We use vanilla in several of our recipes. Real, organic, nothing-added vanilla is pricey. I started making my own! Gave it as Christmas gifts to our kids! (Gregory and Maria...forgot to ship yours to you, so it is being used here.)
What you need:
1 large bottle of organic vodka (Found mine at BevMo)
12 organic vanilla beans (Ordered from iHerb)
What you do:
Slice vanilla beans length-wise and open
Pour a bit of vodka from bottle and add the 12 vanilla beans
Place in pantry for one month, gently shaking bottle every now and then
Enjoy in all recipes that call for vanilla!
Sunday, December 28, 2014
Matcha Latcha
Ali and David live above this great little place in downtown Santa Barbara, Boochies. They make a great spiced Matcha tea latte there! We came up with our own matcha tea latte, and Ali and David call it Matcha Latcha. We have been drinking Matcha Latchas for our breakfast. The healthy fats are very satisfying and keep us going until lunch (or that's our story and we're sticking to it)!
What you need:
1 Tbs. butter (hopefully cultured, from grass fed cows)
2-3 Tbs. good quality coconut oil
Splash of organic vanilla
Sprinkle of cinnamon, nutmeg and cloves
Pinch of sea salt
1 large pitted date
1 tsp. organic Matcha tea
What you do:
Combine all ingredients in large mug
Add boiling water to almost top of mug
Place in Vita-Mix and blend on high for about 20 seconds
Pour back into mug
Enjoy!
What you need:
1 Tbs. butter (hopefully cultured, from grass fed cows)
2-3 Tbs. good quality coconut oil
Splash of organic vanilla
Sprinkle of cinnamon, nutmeg and cloves
Pinch of sea salt
1 large pitted date
1 tsp. organic Matcha tea
What you do:
Combine all ingredients in large mug
Add boiling water to almost top of mug
Place in Vita-Mix and blend on high for about 20 seconds
Pour back into mug
Enjoy!
Our Healthy Christmas Dinner
Friends ask us if we miss "traditional" Christmas dishes at our Christmas dinner. My answer is NO! This dinner was satisfying, healthy and delicious! The menu included a pear/pomegranate/avocado/arugula salad, slow cooked brisket, garlic/cauliflower mash, bacon/Brussels sprouts and roasted acorn squash.
For the Crock Pot brisket (recipe from Martha Stewart):
What you need:
1 large onion, thinly sliced
2-4 garlic cloves, smashed
3-4 lbs. beef brisket
Sea salt and pepper
1 1/2 to 2 cups chicken broth
What you do:
Place onion and garlic in Crock Pot
Season brisket with salt and pepper and place in Crock Pot
Add broth
Cook on low for 8 to 10 hours
Remove brisket and slice against grain
Serve with garlic cauliflower mash, the sliced onions and some of the liquid
For the bacon/Brussels sprouts (recipe from Nom Nom Paleo):
What you need:
1 1/2 lbs. Brussels sprouts
2-3 Tbs. melted ghee
Sea salt and pepper
4 slices bacon, diced
Aged balsamic vinegar
What you do:
Preheat oven to 400º
Rinse, remove outer leaves and slice the Brussels sprouts in half
Toss Brussels sprouts in melted ghee, salt and pepper
Place on parchment lined baking sheet, single layer
Sprinkle with diced bacon
Place in oven
Toss every 10 to 15 minutes, until done at 30 to 35 minutes
Drizzle with aged balsamic vinegar
Enjoy!
For the Crock Pot brisket (recipe from Martha Stewart):
What you need:
1 large onion, thinly sliced
2-4 garlic cloves, smashed
3-4 lbs. beef brisket
Sea salt and pepper
1 1/2 to 2 cups chicken broth
What you do:
Place onion and garlic in Crock Pot
Season brisket with salt and pepper and place in Crock Pot
Add broth
Cook on low for 8 to 10 hours
Remove brisket and slice against grain
Serve with garlic cauliflower mash, the sliced onions and some of the liquid
For the bacon/Brussels sprouts (recipe from Nom Nom Paleo):
What you need:
1 1/2 lbs. Brussels sprouts
2-3 Tbs. melted ghee
Sea salt and pepper
4 slices bacon, diced
Aged balsamic vinegar
What you do:
Preheat oven to 400º
Rinse, remove outer leaves and slice the Brussels sprouts in half
Toss Brussels sprouts in melted ghee, salt and pepper
Place on parchment lined baking sheet, single layer
Sprinkle with diced bacon
Place in oven
Toss every 10 to 15 minutes, until done at 30 to 35 minutes
Drizzle with aged balsamic vinegar
Enjoy!
