With the new realities of the coronavirus, we have the opportunity to get creative and have fun at home. Saint Patrick’s Day is right around the corner and this holiday calls for some lucky dishes! Get lucky by making Avocado Pesto, Lucky Green Grilled Cheese or even Chocolate Mint Bundt Cake. These recipes will have you feeling lucky!
This recipe is perfect for any pasta, or even as a delicious spread on pita or thick sourdough bread. Just by changing one ingredient, this recipe can also be vegan. I love recipes like that!
Ingredients needed:
1 avocado
1 lime (juiced)
½ cup of pine nuts
10 large basil leaves
1 tablespoon of chives (chopped)
3 cloves of garlic
Salt (to taste)
Black pepper (to taste)
⅓ cup of Kelapo Ghee melted (Kelapo Coconut Oil if opted for vegan option)
Add all the ingredients except the Kelapo Ghee into the food processor. Blend on high until all ingredients are thoroughly mixed. Slowly drizzle the melted Kelapo Ghee into the food processor while it’s still blending. Once you’re done pouring in the ghee, simply scrape the sides to make sure all ingredients blended. If not, turn on again until a mixture has a smooth consistency. Serve with pasta or bread and enjoy!
Lucky Green Grilled Cheese
This recipe makes two full sandwiches.
Ingredients needed:
1 avocado
1 green tomato (sliced)
8 slices of mozzarella cheese
8 slices of Havarti cheese
½ cup of baby spinach
½ cup if alfalfa sprouts
1 tablespoon of Kelapo Ghee
1 pickle (sliced)
Salt and pepper (to taste)
1 tablespoon of spicy mayonnaise
Slice up the avocados and sprinkle salt and pepper to taste. Place the avocados on your choice of bread and add two slices of Havarti cheese on each slice. Top with slices of green tomatoes and then two more slices of mozzarella cheese. Add some spinach, your preference on the amount, and top with two more harvati slices. Add the last ingredients onto each slice, sprouts and 2 slices of mozzarella cheese, and top the last slice of bread. In a large pan, add the Kelapo Ghee and increase heat to medium-low. Wait until the ghee has melted and then add each sandwich into the pan. Cover the sandwiches with a lid and cook for about 5 minutes on each side to make sure the cheeses melted. Add in pickles and spicy mayonnaise for a delicious added taste!
Feel free to substitute the ghee for Kelapo Coconut Oil for an added sweeter taste!
Ingredients needed:
1 cup of Kelapo Ghee (and extra for baking)
Kelapo Ghee Non-Stick Cooking Spray
1/3 cup of cocoa powder
1 teaspoon of kosher salt
1 cup of almond milk
2 cups of flour
1 ¾ cup of coconut sugar
1 ½ teaspoon of baking soda
2 large eggs
½ cup of sour cream
1 cup mint chocolate chips
Chocolate Glaze
4 oz dark chocolate (finely chopped)
1/3 cup of heavy whipping cream
White And Green Icing (optional)
2 cups of icing sugar
2-4 tablespoons of almond milk
2 teaspoons of peppermint extract
3-4 drops of food coloring
Begin by preheating the oven the 350 degrees. Grease heavily a 10 cup bundt pan with Kelapo Ghee and dust with extra cocoa powder tapping out the excess. In a small saucepan, add the Kelapo Ghee, cocoa powder, salt, almond milk and heat to medium. Stir everything for a couple of minutes until melted and combined and remove from heat to set aside. Next, in a large bowl whisk the flour, sugar and baking soda. Once combined, add the heated ghee mixture and whisk until combined. This should make a thick mixture. Into that same mixture, add the eggs and whisk until well blended. Next, add the sour cream and whisk until smooth. Add the mint chocolate chips into the dough and stir until evenly mixed in. Pour the cake mixture in the bundt pan and tap lightly against the counter to release any large air bubbles. Pop the bundt cake into the oven for 40 to 45 minutes until the toothpick comes out clean. Once the cake is ready, let cool for about 10 to 15 minutes.
To make the glaze, add the chocolate and whipping cream into a microwave-safe bowl and place it in the microwave. Add in the microwave for 2 minutes with intervals of 20 seconds. Stirring after each interval to make sure the chocolate melts. Once melted, set aside.
For the icing, add the icing sugar, 2 or 3 tablespoons of almond milk and peppermint extract in a bowl then whisk together until a smooth consistency. Add more almond milk by the teaspoon to thin out the mixture if too thick. Divide the icing in half and add in the food coloring to create a white and green dye.
Once the cake has finished cooling, pour the melted chocolate over the cake and let cool for 15 minutes. Then, using a piping bag for each colored icing, drizzle it across the cake in long strokes. Let set icing set for about 30 minutes then enjoy!
