Raspberry Fudge Brownies (Grain, Dairy, and Nut Free)

 

Raspberry Sauce:

  • ½ c fresh organic Raspberries

  • 1 Tbs. Coconut oil

  • 1 Tbs. pure Maple syrup or raw Honey

Batter:

  • 4 free-range Eggs (or 2 eggs + 2Tbs. freshly ground flax in 4 Tbs. warm water)

  • ⅓ c. Coconut oil

  • ⅓ c pure Maple syrup

  • 2 tsp. pure Vanilla extract

  • ½ c. pure raw Cacao powder

  • 2 Tbs. Coconut flour

  • 2 Tbs. Almond Flour

  • 1 Tbs. decaf Instant Coffee (opt.)

  • ½ tsp. Baking soda

  • ¼ tsp Sea salt

  • ⅓ c. Dark chocolate chips or pieces 

  • ½ c. fresh organic Raspberries

    Preheat oven to 350℉ (175° C).

Directions

Sauce: 
Place ½ cup fresh raspberries and coconut oil in a pot over medium heat for 2-3 minutes.  Stir until raspberries have broken down and you’ve created a sauce.  Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set aside.

Brownies:
Next combine wet brownie ingredients in mixing bowl.  Add in dry ingredients and stir until incorporated.  Gently fold in chocolate chips and raspberries.  Pour batter into 8”×8” (20.25 cm x 20.25cm) or 9”x9” glass baking pan greased with coconut oil.

Drizzle raspberry sauce over the top and swirl into batter with a knife so it’s barely under the surface.  Bake on lower oven rack for approx. 25 minutes. 
Don’t over-bake this brownie.  It should still be a little soft on the inside. Let it cool for 15 minutes before cutting into squares.

Cherry Chip Almond Cookies, Gluten Free

It’s time for summer fruit to take center stage... Cherries!

These little cookies are so tasty, they won’t last a day!  Luckily since they are low in sugar so you can have more than one.

  • ·       1 ½ Tbs. grass-fed Ghee (or increase Coconut Oil to 3 ½ Tbs.)

  • ·       2 Tbs. Coconut Oil

  • ·       1/4 c. Pure Maple Syrup or raw Honey

  • ·       1 hi-Omega3 organic Egg

  • ·       ¼ tsp. pure Vanilla Extract

  • ·       ¼ tsp. pure organic Cherry Extract

  • ·       1 c. + 2 Tbs. blanched Almond Flour

  • ·       1/3 c. Sorghum or Coconut Flour

  • ·       2 Tbs. Flax Seeds, freshly ground (opt.)

  • ·       1 tsp. Xanthan Gum

  • ·       Pinch of Sea Salt

  • ·       ¼ c. organic mini Dark Chocolate Chips, or chopped 80% dark Chocolate Bar

  • ·       3 Tbs. fresh organic Cherries, chopped

Preheat oven to 325°.

Line baking sheet with lightly greased parchment paper.

In bowl of a standing mixer (or use hand mixer) whip the butter, coconut oil, syrup/honey, and egg until frothy. Add extracts.

Continue beating on low and add flours, flax, xanthan gum, and salt. Beat on medium until well mixed. Remove bowl from stand and stir in chocolate chips and cherries.

Dampen your hands slightly and roll dough into 12 – 14 balls and place on cookie sheet 2” apart. Press down with tines of a fork in crisscross pattern to 2/3” thickness.

Bake for 14 – 15 minutes. Allow to cool on wire rack. Cookies are delightfully chewy.


~ Cheers! ♥

Hearty Veggie and Bean Bowl

A fillling nutritious meal in a bowl.

Prep Ingredients

  • 1 Tbs. Coconut oil or e.v. organic Olive Oil

  • 3 medium cloves of Garlic, finely chopped

  • 1 cup diced organic White Onion

  • 1 Tbs. Ginger, finely chopped

  • 2 tsp. Sea Salt

  • 1-1/2 tsp. Cayenne

  • 1 tsp. grnd Ceylon Cinnamon

  • 1/2 tsp. Allspice

  • 1/4 tsp. Black Pepper

  • 1 organic Broccoli, cut into pieces

  • 1 c. organic Carrots, cut in 3/4" chunks

  • 2 c. organic Zucchini, cut into bite-size pieces

  • 6 - 7 organic Red Radishes, halved

  • 6 - 7  organic Mushrooms, sliced (opt.)

