Sunday, December 7, 2014

Almond Flour Spiced Apple Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup unsweetened applesauce
1/3 cup honey or maple syrup
2 eggs
1 t vanilla
optional: chopped dried apple pieces or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins, till golden brown.

Almond Flour Pumpkin Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

Tuesday, September 9, 2014

Peach Blueberry Crisp

Recipe Adapted from Elana's Pantry

What to do when you have 25# of fresh organic peaches from Michigan? Make peach crisp!

ingredients:
6 or 7 peaches, sliced
1 cup blueberries (frozen or fresh)
1 T fresh lemon juice
3 T arrowroot powder
1/4 cup cane juice crystals or sucanut
1 1/2 cup almond flour
1/2 t sea salt
1/4 cup coconut oil
1/4 cup honey

Mix together fruit, lemon juice, arrowroot, and cane juice crystals. Pour fruit mixture into pie pan.

Mix together with a fork or pastry blender: almond flour, salt, coconut oil and honey.

Crumble the topping over the fruit mixture.

Bake at 350 degrees covered with foil for 45 minutes. Remove foil and bake an additional 5 minutes or till topping is browned.

Enjoy! 

Tuesday, August 19, 2014

Green Dressing

Inspired by a cooking class yesterday...I am experimenting with ways to make my bounty of CSA lettuce even more delicious!

Blend together on high:
about 1/2 cup fresh mixed herbs (cilantro, basil, mint....ect)
1 small pickle cucumber or half of a regular cucumeber
2 cloves garlic
2 pieces candied ginger
juice of one lemon, about 1/4 cup
about 1/2 cup olive oil (till desired consistency)

Wednesday, August 6, 2014

Cucumber Fennel Salad


ingredients:
1/4 cup lemon juice (juice of one lemon)
3 T olive oil
2 T rice vinegar (more if desired more tang)

1 cucumber, thinly sliced
1 zucchini, thinly sliced
1 medium fennel bulb, thinly sliced
1 apple, cored and thinly spliced (if using organic leave on the peel for added color)
1 peach, pitted, peeled and thinly sliced
1-2 T red onion, diced 
1 handful of fresh herbs (any combination of dill, mint, lemon balm, cilantro or parsley)
sea salt to taste
fresh nasturtium for garnish

directions:
(Prepare 2-4 hours ahead of time and chill before serving)
Mix together lemon juice, olive oil, rice vinegar and salt in a jar or bowl.

Combine all other ingredients in a bowl, pour dressing over and toss together. 

Wednesday, July 30, 2014

Fermented Dill Pickles

ingredients:
small pickling cucumbers

2 T sea salt
1 T fresh dill (or more if you like)
1 t mustard seeds

3 to 4 cloves of garlic, quartered
a dash of crushed red pepper (optional)
filtered water

variation: add a few carrots, cauliflower or any other veggie


Directions:
Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (use a small jar to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered.)  Cover the jar with the lids and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

Saturday, July 26, 2014

Honey Pecan Granola

ingredients:
9 cup rolled oats
2 cups pecans

2 cups coconut flakes
1/2 cup sunflower seeds

1/4 cup sesame seeds
2 T cinnamon
2 t nutmeg
1/2 t sea salt
(If you have almond pulp from a recent batch of almond milk, throw that in too!)

2 cups honey
3/4 cup melted coconut oil

1 T vanilla
directions:
Mix together dry ingredients. Add wet ingredients and mix well. Bake on baking sheets in oven at 300 degrees for 30 minutes, stirring and rotating pans every 10 minutes. Turn oven down to 200 degrees and toast for an additional 30-45 minutes for a crunchy granola finish.

Thursday, July 24, 2014

Moroccan Spiced Chicpeas



ingredients: 
2 T coconut oil
1 red onion, sliced thinly

3 or 4 garlic cloves, minced or crushed
1 inch fresh ginger root, grated

1/2 cup dried apricots or dates, chopped 
2 T Ras El Hanot (Moroccan Spice Blend) - follow the link to make it yourself
2 t sea salt
3/4 t freshly ground black pepper
1 cinnamon stick

1/2 cup stock or water
1 1/2 t grated lemon rind
2 T fresh lemon juice
4 cups cooked chickpeas (or 2 (15 oz cans, drained and rinsed)
1 (28 oz) can of diced tomatoes in their juices
1 cup red lentils, soaked for 30 minutes - 1 hour - for easier digestion
1 cup cilantro leaves

1/4 cup mint leaves

directions:
Heat oil in a large pan over medium heat. Add onion and saute till translucent. Add garlic, ginger, apricots, spice blend, sea salt, black pepper and cinnamon stick. Cook together over medium heat for about 3 minutes. 

