Recipes
Raw fruit jam
Ingredients 2 cups strawberries, blackberries, raspberries or blueberries 2 tablespoons chia seeds 1 – 2 tablespoons un-pasteurized honey ½ teaspoon vanilla extract Directions Add all of the ingredients to a food processor and puree until smooth. Transfer the mixture to a container and refrigerate for at least a few hours. Chia seeds need to gel and set the jam.
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Summer corn salad
Ingredients For the Grilled Corn Salad: 5 ears of corn (husked-silks removed) 1 1/2 tablespoons olive oil 2 tsp kosher salt 3/4 tsp black pepper 2 cups of cherry tomatoes 2 cups arugula 1 medium avocado 1 small red bell pepper 4 green onions 1/4 cup fresh cilantro For the Dressing: 1/4 cup fresh lime juice 2 tbls olive oil 1 tbls honey 1 tsp paprika 3/4 tsp kosher salt 1/4 tsp black pepper 1/4 tsp onion powder Instructions Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes until ears are lightly browned. Remove from the grill Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
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Mixed Berry Popsicle
Ingredients 1 cup blackberries 1 cup boysenberries 1 cup strawberries 1 cup raspberries 1 cup blueberries 4 tbsp honey, or maple 4 tsp lemon juice Instructions Place the berries (Blackberries, Strawberries, Boysenberries, Raspberries, Blueberries) in your food processor. Add 1 tbsp honey and 1 tsp lemon juice. Pulse until you have a puree. Pour the Berry puree into your popsicle molds Place into the freezer for 15 minutes. Place your popsicle sticks in your popsicle mold and place in the freezer for at least 4 hours to fully harden.
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Vegan French Toast
Ingredients 1 cup unsweetened oat milk 1/4 cup cornstarch 1 tsp ground flaxseeds 1/2 tsp baking powder 1 tsp ground cinnamon 2 tsp pure maple syrup 1 tsp vanilla 1 tsp Nourishing Nutrients Mushroom Powder extract 6-8 slices thick sliced quality bread, such as ciabatta or french 2-3 tablespoons vegan butter or coconut oil for frying For serving: cinnamon sprinkled on top Instructions In a shallow, wide bowl, whisk together the oat milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla. Add vegan butter/coconut oil to a pan over medium-high heat and melt. Dip each side of the bread in the batter and let soak for about 10 seconds. Then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. For serving: cinnamon sprinkled on top
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Keto Cereal
INGREDIENTS 1 c. almonds, chopped 1 c. walnuts, chopped 1 c. unsweetened coconut flakes 1/4 c. sesame seeds 2 tbsp. flax seeds 2 tbsp. chia seeds 1/2 tsp. ground clove 1 1/2 tsp. ground cinnamon 1 tsp. pure vanilla extract 1/2 tsp. kosher salt 1 large egg white 1/4 c. melted coconut oil DIRECTIONS Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, flax seeds, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt. Beat egg white until foamy then stir into granola. Add coconut oil and stir until everything is well coated. Pour onto prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely.
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Gluten Free Lemon bars
Ingredients For the Crust 1 1/2 cups Bob's Red Mill Gluten Free Flour 1/2 cup sugar 1/2 cup salted butter cold, cut into pieces 2 tablespoons water For the Filling 1 1/2 cups sugar 1/2 cup lemon juice 2 tablespoons lemon peel grated 4 eggs lightly beaten 1/4 cup Bob's Red Mill Gluten Free Flour Instructions Heat oven to 350F. Spray a 9x9 baking dish with nonstick spray and set aside. For the Crust In a medium bowl, combine flour and sugar. Use a fork to stir in the butter until mixture becomes crumbly. Add water a bit at a time. Take mixture and press evenly into the bottom of the pan. Bake for approximately 25 minutes until slightly golden and set. For the Filling In a mixing bowl, stir together all of the filling ingredients until smooth. Pour mixture over the still hot crust. Bake 22-26 minutes or until set in the middle. Let cool on the counter for a minimum of two hours. Cut into squares and sprinkle with powdered sugar. If not immediately serving, store in the fridge
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Raw Berry Crisp
Ingredients 6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries 1 tablespoon pure maple syrup, varies depending on the sweetness of berries 1 cup raw pecans 1/2 cup raw walnuts 1/2 cup pitted dates, roughly chopped 1/2 teaspoon ground cinnamon Instructions In a 2-quart baking dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries Serve immediately, or chill until ready to serve.
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Grilled Mexican Street Corn (Elote)
Ingredients 6 to 8 medium ears sweet corn, husks removed 1/2 cup of sour cream 1/2 cup mayonnaise 1/2 cup chopped cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, to taste 2 teaspoons finely grated lime zest, from 1 lime 2 tablespoons lime juice, from 1 lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve Heat oven or grill- to 400F Whisk together the sauce:crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
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Veggie burger
Ingredients For the burger 2 cups cooked white rice 2 large garlic cloves 1 medium yellow onion 3 tablespoons olive oil, divided 1 cup walnuts 1 15-ounce can Organic Garbanzo Beans ¾ cup whole wheat flour (or gluten free) 1 tablespoon cumin 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 ½ teaspoons salt 1 teaspoon black pepper 1 egg white Barbecue sauce To serve Guacamole 1 tomato Lettuce leaves 6 hamburger buns (gluten free if desired) Instructions Make the rice according to the package instructions. Quickly cool the rice by spreading it into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Preheat a grill to medium heat. Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat. Roll over the walnuts with a rolling pin until they are fine and crumbly. Drain and rinse the garbanzo beans. Place in a large bowl and mash them. Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together.Stir in 1 egg white, mix until in becomes a sticky dough. Form five or six 1-inch thick patties by firmly patting and squeezing the dough together Set the patties on a baking sheet. Brush both sides of the burgers with olive oil. To serve, place the burgers on a bun, topped with guacamole, tomato and lettuce.
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