Three Bean Chili

Three Bean Chili
 2 to 3 cups of dried beans  ( black eye peas, red beans and black beans)– soakover night
Cook soaked beans for 45 mins
or 6 cups beans cooked
 1 onion
 4 cloves garlic
 1 small can tomato paste
2 fresh tomatoes chopped
 2 cups veggies- celery, carrots, green peppers or other veggies cone #3
 Wee bit avo oil
1 T poultry seasoning
 2 bay leaves
8 cups broth
salt and pepper
Directions If using already cooked beans:
In large 7 qt or 10 qt, Sauté onion , garlic, veggies in pot with oil, Cook until tender add in beans and 8 cups broth
Stir and let simmer.
Directions If using soaked beans uncooked:
In large 7 qt or 10 qt  add in all ingredients  beans, veggies spices and water or broth to cover beans – cook for 45 min until tender.

Gluten FREE cornbread with Lavender butter

Gluten FREE cornbread with Lavender butter
1 cup of organic   corn flour
1 cup mixture of gluten free flours
4 tsp baking  powder
1 tsp salt
 2 Tbs organic sugar or agave
¼ cup oil
1 ½ cup nutmilk
Mix all ingredients
Pour into baking dish or EOS ( oiled) or parchment paper
Cook 25 min at 400 degrees in oven – 350 in electric skillet


Lavender butter
1 cup coconut oil
Raw honey
Pinch of salt
Good quality lavender herb dried or essential oils
Mix together and serve.

Hazelnut snowball GF cookies


Hazelnut Snowball Gluten Free Cookies

Ingredients

1/2 cup butter, room temperature

1/3 cup confectioners (powdered) sugar, plus 1 cup for dusting

1/2 teaspoon vanilla extract

½ tsp almond extract, 1/4 teaspoon salt

1 cup gluten free flour- I used Pamela's
1/2 cup hazelnut roughly chopped
Instructions:  Preheat oven to 300 degrees. In a medium bowl,  beat together the butter and 1/3 cup of sugar until very light and fluffy. Beat in the vanilla, almond extract, salt and flour. Stir in the hazelnuts. Scoop out a rounded teaspoonful of dough and roll into a 1" ball between your hands. Place on cookie sheet. Repeat with the remaining dough. Bake until pale golden, about 25 minutes.  Place confectioners’ sugar into a shallow bowl. Working with 2-3 cookies at a time, and while they're still warm, roll them in the sugar and set on a cooling rack.

Scalloped Potatoes -Cashew cheese with Cranberry Chipotle Sauce

Scalloped Potatoes -Cashew cheese with Cranberry Chipotle Sauce
For the cheese sauce:
1 1/2 cups raw cashews
3 T. fresh lemon juice (or 1 whole small lemon)
3/4 cup water
1 1/2 tsp. sea salt, or to taste
1/4 cup nutritional yeast
1/2 tsp. chili powder
2 cloves garlic
pinch of turmeric  or (* 1 roasted bell pepper for color)
pinch of cayenne pepper
paprika, for garnish
1/2 tsp. Dijon mustard
Blend Cheese sauce in blender until creamy
10-15 red or gold Yukon potatoes 
Parsley for garnish
Directions:
 Use the Saladmaster Machine & slice potatoes with the scalloped cone #5 or #4 and layer EOS, then pour Creamy Cashew Cheese Sauce over top, poking it around to make sure every potato gets some. Sprinkle Paprika over the top and Bake at 350 degrees for 35-40 minutes or until potatoes are tender and cheese is bubbly.
With just about 10 minutes left in baking time, sprinkle Brazil Nut Parmesan over top—the thicker the better!
*optional add-ins: sautéed mushrooms, spinach (I highly recommend these!!!) Lightly sauté onions and mushrooms in a little coconut oil and then layer in with the potatoes before pouring the cheese sauce over the top. Delicious!
Yeild: 10 servings



Cranberry Chipotle Sauce
Ingredients
12oz fresh cranberries
1 cup apple cider
sprinkle of salt
1 tsp chipotle.
1 cup maple syrup
Instructions
Place ingredients in 3 quart pot over medium heat.
Allow the ingredients to simmer, stirring occasionally. When the cranberries begin to pop and sizzle use a potato masher to crush the berries.
The sauce is ready to be served when it coats the back of a spoon and begins to jell
 


Christmas Holiday Salad


Christmas Salad
1/2 small raw butternut squash Cone #1 & #2
3 tangerines , peeled and quartered
1 pomegranate
1 zucchini cone #2
1 bunch of Kale torn and massaged with a little olive oil
1/4 cup currants or dried cranberries
¼ cup slivered almonds
Dressing: 3 tablespoon apple cider vinegar
1- T. Key lime avocado oil
Lemon zest and juice
1 T Dijon mustard
Black pepper
Pink Salt to taste
Prepare the dressing, by whisking all ingredients in a small bowl, set aside. Process veggies with the saladmaster machine.
Use your hands to massage the torn kale with a little olive oil. Peel and cut the oranges into small wedges and prepare the pomegranate. Toss all ingredients with dressing and serve.







White Bean Onion Soup



White Bean Onion Soup
3 ½ cups dried white beans soaked overnight
2 T smoked paprika, 4 bouillon cubes
3 onions, chopped cone #3, 4
 2 cloves fresh garlic
1 bay leaf, Salt and pepper


1. Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or overnight
2. Place onion in 7 qt stock pot. Add 8 cups water and bring to the boil with lid ajar. After you see the beans are at a steady boil place lid on and turn to low.
3. Drain the soaked beans and add to the pot. Cook for 40 mins. Taste and season well.

Mediterranean Mashed Potatoes




  Mediterranean Mashed Potatoes
Serves: 4
Ingredients
5 large potatoes
1 large sweet yam
4 T. nutritional yeast
¼ jar dried tomatoes
handful of fresh basil sprinkle on top
handful of arugula/rocket
2 cloves of garlic cone #1
handful of pine nuts sprinkle on top
salt, pepper, chili flakes, garlic
Instructions
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. Start at medium high, when a steady clicking happens turn it down to low.
Cook for about 15-20 minutes or until fork-tender. Chop the dried tomatoes, the basil and rocket into very small pieces.  Mash potatoes . Mix all ingredients together and serve.