Category Archives: Recipes

Almond Flour Crust With Apple Pie Filling

Category : Breads , Desserts , Recipes

Almond Flour Crust With Apple Pie Filling

Almond Flour Crust  with Apple Pie Filling

*Use all organic ingredients if possible for
health  as well as flavor.

Gluten-Free Almond Pie Crust:
2 Tbls. Maple Syrup
1  1/2 cups Almond Flour/ Almond Meal
1/4 tsp. Redmond’s Sea Salt
1/4 tsp. baking soda
2 Tbls. coconut oil, melted
1 large egg
1/2 tsp. vanilla extract

Making The Crust:
1. Preheat oven to 350 degrees.
2. In medium bowl combine the dry ingredients.
3. In another bowl, combine the wet ingredients.
4. Stir wet ingredients into the dry ones.
5. In a glass pie pan, with fingers, pat the dough
crust onto the bottom and up the sides in an
even layer. (If necessry, dampen hands slightly
to keep the crust from sticking to fingers.
6. Bake for 10 minutes untill crust is beginning
to brown…after 8 minutes keep checking, it
browns quickly.
7. Remove from oven and cool.

Apple Pie Filling:
4 organic apples, peeled, cored and cut into
small pieces
3 tsp. coconut oil
1 tsp vanilla
1/2 tsp. cinnamon
2 Tbsp. raw honey
2 tbls. almond butter
handful of walnuts (broken into small pieces)

Cooking It:
1. Melt coconut oil in pan and throw in the apple
pieces. Saute on medium to low hwatfor a couple of
minutes until soft.
2. Add the rest of the ingredients and mix to
3. Heat until the apples are assoft as youlike
and ingredients are fully mixed together.

Making the Pie:
Pour the filling onto the cooled crust. Refrigerate
until ready to serve.   Enjoy!

Portobello BLT Sandwhich

Category : Breads , Entrees , Recipes

Portobello BLT Sandwhich

Portobello BLT Sandwhich

Portobello Bacon Ingredients:
2 Portobello mushroom caps, thinly sliced at 45
degree angle.
4 Tbls. avocado oil
1 Tbls. maple syrup
1/2 tsp. smoked paprika
1/2 tsp. Redmond’s Sea Salt
dash black pepper to taste.

Making The Bacon:
In a mixing bowl, whisk all ingredients except the
mushrooms. Then add the mushrooms into the bowl
and toss gently with your hands until mushrooms are
well coated. Let marinate 15 minutes. In a skillet,
over medium heat, cook the mushroom mixture,
gently for about 5 minutes.

Sandwhich Ingredients:
Sliced spelt, whole wheat or gluten-free bread
Romaine or green leaf lettuce leaves
1 tomato, sliced
Vegenaise (alternative healthy mayo)

Making The Sandwhich:
Assemble the sandwhich by lightly toasting the
bread, and spreading Vegenaise onto the toast.
Then layer the Portobello bacon, tomato, and lettuce.
Slice and serve.
*Get ready for the robust flavor that will delight
your senses and with great healing nutrients.

*This recipe has been credited to Hallelujah Acres.
It’s been revamped  a bit using all organic ingredients
as possible, but the flavor is still incredible.


Avocado Ranch Dressing

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
(use more or less for desired
1 avocado (can use more for
more robust flavor).

1. In a bowl, whisk together with fork, the vegenaise,
garlic and spices.
2. Mash avocado(s) and add to the bowl, blending well.
3. Add water, whisking, to desired consistency,
4. For a smoother dressing blend in food processor
for 30 seconds or so to your likening.
5. Pour into a glass jar and refrigerate until needed.
Lasts up to 2 weeks in fridge.

Roasted Tomato and Red Pepper Soup

Category : Entrees , Recipes , Soups

Roasted Tomato Soup

Roasted Tomato Soup

Servings: Approx: 8 cups
Seving Size: 
2 cups
Prep Time: 
30 minutes
Cooking Time: 
45 minutes

*I use all organic ingredients for flavor as well as for health!

4 large tomatoes, cut into large pieces
3 medium red bell peppers, cut into large pieces
1 medium onion, cut into large wedges
3 cloves of garlic
4 ounces uncooked penna pasta, (2 cups cooked)
1 cup green beans, cut into 1/2 inch pieces
1 cup (2 medium) carrots, cut into 1/2 inch pieces
1 cup frozen green peas
1 tablespoon wine vinegar
1 teaspoon fresh oregano, finely chopped.
1 teaspoon Redmond’s Sea Salt
dash freshly ground black pepper
1 can unsweetened, unflavored coconut milk or
other plant milk.*
*(Optional: use 1 cup milk and 1 cup water.)
1 tablespoon fresh parsley, finely chopped

1. Preheat oven to 425 F. Line a baking sheet with
parchement paper.
2. Chop veggies and place tomatoes, bell peppers, onion,
and garlic on the baking sheet. Bake for 20-30 minutes.
3. Meanwhile, bring a pot of water to a boil. Add pasta,
green beans, peas and carrots. Cook according to pasta’s
package instruction. Drain pasta and vegetables. Set aside.