Sunday, December 21, 2014
Garlic Caulifower Mash
This is a great alternative to mashed potatoes.
What you need:
1 head of organic cauliflower
4-8 garlic cloves, peeled
1/2 cup bone broth or water
Sea salt
Pepper
LOTS of butter
What you do:
Clean and break apart cauliflower
Place in pot with garlic and broth
Cover and cook on medium/low heat until fork easily goes through cauliflower
Place in Vita-Mix, reserving some of the liquid
Add LOTS of butter (preferably organic, cultured butter from grass fed cows)
Add salt and pepper
Blend to desired consistency, adding some of the reserved liquid if needed
Enjoy!
What you need:
1 head of organic cauliflower
4-8 garlic cloves, peeled
1/2 cup bone broth or water
Sea salt
Pepper
LOTS of butter
What you do:
Clean and break apart cauliflower
Place in pot with garlic and broth
Cover and cook on medium/low heat until fork easily goes through cauliflower
Place in Vita-Mix, reserving some of the liquid
Add LOTS of butter (preferably organic, cultured butter from grass fed cows)
Add salt and pepper
Blend to desired consistency, adding some of the reserved liquid if needed
Enjoy!
Friday, December 19, 2014
Cassi's Yummy Dressing
Yes, that is what we have always called this salad dressing since December, 2014! ;-) My sister, Lori, gave us this recipe many years ago. She just informed me that it was my niece, Cassi, who came up with this recipe. Thank you, sweet Cassi! Really, it makes any salad taste delicious!
What you need:
1 egg yolk (hopefully from a pastured chicken)
2 tsp. sea salt
1/2 tsp. pepper
2 tsp. Dijon mustard
3 to 5 drops Stevia
2 garlic cloves
1/2 apple cider vinegar or lemon juice
3/4 cup extra virgin olive oil
3/4 cup olive oil (NOT extra virgin)
What you do:
Place all ingredients except the extra virgin and regular olive oil in Vita-Mix
Blend
SLOWLY add the oil
Enjoy!
What you need:
1 egg yolk (hopefully from a pastured chicken)
2 tsp. sea salt
1/2 tsp. pepper
2 tsp. Dijon mustard
3 to 5 drops Stevia
2 garlic cloves
1/2 apple cider vinegar or lemon juice
3/4 cup extra virgin olive oil
3/4 cup olive oil (NOT extra virgin)
What you do:
Place all ingredients except the extra virgin and regular olive oil in Vita-Mix
Blend
SLOWLY add the oil
Enjoy!
Saturday, November 22, 2014
Kombucha
What you need:
Gallon glass jars (each gallon jar can
hold enough to make 5 ½ 16 oz. bottles every 14 days): Crate and Barrel, Target, Walmart
Large stock pot (to
brew tea)
Thin dish towels to
cover each gallon jar
Quart sized Mason
jars with lids (I use plastic lids): Target, Walmart
Organic black tea:
iHerb
Organic sugar: Trader
Joe’s
SCOBY: a dear
friend ;-)
Organic frozen fruit:
Trader Joe’s
Bottles for the final
Kombucha (I have saved the 16 oz. store bought Kombucha bottles)
What you do:
Bring 3 quarts of filtered water to a boil
Dissolve ¾ cup sugar
in water
Add 6 tea bags
Let sweet tea come to
room temperature
Remove tea bags and
pour tea into gallon glass jar
Add SCOBY and about 1/2 to 1 cup previously made Kombucha
Cover with dish towel
and secure with rubber band
Place jar in dark
place (Mine goes in my pantry)
Test for desired
sweetness/vinegary-ness after 5 days (Mine is usually ready in 5 to 9 days in warm
months and 11 days during cooler weather)
With very clean
hands, remove baby SCOBY and mother SCOBY, and place in small glass jar with 1/2 to 1 cup just-brewed Kombucha, then put lid on (One SCOBY and half the liquid will be used in next batch, one SCOBY and other half of liquid can be given
away)
Pour Kombucha in 3
quart sized Mason jars (for secondary fermentation)
Add a layer of frozen
raspberries, strawberries, blackberries, pineapple, fresh passion fruit,
watermelon, a chunk of banana (experiment to see what you like), and screw on
lid
Let sit for another 3
days
Use strainer and
funnel to pour the finished Kombucha into jars
Store in refrigerator (or Kombucha will continue to ferment)
Store in refrigerator (or Kombucha will continue to ferment)
Enjoy!
