Instant Pot Saffron Lemon Rice

Ingredients

2 cups Basmati Rice
3 cups water
pinch of salt
pinch of saffron threads
1 T lemon juice

Directions

Add all ingredients to the Instant Pot
and push the Rice button. Done!

Butternut Squash Curry

 

Ingredients
2 T  coconut oil
2 onions, finely chopped

    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

2-3 tsp Vindaloo curry powder (or other curry powder)

1 medium butternut squash, peeled, seeded and cubed
1 bell pepper, chopped

1 carrot, chopped

2 cups riced cauliflower
1 can of tomato sauce
1 can of coconut milk
1 tsp salt (add more if needed)
1 cup frozen green peas
2 T fresh cilantro, chopped
1 T lime juice

Directions 
1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the squash and other veggies and stir to coat with the spice mixture.
4.  Add the tomato sauce, coconut milk, salt and bring to a boil and cover with a lid.
5.  Reduce the heat to medium or low and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to the curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice. Or add cilantro and lemon juice when you serve.
6.  Serve on a bed of Saffron Lemon Rice. 

**Substitute other or add vegetables or meats.

Fermented Kraut

 ingredients:

• 1 head green or red cabbage, thinly sliced (by hand or food processor)
• 2 T sea salt (I like to use the corse grind. If you use fine grain salt use 1 T)
• about 2 cups water (filtered water has less potential pathogens, so your ferment will stay healthier)

Directions:

1.  Blend together to make "salt water brine": 1 handful cabbage, salt and water. (this breaks up some of the cabbage and starts the ferment faster!)

2. Put cabbage into a large bowl, add salt water brine. Mash together for about 5 minutes with a pounder, potato masher, or other kitchen tool. You just want to work out some of the cabbage juices. 

3. Put your cabbage and brine into mason jars (you may need 1 or 2 quart jars depending on size of cabbage) Push your cabbage down into the jar, so that the cabbage is covered in liquid. 

** You can weigh the cabbage down with a weight or small jar if needed. 

4. Screw on the mason jar lid and ferment on your counter for 3 to 5 days. After a few days, taste your ferment. If you like it, put it in the fridge to stop the ferment. If it still tastes salty, leave it out for a few more days, then taste again! 

Refrigerate to stop the fermentation process when it is the amount of tanginess that you like. Enjoy!

*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy

Almond Butter Thai Dipping Sauce

Mix together with a whisk:

• 1/2 cup smooth almond butter (cashew butter works really well too!) 
• 2 cloves of garlic, minced 
• 1/4 cup coconut aminos or soy sauce
• 1 T rice vinegar
• 1 T fresh lime juice
• 1 T fish sauce
• 1 T sesame oil
• 1-2 T chili garlic sauce or hot sauce of choice

**add just a little water if you would like a runnier consistency

This sauce is fantastic with spring rolls, deconstructed spring rolls, rice noodle bowls, ect.

Dill and Spicy Fermented Veggies

Ingredients: 

• mixed raw veggies (carrots, cauliflower, bell peppers, cabbage chunks or slices - whatever you have)
• 1 onion, chopped or sliced
• 1 jalapeno, chopped and seeded if you like mild or leave in the seeds if you like hot
• 2 T course sea salt (I like Celtic Sea Salt for fermenting)
• 1 T fresh dill or 1 tsp dried dill
• 3 to 4 cloves of garlic, quartered
• 1 tsp whole peppercorns

Directions:

1.  Fill a half gallon mason jar about half full with filtered water. Add salt, dill, peppercorns, garlic jalapeno, onion and enough raw veggies to fill the jar within one inch of the top. Add more filtered water if you need to in order to cover the vegetables.

(If you don't have a half gallon jar, just use two quart jars!)

2. Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed. Screw on the mason jar lid 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!

Experiment with different veggies till you find your favorite combination! 