Making It:
4. When the roasted vegetables are cooked, transfer them to
a blender. Add vinegar, oregano, salt, pepper, and parsley.
Blend into a smooth soup.
5. Transfer the blended soup to a pot and bring to a boil.
Add the milk, pasta, and veggies. Cook 3-4 minutes, until
soup is thoroughly heated.
6. Serve soup immediately.

**This recipe was revamped from the Forks Over Knoves. recipe.
I urge you to experiment to your own tastes and likings.
I sometimes just use tomatoes only, and I have mixed half milk
and half water instead of all milk. Subtitution and variety
are the beauty and wonder in a kitchen!!  It enhaunces the palate.


Pumpkin Chocolate Cups

Pumpkin Chocolate Cups

Pumpkin Chocolate Cups

Prep: 10 minutes
Serving Size: varies
Servings: 12 cups
Cooking Time: (inactive) 30 minutes

*It is recommended to use al organic ingredients
for health as well as flavor.

1/3 cup shelled roasted unsalted pumpkin seeds
1.5 cups unsweetened shredded coconut
1/2 cup coconut butter
1/2 cup coconut oil
1 tsp Stevia extract (I use NOW brand liquid)
1 tsp. vanilla (I use non-alcoholic)
1/2 cup coconut oil and 1/4 cup cacao powder
(I use Navitas Organics Brand)

Prep Ahead: 
Assemble all ingredients. Line a 12-cup muffin
pan with muffin liner cups.

Making It:
!.  Place the pumpkin seeds into a food processor and blend
about 10 seconds. Then add the shredded coconut, coconut
butter, coconut oil, vanilla, and stevia to the food processor
and blend until well mixed.
2. Using a spoon to equally divide the mixture into the 12 muffin
cups, mixture will be quite thick.
3.  Once all of the muffin liners are filled, melt the coconut
oil and the cacao powder together.
4. Using a spoon to scoop out about 1 tablespoon of chocolate
liquid and pour onto your coconut cups until the coconut is
completely covered. Repeat on all the coconut cups.
5. Place in freezer for about 20 minutes or until the chocolate
is frozen. Store in a covered container in the fridge.

*This recipe was revamped from, but even tastier.
I use these as a bedtime ‘sleepy pill’. I cut each in half and
take one-half an hour before bedtime.
**With the healthy fats and proteins, these can help to regulate
night time blood sugar imbalances that can interfer with sleep;
and because of the tryptophan that is found in the unsweetened
cacao powder can makes you sleepy.

Savory Italian-Style Zucchini and Chickpea Dish

Category : Entrees , Recipes , Soups

Italian-Style Zucchini and Chickpeas

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

Makes 8 cups
Prep Time: 20-25 minutes
Servings: varies
Serving Size: varies

2 Tbls. Avocado oil
1 onion, chopped (1 cup)
1 large red pepper, chopped (1 1/2 cup)
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
3 medium zucchini, halved lengthwise
and cut into 1/4 inch slices (4 cups)
8 fresh basil leaves, chopped
1 cup Yummy Vegan Pasta Sauce
1 Tbls. red wine vinegar
1 tsp. Redmond’s Sea Salt
fresh ground pepper to taste

Making It:
1. Heat avocado oil in a extra large skillet or pot over medium
heat. Add the next five ingredients (through thyme); cook 10
minutes, stirring often and if needed add little water, 1-2 Tbls.
to prevent sticking.

2. Add zucchini and basil leaves; cook 10 minutes more or until
zucchini is tender. Stir is garbanzo beans, pasta sauce, vinegar,
sea salt and dash of pepper. Heat through. Serve immediately.

Alternatives:  Be creative.
*In place of red bells, I use 1 1/2 cups chopped broccoli.
*Eliminate the avocado oil and use filtered water instead.

This recipe has been revamped from the Forks-Over-Knives
Magazine version, but just as savory. This has been a weekly
meal in our house, and so simple to make. Leftover pasta sauce
is also a staple for this recipe.
*Look for 6-7 inch zucchini for best results, the larger ones
have more seeds and less flavor.

A dance of flavors…for all to Enjoy!

Tomato-Basil Relish

Tomatoe Basil Relish

Tomato Basil Relish

Makes: Approximately 2 Cups
Serving Size: Varies
Servings: Varies

*It’s best to use all organic ingredients for
the fullest of flavor.

3 medium vine-ripe tomatoes
1/4 cup onion, chopped
8-10-fresh basil leaves, chopped,
or 1/2 tsp. dried basil
1/2 tsp. cilantro
1/2 tsp. dill weed
1 tsp. Redmond’s Sea Salt

Prep Ahead:
Assemble and chop all the ingredients.

