Smoked Salmon & Dill Dip (Vegan)

This salmon dip could be added to the NYT list of "Small Luxuries for the New Year's Eve Table."

The basic recipe is from Meghan Markle’s the tig lifestyle blog. She’s dating Price Harry of Great Britain, and it’s rumored to be quite “serious.”

He’ll love her salmon dish - and wouldn’t even notice that the cream cheese in Meghan's recipe was switched out for Miyoko's Double Cream Chive vegan spread in this one. 

Prep in five minutes; chill for an hour; and you'll have a dish fit for royalty to serve your family or guests this holiday eve.

MPM Rating: 5 Persimmons*


Ingredients:

1 box Miyoko's Double Cream Chive Cultured Nut Product (6.5 oz.)

Image from Mikoyo's website

2 oz. chopped cold smoked Atlantic Salmon, Scottish Style
1 tablespoon fresh chopped dill, or 1/2 teaspoon dried dill
Juice of one lemon

Sprinkle of smoked paprika for finish

Directions:

1. In a medium bowl, use a fork to mix together the Miyoko's "cheese" with the lemon juice. 
2. Add the chopped salmon and dill; mix well.
3. Place in serving bowl in fridge for 1 hour. 
4. When ready to serve, allow cheese to soften at room temperature about 15 minutes and then sprinkle with smoked paprika.

Serve with rice or gluten-free crackers, or crisp apple slices.

#paleo #vegan #salmon #dip #dill #Miyoko #glutenfree #dairyfree #vegan #healthyeats #appetizer #thetig #meghanmarkle

See Meghan Markle's (most Googled actor in 2016) blog and original recipe here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Chocolate Hazelnut Truffles w/ Macadamia Nut Center (Repost)

Store-bought candy can't compare to the fresh, creamy taste of homemade chocolates. If you’re looking for a holiday treat for guests or for gifts, these truffles are guaranteed to deliver the “wow” factor.



My Paleo Marin Rating: 5 Persimmons















Ingredients:

1 cup blanched hazelnuts

To blanch the hazelnuts: 

3 tablespoons baking soda

2 cups water

1/2 cup cacao powder
1 teaspoon vanilla extract
1/4 cup expeller-pressed coconut oil 
1/4 cup agave syrup
1/4 cup almond milk

12 halved macademia nuts 
1 cup blanched hazelnuts coarsely chopped) (or 1 cup slivered almonds (chunky pieces - not flat), coarsely chopped)  
1 bar Ghiradelli 100% dark chocolate
1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)

Directions:

To blanch the hazelnuts:

1.  Boil 2 cups of water in a pan.  Add 3 tablespoons of baking soda.  At 3 1/2 minutes, take one out and put it under cold running tap water.  If the skin peels off, the rest of the nuts are ready to be drained in a colander, with cold water running over them as they are peeled and put aside.  For a good video on this, see http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/.

2.  When the hazelnuts have cooled down, dry them with paper towels, and grind them in a food processor.

3.  In a medium bowl, combine the ground hazelnuts, vanilla extract, cacao powder, agave syrup, coconut oil and almond milk until combined.

4.  Place in the fridge for 20-30 minutes until firm.

5.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls).  Insert the half macademia nut into the bottom of the ball and cover over with the mixture.  Roll each ball in the chopped slivered almonds until it is coated with nuts.  Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.

6.  Chop the chocolate bars into slivers of chocolate with a knife. Set aside about 1/2 bar. Melt the chocolate in a small pan that has been placed over a pan with 2” of boiling water in it.  Heat the chocolate until the temperature reaches 88 degrees F. Whip in the remaining chocolate with a wooden spoon until a sheen and gloss appears.

7 Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper.  Sprinkle the tops with sweetened shredded coconut (optional).

8.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week, or freeze for later.

*recipe adapted from www.teenfoodie.com

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree

My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

SaveSave

Persimmon and Sour Cherry Bars w/ Lemon Glaze

It's all about choices. And the holidays make it tough.

These bars aren't sugar-free, but the natural sweeteners of persimmon and dried sour cherries are the main ingredients. A lemony glaze gives a tart balance to the bar, and at least you're getting an extra boost of vitamins and minerals in the fruit.

Set some out for snacks, or take them on a hike. They will curb your appetite and sustain you for longer than you might expect.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

For the Bars:

Coconut Oil Non-Stick Cooking spray (or unsalted butter) for greasing baking pan; 1 tablespoon Cup4Cup flour; parchment paper

1 3/4 cups Cup4Cup gluten-free flour (see link here on how to measure the flour)

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1 teaspoon kosher salt

4 Fuyu persimmons, pealed and roughly chopped (or enough to make 1 cup of pulp in a food processor)

3 teaspoons fresh lemon juice

1 teaspoon baking soda

3/4 cup Blonde coconut sugar

1 cup finely chopped dried sour cherries, sweetened (or chopped Medjool dates)

1/2 cup almond oil

1 egg (+1 more for super moist cake)

For the Glaze:

1 cup sifted powdered sugar

2 tablespoons fresh lemon juice

Directions:

For the Bars:

Preheat the oven to 375 degrees F.

Spray a 9" x 9" baking pan with coconut oil (or butter). Cut one 9" wide strip of parchment paper to line the bottom of the pan and go up the sides; cut another 9" wide strip and place it in the opposite direction in the pan. Spray again with coconut oil. Add 1 tablespoon of flour to the bottom and shake excess out. Set aside.

1. Process the persimmon chunks in a food processor. 

2. Whisk together the flour, cinnamon, nutmeg, cloves and salt in a bowl. Set aside.

3. In another bowl, whisk together the persimmon pulp, lemon juice, and baking soda. Set aside.

4. In a large bowl, whisk together the sugar, cherries, egg(s) and oil. Add the dry ingredients and the persimmon mixture to the cherry mixture. Fold it all together with a rubber spatula just until everything is combined.

5. Pour into the prepared baking pan. Bake 25 - 35 minutes, or until a wooden skewer comes out clean. Place pan on a rack to cool.

For the Glaze:

1. Sift the powered sugar into a bowl and whisk in the fresh lemon juice. Pour the glaze over the slightly-cooled cake, spreading it out with a rubber spatula (I used about 1/2 of the glaze). Put in the fridge for about 30 minutes (or overnight) to let the glaze harden. Lift the cake out of the pan with the parchment paper, and cut into desired sizes. 

Store in a covered container in the fridge.

#paleoinspired #coconutsugar #glutenfree #dairyfree #snacks #cherries #Fuyu #persimmons #almondoil #saveur

Recipe adapted from Saveur Magazine here.

My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost

Middle Eastern Lamb w/ Cauliflower Hummus

Time travel to the Middle East with this spicy lamb and hummus dish.

I didn’t know if cauliflower could be substituted for garbanzo beans in the hummus, but it didn’t miss a beat.

If you’re looking for a break from traditional holiday fare, this quick and hearty dish is a most welcome interlude.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients & Directions:


Enjoy another post from David Liebovitz here and this easy recipe from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe.

Substitutions:

1. For the garbanzo beans: 2 cups of cauliflower florets boiled in water just until a fork goes in; drained. Also, use cauliflower water for the garbanzo bean water.

2. I used fresh tomatoes, and "Roasted Tomato Harissa Sauce" by LuLu.  

3. The dish was also delicious with ground dark meat turkey.

Serves 2 for dinner. Can also be served in lettuce cups, with roasted butternut squash, or used as a dip with gluten-free crackers.

#paleo #lamb #hummus #cauliflower #harissa #comfortfood #glutenfree #dinner #middleeasternfood #soframiz

My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.