Radiant Recipes

VEGAN/KETO

FLAVOR-INFUSED CHOCOLATE 

PALEO

QUICHE 

 WITH FETA,

KALE & BEET

CRANBERRY

LIME

SUGAR-FREE

JAM

PALEO

ALMOND

FLAX

BREAD

GF

ROSEMARY OREGANO CRACKERS

KOREAN

KIMCHI

FOR HEALTHY GUT

 

PALEO ALMOND FLAX BREAD (GF)

 

Prep Time: 10 min Bake Time: 45 Total Time: 55 min

Ingredients (preferably organic & locally sourced):

- 3 eggs, 1 egg white, beaten 

- 1/4 cup grass-fed butter or ghee (or coconut oil), melted

- 1 teaspoon butter or coconut oil for greasing pan

- 1 & 1/2 cups almond flour

- 1/4 cup buckwheat flour

- 1/4 cup ground flax seeds

- 1 Tablespoon whole flax seeds

- 1/2 teaspoon sea salt or 1 teaspoon himalayan salt

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon apple cider vinegar (it should fizz in combination with the baking soda,

which helps it to be a bit fluffier)

- 1/2 cup warm water

- OPTIONAL: 2 tsp honey, or 5 - 7 drops stevia

- OPTIONAL: If you want to make it into a seed bread, you can also add 2.5 tablespoons sunflower seeds, and 2.5 tablespoons pumpkin seeds

Instructions: 

- Preheat oven to 180º celsius/ 325º fahrenheit

- Grease small loaf pan ( 7 x 3.5 inch / 18 x 9 cm / 450 ml volume--you can use a regular sized pan as well, but bread may be a bit flatter) with butter or coconut oil

- Add all ingredients (OPTIONAL: leave half a tablespoon each of the sunflower and pumpkin seeds out to sprinkle on top at the end) to beaten eggs, and mix together until smooth. Don't over mix. It will have a light and slightly loose consistency, unlike wheat dough.

- Pour dough into a bread pan and smooth out top without condensing it.

- OPTIONAL: Sprinkle remaining sunflower & pumpkin seeds across the top of the dough. If using seeds, cover the pan loosely with aluminum foil for the first 20 min of bake time, then remove the foil so the seeds on top can brown. 

- Bake at 180ºc/325ºf for 45 min, or until you can insert a toothpick and it comes out   clean. Let cool before serving. Bread lasts about 4 days unrefrigerated, and a week if refrigerated. Great with butter, coconut oil spread, & my Cranberry Lime Jam

 

 

 

CRANBERRY LIME JAM (SF)

(MADE WITH STEVIA & XYLITOL BLEND... CAN ALSO ADD MAPLE SYRUP OR HONEY FOR PALEO)

Prep Time: 5 min Cook Time: 10-15 min Total Time: 15-20 min 

Ingredients (preferably organic):

- 2 cups freshly harvested (if possible) cranberries, washed in warm water with a cap   full of apple cider vinegar.

- 1 lime with peel, warm washed in water with a cap full of apple cider vinegar.

- 1/4 cup to 1 cup sugar alternative, or combination of sugar alternatives, to taste.   (The amount can vary drastically based on your taste preference, as well as the type of

 sweetener you are using. I like to use a blend of xylitol and stevia. Xylitol looks like   sugar granules, and is almost twice as sweet as regular sugar, so you don't need much

 of it. I use stevia in liquid form, and again, it is quite sweet and can sometimes leave   a bitter after taste, which is why it's good to blend it, and also why I chose to add   lime juice!)

- 1/4 cup water 

- OPTIONAL: 2 teaspoons maple syrup for flavor, 1/2 teaspoon xanthan gum as a   thickener.

Instructions:

- After washing the cranberries and lime, place berries in a small cooking pot or pan, turn on medium low heat, add water.

- Zest half of the lime peel and add to the cooking cranberries.

- As the cranberries start to pop you can reduce heat to simmer. Stir the berries frequently so the bottom does not burn.

