2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups organic chicken broth
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot. Stir well and simmer for 10 minutes.
Oven Directions: Heat oven to 250 degrees.. In large bowl, mix cereal, nuts and pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towel to cool, about 15 minutes. Store in airtight container.
1 young coconut water
½ bell pepper
2 celery ribs
3 green onions
2 large chard leaves (or 4 small)
1 tomato (for garnish)
Juice from 1 lime
Small combination of herbs (suggestions include cilantro, mint, and rosemary)
Small portion of Dulse seaweed (optional)
In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, one green onion, lime juice, cayenne pepper, and seaweed. Blend on high. Next add the bell pepper, the rest of the cucumber, two remaining green onions, and the herbs. Pulse until herbs are chopped up. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper.
Beet and Orange Salad with Citrus Vinaigrette
1 Tbsp. lemon juice
2 tsp. balsamic vinegar
½ tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion
¼ cup orange juice
Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices. To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions. For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.
What can I drink that isn't water???
What you need:
A large sun tea jar or clear glass container with a secure tight-fitting lid
8 teabags or 6 teaspoons of loose leaf tea
8-12 cups of pure spring or distilled water
Plenty of sunlight!
What you do:
In a clean sun tea or large glass jar, add water and tea bags or loose leaf tea (you can strain the tea leaves later)
Stir well, and cover tightly
Place in a sunny area for 3 to 5 hours—outside is best, especially a surface area that will heat up as well
Check your tea after hour 3—if you like it stronger, let it steep longer
When ready, strain leaves and teabags out
Refrigerate and serve over ice
Sweeten with raw honey to taste
While there's always a risk of bacteria in food or beverages exposed to long periods in the sun, it is generally low for sun teas. To avoid the risk, make sure your jar is well cleaned before using. Never add any sweeteners before brewing, as this contributes to bacterial growth. Do not leave in the sun for more than 6 hours.
Taro Chips Ingredients:
Taro root, peeled
Salt to taste
Preheat oven to 400 degrees.
Thinly slice the peeled taro using a peeling gadget such as a mandoline with its safety attachment guard in place to protect fingers. The shortcut method, which will not end in round slices, but still nice size chips (pictured), is to use a vegetable peeler to easily create thin slices.
Brush the slices lightly with the coconut oil and sprinkle with salt and any other seasonings you are using.
Arrange the slices in a single layer on a greased baking tray and roast for 12 minutes. One taro root can make a lot of chips. Because of the single layer, it is necessary to use several baking sheets or work in batches, greasing pan again if necessary in between batches.
After 12 minutes, check to see if they are crispy all the way through and no longer soft in the center.
Remove to cool and sprinkle with salt.
12 garlic cloves, cracked away from skins
2 Tbs. extra-virgin olive oil–spread around pan
2 Tbs. butter, cut into small pieces
¾ tsp. crushed red pepper flakes
1 ½ pounds jumbo shrimp, peeled, and deveined
1 tsp. Celtic Sea Salt®
In food processor, finely chop the garlic. Add oil and butter then garlic and crushed pepper to a heated skillet over medium heat. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook stirring frequently. Shrimp should turn pink and curl when cooked through. Add pepper to taste and serve immediately.
1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
1 (14.5-ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 Tbs. vinegar
Celtic Sea Salt® and ground black pepper to taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with Celtic Sea Salt® and pepper, and more vinegar if desired.
1 bunch kale
1 Tbs. olive oil
1 tsp. Celtic Sea Salt®
1 tsp. cayenne pepper
Preheat oven to 350°. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with Celtic Sea Salt®. Bake until the edges brown but are not burnt, 10 to 15 minutes
Asparagus, however much you like
1 Tbs. olive oil per lb. of asparagus
Celtic Sea Salt®
Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first, then Celtic Sea Salt®. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks).
Pumpkin Ginger Nut Muffins Ingredients
1 1/2 cups gluten free baking mix
1/2 teaspoon of salt
1 cup honey
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted, organic butter
2 farm fresh eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped dried ginger
Method 1 Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. 2 Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the ginger and chopped nuts. 3 Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Yield: Makes 12 muffins.
Zucchini and Squash Casserole Cook Time: 50 min Yield: Serves 6 Ingredients:
3 small zucchini, about 1 1/2 pounds
3 small summer squash, about 1 1/2 pounds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup organic chicken broth or water
1 clove garlic, finely minced
4 tablespoons organic butter, cut in small pieces
4 tablespoons fine dry, gluten free bread crumbs or crackers
4 tablespoons Parmesan cheese
Preparation: Heat oven to 350°.Wash the squash, trim ends, and cut into 1/2-inch pieces. Put squash pieces in a greased 2- to 2 1/2-quart baking dish. Sprinkle with salt and pepper. Combine the chicken broth with the garlic and pour over the squash. Dot with butter then sprinkle with the bread crumbs/crackers and Parmesan cheese. Cover and bake for 35 minutes. Uncover and bake for about 15 to 20 minutes longer, until browned
Pumpkin Bars ½ cup pumpkin (acorn, butternut or other squash) puree ½ cup agave nectar 2 eggs 1 cup blanched almond flour ¼ teaspoon sea salt ½ teaspoon baking soda ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon cloves
In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
Pulse dry ingredients into wet for a full minute, until well combined
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 30-35 minutes
Serve naked or with organic whipped cream
Energy Trail Mix: (Serves 8) Ingredients: 1/2 cup walnuts 1/2 cup raw almonds 1/2 cup raw pumpkin seeds 1/4 cup unsalted sunflower seeds, shelled 1/4 cup dried cranberries 1/4 cup dried papaya, coarsely chopped or any other dried fruit (ex: apricots) 1. Place all ingredients into a bowl and toss. 2. Measure 1/4 cup serving into small plastic bags and store in a cool dry place.
Lime, Cilantro Rice 1 teaspoon organic butter 2 teaspoons fresh cilantro 2/3 cup white basmati rice 1 cup water 1/2 teaspoon salt 1 lime Directions: In a 2-quart heavy saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add in the cilantro and fluff rice with a fork.
Grilled Salmon Ingredients
4 (4 ounce) fillets salmon
1/4 cup coconut oil
2 tablespoons tamari sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons honey
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt
Whisk together oil, tamari, balsamic vinegar, green onions, garlic, honey, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill.
Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Pita Bean Salad Ingredients
2 6-inch whole-wheat pita breads, cut or torn into bite-size pieces (you can do gluten free if you have a sensitivity)
2 cloves garlic, peeled
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons ground toasted cumin seeds
3 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
2 cups cooked pinto beans, well drained and slightly warmed
1 cup diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
1/2 cucumber, peeled and diced
1 cup sliced romaine lettuce
1 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
Preheat oven to 400°F.
Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
Mash garlic and salt with the back of a chef’s knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
Place beans, tomatoes and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint and the dressing; toss to mix. Season with more pepper. Serve immediately.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 3 days.
Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
How to Cook a Pot of Beans
1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
Makes about 6 cups.
Honey Iced Coffee Ingredients
1 cup of Organic, fresh brewed Coffee
1 cup of raw milk or rice milk
1 tbsp honey
3-5 ice cubes
Brew the coffee
Add honey, stir to dissolve
Add ice cubes to a glass
Pour the chilled coffee into the glass
Add milk and serve
Honeyed Peach and Blueberry Pops 2 cups local peaches, peeled, cored 1 tbsp water 1 tbsp raw local honey 1 pint local blueberries 1/4 tsp sea salt Method:
Throw the peaches into the blender and add 1 tbsp of water. Blend until it's pureed.
Add honey, blueberries, salt, and blend.
Either buy popsicle molds to use over and over again or just use an ice cube tray that you have on hand.
Cut popsicles sticks into two pieces. Make sure that they are not splintered at all.
Insert each popsicle stick into the cube and freeze for about 2 hours.
You can also do other combinations to ensure that the recipe remains seasonal and fresh. Try using the same amounts of pureed strawberries and blueberries. You could also make the recipe with all blueberries and blend 2 tbsp of mint into the puree for an added fresh flavor.
Non-Toxic Popsicle Molds for Homemade Popsicle's. If you’re going to make homemade popsicles, of course you’ll need some non-toxic popsicle molds. I’ve used TONS of ice pop mold over my life – some better than others. Following are the features I look for in a good popsicle mold. Reusable: Anyone can make ice pops in a paper cup with a wooden stick but that’s not really eco-friendly right? You’re still creating trash. Look for dedicated popsicle molds that you can use without having to buy extra accessories (i.e. more sticks). Non-toxic: Look for popsicle molds that are non-toxic. This usually means molds made of silicone, which is naturally chemical-free. Some plastic popsicle molds are also free from BPA and other chemicals. Single serve: In my experience ice pop molds that offer single serving ease are WAY easier to deal with than molds that stick together. One, they’re easier for kids to get the pops from. Two, single serve molds allow you to take one pop out at a time vs. taking the entire tray out and holding it under running water. Three, they’re much easier to wash. I will occasionally use tray-type molds or ice cube trays but I like single serve molds better and so does my son. Dishwasher-friendly: It’s a total pain to hand wash popsicle molds. Enough said.
Jicama Salad Ingredients
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
1/2 avocado chopped
2 Tbsp olive oil
Method 1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. 2 Let sit a half an hour before serving. Serves 4.
Organic Refrigerator Pickles Ingredients
1 pound medium cucumbers
3 cloves garlic
1/2 teaspoon black peppercorns
1/2 teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
2 1/4 cups white distilled vinegar
2 1/4 cups white-wine vinegar
3.75 to 4 cups of water, depending on how strong of a vinegar taste you like.
Preparation 1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed and bay leaf. 2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator. Makes 2 quarts (about 18 servings)
Red & White Salad 8 Servings, about 1 1/3 cups each Active Time: 25 minutes Total Time: 25 minutes Ingredients
4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette, (recipe follows)
Freshly ground pepper, to taste
Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
Tips & Notes
Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
1 shallot, peeled and quartered
1/4 cup champagne vinegar, or white-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground pepper to taste
Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.
Baked Radish Chips! Ingredients 10radishes 1tsp chili powder 1/2tsp garlic salt 1/2tsp paprika Directions 1. Thinly slice radishes 2. Steam on stovetop (with steam rack in pot of boiling water) for 10 minutes 3. Put in bowl with spices; stir 4. Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes.
Orange Sesame Dressing
juice of 1 orange
1/2 tsp grated orange rind
2 tbsp sesame oil
1 tsp dijon mustard
freshly ground pepper, to taste
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed or to taste
1/2 teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper
Honey Garlic Vinagerette
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
Sea Salt Baked Potato Recipe 2 large baking potatoes flaky sea salt butter or olive oil 2 large handfuls of arugula dressing: 1 tablespoon Champagne or tarragon vinegar 1 teaspoon Dijon mustard an egg yolk a scant 1/2 cup / 100 ml olive oil 2 tablespoons grated Parmesan 2 teaspoons freshly squeezed lemon juice
Preheat your oven to 400F / 200C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds. While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside. Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of butter/olive oil to each potato, or a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You'll likely have some leftover dressing to enjoy as needed with the salad and skins. Adapted from Nigel Slater's Tender: A Cook and His Vegetable Patch, the US version, published by Ten Speed Press, 2011 Prep time: 5 min - Cook time: 60 min
Grilled Chicken with Strawberry Salsa Recipe Ingredients: Salsa 2 cups diced fresh strawberries 2 Tablespoons finely minced red onion 2 Tablespoons chopped green onion, using only the green part of the onion 2 Tablespoons balsamic vinegar 1 teaspoon maple syrup 1/4 teaspoon coarsely ground black pepper Pinch of kosher salt Chicken 1/2 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 1 pound skinless, boneless chicken breasts 2 teaspoons olive oil In a large bowl, combine diced strawberries, onions, balsamic vinegar and maple syrup. Gently mix ingredients evenly, being careful not to mash the strawberries. Season with pepper and pinch of salt. Set aside in the refrigerator. Season chicken with salt and pepper. Brush grill pan with olive oil and heat over medium-high. When hot, add chicken and grill for about 3-4 minutes. Turn chicken over and grill on the other side until chicken is fully cooked, about 8-10 minutes total depending on width of the chicken breast. Serve with cooled strawberry salsa.
Rhubarb Muffins 2 cups sorghum flour or brown rice flour ½ cup tapioca flour 2 tablespoons arrowroot powder or potato starch 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ½ teaspoon sea salt ¼ teaspoon cardamom ¾ cup freshly squeezed orange juice ½ cup applesauce ½ cup maple syrup, agave nectar, or honey ½ cup grapeseed oil or melted virgin coconut oil 2 teaspoons vanilla extract 2 teaspoons grated orange peel or 1 teaspoon orange flavor 2 to 3 cups chopped fresh rhubarb turbinado sugar, for topping each muffin (optional)
1. Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
4. Quickly add the rhubarb and gently fold into the batter.
5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.Source: www.NourishingMeals.com
Yield: 1 Dozen Muffins
Egg Variation: Replace the applesauce with 2 large organic eggs.
