Author Archives: marie dimercurio

Bounty Baker

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Category : Entrees , Recipes

Bounty Baker

Bounty Baker

Serving Size: 2 Cups
Servings: 2-4
Prep Time: 1 hour
Cooking Time: 1 hour

Double the recipe if needed

Ingredients:
2 (medium to large) organic Russet potatoes, baked
(optional, may use purple potato, sweet potato)
1 Cup Pete’s BBQ sauce (make ahead or while potatoes are cooking)
3 large  portobello mushrooms, washed, cut in half, then diagonal slices**
1 small onion, cut into thin slices
1 tsp Redmond Sea Salt
Pepper to taste
Optional: grated cheese to sprinkle on top (I use dairy-free smoked Gouda cheese)

** Alternative for meat lovers
Use left over roast beef slices in place of mushrooms

Prep Ahead:
1.  Wash and scrub potatoes. Pierce them with many holes using a fork or knife to allow steam to escape. Place in preheated oven 400 F,  for 1 hour. 
2.  Assemble the ingredients.
3.  Make the BBQ sauce (1/2 hour cooking time).

Making It:
1.  15 minutes before the potatoes are done, wash and cut the mushrooms and onions. Place onions and oil in a large skillet. Sauté for 5  minutes or until soft,  add mushroom slices, 3/4 to 1 cup BBQ sauce and salt. Bring to a boil. Then simmer on low for 8 minutes.
2.  Remove the potatoes from the oven and cut potatoes in 1/2 and squeeze open while fanning outward. Spoon the BBQ mixture on top of the potato.
3.  Grate cheese and sprinkle on top of the assembled potato,
and serve.

Enjoy!
Marie

Unleavened Bread

Category : Breads , Recipes

Unleavened Bread

Unleavened Bread

Serving Size: 1 loaf of bread
Servings: 6
Prep Time: 17 minutes
Cooking Time: 6-7 minutes

Double the recipe if needed

Ingredients:
2 cups organic whole wheat pastry flour
1/4 cup extra-virgin cold-pressed olive oil
1 Tbsp honey raw and organic, if possible
3/4 distilled or filtered water (or just enough to
make a soft ball)

Prep Ahead:
Pre-heat over to 425 degrees. Line large baking sheet with parchment paper. 

Making It:
1. Mix flour, oil, honey together in a bowl.
2. Add water and using a pastry cutter, work the mixture into a soft ball.
3. Divide the dough into 6 balls and form each into flat disks using your hands.
4. Bake in the oven for 6-7 minutes.

Enjoy!
Marie

Salad Toppings – Rawmesan

Category : Recipes , Salad Dressing

Rawmesan- Salad Sprinkles

Rawmesan-Salad Sprinkles

Serving Size: Approx. 1 cup
Servings: Varies
Prep Time: 8-10 minutes

Double the recipe if needed.

Ingredients:
3/4 cup walnuts
1/4 cup sunflower seeds
3 Tbs. nutritional yeast
1-2 tsp Redmond Sea Salt

Making It:
Blend in the blender or food processor until powdery. Put in a small jar and keep refrigerated until used.

Enjoy!
Marie

Salad Toppings – Radless

Category : Recipes , Salad Dressing

Radless

Radless

Serving Size: Approx. 1/3 Cup
Servings: Varies
Prep Time: 10 minutes

Double the recipe if needed

Ingredients:
2 Tbs Coriander powder
2 Tbs Tumeric
2 Tbs Cumin
2 Tbs Garlic powder
2 Tbs Redmond Sea Salt

Making It:
Mix together and store in glass spice jar. No need to refrigerate. Leave on table with the salt and pepper, ready to put on salads. 

Enjoy!
Marie

Pete’s BBQ Sauce

Category : Condiments and Sauces , Recipes

Pete's BBQ Sauce

Pete’s BBQ Sauce

Makes: 1  1/2 cups
Servings: Varies
Prep Time: 35 – 40 minutes

Double the recipe if needed.

Ingredients:
1 cup water
3/4 cup organic brown sugar, cane or coconut sugar.
1 tsp mustard (prepared or Dijon)
2 cloves of garlic, minced
1/2 small sweet onion, diced
1 Tbs. organic butter or oil
salt and pepper to taste (I use 1 tsp sea salt)
1 cap Liquid Smoke
1 Tbs. Worcester Sauce (I use Bragg’s Amino Acids)
1  6-ounce can organic tomato paste

Making It: 
Cook onion and garlic in oil or butter. Add all other ingredients. Bring to a boil. Simmer on low for 20-30 minutes. Refrigerate until using. Lasts 2-3 weeks in the fridge since it doesn’t contain preservatives.

Tip: Use al organic ingredients if possible for health as well as flavor.

Enjoy!
Marie

Fudge Brownies

Category : Desserts , Recipes

Fudge Brownies

Fudge Brownies

Serving Size: approx. 1 inch squares 
Servings: 16 squares
Prep Time: 15-20  minutes

Double the recipe if needed

Ingredients:
1/2 cup organic coconut oil
1 cup  organic coconut sugar
2 Tbs. ground flax seed
4 Tbs. distilled or filtered water
2   1-ounce squares unsweetened Baker’s Chocolate, melted and cooled
1 tsp vanilla extract
3/4 cup organic Whole Wheat Pastry Flour (Bob’s Red Mill)
organic carob chips, to taste (optional)
1/2 cup organic walnuts, chopped (optional)

Prep Ahead:
Mix the ground flax seed and distilled or filtered water. Let sit for 15 minutes. 

