Foodture: Cooking for a Healthy Future

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Foodture: Cooking for a Healthy Future

Improving you and your families’ health by providing the right cooking equipment & plant based recipes.

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Showing posts from November, 2013

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Wild Rice Stuffing

Cashews celery Cranberries Leeks Mushrooms Onion Wild Rice

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Shredded Brussels Sprouts with Radicchio Candied Nuts & Mustard Dressing

Brussel Sprouts Dijon Garlic Hazelnuts Lemon Maple Syrup Radicchio Thanksgiving

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Cranberry Sauce

Cranberries Currants Ginger orange Rasins Thanksgiving

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Fall Holiday Salad

Almonds apples Broccoli Cabbage Cranberries Persimmon Red Onion Romanesco Salad Thanksgiving

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Foodture: Our passion for nutrition and healthy eating has driven us from the beginning, and continues to drive us into the future (Foodture). We love sharing healthy and easy recipes to help our customers get the most out of their Saladmaster Cookware. We are located in Northern California. M. Isis Israel is the CEO/owner of Foodture, she is a Senior Dealer for Saladmaster and an Educational Alliance Partner of the Cancer Project (PCRM) Physicians Committee for Responsible Medicine. We believe in the power behind plant based foods. Enjoy the Saladmaster recipes!

Recipes

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Saladmaster Cooking School

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Saladmaster Salad Cake

Ingredients 1/6 head of green or red cabbage, 1 sm carrot 1 stalk celery 1 apple ½ small zucchini 2 tsp baking powder 1 box cake mix (spice, chocolate or lemon) or *make your own 2 cups. Fruit for the bottom of pan: 3 apples (cone #3) or 2 cup fresh or frozen fruit. *Make your own Dry Cake Mix 2 3/4 cup flour (your choice pastry or gluten free) 1 3/4 cups raw sugar or honey (agave) 2 teaspoon non aluminum baking powder 3/4 tsp salt Directions: Pour the cake mixture into a bowl; with SM machine cone #1 shred all of the vegetables & apple. Stir cake mix, veggies & baking powder or eggs in mixing bowl until moist. Use Saladmaster 5 qt pan, 11” skillet or Electric Oil Core Skillet. Pour cake mixture into pan with the fruit already placed in the bottom of the pan. Start cooking at medium heat, when the vapo valve starts clicking reduce heat to low. To check the cake put a tooth pick or knife in cake, when it comes out clean the cake i

African Sweet Potato Peanut Soup

African Sweet Potato Peanut Soup Serves: 6 Ingredients 1 onion cone #2 4 garlic cloves, minced cone #1 1 teaspoon minced ginger cone #1 3-4 sweet potato cone #3 1 large can diced tomatoes (canned or boxed with juices) ½ cup organic natural peanut butter 6 cups vegetable broth (or water) 2 teaspoon cumin 2 tsp ground coriander ¼ tsp ground cayenne pepper 1 teaspoon salt 1 cup red lentils 5 cups finely chopped Swiss chard (or Kale) Instructions Process the onion & sweet potato with saladmaster machine. Preheat the 7 qt roaster add the onions cook for about 2 minutes, Add in the 4 garlic cloves, and keep stirring for about 2 more minutes. Add in the ginger, and add the sweet potato Add the tomatoes and the ½ cup peanut butter and stir well Add the 6 cups vegetable broth, lentils (or water) and spices. Bring to a high simmer with lid off then place lid on after 5 mins reduce the heat cook for 30 more minutes or until the lentils are cooked Add Swiss chard

Saladmaster Potatoes

5- 6 Potatoes red or yukon gold (1 sweet yam- would be good too!) 1 onion Nutritional Yeast sea salt and black pepper Cut 5-6 red or yukon gold potatoes with the saladmaster machine with cone # 4,5,2 - Your choice Rinse in hot water. Hot water rinses off more starch than cold. Use the 3 Qt pan with Inset, add a couple inches of water in the bottom of the pan. The benefit of using the 3 qt and inset is that as it is cooking it open up the pores and the starch drips down to the bottom of the pan. Then you have lower starch, less sugar, less fattening potatoes. Potatoes contain more potassium than any other fresh vegetable in the produce department - even more than bananas. Potassium is important for body growth and cell maintenance. It's also necessary for nervous function and for normal muscle contraction - including the heart muscle. They are also very high in vitamin C. Cut onion with cone#2 Start at medium high, when a steady clicking happens stir

Vegan Chia Seed Cheesecake

Chia seeds are a great superfood- chia seeds have: 15 times more Magnesium than Broccoli 6 times more Calcium than whole milk Nearly 9 times more Omega 3 than Salmon More fiber than flax and bran flakes Nearly 3 times more Iron than spinach More Protein than soy Chia Cheesecake Filling 1 tub of toffuti vegan cream cheese 1 block silken tofu 1 tsp vanilla or almond extract ¼ cup dry chia seeds 1 cup raw sugar or maple syrup or 10 pitted dates 2- 3 Tbsp organic virgin coconut oil 1/2 tsp pink salt optional: add in 1/2 cup soaked and drained cashews for a more rustic texture. Raw Oat Nut Crust 1 1/2 cups walnuts 1 cup oats 1-2 dates Tsp Pink salt dash cinnamon and nutmeg Directions: 1. In a Vitamix or food processor, add the crust ingredients. Pulse until a smooth crumble forms. Press the crust firmly into saladmaster pie plate. Might need to add a few T. of water to make it to the right texture to form

