Salmon Patties
ingredients
30oz Canned Salmon*
1 1/2 limes, juiced
1in minced ginger
2 cloves garlic, minced
2 TBS toasted sesame oil
1/2-3/4 cup shredded coconut
1/2 cup fresh cilantro, chopped
2 eggs
Salt and Pepper, to taste
INSTRUCTIONS
Mix all ingredients in a bowl.
Form patties. Pan fry in coconut oil.
These are delicious topped with guacamole, tomatoes, sour cream, salsa, cabbage, lettuce, onions, whatever condiments you like.
Find a good, quality source of canned salmon. I recommend Vital Choice, when possible.
Chicken Chili
INGREDIENTS
1 Large white onion, chopped
2 Green Bell Peppers
4 Carrots
4 Celery stalks
1/2 head of medium cauliflower
3 cups shredded chicken
2 cups dried pinto beans*
2 tbs butter
5 cloves garlic
2 TBS cumin
2 TBS oregano
1/2 TBS cayenne, or to taste
8-10 Cups homemade chicken stock
Sour Cream
Shredded monterey jack cheese (raw is best)
Chopped cilantro and green onions
Avocado
INSTRUCTIONS
The night before making the chili, let beans soak a minimum of 7 hours, but preferably overnight or 12 to 24 hours. Before cooking, rinse and drain beans then set aside.
In a large, heavy pot, saute all vegetables with butter for 5-7 minutes. Add garlic for the last 2 minutes.
Combine spices in a bowl. Add spices to pot and stir. Cook til aromatic.
Add shredded chicken and cooked beans. Pour in broth. Bring to bowl, then let simmer for 1 hour.
While it’s simmering, prepare your toppings!
Tangy Lemon Curd
INSTRUCTIONS
Preheat oven to 400°. Grease 8x8 pan and set aside.
For the almond crust:
Place nuts in food processor and grind to a fine flour. Don’t over do it, you don’t want a nut paste. Chunks are okay.
Add remaining ingredients and pulse.
Spread batter into an 8x8 pan.
Bake for 15-18 minutes. Remove and cool.
For the lemon curd:
Whisk eggs, honey and lemon zest. Drop in oil, then add juice.
Cook, whisking over medium heat until oil is completely melted.
Cook until curd thickens and you see bubbles.
Spread curd over almond crust, then cool in the fridge for a few hours before serving.
INGREDIENTS
Almond Crust
1 cup almonds
1 cup cashews
1/4 cup honey (or more)
1/2 cup coconut oil
2-4 tsp lemon zest
2 eggs
1 tsp salt
Curd
3 large eggs
1/4 to 1/3 cups honey
1 TBS lemon zest
1/2 cup lemon juice
6 TBS coconut oil
Cocoroons
INSTRUCTIONS
Preheat oven to 375°
Pulse shredded coconut in the food processor to make flour. Stir in the rest of the ingredients.
Roll dough in hands to form small balls.
Place balls on a cookie sheet and bake for 10 minutes.
INGREDIENTS
1 1/2 cups raw unsweetened shredded coconut
1 1/2 cups raw almond flour
1/2 cup raw cacao nibs
1/2 cup maple syrup
1/2 cup coconut oil
1/2 tsp vanilla
1/2 tsp salt