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Blueberry Hemp Smoothie
2007-09-13 20:33:00 1/4 c. frozen unsweetened blueberries1 1/2 c. water1/2 c. coconut milk or almond milk2 T. hemp protein powderdash cinnamonlight sprinkle spirulina powder* (optional)optional topping: rice bran with agave nectarCombine everything in the Vitamix or blender and mix on high until smooth. You can omit the spirulina if you wish, but the algae (sounds gross, I know) has amazing health benefits and blends right into the shake- no bad taste. I topped my shake with the rice bran, but you can just add it right in for extra fiber and protein.
Carrot, Coconut, and Sweet Pea Muffins
2007-09-13 04:26:00 I know, this sounds gross... peas and cabbage in muffins?! But hey, the muffins are great (Jon vouches for this) and the veggies and fruits get naturally sweeter as they cook.2 organic carrots, grated1/2 c. red cabbage, grated1 can peas, drained (or frozen)1/4 c. raisins3/4 c. shredded organic coconutcinnamon to taste1 c. organic buckwheat flour1/2 c. organic brown rice flour1/2 c. ground flax1/2 c. natural brown sugar*3/4 c. waterMix all ingredients in a large bowl until smooth. Spray a large baking dish or two 12 count muffin tins with nonstick spray. Preheat the oven to 350 degrees. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean. For a bread, bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. These are great with a little Smart Balance, natural unsweetened fruit jam, or nut butter (not for me!)* You can substitute Stevia, Xylitol, organic sugar, honey or agave nectar if you wish. If you...
Raspberry Smoothie
2007-09-12 20:08:00 1/2 c. frozen unsweetened raspberries8-10 ice cubes7 oz. organic coconut milk (about half a can)1/2 c. waterdash cinnamon1 scoop egg white protein (optional)Combine everything in the Vitamix or your blender. Blend on high until smooth. This makes a great dessert, breakfast, or snack.
Shirataki Noodles and Garlic Butter Kale
2007-09-12 19:26:00 1 bag shirataki noodles, rinsed and drained1 c. kale, torn into bite sized pieceshandful red onion, chopped1/2 jalapeņo with seeds, sliced2 sundried tomatoes, choppedslices fresh or roasted red peppersea salt and pepperGarlic Sauce:2 T. extra virgin olive oil1 T. Smart Balance Vegan butter (or olive oil)5 cloves fresh garlic, mincedDrain and rinse the shirataki noodles. Bring the noodles to a boil in a saucepan for about 4 minutes then drain. In a microwave safe bowl combine the minced garlic, vegan butter, and olive oil. Nuke for about 30-45 seconds until the garlic is fragrant and the butter is melted.Toss noodles with kale, red pepper, jalapeņo, and sundried tomatoes. Drizzle the noodles and kale with the garlic sauce or just plain old olive oil. Adding the good monounsaturated fat from olive oil aids in the absorption of vitamins and minerals from the veggies. Here it helps with absorption of the vitamin K, B, and iron in the kale among other nutrients.
Portobello Risotto
2007-09-12 02:02:00 1 cup risotto rice1/2 c. dehydrated portobello & shitaki mushrooms1/2 chopped roasted red pepper1 1/2 c. water2 T. extra virgin olive oil or Smart Balance vegan butterSeasonings:onion powdergarlic powderparsleysea salt and pepperBring water and rice to a boil. Add olive oil, mushrooms, red pepper, and seasonings. Cover and cook on low and let simmer for about 15 minutes, stirring frequently. This goes great with my Greek Lamb with Roasted Red Pepper and Kale.
Paleo Creamy Spinach Soup [Vegan]
2007-09-09 01:34:00 3/4 lb. frozen spinach1 c. coconut milk or almond milk1 c. low sodium organic vegetable broth (We use Pacific brand)1/4 medium onion4 cloves fresh garlic1/2" fresh ginger (optional)2 T. hemp protein powder (optional)1 T. extra virgin olive oil1 t. San-J low sodium wheat free tamari (optional)Seasonings:sea salt and peppercrushed red pepperoreganoItalian seasoninggarlic powdergluten free, dairy free Mediterranean seasoning mixGarnish:chopped red onion2 sun dried tomatoes, chopped fineKeep about half of the spinach and a handful of chopped onion separate from the blender for a chunkier soup; I added my whole spinach and onion directly to my bowl and microwaved it about 2 minutes until the spinach was hot.Combine everything else in the Vitamix (or your blender) on high for 6-8 minutes or until smooth. Pour into serving bowls with the reserved whole spinach and chopped onion. If the soup is not hot enough, you can warm it up in the microwave or on the stove top until steaming.
Spinach and Potato Soup
2007-09-09 01:34:00 1/2 lb frozen chopped spinach3 small to medium red potatoes*1 organic carrot3-4 cloves fresh garlic1/2 medium yellow (or white) onion1/4 c. shredded organic cheddar cheese or Vegan Gourmet cheese (optional)1 c. low sodium organic free-rage gluten free chicken (or vegetable) broth (We use Pacific brand)2 c. unsweetened almond or coconut milk (or rice, soy, hemp, or cow/goat milk)1 T. extra virgin Olive Oil1 t. San-J low sodium wheat free tamari (optional)Seasonings:sea salt and pepperoreganorosemaryItalian seasoninggarlic powderGarnish:chopped red onion1/4 c. shredded organic cheddar cheese or Vegan Gourmet cheese (optional)1 ear fresh corn, cooked & cut off cobbKeep about half of the spinach and one potato separate from the blender for a chunkier soup.parsleySet aside 1/4 of the frozen spinach, one of the cooked potatoes, half of the cheese (if using), and the cooked ear of corn. You can serve the corn as a garnish if you slice it off the cobb. Divide these reserves evenly among s...
