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Ginger Sea Trout Asian-Style Soup [Low Carb] [Low Fat]
2008-03-31 22:46:00 Sorry all for the long delay between posts, we've been busy bees trekking back and forth to Atlanta for Easter and wedding planning. Nothing like a great relaxing post-prelim break of driving furiously all around North Carolina and Georgia. If you've never been to Atlanta and like pain, I recommend I-285 during rush hour -- perfect meditation time! What else are you going to do for a 2 hour (10 mile) journey across the dry, cracked pavement? Anyways, Easter was great and family visits home were more than worth the trip (I'm not just saying that because our families read the blog... no way, ha).I hate the girly details in wedding planning though. I still think jeans and hiking up the Appalachian Trail is a great wedding. God can hike, right? I might need to check on that before I pack my favorite washed denim $3 thrift store jeans. Weddings, I have come to realize, are complicated beasts. Do you know how difficult it is to find inexpensive sundresses or casual bridesmaid dr...
Buckwheat Coconut Caraway Biscuits [Low Carb]
2008-03-03 16:18:00 1/2 c. organic buckwheat flour1 t. non-aluminum baking powdersea salt1 t. organic raw apple cider vinegar1-2 t. freshly ground caraway seeds (fruit)onion and garlic powderpunch oregano2 T. smart balance light, melted or 2 T. organic coconut oil2 eggs2 T. agave1 T. flax (optional)In a medium bowl, mix the eggs (or egg substitute with 3 T. ground flaxseed), melted vegan smart balance (or organic coconut oil, whichever you are using), agave, sea salt, and apple cider vinegar. Add in the coconut flour, buckwheat flour, baking powder, flax (whole or ground) to the bowl of liquids. Stir the batter as you add the coconut flour and flax so that no lumps are formed and the moisture is distributed evenly. You can add a few tablespoons of water or unsweetened applesauce if the dough becomes too thick and tough to stir. The high fiber content of the coconut flour, flax, and buckwheat will absorb the moisture quickly. Grind the caraway seeds in your mortar by hand, with a little coffee gri...
Quick'n Tangy Broccoli Soup [Vegan] [Low Carb] [Low Fat]
2008-02-25 18:57:00 1 lb. fresh broccoli (try to get stalks with as much floret head as possible. Less stem is better!)2 c. low sodium organic vegetable broth (Pacific brand is gluten, dairy free, and vegan)1 to 1 1/2 c. organic lite coconut milk1 c. water1/4" chunk fresh ginger root7 cloves fresh garlic5 t. nutritional yeast2 T. extra virgin olive oilSeasonings:turmericfreshly ground cuminrosemary, to tastesea salt and pepper1/2 fresh lime, peeledOptional:2 T. organic hemp protein powderOnce all of your ingredients are in order, start by washing your fresh broccoli and chopping off a few of the florets to reserve for later. I used these florets at the end for garnish and texture.Fill your Vita-Mix (or other blender) with the vegetable broth, coconut milk, water, garlic cloves, jalapeņo, olive oil and seasonings. The beauty of easy blender soups like this is that you can just throw the veggies in whole; no chopping required. This is a time saver we can all appreciate. I put the garlic and pepper on...
Easy Roasted Chili Salsa [Vegan] [Low Carb] [Low Fat]
2008-02-10 22:54:00 These past few months, Jon and I have been quite busy. From plodding through our degree programs and planning our wedding, finding a time to sit down, relax, and write to you has been a blessing seldom received. Rest assured, we've still been cooking and have plenty recipes stored away! Lately, we've focused on the often-requested, though rarely shared, weekend meals to last the week. Recipes for roasted-quinoa porridge, David's coconut guacamole, roasted tomato hummus, and cinnamon flax butter adorn our more recent list of recipes yet-to-be-posted. The Omega-3 packed cinnamon flax butter was delicious on our Sunrise Cinnamon Raisin Biscuits. We traded a batch of our roasted tomato hummus for two of Pete's Kombucha SCOBY's, for which Pete said:That was very likely the best hummus I've ever tasted. I had to control myself to not eat the entire tub... With those SCOBY's, we started brewing our own kombucha. [My addiction was becoming a tad too expensive .. :) ]One thin...
Coconut Lime Seared Salmon [Paleo] [Low Carb]
2008-02-05 02:57:00 At a junction between the Superbowl and Super Tuesday, I thought I'd send you a delicious salmon recipe of ours and a little reminder: Don't forget to vote tomorrow (Feb 5th)! Before heading out to vote, please consider the once-in-a-lifetime candidate for president, Ron Paul. Thanks - enjoy :)4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skinlemon juicesqueeze lime juicesea salt and pepper4 T. organic virgin coconut oil (or olive oil) for fryingSeasonings:driedsprinkle- dill and lemon seasoningCoconut Lime Sauce:1 can organic coconut milk1/3 c. lime juicepeel of fresh lime, grated for zesthandful organic no-sulfur shredded coconut (extra for garnish)slices of fresh lime, garnishPrepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.Coat your grill with olive oil (spr...