  • 15 oz. organic Tomato Sauce

  • 1/2 - 1 c. hot Water

  • 1/2 c. organic Red Lentils, rinsed

  • 1 c. cooked Cannellini Beans (or Black beans)

  • Chopped fresh cilantro

    Heat oil and 2 Tbs water in a large pot or skillet over medium heat.

    Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

    Add vegetables, tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and vegetables are tender, about 25-30 minutes.

    If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

  • 1 pint organic Vanilla Plant-based Ice Cream

  • 1/4 c. Orange Blossom water

  • 1/4 c. Rose water

  • 1 c. finely chopped Pistachios

  • 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Vidalia Onion Vegan Casserole

It's time to replace the old adage about "An Apple a Day" - with a new one - "An Onion a Day"

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!

In Georgia, where

Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them. So let's add onions to our recipes with generous abandon.

Roasted dinner

Tofu and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.

  • 16 oz. Firm organic Tofu, cubed

  • 1 Tbs. Extra Virgin Olive Oil

  • Cold-pressed organic Coconut Oil (to coat casserole)

  • 3 organic Sweet Potatoes, peeled and sliced 1/4"

  • 4 c. organic Vidalia Onions, chopped

  • 3 c. organic Portobello Mushrooms, sliced

  • 1 c. Almond Milk

  • 2 Tbs. Brown Rice Flour

  • 1 Tbs. Worcestershire Sauce

  • Sea Salt, Black Pepper, and Paprika, to taste

  • Dash of Cayenne, opt.

Preheat oven to 350°F.

Over medium heat, lightly sauté Tofu in oil and drain on paper towel.

Grease a 2-quart casserole with coconut oil.

Mix milk, rice flour, Worcestershire sauce together.

Layer sliced potatoes, onions, mushrooms. Top with milk mixture and sprinkle with salt, pepper, and paprika.

Bake at 350° for 20 minutes. Serve with whole grains, quinoa, or wild rice Pilaf (1/4 c. serving)

~ To Your Health!

♥

Tart Cherries Invade Unsuspecting Brown Rice!

A lovely blend of flavors, fit for a luncheon served with a grilled fish or lime glazed chicken breast. Keep some tart dried Cherries around for this impromptu dish.  In a pinch you may substitute dried Cranberries.

You may cook the Gaba rice in advance (like early morning) since it takes about 35 - 40 minutes, and leave pot out until you're ready to make the Pilaf. I always have pine nuts in my freezer for immediate availability.

Recipe

Serves 8

  • 1 c.  chopped organic Green onion
  • 2 c.  chopped organic Celery
  • 1/2 c.  dried, Tart organic Cherries
  • 1/2 c. Pine Nuts
  • 1 Tbs. chopped fresh organic Thyme (or 1 teaspoon dried)
  • 1/2 tsp.  ground Black pepper
  • 1 Tbs. Coconut Oil (or Virgin Olive Oil)
  • 2 c. cooked brown Gaba rice (may use Wild Rice)

Put onion, celery, cherries, nuts, thyme, pepper and oil in a large skillet.

Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well.

Cook 3 to 4 minutes, or until thoroughly heated.

That's it, simple and scrumptious!

~ Enjoy! ♥

Chia n Chocolate, Cha Cha Cha

I wanted to make a non-dairy pudding using Chia seeds, since they are just like tapioca once add to liquid.  I found a couple of recipes and tried one, but was not happy with the results. (Read about Chia Seeds here.) After an experiment or two I came up with an acceptable version!

Let me know how you find it!

Chocolate Chia Seed Pudding

choco chia pudding2
choco chia pudding2
  • 1/4 cup Chia seeds
  • 1/4 c. organic Almond Milk
  • 3/4 c. Coconut Milk (canned)
  • 2 packets Stevia or 1 Tbs. Xylitol (to taste)
  • 1 small ripe Banana, mashed
  • 3 ounces 75% or more Dark Chocolate, melted
  • 2 Tbs. Cocoa powder
  • 1 tsp. pure Vanilla Extract (optional)

In a medium bowl, whisk Chia and almond milk, and let sit while you mix the rest of the ingredients.

Whip Coconut milk until thickened. Add sweetener and banana and mix well. Add melted chocolate, cocoa and vanilla and whisk to mix.  Add Chia mixture and whisk again to combine.

Cover and refrigerate for 2 hours or overnight.

choco-chia-pudding
choco-chia-pudding

Stir pudding, ladle into glasses and garnish.

