Recipes Archives - Page 4 of 9 - Dr. Keesha (2024)

This is great for dipping organic veggies and gluten free almond crackers in!

Ingredients:

• 1 small beet
• 2 cloves garlic peeled
• 1 can organic garbanzo beans 15 oz
• juice of half a lemon
• sea salt to taste
• 1/3 cup extra virgin olive oil give or take

Instructions:

1. Preheat oven to 400 degrees and place oven rack in center position.
2. Wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough for a fork to easily pierce.
3. Remove beet and allow to cool.
4. Place garlic in food processor and mince.
5. Add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil.
6. Check consistency, if needed add a little more oil.
7. When consistency is to your liking, taste and see what you think. If needed add more salt.
8. Place hummus in a bowl and surround with veggies and GF crackers.

Platter:

Assorted veggies of your choice I used carrots, radishes, peeled and sliced cucumbers, red, yellow and orange bell peppers (roasted), cherry tomatoes, broccoli, cauliflower and jicama .

Enjoy!

Ingredients

• 2 cups unsalted roasted cashews
• ¼ cup maple syrup
• 1 tablespoon chipotle powder
• 2 pinches sea salt

Instructions

1. Mix chipotle powder and maple syrup.
2. Put cashews in a pan. Add maple syrup chipotle mixture and salt.
3. Cook on medium high heat for several minutes, stirring frequently until liquid dissolves.
4. Spread cashews on parchment paper to cool.

Ingredients

• 1 medium head cauliflower
• avocado oil
• 3 large eggs
• 1 1/3 cups dried gluten free bread crumbs
• 1 tsp paprika
• sea salt

Instructions

1. Cut the cauliflower into bite-sized florets. Steam cauliflower for 5 minutes; then immediately plunge the cauliflower into cold water. Drain well and then blot with a cloth until they are dry as possible.
2. Fill a large skillet 1/2 inch deep with avocado oil. With the burner on medium, heat the oil to 350F. Turn the burner down to low to maintain the temperature.
3. While the oil is heating (it will take several minutes), take out two shallow bowls or pie plates. Break the eggs into one bowl and give them a quick mix. Pour the GF bread crumbs and paprika into the other and give it a stir.
4. To coat the cauliflower florets, dip them into the egg, allowing most of the egg to drip off – you don’t want much egg on the cauliflower. Then roll them in the bread crumbs. Don’t worry if the cauliflower is only partially covered. What you are looking for is a thin coating over much of the cauliflower.
5. In batches (3 or 4 depending on the amount of cauliflower), add the florets to the hot oil and fry them, turning them every so often, until they are golden brown and crisp, 2 minutes. With a slotted spoon, take the florets out of the oil and put them on plate lined with paper towels. Sprinkle with salt.
6. Serve while still warm from the oil or make them ahead and then reheat in a 400F oven until hot and crispy, about 5 minutes.

Ingredients

• 2 large free range organic chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic minced
• Salt & pepper to taste

Instructions

1. If you’re using wooden skewers, it’s a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it’s coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill’s grate and pre-heat it to high. Thread the chicken onto skewers. Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it’s cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.

Ingredients

• 15 Medjool pitted dates
• 15 Marcona almonds
• 5-8 slices nitrate free organic bacon or turkey bacon (cut into halves or thirds, depending on size of dates)

Instructions

1. Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment paper.
2. Make an incision on one side of each date and insert an almond. Squeeze the date shut in your hand to secure.
3. Wrap each date with a bacon strip.
4. Place all the dates on the prepared sheet tray, seam side down. Roast the dates in the oven until the bacon on top is starting to crisp – 5 to 6 minutes. Turn the dates over and cook for an additional 5 to 6 minutes.
5. Serve hot and enjoy!

INGREDIENTS

• 1 1/2 pounds sweet potatoes cut into thin slices and quartered
• 3 tablespoons avocado oil
• Sea salt and pepper
• Fresh parsley
• Spanish paprika
• Ground cumin
• 3 garlic cloves, pressed
• 1/2 cup avocado mayonnaise
• 2 tablespoons olive oil
• 1 1/2 tablespoons fresh lime juice

INSTRUCTIONS:

Garlic Aioli: Combine the pressed garlic, mayonnaise, olive oil, lime juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.

Make the Sweet Patatas Bravas: Boil the cut sweet potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.

Heat a cast iron pan with 3 tablespoons of avocado oil until very hot. Work in batches (don’t overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, cumin, paprika, and fresh parsley chopped.

Serve the potatoes immediately while still warm on a bed of fresh parsley. Serve with the aioli. Enjoy!