vegetarian

Classic Creamy Hummus (vegan, gluten free)

May 4, 2020 by Dafna Leave a Comment

With the world stocking up on all the dry goods and everyone doing all the snacking, it felt high time to share my favorite recipe for a Classic Creamy Hummus. This recipe, like all traditional hummus, uses dried garbanzo beans and tastes exactly like what you’d expect to find at a hummus or deli stall in an outdoor market in Israel. It’s made with just the basic, traditional ingredients and becomes a hummus that is wonderfully balanced between fluffy, creamy, and lemony. And it’s the perfect thing to make if you’re not wanting to make a run to the market to buy your favorite hummus, trying to buy less packaged goods, or just want the best hummus you’ve had in your life! Okay, that’s a bit unfair. I don’t know where you’ve been, what you like, and what you’ve eaten. But I can say, with certainty, that this hummus is very good and will not disappoint.

You will need a food processor for this, while I’m sure this can be made in a high powered blender or even possibly with an immersion blender, I do not recommend them unless you simply do not have the option. I promise it’s worth the extra dishes. The food processor will give the hummus the most even blend, at an appropriate speed that cannot be replicated from another machine.

We like our hummus topped with a bit more whole garbanzo beans if we have them around, lots of good quality olive oil, and a healthy smattering of za’atar or paprika (for the more traditional route). Don’t want to wait to soak the beans or just prefer to use canned? I have a recipe for that here!

vegan, gluten free, grain free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Classic Creamy Hummus

This is a traditional hummus recipe that will not disappoint! Made from dried garbanzo beans but simple to make and utterly delicious. It's the perfect balance of creamy, fluffy, and lemony. Use as a delicious dip or spread on your favorite sandwich!

vegan, gluten free, grain free

adapted from Ottolenghi's recipe in Jerusalem.

Ingredients

1 1/4 cup dried garbanzo beans
1 tbsp baking soda
1 cup tahini plain sesame seed paste
1/4 cup fresh lemon juice
1 tsp salt
1/3 cup filtered water
toppings of your choice: olive oil, paprika, za'atar, z'hug.

Instructions

Place the dried beans in a large bowl and add enough water (filtered if possible) so that the beans are covered with a few inches of water. Soak overnight or at least 8 hours.
After the beans have soaked, drain and rinse well.
Place the garbanzo beans in a large sauce pot, add the baking soda, and cook on high for 3 minutes.
Add about 6 cups of water to the pot, the beans should be well covered with water, and bring to a boil.
Let the garbanzo beans cook, scooping off any froth or skins that float to the top of the pot. Cook the beans until they are soft but not mushy. This will depend on how long you soaked the beans and can be anywhere from 15-30 minutes.
Once the beans are done cooking, carefully strain them.
Place the beans into a food processor and blend for about 1 minute or until a thick paste is formed.
With the food processor on, add the tahini, lemon juice, and salt to the garbanzo bean paste. and blend until smooth.
Then add the water and continue to blend for another 2-3 minutes or until hummus is smooth and fluffy.
Place in an airtight container and let set up in the fridge for 30 minutes. The mixture will thicken a bit once refrigerated.
When ready to eat, top with a healthy dose of good quality olive oil, paprika or za'atar, spicy z'hug or whatever your heart desires! Use as a spread for a sandwich or classic dip!

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Best Ever Lentil Soup (vegan)

April 16, 2020 by Dafna Leave a Comment

Although we’re well on our way into spring and bordering the end of soup season, this soup is the big bowl of comfort that I think we all need right now. It’s a pantry driven, plant based soup that is perfect for a chilly spring night, very easy to make, and always just hits the spot. And this soup is so suitable for these days when the market may be more out of reach and we’re looking to make use of ingredients we already have at home.

I hesitated when naming this soup, always weary of titles like “best ever” or “ultimate” but this recipe is one that has transcended a few generations from my mother’s side. It really is the only good thing that my mom is able to cook and one we always loved and enjoyed eating as kids. So much so, that when I would come home from school, she would make me a big batch and freeze it so I could enjoy a cozy home cooked meal from afar. I have refined this recipe over the years and it always feels like a big bowl of love. It’s the soup I make when my husband is sick and needs something comforting and nourishing. And so I feel confident that if you make this soup, it will not disappoint. This soup is vegan, and when paired with a side of rice, it’s a perfect protein!

vegan, plant based, gluten free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Best Ever Lentil Soup (vegan)

I simple and comforting soup that always hits the spot and perfect for using up pantry ingredients!

