Monday, January 20, 2014

Cauliflower Curry with Coconut Milk and Collards

Ingredients:

8 ounces collard greens

2 tbsp butter or coconut oil

1 large onion, chopped

2 pounds cauliflower cut into bite size pieces

4 garlic cloves, minced

1 (14.5 ounce) can full fat coconut milk

2 cups vegetable broth

2 tbsp curry powder

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

Sea salt to taste

Directions:

1. Cut the ribs from the collards and discard, chop the leaves crosswise into 1-inch lengths and set aside.

2. In a large saucepan or small stockpot over medium-high heat, heat butter or oil and add the onions and cook, stirring occasionally till tender. Add the cauliflower and cook, stirring occasionally, until it begins to brown, about 4 minutes.

3. Add the garlic and cook and stir till fragrant, about 1 minute. Add the coconut milk, broth, curry, cinnamon and cayenne and bring to a boil. Add collards and let it come to a boil then reduce heat to a simmer and cover and let simmer till chard is tender, about 15 minutes. Sea salt to taste. 


Monday, January 6, 2014

Butterfinger Cheesecake

What can I say except, there's really nothing Paleo about this cheesecake. =D 

Ingredients:

Crust:

1/4 cup + 2 tbsp coconut flour

2 tbsp coconut oil

1 tbsp coconut sugar

1 tbsp dutch cocoa powder

2 eggs

1/8 tsp sea salt

Directions:

1. In a medium bowl cream oil and sugar until smooth ans well mixed.
2. Add eggs and mix till smooth. Add flour, salt and cocoa and mix well.


Cheesecake: 

3 (8 ounce) packages cream cheese, softened to room temperature

2 tbsp vanilla

1 cup coconut sugar

1 cup sour cream

4 eggs

6 butterfingers, crushed + one crumbled for topping

5 ounces dark chocolate chips like Nestle Dark Chocolate Morsels or Enjoy Life chocolate chips

4 ounces farm fresh  heavy cream (Kalona from Wholefoods)

Directions:

1. Preheat oven to 350 F.

2. Butter a 9" springform pan. Press crust into pan.

3. Beat cream cheese, sugar and 2 tbsp vanilla in a large bowl until well blended. Beat in sour cream.

4. Add eggs 1 at a time, beating after each addition. Add crushed Butterfingers. Pour into pan.

5. Bake about 1 hour or until golden on top and a knife inserted in the middle comes out clean. Let cool in the fridge for 2 hours before putting on the chocolate topping.

Topping:

1. Place chocolate chips in a medium bowl. Heat cream until it begins to boil. Pour the cream over chocolate and let sit 1 minute and stir until smooth.

2. Pour chocolate over cheesecake and crumble remaining butterfinger around the edges of the cake and place back in the fridge to set for about 3 hours or over night is best.