Angie's Recipes . Taste Of Home

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Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

Monday, September 09, 2013

I discovered this recipe on slimpalate via Pinterest a little while ago. It is surprisingly delicious, super easy to make, low-carb, low-calorie and gluten-free. You can use them as the pizza crust or simply top with fresh cheese spread or guacamole...very much like you would with a warm soft tortilla, but without extra calories or carbohydrates.

3/4 head Cauliflower, riced or 2 cups riced and packed
2 Small eggs
Sea salt and black pepper to taste

Preheat oven to 190C/375F and line a baking tray with parchment paper.
Separate cauliflower into smaller florets and remove most of the stem. Pulse until you get a texture slightly finer than rice. Once it’s riced measure it to make sure you have 2 cups packed.
Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. Be careful not to burn yourself because it’s going to be very hot.
Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. Divide the mixture onto a baking sheet into 6 small fairly flat circles.
Place in the hot oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Once they’re done place them on a wire rack to cool slightly.
Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste.

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Purple Cabbage Fig Salad with Warm Walnut Vinaigrette

Thursday, September 05, 2013

A healthy, crunchy salad that's made with purple cabbage, onions, figs, and oregano and tossed with a warm white balsamic walnut vinaigrette.
Purple cabbage has so many wonderful health benefits – it is low in calories and full of heart healthy fiber, vitamin C, antioxidants that protect the brain and memory.

1 Small purple cabbage
2 tsp Sea salt
Black pepper
2 Onions, diced
2 tbsp Olive oil
1 tsp Dried oregano or marjoram
125 ml White balsamic
2 tbsp Honey
2 tbsp Walnut oil
4 Fresh figs
Fresh oregano or marjoram for garnish

Cut the cabbage into quarters through the base. Cut the core out of each quarter. Rinse the cabbage and cut into the thin slices. Place the sliced cabbage in a large salad bowl. Add in 2 teaspoons of salt. Roughly squeeze and massage the sliced cabbage until wilted.
Peel and dice the onions. Heat a skillet with olive oil. Add in diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add in dried oregano and white balsamic . Bring the mixture to a boil. Turn the heat off and season with salt, black pepper and honey.
Pour the mixture into the purple cabbage together with walnut oil. Mix everything together. Leave it at aside for at least 2 hours. Cut the figs into wedges. Season the salad with more salt and pepper, if necessary. Fold in fig wedges. Garnish with fresh oregano, if desired.

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Crustless Protein Quark Cheesecake with Blueberry Sauce

Saturday, August 31, 2013

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.

Cheesecake	Blueberry Sauce
500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

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Sweetheart Cabbage Salad with Red Currants

Monday, August 26, 2013

Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

400 g Sweetheart cabbage, trimmed and finely sliced
1 tsp Cumin powder
Sea salt
Black pepper
4 tbsp White wine vinegar
4 tbsp Olive oil
1-2 tbsp Honey
150 g Red currants
2 tbsp Fresh chives

Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.

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Gluten Free Brown Rice Banana Bread

Wednesday, August 21, 2013

This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

150 g Organic brown rice, ground into flour
40 g Whey protein powder
15 g Psyllium powder
7 g Baking powder
5 g Baking soda
2 g Salt
160 g Applesauce
2 Egg whites
3 Ripe bananas, mashed
100 g 0.1% Buttermilk
50 g Hazelnuts

In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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Kumato Avocado Salad

Friday, August 16, 2013

A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.
Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.

2 tsp Black sesame seeds
2 Kumato tomatoes
2 Vine-ripened tomatoes
1 Ripe avocado
Basil leaves
Sea salt and pepper
2 tbsp Argan oil
1 tbsp White wine vinegar
1 tbsp Lemon juice

Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.

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Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Monday, August 12, 2013

This delicious, easy-to-make beetroot recipe is oven roasted, which intensifies their natural sweetness, and then tossed with a Mediterranean olive-based sauce, served on a bed of homegrown fenugreek leaves. You can substitue them with celery leaves or other leafy greens of your choice.

Tapenade	Salad
80 g Pitted black olives 1 clove Garlic, minced 1 tbsp Capers 2 Anchovy fillets, chopped 1 Lime, juiced 2 tbsp Freshly chopped parsley 2 tbsp Olive oil salt and pepper to taste	750 g Beetroot, peeled and halved 3 tbsp Olive oil 2 tbsp Balsamic vinegar Sea salt Dill Extra black olives, cut into rings Fenugreek leaves Sesame seeds, optional

Place pitted olives, minced garlic, capers, anchovy fillets, lime juice, parsley and olive oil in the blender. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes. Season to taste with salt and pepper.
Preheat oven to 190C/375F. Peel and cut the beets in half. Place the beets in a baking pan. Toss the beets with olive oil, balsamic vinegar. Sprinkle with sea salt. Cover the beets with a sheet of aluminum foil. Roast for 1 hour until firm but tender. Remove from the oven.
Once the roasted beets are cooled enough to touch, slice them into bite-sized pieces. Place in a large bowl. Toss with tapenade, olive rings and dill. Arrange fenugreek leaves in a serving plate, spoon the well-tossed beet in the center, and sprinkle some sesame seeds over.