Informative Blog Post
on Kombucha:
Disclaimer:
As there is
controversy as to the safety and health benefits of consuming Kombucha, please
do your own research before brewing and drinking.
Saturday, November 15, 2014
Salad Dressing
For years I always bought salad dressing. But, now that I have learned about the dangers of many modern oils (canola, corn, etc.) and other unhealthy additives used in store bought dressings, I make my own! Easy, healthy, delicious! Our dear cooking instructor, Monica Corrado from Simply Being Well, taught us this recipe. By the way, Monica has an amazing little cookbook that I think everyone should own!
What you need:
A mason jar
Mustard
Vinegar or lemon juice
Extra virgin, cold-pressed olive oil or avocado oil
Sea salt
Pepper
Honey (if desired)
What you do:
Put a small forkful of mustard in mason jar
Add the vinegar or lemon juice and olive oil (and honey if desired)
Shake until well blended
Add salt and pepper to taste
Enjoy on your favorite salad!
What you need:
A mason jar
Mustard
Vinegar or lemon juice
Extra virgin, cold-pressed olive oil or avocado oil
Sea salt
Pepper
Honey (if desired)
What you do:
Put a small forkful of mustard in mason jar
Add the vinegar or lemon juice and olive oil (and honey if desired)
Shake until well blended
Add salt and pepper to taste
Enjoy on your favorite salad!
Chili
We served this chili at Ali and David's wedding party dinner. I tried a variation with red, yellow and orange peppers. We liked it, but thought anyone who does not like peppers would not. So, then I tried it with lots of diced zucchini. The zucchini got a bit too mushy. So, my third attempt was this recipe. My family liked it, and I hope everyone else did!
What you need:
1/2 lb. bacon, cut into small pieces
2 lbs. ground beef
1 lb. spicy sausage, chopping into small pieces
1 large onion, diced
4-6 cloves garlic, minced
6-8 large carrots, diced
1 lb. mushrooms, chopped
1 28 oz. can diced tomatoes
1 28 oz. can fire roasted crushed tomatoes
1 7 oz. jar tomato paste
2 Tb. basil
2 Tb. chili powder
1 Tb. thyme
2 tsp. cumin
2 tsp. smoked paprika
1/8 cup raw cacao powder
1 Tb. salt
1 cup bone broth
Crushed red pepper flakes if desired
What you do:
Heat large, deep pan
Add bacon and onion
Cook until onion is soft
Add ground beef and sausage
Cook until almost browned
Add garlic and finish cooking
Transfer to crock pot
Add all other ingredients
Cook on low for 6 hours.
Serve with grated cheddar cheese, sour cream and avocado chunks.
Enjoy!
What you need:
1/2 lb. bacon, cut into small pieces
2 lbs. ground beef
1 lb. spicy sausage, chopping into small pieces
1 large onion, diced
4-6 cloves garlic, minced
6-8 large carrots, diced
1 lb. mushrooms, chopped
1 28 oz. can diced tomatoes
1 28 oz. can fire roasted crushed tomatoes
1 7 oz. jar tomato paste
2 Tb. basil
2 Tb. chili powder
1 Tb. thyme
2 tsp. cumin
2 tsp. smoked paprika
1/8 cup raw cacao powder
1 Tb. salt
1 cup bone broth
Crushed red pepper flakes if desired
What you do:
Heat large, deep pan
Add bacon and onion
Cook until onion is soft
Add ground beef and sausage
Cook until almost browned
Add garlic and finish cooking
Transfer to crock pot
Add all other ingredients
Cook on low for 6 hours.
Serve with grated cheddar cheese, sour cream and avocado chunks.
Enjoy!
Slow Cooked Pulled Pork
This recipe is from Nom Nom Paleo. Very few ingredients, easy to prepare and delicious! We serve this tasty meat over sauteed cabbage noodles and then use the left overs for tacos or quesadillas!
What you need:
5 pound pork butt roast (If my store doesn't have that, I just ask the butcher what cut of meat would work for pulled pork.)