Easy Seaweed "Egg Drop" Soup [Low Carb]
2008-01-15 16:54:00 This is a really easy, quick soup that I even make for breakfast on chilly mornings. Organic sea vegetable like kelp or dulse provide a wide array of vital minerals and nutrients, especially natural iodine. Iodine is necessary for proper function of the thyroid and has been shown to strongly benefit those with hypothyroidism. Note that too much iodine can actually block the thyroid function, so (as always) use common sense and eat it in moderation.Sea vegetables offer high fiber, iron, calcium, vitamin C, B vitamins (pantothenic acid, riboflavin, folate), zinc, copper, and vitamin K, magnesium and manganese. Many to all of these vitamins and minerals are lacking for Celiacs and others with malabsorption issues. Nutrion Data information for kelp is here, but there are many other varieties of seaweed with fantastic health benefits. A great simple guide to the different kinds of seaweed is at World's Healthiest Foods. Their recipe for shitaki mushroom and seaweed soup is pretty...
Easy Red Cabbage Soup [Vegan] [Low Carb] [Paleo]
2008-01-11 15:43:00 I love the color of this super easy soup, not to mention the vitamin-packed nutrition from the fresh red cabbage. My mother always said that color is the key to health- fresh, colorful veggies are full of vitamins and minerals essential to our health and digestion. Red cabbage is high in Vitamins C, K, and the B vitamins, as well as iron. The World's Healthiest Foods site lists cabbage and describes the detoxifying ability and digestive boost which cabbage gives the body.This is a quick soup which we love and has even been a hit with my sometimes picky family. It makes a great simple appetizer and is very low calorie- served with a nice big green salad and a balanced entree, you're well on your way to a healthy weight loss meal. Melissa, this is my first soup for January "soup month" and I'm looking forward to many more recipes from the whole community (where's your kale and cauliflower one? :) )6 c. water1 whole small organic red cabbage headsea saltpepper2 T. extra virg...
Cashew Raisin Sprout Salad [Vegan]
2008-01-08 19:30:00 4 c. organic lettuce (I used red leaf)1/4 c. organic jumbo mixed raisins (no sulfur)1/2 yellow onion, sliced1 organic carrot, gratedlarge handful(s) fresh alfalfa sprouts1/4-1/2 c. organic raw cashews (unsalted)Dressing:1 T. balsamic vinegar2 T. extra virgin olive oiloreganosea salt and fresh pepperdried basilToss lettuce and sprouts in a large bowl. Sprinkle over the cashews, raisins, and onion slivers. Mix (I just pour it on, but you can shake it together) olive oil and vinegar and pour over the salad. We had this with our Balsamic and Molasses Grilled Salmon and some red cabbage, onion, and kale sauteed in virgin coconut oil- delicious and packed full of health for the new year!Serves: 1-2
Banana Spice Pancakes
2007-11-30 18:03:00 1/2 c. all-purpose gluten free baking mix1 egg2 ripe organic bananas1 t. vanilla (organic/fair trade)1/2 t. non aluminum baking powderdash 50-50 cinnamon/cayenne1 t. cinnamondash nutmeg1/4 c. water1 T. organic virgin coconut oil or extra virgin coconut oil (frying)1 T. honey or agave nectarCombine all dry ingredients in a large bowl. Stir in beaten egg, water, and vanilla, mixing well. Stir in the cinnamon-cayenne and nutmeg. Drizzle in the agave nectar (or honey). Slice or mash in the banana and mix the batter until it is smooth.Melt the coconut oil (or olive oil) in a large frying pan and preheat the pan to medium heat (5). Once the oil is melted, turn the heat down to 3 or 4 and spoon in batter. Cook 2 minutes until the sides bubble. Flip and cook another 2-3 minutes. Serve with a dash of cinnamon, or your choice of fresh fruit topping, Smart Balance Vegan butter, honey, or agave nectar.Variations:1/4 c. porridge and/or 1/4 c. raw cranberries
Fiesta Vegetable Sweet Potato Soft Tacos [Vegan]
2007-11-29 19:14:00 One of my favorite combinations for many of Jon's lunches uses low net carb/high fiber organic beans (either black, chickpea, great northern, and organic tri bean mixes), and nutrient-dense root vegetables like carrots and sweet potatoes. This combo is a great vegan protein, fiber, and vitamin powerhouse. It is also perfect for the fall and winter seasons when these items are fresh and abundant. Many other gluten free bloggers like Karina use sweet potatoes as a vegan meal base, but I haven't tried many of those recipes yet. They all look delicious! Here's my easy and quick lunch or dinner side dish favorite combo:1 medium organic sweet potato1/2 lb. frozen corn (kernels)2 organic carrots1 15 oz. can no sodium organic tomato sauce or crushed tomatoes and/or 2 c. low sodium chunky salsa1 15 oz. can organic black beans, drained6-8 corn tortillas2-4 T. extra virgin olive oilSeasonings:sea saltpepperparsleyoreganodash hot saucebasilcuminCook the sweet potato either by conven...
Coconut Cinnamon Roasted Apples [Vegan]
2007-11-18 01:20:00 2 medium organic apples (I used fuji)~1/4 c. no sulfur organic shredded coconut3-4 T. organic raw (unsalted) pumpkin seeds (unshelled)~5 oz. organic coconut milk (or lite coconut milk or whichever "milk" you prefer. Hemp milk would be a great substitute here.)Seasonings:cinnamon (a lot, it is great tasting and lowers the glycemic index of the apples)nutmegground clovesground gingerIf you have five minutes to chop an apple and sprinkle on your favorite healthy seeds, holiday spices, and shredded coconut, you might try this. First preheat the oven to 400 degrees (350 will work also, but you'll have to bake them longer). Coat a small loaf or other baking pan with nonstick spray.Slice or chop the apples and toss them into the pan. Cover with the raw pumpkin seeds and pour over the coconut milk. Shake on the spices to your liking; I use a ton of cinnamon since it helps improve insulin response, blood sugar levels, and tastes great! Sprinkle over the shredded coconut and place...
