Grab the holiday e-book Feast Like a Bear (available in the fall holiday season): thebearshop.life/products/fea...
The Holiday Side Recipes
Deli-Style Broccoli Salad
Ingredients (Makes double what is demonstrated in the video)
• 2 pounds (900 g) broccoli florets, fresh
• 1 red onion
• 1⁄2 cup (120 ml) mayonnaise
• 1⁄2 cup (120 ml) Greek yogurt
• 2 tablespoons (30 ml) apple cider vinegar
• Stevia (or other low-carb sweetener) to taste (I use the equivalent of
about six tablespoons [76 g] of sugar.)
• 1 teaspoon each salt (6 g) and pepper (2 g)
• Adjust salt, pepper, and sweetener to taste.
Steps
1. Wash the broccoli, then blanche in boiling water for 2 minutes. This stops oxidation or darkening of the broccoli and causes it to become bright green.
2. Place a colander into the sink. Drain the blanched broccoli and rinse it with cold water to stop the cooking process. Move the broccoli to a large mixing bowl.
3. For the dressing, add mayonnaise, yogurt, and apple cider vinegar to a bowl.
4. Blend well.
5. Add stevia or other sweetener to taste.
6. Taste. Adjust for salt and pepper.
************************************************************************
Cauliflower Salad, Inspired by the Flavors of Potato Salad
Ingredients (Makes double what is demonstrated in the video)
2 pounds (900 g) cauliflower florets
• 1⁄2 cup (60 ml) Greek yogurt
• 1⁄2 cup (60 ml) mayonnaise
• 1⁄4 cup (60 ml) dill pickle juice (or apple cider vinegar)
• 1 teaspoon each garlic powder (2 g) and onion powder (1 g)
• 1 teaspoon each salt (3 g) and pepper (1 g)
• Stevia (or other low-carb sweetener) to taste (I use the equivalent of about six tablespoons [76 g] of sugar.)
• 6 ounces (170 g) canned olives, sliced
• 1 medium dill pickle, chopped
• 1⁄2 red onion, thinly sliced
• 2 tablespoons (30 ml) water
(This one is best made the day before, as with all potato salads.)
Steps
1. Place cauliflower florets into a skillet over medium heat with water. Cover. Steam for about 15 minutes or until tender.
2. When cooked, chop cauliflower to your desired size for the salad (as necessary).
3. Allow to cool for 30 minutes or more.
4. Meanwhile, make dressing by combining yogurt, mayonnaise, dill pickle juice or apple cider
vinegar, and seasonings. Blend well. Add to cooled cauliflower.
5. Add sliced olives, chopped pickle, and sliced onion.
6. Taste. Adjust for salt, pepper, and sweetener. Increase tang with the dill juice or vinegar.
************************************************************************
Coleslaw (Makes double what is demonstrated in the video)
1 head cabbage, chopped
4 green onions, chopped
Dressing
1/2 cup (60 ml) mayonnaise
1/2 cup (60 ml) Greek yogurt or sour cream 1 tablespoon (15 ml) apple cider vinegar Sweeten to taste with stevia, monk fruit, or other sugar-free sweetener of choice.
Salt and pepper, to taste
23 июл 2024
