Healthy & Tasty Recipes
Recipe Index:
Fluffy Flourless Chocolate Cake
This cake puffs up like cheesecake, I recommend cutting it with a wet knife and serving it at room temperature with lots of fresh raspberries and blueberries on the side. I must confess it was so good I forgot to take a final picture!
This cake puffs up like cheesecake, I recommend cutting it with a wet knife and serving it at room temperature with lots of fresh raspberries and blueberries on the side. I must confess it was so good I forgot to take a final picture!
Ingredients
7 oz. semi-sweet chocolate, melted (Guittard 66% baking wafers)
1 cup Swerve Confectioners zero calorie sugar replacement
1/3 cup butter
1/2 cup fine ground almond flour
5 eggs
1 pinch cayenne pepper
1 dash fine ground Pink Salt
1 package fresh organic raspberries
Instructions:
Preheat oven to 325°F and butter a 9-inch round cake pan (or 2 6” small pans - I froze one!). Melt the chocolate and butter together in a saucepan, then stir in the almond flour. This does not take long, pull the pan off the heat and allow it to cool on a wooden cutting board for about 10 minutes. In a large bowl, beat the sugar and eggs together until fluffy. Fold the chocolate mixture into the egg mixture until just blended and fully incorporated. Since this cake has the texture of a cheesecake, I used a water bath on the bottom of the oven. Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the center is firm to the touch. Allow to cool at room temperature and then refrigerate overnight. To serve, unmold the cake and sprinkle with cocoa powder or confectioners’ sugar.
7 oz. semi-sweet chocolate, melted (Guittard 66% baking wafers)
1 cup Swerve Confectioners zero calorie sugar replacement
1/3 cup butter
1/2 cup fine ground almond flour
5 eggs
1 pinch cayenne pepper
1 dash fine ground Pink Salt
1 package fresh organic raspberries
Instructions:
Preheat oven to 325°F and butter a 9-inch round cake pan (or 2 6” small pans - I froze one!). Melt the chocolate and butter together in a saucepan, then stir in the almond flour. This does not take long, pull the pan off the heat and allow it to cool on a wooden cutting board for about 10 minutes. In a large bowl, beat the sugar and eggs together until fluffy. Fold the chocolate mixture into the egg mixture until just blended and fully incorporated. Since this cake has the texture of a cheesecake, I used a water bath on the bottom of the oven. Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the center is firm to the touch. Allow to cool at room temperature and then refrigerate overnight. To serve, unmold the cake and sprinkle with cocoa powder or confectioners’ sugar.
Homemade Chocolate & Cocoa Covered Coffee Beans
I do love the flavor of coffee! This recipe gives you the flavor of coffee bursting through the smoothness of a 66% chocolate covering. The beans are not hard to chew like some store-bought versions. Bursting flavors make up for the work involved in gathering ingredients and cleaning up the kitchen (Oh yeah, check out the walnuts too!).
I do love the flavor of coffee! This recipe gives you the flavor of coffee bursting through the smoothness of a 66% chocolate covering. The beans are not hard to chew like some store-bought versions. Bursting flavors make up for the work involved in gathering ingredients and cleaning up the kitchen (Oh yeah, check out the walnuts too!).
Ingredients:
½ cup organic coffee beans ½ cup organic baking chocolate chips 3 Tbsp. cocoa powder Instructions: Using a small frying pan, heat and toast your coffee beans. Stir and flip the beans, you will notice they will turn different a color. Remove them from the heat and allow them to cool before the next step. |
In a double boiler, melt your chocolate discs or chips. Once the chocolate is thin, add the coffee beans and tumble the two ingredients together. Lift the beans out of the chocolate using a large salad fork, allowing the excess chocolate drip off back into the pot. Place the chocolate covered beans on a cookie sheet lined with parchment paper to cool. You can move this process along by putting the cookie tray in the fridge, keeping a check on the chocolate to see if it has set up a bit. While the chocolate is still slightly warm, toss and coat with cocoa powder. Set the covered cocoa coffee beans to the side and allow them to rest until they have hardened. Enjoy . . . these will not disappoint!
Since I cannot waste good chocolate, I tossed a cup of walnuts in the remaining melted chocolate and cocoa powder to make a batch of chocolate covered walnuts. Mix the two together for a walnut and coffee bean surprise. Top with a sprinkle of Himalayan pink salt to enhance the flavor and then enjoy some more!
Sauteed Asparagus with Toasted Pine Nuts
Rinse a fresh bunch of asparagus and cut off the tough ends. Sautee them in pan with about a tablespoon of butter and top with toasted pine nuts.
To toast the pine nuts . . . place them in a dry skillet over medium heat. Stir and toss for about 8-9 minutes, or until they are slightly golden with a wonderful nutty aroma. Remove from heat and allow to cool, these can be easily stored in a glass jar and even frozen. This is a super easy dish that is a real crowd-pleaser. Pine nuts have a specific flavor that you will love, use them to top salads and other dishes as you wish! |
Potato Leek Soup
Ingredients:
2 leeks, washed & thinly sliced 2 Tbsp. olive oil 2 carrots, peeled & quartered 4 cups potatoes, peeled & cubed 2 boxes of organic vegetable stock salt & pepper to taste 3 green scallions fresh parsley Instructions: In a large pot, sauté the sliced leeks in the olive oil until wilted and clear, add salt and pepper to taste now so the soup will have a richer flavor. Add in the potatoes and carrots, carefully stirring to coat with oil. Lovingly pour in the vegetable stock and allow to cook until the potatoes are soft. Let the soup cool slightly, then remove about 2 cups with just enough broth to whip it up in a blender or magic bullet. Add the whipped mixture back to the pot and stir to add a creamy texture to the soup without adding cream. Dish out a bowl, garnish with some scallions/parsley & enjoy! |
Kitchari Cilantro Cleansing Bowl
Ingredients:
1 cup white organic basmati rice ½ cup organic split mung dal lentils 2 ¾ cups filtered water or organic vegetable stock ¼ tsp. Himalayan pink salt Cilantro Topping Lime zest (zest the lime before you squeeze out the juice) 3 Tbsp. fresh lime juice (1-2 limes) 2-3 cups cilantro leaves & tender stems, roughly chopped Dash of course ground black pepper Instructions: Place rice and lentils into a fine mesh strainer and rinse with cold water, be sure to move the rice around with your fingers until the water runs clear (this removes excess starch and helps the rice cook light & fluffy). Drain well and place in your instant pot or stovetop pot. Add in the water or stock and salt, then stir! Use the rice cooker setting or cook the rice on the stovetop at low temperature for 25 minutes, until soft. It is recommended to remove the pan from the heat and leave alone (still covered) for 10 minutes. Uncover and test a grain of rice. If the rice is still a little hard, put the lid back on and cook over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over it before placing it back on the heat. Lovingly toss the cilantro topping ingredients together (I don’t use salt on top, it will wilt the greens). Having this dish as a meal one time a day for a week is a healthy way to start cleansing and balancing your digestive tract. |
Magical Fennel Salad
This month, spark your taste buds and enjoy a fennel salad. A very simple, clean tasting salad, with a lemon lift . . . the grapes are paradoxically sweet, together they create a tremendously nice marriage of joy!
Ingredients: 2 fennel bulbs, chopped (about 3 cups - remove the outer hulls they are often tough, save the tops for garnish or as a green to steam with fish) 1 cup celery, chopped 1 cup red seedless grapes, halved ¼ fresh lemon juice Directions: Transfer the ingredients to a medium bowl and lovingly toss them together, add a sprinkle of pink Himalayan salt and wow, the flavors marry! |
Sauteed Swiss Chard with Lion's Mane Mushrooms
Fresh chard from the farmers market is the best. Wash it several times, lifting it out of the water to leave the sand behind. De-stem it the Swiss chard, separating the leaves from the stems. You need to do this so you can slice the stems thin enough that they cook through, without making the leaves mushy. Sauté some red onion in olive oil until translucent and a bit brown on the edges. Toss in the Swiss chard and give it a stir. Top with Lion's Mane mushrooms and dried fruit, cover and let steam. Lovingly stir together & serve with a smile!
Purslane Salad
Spark up any salad with this welcome volunteer from your backyard . . . (in my case, case a flowerpot full of rosemary herb)! Enjoy this colorful salad tossed with organic olive oil and a splash of balsamic vinegar. A slice of crusty bread on the side makes this salad a complete lunch treat!
Ingredients: 2 heads of butterhead lettuce 1 fresh cucumber (chopped) 2 heads of endive green beans (cooked to your preference) 1 red pepper (chopped) 1 yellow pepper (chopped) fresh Purslane Instructions: Wash your farm fresh produce in cool salt water, soak any wilted greens to revive them. Break apart the lettuce & endive heads to check for bugs. (Tip: to keep salad greens longer in the refrigerator, get them as dry as you can and put a paper towel in with them during storage.) Chop all your ingredients into bite-size pieces. Once everything is chopped, gently mix all together in a large bowl with your hands. I do not put oil or salad dressings on until before I serve the salad. If it is just me, I serve it up a bowl at a time. |
Plantain & Roasted Beet Salad
Plantain can be found from April to September in sunny spots almost anywhere. The leaves get tougher to chew with age, so look for young fresh small leaves. If you pick the leaves and have no time to wash and prepare them, soak them in a bowl of cool water with a sprinkle of Himalayan pink salt. Later, rinse cut up for your salad.
Roasted beets are simple! Clean and quarter fresh beets, spray them with coconut oil and sprinkle them with salt. Bake at 350 degrees for about 30 minutes until cooked through. Toss your plantain leaves in a salad mix or with other fresh greens. Top off that bed of greenery with some hidden surprises from the back of the refrigerator, garden flowers and slices of fresh avocado. |
Chickweed Wild Foraged Salad
&
Homemade Peanut Butter Cookies
This month I had to have a homemade peanut butter cookie . . . turns out, it pairs well with a chickweed wild foraged salad. Both recipes are low carb, quick & easy!
&
Homemade Peanut Butter Cookies
This month I had to have a homemade peanut butter cookie . . . turns out, it pairs well with a chickweed wild foraged salad. Both recipes are low carb, quick & easy!
For the salad . . .
I picked chickweed, ramps, violets, and pansies and added them to a spring green mix. Toss with your favorite dressing and dinner is served. For the cookies . . . Ingredients: 1 cup almond flour ¾ cup sugar substitute of choice (Swerve) ½ tsp. baking soda ½ tsp. salt 2 eggs 1 Tbsp. milk of choice (coconut milk) Chocolate chips, melted (optional) Instructions: Place the dry ingredients in a bowl and sift together with a spoon that has holes in it. In a bowl or measuring cup, whisk together the eggs and milk with a fork. Mix the egg mixture into the dry ingredient until fully blended. Using a scoop, dollop cookie dough onto a parchment lined cookie sheet. With a fork, press down the center of the cookie to slightly flatten. Cook at 350 degrees for 10 minutes. If desired, melt chocolate chips and dip the cookies or drizzle the chocolate on top. Time to sit back & enjoy! |
Ramp Pesto with Spinach Cheese Ravioli
If you need something health & indulgent, this is it!
If you need something health & indulgent, this is it!
The ramp (Allium tricoccum), a plant that marks the official gathering of spring greens in the eastern Appalachian Mountains. If you live in a wooded area this is a wild crafted spring green worth checking out and harvesting!
Ramps have health promoting qualities like helping to lower blood pressure and cholesterol. Enjoy!
Ramps have health promoting qualities like helping to lower blood pressure and cholesterol. Enjoy!
Ingredients:
1 bunch fresh ramps (about 3 cups washed & spun dry)* 1 cup raw sunflower seeds, soaked overnight** 1/2 cup Brewer’s yeast or grated cheese of your choosing 1/2 tsp. Himalayan pink salt to taste 1/4 cup organic extra virgin olive oil 2 Tbsp. lemon juice warm water - if needed 1 package premade ravioli of your choosing olive oil to prevent them from sticking together 2 portobello mushrooms, sliced ¼ cup celery, diced celery ¼ cup red onion, diced 2 Tbsp. butter salt & pepper to taste extra fresh ramps diced for garnish & zing |
* Ramps picked in early spring when they first pop up are stronger in flavor, so be sure to adjust to your taste buds. A happy cook tastes and adjusts recipes to their preference!
** Soak your nuts or seeds overnight. I prefer sunflower seeds because they are less expensive and create a creamier pesto experience.
Instructions:
To make the pesto . . . add all items from the first section of the ingredient list to a food processor and whip to perfection. If the pesto is too dry, add warm water 1 tablespoon at a time to reach your desired consistency.
Boil the ravioli or cook as the package directs or to your preference. Drain and coat with olive oil to prevent sticking.
Dice up a stalk of celery and some red onion. Sauté in butter. When cooked about halfway, add the sliced Portobello mushrooms and possibly more butter. Sprinkle with salt, coarse ground black pepper and some diced fresh ramps. With care, add the ravioli (or pasta) into the sautéed onion, celery and mushroom blend. Turn in a few more fresh diced ramp greens. Serve with largely grated cheese and ramp pesto on a cracker. Portobello Mushrooms bring a rich flavor to this dish, even a meat-eater will savor this dish!
Healthier Substitutes:
** Soak your nuts or seeds overnight. I prefer sunflower seeds because they are less expensive and create a creamier pesto experience.
Instructions:
To make the pesto . . . add all items from the first section of the ingredient list to a food processor and whip to perfection. If the pesto is too dry, add warm water 1 tablespoon at a time to reach your desired consistency.
Boil the ravioli or cook as the package directs or to your preference. Drain and coat with olive oil to prevent sticking.
Dice up a stalk of celery and some red onion. Sauté in butter. When cooked about halfway, add the sliced Portobello mushrooms and possibly more butter. Sprinkle with salt, coarse ground black pepper and some diced fresh ramps. With care, add the ravioli (or pasta) into the sautéed onion, celery and mushroom blend. Turn in a few more fresh diced ramp greens. Serve with largely grated cheese and ramp pesto on a cracker. Portobello Mushrooms bring a rich flavor to this dish, even a meat-eater will savor this dish!
Healthier Substitutes:
- pasta of your choice is a good place to start - whole wheat, vegetable based, or gluten-free
- cheese substitutes - Brewer's yeast, dried herbal toppings
Best Beet Greens (Beet Tops) Ever!
