September 17, 2011


1/4 lb grated cheddar cheese

1 cup almond flour

1/2 tsp salt

1/4 tsp sage

1/4 tsp thyme

1/8 tsp cayenne pepper

1/4 cup oil

3 tblsp cold water

Coarse salt(and/or sesame seeds or poppy seeds)

Mix together all ingredients except the coarse salt(sesame or poppy seeds). Form mixture into a ball and refrigerate about 15 minutes or until firm. Roll the ball out into a flat thin layer. Press in coarse salt and/or sesame seeds or poppy seeds. Cut into squares and bake 15 minutes at 350 degrees F.

These are crispy and really good!!!! If you don’t have sage or thyme you can always use oregano, basil or whatever you like.


Carrot Curls

September 17, 2011

This recipe may be used as a substitute for potato chips or when something crisp is desired.

Using a potato peeler, make curls out of about 3 carrots.

Deep fry in oil until they turn golden brown.

Drain in a colander or strainer. Refrigerate oil for next batch.

(Do not use oil more than 3 times as it may become rancid.)

Turn carrot curls onto a paper towel and pat dry.

Salt to taste.

Spiced Nuts

December 12, 2008

Remember that peanuts are very starchy.  Other nuts contain starch but tree nuts are much better than peanuts.  Eat these in moderation.

2 1/2 cups of tree nuts of your choice (pecans seem to hurt Chris more than walnuts)

2 tablespoons of vegetable oil

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

2 tablespoons sugar

1 tsp salt

Preheat oven to 300 degrees.  Pour the oil in a heavy saucepan and place over medium-low heat until warm.  Add the cumin and cayenne and stir until the mixture is aromatic, about 15 seconds.  Add the nuts, sugar and salt and stir to coat evenly.  Transfer the nuts to a baking pan.  Bake, stirring occasionally, until the nuts are toasted, about 20 minutes.  Store in an airtight container for up to 2 weeks.