Friday, April 4, 2014

Green Kitchen Stories Recipes

Southwest Rice and Beans

5 cups cooked brown rice, cooled slightly
2 tsp. sea salt
4 cups beans of choice, either home cooked or canned
2 cups fresh or frozen white corn, cooked
4 green onions, chopped
1/2 bunch of fresh cilantro, chopped
3 roma tomatoes
avocados, peppers, chicken, etc.

**Mix all together and toss with dressing:


1/4 cup fresh lime juice
2 T. red wine vinegar
2 T. sucanat or brown sugar
2/3 c. expeller pressed grape seed oil
6-8 pickled jalapeno pepper rounds from jar or fresh jalapeno
2 t. chili powder
1 t. cumin
1/2 t. salt

Combine all ingredients and put in a blender until smooth.
Toss over rice and bean salad mixture and add more salt and pepper as desired. May also kick it up a bit with extra chili powder or chipotle seasoning. Serve on whole grain tortilla with a little melted cheese if desired or on a toasted corn tortilla or lettuce greens. Add salsa and sour cream to your liking. This is totally gluten free if the wheat tortilla is omitted. Check your vinegar first!

Orange Blossom Cupcakes

6 eggs
1/4 cup coconut oil
1/4 cup coconut milk or almond milk
7 T. honey
1 tsp vanilla
1 tsp. orange zest
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp celtic salt
juice of half of an orange

Melt coconut oil and let cool a bit. 
whisk eggs, coconut/almond milk, honey, zest and vanilla. Add the coconut oil when not too warm and orange juice. Add coconut flour, baking powder and salt. Stir until lumps are gone. Pour the batter into mini muffin pans, either greased or lined.

Bake at 350 for 12-15 minutes or until lightly golden. Do not over bake.

Ice them with the following:

1/4 cup melted coconut oil
1/2 tsp orange zest
couple tsp. honey as desired

Whisk then put in the fridge to let cool enough to thicken. Whisk now and then. It doesn't take long. If you want it sweeter, add more honey. This is really an amazing icing! 

Frost warm cupcakes.

Cocoa Coconut Bits

Gluten/dairy free Buckwheat Pancakes

In a good blender, combine:

1 cup whole buckwheat
1 cup coconut, rice or almond milk
Blend until completely blended.


1 heaping T. of coconut oil
1 T. maple syrup
1 1/2 t. baking powder ( make sure it is gluten free)
1/2 t. baking soda
1/2 t. sea salt
2 eggs 
1 tsp. vanilla

Blend just until mixed.

Pour on a hot griddle and add a few blueberries on the top.

Grain-free Coconut Crepes

8 eggs
1 teaspoon honey
3 tablespoons virgin coconut oil
1/3 cup coconut milk
Dash salt
4 tablespoons coconut flour
Blend eggs in blender, drizzle honey and oil while blender is running.  Add milk, salt and flour, blend well. Heat a small pan on medium heat.  Add a teaspoon of coconut oil and 2 tablespoons batter. Tilt the pan until the batter coats the bottom. Cook 45 seconds on each side.  Flip gently.