Apple Raisin Carrots

Ingredients:

10-12 medium carrots

(I spent a half hour trying to find a concise way to describe what size to cut these carrots. They are roughly the size of baby carrots. Thin, chunks that are 2"-3" long. Please refer to photo...)

Nevermind, please use 1 small bag of baby carrots.

1 apple, peeled and coarsely diced

1/4 cup of raisins

1/4 cup balsamic vinegar

1/4 tsp nutmeg

1/2 tsp cinnamon

1 Tbsp coconut oil

pinch of salt

Steam carrots just until soft. Drain liquid and set aside. Brown apple pieces in coconut oil. Add carrots and brown for a few more minutes. Remove from pan. Pour in balsamic vinegar and deglaze. Reduce vinegar over medium heat until thickened. Add raisins, salt, cinnamon and nutmeg, stirring to coat. Pour sauce over carrots and apples.

Roasted Pepper Bean Soup

4 cups navy beans (cooked)
2 Tablespoons mexican spices *
1 Tablespoon bacon grease (optional)
1 bell pepper, sliced into strips and seeded
2 tomatoes, sliced into strips and seeded
1 onion, sliced

1/4 cup Coconut milk

Olive oil

Preheat oven to 450 degrees
Coat onion, pepper and tomato with olive oil and spread on a cookie sheet.
Roast until the vegetables get some nice black, roasty spots. 30 minutes or so.

















While those are roasting, Heat the beans up in a pot on the stove, add the Mexican seasoning. Add just enough water to make the soup to your desired soup consistency.
Put the roasted vegetables in the blender and puree.
Add more coconut milk or just enough water to get the vegetables back out of the blender. Stir together and heat through. Salt to taste.

Serve with a dollop of coconut cream or sour cream.

* Frontier Brand Mexican Spice: Chili peppers (contains silicon dioxide an anti-caking agent), garlic, onion, paprika, cumin, celery seed, oregano, silicon dioxide (an anti-caking agent), red pepper, bay.

Chocolate Silk Decadence (Pudding)

It is wise to make this stealthily the first time. It is ever so much fun to just serve it at dinner, let everyone oooh and ahh over it, and then reveal the ingredients!

Ingredients
3 avocados, peeled and quartered
1 cup maple syrup
1 Tbsp. vanilla extract
1/2 tsp. sea salt
Pinch of cinnamon
1/2 cup plus 2 Tbsp. organic cocoa
Approx. 1 cup of water, to thin
6 strawberries, thinly sliced (optional)

Instructions
Place avocados, maple syrup, and vanilla in Vitamix along with half of the water. Begin processing, using just enough additional water until the mixture flows smoothly in the blender. (You might need to use the tamper to help things along, or a long spoon to break up the mixture to allow more water to flow into the area where the blades are. I haven't tried it in a food processor, but that might work as well.)

Once the mixture is flowing well, stop the Vitamix and add salt, cinnamon, and cocoa. Blend for around 1 minute, until no green color remains. You may need to stop and scrape down the sides to ensure it is all mixed properly.

Spoon pudding into small bowls, and top with strawberries if desired. Cover and keep in refrigerator until ready to serve, up to 2 days. Keep the portions small and eat slowly, because all the good fat in the avocados makes helps it to fill you up in a hurry!

Amazingly, this really has the texture of pudding! For the record, I do not yet enjoy eating avocados. I know they're good for me, but it's hard to get past the slimy texture. But you know, I could eat this every day if I allowed myself to have that much maple syrup!

Chocolate Bean Cake

A beautiful, moist, chocolaty, gluten-free cake:

1 can of chickpeas (drained)

3 eggs

3/4 sugar (1/2 that of honey, or another dry substitute--chopped dates?)

1 heaped t. baking powder

4 mounded T cocoa powder (don't skimp!)

4T coconut oil or butter (or a mix)

pinch of salt

dash of vanilla if you like

This works best in a food processor:

Process the beans first until they make a smooth paste.

Gradually add the oil (melted).

Add the remaining ingredients.

Whirl until it's pretty and all incorporated.

Pour into cake pans*, **.

Try not to eat too much of the batter while doing so.

Lick spoon.

Lick bowl.

Bake cake at 350 degrees for about 25 minutes (until a toothpick comes out clean).

