This creamy salad is wonderfully delicious and very light. It is a great side dish to any meal and very refreshing. It is so easy to make and full of great nutrients.
Ingredients
1 ripe avocado, halved, seed removed 2 Tbsp. white wine vinegar 2 tsp. Dijon mustard 3 Tbsp. organic extra-virgin olive oil Sea salt and freshly ground pepper 1/2 bunch kale, stemmed and coarsely chopped 1 small red beet,peeled and thinly sliced 1 sweet, crisp apple, cored and cut into thin wedges 1/2 cup walnuts, chopped
Preparation
1. Combine avocado, vinegar, mustard, and oil in a food processor. 2. Pulse until smooth. It will be thick. 3. Combine kale, beets, apple and walnuts in a large bowl. 4. Toss with avocado dressing. Season with salt and pepper.
This may appear very odd in color and not something that we are used to drinking. Once you get passed the look of this fantastic smoothie you will be fine, trust me.
Ingredients
1 cup kale or collard greens, firmly packed, stems removed and coarsely chopped 1/2 cup loosely packed fresh flat-leaf parsley leaves 1 Granny Smith apple, cored and coarsely chopped 1 large, ripe banana, coarsely chopped 2 1/4 cups filtered water
Preparation
1. Combine all ingredients in a blender and mix until smooth. 2. If it's too thick, add a little more water.
A smoothie is a great way of getting all of the minerals and vitamins that your body is craving. It may seem odd to blend these ingredients together but just knowing that it is doing wonders for your body will soon become a favorite. It is all mind over matter , go ahead and surprise your body, it will thank you for it.
Ingredients
1 small red beet, peeled and coarsely chopped 1 medium-size carrot, peeled and coarsely chopped 1 sweet apple,cored and coarsely chopped 1 ripe pear, cored and coarsely chopped 2 cups of filtered water 2 Tbsp fresh lemon juice 2 tsp. minced fresh ginger
Preparation
1. Steam beets and carrots until tender, about 10 minutes. 2. Let cool to room temperature. 3.Combine all ingredients in a blender and mix until smooth.
This is a wonderful breakfast or can also be served up as a healthy choice for a light dessert....your guests will be begging for more... If the fruits are not in season, choose a frozen version,once thawed it will taste like it was freshly picked.
Ingredients 1/4 cup tahini 1/2 cup unsweetened organic applesauce 1 Tbsp. honey 2 Tbsp. filtered water 4 cups sliced fruit, such as mango, black grapes plums, and citrus fruit 1/4 cup unsweetened organic coconut flakes
Preparation
-Combine tahini, applesauce, honey and water in a food processor. -Pulse until smooth. -Arrange fruit in serving bowls. -Drizzle with tahini sauce and top with coconut.
These fruit and nut bars are crisp and chewy in texture, they are full of dried fruits (cherries, dates, and apricots) and nuts (walnuts, almonds, pecans, or hazelnuts), that are held together with a batter that contains no butter or oil, just one beaten egg. These make a healthy to-go breakfast, a great snack to pack in lunchboxes, or they would be perfect to take along on your next picnic or hike. The added bonus is that they will keep for several weeks when stored in the refrigerator. This fruit and nut bar recipe calls for dried cherries, dates, and apricots. Now, don't feel you have to follow this recipe exactly, as you can vary the dried fruit and even the nuts as per your own taste. Just keep the amounts the same; that is, 3 cups of dried fruits and 1 1/2 cups of nuts.We are no longer limited to just dried dates and raisins. Try to buy in bulk from a grocery store or natural food store that has a high turnover. Not only will the fruit be fresher, but you can see, smell, feel, and often taste the fruit to make sure it is fresh and of high quality. Pre-packaged fruit can also be excellent but it is harder to tell the quality of the fruit through the plastic bag. Make sure to check the expiration date on the bag. Always look for dried fruit that is plump, moist, and has good color.
Fruit and Nut Bars
Ingredients
1/3 cup organic flour 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1/3 cup sucanat ( organic brown sugar) 1 1/2 cups walnuts (can also use pecans, hazelnuts, or almonds), chopped 1/2 cup dried cherries or cranberries 1 1/2 cup dates, figs, and/or prunes (pits removed and cut into quarters) 1 cup dried apricots, cut into bite size pieces 1 large egg 1/2 teaspoon organic vanilla extract
Preparation
Preheat oven to 325 degrees F and place the rack in the center of the oven. Have ready an 8 x 8 inch square baking pan that has been lined across the bottom and up the two opposite sides with aluminum foil. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruit. Use your fingers to make sure that all the fruit and nuts have been coated with the flour mixture.
In a separate bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.
Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, lift the bars from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 squares.
Can be stored for about 10 days at room temperature or longer if refrigerated.
Makes 16 - 2 inch squares.
These great bars are wonderful to take along with you if you know that you will be out for a while and will need to replenish your energies.
Enjoy these little cookies with a cup of nonfat cocoa. This is the perfect cookie recipe for kids to make.
Ingredients:
-1/4 cup organic butter, softened -1/2 cup organic sucanat sugar (just like brown sugar) -1 organic egg -1 tsp vanilla extract -1 1/2 cups organic flour -1/4 tsp sea salt -1/2 cup home made raspberry jam
Preparation:
Preheat oven to 350 degrees.
1.Line a large cookie sheet with parchment paper. 2.In a large bowl, cream butter and brown sugar together using an electric mixer. Add egg and vanilla, and mix until blended. 3.Whisk together flour and salt in a small bowl. Gradually add flour to wet ingredients, and mix with a wooden spoon, forming a large ball. 4.If the dough is sticky, refrigerate for an hour before proceeding. Otherwise, go ahead and form 1-inch balls and place them 1-inch apart on the cookie sheet, making a deep thumbprint in the center of each. 5.Bake for 10 minutes. Remove from oven. After one minute, place on a wire rack to cool. Ad a little raspberry jam to the center of each cookie.
Makes about 20 cookies.
Gingerbread men recipes
Cut the fat not the flavor. These gingerbread men use half the butter normally used in most gingerbread cookie recipes. Applesauce helps the cookies retain their moisture and gives them a soft texture.
