Heavenly Coconut Parsnip Crunch

This is a sort of nomad dish until I figure out just how to better present this divine flavor combination ( I will!!) ... but I HAD to share it here because it is about as dreamy as Patrick Swayze was in his day.  And it's so quick to make, it's a fabulous mid-afternoon or evening sweet snack.  You'll forget you're eating vegetables!

 HEAVENLY COCONUT PARSNIP CRUNCH

INGREDIENTS:

-1lb parsnips, peeled & cut into bite-size pieces (5cups)

-1/5 tsp  NOW stevia powder

-1/4 tsp sea salt

-6TB unsweetened shredded coconut

-1/2c toasted almonds 

PREPARATION:

-Add 1/2 cup of water to a medium pot, cover and place on high heat, bringing to a boil.

-Add parsnips to pot, cover and steam on high heat for approximately 4 minutes.  (They are done when you can pierce with a fork but are still firm.)

-In a small bowl, mix coconut, salt and stevia.

-Using oven mitts, strain water from pot (I use the lid and pour the sweet water into a cup and drink it!) then sprinkle coconut mixture and almonds evenly over parsnips.  Cover pot and shake with the lid on to mix well.  

-Serves 3-4. (Yields approximately 5 cups.)

Raw Rainbow Chard Salad

Raw Rainbow Chard Salad with Chevre, Walnuts and Cranberries

Yield: 4 cups salad

INGREDIENTS:

(Salad)

1 large bunch Rainbow Chard

1/3 cup onion, finely sliced

(Dressing)

2 TB olive oil (15 ml)

2TB apple cider (unsweetened)

2TB freshly squeezed lemon juice

1 tsp sea salt

1/2tsp pepper

(Topping)

1/2c dried cranberries (packed)

1/2c raw walnut halves

1/3c pine nuts

75-100g Chevre Goat Cheese, gently crumbled

PREPARATION:

-Rinse chard leaves well and pat dry with paper towel.  Remove leaves from stems, cut into 1cm thin slices (I roll the leaf into a cylinder and cut it that way) and place in large salad bowl.  Add onions.  

-In another bowl combine all dressing ingredients and mix well.  

-Pour dressing over entire salad and mix well with your hands (to soften the leaves).  This salad can be refrigerated up to 4 days.  When ready to serve, add walnuts cranberries, pine nuts and toss well.  Top with Chevre and serve.

Makes 4 cups. (Recipe can easily be doubled.)

Spiced Stuffed Lamb Meatballs with Mint Yogurt

Spiced Stuffed Lamb Meatballs 

with Mint Yogurt

What's special?

-Gluten-Free, Sugar-Free, Yeast-Free, Vinegar/Ferment-Free, Corn-Free.

-Contains ground flax seed for increased fiber.

-No artificial flavouring.
-Even better as leftovers!

Yield: 18 Large Meatballs

INGREDIENTS:

(Meatballs)

2 tablespoon olive oil

2 medium onions, minced

5 cloves garlic, minced

1 heaping teaspoon cumin seeds, toasted and ground

2 teaspoon ground coriander 

1/2 teaspoon ground fennel

1/2 cup minced parsley 

1/2 cup minced cilantro 

1/4 cup mint, minced 

2 eggs

2.5 pounds lean ground lamb (1.2 kg)

2/3 cup buckwheat flour (you can take whole kasha and grind in blender /coffee grinder)

1/3 cup quinoa flour 

2/3 cup freshly ground flaxseed

2-3 tsp sea salt

1 tsp Freshly cracked black pepper

400g Macedonian Feta, crumbled

(Yogurt Dip)

2 cups 2% or richer goat's yogurt

good squeeze lemon juice

1 cup fresh mint, minced

1.5 tsp sea salt

1 tsp black pepper

PREPARATION:

Meatballs

-Preheat oven to 400 F and lightly grease 2 baking pans.

-Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices (cumin, coriander, fennel) and stir for 1 minute. Put the mixture in a large mixing bowl and let cool slightly.  Add all remaining ingredients except feta and mix well.  

-Fill a small bowl with warm water for rinsing and coating hands (so the meat doesn’t stick).  Wet hands.  Place golf ball sized piece of meat in palm, flatten into a circular shape, then place crumbled feta (about the size of a large cherry) in the middle of it.  Cover feta with more meat then form an even ball by gently tossing between palms.  Place in pan.

-Bake in oven on middle rack for approx 35-40 minutes (no need to turn).  For final 4 minutes, turn oven to broil to brown the tops of the meatballs.  Remove, let cool slightly and serve with yogurt dip.  (Cold leftovers are even better tasting!  Keeps for 4 days.)

Yogurt Dip

-Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside in refrigerator until ready to serve.

COMMENTARY:

-For a great complete meal idea, try serving lamb meatballs/dip with chilled Rosemary Dusted Butternut Squash and Rainbow Chard Salad.  Both the squash and salad can be made ahead.

Sweet Roasted Rosemary-Dusted Butternut Squash

Here is a new favorite recipe of mine in the colder months.  The flavors of Rosemary and squash marry beautifully and is sweet (with stevia) and rich tasting but very low in fat.  Quick to prepare too!

Sweet Roasted Rosemary Dusted Butternut Squash

What's special?

-Low in fat and high in fiber.

-Sugar-Free, Gluten-Free, Egg-Free, Dairy-Free, Nut-Free, Corn-Free.

-Excellent as a cold leftover so you can make it ahead and keep in the fridge up to 4 days.

INGREDIENTS:

-3-4 lb butternut squash

-4.5 TB dried rosemary (finely ground in coffee grinder) 

-1.5 TB dried rosemary (unground) for garnish

-1.5 TB sea salt

-3/4 tsp ground pepper

-1/2 tsp (just under) NOW stevia powder

- 3TB Extra Virgin Cold-Pressed Olive Oil

PREPARATION:

-Preheat oven to 400 F. 

-Peel entire butternut squash and cut off the small rind on top and bottom.  Cut off the bottom (round part with seeds) to separate it from rest of squash and remove seeds (to either roast separately or discard).  

-Slice the larger part of squash (the head) into approximately 1.5 inch thick cylindric discs (see photos), then cut the bottom seeded section into watermelon shaped slices.

-Combine rosemary, salt, pepper and stevia in a small bowl.   Transfer evenly onto a flat surfaced or plate.  Pour 3 TB olive oil into a small bowl.

-Coat each slice with oil then generously coat all surfaces with rosemary dust by patting onto plate.  Transfer dusted squash into lightly greased baking pan and sprinkle with half of the whole dried rosemary.

-Bake on middle rack for 30 minutes, remove, turn once and sprinkle with remaining rosemary.  Return to oven for 20 minutes.  Turn oven to Broil (top element on) and lightly brown tops for approximately 7 more minutes (keep a close eye on it to prevent blackening).

Serves approximately 4 people.  Mmmmmmmm.