Tips and recipes for the MAXIMIZED LIVING NUTRITION PLAN. GOOD FOOD recipes will help you prepare Maximized Meals for Maximized Nutrition Even If You Think You Can't Cook. All recipes are sugar free, grain free, healthy, and delicious.
Berries are the bounty of the summer season. But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.
By way of the "forward" option on gmail, Cliff shared this excellent tip on how to salvage berries that are starting to lose their luster. Now I'm here to share a tip on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.
I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.
1 1/2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
stevia equivalent to 1/2 tablespoon sugar
1 tablespoon pure vanilla extract
Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:
Lemon Topping Mixture:
1/4 cup extra virgin olive oil
stevia equivalent to 1/2 cup sugar
3 large eggs
the zest of a lemon
1/2 cup freshly squeezed lemon juice
Combine all the lemon topping mixture ingredients in a blender.
When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.
Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)
Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.
2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
I have wanted to share a few important links and recipes with all of you for quite a while.Sorry for the delay.First, I want to talk about Almond Flour, Almond Meal, the difference between the two in recipes, and the cost factor.
I avoid purchasing almond flour in the grocery store at around $15.00 per pound. One example of almond flour you will find in retail stores is Bob's Red Mill. This product, really more of an almond meal, has a very coarse texture. I do not recommend using Bob's Red Mill almond flour in my recipes, although, it will yield a decent result – just not the amazing results that a finer textured Almond Flour will produce. The least expensive almond meal I have seen locally is in the “Bulk Barn,” where the cost is roughly $9.39 per pound. In the bulk stores, it is referred to as “ground almonds,” and that is closer to the truth of its texture. I prefer to purchase almond flour of the finest quality and texture online where the price is considerably less than retail in either the grocery store or in bulk.Of course, there are shipping costs, which add to the bottom line price. Ultimately, almond flour is still expensive, but it is packed with protein and flavour, allowing me to have baked treats like cupcakes and breads.So for me, it is worth the cost.
Here in Canada the best link to order almond flour online is:
Search the website carefully.You are only interested in the blanched almond flour! You will be buying in bulk from JK Gourmet, but you will save money, your results will be wonderful, and you will have plenty on hand when you need it.
In the US, you can purchase smaller amounts per online order, which, based on your budget, might be helpful.
I store my almond flour in the freezer, taking out 8-10 cups at a time to keep on hand at room temperature.Trying to use frozen almond flour is more work than it’s worth.
By the way, if you have enjoyed the almond flour recipes in GOOD FOOD using almond meal or ground almonds, you will enjoy those recipes even more using this better quality almond flour. You need not make measurement adjustments.
I will follow this post with a recipe which, thanks to the finer textured almond flour, I have really enjoyed, “Dark Rye Bread.”
On the Maximized Living Advanced Nutrition Plan, and in GOOD FOOD, you will find a lot of recipes for terrific dips and spreads. By now, you may be tired of using celery and red pepper to scoop up these delights. This cracker recipe is surprisingly easy, and really tasty. When I come home from school, I especially enjoy one or two of these crackers with plain old raw almond butter!
In a food processor, pulse almond flour, macadamia nuts and coconut flour until well ground and combined. Pulse in remaining dry ingredients until almost fully ground. Leave a tiny bit of texture - you'll enjoy the crunch.
Pulse in coconut oil and water. Dough will form a ball in the food processor.
Roll out the dough between 2 pieces of parchment paper to 1/4 inch thickness.
Cut into 2 inch squares, 5 rows each way.
Sprinkle with a few extra sesame seeds if desired. (Optional - I always do.)
Chocolate 1/4 cup ice-cream scoop of organic butter or coconut oil
3 to 4 squares unsweetened chocolate (your preference)
1/8 to 1/4 teaspoon NOW brand or KAL brand stevia, (to taste) - (Equivalent to 1/2 cup sweetening power)
dash of cinnamon - optional
In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.
Add Stevia and cinnamon.
Almond Butter Filling
1 scoop Perfect Protein Vanilla protein powder
1/2 teaspoon salt
1/2 cup raw almond butter
1 tablespoon pure vanilla (no sugar – check the label)
1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened
Combine all the filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.
I use silicone muffin cups or a silpat mini muffin tin without any liner.If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers.This is what I have done pictured above.
Pour enough chocolate mixture to cover the very bottom of the cupcake papers.
Spoon (I use a tiny ice-cream scoop; you could use a large melon baller) a little of the almond butter filling on top of the chocolate coating.
This bread is the perfect accompaniment to Caesar Salad or any variety of your favorite chili. But honestly, you will find yourself wanting to munch on the bread alone. . .like the "bad ol' days" when you polished off a bag of Doritos in front of the TV.
2 cups almond flour
1 teaspoon kosher or sea salt
2 teaspoons chipotle chili powder
1 teaspoon baking powder
8 oz. organic (preferably raw) old cheddar cheese, grated
1 organic free range egg
1. Combine all dry ingredients (including grated cheddar) in a bowl.
2. In a smaller bowl, whisk egg; then combine it with the dry ingredients.
3. Knead the mixture with hands to ensure proper distribution of ingredients. The "dough" will form a ball.
4. Form the dough into a large circle about 2/3 inch thick.
5. Cut circle into 16 slices.
6. Place slices on parchment or silpat lined baking sheet.
7. Bake at 375 degrees for 9 - 10 minutes.
8. Open the oven door, turn off the oven, re-close the oven door, and leave the bread in the oven for another 7 - 10 minutes. (If you like a softer consistency, remove the bread when the initial 10 minutes has elapsed.)