Myeolchi-bokkeum, with a twist

 This traditional Korean dish is made with dried anchovies. I put my take on this recipe by using insects!

1cup dried mealworms

1 tsp lard

1 tsp hot pepper paste, sriracha or sambal

1 tsp coconut aminos

1 tsp cane vinegar

1 tsp honey

1 tsp minced garlic

1 tbsp toasted sesame seeds

1tsp toasted sesame oil

salt to taste

Dry fry worms over medium high heat for 90secs and reserve. Combine the next 6 ingredients, cook till bubbling. Remove from heat. Add worms and sesame seed, mix thoughly. Drizzle sesame oil over the top and taste for salt. Serve over cauli-fried rice, steam rice or as a side dish

Sour Lemon Curd Thumbprint Cookies

A friend gave me a bag of Meyer lemons and have always wanted to try lemon curd so this was my chance to give it a try. The curd was easy, challenging part was the cookie! Majority of gluten free recipes are made with nut flours which I can not have. Decided to coconut butter batter.

Took The nourishing gourmet's recipe and made a couple of changes to suit my tastes. Reduced the honey to 1tbsp and increased the amount of zest and juice. Just typing this me salivate. 

3 eggs

1 tbsp honey

zest from 2 lemons

2/3c lemon juice

6 tbsp butter cut into 24 pieces

Whisk eggs, honey and zest till well combined in a sauce pan. Add remaining ingredients. Cook over medium heat stirring constantly. When it comes to a boil remove from heat and pour into Mason type jar. Mixture will thicken as it cools. Makes 1.5-2cups. Let me tell this is more than tangy, it's down right sour! and the way I like it!!

1c coconut butter softened

1 egg

1tsp baking powder

1/4tsp salt

Preheat oven to 325deg. Combine all ingredients, mix thoroughly. Using a tablespoon form balls then make your thumbprint on a parchment line pan. Bake for 10-12min or until golden. Let cool completely before removing from parchment. Once cool fill with curd.