~ Chia cheers! ♥

Rigatoni and Veggies

Dinner in a Flash

I had some left over Pasta noodles, zucchini and broccoli. I decided to toss them all together with a spicy sauce rich in antioxidants... due to the Garlic and Tomatoes (Lycopenes)... for a healthy and quick dinner.

Use any combination of veggies you have on hand.

  • 2 c. whole wheat Rigatoni, cooked per directions (I use Fiber Gourmet brand, or Al Dente Carba) Substitute Brown Rice pasta for Wheat-Free version.
  • 1/2. sun-dried Tomatoes in oil, chopped up in blender
  • 1/4 c. hot Water
  • 1/2 c. each lightly steamed Zucchini and Broccoli, bite size pieces
  • 2 cloves organic Garlic, minced
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Oregano
  • 1/4 tsp. Red Chili Flakes (opt.)
  • 1/4 c. organic flat leaf Parsley, chopped

Place pasta, tomatoes and water in a pan over medium heat. Stir.

Add veggies, garlic and spices. Cover and simmer over low heat until warm...about 10 minutes.  Add parsley.

Serve with a small slice of Whole Grain bread (Udi't Millet or TJ's Flaxseed) sprinkled with virgin Olive Oil and organic Garlic Powder.

The two Breads mentioned above meet our Formula for 'Healthy Carbs'.   ~ Buon Apetito! ♥

Lentil Soup with Chard

Shawrabit Adas bi Hamud  = literally, Lentil Soup with Lemon

This is the traditional Lebanese name for this soup, which is a popular winter meal in the mountain villages.

It's fragrant and hearty, and sure to warm you from the inside out.  The following recipe is based on my Mom's version, adjusted to lower the fat content! :)

 Lebanese Lentil Soup with Chard

  • 1½ c. organic Brown Lentils
  • 2 c. hot Water or brewed Green Tea
  • ½ tsp. Sea Salt
  • 2 c. organic Swiss Chard, sliced into thin strips
  • ¼ tsp. Sea Salt
  • ¼ c. organic Cilantro, chopped
  • 2 Garlic cloves
  • 2 Tbs. Avocado Oil
  • 1 c. Yellow Onion, diced
  • 2 Tbs. organic Lemon Juice

Rinse chard and slice, discarding lower half of stem.

Place sorted lentils in a pot and cover with water.  Add the 1/2 tsp. salt, cover and bring to a boil. Reduce heat to med-low and simmer for 20 minutes.

Mash cilantro, garlic and 1/4 tsp. salt in mortar and pestle until a smooth paste.

Place oil in saute pan over medium heat for 1 minute. Add onions and saute until translucent. Add cilantro-garlic paste and Swiss Chard. Stir until wilted. Remove from heat.

When lentils are tender, add the Chard mixture and the lemon juice. Bring to a boil, then reduce heat and cook, covered, for 10 minutes.lentils_Indian style

Adjust seasoning to taste. Allow to cool for 20 minutes.

Serve warm with toasted whole wheat pita bread or whole grain toast.

~ Sahtein! ♥

 

 

Lentil n Rice Mash aka Mjaddara

Mjaddara - Background

I make this dish when I want to travel back to my youth, to the days when someone else took care of me and cooked my favorite dishes, to a time when summers were spent at cousin's houses...walking downtown among colorful shops and busy streets... with multi-flavor ice cream cones in hand, and a string of relatives in tow.

Mjaddara tops my list of comfort foods. The warm, creamy texture and goodness of the lentils are incomparable. In Lebanon this is considered a peasant dish...I think it is King among lentil dishes!

 

Mjaddara

  • 1/2 c. organic Brown Rice
  • 2 c. organic Brown Lentils
  • 1/4 c. virgin Olive Oil
  • 2 large organic Yellow Onions, finely chopped
  • 2 tsp. Salt (or a little more to taste)
  • 2 c. hot water

Rinse rice and soak in water for 1 hour.

Pick through lentils, rinse bring to a boil. Cover and simmer for 15 minutes.onion saute

In the meantime, sauté onions in oil over medium heat until just golden.  Add the 2 c. hot water and boil 5 minutes over low heat.

Add to the cooking lentils along with the rice and salt.  Continue to cook over medium-low heat for 5 minutes, stirring occasionally with wood spoon.

Turn to low, cover and continue cooking for 15-20 minutes or until rice is done, stirring frequently to keep from sticking to bottom of pot. Consistency should be like a thick pudding.

