Category Archives: Recipes

Sour Cream Double Chocolate Muffins

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Category : Desserts , Recipes , Uncategorized

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Sour Cream Double Chocolate Muffins

Makes: approx: 12-17 muffins depending on how full.
** Use all organic ingredients for health as well as flavor.

Prep: Preheat oven to 425 degrees
*Line cupcake papers into muffin pan.

Ingredients:
1/2 cup coconut oil
1 cup coconut sugar
2 eggs (or 1/4 cup sour cream to replace
each egg.)
1/2 cup coconut milk or other plant milk.
1-1/2 tsp. vanilla
2/3 cup sour cream (I use a plant based sour cream)
2 cups organic Spelt flour
1/2 cup cacao powder
1-1/2 tsp. aluminum-free baking powder
1 tsp. sea salt
2 cups dark chocolate chips (Enjoy Life)
divided.

Making It:
* In medium bowl mix all the dry ingredients.
* In large bowl mix the wet ingredients, mix well.
* Mix the dry ingredients into the wet, stir well
until well incorporated
* Fold in 1-1/2 cups of chocolate chips into the
batter.
* Spoon into the muffin cups all the way to the
top; put remains chips on top, pushing into the
batter.
* Bake the muffins for 5 minutes at 425..then keep
muffins in oven and reduce temperature to 350 degrees.
Bake additional 15-17 minutes or toothpick test
* Allow muffins to cooling pan then transfer to wire
rack to continue cooling.

* Revamped from Sally’s Baking Addiction
**For longer storage freeze muffins up to 3 months,
thaw overnight in fridge..then bring to room
temperature.

Enjoy!

Snickerdoodles

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Category : Desserts , Recipes

Snickerdoodles

This recipe was revamped from a 1964 Betty Crocker
Cookbook to a healthier version.
* Please use all organic ingredients for health as
well as flavor.

Ingredients:
1 cup coconut oil, melted
1- 1/2 cups coconut sugar
2 eggs
2-3/4 cup organic Spelt flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. sea salt
2 Tbsp. coconut sugar
2 tsp. cinnamon

Prep:
* Heat oven to 400 degrees F
* Line cookie sheets with parchment paper.

Making it:
* Melt coconut oil (cool slightly) and mix with
sugar and eggs, mix thoroughly.
* Measure flour, cream of tartar, soda and salt:
blend into the egg mixture.
* Form into 1″ balls. Roll in mixture of 2 tsp.
sugar and cinnamon.
* Place about 2″ apart on the cookie sheet.
* Bake 8-10 minutes. Cool on rack before
removing from pan.
* Makes about 6 dozen cookies.

Enjoy!!

Linguini and Tomatoes

Category : Entrees , Recipes

Linguini and Tomatoes

Servings: 4-6 hearty ones
Serving Size: 2 1/2 cups approx.
Prep Time: 30 minutes
Cooking Time: 20-30 minutes
Suggestion: use all organic ingredients
for flavor and health.

Ingredients:
2 cups cherry tomatoes, halved
1 cup sun-dried tomatoes, soaked, then cut-up
1 large onion, sliced very thin
3 large cloves garlic, minced
1/3 cup fresh parsley, chopped
(OR… 1 Tbs. dried parsley)
1  1/2 cups fresh basil, chopped
1  1/2 Tbs. fresh squeezed lemon juice
8-12  oz. fresh linguini pasta
1/3 cup pitted sliced Kalamata olives
1/2 cup grated non-dairy parmesan cheese
1 tsp. Sea Salt
*Pinch of pepper (optional)

Prep:
* Pre-soak the dehydrated tomatoes 20-30 minutes to plump.
* Prepare the 7 ingredients and set aside: cherry tomatoes, pre-soaked sun-dried
tomatoes, onion, garlic, parsley, basil, and lemon squeezed.
* Cook the pasta according to manufactures directions.

Making It:
1. In a large skillet, sauté the onions, garlic, parsley, basil, and sun-dried tomatoes,
with about 1/4 cup filtered water. for about 8-10 minutes until tender.
2. Then add to the skillet the lemon juice, cherry tomatoes, sea salt, Kalamata olives,
and cook about 5 minutes more or until heated.
3. When the pastas done add the heated tomato mixture and toss while adding the grated parmesan cheese.
4. Serve warm or at room temperature, with a side salad if desired.

