Green Juice - You Can't Imagine How Great This Tastes!

I don't know how many of you have seen the film, "Fat, Sick, and Nearly Dead."  It is a very inspiring story of an Australian man's journey to heal himself from the inside.  To do this, he traveled across the United States armed with a juicer! Along the way, he met many people who also needed a bit of a food intervention and introduced them to the idea of juicing.  Since I saw the film, I have been incorporating this green juice into my nutrition and I LOVE it!  Here's a link to a recipe for the green juice featured in the film by one of the more inspiring characters, Phil Staples.
Yes, I know it's green.  What you need to know is: IT IS DELICIOUS!
Enjoy.

3 Cheese Zucchini Bites

Zucchini is abundant this time of year. These tiny bites make the perfect "amuse bouche" before dinner,  and they would be wonderful to pass around at a backyard party.  When we tested this recipe, the two of us ate every last one, and would have eaten another batch!

Zucchini is one of the vegetables you really want to buy organic. But if you grow your own and don't use crazy toxic pesticides, feel free to enjoy the bounty of your garden!

Enjoy.


Ingredients:

1 cups zucchini, grated
1 egg
¼ cup raw parmesan cheese, finely grated
¼ cup almond flour
2 shallots, diced
¼ cup grated cheese (I used a raw grated mozza/cheddar blend.)
Salt and Pepper

Preparation:

1. Preheat oven to 400F. Grease 1 or 2 mini muffin tins with coconut oil.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water. You have probably done something like this if you have used frozen spinach. DO NOT SKIP THIS STEP.

3. In a bowl, combine the egg, onion, cheeses, almond flour, zucchini, salt and pepper.

4. Using a spoon or a mini cookie scoop, fill the muffin cups to the top. Bake for 20-25 minutes, or until the top is browned and set.

Yield 15 - 18 mini muffins

Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

KEY LIME SQUARES

IT'S A SPRING THING

This recipe could easily fill a small glass pie plate, so it can be presented as Key Lime Pie or as Key Lime Squares.  I made the squares so the portions were a little bigger!

Top with some freshly whipped organic cream.  

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

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 key lime topping mixture:

Key Lime Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lime

1/2 cup freshly squeezed lime juice

Note:  I added two drops of green food coloring, but I would not recommend doing this if you do not have high quality, "no-sugar-or-preservatives-added" food coloring.

Combine all the key lime topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the topping mixture over the crust and return the crust and 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.

Freezer Fudge

OMG! Fudge that tastes like the inside of our Almond Butter Cups. . . .

Enjoy.

Servings: Fills an 8"x8" pan
Preparation Time: 10 minutes + 1 hour chill

• 2 cups raw creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
•  1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder - (sweetness To YOUR TASTE!)
• 1 teaspoon kosher or sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.  

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

This recipe is adapted from a tropicaltraditions.com recipe.  Enjoy.

MAXIMIZED REFRESHMENT

Here is a fabulously fresh, simple, and delicious recipe from our friend, Wendy Hord.  What a terrific drink to enjoy all summer long.  Thank you, Wendy.

BREW a teapot of green tea, using 3 teabags to approx. 6 cups of boiling water, let steep for ½ hr., then pour into a large water pitcher. Fill the pitcher up the rest of the way with cold water (approx. 4 more cups). 

ADD ½ or more mixed frozen berries, I used (strawberry, blackberry, raspberry) blend.  Leave it  to steep overnight in the refrigerator for best infused flavor.

STRAIN out berries, and add stevia to taste, stir.

SERVE on the rocks with lemon or berry garnish

Just as yummy as commercial flavoured iced teas…. without the
sugar or aspartame!!

Enjoy.

VEGAN Pumpkin Pie

Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!

Read through to get the blueprint for the VEGAN almond pie crust, too.

Enjoy.

Ingredients:

1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

¾ cup “Spoonable” brand stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!)

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

(freshly grated nutmeg if you have it on hand)

4 oz. organic coconut cream

8 oz. unsweetened almond milk, original or vanilla flavor

1 slightly cooled almond pie crust (see recipe below)

Preparation:

Preheat oven to 425 degrees

1) Combine all the ingredients. I use a high speed blender.

2) Pour into a cooled almond pie crust.