gluen free, vegan

Ingredients

1 cup dried lentils
1/2 cup diced tomatoes canned or fresh
1 large carrot or 2 medium
2 celery stalks
1/2 onion
2 tbsp avocado or olive oil
1 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne (optional)
1 tsp salt
1/2 tsp pepper
2 bay leaves

Instructions

Prepare the vegetables by dicing the onion, shredding the carrot, and thinly slicing the celery. You can use a food processor to save some time chopping.
In a soup pot heat the oil over medium high. Once hot, add the onions and celery and stir together until onions are just becoming soft and translucent, about 2 minutes. Add the carrots and cook, stirring often for another 4-5 minutes or until all the veggies are soft.
Add the spices (except the bay leaves) and stir into the vegetables until everything is evenly distributed.
Add the lentils, diced tomatoes, the bay leaves and 4 cups of water to the pot. Bring to a boil and cook for 3 minutes. Then cover and reduce to a simmer.
Let the lentils simmer for about 30-40 minutes or until lentils are soft. Taste and add any additional seasoning per your preference.
Serve hot, as is or with a helping of your favorite rice. Top with some fresh herbs, a dollop of yogurt, or a squeeze of lemon juice.
This is very freezer friendly! Let cool completely and store in a freezer safe container. When reheating add a bit more water to the pot and cook until it is your desired thickness.

Recipe Video

Stone Fruit Crumble (paleo, naturally sweetened)

September 10, 2019 by Dafna Leave a Comment

There’s something about warmed fruit, just spiced, in a way that lets the fruits natural flavors really shine, that is simply magical. This stone fruit crumble does just that. The fruit is the star of the show, and that’s exactly how a fruit dessert should be in my opinion. With few uncomplicated ingredients used in the filling, and a simple crumble top that just complements the juicy fruit underneath, this recipe is like a warm summer day in a dish.

This dessert is so easy to make and incredibly adaptable. I used a mix of peaches and nectarines (stragglers from last week’s farmers market) but really any stone fruit you like would do. And this is the perfect time to use any too-soft or lightly bruised fruit you’ve been neglecting. I used a large round enamel coated cast iron dish to bake this crumble, but really, almost any baking dish (that accommodates the amount of fruit you use) would work, making it slightly taller or shorter depending on the dish. Or portion out the filling & topping into small dishes for individual servings!

This recipe is vegan, paleo (gluten/grain/dairy free), and naturally sweetened with just some maple syrup. As the stone fruit is baked, it sweetens through the heating process, not much additional sugar is needed to make this just the right amount of sweet. This Stone Fruit Crumble is perfect as a dessert, served warm straight up or with a scoop of your favorite vanilla. But, with only good-for-you ingredients, I would say any leftovers would be perfectly acceptable as a breakfast, served with some yogurt or granola for added crunch.

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Stone Fruit Crumble

vegan, paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free option

This stone fruit crumble is summer in a dish! Simply spiced in a way that lets the fruit shine in all its glory. Use any stone fruit you like, I have used a mix of nectarines and peaches. Serve warm straight up or with a scoop of your favorite vanilla. With only good-for-you ingredients any leftovers make for a delicious breakfast.

freshlydafna.com

Course Dessert

Ingredients

Peach Filling

5-6 medium peaches (or other stone fruit) approx 1 3/4 lbs
3 tbsp tapioca flour
2 tbsp lemon juice approx 1/2 lemon
1 tbsp maple
1 tsp ground cinnamon

Crumble Topping

1/2 cup almond flour
1/4 cup flax seed
1/4 cup coconut oil room temp
1/4 cup tapioca flour
2 tbsp maple
1 tsp cinnamon
1/8 tsp sea salt

Instructions

Preheat oven to 350 degrees.
First make the filling by cutting the stone fruit into 1/4 in slices and place in a medium sized bowl along with all other filling ingredients. Mix everything together until all fruit is well coated. Set aside.
Next make the crumble by placing all ingredients in a medium bowl and mixing together with a fork until it starts to feel like wet sand and sticks together when pressed together.
Place the filling in a oven safe baking dish, either a 9 in round or 8x8 in square. (see notes for other baking options)
Sprinkle the topping evenly over the filling and bake in oven for 27-28 minutes or until the topping is golden brown all over and the filling is bubbling.
Remove from oven and let cool slightly before serving.
Serve warm straight up or with a scoop of your favorite vanilla ice cream.

Recipe Notes

Any stone fruit you like will work well in this recipe, the total weight (before slicing) should be about 1 ¾ lbs for ideal topping to filling ratio.