**This recipe was revamped from Hallelujah Acres. It’s a winner!

Bon Appetite!
Marie

Italian Zucchini Soup

Category : Entrees , Recipes , Soups

Italian Zucchini Soup

Prep Time: 10-15 minutes
Cooking Time: approximately 20 minutes
Servings: 3 hearty servings
Suggestion: Use all organic ingredients for
health as well as flavor.

Ingredients:
1 small onion, cut in chunks
2 cloves garlic
2 cups fresh basil leaves
3 stalks celery cut into pieces
1 Tbs. butter
1 zucchini, cut into bite size pieces
1 cup dried penne (I used Gluten Free)
2 small tomatoes, diced
3 cups filtered water
1 tsp. Sea Salt
dash of pepper

Making It:
1.  Put into the food processor the onions, garlic, basil, celery
and process about 1-2 minutes at low speed. When finished, place
into a 3-quart saucepan, add the butter and sauté for about
5 minutes stirring frequently.
2.  Add the water, zucchini, salt and pepper to the pot, allow to
boil and then add the tomatoes and penne and cook according to
the manufactures direction on penne package.
3.   Serve with a side salad and bread choice.

ENJOY!
Marie

Potato Salad with Horseradish Vinaigrette

Category : Entrees , Recipes , Salads , Vegetable Sides

 

Purple Potato Salad with Horseradish Vinaigrette

Prep Time: 20 minutes
Ready In: 35 minutes
Makes: 8 cups
Suggest: Use all organic
ingredients for flavor and health.

Ingredients:

*2 lb. tiny red, yellow and/or purple
potatoes, halved if large. May add
extra purple potato slices as needed.
*1 lb. asparagus, trimmed, and cut
into bite size pieces.
*3 Tbs. red wine vinegar
*1 Tbs. Dijon mustard
*6 cloves of garlic, minced (opt.
can use more or less)
*1 -2 tsp. fresh dill
*1 tsp. prepared horseradish
*1 cup bite-size pieces red bell pepper
*Sea salt and fresh ground pepper,
to taste.

Making It:
1.  In a large 6-qt cooking pot, cook all potatoes
in boiling water 8 minutes or until nearly fork
tender. Add asparagus. Cook 3 minutes more; drain.
Rinse with cold water to drain and drain again.

2. In an extra-large bowl whisk together vinegar,
mustard, garlic, dill, and horseradish. Add potato
mixture and bell pepper; toss to coat. Season with
salt and pepper to taste.

Delicious Sugar Free Hot Cocoa

Category : Beverages , Desserts , Recipes , Snacks , Uncategorized

 

Delicious Sugar-Free Hot Cocoa

Makes: 2 2/3 cups beverage
Servings: 2-3
Prep and Cooking time:  8-10 minutes

Ingredients;
* 1 15oz can Organic Native Forest Coconut Milk
(unsweetened classic)
* 3/4 can filtered water (more or less,
depending on how frothy you like it)
* 2 Tbls. Organic Cacao Powder
* 1 tsp. Organic Vanilla (non-alcohol)
* 1/2 tsp. NOW Brand Organic liquid stevia
* Cinnamon sprinkle on top of cocoa (optional)

Making it:
1. Pour the coconut milk into saucepan, pour filtered
water into empty can and then pour that water into pan.
2. Add rest of ingredients to the pan, whisk over medium
heat just to barely heat it, but do not boil.
Pour into cups; if desired sprinkle with cinnamon, or
put on top non-dairy whipping cream.
Enjoy

Sugar Free Chocolate Cake

Category : Desserts , Recipes

Sugar Free Chocolate Cake

Sugar Free Chocolate Cake

Prep: 20 minutes / Cook: 15-20 minutes
Inactive:1 hour, 30 minutes.
Total Prep: approx. 2 hours
Serving Size: varies, 12-20 pieces

Ingredients for the cake:
5 free range eggs
1/2 cup melted coconut oil
1/2 cup melted 100% grass-fed butter
1/2 organic maple syrup
1 tbsp. non-alcoholic vanilla
1/2 tsp. Real Salt sea salt
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
2 full squirts NOW brand organic stevia

Directions for making the cake:
*Whisk, eggs, oil/butter, maple syrup, stevia, vanilla,
and salt together.
*Whisk in flour and baking powder and mix well.
*Let it sit for 5-10 minutes until thickened.
*Pour into a parchment paper lined cake pan and
bake for 15-20 minutes at 350F.
*Cool in pan on wire racks.

