Friday, January 4, 2013

Savory Asparagus Cannoli! GF, V, BED!

So did anyone else watch the Justin Bieber 2 Night special on NBC? I definitely did.
And loved every minute of it.
Bieber Fever after his movie Premiere!! (NYC ’11)
And no, I’m not ashamed:)
so delicious!
Anyway, enough about the Biebs. Lets talk my next favorite subject: Dinner! :) Tonight, I stepped a bit outside the box. I made Asparagus Cannoli! Quinoa and Amaranth Cannoli filled with creamy Asparagus Cream! Crunchy, creamy — So Delicious!
Amaranth is another gluten-free grain…a teeny teeny tiny little seed-like grain! That makes this dinner gluten free and Body Ecology Diet friendly, with a Vegan option!
rich and luxurious asparagus cream!
Here’s what you need:
1/2 cup quinoa + 1/4 cup amaranth cooked in 1 1/2 cups Veg Stock
2 egg whites ((Vegan option: 2 flax/chia eggs))
1/3 cup almond flour
1 bunch of asparagus, chopped & steamed
1 garlic clove
1 green onion, sliced
1/4 cup raw cashews
squeeze of lemon
salt and pepper
what a meal!
Preheat oven to 400 degrees. Cook your quinoa + amaranth together until they absorb all the liquid, about 15 minutes. Fluff and let cool.
Meanwhile, steam your asparagus for 4 minutes, until tender and bright green. Then, rinse under ice-cold water. Drain, and add to your food processor, along with your garlic, green onion, cashews, lemon and salt. Blend for about a minute, scraping the sides a few times, until smooth and creamy.
asparagus cannoli!
Once your quinoa’s cooled, add it to a bowl with your egg white, almond flour, and salt. Mix well to combine. Take some parchment paper and cut 18 smallish squares. Spoon 1 Tbsp of the “batter” onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Then, carefully roll like a cannoli and place on a baking sheet seam-side-down. Continue until your batter is gone (about 9 cannoli). Bake for 30 – 35 minutes. Allow them to cool for 5 minutes before you carefully take the parchment off.
Place your asparagus cream in a ziplock bag and squeeze it down to one corner. Snip off that corner and you now have a make-shift piping bag! Pipe the filling into the ends on the cannoli. Garnish with sliced green onions. YUM!
vibrant green asparagus cream!
With these eye-catching cannoli, I served wild, ocean-caught grouper from Lobsta Bakes. I broiled this succulent fish in 1 tsp EVOO, salt, pepper, chili powder and paprika.
crunchy quinoa and amaranth cannoli!
This meal was fantastic!! It was so fun to eat! The cannoli was crunchy, nutty and fabulous! That crunch paired so beautifully with the rich and creamy asparagus cream! And it was bright and fresh, with a subtle hint of garlic. Just scrumptious!
gluten free and body ecology diet friendly!
And the color was just fabulous! The green was so vibrant and jumped off the plate! An all around great meal!
Here are a couple more Sweden pics!
Visiting Copenhagen for the day!
the beach in Falsterbo, Sweden!
What do you think of the Biebs? Fever or Forget him?
Need a food processor? Here's the one I use:

Until tomorrow!

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