If you like this kind of content give it a thumbs up and feel free to share your stories in the comments below of super hot days you've experienced. Have you ever tried to cook an egg on the sidewalk?
Dave Hales
Can you fry an egg on the sidewalk or street in Arizona? In this bonus content video, we cook an egg on the street and in a car, and we measure how hot all sorts of things are on a 115° day near Phoenix Arizona.
If you like this kind of content give it a thumbs up and feel free to share your stories in the comments below of super hot days you've experienced. Have you ever tried to cook an egg on the sidewalk?
If you like this kind of content give it a thumbs up and feel free to share your stories in the comments below of super hot days you've experienced. Have you ever tried to cook an egg on the sidewalk?
updated 4 years ago
If you like this kind of content give it a thumbs up and feel free to share your stories in the comments below of super hot days you've experienced. Have you ever tried to cook an egg on the sidewalk?
Check out Cristina Gomez on YouTube
youtube.com/@CristinaG
Chapters:
00:00 Introduction
02:46 Is this the biggest story?
05:13 Why is this whistleblower different?
13:01 Will the government release evidence?
15:58 What did he mean by “Non-human”?
17:49 How did aliens get here?
24:01 Why don’t aliens turn off their lights?
25:08 Have aliens always been here?
27:31 Why don’t aliens show themselves to us?
31:38 Are aliens tourists visiting Earth like the zoo?
35:06 Do aliens have tardis technology?
36:51 What are Cristina’s thoughts on where this going over the next year
Check out Provost Park Pass: youtube.com/@UCKvDB_EkpKW4dT7QNAhWRVQ
0:00 How can talking about politics be healthy?
2:30 Take away the labels
3:58 What is the root problem?
5:28 Determine the facts and variables relevant to the problem
6:49 Understand the opposing ideas from their perspective
8:02 Don't take offense, emotions are how you are manipulated
9:30 Context is important
9:57 Understanding statistics and research
Chapters
00:17 - About Arizona Golf
01:04 - Arizona Dept Of Health - Heat Warning
01:31 - Tip #1 Know Heat Illness Signs
02:27 - Tip #2 Stay Hydrated
04:09 - Tip #3 - Get Enough Electrolytes
04:37 - Tip #4 Minimize Sun Exposure
05:38 - Tip #5 Take Breaks
06:40 - Tip #6 Take It Easy
07:09 - Tip #7 Skip The Range
07:59 - Tip #8 Wear Sunscreen
08:09 - Tip #9 Attire Matters
08:45 - Tip #10 Watch Others health
09:17 - Eagle
09:54 - Why Golf In The Heat?
In this video, we review the Gundry MD Pancakes which are grain-free, sugar-free, gluten-free, and healthy to eat. But are they any good?
I spent many years learning about scorpions in Arizona, specifically the Arizona Bark Scorpion which is the most venomous, most deadly scorpion in North America. I could not find a comprehensive video about the Arizona Bark Scorpion so I decided to make one.
The more you now about scorpions the less you will fear them and you will learn the best way to get rid of scorpions in your house or yard. you will also learn how to prevent scorpions from getting into your house.
Have any scorpion tips or stories? Let us know in the comments below.
Don't forget to check out Provost Park Pass for Disney theme park fun, secrets, and tons of interesting facts: youtube.com/channel/UCKvDB_EkpKW4dT7QNAhWRVQ
This recipe is from the Gundry MD YouTube channel and is a Plant Paradox compliant recipe. youtu.be/bQdOGgydGGc
Ingredients:
2 cups sweet potato noodles
1 tsp extra virgin olive oil
2 Tbsp coconut oil or grass fed butter
1 Tbsp coconut flour
⅓ cup unsweetened coconut milk
½ cup goat’s milk cheddar*
¼ cup shredded parmesan*
¼ tsp powdered mustard
¼ tsp black pepper
*you can use ¾ cup of nutritional yeast instead of these 2 ingredients if a completely vegan dish is desired.
Instructions:
Preheat oven to 400. Toss sweet potatoes in olive oil, and transfer to a baking sheet.
Bake 5-7 minutes, until tender.
In a saucepan, combine coconut oil and flour, and whisk until smooth. Continue whisking for about 2-3 minutes.
Add coconut milk, a little bit at a time, and continue whisking until smooth. When all coconut milk is combined, let cook 3-4 minutes.
Add cheese, mustard, and pepper, and stir until cheese sauce is creamy and smooth.