Italian Sausage Soup

This recipe makes about 6 quarts of soup. I used my 6 3/4-Qt cast iron enameled dutch oven and it was the prefect size.

ingredients:

• 2 T oil for sautéing (coconut, olive, or avocado oil)
• 1 onion, chopped
• 1 pound Italian Pork Sausage (buy local and/or grass fed pork when possible!)
• 2-4 stalks of celery, chopped (depending on your love of celery)
• 4 carrots, chopped
• 1 pound riced cauliflower - or dice up some fresh cauliflower or sub in another veggie
  (I used the frozen riced cauliflower from Costco)
• 4 cloves garlic, crushed
• 2 -3 tsp Frontier's Vegetable Seasoning (I love this seasoning, its a great spice blend that works in many recipes. You could easily use Italian Seasoning or another favorite spice blend)
• 1/2 tsp fennel seeds (fennel is my favorite flavor in Italian sausage, so sometimes I add a little more to make sure that flavor does not get lost. However, you many choose to omit this.)
• 1 -16 oz can diced tomatoes
• 1- 16 oz can tomato sauce 
• 1 quart broth of choice
  (I use homemade bone broth. A major perk of buying local meat from a farmer is that you can generally get a lot of bones as well! I got two large boxes of bones with my last purchase of a 1/4 cow)
• Add water for desired consistency
• Any other veggies are welcome as well! 

directions:

• Cook onions in oil on low till onions are transparent 
• Once onions are transparent, add pork sausage and cook together with the onions till pork is cooked. Add celery, carrots, cauliflower, garlic, vegetable seasoning (or your choice of seasoning), fennel seeds. Stir together and cook over medium heat for 3-5 minutes. 
• Add dice tomatoes, tomato sauce and broth, stir, cover and bring to boil, then turn down to simmer for 15-20 minutes till veggies are as soft as you would like.
• Add water to thin soup to desired consistency
• Add salt and pepper to taste. 

Enjoy! 

This is a great soup to use up veggies. You could easily add leftover roasted veggies, green beans, frozen peas...whatever you have. I really enjoyed the riced cauliflower in this soup, it almost felt like tiny pieces of pasta this soup. Oh and this soup was toddler approved! That always make me happy! 

Adobo Butternut Squash Soup

This particular bowl of Adobo Butternut Squash Soup is topped with Cuban Ropa Vieja
and shredded Kelly Gold Dubliner Cheese. (I use My Heart Beets Instant Pot Ropa Vieja Recipe)

1 T coconut or olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2-3 tsp Adobo Seasoning (depending on your tastes) * I use Frontier Adobo Blend
1 large or two small butternut squashes, peeled, seeded and cut into 1 inch cubes
2 potatoes, cleaned, cubed
* optional - add other root veggies such as carrots or sweet potato
1 can of coconut milk
2 cups water (add more depending on desired thickness)
salt and pepper to taste.

1.  Heat oil in your soup pot. Add onions and celery, cook on low heat till onions are translucent. Add garlic and cook for 2 minutes. Add Adobo spices and cook for 1-2 more minutes

2.  Add squash and potato cubes. Stir well. Cook for 2-5 minutes.

3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!

Chorizo Seasoned Chickpeas

Delicious chickpea recipe as a vegan option with the flavors of chorizo. 
Use in tacos, rice dishes, paella, ect.



Ingredients:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 T smoked or regular paprika
• 1/4 - 1 tsp crushed red pepper
• 3/4 tsp course salt (use less if you are using a finer ground salt)
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp fresh ground black pepper
• about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
• 1 can diced tomatoes with juices
• 3 T red wine vinegar

Directions:

• Heat olive oil or coconut oil in a pan, add onion and cook on medium-low till translucent.
• Mix together in a small bowl: garlic, paprika, red pepper, salt, coriander, cumin, and black pepper.
• Add spice mix to onions, cook together for 1 minute. 
• Add chickpeas, tomatoes and vinegar. Cook together on medium for 10 minutes or longer for flavors to develop. 