Ingredients:
•1/4 cup organic butter, softened •3/4 cup organic sucanat sugar (just like brown sugar) •1/2 cup organic unsweetened applesauce •1 organic egg •1/3 cup dark molasses •3 cups organic flour •1 tsp baking soda •2 tsp ground ginger •1 tsp ground cinnamon •1/2 tsp allspice •1/4 tsp ground cloves
Preparation:
Preheat the over to 350 degrees.
1.In a large mixing bowl, beat butter, sugar and applesauce until smooth. Add egg and molasses and mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well. Divide dough in two; cover with plastic wrap and chill for 2 hours. 2.Roll out dough to 1/4 or 1/8-inch thickness. Cut gingerbread men with a cookie cutter. Add raisins to decorate. Place 1-2 inches apart on a parchment-lined baking sheet. Bake 10-12 minutes. Add frosting or more decorations when cool.
Makes 30 cookies.
Chocolate chip cookies
By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.
Ingredients:
-1/4 cup organic butter, softened -1/2 cup organic cane sugar -1/4 cup organic sucanat sugar (just like brown sugar) -1 egg white -1 tsp vanilla extract -1 cup organic flour -1/2 tsp baking soda -1/4 tsp sea salt -1/4 cup organic cocoa powder -1/3 cup miniature dark chocolate chips
Preparation:
Preheat oven to 350 degrees.
1.In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. 2.In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don’t worry if the dough seems a little crumbly at first. Stir in chocolate chips. 3.Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper. 4.Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.
Makes 30 cookies
You can go ahead and enjoy these with your loved ones with a little less guilt. Its all in moderation but at least you know that they are home made and with the best ingredients...
Merry Christmas from my kitchen to yours...enjoy!!!
This is a cool looking and tasting Mexican dish. Kids can use their hands and have fun with it. No need for utensils that's for sure. Its something that is very tasty and easy to make. Have them build their own, it will have ingredients that they choose to place on it so it will feel like they have control of what they are placing in their mouths.
Ingredients
1 lb.organic boneless skinless chicken breasts, cut into 1/2-inch pieces 1/2 cup water 1/2 cup homemade taco seasoning mix (recipe below) 1 cup Refried Beans, warmed 4 tostada shells (6 inch) 1/2 cup shredded organic Mozzarella cheese 1 cup shredded lettuce 1 avocado, chopped 1/4 cup homemade salsa (recipe on this site) 1/4 cup organic Sour Cream(optional)
Directions
1.Cook and stir chicken in large skillet on medium-high heat 3 min. or until no longer pink.
2.Add water and homemade taco seasoning mix; simmer on medium-low heat 5 min. or until chicken is done and sauce is thickened, stirring occasionally.
3.Spread beans onto tostada shells; top with layers of chicken mixture and remaining ingredients.
4.Garnish with chopped cilantro or green onions before serving.
Homemade taco seasoning recipe
2 tablespoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon paprika 3 teaspoons ground cumin 2 teaspoon sea salt 2 teaspoon black pepper
Directions
In a small bowl, mix all ingredients together.You can easily double this recipe.Store in an airtight container in your kitchen pantry.
You will be surprised how much you and your loved ones will appreciate this dish. They will be screaming for more...you could easily have a nice brown rice stir-fry to accompany this meal..mmm...Ole!!
Now this dish is a lot of fun!!If you want it to be a real hit, purchase some chop-st ix and watch your kids meal come to life....its fun to incorporate different tools that add another aspect to eating and enjoying a meal. They will want to eat it just to use the new utensils in front of them right?? There's a lot of original ways to make your children enjoy exploring new tastes and dishes...you just have to become a kid again and find ways that will encourage them to want to try new things...let that inner kid come out and have fun with your little ones, you only live once and life is to short to make meal time a stressful time...go ahead and give it a try, you might just like it yourself...
Ingredients
1 package spaghetti noodles (brown rice or Kamut),uncooked 2 Tbsp. Tamari Sauce 1 cup broccoli florets 1 small red pepper, cut into strips 1/2 lb. boneless organic beef sirloin steak or organic chicken,cut into thin strips 1/4 cup organic chicken broth 2 green onions, thinly sliced
Directions
1.Cook noodles in large saucepan as directed on package.
2.Meanwhile, heat Tamari sauce in large skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until vegetables are crisp-tender. Add meat and stir-fry 2 to 3 min. or until meat is done.
3.Drain noodles; return to same pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.
You can also substitute 1/4 cup chopped cilantro for the onions.
This is a great, simple dish for little ones to try. Let them experience with this and then they will definitely be more open to new recipes and ideas. Don't pressure them to eat a lot of it, give them a child portion and if they feel that they would like more that is fine.If they feel that they are in control of their portions then they may just surprise you and ask for more...
Kids are very smart and they feel when it is a power struggle at mealtime.Try to relax and not have any expectations and this may easily become the best part of your day..imagine that??
Tuna can be lots of fun!It adds a little variety to a menu and kids enjoy it. Its better to purchase tuna in water...not in oil. Try this dish, I'm sure that it will be a welcomed change to your everyday menu.
Ingredients
1 pkg.of macaroni or fettuccine (brown rice or kamut) 1 cup frozen mixed vegetables (carrots, corn, peas) 1 can (5 oz.) white tuna in water, drained, flaked 8 organic crackers, crushed (about 1/3 cup)
Directions
1.Prepare the noodles in a large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.Drain and rinse under warm water.
2.Pour into a desired dish.
2.Add tuna; mix lightly.
3.Top with cracker crumbs.
Serve with a crisp mixed green salad tossed with your favorite vinaigrette.
It doesn't have to be fancy just fun and tasty...trust me your kids will love it!!!
I've never met a child that doesn't like spaghetti and meatballs.It is such a fun dish and so delicious too.Let them make it their own style...they can sprinkle shredded cheese or soak a nice piece of toasted Ezekiel English muffin in the sauce...yummy!!!!
Ingredients
2 lb. organic hamburg meat 1 cup natural bread crumbs 1/2 cup chopped yellow onion 2 organic eggs 1 organic jarred tomato sauce 2 cups of spaghetti noodles (brown rice or kamut)
Directions
Heat oven to 400ºF.
1.Line two cookie sheets with foil. Mix ingredients until blended; shape into 1-1/2inch balls.(approximately 32 meatballs)
2.Place meatballs in each prepared pan. Bake 16 to 18 min. or until done.