This can be split into small baking dishes for individual serving sizes. If baking in multiple baking dishes adjust the baking time to accommodate the smaller quantities. The bake time will depend on the size of dishes used.

To make this sugar free, sub the maple sugar for your favorite granular sugar alternative (like Lakanto) in equal amounts.

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

November 20, 2017 by Dafna Leave a Comment

HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish.

freshlydafna.com

Ingredients

3 lbs sweet potatoes (or yams) (about 7-8 )
3 tbsp coconut butter or oil melted
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
1-3 tbsp adobo sauce from can of chipotles
salt and pepper
2 cups regular or vegan marshmallows (see notes for options)

Instructions

Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes.
Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat. Add salt and pepper to your liking.
Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)
When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option.

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash.

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect.

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

November 14, 2017 by Dafna Leave a Comment

HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me, it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table.

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Ingredients

1 medium delicata squash
1 cup brussel sprouts sliced thinly
1/3 cup radish (about 4 medium) sliced thinly
2-3 tbsp avocado oil
1.5 tsp salt
1 tsp pepper
2 tbsp za'atar
2 cups watercressed washed & dried

Instructions

Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.
Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds.
Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet.
Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters.
Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.
Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes).
While the vegetables are cooking cut the radish into thin rounds or thin half circles.
Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven.
Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top.
Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.

Alternative Mash (AKA Mashed Faux-tatoes) paleo, vegan, dairy free

November 9, 2017 by Dafna Leave a Comment

HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge). And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds.

freshlydafna.com

Ingredients

1 head cauliflower
1 parsley root, medium
1 kohlrabi, medium
2 tbsp coconut butter
sea salt
pepper
parsley, chopped (optional)

Instructions

Bring a large pot of well salted water to a boil
Wash and cut the cauliflower into 1 in pieces/florets
Peel the kohlrabi and parsley root and cut into 1 in cubes
Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes.
Once cooked remove from heat and dump into a large strainer
With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter. Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

October 27, 2017 by Dafna Leave a Comment

My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor.
MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

Roasted Leek and Cauliflower Salad

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

freshlydafna.com

Ingredients

Salad Components

1 head cauliflower, cut into florets
3-4 leeks preferably thin stalks, if possible
2 cups fresh arugula
1/4 cup fresh pomegranate seeds
3 tbsp fresh cilantro leaves
3 tbsp fresh mint leaves
4-5 tbsp avocado oil
sea salt
black pepper

Tahini Dressing

1/4 cup tahini (sesame paste)
water
1 fresh lemon

Instructions

Preheat oven to 350 degrees
Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact.
Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.
Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)
Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done.
Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)
Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!
I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon. At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there.

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

Crunchy Summer Salad (paleo, vegan, keto)

July 6, 2017 by Dafna Leave a Comment

My guy first made this crunchy salad for me when we just started living together in Tel Aviv. We mostly ate at home and would frequently cook for each other, showing off our kitchen skills. When he presented me with this dish it BLEW. MY. MIND. To be honest, I almost never enjoy any cruciferous vegetable in it’s raw state so when I saw him chopping up the cauliflower for this raw salad I was skeptical. But as soon as I took my first bite I was hooked, and after seeing my pure delight in eating this dish he told me he would make it for me anytime I wanted! And that’s when I knew – he’s a keeper. Anyways enough with the mushy stuff, time to get down to the details about this dish.

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is excellent for the summer time. It’s also quite possibly my favorite dish of all time and could eat it anytime of day year round. It needs to sit overnight in it’s juices but it’s SO worth the wait, I promise. It’s wonderful as a side to whatever you’re eating. Add some tahini on that plate and you’re in business babe.

paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

Crunchy Summer Salad

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is especially perfect for the summer time. It needs to sit overnight in an excess of lemon juice, but it'll be worth the wait.

paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

Ingredients

3 carrots medium
1 kohlrabi
1 bell pepper
1/4 head cabbage
1/2 head cauliflower
4 lemons freshly juices
1 tbsp salt
2 tbsp pepper

Instructions

Slice the veggies into the pieces/strips and place in large bowl with a cover
Add juice from the lemons to the large bowl. Add salt and pepper. Cover with the lid. Shake vigorously.
Let sit in the fridge overnight.
In the morning shake it again, taste, and adjust seasoning accordingly. Shake/stir before serving.

Recipe Notes

I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cabbage, or throw in some celery seeds for an extra oomph.

