Wednesday, November 17, 2010
Thursday, November 4, 2010
Tuesday, November 2, 2010
Sunday, October 31, 2010
Friday, October 22, 2010
Tuesday, October 5, 2010
My next project with this recipe is to make it with agave. Truthfully I am still out of it. I ran out of it making the raspberry jam, and being pregnant and tired, didn't make the effort to go get it. You will be happy to know I have picked up a gallon FINALLY.
Tuesday, September 28, 2010
Thursday, September 23, 2010
Tuesday, September 21, 2010
Monday, September 13, 2010
- It doesn't require cooking to thicken whatever you are making
- You don't have to make a slurry to add it to soups, or other things
- It has no taste
- It is gluten free
- It will keep whip cream from separating
- You can make ranch dressing without the mayonnaise, or with a lot less for a thicker dressing
- You can add it to ice creams that are lower fat and they won't crystallize
Thursday, September 9, 2010
Thursday, August 19, 2010
Here is the end results. I bet you can't wait for the recipe......................
I threw in this picture just to make you smile.
2 large eggplants (about 2 1/2 lbs), cut into 1-inch cubes
2 large summer squash (about 1 1/2 lbs), scrubbed and cut into 1-inch cubes (or zuchinni)
1/4 cup olive oil
1 large onion , chopped
2 medium cloves garlic , minced
3 medium tomatoes (ripe), about 1 1/2 pounds, cut into 2-inch cubes
1/4 C chopped basil
Ground black pepper
1. Place eggplant in large colander set over large bowl; sprinkle with 2 teaspoons salt and toss to distribute salt evenly. Let eggplant stand at least 1 hour or up to 3 hours. Rinse eggplant well under running water to remove salt and spread the egg plant on a layer of paper towels; cover with another stack of paper towels. Press firmly on eggplant until eggplant is dry and feels firm and compressed.
2. Adjust oven racks to upper-middle position and the second rack to lower-middle position; heat oven to 500 degrees. Line 2 rimmed baking sheets with foil.
3. Toss eggplant, summer squash and 2 tablespoons oil together in large bowl, then divide evenly on baking sheets. Sprinkle with salt and roast, stirring every 10 minutes, until well-browned and tender, about 30 to 40 minutes.
4. Heat remaining 2 tablespoons oil in heavy-bottomed pan ( I used my cast iron pot) over medium heat until shimmering. Add onion, and red pepper; reduce heat to medium-low and cook, stirring frequently, until softened and golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add roasted eggplant and zucchini, stirring gently but thoroughly to combine, and cook until just heated through, about 5 minutes. Stir in basil; adjust seasonings with salt and pepper and serve.
Tuesday, August 17, 2010
As soon as you guess what it is I will post it. Or maybe a little sooner if it doesn't get guessed quickly.
If you have a favorite eggplant recipe let me know. Marylin and I would love to try some new recipes with the abundance of eggplant that she has.
The summer quinoa salad that I posted the recipe for underneath. Sorry the lighting is horrible, taking pictures when it is dark never lends to very pretty food pics.
Monday, August 16, 2010
Saturday, August 14, 2010
As for the produce I bought, I made a simple dinner with the summer squash, broccoli, and fresh tomatoes from my neighbors massive garden. It was simple, but really good and fresh.
Not really a recipe but I will explain how I made it:
1 summer squash
1/2 head of broccoli
Fresh tomatoes, from the garden
herbamare, or sea salt would do
Chop up the summer squash and broccoli. Squeeze the lime juice over it and cook until still crisp but cooked through. Season with herbamare and pepper. Serve over hot quinoa. Add chopped tomatoes on top, and just for kicks some grated Parmesan cheese. Enjoy!
1 C quinoa
1 1/2 C broth, chicken or veggie, or just plain boring water
Rinse the quinoa in a fine mesh strainer, to take off the saponin a bitter coating that keeps the birds from eating it. Bring the broth to a boil, add the quinoa and cook until the quinoa is soft, about 15 minutes. Easier than rice, and in my humble opinion way better.
Thursday, July 29, 2010
1 bunch broccoli
2 roasted red peppers (see explanation how below, or buy jarred)
1 C cooked garbanzo beans
2 1/2 C quinoa
4 C water, or broth
1 t. salt
1. Add the quinoa, water and salt, to a medium size sauce pan. Bring to a boil, and then simmer for 15-20 minutes, or until tender.
