holiday recipes| 1

Spring Holiday Recipes| 1


Table of Contents

Spring holiday recipes

Potato kugel

Beef brisket

Jackfruit brisket

Gluten free mini cakes

Roasted Vegetables

Nut roast

Quinoa carrot patties

Rhubarb custard

Fresh nuts n berries pie

Apples almonds and greens toss

Copyrights:

© 2012 by B2C Media Solutions Ltd. All Rights Reserved. No portion of this e-book may be copied, reproduced, published or distributed in any form or by any means except with the prior written permission of B2C Media Solutions Ltd.


Potato kugel

Ingredients

1 Tbsp + 3 Tbsp cup olive oil

1 large onion, diced

5 medium potatoes

⅔ cup natural low-sodium chicken-flavored broth

1½ cups quinoa flour, lightly toasted

1 tsp rosemary

1 tsp marjoram

1 tsp thyme

1 tsp ground black pepper

1 tsp salt or substitute

Directions

1. Preheat the oven to 375°F / 180°C. Coat a 9×13-inch / 23×33-cm shallow cake

with non-stick cooking spray.

2. Heat 1 tablespoon oil in a sauté pan and fry the onion until translucent.

Set aside to cool.

3. Grate the potatoes.

4. In a bowl, mix together the onions, potato, remaining olive oil, and spices.

5. Stir in the broth.

6. Mix in the flour gradually (i.e. ¼ cup at a time).

7. Pour the mixture into the prepared pan. Bake for 35-45 minutes, or until the top

of the kugel is brown and crisp.

8. Remove from oven, and allow cool slightly before slicing and serving.

http://www.trimdownclub.com/recipe/potato-kugel/


Comments

Passover is a great time to go gluten-free. Try this delicious, nutritious, savory

version of the classic kugel – also egg-free and vegan – that just may become a

year-round favorite!

Per Serving: 2 Carb, 0 Protein, 1 Fat

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: 1

Serving Size: 1/12 recipe or ¾ cup

Serves: 12

http://www.trimdownclub.com/recipe/passover-beef-brisket/



Beef brisket

Ingredients

Brisket

4½ lbs / 2 kg / 2 kg extra-lean grass-fed beef brisket, raw

½ cup olive oil

¼ cup coconut sugar

3 Tbsp tomato paste

1 Tbsp molasses

½ tsp mustard powder or seeds

3 medium onions, sliced

1 Tbsp paprika

1 teaspoon ground black pepper

2 cloves garlic, peeled, halved

1½ cups dry red wine

1½ cups water

Gravy

1 Tbsp kudzu root dissolved in 2 tsp cool water or 1 Tbsp olive oil + 1 Tbsp

organic cornflour, mixed to a syrupy paste

1 cup onion broth

¼ cup coconut sugar

3 Tbsp tomato paste

1 Tbsp molasses

½ tsp mustard powder or seeds

1 tsp paprika



1 teaspoon ground black pepper

2 cloves garlic, peeled, halved

½ cups dry red wine

1 Salt or substitute to taste

Directions

1. Rinse brisket. Place in roasting pan.

2. Blend remaining brisket ingredients and pour over brisket.

3. Cover and marinate in the refrigerator overnight, approximately 8 or more

hours.

4. Following the refrigeration period, preheat oven to 325°F / 165°C.

5. Cover the roasting pan lightly with aluminum foil. Bake for approximately 3

hours, or until a digital instant-read thermometer inserted into the center of the

brisket reads 190°F / 90°C for well-done.

6. While brisket is baking, make the gravy as follows: combine the remaining

ingredients in a heavy saucepan, and heat to boiling, then reduce to medium-

low; add the dissolved kudzu or oil-corn flour mixture to the saucepan and

blend with the rest of the liquid; stir constantly until the mixture thickens to its

maximum (will not thicken anymore) and takes on a sheen. Add more water if

necessary to preserve the desired thickness.

7. When the brisket has finished baking, remove from oven and pan, and place

on serving plate. Dress with the gravy. Using a slotted spoon, remove onion

pieces from the pan and place on the serving plate around the brisket.

8. At the dining table, slice the brisket against the grain for the most tender

texture, and serve with the onions and gravy.

