PALEO CAULIFLOWER DOLAMDES

Yup I'm still Mykonos dreaming 💭 and going to all lengths to create that little bit of Greece at home. I've played around and created a Paleo friendly, low carb version of the traditional Dolmade. Yes this may have my Greek friends looking at me in disgust however this recipe makes this classic guilt free and means I can eat them erry damn day if I want to.

INGREDIENTS:

2 cups cauliflower heads

1/4 cup freshly chopped parsley

1/4 cup freshly chopped dill

1/4 tsp sumac

Juice of one lemon

2 tsp of lemon rind finely grated/

2 tbs Tahini

1 tbs olive oil

Pinch of black pepper

Pinch of Himalayan pink sea salt

10 vine leaves (you can get these on Amazon if you can find them in a grocery store, they usually come in a jar)

HOW:

- take the cauliflower and chop up super fine as if it were "rice". You can also use the pre packaged Cauliflower rice from Trader joes to save time of need be.

- Once rice is chopped, pre heat fry pan and lightly spray with coconut oil. Add the chopped cauliflower to the pan and sautée on a low heat with the lemon juice, sumac, salt and pepper. Remove from heat as the cauliflower begins to turn slightly transparent.

- Place cauliflower in a medium mixing bowl. Add the tahini, olive oil and herbs and mix thoroughly. You mix is now ready to rock!

- Take you vine leaves, rinse them thoroughly and lay flat shiny side down.

- Take 2 tbs of the cauliflower mix and place in the middle of the base of the vine leaf. And now it's time to roll!

- Bring the two sides into the center and begin to roll your Dolmade up tight, keeping it compact the entire time.

- Place the stuffed vine leaf opening down on a plate and move on to the next one. Repeat this until the mixture is gone.

- Now that they are rolled, lightly spray /or drizzle the Dolmades with olive oil, sprinkle with dill and the remaining lemon rind and you have yourself a delicious Greek treat.

- Store in the fridge in an air tight container.

- These can be served as an appetizer among friends or as a great snack.

Serves 8

Calories 50

Fat 4

Carbs 3

Protein 1

Sugar 0

SMOKEY BABA GANOUSH

Still dreaming of being back in Turkey eating ALLLL the delicious things so continuing to recreate my favourites and this one ticks all the #healthy boxes! #Paleo, #glutenfree, #vegan annnnd #sugarfree.

INGREDIENTS:
1 large eggplant
1 tsp "liquid smoke"
3 tbs tahini
1 tbs Sumac
3 cloves of Garlic (grated)
Juice of 1 Lemon
1/2 tsp Cumin
1 pinch of chilli flakes
2 tbs olive oil
1 handful of roughly chopped Parsley
1/3 cup of chopped Pumpkin seeds
1 pinch Himalayan Pink Salt

HOW:

Pre-heat the oven to 400 degrees F.

Use a fork to pierce the eggplant skin multiple times all over. Using tongs or a fork hold the Eggplant over an open flame (I use the gas jet on my stove top, ahhhh why not?!) for around 5 minutes, turning constantly, until the skin is charred.

Place the Eggplant in a baking dish and continue to cook for a further 20mins, until soft. Remove from the oven and allow to cool completely. Charring the eggplant over the flame first speeds up the cooking process and adds a charred flavour, you can opt to just roast it in the oven instead.

Cut the eggplant in half and scoop out the flesh into a large bowl. Add the tahini, sumac, 1 tbs chopped parsley, liquid smoke, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Stir all ingredients in with a fork and leave to cool in the fridge.

Once cooled, transfer Baba Ganoush to a pretty presentable bowl, stir a circle with the fork in the top to make an indent. Add Olive oil drizzle, pumpkin seeds and parsley on top of "circle", add a pinch of chilli and Sumac to the middle and HOLY SHIT you are about to be transported to middle Eastern dip HEAVEN!

Serve with veggies, as a condiment for any protein or as a salad topper.