Winter Vegetables

Christmas is almost over, and we have successfully pulled off a gluten free Christmas that was mostly Paleo. Last year when we started the diet, this would have been an impossibility for us to successfully pull off. It seems easier this year, thanks to all the wonderful bloggers out there, who have contributed to expanding the world of Paleo diets. This Christmas instead of dreading the menu, and feeling it was hard to stay gluten free, I found myself looking forward to planing a menu that would be fun, and creative. And, yes, perhaps to many sweets…

This is a healthy dish that is hearty and goes beautifully with meat, particularly Prime Rib. 

Ingredients.

• 14 Thyme sprigs
• 2 large beets, one gold, one red beet (peeled and quartered)
• 3 carrots (peeled and quartered)
• 1 Parsnip (peeled and quartered)
• 2 turnips (peeled and quartered)
• 1/3 cup of Olive Oil
• 2 tablespoons of butter
• 1/2 teaspoon of Himalayan Salt
• pinch of pepper
• 4 garlic cloves (diced)
• 1 onion (sliced)
• 1 fennel Bulb, cored and diced

Preheat to 325.

In a casserole dish coat Olive oil on the bottom of the dish. Add all veggies and spices, and toss , coating olive oil on the vegetables. Feel free to add extra olive oil to drizzle on top, and cover with foil.  Bake for 

90 minutes.

For more flavor add Romano Cheese, and two tablespoons of butter.
Serve and enjoy.

CocaoCoco-nut Raw Balls

I had the pleasure of taking a trip to Boulder Co, recently and visited a little coffee shop called the Unseen Bean. To my surprise they had candy, caramels made out of coconut, and little Raw balls made by Simply Dara. I picked out my choice of candies and one Raw Ball, to take home and share with my husband, which never made it home because I indulged myself on my plane trip back home.

Skip forward to Sunday, I knew that I wanted to make these balls, and all I had was the ingredients but not the measurements of the the recipe. So off to whole foods we went. This recipe is my first try and pretty good, but it is really rich. My husband insist it is a winner, but I am wondering if it may be too sweet, and will revisit and revise this recipe and add a little less agave.

You can flavor this differently, and next time I am thinking of using a Cherry extract to just for fun.
The time it took me was only ten minutes, and the balls were done, and better yet there was no cooking time. The girls were able to snack on it immediately, with no fears of food poisoning from raw eggs.
And all around these Balls were a great winters treat, with no guilt.

Ingredients

• 1 cup walnuts 
• 1 cup slivered blanched almonds
• 1 cup dried dates, separately
• 1/2 cup cocoa nibs blended
• 1/3 cup cocoa powder (1 tbls cocoa)
  
• 1 tsp vanilla extract
• 1/3 agave
• 1/2 Cup of Coconut flakes

(Note this recipe is very sweet, so at first I would add less Agave, and if desired add more to until you get to the 1/3 cup.)

Place 1 cup of walnuts in the food processor and use setting on the blender "chop". Add almonds, Cocoa Nibs, and then place the dry ingredient's in a medium to large bowl. Add one cup of dates to the food processor, and puree, until it is almost a paste. Add to the bowl and all wet ingredients, and stir well, until the mixture is all mixed well. 


Next step is a little messy because dough will be sticky, but roll into balls. On a plate, or flat surface spread out Coconut flakes. Roll the balls in flakes, until covered on all sides. 


Serve and indulge, and enjoy!!! Remember these are very rich, and you will only need just a little!