Ingredients for chocolate topping:
Melt together 1 and 1/2 2 oz. bars of Guittard Chocolate
unsweetened baking bars, and 2 tsp. coconut oil, 2 tsp.
organic honey and 1 tsp vanilla.
Shredded coconut to sprinkle on top of cake.

Finishing putting together the cake:
*Place a plate over the cake still in the pan, and carefully
flip the pan (invert) so the cake will end up on the plate,
(and the pan on top, remove pan and paper).
*Pour and spread the melted chocolate over the top and
sides of the cake.
*Sprinkle the shredded coconut over the finished cake.
*Refrigerate at least a couple of hours before
serving.

***Adapted from Dr.Jockers recipe, use organic ingredients
for flavor as well as health.

ENJOY!
Marie

Green Pea Salad

Category : Entrees , Recipes , Salads , Snacks

Green Pea Salad

Green Pea Salad

Servings: 3
Serving Size: approximate, 1 1/2 cups
Prep Time: 10 minutes
Extended Prep: 1 hour, for thawing

Ingredients:
2 cups frozen green peas (thawed)
1/3 cup celery, diced
1/3 cup bell pepper, diced
2 green onions, (or to taste)
chopped fine
3/4-1 cup Gouda Cheese (chop into
small cubes)
Sea salt and pepper (to taste)
1-2 Tbs. Soy-Free Vegenaise
(to taste)

Prep:
Thaw peas ahead of time. (In a hurry?
rinse in strainer with filtered water
til thawed.)

Making It:
1. Mix the first five ingredients together
in a bowl and add the vegenaise.
2. Add Sea Salt and pepper according
to your taste buds.
3. Mix well; refrigerate until ready to
serve.
Enjoy!

Delicious Cilantro Salad Dressing

Category : Recipes , Salad Dressing , Salads

Cilantro Salad Dressing

Cilantro Salad dressing

Serving Size: approx. 2 cups
Servings: varies
Prep: 15 minutes

*I suggest all organic ingredients for
robust flavor and health.

Ingredients:
1 bunch of cilanto, washed and stemmed
1/2 cup fresh lemon juice
1 tsp. sea salt
1 tsp cumin
*(optinal: pinch of red or black pepper
if you like spicey)
2 cups extra virgin olive oil

Making It:
*In a blender thoroughly blend all the
ingredients and pour into a glass bottle.
*Keep refrigerated.
* For use on salads and other dishes
for that mexican flavor.

HOMEMADE BAR SOAP

Tags :

Category : Recipes

*Read all instructions carefully before starting.

Requirements:
A small (10X12″) dishpan
A glass or enamel 2–4-quart saucepan
1 12-oz.can of lye (sodium hydroxide)
48 oz. olive oil
10 oz. coconut oil (palm kernel are also
oils for lathering)
1.5-2.2 oz. of fragrance or essential oils
Plastic or rubber gloves
3 cups of water (refrigerated)

**Note: This recipe may be halved for
smaller amounts.

Instructions:
1.  Pour 3 cups of ice water into the 2-4 quart saucepan.
(I use a larger one as it gives more room for stirring
and to prevent splashing​).
2.  Slowly and carefully add the lye a little at a time, stirring
with a wooden or plastic utensil. (make sure you use plastic
or rubber gloves.) DO NOT breathe the vapor over the container
and keep children from the area. ABOVE ALL, use no metal.
​The mixture will get very hot. In the olden days, a sassafras
branch was used to stir, imparting a fragrance and insect
deterrent for mosquitoes, lice, fleas and ticks.
3.  Let mixture cool for one hour in a safe place
4.  Pour the oils into the dishpan, then very slowly and carefully,
pour the lye solution into the dishpan. Mix thoroughly, at least
15 minutes until it looks like pudding.
5.  Add the fragrance and the essential oils at this time (if desired)
and mix again.
Information on different oils: Moisturizing and conditioning, use
olive oil, cocoa butter, soybean, sunflower, or canola oil.
For lathering, use coconut, castor, or palm kernel oil.
6.  If using soap molds pour them into them at this time.
7.  If making bars, let the dishpan sit until the next morning or until
hard enough to cut into bars. Generally, 24-36 hours. It will get
harder after a few days. package the bars.
8.  Remove the molds and package after a few days.
9.  The curing process takes about two weeks.Note:

***This recipe has been revised from Hulga Cark’s book
The Cure For All Cancers.

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