To make the best beet greens ever, you will need . . . 2 bunches of beets with fresh green tops (smaller beets are easier to deal with so search for them, the difficulty is cutting the large beets for roasting or boiling). Cut the green tops off the beets, the stems are tough so cut above them. Wash the greens several times (3) in cold water. Lifting the greens out of the water will leave the sand and debris behind. I cut the tops into bite-sized pieces before steaming or stir frying. All you need for a quick stir fry is 1 Tbsp. of butter and a good sprinkle of salt. Steaming involves a bit of water, a lid, and a little time. Let the greens steam until tender. The hardest part of cooking this green leafy vegetable is washing them. I serve them on the side of an omelet or grilled cheese.
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Roasted Veggies
Roasted Beets, Parsnips, Carrots & Apples . . . this recipe is certainly a keeper!
Roasted Beets, Parsnips, Carrots & Apples . . . this recipe is certainly a keeper!
Ingredients:
3 Tbsp. olive oil 2 bunches of beets, cleaned & cut into bite-sized pieces* 1 lb. carrots, peeled & cut into bite-sized pieces 1 lb. parsnips, peeled & cut into bite-sized pieces 4 apples, cut into quarters & cored A sprinkle of dehydrated garlic, oregano, fennel Himalayan pink salt & cracked black pepper to taste Spray coconut oil (to spray on the veggies to seal in the flavors) *I cut the beets on a paper plate because they will stain your cutting board. Instructions: Coat the cut-up carrots, parsnips, and apples in olive oil. Add cracked black pepper and a sprinkle of salt. Place in a Dutch oven. Coat the cut-up beets separately in olive oil because they will bleed on the other vegetables. Place the oiled beets together in sections on top of and around the other vegetables and apples in the Dutch oven. Sprinkle with dehydrated garlic, oregano, and fennel. Bake in the oven at 350° for 45 minutes to 1 hour. The Dutch oven will keep this dish warm so you can bring it to a friend’s house. |
Arugula Rich Soup
Arugula grows in a spring or fall garden easily (also in a large flowerpot).
It is often much spicier when home grown, so watch out!
Adjust this recipe if you grew it fresh since it may have a stronger flavor, I used organic store-bought for this recipe.
Arugula grows in a spring or fall garden easily (also in a large flowerpot).
It is often much spicier when home grown, so watch out!
Adjust this recipe if you grew it fresh since it may have a stronger flavor, I used organic store-bought for this recipe.
For the Soup Stock Starter: 3 Tbsp. olive oil ½ cup finely chopped sweet, white onion 1 cup finely chopped celery 2 large finely chopped garlic cloves ½ tsp. pink salt 1 sprinkle of course ground black pepper 4 cups cubed white potatoes 6 cups organic vegetable broth 6 cups chopped fresh arugula Sauté the finely chopped onion, celery, and garlic until it starts to brown. Add in the cubed potatoes (these photos show some small potatoes from the farmers market, I just cleaned them and cut them in bite-sized pieces). Stir the potatoes, making sure to coat them with oil. Add enough vegetable stock to cover the potatoes and cook until potatoes are done. Scoop out 2 cups of potatoes with some broth and whip them in a blender or magic bullet. Stir this rich creamy potato mixture back into the soup pot. Add the rest of the vegetable broth. Top with the chopped arugula, cover and let the greens steam. Give the pot a stir and serve with a bit of large cheese shreds. Arugula Salad If you like arugula like me, anything with it will do! I chopped a head of romaine lettuce and a head of endive and remembered I had a jar of sweet peppers in olive oil and garlic in the back of the fridge. That made a powerful yummy topper. Voilà |
Kale, Coconut Milk, Lentil Stew
This dish is a mouthful and will warm you up with ginger. The secret to any good soup is to make a hearty stock. The browning and stirring of the ingredients help marry the flavors.
This dish is a mouthful and will warm you up with ginger. The secret to any good soup is to make a hearty stock. The browning and stirring of the ingredients help marry the flavors.
3 Tbsp. virgin olive oil
¼ cup red onion, chopped 2 - 1nch pieces of raw ginger, peeled and minced 3 cloves garlic, crushed 6 cups potatoes, peeled and cubed ( ½” cubes) ½ cup lentils (brown or split are fine), rinsed 4 cups vegetable stock 4 cups kale, destemmed and thinly sliced 1 cup coconut milk ½ tsp. pink salt ¼ tsp. course ground black pepper In a large pot, sauté onions in olive oil. Add ginger and garlic. When the onions are clear, and the ginger and garlic are browned, add the rinsed lentils and peeled potato cubes. Stir in the love to coat with the oil, onion, ginger, garlic mixture. Put a lid on the pan and let the potatoes sweat for about 5 minutes. Add the vegetable stock and salt and pepper to taste. Cover and cook until the potatoes and lentils are soft (15-20 minutes). Pour in the coconut milk and add the kale. Cook for 10 minutes. |
Melted Snowball Cookies
They taste like happy snow!
They taste like happy snow!
Ingredients:
1 cup unsalted butter, softened ½ cup powdered sugar ¼ tsp. salt 1 ½ tsp. vanilla extract 2 cups King Arthur Gluten-Free Flour 1 cup pecan flour ¾ cup walnuts, finely chopped (food processor) Instructions:
Preheat the oven to 300 degrees. In a stand mixer whip and cream the butter and add the powdered sugar. Lower the speed of the mixer and add the salt, vanilla, flour, and ground walnuts. Scrape the sides and chill (best to let the dough rest overnight in the fridge). Using a scoop for consistency, scoop out and roll 1” dough balls and place them on a parchment lined cookie sheet. Bake 8 - 10 minutes. Turn a cookie over at 8 minutes, sacrifice a cookie and check even if you think they are not done. Do not overbake. Slide the parchment off the hot cookie tray and lovingly toss powdered sugar on the cookies. Calmly place the cookies on a cooling rack and enjoy when they are cool and crisp. Add more sugar if you like. |
Flourless Peanut Butter Cookies
A good keeper! That means you can bake them, refrigerate them for up to 2 weeks and they hold a strong peanut butter flavor. Pack them in a tin and take them on a road trip. They are good any time with a cup of tea. Dip them in melted chocolate if you like!
A good keeper! That means you can bake them, refrigerate them for up to 2 weeks and they hold a strong peanut butter flavor. Pack them in a tin and take them on a road trip. They are good any time with a cup of tea. Dip them in melted chocolate if you like!
Ingredients:
2 cups creamy, organic peanut butter
(make sure to refrigerate the dough overnight when using a natural peanut butter that separates)
½ cup granulated sugar
2 eggs, whisked
1 tsp. vanilla extract
½ tsp. pink salt
Instructions:
In a medium size mixing bowl, stir the ingredients together with love! They will blend and marry, no mixer required. Cover with plastic wrap or transfer to a container and put in the refrigerator. Refrigerating the dough overnight will give the baked cookie a noticeable stable texture. When cooking your first batch it may take a few minutes longer because the dough is cold. To check for a perfectly cooked cookie, sacrifice one, gently lifting a corner to check for the perfect brown color. This comes with patience and practice. Bake at 375 degrees for 8-10 minutes, let cool for 5-10 minutes before transferring to a cooling rack. Enjoy!
2 cups creamy, organic peanut butter
(make sure to refrigerate the dough overnight when using a natural peanut butter that separates)
½ cup granulated sugar
2 eggs, whisked
1 tsp. vanilla extract
½ tsp. pink salt
Instructions:
In a medium size mixing bowl, stir the ingredients together with love! They will blend and marry, no mixer required. Cover with plastic wrap or transfer to a container and put in the refrigerator. Refrigerating the dough overnight will give the baked cookie a noticeable stable texture. When cooking your first batch it may take a few minutes longer because the dough is cold. To check for a perfectly cooked cookie, sacrifice one, gently lifting a corner to check for the perfect brown color. This comes with patience and practice. Bake at 375 degrees for 8-10 minutes, let cool for 5-10 minutes before transferring to a cooling rack. Enjoy!
Ginger Carrot Soup
The farmers market inspires me to get creative in the kitchen. Let’s face it, who could pass up these carrots? Don’t you want to make something with them? Enjoy this lovely soup and why not add a twice baked potato!
Ingredients: 2lbs carrots, peeled and sliced 3 Tbsp. fresh ginger ½ diced red onion (about ½ cup) 6 cups vegetable broth 2 Tbsp. olive oil 2 bay leaves 1 tsp. paprika Salt to taste (about a tsp.) |
Instructions:
In a large stockpot, heat the oil and add the bay leaves, paprika and diced red onion. Sauté until golden brown. This creates a good stock flavor, you want to heat the spices in oil. When done add your vegetable broth and turn up the heat. In a food processor, chop the peeled ginger. Slice the carrots, then add them and the ginger to the seasoned stock. Cook for 20 minutes or until carrots are soft. Turn off the heat and let the soup rest until it is a workable temperature. Remove the bay leaves and process in a blender or magic bullet for a creamy texture. Bring the soup back up to the desired serving temperature. Serve with a sprinkle of cinnamon on top and a dollop of sour cream. Enjoy!
In a large stockpot, heat the oil and add the bay leaves, paprika and diced red onion. Sauté until golden brown. This creates a good stock flavor, you want to heat the spices in oil. When done add your vegetable broth and turn up the heat. In a food processor, chop the peeled ginger. Slice the carrots, then add them and the ginger to the seasoned stock. Cook for 20 minutes or until carrots are soft. Turn off the heat and let the soup rest until it is a workable temperature. Remove the bay leaves and process in a blender or magic bullet for a creamy texture. Bring the soup back up to the desired serving temperature. Serve with a sprinkle of cinnamon on top and a dollop of sour cream. Enjoy!
Tomato Sauce Vegetare
(“vegetare” means “to enliven”)
(“vegetare” means “to enliven”)
Adding cut, cubed veggies to tomato sauce gives color and texture. I suppose . . . if you cooked it longer, it could be considered a stew. I like my vegetables to have a healthy crunch. So, I recommend testing them after about 12 minutes. You could use frozen vegetables and save some time chopping. Serve this with a lovely, green leafy salad or a crusty garlic toast.
Ingredients & Instructions:
1 jar of your favorite tomato sauce or 4 cups of homemade tomato sauce pasta of choice, gluten-free or spiralized surprises, or go-ahead cheese toasts (herbs and butter for browning toasted bread in a cast iron skillet or Le Creuset pan, top with fresh herbs and cheese then watch it melt!) Cut up vegetables - zucchini, red pepper, and cherry tomatoes. You can add carrots to sweeten this sauce or potatoes to make it hardy. Cover your pot and cook the vegetables in the tomato sauce. Set the table, invite a friend, light the candles & share joy! |
Warm Stovetop Pasta
Ingredients:
vegetable broth 2 Tbsp. butter RUMMO pasta (cooked to your preference) ½ cup dried figs (stems removed & quartered) 1 firm zucchini (cut into bite-sized slices) fresh herbs - sage, parsley, thyme 1 lb. fresh spinach colorful cherry tomatoes (cut in long halves) salt & pepper to taste Instructions: Pour 1 1/2 cups vegetable broth into a saucepan and add the dried figs. Bring to a boil and let simmer for about 15 minutes (or enough time to hydrate the figs). Sauté the zucchini in 2 tablespoons of butter until browned, but not mushy, remove the zucchini from the pan and set aside. Sauté the spinach and remove the from the pan. (Placing these cooked vegetables on the side will preserve their color and flavor, we are not making a stew.) Pour the hydrated fig mixture into the sauté pan, add the cooked pasta, stirring in the love. Add salt now (~ ½ - 1 tsp.) depending how much pasta you cooked. This is a good time to taste and see! Gracefully stir and encourage a flavor marriage here, folding over not chopping your beautiful pasta. Add your cooked vegetables to the top of the pasta along with the fresh cherry or grape tomatoes. Serve with aged Italian cheese and ENJOY! Bella! |
Rainbow Pasta
A gluten-free cold pasta for those hot summer days!
Cold pasta salad involves lots of vegetables, bite-sized chopping, and fresh mozzarella.
Gather some fresh herbs and get chopping!
A gluten-free cold pasta for those hot summer days!
Cold pasta salad involves lots of vegetables, bite-sized chopping, and fresh mozzarella.
Gather some fresh herbs and get chopping!
Ingredients:
RUMMO Gluten-Free Pencil Point Pasta
organic olive oil
salt & pepper to taste
3 Tbsp. fresh parsley, basil, and sage (finely chopped)
grape tomatoes
1 yellow pepper
1 orange pepper
1 zucchini
1 cucumber
1 package mozzarella pearls
Instructions:
Cook your pasta to perfection, lovingly toss the pasta in olive oil in in a large bowl and set aside. The olive oil prevents the pasta from sticking together and seals in the flavor. Make sure your bowl is large enough to have room to fold in the love and mix your ingredients well. Start with your cooked cool pasta and chopped herbs. Add your colorful vegetables and cheese. If you like you can stir in a salty olive or a sweet pickle. If you have company coming, this dish can be made a day ahead. Serve with a smile and enjoy!
RUMMO Gluten-Free Pencil Point Pasta
organic olive oil
salt & pepper to taste
3 Tbsp. fresh parsley, basil, and sage (finely chopped)
grape tomatoes
1 yellow pepper
1 orange pepper
1 zucchini
1 cucumber
1 package mozzarella pearls
Instructions:
Cook your pasta to perfection, lovingly toss the pasta in olive oil in in a large bowl and set aside. The olive oil prevents the pasta from sticking together and seals in the flavor. Make sure your bowl is large enough to have room to fold in the love and mix your ingredients well. Start with your cooked cool pasta and chopped herbs. Add your colorful vegetables and cheese. If you like you can stir in a salty olive or a sweet pickle. If you have company coming, this dish can be made a day ahead. Serve with a smile and enjoy!
Melody's Brownies
A delicious brownie that you should not overcook . . . think undercook!
A delicious brownie that you should not overcook . . . think undercook!
Instructions:
Preheat the oven to 325 degrees. Start with all ingredients at room temperature. Cream the butter and then add sugar and eggs. Sift together dry ingredients. Combine dry and wet ingredients. Butter or spray and 8x8 brownie pan. Lovingly pour the batter into the pan and bake 20-25 minutes. Remove from the oven with center still soft. ENJOY!
