Pineapple Chia Pudding

Pineapple Chia Pudding 

Ingredients

• dehydrated pineapple
• frozen pineapple
• distilled water
• chia seeds

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Tat's Kale Salad

Tat's Kale Salad

Ingredients

• kale
• apples
• apple cider vinegar
• olive oil
• cayenne pepper

Instructions

1. Mix.

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Concepts of Success (Doreen Martin)

Concepts of Success (Doreen Martin)

Before closing today, I would like to share with you the most important concepts that have contributed to my own personal success as it relates to my health and wellness:

• Be open, responsive and teachable. 
• Not everyone can go on this journey with you. 
• Be willing to remove those relationships from your life that are toxic. 
• Stop listening to all the negativity coming out of the TV (be willing to just turn it off if necessary). 
• Get out and join groups where people are interested in health and share your journey.
• Walk in constant forgiveness. 
• Always show love. 
• Embrace change. 
• Learn from your mistakes and then release them. 
• Never let fear hold you back from being the amazing and powerful person God created you to be.

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Power Foods (Doreen Martin)

Power Foods (Doreen Martin)

When I began juicing, I wanted to know what the best foods were to heal my body. I knew I would then need to incorporate these foods into my daily routine and food intake. I decided to make a list of them which I will share with you:

• Apples and cantaloupes are rich with vitamins A & C. 
• Cantaloupe is a great fruit for weight loss with only 100 calories per average size fruit. 
• All melons are considered powerful forces in the battle against skin cancer. 
• Ginger root helps combat colds 
• Grapefruit is a great cleanser and makes a wonderful juice for fasting. 
• Grapes stimulate the kidneys and regulate the heart. 
• Raisins are a good source of iron. 
• Lemons are a powerful detox for the body. 
• Pears are high in riboflavin, niacin, and folic acid. 
• Pineapples are packed with potassium and phosphorus. 
• Beets are powerful cleansers of the blood. 
• Broccoli is very high in protein. 
• Cabbage has an amino acid called glutamine which is excellent for healing stomach disorders. 
• Carrots are a blast of energy because they have natural sugars that release into the body quickly. 
• Celery is a rich source of organic sodium and is great to juice and add to a post work-out drink. 
• Cucumber creates a more youthful complexion. 
• Kale is an excellent source of calcium. 
• Parsley is a great breath freshener. 
• Tomatoes are full of magnesium and sulfur.

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Kale Salad (Zaytinya's, DC)

Kale Salad (Zaytinya's, DC)

Ingredients

• smoked pistachios
• yellow split peas puree with white white vinegar
• dressing - oil and lemon with fresh dill

Leek hashbrowns.

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Guava Salad Dressing

Guava Salad Dressing

Source: Slow Down, Cook More.

Ingredients

• 3 Guavas (Can also make this with a few handfuls of raspberries) 
• Juice of 1 orange 
• Juice of 1 lime 
• 1/4 cup extra virgin olive oil 
• 4 tablespoons white balsamic vinegar 
• 3 tablespoons water 

Instructions

1. Cut guava into chunks and juice lime and orange. 
2. Add the juice, vinegar, and water and blend. (I use an immersion blender, but you can use any blender or food processor.) 
3. Strain out seeds. 
4. Lightly dress salad and add dried fig (use dried cranberries if you don’t have figs). 
5. Serve with bruschetta (bread with caramalized peppers and onions with cheese on top). 

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"Engagement" Chicken (Glamour)

"Engagement" Chicken

Source: Glamour.

Serves: 2 to 4

Ingredients

• 1 whole chicken (approximately 4 pounds) 
• 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish 
• 1 tablespoon kosher or coarse sea salt 
• 1/2 teaspoon freshly ground pepper 
• Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley) 

Instructions

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

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Raw Marinara Sauce (Doreen Meet-Up)

Raw Marinara Sauce

Paige's Recipe Notes: Really good.

Ingredients

• 3 cups spiralized zucchini (1 1/2 zucchinis)
• 6 medium Roma Tomatoes, chopped
• 1 cup sun dried tomatoes, oil packed
• 6 tablespoon exta-virgin olive oil
• 2 teaspoon coconut aminos
• 2 tablespoon minced basil (or 1 teaspoon dried)
• 2 teaspoon dried oregano
• 2 teaspoon crushed garlic (about 1 clove)
• 1 teaspoon salt
• Dash paprika

Instructions

1. Zucchini Pasta- Use spiralizer to make noodles.
2. Marinara Sauce: Place all ingredients for the sauce in a food processor with an S-blade
3. Process or pulse until chunky.

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Raw Apple Sauce (Doreen Meet-Up)

Raw Apple Sauce

Paige's Recipe Notes: Tried at meet-up.

Ingredients

• apples - peeled
• lemon
• water
• no sugar

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Cucumber-Avocado Fig Vinaigrette (Doreen Meet-Up)

Cucumber-Avocado Fig Vinaigrette

Paige's Recipe Notes: Made for raw meet-up. All organic, no oil. Refreshing (not as flavorful, but nice and light).

Ingredients

• 1/2 cup diced cucumber, peeled (about 1/2 of a medium cucumber or 3 oz.)
• 1/4 of an avocado (1 oz.)
• 1/4 cup water
• 1-1/2 tablespoons apple cider vinegar
• 1 tablespoon chopped parsley 
• 1 tablespoon yellow onion or shallot
• 1 teaspoon ground mustard seed
• 1/8 teaspoon black pepper
• 2 dried organic Calimyrna figs

Instructions

1. Using a high-speed or standard blender, blend until smooth (or to your desired consistency).
2. Makes about 1 cup.

Cucumber-Avocado Vinaigrette

Paige's Recipe Notes: really good.

Ingredients

• 1/2 cup diced cucumber, peeled (about 1/2 of a medium cucumber or 3 oz.)
• 1/4 of an avocado (1 oz.)
• 1/4 cup water
• 1-1/2 tablespoons white balsamic vinegar 
• 1 tablespoon chopped parsley (any type)
• 1 tablespoon chopped yellow onion (or shallot)
• 1 teaspoon Dijon 
• 1/8 teaspoon black pepper

Instructions

1. Using a high-speed or standard blender, blend until smooth (or to your desired consistency).
2. Makes about 1 cup.

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Find Local Farmers Markets

Find local farmers' markets near you at LocalHarvest.

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Paige's Banana Scones

Paige's Banana Scones

Ingredients

• one banana
• 1/2 tsp baking soda
• dash of sea salt
• 1/4-1/2 cup almond four
• 1 tablespoon almond butter
• sprinkle of cinnamon
• sprinkle of cardamom
• few raisins

Instructions

1. Mash banana in a small bowl with a fork.
2. Add raisins to mashed banana and mix. 
3. Mix almond flour, baking soda, & salt.
4. Add to mashed banana (and raisins).
5. Add almond butter and spices.
6. Lightly grease muffin pan with coconut oil.
7. Bake for 10-15 minutes.

Paige's Recipe Notes: Amazing !!!!

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Cameron's Conch Fritters

Cameron's Conch Fritters

Ingredients

• 4 conches
• 2 onions, medium
• 2 celery sticks
• 1/2 green sweet pepper
• 2 tomatoes (optional)
• 4 cloves are garlic

Instructions

1. Put in food processor.
2. Add 5 peppers to every conch (20). 
3. Add half a tumbler of water to batter. 
4. Quarter bottle of tomatoes (optional).
5. Long squirt of ketchup.
6. Beat 1 egg and cream (pour cream until it almost covers egg). 
7. Add 1 tsp sugar. 
8. Shake salt.
9. 2 tsp baking powder (little over a teaspoon)
10. Add a little more cream
11. Add 3 1/2 - 4 cups of flour.
12. 1 egg
13. Cream.

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Chicken Souse

Chicken Souse

Instructions

1. Clean chicken with lime.
2. Put in pot and salt all over.
3. Cut onions: sliced, then cut slices in half. 
4. Celery. Kind of thick chunks.
5. Carrots.
6. Boil chicken, onions, celery, and allspice.
7. Add potatoes, carrots. Lime.

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Guava Cobbler

Guava Cobbler

Instructions

1. Peel guavas, scoop seeds out, and boil 2 cups with lemon and ¾ cup sugar. 
2. Mix 1 ½ cup flour, 1 ½ cup sugar, teaspoon baking powder, and 1 cup cream. 
3. Melt 1 stick butter and pour mix in 13 “ x 9” pan.
4. Bake at 350 F until brown.

