Poisoned to Death
Category : Recipes , Salad Dressing
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
Category : Condiments and Sauces , Recipes
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 2-3 weeks in the fridge since it doesn’t contain preservatives.
Tip: Use al organic ingredients if possible for health as well as flavor.
Enjoy!
Marie
Fudge Brownies
Serving Size: approx. 1 inch squares
Servings: 16 squares
Prep Time: 15-20 minutes
Double the recipe if needed
Ingredients:
1/2 cup organic coconut oil
1 cup organic coconut sugar
2 Tbs. ground flax seed
4 Tbs. distilled or filtered water
2 1-ounce squares unsweetened Baker’s Chocolate, melted and cooled
1 tsp vanilla extract
3/4 cup organic Whole Wheat Pastry Flour (Bob’s Red Mill)
organic carob chips, to taste (optional)
1/2 cup organic walnuts, chopped (optional)
Prep Ahead:
Mix the ground flax seed and distilled or filtered water. Let sit for 15 minutes.
Making It:
1. Melt coconut oil and Baker’s Chocolate. remove from heat. Stir in coconut sugar. Blend in flax seed mixture. Then add vanilla extract. Stir in flour, nuts, and carob chips. Mix well.
2. Spread in a parchment paper-lined 8″x8″x2″ pan. Bake at 350 degrees for 25-30 minutes. DO NOT over bake. Cool on wire rack. Cut into 16 squares. Store in closed container in refrigerator.
*Wait one day before eating, if you can, they will taste better after sitting in the fridge overnight.
Enjoy!
Marie
Sweet and Sour Cabbage Soup
I use all Organic, Non-GMO ingredients for
health as well as for flavor.
Serving Size: 2 cups
Servings: 6 – 8
Prep Time: 45 minutes
Double the recipe if needed
Ingredients:
3/4 head of cabbage, thinly shredded
1 large onion, very thinly sliced
5 Tbs unsalted butter, divided
1 tsp sweet paprika
5 cups tomatoes, chopped then blended until smooth
1 tsp caraway seeds
1 Tbs Redmond Sea Salt
Fresh ground pepper to taste
1 bell pepper, thinly sliced
1 Tbs coconut sugar or organic cane sugar.
2 Tbs freshly squeezed lemon juice
Making It:
1. In a large stock pot, melt 3 Tbls butter over medium heat. Stir in onions, stirring frequently for 5-10 minutes until onions are limp.
2. Stir in remaining butter. Allow to melt. Then add the cabbage, and bell peppers. Cook for 20 minutes, stirring frequently from the bottom to top so that the cabbage wilts evenly.
3. Stir in paprika. Cook for 1 minute. Stir in the tomato stock, coconut sugar, caraway seeds and salt. Bring to boil. Season with pepper and taste for salt. Stir in lemon juice, and serve.
Enjoy!
Marie
Pasta Salad
Serving Size: 2 cups
Servings: 8 – 10
Prep Time: 30 minutes
Double the recipe if needed
Ingredients:
1 16 oz package pasta of vegetable pasta twirls
1 16 oz can black olives, cut in half, preservative and color-free
1 1/2 cups frozen peas, thawed
2 organic celery stalks, sliced
1 red bell pepper, chopped
2 cups fresh, raw, organic broccoli, cut into bite-size pieces
1 tsp Italian Seasoning
10 fresh Basil leaves, chopped fine
1 tsp Redmond Sea Salt
1/4 cup cold-pressed extra-virgin olive oil, to taste
Prep Ahead:
The night before, cook the pasta, cool it. Thaw the peas by letting them sit in the fridge overnight.
Making It:
Toss all vegetables and pasta with seasonings, oil and Italian Basil Dressing to taste.
Enjoy!
Marie
Italian Squash with Vegetables Served on Pasta
Serving Size: 3 Cups
Servings: 6 hearty ones!
Prep Time: 30 minutes
Double the recipe if needed
Ingredients:
3 Tbs unsalted butter
1 small onion, chopped
1 clove garlic, minced
2 medium zucchini, halved then sliced
5 organic Roma tomatoes, cut in big chunks
3 large mushrooms, diced
10 fresh basil leaves, chopped (or use 1 tsp dry basil)
1 tsp Redmond Sea Salt
1 tsp marjoram
1 12 oz package pasta of choice (recipe pictured is Trader Joe’s Vegetable Radiatore)
Making It:
1. In a large skillet, melt butter. Add onion and garlic. Sauté 5 minutes.
2. Then add zucchini, tomatoes, mushrooms, and basil leaves. Sauté 8 minutes. Add spices. Continue to cook another 4-5 minutes.
