German Pancakes

Original Recipe Taste of home

This recipe is for one 9x13 pan, but you can Double it and pour in two 9x13 pans

12     6 eggs
2      1 cup 2% milk
2      1 cup all-purpose flour (we used whole wheat flour, just made the pancake not as fluffy)
1t     1/2 teaspoon salt
4       2 tablespoons butter, melted or coconut oil

In a bowl, combine the eggs, milk, flour and salt; cover and mix until smooth.  I used solidified coconut oil and spread it on 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.

We like fresh cut bananas, thinly sliced apples, peaches, pears, granola, plain yogurt, honey/syrup.

Goes well with Chopped Apples

Whole Wheat crust Quiche

Crust from Real Food

• 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
• ½ cup melted butter
• ½ teaspoon salt
• 2 tablespoons or little more almond milk

Mix flour and salt.  then add butter, next little by little add milk and stir between each time, till everything clumps into a ball.

then roll out with extra flour and a rolling pin.

Bake in 9x9 pan 350 for 15-20 min

Mix the following ingredients together, then add to baked quiche

Quiche

4 eggs

rice

broccoli

salt and pepper

Could double this and make two quiches and freeze one for later!  Can be made for b-fast but I made it for dinner!

Rainbow Stir-fry

Original Recipe

I made this up for dinner the other night with a bunch of veggies that were in my fridge. I mixed in a few spices and served over wild and brown rice and walla - you have a wonderful healthy dinner. I LOVE when food is colorful there is something so wholesome about it. This stir-fry ended up so colorful that I had to name in rainbow stir-fry :)!

Recipe For 4
1/8 Cup Olive oil
1/4 Red Onion
2-3 Garlic Cloves
1 Cup Broccoli
4 Carrots - sliced in long strips
1/4 Purple Cabbage
1 cup Coleslaw
2-3 Zucchini - peeled and sliced in long strips
1 red pepper - sliced in long strips
1 1/2 tsp - Curry
1 tsp Turmeric
1 1/2 tsp - Ginger
1 1/2 tsp - salt
1/4 Cup ABC Sweet Soy Sauce (Kecap Manis)

Optional -3 chicken breasts grilled

Saute onions and garlic. Add in broccoli and carrots, cook for 2-3 minutes. Then add in pepper, coleslaw, cabbage, zucchini, chicken, spices, and soy sauce. Cook for another 3-4 minutes. Depending on how crunchy you like your veggies you can cook for a few more minutes. I like mine with a bit of crunch.

Serve over rice, noodles, or wrapped in tortilla, top with cashews and enjoy!
I would love to hear any variations you add to this recipe.

Multigrain Pizza

Double  
1/2c             1/4c cornmeal
1c                1/2c oatmeal
2c                1 c whole wheat flour
1t                 1/2t baking powder
1/2c             1/4c seed pureed mixture of flax, pumpkin seed, and sunflower seed
1/2t              1/4t salt
2-3T            1-2T oil
2c                1 c water

I thoroughly mix all the dry ingredients, then add water and oil

After I roll out the dough I bake it in the oven by itself with no toppings.
350 degrees 20 min

Then add the light garlic sauce which is- olive oil, minced garlic, salt and pepper to the top of the pizza.

Continue with the toppings- (I previously sauteed with salt and pepper) 1. peppers, 2. onions, 3. mushrooms,

Follow with cheese ( I actually left it off and still surprisingly enjoyed it), If desired add pepperoni or salami.

Next cook in oven 10-15min.

Sounds silly but, Ive also enjoyed adding my fresh salad  and avocados to the top of my pizza.

Tacos

I love to have leftovers of this stuff so I make alot!

1-2 sliced peppers (red, yellow, orange, or green)
sliced mushrooms
1 sliced onion
1 sliced zucchini
1 sliced summer squash
Refried beans
spinach
(any leftover meat if wanted)
oregano
cumin
chili powder
garlic
salt and pepper
quinoa would be nice to add in the shell

After it is cooked put on top-
chopped tomatoes
avocado
cheese
sour cream or plain yogurt
love cilantro if I have it


Turn the oven on Broil
Line baking pan with foil and spray with cooking spray.
In a bowl mix the veggies all together and add the seasonings. You can prepare this a few days before and leave it in the fridge and let the veggies marinade in the spices.
Broil and watch closely so they don't char.  Stir every 10min, cook for about 30min.  I like to broil them b/c they still have a slight crunch and aren't limpy and slimy.

You can use corn or flour tortilla shells or the hard/crispy shells.  Sometimes I like to lightly sautee the soft tortilla shells by themselves and then fill with the ingredients and serve.

Carob VS. Chocolate (cocoa) VS. Cacao

Amy's thoughts on Comparison:  
    Personally for me I want to feel a little more self control when it comes to chocolate. So I've reached out to try carob powder instead of chocolate.  They appear they both have their pros and cons to both sides.  The cacao powder seems to have significantly more vitamins and nutrients but still has the caffeine impact.  Maybe a balance of all of them.  But cacao is a more pure form of chocolate (cocoa).  It is just what you prefer. (amy)


    1.  Chocolate (cocoa) has stimulants called- caffeine or theobromine, can give migranes if your prone to it,  iron, magnesium, copper, and manganese.  (Found from Quick and Dirty)
    2.  carob powder is lower in fat but significantly higher in carbohydrates and sugar, significant amount of calcium (Found from Quick and Dirty)
     3. Cacao powder contains the minerals calcium, copper, magnesium, phosphorus, potassium, sodium and zinc, contains flavanoids which are beneficial for cardiovascular health



