Chocolate Orange Hazelnut Fudge

Sam chose and helped me concoct this yummy treat for FHE tonight! I'll toot Sammy's horn: It turned out SO good!

1/2 cup cocoa powder
1/2 cup raw honey
1/4 cup coconut oil
5 drops orange essential oil
1/3 cup chopped hazelnuts

Blend all ingredients--except hazelnuts--in a food processor.
Pour into glass pan. (Line with wax paper or coat with coconut oil.)
Sprinkle chopped hazelnuts on top.
Freeze for an hour.
Eat! Enjoy!

Adapted from Raw Melissa's Faves.

Vegan Banana Muffins in Bulk

Makes 48 muffins that can be shared or frozen.

{picture to come}

• Combine wet ingredients.

1 1/3 cups coconut oil
1 1/3 cups raw turbinado sugar
8 tbsp applesauce
4 1/2 cups banana

• Combine dry ingredients.

7 cups whole grain flour (I used Kamut)
5 tsp. baking powder
2 tsp. baking soda
3 tsp. salt

• Mix together just until blended. 
• Grease muffin tins with a little coconut oil. 
• Bake at 350 for 25 min. Cool on wire rack.

Fresh Whole Food Trail Mix

Chop up into small squares, throw into a bag, and GO! 

apples
cheese
craisins
walnuts
celery

Worlds Best Vegan Caesar Dressing

Hello

I am pumped after making this delicious caesar. I dare say you will be too! I used romaine lettuce with roasted pepitas, parmesan, and cous cous for my salad. Heres the dressing!

Vegan Caesar 

Dressing Ingredients

⅔ cup fresh lemon juice (about 3-4 lemons)
¼ cup extra virgin olive oil
1 tablespoon water
¼ teaspoon sea salt
1 ½ tablespoons dijon mustard
2 tablespoons ground flax seeds ( I skipped this part and it was still amazing)
½ cup raw walnuts, soaked in water for 10 minutes, then drained
2 teaspoons garlic (roughly 2-3 large cloves)

Dressing Steps:

1. Blend all ingredients in a blender or food processor.
2. Store in a sealed jar in the refrigerator for up to one week

(lightly adapted from eat life whole)

TURMERIC MILKSHAKE!

OK LADIES I KNOW YOUR SEEING THIS AND THINKING HUH???? TURMERIC IN MY MILKSHAKE? WELL SO WAS I. BUT GIVE IT A WHIRLY. YOU MAY BE IN FOR A TREAT!

Ingredients
2 cups coconut water
2 bananas, frozen
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon ginger, fresh
1 tablespoon almond butter
10 ice cubes

Steps

1. Throw ingredients in a blender.
2. Enjoy!

OPTIONAL: Enjoy this as a warm drink by nixing the ice and keeping the bananas fresh (vs. frozen). After you  blend it, simply warm it in a saucepan on the stove.

- See more at: http://www.eatlifewhole.com/2012/08/turmeric-milk-shake-dairy-free/#sthash.UvwZ8ogd.dpuf

5 new dressings to try

I saw these lovely dressing ideas on a blog today. Can't wait to try them they sound wonderful
 From FOOD QUICK TO THE TABLE

Basil Vinaigrette Add 1 cup fresh basil leaves, 2 tablespoons fresh lemon juice, 1 tablespoon roughly chopped shallots, ¼ cup champagne vinegar, ⅓ cup extra virgin olive oil and a pinch of sea salt & freshly ground pepper to a blender or food processor & blend until smooth. 

Creamy Avocado Dressing Add 1 ripe avocado, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon apple cider vinegar, ¼ cup Greek yogurt and a pinch of sea salt & freshly ground pepper to a blender or food processor & blend until smooth. 

Tamari Sesame Dressing Add ¼ cup rice vinegar, 2 tablespoons tamari (or soy sauce) and ¼ teaspoon red pepper flakes to a small bowl and mix well. Gradually whisk in 1 teaspoon toasted sesame oil and ⅓ cup extra virgin olive oil until all ingredients are well combined. 

