Saturday, August 2, 2014

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

http://allrecipes.com/Recipe/Kale-Quinoa-and-Avocado-Salad-with-Lemon-Dijon-Vinaigrette/Detail.aspx?event8=1&prop24=SR_Thumb&e11=kale%2c%20quinoa%2c%20and%20avocado%20salad&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Tuesday, June 10, 2014

Borscht Soup

Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings

Directions

  1. Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
  2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
  3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Sunday, June 8, 2014

Healthy Queso Dip ( Detoxinista.com)

SONY DSC
4.9 from 13 reviews
Healthy Queso Dip (Dairy-free, Soy-free)
Author: 
Serves: 2.5 cups
 
A creamy, dairy-free queso, similar to the popular Ro*tel dip!
Ingredients
  • 1 cup raw cashews, soaked for up to 4 hours and drained
  • ¼ cup water
  • 1 teaspoon sea salt
  • juice of half a lemon (about 1½ tablespoons)
  • 3 tablespoons nutritional yeast
  • ⅛ teaspoon turmeric
  • 14 oz. can diced tomatoes with green chiles
Instructions
  1. In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chiles. (I was able to get about ¼ cup of liquid from the can.)
  2. Blend until a smooth and creamy "cheese" sauce is created.
  3. Transfer the cheese mixture to a large bowl, then add in the can of diced tomatoes and green chiles. Stir well to combine.
  4. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic!
  5. Serve with baked tortilla chips and fresh sliced veggies, for a nutrient-rich party snack!

Saturday, June 7, 2014

Brown Rice Blender Waffles

If you haven’t tried Sue Gregg’s waffle/pancake recipe, you need to asap! This is an awesome healthy and nutritious recipe that can be nicely catered to meet your needs (if you have allergies that is). We have this any Sunday when we have guests over and it is always a hit! I had another request for the recipe recently, so that is why I decided to post it today. These can be easily frozen (2 weeks max). I have written some alternative variations at the end. This recipe uses the benefits of soaking the grains to receive all the nutrient value, but you can also substitute the grain for flour (1 cup grain =approximately 1 1/2 cups flour). If we are having it on Sunday, I simply soak them on Saturday night, and throw the remaining ingredients together before they arrive. Easy company dinner and oh so much fun. My husband loves this recipe as pancakes on Saturday mornings. We top with peanut butter and maple syrup. They are very flavorful! Enjoy!
Blender Waffles/Pancakes
Amount: 2 (2 1/2-3 waffles) or 4 (4-5 waffles) or 20-24 pancakes
1. Place in blender; blend at highest speed for 3 minutes.
(3/4) 1 1/2 – 1 3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 Tbls olive oil 
(1/2) 1 tsp vanilla extract 
(2/3) 1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, see below)2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
2. Cover blender; let stand at room temperature overnight or 12-24 hours.
3. Preheat waffle iron at highest temperature, or griddle on medium high.
4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
(1) 2 tsp baking powder 
(1/4) 1/2 tsp. baking soda
(1/2) 1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.

GRAIN VARIATIONS
brown rice or millet – equal parts of each grain
kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
buckwheat – reduce to 1 cup (4 servings). It expands.
barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.
Other additions - throw in some flax seeds!


Nanaimo Bars (Top with strawberry sauce: strawberries, vanilla bean, coconut oil)

Nanaimo Bars
 
Author:
Recipe type:Dessert
Cuisine:Canadian
Serves:9-18
Prep time:
Total time:
 
Ingredients
  • for the crust:
  • 1½ cup unsweetened shredded coconut
  • 1½ cup blanched almond flour
  • ½ cup coconut oil, melted
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder(or raw cacao powder)
  • 10 dates, pitted
  • a few pinches of sea salt
  • for the cashew custard filling:
  • 2 cups cashews,(soaked in water for 2 hours or more)
  • ½ cup water
  • ½ cup maple syrup
  • 2 tsp vanilla extract or seeds of ¼ vanilla bean
  • ½ cup melted coconut butter or oil
  • a1/4 tsp sea salt
  • for the chocolate ganache:
  • ½ cup maple syrup
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • 1 tsp vanilla extract and a pinch of sea salt
Instructions
  1. For the crust:
  2. Add everything to your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
  3. For the cashew custard filling:
  4. add cashews, water, maple syrup, vanilla, coconut oil, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
  5. To make the chocolate ganache:
  6. Place the maple syrup, coconut oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
  7. Cut and serve.