Salmon Salad
2007-09-08 20:10:00 2 T. homemade olive oil mayonnaise or canola mayonnaise ***1 can salmon, drained and mashed up with skin and bones1 organic apple with skin, chopped5 stalks celery, choppedsqueeze lemon juice1/2 t. organic apple cider vinegarSeasonings:2 T. garlic powder1 T. crushed red pepper1 T. dried rosemaryoreganoparsleysea salt and pepperMix everything in a bowl. Let cool in the refrigerator.**I will post my homemade olive oil mayo soon- it is quick, easy and lacks all those preservatives and bad oils which most mayos have in them.Be aware that most mayo is made with soybean oil (or other bad long chain vegetable oils which are linked to heart disease, NOT saturated fats in coconut oil). See Udo's book on the perils of long chain fatty acids and degenerative health conditions like heart disease, diabetes, etc.Soybean oil is bad not only for the negative health effects which stem from consumption of unfermented soy products, but also because soy has been an American marketing success-- abou...
Homemade Olive Oil Mayonnaise
2007-09-08 20:07:00 This is my adaption of a Vitamix mayonnaise recipe. The Vitamix makes this so quick and easy that we barely if ever buy mayo from the store. You can use your own blender or food processor as well. If you're worried about salmonella, then use egg beaters instead of fresh eggs since egg beaters are pasteurized. Please note that pasteurization is NOT necessarily a good thing unless you are pregnant or have a weak immune system; this is not to mention that the likelihood of getting salmonella is slim to none anyways, especially if you get fresh, local free range eggs. Also, the lemon juice "cooks" the eggs chemically (much like meringue), so your eggs aren't truly raw or a threat.I love this ability to make mayo ourselves since we can control exactly what goes in it and chose to use the "good" oils. Even if you buy your mayo from the store, you can toss it in your blender with a few spices for a great spread or dip of "exotic" spiced mayo (see seasoning ideas below).3-5 (~3/4 c....
Sweet Apple Grits
2007-09-08 15:53:00 Okay, so I gave in and made Jon's favorite grits: the sweet kind... except I added apple to add sweetness with less sugar :)2 c. cooked grits (or 1/2 c. dry grits, 2 c. water)1 T. olive oil or Smart Balance vegan butter2 medium organic apples, chopped1 T. natural brown sugar (adjust to suit your sweet tooth)dash sea salt1 T. cinnamon (optional; we're actually out of it!)If you do not have pre-cooked grits, bring water and grits to a boil in a saucepan. Stir in vegan butter (or olive oil) and sea salt. Cover grits and simmer on low for 5 minutes. Serve hot, these are so delicious... I don't like sweet grits but I chowed down on them anyways (I had to lick the spoon... and pot... and Jon's plate....sigh)
Chocolate and Coconut Covered Baby Bananas
2007-09-08 03:53:00 This was both an excuse to eat more homemade chocolate and a way to use up the cute little baby bananas that my sister left us after her visit. I served these with a drizzle of coconut milk and they were reminiscent of a banana sundae according to Jon. What a quick and easy healthy substitute for a traditional sundae, yay!1/2 c. homemade chocolate (or as much as you want)3 T. shredded organic coconut or coconut flakes (optional)6-7 baby bananasOptional:1 T. agave nectar for toppingdrizzle organic coconut milkPeel the bananas and place in a freezer safe bowl. Pour or spread the homemade chocolate onto baby bananas and top with coconut flakes if desired. Freeze the dessert for at least 10 minutes or until chocolate thickens. Serve cold with or without agave nectar or honey. A sprinkle of cinnamon would be nice too (and it would also help lower the glycemic index), but we're out :(
Almond [Walnut] Stuffed Dates
2007-09-08 03:52:00 10 raw organic dates, pitted (no sulfur)5 whole raw almonds5 whole raw walnutsGently insert nut into the date pit hole (no perversion here, I promise!). You can use any kind of nut you want, but almonds work best for shape and walnuts are the healthiest nut.
Rosemary and Olive Sweet Potato Bread
2007-09-08 03:51:00 I just made this up so many ingredients are optional. Feel free to tweak it to be sweeter or saltier for whichever suits your taste better. Jon said he loved it; this recipe makes about 1/4 lb loaf in my breadmaker since it was very dense and heavy. I could have made it a lighter loaf by excluding the sweet potato skin, but I always use the skins of fruits and veggies since they contain most of the fiber and vitamins. The fiber helps lower the glycemic index and load of the bread, while the sweet potato is a great lower glycemic stand in for white potato.Dy ingredients:1 medium sweet potato, cooked1/2 c. instant potato flakes (optional)1 c. organic brown rice flour1 t. xantham gum1 T. baking soda1 T. baking powdersea salt1 T. natural brown sugar (optional, but it may be too salty without it)1 packet Red Star gluten free dry yeast, proofed with 2 T. warm water and a dash of real sugarWet Ingredients:~2 T. pitted olives (I used salad olives with pimento for a salty to contrast the...