Ginger Miso Dressing Add 3 tablespoons mild miso (I used white miso but yellow will work as well), 3 tablespoons rice vinegar, 2 tablespoons roughly chopped ginger, 2 teaspoons toasted sesame oil, ¼ cup grapeseed oil (or extra virgin olive oil) and ¼ cup water to a blender or food processor & blend until smooth. 

Chili Lime Vinaigrette Add 3 tablespoons of fresh lime juice, 2 tablespoons rice vinegar, ¼ teaspoon cayenne and 1 teaspoon honey to a small bowl and mix well. Gradually whisk in ¼ cup grapeseed oil (or extra virgin olive oil) until all ingredients are well combined. Season with a bit of salt & pepper. 

Ricotta Stuffed Cucumber Boat

It was a late night and after a full day of errands, farmers market runs, zumba class and a pinch of procrastination, I found myself scrambling to squeeze out one more side dish for my morning delivery. Think Kristin. Think of something wonderful. Well this is what I produced. All be it utterly last minute. I am not entirely ashamed of this one.


Ingredients:

1 cucumber
1/2  to 1 cup (depending on cucumber size) Ricotta
1/4 cup basil
6 yellow cherry tomatoes (cut in half)
smoked paprika -to taste
pinch of salt - to taste
pinch of fresh ground peppercorn
lemon


Method:

1.Peel your cucumber cut in half  2.Cut both halves  length wise. 3.Scoop out seeds ( it should look like a hollowed out canoe) 4. In blender pulse: ricotta, basil, salt, smoked paprika, fresh ground peppercorn
(should pulse until cottage cheese like consistency) 5.Stuff cucumbers and squeeze fresh lemon atop. Add salt to taste. 6. Line sliced cherry tomatoes atop boat. Bon Appetit !

Carrot Apple Ginger Soup

Hello fellow cookers. I have yet to try this recipe. I thought it sounded divine and simple too. 

Lightly adapted from Joy The Baker.
Yield: ~5 cups
Ingredients:

• 1 tbsp extra virgin olive oil + more for garnish

• 1 small onion, diced (1 cup diced onion)

• 2 garlic cloves, minced

• 2 tbsp fresh grated ginger

• 1 large apple

• 1.5 pounds carrots, peeled and chopped (~5 cups)

• 4 cups vegetable broth (I used full sodium)

• pinch of nutmeg

• Kosher salt, freshly ground black pepper, to taste

Directions:1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!

Kristin's Vegan Creamy Brown Rice

An oh so creamy and oh so vegan delicious side dish 

INGREDIENTS 

• 1/2 TSP MINCED GARLIC
• 1 CUP BROWN RICE -COOKED AND SET ASIDE
• 1/2 CUP OF CHIVES OR GREEN ONIONS
• BRAGG'S LIQUID AMINO'S -COUPLE SQUIRTS TO TASTE 
• SMALL HANDFUL OF NUTRITIONAL YEAST (THIS IS WHAT GIVES THE CREAMY DREAMINESS)
• OLIVE OIL (TO SAUTE GARLIC)

INSTRUCTIONS

-SAUTE GARLIC OVER MEDIUM HEAT UNTIL IT TURNS LIGHT GOLDEN BROWN. ADD CHIVES OR GREEN ONIONS. LET COOK 1-2 MINUTES. ADD BROWN RICE, NUTRITIONAL YEAST, AND BRAGGS. STIR. ENJOY 

Gourmet Radicchio Salad in Roasted Acorn Rings

Ingredients by Healthy Way To Cook  (4 servings) 

• 1 small acorn squash
• olive oil and kosher salt for baking
• 1 lb. Portobello mushrooms, washed
• 1 head radicchio, shredded
• 1 cup baby arugula
• 1 Granny Smith apple, unpeeled, cored, and diced, then sprinkled with a dash of red wine vinegar
• 3 Tbsp pumpkin seeds
• 3 Tbsp red wine vinegar
• 1 Tbsp olive oil
• kosher salt

Instructions

Preheat oven to 375 degrees.