Enchilada Pie

Ingredients 1 can or 2 cups of enchilada sauce 1 yellow onion 1 chayote squash or zucchini 1 carrot 1 can green chilies 2 cups beans or 2 cans of black beans & 1 can of pinto beans 1 package sprouted corn tortillas 1 package of daiya or violife non dairy cheese 1 bunch of cilantro Layer in the Electric Oil core Skillet 12 “ 1 onion cut with cone #2 ( -when a clove of garlic or onion is chopped, the broken cell walls start a chemical reaction. That reaction produces the most active agents: allyl sulfide compounds always Chop your onions or garlic & wait 10- 30 minutes. This waiting period allows & releases more allicin. Garlic cooked immediately after it is chopped contains very little allicin. Allicin is an antioxidant and helps fight cancer & strengthens you immunesystem.) 1 chayote squash or zucchini squash cone #3 (chayote used in Spanish cooking It supports cell production & helps protect from anemia) 1 carrot cone # 3 (cooked ca

Lasagna

Ingredients 1 pkg mushrooms 1 small onion 1 bottle spaghetti sauce 24 oz 2 cans diced tomatoes or 1 large (12oz) 1 zucchini 3 cups fresh spinach 1 pkg pasta- your choice - gluten free or other ( I use Organic Garden Time Spinach Ribbons 12oz) Or 16 oz Brown Rice Pasta 1 pkg Violife mozzarella cheese or follow your heart brand. Tofu cheese: 1 box sprouted tofu ( water packed 12 oz) 1/2 cup nutritional yeast 1 T. garlic granulated 1 T. onion granulated 1 tsp sea salt In a bowl mix spaghetti sauce with canned tomatoes. In another bowl mix tofu with yeast, garlic, onion granulated and salt = tofu cheese mixture Layer in the Electric Oil Core Skillet 12 “ mushrooms cut with cone #4 1 onion cut with cone #2 Add ½ spaghetti sauce mix Add Full package of pasta Other ½ spaghetti sauce- diced tomatoes Add *tofu cheese mixture onto noodles 1 zucchini Add thin layer cone #5 Add Fresh spinach on top (it will be full and piled high) Grate vegan cheese/cheese cone #1 s

Butternut Gratin with Leeks, Sage and Walnuts

Butternut Gratin with Leeks, Sage and Walnuts Ingredients 2 lb butternut squash, peeled, sliced into thin disks. 2 tablespoons olive oil or vegan butter 2 medium leeks, thinly sliced 4 garlic cloves, rough chopped 15 sage leaves (8 more for crispy sage leaf garnish- optional) 1 cup plain coconut milk or almond creamer – or make your own with cashews 1/2 teaspoon salt and pepper 1/2 teaspoon nutmeg 1/2 teaspoon onion powder ——- 1/4 cup water 3 ounces vegan parmesan 1/2 cup toasted walnuts, chopped Instructions Prep Butternut: Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the “prettiest” slices for the top of the gratin. (There will be 3 layers of butternut – so you could divide into 3, placing any misshapen pieces in the middle layer) Cook the Leeks: Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skil

Rainbow Salad

Here is the recipe to enjoy: Ingredients: ¼ wedge of red cabbage ¼ wedge of white cabbage 1 chiogga beet (white and red striped beet when cut in half, found in most health markets) 1 golden yellow beet 1 watermelon daikon radish (looks like a watermelon when cut open, found in most health markets) 1 stalk celery 1 large or 2 small carrot 1 greenhouse English cucumber (thin skin) 1 green apple 1 zucchini zest one lemon Dressing: Lemon juice and olive oil to taste - sea salt Preparation: I use the saladmaster machine to prep the vegetables, or use a medium sized grater. With cone #2 cut up all vegetables and apple (make sure you have a large bowl that can hold all the above shredded veggies.) Squeeze fresh lemon juice over the salad Toss salad with dressing and serve

Red Vegan Mushroom Posole

Posole For the soup: 4 quarts of water 1/2 onion cone #2 1 big can of Mexican style Hominy 25 oz or 2 15 oz cans 3lbs trumpet mushrooms (cut up) 4 garlic cloves cone #1 Salt to taste For the red sauce: 4 cups water 20 dried chiles california (guajillo peppers) cleaned, seeded, 1/2 onion cone #2 ½ teaspoon dry Mexican oregano 4 garlic cloves cone #1 For the garnish: Limes cut in wedges Shredded Cabbage cone #4 Soup Directions: Heat water in a large 5 Qt or 7qt pan. Add onion and Hominy. Bring to a boil, then lower the heat and let simmer. Red Sauce Directions: Cook the chilies with 4 cups water (take out the seeds first) boil until soft . Blend the Soft chilies with garlic onion and oregano. Sauté in a skillet garlic, onion and mushrooms until browned, Add the Sautéed mushrooms to the Soup pour in chili sauce and let simmer. Add Salt & more oregano to taste. serve with lime, shredded cabbage & spicy chili

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