Healthy Homemade Blueberry Chia Seed
Ingredients:
2 cups / 300g blueberries (fresh or frozen)
3 tablespoons / 36g chia seeds
1/4 cup / 60ml water
1 tablespoon / 15ml lemon juice
Optional: Pinch of cinnamon or a drop of vanilla extract
Directions:
1. Combine blueberries, water, and lemon juice in a medium saucepan.
2. Bring the mixture to a simmer over medium heat. Cook for 5-8 minutes, stirring occasionally, until the blueberries burst and the mixture becomes juicy. Mash some of the berries with a fork for desired texture.
3. Remove the saucepan from the heat.
4. Stir in the chia seeds and optional cinnamon or vanilla. Mix well.
5. Let the mixture stand for about 15-20 minutes, stirring a couple of times. The jam will thicken as the chia seeds gel. It will continue to thicken upon cooling.
6. Taste the jam. If you prefer it sweeter (depending on the natural sweetness of your blueberries), you can add a touch of stevia or monk fruit sweetener, but the goal is sugar-free.
7. Once cooled, transfer to a clean jar with a tight-fitting lid.
8. Store in the refrigerator for up to 2 weeks.
Recipe Information:
Preparation Time: 5 mins | Cooking Time: 10 mins | Setting Time: 20 mins | Total Time: 35 mins | Calories per Serving: Approx. 25 per 2 tbsp | Number of Servings: Makes approx. 1.5 cups
#SugarFreeJam #BlueberryChiaJam #HealthyJam #ChiaSeedJam #NoAddedSugar #KetoFriendlyJam #LowCarb #HealthyEating #CleanRecipe #HomemadeGoodness
Pad Thai Noodles
Ingredients (Serves 2)
200g Noodles
1 tbsp oil (sesame or olive)
For the Thai Sauce
1 tbsp peanut butter (or cashew butter)
1 tbsp soy sauce
1 tbsp sriracha (adjust spice)
1 tbsp honey (or brown sugar)
1 tbsp lime juice
½ cup coconut milk (or heavy cream)
2 garlic cloves, minced
1 tsp ginger, grated
Add-ins (Optional)
1 bell pepper, sliced
½ cup shredded carrots
1 cup baby corn or mushrooms
100g shrimp/chicken/tofu
Garnishes: Crushed peanuts, cilantro, lime wedges
Instructions
Cook Noodles in salted water. Drain and toss with a little oil to prevent sticking.
Make the sauce: In a pan, sauté garlic and ginger in oil for 30 secs. Add peanut butter, soy sauce, sriracha, honey, lime juice, and coconut milk. Stir until smooth.
Add veggies/protein: Toss in bell peppers, carrots, or protein (if using) and cook for 3-4 mins.
Combine: Add cooked noodles to the sauce and toss well. Splash with pasta water if needed for creaminess.
Garnish with crushed peanuts, cilantro, and lime. Serve hot!
Variations
Vegan: Skip honey (use maple syrup) and use tofu.
Extra creamy: Add 1 more tbsp peanut butter.
Spicier: Add red chili flakes or extra sriracha.
Wonton Soup:
Ingredients:
* For the Wontons:
* 1 package (14 ounces) wonton wrappers
* 1 pound ground pork
* 1/2 cup chopped green onion
* 1/4 cup chopped fresh ginger
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* For the Broth:
* 8 cups chicken broth
* 1/2 cup chopped green onion
* 1/4 cup chopped fresh ginger
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Other:
* 1 cup chopped bok choy
* 1/2 cup sliced mushrooms
* 1/4 cup chopped fresh cilantro
Instructions:
1. Make the Wonton Filling: In a large bowl, combine the ground pork, green onion, ginger, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Assemble the Wontons: Place a wonton wrapper on a flat surface. Place a teaspoon of filling in the center of the wrapper. Fold the wrapper in half to form a triangle. Press the edges to seal.
3. Cook the Wontons: Bring a large pot of water to a boil. Add the wontons to the boiling water and cook for 3-4 minutes, or until they are cooked through.
