by fifthcrow | Jul 27, 2015
Decadent rich chocolate cake sweetened only with fruit. Paleo, dairy-free and nut-free YIELD: Makes 1 (8- to 9-inch) cake or 6 mini Bundt cakes PREP TIME 15 mins COOK TIME 35 mins TOTAL TIME 50 mins SERVES: 10 servings INGREDIENTS ½ Cup (56 G) Coconut Flour ¾ Cup (90...
by fifthcrow | Jul 27, 2015
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) SERVINGS: MAKES ABOUT 12 Ingredients Garlic Yogurt ½ cup plain yogurt (not Greek) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lemon juice 2 tablespoons...
by fifthcrow | Jun 18, 2015
Time: 40 minutes 1 large head escarole 8 to 10 cloves garlic, peeled 1/3 cup extra virgin olive oil Juice of 1/2 lemon, or to taste 1/2 lemon, cut into 6 wedges. 1. Slice escarole crosswise into ribbons about 1 1/2 inches wide. Rinse escarole well, drain, and pat dry...
by fifthcrow | Jun 10, 2015
Ingredients: 4 cups low-sodium chicken broth Salt, to taste 3 cloves garlic, peeled 4 sage leaves 1 (2-inch) sprig rosemary 1 dried bay leaf 1 teaspoon crushed red chile flakes Cheesecloth and kitchen twine 2 cups lacinato (black or dinosaur) kale, large stems...
by fifthcrow | Jun 10, 2015
Chop both beets and carrots into your preferred fork-able size. Toss them separately on two different cookie sheets or baking dishes with olive oil. Roast till tender in the oven at 400 degrees till nicely browned and fork tender. Salt & pepper to taste. Mix the...
