Snacking tends to mean putting on the pounds. Not when you’re serving salsa in endives, Korean-style grilled beef and shrimp satay.
These finger foods are bursting with flavor, yet low in calories, and ideal for entertaining. So go ahead and indulge.
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Black Bean Salsa
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| Prep Time: |
| 35minutes |
| Cook Time: |
| none |
| Total time: |
Serves:
8
Recipe by:
Ingredients
- 114 ounce can black beans, rinsed and drained
- 1medium tomato, seeded and chopped
- 1 jalapeno, seeded and finely chopped
- 2cloves of garlic, peeled and finely chopped
- 1/3cup sweet red pepper, finely chopped
- 1/3cup green pepper, finely chopped
- 2tbsp green onion, chopped
- 2tbsp fresh coriander, chopped
- 3tbsp freshly squeezed lime juice
- 1/4cup olive oil
- 1/2cup sea salt
- 8 Belgian endive spears
Servings: servings
Instructions
- Mix black beans, chopped tomato, jalapeno, garlic, peppers, green onion and coriander together in a large bowl.
- Whisk together lime juice, olive oil and salt. Pour over black bean mixture and toss well to combine. Serve with separated Belgian endive spears.
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Shrimp Satay
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| Prep Time: |
| 2 1/2hours |
| Cook Time: |
| 6minutes |
| Total time: |
Serves:
24
Recipe by:
Ingredients
- 1/3cup coconut cream
- 2tbsp liquid aminos
- 2tbsp smooth, organic peanut butter
- 1tbsp ginger root, chopped
- 1tsp chili paste (MSG-free)
- 1tsp sesame oil
- 2 garlic cloves, peeled and minced
- 2pounds raw shrimp, peeled and deveined (about 4 dozen)
- 1/4cup green onions, chopped fine
- 24 wooden skewers, soaked in water
- 1/4cup liquid aminos
- 1tsp chili paste (MSG-free)
- 2tsp sesame oil
- 1tsp honey
- 1/2cup smooth, organic peanut butter
- 1/4cup fresh coriander, chopped
- 1/4cup green onions, chopped
Servings: skewers
Instructions
- Prepare dipping sauce: Blend all ingredients together in a high-speed blender until smooth and creamy. Makes approximately two cups, and may be stored in the fridge for up to two days in a tightly sealed container.
- Marinade: Stir coconut cream, liquid aminos, peanut butter, ginger, chili paste, sesame oil and garlic in a large container until smooth.
- Line a baking sheet with parchment paper and set aside. Add shrimp to marinade and stir to coat evenly. Cover and allow to marinate in the refrigerator for two hours.
- Thread two shrimp on each wooden skewer. Place shrimp on the parchment paper–lined baking sheet. Turn on the oven to broil and cook the shrimp for two to three minutes on each side, or until shrimp is opaque inside.
- Arrange shrimp on a serving platter, and sprinkle with chopped green onion. Serve with dipping sauce.
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Korean-Style Grilled Beef Lettuce Wraps
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| Prep Time: |
| 2 1/2hours |
| Cook Time: |
| 6minutes |
| Total time: |
Serves:
8
Recipe by:
Ingredients
- 1 1/2pounds grass-fed rib-eye, or another type of well-marbled grass-fed steak
- 1/4cup liquid aminos
- 2 garlic cloves, peeled and minced
- 1tbsp ginger, freshly minced
- 2 green onions, minced
- 4tsp sesame oil
- 1tsp black pepper
- 2tbsp hot chili sauce (MSG-free)
- 4tsp raw honey
- 1tbsp coconut oil
- 2tsp sesame seeds, toasted
- 1head of lettuce (Bibb or butter lettuce) separated, washed and patted dry
Servings: servings
Instructions
- Wrap the steak in plastic wrap and place it in the freezer (don’t leave it in too long — you don’t want it to freeze).
- Make the marinade: In a medium bowl, combine the liquid aminos, honey, garlic, ginger, green onions, sesame oil and pepper. Mix well and set aside.
- Remove the steak from the freezer and slice it across the grain, into about ¼ -inch-thick strips. Add the steak strips to the the marinade, cover and marinate for one hour in the refrigerator.
- Heat the coconut oil in a large skillet over high heat. Place the steak on the skillet, and cook approximately two to three minutes per side. Remove the steak from the heat and stir in the sesame seeds. Whisk together hot chili sauce and honey.
- Top lettuce leaf with a few strips of beef and drizzle with a few drops of chili mixture. Roll lettuce leaves, layer on a platter and serve immediately.
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Indulge and enjoy!
—The Alternative Daily