Scotch Eggs

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Scotch Eggs

By Jenn Bruer

Ingredients
6 hard-boiled eggs – chilled
1 pound your favourite sausage meat (removed from casings)
1 egg beaten
1 tsp coconut flour
1 sprig of fresh rosemary
1 dash of sage
A few shakes each of salt & pepper
Oil for frying (ghee, coconut, butter, etc.)

Directions

  1. Peel eggs and set aside
  2. Place oil in large skillet and heat
  3. Meanwhile, in a large bowl combine all other ingredients
  4. Divide the meat into six equal portions
  5. Press each portion into a patty
  6. Wrap the patties around the hard boiled eggs (it’s messy) to form the shell
  7. Cook each egg in the oil until all sides are golden brown
  8. Salt to taste if needed

Egg Foo Young

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By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion

Cauliflower “Hummus”

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Recently I came across THIS gem of an article on the health benefits of CAULIFLOWER! This is a comprehensive piece from fellow health junkie Helen Nichols. Check it out and then you can celebrate by making Cauliflower “hummus” 🙂

By Jenn Bruer 

Cauliflower humous

Ingredients

2 cups cauliflower florets
2 tbsp olive oil
1 garlic clove
1 tbsp tahini
4 tbsp fresh lime juice
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper

Directions

  1. Steam the cauliflower until cooked but not mushy
  2. In a food processor, collect remaining ingredients
  3. Add cauliflower and process until smooth

Dairy-Free Parfait

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parfait

By Jenn Bruer

Serious yum factor here!

Ingredients

1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint

Directions

  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!

Kale Chips

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kale

By Jenn Bruer

If you haven’t heard of Kale Chips you are seriously missing out! They are amazing- oh and HEALTHY.

Ingredients

A bunch of Kale
1 tbsp olive oil (or more depending on how much Kale ya got!)
Dash of salt

Directions

  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment.
  3. Cut and discard the thick spine leaving just the leaves. Cut into bite size pieces.
  4. Wash well & DRY the kale (I use a salad spinner or paper towel). I can’t stress enough-they must be quite DRY or they won’t crisp well.
  5. Toss the kale in a bowl with about 1 tbsp of olive oil and sprinkle with salt. Each leaf should glisten with oil but not be sopping wet.
  6. EVENLY spread them out on the baking sheet- if they are over-lapping the ones underneath won’t be crispy.
  7. Bake about 10 to 15 minutes, watch carefully- they burn easily.
  8. Once cooled they become crispier.

Notes

I like to add a few dashes of chili powder but any other spice would also work- plain old salt is great on it’s own too.