.)
3 T pomegranate vinegar ( or substitute 2 T red wine vinegar)
2 T olive oil
½ tsp salt
Cracked pepper
1 tsp balzamic glaze
¼ C hemp seeds
¼ C chopped fresh mint
¼ C chopped chives or scallions
Sprinkling of toasted Caraway Seeds or Cumin Seeds( optional, but delicious!)

Instructions

Peel the carrots.
Using a vegetable peeler, shave each carrot into long paper thin strips.
Place carrot shavings into a medium bowl.
Add the rest of the ingredients and toss well to coat.
Chill until ready to serve.

by Juliya

Comments

Baked Small Smashed Potato

4/8/2016

Comments

I always like to find a new twist to common dishes. And these recipe did it for me. So easy to make and so pretty and tasty. Just make sure you got a nice small round young potatoes.

Ingredients

15-20 Small round yellow young potatoes
Salt and pepper to taste
2-3 garlic cloves crushed
Oil of your choice optional

Instructions

Preheat the oven to 450F.
Put potatoes in the pot, cover with water, bring it to boil, add a bit of salt and boil for about 10 minutes.
Drain. If you are using oil, splash some over the potatoes and mix.
Line the baking sheet with parchment paper. Transfer potatoes to it and place it in the oven. Bake for about 20–30 minutes.
Take the baking sheet out. Turn each potato around. Using a masher smash each potato until flattened but still in one piece.
Sprinkle each potato with crushed garlic and place it back into the oven for additional 15 minutes, or until golden brown and crisp.
Enjoy!

by Juliya

Comments

Lemon Poppy Muffins

4/8/2016

Comments

These muffins are very tasty. I love the pop feeling of poppy seeds and the taste of lemon. I made this recipe before going No Oil but you can sub apple sauce. Use half of the portion.

Ingredients

2 cup all purpose gluten free flour
1/2 cup coconut sugar
1/2 tsp salt
2 tsp baking powder
1 cup non-dairy milk (i used roasted coconut almond blend)
1/4 cup avocado oil
2 tsp vanilla extract
3 tbsp of aquafaba
1 lemon, juiced
2 tbsp poppy seeds

Instructions

Mix all the dry ingredients (flour, sugar, salt, baking powder, poppy seeds) together.
Mix all the wet ingredients together (non-dairy milk, oil, vanilla, aquafaba, lemon juice).
Incorporate the wet mixture into the dry mix, until batter forms. Add more milk if you need to (a little bit at a time) until you get the classic muffin batter consistency.
DO NOT OVERMIX!
Pour into muffin paper caps.
Place in 400° for 7-10 minutes, then 350° for another 10-15 minutes. Muffins are ready when they spring back to your touch.
Decorate as you wish. i used coconut condensed milk as icing and sprinkled some lemon zest, poppy seeds, and coconut flakes on top.
enjoy!

by Juliya

Comments

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Moroccan Shaved Carrot Salad

Ingredients

Instructions

Baked Small Smashed Potato

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Instructions

Lemon Poppy Muffins

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