Add water/stock, lemon rind, lemon juice, chickpeas, tomatoes and the juice they are in. Bring to a simmer. 

While the chickpeas are simmering, drain the soaking lentils. Put lentils in a pan, covered with water and cook on medium-high heat till boiling. White foam will develop on top. Simply scoop off the foam and throw out. Turn heat down to medium and continue to cook lentils till they are soft and begin to fall apart. Once cooked, drain them and add them to the simmering chickpea mixture. 

Serve over rice or couscous. Garnish with cilantro and mint and/or a Moroccan Lemon Relish.




Ras El Hanout - Moroccan Spice Blend

Mix together: 
2 teaspoons ground ginger 

2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

A local Asian Market can be an excellent place to find good deals on unique spices that might otherwise be hard to find at your grocery store. 

Tuesday, July 15, 2014

Fermented Garlic Scapes

"You can pickle that."
Ingredients: 

A bunch of fresh garlic scapes
2 T sea salt 
1 T fresh dill (optional)
filtered water to fill the jar
Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water.  Cover and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days)
Refrigerate to stop the fermentation process and enjoy!

Mexican Yellow Rice

My kids LOVE yellow rice. This is a hit at our house with any Mexican meal!

ingredients:
1 onion, diced

1 tomato, diced (optional)
2 cloves garlic, crushed
1 T coconut oil
1/2 t ground turmeric
1/4 t ground cumin
1/4 t ground coriander
1/4 t crushed red pepper (optional)
2 cups rice, soaked in water for (1 hour up to overnight)
4 cups water or bone broth

Directions: 
1.  drain and rinse rice
2.  In a large pot, saute onion in 1 T coconut oil. Once onions are translucent add garlic and tomato. Cook together for 1 minute. Then add spices. Cook together for 3 minutes over medium heat.
3. Add rice and cook with the spice mixture for about 5 minutes. Add more coconut oil if needed.
4. Add liquid and bring to boil. Then lower to simmer till rice is cooked. 20-40 minutes depending on the rice variety. Add more turmeric for brighter yellow color.

Mac and Cashews

Cashew Cream Sauce
ingredients:
12
-16 ounces of gluten-free pasta
1 1/2 cups raw cashews, soaked in water to cover (1-12 hours before using)
4 cups almond milk, divided
4 tablespoons coconut oil, divided
1 small onion, diced (or 1/4 cup diced celery)
4 cloves garlic, minced or crushed
2 cups fermented sauerkraut or kimchi
1/3 cup rice flour or other gluten-free flour
1/2 teaspoon turmeric (for color)
1/4 tsp freshly ground black pepper
2 tablespoons nutritional yeast 
1/2 teaspoon salt
1 tablespoon fresh lemon juice
Sauce and Pasta Before Baking

Directions:
1.  Preheat oven to 350 degrees. Boil water and cook pasta according to directions
2.  Combine soaked cashews and 2 cups of almond milk in a blender. Blend about 5 minutes till smooth.
3.  Preheat a large pan over medium heat. Add 1 T coconut oil. Saute onions, garlic and a pinch of salt till onions are soft.
4.  Drain the sauerkraut or kimchi in a sieve with the goal of removing as much moisture as possible. Add kraut to the pan just to heat through, a minute or two. Then add the kraut mixture to the cashew cream in the blender. Blend on high till smooth. 
5.  In your pan, add 3 tablespoons of oil and flour to make a roux. Add a little bit more coconut oil if needed. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir often so that it cooks evenly.
6.  Stream in remaining 2 cups of almond milk, whisk constantly to avoid lumps. Whisk until thick and smooth, about 2 minutes.
7.  Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the turmeric (for color), black pepper, nutritional yeast, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.
8.  Combine the pasta and sauce in a dutch oven or 9"x13" baking dish. Bake about 20-30 minutes. Serve warm. 


Thursday, May 22, 2014

Oatmeal Waffles

One batch makes about 4 medium sized waffles. I usually make a double batch...extras freeze well!

Combine in a blender, blend together on high for 1 minute.
1 3/4 cups water
1 1/2 cups rolled oats (old fashioned, not quick oats)
1 T whole flax seed
2 T sucanut or evaporated cane juice crystals
2 T coconut oil (no need to melt/ solid is fine)
1 t baking powder
1 or 2 t cinnamon
pinch of salt

Allow batter to sit for 10-15 minutes

Heat waffle iron. (I have found that a medium or lower heat works better for this recipe, but feel free experiment with your waffle iron.)

