MORE THAN A CRAVING

SNACKS

Pickles

Ingredients

4 cups of sliced Japanese cucumbers (1/4 of a cm)

1 ½ cups of distilled white vinegar

½ cup of water

1 tbsp of sugar or stevia

1 tbsp of salt

2 smashed garlic cloves with the peel

2 tablespoons of peppercorns

Procedure

1. In a small pot bring to a simmer the water, vinegar and sugar.

2. Turn off the stove and add the rest of the ingredients except for the cucumbers.

3. Once it is cool, add the mixture to a mason jar, with the cucumbers. Let the it sit in the fridge for at least 24 hours. The more it sits the better!

Oven Fries

Paprika oven fries

Ingredients

1 cup of potatoes

1 tsp of olive oil

1 tsp of salt

1 tsp of pepper

1 tsp of paprika

½ tsp of dried sage

½ tsp of dried rosemary

Procedure

1. Preheat the oven to 200˚C.

2. Cut the potatoes into long rectangles, and put them in a bowl of cold water to remove the starch.

3. After 10 minutes, drain the water and with a towel dry the potatoes.

4. In a pot, heat some water with a good sprinkle salt. Once it comes to a simmer, cook the potatoes for 10 minutes. Drain the water and dry the potatoes.

5. In a baking tray lined with parchment paper put the potatoes and the rest of the ingredients. Massage the ingredients into the potatoes

6. Bake the potatoes for 20-30 minutes turning them every ten minutes, until they are golden brown.

Lemon pepper oven fries

Procedure

1. Preheat the oven to 200˚C.

2. Cut the potatoes into wedges, and put them in a bowl of cold water to remove the starch.

3. After 10 minutes, drain the water and with a towel, dry the potatoes.

4. In a pot heat some water with a good sprinkle salt. Once it comes to a simmer cook the potatoes for 10 minutes. Drain the water and dry the potatoes.

5. In a baking tray lined with parchment paper put the potatoes and massage in the olive oil, the salt, the lemon pepper and the lemon thyme.

6. Bake the potatoes for 20-30 minutes turning them every ten minutes or until they are golden brown and crunchy.

Ingredients

1 cup of potatoes

1 tsp of olive oil

1 tsp of salt

1 tbsp of lemon pepper

1 tsp of lemon thyme

Hummus

Ingredients

3 cups of cooked chickpeas

1/3 cup of olive oil

2-3 gloves of garlic

3/4 cup of tahini (sesame paste)

2 tbsp of lemon juice

Salt and pepper

Procedure

1. Food processor way: in a food processor put the cooked chickpeas and the cloves of garlic and blend until a desired consistency, it can be really smooth or more chunky. Add the olive oil, the tahini, the lemon juice and salt and pepper to taste, and blend.

•Serve with some paprika on top and pita bread.

2. Making it by hand: in a bowl, with a potato masher, mash the chickpeas until desired consistency, this method the hummus will end up more chunky. With a garlic press, press the garlic cloves and add to the mashed chickpeas. Also add the olive oil, the tahini, the lemon juice and salt and pepper; mix.

•Serve with some paprika on top and pita bread.

Tuna Canapés

makes 15-20

Ingredients

1 block of cheese cream (190g)

3 cans of tuna

Salt

1/3 cup of chopped pecans

1/3 cup of chopped peanuts

15-20 skewers

Procedure

1. Have the cheese cream at room temperature.

2. In bowl add the cheese cream and the tuna and mix thoroughly.

3. Let the mixture cool down, so it hardens and it is easier to form the tuna balls.

4. Take the tuna mixture, and from bite size balls.

5. Take each ball and roll them around on either the peanuts or the pecans.

6. Insert a skewer on each one so it is easier for guests to eat.

Asian Pickled veg

Ingredients

1 carrot

1 large cucumber or 2 small cucumbers

1/4 cup of rice vinegar

2 tbsp of water

1 tsp of sugar or stevia

1 tsp of salt

Procedure

1. In a bowl mix the rice vinegar, the water, the salt and sugar and mix until the sugar and salt are dissolved

2. Peel the carrot and cucumber, and slice length wise and then again. So at the end you have very thin strips

3. Add the carrots and cucumber to the bowl of vinegar and let it sit for at least one hours.

•This type of pickles can be served an hour after making them. Also it can be served with sesame seeds.

Caprese skewers

Makes 10

Ingredients

15 cherry tomatoes

10 basil leafs

1 cup of mozzarella cheese or panela cheese

10 skewers

For the basil olive oil

1/4 cup of basil leafs

1 garlic clove

1/2 cup of olive oil

Pinch of salt

Pinch of pepper

Procedure

1. Cut all the cherry tomatoes in half.

2. Take the mozzarella cheese or panela cheese and chop it into 20 bite size cubes.

3. In a blender add the basil leafs, the garlic clove, the olive oil and the salt and pepper. Add the mixture to a squeeze bottle or a ziploc bag, so it is easier to drizzle on top of the skewers.

4. Take a skewer and add one half of a cherry tomato, then a cube of cheese, then a basil leaf, then a half of a cherry tomato, then a cube of cheese and finally a half of a cherry tomato.

5. When ready to serve, arrange the skewer in a plate and drizzle on top the basil olive oil.

FlourLess Chocolate

Makes 10

Ingredients

1 2/3 cup of stevia

2/3 cup of cocoa unsweetened powder

1 pinch of salt

3 egg whites

1 tbsp of vanilla extract

2 tsp of espresso coffee

*To make the batter more interesting you can add 3/4 cup of nuts, dried fruit or chocolate chips. What I did is I divided the batter into three and added 1/4 peanuts to one portion, 1/4 cup of dried cranberries to another portion and 1/4 cup of chocolate chips to the rest of the batter

Procedure

1. In a bowl sift, the cocoa powder, the salt and the stevia, whisk and leave it aside.

2. In another bowl mix together the egg whites, the coffee and the vanilla extract.

3. To the egg white mixture add the cocoa mixture in three parts mixing in between.

4. Divide the batter into three, and to each portion add 1/4 cup of desired fruit, nuts or chocolate chips. Or, just add 3/4 cups of nuts, dried fruit, or chocolate chips to the whole batter. Or leave the batter as it is to have a deluctant chocolate cookie.

5. On a baking sheet lined with parchment paper, spoon 10-12 cookies spaced out.

6. Bake at 350˚F or 180˚C for 10 minutes.

7. Take them out the oven; let them cool for 5 minutes and serve.