~ * froggy's * ~

WHEN MY FRIEND SAYS HES BEEN AVOIDING GLUTEN…

whatshouldwecallpaleolife:

…but still eats pasta and muffins.



Inspired by [Seventyequalsnd]

When I throw out my roommates’ stale pizza without telling them, and the next day they start accusing each other of finishing it

whatshouldwecallpaleolife:

TRYING TO EXPLAIN WHAT TOO MUCH SOY DOES TO MEN

whatshouldwecallpaleolife:

Inspired by [Claudia]

Burrrgerrrrrr!

Ground beef burger patty.

Cabbage wrapped

topping: avocado, shredded carrot, + sauce, tomato slices

bottom: tomato slices + sauce

Sauce: 1/7 teaspoon wasabi powder diluted in water, left to solidify, then mustard + allspice added. ( A little water can be added to lessen the intensity the flavors)

Crunchy Strawberrynut Sorbet/Icecream

Ingredients:
-1 frozen ripe peeled banana (peel must have had brown spots (the more ripe, the sweeter))

- A Handful of frozen wild strawberries.

- 1/4 tsp flax meal

- 1 drop of Orange blossom distilled water (found at any middle eastern or oriental food store)

- 1/4 cup nut mix (Almond, roasted hazelnut (must be peeled), walnuts/ or just one of them)

-hint of lemon juice or pineapple juice (fresh/home squeezed)* to taste*

-Diced fruits : Pineapples, strawberries, blueberries. - to taste and decoration

Leave the frozen fruits out of the freezer/fridge for about 5-10 minutes at room temperature, then add them into the food processor, in my case, Cuisinart Mini-Prep™ Plus Processor.

Process the fruits until they look like bread crumbs..(colourful breadcrumbs ;) ), then add the flaxmeal and the drop of orange blossom d.w. Process the mix again.

Process/grind the mix again until you reach a creamy consistency.
Remove the Ice cream using a spatula, place the icecream in a flat-like bowl.(place in fridge or freezer if you know you’ll be able to get them out in not longer than 3 minutes)

Grind the nuts in the food processor(if you are using roasted hazelnuts make sure they are peeled, or you’ll have to throw the whole mix away thanks to the awesome bitterness), until they are a bit larger than bread crumbs, or according to how crunchy/not crunchy you’d like your icecream to be.

After you got the nuts to the desired size, remove them from the processor and add them to the icecream mix them together with the spatula.freeze in an airtight container, or serve right away!

For serving, add the diced fruits, and drizzle the lemon (sour) or pineapple (sweet) juice according to what you or your guests like best.

Beetroot dip and Sesame crackers recipe!

BEETROOT DIP:

- 1 CUP DICED BOILED BEETROOTS

- 1/4 CUP Tahini

- 1 cucumber

- 2 TSP dried Thyme mix (zaatar)

-  Half a lemon

- 1 teaspoon dried mint

- 3 teaspoons diced fresh cilantro (a.k.a Coriander)

- 1/4 tsp sea salt (or to taste)

Process the beetroots in a food processor*, then add the tahini, scraping off the paté that sticks to the inner walls every once in a while. When the mix turns into a dark pink consistent paté add the dried spices, and process.
In the meanwhile, squeeze half a lemon and add the juices to the food process with the rest of the mixture. then, peel a cucumber cut it into 1/4s and place it with the mix, letting it process one more time. 
 LASTLY! add  diced fresh cilantro and process the mixture one last time

SUNFLOWER SESAME CRACKERS RECIPE:
http://girlgoneprimal.blogspot.ca/2010/02/recipe-sunflower-sesame-crackers.html  

I added the arabic style thyme with the cracker mix.
(dried thyme with sesame and sumac..etc) 

I use Cuisinart Mini-Prep™ Plus Processor.
http://www.cuisinart.ca/cuisinart_product.php?item_id=83&product_id=73&cat_id=17