Cran-Blueberry Coconut Flour Muffins [Low Carb] [Paleo]
2007-11-14 20:43:00 1/2 c. organic coconut flour~1/4 t. (dash) xanthan gum~1/2 t. non-aluminum baking powderdash sea salt4 packets (single serving) Steviacinnamon3 eggs at room temperature1 T. organic vanilla2 T. organic virgin coconut oil (melted or liquid form) OR ~1/4 c. Earth Balance Vegan Butter*1/4 c. frozen raw cranberries1/4 c. frozen raw organic blueberries1 T. agave nectar~15 T. water, added one T. at a time to adjust consistencySpray muffin tins with nonstick spray and preheat the oven to 350 degrees. In a large bowl combine all dry ingredients. In a seperate bowl add the eggs and whisk well. Add the vanilla and coconut oil (or melted and cooled butter) to the eggs and beat together. Pour the egg mix into the dry ingredients while stirring so the coconut flour does not clump up. Add the Stevia, agave, and cinnamon and continue to stir. Stir in the water one T. at a time and mix until the batter is not thick and sticky. Coconut flour's high fiber content will quickly soak up the moist...
Apricot and Cranberry Biscuits [Vegan][Low Carb Variation]
2007-11-09 17:14:00 10 (~ 1/2 c) no sulfur organic apricots, choppeddash sea salt3/4 t baking soda1/2 t. xantham gum1 T. organic apple cider vinegar1/2 c. organic brown rice flour1/2 c. organic buckwheat flour2 heaping T. potato starch flour1/4 c. organic raw frozen cranberries1/2 c. organic unsweetened applesauce6-7 oz. organic unsweetened apricot jam2-4 T. cinnamonCombine all of the dry ingredients in a large mixing bowl. Use kitchen shears to chop the apricots into about quarters. Add the apricots, whole cranberries, and cinnamon to the dry ingredients. Spoon in the apricot jam and stir the mixture thoroughly. Add the applesauce and give everything a final good mixing.Coat either your baking loaf pan or muffin tins with nonstick spray and spoon the batter into them. Bake at 400 degrees for 15-17 minutes or until the biscuit tops are golden brown and a toothpick comes out clean. Makes 16 fabulous biscuits!Apricot Hunks of Biscuit DelightLow Carb Option:3 no sulfur organic apricots, choppeddash...
Easy Coconut Brown Rice [Vegan]
2007-11-06 00:06:00 Simple Coconut Rice1 c. shredded organic no sulfur coconut flakes2 c. dry whole grain organic brown rice**4.5 c. watersea saltBring the water, dry rice, and 1/2 c. of the shredded coconut to a boil in a large saucepan, covered tightly. Once the rice has come to a boil, uncover and stir. Reduce the heat to low and recover, letting simmer for 40-45 minutes.After the rice is finished, uncover and fluff with a spoon or fork. Recover and let the rice rest while covered for about 5 minutes. Afterwards, add the rest of the coconut and the sea salt. Stir well and serve hot. This rice is easy and tastes fantastic. Since it already has a natural sweetness, I'm going to use some of the leftovers to make rice pudding with lite coconut milkWe had this with my Tarragon and Onion Stuffed Turkey, roasted carrots, onions, and sweet potatoes, and some sage lemon pepper vegetables. ** If you can, be sure that your rice is organic since the current organic FDA and USDA labeling guidelines ...
Cinnamon Cranberry Banana Bread & Muffins [Vegan]
2007-11-04 02:06:00 1 c. organic brown rice flour1/2 c. organic buckwheat flour1 t.. aluminum free baking powder1 t. baking soda2 t. xanthan gum (optional)3/4 c. unsweetened organic apple sauce3/4 c. waterdash sea saltcinnamon to taste (~ 2 T.)1/4 c. fresh ground sesame seeds~1 T. organic raw pumpkin seeds1/4 c. organic raw (unsalted) sunflower seeds1/2 c. frozen or fresh whole raw cranberries2 bananas, roughly mashed3 T. Stevia powder or natural sweetener of your choice1 T. agave nectar or organic maple syrupCombine all of the dry ingredients in a large mixing bowl. In a small coffee grinder or blender, grind up the sesame seeds into a grainy paste. Add the ground sesame, sunflower seeds, pumpkin seeds, and cinnamon. Stir the mixture as you drizzle in the agave nectar (maple syrup). Spoon in the apple sauce and add the bananas in large chunks. I used a potato masher to roughly mash the bananas into the dough and mix in the applesauce. Add the water and fresh whole cranberries stir well.Coat eith...