4-5 sliced bacon
3 1/2 to 4 teaspoons Real Salt or Celtic Sea Salt (3/4 tsp. per pound of meat)
Garlic powder
What you do:
Place the bacon strips on the bottom of your slow cooker
Salt the pork on all sides
Sprinkle garlic powder on all sides and place on top of bacon
Cook in slow cooker on low for up to 24 hours
Remove meat from slow cooker, pull apart with two forks and add liquid from slow cooker to desired consistency
Serve over cabbage noodles with a BIG dollop of sour cream
Enjoy!
Cabbage noodles:
Cut large head of cabbage into quarters
Cut out core
Slice each quarter into thin, noodle-like pieces
Saute in LOTS of butter
Add salt, pepper, garlic powder
Enjoy alone or in place of grain-based noodles!
What you need:
5 pound pork butt roast (If my store doesn't have that, I just ask the butcher what cut of meat would work for pulled pork.)
4-5 sliced bacon
3 1/2 to 4 teaspoons Real Salt or Celtic Sea Salt (3/4 tsp. per pound of meat)
Garlic powder
What you do:
Place the bacon strips on the bottom of your slow cooker
Salt the pork on all sides
Sprinkle garlic powder on all sides and place on top of bacon
Cook in slow cooker on low for up to 24 hours
Remove meat from slow cooker, pull apart with two forks and add liquid from slow cooker to desired consistency
Serve over cabbage noodles with a BIG dollop of sour cream
Enjoy!
Cabbage noodles:
Cut large head of cabbage into quarters
Cut out core
Slice each quarter into thin, noodle-like pieces
Saute in LOTS of butter
Add salt, pepper, garlic powder
Enjoy alone or in place of grain-based noodles!
Parmesan Crisps
These tasty crisps are a great alternative to chips for those of us who do not eat grains!
What you need:
Grated Parmesan cheese
What you do:
Preheat oven to 350º
Line cookie sheet with parchment paper
Drop small mounds of Parmesan cheese on cookie sheet
Cook for about seven minutes
Let cool
Dip into guacamole or salsa!
What you need:
Grated Parmesan cheese
What you do:
Preheat oven to 350º
Line cookie sheet with parchment paper
Drop small mounds of Parmesan cheese on cookie sheet
Cook for about seven minutes
Let cool
Dip into guacamole or salsa!
Simple Guacamole
Over the years, I've tried many guacamole recipes. Ali shared this simple, delicious recipe with me. Love it!
What you need:
2 to 4 ripe avocados, pit removed and peeled
Juice of one lemon or lime
Garlic powder, salt and pepper to taste
What you do:
Put all ingredients in a bowl
Mash together and adjust salt and pepper
Enjoy!
What you need:
2 to 4 ripe avocados, pit removed and peeled
Juice of one lemon or lime
Garlic powder, salt and pepper to taste
What you do:
Put all ingredients in a bowl
Mash together and adjust salt and pepper
Enjoy!
Tuesday, July 29, 2014
Energy Bars
My daughter, Ali, is the master at creating tasty, nutritious energy balls. She won't give away her recipe (because she doesn't have one), so I experimented to come up with my own!
What you need:
1 cup coconut oil
2 cups properly prepared nuts (almonds, walnuts, cashews, macadamia nuts)
6-8 pitted dates
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
1/4 cup chia seed
1 cup shredded coconut
1/4 cup raw cacao powder
1/4 cup cacao nibs
2 tsp. cinnamon
2 tsp. vanilla
Maple syrup or raw honey to taste (very little, about 1-2 Tbs.)
Celtic sea salt to taste
What you do:
Melt coconut oil (I melt it in a glass Pyrex measuring cup, placed in a pan with about an inch of water so the oil does not get hot)
Place melted coconut oil, nuts and dates in Vita-Mix and blend
Pour this mixture into large bowl
Add the remaining ingredients and mix together with large spoon
Adjust syrup and salt to taste (not too sweet)
Spread mixture out on parchment lined baking sheet
Put this in the refrigerator until set
Slice into desired bar size
Enjoy!
Properly prepared nuts: the WHYS and HOWS
What you need:
1 cup coconut oil
2 cups properly prepared nuts (almonds, walnuts, cashews, macadamia nuts)
6-8 pitted dates
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
1/4 cup chia seed
1 cup shredded coconut
1/4 cup raw cacao powder
1/4 cup cacao nibs
2 tsp. cinnamon
2 tsp. vanilla
Maple syrup or raw honey to taste (very little, about 1-2 Tbs.)
