Category Archives: Recipes

Homemade Vegan Hummus

Category : Dips , Entrees , Recipes , Snacks

Homemade Vegan Hummus

Homemade Vegan Hummus

This recipe has been altered from Hallelujah Acres version.
I use all organic ingredients for health as well as for flavor!

Serving Size: Makes approximately 2 cups
Servings: Varies
Prep Time: 10-15 minutes

Ingredients:
16 oz. can garbanzo beans (drained and rinsed)
3 Tbs.fresh almond butter
1/4 cup lemon juice (freshly squeezed)
1 Tbs. extra virgin cold pressed olive oil
2 medium garlic cloves (peeled)
1 tsp. Redmond Sea Salt
1/2 to 1 tsp. cumin
pinch white pepper
1 tsp. raw or dried chopped parsley (optional)

Making It:
1. In a food processor place the garlic and run until well  minced.
2.Then place the garbanzo beans and process for 20 seconds.
3. Scrape sides into the middle and add the rest of the ingredients.
4. Process until well mixed and creamy.
5. Transfer to glass bowl, sprinkle with parsley, cover and refrigerate until ready to  serve.
* Serve with a big plate of cut up raw fresh veggies.

Enjoy!

Marie


Banana Ice Cream

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Category : Desserts , Recipes , Snacks

Banana Ice Cream

Banana Ice Cream

For the sweetest results, be sure to
freeze bananas when they are at their ripest!

Servings:  Makes 4 1/2 cups
Serving Size: Varies
Prep Time: 15 minutes

Ingredients:
5 ripe organic bananas, peeled, sliced, and frozen.
1/4 to 1/2 cup unsweetened organic coconut milk.
(or you can use almond, cashew, or rice milk.)
1 tsp. alcohol-free vanilla

Prep ahead:
Freeze bananas as least 24 hours in advance.

Making It:
1.  In food processor, combine the frozen bananas,
vanilla, and 1/4 cup of the milk. Cover and process
until smooth, add as much of the remaining milk
as needed.
2.  Serve immediately as a  soft-serve ice cream or
freeze for at least 4 hours for a scoopable ice cream.
Store in the freezer up to 3 weeks.

This recipe has been altered from “Forks Over Knives”
Magazine (Fall 2018) version, but it tastes just as yummy!

Most Delicious, Enjoy!

Marie


Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

For those allergic to breads this is a perfect substitute. Please use only organic ingredients for flavor and health.

Servings:   6-8
Serving Size: 2 cups
Prep Time: 15-20 minutes
Cooking Time: 20 minutes

Ingredients: 
2-3 Tbs. unsalted organic butter
1/2 small onion, chopped fine
2 cloves garlic, minced
2 stalks celery, chopped fine
8 white mushrooms, chopped fine
1/2–1 cup green peas, or fresh
collard greens, chopped.
1-2 tsp ground sage
1 tsp Redmond Sea Salt
dash white pepper

Prep Ahead: Put in a medium size bowl,  1 cup multicolored Quinoa, and 2 1/2 cups filtered water. Soak for 1-2 hours.

Making It:
1. To cook quinoa, drain and rinse through a large mesh strainer, put the quinoa in a saucepan and add 2 1/2  cups of filtered water. Cover and bring to boil, turn heat to low and cook 20 minutes.
2.  While the quinoa is cooking, melt butter in a large skillet, put in the onions, garlic, and celery stir and cover a medium heat cook 5 minutes or until onions are soft.
3.  Add mushrooms, peas, sage, sea salt, and pepper. Cook another 10 minutes, stirring occasionally. When the quinoa is finished cooking,  add it into the skillet ingredients. Stir until thoroughly mixed.

ENJOY!

MARIE


Three Bean Salad

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Category : Recipes , Salads , Vegetable Sides

Three Bean Salad

Three Bean Salad

Servings: 6-8
Serving Size: 2 cups
Prep Time: 10 minutes

Ingredients:
(I use all organic ingredients in the recipe
for health and flavor.)
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1/2 large bell pepper, diced
3 vine-ripe tomatoes, chopped
1/4 cup onion, diced
2 celery stalks, chopped
1 tsp. Redmond Sea Salt
2 Tbs. Vegenaise Soy-free mayonnaise

Making It:
Place the drained beans and all the other
ingredients into a large bowl. Mix well and
serve.
(This recipe is revamped from Hallelujah Acres)

ENJOY,
Marie


Tator Tots

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Category : Recipes , Vegetable Sides

Tator Tots

Servings: 2-4
Prep Time: 20 minutes
Cooking Time: 45 minutes

I use all organic ingredients for flavor as well as for health.

Ingredients:
2  very large Idaho russet baking  (or 4 small to medium ones), washed, peeled and cut into small bite-size cubes.
1 small onion, sliced into small strips.
1 Tbsp. avocado oil or grape-seed oil (non-GMO)
1 tsp. paprika
1/4 tsp. Redmond Sea Salt (or to taste)
fresh ground pepper to taste

Preparation:
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Place diced potatoes in a large sauce pan or skillet. Rinse and drain, then add filtered water to cover. Bring to a boil, cook about 5 minutes, they will not be quite tender. Drain very well.

Making It:
1. In a large bowl combine potatoes, oil, onions, paprika, salt, and pepper. Toss to coat well. Spread out in a single layer on the baking sheet.
2.  Bake until golden and crispy about 45 minutes. For more even crisping flip the potatoes halfway through the baking process.
They can be served with Sun-dried Tomato Catsup, Pete’s BBQ sauce or just plain.