Thursday, July 22, 2010
Monday, June 28, 2010
Sunday, June 20, 2010
Happy Fathers Day, Scotty!! Here is one of my Fathers Day gifts for my sweet husband, breakfast in bed. I chose waffles, whip cream, and berries, for Scottie's sweet tooth. I don't normally like to use a lot of dairy when cooking, but I made an exception for Fathers Day. The waffles had a yummy whole grain taste, that paired well with the light whip cream, and raspberry sauce. The waffles are really good, but a bit heavy, I think I will play around with the recipe a little bit more to get it perfect.
I added chia seeds and flax instead of eggs. I just taught a class for UVU, and we talked about chia seeds and how good they are for you so I decided to try them in this recipe. I have used chia seeds in breads and granola bars, and other baked goods and they make baked products rise and make them moist. Chia seeds are so good for you. They have more omega 3's than salmon, and more anti oxidants than blue berries. They also keep you hydrated longer because they asorb water in your body. Athletes use them for endurance.
I didn't cook the sauce to give the meal live enzymes to help digest the waffles. That is something I have been trying to do with all of my meals. Make sure that every meal has something not cooked to help with live enzymes necessary to digest food.
Wednesday, June 16, 2010
Friday, June 4, 2010
Chocolate Whipped Cream Frosting
(taken from 101 cookbooks)
2 ounces bittersweet chocolate (chopped)
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks
To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.
Makes one 8x8 or 9x9 cake.
Monday, May 24, 2010
Thursday, May 13, 2010
These are all recipes that I recently taught at a Bosch class.
These crackers are a mix between two different recipes. One had more flavor but you ground the flax, and they were more like corn chips. The other recipe you left the flax in tact, so here is my rendition of the two. They are very filling, and good for a snack, with hummus, or guacamole.
SWEET CORN CRACKERS
1 C gold flax seed, ground
1 C gold flax seed, whole
½ C sunflower seed
Mix in a bowl and set aside. In a blender combine and blend the following:
2 C water
4 C corn, fresh or frozen
½ large yellow or white onion
1 1/2 tsp real salt or salt of your choice
½ tsp chili powder
½-1 tsp black pepper
1 ½ tsp cumin
½ jalapeno with or with out seeds, depending on how spicy you want it
2 T lime juice
Add liquid mixture to the flax seed and pumpkin seed. Spread onto the teflex sheets in a thin layer, about a 1/4 inch thick. Mix well dehydrate at 145 for an hour, and then turn it down to 118 for 6-8 hours. Once it is done on one side, pull it off the teflex and flip it over. Dehydrate until crisp.
This wrap mix is good as a dip or in a wrap. I like to make a wrap with avocados, lettuce, and shredded carrots.
Sprouted Lentil Wrap Mix (taken from the Green Smoothie Girl 12 step program)
2 cups lentils
1 cup sunflower seeds
1 cup almonds
½ cup sesame seeds
Drain in the morning, and allow to sprout for 24 hours, rinsing occasionally. Process in
food processor to be a coarse mash, and add
Handful of chopped cilantro, basil, or parsley
1 Anaheim pepper, diced
1 bell pepper, chopped
1 onion, diced
¼ cup lemon juice
2 Tbsp. flax oil
2 Tbsp. extra-virgin olive oil
2 tsp. herbamare (or you can just use sea salt, or your favorite spice blend)
Use as a filling in cabbage or lettuce leaves or sprouted-wheat tortillas. Makes 8 large
I like this recipe because you don't have to plan so far in advance to have a really healthy breakfast. Just soak the hulled buckwheat over night, in the morning drain it of, rinse and, then add the rest of the ingredients. Pretty easy to put together.
BUCKWHEAT BERRIES (taken from Aggie raw foods)
BUCKWHEAT BERRIES (taken from Aggie raw foods)
1 1/2 C buckwheat, soaked overnight
2 C apple sauce
2 TB each cranberry, raisin, currant, goji berry etc …
1 TB lemon juice
1-2 TB agave or to taste
Rinse and drain buckwheat. Mix ingredients in a bowl. Chill and serve.
If you would like to make cookies add ½ C flax seed meal and adjust the lemon juice, seasonings, and agave to your taste. Set cookie “dough” aside for 1 hour. Form cookies with your hand or an ice cream scoop and dehydrate until desired softness is reached.