3) Bake 15 minutes at 425 degrees.

4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.

VEGAN Almond Pie Crust

1 1/2 cups blanched almond flour

1 pinch of kosher or sea salt

1/2 pinch of stevia  to very lightly sweeten (less is more)

3 tablespoons extra virgin olive oil

Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.

Enjoy.

GREAT TIP FOR STORING BERRIES

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.

Enjoy.

ALMOND FLOUR FLAX MEAL PIZZA DOUGH

FINALLY! A pizza dough that Maximized Living doctors and patients can prepare, eat, and savor without feeling guilty or bloated, or both!

Enjoy.

Ingredients:

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking soda

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Preparation:

Mix all ingredients together until they form a ball.

Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.

(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favourite "Maximized" pizza ingredients. Left-over "Maximized" ingredients are fine.

Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).

LEMON SQUARES

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.

Enjoy.

Ingredients:

Crust:

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?)

APPLE BLACKBERRY CRISP

I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!

Enjoy.

Ingredients:

5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces

1 pint fresh blackberries

1 tablespoon lemon juice

1 tablespoon pure vanilla extract (no sugar – check the label)

2 tablespoons blanched almond flour

1 cup blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon baking soda

2 ½ tablespoons olive oil

Stevia or organic xylitol (from birch trees - not from corn) equivalent to 2 tablespoons of sugar

Preparation:

Place apples and blackberries in a large bowl

Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients

Place apple-blackberry mixture in an 8” x 8” baking dish, and set aside

To make topping:

In a medium bowl, combine almond flour, salt, baking soda, stevia (or organic xylitol), and oil.

Crumble topping over apple-blackberry mixture.

Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.

Remove from oven and uncover.

If topping is lightly browned, allow to cool for 10-15 minutes.

If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.

Note: Remember: Lightly browned is what you're after.

Delicious warm or cold.

Bruschetta

Ingredients

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.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

DARK RYE BREAD

We have used this bread for anything we would have used traditional bread for in the bad old days, including sandwiches and croutons.

Note: Be sure to read the next post here, "Almond Flour Revisited," before you attempt this recipe.

Enjoy.

Ingredients:

2 cups blanched almond flour

1 1/2 cups ground flax meal

1 teaspoon kosher or sea salt

1 teaspoon baking soda

1 1/2 teaspoons cream of tartar

6 eggs

1/4 cup olive oil 

1/2 cup water

4 tablespoons caraway seeds

Preparation:

Preheat oven to 350 degrees.

Grease a loaf pan with olive oil or (better still) coconut oil. I like to add a piece of parchment for easy removal after baking.

Mix dry ingredients in one bowl except for caraway seeds.

Mix wet ingredients in another bowl.

Stir wet ingredients into dry, then mix in caraway seeds.

Allow batter to sit for 1 or 2 minutes to "thicken."

Pour the batter into the loaf pan, and bake for 50-60 minutes.

Cool and serve.

ALMOUND FLOUR REVISITED

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:

JK Gourmet at www.jkgourmet.com 1-800-608-0465.

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.

Other online sources, best for US orders, are:

Benefit Your Life (organic) at www.benefityourlifestore.com 1-877-295-2407

Honeyville at www.store.honeyvillegrain.com 1-888-810-3212

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.”

Enjoy.

MULTI "GRAIN" Crackers

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!

Enjoy.

Ingredients:

1/2 cup blanched almond flour (see Almond Flour Revisited)

1/2 cup raw macadamia nuts

1 tablespoon coconut flour

1/4 cup raw pumpkin seeds

2 tablespoons raw sunflower seeds

2 tablespoons raw sesame seeds

2 tablespoons organic hemp seeds

1 tablespoon ground flax meal

1/2 teaspoon kosher or sea salt

1 tablespoon coconut oil

1/4 cup water

Preparation:

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.)

Bake at 300 degrees for 20 to 25 minutes.

Makes about 25 crackers.

ALMOND BUTTER CUPS

Words really aren't necessary here.

Enjoy.

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.

Cover with the remaining chocolate mixture.

Chill to set.

Store in the refrigerator or the freezer.

"DORITO" Bread

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.

Enjoy.

Ingredients:

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

Preparation:

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.)