Celtic sea salt to taste
What you do:
Melt coconut oil (I melt it in a glass Pyrex measuring cup, placed in a pan with about an inch of water so the oil does not get hot)
Place melted coconut oil, nuts and dates in Vita-Mix and blend
Pour this mixture into large bowl
Add the remaining ingredients and mix together with large spoon
Adjust syrup and salt to taste (not too sweet)
Spread mixture out on parchment lined baking sheet
Put this in the refrigerator until set
Slice into desired bar size
Enjoy!
Properly prepared nuts: the WHYS and HOWS
Thursday, April 17, 2014
Seedy Crackers
I have been on the hunt for a healthy cracker for some time. The rice crackers from TJs contain soy. (And since it is not organic soy, it is probably genetically modified.) Annie's Crackers are made from organic rice, but the rice is not properly prepared. I found an organic sprouted seed cracker at Jimbo's that I like, only too expensive and the crackers are very thick. My thoughts on crackers....They are just transportation to my mouth of some delicious fat, such as grass-fed butter or raw cheese! After several attempts, I found and adjusted a very simple recipe I like from Angela at Oh She Glows.
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
Friday, March 28, 2014
Chocolate
This recipe for healthy, nutrient dense chocolate is an adaptation of a recipe from Lindsey at homemademommy.net. We store ours in the freezer, but it doesn't last too long there.
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
Sunday, February 23, 2014
Spicy Ground Beef
This recipe is similar to the spicy chicken, except it is cooked on the stove top and not the slow cooker. We use to put it over rice, but now we just eat it topped with cheese, salsa, sour cream, guacamole. Yum!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
Sunday, January 26, 2014
Blueberry Almond Bread
This recipe is an adaptation of Dr. Natasha Campbell-McBride's grain free bread recipe found in her book, Put Your Heart in Your Mouth. Ali came up with the idea of cooking our bread without raw honey in it, as heat destroys some of the nutrients. We add the honey and cultured butter after the bread is baked!
What you need:
3 eggs
2 1/2 cups almond meal
1 tsp. sea salt
1 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup apple sauce
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
4 oz. blueberries
Equipment:
Mixing bowl
9" X 5" glass loaf pan
What you do:
Preheat oven to 300º
Melt small amount of butter, ghee or coconut oil in loaf pan
Beat eggs
Mix in almond meal, salt and baking soda
Mix in melted coconut oil
Mix in apple sauce, lemon zest and juice, vanilla
Mix in blueberries
Bake for 50 minutes and check for doneness. May be quite jiggly in middle, but will firm up
Serve with lots of butter and raw honey or homemade cream cheese/honey spread (recipe coming soon)
Enjoy!
What you need:
3 eggs
2 1/2 cups almond meal
1 tsp. sea salt
1 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup apple sauce
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
4 oz. blueberries
Equipment:
Mixing bowl
9" X 5" glass loaf pan
What you do:
Preheat oven to 300º
Melt small amount of butter, ghee or coconut oil in loaf pan
Beat eggs
Mix in almond meal, salt and baking soda
Mix in melted coconut oil
Mix in apple sauce, lemon zest and juice, vanilla
Mix in blueberries
Bake for 50 minutes and check for doneness. May be quite jiggly in middle, but will firm up
Serve with lots of butter and raw honey or homemade cream cheese/honey spread (recipe coming soon)
Enjoy!
Wednesday, January 22, 2014
Fresh Salsa
Our family goes through a lot of salsa! I use to buy an organic fresh salsa, but often it didn't taste very fresh, and it was quite pricey. So, now I just whip up a batch in my VitaMix in minutes! My precious future daughter-in-law, Maria, requested this recipe. So, my dear Maria, this one's for you...
What you need:
A bunch of cilantro
Several cloves of garlic
2 serrano chili peppers
1/4 onion
1 tsp. salt
juice of one lemon or lime
2 28oz. cans diced tomatoes
Equipment:
Vitamix or food processor
What you do:
Rinse cilantro and remove thick stems (thinner stems are okay)
Place all ingredients in VitaMix, with the tomatoes last
Pulse several times to desired consistency
Enjoy!