3.Place cooked meatballs in saucepan,pour organic tomato sauce over and simmer for 10 minutes.
4.Boil noodles according to box directions.Pour meatballs and sauce on top.
This is a great comfort meal, especially with the cooler days just around the corner.This dish is easy to make, you can put it together in under 30 minutes.If you always have good healthy food choices for your main meals,everyone will come to the table with a great appetite.Your body is a wonderful creation and you need to respect it and give it real food, made in your kitchen with love. Made with no preservatives and ingredients that you can pronounce.
Ingredients
1 pkg. of Macaroni noodles (brown rice noodles or kamut noodles are great!!) 1 lb.lean organic ground beef 1/2 cup of chopped green onions 1 can organic stewed tomatoes, undrained 1/2 tsp. oregano, basil and thyme Sea salt and pepper to taste 3/4 cup shredded organic Cheese
Directions
Heat oven to 400ºF.
1.Boil noodles as directed on package. 2.Meanwhile, brown meat in large skillet on medium-high heat; drain. Add green onions,tomatoes and spices,mix well. Bring to boil. 3.Add meat mixture to drained and rinsed macaroni. 4.Spoon into 9-inch square baking dish. Sprinkle with cheese. 5.Bake 10 min. or until cheese is melted and casserole is heated through.
Make a lovely green salad to accompany this great dish. Cut some vegetables into stars and heart shapes with mini metal cookie cutters...makes it look fun and kids love that!!!Put in the extra effort and you will be greatly rewarded.
When my son was younger this was a big hit. When you prepare your meatloaf recipe it is great to divide the mixture into a muffin pan. This makes the portion for kids the perfect size and not overwhelming for them to finish. You start by giving them one small portion and they will ask for more.It makes it fun for them at the same time and it gives you the satisfaction to know that they are getting a good size of your main meal. Kids need to know that different dishes can be great tasting,you just have to start by making it fun for them and not expecting too much back. With time they will realize that this is what they are to eat and when they see everyone around the table enjoying the meal they will enjoy it too...
Ingredients
1 cup natural bread crumbs (home made is best) 1 jar organic spaghetti sauce,(home made is best) 2 tsp. dried oregano leaves 1-1/2 lb. extra lean organic ground beef 2 cups chopped zucchini 2 cups sliced mushrooms 3/4 cup organic shredded Mozzarella cheese
Directions
1.PREHEAT oven to 375°F. Mix ingredients together with half each of the spaghetti sauce and oregano. Place into individual muffin tins.
2.MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
3.BAKE 25 min. Uncover. Sprinkle with cheese. Bake, uncovered, an additional 10 min. or until meatloaf is cooked through.
Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
Serve with your favorite cooked vegetables such as steamed green beans and steamed sweet potatoes.
This is especially for you Julia....hopefully your little ones will enjoy this...
So many moms have been asking me for more kid-friendly recipes for fussy eaters.There's no better way to get children involved in enjoying real food than getting their little hands in helping to create what they are about to taste. It seems like if they help to make it , it is not as foreign and they are more tempted and willing to give it a try when it is ready to eat. Give this a try, have them help you cut and shred the ingredients to the best of their abilities.Put some good music on and make it fun...I'm sure that they will want to do it again...make sure to rave and praise them for giving you a helping hand and help them realize how everyone enjoyed what they made with their own hands and love.
Ingredients
6 medium flour tortilla 6 tbsp organic jarred spaghetti sauce (homemade better option) 1/3cup organic shredded mozzarella cheese diced peppers (every color), green onions, mushrooms,little pieces of organic turkey, chicken, hamburger (cut up in small pieces)
Directions
1.Preheat oven to 350°F.Place tortillas on cookie sheet. 2.Spread 1 tbsp of sauce on each tortilla ,then add favorite toppings (have fun with it, make funny faces...) 3.Sprinkle shredded cheese on top. 4.Bake for about 7 minutes, until cheese is bubbling. 5.Allow to cool completely before cutting into wedges and packing (otherwise the crust will go soggy).
Have the kids prepare a nice vegetable tray along with home made dip...I guarantee you that this will be a hit....they will love their creations and will be asking to make more on a regular basis that I promise you.
Taco soup is an easy to make tummy warming treat.Although hot soup on a cool day is an especially welcoming pleasure, this soup will be welcomed any day and in any weather.This is an easy tortilla Mexican soup recipe that takes the flavors of our favorite tacos and puts them into a soup.This amazing but simple taco soup recipe is one your family will love. Can't get the kids to eat their veggies? Chop them up finely and add them to this soup.
Ingredients
1 to 1 1/2 pounds organic ground beef 2 garlic cloves, chopped 1 large onion, chopped 1 - 16 ounce organic can tomatoes 1 - 16 ounce organic can tomato sauce 2 cups salsa 1 cup frozen corn kernels (optional) 1 - 16 ounce can pinto beans 1 - 16 ounce can kidney beans 1/2 cup taco seasoning (recipe follows) 3 cups water
Here is an early Christmas gift....so many people have asked me for this recipe and I'm thinking why not share it with everyone.It is the season of giving and I know that quite a few of you are dying to have this recipe. So Merry Christmas and please make lots and share with your loved ones.
I've been experimenting with muffins and have settled on this one.These zucchini muffins are insanely good and insanely easy to make. No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl.Very moist.Just sweet enough.
Organic Zucchini Muffins
Ingredients
3 cups grated fresh zucchini 2/3 cup melted unsalted butter (organic) 1/2 cup organic cane sugar 2 organic eggs,(beaten) 2 teaspoons vanilla 2 teaspoons baking soda Pinch sea salt 3 cups all-purpose organic flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 cup walnuts (optional) 1 cup raisins or dried cranberries (optional)
Method
You don't need a mixer for this recipe.
1.Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in.
2.In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
3. Coat each muffin cup in your muffin pan with a little olive oil. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes.
4.Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note; if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
There you go the best tasting muffins in town and they are all yours....enjoy!!!