Toss with cooked sweet potato noodles and serve.
This is the dehydrator we use amzn.to/2KG3PsI
Dehydrating fruit is something we have not done before and we were excited to give it a try in our new Cosori Food Dehydrator to make what we call fruit candy.
We show you how to dehydrate mango, pineapple, kiwi, and raspberries. Most fruit can be dehydrated at 135 degrees in about 10-12 hours if sliced about 1/4 inch thick. The raspberries took about 16 hours. We did not use any lemon juice to preserve the fruit color and we were still very happy with the result.
In a future video, we will be making some sugar free jerky so if you have a good recipe we should try, let us know in the comments below.
In this video we show you how to make Twice Baked Sweet Potatoes using a recipe we found on Food Wishes by Chef John
foodwishes.blogspot.com/2018/11/loaded-twice-baked-sweet-potatoes.html
In the video I half the recipe so here is the full recipe:
4 sweet potatoes, scrubbed clean
8 ounces bacon, sliced
1/3 cup sliced green onions
1/4 cup diced jalapeno
1/2 cup grated cheddar cheese
2 tablespoons sour cream
2 teaspoons fresh lime juice
salt, freshly ground black pepper, and cayenne to taste
3 ripe peaches, peeled and diced*
2 eggs
1 Tbsp avocado oil
1 tsp vanilla extract
1 tsp almond extract
¼ cup coconut milk
½ cup Swerve
1 ½ cup almond flour
½ cup coconut flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp allspice
¼ cup unsweetened flaked coconut, for topping
*If not in season, use your favorite in-season fruit.
INSTRUCTIONS:
Start by preheating your oven to 325°F. Then, line a muffin tin with papers, and set it aside.
In a large bowl, mix your peaches, eggs, avocado oil, vanilla extract, almond extract, coconut milk, and Swerve. Stir to combine.
In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and allspice.
Next, add your dry ingredients to the wet ingredients, and stir gently to combine.
Scoop the mixture into your muffin tin. If you like, top each muffin with coconut flakes.
Bake your mini-cobblers for 12-15 minutes (until a knife inserted into the center of each muffin comes out clean).
Ingredients:
1 or 2 Salmon fillets
4 Tbls Olive oil (or butter)
1 clove garlic chopped
2 tsp lemon juice
Salt and pepper to taste
Heat olive oil on med heat just below it's smoke point. If the oil starts to smoke then lower the heat a bit. Add salt and pepper to taste on the meat side of the fillets and then place meat side down in the hot oil. Cook for 4-5 minutes without disturbing the fillets. Then flip over and add the lemon juice and garlic and cook until internal temp of the fillet reaches 145 degrees (approx 2-5 minutes). Sever and pour a teaspoon of the oil from the pan on each fillet to add extra flavor.
INGREDIENTS:
1 cup mango chunks
1 1/2 cups cocnut milk yogurt
2 packets Splenda Naturals Stevia (or your choice of sweetner to taste)
1/4 tsp caramom
1/4 cup ice (optional)
Add all ingredients to a blender and blend until smooth.
Pour into a glass and enjoy or pour over ice for a colder drink.
This is one of my favorite snack recipes because not only is is sugar free and made with healthy ingredients but it tastes amazing! This is basically my own take on a coconut butter keto fat bomb. I prefer to keep these refrigerated because biting into them fresh out of the fridge reminds me of biting into chocolate. These snacks help feed my sweet craving without causing me gut issues or weight gain. In fact, eating the coconut butter makes my skin feel great! The recipe is simple and the flavor makes for a great base for you to be creative with. I hope you like these as much as I do!
INGREDIENTS:
1 Cup coconut butter - Amazon amzn.to/2J1VRZ4
1/4 cup VitaFiber IMO syrup - Amazon amzn.to/2FvWpWa
2 tsp Splenda Naturals Stevia - Amazon amzn.to/2NgWlj4
20 drops Vanilla Creme Stevia - Amazon amzn.to/2X3XKOL
Pinch of salt (optional)
Add all ingredients into a bowl and stir until well mixed. Should take on a dough like texture. Press into ice molds and chill in refrigerator. Or you can roll into tablespoon size balls (or any other shape) and chill. Store in the refrigerator.
A super quick and easy healthy recipe!
