recipes from Adrienne Asher
Foregoing the usual garbanzo beans, this cauliflower version of hummus uses all the traditional seasonings to bring cauliflower’s neutral taste up to Middle Eastern standards.
Cauliflower “Hummus”
8 servings // Per serving: 141 calories, 12g fat, 3g net carbs, 3g protein
1 head cauliflower, broken into florets
4 cloves garlic, minced
1-1/2 teaspoons Celtic sea salt
1/4 teaspoon cayenne pepper… Read more
These crab cakes feature Dungeness crab meat since I live on the West Coast where it’s plentiful. Alternate versions could have salmon, or even canned albacore tuna.
Generally, crab cakes are held together by using a mixture of egg and bread crumbs. In this recipe, to lower the carbs, a mousseline of shrimp, egg, and cream is used to bind … Read more
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.
Festive, tasty, easy, and utterly addictive, gougères also adapt themselves to interpretation: stock can be exchanged for water, and tiny amounts of fresh herbs add a bite of flavor. On the other hand, this pâte à choux can go in a sweet direction with the addition of some coconut sugar or a few drops of liquid stevia glycerite. (Be still … Read more