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Paleo, gluten and dairy-free

Written By Stephanie Raymond ~ source: “Cooking with Diabetes Superfoods“, alive Australia #21, Spring 2014

Serves 8

Grilled Salmon KebabsThis easy-to-prepare dinner pair’s coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.

Grilled Salmon Kebabs

750 g wild salmon fillets, deboned, skinned, cut into chunks
2 zucchinis, sliced 1/2 in (1.25 cm) thick
1 brown onion, cut into chunks
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
1 tsp (5 ml) dried rosemary
1 tsp (5 ml) dried sage
16 wooden or bamboo skewers

Avocado Coleslaw

2 cups (500 ml) shredded green cabbage
2 cups (500 ml) shredded red cabbage
1/2 cup (125 ml) grated carrot
2 spring onions, finely chopped
1 ripe avocado, pitted and chopped into chunks
1/4 cup (60 ml) lemon juice
3 tsp (15 ml) grated ginger

To prepare kebabs, place salmon, zucchini and onion in bowl.

In second bowl, whisk together olive oil, lemon juice, rosemary and sage. Pour mixture over salmon and vegetables. Toss together and allow marinating in refrigerator for 10 to 15 minutes.

Meanwhile, place skewers in water and soak for 10 to 15 minutes. Thread salmon, zucchini and onion pieces onto skewers, using 2 skewers per kebab.

Heat grill to medium-high heat. Place skewers on grill and cook for approximately 10 minutes, turning occasionally.

While kebabs are cooking, prepare coleslaw by placing cabbage, carrot and onion in large bowl. Toss together. Add avocado, lemon juice and ginger. Toss again until well combined. The avocado should coat the cabbage, giving the salad a creamy texture.

Serve coleslaw alongside kebabs.

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Cindy’s Tahini Cookies

6 tablespoons tahini
½ cup sunflower seeds
1 ½  cups oatmeal
¾ cup maple syrup or honey (these are quite sweet-use less if desired)
¼ teaspoon salt
Handful of raisins or dried cranberries

Mix all ingredients together. Shape into small balls, flatten very slightly (these do not spread much) and bake at 325°F  for about 10 minutes, until lightly browned.

Paleo Raisin Cookies (gluten free, grain free, dairy free & no refined sugar)

1/3 cup coconut flour
1/4 coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp salt
2  eggs
1/3 cup raisins
1/4 cup shredded coconut

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a medium bowl, whisk together all wet ingredients, then add dry ingredients (except raisins) and mix until uniform. Add raisins.
3. Using a heaping teaspoon, drop cookie dough onto baking sheet and flatten slightly. The cookie dough will not spread.
4. Bake for 12-14 minutes, until edges are golden brown. Allow to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Coconut Crisps

¾ cup chickpea flour (can also use romano bean flour)
1 tsp gluten free baking powder
½ tsp salt
½ cup coconut butter (can use butter if not dairy sensitive)
1/3-1/2 cup sucanat
1 egg (or equivalent  egg replacement)
2 tsp good quality vanilla
½ cup unsweetened dessicated coconut

In bowl, stir together flour, baking powder and salt.
In mixing bowl, cream together butter and sucanat.  Beat in egg and vanilla until light and fluffy.  Stir in dry ingredients and coconut.
Drop by spoon about 2 inches apart onto non-stick baking sheet.
Bake in 350°F oven for 8-10 minutes until golden brown.

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