Quino, Tomato, Kale and Garlic-stuffed Acorn Squash

Quinoa, tomato, kale, and garlic-stuffed acorn squash (adapted from Katie and Dan)
(Printable version)

1 acorn squash, halved through the stem ends
1 Tbsp olive oil
3 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/8 tsp crushed red pepper
1 bunch kale, stems discarded and leaves torn into pieces
3 medium tomatoes, chopped
salt to taste
1 1/2 cups cooked quinoa
2 Tbsp parmesan cheese

Place squash cut side down in a small baking dish. Bake at 400 until the squash is tender (about 40 min). While squash is cooking, heat oil in a large skillet over medium heat. When oil is hot, saute garlic, basil, oregano, rosemary, and red pepper for a minute or two, until they're very fragrant. Then add kale, toss well, and cook until kale is tender (about 5 min). Add tomatoes and salt and cook for another minute or so. Stir the cooked quinoa into the kale and tomatoes, and then flip the squash over and stuff it with this mixture. Top each half with 1 Tbsp cheese and then bake at 350 until the cheese melts (5-10 min). Serves 2.

http://fortunavirilis.blogspot.com/2009/10/quinoa-tomato-kale-and-garlic-stuffed.html

Hot Cocoa, All Natural!

Hot Cocoa, All Natural

1. Heat the Milk - In a stainless steel pan, heat 6 ounces of milk over medium-low. Remove the milk from heat just before it boils. Tip: Use low-fat milk instead of whole milk for more chocolate flavor and fewer calories.
2. Add the Chocolate - Grate 4 ounces of bittersweet or semisweet chocolate into a metal or ceramic bowl. Ladle 3 tablespoons of the milk into the bowl, one spoonful at a time, and stir with a wooden spoon until it forms a smooth paste.
3. Make Willy Wonka Proud – Return pan to stove over medium heat. Add the paste to the milk and stir for 1 to 2 minutes. Remove from heat and let the mixture steep for 10 minutes. Return to heat and bring to a simmer before adding 2 tablespoons of granulated sugar and a pinch of salt and vanilla. Pour into two cups. Then…start sippin’.
I can’t wait to try this out when I get home to my Mom’s. I plan to use organic skim milk and organic semi-sweet dark chocolate.

http://www.laurelonhealthfood.com/page/14/

Oven-Roasted Root Veggies

Oven-Roasted Root Veggies
Peel and cut up some root vegetables into about 1 in. cubes and toss them into a casserole dish or sheet pan (I used sweet potatoes, turnips, carrots, and onion). Drizzle olive oil on top with some salt, pepper, garlic, and rosemary (or whatever spices you like). Bake in the oven at 400 degrees for about 45 minutes. That’s it! Store leftovers in the refrigerator and warm up a bowl whenever your next sweet craving hits.

http://www.laurelonhealthfood.com/page/12/

Spaghetti Squash tossed with Olive Oil, Avocado & Parmesan

Spaghetti Squash Tossed with Olive Oil, Avocado and Parmesan

Serevs 2 - 4

1 medium spaghetti squash
1 or 2 avocados
1 clove garlic, smashed
1 tsp. fresh lemon juice
4 fresh basil leaves, sliced
1/4 c. fresh grated Parmesan cheese
3 tbsp. extra virgin olive oil
1 tsp. fresh ground black pepper
1 tsp. salt

Preheat the oven to 375. Cut spaghetti squash in half lengthwise (this is the hardest part of the recipe, make sure to use a heavy duty knife!) and scrape out the seeds. Lay squash cut side down in a baking dish and add 1/4 inch of water to the pan. Bake for 35-45 minutes, until tender. For an even quicker meal you can microwave the squash whole if you pierce the skin a few times with a knife and nuke on high, 12-15 minutes.