3. Cook pasta according to the manufacturer’s directions and serve with the vegetables.
Enjoy!
Marie
Category : Recipes , Salad Dressing
Homemade Ranch Dressing
Serving Size: Approximately 1 1/3 cups
Servings: Varies
Prep Time: 5-10 minutes
Ingredients:
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 (as needed
for desired consistency).
Making It:
In bowl, whisk together with fork the Vegenaise and minced garlic, together with the seasonings, then add water slowly, whisking until smooth. Pour into a glass jar and refrigerate until needed.
Enjoy!
Marie
Potato Salad
Serving Size: 1 cup
Servings: 8
Double the recipe if needed
Ingredients:
2 large organic yams/sweet potatoes (orange ones)
3-4 large organic red skin potatoes (or use yellow skins in combination)
(if desired, may use purple potatoes mix in place of red or yellow skin potatoes,
see picture below)
1 cup frozen organic peas, thawed
1 large stalk organic celery, chopped
1 red/orange bell pepper organic (if possible), chopped
1/2-1 tsp or to taste Redmond Sea Salt
Vegenaise, soy-free salad dressing (buy at any health food grocery store)
Prep Ahead:
Prep the potatoes and peas ahead of time or day before.
Cut the potatoes into big chunks and steam with 3/4 cup water with the whites of the potatoes on the bottom of the electric frypan. When cooked, pierce the potatoes with knife, to check tenderness, not mushy. When done, put in a single layer on large platter to cool to touch, then cut into bit size pieces and put in covered bowl in the fridge to cool. Thaw peas.
Make It:
Chop the veggies. Dump the potatoes and peas in a large bowl. Put in the chopped veggies, salt and Vegenaise, mix and eat.
Enjoy!
Marie
Purple Potato Salad
Power Balls
Makes: 24-30 Balls
Servings: Varies
Prep Time: 1-1 1/2 hours
Double the recipe if needed.
Use organic ingredients if possible.
Ingredients:
1 cup unsweetened coconut, divided (optional)
1/2 cup raw sunflower seeds
1/2 cup raw pecan nuts, chopped
1/2 cup raw almond butter
1/2 cup raw tahini
1 cup organic dates, pitted, soaked
1 tsp vanilla extract (I use non-alcohol vanilla)
1/2 tsp cinnamon
1/2- 3/4 cup carob powder
1/4 cup chocolate chips (optional)
1/2 cup organic raisins
1 squirt liquid Stevia
1 cup raw almonds, ground very fine
Prep Ahead:
Soak dates for 30 minutes. If grinding the almonds in a blender, you can also grind it with the coconut.
Making It:
1. In large bowl, add the sunflower seeds, chopped pecans, carob powder, cinnamon, raisins, chocolate chips and coconut, if using.
2. In food processor, add the soaked, drained dates, tahini, almond butter, vanilla, stevia. Puree until mixture is well distributed. Add to the bowl with the dry ingredients. Mix with hands until mixed well.
3. Shape 1 tsp of mixture into 1/2″ balls. Roll in ground almond and coconut (optional) to cover. Place in Tupperware container with waxed paper in between each layer.
Enjoy!
Marie
Sweet & Sour Rainbow Slaw
Serving Size: 1 cup
Servings: 8
Prep Time: 10 minutes
I use all organic ingredients for flavor as well as health.
Ingredients:
1/2 head of cabbage, shredded (any kind will do)
1/2 cup of cashews, crushed (or substitute sunflower seeds)
1 carrot, shredded (organic if possible)
1 cup of frozen organic peas, (thawed)
3 green onions, chopped
1/2 red bell pepper, diced
4 Tbs. extra virgin, cold-pressed olive oil
2 Tbs. lemon juice, (freshly squeezed)
1 squirt Stevia
1 tsp Redmond Sea Salt
Making It:
Mix ingredients together well. refrigerate until serving.
Enjoy!
Marie