Preheat the oven to 325 degrees. Start with all ingredients at room temperature. Cream the butter and then add sugar and eggs. Sift together dry ingredients. Combine dry and wet ingredients. Butter or spray and 8x8 brownie pan. Lovingly pour the batter into the pan and bake 20-25 minutes. Remove from the oven with center still soft. ENJOY!
Portobello Mushrooms
Sauteed to Perfection!
Sauteed to Perfection!
Sautéing mushrooms to perfection involves medium to high heat, plenty of butter, salt while cooking and course black pepper. Sliced mushrooms involve a bit more attention, turning each one to ensure an equal brown sear. Cutting the mushrooms into small squares before browning is easier and a bit quicker, but somehow, the flavor is lost. Why go through all this? Well . . . if you are serving mushrooms as a meat substitute to meat-eaters, YOU want it to knock their socks off!
Ingredients:
2 large portobello mushroom caps - destemmed & sliced
3 Tbsp. organic butter
salt to taste
course black pepper to taste
¼ cup cooking sherry
Instructions:
Lovingly slice the mushrooms. Warm your skillet of choice over medium-high heat and add the butter. Place the mushrooms in the hot butter, let simmer, and add salt and pepper. Turn the mushroom slices when browned, then salt and pepper again. When the slices look brown, add ¼ cup good cooking sherry and allow the alcohol burn off. You can let these mushrooms rest while you cook up some pasta or make a big fresh salad to top with tasty, browned mushrooms. Enjoy!
2 large portobello mushroom caps - destemmed & sliced
3 Tbsp. organic butter
salt to taste
course black pepper to taste
¼ cup cooking sherry
Instructions:
Lovingly slice the mushrooms. Warm your skillet of choice over medium-high heat and add the butter. Place the mushrooms in the hot butter, let simmer, and add salt and pepper. Turn the mushroom slices when browned, then salt and pepper again. When the slices look brown, add ¼ cup good cooking sherry and allow the alcohol burn off. You can let these mushrooms rest while you cook up some pasta or make a big fresh salad to top with tasty, browned mushrooms. Enjoy!
Baked Avocado
A Well of Goodness!
A Well of Goodness!
Start with ripe avocados, vegan sausage, vegan cheese, and some spices. This is an easy make ahead meal. I think kids will love it because they get their own avocado boat.
Ingredients: Avocado sliced and scooped out, chopped 1 zucchini 1 cup vegan cheese, mozzarella (more if you make more avocados) PUMF - vegan sausage crumble made with nuts and seeds (seriously, this stuff is good, just a bit dry) 1 tsp. Italian mixed herbs (Tuscan Seasoning) Salt and pepper to taste Instructions:
In a food processor process the zucchini into a shredded texture. To do this, cube or quarter the zucchini into small pieces before you put it into the food processor, otherwise you will not get an evenly chopped end product. Remove the zucchini and process the next item. Processing each item separately ensure each item retains some texture. Crumble the PUMF and process in the food processor. Then process the cheese. Gracefully and lovingly fold the ingredients together adding dried herbs and a bit of salt and coarsely ground pepper. Stuff the mixture into your avocado boats. To make your baked avocado brown to perfection, spray it with coconut oil before baking. Bake at 350 degrees for 10-15 minutes. Enjoy with a lovely salad. |
Banana-Nana Mini Muffins
Remember the secret to a good fluffy muffin is . . . “Do NOT over stir the batter, fold it together gracefully with love and joy"!
Preheat the oven to 375 degrees. In a bowl, gently stir together all dry ingredients, spices, nuts, and chocolate chips until evenly and happily distributed. In a separate bowl, whip together the shortening and wet ingredients to create the liquid part of your recipe. Add the wet to the dry, slowly folding over the flour and thinking how light and fluffy your mini muffins will be when they come out of the oven. Let the batter rest while you spray a cupcake or mini muffin pan with oil. I like using a scoop to get the muffins the same size in the tin. Bake for 10-12 minutes for a mini muffin checking your oven. Enjoy for a few days, then freeze some for a special unexpected treat.
Preheat the oven to 375 degrees. In a bowl, gently stir together all dry ingredients, spices, nuts, and chocolate chips until evenly and happily distributed. In a separate bowl, whip together the shortening and wet ingredients to create the liquid part of your recipe. Add the wet to the dry, slowly folding over the flour and thinking how light and fluffy your mini muffins will be when they come out of the oven. Let the batter rest while you spray a cupcake or mini muffin pan with oil. I like using a scoop to get the muffins the same size in the tin. Bake for 10-12 minutes for a mini muffin checking your oven. Enjoy for a few days, then freeze some for a special unexpected treat.
Citrus Avocado Salad
About 2 cups of each, sliced and chopped into ¼” chunks:
(I say this because the exact measurement or size of a fruit will be different)
juice of 1 large lemon 1 tsp. cinnamon 1 tsp. ground coriander 1 tsp. cumin seed 1 tsp. saffron ½ tsp. Himalayan pink salt sprinkle of freshly ground black pepper sunflower seeds, toasted |
The dressing for this recipe stems from an Ayurvedic cookbook I was breezing through. You can make this the day before and the flavors will marry and make your tongue sing. Serve as a side or over basmati saffron rice.
Rose Shortbread Cookies
An aphrodisiac cookie with a pistachio crunch . . . Enjoy!
An aphrodisiac cookie with a pistachio crunch . . . Enjoy!
Ingredients:
1 cup gluten-free flour 1 ½ cup fine ground almond flour ½ cup powdered sugar 2 Tbsp. olive oil 3 Tbsp. non-hydrogenated vegetable shortening 5 1/2 Tbsp. maple syrup 2 Tbsp. rose water (recipe below) 1 tsp. vanilla extract ½ tsp. baking power ½ tsp. salt if you are using salted pistachios (¾ tsp. if not) Dried rose petals and ½ cup chopped pistachios for topping |
Instructions & Tips:
Place dry ingredients in a bowl and stir them together, add in the wet ingredients and use your hands to mix in the love. Take about a teaspoon of the mixture and roll into a ball, flatten it a bit and place on a prepared cookie sheet. Top with chopped pistachios, pressing them in a little. Bake at 350° for 6-8 minutes, be sure to read my baking warnings below. Sprinkle the dried rose pedals on top and serve with a cup of tea. Using two types of flour and oil helps this healthier shortbread melt in your mouth. The secret is to stand by the oven, check these cookies by lifting them up to see if they are brown on the bottom. Gluten-free, egg-free cookies cook fast and if overcooked, they taste like they have been in the desert and lose their hint of rose water. These cookies are made with almond flour and the color is deceiving. You got this! |
Make Your Own Old Fashioned Rose Water:
Fill the bottom of an enamel pot with the rose petals a few inches deep. Pour distilled water over the petals until they are just covered. Turn on heat for the water to be steaming hot, but do not boil. Let the water steam until the petals have lost their color or the water has taken on the color of the rose petals, and you see rose oil skimming the surface. This will take approximately 60 minutes. Strain the water and squeeze out the liquid from the rose petals, this is your rose water.
- rose petals
- distilled water
- enamel pot (any size)
Fill the bottom of an enamel pot with the rose petals a few inches deep. Pour distilled water over the petals until they are just covered. Turn on heat for the water to be steaming hot, but do not boil. Let the water steam until the petals have lost their color or the water has taken on the color of the rose petals, and you see rose oil skimming the surface. This will take approximately 60 minutes. Strain the water and squeeze out the liquid from the rose petals, this is your rose water.
Acorn Squash ~ Roasted & Stuffed
It is easy to purchase and use premade packaged cooked grains. Creating a vegetarian stuffed squash is easy without having to cook the grains. Get creative, use nuts and dried fruit. Here is a recipe that should spark you to see what’s in your cabinet.
It is easy to purchase and use premade packaged cooked grains. Creating a vegetarian stuffed squash is easy without having to cook the grains. Get creative, use nuts and dried fruit. Here is a recipe that should spark you to see what’s in your cabinet.
Acorn Squash - Wash, cut in half, and clean out the seeds. Coat a baking pan with any oil or butter (I use spray coconut oil). Place the squash upside down and bake at 350 degrees for 45 minutes.
1 package pre-cooked organic grains ½ cup organic vegetable broth ½ cup diced red onion ¼ cup dried cranberries 1 ½ cups walnut halves ¼ cup fresh chopped sage leaves salt & pepper to taste (that means you taste it before you serve it!) Cut the cooked squash in quarters and loving place a scoop of stuffing mix on top. Serve with a smile on a pretty plate and enjoy! |
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Red Lentil Pasta with Arugula, Kale & Feta
At the end of the growing season, when the air gets chilly, the garden has green surprises. This year the arugula was so big and lush, I picked it and sauteed it with kale. Any green can be cooked and spiced to perfection.
Ingredients: 1 box red lentil penne pasta (cooked per box directions - this pasta is stiff when cooked & gluten-free) 1 Tbsp. butter or oil of your choice 3 cloves of fresh garlic, peeled & chopped fresh kale, washed, destemmed & thinly sliced fresh arugula, washed pink Himalayan salt to taste crushed black pepper to taste handful of fresh garden thyme, stems removed ½ cup feta cheese, crumbled 3 fresh tomatoes, cored & sliced |
Instructions:
In a large sauté or frying pan heat the butter or oil of your choice and brown the garlic. Place the kale and arugula greens on top, lower the heat and sprinkle with salt and pepper. Cover and allow the greens to wilt. Once the greens have wilted (about 10 minutes), top them with sliced tomatoes, thyme, and feta. Cover once again and allow the tomatoes to slightly wilt and the feta to melt a bit. Plate up your pasta on a pretty plate and top it with your special tasty greens. Sprinkle a few sprigs of thyme and serve it up with a smile!
In a large sauté or frying pan heat the butter or oil of your choice and brown the garlic. Place the kale and arugula greens on top, lower the heat and sprinkle with salt and pepper. Cover and allow the greens to wilt. Once the greens have wilted (about 10 minutes), top them with sliced tomatoes, thyme, and feta. Cover once again and allow the tomatoes to slightly wilt and the feta to melt a bit. Plate up your pasta on a pretty plate and top it with your special tasty greens. Sprinkle a few sprigs of thyme and serve it up with a smile!
Surprise Kale Salad
Turn an average salad into a surprise salad! Wash, dry and chop up fresh organic lettuce greens, add red peppers. (Place this in the refrigerator with sheets of paper towels in between the lettuce greens, cover with plastic wrap and it will keep 3-4 days.) Start your surprise salad with this mix as a base. Add chopped Kale, pecans, chopped cucumbers, fresh parsley, tomatoes, and sunflower seedlings. Enjoy this salad with your favorite salad dressing! |
Roasted Delicata Squash with Raw Cranberry Sauce
This delicate winter squash has a dense texture . . .
So much so, I call it the cheesecake of all the squashes! The size of a delicata makes it easy to cut in half and clean, sharpen your knife and get cutting! Cut the squash in half and clean out the seeds. Turn the cleaned-out squash over and cut it into 1/4'” size slices. Shape the sliced squash back into its original shape. Spray the squash with coconut oil and bake for 40 minutes at 350 degrees. Serve these slices with butter or a savory raw cranberry sauce. |
Raw Cranberry Sauce 12 oz. bag of fresh cranberries ¾ cup organic sugar zest of 1 orange 1 peeled orange, cored & chopped Wash the cranberries and pick through them, removing any mushy bad ones. Place all the cranberries in a food processor. Process the cranberries, orange, orange zest, and sugar to a chopped texture. Jar up this awesome cranberry sauce & enjoy it on the roasted delicata. |
Garden Herb Soup
This creamy yet dairy free soup screams YUM & is Jess approved!
We love a savory based soup with a fresh herb spark!
This creamy yet dairy free soup screams YUM & is Jess approved!
We love a savory based soup with a fresh herb spark!
Ingredients:
½ onion
3 cloves fresh garlic
3 Tbsp. butter
2 bay leaves
4-6 cups fresh organic zucchini, washed
¼ tsp. Himalayan pink salt
¼ tsp. coarse ground black pepper
½ cup fresh basil & parsley leaves
2 cups walnuts, ground in the food processor
Instant Pot Instructions (this recipe can be done on the stovetop in a soup pot):
To create a savory soup, heat the butter until it bubbles and sizzles. Sauté the onions, garlic and 2 bay leaves, turning often until onions become transparent and start to brown. The bay leaves are a must, soups have sweeter flavor when cooked with a bay leaf. Breathe in the anti-viral properties of these two root vegetables. Quarter and thinly slice the zucchini, place in the pot and sprinkle with salt and pepper, turn to coat the zucchini slices with butter. Add the vegetable broth, cover and lock down the lid, cook at high pressure for 25 minutes. When the pot cools, open it and pull out the bay leaves. Ladle the cooked zucchini into the food processor with ground nuts and clean fresh herbs. Whip or process until smooth, then pour mixture back into the pot. Give your dairy-free soup a stir and taste to see if it needs a bit more salt . . . Enjoy!
½ onion
3 cloves fresh garlic
3 Tbsp. butter
2 bay leaves
4-6 cups fresh organic zucchini, washed
¼ tsp. Himalayan pink salt
¼ tsp. coarse ground black pepper
½ cup fresh basil & parsley leaves
2 cups walnuts, ground in the food processor
Instant Pot Instructions (this recipe can be done on the stovetop in a soup pot):
To create a savory soup, heat the butter until it bubbles and sizzles. Sauté the onions, garlic and 2 bay leaves, turning often until onions become transparent and start to brown. The bay leaves are a must, soups have sweeter flavor when cooked with a bay leaf. Breathe in the anti-viral properties of these two root vegetables. Quarter and thinly slice the zucchini, place in the pot and sprinkle with salt and pepper, turn to coat the zucchini slices with butter. Add the vegetable broth, cover and lock down the lid, cook at high pressure for 25 minutes. When the pot cools, open it and pull out the bay leaves. Ladle the cooked zucchini into the food processor with ground nuts and clean fresh herbs. Whip or process until smooth, then pour mixture back into the pot. Give your dairy-free soup a stir and taste to see if it needs a bit more salt . . . Enjoy!