When squash is close to done, put olive oil in a pan over low heat and add the smashed clove of garlic. Cook until it sizzles just to flavor the oil, turn off the heat, and remove the clove. Cut the avocado and squeeze the fresh lemon juice on it to keep it from turning brown and slice up the fresh basil.
Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate the spaghetti-like strands. Scoop a serving into a bowl, drizzle with the warm oil, top with chunks of avocado, and add the parmesan, basil, and salt and pepper to taste. Eat with a crusty piece of baguette on the side.

http://vitaljuice.com

Basic Sesame Crackers

2 C sesame seeds, hulled
1 C Golden Flax, ground
2 Tbl Olive Oil
2 Tbl Yellow yeast
1/2 C poppy seeds
1 tsp Salt
2 clove garlic, minced
Dash cayenne or fresh jalapeno
Enough water to make a thin paste

- Put all ingredients into blender and process until smooth adding enough water to make a texture like waffle batter
- Spread 1/8" thick on 2 Teflex sheets
- Dehydrate at 115 degrees until dry enough to flip and remove from sheet
- Turn onto mesh sheet and score with pizza cutter or knife to desired size
- Continue dehydrating until crispy
- Break apart and cool, then store in air tight container

Variations:
- Spicy - add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Bragg's Amino Acids instead of salt
- 1/2 C Sun-dried tomatoes or Tbl ground caraway seed
- Sweet - 1/2 C Honey or Agave syrup or 6 softened dates or raisins, and/or 1/2 tsp cinnamon or 2-3 Tbl maple syrup and spice of choice

Makes about 50 2x2 crackers

- Chef Jeff and Nancy Riedesel
www.fromsadtoraw.com

Healthy Homemade Crackers!!

2 1/2 cups golden flax seeds (soaked for 12 hrs)
1 cup fresh or frozen corn kernels
1/4 ripe avocado
1/2 cup sunflower seeds (soaked for 12 hrs)
2 tsp. black or white sesame seeds
2 tbs. minced Spanish or red onion
2 tsp. fresh garlic minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne powder
1-2 pinches Celtic sea salt or to taste
1 pinch of white pepper
celery juice or water

In a blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs.

Preheat the dehydrator for 110 degrees. Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat. If you want a taco shell effect, wrap them around a tube or fold them a little, keep them in the dehydrator for about 10 more hrs or until crisp. You can also cut them into chip shapes and serve them with dip. Like a nice creamy quac, made out of avocado, some onion, lotta cilantro, some fresh lime juice, and salt, or a mango tomato salsa... Anyway you eat them, tortillraws are delish!

* Michelle sets her dehydrator at 105 degrees and they come out fine. And to make chips, just cover a whole teflex sheet with the mixture, dehydrate until they have hardened to a crisp shell, break em apart into chip-size pieces, and there you go! Or half way through dehydrating you can use a pizza cutter and score the chips into rectangles. See picture to the right for what the Corn Tortillraw Chips look like.

www.fromsadtoraw.com

Spelt And Oat Fig Bars

SPELT AND OAT FIG BARS // Makes 12 Bars

1 ¼ Cups Spelt Flour
1 ¾ Cups Oatmeal
1 tbsp. Cinnamon
1 tsp Baking Soda
½ tsp Salt
1 Large Egg
1 tsp. Real Vanilla Extract
½ tsp. Almond Extract
¾ Cup Brown Sugar
½ Cup Applesauce
2 tbsp. Butter (to ensure a crisp crumble topping)
1 ¼ Cups Fig Preserves (or any other fruit preserves, naturally sweetened)

1. Oven to 350’. In a large bowl, sift all dry ingredients together (spelt flour, 1 ½ cups oats, salt, cinnamon, baking soda ).
2. In a second bowl, whisk the brown sugar, egg, vanilla and almond extracts and applesauce. Add in the dry mixture, and mix to incorporate. It should look like cookie batter at this point.
3. Spray a 8×8 baking pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Spread the preserves evenly over the bottom layer.
4. With the remaining mix, add another ¼ cup oats and 2tbsp of butter. Mix with your fingers. Crumble it on top of the preserve layer.
Bake for 25-30 minutes until the top is a bit crispy. Let them cool a bit before cutting.

*Enjoy with some greek yogurt or ice cream to balance this fibrous bar :)

http://sproutedkitchen.com/?paged=5

Summer Tomato Lentils

SUMMER TOMATO LENTILS // Serves 2 as entrée, 4 as a side

1 Cup Lentils
1 Lemon, zest and juice
1/3 Cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 Cups Baby Tomatoes
1 tbsp. Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 tbsp. Dijon Mustard
1 tsp. Garlic Salt
Fresh Ground Pepper to taste

Oven to 325′

Note: I cook my lentils in unsalted water, as salt is said to toughen the beans- they will taste most fresh if the seasoning is added at the end.

1. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
2. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up the remaining 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
4. Gently fold the dijon mustard and fresh black pepper into the goat cheesey lentils. Add the basil and mint, roasted tomatoes and crispy shallots. Add salt to your preference.