My name is Sylvie Thibert and I call myself "The Health Nut!!"Here is my first cooking video from my kitchen. Today I will be demonstrating how you can make yourself and your loved ones a fantastic tasting , nutrition packed authentic Mexican Taco Salad. They will be screaming for more, trust me!!! First I will show you how to make your own tortilla bowl, minus all of those deep frying agents that so many mainstream restaurants use daily. You don’t need to go out and purchase expensive taco bowl molds…you can make it very easily at home with everyday items…check it out!!
How to make your own taco bowl
You will need aluminum foil, a metal bowl, a cookie sheet, extra virgin organic olive oil and natural tortilla wraps…I chose the Food for Life Ezekiel Wraps that can be found in any organic freezer section at your local health store.
I would suggest that you make these 1 hour before guests arrive:
1.You will need to preheat your oven to 450 F. 2.Wash and dry a metal bowl thoroughly(optional but helps with larger tortillas). 3.Make a desired size ball with aluminum foil. (inside of bowl size) 4.Lightly rub the outside of the ball of foil with olive oil. (This will keep the tortilla from sticking to it when its done.) 5.Drape one tortilla over the ball and press against the sides(with a little bit of olive oil on your hands). Place the metal bowl over it and place on a cookie sheet.Bake like this for the first 5 minutes then remove metal bowl only. 6.As the tortilla cooks in the oven it will harden and take the shape of the chosen size. Let it cook an extra 5 minutes(until the tortilla is darkened but not burned). 7.Let the tortilla cool completely on top of the foil before removing it. (The tortilla is still pliable when warm and will lose its shape if removed too quickly from the foil).
Mexican Salad 1/2 cup home made salsa(you will find on this site) 1/4 cup sour cream 1 tsp. organic coconut oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound lean organic ground beef (protein) (you could also use organic lean ground turkey or chicken) *PROTEIN* 1 large organic tomato, diced 1 14oz can organic kidney beans (*PROTEIN*) 2 tsp. cumin 2 tsp. chili powder 1/2 cup fresh cilantro, chopped 2 cups organic mixed greens and spinach 1/2 cup shredded mozzarella cheese
1.Combine salsa and sour cream in a large bowl. 2.Heat coconut oil in a large cast iron or stainless steel frying skillet over medium heat. 3.Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add meat and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. 4.Add tomatoes, beans, cumin and chili powder, cook stirring until the tomatoes begin to break down, 2 to 3 minutes. 5.Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture. 6.Add lettuce to the remaining salsa mixture in the bowl, toss to coat. 7.To serve, divide the lettuce among the bowls. Top with the meat mixture and sprinkle with cheese
When you think of it making the meat mixture this way prevents purchasing the pre-made taco seasoning mixes that have MSG, additives and ingredients that you can’t even pronounce. This is a healthy alternative of making it taste even better with all of the natural spices and flavors.This is real live food and your body will thank you for it. I promise you that!!
You can also add cubed avocado chunks or homemade guacamole on top…(you can find this recipe on my site as well…)
Nutritional Benefits:
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E& B and folic acid. Avocados are a fresh, natural, wholesome part of a healthy diet.They’re irresistibly rich in flavor.
Thank you very much for joining me today in my kitchen.I hope that this has given you a nice healthy alternative to making your own Mexican salad. Please feel free to check out my new website at www.thehealthnut.ca,there you will find my new health blog called "Food For Thought" and all kinds of healthy information that will hopefully help you live your life to the fullest!!
‘til next time…enjoy life, be happy and stay healthy…
I've recently discovered Karen Knowler. She is a raw food coach and very knowledgeable when it comes to the raw food lifestyle. She has a lot of interesting information on this subject and it is a real eye-opener to this way of life.Try to have an open-mind while listening to this 4 part interview and then decide for yourself if this is a lifestyle that you would find interesting.
Her official site is www.therawfoodcoach.com.
Check it out if you want to learn more about this new way of life...its all in baby steps and wanting to explore other ways of nourishing your body and starting to introduce the healthiest food possible in its natural state.
I would say that I try to eat raw almost half of the time. The other half I try to make the best food choices for myself and my family.
Have fun listening and learning all of this new information.
If you're new to eating raw then there's a good chance you've never eaten kale before. Kale is a form of cabbage, and has powerful antioxidant properties, and is considered an anti-inflammatory too. High in vitamin C, K, beta carotene, and calcium.
You will learn how to make this quick and easy kale salad in 5 minutes or less.
Ingredients
•1/2 head of kale •1 avocado •1 handful radishes, sliced •1 handful cucumbers, sliced •1 handful almonds, •the juice of 1/2 lemon •Sea salt to taste
Directions
1.Cut up the kale and avocado into small pieces and place in a bowl. 2.Add cucumbers, radishes, almonds 3.Add lemon juice, sea salt, other spices(your own preferred taste)
Toss and enjoy!
Check out the great video below...it shows you a different style of this recipe and how to prepare the kale the proper way to bring out all of its wonderful flavor and color.
This salad is a great healthy addition to any meal.
Autumn is a great time of the year for hiking and taking nice long walks in nature trails.Being outdoors first of all gives you the much needed vitamin D and also helps to burn calories and build up quite an appetite.This is a great snack filled with lots of nutrition that will give you that extra boost to help keep you going for a long time.
Ingredients (always use raw & organic for the best results!)
-1/2 cup raw Almonds -1/2 cup raw Walnuts -1/2 cup raw Cashews -1/2 cup raw Pumpkin Seeds -1/2 cup Raw Chocolate Nibs -2 table spoons raw goji berries -2 tbsps. organic shredded coconut -1 tbsps. of Raw Honey -4 tbsps. Raw Agave nectar -2 dashes Sea Salt -2 dashed of Cinnamon
Directions
1.Mix all ingredients together in a large bowl. 2.Place in tightly sealed container at room temperature.Will keep for 2 weeks.
Make sure to bring some along with you on your next great outdoor adventure!!I assure you that you will not regret your decision.
With the fresh apples freshly being picked at this time of the year, who could resist a nice slice of raw apple pie.Nothing hits the spot better than a piece of fresh apple pie on a cool autumn day.
