Roasted Red Pepper Hummus

Serves 12

4 cloves garlic
1 tsp sea salt
3 Tbs tahini
1/4 C fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 C extra virgin olive oil
1/2 C oil packed roasted red peppers, drained
1/4 C finey shredded fresh basil
2 Tbs extra virgin olive oil
1/8 tsp paprika (optional)

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth.  Pour in the garbanzo beans and 1/2 C olive oil'; Process until smooth again, scraping the sides of the bowl occasionally.  Once smooth add the roasted red peppers, and pulse until they have been chopped to very small pieces and are incorporated into the hummus.  Finally add the basil, and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top.  Refrigerate at least 1 hour, then drizzle with 2 Tbs olive oil and sprinkle with paprika before serving.

Zucchini Soft Taco Shells

• 4 cups (950ml) zucchini, coarsely grated
• 1 large egg
• 1/2 cup (120ml) grated parmesan cheese
• 1/4 cup (60ml) bread crumbs
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Directions:

1. Pre-heat oven to 450 degrees F.
2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Read more at http://whiteonricecouple.com/recipes/zucchini-soft-taco-shells/#7U8yxA6ryrEMq06g.99

Coconut Flour Tortillas

• 1 tablespoon coconut flour
• 1/16 teaspoon baking powder
• 2 egg whites (or, 3 tablespoons egg whites)
• 2 tablespoons water or coconut milk*
• coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

Salsa I want to try...

Ratatouille

INGREDIENTS

1. 3tablespoons olive oil
2. 1onion, thinly sliced
3. 4garlic cloves, peeled and sliced
4. 1small bay leaf
5. 1small eggplant, cut into 1/2-inch pieces (about 3 cups)
6. 1small zucchini, halved lengthwise and cut into thin slices
7. 1red bell pepper, cut into slivers
8. 4plum tomatoes, coarsely chopped (about 1 1/4 cups)
9. 1teaspoon kosher salt
10. 1/2cup shredded fresh basil leaves
11. freshly ground black pepper

DIRECTIONS

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.