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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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Pecan Pie CookiesIngredients

For the filling:

  • 1/3 cup dates, chopped
  • 5 tablespoons maple syrup
  • 1/4 cup coconut oil
  • 1 tablespoon almond milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 1/2 cups pecans, chopped

For the cookie base:

  • 2 1/4 cup blanched almond flour, gently packed
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons coconut oil, at room temperature
  • 3 tablespoons maple syrup
  • 1-2 tablespoons almond milk
  • 1 1/2 teaspoons vanilla extract

Instructions

To make the filling:

  1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
  2. In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.
  3. Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.

To make the cookie base and form the cookies:

  1. Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.
  3. Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.
  4. Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.
  5. Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).
  6. Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.
  7. Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).

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.

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