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Cuban Black Beans

Cuban Black Beans

Ingredients

• 4 cans black beans
• 6 cloves garlic
• 1-2 onions
• 2 red hot pepper 
• olive oil
• quarter cup vinegar

Instructions

1. Heat oil, add onion, garlic and pepper.
2. Add beans and vinegar and a little water.

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Mrs. Knowles' Coconut Pie

Mrs. Knowles’ Coconut Pies

Makes: 2 round pies.

Ingredients

• half cup flour
• 4 eggs 
• quarter cup melted butter
• one and a half cups sugar 
• 2 cups cream or milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 x 7 ounce bag coconut 
• 2 x 14 ounce bags coconut or 2 cups fresh coconut

Instructions

1. Mix all ingredients together, then fold in coconut.
2. Butter and flour pan.
3. Bake until golden brown.

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Boil Fish

Daddy’s Boil Fish

Instructions

1. Season Fish with salt and hot pepper. Add all spice.  
2. Boil potatoes, onion and celery with water. 
3. Add fish when potatoes are done and lime, turn fire off.

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Granz's Recipes

Granz’ Recipes

Deviled Eggs

Ingredients

• 6 hard cooked eggs
• 3 TBS mayo or salad dressing 
• 2 teaspoon lemon juice 
• 1 teaspoon Worcestershire Sauce 
• ¼ teaspoon dry mustard 
• 1/8 teasp. salt and pepper 
• paprika and parsley sprigs 

Instructions

1. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, mix in next 6 ingredients. Fill egg whites with yolk; garnish with paprika and parsley.

Orange Waldorf Salad

Ingredients

• grated peel of ½ fresh orange
• 4 oranges peeled cut in bite size pieces 
• 1 cup mini marshmellows 
• ½ cup sliced celery 
• ½ cup mayo or salad dressing
• 1/2 cup chop walnut
• 1/8 teaspoon ground cinnamon 

Instructions

1. In bowl, combine all ingredients; chill. Serve on salad greens 

Broccoli-cheese Stuffed Pasta Shells

Ingredients

• 6 ounces jumbo macaroni shells
• 1 tablespoon salt
• 3 quart boiling water
• 1 (10 ounce) package frozen chopped broccoli thawed (2 cup)
• 1 cup ricotta cheese 
• ½ cup shredded swiss cheese
• 3 cups canned stewed tomatoes

Instructions

1. Gradually add shells and salt to rapidly boiling water so that water continues to boil. Cook uncovered stirring occasionally until tender. Drain in colander.
2. While shells are cooking combine broccoli, ricotta cheese, swiss cheese and onion. Stir until well blended. Pour about 1 cup tomatoes over bottom of 13x9x21/2 inch baking pan, breaking up the tomatoes with a fork. Spoon about 1 round teaspoon of cheese mixture into each shell and place open side up in even layer in pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375F 25 mins.

Parmesan Chicken Wings (YUM!)

Instructions

• ½ cup bread crumbs
• 3 TBS parm cheese
• 2 TBS parsley
• ½ tsp salt 
• dash garlic
• 2 lbs chicken wings 
• ¼ cup milk 
• 4 medium potatoes (cut like fries)
• 2 TBS butter 

Instructions

1. Combine first 5 ingredients.
2. Dip wings in milk then crumbs.
3. Place in shallow pan w/potatoes.
4. Drizzle with butter, salt and pepper.
5. Bake 375 30-35 mins. 

Courine Cake (Daddy and Auntie Dawn Favorite Birthday cake)

(Double for 2 layers.)

Ingredients

• 1 cup butter 
• 2 cup sugar 
• 5 eggs 
• vanilla 
• Beat gradually 
• 3 cup flour
• 1 teaspoon baking powder
• 1 cup milk 

Instructions

1. 325 degrees
2. Icing and garnish with cherries and walnuts 

Paige’s Frosting for Cake Above

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency. 

Aunt Marg’s Coffee Cake

Ingredients

• 2 ½ cup all purpose flour 
• ¾ cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• ½ teaspoon nutmef
• ½ teaspoon salt
• ¾ cup vegetable oil 
• 1 cup sour milk
• 1 teaspoon baking soda 
• 1 egg

Topping

• reserved bread crumb
• ½ cup chop buts
• 2 teaspoon cinnamon 

Note: Sour milk - stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit for 10 mins.

Instructions

1. Stir together flour sugars, nutmeg and salt. Add oil and mix well. Set aside 3.4 cup of this mixture to use for the topping.
2. Add the sour milk into which you’ve stirred the baking soda and beat well. Add the egg and beat again. Pour into 2 greased and floured 8 inch round cake pans. 
3. Add the nuts and cinnamon to the reserved crumbs and mix well. Sprinkle over the tops of the cakes. Place in the middle rack of over and bake 25 -30 mins at 350. 

Sweet Potato Muffins (The Boss)

Ingredients

• ½ cup butter or margarine softened
• 11/4 cup sugar 
• 2 eggs 
• 11/4 cup canned mashed sweet potato (drained)
• 1 cup milk (2 TBS sour cream)
• 2 teasp baking powder
• ¼ teaspoon salt 
• 1 teaspon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ½ cup raisins, chopped
• ¼ cup pecans 

Instructions

1. Cream butter; gradually beat in sugar. Add eggs one at a time beating well after each. Stir in sweet potatoes and milk. Combine flour baking powder salt cinnamon and nutmeg. Add to creamed mixture stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffins pans, filling two thirds full. Bake at 400 for 25 mins.

Johnny Cake 

Ingredients

• 11/2 cup flour sifted
• 11/2 teaspoon baking powder sifted ¼-1/2 cup sugar or desired sweetness sifted 
• butter-as much as you desire to make fluffy 

Instructions

1. Stir briskly with milk until it becomes a paste. 
2. Grease pan. 
3. Bake 30-35 mins.

Johnny Cake In Frying Pan 

Ingredients

• 2 C flour 
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1 Table spoon sugar 
• 1 Tablespoon shortening (Crisco)
• water

Instructions

1. Place all ingredients, except water, in mixing bowl and use spoon or hands to mix. Add just enough water to make a firm dough. Turn out on board and knead until smooth. Let stand 10 mins. Place in hot frying pan which has been greased and flatten to fit in pan. Fry at medium heat until brown and crusty, turning several times. Then lower flame and finish cooking about 15 mins. 

Granz Guava Duff

Ingredients

• ½ cup butter
• ½ C sugar
• ¾ cup milk
• 2 egg
• 2 tsp baking powder
• 2 cups flour 
• 10 -12 guavas

Instructions

1. 10 -12 guavas add sugar cook to boiling 
2. Cream butter/sugar, add eggs beating thoroughly- add flour and baking powder after sifting 2 times 
3. Grease bottom Pyrex dish alternate batter.
4. Put guava batter in pan.

Guava Duff

Ingredients

• 4 T butter or margarine 
• 1 cup sugar 
• 3 eggs beaten 
• 2 cup guava pulp
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cinnamon 
• ¼ teaspoon cinnamon 
• ¼ teaspoon ground clove (optional)
• 3 cup flour 
• 2 teaspoon baking powder 

Instructions

1. Cream butter or margarine with sugar; add eggs, guava and spices. Beat smooth. Sift flour baking powder, add to mixture. Dough will be stiff. Place mix in greased top of double boiler and cook over boiling water or use a can with a tight cover and place can in tea kettle or pan of boiling water about 2/3 from top of can. Steam 3 hrs. Slice and serve with hard sauce. 

Hard Sauce 

Ingredients

• ½ cup butter
• 1 C confectioners sugar
• 1 teaspoon vanilla or 1 tablespoon brandy or rum. 

Instructions

1. Cream butter or margarine. And gradually add sugar beating until creamy. Gradually beat in flavoring. Serve chilled. 

Pineapple Pound Cake

Ingredients

• 1 can (8oz) crushed pineapple 
• ½ pound butter 
• ½ cup shortening 
• 3 cup sugar 
• 5 eggs 
• 3 cups sifted flour
• ½ teaspoon baking powder
• ½ tsp salt
• 1 cup milk, room temp.
• 1 teaspoon lemon extract

Instructions

1. Drain pineapple. Cream together butter, shortening and sugar until light and flufft. Add egs one at a time, beating well after each addition. Sift together flour baking powder and salt; add alternately with milk. Mix until well blended. Add vanilla and lemon extract. Fold in fruit. Pour batter into greased and floured 9 or 10 inch tube pan. Place in cold oven and bake 350 1 hr 25 mins . serve plain or with icing . Serves 12. 

