Roasted Turkey Salad
2 cups chopped turkey
1 stalk celery, finely chopped
1 cup red seedless grapes, halved
1 gala apple, cored and chopped (leave peel on)
1/2 cup coarsely chopped walnuts
1/4 cup unsweetened apple juice
2 heaping Tablespoons mayonnaise (I use Grapeseed Vegenaise)
Make a dressing with apple juice and mayo. Pour over all other ingredients. Serve on toast, a bed of lettuce or just plain. Mmm.
Sunday, November 25, 2007
Monday, November 12, 2007
Brazil Nut Bars
Brazil Nut Bars
Makes 16 pieces
Makes 16 pieces
Grapeseed oil
1-1/2 cups whole Brazil nuts
1/2 cup hulled raw pumpkin seeds
1/2 cup sliced almonds
1/2 cup raw sunflower seeds
1/2 cup ground flaxseeds
1/3 cup dried organic cranberries
1 teaspoon ground cinnamon
1-1/2 cups high-fiber, low-sugar sprouted grain cereal (Ezekiel 4:9 original sprouted grain)
3/4 cup agave nectar or honey
1 cup natural nut butter (calls for cashew, I used almond)
Lightly coat a 9X13" baking dish with grapeseed oil. Set aside.
Grind Brazil nuts into fine powder in blender or food processor. Transfer to large bowl and add pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries and cereal. In a large saucepan, heat the nectar or honey, nut butter and cinnamon until very hot and bubbling, about 3 minutes. Pour over the mixture in the bowl and mix well. Immediately, press mixture firmly into the baking dish. Let mixture cool in the refrigerator. Cut into 16 pieces. Wrap each bar individually in waxed paper and store in the freezer.
These are like granola bars only better for you!
Sunday, November 4, 2007
Quinoa Applesauce Cake
Quinoa Applesauce Cake
1-3/4 cups quinoa flour
1 cup currants or other dried fruit
1/2 cup chopped pecans
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/2 tsp. sea salt
1/2 tsp. ground cloves
1/2 cup unsalted, sweet butter or 1/2 cup walnut oil
1 cup maple sugar
1 large Omega 3 egg
2 cups unsweetened, organic applesauce
Preheat oven to 350 degrees F. Sprinkle 1/4 cup of the flour over the currants and nuts and set aside. Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour. Separately mix together butter or oil, sugar and egg. Combine all ingredients, adding the fruit and nuts at the end. Spoon into an oiled 8X8 inch cake pan and bake for 40-45 minutes or until the cake tester inserted in the center comes out clean.
1-3/4 cups quinoa flour
1 cup currants or other dried fruit
1/2 cup chopped pecans
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/2 tsp. sea salt
1/2 tsp. ground cloves
1/2 cup unsalted, sweet butter or 1/2 cup walnut oil
1 cup maple sugar
1 large Omega 3 egg
2 cups unsweetened, organic applesauce
Preheat oven to 350 degrees F. Sprinkle 1/4 cup of the flour over the currants and nuts and set aside. Blend the baking soda, baking powder, salt, and cloves with the remaining quinoa flour. Separately mix together butter or oil, sugar and egg. Combine all ingredients, adding the fruit and nuts at the end. Spoon into an oiled 8X8 inch cake pan and bake for 40-45 minutes or until the cake tester inserted in the center comes out clean.
Spinach Salad
Spinach Salad
serves 6
2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tsp. olive oil
salt and pepper to taste (optional)
Wash spinach well. Drain and chop. Sprinkle with salt, allow to set, then squeeze excess water (or put in a salad spinner). Add remaining ingredients and serve immediately.
serves 6
2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tsp. olive oil
salt and pepper to taste (optional)
Wash spinach well. Drain and chop. Sprinkle with salt, allow to set, then squeeze excess water (or put in a salad spinner). Add remaining ingredients and serve immediately.
Apricot Fruit Bread
Apricot Fruit Bread
1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants
Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick, you can add a few drops of cold water or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.
1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants
Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick, you can add a few drops of cold water or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.
Maple Walnut Granola
Maple-Walnut Granola
4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup dried currants
1 cup chopped walnuts
1 tsp. vanilla extract
1/4 cup organic grapeseed or walnut oil
3/4 cup maple syrup
Preheat oven to 250 degrees F. In a large mixing bowl, combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting. Mixture should be golden brown and dry. Cool thoroughly and store in an airtight glass container.
4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup dried currants
1 cup chopped walnuts
1 tsp. vanilla extract
1/4 cup organic grapeseed or walnut oil
3/4 cup maple syrup
Preheat oven to 250 degrees F. In a large mixing bowl, combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting. Mixture should be golden brown and dry. Cool thoroughly and store in an airtight glass container.
String Bean Salad
String Bean Salad
Makes 4 Servings
1 lb. green string beans
juice of 1 lemon
3 Tbsp. olive oil
2 cloves garlic, crushed
2-3 tsp. sea salt
Wash tender, fresh, green string beans. Remove stems and strings. Cut into 2-inch pieces. Cook until tender by boiling in plenty of water. Drain. When cool, place in a salad bowl. Dress to taste with lemon juice, olive oil, garlic and salt.
Makes 4 Servings
1 lb. green string beans
juice of 1 lemon
3 Tbsp. olive oil
2 cloves garlic, crushed
2-3 tsp. sea salt
Wash tender, fresh, green string beans. Remove stems and strings. Cut into 2-inch pieces. Cook until tender by boiling in plenty of water. Drain. When cool, place in a salad bowl. Dress to taste with lemon juice, olive oil, garlic and salt.
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