Monday, December 27, 2010
Sunday, September 26, 2010
It's that time of year, when we all get ready to wind down and smell apples and cinnamon. My favorite thing to do on a fall day is stay home and cook! There is no better recipe for these muffins. Enjoy.
Preheat the oven to 350 degrees F.
Whisk together the dry ingredients:
3/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice
In a separate mixing bowl beat together:
1 cup natural applesauce
1/3 cup coconut oil
1 cup organic brown sugar- or 1/2 cup raw honey or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-G Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed
Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.
1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional
Spoon the batter into twelve muffin cups.
Sprinkle with raw sugar, if desired, for a crunchy top.
Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.
Wrap and freeze for on-the-go treats. Thaw at room temperature or warm in toaster oven!
1 cup organic milk
1 cup water
1 cup organic quinoa, (pre-soak and rinse quinoa)
2 cups fresh blackberries, blueberries, and raspberries (organic preferred)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted (soak them first!)
4 teaspoons raw honey
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in berries, bananas, and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon honey over each serving.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Sunday, July 11, 2010
2 tablespoons smooth almond butter
1 cup chilled unsweetened rice milk or almond milk
1 cup frozen or fresh or frozen blueberries
6 ounces plain yogurt
3/4 cup unsweetened rice milk or almond milk (more or less to taste)
1 tablespoon ground flax seeds
1 teaspoon agave nectar, or to taste
1/2 cup ice cubes (optional)
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano
Wednesday, June 23, 2010
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.
Monday, June 7, 2010
Saturday, April 24, 2010
Tuesday, March 16, 2010
Want to "go raw"? Want to lose weight? Want to feel better? Want more energy? This is the best way to do it. Drink yourself to good health. Here's my green juice. I try to juice 4-5x/week. I wish I could everyday, but time isn't allowing me. Juicing makes me feel amazing, and my son Aiden will drink it too, that is if I don't over do it on the kale and chard. Feel free to modify my recipe, but if you combine them all together, this is the cancer and disease fighting super-drink! Even if you can only do this once per week, it's better than nothing :)
8 stalks of celery
1 bunch kale
1 bunch chard
1 bunch parsley
1 bunch cilantro
2 cups spinach
7 large carrots
2 apples (any kind, but Gala or Red Delicious are my favorites)
1 small bunch seedless grapes
The above yields almost 2 liters. You must drink the juice as soon as possible after juicing. The nutrient content decreases as it oxidizes.
I love kale because it is so nutritious. Include a very hydrated veggie to get more fluids such as cucumber or celery. Add something with a little sweetness such as carrot, apple or grapes. Add lemon or lime to give the drink freshness and a tangy taste. Fresh ginger root provides anti-inflammatory properties. Cinnamon will give it some fire and energy.
Have fun, eat more whole raw organic fruits and veggies,
and start juicing today!!!
Drink yourself Green,
Tuesday, February 9, 2010
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish.
4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste
4 tablespoons extra-virgin olive oil blended with 3 garlic cloves
Preheat oven to 450 degrees F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil/garlic blend and bake until the tomatoes are tender, about 15 minutes.
Tuesday, February 2, 2010
Roast the beets, toast the walnuts, and prepare the dressing three days in advance. Slice the fennel and endive and toss the salad just before serving.
Yield: 12 servings (serving size: about 1 cup)
- 6 beets
- 1 1/2 teaspoons olive oil
- 2 (1 1/4-pound) fennel bulbs with stalks
- 2 cups sliced Belgian endive (about 2 small heads)
- 1/3 cup coarsely chopped walnuts, toasted
- 1 (6-ounce) package fresh spinach (about 8 cups)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 2 tablespoons chopped fresh basil
- 2 teaspoons extravirgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
Preheat oven to 400°.
To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with olive oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.
Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.
To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.
- 87 (38% from fat)
- 3.7g (sat 0.4g,mono 1.2g,poly 1.9g)
- Thank you to Sandra Granseth from Cooking Light, DECEMBER 2006
Saturday, January 16, 2010
Raw Tomato Blend
Wednesday, December 9, 2009
Ingredients (organic, as much as possible)
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 pound grassfed ground beef
1 (15-ounce) tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
1/2 cup chopped cilantro
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly. Stir in cilantro.
Friday, November 20, 2009
I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.
In a food processor bowl add:
1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic brown sugar
1/2 cup buckwheat flour- I use Arrowhead Mills
2 tablespoons tapioca starch/flour
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Sunday, November 1, 2009
This soup provides the perfect balance between spicy, savory and herbal flavors. The Monterey jack cheese and avocado add a slight creaminess. Throw together this easy soup to serve guests who remain after the Thanksgiving holiday!
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups low-sodium, gluten-free chicken broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark)
1 small bag white corn chips
1 bunch cilantro, chopped
1 cup shredded Monterey jack cheese
2 avocados, sliced
2 limes, cut into wedges
Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.
To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.
If you have food sensitivities, you may find that there is no ready made broth that doesn't have gluten or fake colors in it. What you will be pleased to know is that you can easily make your own broth and use this as a great base for cooking this winter.
Makes about 8 cups
1 carrot, halved
1 celery stalk, chopped
1 yellow onion, chopped
2 cloves garlic, crushed
1 bay leaf
1/2 teaspoon whole peppercorns
Handful parsley stems
10 cups water
Strain and discard solids. Cool and refrigerate for up to 3 days or freeze up to 6 months.
Thursday, September 3, 2009
Thursday, July 9, 2009
One of my favorite things to do is make my own food and drink, that way I know exactly what I'm eating/drinking.
Saturday, May 30, 2009
- 8 cups of organic baby spinach, raw
- 3 cups sliced organic strawberries
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 cup organic cane sugar
- 1/4 chopped sweet onion
- 1/4 teaspoon paprika
- 2 tablespoons sesame seeds
- 1/2 cup goat cheese
- 1/2 cup sliced almonds
- 1 tablespoon poppy seeds
- In a large bowl, toss together the spinach, strawberries, goat cheese and almonds.
- Blend well: oil, vinegar, sugar, paprika, onion sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.