Chanterelles with Fresh Sage
Chanterelles are a woodland mushroom found at the base of hardwood trees. When cut open they have a white center and a true chanterelle smells like apricot. The best way to pick them is with a scissor. Leave some to reseed for next year and your patch will grow exponentially. People often ask me how they can develop or spark their intuition? Connecting to mother earth in the woods picking mushrooms always does it for me. So . . . walk softly in the woods, breathe deep, listen to the birds and be on the lookout for nature's surprises!
Ingredients:
Insrtructions: Melt butter in a large skillet, once butter is hot sprinkle in your bounty of chanterelles. When the mushrooms are ¾ of the way cooked, top with sliced sage leaves and pressed garlic chunks. Let simmer as you turn them in the pan adding a sprinkle of salt until thoroughly cooked. Enjoy as a side or topper! |
My Oh My Papaya
While getting your groceries for the week, one of the best surprises in the produce department is a papaya that glows and speaks . . . “I am one good tasting piece of fruit.” This fruit is so special that it is often wrapped in brown paper. Picked green, a fresh hearty papaya will glow.
After waiting for the green papaya to turn a golden yellow (see picture), cut the papaya in half and scoop out the seeds. Slice off the skin trimming off about an 1/8” of skin and fruit flesh, then cut into bite-sized pieces. |
Now, what to do with all that fruit?
Eat some fresh, cold, by itself or tossed with berries! The seeds are anti-parasitic, you can eat a few (1 teaspoon) and get rid of some unwanted stomach guests or make a salad dressing with a few (see image for recipe)! Here is another yummy idea: Easy Peazy Papaya & Black Bean Salsa! 1 jar of your favorite ready-made organic salsa 1 can organic black beans (drained & rinsed) 2 Tbsp. freshly chopped cilantro & parsley 3 cups papaya, chopped In a large bowl using a spatula, fold over the ingredients to combine them. Folding is important, you do not want things to look all mashed together. Simply use the spatula to gently lift from the bottom of the bowl and fold the ingredients over, this protects the integrity of the shape of the ingredients. Enjoy on the top of a salad with a handful of walnuts or on top of a bowl of basmati rice. Why not make a big bowl style meal using quinoa? Layer with your papaya salsa and some shredded vegan cheese. A spicy topper goes a long way to make your meals tasty & easy! |
Lovely Lemon & Blueberry Cake with Mascarpone Whipped Cream Icing
Tips: make this the day before; keep cake & icing separate in the refrigerator until ready to serve; best served cold
Cake Ingredients: 1 box organic yellow cake mix (gluten-free or not) zest of 2 lemons 3 cups fresh blueberries (wash & pick through for stems) 1 tsp. lemon flavoring Cake Instructions: Whip up the cake batter per cake box directions adding 1 tsp. lemon flavoring. With love and joy, divide the batter evenly into cake pans or cupcake tins. Top with lemon zest and fresh blueberries. Bake per cake box directions, then let cool on a rack before refrigerating. (Since I used a gluten-free cake mix, it was too dense to make a layer cake, so I served it in a single layer.) |
Mascarpone Whipped Cream Ingredients: 8 oz. mascarpone cheese (cold) 1 ¼ cup heavy whipping cream ½ cup powdered sugar ½ tsp. pure vanilla extract Mascarpone Whipped Cream Instructions: Using a mixer, whip the mascarpone cheese and ½ the heavy whipping cream for about a minute. Add the powdered sugar, vanilla and remaining heavy cream, whipping until stiff peaks form. Refrigerate! Create your perfect size slices topped with whipped cream icing and fresh fruit on top. Serve & Enjoy! |
Sweet & Sour Sautéed Kale Ingredients:
2 Tbsp. apple cider vinegar 1 tsp. blackstrap molasses ¾ cup water 1-2 carrots, thinly sliced or shredded 8 cups of chopped lacinato kale, de-stemmed & washed salt & pepper to taste Instructions: Stir together water, vinegar and molasses and set aside. In a large skillet, heat oil (of your choice) and carrots, stirring to coat. Pile the chopped kale on top of the sautéed carrots and pour the vinegar molasses mixture on top. Stir until coated with sauce and cover for about 8 minutes allowing the kale to wilt and carrots to become tender. Remove lid and let the liquid evaporate (about 2 minutes). Serve with a sliced southwestern veggie burger on the side. This spicy burger adds zip and makes this a complete meal. |
Holy Guacamole with a Greek Flair
Ingredients:
2 ripe avocados, chunked ¼ cup feta cheese, crumbled 1 Tbsp. fresh lime / lemon juice 1 Tbsp. red wine vinegar 2 Tbsp. cilantro, finely chopped (leaves & tender stems) pinch course ground black pepper 1 ripe tomato, chopped Instructions: Lovingly mix all ingredients together the mixture until creamy or desired texture . . . this is so good you will triple the recipe & serve it every chance you get! |
Keto Friendly, Plant-Based Pizza Spread
Ingredients:
1 ½ cups raw pumpkin seeds soaked in 3 cups non-chlorinated water (you can put them in a jar in the refrigerator overnight)
½ cup sundried tomatoes, re-hydrated & julienne cut (pour ¼ cup hot water over them to rehydrate)
1 tsp. Italian herb seasoning (see note below)
dash of cayenne pepper
½ tsp. pink Himalayan salt
2 Tbsp. olive oil
Instructions:
Soak raw pumpkin or sunflower seeds overnight. Place the seeds and sundried tomatoes in a food processor and process. Scrape down the sides. Add in the olive oil, salt, cayenne pepper and Italian herb seasoning. Process the mixture until smooth and creamy. Adjust the salt and spices as desired. Add more liquid to create a dip or salad dressing. Enjoy!
Note: Make your own Italian seasoning to keep in the cabinet by combing in a spice jar equal parts dried oregano, dried basil, and garlic powder.
1 ½ cups raw pumpkin seeds soaked in 3 cups non-chlorinated water (you can put them in a jar in the refrigerator overnight)
½ cup sundried tomatoes, re-hydrated & julienne cut (pour ¼ cup hot water over them to rehydrate)
1 tsp. Italian herb seasoning (see note below)
dash of cayenne pepper
½ tsp. pink Himalayan salt
2 Tbsp. olive oil
Instructions:
Soak raw pumpkin or sunflower seeds overnight. Place the seeds and sundried tomatoes in a food processor and process. Scrape down the sides. Add in the olive oil, salt, cayenne pepper and Italian herb seasoning. Process the mixture until smooth and creamy. Adjust the salt and spices as desired. Add more liquid to create a dip or salad dressing. Enjoy!
Note: Make your own Italian seasoning to keep in the cabinet by combing in a spice jar equal parts dried oregano, dried basil, and garlic powder.
Gluten-Free, Egg-Free Hermit Cookies
This hearty spice cookie can double as a breakfast treat!
This hearty spice cookie can double as a breakfast treat!
Ingredients:
2 cups gluten free flours, you can mix them* (1 cup walnut / almond flour, 1 cup gluten-free flour blend) ½ tsp. baking soda 1 tsp. Himalayan pink salt ½ tsp. ground nutmeg 2 tsp. cinnamon dash ground cloves ½ cup non-hydrogenated vegetable oil 1 cup brown sugar ½ cup chia gel, (1 Tbsp. ground chia, ½ cup hot water) 1 cup pecans, chopped 1 cup walnuts, chopped 1 cup dates, chopped 1 cup raisins 1 cup chocolate chips Instructions: Sift together the dry ingredients. Chop the pecans, walnuts, and dates and mix with the raisins and chocolate chips, turn in a tablespoon of flour to prevent the dried fruit from sticking together. In a food processor or with a mixer, blend together the oil, sugar, and chia gel (you can use 2 eggs if you do not have the means to make the chia gel). Add the wet mixture to the flour and spice mixture, turn in the love and then add the nut mixture. Refrigerate mix overnight, the flavors will marry and work together beautifully. Bake at 375 degrees for 10 minutes. *Using different kinds of gluten-free flour will end in a hearty dough cookie. |
Nut Butter Balls - Sweet Protein Treats!
These treats are so easy to make, you will never buy a peanut butter cup again! I made a small batch this time, however you can make extra and freeze a few. When making these dream-come-true treats, remember this tip ~ the inside nut butter ball must stick together and hold shape (if needed, add more flour and 10X sugar). Refrigerating overnight is a good idea.
Ingredients:
Nut Butter Filling:
½ cup nut butter of your choice (peanut, almond, etc.)
3 Tbsp. nut butter flour (peanut butter flour, ground almond flour, etc.)
3 Tbsp. confectioners’ sugar (10X powdered sugar)
1 dash of vanilla extract
Coating:
1 cup chocolate chips of your choice
Instructions:
Using a large metal spoon, mix all filling ingredients to a smooth consistency. Using your hands, form bite-size nut butter balls and place them on parchment paper, refrigerate overnight. The next day, slowly melt the chocolate in a small saucepan. Stay with the pan - chocolate burns easily, so pay attention! Dip the cooled nut butter balls in the melted chocolate and place them back on the parchment paper lined tray to set (you can put them in the refrigerator until the chocolate coat hardens).
Place your nut butter balls on a pretty plate to serve your friends or snack on these sweet treats from a snack bag. Enjoy!
Nut Butter Filling:
½ cup nut butter of your choice (peanut, almond, etc.)
3 Tbsp. nut butter flour (peanut butter flour, ground almond flour, etc.)
3 Tbsp. confectioners’ sugar (10X powdered sugar)
1 dash of vanilla extract
Coating:
1 cup chocolate chips of your choice
Instructions:
Using a large metal spoon, mix all filling ingredients to a smooth consistency. Using your hands, form bite-size nut butter balls and place them on parchment paper, refrigerate overnight. The next day, slowly melt the chocolate in a small saucepan. Stay with the pan - chocolate burns easily, so pay attention! Dip the cooled nut butter balls in the melted chocolate and place them back on the parchment paper lined tray to set (you can put them in the refrigerator until the chocolate coat hardens).
Place your nut butter balls on a pretty plate to serve your friends or snack on these sweet treats from a snack bag. Enjoy!
Energizing Kale Love Salad
Sweet Stuffed Spaghetti Squash
Wash and cut your spaghetti squash in half. Scoop out the seeds and place them on a paper plate (you can save them to plant or roast them next to the stuffed squash). Oil a baking sheet or line with parchment paper, place the squash on the pan open side down. Oil the outside of the squash to seal in the flavor and bake at 375 degrees for 45 - 60 minutes. Use a small knife to poke the squash and make sure it is completely cooked. Squash vary in size so yours may take less time to cook. While the squash is cooking, wash, chop and start cooking the vegetables.
Ingredients:
2 Tbsp. butter or oil of your choice 3 cups fresh chopped celery ½ cup sweet yellow onion, minced 2 cloves garlic, minced 3 cups mushrooms, chopped 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh sage, chopped 1 cup dried cranberries 3 cups pecan halves or large pieces Salt & Pepper to taste |
Instructions:
In large frying pan on a medium, heat add the butter and sauté the celery, onions, and garlic. As this cooks and releases its flavors, you will start to see the color of it change. It is important to do this first because it creates a hearty base or structure for the stuffing. When the celery is halfway cooked it will have a different color, at this time add the mushrooms and stir in the love. Continue to sauté this mixture, add salt and pepper and turn the mixture until the mushrooms are cooked. Add in the fresh chopped herbs and turn, save a few green sprigs of each herb for garnish when you serve. After a few minutes, add the pecans and dried cranberries, lower the heat and let these flavors marry. When your squash is done, turn it over and cut it into the size pieces you would like to serve, dress your squash with your light, sweet, nourishing stuffing and enjoy!
In large frying pan on a medium, heat add the butter and sauté the celery, onions, and garlic. As this cooks and releases its flavors, you will start to see the color of it change. It is important to do this first because it creates a hearty base or structure for the stuffing. When the celery is halfway cooked it will have a different color, at this time add the mushrooms and stir in the love. Continue to sauté this mixture, add salt and pepper and turn the mixture until the mushrooms are cooked. Add in the fresh chopped herbs and turn, save a few green sprigs of each herb for garnish when you serve. After a few minutes, add the pecans and dried cranberries, lower the heat and let these flavors marry. When your squash is done, turn it over and cut it into the size pieces you would like to serve, dress your squash with your light, sweet, nourishing stuffing and enjoy!
Sweet Carrot Lentil Soup
Ingredients:
3 Tbsp. olive oil 1 cup onion, minced 1 cup celery, chopped 4 cloves garlic, chopped 2 bay leaves 1 pound of lentils rinsed (about 4 cups) 2 boxes organic vegetable broth or stock 2 pounds of carrots Salt & pepper to taste (~ 1 tsp. Himalayan pink salt) Instructions: To make this soup, use an 8-quart soup pot with a heavy bottom. You can chop the vegetables by hand, but I much prefer to use the food processor. Process each item one at a time, when you get to the carrots, evenly process about 2 cups at a time. In your pot, saute the chopped onions, garlic, and celery in the olive oil. Stir with a wooden utensil and cook until onions are clear, and garlic is slightly brown. Start singing, your stock is getting richer by doing this! Rinse the lentils and look through them for any debris. Add the rinsed lentils and bay leaves to your soup pot, stir with a wooden utensil until well coated with oil. Pour in 1 box of vegetable stock and cook for 20 minutes. Pour in the carrots and stir, then remove 3 cups of the mix from the pot and process or put in the blender (this will make a creamy texture base that encourages your taste buds to sing). Pour the creamy blend back in your pot and add the second box of vegetable stock, stir in the love. Add your salt and pepper now and taste. Bring the soup back to a boil and cook about 10 minutes until carrots are done. Serve in small bowls or odd teacups. |
You can get more creative as the week goes by and add kale greens and top with grated cheese,
but honestly this soup gets better with time, it out sweet as pie!
but honestly this soup gets better with time, it out sweet as pie!
Baked Apple, Sweet Potato Devine
Simple & Vegan!
This is so easy to make a day ahead of time & cook in a toaster oven to save space in your main oven.
Simple & Vegan!
This is so easy to make a day ahead of time & cook in a toaster oven to save space in your main oven.