4. Make the Broth: In a large pot, combine the chicken broth, green onion, ginger, soy sauce, sesame oil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Assemble the Soup: Add the cooked wontons, bok choy, mushrooms, and cilantro to the broth. Simmer for 5 minutes, or until the bok choy is tender.
6. Serve: Ladle the soup into bowls and serve immediately.
I have been on a Mediterranean diet for exactly 5 weeks and I’m excited to share that I have lost 23.2 lbs!!🎉 You can use this book for meal planning.It has amazing recipes for mediterranean diet, fatty liver, Inflammation, High cholestrol, lower diabites and losing weight.It is organized in section which makes it very easy to use. Have a look , you won't regret it!! 💓
https://newmediterraneandietsrecipes.com/?aff=49
Burrata Bruschetta
Ingredients:
• 1 large baguette, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 2 ripe tomatoes, diced
• 1 cup fresh basil leaves, chopped
• 8 oz burrata cheese
• Salt and pepper to taste
• Balsamic glaze for drizzling
Instructions:
1. Prepare the Baguette:
o Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and brush each piece with olive oil.
o Bake for 5-7 minutes, or until the edges are golden and crispy.
2. Prepare the Tomato-Basil Topping:
o While the bread is baking, combine the diced tomatoes and chopped basil in a mixing bowl. Season with salt and pepper to taste.
3. Assemble the Bruschetta:
o Once the baguette slices are golden and crispy, remove them from the oven and let them cool slightly.
o Top each slice with a generous spoonful of burrata cheese, followed by a spoonful of the tomato-basil mixture.
4. Finish and Serve:
o Drizzle with balsamic glaze and serve immediately.
Crispy Prosciutto & Ricotta Bruschetta with Balsamic Drizzle
Ingredients:
For the Bruschetta:
1 baguette, sliced into 1/2-inch rounds
2 tbsp olive oil
1/2 tsp salt
For the Ricotta Spread:
1 cup whole-milk ricotta cheese
2 tbsp heavy cream
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
For the Toppings:
6 slices prosciutto, crisped
1/4 cup balsamic glaze
1 tbsp honey
2 tbsp fresh basil, chopped
Directions:
Prepare the Bruschetta: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and sprinkle with salt. Toast for 8-10 minutes until golden and crisp.
Crisp the Prosciutto: Heat a dry skillet over medium heat. Add prosciutto slices and cook for 1-2 minutes per side until crispy. Transfer to a paper towel to cool, then break into smaller pieces.
Make the Ricotta Spread: In a food processor or with a hand mixer, blend ricotta, heavy cream, olive oil, salt, and black pepper until smooth and fluffy.
Assemble the Bruschetta: Spread whipped ricotta on each toasted baguette slice. Top with crispy prosciutto pieces and a drizzle of balsamic glaze and honey.
Garnish & Serve: Sprinkle with fresh basil and serve immediately for the perfect balance of creamy, crispy, sweet, and savory flavors!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 230 per serving Servings: 6 servings
🥑Avocado Toast with Feta Cheese, Cherry Tomatoes, Cranberries, and Walnuts.
We always have feta cheese at home, the one soaked in olive oil.
Lets try an exciting twist on classic avocado toast, featuring creamy feta, sweet cranberries, and crunchy walnuts for a flavor-packed breakfast.
Ingredients:
2 ripe avocados – halved and pitted
2-4 slices of your favorite sourdough bread – toasted.
1 cup cherry tomatoes – halved
1/2 cup feta cheese
1/4 cup dried cranberries – chopped
1/4 cup walnuts – chopped
Salt and pepper – to taste
1-2 tsp lemon juice – for added flavor
Fresh herbs (optional) – like parsley or basil, for garnish.
Instructions:
1. Prepare the Avocado:
In a bowl, scoop out the avocado flesh and mash it with a fork or just sliced it to your preference. Mix in or drizzle the lemon juice, salt, and pepper to taste.