Making It:
1.  Melt coconut oil and Baker’s Chocolate. remove from heat. Stir in  coconut sugar. Blend in flax seed mixture. Then add vanilla extract. Stir in flour, nuts, and carob chips. Mix well.

2.  Spread in a parchment paper-lined 8″x8″x2″ pan. Bake at 350 degrees for 25-30 minutes. DO NOT over bake. Cool on wire rack. Cut into 16 squares. Store in closed container in refrigerator.

*Wait one day before eating, if you can, they will taste better after sitting in the fridge overnight.

Enjoy!
Marie

Sweet / Sour Cabbage Soup

Tags :

Category : Recipes , Soups

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

I use all Organic, Non-GMO ingredients for
health as well as for flavor.

Serving Size: 2 cups
Servings: 6 – 8
Prep Time: 45 minutes

Double the recipe if needed

Ingredients:
3/4 head of cabbage, thinly shredded
1 large onion, very thinly sliced
5 Tbs unsalted butter, divided
1 tsp sweet paprika
5 cups tomatoes, chopped then blended until smooth
1 tsp caraway seeds
1 Tbs Redmond Sea Salt
Fresh ground pepper to taste
1 bell pepper, thinly sliced
1 Tbs coconut sugar or organic cane sugar.
2 Tbs freshly squeezed lemon juice

Making It:
1.  In a large stock pot, melt 3 Tbls butter over medium heat. Stir in onions, stirring frequently for 5-10 minutes until onions are limp.

2.  Stir in remaining butter. Allow to melt. Then add the cabbage, and bell peppers. Cook for 20 minutes, stirring frequently from the bottom to top so that the cabbage wilts evenly. 

3.  Stir in paprika. Cook for 1 minute. Stir in the tomato stock, coconut sugar, caraway seeds and salt. Bring to boil. Season with pepper and taste for salt. Stir in lemon juice, and serve.

Enjoy!
Marie

Pasta Salad

Category : Recipes , Salads

Pasta Salad

Pasta Salad

Serving Size: 2 cups
Servings: 8 – 10
Prep Time: 30 minutes

Double the recipe if needed

Ingredients:
1  16 oz package pasta of vegetable pasta twirls
1  16 oz can black olives, cut in half, preservative and color-free
1  1/2 cups frozen peas, thawed
2 organic celery stalks, sliced
1 red bell pepper, chopped
2 cups fresh, raw, organic broccoli, cut into bite-size pieces
1 tsp Italian Seasoning
10 fresh Basil leaves, chopped fine
1 tsp Redmond Sea Salt
1/4 cup cold-pressed extra-virgin olive oil, to taste

Prep Ahead:
The night before, cook the pasta, cool it. Thaw the peas by letting them sit in the fridge overnight. 

Making It:
Toss all vegetables and pasta with seasonings, oil and Italian Basil Dressing to taste.

Enjoy!
Marie

Italian Squash with Vegetables Served on Pasta

Category : Entrees , Recipes

Italian Squash with Vegetables Served on Pasta

Italian Squash with Vegetables Served on Pasta

Serving Size: 3 Cups
Servings: 6 hearty ones! 
Prep Time: 30 minutes

Double the recipe if needed

Ingredients:
3 Tbs unsalted butter
1 small onion, chopped
1 clove garlic, minced
2 medium zucchini, halved then sliced
5 organic Roma tomatoes, cut in big chunks
3 large mushrooms, diced
10 fresh basil leaves, chopped (or use 1 tsp dry basil)
1 tsp Redmond Sea Salt
1 tsp marjoram
1 12 oz package pasta of choice (recipe pictured is Trader Joe’s Vegetable Radiatore)

Making It:
1. In a large skillet, melt butter. Add onion and garlic. Sauté 5 minutes.
2. Then add zucchini, tomatoes, mushrooms, and basil leaves. Sauté 8 minutes. Add spices. Continue to cook another 4-5 minutes. 
3. Cook pasta according to the manufacturer’s directions and serve with the vegetables.

Enjoy!
Marie

Homemade Ranch Dressing

Tags :

Category : Recipes , Salad Dressing

Homemade Salad Dressing

Homemade Ranch Dressing

Serving Size: Approximately 1  1/3 cups
Servings:  Varies
Prep Time: 5-10 minutes

Ingredients:
1 cup Vegenaise, soy-free
1/2 clove garlic, minced
1/4 tsp Dill
1/4 tsp Marjoram
1/4 tsp Thyme
1/2 tsp Redmond Sea Salt
1 tsp parsley
1/4 cup filtered water (as needed
for desired consistency).

Making It:
In bowl, whisk together with fork the Vegenaise and minced garlic, together with the seasonings, then add water slowly, whisking until smooth. Pour into a glass jar and refrigerate  until needed.

Enjoy!
Marie

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