Garlic Chicken

Ingredients

• 8 serving pieces of chicken 
• salt and pepper 
• flour 
• 2 T butter 
• 2 T vegetable oil
• 1 head garlic
• ½ cup dry white wine
• ½ cup chicken broth
• 2 T cornstarch 
• 3 T water 
• fresh parsley 

Instructions

1. Season chicken with salt and pepper ; coat with flour. Heat butter and oil in skillet brown chicken over high heat on each side. Add whole garlic cloves, peeled but not cut. Turn chicken and pour in combined wine and broth. Simmer 15 mins; turn chicken and summer 10 mins more until tender. Transfer chicken and garlic to a warmed serving dish. Dissolve corn starch in water and stir into liquid in pan cook over high heat for 2 mins. Adjust seasoning and spoon over chicken. Sprinkle with parsley.

Lemon Chicken

Ingredients

• 3 whole chicken breast 
• ¼ C flour
• ½ teaspoon salt 
• 1/8 teaspoon pepper 
• butter
• 1 cup water 
• 1 chicken flavor bouillon cube
• 2 small lemon

Instructions

1. about 45 mins before serving 
2. on cutting board, cut each chicken in half. Working with one half at a time, place in skin sideup.
3. On wax paper mix flour salt and pepper, use to coat chicken. 
4. In skillet heat 3 T butter, cook chicken until brown, remove chicken into plate. 
5. Reduce heat to low. Into dripping skillet stir reserved flour; add water, bouillon and juice of half lemon; stiring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover ; simmer 5 mins or until chicken is tender. Arange chicken and lemon slices on warm platter. Makes 6 servings.

Zippy Chicken Strips (Yummy)

Ingredients
3 pound boneless chicken breast
½ cup lemon juice
2 tablespoon soy sauce
¾ tsp salt
1 cup flour
1 teaspoon pepper
½ tsp salt
1.2 tsp paprika
3 cup vegetable oil

Instructions

1. Cut chicken into 3x1-inch strips and place in shallow dish. Combine next 3 ingredients and pour over chicken. Cover dish and marinate 30 mins.
2. Combine flour, pepper, salt and paprika. Dredge chicken in flour mixture and fry in hot oil until golden.

Creamy Cheese Cake

Ingredients

• 3 eggs
• 1 cup sugar 
• 16 ounces cream cheese
• 1 teaspoon vanilla 

Instructions

1. Blend all ingredients until creamy. In blender or food processor. Pour into 9 inch graham cracker crust. Bake at 350 for 25-35 min.

After School Cup Cakes

Ingredients

• 1 box German chocolate cake mix
• ½ lb cream cheese
• 1 egg
• butterscotch morsels or chocolate chips or pecans or walnuts (optional)

Instructions

1. 1 box German chocolate cake prepared according to directions. 
2. Fill cup cake cups 2/3 full - set aside. 
3. Blend: ½ lb cream cheese. 1 egg - mix well. 
4. Add: butterscotch morsels to mixture or chocolate chips (you can also add pecans or walnuts to mixture).
5. Put 1 TBSP mixture in the middle of each cup cake. 
6. Bake.

Pea Body Vanilla Muffins

Ingredients

• 2 cup flour
• 1 cup sugar
• 2 tesp bpowd
• ¼ teasp salt
• 2 tbs butter melted and cooled
• 1 cup milk
• 1 egg
• 11/2 teasp vanilla

Instructions

1. Preheat oven 400. Grease muffin tins, sift flour with sugar, bpowd and salt in large bowl. Add melted butter to milk and egg. Beat to mix well. Add vanilla.
2. Make a well in center of flour mixture, pour milk mixture in all at once. Stir with a fork only until all ingredients are moistened. DO not beat or over mix. 
3. Quick spoon batter into muffin tins. Filling each slightly more than half full. Bake 15 mins or 18-20 if using full size muffin pans. 

Grouper Parmesan Fingers (Four star)

Ingredients

• 2 lb grouper fillets
• 1 cup sour cream
• ¼ cup grated parmesan cheese
• 1 tbs lemon or lime juice
• 1tbs grated onion
• ½ teaspoon salt
• Dash hot pepper 
• dash paprika 
• chopped parsley 

Instructions

1. Place grouper in single layer in well greased 12 by 8 by 2 inch backing dish. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika and bake at 350 for 25-30 mins garnish with parsley 

Grilled Marinated Grouper

Instructions

• 1/3 cup fresh lemon juice
• 1 teasp fresh lemon rind 
• 1 teasp horse raddish 
• 1 clove garlic halved 
• ½ teaspoon dried oregano 
• ½ teaspoom dried basil
• ¼ teaspoon salt seasoning 
• 1.4 teasp peper 
• 3 T Lite olive oil
• 8 4 oz grouper filets 

Instructions

1. Blend lemon horseradish garlic spices salt and pepper . gradually add olive oil and blend again 
2. Rinse fish under cold water; blot dry and arrange in pan. Cover fish with marinate turning to coat both sides. Coat with plastic wrap and refrigerate for 8 hrs. 
3. Cover grill and grill 7-8 mins.

Veal in Lemon Butter Sauce

Ingredients

• 2 lbs veal (small pieces)
• 2 garlic gloves 
• parsley 
• 1 bay leaf 
• juice of ½ lemon 
• 2 cup chicken broth 
• 2 T butter 
• Dash salt n pepper 
• 1 oz flour 

Instructions

1. Beat veal, cut in sort of round pieces. 
2. Dip in flour brown in butter on each side until brown-sprinkle with parsley, bay leaf crushed together with garlic. Cook 2-3 mins add salt pepper then lemon juice and 1.2 C broth. Continue coating until sauce thickens.

Granz Bar B Q Sloppy Joes

Ingredients

• 11/4 lbs ground beef
• ¾ cup pork shoulder 

1. Ground together. 

• Add 2 onions 
• 2 carrots 
• 1 green pepper
• 1 button garlic 
• 16 soda crackers 
• 1 can tomatoes 
• Salt and pepper 

1. Combine and add to meat, mix well. 
2. Bake 375 for 45 mins. 
3. Stir well before serving.

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Paige's Chocolate Frosting

Paige’s Frosting for Pound Cake 

Paige's Recipe Notes: Delish.

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

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Paige's Coffee Cake

Paige’s Coffee Cake 

Paige's Recipe Note: High school.

Ingredients

• ¼ C butter 
• 1 C sugar
• 2 egg
• 1 cup sour cream
• 2 cup flour
• 1 tsp baking powder
• 1tsp salt
• 1tsp baking soda
• 1 tsp vanilla
• ½ cup sugar
• 1 tsp cinnamon 
• 1.4 cup melter butter

Instructions

1. Preheat oven to 350 F.
2. Cream ¼ C butter and 1 cup sugar in large bowl. 
3. Add eggs one at a time, beat well. Add sour cream, beat.
4. Sift together flour, baking powder, salt and baking soda. Stir into creamed mixture. Add vanilla.
5. Pour halt of batter into a greased 8x8 pan . 
6. Mix ½ cup sugar and cinnamon. Sprinkle half of the sugar cinnamon mixture over the batter. 
7. Add remaining batter and sprinkle with remaining sugar mixture.
8. Drizzle ¼ cup melted butter over top. 
9. Bake 45-55 minutes.

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Paige's Apple Cake

Paige's Apple Cake 

Paige's Recipe Note: High school.

Ingredients

• 1 stick (4 oz) butter or margarine
• 1 cup sugar 
• 1 egg
• ½ tsp baking soda 
• ½ tsp baking powder
• 1 cup flour
• ¼ tsp salt
• 2 apples peeled and diced small 
• ¼ tsp cinnamon 

Instructions

1. Cream butter, sugar, and egg until light and creamy.
2. Sift baking soda, powder, flour and salt. Fold flour mixture into butter, sugar and egg.
3. Add diced apples and cinnamon to mixture and fold until well mixed. 
4. Spread mixture into a greased 8x8 or 7x10-inch pan. Place into a preheated 350F oven. Bake 40-50 minutes.

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Easy Jerk Wings (Simone)

Jerk Wings (Simone)

1. Season chicken wings with Mr Dash (no salt added), garlic salt, jerk seasoning, lime, rub on chicken wings. Spoon on jerk sauce. Put foil over pan and bake at 350. Remove foil and broil to get brown.

