Posts made in January, 2012

Bacon Wrapped Dates Stuffed With Almonds

Posted by on Jan 28, 2012 in Appetizers, Paleo, potluck, Snacks | 3 comments

Something funny happened the first time I ever tried this simple yet sublime creation.  The next day, I didn’t want to eat anything.  Except for these.  They were SO incredibly good, I couldn’t even imagine tasting anything else. These are perfect to bring to a party, and just need to be popped into the oven for 5 minutes to reheat. These hardly need a recipe, but I’ve found that the simpler the recipe, the more important the ratio.  It’s all about balance… Makes 30 Preheat oven to 350º 1 package organic nitrate free bacon (Preferably not thick cut) 15-20 pitted dates 30 raw almonds Cut each strip of bacon into 3 pieces Cut each date in half, unless they’re very small.  The ideal size is about 1/2″-3/4″ long Insert one almond into the center of each date Wrap each almond stuffed date with a piece of bacon.  Wrap as tightly as you can and place seam side down in a glass baking dish.  Place them close together to discourage them from unrolling. Bake for 20 minutes, or until the bacon is done to your liking.  Perfection on these is when the bacon is a bit crispy on the bottom, but still has some bite. Serve with toothpicks, and make sure to have some before you put them out.  They won’t last! All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Raw Cacao Truffles

Posted by on Jan 27, 2012 in Dessert, potluck, recipes | 7 comments

These right here are some no joke chocolate snacks.  And have you ever read through countless bars of dark chocolate looking for one without soy lecithin?  I have.  Without any luck.  (Since I wrote this, I have found a couple of options that are soy lecithin free. One of them is Alter Eco Fair Trade chocolate bars.  Delicious.  Another, which I discovered thanks to The Food Lovers, is ChocoVivo.  I haven’t tried that one yet, but looking at the ingredients, there is no way it isn’t delicious.)  So it is possible to get soy-free chocolate, but still way more fun to create your own nuggets of deliciousness. 1 C raw cacao powder 1 C ground raw cacao nibs (you can use a coffee grinder to get them finely ground) 3 T coconut oil at room temperature 3 T nut butter of your choice, or softened coconut manna 3 T honey or grade B maple syrup 1 tsp. salt additional cacao powder, shredded coconut, finely chopped nuts, etc. for rolling the truffles in. Combine all ingredients thoroughly and shape into small balls.  Refrigerate for at least one hour, until they are firm and hold their shape.  Roll in one of the above suggestions, or anything you think would be good!  Keep refrigerated. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Lemon Mint Lamb Kebabs with Cucumber Raita

Posted by on Jan 27, 2012 in 21DSD, Dinner, Lamb, Paleo | 0 comments

These kebabs are a perfect weeknight dinner.  They take no time at all to prepare, and you won’t be left with 8 dirty pans to clean at the end of the meal.  All you’ll need to go with them is a big green salad and cucumber raita.  If dairy isn’t your thing, they are also wonderful with a simple dressing of tahini, lemon juice, extra virgin olive oil, and garlic. 2 medium shallots, peeled & roughly chopped 3 quarter sized slices ginger 4 cloves garlic, peeled 6 sprigs mint zest of one lemon 1 lb ground lamb 1 t sea salt freshly ground black pepper to taste 1 T extra virgin coconut oil Cucumber Raita, recipe follows If you plan to grill these, soak your bamboo skewers in water for at least 30 minutes. Throw the first 5 ingredients (shallots – lemon) in a food processor and pulse 6-8 times until the ingredients are very finely chopped.  Toss in a big bowl with the lamb and sea salt.  Massage the ingredients together for several minutes until the meat becomes quite sticky.  Separate the mixture into 8 sections. Shape each section into a somewhat thin long shape.  If you are grilling them, thread them onto skewers.  If not, simply shape them into kebab shapes and place on a plate. To grill, heat a grill to medium heat, and oil grill grates with coconut oil.  Grill 3-4 minutes on each side, or until the lamb is done For the stove top, turn a burner to medium and melt the coconut oil in a large cast iron or stainless steel pan.  Cook the lamb kebabs in 2 batches, 3-4 minutes on each side, or until the lamb is done. Serve with a big green salad and cucumber raita.  Or, wrap in butter lettuce leaves with additional vegetables such as tomatoes, grated carrots, green onions, avocado, etc. Cucumber Raita 1 C full fat plain yogurt 1 small cucumber, grated 4 sprigs mint, finely chopped 2 t lemon juice 1/2 t sea salt Combine all ingredients and allow to sit for at least 30 minutes. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Mashed Cauliflower