Scrub the acorn squash and cut into 1/2 inch thick rings. Remove seeds and pulp from each ring.

Put rings in large bowl and drizzle olive oil in bowl; sprinkle with kosher salt; lay out on baking sheet and roast for 15 to 20 minutes or until the squash is tender and starting to brown nicely.

Do the same with the Portobello mushrooms.

Once both the acorn rings and Portobello mushrooms are roasted and removed from oven start arranging the salad.

In a large bowl, toss the radicchio, arugula, prepared apple, and pumpkin seeds, then add the red wine vinegar, olive oil, and salt, tossing again lightly to coat well.

To assemble the salad, Put an acorn squash ring on a salad plate and

place a serving of the salad inside the ring; then cut the Portobello mushrooms into thin wedges and arrange them around the salad. Drizzle completed salads with more vinegar and oil if desired.

The Perfect GREEN Breakfast

In honor of St. Patrick's Day I'm sharing my favorite GREEN smoothie! Chock full of super foods, this perfect breakfast sustains me wonderfully throughout my busy day. Minerals in the coconut water and the healthy fats in the avocado keep me satisfied. It's low in sugar, which means cravings are obliterated. Cucumber is alkalizing, kale is cleansing... In my opinion, this superfood green smoothie is the perfect breakfast!

GREEN MORNING MACHINE
Serves 2--Share with your friend! :)
Blend in a high-powered blender until smooth:

1 cup coconut water
3 cups cold water
1/2-1 head kale
1 cucumber
1 avocado
2 green apples
juice of 1/2 lemon
optional: 1" fresh ginger root

Orange Dreamsicle Smoothie

Here is my variation of Fully Raw Kristina's Dreamsicle Juice. This one is a keeper!!!
Blend in your high-speed blender until smooth:


4 oranges, peeled
2 carrots, peeled
1 young thai coconut, water and meat
   (great instructions on how to open a young thai coconut HERE)
1/2 vanilla bean (sold in the spices section)
12 ice cubes

SOOOO GOOD!

Raw Pad Thai by Emily

2 zucchini
2 carrots
1 head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup bean sprouts
3/4 cup raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon organic soy sauce (Braggs, Nama Shoyu)
1 tablespoon unpasteurized miso (optional)
1 clove garlic, minced
1/4 teaspoon cayenne pepper
cilantro
lime
green onions
chopped peanuts or cashews

1. Slice zucchinis lengthwise with a vegetable peeler to create long, thin "noodles" and place on individual plates.
2. Slice carrots into long strips with vegetable peeler similar to zucchini.
3. Combine carrots, cabage, red bell pepper and bean sprouts in a large bowl.
4. Whisk together almond butter, orange juice, honey, ginger, soy sauce, miso, garlic and cayenne pepper in a bowl.
5. Pour half of sauce into cabbage mixture and toss to coat.
6. Top zucchini noodles with cabbage mixture. Pour remaining sauce on top.
7. Sprinkle cilantro, lime, green onions, chopped peanuts on top!

Raw Chocolate Pumpkin Bars by Becca

The sweetest treat with no guilt! 

Blend:
1 cup pecans
3\4 c. dates
1 tsp. cinnamon

Press into 8x10 pan. 

Blend: 
2c. dates
1\4 c. carob powder
1\2 tsp. cinnamon

Spread on top of crust. 

Cut the skin off of one pie pumpkin and cut in cubes.

Blend until creamy: 
2 c. pumpkin cubes
2 ripe persimmons
2c. dates
pinky of ginger
2 inch of vanilla bean
pinch of clove, nutmeg, cinnamon 

Layer on top. 

Put in freezer for 1 hour. 

Delish!

Raw Tatziki Dip

Party crowd pleaser!!