Peel & quarter 4 medium-sized sweet potatoes, peel & quarter 6 baking apples. Coat a baking pan with coconut oil or oil spray and sprinkle the pan with a little bit of natural, raw sugar. Arrange the peeled sweet potatoes and apples evenly in the pan and spray with coconut oil or baking spray. Bake at 350 degrees for 25 minutes. Top with a few dried cranberries and maybe a few sliced almonds. A perfect side to your vegan Thanksgiving or a sweet treat to serve anytime. Enjoy!
Zucchini Sombreros
If you are a gardener, you may have forgotten to pick your zucchini in a timely manner, and that has you asking yourself . . . “What am I going to do with this giant zucchini?” This recipe is so spicy & delicious, you may just want to let some zucchinis get big! Roasted Zucchini Steaks
1 large zucchini sliced into 1/2" thick rounds Roast the zucchini steaks to perfection with a spray of coconut oil on both sides and sprinkle of salt and pepper on top. Roast on a baking sheet 25 minutes at 350 degrees. |
Mexican Stuffing
½ onion, chopped small 2 Tbsp. butter 1 lb. package organic, firm tofu 2 cups coarsely chopped English walnuts ½ red bell pepper, chopped small ½ yellow bell pepper, chopped small 8 oz. pepper jack cheese (real or vegan) Use more or less of the spices below to meet your taste preferences: 1 tsp. paprika ¼ tsp. cumin Seeds ½ tsp. dried cilantro flakes ½ tsp. Himalayan pink salt Course black pepper Fresh Cilantro & parsley 3-cheese Mexican blend for topper |
In a large frying pan, sauté the onion in the butter until glistening clear. Crumble the tofu with your fingers and stir fry with the onion until dry. Add the spices, chopped walnuts and peppers, stir with love and taste to see if it is spicy enough.
In the food processor, process the pepper jack cheese and ¼ of the cooked tofu stir fry (this is necessary to hold the stuffing together). Empty the food processor into a bowl and add the remaining ingredients from the frying pan. Fold the two mixtures together to combine. Using an ice cream scoop, place a scoop of your spicy Mexican stuffing on top of each roasted zucchini steak and top with shredded 3-cheese Mexican blend. Place in an oven at 350 degrees for 10 minutes to warm, then turn on the broiler and watch close with oven door open, broil the sombreros until cheese topper is golden brown. Enjoy your tasty zucchini sombreros!
In the food processor, process the pepper jack cheese and ¼ of the cooked tofu stir fry (this is necessary to hold the stuffing together). Empty the food processor into a bowl and add the remaining ingredients from the frying pan. Fold the two mixtures together to combine. Using an ice cream scoop, place a scoop of your spicy Mexican stuffing on top of each roasted zucchini steak and top with shredded 3-cheese Mexican blend. Place in an oven at 350 degrees for 10 minutes to warm, then turn on the broiler and watch close with oven door open, broil the sombreros until cheese topper is golden brown. Enjoy your tasty zucchini sombreros!
Cherry Tomato Insalata
Ingredients:
4 cups cherry tomatoes ¼ cup fresh parsley ¼ cup fresh basil 3 Tbsp. olive oil 2 Tbsp. balsamic vinegar ¼ tsp. garlic powder ½ tsp. Himalayan pink salt Feta cheese |
Instructions:
Wash and cut the tomatoes into quarters, place them in a bowl. Finely chop the herbs and toss them in the bowl with the tomatoes. In a measuring cup, mix the olive oil, balsamic vinegar, garlic powder and pink salt. Cut or crumble chunks of feta cheese and sprinkle on top. You can use other cheese if you prefer or even tofu. Enjoy this over lettuce as a main dish or serve as a side dish. |
Cucumber Jamboree
Ingredients:
Fresh crisp cucumbers, peeled & thinly sliced ¼ red onion, thinly sliced ¼ cup honey 2 Tbsp. red wine vinegar ½ cup water ¼ cup dried cranberries Celery seed (just a sprinkle) Instructions: Sprinkle the cucumbers with salt and place them in a strainer. On top of the cucumbers, place a weighted bowl, this will drain the water out of the cucumbers and let the flavors remain in. After draining, create a bath for the salad by mixing the honey, red wine vinegar and water in a bowl. Layer the cucumbers and onions, top with your cranberries and a sprinkle of celery seed. |
Herbs Galore Potato Salad
Ingredients:
6-8 small red potatoes 2 Tbsp. flax oil fresh parsley leaves (handful) fresh basil leaves (handful) Salt & pepper to taste Instructions: Wash and slice the potatoes into bite-size pieces. Boil until soft 8-10 minutes (test them with a toothpick). You don’t want them mushy, drain and let cool. Once they are cooled, place them in a bowl big enough to toss them. Chop your herbs or put them in a food processor to chop. Place all the ingredients in the bowl and lovingly toss and turn them together. With fresh herbs, flavors explode . . . Enjoy! |
Healthy & Tasty Kale Salad
Ingredients:
|
Instructions:
Place the parsley tops in the food processor, let it whip and chop them. Empty the chopped parsley into a mixing bowl. Peel and cut the garlic cloves in half, place in the food processor, and whip until finely chopped, empty into the mixing bowl. That was easy!
Divide the kale, saving one third to cut into fine strips to give the salad a slightly different texture. Let the food processor chop the remaining two thirds of kale in small batches. Once everything is chopped, place it in your mixing bowl, give it a few tosses to mix and disperse evenly. Sprinkle the salt over top and followed by the lemon juice. Give it another toss to fold in the citrus and salt flavors, and then let it rest for 20 minutes. Allowing it to rest, will create a wilt making the kale less chewy. The amount of your greens will decrease as they wilt down. Top the mixture with the oil you desire, toss in the chickpeas, and stir in the love.
This makes a great salad . . . or for those that find it too chewy, steam it on the stovetop or sauté it in a pan for a short while. You can forage for some wild edibles and add them in if you so desire!
Place the parsley tops in the food processor, let it whip and chop them. Empty the chopped parsley into a mixing bowl. Peel and cut the garlic cloves in half, place in the food processor, and whip until finely chopped, empty into the mixing bowl. That was easy!
Divide the kale, saving one third to cut into fine strips to give the salad a slightly different texture. Let the food processor chop the remaining two thirds of kale in small batches. Once everything is chopped, place it in your mixing bowl, give it a few tosses to mix and disperse evenly. Sprinkle the salt over top and followed by the lemon juice. Give it another toss to fold in the citrus and salt flavors, and then let it rest for 20 minutes. Allowing it to rest, will create a wilt making the kale less chewy. The amount of your greens will decrease as they wilt down. Top the mixture with the oil you desire, toss in the chickpeas, and stir in the love.
This makes a great salad . . . or for those that find it too chewy, steam it on the stovetop or sauté it in a pan for a short while. You can forage for some wild edibles and add them in if you so desire!
Strawberry, Chive Flower Vinegar
Ingredients:
7-10 fresh strawberries 10 young blooming chive flowers 1 small bunch fresh thyme 1 ½ cups apple cider vinegar 1 small mouth pint jar Instructions: Warm the apple cider vinegar in a saucepan. Pack the jar creatively, alternating flowers, berries, and fresh thyme. Gently pour the warm apple cider vinegar into the packed jar. The vinegar will pull out the flavors and the colors will shift before your eyes. Enjoy this lightly flavored blessing on any salad! |
Dreamy Almond Favored Whipped Coconut Cream
Over Fresh Strawberries
Over Fresh Strawberries
Ingredients:
1 can coconut cream, chilled (Trader Joe's)
2 Tbsp. 10X powdered sugar (cream of tartar will also work)
½ tsp. almond flavoring
¼ cup sliced almonds (toast them if you have time)
Instructions:
Whip the chilled coconut cream with a mixer, adding the 10X sugar to help it stiffen. Dollop the cream into a pretty dessert dish, pile on the fresh berries, dollop some cream on top, top with your sliced almonds.
1 can coconut cream, chilled (Trader Joe's)
2 Tbsp. 10X powdered sugar (cream of tartar will also work)
½ tsp. almond flavoring
¼ cup sliced almonds (toast them if you have time)
Instructions:
Whip the chilled coconut cream with a mixer, adding the 10X sugar to help it stiffen. Dollop the cream into a pretty dessert dish, pile on the fresh berries, dollop some cream on top, top with your sliced almonds.
Very Berry Good ~ Strawberry Goji Smoothie
Take a moment to enjoy this treat on National Smoothie Day ~ June 21st
Take a moment to enjoy this treat on National Smoothie Day ~ June 21st
Ingredients: 2 cups plant-based milk (or ½ milk & ½ water) 6 ice cubes 1 cup tasty, ripe strawberries 2 Tbsp. hemp seeds (Don’t have any or not for you? See options below) ½ avocado (too much fat? Use less or substitute a superfood) 1 Tbsp. goji Berries Instructions: Throw all ingredients in the blender and blend to the perfect pink glow. Enjoy one sip at a time savoring that berry goodness! |
Ideas & Tips:
Need to adjust the ingredients? Flexibility is a sign of health! Choose your favorite plant-based milk (coconut, almond, oat, cashew . . .) Use more minerals (¼ tsp. Shilajit, protein powder, organic rice protein powder . . .), look for something to balance your hormones? Try some maca powder . . . Use your imagination and your taste buds, you are free to add or take away!
Need to adjust the ingredients? Flexibility is a sign of health! Choose your favorite plant-based milk (coconut, almond, oat, cashew . . .) Use more minerals (¼ tsp. Shilajit, protein powder, organic rice protein powder . . .), look for something to balance your hormones? Try some maca powder . . . Use your imagination and your taste buds, you are free to add or take away!
Toppers
Spice up those Spring & Summer salads with Toppers!
Toppers are an easy way to add extra flavors, textures & nutrients to any dish. Create an herbal sprinkle that opens your taste buds & fills your senses with flavors. Conscious awareness of our sense of taste & our sense of fullness improves with practice. Practice tuning in to the many toppers & flavors in your kitchen & you will achieve new culinary delights!
Spice up those Spring & Summer salads with Toppers!
Toppers are an easy way to add extra flavors, textures & nutrients to any dish. Create an herbal sprinkle that opens your taste buds & fills your senses with flavors. Conscious awareness of our sense of taste & our sense of fullness improves with practice. Practice tuning in to the many toppers & flavors in your kitchen & you will achieve new culinary delights!
Kale Toppers
1 bunch of kale, about 4 cups
Kale Coating:
3 Tbsp. of Bragg Liquid Aminos
2 tsp. chickpea miso
2 Tbsp. water
Blend kale coating ingredients in food processor. Wash and strip kale from stalks (de- stem). Let dry a bit, then toss in coating mixture and massage kale. Oil the dehydrator trays to prevent the kale from sticking. Lay out coated kale leaf pieces on dehydrator sheets leaving space between them. Dehydrate 3-5 hours or until crisp. Use as a topper on soups, salads or anything else you choose.
Herbal Chickpeas
Drain a can of chickpeas and rinse with water. Sprinkle with herbs and spices of your choice. Use Greek herbs (oregano, onion and garlic) and a splash of cayenne. Top a salad or surprise someone you love with a tray full of these tasty toppers.
Dehydrated Onion Rings
Slice red onion into thin slices and separate rings. Lay out on dehydrator sheets. Dehydrate for 6-8 hours until onion rings are crisp. Keep dried onions in an airtight jar.
1 bunch of kale, about 4 cups
Kale Coating:
3 Tbsp. of Bragg Liquid Aminos
2 tsp. chickpea miso
2 Tbsp. water
Blend kale coating ingredients in food processor. Wash and strip kale from stalks (de- stem). Let dry a bit, then toss in coating mixture and massage kale. Oil the dehydrator trays to prevent the kale from sticking. Lay out coated kale leaf pieces on dehydrator sheets leaving space between them. Dehydrate 3-5 hours or until crisp. Use as a topper on soups, salads or anything else you choose.
Herbal Chickpeas
Drain a can of chickpeas and rinse with water. Sprinkle with herbs and spices of your choice. Use Greek herbs (oregano, onion and garlic) and a splash of cayenne. Top a salad or surprise someone you love with a tray full of these tasty toppers.
Dehydrated Onion Rings
Slice red onion into thin slices and separate rings. Lay out on dehydrator sheets. Dehydrate for 6-8 hours until onion rings are crisp. Keep dried onions in an airtight jar.
Have fun sprinkling these delicious delicacies on as many dishes as you desire!
These recipes are from our Health, Wellness and Joy! Lifestyle Guide.
Purchasing your copy of this lifestyle guide is your first step to gaining knowledge about your health and self-care.
Purchasing your copy of this lifestyle guide is your first step to gaining knowledge about your health and self-care.
Spicy Watercress Soup
Instructions:
Place ingredients in a blender or Vitamix. Blend to a smooth consistency & taste to see if you think it needs more salt or cayenne. Be careful with the cayenne (you can always add more when you are at the table). Don’t forget the garnish!
(Serves 4)
Place ingredients in a blender or Vitamix. Blend to a smooth consistency & taste to see if you think it needs more salt or cayenne. Be careful with the cayenne (you can always add more when you are at the table). Don’t forget the garnish!
(Serves 4)
This recipe is from "Cooking up . . . Health, Wellness & Joy!" by Judith Toscano, ND
Make Your Own Apple Cider Vinegar
Easy, Tasty & Very Inexpensive!
Easy, Tasty & Very Inexpensive!
Wash & sterilize a wide-mouth quart jar (or half gallon jar - if you double the recipe)
Ingredients: 2 large apples washed & quartered 1/4 cup organic sugar Clean, Purified Water (to fill the jar) Cheese Cloth Rubber Bands Instructions: Melt the sugar in warm filtered water. Put the apples in the jar, cover with sugar water mixture & add water to fill up the jar. Cap with cheese cloth & a rubber band. (cover with a dish cloth if you are in a sunny place) Keep in a cool place for about 10-14 days. You can check on & taste the ferment using a wooden utensil. So far, this vinegar has kept 3 years in my cabinet. Enjoy! |
Italian Wilted Kale Salad
Take the stems out of the kale and slice the leaves very thinly so that they look like angel hair pasta. (These thin veggie strips are called “chiffonade.”) Place the kale in a bowl and squeeze the lemon on top. Sprinkle the salt on top and massage lightly. Let rest for 15-20 minutes. Chop the fresh herbs and toss with the sun-dried tomatoes. Turn herbs into wilted kale and toss gently. Serve as a side dish or on top of a green leafy salad with a muffin! (Serves 4)
This recipe is from "Cooking up . . . Health, Wellness & Joy!" by Judith Toscano, ND
Bean Pasta with Mixed Greens & Sun-Dried Tomatoes
1 Dish, 2 Pots, a Few Other Tools & a Hearty Dinner!
Add toasted almond slivers & spices of your choice . . .