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Doctored Spaghetti Sauce

Doctored Easy Spaghetti Sauce

Ingredients

• half onion
• half yellow pepper and green pepper 
• scallions
• fresh basil
• celery (2 sticks) 
• garlic and powder
• oregano
• olives – sometimes
• canned spaghetti sauce – low salt 
• fresh tomatoes
• half carton meat

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Favorite Childhood Pumpkin Bread

Paige and Patrick's Favorite Pumpkin Bread

Ingredients

• 1/3 C oil 
• 1 C pumpkin 
• 3 eggs 
• 11/4 C sugar 
• 2 1/3 bisquick 
• 2 tsp cinnamon 

Instructions

1. Mix together all ingredients. Blend well. Pour in greased loaf pan. Bake 45-55 minutes at 350 F.

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Mummy's Fruit Salad

Mummy's Fruit Salad

1 cup:
Sour cream fat free or plain yogurt
marshmallows mini
chunck pineapple fresh or can
coconut unsweetened
mandarin oranges

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Mummy's Homemade Applesauce

Mummy’s Apple Sauce from Kids Cookbook

Ingredients

• 4 apples
• 1 cup water 
• 3 tbsp honey
• ground cinnamon 

Instructions

1. Wash, core and chop apples. Cook apples and water in medium saucepan over med heat until apples are tender . Add honey. Stir. Pour into a serving dish and sprinkle with cinnamon.

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Quinoa with Roasted Veggies (Whole Foods Market)

Quinoa with Roasted Veggies

Source: Whole Foods Market.

Ingredients

• 1 cup 1/2-inch cubes peeled butternut squash
• 1 cup 1/2-inch cubes peeled sweet potato
• 1 tablespoon onion granules
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3/4 cup quinoa, rinsed and drained
• 1 1/2 cup low-sodium vegetable broth
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley
• juice of 1 lemon (about 2 tablespoons)

Instructions

1. Preheat the oven to 350°F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender.
2. Meanwhile, in a small saucepot bring quinoa and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes. 
3. In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice. Serve warm or at room temperature.

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Sweet Potato with Collard Greens and Adzuki Beans (Whole Foods Market)

Sweet Potato with Collard Greens and Adzuki Beans

Source: Whole Foods Market.

Ingredients

• 2 medium sweet potatoes
• 1 cup low-sodium vegetable broth, divided
• 4 green onions, sliced and dark green parts reserved for garnish
• 1 red bell pepper, cored, seeded and chopped
• 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
• 1 (15-ounce) can no-salt-added adzuki beans, rinsed and drained
• 4 teaspoons toasted sunflower seeds
• 1 lime, cut into 4 wedges

Instructions

1. Preheat the oven to 400°F. Place potatoes on a large rimmed baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks. 
2. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
3. Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

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Whole Food Oil Free Recipes

Oil-Free Recipe Bowls

Tried: Indian stew and Mexican Rice and Beans.

QUICK & EASY BASIC RECIPES

All recipes consist of 5 basic ingredients and all meals can be cooked in around 5-15 minutes start to finish. All are prepared in a large pasta style pot.

Ingredients: 

• Canned Tomatoes (whole and/or pureed), No Salt Added, 28 oz.
• Canned Beans, No Salt Added, 14 oz.
• Frozen Vegetables (individual and/or variety mixes without sauce or spice packets)
• A Starchy Vegetable (brown rice, potato, barley, sweet potato, etc.) 
• Spice/Seasoning

By changing the type of bean, vegetable, starch and seasoning you can come up with different dishes.

Curried Indian Potato Stew

• 2 cans whole tomatoes
• 1-2 cans Garbanzo beans
• Frozen cauliflower (1 1/2 - 2 lbs), peas (1/2 lbs), onions (1/2 lbs)
• 3 large potatoes
• Salt Free Curry spice mix

Microwave potatoes. Put all other ingredients in the pot and heat. Cut potatoes into 1 inch pieces and add to pot. Simmer 5 mins. Top with fresh cilantro.

Can be served with brown rice which you can cook while potatoes are cooking.

Notes:
Curried Indian Potato Strew – Jeff Novic. Very bland, not that good.
Jonovial diced tomatoes.
Healthy Earth Seasoning Indian spice.
Sweet potatoes –roasted or frozen.

Mexican Beans & Rice

• 2 cans whole tomatoes (or 1 can whole, 1 pureed)
• 1 can pinto beans, 1 can black beans
• Frozen pepper and onion mix (3 lbs), corn (1 lb)
• Quick cooking brown rice (1 large bag)
• Mexican spice mix or hot sauce

Cook brown rice. While rice is cooking, add all other ingredients to pot and heat. When rice is done place in a bowl. Top with beans, veggies & tomato mix. Top with fresh cilantro.

Notes:
Mexican Beans and Rice – can use quinoa (good, easy, nutritious).
Yellow barn biodynamic tomato puree.
Add kale (frozen or fresh).
Frontier Mexican fiesta blend.
2 cups rice.
Add corn.

Italian Pasta Primavera

• 1 can whole tomatoes, 1 can tomato puree
• 2 cans dark red kidney beans
• 1 lb each of frozen broccoli, carrots, cauliflower
• 1 lb whole grain pasta
• Italian spice mix

Cook pasta. While pasta is cooking, put all other ingredients into large pot and heat. Rinse pasta when done and mix together with tomato veggie mix. Top with fresh parsley or basil. 

New Orleans Jambalaya

• 2 - 28 oz. cans of whole tomatoes (no salt added)
• 2 - 14 oz. cans of red beans or kidney beans (no salt added)
• 3 lbs frozen vegetables, corn, carrots, zucchini, yellow squash (equal parts)
• 1 large bag of quick cooking brown rice
• spice mix

Cook brown rice, while rice is cooking, place tomatoes, and veggies in pot and heat. Add in 4 cloves garlic diced, 1 bay leaf, 1/2 tsp thyme, 4 tsp paprika, .25 to .5 tsp cayenne pepper and heat. When rice is done, place in bowl and serve tomato vegetable mix on top.

Longevity Soup

• 1 can whole tomatoes, 1 can pureed 
• your favorite beans
• 2 - 3 lbs of your favorite frozen veggie, 1 lb. frozen collards
• your favorite starch (potato, rice, barley, etc.) cooked separate then added
• your favorite seasoning

Place tomatoes in large pot. Add in 2 - 28 oz. cans of water. Then add in all other ingredients. Bring to a boil and then simmer for 15 mins.

Remember, there are no rules. The main issue is that they can all be made simple and inexpensively in 10 - 15 minutes with almost no preparation, cutting, chopping, dicing, or much of  a clean up.

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Pear & Ginger Cake (Peachy Palate)

Pear and Ginger Cake

Source: Michelle Hunt, Peachy Palate.

Prep Time: 10 minutes
Cook Time: 30 – 35 minutes
Serves: 8

Ingredients
Topping

• 2 medium firm pears (I used conference ones) cored and thinly sliced 
• 1/4 cup (40g) coconut sugar 
• 2.5 tbsp (28g) melted coconut oil 

Cake

• 1 1/4 cup (150g) gluten free buckwheat flour 
• 1/2 cup (55g) almond flour 
• 2 tbsp sweet rice flour 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 2 tsp ginger 
• 1.5 tsp cinnamon 
• 2 large organic eggs 
• 2 tsp vanilla extract 
• 1 cup (250ml) unsweetened almond milk + 1 tsp apple cider vinegar 
• 3 tbsp (42g) melted coconut oil 
• 2/3 cup (160ml) applesauce 
• 2 tbsp blackstrap molasses 
• 1/4 cup (40g) coconut sugar 

Instructions

1. Preheat oven to 180C (350F).
2. Sift together flours, baking powder, soda and spices for the cake.
3. Add apple cider vinegar to milk and set aside for 5 minutes to curdle.
4. Whisk eggs and combine with coconut sugar, molasses, almond milk, vanilla and applesauce.
5. Place melted coconut oil for the topping in a 9 inch round loose bottom cake tin. Sprinkle over the coconut sugar and lay pears in a circular fashion right the way around; they should be almost overlapping.
6. Return to the cake!
7. Add melted coconut oil to the wet ingredients before combining with the dry.
8. Fold to combine.
9. Pour over the pear topping, being as careful as possible not to nudge them.
10. Bake in the preheated oven for 30- 35 minutes, until a toothpick or cake tester comes out clean and the cake springs back when you gently press the centre.
11. Allow to cool in the tin for ten minutes. Gently remove and place top side down on a cooling wrack. Even more gently remove the base of the cake tin.
12. Allow to cool for a further ten minutes before serving; a sprinkle of toasted pecans is highly recommended! Store in a seal tight container in the fridge for up to three days. I’m yet to try freezing it!