Making It:
1. Place all choppd vegetales in a bowl, stir in
the spices and mix well to blend.
2. Refrigerate in glass jar or container.
Keeps 3-4 days in fridge.
*This actually can be made a day ahead…the
flavors are better blended and tastes far
better on the palette.
*Enjoy with Baked Falafals, organic crackers
or any other fish or meat dishes.


Tortilla Night!

Category : Entrees , Recipes

Tortilla Night Assemble

Tortilla Night Assemble

Servings: 2-4
Prep Time: 20 minutes

*Use all organic ingredients for best flavor and better health.

1 medium zucchini, peeled and shredded
1 medium carrot, peeled and shredded
1/2 bell pepper, chopped (optional)
2 Tbls. Italian dressing
Italian Basil Salad Dressing
2 tsp. Redmond’s Sea Salt, (divided)
2 Avocados, mashed
3 vine-ripened medium tomatoes, chopped (divided)
3 Tbls. onion, chopped fine
1 tsp. dry cilantro, or 1 Tbsp. fresh, chopped fine.
1/3 cup organic sliced black olives (optional).
May add shredded some non-dairy cheese as topping.
*Package of 8, Non-GMO organic white corn tortillas
(they are lighter than the yellow corn tortilas.)
if desired.

Preheat oven to 260 F.
Assemble and prepare all the vegetables in their
separate bowls.

Making It:
1. In a large bowl shred the zucchini and carrots, add the bell
pepper and Italian dressing with 1 tsp. sea salt. mix well set
aside.(optional, may also add 1 tsp. cilantro if.)
2. In another bowl mash the 2 avacados, and add 1 chopped tomato,
and 1/2 tsp. sea salt. Mix together and set aside.
3. In the third bowl, add 2 chopped tomatoes, the chopped onion,
cilantro, and 1/2 tsp. sea salt. Stir until mixed and set aside.
4. Just before serving, squeeze and drain as much liquid from the zucchini
bowl and also the tomato/onion bowl. (It will be less messy to eat.)

Assembling is the fun part.
On a wire rack heat the tortillas for 6 minutes.
When done just put a layer from each bowl onto each tortilla.
I start with Avocado, then zucchini, tomatoes and olives.
The choice is yours, do your own thing and have fun!

Tortilla Night mmm


Black Bean Soup

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Black Bean Soup

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

Servings: 6
Serving Size: 1 1/2 cups
Prep Time: 20-25 minutes
Cooking Time: 30 minutes

1 1/4 cup dried black beans
1 Tbsp. avocado oil
1 garlic clove, minced
1 medium onion, chopped
1 bell pepper (any color), chopped
1 cup celery, chopped
3 vine-ripe tomatoes, cut into chunks
2 limes, freshly-squeezed
1 Tbsp. chili powder
1 tsp. cumin
2 tsp. coriander
1 tsp. Redmond’s Sea Salt
dash white pepper
(or for extra kick 1/8-to 1/4 tsp. cayenne pepper)
2 cups filtered water
1 cup fresh cilantro leaves

Prep ahead:
1.  Soak beans covered in 4 cups filtered water.
2. Next day, when ready to cook, drain and rinse beans, put in a pot,
cover with 3 cups filtered water, cover and place on burner
to boil,  then immediately turn down heat to low and simmer
for 45 minutes. Don’t peek!
3. When cooked, drain and set aside.
4. Assemble and chop all the vegetables and set aside.

Making It:
1. In large pot, pour in the avocado oil, turn on heat and put in the chopped
onion, garlic, celery, bell pepper. Sauté until onion is translucent.
2.  Add the chopped tomatoes and the spices to the pot. Stir and heat for for
5 minutes. Then add the beans and stir until well mixed. Stir in the lime juice
and water.
3.  Ladle out 2 scoops and pour into a blender along with the cilantro leaves.
Blend one to two minutes. then pour back into the soup pot.
4.  Allow the soup to boil and turn heat to low cooking for 20 minutes for flavors
to blend.
5.  Garnish with cilantro if desired and serve with a hearty dinner salad.
This soup is filling, surprisingly a little goes a long way.


Pita Bread

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Category : Breads , Recipes

Pita Bread

2 tsp. dry yeast
1 cup warm filtered water
3 cups organic Spelt flour
1 tsp. Sea Salt or Celtic Salt

*For best results use organic ingredients

Preheat oven to 350 F. Line parchment paper
on a large baking sheet.

Making It:
1. Dissolve yeast in 1 cup warm water. Mix the
flour and salt together, then add the yeast and
water to the flour.
2. Work the mixture into a dough and
knead for few minutes.
3. Cover with damp cloth and
let rise in a warm place for 3 hours.
4. Divide dough into 6 equal parts and roll into
balls. With hand or rolling pin, pat and
press each ball of dough into 5 inch circle,
about 1/2 inch thick.
5. Place on a parchment lined baking sheet,
bake for 10-15 minutes, or until pitas are light
golden brown.