Tex Mex Meatloaf

Ingredients:
1 lb ground beef *local, grass-fed if possible 
2 T ground flax seed *grind it in a coffee or spice grinder
1 carrot, shredded or grated * or throw in the food processor
1/2 zucchini, shredded or grated  * or throw in the food processor
1/2 yellow onion, finley chopped  * or throw in the food processor
1 garlic clove, crushed or mince
1/4 - 1 jalapeno or Serrano pepper, chopped *depending on your spice preference/ use glove to chop if you are not use to working with spicy peppers
1/2 cup fresh cilantro, chopped  * or throw in the food processor
1/2 tsp ground cumin
1/4 tsp dried oregano
salt and pepper to taste

Directions:
Preheat oven to 325 degrees. Mix all ingredients together in a large mixing bowl.
Place meat combination in preferred baking dish.
Bake for 30-40 minutes till beef is cooked to your liking.

Options: Make into meatballs or burgers instead.

Serve with salsa and guacamole in a large leaf of lettuce or cabbage. Yum!

Coconut Creamed Potato Soup

2 yellow onions, thinly sliced
olive oil to saute
3-4 cloves of garlic, chopped
1/2 tsp rosemary
1/2 tsp basil
1/2 tsp oregano
1/2 tsp fennel seeds
4 or 5 sweet potatoes, cleaned, chopped
2 or 3 regular potatoes, cleaned and chopped
2 cans of coconut milk
salt and pepper to taste

Saute onions in olive oil till they begin to soften. Add garlic and seasonings and cook for 2 minutes to increase flavor of spices.
Add potatoes and cook for 5 minutes.
Add coconut milk and about 3 cups of water.
Bring to boil then simmer till potatoes are soft. Puree in batches in the blender. Add salt and pepper to taste.

Mom's Black Bean Burgers

ingredients:
1 -15oz can black beans, rinsed and drained (or 2 cups dry Black Bean mix + 1 1/2 cups water)
1 egg (2 eggs if using egg replacer)
1 yellow onion, finely chopped
1 cup gluten-free rolled oats
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, crushed
salt and pepper to taste
hot sauce to taste
1 T oil for cooking

directions:
Mash beans in a bowl. Add egg, onion, rolled oats, and seasoning. Mix well to combine and then shape into 6 patties. 
Heat oil in a large skillet over medium heat. Arrange patties in a single layer and cook, flipping once until golden brown on both sides and cooked through, about 10 minutes total. 

Serve on a bun or in a lettuce or cabbage leaf. Top with your favorite fresh veggies, guacamole or even fermented and fresh salsa. 

Fermented and Fresh Salsa

Ingredients:
1 jar of fermented tomatillos
1/2 medium red onion
1/2 cup fresh cilantro, chopped
1/2 green bell pepper
1/2 - 1 jalapeno or serrano pepper

Directions:
Chop fresh ingredients or through them together in your food processor.
Mix together fresh and fermented ingredients.

Enjoy this salsa as you would any other salsa.

Fermented Tomatillos

Ingredients:
6-8 tomatillos (enough to fill a mason jar 3/4 full when chopped)
1 cup filtered water
1 T salt


Directions:
Mash one tomatillo with a vegetable stomper/pounder or potato masher.
Dice the remaining tomatillos and put in a clean mason jar. Dissolve salt into water and stir together with mashed tomatillo. Pour the liquid over the diced tomatillos. Add more filtered water if needed to cover vegetables. Allow to ferment in a sealed jar for 3 to 5 days. I started with 4 days and liked the results.

*Length of fermenting depends on the temperature of the room. You may need longer in a cool room. If your jar is not bubbly or your veggies still taste salty then you need more time.

Use your tomatillos to make Fresh and Fermented Salsa or just eat them plain. They are delicious and an excellent probiotic!

Cortido - Latin American Kraut

Latin American Sauerkraut (Cortido) – adapted slightly from Nourishing Traditions

Makes 2 quarts

1 large cabbage, cored and shredded (keep some chunkier if you like a bigger texture)
1 cup carrots, grated or thinly sliced

2 medium onions, quartered lengthwise and thinly sliced
1/4 cup fresh oregano
½ t red pepper flakes
2 T salt

1 cup water

In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes. Remove 2 cups of the cabbage mixture and puree in blender along with salt and water. Mix back into cabbage mixture. Pound with a vegetable pounder/ stomper or meat hammer for a few minutes to release juices, Place in a 2 quart sized wide mouth jars and press down firmly until juices come to the top of the cabbage. Cabbage should be at least 1 inch from the top of the jar. Cover tightly and keep at room temperature for about 3-5 days. Then place in cold storage.

*The length of fermenting will vary depending on the temperature of your room. Experiment and figure out what you like. The kraut should not really taste salty, but more sour "like vinegar." Also you should see bubbles in the jar and when you open the jar there will be a release of pressure like when you open a carbonated drink.
*If you are getting into vegetable fermenting/culturing this is a nice quality "pounder."

Strawberry Berry Pie Filling

1 cooked 9-inch pie shell 
2 cups crushed mixed berries *blueberry, blackberry, raspberry, ect. 
1/2 c. cane juice crystals or sucanut or honey
2 T arrowroot powder
1 pt. fresh strawberries, tops removed

Fill pie shell with fresh whole strawberries. Boil crushed berries, sweetener and arrowroot together, stirring often, until transparent. Pour this syrup over all the berries in pie shell. Chill. OPTIONAL: Top with whipped coconut cream when serving.