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Deirdre's Green Smoothie

Deirdre’s Good Green Smoothie

Ingredients

• 1 cup kale
• 1 gala apple chopped
• cucumber (peeled)
• lemon juice
• coconut oil
• maple syrup to taste
• bit of banana
• chia seeds
• ice cubes

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Maria's Quinoa Salad

Maria’s Quinoa Salad

Ingredients

• quinoa 
• celery sliced thin thin
• tomato - no pulp
• onion sliced super thin 
• scallions 
• fresh parsley 
• olive oil and lemon for dressing

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Thai Coconut Soup (Twilight Market)

Thai Coconut Soup

Paige's Recipe Notes: At the market, they added sweet potato cut up really small and also Thai chili pepper sauce to make it “orange/cream” color. They topped it with fresh cilantro and scallions. Also served with brown rice.

Ingredients

• 1 tbsp olive oil 
• 3 cloves garlic, minced 
• 1/2 red onion, sliced 
• 1 carrot, sliced thin 
• 1 cup shiitake mushrooms, sliced 
• 2 small red chili peppers, minced, or 1 jalapeno pepper 
• 1 1/2 cups vegetable broth 
• 1 12 ounce can coconut milk 
• 5-6 thin slices ginger (or galangal, if you have it) 
• 5-6 1-inch slices lemongrass 
• juice from one lime 
• 1 16 ounce package tofu, chopped into 1-inch cubes 
• 2 tbsp chopped fresh cilantro 

Instructions

1. In a large soup or stockpot, sautee the onion, garlic, carrots and mushrooms in oil for just a few minutes until lightly cooked. 
2. Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro. 
3. Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.

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Kelly's Minestone Soup

Minestone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil 
• 1 large onion, diced 
• 4 cloves garlic, minced 
• 2 stalks celery, diced 
• 1 large carrot, diced 
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) 
• 1 teaspoon dried oregano 
• 1 teaspoon dried basil 
• kosher salt and freshly ground pepper 
• 1 28-ounce can no-salt-added diced tomatoes 
• 1 14-ounce can crushed tomatoes 
• 6 cups low-sodium chicken broth 
• 1 15-ounce can low-sodium kidney beans, drained and rinsed 
• 1 cup elbow pasta 
• 1/3 cup finely grated parmesan cheese 
• 2 tablespoons chopped fresh basil 

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. 
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil. 

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Kelly's Lasagna

Kelly’s Recipes: Lasagna

Source: Found at Key Ingredient.

Paige's Recipe Notes: Add mushrooms, no sausage, and no cheese.

Ingredients

• 1 pound fresh Pasta Sheets (thinly rolled) - sub sliced zucchini 
• 2 medium zucchini (shaved) 
• 1 pound spicy Italian sausage (casings removed) 
• 1 large onion (halved and sliced) 
• 3 cloves garlic (sliced) 
• 1/2 bunch asparagus (cut into 1/4-inch thick coins) 
• 2 cups marinara 
• 2 cups basil pesto 
• 1 cup parmigiano reggiano (grated) 
• extra virgin olive oil
• salt and pepper 

Instructions

1. Preheat oven to 375F. Bring a large stock pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. 
2. Blanch the pasta sheets, 3 to 4 at a time in the seasoned water for 2 to 3 minutes. Remove and cool in the ice bath. Lay onto a sheet tray with parchment in between the layers to prevent sticking. Repeat with the remaining pasta. 
3. Place zucchini ribbons in a colander and sprinkle lightly with salt. Set aside over a plate while making the sauce to allow the zucchini to release it's water. 
4. In a large sauté pan, add a few tablespoons of olive oil over medium heat. Add the sausage break up into small pieces with a wooden spoons. Sauté until dark brown, stirring occasionally. 
5. Remove the sausage to a plate and set aside. Add the sliced onions to the sausage drippings, cooking until soft. Add the asparagus and cook until slightly softened. Add the garlic and cook until fragrant, about 30 seconds. Add the marinara and the sausage back into the pan and stir to combine, cooking until warmed through. 
6. Begin to build lasagna by greasing a 9x9 baking dish with olive oil. Layer a few sheets of pasta to cover the bottom of the dish. Spread a layer of the sausage mixture and sprinkle with parmigiano reggiano. Layer zucchini strips over the sausage mixture, and spread a layer of pesto over the zucchini. Repeat layers until all of the ingredients have been used, ending with a layer of sprinkled parmigiano reggiano. 
7. Bake for 30 to 35 minutes or until melted and golden brown. Cool slightly before slicing and serving. Serve with freshly grated parmigiano reggiano.

Helpful Tips:
1. Pour off some of the rendered fat from the sausage to trim extra calories.
2. Reduce some of the carbs by replacing a few of the pasta sheets with thinly sliced zucchini.

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Raw Oat Groat Fruit Oatmeal (Raw Doreen)

Raw Oat Groat Fruit Oatmeal

Source: Raw Doreen.

Soak Oat Groats overnight so they are ready for the morning. This recipe serves 2.

Ingredients

• 2 cups of soaked oat groats 
• 1 tablespoon of almond butter 
• 1 banana 
• 1/2 cup raisins (soaked 1 hour and drain) 
• 1/2 tablespoon of cinnamon 
• 1/2 tablespoon of water 
• 1/4 teaspoon of nutmeg 
• 1/4 cup of maple syrup 
• 1 medium green apple grated 
• 1 medium apple and shredded coconut for garnish 

Instructions

1. Put all the ingredients except the grated apple and garnishes in a food processor and blend well it’s always nice to have multiple textures and consistencies in your food. So one trick for achieving this is to process the mixture a little, then stop and remove half of it to a medium bowl. Then blend the rest well and combine the two mixtures in the bowl. This creates a creamy base with a little chunkiness.
2. Stir the grated apples into the mixture, garnish with apples and coconut if you like and you’re ready to eat!

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Raw Tuna Wrap (Raw Doreen)

Raw Tuna Wrap

Source: Raw Doreen, October 9, 2013.

This Mock Tuna wrap is so yummy and easy to prepare. Not all is raw but everything is healthy for the body.

Ingredients

• 3 cups of soaked raw sunflower seeds ground in a food processor until it looks like tuna. 
• 5 stalks of scallions diced 
• 1/4 cup of fresh dill
• 1/4 pickel relish organic (I use Tree of Life Brand) 
• 3 tablespoons of non soy Vegenaise (healthy mayo found in whole foods) 
• salt to taste 

Instructions

1. Put all ingredients in a bowl and mix thoroughly. Take out the sprouted tortilla and place lettuce, then tuna, then cherry tomato and small diced cucumber. Roll and eat.

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Raw Coconut Pie (Raw Doreen)

Raw Coconut Cream Pie

Source: Raw Doreen, on January 8, 2014.

I love Hail Merry’s Coconut Cream pie but hate the price. It’s $4.99 for one piece. So I set out to make one that tastes the same and I can get an entire 9 inch pie for about the same price. So if you love coconut (like I do) then you are going to flip over this.

Crust Ingredients

• 2.5 cups dry organic coconut flakes
• 1/8 tsp sea salt
• 1 cup packed, finely chopped dates
• 1/4 tsp raw vanilla powder

Pie Filling

• 1 1/4 cups coconut milk (this is coconut meat and water blended together- not canned coconut milk.
• 3/4 cups coconut meat
• 3/4 cup packed, finely chopped dates
• 1/2 tsp vanilla powder
• 2 pinches salt
• 1/2 cup + 2 tbsp raw coconut butter

Instructions

1. Crust ~ Sprinkle some extra dried coconut flakes onto the bottom of the pan to prevent sticking.
 Blend all ingredients in a food processor and press into a 9-inch pie pan.
2. Filling ~ Blend all ingredients except coconut butter in blender until smooth. Add coconut butter last and blend until smooth. If you have a Vita-mix this will be easy
3. Pour into prepared crust and top with coconut flakes. Refrigerate or freeze for about an hour. AMAZING!!!

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Bahamian Johnny Cake (Food o'del Mundo)

Johnny Cake

Source:  Food o'del Mundo.

Paige's Recipe Notes: (baked yummy!)