Cook waffles and enjoy with your favorite toppings!

Reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes.


Tuesday, May 6, 2014

Morray's Quinoa Muffins


 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:
1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal
3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:
1 cup water
1/4 cup MCT oil or coconut oil
2 regular sized bananas or 3 small bananas
1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)

Tuesday, April 29, 2014

Tunisian Turnip Salad

Excellent with Moroccan, Indian, Turkish, Persian...ect

Mix together:
2 turnips, peeled and cut into thin and narrow slices
juice of one lemon
salt to taste
top with a dash of hot sauce or cayenne pepper if desired

Serve as a side salad or topping for a main dish. 

Biryani

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!
*Read entire recipe first, since you need cooked garbanzo beans and cooked rice...you may have some prep work before starting the recipe.

Melt: 

4 T butter or coconut oil (I usually use coconut oil)

Add and cook on low for 5 minutes or till translucent:

1 onion, sliced
Veggie Mixture Cooking (Eggplant, Zucchini, Pumpkin, Tomatoes, Chickpeas and Spice Blend)

Add and cook on low for 1-2 minutes:

1 1/2 t mustard seeds
1/2 t ground cumin
1/4 t cayenne powder
1 t salt
1/4 t turmeric
1/4 t ground ginger
1/2 t ground cinnamon
1/2 t ground corriander
1 large garlic clove, crushed
1 T Sambhar curry powder  (or whatever curry powder you have)

Add and cook on medium for 10 minutes or till veggies begin to soften:

*you can use any vegetable (cauliflower, sweet potato, summer squash, winter squash...ect) or add meat (lamb or chicken, ect.)
1 eggplant, diced (peeled or not peeled)
1 red or yellow bell pepper, cubed
1 cup cooked garbanzo beans
1 cup green beans, chopped or whole
1 cup diced tomatoes with juices (fresh or canned)

Layer into deep casserole dish:
(For cooking rice, 1 cup rice and 2 cups of water should equal about 3 cups cooked rice)

3 c. cooked basmati rice, seasoned with Sambhar curry
Vegetable mixture
3 c. cooked basmati rice, seasoned with 2 T lemon juice and 1/4 t saffron threads

Top layer options:

1/3 cup cashews
1/3 cup pine nuts
1/3 cup raisins or currants


Bake at 350 degrees for 30-60 minutes


Serve with various toppings: cashews, raisins, shredded coconut, mango chutney or mango relish *you can find it at Union Market in Sheboygan!, or whatever else you want to use as a topping!





Fruit Chat (Indian Fruit Salad)

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!

Mix together:


2 diced, cooked potatoes

2 bananas, diced or sliced
1 papaya, diced (optional if difficult to find)
1 mango, diced
1 apple, diced
1 cup pineapple, diced 
1 orange, peeled and cut in segments
juice of one lemon
2 T mint leaves, chopped
1 t sugar (optional, I leave this out)
1 t Sambhar curry powder (more or less depending on spice preference)
about 2 t tamarand paste (more or less depending on taste preference 
* Find tamarand paste at an Indian Market or ethnic sections of grocery stores. Union Market in Sheboygan carries it!

Sambhar (Southern Indian Spice Mix)

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!


Heat together in a dry skillet:
1 T dried red chilies (more or less depending on spice preference)
1 t cumin seeds
1/4 t ground fenugreek seeds 
1/4 T ground asafetida (optional)
1 T ground turmeric

Remove from heat and grind in spice grinder (or coffee grinder - as long as it is not a burr grinder)

Heat together in skillet: 
1 T oil (coconut works well)
1 T dry red lentils
1 T dry split chickpeas

Add to spice grinder and process till desired texture.

Monday, April 21, 2014

Simple Green Rice

When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender.


Simplified, Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos

Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1/2 to 1 cup fresh cilantro leaves
1 T chopped onion (or half an onion if you want more flavor)
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt

Directions:
1.  Soak the rice for 5 minutes in warm water, rinse well and drain.
2.  Combine in a blender: spinach, cilantro, onion, garlic, 1/2 cup water and about 1/2 tsp salt.
3.  Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)

Saturday, March 22, 2014

Raw Brownie Bites

Ingredients:
2 cups walnuts, almonds or pecans (or any combination of these three)
1 cup cocoa powder
1 teaspoon cinnamon
pinch of celtic sea salt
2 cups dates, pitted *Medjool are best!
1/2 cup dried figs or dried apricots (use dates if you don't have figs or apricots)
 *Choose dried fruits without sulfur or other preservatives, organic when possible.
Optional: 1 teaspoon vanilla 





Directions:
Pulse together ingredients in a food processor till the texture is gooey and easy to roll
into balls. Roll balls and refrigerate for 30 minutes to help them set. 