Mac and Cheese [Vegan] [Low Carb]
2007-09-07 18:24:00 This is my first experiment with shirataki noodles as a macaroni and cheese base and it worked well- a perfect comfort food and my childhood favorite (except that mac and cheese was the gluten and dairy kind). You can make this with any gluten free pasta, but I used shirataki noodles since they are low carb (actually all the carbs are from the yam fiber if you use the non-tofu based noodles, so you'd have no net carbs there. The tofu shirataki noodles by House Foods sold at Whole Foods have 3 carbs, 2 of which are fiber).The Magic Ingredients:1 bag drained shirataki noodlesdash sea saltabout 1/2 c. grated Vegan Gourmet cheddar cheese1 T. Smart Balance (Light) Vegan butterDrain noodles and add to a large microwave safe bowl with enough water to cover the noodles plus about an inch of water. Cook the noodles on high for about 4 minutes (or bring noodles to a boil in a pan for 2-3 minutes). Carefully remove the hot bowl and drain; add to serving bowl with sea salt, Smart Balance, ...
Pear Pancakes
2007-09-06 17:22:00 I woke up at the ungodly hour of 5:30 this morning (and every morning during the week) to get to our nuclear reactions course way over at Duke on time. Jon and I live far enough away that the commute to class and our lab at Duke is about an hour from our daily combined bike, public bus, and walking excursion. It's a joy, a real pleasure trust me :) Actually, the course is great- it is just that 8:45 am time slot across town that bites.Anyways, I woke up groggy and unprepared for mealtime with the exception of a few over ripe pears mocking me in my refrigerator. In my sleepwalking state (this is pre-coffee) I decided to teach those pears a lesson and make Jon a yummy breakfast. Mission accomplished! Now where's that coffee...?2 ripe pears, mashed with skin3/4 c. all purpose gluten free baking mix1 t. sea salt2 eggs (or egg replacer)1 T. water2 T. organic virgin coconut oil, for frying*2 T. honey (or agave nectar or natural brown sugar)Melt the coconut oil in a large fry pan. ...
Sesame Green Beans
2007-09-06 17:07:00 1/2 lb. fresh green bean4-5 T. agave nectar or honey4 T. sesame seedsWash and steam fresh green beans for about 5-7 minutes or until bright green. Drain beans and add agave (honey) and sesame seeds and mix. Serve hot or cold. These are a great side dish to my Sundried Tomato Meat Balls and Sauteed Baby Tomatoes.
Sauteed Baby Tomatoes
2007-09-06 17:06:00 5-6 small fresh tomatoes (I used a few small fresh homegrown tomatoes)2 T. extra virgin olive oilSpray a pan with nonstick spray and preheat to medium (5). Add the olive oil and tomatoes and let tomatoes cook for 5-8 minutes or until they become soft and burst. Sprinkle with some fresh ground pepper and sea salt if desired. These are great little sides to my Sundried Tomato Meatballs and Sesame Green Beans.
Chocolate Covered Pear
2007-09-06 16:50:00 1 fresh organic pear (I used a red pear)4 T. homemade chocolate (or as much as you want)2 T. hemp protein powder (optional)Slice pear and top with hemp powder (or flax, rice bran, or nothing!) Spread homemade chocolate onto pear slices and put in a freezer-safe container. Freeze pear for at least 10 minutes or until chocolate thickens. Serve cold with or without agave nectar or honey... YUM!
Carrot and Pear Smoothie [Vegan]
2007-09-05 15:57:00 2 large organic carrots1-2 bananas (I used one)4-5 chunks frozen unsweetened mango or pineapple1/4 c. fresh red cabbage1 whole fresh pair, ripe4-5 ice cubes2/3 c. water or unsweetened fruit juiceWash veggies and throw everything into the Vitamix or your blender. Add water, ice cubes, and fruit juice if you chose to use it. Blend on high for 1-2 minutes or until smooth. I did not add any sweetener since the ripe pair and banana makes the shake fairly sweet (and you can always add honey or more fruit juice afterwards, but you can't un-add it!)
Chopped Vegetable [& Salmon] Pizza
2007-09-04 04:48:00 Toppings:2 cans wild caught Alaskan salmon (optional; omit for vegetarian or Vegan)1/2 medium onion, slicedred bell pepperfresh or frozen spinach, cooked and squeezed drygarlic, choppedcut fresh green beans5 sundried tomatoes, chopped fine2 organic carrots, chopped1 c. fresh collards (or kale), chopped~ 7 oz organic black beans, drained2 jalapeņos with seeds, slicedsliced fresh tomatoes (no sauce - we used 8 small homegrown tomatoes from Sandy)Vegan Gourmet Rice Vegan cheese, cheddar flavor shreddedGoat cheese (optional, I didn't use it but Jon loves it)Seasonings:garlic powderonion powdercrushed red pepper flakescayenne pepper (optional)Italian seasoningoreganorosemary (we used fresh)fresh basil leavesSlice and chop veggies and drain canned salmon (or you can use smoked salmon or nova lox). We used an assembly line of the toppings where everyone could chose what they wanted and top my homemade pizza crusts*. Bake the pizzas on pregreased (with nonstick spray) cookie sheets at 450...