Health Recipe: Organic Apple Cider Vinegar (I like Bragg's), can be used as a natural remedy to treat many different ailments. Some of those are: allergies (including pet, food and environmental), sinus infections, acne, high cholesterol, flu, chronic fatigue, candida, acid reflux, sore throats, contact dermatitis, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It has also been reported that a daily dose of apple cider vinegar in water has a positive effect on high blood pressure. Apple Cider Vinegar is also wonderful for pets. It helps them with arthritic conditions, controls fleas & barn flies, and gives a beautiful shine to their coats!
APPLE CIDER VINEGAR RECIPES
Standard Dosage: 2 teaspoons of ACV in 8 oz of water. Add honey to taste. Acute Conditions: 2 tablespoons of ACV in 8 oz of water. No honey. Note: 2 Tablespoons of Apple Cider Vinegar may be too much apple cider vinegar for some people . I suggest you start with a smaller dosage and see how your body responds to a teaspoon or two of ACV. If all goes well, you can up the dosage over time if you feel a need arise. And you are better off drinking the ACV throughout the day in larger quantities of water.
All Purpose Spray Cleaner 1/2 teaspoon washing soda A dab of liquid soap 2 cups hot tap water Combine the ingredients in a spray bottle and shake until the washing soda has dissolved. Apply and wipe off with a sponge or rag.
Chinese Chicken Fried Rice Ingredients 1/2 tablespoon sesame oil 1 onion 1 1/2 pounds cooked, cubed chicken meat 2 tablespoons tamari 2 large carrots, diced 2 stalks celery, chopped 1 large red bell pepper, diced 3/4 cup fresh pea pods, halved 1/2 large green bell pepper, diced 6 cups cooked white rice 2 eggs 1/3 cup tamari Directions Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons tamari and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly. Finally, stir in scrambled eggs and 1/3 cup tamari, heat through and serve hot.
Bacon Deviled Eggs 6 hard cooked, organic eggs, peeled 1 c real mayonnaise 3 Tbl turkey bacon, cooked crisp and crumbled 1/2 tsp dry mustard 1/8 tsp salt 1/8 tsp pepper Paprika for decoration
What to do: Cut eggs in half lengthwise. Carefully, remove yolks and mash in a small bowl . Add bacon, mayonnaise, mustard, salt and pepper to the egg yolk in a bowl and mix with fork until smooth. With a small spoon, evenly distribute the egg mixture to the half 12 egg whites. Season with pepper. Serve immediately or chill and serve.
Garlic Chicken Lasagna This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. I use Tinkyada Pasta Joy brown rice lasagna noodles. These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles].
2-3 tablespoons extra virgin olive oil 1 each: red, green, and yellow bell pepper, cored, diced or sliced thin 6-8 cloves garlic, minced 1 red onion, diced 2 cups frozen chopped spinach, thawed 2 cups chopped Portobello mushrooms 4 tablespoons balsamic vinegar A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint Pinches of nutmeg Sea salt and ground pepper, to taste 1/2 cup gluten-free chicken broth 3 chicken breasts, cooked [I simmered mine in chicken broth with several whole cloves of garlic, peeled] 3 1/2 - 4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a broth or wine, and a goodly amount of balsamic vinegar) 1 box brown rice lasagna noodles, such as Tinkyada Pasta Joy 15 oz. small curd organic cottage cheese or ricotta 8 oz. tofutti 4 oz. shredded rice cheese 4 oz. grated Parmesan 1 organic egg, lightly beaten 1 dash grated nutmeg 4 oz. feta or goat cheese for topping- optional
Preheat your oven to 350 degrees F. Lightly oil the bottom of an 11 x 13-inch lasagna-style baking dish.
In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two. Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth. Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes.
When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.
In a mixing bowl, combine the cheeses with one beaten egg and a dash of nutmeg. You can add some finely chopped parsley if you like.
Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom.
Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer. Top with one third more of the lasagna noodles, and press down. Spread the cheese mixture in an even layer. Top with the remaining lasagna noodles, and press firmly. Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish. If you are topping the lasagna with more cheese, break apart the feta cheese and scatter it all over the top of the lasagna - not too small or crumbly; you don't want it to melt and disappear into the red sauce. Add a sprinkle of herbs, if you like.
Cover the lasagna loosely with foil. Bake at 350 degrees for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender. Allow the baked lasagna to sit for a few minutes before cutting and serving (this allows it to settle, and makes it easier to slice and serve). Makes about six generous servings.
Black Beans & Rice Ingredients 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, minced 3/4 cup uncooked brown rice 1 1/2 cups organic vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 1/2 cups canned black beans, organic, drained Directions In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Garden Fresh Tomato Salad: 3-4 Large organic tomatoes 1 organic garlic clove Several generous pinches of fresh organic oregano Organic olive oil Organic balsamic vinegar Sea salt to taste
Cut the tomatoes into pieces (leave them chunky) and put into a bowl. Sprinkle the oregano over them, and then mince a garlic clove into the bowl. Splash with the olive oil and balsamic vinegar. Sprinkle the sea salt in and mix it all together!
Crunchy Chicken Fingers with Tangy Sauce INGREDIENTS: 16 pieces boneless, skinless chicken breast, cut in 3"-long by 3/4"-thick strips 1 cup all-purpose flour 2 eggs, beaten until smooth 2 tsp. kosher salt 2 cups Japanese breadcrumbs (panko) Grape-seed oil, as needed METHOD: 1. Place 3 large bowls side by side. Add flour to the first bowl. Add eggs and salt to the second bowl and mix well. Add Japanese breadcrumbs to the third bowl. 2. Place chicken strips in flour and coat well. Then, one at a time, tap off excess flour and dip in egg mixture. Shake off excess egg and place in breadcrumbs, thoroughly coating each strip. Transfer to a dry plate. 3. Coat the bottom of a large nonstick pan with grape-seed oil. Heat over medium-high heat. 4. Carefully place chicken strips in the pan and sauté until golden brown, about 3 minutes; turn them over and sauté until brown on other side and cooked through. 5. Transfer chicken strips to a platter lined with paper towels. Blot well and season gently with a little sea salt. Serve immediately with tangy sauce. TANGY SAUCE: 2 Tbsp. vinegar 2 Tbsp. ketchup 2 Tbsp. soy sauce 2 Tbsp. butter 1. Add all ingredients to a small saucepan. 2. Whisk to combine. 3. Bring to boil over medium-high heat, whisking occasionally. 4. Serve with chicken fingers.