- Add the sweetener to the pot/pan and continue to stir. The cranberries and sweetener will start to congeal.

- Once the berries thicken, continue to add extra sweetener if necessary, and/or maple syrup, as well as optional xanthan gum.

- Finally, add the juice of the entire lime, and continue stirring until desired thickness.

 Let the jam cool in the pan, and then pour into a glass jar and refrigerate to enjoy for up to two weeks. Makes about 1 cup of jam.

ROSEMARY OREGANO CRACKERS (GF,vegan)

Prep Time: 25 min Cook Time: 18-25 min Total Time: 43-50 min 

Ingredients (preferably organic):

- 1 cup buckwheat flour

- 1/4 cup chestnut flour

- 1/4 cup almond flour

- 1/4 teaspoon baking power

- 1/4 teaspoon baking soda

- 2 tablespoons flaxseed meal (ground flax)

- 1 teaspoon fresh (or dried) rosemary, chopped

- 1 teaspoon dried oregano 

- 1 teaspoon sea or himalayan salt

- 3.5 tablespoons extra virgin olive oil (use regluar olive oil for less taste)

- 1/4 cup water 

- A Splash of Apple Cider Vinegar

- OPTIONAL: 1 tablespoon nutritional yeast for 'cheesy' flavor

Instructions:

Preheat oven to 165º C/325º F, and line 1 large or 2 small baking sheets with parchment paper.

- Mix thoroughly with your hands all of the dry ingredients (including all herbs) in a bowl.

- Add oil and apple cider vinegar, using a fork to mix until crumbly.

- Add water slowly, making sure the dough becomes mold-able with your hands, but not too wet (sticky), or   dry (crumbly). You may not need all of the water.

- Form a ball with the dough in your hands and transfer to a piece of clean parchment on flat surface. Lay   another piece of parchment on top of the ball, and using a rolling pin, roll the dough out evenly until it is   about 1/8 inch thick.

- Cut the dough into squares with a knife or pizza cutter and place in the freezer for 5 min. Then carefully   transfer the squares, remaining on the parchment, to a baking sheet. Make sure the squares aren't touching so they can be baked on all sides.

- Bake for 18-25 min, or until light golden brown (if they turn darker brown, they are burnt!)​​​

- Can be eaten immediately! Store at room temperature for up to a week.

FLAVOR-INFUSED CHOCOLATES (VEGAN,KETO, SF, GF)

Prep Time/Cook Time: 35 min. Cooling Time: 2 hours. Total Time: 2h35m.

 

 

Ingredients (preferably organic):

- 1 package creamed coconut (coconut butter)

- 3 generous tablespoons coconut oil

- 1 cup organic 100% pure raw cacao powder

- 1 - 2.5 cups stevia/xylitol or stevia/erythritol dry granules (sweetness to taste)

- 1/4 cup melted butter [OPTIONAL]

- 1 teaspoon himalayan salt (or sea salt)

- 1 teaspoon vanilla essence

- FLAVOR(S) OF CHOICE: 1 tablespoon rose petals, or lavender flowers, or hibiscus flowers, cranberry-lime jam (see my recipe above), etc. OR 1 teaspoon peppermint/orange/lemon/almond, etc. cooking essence. For peanut butter cups, 2 tablespoons peanut butter (1 teaspoon per chocolate)

- 6 cup muffin/cupcake pan

- 6 natural paper cupcake liners.

- 2 small saucepans

Instructions:

These chocolates can be made as dark chocolate with an infused flavor such as peppermint, or you can make a flavor-infused cream filling for the center of the chocolate, or even flavor-infused 'white chocolate.' Or a combination of these! Experiment! If you choose to make a cream filling, this needs to be made first before the dark chocolate. 

INFUSED FLAVOR CREAM FILLING:

- In a saucepan over low heat, melt together the creamed coconut, butter, salt, vanilla, & 1 cup of the sugar replacement, 2 tablespoons coconut oil. KEEP STIRRING CONTINUOUSLY so as not to brown or burn any of the ingredients (otherwise you might have a distinct coconut flavor).