Purple potato quiche
2007-09-04 02:01:00 This recipe is my attempt at Karina's scrumptious-looking purple potato quiche. It was a hit with my family, so thank you Karina for the idea!1 medium purple potato, sliced thin (I used the Saladmaster)8 eggs1/2 onion, chopped1/4 c. collards, chopped3 sun dried tomatoes, chopped8-10 Spanish olives3 T. thick and chunky salsaSeasonings:rosemaryItalian- seasoningoreganogarlic powderparsleysea salt and pepperThinly slice the purple potato with the Saladmaster or your food processor. I recommend doing a little pre-cooking of the potato slices before adding them to the quiche. I cooked the potato slices in the microwave with a small amount of water (~1 T) for 3 1/2 minutes or until soft. Set aside purple potato. Chop onions, sundried tomatoes, and collards and set aside.Spray a pie plate with nonstick spray and preheat the oven to 400 degrees. Beat the eggs and seasonings in a large bowl with a hand mixer on high speed for about 2 minutes or until the eggs are frothy. Layer everyth...
Pizza Crusts [Vegan]
2007-09-04 01:41:00 3/4 c. buckwheat flour1/4 c. garbanzo flour1/2 c. fresh ground flax seed1 t. sea salt1 t. organic apple cider vinegar1 T. extra virgin olive oil1.5 c. waterSeasonings:pepperrosemaryI-talian seasoningoreganogarlic powderMix all ingredients until smooth then spread onto 1-2 greased cookie sheets. Smooth out the batter into round pizza crust style shapes. Bake at 400 for about 25 minutes or until crispy.Paleo Option:1/4 c. flax1/4 c. garbanzo flour1 t. sea salt1 t. organic apple cider vinegar1 T. extra virgin olive oil1/2 c. waterSeasonings:pepperrosemaryI-talian seasoningoreganogarlic powderMix all ingredients until smooth then spread onto 1-2 greased cookie sheets. Smooth out the batter into round pizza crust style shapes. Bake at 400 for about 25 minutes or until crispy.
Spiced Pumpkin Chowder with Collards
2007-09-03 13:52:00 1 large can (29 oz) solid packed pumpkin (or fresh cooked pumpkin)1 can (15 oz) unsweetened organic coconut milk1/4 c. unsweetened organic cranberry juice1 ear fresh corn, sliced off the cob2 c. chopped fresh collards1 can (15 oz) organic black beans, drained1/2 red onion, chopped2 organic carrotslime (garnish, optional)2-3 cloves fresh garlic1/2" piece fresh gingerSeasonings:2 T. curry powderdash cayenne pepperpeppersea saltCombine all ingredients except collards, corn,and beans in Vitamix. Blend on high speed for 6-7 minutes or until steaming. While the soup is mixing, slice corn off the cobs by holding the cob vertical and grazing the knife down toward the cutting board. Set corn aside. When soup is finished, pour it into serving bowls and add a spoonful of hot beans, a handful of collards, and a few spoonfuls of fresh corn kernels. Garnish with lime wedges if desired. This goes great on its own or with Indian chicken satay skewers.*Or you can use low sodium gluten free chi...
Coconut Macaroons [Blueberry] [Dark Chocolate] [Vegan]
2007-09-02 23:58:00 Basic Macaroons:1 1/2 c. shredded organic (no sulfur) coconut6 egg whites3/4 c. agave nectar (or honey)[Dark Chocolate Covered Blueberry Macaroons]add 1 bag organic dark chocolate covered blueberries (we found these on sale at our local co-op)[Blueberry Macaroons]add 1/4 c. unsweetened frozen blueberriesSpray a cookie sheet with nonstick spray and preheat the oven to 400 degrees. Mix the coconut, agave (or honey), and egg whites in a large bowl. Stir in any add ins you want to use. Spoon onto the cookie sheet in little balls and bake for 10-12 minutes or until the tops are golden brown.
Coconut Frosting [Vegan]
2007-09-02 03:34:00 1 15 oz. organic coconut milk2 T. potato starch flour (we use Ener-G brand)2 T. corn starch5 t. unflavored psyllium husk fiber powder2 T. natural brown sugar (can omit, but potato starch is slightly bitter)Mix all with a hand mixter until smooth and thickened. I whipped it for about 2 minutes and added the psyllium fiber 2 t. at a time while mixing until the frosting set into a spreadable form.In retrospect, I would just use coconut milk, cinnamon and a lot of unflavored fiber powder (2/3 c. or more or until the frosting thickened). Some ground flax, coconut flour, or almond flour would also do the trick (but then it wouldn't be nut free for almond flour). I used this to frost the Carrot and Veggie Spice Cake, but it would work well on any cake where you would normally use cream cheese type frosting.