Ingredients:
7 small organic apples, peeled and chopped fresh juice from 1/2 lemon 1/4tsp. & 1/2 tsp. cinnamon 1 cup medjool dates,pitted 1/8 teaspoon lemon zest 1 raw pie crust recipe (see recipe below)
Pie filling
1.Roughly chop 5 apples and pulse them in the food processor until chopped in tiny pieces. 2.Pour the lemon juice and 1/4 teaspoon cinnamon over them. 3.In a blender blend 2 finely chopped apples(add to the blender first), 1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce. 4.Mix the applesauce and the roughly chopped up apple mixture together in a bowl. 5.Pour the mixture into a pie crust. 6.Refrigerate for at least two hours.
Basic Almond Raw Pie Crust 1 1/2 cups raw almonds* 1 cup pitted medjool dates 1/4 teaspoon cinnamon 1 teaspoon organic coconut oil
1.Process almonds in a food processor with the s blade until a coarse almond flour. 2.Add the dates, coconut oil, and cinnamon to the food processor and process with the s blade until the mixture forms dough. 3.Press the dough into a pie pan.
This is such an easy recipe to make and the taste is just so fresh and delicious!!
The flavor in this raw pad-thai salad really depends and comes from the freshly chopped ingredients especially the fresh cilantro, so whatever you do, don't substitute the raw fresh cilantro for dried.(It just won't be the same if you do!)
Ingredients:
•2 zucchinis, sliced into strips with a vegetable peeler •2 large handfuls of bean sprouts,(approx 2 cups) •3/4 cup chopped nuts (use almonds,pine nuts or cashews) •1 red and yellow bell pepper, sliced into strips •4 green onions, chopped •1/2 cup fresh chopped cilantro •freshly squeezed juice from one lime •1 tablespoon organic olive oil •1/4 tsp sea salt
Preparation:
Toss all ingredients together in a bowl until well coated.
And its as easy as that!!This salad is very fresh and light tasting. It serves as a great entree to any meal.Adds beautiful colors to any meal.
A raw food fruit salsa recipe to try, with crisp apples and tangy ginger and lime. Add some healthy fruit to your diet with this great twist on traditional Mexican salsa.
Ingredients:
•2 organic apples, finely diced •1 onion, diced •1/4 cup lime juice •2 tbsp minced fresh ginger root •2(or more) tsp minced cayenne, jalapeno or other fresh chili pepper, to taste •2 tbsp chopped fresh cilantro •dash salt and pepper, to taste
Preparation:
1.Combine all ingredients together, and allow the flavors to mingle at least one hour before serving. 2.Garnish your ginger apple salsa with extra cilantro before serving, if you'd like.
Makes three servings.It's fat-free and low in calories too..
Serve this salsa with organic nacho chips of your choice or as a condiment with any meal...it will surely add a special touch.
Olive tapenade is a great spread to serve with organic crackers for an easy gourmet appetizer or hors d'oeuvres.This recipe uses two kinds of olives which add color to the dish.
#1Raw olive tapenade recipe
Ingredients:
•1/2 cup black olives •1/2 cup green olives •2 cloves garlic •2 tablespoons olive oil •1 teaspoon lemon juice •1/4 teaspoon black pepper, or to taste
Preparation:
1.If you have a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth. 2.If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.
Serve with crackers, flat bread, baguette, or slices of a toasted artisan bread.
#2Raw rosemary basil olive tapenade
This makes an amazing, zesty spread for raw food sandwiches or wraps as well as a powerful dip for organic veggies or flax crackers. If you don't have a food processor you can use a mortar and pestle or just mince all of the ingredients until super fine. A raw food diet can consist of much more than salad and doesn't need to be as complicated as it appears.
Ingredients:
•1 1/2 cups kalamata or other pitted black olives •1/4 cup fresh basil, chopped •1 tablespoon fresh rosemary, minced •1 clove garlic •2 tablespoons freshly squeezed lemon juice •1/4 teaspoon sea salt •1/4 teaspoon black pepper
Preparation:
1.Place all of the ingredients in a food processor and mix on high speed until you reach a slightly chunky but thoroughly blended consistency.
NOTE:
If you don't care for olives you can make a simple raw food pate by substituting an equal amount of chopped broccoli or cauliflower and adding a couple tablespoons of organic olive oil or filtered water for moisture. You may want to add another 1/4 teaspoon of sea salt as well.
This is a great, quick recipe for a last minute get-together.
These lettuce wraps have a hint of Mexican spiciness.These wraps are sure to impress and they make a great entree for a raw food meal or a raw food potluck.
Ingredients:
•2 very ripe avocados •3 tomatoes, diced •1/2 jalapeno pepper, diced •2 tbsp yellow onion, diced •3 cloves fresh garlic, minced •1/4 cup fresh cilantro, chopped •kernels from one ear raw corn •2 tsp fresh lime juice •6-8 large lettuce leaves(I prefer romaine lettuce leaves)
Preparation:
1.In a medium sized bowl, mash the avocado. 2.Add remaining ingredients and stir until well mixed. 3.Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.
I want to give you a good idea as to what a raw food lifestyle is all about.You will find several raw recipes on the blog that could bring great benefits to your everyday life! In these videos you will meet David Wolfe that is a strong advocate for the raw lifestyle.My sister Nicole from Calgary actually was lucky enough to attend one of his seminar a couple of years ago and absolutely loved it! These videos will show you how eating and living a raw lifestyle can actually reverse illness and prevent the chance of you harming your body with foods that are laced with preservatives,additives and ingredients that we cannot even pronounce. Please,try to watch them with an open mind.
"The closer you get to nature,the closer you get to health!!"
One hundred years ago,our ancestors would live off the land.It was the era of pesticide and antibiotic free animals,free roaming animals,free-range chickens, organic lifestyle!We have to start living like this again because our future generation is and will suffer tremendously from all of this abuse in the agricultural and food industry.It only relies on profits and production and not what is best for the consumer.
I do not live a completely raw lifestyle, but I try to make the best natural choices for my family.I cook with live, organic foods when it is available.My health,lifestyle and outlook on life has turned around completely.I strongly believe that we have to try to live our lives as clean and fresh as we can.
All I ask is that you stop for one moment and think about this.What kind of future are we leaving our children and generations to come? If we want to live,we have to start eating live food to stay alive the healthiest way possible!We have to start doing something now to change what has gone so wrong in the last 20 years.We have to go back to basics and get back in the kitchen, buy and prepare the best foods that we can for our loved ones.