Strawberry Rhubarb Crumble

Ingredients:

Filling:

• 1 pound of strawberries, cleaned and sliced
• 3-4 stalks of rhubarb, cleaned and chopped
• 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
• 2 T arrowroot powder

Topping:

• 1 cup gluten free flour
• 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
• 1 cup rolled oats
• 12 T butter 

Directions:

• Preheat oven to 350 degrees
• Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
• Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
• Bake for 1 hour. 
• Enjoy plain or with ice cream. Yum!

Pumpkin Pancakes - Gluten Free

Ingredients:

• 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
• 4 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 3 cups water
• 14-16 oz pumpkin
• 2 eggs
• 4 T olive or melted coconut oil
• 4 T apple cider vinegar

Directions:

• Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
• Whisk dry ingredients together
• Add wet ingredients and stir till completely mixed
• Cook pancakes and enjoy!

Shawarma Spice Blend

Mix together:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef or lamb
• 1/2 tsp salt
• 1 tsp Shawarma Spice Blend 

RECIPE TO MAKE YOUR OWN SPICE BLEND:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef (use grass fed beef if you can)
• 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
• 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
• 1/2 tsp salt 
• 1 T flaxseed, ground 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Serve with BBQ sauce

Cajun Chicken Skillet

Ingredients:

• 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
• 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
• 1 onion, chopped
• 2-4 carrots, chopped
• 2 stalks of celery, chopped
• 2 large handfuls of cleaned and chopped kale
• 1 handful of green beans
• (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
• 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
• 1 avocado, sliced
• salt to taste

Directions:

• Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
• While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
• Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
• Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
• Stir in chicken. Add salt to taste. 
• Serve topped with sliced avocado .

Vegan Paella

Ingredients:

-------------Chorizo seasoned garbanzo beans and lentils-------------------

• about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
• about 1/3 - 1/2 cup dry lentils, soak them 15 minutes up to a few hours
• 2 cloves garlic, crushed
• 3 T red wine vinegar
• 2 T smoked or regular paprika
• 1/4 - 1 tsp crushed red pepper
• 3/4 tsp course salt (use less if you are using a finer ground salt)
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp fresh ground black pepper

-----------------Remaining Ingredients -------------------------------------------

• 1/4 tsp Saffron threads
• 1 T smoked or regular paprika
• 1 3/4 tsp course salt (use less if using fine ground salt)
• 3 T olive oil or coconut oil
• 1 medium yellow onion, diced
• 1/2 bell pepper, diced or sliced
• 3 cloves garlic, minced
• 2 roma tomatoes, diced or 1 - 14oz can of diced tomatoes in their juices
• 1 handful of green beans, leave whole or cut in half
• 1 handful of frozen broccoli
• 1 cup frozen peas
• 4 cups water 
• 1 tsp coconut aminos
• 2 cups paella rice (I have been using La Preferida's Fancy Pearl Rice - Arroz Tipo Valenciano that I can find at my local Mexican Grocery Store.)
• Artichoke hearts (optional)
• Lemon wedges for garnish (I love using my Moroccan Lemons for garnish on this recipe.)
• chopped parsley for garnish
• lid for your skillet/ pan or foil to cover

-----Directions----------------------------------------------------------------------

• Prepare Chorizo seasoned garbanzo beans and lentils 
• Rinse the lentils. Pour them into a sauce pan and cover with water. Bring to a boil and cook till lentils are soft. 
• Combine lentils, cooked garbanzo beans and remaining ingredients. 
• Set aside and start on the rest of the recipe
• Place saffron threads in a small bowl with about 3 T warm water, set aside.
• Over medium heat, heat a 15-inch paella pan or large skillet. Add olive or coconut oil and onions, bell pepper, garlic and cook till onions are fragrant. 
• Stir in tomatoes, chorizo seasoned garbanzo beans and lentils, paprika and saffron. Cook for 3 minutes.
• Add any other veggies (broccoli, green beans, ect.) Save frozen peas for later, so they don't get too mushy.
• Add 4 cups water and coconut aminos and bring to a boil
• Sprinkle paella rice evenly throughout the pan, Cook on medium heat for 15-20 minutes. You may rotate the pan for even cooking, but don't stir. 
• Add peas, artichokes and cover with foil and cook till remaining liquid is absorbed. 
• Serve with lemons and fresh parsley 

