Salad Roll and Dipping Sauce Recipe

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Ingredients:

Roll

  • 10 rice paper sheets
  • 2 avocado
  • 2 bell pepper
  • 1 mango
  • 1 bunch of cilantro
  • 1 bunch of mint
  • 1 bundle sliced green onion
  • 1 head of lettuce
  • 1/4 cup pickled ginger

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp smooth peanut butter
  • 1 tbsp Sriracha
  • 1/2 tsp fish sauce
  • juice of ¬†1 lime
  • a small splash of sesame oil
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1/2 cup olive oil

 

Directions:

Wash and cut all veggies, into a matchstick shape or thin slices. Fill a mixing bowl with hot water from the tap. One roll at a time, dip a sheet of rice paper in hot water for about 5 seconds. Place sheet on work top and in the centre fill with sliced veggies. Roll wrapper half way over veggies, tuck in sides and then finish rolling, “like a burrito”. ¬†This will make approximately ten rolls, do each one at a time

Add all dipping sauce ingredients in a small mixing bowl and whisk until well combined.

If you like a protein in your salad roll, shredded rotisserie chicken is a good addition.

Mint, Pea and Prosciutto Pappardelle

Ingredients

  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese
  • 2 tbsp butter
  • salt & pepper to taste
  • zest of 1/2 lemon
  • 6 slices of prosciutto, baked and chopped
  • 1 cup fresh peas
  • 2-3 tbsp of chopped mintIMG_1771

Directions

  • Combine heavy cream, butter, lemon zest and salt & pepper in sauce pan over medium heat and let simmer for 5 minutes.
  • Then add Parmesan cheese, whisk to combine and remove from heat.
  • Turn oven to broil, place prosciutto under broiler until crisp. Keep a close eye to make sure not to burn the prosciutto.
  • Toss cooked pappardelle pasta and peas into the cream sauce.
  • Sprinkle pasta with desired amount of chopped mint and crispy prosciutto.

Chocolate Chia Pudding Parfait

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Ingredients

  • 1/3 cup chia seeds
  • 1 1/2 cup unsweetened almond milk
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp liquid stevia
  • pinch of salt

Toppings

  • fresh raspberries
  • shredded unsweetened coconut
  • chopped almonds

Combine all ingredients: chia, almond milk, cocoa, vanilla, stevia and salt. Whisk until fully incorporated. Put mixture in tightly sealed container and let sit in fridge over night.

Layer toppings and pudding as desired.

Coconut Macaroons Dipped in Chocolate… Gluten, dairy, and sugar free

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Ingredients

  • 1 package (14 oz) unsweetened shredded coconut
  • 3/4 cup coconut milk
  • 2 egg whites, whipped into stiff peaks
  • 1/2 tsp vanilla
  • 1/2 tsp liquid stevia
  • pinch of salt
  • 2 bars sugar free chocolate, melted

Preheat oven to 325. In stand-mixer whip 2 eggs whites and salt together until it forms stiff peaks. In mixing bowl combine coconut milk, coconut, vanilla, and stevia until combined. Then fold in egg whites gently. Form cookies with 1-2 tbsp of mixture on to a parchment lined baking sheet. Bake for 25-35 minutes or until golden brown. Let cool and dip cookies in melted chocolate.

Summer Salad

Farmers market Sundays…

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Summer salad of green beans, purple potato, radish, sprouts and peas. All topped with a Dijon dressing, mint, chives and edible flowers.

Ingredients

  • 1 cup cubed purple potatoes
  • 1 cup radishes thinly sliced
  • 1 cup green beans cut into thirds
  • 1 cup broccoli sprouts
  • 1/4 cup shelled peas
  • 5-10 edible flowers
  • 1/4 cup of chopped mint and chives
  • * you can add a soft poached egg to the top of the dish. (It’s delicious, I highly recommended adding the ooey gooey egg)

Dressing

  • 1 tbsp Dijon mustard
  • juice of 1/2 a lemon
  • 1 tbsp honey
  • 1/2 cup olive oil
  • salt and pepper to taste

Directions

  • Bring large pot of water to a boil, add potatoes. Once potatoes are almost tender add in green beans and blanch them quickly. Strain and rinse veggies under cold water.
  • Add all veggies, potatoes, beans, radish, peas, sprouts, mint and chives into a large mixing bowl.
  • To make dressing combine all ingredients and whisk until emulsified.
  • Toss a coupe tbsp of dressing with the veggies. Start with a small amount of dressing and add if more is needed.
  • If you are using a poached egg, cook for 3 minutes on simmer. Then add to the top of salad.

Salami Sandwich | Kale Pesto Recipe

I had a sandwich last week at Mrkt that was similar to the one I’ve made for the blog. It was so delicious I had to try and make my own version.

And Voila! Salami Sandwich with Kale Pesto, Mushrooms and Onions

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Ingredients

Kale Pesto

  • 1 bunch kale (approximately 2 cups)
  • 1 cup basil
  • 2 gloves garlic
  • juice of 2 lemons
  • 1/4 toasted pine nuts
  • 1/2 cup olive oil

Blend until smooth. This freezes well, so if you don’t use the whole batch it will keep for a couple weeks in the freezer for a later use.

Kale Pesto Mayonnaise

  • 2 tbsp pesto
  • 1/4 cup mayo

For sandwich

  • 1 lb slice white mushrooms
  • 2 thinly sliced onions
  • 2 cloves garlic
  • salt and pepper to taste
  • salami ( 4 slices per sandwich) – I used peppered salami
  • provolone cheese (2 slices per sandwich)
  • bread- I used sourdough but any bread of your liking will do

Directions

First, cook and caramelize mushrooms, onions, garlic on medium heat until tender and have golden color. Add salt and pepper to taste.

Turn oven on to broil

Take two slices of bread, add pesto mayonnaise to both sides of bread. Add mushrooms and onions to one side of bread and the top with salami. On the other slice of bread you will place cheese.

On a baking sheet broil both sides of the sandwich until cheese is gooey and golden. Remove fro oven carefully assemble sandwich and eat!

Mango Filled Angel Food Cake with Lime Whipped Cream

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I have taken a basic angel food cake recipe from Alton Brown and turned the cake into cupcakes. I have omitted the orange extract and substituted for vanilla and the zest of two limes. I also cut down the sugar from 1 3/4 cups to just 1 cup.

http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe.html

Cupcake:

  • zest of two limes added into batter recipe provided above
  • fill lined cupcake pan and bake for 15-20 minutes

Filling:

  • 1 mango diced
  • juice of 1 lime
  • 2 tbsp sugar

Cook all 3 ingredients on medium heat until mango is tender. With a small knife cut out a small hole in cupcakes to place filling.

Allow to cool before filling cupcakes.

Cream:

  • 2 cup whipping cream
  • 1/4 cup powdered sugar
  • zest of 1 lime

Whip all 3 ingredients together until cream is thick. Place whipped cream in pipping bag to apply to tops of cupcakes.

Garnish with fresh lime zest.