MIXED BEAN AND VEGETABLE SOUP Ingredients * 1 tablespoon of olive oil * 1 medium onion - chopped * 1 1/2 pounds of mixed root vegetables * 1 1/2 pounds of mixed vegetables * 1 teaspoon of garlic - crushed * 2 teaspoons of curry powder * 1/4 cup of fresh parsley - chopped * 2 bay leaves * 4 cups of organic chicken stock (or organic vegetable stock) * 2 small zucchini - chopped * 1 can of red kidney beans (15 ounces) - rinsed and drained * 1 can of black-eyed peas (15 ounces) - rinsed and drained
-Heat oil in a heavy stock pot or Dutch oven. -Add all the vegetables, except the zucchini, parsley and beans. -Cook over high heat for 4-5 minutes, stirring constantly. -Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes. -Pour in the stock, there should be enough to cover all the vegetables. -Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes. -Add the beans and cook for another 10 minutes. -Remove bay leaf. -Puree about 1/3 to 1/2 of the soup in a blender. -Return puree to the pot and bring to a boil. -Then add the zucchini and parsley and continue cooking for another 3-4 four minutes. -Add salt and pepper as needed.
Pizza! Gluten Free Pizza Crust (Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well) 1 Tbsp. yeast 1 1/3 c. milk (rice) 1 tsp. honey 1 1/3 c. brown rice flour (I use Bob’s Red Mill) 1 c. arrowroot 2 tsp. xanthum gum 1 tsp salt 1/2 tsp. fennel seed 1/2 tsp. rosemary (dried) 1/2 tsp. garlic powder 1/2 tsp. oregano 2 tsp. olive oil 2 tsp. cider vinegar Pizza Sauce 1 14.5 oz can diced tomatoes (w/ Italian seasonings) 1/2 of a 6 oz. can of tomato paste 1/2 tsp. oregano 1/2 tsp. garlic powder 1/2 tsp. fennel seed 1/2 tsp. rosemary 6 fresh basil leaves, minced 1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. 2. Preheat the oven to 400 degrees. 3. Heat the milk so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the honey and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly. 4. Combine the brown rice flour, arrowroot, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl. 5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready. 6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread organic butter or olive oil on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.) 7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend. 8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. You have A LOT of options: diced onion, diced bell pepper, mushrooms, Jalepenos, pickles, pineapple, broccoli, and black olives just to name a few. 9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky. 10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the rice cheese.
11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.
Salsa and Nut Thins or Bean/Veggie Chips: 1 large can organic diced tomatoes ½ large organic white onion 4-6 sprigs minced fresh organic oregano 3-4 grated fresh garlic cloves sea salt (to taste) black pepper (to taste) 5-8 roasted green chiles, skin removed
Start by draining the tomato juice into a bowl. Place tomatoes into a food processor and pulse a few times to get the consistency you like. Add the tomatoes to reserved tomato sauce. Dice oregano finely and add to bowl. Run garlic across fine grater and add to bowl. Chop onions and green chiles and add to bowl. Mix all ingredients together then add sea salt and black pepper to taste. Allow salsa to sit for about 5 minutes to allow all of the fresh flavors to marry. Serve with Nut Thins, Black Bean chips, veggies, veggie chips or include as an addition to any meal.
HUMMUS 1 can organic garbanzo beans 1 organic lime - juiced 2 tbs organic extra virgin olive oil 2 cloves garlic 2 tbs onion 2 tsp garlic powder salt and pepper to taste gluten free pita pockets and or fresh cut veggies
Drain the garbanzo beans and reserve the liquid. Put all the ingredients in the food processor except for the pita pockets. You may add lime zest if you like and add the garbanzo bean juice as needed to bring the hummus to a nice dipping consistency. The Pita pockets need to be toasted. Tear a piece off the pita bread or grab some veggies to dip into the hummus.
Chicken and Brown Rice Stuffed Peppers
Six whole bell peppers (red, yellow or orange only)
One pound ground turkey or chicken
1 C. brown rice
1 can organic crushed tomatoes
1 can organic chicken stock
1 garlic clove, minced
Coarse salt & freshly ground black pepper
Preheat oven to 350F.
Season the meat with salt and pepper and brown in skillet on medium-temperature.
In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the box directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will cook the rice the remainder of the way in the over. Be careful not to over cook the rice before filling the peppers as it will get soggy.
Add the can of tomatoes, liquid and all, into the skillet with the ground beef.
Once the rice is done, add that too to the skillet along with the minced garlic and salt and pepper.
Combine all ingredients well.
Cut the tops off the peppers and remove all the seeds from inside.
Take your meat and rice mixture and fill the peppers to the top. If there's any extra stock from the rice, add it to each individual pepper. After the peppers are full, put the tops back on.
Cover the entire baking dish with aluminum foil and throw the dish into the over for 50 minutes. It is always better to use a clay cooker with a clay top!
Remove the foil and cook for an additional 10 minutes.
When you take the peppers out of the over the aromas are unbelievable. Make sure the peppers are tender, but not falling apart. Serving these stuffed bell peppers with some Feta Cheese on top is always a hit.
This meal is easy to freeze and reheat. Just add a little more organic chicken stock and go from the freezer to the oven.
Yield: Six beautiful stuffed peppers.
VEGETARIAN QUICHE Ingredients
1 (9 inch) unbaked pastry shell, from Pamela's Mix
1 1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons organic butter
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 organic eggs
1/4 cup rice milk
1/4 cup grated Feta cheese
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the rice milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Grilled Fish & Veggies Fish Filet Organic Butter Salt & Pepper Veggies (anything you can find) Olive Oil
Put Fish Filet on parchment paper with Organic Butter, Salt and Pepper and cook at 350 degrees for 35-45 minutes. At the same time cook the veggies. Just cut up anything you can find (squash, broccoli, beans, zuchini, carrots, sweet potatoes, parsnips, etc). Put them in a bowl and coat them with Olive Oil then put on a cookie tray to bake.
Blackberry Vanilla Almond Muffins 1 ½ cups Gluten Free Baking Mix ½ cup (or more!) blanched slivered almonds (save some for the top) 2 organic eggs 1 teaspoon vanilla 1/3 cup vanilla almond milk ¾ cup melted organic butter 4 oz. berries (save some for the top)
Preheat oven to 325. Mix dry ingredients, reserving the berries. Mix liquid ingredients. Combine. Carefully fold in the berries, taking care not to squish them too much. Scoop approximately ¼ cup into muffin tins and add nuts and berries for decoration. Bake for about 25 minutes. Let them cool and then freeze some in an airtight container for later.
