Salmon Fritters

Fritter
1 can Red Wild Alaskan Salmon
1 organic egg
1 shredded carrot
1 shredded zucchini
3 tablespoon nutritional yeast
1/2 diced purple onion

Additional ingredients
Ghee (clarified butter)
Ice Cream Scoop
Cast Iron or Stainless Steele skillet

Mix all ingredients in bowl until blended. In skillet add 3 tablespoons of ghee raise to medium heat. Take one ice cream scoop of mixture and place in skillet ( cast iron or stainless steel preferred). brown on both sides, then remove and enjoy!

Happy Healthy Birthday!

Your Green Chef was back at it again in South Buck Head along side of Dr. Joy Scott. Offering a new twist to your conventional birthday party; a party with nutritional intentions. A casual health talk by Dr. Joys Scott to stimulate healthier diet decisions for the friends and family of the birth day host Ms. Casey. It was a great success. The menu included a raw apple pie, salmon fritters, fresh guacamole, watercress salad and braised greens.

PIZZA !

For this recipe you'll need:
Pizza Crust or bread slices of choice
Basil Pesto
Spinach Leaves
Marinated Fennel
Marinated Portobello
Pine Nut Parmesan


Veggie Herb Pizza Crust

2 cups Sprouted buckwheat
2 zucchinis (2 cups)
onion powder
1-2 cloves garlic
Braggs or salt to taste
1 teaspoon herbs de provence
1/2 ground flax
1 tablespoon oil

Process until a dough-like consistency is reached. (Add more flax if needed). Form into pizza crusts onto teflex sheets and dehydrate for a few hours at 110 degrees. Then flip onto the mesh and continue dehydrating until completely dry.
Chef's Note: You can freeze any left over crusts by double bagging them into ziplock bags.

Basil Pesto
4 cups fresh basil and spinach, packed (I like to use 1/2 of each)
2 large garlic cloves, minced
1/4 cup walnuts
1/2 teaspoon salt
3 tablespoons olive oil
1 tablespoon lemon juice

Blend basil and spinach until finely chopped. Then add the rest of the ingredients and
blend until smooth.

Marinated Fennel
1 cup fennel sliced thinly on a mandoline or V-slicer
1 Tbs olive oil
1 Tbs Nama Shoyu
1 Tbs agave or honey

Toss fennel with the rest of the ingredients and let marinate for at least 1 hr.

Marinated Portobello
1 Portobello mushroom, chopped
1 tbs olive oil
1 tbs tamari or nama shoyu
2 tsp tarragon
1 garlic clove, crushed

Toss Portobello pieces with the rest of the ingredients and let marinate for at least 1 hr.

Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to over-process the pine nuts as they release a lot of oil.

Assembly
On a pizza crust or slice of bread, spread a generous layer of basil pesto followed by a double layer of fresh spinach leaves. Then put some marinated fennel, Portobello pieces, and finish off by crumbling pine nut parmesan on top. Dehydrate for 1 hour at 110 degrees.

Then dare any cooked pizza joint to come up with something as tasty and delicious! Enjoy!

Gluten-free diet

A gluten-free diet is recommended amongst other things in the treatment of celiac disease and wheat allergy. It is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. Additionally, the diet may exclude oats. Some people for whom the diet is recommended can tolerate oat products and some medical practitioners say they may be permitted,^[1] but there is controversy about including them in a gluten-free diet because studies on the subject are incomplete.^[2]

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free.

Hemp seed is a gluten free source of energy with digestible edestin protein, a good balance of essential fatty acids, dietary fiber, as well as vitamins and minerals such as Vitamin E, Iron, Zinc, Copper and Magnesium.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup^{[3] [4]}