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1⁄2 cup crisco or other shortening
• 2/3 cup milk

Instructions

1. Combine dry ingredients then cut in shortening until the size of rice grains. Add milk gradually, just enough to make dough soft. Knead dough until smooth then let it rest for about 10 minutes.
2. Place dough in greased 8 or 9 inch round or square pan. Pierce top of dough with a fork. Bake at 350 for 20-25 minutes or until golden. 
3. Remove from oven and baste top of bread with milk. Return to oven and allow to bake for 5 more minutes. Remove from oven and allow to cool a few minutes.

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Eleuthera Pepper Sauce

Eleuthera Pepper Sauce

Paige's Recipe Notes: (from lady at the conch salad place)

Ingredients

• goat pepper
• red pepper
• relish
• honey
• vinegar

Instructions

1. Steep in vinegar for 8 days.

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Healthy Pumpkin Chocolate Chip Oat Bars (Ambitious Kitchen)

Healthy Pumpkin Chocolate Chip Oat Bars

Source: Ambitious Kitchen.

Paige's Recipe Notes: {vegan and gluten free} // I didn’t put sugar: sub raisins instead, I used dark chocolate chips and added pecans.

Serves: 16

Ingredients

• 3 cups gluten free oats
• 2 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup dark brown sugar
• 1 tablespoon olive or coconut oil
• 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

1. Preheat oven to 350 degrees F. Spray 8x11 or 9 inch baking pan with nonstick cooking spray.
2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
5. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

Notes

1. Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.
2. Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.

Nutrition Information
Serving size: 1 bar Calories: 128 Fat: 4.3g Carbohydrates: 21.6g Sugar: 9.2g Fiber: 2.5g Protein: 2.6g

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Raw Baking - Cookies, Truffles, Fudge, Etc. (Whole Foods)

Whole Foods Baking Class: Guilt Free Delicious Decadence (Great Christmas Treats)

Cocoa Oat Truffles
Delicious, makes about 20 truffles.

Ingredients

• 1 cup rolled oats 
• 1 cup finely chopped pitted dates (double dates to 2 cups)
• ¼ cup unsweetened cocoa powder, divided 
• ½ cup almond butter 
• 2 tsp pure vanilla extract (he was using Madagascar)
• pinch grated nutmeg
• pinch of ground cinnamon (don’t be shy with the cinnamon)

Instructions

1. Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tbsp cocoa powder, almond butter, vanilla, nutmeg, and cinnamon and process until finely ground and sticking together. Place remaining cocoa powder in a shallow bowl. Roll truffle mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve. 

Almond Chai Nog (Delish)

Ingredients

• 1 cup unsweetened almond milk or oat milk (he used unsweetened vanilla)
• 1 cup pitted medjool dates (he used almond 2 cups)
• one half teaspoon cinnamon
• small pinch all spice
• small pinch cardamom
• small pinch nutmeg
• one half teaspoon grated fresh ginger (you don’t need to remove the skin!)
• one quarter teaspoon vanilla extract 

Instructions

1. Blend all ingredients thoroughly until smooth. Serve chilled. Optional: for hot treat, warm the almond milk in a small saucepan being careful not to scorch prior to blending. 

Note: Can also make hot chocolate this way with almond milk and cacao powder.



Minty Chocolate Macaroons
Makes about 15 macaroons.

Instructions

• 1 cup unsweetened shredded coconut 
• one half cup tahini (sold raw in the produce section or in the dry section)
• one quarter cup raw cacao
• one quarter cup raw honey (or maple syrup)
• a couple of drops of mint extract 

Instructions

1. In a bowl mix together the shredded coconut and cacao. Add the tahini, honey, and mint extract. Mix together well. Form little macaroon balls and place on a pan with parchment. Top with more shredded coconut. Refrigerate for at least an hour. Enjoy (no need to refrigerate)

Raw Cookie Dough Bites 

(okay..i prefer the other two)
Makes about 15 bites.

Prep time: 15 minutes
Total time: 15 mins

Instructions

• 2 cups almond flour 
• one half teaspoon baking soda
• one quarter teaspoon sea salt (optional)
• one quarter cup coconut butter (solid but soft)
• 1 tablespoon honey (or maple syrup)
• 2 tablespoon almond butter
• 2 teaspoons pure vanilla extract 
• 1 cup mini dark chocolate chips or cacao nibs (terr amazon cacao nibs-pure chocolate) (he uses soy, dairy, and gluten free chocolate chips) (he used cacao nibs)

Instructions

1. Whisk together the flour, baking soda, and salt in a medium bowl. Combine the coconut butter, honey, almond butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until to reach cookie dough consistency. Mix in the desired amount of chocolate chips or nibs and roll into 1 to 1 ½ inch-balls. Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored (if they last that long…)

No Bake Thumbprint Cookies 

Dr. Joel Fuhrman, author of Eat for Health.

Ingredients

• 3/4 cup pitted dates 
• 3 cups rolled oats 
• 1 1/2 cup smooth almond butter 
• 1/2 cup shredded unsweetened coconut 
• zest and juice of 1 orange 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon sea salt 
• 3/4 cup 100% all-fruit preserves, such as cherry or apricot

Instructions

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well. 
2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough. 
3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Nutritional Info
Per Serving:Serving size: 1 each, 180 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 16g carbohydrate (3g dietary fiber, 6g sugar), 6g protein



Raw Fudge 

(Curtis – health specialist said it was very good)
Makes 20 pieces

These moist, rich, chocolaty squares may become a new favorite treat. Note that they need to be stored in the freezer in order to keep their shape, as the mixture is very moist.

Instructions

1. Soak walnuts in cold water for 4 to 6 hours. Drain and place in the bowl of a food processor. Pulse until chopped. Add dates and pulse to chop, stopping frequently to scrape down sides. Add cocoa powder, vanilla and salt. Process until mixture is almost smooth, scraping sides as needed to keep mixture moving; the mixture will form a ball similar to dough with tiny bits of walnuts remaining. Transfer to an 8-inch square baking dish and press down evenly with wet fingers. Freeze for 4 to 6 hours until well chilled. Cut into squares. Store in freezer until ready to serve.

Nutritional Info
Per Serving:Serving size: 1 square, 130 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 60mg sodium, 16g carbohydrate (3g dietary fiber, 11g sugar), 4g protein

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Quinoa Breakfast Bowl (Dr. Fuhrman)

Quinoa Breakfast

Source: www.DrFuhrman.com

Serves: 4
Preparation Time: 10 minutes

Ingredients

• 1 cup quinoa, rinsed well*
• 2 cups water
• 1 cup soy, hemp or almond milk
• 1/4 cup chopped prunes
• 1/4 cup frozen wild blueberries
• 1/4 cup chopped dried apricots, unsulphured
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 cup chopped Brazil nuts

Instructions

1. Simmer the quinoa in the water for 10 minutes. When water is absorbed completely, add the remaining ingredients and simmer another 10 minutes until soy milk is absorbed.

Notes: Be sure to rinse the quinoa well, using a small screen strainer, since some of the bitter coating may not have been removed during processing.

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Breakfast Sweet Potatoes (Dr. Fuhrman)

Sweet Potatoes, Apples, and Walnuts

Source: www.DrFuhrman.com

Serves: 8
Preparation Time: 15 minutes

Ingredients

• 4 large sweet potatoes, peeled and diced
• 2 Granny Smith apples, peeled and diced
• 1 cup chopped walnuts
• 1/2 cup date sugar or 8 medjol dates, pitted & chopped or 12 pitted deglet noor dates, chopped
• 3/4 cup unsweetened applesauce
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg

Instructions

1. Steam sweet potatoes for 10 minutes, adding the apples the last 5 minutes. Pour into baking dish. Combine remaining ingredients, Pour mixture over potatoes and apples and mix well. Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered.

Note: This dish may be eaten hot or cold.

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Emily's Brussel Sprout Salad

Shredded Brussels Sprouts Salad

Source: www.drfuhrman.com

Serves: 4

Ingredients

• 2 cloves garlic, chopped
• 3/4 pound Brussels sprouts, cut into 1/8 inch ribbons
• 1/4 cup toasted walnuts, chopped (see note)
• 2 tablespoons raisins or currants
• 1 tablespoon nutritional yeast
• freshly ground black pepper

Instructions

1. Heat 2 tablespoons water in a large skillet and saute garlic for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.
2. Remove from heat and toss with chopped toasted walnuts, raisins and nutritional yeast. Season with black pepper.