Create it without spice or pile it on, the choice is yours!
1 Dish, 2 Pots, a Few Other Tools & a Hearty Dinner!
Add toasted almond slivers & spices of your choice . . .
Create it without spice or pile it on, the choice is yours!
Ingredients:
Pasta of your choice
2 - 4 Tbsp. olive oil, butter, or vegan spread
4 cloves fresh garlic chopped with care to bite-size.
6 cups or a big package of organic greens (spinach, baby kale, beet tops, broccoli rabe, etc.)
Dried onion
Thin, small cut sun-dried tomatoes (use a scissor for this)
½ cup toasted almond slivers or slices
salt, pepper & spices of your choice
Pasta of your choice
2 - 4 Tbsp. olive oil, butter, or vegan spread
4 cloves fresh garlic chopped with care to bite-size.
6 cups or a big package of organic greens (spinach, baby kale, beet tops, broccoli rabe, etc.)
Dried onion
Thin, small cut sun-dried tomatoes (use a scissor for this)
½ cup toasted almond slivers or slices
salt, pepper & spices of your choice
Instructions:
First, brown the almonds in a heavy, large skillet. To do this, place the almonds in a dry frying pan, toss and cook over medium heat to achieve an overall toasted brown color. Empty the nuts out onto a large plate to stop them from cooking. You are done with that (if you toast some extras you can save them for another time).
In the same skillet, place the olive oil and toss in the garlic to brown. Lower the heat and happily toss in the chopped greens, sun-dried tomatoes, and dried onion. COVER and remove from the heat. Usually, the leafy greens will wilt and cook enough, but you can warm them a bit when the pasta is done if needed. Cook your pasta as package directs while your greens mellow and the flavors marry.
Set out your plates . . . and PLATE UP! Pile up the pasta, drizzle with olive oil, top with your greens mixture and sprinkle with your desired herbs, salt, pepper and toasted almonds. Dinner is served!
First, brown the almonds in a heavy, large skillet. To do this, place the almonds in a dry frying pan, toss and cook over medium heat to achieve an overall toasted brown color. Empty the nuts out onto a large plate to stop them from cooking. You are done with that (if you toast some extras you can save them for another time).
In the same skillet, place the olive oil and toss in the garlic to brown. Lower the heat and happily toss in the chopped greens, sun-dried tomatoes, and dried onion. COVER and remove from the heat. Usually, the leafy greens will wilt and cook enough, but you can warm them a bit when the pasta is done if needed. Cook your pasta as package directs while your greens mellow and the flavors marry.
Set out your plates . . . and PLATE UP! Pile up the pasta, drizzle with olive oil, top with your greens mixture and sprinkle with your desired herbs, salt, pepper and toasted almonds. Dinner is served!
Wellness Bowl
Planetary Bioenergetic Alignment in a Bowl!
Planetary Bioenergetic Alignment in a Bowl!
Circulating Tasty Mars
Ingredients:
Tricolor quinoa (base) ½ cup toasted almonds, sliced Avocado, ripe & sliced (if you can find one) 1 can of white beans 4 green onions, thinly sliced Spinach greens Mars Energy Seasonings: 2 Tbsp. ground golden flax Pinch of cayenne 2 Tbsp. wheat germ ¼ tsp. pink Himalayan salt (more if you prefer) |
Mars Salad Dressing:
2 Tbsp. flax oil 1 Tbsp. molasses 3 Tbsp. rich balsamic vinegar |
Cook the tricolor quinoa as the package instructs. While quinoa is cooking, toast the almond slices in a large dry skillet. When the first almond sliver begins to brown, flip, stir, and toss the almonds until they get evenly toasted a beautiful brown color. Do not leave the stove, I warn you here . . . burning a few adds a bitter taste! When the almonds are done, happily pour them into a dish to cool (leaving them in the pan will continue to cook). Open the can of white beans, rinse and drain in a strainer. In the same skillet you toasted the almonds, toss the strained white beans and sliced green onions, this will allow the beans to dry and the onions to wilt. Lovingly stir the skillet. When the onions start to become clear, sprinkle on the Mars energy seasonings. Layer your bowl - spinach greens, beans & onions, avocado (if you have it), quinoa. Whisk the salad dressing ingredients together in a small jar, drizzle on top of your bowl and enjoy!
Heart Centered Goji Berry Muffins
(Gluten-Free, Vegan)
(Gluten-Free, Vegan)
Ingredients:
1/2 cup gluten-free baking flour 1/2 cup walnut flour 1/4 cup rice protein powder 1 cup rolled oats 1/2 cup sunflower seeds 1 Tbsp. ground chia seeds 2 tsp baking soda 1 tsp cinnamon 1/2 tsp Himalayan pink salt 1/3 cup non-hydrogenated vegetable shortening 1/2 cup powdered sugar 1/2 cup milk or milk alternative |
Instructions:
Cover the dried goji berries with water to hydrate them (¼ cup goji berries, ¼ cup boiling water). Toss them to moisten the berries, do not saturate them, it will make them mushy.
In a bowl toss the dry ingredients (gluten-free flour, walnut flour, rice protein powder, rolled oats, sunflower seeds, chia seeds, cinnamon, baking soda, and salt).
In a food processor, process the non-hydrogenated vegetable shortening with the powdered sugar and milk (I use this product because it gives a gluten-free muffin a bit more lift).
Add the wet to dry, fold batter ingredients together with a gentle touch. Muffins should not be stirred vigorously. Place the batter in a muffin pan and create a well in the top of each muffin, fill it with the soaked goji berries. Bake at 350 degrees for 15 - 18 minutes.
Cover the dried goji berries with water to hydrate them (¼ cup goji berries, ¼ cup boiling water). Toss them to moisten the berries, do not saturate them, it will make them mushy.
In a bowl toss the dry ingredients (gluten-free flour, walnut flour, rice protein powder, rolled oats, sunflower seeds, chia seeds, cinnamon, baking soda, and salt).
In a food processor, process the non-hydrogenated vegetable shortening with the powdered sugar and milk (I use this product because it gives a gluten-free muffin a bit more lift).
Add the wet to dry, fold batter ingredients together with a gentle touch. Muffins should not be stirred vigorously. Place the batter in a muffin pan and create a well in the top of each muffin, fill it with the soaked goji berries. Bake at 350 degrees for 15 - 18 minutes.
Lebanese Rice Dish with Dried Berries & Sliced Almonds
This is a great recipe to double. You can make the nut/fruit mix ahead and then make
the rice when you are ready to serve the meal.
This is a great recipe to double. You can make the nut/fruit mix ahead and then make
the rice when you are ready to serve the meal.
Instructions:
Sauté the onion in olive oil until clear. Stir in the dehydrated minced garlic and add the nuts and dried fruits. Sauté until golden brown and crisp. Sprinkle with cayenne & pink salt to taste.
Serve on top of organic basmati rice with a dollop of plain or vanilla yogurt.
Enjoy!
Sauté the onion in olive oil until clear. Stir in the dehydrated minced garlic and add the nuts and dried fruits. Sauté until golden brown and crisp. Sprinkle with cayenne & pink salt to taste.
Serve on top of organic basmati rice with a dollop of plain or vanilla yogurt.
Enjoy!
Easy Long Pepper Apple Bake
Instructions:
Lovingly toss and turn apples in spices, sugar, and salt. Spray an 8 x 8 square pan with coconut oil and add spiced apples. Dollop cranberry relish or sauce on top to add flavor and color. Top with almonds and goji berries, spray with coconut oil. Spraying is easy and accomplishes 3 things; it prevents the apples from drying out, helps seal in the flavor, and creates a lovely browning effect on the nuts. Bake at 325° for 40 minutes.
Lovingly toss and turn apples in spices, sugar, and salt. Spray an 8 x 8 square pan with coconut oil and add spiced apples. Dollop cranberry relish or sauce on top to add flavor and color. Top with almonds and goji berries, spray with coconut oil. Spraying is easy and accomplishes 3 things; it prevents the apples from drying out, helps seal in the flavor, and creates a lovely browning effect on the nuts. Bake at 325° for 40 minutes.
Enjoyable Pippali Walnuts
It is important to soak your nuts and seeds to get optimal digestion and nutrient absorption (soak a minimum of 6 hrs.). The long pepper is not as strong as cayenne. It has a slow, lovely warming power often not noticed until the end of the bite. Chew, Chew, Chew!
1 cup raw organic walnut halves
1 Tbsp. ground long pepper powder
3 cups filtered water
Soak the walnuts in the long pepper and water brine. With love and inquisitiveness lift the walnuts out of the brown brine you have created and place on a pan. Sprinkle with more long pepper powder and Himalayan pink salt. Bake at 350° for 15-20 minutes.
1 cup raw organic walnut halves
1 Tbsp. ground long pepper powder
3 cups filtered water
Soak the walnuts in the long pepper and water brine. With love and inquisitiveness lift the walnuts out of the brown brine you have created and place on a pan. Sprinkle with more long pepper powder and Himalayan pink salt. Bake at 350° for 15-20 minutes.
Herbal Energy Bombs
In a large bowl, sift together dry ingredients. In a food processor or with an electric mixer, mix wet ingredients, blending to create a thick paste. Add the wet ingredients to the dry ingredients, with a strong arm and a wooden spatula, turn to incorporate ingredients. Add the chocolate chips and mix with your hands while thinking happy thoughts. Roll into balls and ENJOY! (Get rid of that 3:00 afternoon slump!)
Stuffed Delicata Boat
I call this the cheesecake of squashes. What is it really? An heirloom variety of winter squash, oblong in shape and having a cream-colored skin with green stripes. This squash is easy to cut in half and core out. Simply cut in half and de-seed, turn upside down and bake for 45 minutes. If you like you can eat it plain just baked.
I had the idea to stuff it with a few ripe apples, softened by frying. I added some premade rice amaranth and quinoa softened by adding ¼ cup water. Harvest time brings these jewels to us and we have many options. If you have never tried a delicata, I hope you take the time to. I am pretty sure you will not be disappointed! |
Ingredients:
1 Delicata squash 1 apple, cut in small bite-size pieces 1 Tablespoon olive oil (or butter if you like) 1 Tablespoon dehydrated onion flakes 1 Tablespoon dehydrated garlic Himalayan pink salt to taste 1 package organic, premade brown rice Instructions:
Create the stuffing while the delicata squash bakes at 350 degrees for 45 minutes. Wash and core the apple, slice it in small bite-size pieces (I did not peel the apple and it was fine). Saute the apple slices in oil for about 7 minutes on medium heat, sprinkle with dehydrated garlic and onion. Stir in the love and cook until apple softens and browns a bit. Add the precooked rice and ¼ cup water. Add your salt now to cook in the flavors. When the rice is hydrated, taste and see if you need more salt. Cooking the salt in the food brings out flavors. Otherwise, the salt sits on the top and tastes salty. Once your lovely squash are baked, set up your plates. Place the squash, add the happy stuffing and serve with a light dusting of cinnamon and cayenne pepper. |
Serving a few cut up fresh veggies and a spicy dip with this makes a satisfying meal that screams Harvest! Cheesecake? Joy? All of the above! |
Perfect Pumpkin Plush
Not Too Rich, Not Too Sweet, Spice is Nice . . .
Not Too Rich, Not Too Sweet, Spice is Nice . . .
Ingredients:
Crumble Crust Layer: 1 cup pitted dates, chopped 1 cup pecans Cream Layer: 1 teaspoon vanilla 8 oz. greek cream cheese 1 cup powdered sugar Pumpkin Layer:
1 can (15oz.) plain pumpkin ½ teaspoon cinnamon ¼ teaspoon ground cloves 1 tablespoon fresh ginger, grated 1 tablespoon chia flour Topper: Whipped Cream Dash of Nutmeg Dried Cranberries |
Instructions:
Make the date and nut crumble layer in the food processor first. Scoop the crumble into a storage container.
Place cream cheese, vanilla and sugar in the food processor and whip to combine. In a large mixing bowl combine canned pumpkin and spices. (You can use cooked or raw pumpkin that has been pureed.) Add chia flour to hold the mixture together and decrease the possibility of a layer of water forming.
In a pedestal style glass, layer the nut crumble crust, followed by the cream cheese mixture, and then the pumpkin mixture. Top with whipped cream, a dash of nutmeg and a dried cranberry. Enjoy for dessert or an afternoon pick-me-up.
This recipe makes 6 - 8 dessert servings. Make the layers ahead of time and put in storage containers, they will keep for up to a week in the refrigerator.
Brain Power Muffins
Ingredients:
1 c. nut blend flour mix (Pamela's Paleo) 1 c. rice flour 1 tsp. baking soda 3 tsp. baking powder 1/2 tsp. salt 2 Tbsp. Matcha powder 1/3 c. sugar 4 - 100mg L-Theanine capsules 1/4 c. coconut oil 1 large, ripe banana 1 c. chia gel (2 Tbsp. chia flour in 1 c. warm water) 1 c. dark chocolate chips Directions: Mix dry ingredients in a bowl. In a separate bowl, mix wet ingredients. Combine both until well incorporated, but do not over mix. Fold in love and add the chocolate chips. Scoop the batter into a greased or lined muffin tin using a tablespoon. Bake at 325 degrees for 12-15 minutes, remember, this recipe has no eggs so the muffins will dry out and are easily over cooked. Enjoy! |
|
Learn a little bit about Matcha with Robin Murphy, ND! |
Fresh & Amazing Tomato Salad
Ingredients: Fresh Tomatoes Course Himalayan Pink Salt Course Ground Black Pepper Italian Seasoning Fresh Bail Sliced Mozzarella Cheese Olive Oil Instructions: Lovingly slice 2 tomatoes with a serrated knife. In a deep serving dish, drizzle some olive oil. Layer with fresh tomato slices and spiritually sprinkle with all the seasonings as you think happy thoughts. Using kitchen scissors, cut slivers of fresh basil and scatter across the layer. Top with mozzarella slices, drizzle with olive oil and repeat the layers. Season to your desired perfection. Serve this as a meal or as a side. Covered with plastic wrap, this dish will keep for a short time in the refrigerator, but it is best eaten and enjoyed fresh! |
Batch and a Half Chocolate Chip Cookies
Ever wish there was more cookie dough? . . . Now you don’t have to!