~ Serve in a pita or butter lettuce wraps!

http://sproutedkitchen.com/?paged=4

Oat 'Nana Pucks

OAT ‘NANA PUCKS // 3 dozen mini pucks
Adapted from 101 Cookbooks.

Heidi’s recipe calls for almond meal, but I like nut crunchies. The almond meal does however, act as a binder. So I added wheat bran. If you have gluten allergies, omit the wheat bran and use almond meal.

3 Well Ripened Bananas
2 tbsp. Good Vanilla Extract
¼ Cup Coconut Oil (olive oil works fine)
2 Cups Rolled Oats
1/3 Cup Wheat Bran
2/3 Cup Finely Chopped Almonds
1/2 Cup Unsweetened, Shredded Coconut
1 tbsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Powder
¾ Cup Semisweet Chocolate Chips or Carob Chips

Oven to 350’
1. Mush the ripe bananas with a fork. Mix the wet ingredients together: bananas, vanilla, and oil. In another bowl, mix remaining dry ingredients. Add the dry ingredients to the wet and gently mix. Fold in the chocolate or carob chips. The dough will be loose. Here, my favorite line in her recipe, ‘don’t worry about it’. Ha.
2. On a baking sheet with parchment paper or a silpat, make mini balls, then give them a gentle smush to flatten them. I like them in balls, Hugh prefers them in pucks, shape as you wish. They don’t really change shape while baking, so spacing 1’’ between is fine.
3. Bake for about 14 minutes until puck or nugget is firm. Do not undercook or they will crumble.
4. Hoard.

http://sproutedkitchen.com/?paged=4

Asian Salad

ASIAN SALAD // Serves 4

1 Head Napa/Savoy Cabbage (About 5 Cups Sliced)
1 Red Bell Pepper, Thin Slivers
1 Cup Shredded Carrots
¾ Cup Shelled Edamame
½ Cup Green Onion
1 Avocado, medium diced

/Dressing/
2 tsp. Tamari
1 Lime, Zest and Juice (approx 3 tbsp.)
1 tbsp. Rice Vinegar
2 tbsp. Sesame Oil
1 tbsp. Agave Nectar (or sugar)
½ tsp. Hot Sauce of Choice
1 tsp. Wasabi (or wasabi powder)
1 tbsp. Toasted Sesame Seeds
1 tsp. Fresh Ground Pepper

2. For the dressing, add the tamari, rice vinegar, lime zest and juice, agave, hot sauce and wasabi to a bowl. Give it a whisk. Add the sesame oil, sesame seeds, and pepper. Whisk and taste. Add what your tastes prefer, be it heat, salt etc.
3. Chop the cabbage as thin as possible. Add the cabbage, carrot, bell pepper, edamame, and green onion to a large bowl. Toss with about 3 tbsp. of the dressing.
4. Add the avocado to the remaining dressing and toss to coat. Sprinkle on top of the salad.

http://sproutedkitchen.com/?paged=4

Wheat Berry Salad

WHEATBERRY SALAD WITH ARUGULA, CHERRIES AND POM DRESSING // Serves 4

1 Cup Wheat Berries
3 Cups Arugula
2 Cups Bing Cherries, pitted and cut in half
1 tsp Kosher Salt
Zest of one Lemon

POM DRESSING // This will look like a lot of dressing and seasoning, but the wheat berries are very dense and soak up a lot of the liquid from the dressing while in the fridge. Use less if you prefer, but it is what gives the wheat berries any flavor.

1 Shallot, roughly chopped
Big Handful of Fresh Fennel Fronds or Dill, Chopped
3/4 Cup Soft Goat Cheese
1/3 Cup POM, 100% Pomegranate Juice
2 tbsp. Extra Virgin Olive Oil
½ tsp. Cumin
1/2 tsp. Kosher Salt
2 tsp. Fresh Ground Pepper

1. Rinse the wheat berries in a strainer. Bring 4 cups of water to a boil, add the wheat berries. Boil for about 45 minutes or until tender and split open a bit, add water if they dry out before cooking. Put them in a large mixing bowl.
2. While the wheat berries are cooking, make your dressing. In a processor or blender, add the shallot, fennel frond/dill, POM, cumin and pepper. Blend to combine. Add the goat cheese and olive oil and give another whirl.
3. While the wheat berries are still warm add the dressing and mix. Let it cool for a few minutes. Add the arugula and cherries (and bacon if you please) and mix again. At this point, add the lemon zest and taste for salt and pepper. Don’t be shy with the seasoning.

