Asian Shrimp Salad


Another winner from Patrica Wells. Quick, easy and healthy. You can get Kaffir Lime Leaves on Amazon or in Asian markets. Serve with rice and some steamed veggies for a complete meal.


  • 2 tsp vegetable oil
  • 2 cloves garlic
  • 2 inch piece of ginger, peeled
  • 1 lb raw shrimp, peeled and cleaned
  • 1/2 tsp cumin seeds
  • 1 jalapeño, seeded
  • 6 Kaffir lime leaves, ground to a powder in a spice mill or mortar and pestle
  • 1 TBSP fish sauce
  • 1/3 c light coconut milk
  • 3 TBSP lime juice
  • 1/3 c cilantro, minced

In a small food processor, finely chop garlic, ginger and jalapeño. 

In a large skillet, heat oil over high heat until it just begins to smoke. Reduce to medium high, add garlic, ginger and jalapeño, cook for 30 seconds. Add shrimp and cumin, sauté for 2 minutes. Stir in the fish sauce, coconut milk and Kaffir lime dust, bring to a boil, reduce heat to simmer and stir in lime juice. 

Transfer to places and shower with cilantro.

Serves 2 – 4.

Almond Cake with Berries


I love a quick and easy cake. I topped it with whipped cream and fruit. Thanks to F&W for another great recipe! It is also gluten and lactose free.


  • 1 lb almond flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1 lb mixed berries, plus extra for garnish
  • 6 eggs
  • 1 c coconut palm or regular sugar
  • 1 tsp rose water

Preheat oven to 325. Spray a 9 inch springform pan.

In a medium bowl, whisk together almond flour, baking powder and salt.

Beat eggs, sugar and rose water in a stand mixer until thick and glossy. Stir in almond flour until smooth. Fold in berries and pour into pan.

Bake cake for 55 minutes, until a tester comes out clean. Cook for 10 minutes. Unmold and let cool completely.

Serve with whip cream and berries.

Serves 10 – 12.