- Once the ingredients have thoroughly melted together, pour 1/4th of the liquid into second saucepan, and keep on low heat, stirring. You may set the first saucepan aside for now (this will be the dark chocolate mix).

- Add your flower petals to the cream, continuing to stir. The rose flavor is DELICIOUS but very delicate, so consider using minimal to no dark chocolate with it---it can become a soft 'white' chocolate. (If you are only making this, then you do not need the cacao power, or 2 separate saucepans...mix all ingredients together, adding the flower petals last. Save a few petals to top the chocolate at the end.)

*TIP: If you have made my cranberry-lime jam, you can add a tablespoon of this to the cream base and stir-t's SO tasty, our personal favorite at home!

- Taste the cream after adding the flower petals--- you may need to add more sweetener, stirring it in until it entirely melts with the cream base. Take the cream off heat, you may choose to leave the flower petals in (they will stay in the chocolate and be eaten), or you can remove petals now with a fork---make sure they have cooked on low heat long enough to create a strong flavor). Set the saucepan aside.

CHOCOLATE BASE:

- Line each cupcake hole in pan with paper cupcake liners and set aside.

- Bring the original saucepan back to low heat, and add the rest of the coconut oil, stirring until you have a smooth consistency.

- Slowly sift in the cacao powder, stirring continuously. This actually sweetens the mixture. Add more cacao powder if you want the chocolate to be denser/darker.

- You may add more sweetener to taste.

CHOCOLATE WITHOUT CREAM FILLING:

- If you are making a dark chocolate infused with a flavor essence, simply add 1/2 - 1 teaspoon (to taste) of the flavor of choice (for example peppermint) to the saucepan and stir in thoroughly. Turn off heat immediately.

- Immediately pour the chocolate into your pre-lined cupcake pan, dividing the chocolate evenly between each section. *Proceed to end/cooling

CHOCOLATE WITH CREAM OR PEANUT BUTTER FILLING:

-  Immediately pour the chocolate into your pre-lined cupcake pan, filling just 1/8th of the liner (just the bottom), dividing the chocolate evenly between each section.

- Warm the cream for 30 seconds on low heat, stirring, then pour 1 teaspoon of cream evenly over top the chocolate base in each cup. If you are making chocolate peanut butter cups, just scoop 1 teaspoon of peanut butter onto the chocolate base in each cup.

- Immediately pour the remainder of the warm chocolate over top each cup, dividing it evenly between all 6 cups. 

- Sprinkle your choice of nuts, coconut flakes, mint leaves, flower petals, etc. atop the warm chocolate cups.

*COOLING:

- Loosely cover the cupcake pan with aluminum foil and place in fridge or freezer.

- Can be eaten within 2 hours if refrigerated, 35 min if placed in freezer. Store at room temperature for up to a week, freeze for a month, or refrigerate for 2 weeks.

 

KOREAN STYLE KIMCHI 

(VEGAN,KETO, SF, GF)

THIS IS A GREAT RECIPE TO SUPPORT LEAKY GUT SYNDROME!

Prep Time: 40- 60 min. Soak Time: 4 - 8 hours.  Fermentation Time: 2 - 4 days.

Ingredients (organic!):

- 2 cups purified water

- 2 tablespoons celtic sea salt, or unrefined sea salt

- 1 head of cabbage (traditional is Napa cabbage or white cabbage, but red cabbage can be used too), chopped finely &/or shredded

- 1 cup daikon radish (traditional) or red radishes, grated

- [OPTIONAL] You can also try adding 1/2 a kohlrabi shredded, spring onions chopped, carrots shredded

- 2 scallions, chopped

- 2 - 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced

- [OPTIONAL] 1/2 cayenne pepper chopped finely
- 1⁄2 teaspoon cayenne pepper powder OR 1/3 cup crushed red chili flakes.