~You can either serve at room temp, or chill in the fridge to let the flavors saturate and serve it as a cold side salad.

http://sproutedkitchen.com/?paged=3

Big Sur Bakery Hide Bread

BIG SUR BAKERY HIDE BREAD // Makes 16 //
The recipe is straight from the Big Sur Bakery Cookbook (of which I won from Dana! The astriks indicate what I used of the options).

5 Cups Unbleached All Purpose Flour
½ Cup Flax Seeds
½ Cup Sesame Seeds (I used toasted seeds)
2 Cups Oat Bran
¼ Cup Sunflower Seeds
½ Cup Millet*, Quinoa, Poppy seeds or Amaranth (or any combination)
1 tsp. Kosher Salt
1 tsp. Baking Soda
1/3 Cup Beer
2 ½ Cups Buttermilk*, Milk or Half and Half

Oven to 375, Middle Oven Rack

1. Line a baking sheet with parchment paper or a silpat.
2. Mix all of the dry ingredients together in a large bowl. Make a well in the center and add the beer and buttermilk (or alternative). Use a wooden spoon or your hand to mix the wet batter. Sprinkle some flour on top, and put it on a floured work surface. Gently roll is out to form a loose log, about 2-3 inches in diameter.
3. Cut the log into 1 ½ inch slices and give them a little pat into a patty form. Don’t make them too small, they get dry. Lay on the baking sheet. Bake on the middle rack for 40 minutes until golden. Remove and cool.
4. For serving, slice open and toast. They have a raw bread flavor inside (like a bagel or English muffin) so toasting is crucial. Goes excellent with a schmear of Butter/Jam/ Soft Cheese!

http://sproutedkitchen.com/

Spiced Sweet Potatoes & Chickpeas

SPICED SWEET POTATOES AND CHICKPEAS // Serves 4 as a side
I suggest serving this side, on a wide or long platter, not a bowl. When all the warm potatoes sit on top of each other, they continue to steam and get mushy.

1 Cup Dried Chickpeas/Garbanzos ,soaked in water overnight
3 Large Sweet Potatoes, peeled (about 3 lbs)
¾ Cup Finely Chopped Yellow Onion
2 tbsp. Melted Butter
1 tbsp. Olive Oil
1 tsp. Cinnamon
2 tbsp. Honey
2 tsp. Fresh Nutmeg
1 tbsp. Fresh Grated Ginger
1 Garlic Clove, minced
1 tsp. Salt
1 Lime Zest and Juice
Fresh Ground Pepper
3 tbsp. Fresh Thyme, leaves removed

Oven to 425’

1. In a medium pot, bring 3 cups of water to a boil, add the soaked beans. Gently boil for about 50 minutes until the beans are cooked through. Drain.
2. In the meantime, prepare the peeled potatoes. Cut off the ends and chop them into one inch cubes. Try to make them equal in size, shapes can vary. Put them in a large bowl.
3. In a small bowl, whisk the lime zest and juice, melted butter, oil, garlic, salt, honey, cinnamon, and nutmeg together. Pour the mix over the big bowl of potatoes, stir. Add the drained garbanzos, onions, 2 tbsp. of the fresh thyme and gently fold to cover everything in the spice mixture.
4. Spread the goods evenly onto a rimmed baking sheet. Bake at 425’ in the upper third of the oven for 35-40 minutes, gently stirring halfway through for consistent browning.
5. Let cool a bit before serving, sprinkle fresh pepper, squeeze of lime,taste for salt and sprinkle remaining thyme on top.

http://sproutedkitchen.com/

Whole Spelt Almond Waffles

Whole Spelt Almond Waffles

1 ¼ cup whole spelt flour
¾ cup almond meal
½ teaspoon baking powder
2 eggs, separated
¼ extra virgin olive oil
rind of one orange
½ cup orange juice
¾ cup soy milk or milk
3 tablespoons brown rice syrup
melted butter or olive oil for brushing the waffle iron
Berries, yogurt and maple syrup to serve

Special equipment: Belgian waffle iron

Heat waffle iron.
Sift spelt flour, almond meal and baking powder into a medium size mixing bowl, stir to combine and set aside.

Whisk egg yolks, olive oil, orange rind, orange juice and milk, stir into dry mix, drizzle rice syrup over batter and stir again. Whisk egg whites into stiff peaks and gently fold into batter.

