Walnut Prawns

These Walnut Prawns are so yummy.  My friend and I used to love getting takeout from this amazing Chinese restaurant when we were in our twenty's and as soon as I saw this recipe...I knew I had to try it to see how it compared.

If you've never had Walnut Prawns, they are slightly crunchy shrimp with candied nuts, all slathered in a creamy, tangy-sweet sauce.  I LOVE that Nom Nom Paleo re-created these Walnut Prawns, because it took me back!!  It's so delicious!!

You will need:

• 3 tablespoons Homemade Mayonnaise
• 1 tablespoon raw honey
• 1 teaspoon fresh lemon juice
• 1 pound uncooked large fresh shrimp, peeled and deveined
• 3/4 teaspoon kosher salt
• 1 egg white
• 2 tablespoons tapioca starch (also called tapioca flour)
• 1 cup ghee, or healthy fat of choice, for frying
• 1/2 cup Maple-Spiced Walnuts
• 1 tablespoon sesame seeds, toasted

I happened to get these large shrimp at Costco....they were big and already deveined!  Bonus!  I just had to peel them!

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1. First, if you haven't already...make the homemade mayo, and prepare the Maple-Spiced Walnuts and sesame seeds.
2. Make the sauce.  In a small bowl, combine the mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing.  Set aside.
3. Toss the shrimp in a separate bowl with the salt.
4. In a large bowl, whisk the egg white until frothy, and add the tapioca starch.  Mix to form a smooth batter...no clumps!
5. Add the shrimp to the batter and mix well, making sure they are completely coated.
6. Melt the ghee in a large cast-iron skillet over medium heat.  Once the ghee is shimmering, fry the shrimp in three separate batches.  Cook the shrimp for 1-2 minutes on each side, or until they're golden on the outside and no longer translucent on the inside.  Transfer the shrimp to a wire rack.
7. When all the batches are done, place the shrimp in a bowl with the honey-mayonnaise sauce, and toss gently to coat the prawns before plating.  Sprinkle the Maple-Spiced Walnuts and toasted sesame seeds on the prawns, and serve immediately.

-This recipe is from Nom Nom Paleo.  The picture of the finished dish is also from the cookbook....I made these and I got so caught up in how yummy they were and serving them to my guests that I totally forgot to take a photo!!!!  I'll be making these again...so I will add mine next time;)

Maple-Spiced Walnuts

These maple-spiced walnuts are so easy to make and are so delicious!  They add the perfect sweet and spicy crunchy-ness to your dishes!  I first made them to go with Walnut Prawns...and they are so amazing, I will be making these often just to snack on!

You will need...

• 6 oz raw walnuts
• 2 tablespoons maple syrup (I use Grade B)
• 1 tablespoon melted ghee or coconut oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper

1. Preheat the oven to 350 degrees and position the rack in the middle position.
2. Add the walnuts, maple syrup, melted ghee or coconut oil, salt, and cayenne pepper to a bowl, stir to combine the ingredients.  Make sure the nuts are well coated, then spread them in a single layer on a parchment-lined baking sheet.
3. Bake the nuts for 15 minutes or until fragrant, stirring often to ensure even cooking.  Keep a close eye on them to prevent scorching, especially in the last few minutes.
4. Take the walnuts out of the oven, and give them on final toss.  They'll be sticky but the coating will harden once the nuts cool down.

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These nuts will be delicious on salads, sweet & spicy dishes, ice cream, or for anytime snacking!  I've made them again, doubled the recipe, and did half walnuts/half pecans!!  De-Lish!!!

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This was my husband's favorite use....on coconut vanilla ice cream, with Coconut Whipped Cream, sprinkled with cinnamon.  I have to agree....the sweet and spicy...with the ice cream...and the whipped cream...WOW.  As soon as he was done, he said, "Can I have more?"

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...Also fantastic combo for a light lunch or snack...Apples, Goat Brie with these nuts!  We had a new neighbor bring us some delicious Fuji apples from their garden and all of these textures and flavors together were perfect!

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-This recipe is from Nom Nom Paleo

Whipped Coconut Cream

In my opinion, whipped cream is kind of like bacon.... it makes things even better!  I was so excited to find this whipped coconut cream recipe made from coconut milk!!  It is even more delicious than the heavy cream version!!

Here's what you'll need to do...notice that you need to put the can of coconut milk in the fridge for 24 hours, so plan ahead;)

• 1 14 oz can of full-fat coconut milk
• 1 tablespoon coconut sugar (optional)
• 1/2 teaspoon vanilla extract

1. Turn a can of coconut milk upside down, and refrigerate overnight.  This will cause the coconut cream to separate from the liquid and rise.  Chill a mixing bowl and a wire whisk in the fridge too.
2. Take the can out of the fridge, and turn it right side up.  The coconut cream will now be on the bottom of the can.  Using a can opener, cut 2 slits on the top of the can on opposing sides, and pour out the liquid (coconut water!), leaving only the thick coconut cream in the can.
3. Open the can the rest of the way and transfer the stiff coconut cream to the chilled bowl.  Add the coconut sugar, if desired, and vanilla extract, and whisk until medium peaks form.  Coconut sugar is still sugar, so I'd leave it out if the dessert I'm putting it on is already sweet.
4. Pipe it onto dessert, or just spoon it onto fresh berries like I did!

I definitely am excited to have found whipped coconut cream recipe in time for Thanksgiving!  Paleo Pumpkin Pie time!!  I also put a little dollop on our coffee - YUM.

-This recipe is from Nom Nom Paleo

Lemon Muffins with Blackberry Swirl

These lemon muffins have a wonderful flavor and the blackberry swirl adds a sweet fruity complement that is so tasty!