Caramelized Cinnamon Walnuts with Pumpkin Seeds [Vegan]
2007-11-04 02:06:00 1-2 T. virgin coconut oil*2 heaping T. organic raw pumpkin seeds (unsalted)2-3 T. organic sugar1 c. organic raw walnuts1 heaping T. cinnamondash nutmeg* You can substitute extra virgin olive oil or vegan butter. If you're sensitive to soy, watch for the soy and flax oil with vegan butter.Spray your frying pan or skillet with nonstick spray and add the coconut (olive) oil. Turn the eye to medium heat to melt the oil and add the walnuts, pumpkin seeds, and cinnamon. Stir and sprinkle over the sugar.As the eye heats and the sugar begins to caramelize, be sure to stir the nuts and make sure the sugar evenly coats the nuts and seeds. Heat while stirring constantly for about 2 minutes until all of the sugar has caramelized and crusted over the nuts. The sugar is considered caramelized when it is melted into a clear golden to dark brown syrup, which is around 350 degrees. If you've never done this before, it is quick and fun to watch. A good website with si...
Quick Coconut Grits [Vegan]
2007-10-30 20:45:00 1/2 c. dry organic yellow grits1 1/2 c. water1/2 c. lite organic coconut milk1/2 c. shredded organic no sulfur coconut2 T. Earth Balance light Vegan butter (or extra virgin olive oil)*dash sea saltparsley for garnishFirst, bring water and grits to a boil in a saucepan. Stir in the sea salt, vegan butter (or olive oil), coconut milk and about half of the coconut flakes. I reserved the rest of my coconut flakes for adding after the grits were finished so there was a nice mix of somewhat crunchy and some chewy flakes. All of the coconut flakes you add in the beginning will absorb moisture and become softer, so adjust the coconut amount and timing to suit your texture preference.Cover the grits and simmer on low for 5 minutes. After the grits are finished, stir in the leftover coconut flakes and serve topped with parsley. You may wish to add a dash of coarse sea salt before serving. These were great and a nice variation on our weekly breakfast grits.*Use extra virgin olive oil for ...
Flourless Dark Chocolate Espresso Cake [Low Carb] [Paleo]
2007-10-29 23:30:00 This absolutely divine chocolate cake is a birthday gift for Mom and David. Happy birthday guys!! This recipe comes from my somewhat-recent obsession with low carb chocolate desserts and from one of Karina's old Flourless Chocolate Cake recipes. Thank you Goddess! I am really excited to try this ... if there is any left after the birthday folks devour their share :) Karina, I hope you are doing better. I know you can't have this recipe with the eggs and probably not even the vegan butter (?) :(Since I was always one of those kids who failed the basic "read and follow directions" quizzes, I decided to alter Karina's basic recipe to be lower carb. I omitted the organic cane sugar entirely and substituted Stevia, unsweetened pineapple juice, a tad of organic brown sugar for texture, and cinnamon instead. I'll tell you that the batter is fantastic, so I think it will be sweet enough.* I also decided to lump in extra espresso grinds as I blended the batter since fresh es...
Blackberry Banana Danish [Low Fat] [Pareve]
2007-10-24 20:21:00 This "danish" is the product of a sick Cindy cooking (Lord help us all). It tastes fantastic, but when I cook while ill and strung out, my recipes are to be used at your own risk :) Joking, but this was originally banana cookies then coffee cake then ... well, we think it's a great danish. It definitely tastes delicious!I used unsweetened applesauce instead of (vegan) butter or oil so that this recipe is low fat and higher carb for Jon's body type. The whole danish has a total of about 13 g fat from the 1 egg (~4.5 g fat) and the 2 T. shredded coconut. The coconut adds 8 g of the good medium-chain triglycerides. Remember that coconut provides "good" saturated fat and thus boosts your metabolism and immune system. Since coconut is a MCFA (or Medium Chain [Saturated] Fatty Acid), then it is preferentially burned by your body for energy rather than becoming fat storage. Traditional corn and soy vegetables oils consist of longer chain unsaturated fats. Unlike coconut, thes...
Fruit and Rice "Pudding" Porridge [Vegan]
2007-10-20 05:11:00 Okay Michelle (M), this is the whole-rice-in-the-porridge post I was talking about. Sorry it has taken me so long to put up. I actually made this for Jon last weekend before I left, but I've been slacking and haven't made time to finish up my old recipes ~sheepish grin~ Here's to enjoying what Jon has already devoured! This makes a great, hearty porridge or even a rice pudding dessert. Go crazy and add in any dried or fresh fruit and nuts (if you can eat them) that you prefer.~7 c. water1 c. ground flax1/2 c. organic short grain brown rice*1/2 c. organic long grain brown rice*1 10 oz. can crushed unsweetened pineapple with juice2 T. organic small red dates, pitted3-4 T. sunflower seeds1/4 c. shredded organic no-sulfur coconut1/4 c. fresh cooked or canned pumpkin1/4 c. cranberries (fresh or frozen)1/4 c. raisins2 T. natural brown sugar (optional)1/2 c. walnuts (optional, omit for nut free)1 t. sea saltSeasonings:2 T. cinnamon1 t. nutmeg4-5 whole cloves*Brown rice has a g...