1 C. Raw cashews, soaked 2-4 hours
Juice from 1 lemon (2-3 Tbs.)
1 C. Grated cucumber
1-3 cloves garlic (I used 1)
1 tsp. salt
1 Tbs. fresh or dried dill weed (chopped finely if fresh)
Fresh mint, chopped (optional)

Strain and rinse cashews. Add all ingredients in a high powered blender except for the green herbs and cucumber.  Blend until creamy. Transfer to a bowl and stir in the herbs and grated cucumber. No need to drain off the cucumber juice, your sauce will be pretty thick and is meant to have that juice stirred in.
Serve with warm pita bread, veggies, or crackers

For a thinner sauce,  add 1/2 to 1 full cup water while in the blender.

Ukrainian Cabbage Salad

Emily is a cole slaw master! :)

1 small head green or purple cabbage chopped very finely

2 med. carrots, grated coarsely
2 green onions,  chopped
1 Tbs. dried dill
1 tsp. salt
Juice of 1 lime
Extra virgin olive oil, enough to coat the salad

Toss ingredients in a salad bowl. Add more lime, salt, or dill to taste. Flavors are best if salad is left to marinate in the fridge for an hour or two.

BBQ Salad

We made our version of BBQ {Chicken} Salad tonight and it was GOOOOOD. Because of the fresh ingredients and homemade sauces! We used SWEET POTATOES instead of chicken. But you could definitely add some organic chicken breasts to this.

Lay down a bed of shredded ROMAINE and top with:

• ROASTED SWEET POTATOES
• TOMATOES
• GREEN ONIONS
• AVOCADOS
• BLACK BEANS
• CORN

Top with these delicious homemade sauces:

• HOMEMADE RANCH 

• HOMEMADE BBQ SAUCE

from Primally Inspired

Potato Latkes

Potato latkes are just about the most delicious food on earth. And so simple to make! 

The starchier the potato, the crispier the latke! I used Russets but I've heard Yukon Gold works great too!  Grapeseed oil has the most mild flavor, but I'm sure any oil will work.

Ingredients:

1 lb. potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

1/2 tsp salt

1/2 to 3/4 cup grape seed oil 

Toppings: 

sour cream 

apple sauce

Instructions for Awesome Latkes:

Peel potatoes and transfer to a large bowl of cold water as grated. Soak 1-2 minutes after last batch is added to water. Then drain in a colander.

Spread the grated potatoes and chopped onions on a kitchen towel, roll it up and twist tightly to wring out as much liquid as possible. Transfer to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into pan, spreading into 3 inch rounds with a fork. Reduce heat to moderated and cook until undersides are browned and then turn over and do the same. About 5 mins. per side. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm in the oven until serving.

Here's where I got this recipe:
Read More http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406#ixzz2monv0LRX

TomatoBasilSoup.bomb.com

This soup has become a family favorite--on both sides!

1 cup raw cashews, soaked up to 8 hours and rinsed.
2 onions
2 1/2 lbs. ripe, flavorful tomatoes
4 cups chicken or veggie broth
1/2 cup chopped fresh basil
1/2 tsp. pepper
1 tsp. salt
2 bay leaves

Sautee onions in olive oil.
Add chopped tomatoes and simmer about 15 mins.
Add broth, basil, pepper, salt, bay leaves and simmer 25 mins.
Meanwhile, rinse the soaked cashews.
Blend in the blender with 1 cup fresh water.
Add cashew cream to soup and use an immersion blender to blend until smooth. 

Chocolate Chip Zucchini Muffins

*These are a new favorite!

Dry:
1 1/2 cups whole grain flour like Spelt, Kamut or Whteat
(Bob's red mill gluten free or all-purpose work too)
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/3 cup + 2 tbsp sugar
1/2 cup chocolate chips

Wet:
1/2 cup applesauce
1/3 cup coconut oil
1 tsp apple cider vinegar (or white distilled vinegar)
1 1/2 tsp pure vanilla extract
1 cup grated zucchini

Preheat oven to 350
Place cupcake liners into pan
Combine dry ingredients (including chocolate chips)
Combine wet ingredients (including zucchini)
Mix wet into dry
Spoon into cupcake liners
Bake 20 minutes
Allow to cool before removing from tray

ENJOY!