When waffle iron is hot brush with melted butter or olive oil (I used butter) and ladle in about 1/2 cup of batter, this dosen’t fill the whole mold, I like them to be on the smaller side with an uneven edge. Close lid and cook for about 4 minutes, the waffle iron will beep when ready, but I cook them for 1 or 2 minutes longer as this batter is moister then your usual waffles. Repeat with remaining batter.
Enjoy outdoors if possible!

Makes 8 small to medium size waffles or 6 large.

http://coconutandquinoa.wordpress.com/2009/08/21/pamelas-whole-spelt-almond-waffles/

Toasting Seeds

Toasted Pumpkin Seeds

Pre-heat oven to 300 degrees (fahrenheit)
Line a baking sheet with parchment paper and spread seeds out in a single layer. I do 3 or 4 cups at a time beacuase I love to snack on them, do as many as you like but be aware that they may toast faster if there are less.
Toast for 8 minutes, stir and return to the oven for another 5 minutes. They will begin to pop and smell nice and toasty.
Allow to cool on the tray and then store in a jar in the fridge. They last about 3 months.
For a spicy treat, toss pumpkin seeds with lemon juice, cayenne pepper and sea salt, then toast.

Toasted Sunflower Seeds

Follow the same method as above but stir them at 5 minutes and check them at 10 minutes, return for another couple of minutes or until they are slightly browned and smell good. Allow to cool on the tray and store as above.

For a tasty addition try drizzling warm seeds with tamari, stir and cool.

Toasted Sesame seeds

I usually do sesame seeds in a heavy skillet, but they can be done in the oven, just stir them often.
Warm skillet over meduim heat and add about a cup of sesame seeds. Stir or shake pan every minute until seeds begin to pop and smell fragrant, this takes about 5 or 6 minutes. Taste to see if they are ready, spread toasted seeds on a tray to cool. Store in a jar in the fridge.

http://coconutandquinoa.wordpress.com/2009/07/

Spelt Blueberry Muffins

Spelt Blueberry Muffins

1 1/2 cups whole spelt flour
1/2 cup corn meal
1 tablespoon baking powder
pinch freshly grated nutmeg

zest of 1 orange
1/2 cup orange juice
1/2 cup almond milk or soymilk
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tablespoon vanilla extract
1/4 tsp sea salt
1 cup blueberries, I squeezed in a few more

Pre-heat oven to 350 degrees (fahrenhiet)
Sift spelt flour, corn meal and baking powder in to a mixing bowl. Add nutmeg and stir well to combine, I use a whisk.
In another bowl add orange zest, orange juice, milk, oil, maple, vanilla and salt and whisk to combine. Pour wet ingredients in to dry and use a rubber spatular to mix. Just before it’s completely combined, fold in blueberries. Spoon into a lined muffin tray and bake for 22 minutes. An inserted toothpick should come out clean.

Makes 9 small muffins.

http://coconutandquinoa.wordpress.com/2009/07/

Homemade Granola

Granola

10 cups oats
3 cups raw almonds, chopped
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1 ½ tsp cinnamon
1 cup extra virgin olive oil
1 cup rice syrup
½ cup maple syrup
¾ teaspoon sea salt
4 teaspoons vanilla extract or 1 vanilla bean, I use both since I love vanilla.
3/4 cup unsulphured dried apricots, finely sliced
1/2 cup unslphured golden raisons, like Hunza
1/2 cup raisons (or sultanas if your in Australia)

Pre-heat oven to 320 degrees (Fahrenheit)
Place oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds and cinnamon in a large bowl and toss to combine.
Warm olive oil, rice syrup, maple syrup and salt in a small saucepan over medium heat*. Split vanilla bean (if using) and scrape out seeds with the tip of a small knife, place seeds and bean in the saucepan, whisk and simmer for 5 minutes. Remove from heat, add vanilla extract, pour into dry ingredients and mix well.
Spread 1/3 of mixture on a parchment lined baking sheet in one layer (mine is 13 by 18 inches) and bake for 30 minutes, stirring after 15 minutes. Return to oven and bake 10 to 15 minutes more or until deep golden and toasty. Repeat with the remaining mixture, I did two trays at a time and rotated them.
Place warm granola back in the large bowl, (don’t bother washing the bowl), and stir in the dried fruit while it’s still warm. Allow to cool and store in your favorite jars or cellophane bags to give as gifts.
Makes about 15 cups.

