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Mango lassi

20 Apr

Mango lassi

  • 1 c. mango; diced, fresh or frozen
  • 1 c. yogurt
  • 1/2 c. milk
  • 1/4 to 1/2 tsp. ground cardamom
  • pinch of turmeric
  • 1/2 c. water (optional)

Use a blender to combine mango, yogurt, milk, cardamom, and turmeric. Use the water to thin to desired consistency.

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Irish Potatoes

9 Apr

Irish Potatoes

  • 1/4 c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract (heaping tsp.)
  • 1/4 to 1/2 tsp. salt
  • 3 Tbs. honey (heaping)
  • 7 oz. unsweetened coconut, shredded (use food processor if want finer)
  • 2 Tbs. cinnamon & 1 tsp. sugar

Mix together the butter, cream cheese, vanilla, salt, honey, and coconut until well blended. Refrigerate for ~30 min. Combine the cinnamon and sugar in a medium-sized bowl. Roll the cheese mix into one-inch balls and coat with cinnamon and sugar by rolling it around the cinnamon sugar bowl. Keep in refrigerator.

 

Dressing for kale chips

27 Feb

Dressing for making kale chips in the dehydrator

  • 1/4 c. olive oil
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. water
  • 2 Tbs. nutritional yeast
  • 1/8 tsp. cayenne
  • 1/4 tsp. turmeric
  • 1/2 tsp. chili powder
  • 2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

In a liquid measuring cup, mix together the wet ingredients (first three). Then, in a small bowl, mix together the dry ingredients (last seven ingredients). Add the dry ingredients to the wet ingredients and pour into a large bowl. Toss a couple large handful of large kale leaves in the bowl with the dressing to coat. If the leaves are too heavily coated, add more kale leaves. Place folded up leaves on dehydrator racks (using sheets, not screens). Dehydrate at 125 degrees F until crisp (leaves should be brittle, may be too wet from oil).

Green Bean Chickpea Amandine

9 Feb
  • 1/4 c. butter
  • 1/2 to 1 c. slivered or chopped almonds
  • 2 c. chickpeas, cooked
  • 3 cloves garlic, smashed
  • 2 lbs. fresh green beans
  • 2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/4 to 1/2 c. chopped parsley
  • 1 tsp. salt

Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.

Winter Garden Salsa

24 Jan

Winter Garden Salsa

  • 2 15oz. cans diced tomatoes (1 drained, 1 not drained)
  • ~10 chile pequins, minced (or 1 jalapeno)
  • 3 garlic cloves, smashed and minced
  • 2 tsp. salt
  • 2 limes, juiced
  • 2 large handfuls cilantro, thick main stems removed (small ok)
  • 2 large handfuls green onions, chopped (or ~1 c.)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. honey

Place all ingredients in a food processor and process for ~30 seconds or looks uniform throughout.

Stovetop Pressure Cooker Notes

29 Dec

Stovetop Pressure Cooker Notes

Whole Cauliflower: 3 min low; quick release

Whole Pumpkin (cut in half without seeds, on steamer): 10 min; quick release

Whole Sweet Potato (on steamer): 15 min; 10 min; natural release

Corn on the Cob (on steamer): 3 min; quick release

White Rice and Quinoa (in bowl over steamer): 15 min; 10 min natural release

Brown Rice (in bowl over steamer): 15 min; 10 min natural release

Pinto Beans (presoaked): 7 min; natural release

Deer Tenderloin (sear first, then braise): 5 min; natural release

Bratwurst: 10 min; natural release

Whole Eggs: 6 min low; quick release

Chickpea Fritters

29 Dec

Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)

  • 1.5 c. garbanzo bean flour
  • 0.5 c. whole grain flour (spelt)
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cumin
  • 1/2 tsp. yellow curry powder
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 tsp. lemon juice
  • 1 c. hot water

Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).