Makes 12 muffins
Per muffin: 150 calories, 8 grams fat, 17 grams carbs, 4.5 grams sugar, 3 grams protein,

(From THIS website)

Tuna Casserole

3 cups homemade Cream of Mushroom soup (recipe HERE!)
1 cup almond milk (or whatever you prefer)
2 cups frozen peas
2 cans tuna, drained
4 cups hot cooked noodles (egg, macaroni, shells)
4 tbsp dried bread crumbs
2 tbsp butter, melted
(optional 1/2 cup cheddar cheese)

Stir soup, milk, peas, tuna, noodles in a 3-quart casserole dish

Bake at 400 for 30 min.

Meanwhile, mix bread crumbs with butter and sprinkle over

Take out of oven and stir. (add cheddar cheese before you stir if you are using it)

Sprinkle breadcrumbs on top and bake 5 min. more

Cream of Mushroom Soup

2 cloves garlic, minced
1/2 small onion, diced
1/2 cup mushrooms, diced (canned or fresh)
1/4 cup butter
1/4 cup whole wheat flour (I like it fresh ground)
1 cup almond milk (any kind will do, unsweetened)
3/4 cups chicken broth (or veggie)

Saute garlic, onion and mushrooms and set aside. Melt butter over medium heat. Whisk in flour and cook for about 2 mins. Add milk and broth. Add sauteed garlic, onion and mushrooms. Bring to a boil, reduce heat and simmer, stirring regularly until it reaches desired consistency (about 10-15) minutes. Season with salt and pepper to taste.

Use as you would Cream of Mushroom soup!  1 can of soup is about 1 1/2 cups.
Refrigerate up to 4 days or freeze.

This recipe comes from HERE where she has substitutions for any "Cream of Something" soup and variations for vegan, gluten-free, etc. I'm so glad I found this resource!

Moroccan Sweet Potato and Chickpea Tagine

1 Tbsp coconut oil (or whatever you use)
about 2 cups (i used 1/2 large onion) chopped onion
2 tsps ground cumin
1 tsp paprika
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger (ginger substitute: allspice; mace; or nutmeg)
 2 garlic cloves, minced
1 can garbanzo beans, rinsed and drained
2 cups vegetable broth
1 large apple, diced into 1 in. cubes
1 or 2 medium sweet potatoes, diced into 1-inch cubes
1 large carrot, diced

Serve with:
Warmed pitas 
Couscous/Quinoa/Ferro (or your favorite teeny tiny whole grain)

Method
(temperature is important in this dish)
Heat coconut oil in a large pot or skillet over medium high heat. Add onions and cook until golden (about 8 min). Stir occasionally.
Add spices (cumin through minced garlic) and garbanzo beans. Cook one minute, stirring constantly.
Add broth, apple, sweet potatoes, carrot, and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until the sweet potato, carrot, and apple are tender.

Enjoy !!! I loved this.  It was as delicious, worth it and simple as it sounds. :) I put it over top some Ferro  (grain) which can be bought at Trader Joes. Or rice works splendidly too. -Kristin

Emeril's Simple Tomato Sauce

2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Serve with A Man's Favorite Spaghetti and Meatballs

Here is the link to Emeril's recipe on FoodNetwork.com

A Man's Favorite Spaghetti and Meatballs

Ingredients
10 cups Emeril's Simple Tomato Sauce for Pasta or store-bought pasta sauce


For the meatballs:
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup finely grated Parmigiano-Reggiano


For the Spaghetti
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil


Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.

Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.

While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
Here's the link to Emeril's recipe on FoodNetwork.com

Spring Pea Soup

2 Tbs. olive oil

2 shallots thinly sliced

1 garlic clove, minced

1 lb. fresh or frozen peas, blanched

2 cups vegetable stock

20 mint leaves, plus leaves for garnish (can be substituted with basil or cilantro)

Kosher salt (or sea salt) and freshly ground pepper to taste

Saute shallots over medium heat with 2 Tbs. olive oil, stirring, 3-5 minutes. Add garlic, stirring, 1 minute. Transfer to Vitamix, add peas, stock, and mint. Slowly bring Vitamix up to full speed, blend until soup is hot, about 6 minutes.  Add salt and ground pepper to taste. Garnish with mint. 