Homemade Gummies

ingredients:

• 2 cups fruit juice (I often use Lakewood Black Cherry, Blueberry Blend or Grape)
• 1-2 T lemon or lime juice
• 1/2 cup gelatin powder (I use Great Lakes Gelatin)
• 1 - 4 T maple syrup (depending on desired sweetness)

directions:

• Bring fruit juice and maple syrup to a simmer
• Slowly add gelatin to the simmering juice, use a whisk or immersion blender to avoid clumps
• Once gelatin is dissolved pour mixture into silicon molds 
• Put gummies into the refrigerator or freezer till the gelatin is set

Lavender Honey Latte

 Add 1 T culinary lavender and 1-2 tsp honey to about 1 1/2-2  cups of almond

 Simmer milk mixture while you brew espresso

I use a stovetop espresso pot because it is simple and makes great espresso.

Strain lavender from the almond milk, froth milk if desired, fill your mug 3/4 full of lavender infused honey milk, then pour your desired amount of espresso over the top.

Caper and Olive Tuna Salad

Ingredients:

• 1 can of tuna (I love Wild Planet's Albacore Tuna...and you can find it at Costco!)
• 1-3 T mayo (depending on your preference)
• 1 T capers
• 3-4 olives (I used giant green ones, but use what you like)
• 1 dash lemon juice
• 1 garlic clove, crushed
• 1 T onion, chopped
• salt and freshly ground black pepper to taste

Directions:

Mix it all together and serve it over your favorite combination of greens. I'm using an organic spinach and arugula blend that I found at Aldi! I find that this combo of greens doesn't get slimy as fast as some of the more delicate greens.

Almond Butter Brownies

- recipe adapted from Elana's Pantry "Gluten Free Brownies"

Ingredients:

• 1 (16 oz) jar of almond butter 
• 2 eggs
• 1/2 cup maple syrup or honey (I have cut this to even 1/4 cup and still delicious)
• 1 T vanilla
• 1/2 cup cocoa powder
• 1/2 t sea salt
• 1 t baking soda
• 1 cup chocolate chips

Directions:

• Preheat oven to 325 degrees
• Blend almond butter till smooth with a hand blender
• Blend in eggs, honey/syrup and vanilla
• Blend in cocoa, salt and baking soda, then fold in chocolate chips
• Line a 9x13 pan with parchment or grease the pan
• Pour in batter
• Bake at 325 degrees for 25-40 minutes. I like my brownies gooey, but done. So, usually around 30 minutes. Check them with a toothpick in the center. If the toothpick is clean, you are good! Don't over cook them!

Chinese Five Spice Soup

Ingredients:

• 1 T coconut oil 
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 inch fresh ginger grated, or about 1/2 tsp dried ginger root
• 1/2 to 1 tsp Chinese 5 Spice
• 1/2 cup celery, chopped
• 1 cup carrots, chopped
• 4 cups chicken bone broth, chicken stock, miso broth or veggie stock
• 2 tsp coconut aminos
• salt and pepper to taste
• cilantro and/or scallions for garnish
• hot sauce if desired
• ramen or rice noodles if desired

Directions:

• Heat coconut oil in a pan
• Add onions and cook on low till transluscent
• Add garlic, ginger and 5 Spice, cook 2 minutes
• Add celery and carrots, cook on medium heat till veggies begin to soften (about 10 minutes)
• Add broth of choice and coconut aminos, bring to a simmer and cook 10-15 minutes.
• Add salt and pepper to taste
• Serve garnished with cilantro and/or scallions. Add hot sauce if desired. 
• Add cooked ramen or rice noodles to bowl when serving if desired.