Instructions:

- In a large bowl, create a brine by mixing the water and salt, making sure the salt fully dissolves.

- In a second large bowl, massage the cabbage and radish with your clean hands for a few minutes until juices start to flow and the vegetables break down/soften.

- Add the cabbage and radish to the bowl, cover with a plate or other weight to keep the vegetables submerged. Soak for 4 - 8 hours. 

- Drain the brine from the vegetables, reserving the brine. Taste the cabbage/radish for saltiness-- should taste like ocean water. If it seems too salty, just rinse the vegetables. If not salty enough, sprinkle with a tiny bit more salt, one quarter teaspoon at a time.

- Combine the rest of the ingredients together, massaging them with clean hands for a few minutes just as you did with the cabbage and radish. Add the mixture to the cabbage & radish, mixing and massaging them together with your hands for a few more minutes. (MAKE SURE YOU WASH YOUR HANDS WELL AFTERWARDS SO YOU DON'T GET PEPPER AND BRINE BURN!)

- Put the mixture into a large glass jar (or several jars) that can be sealed later. Make sure to stamp the vegetables in tightly (I use a wooden spoon or a marble pestle) so that there are no air pockets. Make sure to leave a few inches of space at the top of the jars.

- Pour a small amount of the brine over the vegetables so that they are entirely submerged. Leave at least 1 - 2 inches of space above the liquid, as once it starts to ferment, the liquid will rise a bit do to carbon dioxide release. Place a clean stone or other heavy object on top of the vegetables to help them stay submerged in liquid. 

- Cover the jar(s) loosely with clean tea towel or other light cloth, keep out of direct sunlight. Let sit for 2 - 4 days. Ideal fermentation temperature is about 70º F or 21º C. Colder takes longer, warmer goes more quickly.

- Check the Kimchi a few times a day, and taste it to see how it's doing. When it has a strong sour taste to your liking, you can close the lid and put it in the fridge. It will keep for a few months! 

*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the brine (the liquid). This will help keep it fresh for longer.

 

PALEO QUICHE WITH FETA, KALE & BEET  (SF, GF)

Prep Time: 35 min. Bake Time: 55 min.  

Total Time: 1 hour 30 min.

Make & Pre-bake your crust first... 

Ingredients (CRUST):

- 1 egg or substitute with 'flax egg'

- 1& 1/2  cup almond flour

- 1/4 cup chestnut flour

- 1/4 cup buckwheat flour 

(you can also skip the other 

alternative flours and just use 2.5 cups almond flour for a more plain taste)

- 1/4 cup flaxseed meal (ground flax seeds) 

- 1 teaspoons himalayan salt

- 1/4 cup melted grass-fed butter or ghee

Instructions (Crust):

  1. Preheat oven to 350º F (177º C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.

  2. In a large bowl, mix together the flour and himalayan salt.

  3. Stir in the melted butter/ghee and the egg, until well combined. The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no flour powder left.

  4. Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.

  5. Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)

Ingredients (FILLING):

- 4 eggs

- 1 cup torn/chopped kale of your choice

- 1/2 a medium sized beet, thinly sliced and cut into bite sized pieces. 

- 1 scallion or small white onion, diced

- 1 cup greek yogurt

- 1 package (6 oz/170 grams) goat's or sheep's feta cheese

- 1/4 teaspoon himalayan salt

-1/4 teaspoon freshly ground black pepper

- 1/4  cup almond or buckwheat flour

Instructions (FILLING):

  1. Preheat oven 325º F/163º C.

  2. Layer the bottom of your quiche crust with the scallions/onions, kale, and beets.

  3. In a bowl, combine eggs, greek yogurt and 2/3 of the block of feta. Mix with a staff or regular mixer until well blended. Add flour, salt and black pepper. Mix again until blended. Pour the egg mixture over the vegetables. Top the mixture with chunks of the remaining feta.

  4. Bake about 45 minutes until set. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with parsley.

 
 
 
 
 
 

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