2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)1/2 cup chia seeds1/2 teaspoon vanilla extract1-2 tablespoons pure maple syrup or raw honeySeasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)Almonds or other nuts for topping
Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you can have it for a few days in a row. It will keep refrigerated for up to 5 days.
PRAWN AND AVOCADO SUMMER ROLLS
9 large prawns, boiled, peeled and halved lengthwise
red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
2 medium carrots, julienned
1 medium seedless cucumber, julienned
1 cup red cabbage, shredded
1 avocado, sliced
About 1 ounce cellophane noodles, optional (I divided my 3.75 ounce package into fourths and used one)
1 tablespoon seasoned rice vinegar (only needed if using cellophane noodles)
spring roll wrappers, round
Cover cellophane noodles with boiling water and let stand for 10 minutes.
Drain and toss with rice wine vinegar.
In a round pie plate that's bigger than the wrappers, add enough hot water to come half way up the side.
Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
Lay the wrapper on a large piece of parchment.
Place 3 shrimp halves, cut side up in the middle of the bottom half of the wrapper.
Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don't tear the delicate wrapper.
Tuck the ends in as you go.
Set aside until all rolls have been assembled.
Cut in half and serve with dipping sauces.
OVEN FRIED SALMON CAKES
INGREDIENTS 1 (14.75 ounce) can wild-caught pink or red salmon 1 cup cooked (or canned) sweet potato, mashed 2 large eggs, beaten 1/2 cup almond flour 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 2 scallions, white and green, very thinly sliced 1 tablespoon Old Bay Seasoning 1 teaspoon salt 1 teaspoon hot sauce 1/2 teaspoon paprika 1/4 teaspoon ground black pepper zest from 1 lemon 2 tablespoons ghee, melted
garnish with any of these: Olive Oil Mayo Paleo Ranch Dressing minced fresh parsley Awesome Sauce
1. Preheat the oven to 425F and cover a large baking sheet with parchment paper.
2. Drain the liquid from the salmon and using your fingers, crumble the fish into a large mixing bowl, removing the bones and flaking the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.
3. Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. (Brush with more ghee if that tickles your fancy.) Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.