I hope that these videos have given you an idea of the benefits of slowly starting to introduce more and more raw foods to your lifestyle...please feel free to share this information with family and friends..
What is great about creating these cookies is that there are really no rules to making them. There is not one specific recipe to follow, its really how you are feeling that day and who you have giving you a helping hand.Every time you make them,every delicious bite is a surprise!! It all depends on what you have in your baking pantry that day.Anything goes....that’s the beauty of these cookies,you can’t mess them up. You always have what you need to make them, they take no time to mix up and there’s always something new. Have fun playing around with this one.After a few times of making them,you really won’t have to measure anything,you will know by the look and texture if this is what you are looking for...very easy...go ahead and give it a try!!
Ingredients
•1/2 cup nut butter and/or any desired seed butter •2 Tbsp. agave nectar, honey or other sweetener •1-2 Tbsp. water •touch of vanilla •sprinkle of cinnamon •dash of sea salt
Directions:
1.In a medium size bowl, stir together the nut and/or seed butter, agave or other sweetener,water (to thin the mixture out a little, although not entirely necessary), vanilla, cinnamon and sea salt (feel free to toss in whatever spices you like, or perhaps some cocoa powder to put a little twist on it).
2.In another bowl,combine whatever other ingredients that you have for add ins:sesame seeds, chia seeds, hemp seeds, dried coconut flakes, oats(soaked for at least 1 hour and dried off), goji berries, two kinds of raisins, pumpkin seeds, walnut pieces, almonds, sunflower seeds. Use about a tablespoon or two of each ingredient.
3.Fold your additions into the base and toss in a few more if the mixture is too thin. Drop generous spoonfuls of this mixture on a parchment paper to form your cookies (feel free to lick your fingers afterwards...mmmmm).
4.Chill them in your fridge for a few hours to hold their shape.Check regularly to see how they are coming along because you may notice that they will start disappearing.
Sometimes there's just too many mashed or pureed vegetable offerings at the Thanksgiving table.It's interesting to see the reaction of guests when they are served this side dish. Roasting them intensifies their flavor, and enhances their natural sweetness.This is absolutely delicious and will add a different look and taste to your beautiful meal.
1.Preheat oven to 400 degrees. 2.Peel carrots and parsnips and cut them lenght wise. 3.Place in a bowl with olive oil and herbs and stir. 4.Spread carrots and parsnips on a large cookie sheet covered with parchment paper. 5.Bake for 30-35 minutes, or until tender.
Serves 6
Special Touch
If you want to add a "Martha" touch, you can easily tie the parsnips and carrots together with pieces of green onion thread...give it special attention and your guests will appreciate it even more...its a good thing!!!Go ahead and get fancy,show your artistic side...
Made with “good-fat” almonds, antioxidant-rich cacao, and fiber-rich Medjool dates.
INGREDIENTS
1 cup raw almond meal 1/2 cup raw cacao powder 1/8 teaspoon sea salt 1/2 cup packed, pitted Medjool dates, roughly chopped 2 tablespoons agave 1/4 cup raw walnuts, peanuts or pecans, crushed
DIRECTIONS
1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well. 2. Add dates and agave and mix well. 3. Add crushed walnuts and mix. 4. Line a loaf or square pan with parchment paper or plastic wrap. 5. Press mixture into bottom of pan and press on top. 6. Enjoy immediately, or chill for a firmer texture.
Note:: Almond meal can be purchased at any natural food store.
Quick tip: You can coat your hands with a little coconut oil or water to stop the batter from sticking to your hands.
These keep refrigerated at least 2 weeks.
A fun and easy treat to make with the kids on a rainy day...
These cookies use sweet rice flour, also known as glutinous rice flour.There’s no gluten in rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find in a natural food store near you. It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with important ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.
Ingredients
1/2 cup organic butter 1/2cup organic cane sugar 1/2 cup Sucanat(organic brown sugar) 2 organic eggs 1/2 tsp vanilla extract 1 1/4 cup (1 cup + 2 tablespoons) sweet rice flour 1 tsp xanthan gum 3/4 tsp baking powder 1/2 tsp baking soda Dark chocolate chips or cocoa nibs(desired amount)
Directions
Preheat oven to 350°F (180°C).
1.Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl. 2. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing. 3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don’t worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it. 4. Fold in the chocolate chips or cocoa nibs. 5. Line cookie sheet with parchment paper and spoon on balls of dough, about 1 1/2” in diameter. 6. Bake until golden brown, about 25 minutes.
Remove from oven and let stand 10 minutes to cool.
I always love putting a new twist on recipes.Cinnamon being one of my favorite spices, this recipe really pleases and soothes the soul.
Ingredients
2-3 chicken breasts 1 tablespoons organic coconut oil 1 small onion, diced 1 28oz can or organic whole tomatoes 3 cloves of garlic, minced 2 cinnamon sticks 1-2 tablespoons honey 1 tsp. of vinegar sea salt and pepper to taste enough pasta for 4 servings (Kamut pasta, brown rice pasta)
Directions
1.Heat coconut oil in a medium stainless steel frying pan.Lightly brown chicken breasts(don’t cook them through.) 2.Add the onion and fry for a couple of minutes. 3.Add honey and fry for another minute. 4.Cut the tomatoes in half and add them. 5.Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes. 6.In the meantime, cook the pasta according to the directions on the package. 7.Remove cinnamon sticks from sauce.
Serve over hot pasta with freshly grated Parmesan.
This is a fun tasting soup for kids that live with celiac disease everyday.
Organic pizza sauce (even better if its homemade) adds just the right zip to this delicious homemade gluten-free cream of tomato soup recipe.Tomato soup-loving kids appreciate this familiar favorite, especially if you serve it with homemade gluten-free croutons! (recipe follows).
Ingredients:
•3 tablespoons organic olive oil •3 tablespoons amaranth flour •1 1/2 cup organic light coconut milk •1 1/2 cups Organic Pizza Sauce(or homemade) •1/2 cup filtered water •1/2 teaspoon honey •Sea Salt and pepper to taste
Preparation:
1.Heat light olive oil in a medium saucepan over medium heat. 2.Add amaranth flour and whisk until smooth and bubbly. 3.Add pizza sauce and whisk until blended and smooth. 4.Add coconut milk, honey and water and continue to whisk until soup mixture is smooth and creamy. 5.Salt and pepper to taste.