Note: Brisket makes for an excellent leftover if refrigerated with the gravy, as


the seasonings continue to steep. Serve as is or use slices to make

sandwiches (2 slices bread = 2 carb servings).

Comments

Brisket is one of the most popular mainstays of the Passover meal. Go for extra-lean,

grass-fed beef to create a healthy holiday tradition.

Per Serving: 1 Carb, 4 Protein, 1 Fat

Preparation Time: 9 minutes + 8 hours marinating

Cooking Time: 4 hours

Difficulty Level: 2

Serving Size: 4 oz / 120 g beef

Serves: 12


Jackfruit brisket

Ingredients

2 lb/ 900 g young green jackfruit, canned in water or brine, drained

or 2½ lb / 1¼ kg raw young green jackfruit

4 tsp / 12 g sweet paprika

2 tsp / 8 g ground black pepper

4 tsp / 16 g garlic powder

2 tsp / 8 g chili powder

2 Tbsp. / 30 g coconut sugar

2 Tbsp. / 30 ml blackstrap molasses

1 cup / 240 ml low-sodium soy sauce

1 cup / 240 ml tomato sauce

1 cup / 240 ml tomato paste

2 cups / 480 ml low-sodium onion broth

4 tsp / 16 g mustard seeds

8 cloves of garlic, minced

2 cup / 480 ml dry red wine

1 cup / 120 ml unsweetened apple juice

Directions

If this is your first time using jackfruit, you may be startled by the scent – this will

disappear during the cooking process.

Preparation of canned jackfruit: If you choose to work with canned jackfruit, drain and

rinse thoroughly. Separate the seeds from the flesh.

Preparation of raw jackfruit: If you choose to work with raw jackfruit, note that it is

http://www.trimdownclub.com/recipe/passover-jackfruit-brisket/


very resinous, and the sticky sap is hard to remove from skin even with soap and

warm water; do lubricate your hands with vegetable oil and wear an apron while

preparing it. Remove the core by running the blade of a sharp knife along the core

line, and set the fibrous bulbs free. Remove the white strands and trim off the part

that connects the bulb to the prickly skin. Make a slit lengthwise along one side of the

bulb, exposing the pit that is attached to the bottom of the bulb. Go around the pit

base with your paring knife to separate it from the edible flesh. Be sure to remove the

rubbery skin around the pit as well. You will be left with the edible bulbs and seeds.

Combine the paprika, black pepper, garlic powder, chili powder, and sugar. Coat the

jackfruit bulbs and seeds on all sides with the spice mixture, place in an airtight

container, and refrigerate for at least 8 hours.

Combine the molasses, soy sauce, tomato sauce and paste, mustard seeds, wine,

and juice, place in an airtight container, and refrigerate for at least 8 hours.

After placing the above mixtures in the refrigerator, boil the jackfruit seeds in the

onion broth for 20-30 minutes, until tender. Remove from heat and allow to cool.

Following the initial period of refrigeration, place the jackfruit and seeds in the liquid

mixture and refrigerate for another 4 hours or more.

Following the final period of refrigeration, pour half the sauce in a slow cooker, place

the jackfruit and seeds inside separately, and cover with the rest of the sauce. Set

the cooker to low, cover, and cook for at least 3 hours. During the cooking process,

check often for moisture level. If the jackfruit appears to be drying out, reduce the

heat setting to warm.


Remove the jackfruit from the cooker to a serving plate, place the seeds on the side,

and dress all with the sauce.

Comments

Brisket is one of the most popular mainstays of the Passover meal. Vegan? No

problem! Visit your local Oriental foods market or order online to obtain the little-

known but amazing green jackfruit*, known for its nutritional value as well as its

striking resemblance to brisket when cooked. This recipe is sure to make you a

legend in your own time.

Per Serving: 3 Carb, ½ Protein, 0 Fat

Preparation Time: 15-30 minutes + 12 hours marinating

Cooking Time: 3 hours

Difficulty Level: 1-2

Serving Size: 1 cup brisket, seeds, and sauce

Serves: 12

——————–

*Vegan and consistent with Passover dietary restrictions if fresh or canned in water

or brine.


Roasted Vegetables

No Passover table is complete without the traditional rainbow of roasted vegetables.

