I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them. First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish. You could try another herb but I think this works the best. It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious! I placed the salad on a bed of lettuce for a base to the salad. It doesn’t matter what lettuce you use as long as it’s one you like! I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste. Taste the dressing before you serve it to be sure!
Avocado is used in place of mayonnaise in this coleslaw recipe. It’s creamy, tangy and just delicious. You could spice this up a bit by added a couple of chopped jalapeno peppers too! The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila! I also find that this tastes better after a few hours in the fridge for the flavours to develop.
One of my favourite quick desserts is chocolate avocado mousse but thought I’d change it slightly and use strawberries in place of cocoa powder. It was delicious, creamy and fruity! Avocado is a great quick dessert and so flexible. You could add banana’s too for extra creaminess!
I am playing around with a lot of cabbage recipes at the moment, simply because it’s cheap, low in carbs and we love the vegetable. We normally have cabbage in some form of cheese dish but I wanted something else without the dairy. This is a great alternative to coleslaw and is full of flavour. Just like coleslaw it improves with some chilling time. You could play around with the spices too if you wanted it hotter. I loved it and scoffed a bowl of it under the guise of “taste testing”. Another simple and tasty dish! So simple to make the Chief Taster could possibly whip up a batch!
I love hummus but was looking for a low carb alternative and just happened to have a bunch of zucchini in the fridge, so voila! This is just so delicious! Creamy, garlicky and lemony – yummy! I ate it with a few flax seed crackers I had and enjoyed it so much that I immediately baked another batch of flax seed crackers, as I wanted to eat more of the hummus. The consistency is lighter than the traditional hummus and will not give you any bloating as there are no beans in it. Much easier to digest too! I served this with a garnish of parsley and a sprinkling of paprika. Delicious!
The Chief Taster ate this with justo and even ate it with my flaxseed crackers without his usual moans about the taste of flaxseed. I think I have found the perfect food disguise to get him to eat more flaxseed! I am now thinking of having this in a cauliflower wrap for lunch today….nom nom!
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
I love coleslaw and most weeks make a batch of it to go with my lunchtime frittata. This makes a nice change by spicing it up with lime and coriander (cilantro). You could also add some hot sauce to this too. Or perhaps chop up a few mild chilli peppers too. Coleslaw is a great way to get some raw veggies in you too!As for the mayonnaise, it goes without saying that I use homemade and none of that white rubbish in a jar! It is very easy to make and far tastier! A batch of home made mayonnaise lasts about a week in the fridge, in a sealed jar/tupperwear pot.