Raw Carrot Cake Bites

1/2 c. dates, soaked in hot water for 10 minutes
1/2 c. raw walnuts
1/2 c. carrot, finely grated
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. dried ginger
1/8 tsp. nutmeg
1/4 tsp. lemon zest
1/2. c. unsweetened coconut shreds, for rolling.

Instructions: Pulse walnuts in food processor until they are broken up into tiny pieces. Add the rest of the ingredients except coconut. Process until combined. Roll dough into balls and then roll in coconut. Place on wax paper-lined cookie sheet and then put into refrigerator so they can firm up a bit. (I did this overnight)

Green Fruit Salad

2 cups green grapes, sliced in half
4 kiwi fruit, sliced
juice of 1 lime
salt to taste (a couple big pinches)
2 big pinches of chopped cilantro

Stir it up and enjoy!

Greg's Grass-Fed Chili

4 cans diced tomatoes 

2 cans pinto

2 cans black

4 cans kidney

2 medium onions

2 lbs. extra lean grass fed ground beef

3 Tbsp molasses

4 Tbsp brown sugar or sucanat, turbinado, coconut sugar, etc. 

3 Tbsp taco seasoning

1-2 Tbsp chili powder blend (to taste)

1-2 Tbsp cumin (to taste)

Salt to taste

4-5 dashes Italian seasoning

Green Enchiladas

2 c. white or brown rice, cooked
1 can black beans, drained
1 can pinto beans, drained
2 28oz. cans green chile enchilada sauce (mild)
1 7oz. can diced green chilies (mild)
10+ tortillas depending on size and if you use corn or flour. (My family prefers flour, I prefer  whole wheat flour)

Preheat oven to 350 degrees

Mix 1 can of enchilada sauce and green chilies together and set aside.*
Mix black and pinto beans together and set aside.

Warm each tortilla and dip each one in enchilada sauce and set aside.  Save remaining sauce to drizzle over top.

Fill each tortilla in this order: Rice, beans, enchilada sauce mixture. Roll up and place seam down in casserole dish. After you have filled each tortilla and drizzle remaining sauce over the top.*

Cover with tin foil and Bake for 25 min.

*I add 1c. sour cream to the sauce sometimes.

**I don't always use all the sauce. Store the rest in a glass jar in your fridge and add it to other Mexican dishes. (breakfast burritos, taco salad, bean and cheese burritos etc.)

We like to add a little cheese to these every once in a while. Just include about 2 Tbsp. of grated cheese in each of your tortillas before you roll it up. You can also sprinkle some on top before you bake it.

You can also add diced veggies to these. (broccoli, cauliflower, carrots, and peas)

Serve with a simple green salad. (shredded romaine lettuce, grated carrots and thinly sliced celery)

Millet Patties with Roasted Garlic Aoli

*from Clean Eating Magazine

Serves: 6
Makes: 12 patties
Hands-on time: 1 hour, 15 minutes
Total time: 1 hour, 45 minutes

INGREDIENTS:

• 1 head garlic, 1/2 inch trimmed from top, plus 2 cloves, minced
• 3 1/2 tsp olive oil, divided
• 1 cup whole millet
• 1/2 yellow onion, finely diced
• 1 small carrot, peeled and shredded
• 1/2 red bell pepper, finely diced
• 1/3 cup raw unsalted sunflower seeds
• 1/4 cup chopped fresh dill
• 1/4 cup finely grated low-fat Parmesan cheese
• 4 tbsp fresh lemon juice, divided
• 1 large egg, beaten
• 1 cup whole-wheat panko 
• 1/2 tsp sea salt, divided
• 1/4 tsp fresh ground black pepper, divided
• Olive oil cooking spray
• 2 tbsp chopped fresh chives, plus additional for garnish
• 1 tbsp Dijon mustard
• 1/4 cup low-fat olive oil mayonnaise
• 1/4 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. Preheat oven to 350°F. Place garlic head on an 8 x 8-inch piece of foil and drizzle with 1/2; tsp oil. Form foil into a pouch, sealing garlic inside. Roast directly on middle oven rack until cloves are soft and fragrant, about 45 minutes. Remove from oven and set aside until completely cooled.
2. Meanwhile, heat a large nonstick skillet on medium. Add millet and toast, stirring and shaking pan constantly, until fragrant and grains begin to jump, about 4 minutes. (NOTE: If necessary, cover with a lid; do not leave unattended.) Transfer to a small bowl and set aside.
3. In a medium saucepan, heat remaining 1 tbsp oil on medium-high. Add onion and minced garlic and cook, stirring frequently, until onion is translucent. Stir in millet and 2 cups water and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until water is absorbed and millet is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a large baking sheet until cooled to room temperature, about 8 minutes.
4. In a large bowl, combine carrot, bell pepper, sunflower seeds, dill, Parmesan and 2 tbsp lemon juice. Add millet mixture and stir to combine. Stir in egg, panko, 1/4 tsp salt and 1/8 tsp black pepper. Mist a 1/3-cup measure with cooking spray. Scoop 1/3 cup packed millet mixture and drop onto a large parchment-lined baking sheet, press into 1/2-inch-thick patties, rinsing hands as needed and patting dry, to remove sticky mixture. Repeat with remaining mixture. Cover loosely with plastic wrap and refrigerate for a minimum of 20 minutes.
5. Meanwhile, prepare aioli: Squeeze roasted garlic cloves from their skins into a small bowl. With the back of a spoon, mash cloves. Add chives, remaining 2 tbsp lemon juice, Dijon, mayonnaise, yogurt, remaining 1/4 tsp salt and 1/8 tsp black pepper and stir to combine. Cover and refrigerate until needed
6. Preheat oven to 400°F. Heat a large nonstick skillet on medium and mist with cooking spray. Place 4 patties in skillet. Cook until bottoms are golden brown and crisp, 6 to 8 minutes, reducing heat if necessary to prevent patties from over-browning. Mist tops with cooking spray and use spatula to carefully flip each. Cook until golden. Return cooked patties to baking sheet. Repeat with remaining patties. Transfer baking sheet to oven and bake for 5 to 8 minutes, until heated through. To serve, top each patty with 1 tbsp aioli. If desired, garnish with chives.

Nutrients per serving (2 patties and 2 tbsp aioli): Calories: 318, Total Fat: 13 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 5 g, Omega-3s: 90 mg, Omega-6s: 3480 mg, Carbs: 40 g, Fiber: 5.5 g, Sugars: 3 g, Protein: 10 g, Sodium: 385 mg, Cholesterol: 41 mg

Savory Sweet Potato Pancake

serves 6

In a large bowl, whisk 2 cups cooked mashed sweet potatoes, 2 TBSP melted organic unsalted butter, 1 egg and 1 1/2 cups buttermilk. In a medium bowl, combine 1 1/2 cups white whole-wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp sea salt, 1 1/2 tsp finely minced fresh rosemary and 1/2 tsp fresh cracked black pepper.

Whisk flour mixture into potato mixture until smooth.

In a large nonstick skillet, heat 2 tsp olive oil on medium.

Working in batches, add mixture to skillet in 1/4 cup increments. Cook until edges bubble, 3 to 4 minutes. Flip and cook 2 to 3 minutes, until golden.

If desired top with caramelized onions.

Black Bean Hummus

*From Gina's sis-in-law, Tricia!

1 clove garlic
15 oz. can black beans, drained (reserve 2 TBSP liquid)
2 TBSP fresh lemon juice
1 1/2 TBSP tahini
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp paprika
10 greek olives

Mince garlic in the bowl of food processor. Add black beans, 2 TBSP reserved liquid, lemon juice, tahini, cumin, salt and cayenne pepper. Process until smooth.

Garnish with paprika and greek olives. Serve with pita chips, veggie or lime corn chips.

