This is another variation of my balsamic tart. This is rich with salted walnuts, dried apricots, and a hint of balsamic. Gently, sweetened with agave, this tart has a creamy texture from the addition of sunbutter.
Apricot-Walnut Agave Truffle Tart
1 bag of dark DF chocolate chips
1/2 cup of arroyo D coconut cream (or you can use whipping cream or half n half)
1/3 cup of coconut oil
2 tsp of vanilla
1/2 cup of sunbutter (or your favorite nut butter)
2 tbsp of agave
2 tbsp of balsamic reduction or aged balsamic and more for drizzling
Topping- sea salt,nuts, dried cherries, dried apricots
Melt everything in a glass bowl (except toppings, balsamic, vanilla, and agave) for 45 seconds either in a microwave or stove top.
Stir until smooth. Add in agave, balsamic, and vanilla. Grease a tart or pie pan with coconut oil. Drizzle with balsamic and sea salt. Sprinkle a few nuts. Pour chocolate into the pan. Top with dried fruit, walnuts, and drizzle with more balsamic. Freeze for 15-20 minutes until set. Keep in the freezer until serving. Add fresh berries too to garnish.
Salmon and Fresh Veggies for 2
By: Kim B
Preheat oven to 425
Start with 2 fresh salmon filet, about 3-4 oz each, rinse and pat dry. Place on foil or parchment paper on a flat baking sheet. Sprinkle with salt and pepper to taste.
Mix in a bowl the following:
2 Tablespoon plain yogurt
1 Tablespoon mayonnaise
1 Tablespoon sour cream
1 teaspoon Dijon Mustard
1 garlic clove crushed
1/2 teaspoon salt and pepper or to taste
Dash of red pepper flakes or drops of liquid hot sauce to taste
1 teaspoon mix of favorite dried herbs, such as thyme, basil, Herb de Provence
1 Lemon zest and juice of 1/2 lemon
A large pinch of sugar
Taste sauce and adjust flavors as needed
Spoon over fish. Reserve remaining sauce for vegetables.
Bake in center oven for 7-10 minutes. Fish should not brown, but should be pale, opaque and firm to the touch. Making for a soft delicate flake, and a mild sweet taste.
For salad, combine a mixture of fresh greens, herbs and raw vegetable, such as spinach, sweet peppers, cauliflower, thinly sliced onions, green onions, red onions, basil, parsley, cilantro, etc. Toss with remaining sauce, serve fish atop vegetable.
Bon Appetit and happy cooking!
Crispy Tilapia Bites
By: Kim B
Crunchy, easy and delicious, they are a good way to get kids or people who say they don’t like to eat fish to love it! You can adjust the seasonings to your liking. This recipes also works well with Cod fish, Catfish, or peeled and deveined shrimp.
4 fresh Tilapia fillets
Zest and juice of one lime
Coarse corn meal
Spice Mix: 1/2 tsp black pepper, 1 tsp Chili powder, 1/2 tsp Cumin, 1/2 tsp smoky paprika, 1/4 tsp sugar
1 cup Grape seed Oil or Peanut Oil
Large, heavy skillet for shallow fry, or wok
Rinse fish in cold water and place in a shallow bowl. Cover with cold salted water and let it sit while you prepare other ingredients Or at least 20 minutes.
Make spice mix and set aside.
Heat oil in the pan over med heat.
Drain fish and pat dry with paper towels.
With a sharp knife, slice fish fillets diagonally into thinner pieces.
Squeeze and rub lime juice into the fish pieces. Mix the lime zest with 2 tsp salt and sprinkle and gently rub over fish. Sprinkle spice mix over fish to taste.
Increase skillet heat to med high. Add fish pieces in batches into the corn meal, tossing to coat.
Once little wisps of smoke arise from the skillet or oil reaches 350 degrees, carefully add fish in batches to oil after shaking off excess meal.
Fry until lightly brown and crispy, 2-3 minutes then carefully turn over and continue to cook another 2 minutes or until lightly brown. Remove to drain. Continue in batches and adjust the heat. Add as needed to keep a lively fry, but be careful not to burn the oil. If more oil is needed, allow the oil to heat back up to 350 before continuing.
Serve as part of a meal or a sandwich with your favorite bread, tortilla, sauces, etc, etc, etc. Or eat as is!