Ever wish there was more cookie dough? . . . Now you don’t have to!
Ingredients:
4 cups gluten-free and healthy flours (I use different flours to get a smoother consistency in the dough and the finished cookie) 2 cups Bob’s Red Mill Grain-Free Paleo Flour Mix 1 cup Bob’s Red Mill Arrowroot Starch-Flour 1 cup spelt flour 1 ½ tsp. Himalayan pink salt 1 ½ tsp. baking soda ¾ cup softened butter (organic) ¾ cup vegetable shortening (organic, non-hydrogenated) ¾ cup 10X powdered sugar ¾ cup brown sugar ½ cup chia gel (1 Tbsp. ground chia flour in warm water) 1 ½ tsp. vanilla 2 Tbsp. water 3 cups chocolate chips (1 ½ cups semi-sweet & 1 ½ cups milk chocolate) 3 cups chopped walnuts |
Instructions:
In a large bowl, sift or whisk together all the dry ingredients (first 6 ingredients) and set aside. In a food processor or with a hand mixer, combine sugars, butter and shortening. Add in the wet ingredients one at a time, whipping to a creamy consistency. Scrape the wet mixture into the flour mixture and stir until an even textured dough appears. Lovingly fold in chocolate chips and walnuts.
Cover the dough and refrigerate overnight to allow the flavors to marry. This refrigeration also allows the cookie to hold a good shape when baked. Dollop the cold cookie dough a teaspoon at a time onto a parchment paper lined cookie sheet. Bake at 325 degrees for 10-12 minutes. These cookies are moist and have a good texture and height. Enjoy immensely and share some with a friend. This cookie dough freezes well and will keep for about 3 months in the freezer.
In a large bowl, sift or whisk together all the dry ingredients (first 6 ingredients) and set aside. In a food processor or with a hand mixer, combine sugars, butter and shortening. Add in the wet ingredients one at a time, whipping to a creamy consistency. Scrape the wet mixture into the flour mixture and stir until an even textured dough appears. Lovingly fold in chocolate chips and walnuts.
Cover the dough and refrigerate overnight to allow the flavors to marry. This refrigeration also allows the cookie to hold a good shape when baked. Dollop the cold cookie dough a teaspoon at a time onto a parchment paper lined cookie sheet. Bake at 325 degrees for 10-12 minutes. These cookies are moist and have a good texture and height. Enjoy immensely and share some with a friend. This cookie dough freezes well and will keep for about 3 months in the freezer.
Spicy! Blackstrap Molasses Joy Cookies
Check to see how old your spices are. This recipe was adjusted a little because I like spices! It was the fresh spices that gave these cookies the song I was looking for in my mouth and memory. Remember “It’s all about the Spices!”
I go to the health food store and buy my spices in the bulk section. Saving jars and labeling them has been a fun part of my kitchen organization for years. Yup, keeping them in alphabetical order saves time and you can easily see when you are running low.
I go to the health food store and buy my spices in the bulk section. Saving jars and labeling them has been a fun part of my kitchen organization for years. Yup, keeping them in alphabetical order saves time and you can easily see when you are running low.
Dry Ingredients:
3 ½ cups flour 1 cup quinoa flour 1 cup almond flour 1 cup coconut flour ½ cup rice flour 1 tsp. baking soda 3 tsp. ground ginger 2 tsp. ground cinnamon ¼ tsp. ground cloves ¼ tsp. ground nutmeg ½ tsp. Himalayan pink salt fine Wet Ingredients: 1/2 cup unsalted butter (1 stick) ½ cup non-hydrogenated vegetable oil ¾ cup brown sugar Chia gel (chia flour and ½ cup warm water, 1 Tablespoon ground Chia seeds, in water - this is the egg substitute) 1/3 cup blackstrap molasses 2 tsp. vanilla "Sugar in the Raw" (for rolling) White chocolate chips (for decoration / accent) |
Instructions:
Whisk dry ingredients together in a medium sized bowl. Make sure to distribute spices evenly in the flours (you can use wheat flour if you like). Mix wet ingredients and brown sugar in a food processor or get out your hand mixer. Process / mix well, whipping the wet ingredients together. Add the dry ingredients to the wet and voila’. The dough is rich in color and dense. Refrigerate for a few hours for the spices to marry, maybe you need to go do some other task. Using a cookie scoop or a teaspoon, scoop out the dough and make a ball shape by rolling in between your hands. Roll the ball in the raw sugar or whatever sugar you may have on hand (no stress baking makes better cookies). Place the sugar rolled dough on a parchment lined cookie pan, place 1 chocolate chip (dark or white) on the top and bake at 350 degrees for 8-12 minutes depending on the size and thickness of your cookies (I made this recipe 3 times before getting it right).
Tips:
Whisk dry ingredients together in a medium sized bowl. Make sure to distribute spices evenly in the flours (you can use wheat flour if you like). Mix wet ingredients and brown sugar in a food processor or get out your hand mixer. Process / mix well, whipping the wet ingredients together. Add the dry ingredients to the wet and voila’. The dough is rich in color and dense. Refrigerate for a few hours for the spices to marry, maybe you need to go do some other task. Using a cookie scoop or a teaspoon, scoop out the dough and make a ball shape by rolling in between your hands. Roll the ball in the raw sugar or whatever sugar you may have on hand (no stress baking makes better cookies). Place the sugar rolled dough on a parchment lined cookie pan, place 1 chocolate chip (dark or white) on the top and bake at 350 degrees for 8-12 minutes depending on the size and thickness of your cookies (I made this recipe 3 times before getting it right).
Tips:
- Get new spices and add more if you like.
- Smaller little jewel cookies are a treat and wake up the senses.
- Do not overbake!
- Because the nut flours are heavy, the non-hydrogenated vegetable shortening is a must to give them a lift.
- Serve them warm with a special tea, hot or on ice.
- Enjoy Immensely, Smile Big!
Hydration Tonic
Ingredients: 6 level teaspoons of Sugar 1/2 level teaspoon of Salt 5 cups Water Instructions: In 5 cups warm water, dissolve sugar and salt. Put mixture into a large water bottle and shake, shake, shake while you say a happy affirmation! Drink 1 teaspoon to 1 Tablespoon every 1 - 2 hours depending on your level of activity. You can mix this tonic with 2 ozs of water to get you hydrated! |
Goldenberry Carrot Salad Surprise
What is a goldenberry? Something you have to try! A nutrient dense superfood with a sweet tart flavor that will make you scream for more. They are high in protein, vitamin E and essential fatty acids, all good stuff that promotes good health. Plus… they are lower in sugar compared to other berries. Other berries in the mix? Goji and mulberry Oh yeah, they are good for you and your eyes too. Spiralized carrots mixed with big organic walnut halves, no meat needed, your taste buds will be satisfied and surprised. Enjoy!
Ingredients:
4 lbs. organic carrots, peeled and spiralized 2-inch piece of fresh ginger, spiralized 1 cup organic walnuts 1 cup goji, mulberry, goldenberry mix, sun-dried 1 tsp. Himalayan pink salt ¼ tsp. black pepper Juice of 1 lemon 3 Tbsp. olive oil Instructions:
Mix or whisk olive oil, lemon juice, pepper and salt in a cup and pour on top of the carrots. Toss the carrots with 2 forks to mix and evenly distribute the flavors. Throw in the berry mix and walnuts, mix together and refrigerate. Serve this delight as a side or on top of rice and lettuce greens. Will keep in the refrigerator up to five days and maintain a good flavor. |
Roasted and Toasted Veggie Salad
You won’t mind staying home to eat this dish, it’s delish!
(Spray coconut or olive oil makes this dish easy to prepare.)
Clean and slice your vegetables into bite-size pieces. Spray or toss vegetables in a bowl with enough oil to coat.
Place in a roasting pan and top with fresh cracked black pepper and a sprinkle of course Himalayan pink salt.
Bake at 375° for 30-45 minutes.
When done, sprinkle some dried Italian herbs on top of the vegetables to add more flavor for you and your salad.
Lovingly scoop the veggies on top of fresh leafy greens. Top with toasted sunflower seeds and pine nuts. Enjoy!
Clean and slice your vegetables into bite-size pieces. Spray or toss vegetables in a bowl with enough oil to coat.
Place in a roasting pan and top with fresh cracked black pepper and a sprinkle of course Himalayan pink salt.
Bake at 375° for 30-45 minutes.
When done, sprinkle some dried Italian herbs on top of the vegetables to add more flavor for you and your salad.
Lovingly scoop the veggies on top of fresh leafy greens. Top with toasted sunflower seeds and pine nuts. Enjoy!
Eye-Opening Tasty Breakfast Cookie
Dry Bowl
2 cups gluten-free flour blend ½ cup organic quinoa flour 2 cups organic oatmeal 1 tsp. organic cinnamon ½ tsp. pink Himalayan Salt Carrot Bowl 2 cups shredded, peeled organic carrots 1 cup organic large-flake coconut 1 cup semisweet chocolate chips Wet Ingredients in Food Processor 1 ½ cups organic apple butter ½ cup non hydrogenated vegetable oil ½ cup organic butter (optional ½ cup organic sugar for those folks that desire a sweeter cookie) Instructions:
Line up your ingredients. Lovingly mix dry ingredients in a bowl. In a separate bowl, shred the peeled carrots and mix with the large flake coconut and chocolate chips (see picture). In a food processor, whip apple butter, hydrogenated vegetable oil and butter. Combine the dry ingredients with butters in the food processor 1 large spoonful at a time and whip. Continue adding 1 spoonful at a time until about three quarters of the flour mix has been added. Then add the wet ingredients from the food processor into the flour mix that is left in the dry mix bowl. Next add the carrot bowl mixture and fold together to create a rich, thick cookie dough. Depending on the size of the cookies bake at 350° in a convection bake oven for 12 – 15 minutes. |
Ginger Almond Soup
(a blended soup that you will crave)
(a blended soup that you will crave)
Ingredients:
2 cups unsweetened almond milk ½ cup celery 2 Tbsp. chia flour ¼ cup unsweetened almond butter ½”-1” piece of fresh ginger root (reserve half to adjust the amount of ginger root flavor to your preference.) ¼ tsp Himalayan pink salt 1 Tbsp. maple syrup 1 dash of cayenne pepper (more if you like) ½ cup sliced almonds, browned to garnish soup with color and crunch |
Instructions:
Organize all your ingredients, then set the table. Place almond milk in a pot on the stove; turn heat on very low.
Place ingredients, with exception of toasted almond toppers, into a high-powered blender. When almond milk is warm and just about to scald, remove from heat and carefully pour in the blender on top of all the other ingredients.
Whip your soup to perfection, tasting it to see if you need more ginger kick. Blend again, about 2 minutes. Taste the soup again before you serve it to make sure there is enough salt. Top with toasted almonds for texture, crunch, and dense, toasted flavors. Serves 4.
Organize all your ingredients, then set the table. Place almond milk in a pot on the stove; turn heat on very low.
Place ingredients, with exception of toasted almond toppers, into a high-powered blender. When almond milk is warm and just about to scald, remove from heat and carefully pour in the blender on top of all the other ingredients.
Whip your soup to perfection, tasting it to see if you need more ginger kick. Blend again, about 2 minutes. Taste the soup again before you serve it to make sure there is enough salt. Top with toasted almonds for texture, crunch, and dense, toasted flavors. Serves 4.
Stuffed Sweet Potato Surprise
Instructions:
This recipe is for 1 potato and stuffing, double up if you have several potatoes or serving more people. If you are using a large sweet potato, you can cut it in half and just stuff one half at a time instead of serving a giant sweet potato.
First, wash and dry the sweet potatoes. Coat with coconut oil to seal in the flavor as it bakes, (350 degrees for 45 minutes or until soft). Toast your pine nuts or sliced almonds in a dry skillet and set aside. This is a WOW in your mouth and an important part of making a side dish into a feast. Cook quinoa or use a pre-cooked package of quinoa and rice.
Chop and sauté the red onion and mushrooms in the olive oil or ghee until cooked, salt and pepper to taste. Chop the greens and add them to the sauté mixture, stirring in the love. Once the onion, mushrooms and greens have married, toss in the quinoa and stir gently. If this seems a bit dry add a tablespoon of water to revive your rice. Your stuffing is complete. Remove cooked potato from oven, cut length-wise and place on a pretty plate. Dollop the stuffing onto the sweet potato and top with toasted nuts and dried cranberries. Serve to someone you love with a smile!
This recipe is for 1 potato and stuffing, double up if you have several potatoes or serving more people. If you are using a large sweet potato, you can cut it in half and just stuff one half at a time instead of serving a giant sweet potato.
First, wash and dry the sweet potatoes. Coat with coconut oil to seal in the flavor as it bakes, (350 degrees for 45 minutes or until soft). Toast your pine nuts or sliced almonds in a dry skillet and set aside. This is a WOW in your mouth and an important part of making a side dish into a feast. Cook quinoa or use a pre-cooked package of quinoa and rice.
Chop and sauté the red onion and mushrooms in the olive oil or ghee until cooked, salt and pepper to taste. Chop the greens and add them to the sauté mixture, stirring in the love. Once the onion, mushrooms and greens have married, toss in the quinoa and stir gently. If this seems a bit dry add a tablespoon of water to revive your rice. Your stuffing is complete. Remove cooked potato from oven, cut length-wise and place on a pretty plate. Dollop the stuffing onto the sweet potato and top with toasted nuts and dried cranberries. Serve to someone you love with a smile!