Remove from heat and let cool for 15 minutes.  Then place 1 cups of the lentil mash in food processor and pulse 4 -5 times until mostly blended.  Return to pot and stir into remaining lentils.  (If you like your lentils whole, you may skip this step.)

Scoop Mjaddara into large bowl, or several smaller bowls. May be served hot (on cold days) or cold, accompanied by a green salad, pickles, radishes and fresh sweet onions.

Note: Traditionally this dish is eaten with pieces of pita bread folded into cones to form a scoop, then topped with a slice of onion, tomato or pickle!

mjaddara

~ To Your Health! ♥

Savoy Cabbage Comfort Food

The creamy texture of steamed/boiled cabbage is very comforting to me. The subtle flavor that is melts into your mouth is an invitation to experiment with fillings, spices and herbs. Mom used to make the best stuffed cabbage and cabbage stew recipes ever!  No, I'm not biased...after all she published a 500-page cookbook at the behest of friends for a reason. :)

She created a 'whole stuffed cabbage' dish that made us swoon, and that I will share here at a later date. The following recipe is based on one of hers too, with a little tweak to lower the fat content. (She used clarified butter in much of her creations.)

If you venture to try this, please let me know how you liked it!

Minted Cabbage with Garbanzo Beans

  • 1 Tbs. Coconut Oil or Virgin Olive Oil
  • 1/2 Savoy cabbage, chopped into bite size chunks
  • 1/4 c. organic Onion, chopped
  • 3 med. cloves Garlic, minced
  • 1/4 c. organic fresh Mint, minced
  • 1 c. hot Water
  • 2 tsp. Lemon juice
  • 1/4 tsp. Allspice
  • 1 tsp. Sea Salt (to taste)
  • 1/2 c. organic Garbanzo beans

Combine garlic and mint in a bowl and press down with back of wooden spoon to blend together.

Place a deep pot over medium heat.  Wait 1 minute and add coconut oil.  Wait another minute and toss in garlic/mint.  After 2 minutes, add cabbage chunks. Stir occasionally until cabbage starts to wilt.

Pour the hot water over the cabbage, cover and let simmer over med-low heat for 15 minutes.

Add lemon, allspice, salt and garbanzo beans, stir and simmer for an additional 15 minutes.

Serve over brown Basmati and wild rice, or whole wheat Bulgur Pilaf.  Can add more fresh mint as garnish.

~ Bon Apetit! ♥

The Versatile Eggplant

My Tasty Eggplant Dip

In Lebanon the Eggplant is known as theKing of the Stuffed Vegetables, for its versatility. In my family its known as the shape of most of my Aunts! :)

Eggplants are very low in saturated fat and cholesterol. They are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

eggplant

eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. Properly cooked, the slight bitterness eggplants possess can be compensated for by enhancing the flavor so unique for this vegetable.

Research has shown that eggplants contain an anthocyanin phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

The August 10, 2005 issue of the "Journal of Agricultural and Food Chemistry" reports that a study shows the nasunin in eggplant hasanti-angiogenic abilities. The Cancer Center at the Angiogenesis Foundation explains that when something is angiogenic, it stimulates new growth of blood vessels and blood supply. Cancerous cells can gain angiogenesis ability, which means they can develop a means to increase their own blood supply, which can cause a cancerous mass or tumor to grow rather quickly. Nasunin in eggplant has the ability to prevent angiogenesis from occurring.

I will post several recipes that feature our plump purple friend.

Hoda's Spicy Eggplant Dip

eggplant sliced

eggplant sliced

  • 1 large organic Eggplant, peeled in zebra stripes

  • 3 cloves Garlic, minced

  • 2 Tbs. organic Cilantro, chopped

  • 1 small Chili pepper, seeded and minced

  • 2 Tbs. Coconut oil

  • 1/2 c. Green tTa or hot Water

  • 1/2 tsp. Stevia or 1 tsp. Xylitol

  • 1/2 tsp. Black pepper

  • 2 tsp. Sesame oil

Garnish

  • 2 Tbs. organic Cilantro, chopped

  • 2 Tbs. organic ripe Tomato, chopped

Slice eggplant lengthwise into 1/2" slices.  sprinkle each with salt and stack. Put on doubled paper towels, placing a heavy pan on top to press down. Wait 10 minutes.

Eggplant slices will leach water. Using fresh (unbleached) paper towels, press slices dry and cut into strips then dice.