2. Toast the Sourdough Bread slices to your desired level of crispiness.
3. Spread the mashed or sliced avocado generously over each slice of toasted bread and Top with the Fresh Ingredients,
Asian-Inspired Broth with Mushrooms & Bok Choy
Ingredients:
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 6 cups chicken or vegetable broth
- 1 lb potstickers
- 8 oz mushrooms, sliced
- 2 baby bok choy, chopped
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- Salt and pepper to taste
- Green onions for garnish
Instructions:
1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
2. Pour in broth and bring to a simmer. Add potstickers, mushrooms, and bok choy.
3. Stir in soy sauce, rice vinegar, salt, and pepper. Simmer for 10-15 minutes until potstickers are cooked.
4. Serve hot, garnished with sliced green onions.
Thai Noodle Salad with Sesame Peanut Sauce
This noodle salad is a staple in Thai cuisine, known for its bold, vibrant flavors. The creamy sesame peanut sauce enhances the dish with umami richness, while crisp vegetables provide freshness and crunch. Traditionally served as a side, this salad can easily be upgraded with added proteins like grilled shrimp, tofu, or shredded chicken.
¼ cup Soy Sauce
¼ cup Sweet Chili Sauce
3 tbsp Sesame Oil
2 tbsp Nut Butter (peanut or almond)
2 tbsp Rice Vinegar
1 tbsp Chili Oil
4 cloves Garlic, minced
Juice of 1 Lime
1 lb Noodles (linguine or rice noodles)
1 Red Bell Pepper, chopped
1 cup Carrots, shredded
1 bunch Cilantro, chopped
½ cup Green Onion, chopped
½ Red Onion, chopped
Directions:
1. Cook noodles per package instructions, then drain and rinse with cold water.
2. Whisk together soy sauce, sweet chili sauce, sesame oil, nut butter, rice vinegar, chili oil, garlic, and lime juice in a bowl.
3. In a large bowl, mix noodles with bell pepper, carrots, cilantro, green onion, and red onion.
4. Pour the sauce over the salad, tossing to coat evenly.
5. Serve immediately or refrigerate for a few hours for enhanced flavors.
Prep Time: 15 mins
Kcal: ~250 per serving
Avocado Toast with Feta, Cherry Tomatoes, Cranberries, and Walnuts
An exciting twist on classic avocado toast, featuring creamy feta, sweet cranberries, and crunchy walnuts for a flavor-packed breakfast or snack!
📝 Ingredients:
🥑 2 ripe avocados – halved and pitted
🍞 2-4 slices of your favorite bread – toasted
🍅 1 cup cherry tomatoes – halved
🧀 1/2 cup feta cheese – crumbled
🍇 1/4 cup dried cranberries – chopped
🌰 1/4 cup walnuts – chopped
🧂 Salt and pepper – to taste
🍋 1-2 tsp lemon juice – for added flavor
🌿 Fresh herbs (optional) – like parsley or basil, for garnish
Crisp Cucumber and Beetroot Salad
This refreshing and colorful salad combines crunchy cucumbers and earthy beets with a light, zesty dressing—perfect for a healthy side!
Ingredients:
1 medium cucumber, thinly sliced
2 cooked beets, sliced or julienned
¼ red onion, thinly sliced
¼ cup feta cheese (optional)
2 tablespoons fresh parsley or dill, chopped
¼ cup toasted walnuts or pecans (optional)
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon black pepper
Instructions:
Prepare the Salad:
In a bowl, combine cucumber, beets, red onion, and fresh herbs.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and black pepper.
Assemble & Serve:
Drizzle the dressing over the salad and toss gently.
Top with feta cheese and toasted nuts if using.
Serve immediately and enjoy!
🥗 Fresh, crunchy, and bursting with flavor! 😍
"
Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach
Ingredients:
16 large button or cremini mushrooms, stems removed
4 oz goat cheese, softened
1/4 cup dried cranberries, chopped
1 cup fresh spinach, chopped
2 tbsp walnuts or pecans, chopped (optional for crunch)
2 tbsp balsamic glaze (store-bought or homemade)
1 clove garlic, minced
1 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper. Clean mushrooms, remove the stems, and hollow them out slightly if needed.