Check out Provost Park Pass on YouTube: youtube.com/channel/UCKvDB_EkpKW4dT7QNAhWRVQ
Recipe by www.nolectinsnocry.com
1 avocado
2 pastured eggs
1/4 cup basil pesto, store bought or homemade
Zest of one lemon
Salt and pepper to taste
Recipe:
1. Preheat oven to 400 degrees.
2. Make collars out of aluminum foil to sculpt the avocados into place. They must be upright during baking. I use tin foil because cooked egg is hard to scrub off the pan.
3. Cut avocado in half, remove pits, and carefully scoop out enough avocado flesh to make a "bowl" large enough to hold one egg.
4. Arrange avocado halves on the aluminum foil and carefully crack an egg into each one.
5. Spoon 1 Tbsp of pesto on top of each egg.
6. Sprinkle with lemon zest.
7. Bake 10-15 minutes (10 for over easy, 15 for over hard), until eggs are cooked to your liking.
8. Serve plain or garnish with salt, pepper, more lemon zest, or parsley.
Are these statements FACT or MYTH?
1:08 Cast iron is difficult to maintain
2:02 It is recommended to oil after each use
3:06 You can't use metal utensils on cast iron
4:44 Cooking on cast iron can lead to iron toxicity
6:55 Cast iron is great because it heats evenly
8:20 Never wash with water and especially don't use soap
9:59 Never use a scrub brush on a cast iron pan
10:51 A new skillet doesn't need to be seasoned
When it comes to learning how to care for a cast iron skillet there are a lot of myths and misunderstandings mixed in with facts. In this video I review common cast iron skillet statements to let you know if they are true, partially true, or not true at all.
Ingredients:
1 large head cauliflower cut into small florets
1 cup heavy cream
2 ounces cream cheese
1 ½ tsp Dijon mustard
1 ½ cups shredded sharp Cheddar, plus ½ cup for topping
¼ tsp freshly ground black pepper
1/8 tsp garlic powder
½ tsp Salt or to taste
Directions:
Preheat oven to 400
Place cauliflower florets on cookie sheet and bake at 400 for about 15 minutes until very light browning occurs. Remove from oven and reduce oven temp to 375
Coat baking dish with oil and then add the baked cauliflower florets to the dish.
In a small saucepan add the heavy cream and bring to a simmer, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of cheese, salt, pepper and garlic and whisk until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir combine. Add ½ cup of cheese to top and bake. After about 7 minutes of baking stir and then add another ½ cup cheese to the top and bake another 7 to 8 minutes. For a nice crust you can finish under a broiler for about 1 minute or less. Serve.
Optional, sprinkle bacon bits on top prior to serving.
This taco soup is so good! It's easy to make in a pressure cooker and can be made dairy free and vegetarian if desired.
TACO SOUP RECIPE
1.5 pounds ground beef
1 Tbsp onion flakes
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
20 oz diced tomatoes (peeled & seeded)
32 oz beef broth
Salt & Pepper to taste
8 oz cream cheese (can substitute non dairy cream cheese such as Kite Hill)
1/2 cup heavy cream (can substitute coconut cream)
TOPPINGS
(all are optional, feel free to add any toppings you like)
Black olives
Avocado
Cheddar cheese (made from goat milk if avail)
Jalapeno
We use cloud bread to make this sandwich. You can see how to make it here: youtu.be/ctQR2KemK04
KETO Chicken Salad Recipe
1 lb Chopped or shredded chicken (cooked)
2 cups avocado mayonnaise
4 tablespoons Dijon mustard
3 tablespoons olive oil
6 stalks celery chopped
2/3 cup macadamia nuts (or nut of your choice)
Salt, pepper, and parsley to taste
INGREDIENTS:
6 eggs room temperature, separated
(Optional) 1/4 to 1/2 teaspoon cream of tartar
1/4 teaspoon salt
4 oz softened cream cheese
PREPARATION:
Preheat oven to 300°F
Separate the eggs into two bowls.
Add the cream of tartar and salt to the egg whites and whip into stiff peaks.
Add cream cheese to the egg yolks and mix until combined (tiny clumps are okay).
Fold the egg whites gently into the yolks just until combined.
Line a baking sheet with parchment paper and scoop out six portions of mixture on the tray (about ½ cup each) and shape into bun sizes circles about ½-inch thick.
Bake for 25-30 minutes or until golden.
Allow to cool.
(re-uploaded to fix "sour cream" mistake) Thanks for watching!
We are Amazon Affiliates and will earn a small commission from Amazon if you purchase through any links provided.