Vegetable Lentil Stew [Vegan]
2007-10-16 16:36:00 1 c. organic dry lentils3 c. frozen mixed veggies1 c. watersea salt and pepper1 15 oz. can no salt organic diced tomatoes with juice2 organic carrots6-9 sundried tomatoes, chopped3/4 c. shredded red cabbage1/2 c. shredded green cabbage1 jalapeņo with seeds, chopped1/4" chunk fresh horseradish, minced2 T. extra virgin olive oil1/2 can (7 oz ) drained organic great northern beans (optional)Seasonings:garlic powderItalian seasoningoreganoCombine dry lentils and water in bottom of your slow cooker or a large pot. Add in the frozen mixed veggies, the tomatoes with juice, extra virgin olive oil, and sundried tomatoes. Use your food processor (I used the Saladmaster) to grate up your carrots and cabbages. Add these to the pot as well along with the sea salt, pepper, and all spices. Chop the jalapeņo (or mince with your food processor) and add it along with the seeds to the pot. Mince the fresh horseradish and add it to the rest of the ingredients. You can toss in any other veggies or...
Asparagus and Basil Soup [Vegan] [Paleo] [Low Carb]
2007-10-14 19:20:00 It was that time of the week again. Last Friday, it was my (Jon) turn to make dinner. As it turned out, I got away with making a soup and putting together some leftovers. Keeping in line with my previous dinner ( Seared Sashimi Tuna ), I got the idea for this soup from Alisa's Asparagus Soup w/ Wild Garlic @ Go Dairy Free. Check out my gluten free, dairy free, vegan low carb, etc asparagus soup below!2 c. low sodium organic vegetable broth2/3 c. dry white wine8-10 fresh basil leaves, chopped4 cloves fresh garlic3/4" chunk fresh ginger~1 lb (bundle) fresh asparagus2 T. extra virgin olive oilSeasonings:1 t. gluten free "It's a Dilly" salt-free dill and lemon seasoningsea salt and pepper2-3 squirts lime juiceOptional:2 T. organic hemp protein powderOnce all of your ingredients are in order, start by chopping the tips (~ 1") off your asparagus. I used these later for garnish and texture. Cut your remaining asparagus into ~ 2" sections. To soften, you're going to steam these s...
Roasted Pumpkin Veggie Stew in/and Shell [Vegan]
2007-10-14 02:02:00 This is the last recipe I can pump out before I crash into bed here soon to ready for my 4 am waking-eugh! I must have had way too much espresso at work when I requested a 7 am flight to Philly and then a 9 am Cessna 'hop' to Yale. This is especially true considering our airport is 45 minutes away as is! Silly me. At least I won't be writing a grumpy 3 or 4 am post for you all tomorrow. I'll save you the misery :) Fresh pumpkins are in high season here in North Carolina, so it's uber easy to find delicious fresh local pumpkins. Shopping local has may benefits such as the food being fresher, supporting the community in which you live, and reducing pollution from transportation costs. I always loved the slogan "Spend it here, keep it here"... that should be applied more in everyday life and especially the government! [Vote Ron Paul! :) and eat more fresh, local produce]2 medium fresh pumpkins2 stalks fresh organic celery, chopped fine1/2 medium onion, chopped2 organic carrot...
Macadamia and Coconut Cookies
2007-10-04 03:18:00 These are by request for Jon- I certainly can't eat them as nuts cause a fairly strong reaction for me tonight :( To minimize added fat, I used applesauce and only 2 T. coconut oil rather than the 1/2 - 1 c. oil that is normally used. The small amount of flour versus the applesauce made these cookies soft and chewy. If you like your cookies more firm, then double the brown rice flour or toss in 2 T. ground flaxseed.1/2 c. organic brown rice flour1/4 c. potato starch flour1 t. baking soda1/4 c. organic brown sugar1/4 c. organic shredded coconut1 T. honey or agave1/4 c. unsweetened organic applesauce2 T. organic virgin coconut oil1 egg, beaten2 oz. bag macadamia nutsdash cinnamondash nutmegCombine flours and shredded coconut in a large mixing bowl. Add baking soda, brown sugar, nuts, and spices. Stir well. Crack in the egg (or use your egg replacer or substitute ground flax and a T. more applesauce for egg replacer) and stir. Add the coconut oil, honey (if desired), and applesa...
Homemade "Gazpacho" Marinara [Vegan]
2007-10-02 02:30:00 1 28 oz. can organic diced tomatoes1 28 oz. organic crushed tomatoes1 6 oz. organic tomato paste1 7 oz. can mushroom pieces, drained3 sundried tomatoes, chopped fine2 organic carrots, grated1/2 c. red cabbage, chopped1 jalapeņo with seeds, chopped fine1 large onion, chopped3 large stems fresh basil with leaves, chopped fine1/2 c. red wine (optional)6 cloves garlic, minced1/4" thick, 1" radius horseradish, minced1/2" chunk ginger1 c. waterSeasonings2 crushed bay leavesoreganoItalian seasoningcayenne pepperdried rosemaryMix everything together in a large pot. You can cook this immediately or store to let the flavors fuse together. I made this ahead of time so I could store the sauce overnight for a fuller flavor. When ready to cook, turn to medium heat and bring to a boil. Turn the heat to low and cover, letting simmer for 1-3 hours or until the flavors are as you like them. Serve hot (or cold) as its own soup or as a pasta or sauteed vegetable topping. I have used this big bat...