Loco for Vegan Hot Chocolate
Ingredients:
1 cup chocolate nut or alternate plant-based milk ¼ cup coconut creamer chocolate flavored stevia (sweetener) almond or coconut milk whipped cream (run hot water over the can until you can shake it & hear liquid) organic dark chocolate cocoa powder 1 tsp. goji berries (hydrated) per cup of cocoa Instructions:
Happily hydrate the goji berries. If you plan ahead, you can soak the goji berries overnight in a jar of water (use about two times the amount of water). Otherwise, put the goji berries in a canning jar and pour boiling water over them. Goji berries are much easier to chew when hydrated and soft. Next, combine the plant-based milk and creamer. Warm the combo, stirring and sending good vibes into it. Taste to see if it needs 3 drops of chocolate flavored Stevia. Choose some lovely little cups to serve the sweet treat. Fill a cup ¾ of the way full with warm nut milk, top with a ½ tsp. cocoa powder. Put a squirt of whipped cream on top, add a teaspoon of goji berries and another sprinkle of cocoa power. Enjoy the flavor of the real chocolate WOW! and chew up a goji berry instead of a marshmallow. Honestly this is a cup of joy! |
Get Your Kale Salad On!
Ingredients:
1 box young baby kale leaves 3 Tbsp. olive oil pink Himalayan Salt (¼ tsp.) organic walnut halves organic dried cranberries 1 ripe avocado Trader Joe's Everything But the Bagel Spice 1 cup dried lentils 1 3/4 cups water 2 bay leaves |
Instructions:
Cook lentils and bay leaves in purified water for 20 minutes or until soft. Remove the bay leaves. Sift through the baby kale removing any yellow leaves or large stems. Cut the kale leaves into bite size pieces. Sprinkle with salt and olive oil, toss together. Slice the avocado and arrange on a plate. Place a salad size amount of kale on the plate and top with ¼ cup cooked lentils, walnut halves, dried cranberries and TJ’s Everything But the Bagel spice. Enjoy as a yummy plant-based meal for eye health. |
Sun-Dried Tomato Bliss Soup with Thyme Topper
Ingredients:
1 Tbsp. olive oil 2 Tbsp. chickpea miso ½ cup sun-dried tomatoes (to hydrate, place tomatoes in a jar and cover with warm water) 2 garlic cloves 1 celery stalk ½ small red onion ½ tsp. Himalayan pink salt 3 cups warm water Fresh thyme to garnish and stir in for a tantalizing flavor that pairs perfectly with the rich sweetness of the sun-dried tomatoes. Instructions: Place all ingredients in a blender or Vitamix and blend until smooth and rich. Enjoy this soup at room temperature or bring it up to a temperature you prefer. Serve it up in your favorite mug! |
Thyme Elderberry Tonic
Ingredients:
1 cup organic dried elderberries 3 cups filtered water 1 organic lemon - cut in 6 quarters 1 Tablespoon dried thyme |
Instructions:
Using a pressure cooker (Insta-pot - pressure cook on high for 45 minutes) or on the stovetop, bring ingredients to a boil, then simmer together for 20 minutes. Strain berries and lemon from liquid. Use 2-4 tablespoons of tonic in warm water topped with fresh lemon. Use stevia or honey to sweeten. Enjoy and stay healthy! |
Zucchini in the Stars with Thyme
Ingredients:
2 firm, organic zucchinis 2 Tbs. coconut oil 1 tsp. course cracked black pepper 1 small bunch of fresh thyme 2 frying pans Star Cookie Cutters Instructions:
Wash, dry and slice the zucchini. Have fun making the star cut outs. Place 1 Tablespoon of coconut oil in each frying pan. Separate the zucchini so you have enough room to brown the stars and shapes. Too many zucchini in the frying pan at once will cause them to get mushy because squash have a high water content. Sprinkle with cracked black pepper and fresh thyme leaves. Cooking in coconut oil browns these stars the best! Serve them as a side dish, over a pasta, quinoa or a green leafy salad. Zucchini Stars? Inconceivable! |
Roasted Garden Veggies with Thyme
Clean, Cut, and Mix in the Love!
Clean, Cut, and Mix in the Love!
1 cup of each vegetable of your choice. Some vegetables cook faster than others so cut up your excess garden veggies based on this information. Cut tomatoes and zucchini large, potatoes and root vegetables smaller. Mix in the love with 2 Tablespoons of olive oil or use a spray on coconut oil. Sprinkle with thyme or seasonings of your choice and roast for 30 minutes at 350 degrees.
Enjoy with a lovely soup or salad. |
Scrambled Tofu with Thyme & Turmeric
(paired with a side of stewed figs and fresh veggies)
(paired with a side of stewed figs and fresh veggies)
Ingredients:
1 package organic tofu (firm) 1 Tbsp. coconut oil 1/2 tsp. turmeric 1 Tbsp. fresh thyme 1 tomato 1 cucumber lots of salt & pepper to taste Instructions:
Open the package of tofu and drain. In a medium skillet, place the coconut oil, add tofu by crumbling between your fingers to give the appearance of scrambled eggs. Cook the water out of the tofu turning (not stirring like you would a cake), using a spatula to break up any large pieces. Sprinkle with turmeric, thyme, salt and pepper. Cook until fluffy and serve with fresh vegetables on the side. |
Blueberry Vinaigrette with Fresh Thyme
Ingredients:
1 cup fresh blueberries 1 small clove garlic, chopped 2 Tbsp. balsamic vinegar 2- 4 Tbsp. light olive oil 1 Tbsp. honey ¼ tsp. pink salt 1 Tbsp. fresh thyme chopped or cut with a scissor |
Instructions:
In a blender or food processor, whip the berries, garlic, vinegar, and oil until liquefied. Stir in the fresh thyme and drizzle over a beautiful salad! This also makes a lovely vinaigrette to toss with sliced cucumbers and serve as a side dish. |
Sassy Salad with Thyme
Instructions:
Wash and chop the center celery stalks and Fuji apple. Rinse and drain the black beans (let them drain while you work on the rest of the recipe). Blend the salad dressing ingredients, use a whisk to dissolve the honey. Toss and fold together all ingredients gently as you stir in the love. Enjoy this salad on top of a bed of greens with a garnish of fresh tomatoes.
Wash and chop the center celery stalks and Fuji apple. Rinse and drain the black beans (let them drain while you work on the rest of the recipe). Blend the salad dressing ingredients, use a whisk to dissolve the honey. Toss and fold together all ingredients gently as you stir in the love. Enjoy this salad on top of a bed of greens with a garnish of fresh tomatoes.
Low-Carb, “Sweet Bells” Lunch Plate
Instructions:
De-stem the kale, wash and let dry or pat dry with a paper towel. Bunch up and roll the kale leaves together to make it easier to thinly slice (chiffonade). Cut the kale so it will fit on the fork when you eat your salad, not hang all over. Happily place the luscious green kale in a bowl and sprinkle with salt and the juice of 1 lemon or orange (Citrus Wilt - Cooking Up Health Wellness and Joy!). Toss the kale and spread in your joy. Let this wilt and absorb flavor for about 20 minutes while you prepare the rest of the lunch plate. Don’t worry this will not be salty!
Saute the mushrooms in the butter until golden brown and plump. Salt and pepper to taste. In a smaller frying pan, brown the pine nuts on a medium heat, pay attention as they may burn and will not taste good. Slice up the cucumbers and strawberries. Assemble this salad with grace and ease, make a few to-go containers placing this “Sweet Bell” salad on top of some chopped spring greens. Enjoy, lunch is ready!
De-stem the kale, wash and let dry or pat dry with a paper towel. Bunch up and roll the kale leaves together to make it easier to thinly slice (chiffonade). Cut the kale so it will fit on the fork when you eat your salad, not hang all over. Happily place the luscious green kale in a bowl and sprinkle with salt and the juice of 1 lemon or orange (Citrus Wilt - Cooking Up Health Wellness and Joy!). Toss the kale and spread in your joy. Let this wilt and absorb flavor for about 20 minutes while you prepare the rest of the lunch plate. Don’t worry this will not be salty!
Saute the mushrooms in the butter until golden brown and plump. Salt and pepper to taste. In a smaller frying pan, brown the pine nuts on a medium heat, pay attention as they may burn and will not taste good. Slice up the cucumbers and strawberries. Assemble this salad with grace and ease, make a few to-go containers placing this “Sweet Bell” salad on top of some chopped spring greens. Enjoy, lunch is ready!
Easy Peazy! Asparagus, Kale & Quinoa Bowl
Ingredients:
1 pkg. Seeds of Change Quinoa (already cooked, just warm) 1 bunch fresh asparagus, bottoms cut off and cut to bite-size Grape or cherry tomatoes to garnish 3 cups fresh kale de-stemmed and sliced very thin 1 pkg. Tempeh, cubed bite-size 2 Tbsp. Tamari (or high quality soy sauce) ¼ cup water 2 Tbsp. coconut oil (or oil of your choice) 1 tsp. dehydrated onion slices 1 tsp. dehydrated garlic flakes Fresh cracked black pepper to taste |
Instructions:
Wash, de-stem and slice the kale, very thin (chiffonade). Cube the tempeh and place in a frying pan with ¼ cup water and tamari sauce. Steam, let water evaporate to hydrate the tempeh so it will be rich with flavor. When tempeh is warm and hydrated, push to one side of the frying pan and add the quinoa blend, warm and sauté, but keep separate.
In a separate frying pan, warm the coconut oil and happily toss in the kale and sauté. When Kale begins to brown, add asparagus and dehydrated garlic and onion. Stir and marry these flavors together.
When all ingredient are warm and happy, layer in a large size bowl and top with sliced cherry tomatoes and fresh cracked black pepper. Enjoy!
Wash, de-stem and slice the kale, very thin (chiffonade). Cube the tempeh and place in a frying pan with ¼ cup water and tamari sauce. Steam, let water evaporate to hydrate the tempeh so it will be rich with flavor. When tempeh is warm and hydrated, push to one side of the frying pan and add the quinoa blend, warm and sauté, but keep separate.
In a separate frying pan, warm the coconut oil and happily toss in the kale and sauté. When Kale begins to brown, add asparagus and dehydrated garlic and onion. Stir and marry these flavors together.
When all ingredient are warm and happy, layer in a large size bowl and top with sliced cherry tomatoes and fresh cracked black pepper. Enjoy!
Quinoa Dream Salad
Ingredients:
4 cups cooked quinoa (2 cups dry cooks up to this amount)
For the Basil Oil Blend:
2 cloves fresh garlic
½ lemon, juiced
1 package fresh basil
½ cup organic olive oil
½ - 1 tsp. Himalayan pink salt
6 cups mixed greens (washed and dried), chopped and sliced very thin, fresh kale and parsley
3 mini cucumbers washed and quartered, cut to bite-size
1 ½ cups English walnuts, chopped chunky
1 Tbsp. Greek herb blend (found in the spice isle)
½ tsp. dried thyme
4 cups cooked quinoa (2 cups dry cooks up to this amount)
For the Basil Oil Blend:
2 cloves fresh garlic
½ lemon, juiced
1 package fresh basil
½ cup organic olive oil
½ - 1 tsp. Himalayan pink salt
6 cups mixed greens (washed and dried), chopped and sliced very thin, fresh kale and parsley
3 mini cucumbers washed and quartered, cut to bite-size
1 ½ cups English walnuts, chopped chunky
1 Tbsp. Greek herb blend (found in the spice isle)
½ tsp. dried thyme
Instructions:
Prepare the quinoa by itself the night before and let it rest, cool and dry out. (You do this by leaving the warn quinoa in the pot you cooked it in with the lid half off until cool, then stick it in the refrigerator overnight.)
Prepare the Basil oil blend in a small bowl. Wash, dry and chop the basil. Use a garlic press to press the garlic cloves one at a time. Add salt the fresh lemon juice and stir in the love.
In a bowl, mix quinoa and the basil oil blend together. In another bowl mix the greens, cucumbers, walnuts, Greek herbs, and thyme.
Great! Now you can marry the greens mix into the quinoa mix. I do this because the ingredients are evenly distributed with two bowls. Remember to lift from the bottom and fold in the greens and the love. You are not stirring paint; this salad is a gift from the earth. Serves up 6-8 people. Pair with your favorite soup, baked sweet potato, sandwich, or wrap . . . second helpings may be unstoppable . . . or just dream about them!
Prepare the quinoa by itself the night before and let it rest, cool and dry out. (You do this by leaving the warn quinoa in the pot you cooked it in with the lid half off until cool, then stick it in the refrigerator overnight.)
Prepare the Basil oil blend in a small bowl. Wash, dry and chop the basil. Use a garlic press to press the garlic cloves one at a time. Add salt the fresh lemon juice and stir in the love.
In a bowl, mix quinoa and the basil oil blend together. In another bowl mix the greens, cucumbers, walnuts, Greek herbs, and thyme.
Great! Now you can marry the greens mix into the quinoa mix. I do this because the ingredients are evenly distributed with two bowls. Remember to lift from the bottom and fold in the greens and the love. You are not stirring paint; this salad is a gift from the earth. Serves up 6-8 people. Pair with your favorite soup, baked sweet potato, sandwich, or wrap . . . second helpings may be unstoppable . . . or just dream about them!
Elderberry Syrup
Ingredients:
2 cups organic elderberries (You can order these online or find them in the bulk section at the health food store) 1 cinnamon stick 4 cups filtered water Instant-Pot, Pressure Cooker or Soup Pot with Cover Instructions: Using the Inst’a Pot or a Pressure Cooker will keep flavor and nutrients from escaping, but if you only have a soup pot that works too! Cook the elderberries for 20-35 minutes at a low simmer or pressure cook. When cool, strain out the berries, place them in a cloth and squeeze out the juice. Reheat and add some honey. Jar and label. Drink 1 Tablespoon in warm water as a lovely evening tea! This will help boost your immune system and help keep you hydrated. |
Twice Baked Potatoes with Thyme
Ingredients:
4-6 potatoes (organic russets) 1 package tofu (organic) 1 tsp pink salt ½ tsp tried thyme 2 tsp dehydrated garlic flakes ¼ cup nutritional yeast Instructions: Bake potatoes at 375 degrees until soft. Core or scoop out the potatoes into a bowl (cut off the skin on the core cap you have removed). Divide the potatoes you scooped out in half and add a half a package of Tofu and remaining ingredients. Mix and taste to see if there is enough salt and flavor. Repack the potatoes, bake at 325 degrees for 25 minutes. Top with a sprinkle of dried thyme and paprika. |