NOT TUNA SALAD

What to do for lunch? Take along this great meat alternative and terrific raw food recipe with some celery or an organic bell pepper.

A food processor makes very quick work of the preparation.

Ingredients:

1 Cup Sunflower Seeds, Soaked 8-12 Hours

1 Cup Almonds Soaked 8-12 Hours

1⁄2 Cup Lemon Juice

1⁄4 Cup Minced Celery

2 Teaspoons of Kelp Powder

1⁄4 Cup Minced Red Onion

1⁄4 Cup Minced Parsley

2 Tablespoons Minced Fresh Dill

1 Teaspoon Sea Salt

1/4 cup olive oil

1 can (1 cup) chick peas

Process celery, onion, kelp powder, parsley, dill, and salt first.

Add drained nuts, seeds, chickpeas, lemon juice, and olive oil. Process until smooth.

Not Salmon Salad: Add 2 grated carrots to processing mix. (Core Plan only)

Enjoy.

CARROT CAKE MUFFINS

CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!

I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.

Let me know how you like it.

Enjoy.

INGREDIENTS AND PREPARATION:
2  cups almond flour, less 2 Tablespoons 

2 Tablespoons coconut flour 

½ teaspoon kosher or sea salt

2 teaspoons aluminum free baking powder

1 tablespoon Cinnamon

1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.

¼ to ½ teaspoon freshly grated nutmeg

1 scant pinch of cloves

PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.

THEN ADD:

½ cup melted organic butter

1 tablespoon vanilla (no sugar – check the label)

½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)

5 extra large organic free range eggs

PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.

POUR THE BATTER INTO A BOWL OVER:

1 ½ cups grated organic carrots

½ cup chopped raw pecans or walnuts.

STIR TO MIX.

DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.

BAKE AT 350 DEGREES FOR 30 TO 35 or 40 MINUTES.

HOME‐MADE GREEN APPLE APPLESAUCE

Apple Season is here! I made a double batch of this recipe for some children who were visiting our cottage on Labour Day weekend, and I was reminded that, when it comes to delicious, we are all children. The adults gobbled it up!

The first time you taste this, you will understand why it is worth making your own home‐made applesauce.

Enjoy.

Ingredients:

3 lbs Granny Smith apples

1 teaspoon cinnamon

1 pinch nutmeg (freshly grated is wonderful if you have it)

1 1/2 cups water

2 thin lemon slices

1/4 teaspoon salt

1 to 2 tablespoons “Spoonable” brand stevia, or

equivalent (optional, and to taste)

Preparation:

1) Peel and core apples

2) Cut apples into approximately 1 inch cubes.

3) Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.

4) Simmer for 20 minutes or until the apples have softened significantly.

5) Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.

6) Mash with a potato masher or use a food mill for a smoother consistency.

7) Taste the applesauce. If it is too tart and you want to add some sweetness, now would be the time to add a tablespoon or two of “Spoonable” brand stevia to taste.

8) Serve warm, at room temperature, or chilled, if it lasts that long.

Asian Halibut Fish Cakes

This recipe is adapted from a salmon cake done by Martha's people at Everyday Food. I switched out the salmon for wild halibut and I knew it would be a new family favorite. The lovely mild ginger flavor makes this dish fragrant and delicious. I also learned a neat trick for making fish cakes without benefit of flour or corn meal. Egg is the binder; and the fish cakes are formed and then put into the freezer for about 30 minutes so they hold together when you put them into the frying pan. It works! We loved them.

Enjoy.

Ingredients:

1-1/2 pounds of wild halibut, chopped into small pieces approximately 1/2 inch square

2 Tablespoons grated fresh ginger (Tip: Peel fresh ginger with a spoon)

2 finely diced Shallots

1 egg

1 teaspoon Kosher or Sea Salt

1/4 teaspoon freshly cracked black pepper

Preparation:

Chop and mix all the ingredients together except the egg. Then slightly beat up the egg and stir it into the fish mixture until everything is coated with egg and the mixture is . . .well, it's gooey.

Line a baking sheet with parchment paper.

Using an ice cream scoop, divide the mixture into 6 to 8 portions. Place each portion in a scoop or circle shape on the lined baking sheet. Put the baking sheet into the freezer for 20 - 40 minutes, until the fish cakes hold together.