Followers of Dr Gundry will appreciate the moment of weakness we had when we were about to eat some huge sugary cookies. Keep an eye out in May for the podcast he did with us on his YouTube channel "Dr. Gundry"
Here are the supplements we are currently taking while we are following a keto diet.
Vitamin D3 5,000 IU - amzn.to/2PpHgcA
Keto Electrolytes - amzn.to/2XEqSrs
Omega-3 Wild Alaskan Fish Oil - amzn.to/2XFt5Tt
MCT Oil - amzn.to/2XEMbcG
We are not sponsored by these companies but we are Amazon Affiliates and will earn a small commission from Amazon if you purchase through the links provided.
These are the Wax paper liners mentioned in our review amzn.to/2Iw06xj
Keto Mojo Blood Monitor amzn.to/2UTSNWZ
Natural Mint Breath Spray amzn.to/2IqywBn
We have been using a Keto Mojo blood tester (not sponsored) for a couple of weeks so far and have found it to be quite useful to know if we are in ketosis. Tracking macros has also helped. We are in our 4th week and are starting to adapt to the changes we have made in our diet.
See it on Amazon: amzn.to/2K8ssQN
This scale is the most accurate and simplest way we have found to get exact macros for the foods we eat.
In this video we talk about what our third week was like testing the Keto diet with intermittent fasting while staying Plant Paradox diet compliant. Hopefully you find this information useful to compare to your own experience or to get an idea of what it is like during week 3 of this diet.
In this video we talk about what our second week was like testing the Keto diet with intermittent fasting while staying Plant Paradox diet compliant. Hopefully you find this information useful to compare to your own experience or to get an idea of what it is like during week 2 of this diet.
We are basically doing a Keto version of the plant paradox diet and adding intermittent fasting.
Thanks again for all of the love and support for AZ Life Cooking and our family!
Tasha & Spencer's Wedding
March 2nd, 2019
Chandler AZ
Song "Ordinary Love" by Ben Rector
Licensed for use
1 Cup Basmati Rice
1 3/4 cup water
1 Tablespoon olive oil
1/2 teaspoon salt
Rinse the rice at least 2 times to wash off excess starch. Add the rice, water, oil, and salt to pressure cooker and stir a few times to mix everything. Use the White Rice button on your pressure cooker and then press Start. If you don’t have a white rice button then set your pressure cooker temp to med-high or about 80% of full temperature and the cook time to 6 minutes. Release the pressure as soon as the cook time has completed. Remove the lid and stir the rice to fluff and mix in the oil. For best results let cool completely in the refrigerator then reheat for use.
Our YouTube channel has a lot of content centered around the diet and we have shared our success with it. As you can image we constantly get emails and comments with links to videos and articles purporting to debunk or disprove Dr Gundry's Plan Paradox diet. We always read or watch them because we are open minded and we know that new discoveries and information are happening all the time. However we have noticed a lot of misrepresentation or misunderstanding about the diet. This video addresses some of the most common ones.
This video does not attempt to argue the validity of the diet or to prove it's effectiveness. Rather, the purpose of this video is to show that many of the things people are saying about the diet that turn people away from it are actually misrepresentations of what is actually written in the book.
This is NOT a sponsored video. Jann and I are not sponsored by Dr Gunrdy or his company and neither is this YouTube channel.
Recipe:
8 ounces of white mushrooms sliced thick
2 or 3 garlic cloves minced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon coconut aminos (or soy sauce)
In a large frying pan on medium heat add olive oil and butter and mix to coat the pan. Spread the garlic evenly over the pan then add mushrooms and spread out so there is only one layer. (you can add the coconut aminos at this point or at the end. I prefer the end) Allow to cook for about 4 minutes without stirring. After 4 minutes flip a mushroom in the center of the pan over to see if it has caramelized. If it has then flip the rest of the mushrooms over and allow to cook undisturbed for another 4 minutes. Remove from heat and add the coconut aminos and allow to simmer for about a minute. Ready to serve.
In this video we make 4 different sugar free buttercream frosting recipes and one real sugar buttercream frosting recipe and we do a taste test to find out which sugar alternative tastes the best.
Recipes in order of appearance:
1:15 Monkfruit Cream Cheese Frosting
4 tbsp - organic cream cheese
1 tsp - vanilla extract
1/2 cup - lakanto Monkfruit Sweetner
2:18 Dave's Sweet Butter Spread
6:44 more review of this recipe
1/2 cup (1 stick) - softened butter
1/4 cup - VitaFiber IMO syrup
3 tbsp - Arrowroot flour or tapioca flour (starch). Add additional if you prefer a thicker frosting.
