Seeds Only Crackers – Vegan and Gluten Free

from averiescooks.com
hw: I can not get enough of theses crackers - i have been making the savory ones I have not tried the sweet ones yet. In my oven (gas) they only take about 15 minutes and I don't flip) . I cook a batch when I am cleaning the kitchen. 

1/3 C Chia Seeds

1/3 C Flax Seeds ( hw: I have also when out of flax just doubled the amount of sunflower seeds) 

1/3 C Sunflower Seeds
1/4 C Agave (or Honey, Maple Syrup, or combo)
1/4 Tsp Allspice (or use cinnamon only or pumpkin pie spice)
1+ Tsp Vanilla Extract
2-4 Tbsp Water if needed
If you want these really sweet, add a pinch of stevia, to taste.  For those without an insane sweet tooth, you likely won’t need to.

If for some reason you don’t want these as sweet and want them more “neutral”, reduce the 1/4 cup of sweetener with an increased portion of water. Add water until ingredients are moistened not soggy. 

For savory crackers, omit the Allspice, reduce the sweetener/use water and add garlic, salt, onion powder, curry, black pepper, chili powder, cayenne, etc. instead.

You can make these totally raw by exclusively dehydrating and omitting the oven, and using only truly raw/never roasted seeds.  Or you can bake in a 300F oven for about 30 minutes per side, but watch it closely!  Use common sense and don’t burn them.  Burnt seeds stink!  Or use a lower oven temp/longer duration than 300F, i.e. 200F.

Peaches and Berries with lemon and mint syrup 
http://www.onceuponachef.com/

• 4 perfectly ripe peaches, pitted and sliced
• 1 cup (1/2 pint) blueberries
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup sugar (coconut sugar or honey) 

• 2 tablespoons chopped fresh mint
• 1 cup (1/2 pint) raspberries
• 1 cup (1/2 pint) blackberries

Instructions

1. Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
2. Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

Grilled Shrimp and Watermelon Salad


For the dressing:

• 2 1/2 tbsp  balsamic vinegar
• 1 tsp water
• 1 tbsp chopped shallots
• 1/8th tsp kosher salt
• pinch fresh black pepper
• 2 tbsp extra virgin olive oil

For the shrimp:

• 10 oz shelled and deveined (about 24) large shrimp
• 1 clove garlic crushed
• seasoned salt, to taste  (or any spices you like- salt and pepper work just fine-pre mixed seasonings can be problematic )

For the Salad:

• 8 cups chopped romaine
• 4 cups diced watermelon
• 4 ounces soft goat cheese

Directions:

In a small bowl, combine vinegar, water, shallots, salt and pepper. Gradually add olive oil, stirring until incorporated.

For the shrimp:

If cooking outside on the grill, soak skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers.

Light the grill or indoor grill pan on medium to medium-high flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.

In a large bowl toss the romaine with the dressing. Divide between for plates and top with watermelon, goat cheese and grilled shrimp.

Berry Cantalope Salad

INGREDIENTS

• 1/2 cantaloupe, scooped with melon baller
• 1 cup strawberries, thinly sliced
• 1 cup blueberries
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon lime zest
• 2 teaspoons chopped mint leaves

Combine. Refrigerate for 30 minutes before eating. 

Peach Fruit Leather

Fo

r me, one of the great sites and smells of summer is a big basket of fresh peaches. We love eating them so much in my house that I tend to go a bit overboard at the farmers' market every Sunday and buy way more than we could possibly eat in a week. As...

Ingredients

• 4 ripe peaches (skin on)
• 1 tablespoon honey

Preparation

1. 1. Preheat oven to 225 F degrees.*
2. 2. Rinse and remove seeds from peaches.
3. 3. Place the peaches and honey in a blender and puree until smooth.
4. 4. Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.
5. 5. Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**
6. 6. Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
7. 7. Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
8. 8. Serve.
9. * If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
10. ** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.

Paleo Peach Ketchup

Paleo Peach Ketchup

preppypaleo

4 peaches, peeled, cored and cut into small pieces
3 tbs. raw honey or palm sugar (or coconut sugar) 
2 tbs. apple cider vinegar
1 tsp. chili powder
pinch each of cinnamon and cayenne pepper

Combine all ingredients in a blender or food processor and run until smooth. Taste for seasoning.

I would think that this would be safe to can. process pint 20 minutes/1/2 pints 15?


Update : 5/21/14 I made it! Like it - baby girl was trying to eat it straight from the jar. I made it with coconut sugar and added a little water to make up for the dryness of coconut sugar. I will make it with honey too. Right now honey and coconut sugar and a little stevia are working well for us. 

Update: did not peel peaches much easier , not a necessary step. I forgot the chili powder too so that is not necessary either ;)

PALEO PEACH BARBECUE SAUCE

http://cookeatpaleo.com

INGREDIENTS

• 1 tablespoon bacon fat (bacon is paleo but we don't eat pork)
• 1/4 cup chopped shallot  (vidalia onion would be good) 
• 1 cup sliced peaches, thawed if frozen
• 1 7-ounce jar organic tomato paste
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 teaspoons coconut aminos (a safe soy sauce see note below) 
• 1/8 - 1/4 teaspoon chipotle pepper flakes, to taste (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

1. Cook shallots in bacon fat until soft, about 5 minutes.
2. Add remaining ingredients and simmer 5 minutes.
3. Transfer to Blendtec or blender and blend until smooth.

Note: coconut aminos is like soy sauce (wheat, soy and corn free) like this one: 

http://www.iherb.com/Coconut-Secret-Raw-Coconut-Aminos-Soy-Free-Seasoning-Sauce-8-fl-oz-237-ml/24098#p=1&oos=1&disc=0&lc=en-US&w=coconut%20aminos&rc=168&sr=null&ic=1