Gluten-Free Croutons
Make your own delicious, fresh gluten-free croutons and your soups and salads will thank you!Never throw away day-old gluten-free bread.
*Preheat oven to 275° 1.Cube gluten-free into 1/2-inch cubes and place them in a large mixing bowl. 2.Pour olive oil into a small bowl and add seasonings. Stir to mix. 3.Pour seasoned olive oil over the bread cubes and stir to thoroughly coat bread. 4.Line a large baking sheet pan with parchment paper and spread bread cubes in one even layer on the pan. 5.Bake for about one hour, or until the bread cubes are golden brown and dry. 6.Turn off oven and leave croutons in oven for another 1/2 hour. 7.Cool and eat, or store in an air-tight container.
Tips:
*Gluten free croutons store well in the freezer. Make a double batch for convenience! *Herbal breads make especially savory croutons.
*Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten.
This is a nice filling treat after spending a beautiful day outdoors on an autumn day..
Make the kids feel extra special and pour it into one of their favorite drinking mugs....nice..
Old Proverb:"An apple a day keeps the doctor away".
Apples contain high levels of flavonoid quercetin,which has anti-cancer and anti-inflammatory action.They are also a valuable source of pectin, a soluble fiber that can help lower "bad" cholesterol and help prevent colon cancer.Research has found that adults who eat apples have smaller waistlines,less abdominal fat and lower blood pressure than those who don't-apples may also prevent asthma in children.They are virtually fat-free.
Fresh apples are at their peek for picking..why not put a twist on a potato mash? Sweet potatoes slow cooked with apples and spices in the crock pot makes for a healthy vegetarian and vegan side dish perfect for Thanksgiving or any day. If your oven is full, make your sweet potatoes in the crock pot instead.
Ingredients:
•4-5 sweet potatoes, sliced or chopped •2 organic apples,chopped •1/4 cup maple syrup •2 tbsp Sucanat (organic brown sugar) •2 tbsp organic butter, melted •1/4 tsp cinnamon •1/4 tsp nutmeg •sea salt and pepper to taste
Preparation:
1.Place apples and sweet potatoes in a crock pot or slow cooker. 2.Sprinkle remaining ingredients on top of the potatoes and apples. 3.Cook on low for 4 to 5 hours. 4.Add more salt and pepper to taste.
These easy sweet potatoes are wheat-free and gluten-free.
Go ahead and enjoy this great side-dish...it will quickly become a family favorite.
What better comfort food to hit the spot on a cool autumn day than chicken soup.My mom always made me some chicken soup when I was feeling under the weather when I was a kid and I truly feel that just knowing it was made with love it instantly made me feel better.
Ingredients
Extra virgin olive oil, as needed 3-4 chicken breasts (free-range organic, if possible), rinsed, patted dry 8 cloves fresh garlic, chopped Sea salt and freshly ground pepper, to taste 2 heaping cups thinly shredded cabbage 1 green,red,yellow,orange bell pepper, cored, seeded, cut up 1 yellow summer squash, cut up 2 zucchini squash, cut up 6 to 8 small Russet potatoes, cut up 1 teaspoon fresh sage 1 teaspoon each of: dried basil, oregano and parsley Hot red pepper flakes, shake to taste 1 large organic tomato (diced) 2 or more cups organic chicken broth, as needed
Directions
1.Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper. 2.In a large bowl, combine the shredded cabbage, bell peppers, yellow and zucchini squashes, potatoes and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat. 3.Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth. 4.Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon. 5.Taste test for seasoning adjustments.
Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free
Feel free to make this soup your own.Use your own originality,your own style and I'm sure that everyone will love it!!
This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use brown rice lasagna noodles (that can be purchased in any organic section of a local grocery store). These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles].
Ingredients
2-3 tablespoons extra virgin olive oil 1 each: red, green,orange, yellow bell pepper (cored, diced or sliced thin) 6-8 cloves garlic, minced 1 red onion, diced 2 cups frozen chopped spinach, thawed 2 cups chopped Portobello mushrooms 4 tablespoons balsamic vinegar A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint Pinches of nutmeg Sea salt and ground pepper, to taste 1/2 cup gluten-free chicken broth 3 chicken breasts, cooked [I simmered mine ahead of time in chicken broth with several whole cloves of garlic, peeled] 3 1/2 - 4 cups homemade marinara sauce or a good organic brand.(preferable in a glass jar) 1 box brown rice lasagna noodles (I use the kind that cooks in the oven) shredded mozzarella cheese and freshly grated parmesan cheese to cover the top layer of the lasagna.
Directions
*Preheat your oven to 350 degrees F. *You will need a 11 x 13-inch lasagna-style baking dish.
1.In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two. 2.Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth. 3.Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes. [Your kitchen will smell absolutely divine.] 4.When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside. 5.Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom. 6.Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer.(repeat this step 3 times) 7.Top with one third more of the lasagna noodles, and press down. 8.Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish. 9.Spread the cheese as a thin layer(just to cover the top, you want to taste all of these great ingredients, not over do it with the cheese..) All in moderation.
*Cover the lasagna loosely with foil. Bake at 350 degrees for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.
*Allow the baked lasagna to sit for a few minutes before cutting and serving (this allows it to settle, and makes it easier to slice and serve).
Makes about six generous servings
This is a great autumn meal...accompanied by a wonderful green salad...very nice..
My favorite season is just around the corner.Not just because of the cooler sweatshirt weather(that I absolutely love for great family nature trail walks on fallen leaves...) or the nice cool nights.Its also because of all the great tasting pumpkins!!!!
Gluten-Free Pumpkin Waffles
Whisk together your dry ingredients in a mixing bowl:
1 cup certified gluten-free oat flour 1 cup organic buckwheat flour 1/3 cup millet flour 1/3 cup tapioca starch (this adds a bit of crispness to the waffle) 1 teaspoon baking soda 2 teaspoons baking powder 1/2 to 1 teaspoon salt, to taste 1 teaspoon xanthan gum 1 teaspoon cinnamon 1/2 teaspoon nutmeg
Add in your wet ingredients:
3/4 cup pumpkin puree 4 tablespoons light olive oil 4 to 6 tablespoons raw agave nectar 2 teaspoons vanilla extract 2 organic free-range eggs 1 1/2 to 2 cups hemp or almond or rice (as needed- start with less)
Directions
1.Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. 2.Heat and prepare your waffle iron according to manufacturer's instructions. Note:make these in a cast iron or stainless steel frying pan with a little bit of olive oil or organic butter.