These are so yummy. Enjoy!
Marie


Banana Tea

Category : Beverages , Recipes

Banana Tea:
Take a banana, wash, cut off the ends and cut it in half (leaving the peel on). Put it into a pot with 2-3 cups (1-1 1/2 cups per person) of filtered boiling water. Boil for 8 minutes. Pour into a small cup, discarding the banana pieces. The tea has a sweet mild banana flavor with so much magnesium. (You may add a 1-2 teaspoons of Organic Coconut Oil to the tea if desired). Drink 60-90 minutes before bedtime to help promote sleep. If you like bananas, it’s delicious, and it has so much magnesium which will allow your muscles to relax so you can sleep. (There is three times more magnesium in the peel than in the fruit.)

I tried this and it really worked.  Each person drinking this may experience different reactions times, each application may be unique to the individual. I would appreciate it if others would try this tea, especially those who are insomniac and let me hear your comments and experiences below.  (click the recipe title to bring up the comment link) The tea itself looks like slightly foggy water, (so no picture with this recipe).

Sleep tight!

Marie


Mashed Potatoes with Kale

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Category : Recipes , Vegetable Sides

Mashed Potatoes with Kale

Servings: 4-6
Serving Size: 1 -2 cups
Cooking Time: 30-35 minutes
Prep Time: 15-20 minutes

Ingredients:
4-5 medium organic red skin or russet potatoes (Cut out the eyes, wash, and slice into big chunks)
4 cups organic kale, washed, stemmed and thinly sliced
2 cloves garlic, minced
1/2-1 cup organic onion or 1 medium leek, chopped
3 Tbs. organic unsalted butter, (divided)
1  15oz. can organic coconut milk (more or less as needed to make the potatoes creamy)
1 tsp. Redmond Sea Salt
Dash of pepper (to taste, optional).

Prep Ahead:
1. Prepare the potatoes for cooking a large pot. Cover the potatoes in cold water and cook for 20-25 minutes or until tender when pierced.
2. Assemble the rest of the ingredients, and prepare for cooking.

Making It:
1. In a large skillet cook the onions and garlic in 1 Tbs. of butter. until very limp. Add the kale and stir occasionally over low heat until kale is wilted, add a little filtered water if needed to make sure it doesn’t burn. Turn off heat and set aside.
2.  The potatoes should be ready for mashing. Mash with the remaining butter and then add enough of the coconut milk, continuously mashing so they will be light and fluffy. Stir in the kale mixture into the potatoes. Season with the sea salt and pepper.  Serve immediately.

ENJOY

Marie


Brain Healthy Dark Chocolate Candies

Category : Desserts , Recipes , Snacks

Brain Healthy Dark Chocolate Candies

Ingredients:

4 oz. unsweetened dark chocolate bar (I found Trader Joe’s Montezuma Brand)
4 oz. organic unrefined coconut oil
3 Tablespoons organic raw honey
1 teaspoon non-alcohol vanilla (optional)

Prep Ahead:   Line a 9X12 inch baking sheet with parchment paper, (optional may use candy molds instead) set aside.

Making It: 

1. In a small glass saucepan place all ingredients and heat until all the ingredients are melted together.

2.   Pour the melted chocolate into the prepared pan or candy molds. Put pan in the fridge and let harden overnight. Next morning break into 1-2 inch squares or pop out of molds. Store pieces in a glass covered container in fridge.

Serving Size: 1-2 pieces.

M-mmmm!

Marie


Stuffed Acorn Squash

Category : Entrees , Recipes

Stuffed Acorn Squash

Servings: 2
Prep Time: 10-20 minutes
Cooking Time: 1 hour

Ingredients:
1 Acorn squash, washed, cut in half length-wise
clean out the membranes and seeds
1/2 cup carrots, chopped
1/2 cup broccoli, chopped
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup quinoa and 1 cup filtered water
1 Vine ripe tomato, chopped
1 Tbls organic unsalted butter
1 tsp lemon juice, fresh squeezed
2 Tbls filtered water
1/2 tsp Sea salt
pepper, to taste
1/2 tsp ground sage
1/2 tsp marjoram

Prep Ahead:
1. Preheat oven to 375 F.
2. Line an baking sheet with parchment paper. Place
cut and cleaned squash cut side down, and bake
45 minutes or until squash is nearly tender.
3. Prepare and cook the quinoa. Put in a saucepan,
1/4 cup of quinoa and 1 cup of filtered water, allow
to boil and turn to simmer covered for 20 minutes.
4. Assemble all the spices and veggie ingredients,
chop up all the veggies. Set aside.
5. Squeeze the lemon juice and set aside.

Making It:
1. Meanwhile, in a large skillet sauté the chopped
vegetables in the butter for 4-5 minutes. Add
the filtered water to the veggies as well as the
spices, salt and pepper. Stir frequently until veggies
are tender. Add tomatoes, cooked quinoa, and lemon
juice.
2. Spoon the quinoa mixture into the inverted squash
halves. Bake 10-15minutes or until squash is tender.

This recipe may be doubled or tripled to feed a larger
group of people.

ENJOY!

Marie


Broccoli Garden Vegetable Salad

Category : Recipes , Salads


Broccoli Garden Vegetable Salad

Servings:  4
Serving Size: 2 cups
Prep Time:  10 minutes

Ingredients:
2 cups broccoli, cut into bite size pieces
2 cups cauliflower, cut into bite size pieces
2 medium tomatoes, chopped
1 avocado, peeled and diced
1/4 cup fresh basil leaves, chopped fine
4 Tbs. extra virgin olive oil
2 Tbs. freshly squeezed lemon juice
1 tsp. Redmond Sea Salt

Prep And Assemble:
Cut up all the vegetables and place in bowl, set aside.
Chop the basil leaves and place onto the vegetables.
Pour the olive oil, lemon juice and salt on top the vegetables
and mix thoroughly until well coated.

Serve with unleavened bread, corn bread or organic pita bread.

ENJOY!
Marie