Enjoy! Delicious with homemade almond milk. 

Thursday, March 13, 2014

Chocolate Chip Coconut Flour Scones


ingredients:
1 cup coconut flour
1/4 t sea salt
1/4 t baking soda
1/4 cup coconut oil
1/4 cup honey (use raw, local honey when possible)
4 eggs
1/2 cup chocolate chips

1. Preheat oven to 350 degrees. Mix together dry ingredients.
2.  With a fork or pastry cutter mix in coconut oil, honey, then use a whisk or slotted spoon to stir in the eggs.
3.  Prepare a pan with parchment paper or lightly grease with coconut oil.
4.  Scoop batter onto baking sheet, form into walnut sized balls.
5.  Bake at 350 degrees for 12-15 minutes.

Fermented Dilly Carrots

ingredients:
5 to 7 carrots, peeled and cut into sticks

2 T sea salt
1 T fresh dill (or more if you like)
3 to 4 cloves of garlic, quartered
filtered water


Directions:
Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water.  Cover and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

Beet and Apple Relish

Ingredients:
3 large large apples (about 1 ½ pounds, cored but not peeled)
3 large beets (about 1 ½ pounds, peeled)
2 star anise pods (optional)
1 tbsp 
whole cloves
2 tbsp unrefined sea salt


Instructions:Shred apples and beets by hand, or in a food processor.

Toss the shredded apples and beets together until well-combined and mixed together.

Add the star anise and whole cloves to the apples and beets, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.

Add about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt. Puree.  Then pour over apple beet mixture.

Mash with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a brine to encourage the proliferation of beneficial bacteria.

Ferment in a mason jar (with the lid on)  for a minimum of three to four days, or longer, depending on the level of warmth in your kitchen.

After your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.

8. 
Place the apple and beetroot relish into a blender or food processor and process until smooth. (optional)

Enjoy!

Wednesday, March 12, 2014

Dairy-Free Coffee Chocolate Ganache

ingredients: 1 cup coconut cream (the thick part of the coconut milk from a can)
1 tablespoon strong coffee grounds (you could leave out for the kids) 1/2 teaspoon vanilla extract 8 ounces good dark chocolate Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain. Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth. Cover the cupcake as fully as you wish with the ganache. .

Tuesday, March 4, 2014

Curried Sweet Potato Waffles with Kale and Eggs

Inspired by recipe from Clean Eating Magazine
Serves 4
Equipment: waffle iron

Ingredients:
coconut or olive oil
3/4 red onion (or yellow) thinly sliced
1/4 red onion (or yellow), chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 cup coconut milk
1 cup vegetable or chicken broth
1 lb chopped kale, tough stems removed
1 large sweet potato, peeled and grated
6 eggs
1 T curry powder
1 tsp fresh ginger, grated
1 tsp salt

Directions:
Warm 1 T oil in dutch oven on medium-low. Add 3/4 of the sliced onion and cook for 4 minutes, till softened. Add garlic and pepper flakes and cook, stirring for 30 seconds. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, stir to combine. Cover and reduce heat to low. Simmer for 15-20 minutes till kale is soft.

Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 2 eggs, curry, ginger, salt and a dash of pepper. Mix together. Divide mixture over waffle iron and cook till done, about 10-12 minutes. (This may be more or less depending on your waffle iron.)

Prepare eggs (scrambles, poached, over easy or sunny side up)

To serve. Divide waffles among plates, layer with kale and top with eggs.


Monday, February 17, 2014

Cortido with Kale

supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!

If you look closely, you can see the small 4 oz. jar inside the wide-mouth jar.

ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
1 or 2 handfuls of fresh kale, chopped
1/2 - 1 tsp red pepper flakes
1 tsp dried Oregano
2 T salt
1 cup water
*I used the middle size grating option on my food processor.

Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano

In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

Fermented Cabbage, Carrot and Beet

supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!

ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
2 or 3 beets, peeled and grated
1/2 - 1 tsp red pepper flakes
2 T salt
1 cup water
*I used the middle size grating option on my food processor.
Grated Veggies

Pounding the Veggies

Pushing down the veggies so that they are covered in liquid

Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes.