Cook the Spinach: In a small skillet, heat olive oil over medium heat. Add garlic and spinach, cooking for 1-2 minutes until the spinach is wilted. Season with a pinch of salt and pepper, then remove from heat.
Make the Filling: In a medium bowl, combine softened goat cheese, chopped cranberries, cooked spinach, and chopped nuts (if using). Mix until well combined.
Stuff the Mushrooms: Spoon the goat cheese mixture into each mushroom cap, mounding slightly on top. Place the stuffed mushrooms on the prepared baking sheet.
Bake: Bake for 15-18 minutes, or until the mushrooms are tender and the filling is warm and lightly golden.
Drizzle with Balsamic Glaze: Remove mushrooms from the oven and let cool slightly. Drizzle with balsamic glaze and garnish with fresh parsley.
Serve: Serve warm as a savory-sweet appetizer or side dish!
Prep Time: 10 mins | Cook Time: 15-18 mins
Servings: 8-10 stuffed mushrooms | Kcal: ~70 per mushroom
Tangy, creamy goat cheese pairs perfectly with sweet cranberries and a balsamic finish—these stuffed mushrooms are a holiday delight! 🍇
#StuffedMushrooms #GoatCheese #HolidayAppetizers #CranberryRecipes #BalsamicGlaze #PartyFood #Vegetarian
Courge et pomme de terre rôties au four
Huile olive
Fleur de sel
Poudre d'ail
piment desperate
Étape 1
Faire préchauffer le four à 200°C (thermostat 6-7).
Étape 2
Tronçonner la courge butternut en tranches de 2 cm. Ôter la peau et couper là en cube de 2 cm de côté.
Étape 3
Éplucher les pommes de terre et couper en cubes de même dimension que la courge.
Étape 4
Placer les cubes de courge et de pomme de terre dans un plat allant au four. Arroser d'un filet d'huile d'olive. Saupoudrer de piment d'Espelette, d'ail séché, et de fleur de sel.
Étape 5
Enfourner pendant 45 minutes, en remuant de temps en temps, puis passer le four en mode gril durant 15 minutes pour dorer légèrement les pommes de terre.
🥕 Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe
These Crispy Vegetable Pancakes are a delightful and healthy treat, perfect for a snack or appetizer! Paired with a flavorful Asian dipping sauce, they’re sure to please. Here’s how to make them:
Ingredients:
For the Pancakes:
1 cup shredded zucchini
1 cup shredded carrot
½ cup shredded cabbage
1/4 cup green onions, chopped (optional)
1/2 cup all-purpose flour (or gluten-free flour)
1 large egg, beaten
Salt and pepper to taste
Oil for frying
For the Asian Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or sugar (optional)
1 teaspoon grated ginger (optional)
Sesame seeds and chopped green onions for garnish (optional)
Instructions:
Prepare the Vegetable Mixture:
In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).
Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.
Mix the Batter:
Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.
Fry the Pancakes:
Heat oil in a frying pan over medium heat.
Drop spoonfuls of the vegetable mixture into the hot oil, flattening them slightly to form pancakes.
Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
Make the Asian Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.
Serve:
Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired.
Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
Ingredients
For the Cauliflower:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tbsp honey
1 tsp curry powder
½ tsp smoked paprika
½ tsp turmeric
Curry de Brocoli, Champignons et Aubergines au Lait de Coco
📋 Ingrédients (pour 4 personnes) :
1 tête de brocoli, coupée en petits bouquets
200 g de champignons de Paris, émincés
1 aubergine, coupée en dés
1 oignon, émincé
2 gousses d’ail, hachées
1 morceau de gingembre frais (2 cm), râpé
2 cuillères à soupe d’huile de coco (ou d’olive)
2 cuillères à soupe de pâte de curry (rouge ou jaune, selon votre préférence)
400 ml de lait de coco
1 cuillère à soupe de sauce soja
1 cuillère à café de curcuma en poudre
1 cuillère à café de cumin en poudre
1 pincée de piment (facultatif)
Sel et poivre au goût
Quelques feuilles de coriandre fraîche pour la décoration
1 citron vert (pour le jus)
🥣 Préparation :
Préparer les légumes :
Lavez et découpez les légumes : le brocoli en petits bouquets, l’aubergine en dés et les champignons en lamelles. Réservez.