Ingredients:

• 1/2 cup coconut flour, sifted
• 1/2 cup coconut sugar, sifted
• 5 large eggs, whisked
• juice from 2 lemons
• zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• pinch of fine-grain sea salt
• 1 cup blackberries
• 2 Tablespoons raw honey

Process:

1. Preheat the oven to 350 degrees.  Line a muffin tin with 9 paper liners.
2. In a large bowl, mix together the coconut flour, coconut sugar, eggs, lemon juice, lemon zest, vanilla, baking soda, and salt until smooth.  Pour the batter into the lined muffin tins.
3. In a blender, puree the blackberries and honey until smooth.  Use a spoon to add about 1 tablespoon of the blackberry puree on top of each muffin, then use a knife to swirl the blackberry through the batter.
4. Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted in the middle.  Let cool in the muffin tin on a cooling rack before removing and serving.  Store leftovers in an airtight container for up to 5 days.

If you're looking for a great lemon muffin for breakfast or a snack....these will not disappoint!  The swirl makes them so beautiful, impress your guests with these alongside a fancy healthy brunch...you can make them ahead to save time!  The whole family will love them!  You can also try these using blueberries or raspberries!  Enjoy!

-This recipe is based on a raspberry version in The Paleo Kitchen cookbook.

Chocolate Coconut Scout Cookies

Who doesn't love those famous boxes of Girl Scout cookies?  I happened to be a "Bluebird" back in the day.  Ah, to be a Bluebird back in the late 70's in L.A..  If I remember right, Bluebirds became Camp Fire Girls and Brownies became Girl Scouts.  Why did I choose one organization over the other?  I like to think is was my young fashion sense... The Bluebird uniforms were way cuter, period.  My Bluebird uniform was red, white and blue, tailored, and came with a cute little cap.  Brownies uniforms were...well, brown.  Anyway....I do remember selling boxes of cookies and I knew how to get it done quick!

I grew up near UCLA and my mom would take me to "sorority row" and I would go door to door in my smart looking Bluebird uniform and red knee-high socks pulled up high and I'd be out of cookies in no time flat!!

These cookies remind me of those coconut ones....what are they called?  Samoas?

These are TASTY, HEALTHY, CHEWY, EASY and HOMEMADE!

• 1  1/4 cup unsweetened shredded coconut
• 1/3 cup coconut sugar
• 3 Tablespoons coconut oil, melted
• 1 Tablespoon raw honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

1. Preheat oven to 350 degreees.  Line a baking sheet with parchment paper or a silicone mat.  (This was my first time using my new one!)        
2. In a large bowl, stir together the coconut, coconut sugar, coconut oil, honey, egg, and vanilla extract.  Fold in the chocolate chips.
3. Drop the dough by the heaping Tablespoon and form into balls and flatten into flat disks.  They will be sticky... just press it into the best circular shape you can;)  Makes 12.
4. Bake 15 minutes, or until edges are golden brown.  Let cool before handling.

Even though my cookie peddling days are over...I'm happy I can still enjoy these!  It being #ThrowBackThursday and all.... I'll leave you with a visual...don't laugh, you know you have embarrassing photos from your youth too;)

-This recipe is based on a recipe from Primal Cravings...I just changed it a little.

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist with just the right amount of sweetness.  They have a great consistency that are delicious on their own... but  if you're looking for that extra special treat, add the lemon-coconut frosting.

Ingredients:

CUPCAKES:  Makes 12 cupcakes

• 4 large eggs, at room temperature
• 1/2 cup raw honey
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut flour, sifted
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1  1/4 cups grated carrots
• 1/4 cup chopped raisins or chopped pecans (optional)

FROSTING:

• 1/4 cup coconut butter (also known as creamed coconut)
• 3 Tablespoons honey
• 1 Tablespoon coconut oil, softened
• 1 Tablespoon full-fat coconut milk
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon apple cider vinegar

FOR GARNISH:

• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350 degrees.  Line muffin tin with paper liners.
2. Beat the eggs, honey, coconut oil, and vanilla in the bowl of a stand mixer on medium speed for about 30 seconds, or use an electric hand mixer.
3. Add the coconut flour, baking soda, spices, and salt and beat again to combine fully.  Fold in the carrots and, if desired, the raisins or pecans.
4. Bake the cupcakes for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Remove the cupcakes from the pan and allow to cool completely on a wire rack before serving or frosting.
5. For the frosting, combine all of the ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth.  If the frosting is too thin, place in the refrigerator for 10 minutes, then beat again.  Top with the shredded coconut.

A couple of notes on my experience....

I happen to always keep a couple of cans of  coconut milk in the refrigerator, you know, in case I need to make coconut milk whipped cream.... so I used cold, separated coconut milk.  This may have helped my frosting be a thicker consistency.

This is the Creamed Coconut I found...I couldn't find "coconut butter", but found this at Sprouts near the nut butters....I did not melt it before using it.  It didn't say, so I just scooped it out solid.

This is how my cupcakes looked while they were cooling.  I added raisins and pecans... why not?  ;)

Here is how my frosting looked after mixing.  I used my Cuisinart food processor.  It was a good consistency.  The small chunks from the creamed coconut melted and mixed smooth after stirring.  I doubled the frosting recipe.  It frosted all 12 cupcakes with the amount of the ones in the picture, so I was glad I did;)

I topped with small and large bits of coconut.  Enjoy!  My husband LOVED these.

-This recipe is from Danielle Walker's newest cookbook "Against All Grain - Meals Made Simple".