Share your favorite lucky dishes with us in the comments below!
Lucky Dishes
Avocado Pesto
This recipe is perfect for any pasta, or even as a delicious spread on pita or thick sourdough bread. Just by changing one ingredient, this recipe can also be vegan. I love recipes like that!
Ingredients needed:
1 avocado
1 lime (juiced)
½ cup of pine nuts
10 large basil leaves
1 tablespoon of chives (chopped)
3 cloves of garlic
Salt (to taste)
Black pepper (to taste)
⅓ cup of Kelapo Ghee melted (Kelapo Coconut Oil if opted for vegan option)
Add all the ingredients except the Kelapo Ghee into the food processor. Blend on high until all ingredients are thoroughly mixed. Slowly drizzle the melted Kelapo Ghee into the food processor while it’s still blending. Once you’re done pouring in the ghee, simply scrape the sides to make sure all ingredients blended. If not, turn on again until a mixture has a smooth consistency. Serve with pasta or bread and enjoy!
Lucky Green Grilled Cheese
This recipe makes two full sandwiches.
Ingredients needed:
1 avocado
1 green tomato (sliced)
8 slices of mozzarella cheese
8 slices of Havarti cheese
½ cup of baby spinach
½ cup if alfalfa sprouts
1 tablespoon of Kelapo Ghee
1 pickle (sliced)
Salt and pepper (to taste)
1 tablespoon of spicy mayonnaise
Slice up the avocados and sprinkle salt and pepper to taste. Place the avocados on your choice of bread and add two slices of Havarti cheese on each slice. Top with slices of green tomatoes and then two more slices of mozzarella cheese. Add some spinach, your preference on the amount, and top with two more harvati slices. Add the last ingredients onto each slice, sprouts and 2 slices of mozzarella cheese, and top the last slice of bread. In a large pan, add the Kelapo Ghee and increase heat to medium-low. Wait until the ghee has melted and then add each sandwich into the pan. Cover the sandwiches with a lid and cook for about 5 minutes on each side to make sure the cheeses melted. Add in pickles and spicy mayonnaise for a delicious added taste!
Chocolate Mint Bundt Cake
Feel free to substitute the ghee for Kelapo Coconut Oil for an added sweeter taste!
Ingredients needed:
1 cup of Kelapo Ghee (and extra for baking)
Kelapo Ghee Non-Stick Cooking Spray
1/3 cup of cocoa powder
1 teaspoon of kosher salt
1 cup of almond milk
2 cups of flour
1 ¾ cup of coconut sugar
1 ½ teaspoon of baking soda
2 large eggs
½ cup of sour cream
1 cup mint chocolate chips
Chocolate Glaze
4 oz dark chocolate (finely chopped)
1/3 cup of heavy whipping cream
White And Green Icing (optional)
2 cups of icing sugar
2-4 tablespoons of almond milk
2 teaspoons of peppermint extract
3-4 drops of food coloring
Begin by preheating the oven the 350 degrees. Grease heavily a 10 cup bundt pan with Kelapo Ghee and dust with extra cocoa powder tapping out the excess. In a small saucepan, add the Kelapo Ghee, cocoa powder, salt, almond milk and heat to medium. Stir everything for a couple of minutes until melted and combined and remove from heat to set aside. Next, in a large bowl whisk the flour, sugar and baking soda. Once combined, add the heated ghee mixture and whisk until combined. This should make a thick mixture. Into that same mixture, add the eggs and whisk until well blended. Next, add the sour cream and whisk until smooth. Add the mint chocolate chips into the dough and stir until evenly mixed in. Pour the cake mixture in the bundt pan and tap lightly against the counter to release any large air bubbles. Pop the bundt cake into the oven for 40 to 45 minutes until the toothpick comes out clean. Once the cake is ready, let cool for about 10 to 15 minutes.
To make the glaze, add the chocolate and whipping cream into a microwave-safe bowl and place it in the microwave. Add in the microwave for 2 minutes with intervals of 20 seconds. Stirring after each interval to make sure the chocolate melts. Once melted, set aside.
For the icing, add the icing sugar, 2 or 3 tablespoons of almond milk and peppermint extract in a bowl then whisk together until a smooth consistency. Add more almond milk by the teaspoon to thin out the mixture if too thick. Divide the icing in half and add in the food coloring to create a white and green dye.
Once the cake has finished cooling, pour the melted chocolate over the cake and let cool for 15 minutes. Then, using a piping bag for each colored icing, drizzle it across the cake in long strokes. Let set icing set for about 30 minutes then enjoy!
Share your favorite lucky dishes with us in the comments below!
Peace, love and Kelapo