Wild Salmon Patties

By: Esther Vasa

Wild Alaskan Salmon Patties

Ingredients:
Canned or cooked wild Alaskan salmon - 12 to 15 ounces
Brown or Wild Rice - 1 cup
Water - 3 cups
Dried rosemary, thyme and basil - 1/2 tsp each (substitute equal amounts of fresh herbs, if you like)
Medium-sized Onions - 2
Carrots - 2 (grated)
Egg Whites - 4 (or two whole eggs)
Ground Flaxseed - 1/4th cup
Turmeric - 1 tsp
Green Chillies - 2 (with seeds removed)
Chopped Cilantro - 1/2 cup
Himalayan Salt and Pepper to taste

Preparation:

• Preheat oven to 350F.

  

  Patties ready to go into the oven

• Wash and cook rice using herbs (rosemary, thyme and basil) in the three cups of water. Bring to a boil, then reduce the flame and let the rice cook thoroughly. Fluff it and allow to cool.
• In a mixing bowl, add salmon and flake it. Then add rice and the rest of the ingredients. Mix thoroughly and make patties.
• Line the patties on a baking tray lined with parchment paper. If you don't have parchment paper on hand, just grease the baking tray and line the patties.
• Bake at 350F for 10 minutes on each side. While flipping the patties, take care not to break them.
• Serve with herbs mixed in extra virgin olive oil or avocado oil for higher nutrition. You can also serve with marinara sauce. We like Rao's marinara sauce. 
• Makes about 20 patties. Seal and refrigerate for about a week max.

Variations:

• Instead of rice, use sweet potato for a complete paleo style salmon patties.
• Use cooked quinoa instead of rice for more protein punch.

Amy's Artichokes

By: Elna Botes van Schalkwyk

INGREDIENTS

• 2 pounds baby artichokes

Amy's Artichokes

• Bowl of water with 3 cups of water and juice from 2 fresh lemons (about 3 Tbsp) or equivalent amount of apple- or balsamic vinegar

• 1 cup of water

• ½ cup avo oil

• 1 medium yellow onion, chopped

• 2 green onions (scallions), chopped, including the green ends

• 3 cloves garlic, minced

• 1 Tbsp lemon juice or balsamic vinegar

• 1 pinch of herbs of your choice

• ½ teaspoon salt

• Dash pepper

• Freshly grated Parmesan cheese (¼ to ½ cup to taste)

METHOD

1) Rinse the baby artichokes. Set out a bowl with 3 cups of ice-cold water; add the fresh squeezed juice from 2 lemons (about 3 Tbsp of lemon juice) or vinegar. Working on the artichokes one by one, cut off the stem to ¼-inch from the base; peel back and remove the petals until only the top third of the cone tip is pale green green. Cut off the pale green tips. Trim off any remaining green from base of artichoke. Halve or quarter the artichokes, depending on their size and drop in the bowl of acidified water (to prevent discoloration).

2) Drain artichokes. In a large skillet, heat the artichokes and 1 cup of water to boiling. Cover and simmer 3-5 minutes, depending on the size of the artichokes. Drain well.

3) Using the same skillet, heat to medium high and add the avo oil. Add the artichokes, onions, garlic, and herbs. Cook for five minutes, stirring occasionally. Sprinkle on 1 Tbsp lemon juice or vinegar, salt and pepper. Put in serving bowl, sprinkle freshly grated Parmesan cheese on top.

Serves 4.

GF Soft Pretzels

By: Tessa Rushton

With many thanks to Gluten Free Holly!

GF Soft Pretzels

1-1/2 cups Gluten Free Blanched Almond Meal Flour (I use Bobs Red Mill)

1/2 tsp. salt

1 T. butter (I use ghee)

2-3 T. Gluten Free Organic Coconut Flour (I use Bobs Red Mill)

1 teaspoon water

Coarse salt

Preparation:

• Beat 2 eggs, and set them aside. Add the almond flour, salt and butter together and mix well. Into this mixture, pour and mix the beaten eggs. This is where you should have a very wet dough. Add in one tablespoon of coconut flour and mix in well. Allow to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add 2 more tablespoon of coconut flour, looking for this play-doh like texture.
• Let the dough rest for five minutes. Preheat oven to 350°F. Liberally grease a cookie sheet.
• Take a hunk of dough about half the size of a golf ball,and roll the dough under your hands into a long skinny pencil about the length of a pencil.
• Once you have a piece of dough this size, continue to roll it thinner and thinner until it is about twice as long.
• VERY Carefully lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel – or the shape of letters, hearts, I even flattened out a few pieces and used a cookie cutter to make some cool shapes.
• Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water.
• Remove the pretzels from the oven. Turn the oven up to 400°F.
• Turn all of the pretzels over and you will see the bottom is nicely browned. This is actually the top of your pretzel! Lightly brush with the beaten egg and sprinkle with coarse salt.
• Return to the oven for 5 minutes.
• ENJOY!