Place a saucepan over medium heat and add 1 Tbs.  of the coconut oil.  Wait 1 minute. Add garlic and cilantro and saute for 2-3 minutes, stirring occasionally. Add chili pepper, eggplant and remaining 1 Tbs. coconut oil.  Cook, stirring frequently, until eggplant is wilted and brown. Add water, Stevia and pepper.  Cover and cook for 20 minutes on medium low.

Add sesame oil, stir well, cover and cook for additional 10 minutes.

Eggplant dip2

Spoon into bowl and sprinkle with chopped cilantro and tomatoes.  Serve warm or at room temperature with toasted whole-wheat pita bread chips.

~ To  Your Health! ♥

Hoda's Fresh Salsa with Pear

After my massage therapy appointment this morning, I headed for Whole Foods to replenish my veggie bins. It's a bright, warm, sunny day in Northern California...a day that calls to you to walk among the produce bins!

I had a list.. and I allow myself to add about 4-5  things depending on what looks good that day.  Well, I came back with a couple of bags full, and laid them out on the counter to figure out what I wanted to play with first.  Since the bunch of Cilantro was huge, I decided to make it the star of this morning's creation.

I love pears when they're still crisp, so I picked one of them as the co-star.

2 cups packed organic Cilantro, chopped 1 med. ripe organic Tomato, chopped 1/2 Anaheim or Poblano pepper, minced 2 Tbs. minced organic Shallot 1/2 small under-ripe pear, diced 2 tsp. lemon juice 1 tsp. cider vinegar 1/2 tsp. Tabasco.. or your favorite chili sauce 1/2 tsp. salt.. or to taste

Mix all veggies and pear.  In small bowl, combine lemon, vinegar, and Tabasco, stir.  Add to veggies with salt, and mix.

Enjoy with homemade whole wheat pita chips*.

* Stack three loaves of whole wheat pita bread, and slice into 8 wedges like a pizza, or into squares. Separate the tops from the bottoms and place single layers on cookie sheets.  Mist lightly with virgin olive oil, and if desired a sprinkling of organic Garlic salt.

Bake in 400º oven until lightly brown. About 4-5 minutes. Time will depend on thickness of pita bread... so watch carefully because they can burn easily.

~ Cheers! ♥

Garbanzo Bean and Kale Salad

Put Together This Delicious and Healthful Salad in Just a Few Minutes
In just a few minutes, you can slice up some raw kale, open a can of garbanzos, chop up some vitamin C packed red bell pepper and red onion and mix up a quick lemon, turmeric and oil dressing.
The added bonus is the spice turmeric which reduces inflammation and has been used for rheumatoid arthritis, and has been linked to the prevention of Alzheimer's and the ability to fight a number of cancers.

This is a super healthy, oh-so-yummy salad.

Serves 4

  • 1 Tbs. freshly squeezed Lemon Juice
  • 1 Tbs. extra virgin Olive Oil
  • 1/4 to 1/2 tsp. Sea salt
  • 1/2 tsp. ground Turmeric
  • dash Cayenne pepper
  • 1 -1/2 c. Kale, thinly sliced
  • One 15 oz can organic Garbanzo beans, rinsed and drained
  • 2 Tbs. red Onion, finely diced
  • 1/2 c. red Bell Pepper, diced

Place the lemon juice, olive oil, salt, turmeric and cayenne pepper in a medium-sized bowl and mix well.

Add sliced kale to the salad dressing and massage the dressing into the kale with your hands. (Your hands may turn a little yellow!  Just wash with soap).

Add garbanzo beans, red onion and red bell pepper and mix well.

Serve or refrigerate until serving. This makes a great "make ahead" salad since none of the ingredients get soggy.

~ Yum! ♥

Spinach-Avo Soup

This recipe is packed with diabetes, cholesterol and cancer defense!It's not cooked so all the nutrients are preserved.

  • 4 c. organic baby Spinach, well rinsed and dried
  • 1 c. water
  • 3 cloves roasted Garlic, or 1 large clove, raw
  • 2 tsp. freshly squeezed organic Lemon juice
  • Pinch of Salt
  • 1/8 tsp. nutmeg
  • 1/8 tsp. black or cayenne pepper
  • 1 ripe Avocado, cut in half and pitted
  • 2 Tbs. crushed dry-roasted Hazelnuts, or lightly toasted Pine nuts
Place Spinach, water, garlic, lemon juice and spices in a blender. Pack leaves down and blend until smooth. Scrape down sides if needed.
Spoon avocado out of its skin.  Add to blender and process until smooth.
Taste and adjust seasoning. Garnish with nuts.
Makes 4 servings.
~ Bon Apetit! ♥

Asian Slaw

Fresh, tasty, healthy and crunchy..what more can one ask ?  

