Cooking with Low Carbohydrate Options
• Insalata Caprese
Serves: 4
2 large firm tomatoes, thinly sliced
1/2 lb. mozzarella, sliced
1/3 cup thinly sliced basil leaves or 1 1/2 tbs. dried basil
2 tbs. capers
Coarse salt
1/4 cup olive oil
Arrange tomato sliced and mozzarella on a platter. Sprinkle with basil and capers. Season with salt and drizzle with a bit of olive oil to finish the dish.
• Tilapia with Cucumber Relish
Serves: 4
2/3 cup seeded, chopped cucumber
1/2 cup chopped radishes
2 tbs. tarragon vinegar
1 tsp. olive oil
1/4 tsp. dried tarragon, crushed
Dash of sugar
4 (6oz.) fresh or thawed tilapia fillets, about 1/2 inch thick
2 tbs. butter or margarine
In a medium bowl toss together cucumber, radishes , vinegar, oil, tarragon and sugar. Season with salt and pepper. Set aside.
Rinse fish; pat dry with a few paper towels. In a large skillet heat the butter and add the tilapia. Cook for 4 to 6 minutes or until the fish begins to flake with a fork. Turn only once during cooking. Transfer the fish to a platter and spoon the cucumber mixture over the top of the fish.
• Balsamic Onions
Serves: 10
1 large red onions, sliced
3 tbs. olive oil
2 tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. pepper
Place the onion sliced in a bowl and drizzle with oil, vinegar, salt and pepper; toss to coat. Place in a single layer on an aluminum foil-lined baking sheet coated with cooking spray.
Grill the onions on medium heat for 5 to 10 minutes or until onions are tender, stirring occasionally Remove from grill and serve with grilled steak, seafood or even some grilled chicken.
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Earthly Eating Recipe
Garbanzo Burgers
Makes: 10 to 12 patties
2 1/2 cups sprouted garbanzo beans
4 tbs. soy or bean flour
1/2 tsp. sea salt
2/3 cup water
1/3 cup fresh cilantro, chopped
1 onion, diced
Zest of 1 large lemon
1 cup broccoli or alfalfa sprouts, chopped
1 cup bread crumbs
1 tbs. extra-virgin olive oil
Steam the garbanzo beans until they are tender, about 10 minutes. Combine the beans, flour, and salt in a food processor. Puree and add water as needed until the mixture is thick, slightly chucky hummus texture.
Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir to combine and let sit for a few minutes so the crumbs can absorb some of the moisture. You can always add more bread crumbs or water to firm up or moisten the dough is needed.
Heat the oil in a heavy skillet over medium low heat. Form the dough into 1/2-inch thick patties. Add four at a time to the oil, cover and cook for 7 to 10 minutes until the bottom begin the brown. Flip the patties and cook the second side for 7 minutes, or until golden. Cool patties on a wire rack until you are ready to serve them.
Happy Eating!
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