*Serve with real maple syrup or agave nectar.mmmmm....
Makes 8 to 10 waffles
Imagine having this hearty breakfast before a nice stroll in the autumn leaves...or better yet raking them all up (what a great fall physical activity)...
Lets face it,bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce.Here are three simple dressing recipes that will help to add that special zip to your everyday salads with ingredients that you have in your pantry.
#1Basil Citrus Vinaigrette
Ingredients
4 tablespoons extra virgin olive oil 2 tablespoons freshly squeezed orange juice 2 tablespoons red wine vinegar 1 teaspoon orange zest 2 tablespoons minced fresh basil 1/2 teaspoon organic agave nectar A pinch of sea salt, to taste Fresh ground pepper, to taste
Directions
1.Mix all of the ingredients in a glass dish or cup.(I use a fork for this). *Drizzle over fresh greens.
*This a perfect dressing for a brunch salad.
Toss. Munch. Be happy.
Serves 4.
#2Ginger Dressing
The Asian flavors in this include soy sauce.If you're allergic to soy try substituting molasses.
1.Mix all of the ingredients in a glass dish or cup. *Taste test and adjust seasonings.
*Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews.
Toss. Smile.
Serves 4.
#3Greek Salad Dressing Greek salad makes an easy weeknight supper. Pair it with a hearty bread like Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.
Ingredients
4 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons golden balsamic vinegar 1 teaspoon lemon zest 1 tablespoon minced fresh oregano 1 tablespoon minced fresh mint 1 clove garlic, minced 1/2 teaspoon organic agave nectar A pinch of sea salt, to taste Fresh ground pepper, to taste
Directions
Mix all of the ingredients in a glass dish or cup. *Taste test and adjust seasonings.
*Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives,grape tomatoes and feta cheese.
Toss. Devour. Dance. Smash a few plates.(HA!HA!)
Serves 4.
Give it a whirl and wait for reactions...I'm sure that your family and guests will be impressed!!
1/2 cup Quinoa Flour 1/2 cup Quinoa Flakes 2 Tbsp Honey 2 tsp Baking powder 1 tsp Baking soda 1/2 tsp Sea Salt 2 Very Ripe organic Bananas 2 organic Eggs
Directions
1.Preheat oven to 400 degrees. 2.Mix flour and flakes with dry ingredients. 3.In separate bowl mix together bananas, eggs and honey, add to dry ingredients. 4.Pour into greased muffin tins. 5.Bake 20-25 minutes at 400 degrees.
*Note: fill muffin tins 1/2 full.
*Note:Quinoa Flakes Many people have found quinoa flakes to be a fantastic alternative to dried oats, and use them in place of oatmeal in baking recipes. Oatmeal cookies can easily become quinoa cookies, and some people testify to the more filling nature of this grain. Even though quinoa is an ancient grain, its use in North American cooking is fairly recent.
#2 Gluten-Free Crispy Quinoa Cookies
Ingredients
1/2 cup Honey 1 cup Quinoa Flour (or Rice Flour) 1/3 cup Sucanat(organic brown sugar) 3/4 cup Quinoa Flakes 1/2 cup organic butter 1 teaspoon Baking Soda 1/2 cup natural nut butter 1/4 teaspoon Sea Salt 1/2 teaspoon Vanilla 1/2 cup chopped nuts (optional)
Directions
1.Heat oven to 350 degrees. 2.Beat honey, brown sugar, butter,nut butter and vanilla in medium bowl until creamy. 3.Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl. 4.Add to mixture and beat until well blended. 5.If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. 6.Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Quinoa flour can be made from milled or unmilled grains. Unmilled grains produce a more coarse, nutritious flour, while milled grains are used to make a much smoother flour. In either case, the flour is typically a creamy yellow to ivory color. Quinoa is gluten-free, so quinoa flour can be safely used in gluten-free baking projects for people with gluten intolerance. The remarkably high protein content of quinoa grains holds true in quinoa flour, with the protein content averaging around 17%. Quinoa flour is also very high in dietary fiber. The flavor of quinoa flour is very mild, with a hint of nuttiness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking mix.Quinoa flour may also be used as a thickener in sauces, soups, and other dishes, especially in cases where additional protein might be viewed as beneficial. Quinoa flour should ideally be stored in the fridge or freezer, rather than at room temperature, and it should not be exposed to heat, bright light, or moisture until it is ready for use.
Recipe#1-Gluten-Free Apple-Nut Bread Recipe
Ingredients
2 1/2 cups quinoa flour 2 teaspoons baking soda 1 1/3 cups applesauce 1/2 teaspoon vanilla 1/2 cup organic butter 1/2 teaspoon sea salt 1/2 cup organic cane sugar 1 teaspoon cinnamon 1/2 cup walnuts, chopped 1 cup raisins 1 baking apple, grated 3 organic eggs
Directions
1.Preheat oven to 350 F. 2.Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla. 3.In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined. 4.Turn into an oiled 5 x 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean. 5.Cool 10 minutes before removing from pan.
*Low cholesterol adjustment: omit eggs and replace with 1/3 cup olive oil.
Recipe#2 Gluten-Free Quinoa Hazelnut Muffins
Ingredients 1 cup quinoa flour 1 cup arrowroot or tapioca flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/3 cup organic hazelnut or almond butter 1 teaspoon almond flavoring 1 cup water 1/3 cup olive oil 1/3 cup agave nectar or honey 1/2 cup chopped frozen cherries (optional)
Directions
1.Mix all dry ingredients in a large bowl. 2.Mix all wet ingredients thoroughly in another bowl. 3.Add wet ingredients to the dry ingredients and stir just until mixed. 4.Drop batter into greased muffin tin. 5.Bake at 350˚ for 15-20 minutes
Makes about 12 muffins.
*Note:Arrowroot flour: Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked.
*Note:Tapioca flour: Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.Tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.
I hope that you take the time to try these recipes and that your family enjoys them...
