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Savory Balsamic Onion and Lentil Pie

Cinnamon Rolls 

3 tablespoons psyllium husk

3/4  cup warm water

2 tsp instant yeast

1/2 cup finely ground millet flour

1/2 cup light buckwheat, finely ground 

1 cup arrowroot flour

1/2 cup cassava flour

1 tsp salt

2 T organic raw sugar

1 teaspoons baking soda 

2 eggs

3 T avocado oil, coconut oil, or butter

1 T ACV

⅓ cup milk, warmed

2 T butter or coconut oil, melted 

Filling:

6 Tablespoons very soft salted butter

1/3 cup organic coconut sugar

1 tbsp ground cinnamon

In the pan:
Extra butter 

1/3 cup cream or coconut cream

 

Frosting 

1/4 coconut yogurt (I like Cocojune brand)

2-4 tablespoons maple syrup or honey

1 tsp vanilla extract

pinch of salt

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  • Cinnamon Rolls 

  • 3 tablespoons psyllium husk

  • 3/4  cup warm water

  • 2 tsp instant yeast

  • 1/2 cup finely ground millet flour

  • 1/2 cup light buckwheat, finely ground 

  • 1 cup arrowroot flour

  • 1/2 cup cassava flour

  • 1 tsp salt

  • 2 T organic raw sugar

  • 1 teaspoons baking soda 

  • 2 eggs

  • 3 T avocado oil, coconut oil, or butter

  • 1 T ACV

  • ⅓ cup milk, warmed

  • 2 T butter or coconut oil, melted 

  • Filling:

  • 6 Tablespoons very soft salted butter

  • 1/3 cup organic coconut sugar

  • 1 tbsp ground cinnamon

  • In the pan:
    Extra butter 

  • 1/3 cup cream or coconut cream

  •  

  • Frosting 

  • 1/4 coconut yogurt (I like Cocojune brand)

  • 2-4 tablespoons maple syrup or honey

  • 1 tsp vanilla extract

  • pinch of salt

Directions

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Savory Balsamic Onion and Lentil Pie

  1. Preheat oven to 400.

  2. Place sliced onions in a large skillet with gee, salt, and thyme. Saute until lightly carmelized/ browned.

  3. Add balsamic to taste and set aside.

  4. Mix together lentils, raisins, and zested garlic. Add more salt and vinegar if needed. Place into a greased round baking dish.

  5. In a blender, place all filling ingredients until frothy. Pour over lentils. Top with Carmelized onions. Cover, and bake for 20 minutes.

  6. Remove covering and broil 5 minutes or until onions are slightly crispy.

  7. Remove, and sprinkle with almonds, and variety of herbs.

  8. Serve alongside arugula with a dollop of coconut yogurt. 

​

Carmelized Onions:

  • 1 yellow onion, sliced

  • 1 tablespoon gee or avo oil

  • Salt

  • 1 sprig thyme or rosemary

  • 1 tablespoon Balsamic vinegar

  • Lentils:

  • 4 cups cooked brown or green lentils, (cooked with ACV and salt, or toss in if already cooked)

  • 2 tablespoons chopped golden or black raisins (optional)

  • 1 garlic clove

  • Filling: 

  • 4 eggs 

  • 1 cup coconut or almond mix (or both)

  • 1 clove garlic

  • 1 tablespoon dijon mustard

  • 1 teaspoon chopped fresh thyme or rosemary 

  • Topping: 

  • Chopped assorted herbs--

  • Green onion, fennel, dill, shiso, parsley, cilantro, mint

  • Cocojune yogurt

  • Marcona almonds, toasted and chopped 

Directions

20240709_190228.jpg

Savory Balsamic Onion and Lentil Pie

  1. Preheat oven to 400.

  2. Place sliced onions in a large skillet with gee, salt, and thyme. Saute until lightly carmelized/ browned.

  3. Add balsamic to taste and set aside.

  4. Mix together lentils, raisins, and zested garlic. Add more salt and vinegar if needed. Place into a greased round baking dish.

  5. In a blender, place all filling ingredients until frothy. Pour over lentils. Top with Carmelized onions. Cover, and bake for 20 minutes.

  6. Remove covering and broil 5 minutes or until onions are slightly crispy.

  7. Remove, and sprinkle with almonds, and variety of herbs.

  8. Serve alongside arugula with a dollop of coconut yogurt. 

​

Carmelized Onions:

  • 1 yellow onion, sliced

  • 1 tablespoon gee or avo oil

  • Salt

  • 1 sprig thyme or rosemary

  • 1 tablespoon Balsamic vinegar

  • Lentils:

  • 4 cups cooked brown or green lentils, (cooked with ACV and salt, or toss in if already cooked)

  • 2 tablespoons chopped golden or black raisins (optional)

  • 1 garlic clove

  • Filling: 

  • 4 eggs 

  • 1 cup coconut or almond mix (or both)

  • 1 clove garlic

  • 1 tablespoon dijon mustard

  • 1 teaspoon chopped fresh thyme or rosemary 

  • Topping: 

  • Chopped assorted herbs--

  • Green onion, fennel, dill, shiso, parsley, cilantro, mint

  • Cocojune yogurt

  • Marcona almonds, toasted and chopped 

Directions

20240709_190228.jpg

Grilled Peach and Coconut with Tomato

Pan sear peach slices in a little oil and salt. Cook until slightly caramelized and charred.

Set aside.

For dressing: mix together fresh thyme leaves, date syrup, balsamic vinegar, olive oil, salt, and Cheyenne pepper to taste.

To assemble: smear yogurt on the bottom of the serving dish. Lay peaches and tomatoes on top. Drizzle with dressing and garnish with shiso. Sprinkle with extra coarse salt and grate frozen peach on top.

​

​

** In place of shiso, the following can be used instead: lemon balm, regular basil, mint.

  • Coconut Cocojune yogurt 

  • 1 or 2 small heirloom tomatoes, sliced into medium thin wedges

  • Small shiso leaves 

  • Fresh thyme leaves

  • Juice and zest of lime

  • Date syrup

  • balsamic

  • Olive oil

  • Salt flakes

  • Frozen grated peach

Directions

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Smashed Cucumber Salad and Salmon

  1. Mix all the dressing ingredients together. 

  2. Place the salmon filets in a skillet.

  3. Brush with about 1/3 of the dressing and sear for 5 minutes, skin-side down. Finish in an oven, preheated to 300 for about 3 minutes. 

  4. Meanwhile, zebra peal the cucumber and matchstick the jicama.

  5. Slice the cucumber in half and smash it with the bottom of a clean jar or glass.

  6. Then, slice into about ½ inch thick pieces.

  7. Place in a bowl and toss with remaining sauce and jicama.

  8. Plate and garnish with zested frozen ginger and pickled red onion.  

  9. Serve with Salmon on top of salted wilted greens. 

  • 2 salmon fillets 

  • 1 seedless cucumber

  • ½ jicama 

  • Pickled red onion slices 

  • Fresh, frozen ginger

  • Sauce: 

  • 1 tablespoon Tamari 

  • 1 tablespoon miso paste or 1 teaspoon salt)

  • 2 tablespoon ketchup

  • 2 tablespoons korean BBQ

  • 2 tablespoons avo oil

  • 1 tablespoon honey or date syrup

  • Generous pinch chili flakes

  • 1 tablespoon rice vinegar

  • 2 tablespoons diced red onion

Directions

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