Chunky Tomato Vegetable Soup [Vegan]
2007-10-02 01:47:00 This soup is just a nothing real special thrown together blend of leftovers we had hanging around the refrigerator. Feel free to substitute chunky tomatoes, carrots, onions, cabbage, and other veggies.1/2 medium red potato, cooked2 c. homemade gazpacho or vegetable marinara1 c. green beans, cookedjuice of 1 can black beans~1 T. black beansfresh parsley, chopped5 fresh basil leaves, tornground pepperCombine the black bean juice, marinara, green beans, and seasonings in a small pot. Chop up the cooked potato and add to the soup. Bring to a boil over medium high heat then turn to low and simmer; the longer you simmer the soup the more time the fresh basil gets to flavor the soup. Serve hot.
Veggie Jalapeņo Corn Bread
2007-10-02 01:22:00 1/2 cup organic blue corn meal1 heaping 1/2 c. organic yellow corn meal1/2 c. organic buckwheat flour1 t. aluminum free baking powder1/2 t. baking soda2 eggs, beaten2 T. extra virgin olive oil1/4 c. frozen mixed vegetables1 chopped jalapeņo1 T. agave nectar or honey3 T. water (you may need to add a little more if you use fresh rather than frozen veggies)egg-free version1/2 cup organic blue corn meal1 heaping 1/2 c. organic yellow corn meal1/2 c. organic buckwheat flour1 t. aluminum free baking powder1/2 t. baking soda1/4 c. ground flaxseed2 T. extra virgin olive oil1/4 c. frozen mixed vegetables1 chopped jalapeņo1 T. agave nectar or honey1 oz. waterFirst, turn on some Lyle Lovett. Preheat your oven to 400 degrees. Mix everything together and put in a greased baking dish. Bake for 10-12 minutes or until tooth pick comes out clean. Let it cool before cutting and serving. This goes great served with a hearty soup or my Bison Chili.
Citrus Salmon
2007-09-30 20:49:00 4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin2/3 c. unsweetened pulp orange juicelemon juicesqueeze lime juicesea salt and pepper1/2" chunk fresh ginger, minced5 cloves fresh garlic, mincedSeasonings:dried or fresh rosemary (I used a mix of both)sprinkle dill and lemon seasoningparsleyoreganofresh cilantro, chopped for garnishCoat a large baking dish with nonstick cooking spray. Place the fresh or defrosted salmon in the baking dish and top with the minced ginger and garlic. Season well, pour over the orange juice, and drizzle the salmon with the lemon, and lime juice. Bake at 350 degrees for 10-15 minutes or until the salmon is done to mostly done (we like it a little undercooked in the center to preserve the enzymes).
Sweet Potato Lentil and Wild Rice Cholent [Vegan]
2007-09-30 20:47:00 We had Jon's family over this weekend for a fantastic and energizing visit, so this is a retroactive post from our Friday night dinner :)6 oz. organic dry lentils3 organic carrots4.5 cups water1 large sweet potato, cooked and chopped into small chunks1 small yellow onion, choppedsea salt and pepper2 T. extra virgin olive oil1/2 c. organic long grain "black" (Minnesota) wild rice1/4 c. shredded organic coconut10 whole cloves2 T. earth balance vegan butter1/4 c. natural brown sugar (optional)2 T. cinnamon1 T. garlic powderCoat the inside of your Crockpot with nonstick cooking spray. Combine lentils, rice, and water in the slow cooker first. Chop up the cooked sweet potato and onion and add to the mixture. Add all of the seasonings, the Earth Balance, and coconut and stir well until everything is mixed. Cover and cook on low for at least 6-8 hours until the rice is tender. Serve hot with a sprinkle of cinnamon.
Applesauce Raisin Spice Muffins
2007-09-27 22:23:00 2/3 unsweetened organic applesauce1/2 c. organic brown rice flour1/4 c. ground flax1 egg, beaten1 t. non-aluminum baking powder1 t. baking soda1/4 c. organic raisins2 T. honey or agave nectar1 T. organic sugar (or more agave)1 T. cinnamon5-6 whole cloves1 t. nutmegdash cayenne pepperMix everything in a large bowl until smooth. Preheat the oven to 350 degrees and spray a large muffin tin with nonstick spray. Pour the batter into the muffin tin, filling each hole about 1/3 full. Bake at 350 degrees for 12-15 minutes or until a toothpick comes out clean.These are great dense muffins that remind me of bran muffins. This is a great low fat dessert, snack, or breakfast; the applesauce replaces butter, shortening, and oil!
Seared Sashimi Tuna
2007-09-25 02:45:00 This recipe is one I'd wanted to make for awhile now, but we were waiting for the tuna to go on sale (It is on sale now at Harris Teeter in case you have one in your area). However, I'd like to make it clear that this absolutely delicious and beautiful, healthy gluten, dairy, nut free low carb dinner came not from me, but from my wonderful fiance Jon. I have been asking him to cook me a meal since he feels intimidated in the kitchen and I feel like the authoritarian kitchen Czar or something :) He not only thought this up independently (he didn't know I had a draft for it already), but he planned and executed the whole thing like a pro! Thank you babe, it was fantastic - and now you can cook more than eggs. The ironic part is I didn't even get a break from the kitchen like I'd wanted: I couldn't bring myself to leave the cozy cubby of our kitchen nook. I just stood and admired him in action.Actually, I (Jon) got the idea from Karen's Seared Tuna with Asian Slaw @ Glu...