What is carob?
Carob comes from the pod of a tree that grows along the Mediterranean Sea called the carob tree. Once dried and roasted, the pulp is ground into a powder called carob flour,  This website also has recipes for- carob cake, granola bars, and no-cook energy balls...  carob should be consumed with plenty of water
From Whole Foods



How are cacao and cocoa different?
cacao and cocoa are both made from pods of the theobroma cacao plant.
      Cacao however avoids the roasting processes and is just grinded into powder.  Cacao powder has a stronger, more bitter flavour, and is packed full of nutrients and antioxidants.  
      The cocoa powder is roasted, grinded, usually (dutching) potassium carbonate, is added to the powder making the cocoa less acidic. Studies show however that heavy dutching destroys as much as 90% of the antioxidants.
      Carob doesn’t contain the theobromine that chocolate contains. Generally speaking carob chocolate has lower calories and less fat than chocolate made with cocoa, although it does have a different flavour.  It’s also a good source of vitamin A, B vitamins and some minerals.
From First be healthy

Sugar Alternatives

I'm researching about Stevia and other sweeteners:

1.  Best Alternative Natural Sweetener: Monk fruit (aka lo han sweetener), Erythritol, Xylitol, and stevia Huffingpost

2.  Glycemic Index of different sugars/sweeteners-
   A. Organic Lifestyle
   B.  Sweetener Guide

3.  Different forms of Stevia (powder, packets or liquid)
   A. SugarFreeMom

  B. 3 types: Green Leaf Stevia (least processed), Stevia Extracts, Altered Stevia and Truvia (stay away from b/c too many additives and ingredients).  He recommends brands names- Sweet Leaf Stevia and Organic Traditions   Draxe

4.  five recipes with Stevia in them
   A.  SugarFreeMom

Multigrain Corn Bread

1 3/4c corn meal
2 c wheat flour
1/2 c oats
1/2c total of xylitol and coconut sugar
1 T 1t baking powder
1 t salt
2 c total of almond milk and cashew milk (ran out of almond so put water and cashews in blender)
3 eggs
1/2 c oil
1/2c seed dry powder mixture of- flax, pumpkin seeds, sunflower seeds

preheat oven 400
Grease iron pan
Blend all dry- corn meal, flour, baking powder, salt ingredients
Blend milk, sugars, eggs, oil, flax mixture
Pour into greased pan bake 20-25 min

Roasted Potato & Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Original Recipe

Ingredients:

FOR THE SALAD:

• 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
• 3 medium yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch asparagus, ends broken off and chopped
• 1/2 medium red onion, diced (about 1 1/2 cups)
• 1 tablespoon extra virgin olive oil, divided
• handful minced fresh dill, for garnish (optional)

FOR THE DRESSING (MAKES 2/3 CUP):

• 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
• 2 tablespoons Dijon mustard
• 4 tablespoons extra virgin olive oil
• 3-4 tablespoons fresh lemon juice, to taste
• pinch or two fine grain sea salt or pink salt

Directions:

1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Interesting tips

 From Cooking with Curls                                                                                                This is how she converts dairy ingredients to dairy free:                                             

1. Heavy Cream = Coconut Milk (can)
2. Whole Milk = Coconut Milk (box) or Soy Milk
3. Non Fat Milk = Almond or Rice Milk                                                                                   
  4. Half & Half = Half Coconut Milk (can) & Half Coconut Milk (box)

Bread bowls

Original recipe Bread Bowls

2-3 T yeast
2 1/2 c warm water
2 t salt
2 T oil
6-7 c whole wheat flour
1 Tcorn meal
1 egg white
1 T water

When you use whole wheat flour it needs more time to raise to help it taste more light and fluffy.

In large bowl add 3 c whole wheat flour, salt, yeast, and oil and mix. Add warm water and let sit for 60min.  Then knead the rest of flour and cover with a tad bit of oil and let rise again for 30min.

Then seperate into 6 loaves.  Let rise 30 min.

oven 400,  In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

 

 

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks

To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread with soup

 

Cream of Broccoli Cashew Soup

Originally from My New Roots

Serves 6

Ingredients:
1 lb / 500g onions, chopped (1 onion)
1c chopped celery
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
½ cup nutritional yeast
1c white beans (pureed, to add more protein)

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt

Directions:
1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

2. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.

3. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.

4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.

5. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.

I served with Bread bowls (I did all whole wheat flour, and a better bread alternative would not to use yeast and maybe a sourdough starter)

Black-Eyed Peas in a Spicy Goan Curry

Originally from smitten kitchen

Serves 4 to 6

1 cup dried black-eyed peas or two 15-ounce cans, drained (i used small white beans)
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

goes well with Everyday Yellow Dal and Shredded cabbage salad

Everyday Yellow Dal

Originally from smitten kitchen

Serves 4

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt

Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

Tangy Shredded Cabbage Salad

Originally from

Revisiting this in March 2013 minus the chile (3 year-old accommodation) we were reminded of how much we adore those toasted mustard seeds. When they pop, they smell and taste like popcorn. It’s incredible, and it was so lovely to have a salad component to an Indian meal.

Serves 4

2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
1 small serrano chile, seeded and minced (sometimes I have it and others not)
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 to 1 teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds

Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.

Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.

Serve cold or at room temperature.


10/10/16
 2 cups shredded red cabbage
2 broccoli stems
2 shredded carrots
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon olive oil

toast sunflower seeds