Faire revenir les aromates :
Dans une grande poêle ou un wok, faites chauffer l’huile de coco à feu moyen.
Ajoutez l’oignon émincé, l’ail haché et le gingembre râpé. Faites revenir pendant 2 à 3 minutes jusqu’à ce que les oignons deviennent translucides.
Ajouter la pâte de curry et les épices :
Incorporez la pâte de curry, le curcuma et le cumin. Mélangez bien pour enrober les oignons et libérer toutes les saveurs pendant 1 minute.
Cuire les légumes :
Ajoutez les dés d’aubergine et les champignons émincés dans la poêle. Faites revenir pendant 5 à 6 minutes pour les attendrir légèrement.
Intégrez ensuite les bouquets de brocoli. Mélangez bien.
Ajouter le lait de coco :
Versez le lait de coco et la sauce soja dans la poêle. Mélangez délicatement.
Laissez mijoter à feu doux pendant environ 10 minutes, jusqu’à ce que les légumes soient tendres mais encore croquants et que la sauce épaississe légèrement.
Ajoutez une pincée de piment pour relever le plat si vous le souhaitez.
Assaisonner et servir :
Goûtez et ajustez l’assaisonnement avec du sel, du poivre et un filet de jus de citron vert pour une touche de fraîcheur.
Servez chaud, parsemé de coriandre fraîche hachée pour la décoration.
Accompagnement :
Ce curry parfumé est parfait servi avec du riz basmati, du quinoa ou même des naans pour un repas complet et équilibré.
Astuce Gourmande :
Ajoutez quelques pois chiches ou du tofu grillé pour une version encore plus protéinée et rassasiante.
Bon appétit 😉
Tom Kha Gai Soup
Ingredients:
1 lb chicken breast, sliced thinly
4 cups coconut milk
2 cups chicken broth
3 stalks lemongrass, cut into 4-inch pieces and smashed
3-4 kaffir lime leaves, torn
3-4 slices galangal (or ginger if unavailable)
2-3 Thai bird's eye chilies, smashed
Avocado Mango Arugula Salad
**Ingredients:
- 2 ripe avocados, peeled, pitted, and sliced
- 2 ripe mangoes, peeled and sliced
- 3 cups arugula
- ¼ cup pine nuts, toasted
- Fresh cilantro leaves (optional, for garnish)
**For the Honey-Lime Dressing:
- Juice of 2 limes
- 2 tbsp honey
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
**Instructions:
1. Prepare the Dressing: Whisk lime juice and honey until the honey dissolves. Gradually whisk in olive oil until combined. Season with salt and pepper. Set aside.
2. Assemble the Salad: Layer arugula in a large bowl. Top with sliced avocados and mangoes. Sprinkle toasted pine nuts over the salad.
3. Add the Dressing: Drizzle the honey-lime dressing over the salad just before serving to maintain freshness.
**Optional: Garnish with fresh cilantro leaves.
Enjoy perfect dish as a light meal or side! 😋😃
Chickpeas recipe
Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika (optional)
1 cup cherry tomatoes, halved (or 1/2 cup sun-dried tomatoes, chopped)
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup vegetable broth
1/2 cup heavy cream (or coconut milk for vegan)
1/4 cup grated Parmesan (or nutritional yeast for vegan)
Salt and black pepper to taste
Fresh basil or parsley for garnish
Linguine au brocoli
3 Tbsp Tamari
1/3 cup Tahini
2 Tbsp date or coconut sugar
1/2 Tbsp apple cider vinegar
2 cloves minced garlic
1 Tbsp hot sauce
2-4 Tbsp water
10 Oz. linguine noodles
1 Large head of broccoli
Boil your choice of noodles according to package.
Cut up broccoli into little pieces and fry 6 to 8 minutes in a little bit of oil.
Mix together all the ingredients for the sauce with a whisk.
When everything is done mix all together and sprinkle with some red pepper flakes.