Gluten Free Meatballs Ingredients 2 pounds total meat (ground turkey and ground chicken combo) 1 organic egg 1/2 cup freshly grated, organic Romano cheese 1-1/2 tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 3 slices Udi's gluten-free White Sandwich Bread 1 cup rice milk 1 cup olive oil Preparation - Soak 3 slices Udi's gluten-free white sandwich bread in 1 cup rice milk. - Combine meat in a large bowl. Add garlic, egg, cheese, parsley, salt and pepper. - Cube wet bread, discard remaining rice milk - Blend bread cubes into meat mixture. Shape into meatballs. (use an ice cream scoop to ensure consistent size.) - Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat, and drain on a paper towel. - Place cooked meatballs into Marinara Sauce and cook on stove top for 15 more minutes.
Spicy Nuts Ingredients 2 tablespoons butter, melted 1 tablespoon Worcestershire sauce 1/4 teaspoon ground red pepper 1/4 teaspoon salt 1/4 teaspoon garlic powder 2 cups pecan halves (or any nut) 1 tablespoon chili powder Directions Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat. Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Applesauce Oatmeal Raisin Cookies (sugar Free): 1 cup Pamela's Gluten Free 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 cup chopped walnuts (or nuts of your choice) 1 cup steel cut oats 1 cup raisins 1 cup unsweetened applesauce 2 eggs, room temperature 1/2 cup olive oil 1 teaspoon vanilla extract
Yield: 24 Servings Prep: 5 min Total: 30 min (Quick)
Preheat oven to 375 degrees F. Mix all dry ingredients together in a large bowl and whisk to remove any clumps. In a bowl, combine the wet ingredients and mix on low for one minute until thoroughly combined. Add dry ingredients in two intervals, mixing on low until just combined. Drop the dough in tablespoon-sized balls onto a parchment-lined sheet tray and bake for approximately 8-10 minutes, or until light brown around the edges. Allow to cool and store in airtight container for up to 3 days.
Vegetarian Chili Ingredients 1 lg. Vidalia onion, chopped 1 lg. yellow sweet pepper, chopped 1 lg. sweet red pepper, chopped 4-5 cloves garlic, chopped 1 can chopped green chillies 2 jalapeno peppers, chopped 1/4 C. chopped fresh cilantro 1 tsp. basil 1 tsp. oregano 1 tsp. hot red pepper 1 packet Sazon seasoning 1/2 tsp. sea salt 4 Tbs. chili powder 1 Tbs. cumin 1 Tbs. olive oil 5 cans organic beans of your choice (I use light kidney and black beans), drained 2 cans organic diced tomatoes 3 cans organic tomato sauce 2 Tbs. honey
Directions Chop first 7 ingredients and saute in olive oil. When onions become transparent, add all spices and saute for 1 minute. Add the rest of the ingredients. Bring to a boil over medium heat for 1 minute, stirring constantly and the turn to simmer. Simmer covered for 15 minutes and then uncovered for 45 minutes stirring frequently to prevent sticking. If needed, you can add a little organic vegetable broth to prevent it becoming too thick. Cool and refrigerate overnight. Reheat the next day. Excellent served over brown rice with a side salad.
Green Been Hotdish Ingredients 3 tablespoons olive oil, divided 1 medium sweet onion, (half diced, half thinly sliced), divided 8 ounces mushrooms, chopped 1 tablespoon onion powder 1 1/4 teaspoons salt, divided 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2/3 cup Gluten free Pamela's Mix, divided 1 cup organic cream 3 tablespoons dry sherry, (see Ingredient Note) 1 pound frozen French-cut green beans, (about 4 cups) 1/3 cup Sour Supreme Tofutti 3 tablespoons Bob's Red Mill Sweet Cream Buttermilk Powder 1 teaspoon paprika 1/2 teaspoon garlic powder Preparation Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with olive oil. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup Pamela's Mix over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in Sour Supreme Tofutti and buttermilk powder. Transfer to the prepared baking dish. Whisk the remaining 1/3 cup Pamela's Mix, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Beef or Turkey Jerky 2 lbs high quality meat, sliced into thin strips and fat removed 4T tamari sauce 2T mirin 5T Agave nectar (Cash Wise in St. Cloud has it) 1t finely ground sea salt 1 big knob minced ginger 2 cloves garlic, peeled and crushed Plenty of freshly ground black pepper
Mix all ingredients together in a ceramic bowl. Add meat slices and marinate several hours or overnight.
Place in single layer, not touching, and dehydrate at 150 degrees for 4-5 hours. If you’d like to dry it at 125 degrees to preserve even more of the natural enzymes and Omega 3′s, it will take about 8 hours. Gluten-Free Herb Stuffing
8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
1/2 cup organic butter (1 stick)
2 cups chopped onion- Walla Walla or other sweet variety if possible
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large, farm fresh eggs
1 teaspoon sea salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup organic chicken broth
Preparation:Preheat oven to 350°
Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.
Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
Add herbs to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.
Add organic chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to over dampen or stuffing will be soggy.
Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.
Tips: If you like a heavily flavored stuffing, add 1 tablespoon of gluten free poultry seasoning to bread cube mixture before baking.
Test flavors and moisture content- Melt 1 teaspoon of butter in a small skillet. Over medium heat, add 1 tablespoon of stuffing and cook just until golden brown. Taste and add more herbs, salt or pepper if needed. If the dressing seems too dry try adding another egg. Too much broth can make the dressing soggy.
Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten. Turkey Lettuce Wrap Ingredients 1 medium Asian pear, cored, peeled, and chopped 1 tablespoon fresh lime juice 1 tablespoon olive oil 2 garlic cloves, minced 1/2 cup diced red onion 3 green onions, thinly sliced 1 pound lean ground turkey 3 tablespoons creamy cashew butter 1/2 cup ANNIE'S Sesame Ginger Dressing 1 teaspoon Asian hot chili sauce (such as sriracha) 12 large iceberg lettuce leaves, chilled 1/2 cup matchstick carrots 1/4 cup chopped dry roasted cashews 3 tablespoons julienned fresh mint leaves Preparation Toss chopped Asian pear with lime juice; set aside. .
Heat oil in a large skillet over medium-high heat. When oil is shimmering, add garlic, red onion and green onions, and sauté 2 to 3 minutes or until fragrant. Add turkey and cook 4 to 5 minutes or until turkey is no longer pink, stirring to crumble.