Note: Toast walnuts in a small skillet over medium heat for 2-3 minutes until lightly toasted

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Scrambled Veggies & Eggs (Dr. Fuhrman)

Scrambled Veggies and Eggs - From Emily

Source: www.DrFuhrman.com

Serves: 2
Preparation Time: 15 minutes

Ingredients

• 2 eggs
• 2 tablespoons unsweetened soy, hemp or almond milk
• 1/2 medium bell pepper, diced
• 2 green onions, chopped
• 1/2 cup diced fresh tomatoes
• 1 cup diced fresh mushrooms
• 1 tablespoon Dr. Fuhrman’s MatoZest or other no-salt seasoning blend, adjusted to taste
• 1 teaspoon Spike or other no-salt seasoning
• 4 ounces spinach, coarsely chopped or baby spinach

Instructions

1. Beat eggs with soy milk.
2. Heat 1/8 cup water in a sauté pan and add the peppers, onions, tomatoes, mushrooms, VegiZest, and Spike. Sauté until vegetables are tender and most of the water is cooked out. Add spinach to wilt.
3. Add eggs and scramble until cooked through.

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Thanksgiving - Old-Fashioned Apple Pie (Food & Wine)

Old-Fashioned Apple Pie

Source: Food & Wine. 

Active: 1 HR
Total time: 4 HRS 30 MIN
Servings: 8

Ingredients
Crust

• 2 1/2 cups all-purpose flour, plus more for rolling 
• 1 teaspoon salt 
• 2 sticks unsalted butter, cut into 1/2-inch dice and chilled 
• 1/4 cup ice water 

Filling

• 3 pounds apples, such as Pink Lady, Golden Delicious, Cortland or Jonathan—peeled, cored and sliced 1/4 inch thick 
• 1 cup sugar 
• 1/3 cup all-purpose flour 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg 
• Pinch of salt 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons unsalted butter, cut into small dice 
• 1 large egg, beaten 
• 2 tablespoons turbinado sugar, for sprinkling 

Instructions

1. In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes. 
2. Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate. 
3. In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly. 
4. Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam. 
5. Bake the pie on the lowest shelf of the oven for 30 minutes. Lower the oven temperature to 365° and bake the pie for 45 to 50 minutes longer, until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving. 

Make Ahead: The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.

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Granz' Apple Pie

Granz’ Apple Pie

Ingredients

• 2 granny smith (green) apples peeled and cut in chuck
• a little cup of cinnamon/sugar mixed (more sugar than cinnamon)
• 2- 9inch crusts 
• 2 cups flour 
• 1 cup shortening
• ¾ cup milk
• pinch of salt

Instructions

1. Rolling out – wax paper floured, flour rolling pin and sprinkle dough with flour –roll out to size. 
2. Mix shortening, flour, and salt until well blended. Add milk gradually until dough starts to stick together - test with fingers. “Remember you can always add but not take away.” (Granz)
3. Form ball with floured fingers.
4. Cut in two.
5. Roll out one to size of pan and place on pan; sprinkle with cin/sug on bottom.
6. Add apples – sprinkle with cin/sugar, dot with butter.
7. Roll out second ball – decorate. Make slits as shown below – one in middle going vertical and three horizontal on the sides of the one in the middle:
   - -
   -!-
   - -
8. Place on top - dampen bottom crust. Lightly press cut off excess dough and fork to seal
9. Make sure crust is sealed.
10. Make pinwheels with excess crust – slice dough lengthwise, sprinkle with cin/sugar roll and bake.

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Mummy's Thanksgiving Recipes

Mummy’s Thanksgiving Recipes

Sweet Potato Casserole

1. Boil fresh sweet potatoes – cut in big chunks.
2. Mix with a little brown sugar and ground ginger (just a dash).
3. Cut up pecans and can of peaches and sprinkle on sweet potatoes .
4. Top with bag of mini marshmallows (big bag).

Macaroni

Ingredients

• shell noodles
• 16 oz sour cream 
• 2 pack cheddar cheese 

Instructions

1. Boil noodles 
2. Add fat free or reduced fat sour cream (I used reduced fat) (16oz).
3. Add a lot of garlic powder, little salt and pepper.
4. Mix in cheese to melt it (1 and a half packs of horizon organic white cheddar).
5. Pour in baking dish – sprinkle with yellow cheddar cheese (half of bag).

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Organic Whole Grain Vegan Cinnamon Rolls (callmeprego)

Organic, Whole Grain, Vegan Cinnamon Rolls

Source: Cassie Deputie, callmeprego.

Ingredients
The Dough

• 1c coconut milk (or almond milk)
• 2 1/2 tsp yeast 
• 2 to 2 1/2 cups organic whole wheat flour (I only made these once and used bread flour)
• 2 tsp baking powder
• 1/4 cup organic brown sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 tablespoons organic pumpkin puree (or applesauce, or banana) (don't worry it wont taste like pumpkin)

The Filling

• organic extra-virgin coconut oil
• cinnamon
• organic chopped walnuts
• organic raisins
• organic brown sugar

Icing

• coconut milk
• organic powdered sugar
• (however much you need to make the consistency you want)

So here are the steps...

Instructions

1. Heat up the milk so that it is just lukewarm. Then stir in the yeast and let sit.
2. Mix dry ingredients (flour, baking powder, sugar, salt cinnamon) in a bowl.
3. Mix in the yeast and milk concoction.
4. Add the pumpkin puree (applesauce or banana).
5. Knead well and then roll out into a rectangle about 12 inches X 14 inches or so.
6. Spread on coconut oil and sprinkle with all the filling ingredients (don't be too stingy!!).
7. Carefully roll the 12x14 square into a log shaped... thing...
8. Cut out individual cinnamon rolls and place in a greased baking sheet.
9. Let the rolls sit in a warm room for a few hours until they have risen (or overnight in the fridge and then out in the morning).
10. Pop in the oven that is at 350 degrees for about 20 minutes. **You want these slightly undercooked and gooey!!! :)**
11. Then add the frosting when they have cooled a bit.
12. ENJOY!!! With a hot cup of Organic coffee, or a cool glass of almond milk... mmmmm.....

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Stew Chicken, Rice and Guandu, Fried Plantain (Cooking with Brenda)

Cooking with Brenda

Stew Chicken 

Ingredients

• olive oil
• chicken breast 
• cilantro and achiote seasoning -(could use coriander)
• soy sauce 
• red pepper 
• garlic 
• tomato sauce – no salt added (small can)
• water – 1 cup 

Instructions

1. Marinate chicken in soy sauce and seasonings. 
2. Heat oil – add garlic - slow cook.
3. After garlic cooks a little, add onion cook until translucent – cook on low to medium heat. 
4. Add sweet pepper. 
5. Add chicken - slow cook no cover.
6. Add sauce when chicken is done. 
7. Add 1 can of water. 
8. Cook until sauce starts to boil.

Rice and Guandu (Green Pigeon Peas) 

Ingredients

• 2 cups of rice 
• 1 cup coconut milk 
• 1 can guandu
• garlic powder
• salt 
• olive oil 
• water 

Instructions

1. Rinse rice and pour off white liquid. 
2. Put rice in rice cooker, add a little oil, and use hands to coat the rice with oil.
3. Add the coconut milk and water in the rice cooker (2 cups rice - fill to line 2 on the rice cooker).
4. Add beans. 

Fried Plantain 

Instructions

1. Cut plantain thin and on a diagonal. 
2. Fry in oil until brown - should be like plantain chips.

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Thanksgiving RAW Pie Crust (The Pure Bar)

Raw Pie Crust

Source: The Pure Bar.

Paige's Recipe Note: Used for Pumpkin Pie on Thanksgiving (really good crust).

It’s easy and super yummy, and best of all it is guilt free!

Ingredients
Crust

• 2 cups almonds
• 1 cup dates, soaked 1 hour to soften
• ¼ tsp vanilla
• ¼ tsp cinnamon
• splash of water if needed

Instructions

1. Place almonds in food processor and process until mealy. Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency. Pat into a glass pie plate so that crust is at least ¼ inch thick.

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RAW Pumpkin Pie (This Rawsome Vegan Life)

Raw Vegan Pumpkin Pie with Whipped Coconut Cream

Source: This Rawsome Vegan Life.

Ingredients
Crust

• 2 cups walnuts
• 2 cups raisins
• Pinch of salt (optional) 

Pie Filling

• 1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups) 
• 1/4 cup melted coconut oil 
• 3-5 tablespoons coconut nectar or other preferred sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon each of nutmeg, ginger and cloves 
• Whipped coconut cream or cashew cream 

Instructions

1. To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
2. To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it's quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it's set. Slice and serve with whipped coconut cream, cashew cream or your fave vegan ice cream!

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Oil-Free Pumpkin Bread (Live. Love. Learn. Eat.)

