Almond Flour Pie Crust

Almond Flour Pie Crust
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Ingredients
  1. 2 cups almond flour
  2. 2 tbsp coconut oil
  3. ¼ tsp celtic sea salt
  4. 1 egg
Instructions
  1. Place flour and salt in food processor and pulse briefly.
  2. Add coconut oil and egg and pulse until mixture forms a ball.
  3. You can also mix well with a fork or a pastry cutter and form a ball with your hands
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Coconut Whipped Cream

Coconut Whipped Cream
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Ingredients
  1. 1 Can Full Fat Coconut Milk (14 ounces). Trader joe's has a very creamy one.
  2. Sweetener to taste. I like to use a little maple syrup, organic sugar, stevia or Xylitol (from birch, not corn)
  3. 1/2 tsp Vanilla or more to taste
Instructions
  1. Set can of coconut milk and mixing bowl in the fridge overnight or at least for several hours
  2. Set beaters in freezer for a few minutes before you begin
  3. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
  4. Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
  5. Mix in sweetener and vanilla
  6. Use right away or cover and keep in the refrigerator for up to 3 days
Notes
  1. Be sure to use full fat coconut milk or it won't work! Those medium chain fatty acids are good for you and can't be stored as fat so indulge a little.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Dairy Free/ Gluten Free Pumpkin Pie

Dairy Free/ Gluten Free Pumpkin Pie
A scrum-shish addition to your Thanksgiving table
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 1 can organic pumpkin puree or 1 ½ cups of roasted pureed fresh pumpkin
  2. ½ cup canned coconut milk (full fat is best)
  3. 3 tbsp orange juice
  4. ½ cup maple syrup
  5. ½ tsp nutmeg
  6. 1 tbsp cinnamon
  7. ½ tsp ground cloves
  8. 1 tsp ground ginger
  9. 1/8 tsp sea salt or Himalayan salt
Instructions
  1. In a food processor or blender combine pumpkin puree and eggs
  2. Pulse in all other ingredients
  3. Pour filling into unbaked almond flour pie crust (see my recipe)
  4. Bake in the bottom of the oven (for crispier crust) at 425° for 15 minutes then reduce heat to 325° for about 30 minutes
  5. Pie will not jiggle much when ready
  6. Allow to cool then refrigerate for 2 hours to set up
Notes
  1. I double the recipe and make two pies because they go fast. You can freeze them raw and bake them straight from the freezer
  2. Be sure to use a 9 inch pie dish
  3. This is so high in protein and low in sugar that I let my kids have it for breakfast!
  4. I like to add coconut whipped cream when serving as dessert
Michele Gelman Wellness http://www.michelegelmanwellness.com/

Marinated Kale Salad

Marinated Kale Salad
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Ingredients
  1. 3 bunches Kale (lacinato or curly)
  2. 1 tablespoon Sea Salt, coarse
  3. 1 Pomegranate, seeds
  4. 1 Avocado, diced
  5. 1/2 Red Onion or Shallots, very thinly sliced
  6. 1/4 cup toasted Pine Nuts
Lemon Vinaigrette
  1. 1/4 cup lemon juice
  2. 1/2 cup olive oil
  3. 3 drops liquid stevia
Instructions
  1. Mix ingredients for the Lemon Vinaigrette and set aside.
  2. Slice or rip kale off the stem and then chop or tear into 1” strips. You can discard the stem at the bottom which is very fibrous. Toss with lemon vinaigrette and sea salt and massage with your hands until the kale looks darker green and tender. Heat the pine nuts on low in a pan with no oil until golden. I like to leave my onions or shallots to marinate in red wine vinegar or lemon for at least a half an hour or longer to make them more mild. I just drain off the liquid before adding to the salad.
  3. Add remaining ingredients and serve.
Notes
  1. For the Lemon Vinaigrette, make a big batch in a glass jar and whisk or shake and use for several days.
Michele Gelman Wellness http://www.michelegelmanwellness.com/

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 may need 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/