If you wish, follow the recipe to a tee, or get into the spirit of it and choose any

collection of your seasonal favorites. This feast for the eyes is as savory and

delectable as it is healthful and nourishing.

Ingredients

½ cup beets, julienned

½ cup carrots, sliced

½ cup rutabaga, cubed

1 celery root /celeriac, sliced

½ cup cauliflower florets

½ cup each red, yellow, and green bell peppers,

cut into 1-inch / 2-cm squares

½ cup mini eggplants, sliced

1 small fennel bulb, quartered and sliced

½ cup leeks, sliced

½ cup each red and white onions, sliced

½ cup cherry tomatoes, halved

½ cup mini yellow squashes (coin-sized), halved

½ cup mini zucchinis, quartered length-wise

8 cloves of garlic, sliced

½ cup olive oil

1 tsp. garlic powder

1 tsp. paprika

4 sprigs-worth of fresh oregano leaves


1 cup fresh basil leaves

1 tsp dried food-grade lavender

Salt or substitute to taste

Directions

1. Preheat oven to 400°F / 200°C degrees or convection oven to 375°F / 180°C

degrees.

2. Lightly wrap beets, carrots, rutabaga, and celeriac pieces in aluminum foil and

bake for 20 minutes.

3. Remove from oven and add to a large bowl with the remaining vegetables.

Toss with olive oil to lightly coat. Add seasonings and toss again.

4. Spray a large shallow baking pan with non-stick cooking spray and place

vegetables in a single layer, allowing for space between so they will brown

nicely.

5. Place baking pan in the preheated oven on an upper rack. If using a

convection oven to roast vegetables, you can place two baking pans in at

once.

6. Roast for 20 minutes, turn vegetables, and roast for another 20 minutes.

7. Transfer to large dish to serve.

Comments

Per Serving: ½-1 Carb, 0 Protein, ½-1 Fat


Cooking Time: 1 hour

Difficulty Level: 2

Serving Size: ½-1 cup / 75-150 gm

Serves: 8-16


Gluten free mini cakes

Ingredients

½ cup / 120 ml raw milk, divided

6 oz. / 170 gm egg whites, room temperature

2 tsp. / 10 ml pure vanilla extract

2 oz. / 55 gm brown rice flour

2 oz. / 55 gm coconut flour

2 oz. / 55 gm potato flour

1 Tbsp. / 15 gm baking powder

1 tsp. / 2 gm Stevia powder

½ tsp. / 3 gm fine sea salt

6 oz. raw / 170 gm butter, cut into cubes

Directions

Preheat your oven to 350°F / 175°C. Lightly coat muffin pans with butter, using a

pastry brush. In a bowl, combine ¼ cup / 60 ml of raw milk with egg whites and

vanilla. Mix well and set aside. In the bowl of your electric mixer, combine the flours

with the baking powder, Stevia and salt; beat over low speed with the paddle

attachment for about 30 seconds. Add the raw butter cubes and the remaining

quarter cup of raw milk.

Continue mixing on low speed to incorporate well. Increase speed to medium, and

beat for 2 minutes more. Add the egg mixture in 3 batches; beat on medium speed

for 25 seconds after every addition. Portion out the batter into the butter-coated


muffin pan, and bake for 25 minutes. Transfer the cupcakes onto wire racks to allow

cooling completely. Frost the cupcakes to your fancy.

Comments

Baking gluten-free means following a standard rule of proportions, such as one part

flour to one part butter, and so on. But this rule need not hamper your creativity in

producing treats that will suit your personal dietary needs.



Difficulty Rating: 2

Serving size: 1 cupcake

Serves: 16


Nut roast

Ingredients

2 large parsnips

1 cup / 120 gm whole hazelnuts/filberts

or 1⅓ cups / 180 gm halves

3 Tbsp. / 45 ml organic canola or hazelnut oil

1 red onion, finely chopped

2 cups / 140 gm brown/crimini/Italian/chestnut mushrooms

⅔ cup / 95 gm cooked chestnuts, roughly chopped

1 cup / 115 gm raw walnuts, roughly chopped

¼ cup / 30 gm nutritional yeast

½ tsp. / 3 gm salt or salt substitute

1 cup / 45 gm SWG* or 100% whole grain breadcrumbs

2 Tbsp / 4 gm chopped fresh sage

1½ tsp. / 4 gm vegan egg substitute, dissolved in 2 Tbsp. water

Directions

1. Pre-heat the oven to 350°F / 190°C. Line a loaf pan with foil and coat with

nonstick cooking spray.