Oil-Free Pumpkin Bread 2 Ways

Source: Live. Love. Learn. Eat.

Pumpkin Gingerbread or Pumpkin Ginger Muffins

Sweet and moist with a perfect touch of ginger and spices.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a lightly greased or baking cup lined muffin pan, filling each muffin cavity 3/4 of the way full. Bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

Molasses Pumpkin Bread or Muffins

This loaf has a nice touch of molasses to give it a richer flavor as well as a host of many minerals.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a non-stick muffin pan and bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

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Vegan Food Blog: Love Food Eat

Vegan Food Blog

Love Food Eat's Recipe Index.

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Bean Salad (Cooking Class Piquant)

Bean Salad

Ingredients

• black lentils 
• navy beans 
• pinto, cannellini 
• Parsley
• red wine vinegar 
• garlic, minced 
• drop of balsamic reduction 
• olive oil 
• cherry tomatoes 

Instructions

1. Serve warm - heat up dressing.

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Sautéed Fingerling Potatoes

Potatoes Parmentier

Ingredients

• 2 pounds baking potatoes, like Yukon gold or fingerling, sliced or quartered
• 2 tablespoons clarified butter
• salt and white pepper
• 1 tablespoon finely chopped parsley

Instructions

1. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 7 minutes or until potatoes are tender.
2. Remove the pan from the heat, drain, and cool. 
3. In a large sauté pan, butter. When the butter is hot, add potatoes. Season with salt and pepper. 
4. Once potatoes coated in butter and heated through, garnish with parsley.

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Sautéed Green Beans with Almonds Piquant

Green Beans Almondine

Ingredients

• 2 cups green beans, rinsed and trimmed
• ½ cup sliced almonds toasted
• salted water as needed
• kosher salt and fresh ground pepper
• 2 tbsp of extra virgin olive oil or clarified butter

Instructions

1. Blanch green beans for 3 mins in boiling salted water.
2. Pre-heat a non-stick pan in medium high heat; add olive oil as needed.
3. Add green beans and sautéed until coated in oil/butter.
4. Serve immediately and top with toasted almonds.

Note: To toast almonds, place a single layer of sliced almonds in a sheet pan. Toast in oven at 350 degrees for 5-7 mins until light golden in color.

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Salmon Burger (Cooking Class Piquant)

Salmon Burger

Ingredients

• 2 cups chopped salmon fillets
• 2 cups chopped smoked salmon
• ¼ cup Dijon mustard
• ¼ cup chopped fresh dill
• kosher salt and fresh ground pepper
• 2 tbsp of extra virgin olive oil

Instructions

1. Season both salmons in a bowl with mustard, dill and salt and pepper.
2. Form into patties 1” thick.
3. Pre-heat a non-stick pan in medium high heat; add olive oil as needed.
4. Once oil starts smoking, add patties and sear for 4 mins.
5. Flip side; lower heat and sear other side for 6 mins.

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Seared Grouper (Cooking Class Piquant)

Seared Grouper (Fish)

Ingredients

• 4 filets grouper or similar white fish, rinsed and pat dried
• kosher salt and fresh ground pepper
• milk (as needed)
• 2 tbsp of extra virgin olive oil

Instructions

1. Soak filets in milk for 15-20 mins.
2. Rinse and pat dry in paper towels.
3. Season with salt and pepper.
4. Pre-heat a non-stick pan in medium high heat; add olive oil as needed.
5. Once oil starts smoking, add fish and sear for 6 mins.
6. Flip side; lower heat and sear other side for 6 mins.
7. Serve immediately.

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Coq au Riesling (Cooking Class Piquant)

Coq au Riesling - Piquant

Ingredients

• 1 whole chicken, cut into eight pieces or 2 pounds chicken legs
• kosher salt
• freshly ground pepper
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 1/2 cups dry Riesling
• 1 1/2 cups chicken stock
• 4 thyme sprigs
• 2 tablespoons clarified butter or 2 tablespoons extra-virgin olive oil

Instructions

1. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the butter or olive oil. Add pieces of chicken making sure they cover the bottom of the pan in a single layer and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Alternatively, sear in two batches.
2. Add the onion and garlic to the pan and cook over moderate heat, stirring, until the onions are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
4. Transfer the chicken to a plate. Top with sauce (strained or not strained from onions/garlic). Optional: Garnish with tarragon and serve.

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Banana Fritters

Banana Pancakes (Fritters)

Paige's Recipe Note: Really good but a bit oily.

Ingredients

• 3 ripe bananas 
• 1 egg 
• 1 teaspoon vanilla 
• ½ teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• ½ cup sugar
• 2 cup flour
• 1 tablespoon baking powder 
• ½ cup skim milk 

Instructions

1. Mash bananas and mix well with egg sugar, vanilla, cinnamon and nutmeg.
2. Sift flour and baking powder into the mixture and mix well with spoon. 
3. Add the milk and mix well. 
4. Spoon batter into oil.

To make less – 2 bananas, 1 egg, ½ teaspoon vanilla, ¼ teaspoon cinnamon, 1/8 tsp nutmeg , ¼ sugar, 1 cup flour (half whole wheat) ½ tablespoon baking powder, ¼ cup skim milk

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Vegan Pumpkin Pie (The Spunky Coconut)

Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free

Source: The Spunky Coconut.

Ingredients

Crust

• 2 cups almond meal flour (I use Bob's) or ground walnuts*
• 8 soft pitted dates (soak first if they are dry)
• 1 tsp cinnamon

Instructions

1. Add to food processor: almond meal flour or ground walnuts, dates, cinnamon. 
2. Puree until it begins sticking together. 
3. Press into a deep ceramic pie dish.

Note: You don't need to grease or line the dish first. The raw crust won't stick.

Ingredients
Filling

• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup coconut sugar (which is low glycemic index)
• 20 drops vanilla liquid stevia
• 1/2 tsp sea salt
• 2 to 3 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground nutmeg
• 1/4 1/8 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 4 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Instructions

1. Add all ingredients except agar powder to a small pot. If you'd like a chai flavor, include cardamom.
2. Simmer till coconut sugar is just dissolved.
3. Add 4 tsp agar powder (Not flakes! You would need far more if you use flakes!).
4. Whisk agar powder vigorously while simmering for about one minute.
5. Pour over crust.
6. Refrigerate to set.I prefer to eat it room temperature.

Note: Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.

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Vegan Thanksgiving Ideas (Whole Foods Market)

Vegan Thanksgiving Ideas

Source: Whole Foods Market.

Gratitude Salad
A generous lacinato kale salad massaged to perfection with ripe red bell peppers, shredded carrots, and sunflower seeds in a creamy tahini miso dressing.

Savory Quinoa Stuffed Winter Squash
Baked winter squash stuffed with a medley of savory vegetables and quinoa with mushroom gravy.

Ooey Gooey Pumpkin Pie
A healthy twist on an old favorite. All raw – all vegan. Fully fresh ripe sugar pie pumpkin and sweet gooey dates in a pecan crust make this a dessert to LIVE for.

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Paige's Sweet Potato Black Bean Burgers (Cookie + Kate)

Paige’s Sweet Potato Black Bean Burgers

Source: Cookie + Kate.

Really good served over grits and sprinkled with feta cheese.

Ingredients

• 1 cup black beans 
• 1 very large sweet potato 
• 3 small garlic minced 
• quarter of zucchini chopped 
• 2 small red peppers 
• 1 tsp paprika 
• salt 
• cayenne pepper 
• 1/4 cup fresh basil chopped 
• 1/4 cup red sweet pepper 
• 1/4 shallot / scallion 
• half onion chopped 

Instructions

1. Cut sweet potatoes in quarters. 
2. Roast skin side up for 40 mins.
3. Sautéed onions and garlic with table spoon olive oil.
4. Blend black beans in nutribullet.
5. Combine all other ingredients.
6. Cut sweet potato in chunks. Combine.
7. Pan fry in olive oil.

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Portuguese Kale Soup (AllRecipes)

Caldo Verde (Portuguese Green Soup)

Source: SANDRA5, AllRecipes.

Original recipe makes 6 servings.

Ingredients

• 4 tablespoons olive oil, divided 
• 1 onion, minced 
• 1 clove garlic, minced 
• 6 potatoes, peeled and thinly sliced 
• 2 quarts cold water 
• 6 ounces linguica sausage, thinly sliced 
• 2 1/2 teaspoons salt 
• ground black pepper to taste 
• 1 pound kale, rinsed and julienned 

Instructions

1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

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