Harvest Pumpkin Pie [Low Carb]
2007-09-24 20:32:00 1 15 oz. can pure pumpkin*1 t. nutmeg1 liberal T. cinnamon1 t. ground ginger2 T. agave nectar1 T. ground flax2 eggscinnamon stick, garnishMix all ingredients in a large bowl until smooth. You can adjust the agave nectar to suit your sweet tooth- this pie is very mildly sweet as opposed to the sickeningly sweet pies which are commercially available. We have "dulled" sweet tooths, however, so you may need to add some natural brown sugar or more agave to give this more of a dessert "umph."Pour the batter into a gluten free pie shell and top with cinnamon sticks; we used our vegan flax pie crust. Bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold- I served this chilled.I didn't use any kind of milk or milk substitute here since I love the rich pumpkin texture, and I didn't want to introduce too many potential leaky gut allergens since I already used eggs and flax (coconut and almond are on the questionable list for me right now).Per servi...
Flax Pie Crust [Vegan]
2007-09-24 20:29:00 3/4 c. ground flax1/4 c. rice bran1 t. cinnamona few (~ t.) whole cloves1 t. nutmeg1/4 c. organic unsweetened apple sauce1/2 c. waterMix everything thoroughly in a mixing bowl until it becomes a thick paste. Spray an 8" pie plate with nonstick cooking spray. Put the dough in the middle and use your mixing spoon to press the dough into the bottom and sides of the pie plate to form a crust. Bake at 400 degrees for 15 minutes. Let cool completely. We used this as the crust for our Harvest Pumpkin Pie.
Lemon Pepper Salmon and Kale
2007-09-24 01:53:00 1 can drained wild caught salmon4 c. kale, torn into small pieces2 T. extra virgin olive oilSeasoningslemon pepperItalian seasoningpeppercrushed red peppersalt free dill seasoning ("it's-a-dilly")1 T. San-J wheat free tamari (optional, this is already fairly salty without the tamari)Spray a large skillet with nonstick spray and add olive oil and kale. Season kale and saute for about 3 minutes over medium heat until the kale is soft but still bright green. Drain the canned salmon and mash up in a bowl off to the side. Add salmon and stir fry for about 3 minutes until the salmon is heated through. Serve hot with a green salad. This would have been better with some red bell pepper, but we don't have any :(
Pumpkin Spice Biscuits [Vegan]
2007-09-23 16:35:00 1/2 c. brown rice flour1/4 c. buckwheat flourdash sea salt1 T. aluminum free baking powderheaping 1/4 c. raw canned pumpkin1 t. vanilla1 T. extra virgin olive oil4 T. waterSeasonings:liberal T. cinnamon1 t. nutmeg3-4 clovesFor sweet biscuits, add:2 T. natural brown sugarPreheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.These look dry, but trust me they're not at all... they are delicious! They are kindred to my Vegan Sunrise Cinnamon Raisin Biscuits. Apparently my forte lies in biscuit making :)Happy Fall Equinox! Viva la tree of life
Spicy Tamari Spinach Seaweed Roll [Vegan]
2007-09-23 16:16:00 2 sheets organic Pacific Sushi Nori (Seaweed wraps)*~1/2 lb frozen chopped spinach1 T. San-J wheat free tamarishake onion flakesshake dehydrated garlic flakesshake crushed red pepper flakespepper1 t. cayenne pepperSpray a large fry pan with nonstick spray and add the frozen spinach and seasonings. Drizzle over the tamari and cover. Cook on medium heat for 5-9 minutes or until the spinach is soft. You can cook it at higher heat or use a steamer, but this is the easiest method for me.Once the spinach is finished, spoon it into the nori seaweed wraps by forming a long stripe of spinach down the left side of the wrap. Use the small amount of wrap on the left side to gently roll the spinach up tightly; the nori becomes taught and elastic when it gets moist from the spinach, so it will be easier to roll than the brittle dry nori sheets. Tuck the ends of the wrap in and slice diagonal, across the middle. Serve hot.*Apparently, these don't sell too well at our local Food Lion. We b...
Flourless Peanut Butter Flax Cookies [Vegan]
2007-09-19 18:27:00 ~ 1/2 lb no salt organic peanut butter1/2 c. natural apple sauce, unsweetened15-20 (handful) unsweetened cranberries1 c. flax seed, ground1/4 c. natural brown sugar1 t. cinnamon1 t. gluten free vanilladash sea saltMix all ingredients in a large bowl until smooth; I recommend doing this quickly since the flax rapidly absorbs the moisture from the peanut butter and applesauce. Once the dough is smooth, spray 2 cookie sheets with nonstick spray and preheat the oven to 350 degrees.Roll the dough into little balls in your palms and place on the pan. Use your (greased) spatula to press the dough down to form a cookie. Bake at 350 degrees for 15 minutes or until brown (slightly more brown- the flax and peanut butter are already brown :) ). Ensure the cookie is sufficiently done by checking that it will not fall apart once cool. Cool cookies then devour. Note: these are not too sweet- they have a nice sweet residual taste. You may wish to add more brown sugar if you like sweet cookie...