Try to resist eating while it cools a bit.

*This cake tends to stick to the pan (even oiled)--if you'd like to keep it pretty, line the bottom with parchment paper

**This recipe fills 2 x 9" round cake pans. I have not tried other sizes, but there is no reason you couldn't.

Adapted from a post on TBW (that I can't find anymore, but if someone would like to link for credit, please do!)

The Fluffiest Brown Rice Ever!

Adam (my husband) has always disliked cooking brown rice because it always ends up a sticky and clumpy mess. So, after listening to him grumble yet again about it (and bemoan that he forgot to start it earlier) I googled around figuring someone had to have figured this out by now, and lo and behold...

Boil brown rice, uncovered, with four parts water to one part rice.

After 30 minutes, drain (like noodles) and let let drain for about ten seconds (don't rinse).

Return your still hot rice to your still hot pot, cover with a tight-fitting lid and let steam for 10 minutes.

Voila!

Faster and fluffier!

And to give credit where credit is due: http://pinchmysalt.com/2009/04/06/how-to-cook-perfect-brown-rice/

Potato and Zucchini Pancakes

Potato pancakes were a big favorite of mine when I was a missionary in Germany years ago. Missionaries are often invited over for meals by members of the local church and one member in particular made these for us often as he knew they were a favorite. There they are called Kartoffelpuffer and they are eaten with Apfulmus (apple sauce). Next time I make them, I'll be sure to be prepared with plenty of apples to make a quick batch of apple sauce.

I have since added zucchini to my Kartoffelpuffer for the extra nutrients. They taste more interesting too! And of course, I'm not afraid of frying when I use healthier fats like coconut oil. Plus, I don't feel as guilty when I sneak a third (or fourth) pancake.

Ingredients:

2 large Yukon Gold or Red potatoes
1 medium zucchini
1 small onion
1 Tbsp minced garlic
2 eggs
1/2 cup oat flour
plenty of sea salt and fresh ground black pepper

Any flour can be used but I particularly like the texture of oat flour and we need to use gluten free flours. I take gluten free oats and process them in the food processor or blender until fine and flour-like. I have also used almond flour and a gluten free flour blend of mine. Both worked great!



Grate the potatoes and zucchini into a mixing bowl then transfer to a clean towel. Roll them up in the towel and squeeze as much water from them as you can into the sink and transfer them back into the bowl. Add remaining ingredients and mix together.



Heat pan with enough coconut oil for frying (or other desired oil) on med-high. Cook until both sides are nicely browned. (Don't cook these TOO fast or the middle won't cook through.) Enjoy!

Cottage Pie

You could easily halve this recipe but we like to have lots of leftovers.

2 lbs grass fed ground beef

2 10 oz pkges of frozen vegetables (we use peas and corn)

1 onion chopped

4 cloves of garlic pressed

3 TBLSP corn starch in 4 ounces of water (or other thickener)

1/2 cup liquid of choice (red wine, chicken or beef stock, coconut milk)

Dill and oregano, salt and pepper to taste

6-8 potatoes

liquid for making mashed potatoes (chicken stock, potato water, almond milk)

Boil potatoes with peel on until soft. Mash and add liquid to make potatoes to the consistency you prefer.

Preheat to 450.

Brown ground beef.

Remove from pan. Saute onion and garlic, add vegetables until ice melts. Pour veggie mix into the meat. Deglaze pan with wine or other liquid. Add water to the corn starch and add to pan. Simmer until thickened. Combine sauce, meat/veggie mixture and spices. Halve the mixture and fill two pie pans. Spread mashed potatoes on top. Bake until brown.

Coconut Pineapple Chicken Curry

Cook 3 cubed chicken breasts and set aside.

I have pan cooked them and battered and fried them. Frying them adds more fat (though if you use coconut oil, it's a healthy fat) and takes more time but... YUM!

1 green bell pepper, chopped

1 med-lrg onion, chopped

3 small or 2 medium carrots, cut into thin 1-2 inch long strips

2-4 Tbsp. minced garlic (I like a lot)

Saute the above for 5-8 minutes (I use coconut oil or grapefruit seed oil)

Add:

1 can coconut milk

1 Tbsp red curry paste

1/4 tsp ground ginger

Fresh ground black pepper, sea salt and cayenne to taste.

