Herbed Potato Salad This potato salad is for last-minute people. This recipe is surprisingly simple and quick to make. This healthy potato salad recipe is mayo-free, easy to make, vegan, egg free and gluten free. Recipe yields 6 side servings. 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds 1 tablespoon fine sea salt ¼ cup olive oil ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 cloves garlic, roughly chopped Freshly ground black pepper, to taste 3 stalks celery, chopped In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water...
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Paleo Carrot Snack Cake Makes 1 snack cake; cut into 14-16 slices Ingredients 1 can (20 oz) crushed pineapple, drained4 large carrots (¾ pound), shredded3 large eggs1/2 cup maple syrup1 tablespoons vanilla extract3 cups almond flour6 tablespoons coconut flour1/2 tablespoon baking powder1 1/2 tablespoons cinnamon1/2 teaspoons sea salt1/2 cup raw walnuts, chopped1/3 cup tablespoons raisins Instructions Preheat oven to 350 degrees F, rack in the middle. Lightly coat a 9×9 baking dish with coconut oil, or spray then with paper towel wipe to make sure its coated evenly, now cover the bottom with parchment paper. In a large bowl, whisk crushed pineapple, shredded carrots, eggs, maple and vanilla. Add remaining ingredients, then fold until well combined. Transfer snack cake to...
Served with caramelized pineapple, this luscious morning indulgence was inspired by a breakfast date long ago in Adelaide with one of my biggest influences: artist, author, restaurateur and runner-up of MasterChef Australia’s first season Poh Ling Yeow. On my plate that day was the most amazing coconut-crusted French toast. Goodness only knows why the café we dined in later removed their version from the menu, but I recreated the basic flavors with my own vegan version, and won a competition hosted by television cook Alice Zaslavsky in the process. The recipe itself was never shared publicly in its entirety—until now. Want to know a simple way to increase the natural sweetness in fruit without adding extra sugar? Caramelize it! Not...