1/8 tsp - Pure Monk® Monk Fruit Extract Sweetener. Add additional to sweetener to taste but add in tiny amounts because if you add too much it will give a bitter aftertaste.
3:14 Swerve Buttercream Frosting
3 cups - Swerve Confectioners powdered sweetener
1 cup (2 sticks) - softened butter
2 tsp - vanilla extract
2 tbsp - milk (as needed)
4:17 Real Buttercream Frosting
4 cups - powdered sugar
1 cup (2 sticks) - softened butter
1 tsp - vanilla extract
2 tbsp - milk (as needed)
4:55 Monkfruit Buttercream Frosting
4 tbsp - butter
1 tsp - vanilla extract
1/2 cup - Lakanto Monkfruit Sweetener
We have made several of her recipes and have never been dissapointed. Here is the recipe exactly as we made it in this video. After making this video we dcided this recipe could be slightly altered to make an excellent mint chocolate chip cookie as well.
Be sure to subscribe to our channel. We will continue to find, make, and taste review cookie and other delectable recipes to find the very best of the best!
Lectin Free Gourmet Chocolate Chip Cookies
1/2 Cup Grassfed Butter, French Butter or Ghee
1 Tblsp Nutiva Superfood Shortening
1/4 Cup Swerve Granules
1/4 Cup Lakanto Golden Monk Fruit or Brown Swerve
1 tsp Pure Vanilla Extract
1 Large Pastured Egg
1/2 Cup Sorghum Flour
1/2 Cup LFG Flour Blend 2:1:1 cassava, coconut and almond flours
1 tsp Baking Soda
3/4 tsp Xanthan Gum
1/4 tsp Iodized Salt
1 Tblsp Califia Unsweetened Almond Milk
1/2 Cup 100% Cacao Chocolate Chunks
Instructions:
Preheat oven to 350 degrees. In a medium bowl, whip softened butter, shortening and sweeteners together with a hand mixer until very fluffy and creamy. Add vanilla and egg. Whip again until very creamy. Add the dry ingredients and whip together until you have a good cookie dough. Whip in the almond milk. You may need to adjust the flour or almond milk quantity to get the right cookie dough consistency. Finally, fold in the chocolate chips with a rubber spatula.
Make cookie dough balls and press them with your finger tips onto a cookie sheet that's lined with parchment. Press them into the exact cookie shape and thickness you want, because they will not melt when baked.
Bake for 10 minutes. Makes about two dozen cookies.
Serve with your favorite milk.
Ingredients
1 yellow onion chopped
2 celery stalks chopped
1/3 cup olive oil
1 carrot shredded or chopped
1 Tablespoon arrowroot flour
1 teaspoon salt
2 cooked chicken breast
3 cups pressure cooked wild rice (not a "wild rice" blend)
1 can (13 oz) of coconut cream unsweetened
Directions
Place a large pot over medium heat and add the oil, onions, and celery. Allow to simmer, stirring occasionally, until onions and celery are soft. Then add the chicken broth and arrowroot flour. Bring to a boil and allow to boil for about 1 minute. Add rice, chicken, carrot, and salt. Allow to simmer for 5-7 minutes then add coconut cream and bring to a simmer. Ready to serve.
This recipe is absolutely delicious and our family likes it even better than the same recipe made with dairy heavy cream and yogurt. If you follow the Plant Paradox diet then this is a phase 3 recipe because we use tomatoes, peppers, and rice.
The Marinade:
1 cup plain coconut yogurt
1 Tablespoon lemon juice
2 teaspoons ground black pepper
1 Tablespoon minced fresh ginger
3 teaspoons salt (or to taste)
5 teaspoons garam masala
(or you can substitute the garam masala with
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper )
The chicken
3 boneless skinless chicken breasts cut into bite size pieces.
The gravy
2 Tablespoons coconut oil
1 clove garlic minced
1 jalapeño pepper peeled, seeded, & minced
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt
1 cup coconut cream
1/4 cup chopped cilantro
1 can of tomato sauce (12-17 ounces)
Directions
In a large bowl or a large Ziploc bag add all the ingredients for the marinade and mix well. Then add chicken and coat well. Place in refrigerator for at least 3 hours or for best results over night.
