Tag Archives: paleo

Paleo Chocolate Chip Coconut Cookies

Get this recipe for a thick, soft and chewy cookie loaded with chunks of dark chocolate and shredded coconut. Made using almond flour, these cookies have a hint of amaretto and a ton of paleo-friendly decadence.   Continue reading
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Sprouted Hummus

And all of a sudden, it’s Spring. The season for dips, sharing, and eating outside.

Hummus is one of my favourite creamy dips with flatbread or raw veggies, and also a great salad dressing and spread for sandwiches.  Made with chickpeas, it is high in fibre and protein with a low glycemic index to keep you feeling full and satisfied between meals.

This basic recipe can be rustled up with just 6 ingredients, proving that some of the best tasting things in life are the simplest to make! I use dehydrated pre-sprouted chickpeas as my starting point, which takes less than an hour to rehydrate before it’s ready for hummus-making. Sprouted chickpeas are easier to digest as the process deactivates components that can make minerals contained in the beans otherwise difficult to absorb. I like to think of the end product as “super hummus”: same luxuriant flavour, but with ramped up nutritional value, and less bloating and gas. Major bonus points, imo.

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Kofta

Everyone LOVES food on a stick. Yakitori… Kebabs… Cake Pops… and let’s not forget our ingenious childhood Pogo’s.

My favourite “sticked” dish at the Lebanese restaurant in my hood is Kofta. It is an aromatic mix of minced meat, onions and spices, served with fresh pita, hummus, rice and tabbouleh. I can’t rave about it more. I wanted to make my own at home using organic ingredients, and I was surprised at how simple, cheap and tasty the results were!

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Cardamom Pistachio Kulfi

If you are a fan of desserts with rich and complex flavours, you might just fall in love with cardamom ice cream. Cardamom is a spice often used in Indian cuisine, and imparts a uniquely aromatic flavour. Paired with crushed pistachios and creamy coconut base, the result envelops you in its taste and is truly incomparable. This kulfi recipe uses coconut milk and condensed milk, but it can be made dairy free and vegan with coconut milk alone. Unlike ice cream, kulfi doesn’t require any special machine other than a stovetop and pot, taking only a few minutes of your time to prepare. Let me know what you think of my new favourite homemade frozen dessert! 🙂 Continue reading

Acorn Squash with Spiced Apple and Walnut

Sugar and spice and all things nice is what Fall brings to the kitchen. This seasonal dish adds sweet and spicy dimensions to buttery roasted acorn squash.  The stuffing is simple and consists of caramelized apples, toasted walnuts, dried cranberries, pumpkin seeds and a pinch of cayenne pepper. Rich in flavour and colour, this is a beautiful and nutritious dish to warm up to this Fall. Continue reading

Sweet Pea Roasted Jalepeño Guacamole

I’m a big avocado fan. Huge. I eat one everyday, typically by itself or in a smoothie. And when it comes to guac, I usually do a simple one with lemon juice, salt and pepper to top a salad or chicken dish.

This recipe, however, is something worth sharing. I came across it when Whole Foods only had one ripe avocado on a day I was in charge of guac for a potluck. Of course. The store clerk suggested I try the sweet pea guacamole on their website which uses only 1 avocado and frozen green peas as the bulk. I added some other ingredients as well for extra kick and the result was surprisingly packed with flavour. Light and sweet, smoky and spicy. I can’t recommend it enough, you’ve gotta to try it for yourself.

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