Veggie Carrot Spice Cake [Muffins]
2007-09-02 03:32:00 Okay, this started as pumpkin spice muffins but morphed into a cake, some extra muffins, and no pumpkin once I got started... I thought pumpkin muffins sounded great (I'll do those later), but carrot and veggie "cake" sounded better :)I know there are a LOT of ingredients here but don't be intimidated. I used many substitutes for the canonical "butter" or "shortening" and sugar that are in regular [gluten free] carrot cake, so the ingredient list grows without bound. If you don't mind using shortening and oil then you can use those and omit the applesauce- I don't recommend this though since applesauce is a healthier option. I use fresh grated veggies and coconut to add moisture, texture, and a subtle natural sweetness to the heavier gluten free flours here. Using veggies, spices like cinnamon, and coconut help keep the glycemic impact of the cake down into a diabetic tolerant range (my dad can eat this fine with no insulin reaction). Drink a lot of water with this, it is...
Paleo Veggie Stir Fry [Vegan]
2007-09-01 23:27:00 5 stalks organic celery, chopped1 jalapeno with seeds, chopped1/4 c. collards, chopped1/4 c. green cabbage, chopped1/4 c. red cabbage, chopped5 cloves garlic, minced1/2" piece fresh ginger, mincedsea salt and pepper2 T. extra virgin olive oil1 T. San-J Wheat Free Low Sodium Tamari1 T. Braggs Liquid AminosSpray wok or a large frying pan with nonstick spray. Preheat wok to 300 degrees then add chopped veggies to the wok. Saute the veggies at 375 for 7-8 minutes. If you like your veggies more done, you can cover the wok while cooking or increase cooking time. This goes great with bean sprouts, shiritaki noodles or brown rice, or my Paleo Ginger Bison.
Paleo Ginger Veggie Spice Muffins [Vegan]
2007-09-01 21:49:00 1/2 c. minced green cabbage1 ripe pear, chopped1 organic carrot, grated3 T. ground flax seed3/4 c. water5 T. organic coconut flour1 T. rice bran1 t. sea salt1 t. apple cider vinegar1 T. baking powder (non aluminum)1 T. baking soda1 T. dried unsweetened cranberries (optional)Spices:2 cloves1 t. ground ginger1 T. cinnamon1 t. nutmegdash cinnamon and cayenne pepper 50-50 mixGrate the green cabbage and carrot with the Salad Master directly into a large mixing bowl. Mince ginger in a food processor or by hand and add to the veggies. Add the chopped pear, vinegar, and sea salt and mix. Add baking powder, baking soda, coconut flour, rice bran, flax, and seasonings and mix well. You may need to add more water if the coconut flour and flax absorb too much water. Let batter rest for 2-3 minutes then add to a pregreased (with nonstick spray) 12 muffin baking tin. Bake at 350 for 17-20 minutes or until toothpick comes out clean. Let cool before serving. These would be a great gluten and...
Rosemary Corn Grits with Apple and Onion
2007-09-01 15:28:00 2 c. cooked grits (or 1/2 c. dry grits, 2 c. water)1 T. olive oil or Smart Balance vegan butter1 T. coconut oil (or vegan butter), for frying1 medium organic apple2-3 slices onionSeasonings:2 T. rosemarydash sea salt1 T. cinnamonGarnish (Optional):Banana, slicedunsweetened jam or agave nectar (or honey)If you do not have pre-cooked grits, bring water and grits to a boil in a saucepan. Stir in vegan butter (or olive oil) and rosemary. Cover grits and simmer on low for 5 minutes. In a separate pan, melt coconut oil. Chop one medium organic apple and three slices onion (or so). Add chopped apple, cinnamon and onion to the pan and saute for 3 minutes or until the onions are soft. Top the cooked rosemary grits with the cinnamon apples and onions and serve. You may wish to add a dash of coarse sea salt before serving.
Hemp and Sprout Green Salad [Vegan]
2007-09-01 01:07:00 Ah ha! My first excuse to use my pepper mill :) This is the high point to my recent depressing discovery that I may have a mild almond allergy (if you have been reading this for any amount of time then you know how much I adore almonds... sigh). Looks like some more allergy testing is in store..ergh. Anyways, I fooled myself into thinking I had slivered almonds on my salad by using dehydrated chopped garlic instead; it really has a nice crunch, which is part of what I wanted.2 c. organic lettuce (I used red leaf)1/2 pint or a few large handfuls sprouts2 T. organic hemp protein powder1 T. dehydrated chopped garlic (optional)Seasonings:oreganofre-sh pepperdried basilDressing:1 T. balsamic vinegar2 T. extra virgin olive oilToss lettuce and sprouts in a large bowl. Sprinkle over hemp powder and then top with garlic and seasonings. Mix (I just pour it on, but you can shake it together) olive oil and vinegar and pour over the salad. I had this with my hemp-inspired lunch of Seaweed an...