Posted by on Jan 27, 2012 in 21DSD, Paleo, Thanksgiving, vegan, Vegetables | 5 comments

Primal Docs recently asked the question: Think of your least favorite vegetable (we all have them). Now think of the best dish you’ve had where it’s been dressed up and you absolutely loved it. What was it?  Immediately I thought CAULIFLOWER.  When I’m scanning the vegetable section for the day’s or weeks side dishes, I look right over it.  Boring.  And white.  I’ll take broccoli, thank you. But here’s the thing: While cauliflower might not be as exciting as broccoli (did I really just say that?) it is extremely versatile, and can be magically turned into rice, velvety soups, and here, mock mashed potatoes that are lighter and silkier than what they are inspired by.  And let me tell you, I am the queen of making mashed potatoes.  I have done actual research on the topic, and have it down to a science.  If Bobby Flay ever did a mashed potato Throw Down, I’d most likely whoop his ass.  But I digress.  Mashed cauliflower has all of the pluses of mashed potatoes, but without the heavy carb load and over-full feeling that they often create.  And if that weren’t enough, cauliflower, although white, is really healthy.  Cauliflower and other cruciferous vegetables may help prevent cancer.  In fact, cruciferous vegetables contains more demonstrable anti cancer properties than any other vegetable family. (1) This recipe is for the most basic version, which is essentially a canvas for your creativity. Feel free to add roasted garlic, fresh herbs, cheese, or anything your heart desires! Simple Mashed Cauliflower serves 2 1 head organic cauliflower, cut into florets 2 T grass fed butter or extra virgin coconut oil sea salt, to taste chives, minced (optional) Steam the cauliflower in a steamer basket for 10-15 minutes or until very soft.  Transfer to the bowl of the food processor and puree until smooth.  While it’s pureeing, feed the butter or coconut oil in small pieces through the chute.  It will melt quickly from the heat of the cauliflower. Serve hot.  Sprinkle with fresh chives if desired. (1) Murray, Michael. The Encyclopedia of Healing Foods, 2009 All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Cauliflower Rice

Posted by on Jan 27, 2012 in 21DSD, Paleo, vegan, Vegetables | 1 comment

Cauliflower Rice

A few years ago, a personal chef client gave me a variation of this recipe and asked me to make it for her.  My initial thought was “gross lady, cauliflower tastes like cauliflower, not rice. Whatever.”  I would have never thought to make this recipe for myself, had I seen it in a book, chocking it up to a substitution that just shouldn’t happen.  (Sometimes I’m a purist about things.  I can’t help it.) Well.  Here’s me, admitting that I’m wrong.  You might want to bookmark this page, ’cause I’m not sure when it’s gonna happen again.  I LOVE cauliflower rice.  You know who else loves it?  My (stubborn) grain eating boyfriend and his carb-loving kids, who are old enough to have their own opinions.  (Which they do.)  Pretty much everyone loves it, in fact, and it’s perfect for anything that has some sauce to soak up, in particular, Green Coconut Salmon Up next: I plan to serve this to someone I know who does not like cauliflower.  I’ll keep you posted. Quarter the head of cauliflower and you will expose the core, which can be easily cut out in one piece 1 head cauliflower, cut into pieces small enough to fit through the chute of your food processor 2 T grass fed butter or extra virgin coconut oil pinch salt Feed the cauliflower through the shredder attachment of your food processor. Alternately, simply grate on the large holes of a box grater. Heat a large skillet to medium high and add either the butter or coconut oil. Toss in the cauliflower and a good pinch of sea salt, and saute for 2-3 minutes, stirring often. Serve hot. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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