Salmon Recipe

Salmon Recipe
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Ingredients
  1. 1 whole salmon filet.
  2. 5-6 cloves of garlic (about 2 Tbsp) minced very fine
  3. 2 large shallots (about 5 Tbsp) minced very fine
  4. 2 Tbsp olive oil
  5. Approx 5 tbsp chopped herbs (I usually use rosemary, thyme, oregano, basil and parsley or any combo of those)
  6. 1 1/2 Tbsp chopped sun dried tomatoes
Instructions
  1. Preheat the oven to 375.
  2. Mince the shallots and garlic and cook over very low heat with the olive oil for about 45 minutes until translucent. You made to add a little water or extra olive oil if it becomes dry.
  3. Chop the herbs and sun dried tomatoes.
  4. Place the salmon on a lining of parchment paper. Place on a wide piece of foil about 3 inches longer than the piece of fish on each end. The parchment is to avoid the salmon absorbing aluminum - and I think it looks pretty. Season with salt and pepper. Spread the shallots and garlic over the salmon. It will be almost like a paste. Sprinkle on the herbs and sun dried tomatoes. You can optionally add a few dollops of crème fraîche if you tolerate dairy. (I didn't do that.)
  5. Wrap the salmon up with space for steam and bake for about 20 minutes.
  6. Slide the parchment paper onto a platter and fold down the edges. Garnish with herbs.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Buckwheat Pancakes

Buckwheat Pancakes
Yields 10
These are great. I love the coconut oil and flax seeds for the good fats. We triple the recipe and have enough batter to make them the next day too. We always make them without the egg and add a mashed banana (two when we triple the recipe).
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Ingredients
  1. 1 heaping cup buckwheat flour
  2. 1/4 cup tapioca flour
  3. 1 teaspoon baking powder (look for one that specifies not GMO)
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon sea salt
  6. 1 to 1 1/2 cups hemp, almond or coconut milk
  7. 1 organic egg or flax seed egg replacement (see below)
  8. 2 tablespoons melted virgin coconut oil or organic ghee
  9. 1 tablespoon maple syrup
  10. 1 teaspoon vanilla
  11. coconut oil for cooking
  12. optional mashed banana
Instructions
  1. Start by putting your jar of coconut oil in a bowl of hot water to melt. Then grind your flax seeds in the coffee grinder if you are doing the egg free version and whisk them well into the hot water until they are “eggy” in consistency. They will thicken more as they sit. Now, in a medium bowl, mix together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry and gently mix until the ingredients are combined. Let the batter sit for a few minutes to thicken up.
  2. Heat a thick-bottomed skillet over medium heat. I use cast iron. Add a few teaspoons of coconut oil. When skillet has heated, add about 1/4 cup of batter. Cook for about 1 to 2 minutes or until top begins to bubble, flip and cook for a minute or so more on the other side. Repeat this process until all of the batter has been used. Add a little coconut oil in between batches pancake to prevent sticking.
  3. Place pancakes onto a warm plate and serve.
Notes
  1. Egg Replacement Tip: Try using 1 heaping tablespoon ground flax seeds whisked with 3 tablespoons boiling water to replace 1 egg in any baked good recipe.
  2. As a very special treat we sometimes add dairy free chocolate chips.
  3. Why ghee? Ghee is clarified butter. The milk solids are boiled off and skimmed away so it is casein and lactose free but has a strong butter flavor. I often mix it with olive oil or coconut oil when cooking to add a rich buttery taste without the things we are sensitive too. It is very good for gut health.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies
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Ingredients
  1. 2 1/4 cup almond flour
  2. 2 tblsp ground flax seeds
  3. 6 tblsp boiling water
  4. 1/2 teaspoon baking soda
  5. pinch salt
  6. 1/2 cup coconut oil or grapeseed oil
  7. 1/2 cup maple syrup
  8. 1 tablespoons vanilla
  9. 3/4 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Whisk ground flax seeds into hot water and let sit until they become thick and “eggy.” Mix ingredients and place on cookie sheet by tablespoonfuls. Cook for 7-8 minutes until golden brown. Let cool on cookie sheet until you can move them (they need to set).
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Coconut Milk Caramel Sauce – 2 Ways – Cinnamon or Salted Caramel

Coconut Milk Caramel Sauce – 2 Ways – Cinnamon or Salted Caramel
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Ingredients
  1. 4 cans organic full fat coconut milk
  2. 2 cups organic raw coconut sugar
  3. A 2-inch piece of cinnamon stick, OR 1 1/2 tablespoons gluten free vanilla extract and 1/2 teaspoon (or to taste) best quality sea salt or Himalayan salt
  4. 1/2 teaspoon baking soda dissolved in 1 tablespoon water
Instructions
  1. In a medium-large (6-quart) pot, combine the milk, sugar and cinnamon stick OR salt (whichever you are using) and set over medium heat. Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda—it will foam up. Continue stirring. When the bubbles subside, return the pot to the heat.
  2. Adjust the heat to maintain the mixture at a brisk simmer (too high and the mixture will boil over; too low and the cooking time will seem interminable). Cook, stirring regularly, until the mixture turns pale golden, more or less one hour.
  3. Now, begin stirring frequently as the mixture colors to caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier). Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a room temperature plate: When cool, the sauce should be the consistency of a medium-thick caramel sauce. If the cooled sauce is thicker (almost like caramel candy), stir in a tablespoon or so of water and remove from the heat; if too runny, keep cooking.
  4. If doing salted caramel version, add the vanilla now and combine well. If necessary, pour the sauce through a fine-mesh strainer set over a bowl or a wide-mouth storage jar. When cool, cover and refrigerate until you are ready to serve. Warming the sauce before serving makes it super yummy. Try it over coconut ice cream or my flourless chocolate almond cake.
  5. The sauce keeps for a month or more in the refrigerator. Keep it tightly covered to keep it from absorbing other flavors.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Chocolate Fudge Sauce Recipe

Chocolate Fudge Sauce Recipe
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Ingredients
  1. 2 cups semisweet chocolate morsels
  2. 2 tablespoons ghee (or coconut oil if you are vegan)
  3. 1 teaspoon vanilla extract
  4. 1/2 cup full fat coconut milk
Instructions
  1. 1. Place the chocolate morsels in the top of double boiler over simmering water or on very, very low heat if you have a gas burner. As the chocolate melts, whisk in the ghee and vanilla. Then slowly whisk in the milk.
  2. 2. Whisk until until smooth and shiny, about 5 minutes. Remove the pan from the heat and allow the sauce to cool. As it cools, it will thicken.
  3. Makes about 2 cups. Serve warm over flourless chocolate cake with ice cream. Our favorite brand is Coconut Bliss.
Notes
  1. Why ghee? Ghee is clarified butter. The milk solids are boiled off and skimmed away so it is casein and lactose free but has a strong butter flavor. I often mix it with olive oil or coconut oil when cooking to add a rich buttery taste without the things we are sensitive too. It is very good for gut health.
Michele Gelman Wellness http://www.michelegelmanwellness.com/