Whisk together nut butter, dressing, and chili sauce. Add to turkey mixture in skillet and cook, stirring often, until liquid is absorbed. Remove from heat; add pear mixture to turkey mixture, stirring gently.
Spoon mixture evenly into lettuce leaves and top with carrots, chopped cashews and fresh mint.
Perfect Oatmeal! Cook organic, steel cut oats (per their directions) and then add any of these healthy toppings. Use Rice milk instead of water if you like a richer flavor. Slivered almonds, Pecans, Craisins, Raisins, Dried apples, Dried pineapples, Blueberries, Cinnamon, Honey, Strawberries, Bananas Be creative!!!
Gluten Free Check Mix
Ingredients: 2/3 Cup Organic Cashew Butter 1/2 Cup Organic Butter 2 Tsp Organic Black Strap Molasses 1 Cup Cane Sugar 1/2 Cup Honey 1/8 Cup Water 12 Cups Gluten Free Chex (any flavors) 3/4 Cup Slivered Almonds 1/2 Cup Chopped Pecans 1 Cup Raisins (optional)
Directions: Combine peanut butter, butter, brown sugar, honey and water in a large saucepan. Heat on low until gently bubbling. Pour hot liquid over dry ingredients and mix well. Spread on baking sheet and bake at 250 degrees for 15 minutes.
Ingredients: -1 large Spaghetti squash -Roasted garlic -Salt and pepper -Organic Butter
Directions: 1. Preheat oven to 350 degrees 2. Cut spaghetti squash in half length-wise. 3. Place on baking sheet and bake 25-30 minutes until tender. 4. Remove from oven and shred the squash with a fork. It will look like spaghetti. 5. Add some roasted garlic, butter and/or salt and pepper to taste. 6. Serve with Marinara Sauce (recipe below)
Marinara Sauce Ingredients: -2 tablespoons olive oil -2-3 garlic cloves, sliced or minced -1 medium onion, finely chopped -28oz stewed tomatoes -1 cup fresh Italian flat leaf parsley, chopped -½ cup fresh basil leaves, rolled and thinly sliced -Salt and pepper
Directions: 1. Heat pan on medium high heat. 2. Add olive oil, garlic and onions. 3. Stir until soft then add remaining ingredients. 4. Stir occasionally and reduce heat to simmer for 10-15 minutes. 5. Salt and pepper to taste 6. Serve over Spaghetti squash, kale, or broccoli
Vegetable Soup 2 tsp. olive oil 3 garlic cloves, minced 1 onion, chopped 3 celery stalks, chopped 1 medium zucchini, diced ½ head small green cabbage 2-3 carrots, sliced ¾ cup fresh parsley, chopped 1 Tbs. dried dill weed 1 container organic vegetable broth 1 container organic beef or chicken broth 2 cups oven roasted plum tomatoes with juices, diced 5 leaves lacinato kale, cut and large end of stem removed Pepper In a large pot over medium high heat, sauté garlic, onions, and celery in oil. Once onions are translucent, add zucchini, carrots, and cabbage. Stir and heat for another 3-5 minutes. Add containers of broth, tomatoes, parsley, and dill weed. Season according to taste with pepper. Let simmer for at least 30 minutes. Approximately 5 minutes before serving, add the lacinato kale. 45 minutes preparation time. Makes 8 servings.
1 mango, peeled, pitted, and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 serrano or jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
1 tablespoon fresh lime juice
Baked tortilla chips, for serving In a medium bowl, combine mango, onion, cilantro, chile, and lime juice; season with salt. Store in an airtight container in the refrigerator for up to one night. Serve with tortilla chips.
Grilled Chicken with Cherries
½ cup chicken stock 1 cup fresh cherries, pitted 2 tsp. Balsamic vinegar 1 tsp. blue agave nectar 2 Tbs. butter 2 boneless, skinless chicken breasts Salt and pepper to taste In a small saucepan combine chicken stock, cherries, vinegar, and blue agave, and bring to a boil. Reduce heat and simmer until cherries soften, about 5 to 7 minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done. To serve, spoon cherry glaze on place, place chicken breast in the middle and drizzle with more glaze. 1 hour preparation time. Makes 4 servings. Garden Pasta Salad Ingredients
2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil
DirectionsBring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables. Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender. Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender. Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender. Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender. Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender. Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred. Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.
Chicken with Sweet and Sour Sauce 8 skinless chicken breasts 1 cup fresh orange juice 1 cup fresh lemon juice 1 cup vinegar 2 Tbs. fresh ginger, peeled and minced 2 Tbs. fresh garlic, peeled and minced ½ tsp. red chili pepper flakes 3 Tbs. extra virgin olive oil 2 cups chicken stock
Trim chicken breasts and pound lightly with small prong side of a meat hammer. Combine remaining ingredients (except olive oil and chicken stock) in a saucepan and bring to a boil. Reduce heat and simmer for several minutes. Allow to cool and stir in olive oil. Marinate the chicken breasts in this mixture for several hours or overnight. Remove from marinade and broil, about 7 minutes per side. Keep warm on a heated platter in the over while making sauce. Place marinade and stock in a saucepan and boil vigorously until sauce is reduced by half. To serve, slice the chicken breasts across the grain, arrange on individual plates and spoon sauce over. 30 minutes preparation time. Makes 8 servings.
Greek Cranberry Salad 5 ounces salad greens (Spring mix is good.) ¾ cup dried cranberries (no sugar added) ¼ cup thinly sliced red onions 1 cup coarsely chopped pecans (leave out) ¼ cup red wine vinegar ¼ cup olive oil ½ cup loosely packed parsley sprigs 2 dashes garlic powder 1 packet Stevia (if desired, for the dressing) ½ tsp. dried oregano ½ tsp. salt 1/8 tsp. pepper
To prepare the dressing pour the red wine vinegar, olive oil, parsley, garlic powder, oregano, salt, and pepper into a blender. Blend well until the ingredients are combined and the parsley is well processed. Toss the greens, nuts, cranberries, onions, with the dressing. Serve immediately. 15 minutes preparation time. Makes 4 servings.
Avocado Lime Salsa 2 large avocados 2 medium tomatoes (seeded and chopped fine) 1 medium red onion (chopped fine) 6 tablespoons fresh lime juice 1 tablespoon extra virgin olive oil 1 1/2 teaspoons sea salt (or to taste) 1 medium jalapeno (seeded and minced - optional) 1 clove fresh garlic black pepper (to taste) Halve, pit and peel avacadoes. Chop avocadoes into tiny bits and in a medium mixing bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered.