2. Peel and quarter the parsnips, steam until tender, and mash.

3. In a food processor or chopper, grind the walnuts together with the yeast and

salt/substitute until you get a course texture resembling parmesan cheese.

Set aside.

4. Toast the hazelnuts in a frying pan over a high heat until golden brown, then

set aside. Turn the heat down to medium, add the oil and chopped onion and


cook for 5 minutes. Add the mushrooms and cook for another 7 minutes until

nicely Softened.

5. Roughly chop the hazelnuts and put them in a large bowl along with the

chopped chestnuts, walnut-yeast mixture, breadcrumbs, and chopped sage.

Add the mashed parsnip and softened onions and mushrooms followed by the

egg replacer. Season and stir together well.

6. Spoon the mixture into the prepared pan, pressing it down well and smoothing

the top. Cover tightly with foil and bake for 45 minutes.

7. Remove the foil from the top and put the loaf back in the oven for another 15

minutes, then take out of the oven and put a large serving plate over the top of

the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts

on to the plate.

Carefully peel off the foil and cut into slices to serve.

Comments

Per Serving: ¾-1½ Carb, 1⅓-2⅔ Protein, ¾-1½ Fat

Preparation Time: : 30 minute

Cooking Time: 1¼ hour

Serving Size: 1/12 roast

Serves: 12

*SWG = sprouted whole grain


Quinoa carrot patties

Ingredients

4 Tbsp. / 60 ml olive oil, plus more for frying

½ cup / 85 gm quinoa, rinsed

1 garlic clove, minced

1 cup / 240 ml water

¼ tsp.+ ¼ tsp. / 1¼ gm + 1¼ gm salt

1 onion, diced

1 cup / 130 gm carrots, grated

¼ tsp. / ⅛ gm coriander

1 tsp. / 2½ gm black pepper

2 eggs

½ cup / 25 gm sprouted whole grain (SWG) breadcrumbs

½ cup / 120 ml cottage cheese

2 Tbsp. / 8 gm fresh parsley, chopped

1 Tbsp. / 2½ gm fresh basil, chopped

Directions

In a small saucepan over high heat, boil the quinoa in 1 cup of water.

Add ¼ tsp/ 1¼ gm of salt. Stir, and then reduce the heat to low; cover and cook for

20 minutes. Turn off the heat after the quinoa has absorbed all the liquid.

In a skillet over high heat, sauté the garlic and onions in half of the olive oil, for about

3 minutes. Stir in the grated carrots, coriander, ¼ tsp / 1¼ gm of salt, and black

pepper; cook for 3 minutes more before removing from heat.

http://www.trimdownclub.com/recipe/quinoa-carrot-patties/


Whisk the eggs in a mixing bowl; add the breadcrumbs, cottage cheese, parsley, and

basil. Stir in the quinoa and carrots. Mix well to combine. Form the mixture into round

patties.

In a large frying pan, heat the remaining olive oil. Fry the patties in batches, 3

minutes on each side. Drain the fried patties on paper towels. You may wish to serve

them with your favourite salad.

Comments

Quinoa has a colorful family of varieties, ranging from pink to red to brown and black.

It is an ancient food cultivated in the South American Andes. It is rich in protein –

providing a complete protein – and can be cooked in a 1001 ways. This recipe is one

sure quick way to enjoy quinoa.




Serving Size: 1 patty

Serves: 8


Rhubarb custard

Ingredients

For the crumble

100 g wholemeal flour (i.e. wheat, quinoa, brown rice, spelt)

60 g farm-fresh, clarified, or regular butter

60 g coconut sugar or xylitol

For the rhubarb

400 g rhubarb


For the custard

6 yolks from omega-3 or free-range eggs


200 ml single cream

150 ml farm-fresh or organic milk (not skim/nonfat)

Directions

1. For the crumble: preheat the oven to 160°C/140°C fan/Gas 2½. Rub the flour

and butter together until the mixture resembles breadcrumbs. Add the sugar

and rub again (if liked) until the mixture becomes coarse and lumpy. Sprinkle

onto a tray lined with baking parchment and bake for about 12-15 minutes,

turning occasionally, until the crumble is crunchy and golden. Remove from the

oven and leave to cool.

http://www.trimdownclub.com/recipe/rhubarb-custard/


2. For the rhubarb: cut the rhubarb stalks into 1-cm pieces and place in a roasting

tray lined with baking parchment. Sprinkle with the and bake at 160°C/140°C

fan/Gas 2½ or 6-7 minutes or until tender.

