recipes from Adrienne Asher
Stuffed Portobello Mushrooms
Serves 2
2 portobello large mushrooms, stems removed
1 tablespoon organic extra virgin olive oil
Salt and pepper
3 ounces frozen, chopped organic spinach, thawed and well-drained
1 cup (or less) leftover mashed potatoes
There are dozens of recipes on the ‘Net for these cashews. I tasted these for the first time at a friend’s home and was immediately inspired to make a vegan version. Fair warning: these are completely addictive…make a lot and watch them disappear.
Rosemary Cashews
1 pound raw cashews
1 teaspoon organic olive oil
2 tablespoons minced fresh rosemary
½ … Read more
This is a lovely appetizer: it combines the traditional ingredients in smoked salmon hors d’oeuvres, but with an Asian flair…and is completely grain-free.
This is a beautiful cheesecake, worthy of a special occasion. The photo shows it with a fine shifting of cocoa powder, and we served it with freshly-whipped cream.
VANILLA CHEESECAKE WITH CHOCOLATE CRUST
Makes 16 servings // 359 calories, 6 net carbs
CRUST (for a vanilla crust, see end of recipe)
2 tablespoons grass-fed butter
2 ounces (55 grams) Scharffen … Read more
After a Christmas rib roast created the need for a lot of creative beef recipes, I made this goulash. It’s a wonderful—and easy—dish if one has leftover beef. If you don’t have leftovers, I’ve added an InstaPot version for steak meat.
Beef Goulash with Smoked Paprika
Yield: 2 servings // 746 calories, 55g fat, 48g protein, 15g net carbs
2 … Read more
This citrus cheesecake is fresh and bright tasting, and is particularly good in the winter when Key limes and Meyer lemons are in season. The rest of the year, just use regular limes and lemons…your cheesecake will still be completely delicious! I like every part of this cheesecake to be citrusy, and so I add zest, juice and/or citrus oils … Read more