Italian Polenta

Ingredients

2 C Polenta
8 C Liquid

1 Onion #2
2 Spring Onion Medium Dice
2 pieces Garlic Sliced
Dried Thyme
1 Red Bell Peppers
Salt
Pepper
Cayenne Pepper
Nutritional Yeast

Directions

Sauté the Onions, Garlic, and Thyme add cayenne, salt n pepper.  Add 8 Cups water, and bring to a boil.
Slowly whisk in polenta to boiling liquid and turn temp down to 200. Cook for 15-20min until you can no longer feel the grain on your tongue.
Roast the  bell pepper in a skillet -add it and the nutritional yeast in at the end.
Serve it over Arugula  or Spinach

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 15- minutes.
 Finish by stirring in the salt to taste.

Quinoa w/ Kale Pesto, Artichokes and Sun Dried Tomatoes

Ingredients

1 cup Quinoa

1 1/4 cup water

4 tablespoons Kale pesto (recipe below)

1- 6.5oz jar of marinated artichoke hearts, drained and coarsely chopped

1/3 cup sun dried tomatoes, drained and coarsely chopped

Salt and pepper to taste

1/4c or nutritional yeast (optional)  

Add quinoa & water in 3 qt pan, start cooking at high with lid off for 5 mins, then cover and reduce heat to low.  Cook quinoa until all water is absorb, about 12 minutes.  Remove from heat, fluff quinoa with a fork and let cool.

In a large bowl toss quinoa with kale pesto until combined.  Add in artichoke hearts and sun dried tomatoes.  Season with salt, pepper.

Kale Pesto

Ingredients

2 cups kale leaves

1/2 cup nutritional yeast

1/4 cup chopped walnuts or cashews

2 garlic cloves, minced

1/2-3/4 cup extra virgin olive oil

Salt and pepper to taste

In a food processor combine kale, parmesan cheese, walnuts and garlic and blend until finely chopped.  While processor is running, stream in olive oil until desired consistency.  

Gluten Free Pancakes

Gluten Free Pancakes

Dry ingredients:
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt

Wet ingredients:
1 cup soy milk (or almond milk )
1 cup water
2 tsp aluminum free baking powder
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract

Mix all ingredients together until smooth

How to Cook Pancakes!

Preheat Skillet on medium heat- drop some water on skillet to insure its hot – water should bead.

Use a little spray oil or butter.

Put pancake batter on skillet and cook until golden, flip and repeat.

Oil Free Pancakes: Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. Do the water test. Pour pancake batter onto the preheated pan, and then flip when the top has bubbles evenly across it. You may leave the oil out of the recipe as well. If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!

Asian Slaw with Peanut Butter Dressing

Ingredients

For the dressing:

1/4 cup honey

1/4 cup olive or sesame oil

1/4 cup unseasoned rice vinegar

1 tablespoon soy sauce or tamari

1 teaspoon roasted sesame oil

1 tablespoon peanut butter

1/4 teaspoon Sriracha hot sauce

1 tablespoon minced fresh ginger

1 large garlic clove, minced

For the slaw:

4 cups shredded cabbage & broccoli stalks cone #2

2 cups shredded carrots cone #2

3 cups daikon radish “noodles” cut with cone #2 making long strips
10 mixed small radishes & their tops

1 red pepper, thinly sliced into bite size pieces

1 cup pre-cooked, shelled edamame (available fresh or frozen)

2 medium scallions, finely chopped

1/2 cup chopped salted peanuts

1/2 cup loosely packed chopped fresh cilantro

Directions

Cut all veggies with Saladmaster machine

Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Chia Seed Cereal with Nuts & Berries

Chia is considered a super food with it’s abundant nutrients. It contains more omega 3 & 6 than a piece of salmon, 3 to 6 times more calcium than a serving of milk protein, 11 grams of good fiber per ounce which is nearly 50% of the daily recommend that helps to prevent colon disorders like diverticulitis or IBS.  As for protein, it is considered a complete protein since it contains all 8 essential amino acids all of which when readily available for synthesis in the body, build strong healthy tissues.  And with the importance of antioxidants, you will certainly get a good dose of them to fight any free radicals roaming around in your body.

