Roasted Chickpeas

Delicious and easy snack!

ingredients:
1 can of chickpeas, drained or about 1 1/2 cups cooked chickpeas
1 T coconut oil, melted
salt and favorite seasoning

directions:
preheat oven to 400 degrees.
Place chickpeas on a baking sheet, dry chickpeas with a paper towel, napkin or cloth
Drizzle with oil, then bake for 30-40 minutes till crispy
Once crispy sprinkle with sea salt and desired seasoning (ie: curry, garlic salt, garam masala, cinnamon sugar, ect...)

Enjoy!

Polenta Cornbread

ingredients:
1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder 
1 t celtic sea salt
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

directions:
1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.
2. Pour into greased 8-inch square or round pan.
3.  Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.

Optional: add 1/2 cup shredded cheese, or 1/2 cup crumbled feta and 1 T fresh dill

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)

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. 

Fermented Dill Pickles

ingredients:
small pickling cucumbers
2 T course sea salt
1 T fresh dill (or more if you like)
1 t mustard seeds (optional)
2 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 or fermenting weight to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered with liquid.)  
• Cover the jar with the mason jar lid, screw the lid on and ferment in room temperature 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! You know they are ready when they taste tangy and fermented instead of salty.

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.

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. 

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. 

Oatmeal Waffles

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
1 - 2 T sucanut or evaporated cane juice crystals (more or less depending on your taste)
2 T coconut oil (no need to melt/ solid is fine)
1/4 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. Also, if you open the iron and the waffles are sticking or coming apart, they need to cook longer.)

Cook waffles and enjoy with your favorite toppings!

I always double this recipe and freeze the extras. If you put parchment paper between the waffles they won't freeze together. Then just reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes on those busy mornings that there is no time to make anything! 

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.)

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.)

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 1 tsp dried dill weed)
3 to 4 cloves of garlic, quartered
1 tsp black peppercorns
filtered water

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (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 3 to 5 days. (Whole veggies take longer to ferment than shredded, so sometimes it may take longer than 5 days, just depends on the temperature of your kitchen) 

Refrigerate to stop the fermentation process and enjoy!

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

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 temperature in your kitchen and your desired taste.

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

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

Enjoy!

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. .

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.

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. 

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.