In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

Monday, February 10, 2014

Garlic Ginger Roasted Vegetable Stir Fry


ingredients:
roasted veggies:
about 1 lb broccoli, washed, cut into bite sized pieces
about 1 lb brussel sprouts, washed, remove stem and halved
2 cloves garlic, crushed
1 T ginger, freshly grated
1/2 t salt
1 T coconut oil

Cabbage mixture:
1 T ginger, freshly grated
1 clove garlic, crushed
1 onion, chopped
1 t sesame oil
2 t Coconut Aminos or soy sauce
1 t fish sauce
1/2 t red pepper flakes
1/2 head of Napa cabbage, chopped
2 medium carrots, sliced
1/2 cup water

Chicken Marinade:
about 4 chicken thighs
1 T sesame oil
2 T rice vinegar
1 T Coconut Aminos
1 T sesame seeds
1 T ginger, freshly grated

Directions:
Roasted Veggies:
Preheat oven to 400 degrees. Mix melted coconut oil, prepared veggies, garlic, ginger and salt. Roast for 30-40 minutes. 

Cabbage Mixture:
In pot or dutch oven heat oil then add ginger, garlic, onion, red pepper flakes and cook for a few minutes. Add coconut aminos, fish sauce, cabbage, carrots and water. Cook on medium about 15-20 minutes till cabbage and carrots are soft. Add additional seasoning if needed.

Chicken: 
Mix marinade together and add chicken together in a bowl with a lid. Refrigerate at least one hour, up to 8 hours. Cook chicken in a skillet or cast iron skillet over medium-high heat till chicken is done.

Mix all three parts together and serve over rice, rice noodles or greens. Add your favorite hot sauce and more coconut aminos if desired. Stir in spinach or kale for additional greens. 






Monday, February 3, 2014

Oatmeal Breakfast or Snack Cake (or cupcakes)

Here is a great recipe from Sarah (my sister-in-law). It's super good and super easy.
Ingredients: 5 cups rolled oats 2 1/2 cups over-ripe mashed bananas, measured after mashing 1 tsp salt 5 TBSP honey or maple syrup 2 1/3 cups water 1/4 cup plus 1 TBSP coconut oil 2 1/2 tsp pure vanilla extract Plus lots of cinnamon and nutmeg You could also add nuts or dried fruit or chocolate chips Directions: Preheat oven to 380 F. In a large mixing bowl, combine all dry ingredients (oatmeal, salt, spices) and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into a cake pan (or bake as cupcakes. Start with 15 minutes if making cupcakes). Bake for 20-27 minutes. You can also broil for a minute to make the top more crispy.

Whole Roasted Chicken - Mediterranean

ingredients:
1 medium yellow or red onion, quartered
1 lemon, quartered
3 cloves garlic, peeled
2 T melted butter 2 t paprika
1 t cumin 
1 t turmeric
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

spice blend

roasting chicken


Directions:
Preheat oven to 500 degrees. 

Remove giblets from chicken. Stuff inside with onions, lemon, and garlic. Place chicken in a baking dish or roasting pan.  

Cover outside of chicken with melted butter. Mix spices together in a small bowl, then rub all over the outside of the chicken. Put any extra spice mix inside the chicken. 

Bake for about 30 minutes at 500, then turn oven down to 425 and bake an additional 60 minutes or until the juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit for 20 minutes, then serve. 


Friday, January 31, 2014

Coconut-Cranberry Avocado Pudding

Avocado is a great texture for pudding and the taste is quite mild that you can add almost anything and make a simple snack.


ingredients:
1 avocado
2 T shredded coconut
1 T dried cranberries

Mash the avocado and stir in coconut and cranberries. Enjoy!

Tuesday, January 28, 2014

Tahini Sauce/Dressing

ingredients:
1/2 cup tahini
1/2 cup + 2 T water
juice of one lemon
2 cloves garlic, crushed
salt and pepper to taste
dash of olive oil

Puree till smooth in a blender or even just a quick stir with a spoon. I make my sauce in a pint mason jar and then store it right in the same container.

Delicious as a salad dressing, veggie dip, sauce for Falafel or Kefta or Middle Eastern Chicken

Friday, January 24, 2014

Green Soup

Inspired by: Recipe from Eating Well by Anna Thomas

Ingredients
2 tablespoons coconut oil
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 6 cups water, divided
1/2 cup arborio rice
1 bunch green chard (about 1 pound)
1 bunch kale 
14 cups gently packed spinach (about 12 ounces) or another green of your choice (collards are great, but have a strong taste)
4 cups vegetable or water broth
Big pinch of cayenne pepper 
2-3 cloves garlic, crushed
1 tablespoon lemon juice, or more to taste
Olive oil drizzle for serving
Instructions
1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Add garlic and cook together for 3-5 minutes. 
2. Combine the remaining 6 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Chop the chard greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.