Honey Mustard Potato Salad
2007-09-18 19:46:00 8 small red potatoes, cooked1 T. homemade mayonnaise~3 T. honey~1/3 c. yellow mustard1/3 red onion, chopped1 yellow onion, choppedSeasonings:sea salt and peppertarragonrosemaryparsleyor-eganoWash, fork and saran-wrap potatoes. Microwave the wrapped potatoes until fork tender. We cooked ours in 2 batches of 4 where each batch took about 6 minutes. Let potatoes cool a bit, then chop them into sixths. Add potatoes to a large bowl and add mustard, honey, mayo, spices, and onions. Mix thoroughly and serve hot.
Cranberry Salmon Salad
2007-09-17 22:05:00 1 can wild caught salmon, drained1/2 c. frozen/fresh raw cranberries1/3 red onion, chopped1-2 slices white onion, choppedfresh basil, chopped1/2 c. torn fresh kale leavesSeasonings:sea salt and peppergarlic powderoreganoItalian seasoningdried rosemaryparsleydash salt free dill seasoning seasoningDressing:1 T. balsamic vinegar2 T. extra virgin olive oilDrain the salmon and add it to a large bowl. Add the cranberries, kale and seasonings to a bowl and mash them together with the bones, skin and meat.
Lemon Mustard Cauliflower
2007-09-17 21:53:00 1 lb. bag of frozen cauliflower florets (or fresh)3 T. yellow mustard3 T. spicy mustard or Dijon mustardlemon juicepepper Seasonings:rosemary1 T. tarragonEither chop fresh cauliflower or steam and drain frozen cauliflower. In a large bowl, mix cauliflower with lemon juice, mustards, and seasonings. Serve hot; this makes an excellent low carb side dish for any holiday meal (or just dinner).
Cranberry Apple Pancakes
2007-09-16 20:20:00 I really wanted to make something 'cranapple-ish', but I had no apple! :) So I used apple sauce...1/2 c. frozen or fresh cranberrieshandful grated organic carrot3/4 c. organic buckwheat flour1 t. baking sodadash sea salt2 T. sunflower seeds3/4 c. apple sauce2 T. sweetener*2 T. organic virgin coconut oil*You can use agave nectar, honey or organic evaporated cane juice turbinado sugar.Mix all of the ingredients together in a large bowl and melt coconut oil in a frying pan over medium heat. Cook the pancakes on medium for about 3 minutes on each side or until golden brown. Serve hot with a sprinkle of cinnamon.
Olive Hummus
2007-09-16 20:16:00 1 15 oz. can organic navy beans, drained3 T sesame seeds1 sundried tomato (chopped)2 T. extra virgin olive oil1 t. sea salt1/2 c. pitted olives*Seasonings:Oregano* Kalamata or Greek olives would be great, but we're poor! :) We used stuffed manzanilla olives.Open and drain beans; add all ingredients to Vitamix or other blender and process until creamy (1-2 minutes). Serve cold with fresh raw veggies, salad, or a sandwich (or just eat with a spoon like me!)
Basil Olive Eggs
2007-09-16 20:07:00 4 eggs, beaten8 leaves fresh basil, chopped1 T. pitted olives1 sundried tomato, chopped fine1 T. extra virgin olive oilSeasonings:sea salt and peppercrushed red pepperoreganoCoat a medium size frying pan with nonstick spray and add the olive oil. In a medium-sized bowl, whisk together the egg, seasonings, and chopped fresh basil. Pour the eggs into the pan and sprinkle over olives and chopped sundried tomato. Cover and cook on low for about 5 minutes or until the eggs are set (not runny). Grind fresh pepper over the eggs before serving. For a cheese topping, consider feta cheese or Whole Foods' (non-dairy, gluten free) soy feta.
Sweet Bean Pancakes [Vegan]
2007-09-15 20:38:00 1 can organic kidney beans, drained2 bananasdash sea salt1/2 c. organic brown rice flour1 T. aluminum free baking powder2 T. organic virgin coconut oil (for frying)1 T. organic coconut flour1 T. cinnamon1-2 T. shredded coconut1 T. honey or agave nectar1 T. natural brown sugarDrain the kidney beans and add to a large bowl along with the two bananas. Mash the beans and bananas until most of the beans are pulverized (I left a few beans whole for texture and color). Once the beans and bananas are mashed, mix in the remaining ingredients. Stir the batter until it is thick and pasty.Gently simmer the coconut oil in a frying pan until it's melted (coconut oil is solid at room temperature). Fry the pancakes on medium heat for 3-4 minutes per side or until golden brown. The pancakes are thick so the edges will not bubble up like normal pancakes; you will have to be cautious to flip the pancakes before they burn. Between batches, be sure to respray the pan and replenish coconut oil so ...
Sauteed Fruit & Veggie Scrambled Eggs
2007-09-15 02:33:00 1 small organic apple, chopped1 organic carrot, chopped1/4 c. green cabbage1/4 c. collards & red cabbage2 eggs, beaten with a whisk1 T. organic virgin coconut oilsea saltsalsa (garnish)Melt the coconut oil in a frying pan. Chop the veggies, carrot, and apple and add them to the pan with the coconut oil. Season with sea salt and saute for 5 minutes or until tender. When veggies are done, set aside. Respray the pan with nonstick spray. Add beaten eggs and scramble for about 2 minutes. Serve with a side of salsa and maybe a slice of my Carrot, Coconut, and Sweet Pea bread.Plain Ole' Sauteed Collards and Peach |
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