Seaweed and Kale Soup [Vegan]
2007-09-01 01:07:00 1/2 c. low sodium organic vegetable broth (vegan)2 T. kelp (or your choice seaweed)2 c. water1 t. organic apple cider vinegar (optional, it gives it a nice flavor and kick)2 T. organic hemp protein powder (optional, I use it to add the good balance of Omega 6:3 fats and protein. Hemp is vegan, gluten, and dairy free; it is also low carb.)Seasonings:rosemarytarrag-on (optional- adds a very strong flavor and aroma, so omit it if you don't like tarragon)sea salt and pepperred pepper flakes (optional)Pour vegetable broth, water, and vinegar into 2 bowls. Add spices and kelp and microwave for 3-4 minutes on high (or you can use a stove top and pot if you object to microwaves). When hot, add torn kale leaves and a scoop of hemp powder. Serve hot with a large salad like my Hemp and Sprout Green Salad.Serves: 2
Spiced Flax and Apple Pancakes
2007-09-01 01:07:00 3 T. ground flax1 T. organic virgin coconut oil for frying1 large organic apple, chopped1 T. organic buckwheat or brown rice flour3/4 c. waterSpices:1 T. cinnamon1 t. nutmegdash cayenne & cinnamon 50-50 mix2 clovesTopping Options:extra 1 T. ground flaxSmart Balance Vegan Butterunsweetened jamorganic pear, choppedMelt oil in a large pan and preheat to medium high heat. Grind flax in a coffee grinder and add to a large bowl with chopped apple, spices, and buckwheat (or brown rice) flour. Stir to mix together; add water slowly while stirring. The flax will absorb the water and thicken the mixture quickly. Stir until the batter is just short of runny (you can add more water to make it thinner or more flax to thicken it).Spoon the batter into the pan and turn the heat to medium low (4 on our electric range). Cover and cook for about 4 minutes then flip pancakes with a greased spatula. Cover and cook another 3-5 minutes or until the middle of the pancakes is set. Serve hot with ga...
Orange Spice Cake [for Karina]
2007-08-30 17:55:00 Okay, so I feel low for posting all these recipes which are completely off limit to Karina and others in a similar situation with additional food allergies. After hearing Jon rave about how yummy Karina's brown sugar and blueberry muffins looked, I decided to break down and use some of our natural brown sugar, some leftover fruit, and a little love and compassion to whip up... something.Truthfully, this recipe goes along with the brown rice and eggplant bake- a frustrated and exhausted Cindalou (me) with little desire to cook and a need to use up leftovers. I hope this appeals to you Karina, and that I haven't missed an allergen! I have been racking my brain to find a thing to make but most of our staples are things you don't necessarily use.... I also hope this shuts Jon up- joking :)2 ripe bananas, mashed3 T. organic buckwheat flour (or white rice which we don't own)1 orange, peeled and chopped with juice*2 T. natural brown sugar2-3 T. water (or unsweetened organic applesauce)...
Tuna and Eggplant Burgers
2007-08-30 17:51:00 Ah, another recipe in the saga of using up leftovers... as you can see, I had a LOT of leftover grilled eggplant!2 cans tuna, drained1/2 medium eggplant, cooked and chopped*1 egg (or 2 T. ground flaxseed plus 1 T. water OR egg replacer)1 large jalapeņo, chopped with seeds1 T. organic virgin coconut oil or nonstick spray, for frying.Seasonings**:rosemaryore-ganosea salt and peppercrushed red peppercayenne pepperMelt oil in pan over medium high heat. Drain tuna and add to a large bowl with seasonings to taste. Add chopped eggplant, jalapeņo with seeds, and egg and mix. When oil is melted, spoon tuna mixture into pan as little blobs and squish with the spoon or spatula to make patties. Cook over medium high heat for 3-4 minutes then flip. Cover and cook for another 5-7 minutes or until burgers hold their form. Serve hot with a garnish of salsa or fresh chopped mango (I just eat them with hot sauce in my lunch).* I used kitchen shears to cut up the grilled eggplant slices.** Feel f...
Brown Rice and Eggplant Bake
2007-08-30 17:23:00 This recipe just came to me as I stared, frustrated, into my fridge at leftovers. My family is coming into town this weekend and I am uber-excited so I planned menu upon menu of gluten and dairy free bliss... this cooking bonanza of course hinges upon using up my leftovers since I refuse to waste food (or to feed my guests leftovers :) ). See my note below for variations on this and feel free to experiment. This is just what I had staring back at me from the depths of my overstuffed refrigerator...2 c. cooked brown rice (this would work well with cooked quinoa also I bet)6 eggs, scrambled1 medium eggplant, cooked and chopped**1 T. Bragg's liquid aminosSeasonings:sea salt and pepperdash cayenne pepper (optional)rosemarygarlic powderonion powderMix cooked rice, cooked eggplant pieces, Bragg's and seasonings in a large bowl. Bake at 350 degrees for about 40 minutes. I baked this all in a pie plate sprayed with nonstick spray, but you can use whatever you have handy. Feel free t...
Carrot and Coconut Soup
2007-08-29 20:32:00 5 organic carrots, washed1 can(15 oz) organic unsweetened coconut milk (or half coconut milk and half almond/rice/soy milk)1/2 c. low sodium organic gluten free vegetable broth (optional)Seasonings:1 T. graham masalafresh gingerfresh ground peppersea saltStir-In Options:natural raisinschopped and steamed (or microwaved) collards or kalesliced carrotsGarnish:cilantro, chopped (or parsley)coconutFlax CrispsWash and dry carrots. Break or chop in half and add to Vitamix (or your blender). Add the coconut milk, vegetable broth, and spices. Blend on HIGH for 6-7 minutes or until mixture is steaming. Serve immediately with cilantro (or parsley) and flax crisps.