Cook the chicken and marinade mix in a pressure cooker on high for about 10 minutes. Or you can cook the chicken in a frying pan to get a more traditional browning/blackening of the chicken.
Make the Gravy
In a large pan or pot on medium heat add the coconut oil, jalapeño and garlic. Saute for about 3 mins to toast the garlic. Add the paprika, cumin, and salt. Saute for about 1 minute. Add the tomato sauce and coconut cream. Bring to a boil reduce heat and let simmer for about 20 minutes stirring occasionally. Add the chicken and simmer another 10 minutes. Serve and garnish with cilantro.
Ingredients
1 pound Diestel farms turkey sausage (breakfast seasoned)
1 pound pastured ground beef
2 tomatoes peeled, seeded, and chopped
1 green bell pepper peeled, seeded, and chopped
2 1/2 tablespoons coconut aminos
1/2 cup monkfruit sweetener or Swerve
2 cups vegetable or chicken broth
1 can pineapple chunks
1 cup pineapple juice
1 cup white vinegar
2 1/2 tablespoons arrowroot flour
1 teaspoon salt
1 tablespoon dry minced onions
Combine the sausage meat and ground beef together and form into meatballs. Cook meatballs in frying pan or on a griddle then set aside. In a large pan over medium-high heat add coconut aminos, pineapple juice, vinegar, monkfruit or Swerve, arrowroot flour, stirring constantly until the mixture begins to boil. Then add the broth and onions and return to boiling while stirring constantly. Then add the bell pepper, pineapple chunks, and meatballs and allow to boil for about 7 minutes. Then add the tomatoes and cook for 2 more minutes. Serve over pressure cooked basmati or wild rice.
Check out this and many other tasty recipes at http://www.lectinfreegourmet.com
Lectin Free Gourmet Creme Brulee Recipe
6 Egg Yolks
1/4 C Monk Fruit Classic Sweetener
2 Cups Heavy Grassfed Cream
1 t Pure Vanilla Extract
More Monk Fruit for the Burnt "Sugar" Top
Instructions:
Preheat oven to 325 degrees. Fill a large casserole dish with one inch of water and place 5 ramekins in the center. In a large bowl, whisk the egg yolks and monk fruit sweetener vigorously for one minute until you have light, fluffy, lemony yellow froth. This is a great arm workout, too! Add cream and vanilla and whisk until well blended. Evenly divide the mixture between the five, single serving ramekins. They should be about 3/4 full. Pop any large bubbles with a toothpick. Bake for about 45 minutes. Remove from oven and let cool. Refrigerate for at least one hour.
Before serving, make the hard, sugary top. You can do this by sprinkling monk fruit sweetener in a thin layer on top of each dessert. If you have a culinary torch, apply it to the monk fruit until it bubbles and turns golden brown. Repeat for each.
If you don't have a torch don't worry. You can achieve the same result with your oven. Turn to broil on highest setting. For best results, do one dessert at a time. Place individual dessert sprinkled with monk fruit on one end of a cookie sheet (preferably with a rim so it doesn't slide off), and hold the other end of the cookie sheet with an oven-gloved hand. With oven open, wave the dessert under the broiler and watch carefully. The monk fruit will bubble and turn brown. It takes only about 30 seconds for each serving. Repeat until all five servings are done. If you're not serving all five, only brulee the ones you're using now. You can cover the others in plastic wrap and store in the fridge for up to a week and brulee as needed.
The Ultimate Grain-Free Cookbook - amzn.to/2QCskqX
Grain-free bread mix - amzn.to/2QEVrtA
Also check out her website http://californiacountrygal.com
In the video we make the Plant Paradox compliant version of the recipe without some of the optional ingredients listed below:
Sweet Potato Gnocchi
2 1/2 cups sweet potatoes (12 ounces) roughly chopped
1 cup almond flour
1 egg
1 teaspoon sea salt
2 tablespoons psyllium husk powder
2 tablespoons coconut flour
2-3 tablespoons olive oil
1/2 teaspoon ground sage
Pinch of nutmeg (optional)
2 tablespoons maple syrup (optional)
Here are some links to her cookbook and mixes.
The Ultimate Grain-Free Cookbook - amzn.to/2QCskqX
Grain-free bread mix - amzn.to/2QEVrtA
Real Food Cupcake cookbook - amzn.to/2QDDBXW
Also check out her website www.californiacountrygal.com