Category Archives: Recipes

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 firm, but not green banana, (don’t use too ripe/soft ones because there is more sugar in them which may interfere with the sleep cycle, save those for your Banana Ice Cream.) 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 5-7 minutes. Pour into your mug, discarding the banana pieces. The tea has a very mild banana flavor with so much magnesium. (You may add a 1-2 teaspoons of Organic Coconut Oil to the tea if desired). Relax and sip your tea 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

Tags :

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 Tbs. Organic raw honey
1 tsp. non-alcoholic vanilla

Making It:
1. Line a 9X12 inch baking sheet with parchment paper,
(optional may use candy molds) set aside.
2. Place all ingredients in a small glass or stainless
saucepan and heat until all ingredients are melted
together.
3. Pour the melted chocolate into the prepared pan
or candy molds. Put pan in the refrigerator and
let harden overnight. Next morning break into 1-2
inch squares or pop out of the molds. Store in
glass covered container in the fridge.

Enjoy all you chocolate lovers,
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


No Oil Avocado Salad Dressing

Category : Recipes , Salad Dressing

 

No-Oil Avocado Salad Dressing

Servings:    3 cups
Serving Size:   varies
Prep Time:   10 minutes

Ingredients:
2 avocadoes, peeled and pitted
1  1/2 cups  distilled /filtered water
1/4 cup fresh squeezed lemon juice
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 tsp. paprika

Making It:
Put all ingredients into blender and blend until smooth may add additional/less water as needed for desired pouring consistency.
A good and tasty way of cutting out the excess fats from
our diet.

ENJOY!
Marie


Vegan Stuffed Red Peppers

Tags :

Category : Entrees , Recipes

Vegan Stuffed Red Bell Peppers

Serving Size: 1 stuffed pepper
Servings: 4
Prep Time: 20 minutes
Cooking Time: 90 minutes total for rice
and peppers to finish.       

Ingredients:
4 organic red bell peppers
2 1/4 cup filtered water
1 cup organic wild brown rice
3 tsp. ground sage, divided
2 Tbs. organic, unsalted butter
1 cup organic sweet onion, chopped
1 clove garlic, minced
2 sticks organic celery, chopped
5 large mushrooms, chopped
1 tsp. Redmond Sea Salt
Sun-dried tomato catsup

Prep Ahead for Rice:
In medium pot put the rice, 2 1/4 cup water and 1 tsp. sage. Stir and cover, bring to boil and then turn on low, time it 45 min. and ignore (don’t remove the lid to check or anything it’ll be fine for 45 min.)

Prep Ahead for Peppers:
Prepare a large pot with water to cover the peppers and add 2 tsp. salt to the water. Meanwhile cut small area off the top of peppers and clean out the seeds and membranes, wash/rinse inside and out. (Don’t throw away the good part of the tops, clean them up and use to cut up the peppers into your salad). When water is boiling put in the peppers and cook 5 minutes, and then drain upside down and set aside.

Prep Ahead for Stuffing:
In large skillet sauté onion, garlic, and celery in the butter for about 5-8 minutes on medium heat until onions are soft. Add the mushrooms, sea salt, and 2 tsp. sage. Cover and cook for 10-15 minutes longer. Add the cooked rice and mix well.

Preheat oven to 375 F.

Making It – Stuffing the peppers:
Take the blanched peppers and place upright in a casserole dish. Fill the peppers lightly with the rice and mushroom mixture. Top with the sun-dried catsup. Cover loosely (tent-style) with foil. (or use a ceramic casserole dish with lid) Bake total of 40 minutes, but the last 15 minutes remove the lid.

Serve with extra catsup on the side if desired.
Serve with a side vegetable and tossed salad.

Enjoy!

Marie


Sun-Dried Roma Tomato Catsup

Sun-Dried Roma Tomato Catsup

Sun-dried Roma Tomato Catsup

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

Ingredients: 
1 cup organic sun-dried tomatoes
(soaked 2 hours or more)
6 organic Roma tomatoes
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 squirt Stevia, or to taste (start light)

Prep:
Can make ahead 1 day so it’s ready for your recipes.

Making It:
Process all the ingredients in a food processor, (if you want a smoother rather than a chunkier catsup then use a blender) until all the sun-dried tomatoes are well chopped and well blended. Pour into glass jar, store in fridge up to one week.

This is a chunky catsup, but do not be fooled by that because this catsup tastes better than any bottled variety.

ENJOY!!

Marie