What you need:
A bunch of cilantro
Several cloves of garlic
2 serrano chili peppers
1/4 onion
1 tsp. salt
juice of one lemon or lime
2 28oz. cans diced tomatoes
Equipment:
Vitamix or food processor
What you do:
Rinse cilantro and remove thick stems (thinner stems are okay)
Place all ingredients in VitaMix, with the tomatoes last
Pulse several times to desired consistency
Enjoy!
Sunday, January 5, 2014
Seafood Stew
This stew was developed because of some cod that had been in my freezer a little too long. It is best with all the toppings!
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
Spicy Shredded Chicken
We have been serving this dish in our home for years. Everything goes in the slow cooker in the morning, and it's ready by dinnertime! It is simple, satisfying and delicious!
What you need:
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
2 Tbs. chili powder (more or less depending on how hot you like it)
1 Tbs. ground cumin
1 Tbs. dried hot pepper flakes (more or less according to taste)
1 tsp. dried oregano
1/2 Tbs. sea salt
1/2 tsp. black pepper
1 to 2 cups homemade bone broth
Additional ingredients:
Shredded raw sharp cheddar cheese
Diced avocados
Sour cream
Homemade salsa (recipe to come)
Equipment:
Slow cooker
What you do:
Place chicken in slow cooker
Add all spices
Add enough broth to almost cover chicken
Cook on slow for 6 to 8 hours
Shred with two forks
Scoop into bowls and top with grated cheese, salsa, avocado and/or sour cream
Enjoy!
What you need:
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
2 Tbs. chili powder (more or less depending on how hot you like it)
1 Tbs. ground cumin
1 Tbs. dried hot pepper flakes (more or less according to taste)
1 tsp. dried oregano
1/2 Tbs. sea salt
1/2 tsp. black pepper
1 to 2 cups homemade bone broth
Additional ingredients:
Shredded raw sharp cheddar cheese
Diced avocados
Sour cream
Homemade salsa (recipe to come)
Equipment:
Slow cooker
What you do:
Place chicken in slow cooker
Add all spices
Add enough broth to almost cover chicken
Cook on slow for 6 to 8 hours
Shred with two forks
Scoop into bowls and top with grated cheese, salsa, avocado and/or sour cream
Enjoy!
Peanut Butter Pancakes
I created this pancake recipe with my nephew, Brad, in mind. He is trying to stop eating gluten, and he needs to eat a lot of healthy proteins and fats because he is very active.
What you need:
6 eggs
1/2 cup coconut flour
1/2 cup applesauce
1/4 cup peanut butter or other nut butter
1/4 cup melted coconut oil
1/4 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vanilla
Butter
Maple Syrup
Equipment:
Vita-Mix
Frying pan or pancake griddle
What you do:
Blend first eight ingredients in Vita-Mix
Heat butter on frying pan
Add batter (smaller pancakes are much easier to turn)
Flip when browned on one side
Enjoy topped with butter and maple syrup!
Makes about 16 pancakes
Benefits of consuming healthy fats:
Taking the Fear out of Eating Fats, by Lori Lipinski, Certified Nutritional Consultant
The Truth About Saturated Fats, by Mary Enig, PhD and Sally Fallon
What if Bad Fat is Actually Good for You?, by Nina Teicholz
Good Fats, Bad Fats, and Why I Eat Plenty of Butter, by Stephanie Langford
ps-Brad tested and approved!
What you need:
6 eggs
1/2 cup coconut flour
1/2 cup applesauce
1/4 cup peanut butter or other nut butter
1/4 cup melted coconut oil
1/4 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vanilla
Butter
Maple Syrup
Equipment:
Vita-Mix
Frying pan or pancake griddle
What you do:
Blend first eight ingredients in Vita-Mix
Heat butter on frying pan
Add batter (smaller pancakes are much easier to turn)
Flip when browned on one side
Enjoy topped with butter and maple syrup!
Makes about 16 pancakes
Benefits of consuming healthy fats:
Taking the Fear out of Eating Fats, by Lori Lipinski, Certified Nutritional Consultant
The Truth About Saturated Fats, by Mary Enig, PhD and Sally Fallon
What if Bad Fat is Actually Good for You?, by Nina Teicholz
Good Fats, Bad Fats, and Why I Eat Plenty of Butter, by Stephanie Langford
ps-Brad tested and approved!
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