Hawaiian Banana Bread

1/3 cup coconut butter
2/3 cup organic cane sugar
2 heaping tbsp. applesauce 
1 cup banana (about 2 large or 3 small)

Cream butter and sugar. Add applesauce and blend in mashed bananas.

1 3/4 cup whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Combine dry ingredients. Add to wet mixture and mix until just blended.

1/3 cup shredded, unsweetened coconut
1/3 cup chopped cashews

Fold in coconut and cashews.

1 tbsp. coconut oil 

Grease the pan with coconut oil. Pour in the batter. Bake about 55 minutes at 350 degrees. Cool about 10 minutes and remove from pan.

I wanted to try this with a glaze but didn't have time!  I was thinking about 1/3 cup honey heated on the stove with the juice of 1 lime. I'll let you know if I try it!

Travie's Nightcap

Ingredients:

3 Tb lime juice
2 Tb tamarind juice*
1 1/2 tsp ginger
1 1/2 tsp vanilla
2 Tb raw sugar
2 Tb agave
1/2 Tb whole cloves
1/2 Tb dried orange peel
1 whole clementine, juiced
fresh whipped cream**
nutmeg

Directions:

1. Add all ingredients to quart jar.
2. Fill quart jar to the top with water to make one quart of liquid total. 
3. Shake vigorously until arm falls off. 
4. Pour into saucepan and bring to a boil. 
5. Serve hot with whipped cream and nutmeg on top.

*Where to buy tamarind juice: in asian section or at asian market, can use to sweeten your curry too)
**For vegan version use cashew creme

Quick and Easy Vegan Black Bean Burgers

A new family favorite! 

1 cup chopped onion

1/2 cup chopped sweet peppers

4 garlic cloves

2 tsp olive oil

1/2 cup peeled and grated carrots

3 tsp chili powder

2 tsp cumin

3 cups cooked black beans

3 tablespoons dijon mustard

3 tablespoons soy sauce

3 tablespoons ketchup
1 1/2 cups rolled oats

tabasco sauce (if you want a kick)

Saute the onions, sweet peppers and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. Set aside. Mash the beans in a large bowl with a potato masher or the back of a spoon. Add the mustard, soy sauce, ketchup, or tomato paste and the sauteed vegetables. Mix in the oats. Add salt, pepper and tabasco to taste. Moisten your hands and form the burger mixture in to 6, 3-4” patties. Lightly spray or oil a nonstick skillet and cook the burgers on medium low heat for 5 to 8 minutes on each side.

Spicy Sweet Potatoes

6-8 cups sweet potatoes, chopped (about 2 large sweet potatoes)

1/4 cup coconut oil, melted (you can use olive oil but the coconut oil gives it really good flavor)

1 tsp cumin

2 tsp garlic powder

1 tsp sea salt

1/2 tsp cayenne

1. Slice the sweet potatoes into discs (or chop into 1 inch squares or slice into fries)(peel if you want, but I leave the peel on).
2. Melt your coconut oil.
3. Add the potatoes, spices and oil to a large ziploc bag and shake them up to coat the discs well.
4. Evenly space discs on a cookie sheet, make sure they don’t touch.
5. Cover the pan with tin foil.
6. Put the discs in a cold oven and turn the heat on to 425. Cook with the tin foil on for 20 minutes. (This method caramelizes the sugar in the potatoes and makes them crispy and sweet!)
7. Take the tin foil off and continue to cook for another 15 minutes or until cooked all the way through and soft, but crispy on the outside.
8. Best eaten right away!

Crock Pot Minestrone

Servings: 6 • Serving Size: 1 1/2 cups • Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g   

• 1 (15 oz) can white beans, drained, rinsed (canellini or navy)
• 3 cups fat free chicken broth (or vegetable broth)
• 1 (28 oz) can diced tomatoes
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 fresh rosemary sprig*
• 2 bay leaves
• 2 tbsp chopped fresh basil*
• 1/4 cup chopped fresh Italian parsley leaves*
• 1 oz chunk of good Parmesan cheese rind
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top 

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine pureed beans, broth, tomatoes, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

*can use dried herbs