For the salad

8 c. organic Napa or other green Cabbage 2 Tbs. Green Onions, thinly sliced 1 large Carrot, peeled and shredded 1 Tbs. seedless Raisins 1/4 c. sliced Raw Almonds

 

For the dressing 1 tsp. crushed Garlic, about 1 clove 2 tsp. grated fresh Ginger 2 Tbs. raw Tahini 1 tsp. Stevia 2 Tbs. light Soy sauce 3 Tbs. rice Vinegar or raw, unfiltered apple cider vinegar 1 Tbs. extra virgin Olive Oil 1 tsp. cold pressed Flax-seed oil pinch Cayenne

Combine the salad ingredients in a large salad bowl.

In a smaller bowl, blend the garlic, ginger, tahini and Stevia to form a thick paste. Slowly add the soy sauce, vinegar, oils and cayenne and mix thoroughly.

Add to salad, toss well and serve.

Note:  This recipe has 6gr of fiber to 20g carbs... very good on based on our Good Carb Formula.

~ Enjoy! ♥

Curried Quinoa and Greens with Coconut Dressing

This recipe contains ingredients that enhance Cellular Damage Control! Quinoa contains the amino acid lysine, which is essential for tissue growth and repair.

Quinoa, once called "the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

The recipe below adds Kale, another 'fantastic food'.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidants, and sulphur-containing phytonutrients. If you make the recipe with Green Tea instead of the other suggested liquids, you'll dramatically increase the Antioxidant benefits!

Curried Quinoa and Greens

Makes 6-7 servings about ½ c. each

  • 2/3 c. red Quinoa
  • 2-½ c. Water, Green Tea or no-sodium Veg Broth
  • 3 c. young Kale, lower stems removed, and chopped into bite size pieces
  • 1 tsp. Curry powder
  • Pinch Sea Salt

Coconut Dressing

  • 3 Tbs unsweetened light Coconut Milk
  • 2 tsp. fresh squeezed Lime juice
  • ¼ tsp. Curry powder
  • 1/2 tsp. Stevia
  • ¼ c unsalted, dry roasted Almonds

Toast the quinoa for 5-6 minutes in a 4-quart sauté pan over med heat, until fragrant, gently stirring from time to time.  Add water or broth, kale, curry and salt; cover and raise temp to high.  Bring to a boil.

Lower heat and simmer until the quinoa and kale are tender, the quinoa ‘tails’ have popped, and liquid is absorbed, about 15 mins.

Remove pan from heat and transfer mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, ¼ tsp. curry and stevia, and whisk together briskly.  Pour the coconut mixture over the quinoa and toss to combine.  May be served warm, or chilled.

Sprinkle with almonds just before serving.

~ Bon Apetit! ♥

Thai Yellow Curry Paste

By now you're sure to know that Curry is a food we are encouraged to eat frequently. The ingredient that gives it its lovely yellow-ish color is Turmeric, containing the powerful Antioxidant, Curcumin. Read about this amazing, healing spice here.

Thai Yellow Curry Paste

  • 1-2 red or Green chilies, or 1/2 to 1 tsp. Cayenne pepper
  • 2 organic Shallots (or 1 small onion)
  • 1 thumb-size piece Galangal root or Ginger, sliced
  • 3-4 large cloves Garlic
  • 1 tsp. ground Coriander
  • 1 tsp. ground Cumin
  • 1/2 tsp. whole Cumin seed
  • 1/8 tsp. fresh Nutmeg, or substitute cinnamon
  • 3 Tbsp. Fish sauce (available at Asian stores)
  • 3/4- 1 tsp. Turmeric
  • 1 Tbs. Xylitol or 2 tsp. Stevia
  • 1-2 fresh or frozen Kaffir Lme leaves, snipped into small pieces with scissors (discard central stem), or substitute bay leaf
  • 1 -14 oz. can Coconut Milk
  • 1 Tbs. fresh Lime juice
  • 1 Tbs. organic Ketchup

Toss all in food processor and blend. Refrigerate.

~ Easy peasy! ♥