January 1, 2012
me, a perfect way to start the day. It’s a bit heavy for those who like
something substantial to get going … or can be shared.
blade, process the nuts, raisins, and pinch of salt until the mixture
starts sticking together. Because this is such a small batch, it may not
work in a bigger food processor. I have a 5 cup processor and it worked
fine. Press the pie crust into a small tart pan or just press it into a
plate. Refrigerate for about 15 minutes to set up a bit. In the food
processor, again with the “S” blade, process half the banana and a pinch
of cinnamon until it’s creamy and fluffy. Slice the rest of the banana.
Layer the banana cream and sliced banana in the crust and top with
another pinch of cinnamon.
carbs: 63 gr
protein: 6 gr
starting to really love salads to the point that they’re what I picture
in my head when thinking about yummy food. And lemon and tarragon is my
current favorite flavor combination. Oh yeah, this is going to become a
a blender, puree all the dressing ingredients until smooth and creamy.
This can be a very thick dressing or a bit thinner, depending on how
much water is added. I used all the dressing on two salads, but any
leftovers can be stored in the fridge for up to a few days.
fat: 15 gr
carbs: 43 gr
protein: 8 gr
For the noodles, grate the zucchini, use a spiral slicer, or what I’ve
done here is sliced them into 4 or 5 strips and then used a vegetable
peeler to shave off fettuccine style noodles.
broccoli, carrots, and onions in a bowl or container. Whisk together the
agave, olive oil, balsamic vinegar, garlic, and red pepper flakes and
pour over the veggies. I use Zip Lock boxes, which are easy to shake and
coat everything with the marinade. Let these sit for about an hour and
then put in the dehydrator for about an hour to warm.
whisk together the olive oil, agave, balsamic vinegar, garlic, and
salt. Toss together and let sit until the veggies are done, stirring to
coat every so often. The zucchini will soften and pick up the flavors of
fat: 22 gr
carbs: 63 gr
protein: 14 gr
blade, process the raisins, nuts, cacao, vanilla, and salt until the
mixture starts to stick together. Using a rounded spoon, form eight
truffles. Put in the freezer to chill for at least a half hour.
melting the coconut oil and adding to the agave and cacao powder. If
this becomes stiff, just warm again slightly in a barely warmed oven.
Spoon the chocolate over the bottom of the truffles. This should set up
almost immediately as the sauce contacts the cold truffle. Then spoon
over the top, letting it cool to set. The chocolate sauce will harden
into a semi hard shell over the truffles for maximum chocolate impact.