Category Archives: Recipes

Corn Bread

Category : Breads , Recipes

Corn Bread

Corn Bread

I use all Organic Non-GMO ingredients for
health and flavor!

Serving Size: approximately 1 inch squares 
Servings: (varies)16 squares
Prep Time: 10-15 minutes

Double the recipe if needed

Ingredients:
1 cob of organic corn
1 cup organic whole wheat pastry flour
1 cup organic yellow cornmeal
2  1/2 tsp baking powder (aluminum-free)
1/4 cup organic, unrefined coconut oil
3 Tbs.  organic coconut sugar or cane sugar
1 tsp Redmond Sea Salt
1 cup + 1 Tbs. warm distilled or filtered water

Prep Ahead:
Pre-heat oven to 350 degrees.

Melt the coconut oil.

Cut the corn kernels off the cob. Process them through a food processor briefly to cut them up. Cook them for 5 minutes just to get rid of the excess moisture.

Making It:
In a bowl, combine the dry ingredients then add the melted coconut oil, corn and water. Mix until blended.

Put parchment paper in a 8″x 8″ square pan or 9″ pie pan. Pour the cornmeal mixture in. Cook for 30 minutes. Cool or serve warm.

Enjoy!
Marie

Holiday Green Beans

Tags :

Category : Recipes , Vegetable Sides

Holiday Green Beans

Holiday Green Beans

Serving Size:  1 .1/2 Cups each
Servings: 4
Prep Time:  15 – 20 minutes
Cooking Time: 10-15 minutes

Ingredients:
4 cups fresh organic green beans, cut into pieces
1 Tbs. organic butter
1 cup organic onion, thinly sliced
3 white mushrooms slice first horizontal, then go back and cut    slices the opposite way.
1 garlic clove, minced
3/4 cup organic sun-dried tomatoes, soaked 1/2 hour

Prep Ahead:
1/2 hour ahead soak sun-dried tomatoes, then chop into small pieces for cooking. Save soak water to steam the green beans. Assemble and prepare the vegetables.

Making It:
Steam the green beans in  soak water for 10 min. In large skillet, add the butter and sauté the vegetables for about 8 minutes, or until onions are tender. Then add the cooked green beans to the onion mixture and continue cooking until beans are done.

Enjoy!
Marie

Mashed Sweet Potatoes

Tags :

Category : Recipes , Vegetable Sides

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Serving Size: varies
Servings: varies 
Prep Time: 10 minutes
Cooking Time: 12- 15 minutes

This is great with a salad!

Ingredients:
As many organic sweet potatoes as you want to eat
1 Tbs. of coconut oil per medium potato
1/2 cup of water or more for steaming

Making It:
Peel the sweet potatoes. Cut into 1/2 inch chunks. Steam with water until soft, about 12 minutes. Pierce with a knife or fork to make sure they are mushy. When ready, add coconut oil and mash with a potato masher. Serve warm.

Enjoy!
Marie

Mexican Guacamole Dip

Tags :

Category : Dips , Recipes

Mexican Guacamole Dip

Mexican Guacamole Dip

Serving Size: 1 cup
Servings: 2-3
Prep Time: 8 minutes

Double the recipe if needed

Ingredients:
 2 ripe organic avocados
1 large organic vine-ripe tomato, chopped fine
1/2 tsp Redmond Sea Salt

In Mexico, they do it simple! 

Making It:
Mash the meat of the avocados in a bowl. Add the chopped, diced tomato and sea salt. Blend and chill until ready to serve.

Serve with fresh organic vegetables or organic chips.

Enjoy!
Marie

Italian Vegetable Stew

Category : Entrees , Recipes , Soups

Italian Vegetable Stew

Italian Vegetable Stew

Serving Size: 2 cups
Servings: 8-10 hearty servings
Prep Time: 1/2 hour
Cooking Time: 45 minutes

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

Ingredients:
1/4 cup avocado oil
2 cups fresh green beans, cut in pieces
1 large onion, sliced thin
2 large yellow or zucchini squash, cut into 1 inch chunks
2 red bell peppers, cut into narrow strips
Optional: 1 large baking potato, pealed and cut into 1/2 inch chunks
2 cloves of garlic, minced or chopped fine
1 stick of celery, chopped
1 cup fresh basil leaves
5 organic sun-dried tomatoes, soaked ahead for 1 hour
3 organic Roma tomatoes
5 organic vine ripe tomatoes, chopped in small pieces**
1 tsp Redmond Sea Salt
1 Tbs organic coconut sugar or cane sugar

** Alternative Ingredients:
Use 1 12-ounce can of stewed tomatoes instead of the vine ripe tomatoes, celery and sugar.
Use 1 6-ounce can of organic tomato paste instead of the roma tomatoes and sundried tomatoes.
*(but fresh is always tastier than canned!)

Prep Ahead:
Soak sundried tomatoes 1 hour ahead. Assemble, chop, cut the vegetables.

Making It:
1. Place the 7 vegetable ingredients into the large soup pot with oil. Sauté until tender.
2. Meanwhile, place the romas, sundried tomatoes and basil leaves in a food processor. Process until chunky and add to pot.
3. Chop the vine ripe tomatoes and add to pot with salt and sugar. Bring to boil, then cook on low heat for 45 minutes, stirring occasionally.

Alternative Cooking – Crock Pot Version
For Crock pot method, place all ingredients into crock pot and cook on high for 4 hours or all day on low.

Enjoy!
Marie

Bounty Baker

Tags :

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
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 weeks in the fridge since it doesn’t contain preservatives.

Enjoy!
Marie

« Previous Page — Next Page »

Search

Categories

Tags

apples avocados beans brain brain function brain health breathing cabbage cancer catsup chemicals cinnamon coconut coconut milk cole slaw cornmeal creamy diet Digestion digestion health disease exercise garbanzo beans green beans helps reduce inflammation lemonade Love mushroom non-dairy oxygen pain peppers portobello mushrooms potatoes protein sleep stress stuffing sweet potatoes tomatoes toxicity Trust vegan wellness white mushrooms

Recent Comments

Pages

© 2016 Enigma Theme|Theme Developed By Weblizar Themes