To make coconut butter is as simple as making a nut butter. Simply throw some raw dried shredded coconut into the food processor and blitz until you have a butter spread. Or you can simply purchase a jar of it! Coconut is one of my favourite superfoods as it has a low glycemic index, a high fibre content and contains lauric acid which has antiviral, antibacterial and antifungal properties. It also improves nutrient absorption! Yummy, tell me more Diva…
As well as looking colourful this soup is full of flavour. I like the flavour combination of beetroot and ginger in a juice, but in a soup with coconut milk this is just delicious. As well as being colourful in flavour, a bowl packs many nutritional benefits. Beet roots contain valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. Ginger is one of the foods that can give you a health punch, because it is so full of healthy benefits for your body. Ginger helps regulate cholesterol, helps improve the immune system, acts as an anti-inflammatory agent and has a beneficial effect on your overall digestive system, helping to regulate and aid the movement of food through your stomach, and small and large intestines. Coconut milk is high in is rich in antioxidants and lauric acid.
This recipe has been on the Low Carb boards for ages so I thought I would give it a try. However, it calls for popcorn seasoning which I do not use (nor would I know where to buy it or would I want to). I mixed up my own flavourings. You could vary the spices to your own taste. These are a very low carb version of “Cheetos” but with a home made flavouring. Since the cheese needs to be frozen, I normally do this overnight, but it will probably take a few hours depending upon your freezer.
As this mixture is piped, you can play around with the shapes if you are feeling creative. Your own intials for some fun would be cool!! Or heart shapes for your own Chief Taster! Perhaps play around with the shapes for Halloween?
I initially made this cake with blending a lemon and lime together. The cake was bitter and even the Chief Taster winced as he reached for another slice. It was binned. So, the next time I boiled the lemon and lime for an hour before using them in the recipe. This was much better and removed the bitter taste. The sponge is so soft and moist. I loved it! Definitely a sponge recipe to play around with other flavours.
I love how simple these are to make and how delicious they are. You can play around with the flavourings to suit your taste and for those of you who are not the biggest fan of flaxseed, spice it up! They are delicious with dips as well as by themselves. It’s made me want to reach for more dip recipes as this is a great cracker in texture and taste. The great thing is that this is a wonderful way to get some glorious flaxseed into your diet. Flax seed is high in fibre, antioxidants, magnesium, phosphorus, and is rich in omega 3 fatty acids which is an excellent preventative for degenerative illnesses like heart disease, hypertension and rheumatoid arthritis. A great low carb food too!
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!
This is another amazing recipe I found on Maria Mind Body and Health Site. I had some ricotta and cauliflower in the fridge and was wondering what to do with it when I came across her great recipe for gnocchi. It was delicious but I added more flavouring to them as I found the first batch in need of little “something”. I served mine with a marina sauce but think that these would also be delicious with a buttery sage sauce.