Wade's Cereal

So I am calling this Wade's Cereal because I got the receipe from Beth. It is a bit loose so you can experiment with the flavors you like. Here is what we made:

INGREDIENTS:

Pecans, walnuts and almonds.

1 Tablespoon of melted butter per chopped cup of nuts

Flavors of your choice: maple syrup, agave nectar, molasses, cinnamon or other spices

DIRECTIONS:

Finely chop nuts in equal parts. I used a food processor and really tried to chop everything about the size of granola.

Mix in butter

Add the flavors of your choice.  I had three cups of nuts and 1/4 to 1/3 cup Agave Nectar and about 1/8 cup of cinnamon. For my other flavor I added 1/4 cup of molasses to 3 cups of nuts (this was way too much molasses and could probably be cut in half)

Spread nuts in a thin layer on a baking sheet or dehydrator trays.

I used our dehydrator* with the temperature set at 140 degrees and I let them dehydrate for about 9 hours. You can do the same thing in the oven.

Now for the TREAT! Just add milk (of course we mean unsweetened almond milk, or coconut, etc.) and fruit of your choice. :-)

*We dehydrate alot of food for camping and we've been making our own jerky. We did quite a bit of research before buying one. We have the Nesco American Harvest, I think it was about $70.

Paul's Chocolate Cup Cakes

I know this has been a long awaited recipe...so here it is Paul's Chocolate Cup Cake recipes and his Red Velvet Cup Cake Recipe. These are REALLY, REALLY good!  Not paleo, but gluten free...what do you expect for a cupcake :-)

Chocoloate cupcake with dark chocolate icing

Makes 9 cupcakes

¼ cup coconut flout

¼ cup unsweetened cocoa powder

¼ teaspoon sea salt

½ teaspoon baking soda

4 large eggs

¼ cup grape seed oil

½ cup agave nectar

Mix dry ingredients in one bowl,  eggs , oil, and agave in a separate bowel.

Slowly blend egg mixture into dry ingredients until thoroughly combined.

Bake at 350 for 18-22 mins

Dark Chocolate icing

This will make enough to easily cover 18 cupcakes

¾ cup heavy cream

8 ounces dark chocolate 73% cacao

1 teaspoon vanilla extract

Pinch of sea salt

Bring cream to bowl, take off heat and stir in dark chocolate. Stir till chocolate is melted and smooth. Then add the pinch of salt and vanilla.

Let stand at room temp for 5 mins then chill in frig for 10-30 min until it becomes shinny and spread able.

Red velvet cup cakes

½ cup coconut flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon sea salt

¼ teaspoon baking soda

4 large eggs

2 tablespoons grape see oil

½ cup agave nectar

1 tablespoon red food coloring made from vegetable dye

Mix dry ingredients in one bowl, eggs , oil, and agave in separate bowl.

Blend wet ingredients into dry. Mix thoroughly.

¼ cup into each muffin cup.

350 degrees for 18-22 mins

Frosting

¾ cup heavy cream

8 ounces cream cheese at room temp

¼ cup agave nectar

Whip cream till stiff peaks form,  then mix agave and cream cheese until well combined.

Then fold whip cream into the cream cheese mixture.

Use immediately or you can store in a glass jar for two days.

This also makes enough for about 18 cupcakes.

I got both recipes from Elana Amsterdam’s book Glutten-free cupcakes.

Creamy Macadamia Shrimp

Ingredients:

• 1 pound of raw shrimp, peeled and de-veined
• 1 shallot, chopped
• 1/4 teaspoon kosher salt (or more to taste)
• 1/2 cup macadamia nuts
• 1 tablespoon unsalted butter
• 2 tablespoons coconut milk
• Fresh lime juice to taste

Instructions:

Puree shallot, salt and macadamia nuts in a food processor until fairly smooth.

Melt butter in a pan over high heat and add shrimp. Saute one minute then add shallot-macadamia mixture. Stir the shrimp several times while they continue to sauté for three more minutes. Add coconut milk to the shrimp and cook one minute more.

Remove from heat and squeeze a generous amount of lime juice on top to taste.

Prep and Cook time: 20 minutes

Source: Mark's Daily Apple

Creamy Tumeric Tea

I haven't had a chance to try this yet but it looks yummy!  From Mark's Daily Apple...

To call this beverage tea might be a little misleading. “Creamy Mug of Warming Deliciousness” is more accurate. It just plain feels good to drink this slightly sweet, slightly spicy blend of heated almond (or coconut) milk, turmeric, ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It’s also a really pleasant way to end a meal.

At first glance, the ingredients might not sound like a combination you’d want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric’s slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it’s a main ingredient in curry powder. The ginger and cayenne in this tea aren’t overwhelming because they’re floating in creamy, turmeric-infused milk that’s been lightly sweetened.

Turmeric is ginger’s mellow cousin and is a root used just as often for its bright yellow-orange color as it is for flavor. Turmeric powder is a frequent ingredient in East Indian, Middle Eastern, South Asian and Caribbean cooking and is also believed to have numerous healing properties. When cooking with turmeric, it’s most often used in conjunction with ginger and spices like cumin, cinnamon and coriander. Moroccan Chicken Casserole is one dish that benefits from turmeric’s flavor. If you’d like to use turmeric more often, you can also add extra turmeric to dishes that already have curry powder in them, like Butter Chicken or Beef Curry Meatballs. Or, after trying this recipe, you might just go through all the turmeric in your spice rack by brewing mugs of Creamy Turmeric Tea.

Servings: 1 cup of tea

• 8 ounces (1 cup) almond or coconut milk
• 1/2 teaspoon turmeric
• 1/2-inch wide round slice of ginger root, peeled and finely chopped
• Dash of cayenne pepper
• 1/2 – 1 teaspoon honey or other sweetener
• Optional additions: a small pat of butter, cinnamon, cardamom

Instructions:

Gently warm the almond or coconut milk on the stove.

In a mug, combine the remaining ingredients.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.

Salmon with Coconut Cream Sauce

Lou Thompson submitted this recipe - it is sooooo YUMMY!

Ingredients

• ·                           1 lb salmon fillet (wild caught)
• ·                           1/4 tsp sea salt (optional)
• ·                           1/4 tsp freshly ground black pepper
• ·                           2 tsp coconut oil
• ·                           1 large shallot, diced
• ·                           3 cloves garlic, minced
• ·                           zest of one lemon
• ·                           juice of one lemon
• ·                           1/2 cup coconut milk
• ·                           2 Tbs fresh basil, chopped

Instructions

1.               Preheat oven to 350℉.

2.               Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.

3.               Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.

4.               Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.

5.               Reduce heat and add basil.

Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.