Drain the juice from one can of pineapple chunks and set aside. Or use 1/2 of a fresh pineapple cut into chunks and 1 cup of pineapple juice.

Add pineapple to pan with veggies and coconut milk.

Add: 3 Tbsp corn starch to pineapple juice until blended then add to pan.

Allow sauce to thicken then add chicken.

Serve over rice.

Black Bean Chicken Curried Chili

All measurements are approximate as I was just cleaning out the fridge...

1 yellow onion, diced

3 cloves of garlic, pressed

1/2 bunch of Kale, chopped

coconut oil for saute

4 cups black beans

2-3 cups chicken stock

1 cup diced chicken

1/2 cup salsa

2 T turmeric

1 T chili powder

Salt to taste

Saute onion and garlic until soft and browned. Add kale and continue to saute until soft. Add remaining ingredients and simmer until ready to eat. YUM!

Spicy Squash Soup

1 large Squash / Pumpkin. I really prefer a butternut squash but whatever you have will work so long as it's not one of those really watery ones.

Olive Oil

2 Onions

Garlic (to taste)

Thai Curry Paste, red or green.....how much you use depends on how much fire you like!! (you could always just use a chilli, but I love the extra dimension the paste gives. I guess you could also use an indian curry paste.).

Vegetable / Chicken Stock, how much depends on how big your squash is.

1/2 can Coconut Milk / Cream to add if you want a touch of luxury :)

Bay Leaf

Salt and Pepper

1 tsp of dark brown sugar (you can totally leave this out, but it's nice to have that sweet touch, especially if your squash is not too sweet).

************************************************************************************

Cut the squash in 1/2 or into large wedges if it's massive. No need to peel. Brush all the cut surfaces with olive oil and season with salt and pepper and roast 'til soft in a really hot oven.

Meanwhile soften the onions and garlic in the olive oil, try not to colour too much.

Once the squash is nice and soft remove the skins (you might want to let it cool a little, ask me how I know!). Add to the pan with all the other ingredients, except for the coconut milk / cream. Make sure there is enough stock to just cover the squash.

Bring to the boil and simmer for about 20m.

Blend and then add the coconut / cream if you are using it.

Creamy Tomato Soup

1 small onion, diced

2 Tbsp minced garlic

Saute in olive oil until onion are soft and add:

1 can of fire roasted tomatoes

1 tsp oregano

1 Tbsp balsamic vinegar

Sea salt

Fresh ground black pepper

Stir over medium heat to let the flavors combine for a few minutes then add:

1 can of coconut milk (for a dairy free and lower fat alternative that is AWESOME!)

or

1 1/2 cups of heavy whipping cream (the coconut milk version is nice and rich too but this version will rock your world if you aren't afraid of the fat)

Stir to combine the milk then move to a blender and puree for a smooth soup or eat as is.

Buckwheat Pancakes (Gluten and Dairy Free)

Ingredients:

4 eggs

1 can coconut milk

1 /4 cup coconut oil

1 cup brown rice flour

1/2 cup buckwheat flour

1/2 cup tapioca flour

1 tsp baking soda

1 Tbsp baking powder

1/2 tsp xanthan gum (scant)

As it is above, it makes perfect waffle batter. Thin it with a little water to your desired consistency for pancakes. We add chopped apples or bananas or nuts or blueberries...

YUM!

Banana Oaties (Sugarless Cookies)

Another fave of ours, these are requested a lot and replace COOKIES for us. My kids named these “Banana Oaties”. They are SO yummy! And NO SUGAR!

Ingredients:

3 LARGE, ripe bananas

1/4 cup coconut oil, melted

1 tsp pure vanilla

1 tsp baking powder

1 tsp cinnamon

Mix well and then stir in:

2 cups oats (We use certified gluten free oats but if you can tolerate gluten, any will do.)

2/3 cup almond meal

1/2 cup finely shredded unsweetened coconut

1/4 cup flax meal

1/2 cup chopped nuts

1/2 cup chopped dried fruit (apricots, cranberries, dates, raisins, etc)

Place on a Silpat or parchment lined cookie sheet in rounded spoonfuls (a small cookie scoop works great!) and bake at 350 for 15-20 minutes or until bottom is a light golden brown and edges are starting to brown. Try to share!