BURGERS, BURGERS, BURGERS! Basic Burger: Shape 1 1/4 pound ground turkey into 4 patties, each 3/4 inch thick. Place patties on grill over medium heat, cook 10 to 12 minutes for medium or until it is done to what you like, turning once. Greek: Before shaping into patties, mix the following into the ground turkey: 1/4 cup chopped fresh parsley, 1 tsp fresh mint leaves, 1 tsp sea salt, and 1/4 tsp ground black pepper. Grill as above. Roquefort: Before shaping into patties, mix the following into ground turkey: 1 tablespoon Braggs Amino Acids and 1/2 tsp coursely ground black pepper. Shape mixture into 4 balls. Make indentation in center of each ball, place one-fourth of 2 ounces crumbled Roquefort or blue cheese into each indentaion. Shape mixture around cheese, flatten each into 3/4 inch thick patty. Grill as above. Teriyaki: Before shaping into patties, mix the following into the ground turkey: 1/4 cup chopped green onions, 2 tablespoons Braggs Amino Acids, 1 tablespoon ground red pepper (less if desired). Grill as above, but during the last 2 minutes of grilling, brush burgers with a mixture of 2 tablespoons apple jelly, 2 teaspoons minced, peeled gingerroot, and 1 teaspoon Braggs Amindo Acids to glaze both sides. Tex-Mex: Before shaping into patties, mix the following into ground turkey: 2 tablespoons finely chopped onion, 2 tablespoons fresh salsa, 1 tsp sea salt, and 1 tsp chili powder. Grill as above. Use fresh and organic products when ever possible.
THREE EGG OMELET 3 Egg Omelet 3 organic eggs beaten (we have farm fresh eggs for sale at the clinic!) 1 Tbl. Rice milk 1 Tbl. Organic butter 2 Tbl. Diced onion 1 Tbl. Chopped red sweet pepper 1 Tbl. Peeled, seeded, chopped fresh tomato 1 tsp. Minced garlic 1 tsp. Olive oil 2 Tbl. Broccoli *All the veggies are optional but give you a great way to clean out the fridge! Melt ½ tablespoon butter in a pan and sauté the veggies until softened and brown. In another pan melt the rest of the butter and cook your eggs
Spaghetti Sauce Recipe Spaghetti noodles enough for four servings 1 pound ground turkey 28 ounce can organic tomatoes 7 ounce can organic tomato sauce 4 or 5 organic mushrooms (optional) 1/2 cup chopped onion 1 sliced zucchini (optional) 1 carrot sliced in thin sticks (optional) 1 celery stalk sliced in sticks (lengthwise) 1/2 green pepper chopped 1/2 red pepper chopped Parsley to taste 1/4 teaspoon Rosemary 1/4 teaspoon Oregano 1/4 teaspoon Basil
Cook and rinse spaghetti noodles if not already done. Brown ground turkey, with onions and mushrooms while pasta cooks. Cut up vegetable ingredients. Add herbs and seasoning to your taste. Add tomatoes to ground turkey and simmer 10 minutes. Add the remaining vegetables and simmer 5 to 10 minutes, making sure not to overcook veggies. Serve over spaghetti or your favorite pasta. Serves 3 to 4. *As a variation to spaghetti, top with shredded organic rice cheese before adding the sauce White Bean Side Dish 2 cups dried white pea or navy beans, soaked overnight 2 large sprigs of rosemary (fresh stuff is usually near the lettuce and fresh veggies) 12 sage leaves tied together with string 1 1/2 tablespoons fresh minced garlic 1 1/4 teaspoons sea salt (to taste)
Place the soaked, uncooked beans in a large pot and cover with water by 2 inches. Add the rosemary and sage and bring to a boil. Simmer until tender (around 30 minutes). Remove the herbs (and discard) and drain the beans, saving the water.
Add the garlic to the hot beans. mash or partially puree some of the beans, using some of their cooking water, until they acquire a smooth, thick consistency.
Season to taste with sea salt and fresh ground black pepper. Serve topped with a drizzle of extra virgin olive oil, a smal amount of rice vinegar and a little parsley, if desired.
This is a great "flu fighter". Everyone likes warm things in the winter and this recipe adds some great immune boosters! HAND MADE PIZZA CRUST AND TOPPINGS
1 bag Pamela's Wheat Free Bread Mix
1 yeast packet
1/4 cup olive oil
1-1/2 cups warm water
1 can organic pizza sauce
Combine dry mix, yeast packet, oil and water. With a heavy duty standard mixer, mix on medium for 2 minutes. Pour 1/2 dough onto greased pizza pan. Use oil on dough and finger to keep from sticking and spread into a crust shape. Let rise 1 hour, add sauce and tippings and bake in a preheated 375 oven for 25 to 30 minutes. To freeze crusts for later use, don't add the sauce or toppings and only cook for 20 minutes. Let cool and wrap tightly before putting into freezer-Enjoy! Toppings:
Browned organic turkey sausage
Anything you can think of-be creative!
POPCORN! Fun and Healthy Popcorn Recipe Heat 1 Tbl. coconut oil in pot with lid over medium heat. Add organic popcorn to hot oil. Place lid on pot. When popcorn starts popping, shake pot, making sure lid stays tightly on. When popcorn popping slows down, turn down lid to low or off. Pour out popped corn into large bowl. Add Bragg Liquid Aminos, Brewer's Yeast, and sprinklings of paprika or cayenne. Toss and enjoy!
Squash Stew 1 pound organic ground turkey meat 2 tablespoons virgin olive oil 2 large onions, chopped 4 to 6 cups or organic winter squash, peeled and cubed (Butternut the best) 6 to 8 fresh mild green chilies roasted, peeled, and chopped or 2 - 4 ounce cans of diced mild chilies 3 cloves garlic, chopped 3 ears of organic sweet corn (organic canned will work) Salt and pepper to taste Optional: 2 peeled tomatoes chopped In a large stew pot brown the turkey meat in olive oil with the onions. Add the remaining ingredients and simmer covered over a low heat for 30 to 45 minutes or until the squash is tender. Serves 4 to 6.
NUTS FOR RELATIVES
1 tablespoon Extra Virgin Olive Oil
2 large, organic eggs
2 tablespoons organic soy sauce
1 teaspoon sea salt
2 cups wheat germ
4 cups of fresh nuts (best with: almonds, cashews, pecans)
Preheat the oven to 275 and lightly grease the baking tray with the olive oil. Beat together the eggs, soy sauce, and salt in a bowl. Add the nuts and stir until they are thoroughly moistened. Let stand for 5 minutes. Spread the wheat germ on a large piece of waxed paper. Use a slotted spoon to scoop up the nuts a few at a time, plop them down onto the wheat germ and roll them until they are coaed. Arrange the nuts on the baking tray in a single layer. Bake for 1 1/4 hours. Cool on the tray, then store in a tightly lidded jar. Great source of vitamins and good fats!