Heat a non-stick frying pan coated with a teaspoon or so of coconut oil. Add the semi-frozen fish cakes to the pan and let them cook for at least 5 minutes, until they are brown on one side and will hold together when you carefully flip them over to let them fry until they are done, approximately another 3 to 5 minutes.

I didn't try this when I made the test recipe, but when I make the next batch, I may try to make a double recipe, freeze the second half until it is safe to put them into a freezer bag or container, and save them for use another time.

MEDITERRANEAN ZUCCHINI BOATS

This time of year always means lots and lots of tasty, home grown vegetables, and many of us have an abundance of zucchini that we may not know quite what to do with. This recipe is a side dish that I saw in a Whole Foods while I was working on GOOD FOOD in 2009, and I simply had to include it in the book. The finished product is delicious hot or cold. It probably won't last long enough for you to taste it cold.

Enjoy.

Ingredients:

2 zucchini, approximately 8 – 10 inches long

2/3 – 3/4 cups grape tomatoes, lightly diced

1/3 to 1/2 cups Greek Feta cheese

1/4 cup pitted black olives, lightly diced

1/4 cup pepita seeds or raw pine nuts (optional)

1/4 cup chopped fresh Italian flat leaf parsley

A drizzle of olive oil (optional)

Preparation:

Preheat oven to 325 degrees.

1) Cut the zucchini in half, lengthwise,

and scrape out the seeds with a

teaspoon, forming a “ditch” for the other ingredients.

2) Cut a slim length of the skin on the bottom of the zucchini, so it will sit steadily on the plate.

3) Combine all the other ingredients and distribute them evenly into the four zucchini halves.

4) Bake until zucchini is just cooked, approximately 15 to 20 minutes.

5) You may want to drizzle a tiny bit of olive oil over the finished product.

ROASTED CAULIFLOWER WITH GARLIC AND CAPER SAUCE

I was reminded of this recipe, originally created for GOOD FOOD, by Courtney from Nashville. Thanks, Courtney!

Everyone else - Enjoy.

Ingredients:

1 head (about 2 pounds) cauliflower, cut into small florets

1 tablespoon extra virgin olive oil

Kosher or sea salt and ground pepper

1 tablespoon organic butter

1 teaspoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 tablespoon capers (more if you want - I often use half a small jar of capers including the juice)

1 tablespoon caper juice

Preparation:

1) Trim, and cut cauliflower into small florets.

2) Spread in a roasting pan or rimmed baking sheet.

3) Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine.

4) Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes, in a hot oven ( 375 - 400 degrees)

5) In a small skillet, melt butter and olive oil over medium to low heat.

6) Gently saute garlic cloves, 2 to 3 minutes.

7) Remove from heat. Add capers and caper juice.

8) Pour over roasted cauliflower, and toss to coat.

Summer Grilling Favorite Recipe LEMON CHILI CHICKEN

Wanted to re-post this family grilling favorite, in the hope that it will help you stay away from commercial bar-b-que sauces. These sauces are loaded with sugar - they can turn a perfectly healthy dinner into an over-the-top sugar fest! I really hope that once you try this recipe, you will use it year round - on the outdoor grill or on a ceramic-coated grill pan inside. (See GOOD FOOD for more notes about ceramic coated cookware.) You'll never be tempted by those nasty, sugar-laden bottled sauces again.

Enjoy.

Lemon Chili Chicken

Ingredients:
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon chili powder
3 cloves garlic, minced
2 tablespoons mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
4 organic, antibiotic free, free range, boneless, skinless chicken breasts

Preparation:
1) Combine all ingredients except chicken.
2) Pour 80% to 85% of the marinade into a heavy duty zip-lock bag. (Reserve the remainder of the marinade for basting the chicken during grilling.)
3) Add chicken; close bag and zip to seal. Place in bowl or baking dish and refrigerate for 2-6 hours.
4) When ready to cook, discard the marinade left in the zip-lock bag. Prepare and preheat grill. Cook chicken for 12-18 minutes, turning once and brushing frequently with reserved marinade, until chicken is thoroughly cooked.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.
Enjoy.

Ingredients:¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

Preparation:1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.