*Tip; measure oil before measuring rice syrup and it will easily slide out of the measuring cup.

http://coconutandquinoa.wordpress.com/2009/07/

Hemp Pesto

Hemp Pesto

Ingredients (use vegan versions):

1/3 cup fresh basil
1/4 cup spinach
3 tablespoons hemp seeds
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon sea salt

Directions:

Food process all ingredients for a minute until smooth. and that's all, pretty simple.

I spread it across a rustic roll for toasting and sprinkled a few more hemp seed on top for good measure. this would be awesome on pasta or sandwiches for sure.

Because of the basil and spinach in it, this sauce will go bad pretty fast. it's best to eat within a day or two. refrigerate in an airtight container if you plan on storing.

Source of recipe: submitted by jacqueline gabardy, blogged at sweetbeetandgreenbean.net, for the post see http://sweetbeetandgreenbean.net/2008/08/25/hemp-pesto/

No Fat Oatmeal Banana Cookies

No Fat Oatmeal Banana Cookies

Ingredients (use vegan versions):

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup organic sugar
1/4 cup brown sugar
1 tablespoon ground flax seed blended with 3 tablespoons water
1 cup mashed banana (about 2 bananas)
1 3/4 cup oatmeal (dry quick oats)
1/2 cup walnuts (optional)

Directions:

1) Preheat oven to 400 degrees Fahrenheit.

2) Combine flour, baking soda, salt, allspice, and cinnamon in a small bowl. Set aside. Blend together applesauce and sugars. Add flax seed (should be egg consistency). Stir well. Add mashed banana. Mix well.

3) Slowly pour some of dry flour mixture into the wet ingredients. Stir well after each addition. Once it is all added and combined well, add oatmeal. Stir well.

4) Drop by small spoonful onto greased cookie sheet. Flatten down some with the back of a wet spoon. If you wet it frequently, it will not stick to the cookie dough. Bake for 12 minutes. Remove to cooling rack immediately.

Based on 28 cookies per recipe, the nutritional information is as follows ~ (Calculated at http://www.nutritiondata.com)

Serving Size - 1 Cookie

Calories - 71

Total Fat - 0
Sat Fat - 0
Trans Fat - 0

Cholesterol - 0

Sodium - 106mg

Total Carbohydrate - 16g
Dietary Fiber - 1g
Sugars - 6g

Protein - 2g

http://foodblogga.blogspot.com

Fresh Corn & Avocado Salad

photo taken from www.pinkstripes.wordpress.com

Fresh Corn and Avocado Salad

Ingredients:

3 ears fresh sweet corn, husked (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
juice of 1/2 lime
1 tablespoon fresh basil, chopped
1/2 teaspoon sea salt
freshly ground pepper to taste

Directions:

1) After husking corn, pull out as many corn silks as possible.

2) Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day! Serve as a side, with tortilla chips, or as a topping for tacos.

Source of recipe: What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!

Makes: 4-6 servings, Preparation time: 5 minutes
www.vegweb.com

Best Homemade Diaper Rash Cream

Best Diaper Rash Cream

Ingredients:

2 tablespoons olive oil
3 tablespoons cornstarch

Directions:

1) Mix together the olive oil and cornstarch to form a smooth paste or glaze. You can add more oil or cornstarch to change the consistency, if desired.

2) Apply to babies bottom when rash is present . I swear this heals even the toughest rashes. GOOD LUCK!

This recipe stores at room temperature in a covered jar.

Source of recipe: I was desperate for healing relief, searching on web for natural bum soother, not sure how this came to me.

Makes: many applications, Preparation time: 1 minute or less
www.vegweb.com

Blueberry Pancakes

Blueberry Pancakes

Ingredients (use vegan versions):

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla
egg replacer equivalent to two eggs
1 2/3 cups soymilk
2 tablespoons vegetable oil (if desired)
1 cup blueberries (frozen or fresh)

Directions:

1) Combine ingredients and stir until blended. Stir in blueberries.

2) Preheat and oil a pan or griddle. Pour 1/4 cup of batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.


Source of recipe: I went by someone else's recipe, but used my own portions and changed a few things.