Flax Crisps
2007-08-29 01:41:00 1/2 c. fresh ground flax seed1 T. Bragg's liquid aminoslemon juicesea salt and pepperoregano3/4 c. water (or enough to make flax mixture into a thin paste)1 T. organic virgin coconut oilMelt oil in pan over medium high heat. Mix flax, Braggs, lemon juice, water, and seasonings into a runny paste. You may need to add more water to make it thinner- the flax absorbs water quickly. Once coconut oil is melted, spoon or pour the flax mixture into the pan. Fry over medium-high heat for 4 minutes per side or until golden brown; be careful to flip the crisps and not let them burn. Serve hot with soup (or salad). Get creative and try your hand at funny shapes!
Grilled Squash and Collard Omelet
2007-08-28 03:40:00 I love putting leftovers in eggs and pretending I made a new dish :) This meal is delicious and a great use of our leftover grilled veggies.3 eggs, scrambledhandful fresh collards, chopped (or kale)3-4 stems fresh cilantro, chopped1/2 c. grilled eggplant and squash1 T. virgin coconut oil for frying1 T. extra virgin olive oilSeasonings:parsleycrushed red pepperoreganosea salt and pepperhot curry powderMelt oil in pan and add scrambled egg. Cover and cook on medium low for 3-5 minutes or until eggs are set. While eggs are cooking, warm up eggplant, collards, and squash (in microwave) until warm (about 1 1/2 minutes). You can use fresh collards and squash if you prefer, but I'd recommend against fresh eggplant- it is very bitter and is better digested when cooked. When eggs are finished move to plate and top with the warmed veggies; sprinkle cilantro over everything and serve. Garnish with salsa if desired (I love every excuse to eat salsa).
Green Beans with Almonds
2007-08-28 03:02:00 1 lb fresh green beanssea salt and pepperlime juice to taste1/4 cup slivered almondsSteam green beans until tender, about 5-7 minutes. Promptly remove from heat and drain. Season green beans with sea salt, pepper, and lime juice. Sprinkle over slivered almonds before serving.
Chopped Veggie [Chicken] Salad
2007-08-28 02:16:00 You can omit the chicken for a vegetarian/vegan option.1 cooked chicken breast (or 2 chicken tenders), sliced1/2 organic carrot, sliced1 red bell pepper, choppedhandful chopped fresh red cabbagehandful each: fresh chopped collards & green cabbage1 slice onion, chopped1 jalapeno, sliced3 stalks organic celery, choppedSeasonings:sea salt and pepperoreganoitalian seasoningcilantroDressing:2 T Braggs liquid aminos1 T. San-J Low Sodium Wheat Free TamariWash and pat-dry fresh veggies. Slice and/or chop veggies with the saladmaster or by hand. Add everything to a large bowl and season with sea salt and pepper and spices. Slice chicken and add on top of salad if desired. Garnish with cilantro. Serve cold with or without dressing.
Black Bean Hummus and Vinaigrette Tuna Salad Tower
2007-08-27 02:40:00 2 corn tortillasblack bean hummus or garlic hummuslarge handful fresh collards or kale, chopped2-3 slices onionvinaigrette tuna saladsea salt and pepper, to tasteOptional Sides:salsalime wedgecilantro (garnish)Layer hummus on top of corn tortillas. Top with collards, onions, and tuna salad. Garnish with salsa and lime if desired. This is a great to-go lunch; I just add one extra corn tortilla on top before packing it as a lunch so nothing sticks to the container lid. Vegan or Vegetarian Option:Skip the tuna, add more beans or tofu. I just left off the tuna here and it is still delicious!
Vinaigrette Tuna Salad
2007-08-27 02:40:00 2 cans tuna*1 T. sunflower seeds1 t. red wine vinegar**1 T. extra virgin olive oil**Seasonings:sea salt and peppergarlic powderonion powderchopped garlicoreganoGarnish:CilantroMi-x all ingredients in bowl. Serve chilled. This goes excellent on top of Black Bean Hummus.* Be sure not to overdo it on tuna if you're on a low carb diet- most canned tuna is high in salt and mercury. Look for low mercury varieties or choose chunk light tuna rather than solid white albacore if you can (my mom hates the chunk light). The solid white albacore tuna is from older fish which offer better quality meat, but have significantly higher levels of mercury. Try to limit your tuna consumption to 1 can per 50 lbs body weight per week or so- there are no "rules," just don't eat 8 cans a week :)**I use a red wine and olive oil vinaigrette instead of mayonnaise since conventional mayonnaise is made with soybean and/or canola oils, both of which we avoid. You can make your own healthy mayonnaise with e...
Black Bean Hummus
2007-08-27 01:43:00 1 15 oz. can organic black beans beans1 T sesame seeds4 cloves garlic1-2 T olive oil1 T water1 t. sea salt and pepperSeasonings:OreganoTurmeri-c or Curry Powder (optional)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- see our Black Bean Hummus and Vinaigrette Tuna Salad lunch! Or if you're Vegan or Vegetarian, just skip the tuna and try the Black Bean Hummus with Collards Vegan/Vegetarian Option .
