Brunch. That decadent meal that lives between breakfast and lunch where: you’re not sure what you want to eat. Then magic happen, and life offers you a solid by giving you both.
You may dine alone, or lounge with the best of friends finding a fresh juice squeezed with love within arms reach (often paired with bubbles. Ok ALWAYS.). Brunch holds an exclusivity for the weekend makes this meal a coveted event throughout the week and generally lasts longer than any other average meal. Add the fact that this weekend we are celebrating Easter weekend - and you better be prepared for a meal to amaze the most pretentious of brunch of health fanatics.
Do you have a Dairy-Free Diva on your hands? Does that diva also love to brunch with the best of them?
(shhhhh ...I'm basically I'm describing myself.)
Don't settle for a lack-luster Easter brunch this year. Impress even the pickiest of eaters with these easy to make, dairy-free recipes from my kitchen.
Berries with Cashew Creme
Berries and cream are a staple brunch dish that adds a sweet layer to the course of the meal. Because I do my best to eliminate dairy items from my diet, here’s my healthier version that includes fresh organic berries, topped with a sweet little something, chia seeds and fresh mint.
- 4 c mixed organic berries, washed and patted dry
- 1 cup of raw, unsalted cashews, soaked overnight in filtered water (save some of the soaking liquid)
- 3 Tbsp Sweetener of choice (Agave, Xylitol, Stevia or Honey)
- 1 tsp Vanilla extract
- ¼ tsp Sea salt
- Fresh mint, chopped
- 1 Tbsp Chia seeds
- Slice the berries if needed and toss in a bowl with 1 tablespoon sweetener and the fresh mint. (I use xylitol.)
- In a high powered blender, combine the soaked cashews, honey, vanilla, salt
- Blend on high until you get a smooth, creamy consistency. If it is too thick, add some of the soaking water 1 tablespoon at a time until you get a consistency you’re happy with.
- Layer the cashew cream with fresh berries and add a small drizzle of agave, chia seeds and a mint leaf!
- Chill for 30 minutes to an hour and serve.
Tuna & Blood Orange Ceviche Stuffed Avocado
This paleo friendly appetizer dish is loaded with fresh flavor, lean protein and healthy fat. It is perfect served along side a tequila cocktail and a high-five.
- 2 Avocado
- 6oz Sushi grade Ahi Tuna, cut into ¼ inch pieces
- 1 Blood Oranges, sectioned and cut into ¼ inch pieces
- 1 Tbsp Fresh Lemon Juice
- ½ Cucumber, Peeled, Seeded and diced
- 1/2 jalapeno, seeded and diced
- 2 Tbsp Cilantro, chopped
- 1 tsp Chives, chopped
- Sea salt and white pepper to taste
- Cut the avocados in half and remove the pits. Scoop out about half of the avocado and add it to a mixing bowl. Sprinkle salt in the bed of the hollowed out avocados.
- Add the lemon juice to the avocado in the mixing bowl, dust with the sea salt and white pepper to taste and stir to combine into a paste.
- Next, add the blood orange slices (and any remaining juice), jalapeno, cucumber, cilantro, chives and tuna to the mixing bowl.
- Stir well to coat each piece of tuna with the sauce and fill the avocado halves with the mixture.
- Refrigerate for 15-20 minutes and serve immediately.
Salmon Benedict with Grilled Asparagus
(With a sneaky delicious, Dairy-free Hollandaise Sauce)
Eggs Benedict is a brunch favorite and can be prepared in a variety of ways with different ingredients and flavor combinations to tickle your fancy. At its most basic, you just want to have some sort of starch at the bottom, like an english muffin or toast. I’ve used a gluten free English Muffin by Ezekiel. Next you want to pile on a protein like Canadian bacon, crab meat or salmon (like I’ve used), a poached egg and top it with hollandaise sauce. It is a nice touch to add a veggie to the dish like asparagus, sautéed spinach or grilled artichoke hearts. See my recipe below for Dairy Free Hollandaise… and get cooking!!
- 3 tablespoons coconut oil, heated to about 95 degrees F
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- Pour boiling water into a high powered blender and cover with the lid. Let it sit for 10 minutes. Empty and dry the blender thoroughly.
- Blend the egg yolks and lemon juice together.
- Turn the blender to a low speed and slowly pour in the hot coconut oil in a steady stream.
- Add the salt and paprika, then pulse a few times to combine.
- Serve immediately over your choice of Eggs Benedict.