Yield: 1 serving

3 tbsp chia seeds

1 cup organic almond or soy milk or make your own

2 tbsp dried unsulphured organic cranberries

1/2-1 tsp cinnamon

1/4 tsp all spice

1/8 tsp cardamon

1/2 tsp vanilla

3 drops liquid stevia

diced strawberries, raspberries & blueberries for toppings

raw almonds, cashews & sunflower seeds for toppings (preferably soaked over night)

fresh mint as garnish or topping

Coconut Tapioca Chia Seed Pudding

½ cup tapioca pearls [not instant]

2 2/3 cup unsweetened coconut milk [drinking beverage]

1 14-ounce can coconut milk

¼ cup chia seeds soaked in water  ½ cup water – soak for 30 min

½ teaspoon sea salt

1 teaspoons cornstarch [-or- arrow root powder]

2 teaspoons cold water

1/3 cup raw sugar

2 teaspoons vanilla extract.

1. Soak tapioca pearls in coconut milk [drinking beverage] overnight in the refrigerator.

2. Once soaked, place in a 3 qt pan with the coconut milk and bring to a simmer.

3. Reduce heat if necessary to keep coconut milk at a gentle simmer and cook for 8 minutes.

4. Add the cornstarch mixed with water to the pan. Stir until mixture comes back to a boil and has thickened.

5. Add sugar, chia seeds and vanilla extract and remove from heat.

6. Chill pudding sprinkle with cinnamon or cardamon.

Eggplant-Tempeh Almond Enchiladas

1 tablespoon oil
1 cup minced onion
1 diced eggplant

1 blocks of tempeh cubed (Alive & Healing Tempeh)
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup Daiya Cheddar Vegan cheese ( with cone #1)
12- 15 corn tortillas

Mexican Red Sauce (recipe follows)
Pre Heat 12 inch Gourmet skillet or 11 inch skillet.  Add oil, onion, and sauté for about 5 minutes over medium heat. Add eggplant, tempeh, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, until clicking occurs then turn down to low. Stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
Remove from heat; stir in almonds and cheese.
Preheat Electric oil core skillet  to 300°F. Moisten each tortilla briefly in water( or warm on skillet until soft) then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in the Electric oil core skillet , and pour a full recipe of Mexican Red Sauce over the top. Cook for about 20 minutes, or until heated through. Serve hot, with beans, rice, and green salad.

MEXICAN RED SAUCE
Yield: About 1 quart
1 to 2 tablespoons oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
2 cups chopped tomatoes (canned OK)
1 can tomato sauce

Optional- 2T Peanut butter

                  2 T coco chocolate
Black pepper and cayenne to taste (optional)
Heat the oil in 3 qt pan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

Quinoa with Black Beans & Spicy Cilantro vinaigrette

Ingredients:

2 cup red or white quinoa

3 1/2 cups vegetable stock or water

2 ripe tomatoes, diced

2 avocado, diced

1/2 head cabbage shredded

6 tablespoons cilantro, minced

2 cans black beans or equivalent cooked

1 red onion fine dicedDressing:

2 tablespoons cumin

1 teaspoon chili powder

a dash of cayenne pepper (to taste)

salt and pepper to taste

1 cup olive oil or lemon avocado oil

1/2 cup lemon juice or vinegar

1 bunch of cilantro

the zest and juice of one lime

PROCEDURE: 

Cooking Quinoa:

2 cup quinoa to 3 1/2 cups liquid in a 3 qt pan on medium- high heat with the lid ajar until you see a rapid boil. Then place lid on and turn to low. Let quinoa cool.

Then mix together first 8 ingredients in a bowl.

Vinaigrette:Blend spices with lemon, cilantro and lime juice and zest.  Mix this with the salad ingredients and add oil to taste. Let marinate in the fridge in its own juices and enjoy.  Season with more spices if desired.