Blvd Foods Blog

This recipe originally appeared on www.ditchthecarbs.com, by Libby.

These are a fabulous way to use up any egg whites you may have left over. It’s a really adaptable recipe whereby you can dip them in chocolate, add lemon or orange zest, add some ginger or some vanilla and cinnamon.

Serves: 20

Ingredients

4 egg whites
2 tbs xylitol
1 tsp vanilla
2 cup unsweetened desiccated coconut

Instructions

Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise your egg whites won't whisk well. Whisk the egg whites with the xyltiol, to form stiff peaks.

Add the vanilla and the coconut and gently mix to combine.

Line a baking tray with a non stick liner or baking paper. Roll a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.

Bake at 180C for10-12 minutes depending on your oven and the humidity.

This recipe originally appeared on www.closetcooking.com, by Kevin Lynch

Servings: 4

Ingredients

FOR THE SESAME CRUSTED TUNA:

1 tablespoon coconut oil
500g fresh tuna
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds

FOR THE SALAD:

6 cups salad greens
1 large avocado, sliced
1 cup cucumber, sliced
1/2 cup carrot, julienned
1/2 cup tomatoes
2 onions, sliced
2 tablespoons pickled ginger

Instructions

FOR THE SESAME CRUSTED TUNA:

Heat the oil in a pan over medium-hight heat, press the sesame seeds into the tuna on all sides, place the tuna in the pan and sear for about 1-2 minutes per side or to the desired level of doneness before setting aside for a few minutes and slicing.

FOR THE SALAD:

Serves: 2
Prep Time: 20 minutes
Cooking Time: 30 mins

Heba Crust
INGRENDIENTS
200g HEBA
2 eggs, beaten
3 tbsp xylitol
½ cup water

INSTRUCTIONS

• Preheat the oven to 190˚C.
• Combind all the ingredients.
• Press mixture down into a well-greased, lined tart dish and rest for 10-15 minutes.
• Prebake the crust for 15-20 minutes.
• Allow to cool.

Custard Filling
INGREDIENTS
4 Large Eggs
250 ml Cream
300ml Full Cream Milk
60ml Xylitol
1 tsp Vanilla Essence
1 tsp Cinnamon

INSTRUCTIONS 

• Preheat your oven to 180C.
• In a bowl, whisk together the eggs, xylitol and vanilla essence. Add the milk and the fresh cream, mix well.
• Pour mixture into HEBA tart base.
• Place into a bigger dish with water in (Bain Marie).
• Put it in the oven and bake for 30 minutes until the custard is firm and golden brown.
• Remove from the oven and sprinkle with cinnamon.

This recipe originally appeared on www.thebantingchef.co.za, by Marelize Colyn

If you don't freeze it, it tastes like mousse, and if you freeze it you get a delicious ice cream.

A perfectly versatile dessert which you can enjoy and stay healthy.

Ingredients

1 tin Coconut Cream
40-50g Cocoa powder 
75g Xylitol
1/2 tsp Vanilla Essence

Instructions

Mix all the ingredients together and pop into the fridge.

It will be set and ready in an hour.

For a more frozen effect, place it in the freezer until set to your liking.

Serves: 2
Prep Time: 10 minutes
Cooking Time: 15 miuntes

Creamy Spinach Pap
INGREDIENTS
100g spinach
1 cup dry HEBA pap
3 cups water
Pinch of salt

INSTRUCTIONS

• Rinse the spinach under cold running water and roughly chop.
• Boil the spinach in salted water until cooked through.
• Bring the water and salt to boil.
• Add HEBA and stir until combined.
• Add the cooked and drained spinach to the pap and mix thoroughly.

Crumbed Sole
INGREDIENTS
2 sole fillets
200g dry HEBA Pap
2 eggs, beaten
½ tbsp Himalayan Salt
250g Holsum, for frying

INSTRUCTIONS

• Using kitchen towel, pat each fillet dry. Add salt to beaten egg.
• Roll each fillet in dry HEBA, egg mixture then dry HEBA again.
• Shallow fry in holsum until golden brown and cooked.

Serve fish with creamy spinach pap.

This recipe originally appeared on www.civilizedcavemancooking.com

Serves: 12

Ingredients

1 cup unsweetened desiccated coconut
1/4 cup sunflower seed flour
1/4 cup cocoa powder
1/4 cup pumpkin puree
1/4 cup raw organic honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of salt

Instructions

Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well

Add in your pumpkin, honey, coconut oil, and vanilla and stir well until all ingredients have been evenly incorporated

Use a medium cookie scoop or tablespoon and scoop rounded balls onto a plate or cookie sheet

Place in the refrigerator for at least an hour to solidify

Store in the freezer or refrigerator and serve cold

This recipe originally appeared on www.nicoletta.co.za

Ingredients

6 Tbs. Cocoa Powder 
½ cup boiling Water
1 ½ cups Almond Flour
150ml Olive Oil (plus more for greasing)
2 tsp. Vanilla Extract/ Paste
½ tsp. Bicarbonate of Soda
1 pinch of Salt
1 cup Xylitol, powdered (we ‘blitzed’ the xylitol so that it became fine like castor sugar)
3 Eggs

Instructions

Add the boiling water to your cocoa powder and mix to form a paste. Beat the xylitol, olive oil and eggs in an electrical beater for 3 minutes until your mixture is creamy and thick. Mix in the cocoa mixture and vanilla. Combine the dry ingredients and mix gently into the batter.

Pour the batter into greased 23cm tin (line the base with baking paper)/ silicone cake mould. Bake at 170°C for 45 minutes, the cake tester should come out with sticky crumbs attached, but no wet batter.  Allow the cake to cool in its mould. Leave to cool completely before slicing.

Serve with fresh cream drizzled with berry compote and fresh raspberries.

Unsweetened berry compote – heated and boil mixed frozen berries in a saucepan for 30 minutes, till the right sauce consistency is reached.

This recipe originally appeared on www.justeasyrecipes.co.za

Serves 4

Ingredients:

Juice of 2 lemons (50ml)
1 tbsp Dijon Mustard
150ml extra-virgin olive oil
Salt and pepper
600g pumpkin cubes
olive oil for roasting
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground nutmeg
salt and pepper
200g chevin, broken into small chunks
1/4 cup sunflower seeds
100g rocket, washed

 Method:

1. For the Dressing:Combine the lemon juice and mustard in a mixing bowl. While whisking continuously, pour in the olive oil until a dressing is formed. Season to taste.
2. Preheat the oven to 180°C
3. Toss the pumpkin in oil, cumin, coriander, nutmeg, salt and pepper and place on a tray in the oven until roasted and nicely coloured on the edges (about 45 minutes). Set aside to cool.
4. Lay the rocket on a platter and top with the pumpkin. Layer chunks of chevin, sunflower seeds and, finally, a liberal splash of dressing.