2-3 big raw zucchini, peeled and chopped
3 tsp Creole Seasoning (or to taste)
3/4 cups tahini ( I like Trader Joe’s Organic Tahini)
1/3 cup fresh lemon juice
1/4-1/2 cup olive oil (depending on the consistency you desire add more for a smoother consistency)
4 cloves of garlic, peeled
1 Tbsp ground cumin
In a blender, puree zucchini and Creole Seasoning until completely pureed. Place mixture in a mixing bowl and let sit for at least 20 minutes. Some of the excess water from the zucchini will separate. Strain out as much excess water as possible.
In the blender, blend the remaining ingredients until thoroughly blended and slightly emulsified. Thoroughly stir in the ingredients from the blender into the zucchini mixture until well blended.
Taste and adjust seasonings and lemon juice to your preference.
Serve with low carb flatbread, cucumbers, parmesan crisps or your favorite veggie.
1 lb sushi grade salmon, chopped
3 tbsp minced ginger
¼ cup sesame oil
1 tbsp garlic chili sauce
1 tsp ground ginger
1 tbsp coconut aminos
1 tbsp chili ponzu
1 tsp garlic powder
2 green onions, chopped
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 avocado, chopped
Salmon caviar/roe as a garnish *optional
Mix everything together in a large bowl accept for the avocado and salmon roe.
(If you don’t want to stack the salmon on top of the avocado or create a tower, you can just mix the avocado in with everything else and serve).
Put avocado on a serving plate and stack salmon poke on top and top with salmon caviar/roe and sprinkle with a little more sesame seeds and serve.
To make a “tower”:
With a biscuit cutter or any cylinder object that is open on both ends.
Grease entire biscuit cutter or cylinder with sesame oil then put on it on a plate.
Put avocado at the bottom of the cylinder then stack salmon poke on top until firmly packed, but not pressing down too much.
Refrigerate for at least an hour. Remove cylinder and top with salmon caviar/roe and sprinkle with sesame seeds and serve.
Enjoy your scrumptious Salmon Poke! Eat slowly and thank you food for making your body and mind optimal!
2 large daikon radishes, peeled and sliced into french fries
1/4 cup of MCT oil or grapeseed oil
1-2 tsp of Creole Seasoning
Preheat oven to 475 degrees F.
In a large mixing bowl, combine radishes, oil and 1 tsp of Creole Seasoning. Combine and toss thoroughly.
Line a baking sheet with parchment paper and spread the coated radish fries on the baking sheet in a single layer.
Bake for about 15 minutes then flip them and bake for about another 10-15 minutes or until golden brown.
Remove from the oven let them cool on the baking sheet for an additional 5-10 minutes.
Serve with a dipping sauce of your choice, such as my sriracha aioli or garlic aioli.
Send you food loves of Love and Eat with Joy! Enjoy!
¼ cup coconut flour
¾ cup parmesan cheese, grated
4 oz cream cheese
1tbsp coconut oil, softened
1 tbsp of Italian Seasoning (or 1 tsp orgeno, 1tsp basil)
1 tbsp fresh rosemary, chopped
1 tsp garlic powder
½ tsp Creole seasoning (or salt and pepper)
Preheat oven to 400 degrees.
Line a baking pan with parchment paper.
In a mixing bowl, beat eggs and then stir in the rest of the ingredients until thoroughly blended. Pour this batter into parchment lined pan and spread making one even layer with a spatula.
Bake for 12-15 mins or until golden brown but not too brown on the edges. Take out of oven and let rest in the pan till its cooled down, about 5-10 mins. Slice flatbread into desired shape with a pizza cutter.
Use for hummus, making sandwiches or grilled cheese!
Send your food lots Love and eat with awareness and Joy!
1-2 Large yellow onions, sliced into ½ inch thick rings
1 cup of coconut flour
1 cup of almond flour
2 tsps Creole Seasoning
1-2 cups of grapeseed oil
Heat grapeseed oil in a frying pan over medium or medium-low heat.
In one bowl beat eggs. In another bowl mix almond flour and 1 tsp of Creole Seasoning. In another bowl mix coconut flour and 1 tsp of Creole seasoning.
Coat sliced onions, one at a time, into eggs and then into almond flour, then dip back into eggs and then dip into coconut flour. From there place onion in frying pan and cook on each side until golden brown, approximately 1 minute.
Transfer to a plate to cool. Taste and if you want more flavor sprinkle more Creole Seasoning over the onion rings.
Send your food lots of Love and thank the food you are eating for working for your body by bringing your body into optimal health!
3 large zucchini, halved and then sliced into ½ inch thick strips or whatever size fries you want
2 eggs beaten
2 cups of almond flour
1 cup of parmesan cheese
1 tbsp Creole Seasoning
1 cup of grapeseed oil or coconut oil
Heat grapeseed or coconut oil in frying pan on just below medium heat.
Beat eggs in a mixing bowl. In a separate bowl, mix almond flour, parmesan cheese and creole seasoning. Dip zucchini slices in eggs to create a thin coat and then use thongs or a fork to transfer the egg-coated zucchini into the almond flour mix and dredge each slice in the mix.
Transfer zucchini fries into heated pan and cook until golden brown on each side. Transfer to a plate and serve with sriracha aioli (I make mine by combining sriracha, mayo, olive oil and garlic powder) or your favorite dipping sauce.
Send you food lots of love so your food will love you back, and work for your body. Eat with Joy! Enjoy!