Eggplant Jam

This thick and tasty spread makes a good dip or vegetable accompaniment. You can spice it up with additional flavours too!

Ingredients:

• 2 cups of eggplant, peeled and diced into 1 inch pieces
• 1 tsp sea salt,
• 1 tsp grapeseed oil
• 1 cloves garlic, peeled and minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon or allspice
• 1/8 tsp cayenne (optional)
• 30 ml water
• 1 tsp fresh lemon juice
• 1 tsp fresh parsley, chopped

Directions:

1. In non-stick pan, saute eggplant with grapeseed oil for 5 minutes on medium heat. 
2. Add spices, water, and lemon juice. Cover and cook for 10 minutes on medium-low heat or until soft.
3. Mash and continue to cook until it thickens like a jam – approximately 5 minutes.
4. Serve warm or cold, on meats or tofu or on slices of cucumber or zucchini.

LillyPad Smoked Eggplant Chips

Another fantastic chip recipe, this time with a smoky twist!

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tsp grapeseed oil
• 1 tsp Ideal Protein maple syrup
• 2 tsp liquid smoke
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp sea salt
• Pinch each black pepper and cayenne
• 1 medium eggplant, sliced in strips with a peeler 

Directions:

1. Stir together ingredients in a baking dish, adding eggplant slices after combining. Spoon sauce to ensure slices are coated.
2. Marinate at room temperature for 30 minutes, stirring every‎ 10 minutes.
3. Cook or dehydrate as outlined below: 

• Oven: Place on parchment lined baking sheet. Cook in oven on lowest setting for several hours or overnight. Timing depends on thickness of eggplant and oven temperature.
• Dehydrator: Place on trays for Dehydrator, set temp to 135 or vegetables and leave for 8 hours or overnight.

Eggplant

Eggplant is a beautiful looking vegetable, also known as aubergine, and is used in many cuisines worldwide. It varies in size and colour, as you can see below, and is also low in both fat and carbs.

Many types of eggplant are grown around the world

Eggplant as most commonly found in North American grocery stores

This vegetable should be firm, heavy, and free of bruises when bought. It can be stored carefully in a refrigerator for a few days so long as it is not cut or pierced. Only cut into the skin when you are using it right away.

Look for our recipes this month for deliciously healthy ways to prepare Eggplant.

Asian Daikon Radish Noodles

A raw vegetable noodle salad that goes well with other Asian style dishes or as a light summer salad.

Ingredients:

• 1 3/4 cups Spiralized daikon ‎radish 
• 1/4 cup sliced green onion
• 1 tbsp soy sauce
• 1 tsp lemon grass (tube ‎from gourmet garden) 
• 1 tsp lime juice
• 1 tsp garlic
• 1/2 tsp ginger
• 1/4 tsp cayenne pepper

* adjust all seasonings to your preferences. 

Directions:

Combine and enjoy.

Indian Style Spiced Radish Salad Topper

Added to your salad or enjoyed as a side dish, this radish and celery mix is a flavourful crunchy delight.

Ingredients:

• 1 cup radish diced
• 1 cup celery diced
• 1 tsp olive oil
• 1 tsp apple cider vinegar 
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp cumin

Directions:

Mix together and enjoy. Can be chilled.

Indian Spiced Roast Chicken

An Indian spice inspired roast chicken, infused with ginger, garlic, and onion.

Ingredients:

• 3-4 pound whole chicken
• 1 tbsp powdered ginger
• 1/2 tsp ground cardamom
• 1/2 tsp garam masala
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp powdered garlic
• 1 Tbsp yellow curry powder
• 2 Tbsp olive oil
• 4 slices ginger root, 1/4 inch
• 3 cloves garlic, roughly chopped
• 1/2 small red onion, diced

Directions

1. Preheat oven to 350 degrees F.
2. Place the onions, garlic and ginger into the cavity of the chicken.
3. Mix the spices, salt and pepper with the olive oil.
4. Brush or rub the spice mix all over the exterior of the chicken.
5. Roast, uncovered on a rack for about 1 1/2 hours, until the internal temperature of the chicken reaches 170 degrees F on a meat thermometer.
6. Let the chicken rest for 10 minutes after it comes out of the oven before carving and serving.

Pork Vindaloo Meatball Recipe

A low carb and gluten free meatball recipe inspired by the classic Goan dish Pork Vindaloo

Meatballs


Ingredients

• 1lb ground pork
• 1/2 cup cauliflower puree
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/8 tsp ground cloves

Directions:

1. Preheat oven to 375 degrees F
2. Combine all of the meatball ingredients and mix thoroughly. Form mix into 16 meatballs. 
3. Bake for 15 minutes on a baking sheet Alternately, steam in a colander for 15 minutes.

Vindaloo Sauce

Ingredients:

• 1 tsp grapeseed oil
• 1 tsp onion powder
• 3 garlic cloves, minced
• 3 cardamom pods, lightly cracked
• 1 Tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp mustard powder
• 1/8 tsp ground cloves
• 3 bay leaves
• 1/2 tsp stevia
• 1 Tbsp zero sugar ketchup (or 2 tsp tomato paste, 1 tsp vinegar, 1/4 tsp stevia)
• 1/2 cup water
• 2 Tbsp apple cider vinegar

Directions: (prepare while meatballs are cooking)

1. Heat the olive oil in a medium in a saucepan. 
2. Add the water, apple cider vinegar, ketchup, sweetener, onion powder, garlic,  the cardamom, chili's, cumin, coriander, salt, turmeric, ginger, cinnamon, mustard powder, bay leaves and cloves to the pan and bring to a boil. 
3. Reduce the heat and simmer for about 10 minutes. 
4. Remove the meatballs from the oven and add them to the sauce. Simmer the meatballs in the sauce, covered and over low heat for at least 30 minutes - or up to an hour. The longer they simmer, the more flavor they will take on from the sauce.