Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.
- 1 avocado , peeled and seeded
- About 1 cup sweetener to taste.
- 1/4 cup pure cacao powder, or pure unsweetened cocoa
- 2 pinches salt
- 3/4 teaspoon cinnamon (optional)
- 1/4 heaping teaspoon allspice (optional)
- 1/2 teaspoon decaffeinated coffee powder (optional)
- 1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
- 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.
- Line a loaf pan with parchment paper so handles hang over the sides.
- In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
- Pulse in the nuts very briefly so they’ll be crunchy and not mush.
- Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.
Today, I will share with a healthier recipe of a dish that is very close to my heart. I have enjoyed this many times at the dad’s old restaurant and I have made this dish few times myself. I am talking about my favorite Chicken Tikka Masala. The traditional recipe is rich and creamy. Today, I will share both a healthy diary version and a diary free paleo version. Hope you enjoy make your favorite version. I look forward to hearing your comments. Happy reading.
Ingredients for Diary Version:
For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total) but into cubes
- 1/4 cup plain whole-milk Greek-style yogurt
- 2 tablespoons peanut oil (I used sesame oil since I am allergic to peanut)
- 2 teaspoons fresh lime or lemon juice
- 1 large clove garlic, minced
For the sauce:
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg (I omitted it)
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
- 4 tablespoons (1/2 stick) I Cannot Believe It’s Not Butter
- 1 large white onion, finely chopped
- 1 1/2 cups canned tomato purée
- 3/4 cup water
- 1/2 cup fat free half & half
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
- Naan (Indian flatbread) and/or cooked Basmati Rice
- Equipment: Meat mallet or rolling pin, Microplane
Instructions For Diary Version:
- Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness. Cut the chicken into cubes. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil (I use sesame oil), lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
- Make the sauce: In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, half & half, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
- While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
- Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
- To serve: Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice.
Ingredients for diary free version:
- 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
- 7 tablespoons light olive oil, divided
- 2 T minced garlic, divided
- 2 tablespoons lime juice
- 1 teaspoon coriander, divided
- 2 teaspoons Hungarian paprika, divided
- 1¾ teaspoons sea salt, divided
- 3 tablespoons dairy free plain coconut milk yogurt (or any allowed)
- 2 teaspoons finely grated or minced ginger (dried is not the same!)
- 1 medium onion, diced
- 1 cup cherry tomatoes, halved (or other tomato is fine)
- ½ cup full fat canned coconut milk
- ¾ teaspoon cumin
- 1 teaspoon honey, or a few drops liquid stevia (to taste)
- 2 tablespoons ghee or allowed vegan butter
- 1 tablespoon lime juice
Instructions for diary free version:
- Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons olive oil, 1T garlic, 2T lime juice, ½ t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
- Preheat a grill to high heat. Place all the chicken in a grill basket, and cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
- Make your masala paste.
- In a medium saute pan, heat 3 tablespoons light olive oil or coconut oil over medium heat.
- When the oil is hot, add in the ginger, garlic, and onion. Cook until the onion if softened, a few minutes.
- Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
- Shovel the mixture into a blender along with all the remaining ingredients. Puree the whole mixture to pulverize the tomato skins.
- Heat the sauce gently over low heat along with the chicken to warm. Taste and adjust seasoning as needed!
Hope you enjoy making your healthy version of my favorite dish. Let me know if you made any changes that worked for you. I always marinate my chicken overnight in the refrigerator just to give it the extra flavor. I know that a lot of people don’t have that patients, but that is out the chef use to do it at my dad’s restaurant at well and the result was mouth watering. Again, I can’t wait to hear your version. Enjoy.
While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life. Happy reading.
- 1 can organic coconut milk
- 1/2 tea spoon vanilla extract
- Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
- Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
- Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
- Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
- You can add vanilla extract while whipping as you would with regular cream.
I love ice cream, especially during the summer. However, those of us who are lactose intolerant can have to deprive ourselves of the deliciousness of this beautiful delicacy. My sister for one always have to look for the lactose free ice cream on the grocery stores, with very little options available. Well, I came across this recipe one day online and was especially excited since chocolate is her favorite topping. You really don’t need stabilizers to make ice cream that is 10 times better than anything you can buy in a supermarket. If you like it please do leave you comments.
Diary Free Ice Cream Ingredients:
- 1 can organic coconut milk
- 3 egg pastured egg yolks
- 4.5 tb pure cacao powder
- 2 tb dark chocolate chips (finely shredded)
- 1/4 cup + 2tb organic cane sugar (which I use instead of regular sugar, but you can use regular sugar if you want)
- ¼ tsp salt
- 1 tsp vanilla
- Combine coconut milk and all of the sugar, egg yolk, vanilla, & salt in a saucepan on medium, and heat until dissolved. It’s really important to heat the mix to 71.4°C and keep it there for 60 minutes, yes 60 minutes! This is crucial for promoting reversible unfolding in the proteins, which contributes significantly to creamy texture.
- Let this cool in the refrigerator overnight.
- In a blender combine the chilled coconut milk/sugar mixture, cocoa powder . Blend at a low-speed until combined.
- Pour in ice cream maker and wait patiently.
- Top this chocolate coconut milk ice cream with shredded chocolate chips or stir in to combine. Enjoy!