Darlene Lindholm Here's the recipe I use. Have only made it a couple of times, but worked and tasted great. Just dump this all in your blender; no need to add ingredients separately or drizzle in the oil:
1 whole egg 1/2 tablespoon fresh lemon juice 1/2 tablespoon white wine vinegar 1 teaspoon sweetener 1/4 teaspoon dried mustard 1/4 teaspoon salt 1/8 teaspoon paprika 1/8 teas black pepper 1/3 cup EVOO 1/3 cup avocado oil
"This was one of the first salads I ever made on #theplantparadox, and I remember thinking at the time, I had no idea salads could be so good. I was used to the wimpy side salads you get from restaurants that come loaded with dried out cucumbers, grape tomatoes, and a pound of cheese and croutons. This salad is a complete and filling meal with all #lectinfreeingredients.
Start with a base of baby arugula, and top with steamed cubed sweet potatoes, chopped prosciutto di Parma, shredded imported Swiss cheese, fresh chopped tarragon leaves, and a sprinkle of parmigiano reggiano.
For the dressing (4 servings), whisk together 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper." Thank you, Autumn Boyle
DARLENE LINDHOLM PP book cranberry-orange muffin recipe modified:
1/4 cup coconut flour I added: 1/4 cup almond flour 1/4 teaspoon salt 1/4 teaspoon baking powder (instead of soda) 1/4 cup EVOO or oil of choice 2 tablespoons (1/8 cup) monkfruit OR xylitol 2 large eggs, lightly beaten (instead of 3) 1/4 cup coconut milk or 2 tabl. ea. cream and water 1 tablespoon orange zest (optional) 1/2 cup dried, unsweetened cranberries or fruit of choice (I used dark cherries, quartered)
DR. STEVE GUNDRY, Plant Paradox, page 326, 327
Heat oven to 350. Line a standard 6-cup muffin tin with paper liners. Place the coconut flour, salt and baking soda in a food processor fitted with an S-blade. Add the coconut oil, monkfruit, eggs and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand. Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20 minutes. Let cool on a rack for 15 minutes before serving.
Snack ... Crispy & Crunchy, or Saltine Cracker DARLENE LINDHOLM
Identical ingredients in both. The only difference is the cooking method.
1/2 cup almond flour 1/2 cup tapioca flour 1/2 to 3/4 teas. salt (to taste) 2 tabl. EVOO 3 tabl. water
Mix dry ingredients. Add oil and mix until well incorporated and crumbly. Add water and knead for two to three minutes until you can form a smooth ball. Wrap the dough in saran wrap and allow it to rest for 20 minutes at room temperature.
For a crispy, crunchy cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Transfer parchment w/dough to a cookie sheet and bake in a 350 degree oven for 15 - 18 minutes. Check on them at about 12 minutes and remove any from around the outside that are well browned.
For a saltine cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Using a spatula, transfer them individually to a dry pan on the stovetop and cook on medium high heat, flipping when bubbles begin to form. (Cook just like you would a tortilla.)
18 to 24 crackers depending on how thin they're rolled. Total: 758 calories, 55g fat, 12g protein, 6g fiber, 64g carbs Based on 21 crackers, each cracker: 36 calories, 2.62g fat, .57g protein, .29g fiber, 3.05g carbs
We purchased 8 (pastured) chicken thighs, and from that we made:
Four 6 oz packages of seasoned ground chicken for chicken crumbles on a salad
Four chicken patties
Bone Broth consisting of sauteed onion, celery, garlic --- before adding chicken thigh bones and fat, and seasonings like ginger, turmeric, himilayan sea salt, cardamom, apple cider vinegar, bay leaves, dill, black peppercorns, and enough water to fill the instant pot to maximum. We used the Instant Pot pressure-cooking Meat Setting.
This is a modified version of a recipe from the new PP cookbook. 1-1/4 cups almond flour 1/4 cup coconut flour 1-1/2 cups carrots, grated 1/4 cup chopped walnuts 1/4 cup monkfruit or other compliant sweetener of choice 1-1/2 teas. ground cinnamon 1/2 teas. ground ginger 3/8 teas. baking soda 1/4 teas. salt 1/4 teaspoon ground nutmeg 2 eggs, beaten until fluffy 1/2 cup compliant non-dairy milk or 1/4 cup each cream + water 1/3 cup EVOO or other compliant oil of choice 1 tabl. apple cider vinegar 2 teas. vanilla
Mix dry ingredients. Add carrots and walnuts and mix. Add eggs and mix. Add remaining liquid ingredients and mix well. Line 12 muffin tins with cupcake liners, and divide batter evenly among the cups. Bake in a preheated 350 degree F oven for 18 to 22 minutes.
Source: Darlene Lindholm, Facebook - The Plant Paradox Recipe Sharing Group