Chile Squash Soup 2 tablespoons olive oil 3 cups chopped onion 2 teaspoons sea salt 2 teaspoons cumin seeds 1/2 teaspoon cinnamon 4-5 tablespoons fresh, minced garlic 2 Anaheim chiles, minced 2 poblano chiles, minced 2 tablespoons chlie powder 2 cups water 1 medium butternut squash (about 2 lbs.), peeled, seeded and chopped 5 tablespoons fresh squeezed lime juice (to taste) 1 1/2-3 cups cooked pinto beans, rinsed and drained Heat the oil in a large, deep skillet. Add the onion, 1 teaspoon of the salt, cumin, and cinnamon. Cook over very low heat until the onion is soft (about 10 minutes), stirring frequently. Stir in the garlic, chiles, and chile powder. Cover, and cook for 5 minutes over medium-low heat, stirring occasionally. Add the water, cover and cook another 15 minutes. Stir in the squash, the remaining salt and the lime juice. Cover and cook over low heat for 15 minutes longer, or until the squash is perfectly tender but not mushy. Gently stir in the beans, cover and cook for only about 5 more minutes. Taste to see if it needs more lime juice. Serve hot, topped with sour lean and some minced cilantro. Enjoy!
Black Bean Soup
1 lb. dried Black Beans (about 2 cups), rinsed, soaked in 4 quarts water overnight
1lb smoked Turkey leg
2 Bay leaves
5 cups water
1/8 tsp baking soda
1/2 tsp sea salt
4 tblsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/2 inch pieces
1/2 carrot, chopped fine
1 celery rib chopped fine
1/2 tsp salt
4 medium garlic cloves, minced
1 tblsp ground cumin
1 tsp chili powder
2 cups organic chicken stock
1 tblsp molasses
1 red bell pepper, roughly chopped
3 to 4 tblsp fresh squeezed lime
Chopped fresh cilantro
Place beans and turkey leg in a 4 quart, thick bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minuts to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove turkey leg from the pot. Cut turkey meat away fromt the bone and cut into small, bite-size pieces, set aside.
heat olive oil in a large 8 quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onioins, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasioinally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. cook, stirring occasionally, for 20 to 30 minutes.
Remove 4 cups of the soup (about 1/2 of it) to a blender. Puree until smooth and return to the pot of soup. (You may need to puree the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the turnkey pieces to the soup. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
Serve with garnish of cilantro and avacado. Makes 8 cups. Serves 6.
Grilled Turkey with Relish 1 medium tomato, seeded, chopped (about 1 cup) 1/2 cup chopped yellow pepper 2 Tablespoons red wine vinegar 1 jalapeno pepper, seeded, finely chopped 1 pkg (20 oz each) boneless turkey breast tenderloins 1/3 cup fresh lime juice 2 Tablespoons olive oil 1/4 teaspoon ground black pepper
Combine tomatoes, bell peppers, cilantro, vinegar and jalapeno peppers in small bowl; cover. Refrigerate at least 2 hours to allow flavors to blend. Place turkey in shallow dish while marinating vegetables. Mix in lime juice, oil and black pepper until well blended; pour over turkey. Turn turkey to evenly coat both sides; cover. Refrigerate for 15 minutes or for no more than 2 hours to marinate, turning turkey occasionally. Drain turkey; discard marinade. Brush grate of outdoor grill with olive oil. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Grill turkey 25 minutes, or until tenderloins are no longer pink in center and juices run clear (165 degrees F). Cut turkey, across the grain, into thin slices; top with the tomato relish. Use fresh and organic whenever possible.
What's for breakfast? Spinach, Tomato and Feta Omelet 1 large egg 3 large egg whites 1 cup fresh spinach, chopped 1/2 tsp dried oregano 1/4 tsp sea salt 1 spray of olive oil 2 small fresh tomatoes, chopped 2 Tbsp feta cheese, crumbled
Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well blended. Lightly coat a 9-inch stainless steel skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes. With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half corsswise and serve with fresh fruit.
Salmon with Lemon, Capers and Rosemary 4 - (6 ounce) Salmon Fillets 1/4 cup extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 8 lemon slices 1/4 cup lemon juice (fresh) 1/2 cup Marsala Wine (or white wine) 4 teaspoons capers 4 pieces aluminum foil Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in foil packets. Place on grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 mintes for a 1-inch thick piece of salmon. Serve in the foil packets. Clean up is easy!
Snacks, Snacks, Snacks! Hummus (6 servings) 2 cups canned organic garbanzo geans (chickpeas), or cook from scratch if desired. 1 tsp. cumin 1/4 cup tahini (sesame butter) 1/3 cup lemon juice (fresh squeezed) 2 Tbsp. olive oil or flaxseed oil 2 cloves of garlic, crushed Paprika, sea salt, and fresh parsley to taste Drain beans and reserve liquid. Blend beans with remaining ingredients. If mixture seems dry, add some of the reserved liquid slowly to the blender to make a smooth paste. Garnish with a sprinkle of paprika and parsley. Spread the hummus on rice crackers or rice cakes to make a great snack. Baked Apples (2 servings) Core 2 apples and peel only the top 1/3 skin. Place in baking pan, pour 1/2 cup apple juice over and spinkle with 1/2 tsp. cinnamon. Bake at 350 degrees for 20-30 minutes or until soft and juicy. Use organic apple juice if possible.
Crispy Rice Treats (24 servings) 1 tsp. cold-pressed sesame oil 1/2 cup brown rice syrup 2 Tbsp. sesame tahini (or other nut butter) 2 tsp. pure vanilla extract 6 cups of a combination of puffed rice, puffed millet, or crispy brown rice 1/2 cup sunflower or pumpkin seeds 1/2 cup currants, chopped dried apples, or dates In a large pot, heat oil, rice syrup, and tahini; stir until bubbly. Remove from heat and stir in vanilla. Add remaining ingredients, mixing well with a wooden spoon. Spoon mixtures into a 13 x 9 inch pan and press flat. Allow to sit at room temperature until set. Then, cut into squares and store in an airtight container at room temperature.
ALWAYS USE FRESH AND/OR ORGANIC PRODUCTS WHENEVER POSSIBLE! ENJOY!