Fluffy Garlic-Infused Red Lentil Flatbread
Ingredients:
- 1 cup (200g) red lentils
- 1 1⁄4 cups (300ml) water
- 2 cloves garlic, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried oregano (optional)
- 1 teaspoon olive oil (for cooking)
Directions:
1. Start by soaking your red lentils in water for 2-3 hours. Once they’re nice and hydrated, drain them.
2. Blend the soaked lentils with fresh water, minced garlic, salt, black pepper, and oregano until you have a smooth batter.
3. Heat a non-stick pan over medium heat, and give it a light greasing with olive oil to prevent sticking.
4. Pour a ladleful of the batter into the pan, and gently spread it into a thin round.
5. Cook for about 2-3 minutes until it’s golden brown, then flip it over and cook for another 2 minutes.
6. Once cooked, remove it from the pan and repeat the process with the remaining batter.
7. Serve your warm flatbreads with dips, hummus, or any of your favorite toppings!
Enjoy this deliciously simple flatbread! 🥙✨ #HealthyEats #VeganDelight #FlatbreadLove #GlutenFree #CookingJoy
Sticky Sesame Cauliflower
Ingredients
- ▢2 tsp. sesame oil
- ▢2 tsp fresh grated ginger
- ▢2 cloves of garlic, , minced
- ▢1/4 cup gluten-free tamari , or soy sauce
- ▢1/3 cup maple syrup Or sugar
- ▢1.5 tbsp rice vinegar
- ▢1 tsp sriracha Or not
- ▢2 tsp cornstarch or 1.5 tsp tapioca starch
- ▢1/4 cup cold water
- ▢1/2 cup rice flour
- ▢3 tbsp tapioca or corn starch.
- ▢1/2 teaspoon garlic powder
- ▢1/4 teaspoon salt
- ▢dash of black pepper and cayenne
- ▢1/2 cup water
- ▢2 tsp sesame oil
- ▢1 small head of cauliflower, , chopped into equal size florets
- ▢Garnish: sesame seeds and scallions
substitution options
- The Sticky Sesame Sauce has sesame oil, garlic, ginger, tamari/soy sauce, maple syrup for sweet, rice vinegar, Sriracha, and starch to thicken.
- You can use coconut aminos to make this soy-free
- Maple syrup can be subbed with sugar or other sweetener
- Omit the Sriracha for lower heat.
- The batter for the crispy cauliflower has –
- rice flour, that makes the batter crisp and non doughy on baking. You can use a mix of half all purpose flour and half starch as a substitute.
- corn or tapioca starch to add lighter and crisp texture
- sesame oil for more sesame profile
- black pepper, salt and garlic for flavor
- garnished of lightly toasted white sesame and black sesame seeds and scallions.
How to make Sticky Sesame Cauliflower
Chop the cauliflower into similar size florets. Mix the dry ingredients for the batter in a large bowl. Add water and mix to make a smooth batter.
Add florets to the batter and toss well to coat.
Transfer to the parchment lined baking sheet or dish and bake for 30 minutes.
Meanwhile, assemble the sauce ingredients. Saute the ginger and garlic in sesame oil for a minute, then add the soy sauce, vinegar, sriracha and maple syrup and bring to a boil.
Add cornstarch slurry and cook to thicken.
Brush the sticky thick sauce on the cauliflower florets or add the florets to the sauce and mix gently. Then bake again.
Garnish with sesame seeds and scallions and serve over rice.
Tips to make Crispy Sticky Sesame Cauliflower
- For a nicely crispy result, bake the cauliflower on a baking sheet.
- Bake the sauce coated cauliflower for longer.
- Use smaller size cauliflower florets
If you plan to serve the sauced cauliflower without baking, you can add another tsp starch for extra thick sauce
Greek Yogurt Zucchini Bread
Ingredients
1 ½ cups grated zucchini (about 2 medium)
2 large eggs
½ cup plain Greek yogurt
⅓ cup honey or maple syrup
¼ cup olive oil or melted coconut oil
1 teaspoon vanilla extract
1 ½ cups whole wheat flour (or all-purpose flour)
