Recipes from our members

Recipe Box

Appetizers

Artichoke Hummus

1-14 oz can quartered artichokes hearts, rinsed and then pressed in a strainer to drain the juice

1/4 cup Extra virgin olive oil or avocado oil or blend

1 clove Garlic

Lemon and/or lime juice to taste (prefer lime)

1/2 avocado

Blend all ingredients in a blender (such as the small container with BlendTec)

Serving suggestion: Fill romaine lettuce and endive leaves with this hummus for a snack.

P/F/C 4/81/15 (Submitted by circular)

Desserts

Chocolate Cream Decadent Dessert

Serves 4

4 oz (112 g) good quality dark chocolate (77%+ choc content)

8 oz (240 ml) heavy cream

Melt chocolate in microwave or over double boiler. Whip heavy cream to peaks. Fold melted chocolate into cream. Don't overblend -- the chunky streaks give it texture and eye-appeal. Spoon into 4 wine glasses or transparent custard cups. Chill a bit before serving to firm up the chocolate.

Serving Options: (1) For added sweetness, fold in a tablespoon or two of frozen blueberries. (2) Dust top with powdered cinnamon. (3) Add a tablespoon of very strong brewed coffee to the chocolate as you melt it.

P/F/C 4/80/16 (Submitted by hill dweller)

Eggs

Quiche With No-Flour Crust

Generously rub a pie plate with butter or coconut oil. Preheat oven to 450°F (232°C).

Crust: Crush coarsely chicharrones (pork rinds) to yield about a cup (240 ml). Press into pie plate

Filling: Beat 5 -6 eggs, season generously with turmeric and black pepper. Add whole milk or sour cream or combination thereof in equal measure.

Put a layer of any type of cheese on top of crust (goat cheese is my favorite). Add a layer of lightly cooked veggies (spinach!) with water squeezed out (leftovers are great).

Pour filling over top. Dust with paprika or more black pepper.

Place in pre-heated 450°F degree oven and immediately reduce heat to 350°F (177°C). Cook until slightly firm when touched and slightly brown on top (20 - 30 mins). This quiche will cook more quickly than a traditional flour crust.

Note: The black pepper (bioperine) enhances the absorption of the curcumin in the tumeric.

(Submitted by hill dweller)

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Salads and Salad Dressings

Carrot-Apple-Jicama Slaw

Serves 6

• 2 large carrots
• 1 small jicama, peeled
• 1 Granny Smith apple, cored
• 2 Tbs fresh lime juice
• 1 Tbs fresh lemon juice
• ¼ cup Extra Virgin Olive Oil
• 2 Tbs fresh orange juice
• ½ tsp sugar (or favorite non-sugar substitute)
• ½ tsp salt
• ¼ tsp Tabasco

Shred carrots, jicama and apple. Place in a large bowl, add lime and lemon juice and toss to combine. In a small bowl, combine oil, orange juice, sugar, salt and Tabasco. Pour over slaw and toss to combine well. Chill well before serving. Best served the day it’s made.

P/F/C 2/62/36 (with sugar) P/F/C 2/63/35 (with Stevia) (Submitted by SusanJ)

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No-Fail Mayo

1 cup (240 ml) Extra virgin olive oil (prefer a high polyphenol variety)

1 Pastured egg (Wash the shell with soap and water beforehand to avoid salmonella contamination.)

Juice from 1/2 lemon or lime

Pinch of salt

Combine all ingredients into a tall cylindrical container such as the one that comes with an immersion blender. This matters because successful mayo is the result of a chemical reaction and all ingredients need to be in close proximity. Start by pouring in your EVOO, then adding one egg. Scantly squeeze the juice of a half lemon or lime (avoiding seeds) and add in a pinch of salt. Place an immersion (stick) blender into the very bottom of the container and blend for 15 seconds. This is important. If you turn the blender on before it touches the bottom of the container, your mayo can fail. If you carefully follow instructions, I promise perfect no-fail mayo every time.

P/F/C 1/98/0 (Submitted by Julie G)

NOTE: Consuming raw or undercooked eggs may increase your risk of food borne illness

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Miscellaneous

Maple Cinnamon Grain-Free Porridge

Serves 2

1 cup (240 ml) Non-dairy milk (like almond milk)

1/2 cup (75 g) Hemp seeds, raw shelled hulled

2 Tbsp (18 g) Flax seeds, roughly ground

1 Tbsp (13 g) Chia seeds

1 Tbsp (9 g) Confectioner's style erythritol (like Swerve brand) (or 5 drops liquid Stevia)

3/4 tsp (2 g) Cinnamon

3/4 tsp (4 ml) Maple extract

1/4 cup (28 g) Almond meal or blanched almond flour

Put all ingredients, except almond meal, in a small saucepan. Stir to combine and bring to a gentle boil over medium heat. Once bubbling lightly, stir, cover and cook for 1 to 2 minutes. Remove from heat, stir in almond meal, and divide into two servings. Eat immediately. Can add fruit or nut toppings.

P/F/C = 15/76/9 (Submitted by JML, adapted from "The Keto Diet" by Leanne Vogel)