3. For the custard: beat the egg yolks and sugar together in a heatproof bowl until

well blended. Combine the cream and milk in a saucepan and bring to a boil.

4. Sit the bowl of yolks and sugar over a separate pan of hot water and whisk the

cream mixture into it. As the egg yolks cook, the custard will thicken. Keep

stirring until the custard is thick enough to coat the back of a spoon, then

remove the bowl from the heat.

5. Spread the rhubarb pieces between serving dishes and add some of the

cooking syrup. Spoon over the custard and top with the crumble mixture. Serve

any remaining custard in a jug alongside.

Comments

Per Serving: 2-3 Carbs, ¾-1⅓ Protein, 2-3 Fat

Preparation Time: 1 hour

Cook Time: 2¼ hours


Serving Size: ½-1 cup

Serves: 5-8


Fresh nuts n berries pie

Ingredients

1 cup / 145 gm raw almonds

1 cup / 150 gm dried figs

3 Tbsp. / 45 gm raw coconut butter

¼ tsp. / 1¼ ml Stevia syrup

1 cup / 165 gm sliced strawberries

1 cup / 145 gm blackberries

½ cup / 75 gm cherries

1 Tbsp. / 15 gm apricot butter

Directions

Make a piecrust by soaking the dried figs and almonds in water overnight in

individual bowls. Remove the almonds and figs from the water (do not discard the

water) and combine in a food processor to process until well mashed. Moisten the

mixture by adding a small amount of soaking water. Pat the mixture in a deep-dish

pie pan.

Place the crust in the freezer for about 3 hours.

In a bowl, combine the coconut butter with the Stevia syrup. Spread this mixture over

the frozen almond-fig crust. In a large bowl, toss the strawberries, cherries, and

blackberries in apricot butter, and spoon the mixture over the butter-syrup layer.

Refrigerate for at least 3 hours before slicing to serve.

http://www.trimdownclub.com/recipe/fresh-nuts-n-berries-pie/


Comments

A small slice of this nutritious no-bake treat is just perfect. Fresh and crisp to

the last crumb!




Serving Size: 1 slice

Serves: 8


Apples almonds and greens toss

Ingredients

¼ cup / 60 ml apple cider vinegar, divided

1 cup / 240 ml apple cider

1 onion, minced

¼ cup / 60 ml extra virgin olive oil

1 green bell pepper, diced

½ tsp. / 1 gm Stevia powdered extract

Sea salt to taste

2 green apples, cored and sliced in thick wedges

¼ cup / 30 gm whole almonds, toasted

3 ribs celery, sliced thinly

1 bunch lettuce, torn

2 oz. / 60 gm raw cheese, sliced

Crumbled cottage cheese

Directions

Heat apple cider combined with 2 Tbs / 30 ml apple cider vinegar in small saucepan.

Bring to a rolling boil and let boil until liquid is reduced to a syrup consistency.

Remove from heat and let stand to cool.

In the same pan, pour the remaining apple cider vinegar; add in the onions, olive oil,

green bell pepper, Stevia extract, salt, and bell pepper. Whisk to combine well until

Stevia dissolves. Remove from heat and transfer to a bowl together with the apples,

almonds, celery, and lettuce. Trickle in the reduced cider mixture over the salad.

http://www.trimdownclub.com/recipe/apples-almonds-and-greens-toss/


Assemble the salad on plates by alternately layering the salad ingredients with slices

of cheese, ending with a few pieces of cheese on top.

Comments

Apples, almonds and lettuce combined with thin slices of raw cheese make this main

course salad a great treat for a light, healthy lunch.




Serving Size: 1 cup

Serves: 8

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