Makes: 9 pancakes, Preparation time: 5 to 10 mins, Cooking time: 15 minutes

www.vegweb.com

No-Bake Cookies

No-Bake Cookies

Ingredients:

1/4 cup oil
1/2 cup soy milk
4 tablespoons cocoa
2 cups sugar
1/2 cup peanut butter
3 cups oatmeal

Directions:

Mix first three ingredients well and place
over lowest heat setting on burner.
Once it begins to boil, let boil at least 3
minutes.
Stir in peanut butter until melted
completely, than add oatmeal, stirring
quickly. With two spoons, scoop dough
out and lay it down on aluminum foil
surface to dry.

Makes: 3 dozen cookies, Preparation time: 10 minutes, Cooking time: 10 minutes

www.vegweb.com

Goji Berry Leathers

Goji Berry Leathers

Ingredients:

1/2 cup dried goji berries (other berries can work too)
1 cup apple sauce (unsweetened, unflavored)
water (see instructions)

Directions:

Place goji berries into a 2 cup measuring cup and add water to cover. Let soak an hour or so until they are rehydrated.

Place apple sauce into measuring cup. Pour mix (berries, soaking water, applesauce) into blender and blend until the berries are mixed in well. Add water, if needed, to thin.

Pour onto lined dehydrator sheet and dry at 135 for 6-7 hours (until it is leathery and dry). This makes 1 sheet in my economy excalibur (11 inch pans). Once cooled, cut into smaller pieces to your liking.

Serves: 6

Preparation time: 10 minutes + drying

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Pumpkin beauty recipes!

The ingredients are all natural and you can make it in your own kitchen. Here are the recipes… you’ll be tempted to take a lick!

Pumpkin Facial Mask

2 teaspoons cooked or canned pumpkin
1/2 teaspoon honey
1/4 teaspoon milk (or whipping cream, if your skin is very dry)
1. Combine ingredients and apply to a clean face with gentle circular motions, avoiding the area around your eyes.
2. Allow mask to remain on skin for 10 to 15 minutes, then rinse with warm water, pat dry, and apply your usual moisturizer.

Pumpkin, Sugar, and Spice Scrub

1/2 cup cooked or canned pumpkin, pureed
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1. Combine ingredients in a bowl.
2. Stand in a tub or shower stall and use a damp washcloth to scoop some of the mixture up. Apply to body, starting with your feet and working your way up, but avoiding your face. Scrub gently using circular motions.
3. Rinse with warm water and pat dry.

www.celebritybeautybuzz.com

Sew a Bandana Skirt

see tutorial here:
http://makinghouse-a-home.blogspot.com/2009/06/bandana-skirt-tutorial.html

Roast your own hazelnuts

http://todayscreativeblog.blogspot.com

Pecan Pie

see recipe here:
http://www.bettycrocker.com/recipes.aspx/decadent-pecan-pie

Swiss Chard & Cannellini Beans

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 small onion (chopped)
1 clove garlic (chopped)
1 bunch Swiss chard (chopped)
1 tomato (chopped)
1 19 ounce can cannellini beans (drained and rinsed)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, onion garlic and saute until the onion is tender, about 5 minutes.
3. Add the tomato and Swiss chard stalks and cook for 5 minutes.
4. Add the Swiss chard leaves and cook until wilted.
5. Stir in the beans and heat.
6. Season with salt and pepper.

http://closetcooking.blogspot.com

Chocolate Pancakes

http://thecookingmama.blogspot.com/2007/05/easy-pancake.html\

Chocolate Pancakes Recipe

1 cup unbleached all-purpose flour
2 tbsp. soy flour
3/4 cup cocoa powder
2 tsp. baking powder
2 tbsp. granulated sugar
3 large eggs
3 tbsp. melted unsalted butter or canola oil
1 1/2 cups plain soymilk
pinch of salt
confectioners sugar
1 pint fresh strawberries, hulled and sliced, optional

1.) Sift the flours, cocoa, and baking powder into a medium bowl. Mix in the sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The batter should have a slightly lumpy consistency of cake batter.

2.) Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. ladle a scant 1/4 cup batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges darken about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200F oven until they are all ready to serve. Dust lightly with confectioners sugar, and serve with sliced strawberries if you wish.

Recipe from the cookbook "12 Best Foods" written by Dana Jacobi

My son at the kitsilano farmers market!

photos taken by katrina forstbauer

Family Photos taken by puredesignphotography

http://www.puredesignphotography.ca

Squash Baked Macaroni

see the recipe at:
http://www.marthastewart.com/recipe/sunday-dinner-squash-baked-macaroni?backto=true

Peach Pie Muffins

see the link below for recipe:
http://foodblogga.blogspot.com/2009_08_01_archive.html