Over the Top Hummus
2007-08-26 03:53:00 2 corn tortillaGarlic Hummus1/2 organic carrot, sliced1/2 jalepeno, sliced1/2 c. Apple and Raisin Salad3-4 slices onionLayer hummus, carrots and onions, and apple and raisin salad on top of corn tortillas (reference photo). Mini versions, such as rolls, would serve well as appetizers.Serves 2.
Apple and Raisin Salad
2007-08-26 03:49:00 1 medium organic apple, chopped1/4 c. raisins2 T. coconut flakes1 c. raw red cabbage, sliced or choppedDressing (Optional):2 T. organic peanut or almond butter2 T. Balsamic vinegarChop all ingredients and add coconut flakes. Stir in peanut butter and vinegar and mix well. This is a great side dish or topper to hummus- the sweet and spicy flavors contrast well.
Herbed Vegetable Quinoa
2007-08-26 03:48:00 1 c. washed and rinsed organic quinoa2 c. waterhandful walnuts1 c. fresh kale1 medium organic carrot, sliced1/4 head red cabbage, sliced1 small jalapeno, sliced1 small organic apple, choppedsea salt and pepper1 T. extra virgin olive oil (optional)Seasonings:oreganopar-sleyrosemarythymegarlic powderfresh lavender (optional-great for fragrance)Thoroughly wash and rinse quinoa and cook according to package directions (I brought it to a boil in the water then turned it down to simmer for about 12 minutes). Once quinoa is finished, add olive oil, seasonings and fresh veggies. Toss everything together and serve either warm or cold (I think this is best warm). If you have leftover quinoa just add it to soups, stews, or make some quinoa burgers (I will put up a recipe for this soon!) Or, if you have a sweet tooth try the quinoa carrot cake- one of my first creations!Interesting useless facts about quinoa: it is an ancient staple of the native Americans and is actually a fruit (I didn't ...
Buckwheat Apple crepes
2007-08-26 01:59:00 2/3 c. organic buckwheat flour2/3 c. water2 T unsweetened original almond milk2 eggs1 t sea saltdash cinnamon2 T. organic virgin coconut oil for fryingFilling:1 medium organic apple1 T. organic virgin coconut oil for frying1 T. cinnamondash cayenne pepper1 T. sunflower seedsGarnish or Toppings (Optional):sprinkle of coconutdrizzle of agave nectar or honeyfresh ground flaxCover and cook crepe on medium low heat (about 3 on an electric stove) for 2-3 minutes. In a separate pan, saute filling ingredients over medium-low heat 4-5 minutes until apples are soft. When crepe is finished, remove from pan and add apple filling ingredients. You may wish to garnish it with a sprinkle of coconut flakes or a drizzle of agave nectar (or honey). I sprinkled some freshly ground flax over the top right before serving for extra protein and fiber. Fresh ground flax has a delicious, nutty taste which goes well sprinkled on top of practically any dish.Nutrition Note:This recipe is a nice low glycemi...
Ginger Pear n' Hemp Smoothie
2007-08-25 05:23:00 2 heaping T. Manitoba Harvest Hemp Powder5 ice cubes1/2 c. water1 T. rice bran1/2" chunk fresh ginger2 slices frozen peach (optional)Spices:ginger powdercinnamondash nutmegCombine hemp, pear, peach (optional), ice, water and fresh ginger in Vitamix and blend until smooth, about 1-2 minutes. Garnish with slices of fresh pear (with skin) sprinkled with rice bran, ginger powder, cinnamon, and nutmeg. This is a great quick, healthy breakfast with supplies the ideal balance of Omega 3:6 fats, it is very high fiber and low carb, and gives good quality protein.
Homemade Chocolate
2007-08-25 05:23:00 I'm tired of trying to search out gluten and dairy free parve chocolate all the time. As I was wondering the kitchen aimlessly, I threw some unsweetened cocoa powder together with a little bit of water and voila! Instant chocolate- immediately a gazillion recipes came to mind: choclate paste, chocolate fondue, chocolate frosting, chocolate broccoli... just kidding :) This is good on its own and will serve as a great base for future desserts, but I decided to add some agave nectar for a little extra punch. Try it out, I'm sure you'll like it!Homemade ChocolateHomemade Chocolate with Agave Nectar3 T. unsweetened cocoa powder (not processed with alkali)1 T. waterdrizzle agave nectar (optional)Mix cocoa powder and water and stir into paste; add water to adjust consistency to your liking.Drizzle with agave nectar and hide in a dark closet and eat greedily where no one else will find you... especially those jealous people who are eyeing your dairy free, gluten free chocolate but coul...
Die Energiesparverordnung (EnEv) und die Chancen von Holz die sich daraus e
2007-08-10 23:41:00 Rio und anderen Umweltgipfeln zum Trotz…. Immer noch wird viel zu viel Energie verschwendet. Besonders beim Hausbau und beim Heizen kann noch sehr viel getan werden. Mit der neuen Energieeinsparverordnung soll nun der Energieverbrauch in privaten Haushalten deutlich gesenkt werden. Schließlich hat sich auch die Bundesrepublik dem Klimaabkommen von Kyoto verpflichtet und dies sieht eine deutliche ... |
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