Slice (you can make any size, but I always make thins strips from all the veggies):
3 medium carrots
1 kohlrabi
1 bell pepper
1/4 head cabbage
1/2 head cauliflower

Put in a large bowl, add juice from about 4 lemons, about 1 tbsp salt, 2 tbsp black pepper. Cover and shake it all up. Let it sit in the fridge overnight. Shake it again in the AM and taste for seasoning add more salt or pepper as necessary. Shake again more before serving. I enjoy this the most on day two!

OPTIONS OPTIONS OPTIONS:
I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cauliflower, or throw in some celery seeds for an extra oomph.

Banana Bread (paleo)

June 23, 2017 by Dafna Leave a Comment

It’s finally summer which, for me, means time at the beach with my toes in the sand, sitting poolside with friends, movies in the backyard, long and wonderfully warm days, flip flops all day every day, meals outside, and more concerts. This weekend we are going to a music festival at the Rose Bowl and it seems like the perfect way to kick off the summer. At these kind of events I am always the girl with the backpack with extra layers, band-aids, hand sanitizer, and of course snacks. Always snacks. This banana bread will be the perfect addition to this year’s snack collection.

The banana bread will be a great way to get steady energy from the natural sugars in the bananas without all the gluten or grains. I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not get overwhelmed by too many other flavors. The overripe bananas lend a natural sweetness to the recipe so no additional sweetener is necessary! I sprinkled the top with some seasame and a few seeds for a little bit of crunch. This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

paleo, gluten free, grain free, dairy free,e no refined sugar

Banana Bread

I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not be overwhelmed by too many other flavors. This banana bread is just that. And the overripe bananas lend a natural sweetness so no additional sweetener is necessary!

paleo, gluten free, grain free, dairy free, low sugar, no refined sugar, no added sugar, soy free

Author sunnyside-greens.com

Ingredients

4 egg pasture raised if possible
3-4 bananas 2 cups mashed
1 tsp vanilla
1/4 cup coconut oil melted
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinammon
1/8 tsp nutmeg
coconut oil for loaf pan

Instructions

Preheat oven to 375 degree and grease loaf pan
In a stand mixer, beat eggs on high until light and super fluffy
Add in mashed banana and vanilla and mix on low
Add melted coconut butter and mix on low
Add in all dry ingredients to well ingredients and mix until everything is just well incorporated
Pour batter into prepared loaf pan and smooth the top with a rubber spatula. Add any nuts or seeds to the top of the batter.
Bake for 45-60 minutes testing for done-ness with a toothpick.

Recipe Notes

This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.

Nut Pulp Energy Balls (paleo, keto, vegan)

May 7, 2017 by Dafna Leave a Comment

I HATE wasting food.

I always feel so fortunate to live in an area that has city composting which makes good of all the inedible peels, cores, stems, and unfortunate dropped food situations. And even though I know our organic food “waste” will be re-purposed, I always try to generate as little as possible. And yes, I’ll readily admit that I’m just avoiding taking out the compost so often. So with motivations both selfish and pure, I am always imagining ways to use as much of our food as possible so as little as possible goes to waste.

Since I’ve committed to making our nut milks instead of purchasing the store bought gum-filled versions, there’s always the inevitable question of what to do with the nut pulp.

These energy balls use the leftover from the nut milk squeezing process as the base and are the perfect snack for any time of day. They are packed with healthy fats are super low carb and sugar free or low sugar depending on your sweetener of choice and will give you that extra boost of energy.

In this recipe I used cashew pulp left over from making vanilla cashew milk, but any nut pulp will do. If you’re not making your own nut milk, this might just be the reason to start! Not to mention that homemade nut milks taste way better, do not contain any weird ingredients, and is cheaper! Plus you get to make these balls afterwards!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

Nut Pulp Energy Balls

These energy balls utilize nut pulp leftover from homemade almond milks. These are perfect little bits for any time of day. Super low carb and high in those good fats and of course delicious!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

Ingredients

1/3 cup nut pulp this is what I got from starting off with 1 cup almonds
1/2 cup raw almond
1/2 cup coconut shreds
2 tbsp coconut butter
1 tbsp cashew (or other nut) milk
1/4 cup cacao nibs
1 tsp vanilla
1 tsp cinammon
sweetener (stevia, chicory fiber, coconut syrup)

Instructions

In a food processor blend in all ingredients (except sweetener) together by pulsing several times.
Taste and sweeten as necessary with desired sweetener.
Blend together until a dough forms.
With an ice cream scoop, scoop and rolls into balls.
Store in freezer or fridge. Defrost slightly for a few minutes before eating. Will keep in the freezer for several weeks.

Which brands am I using?

Nutiva Coconut Butter
Cacao Nibs

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