Recipes

• Millet Mashed Potatoes

  Ingredients:

  Ingredients: 1cup millet 2 1/4 cups water 1/2 medium cauliflower, sliced 1/2 teaspoon sea salt 1 tablespoon extra virgin olive oil 1 teaspoon apple cider vinegar salt and pepper to taste handful of chopped parsley

  Preparation:

  Wash grains. Bring water to a boil. Add grains, cauliflower, garlic and salt. Reduce heat to low and simmer covered for 20 minutes or until grains are cooked and water is absorbed. Turn off heat and let sit, covered for 5-10 minutes. Add other ingredients and mash with a potato masher, or mix in a blender or food processor. Garnish with chopped parsley and serve.

  Comments:

  This is one of my favorite recipes! A great way to sneak in extra vegetables without complaints!

  Jacqueline Banks
  18/06/2008

• Sweet Beet Salad

  Ingredients:

  7-8 baby beets (small beets) 1/2 small red onion, peeled 2 cups water 2 tbsp. fresh dill minced or 1/2 tbsp. dried dill Juice and zest of one lemon 1/4 cup olive oil Sea salt Black pepper

  Preparation:

  Bring beets and water to a boil. Reduce flame to medium and cook 35-40 minutes or until beets are soft. Remove beet skin and slice beets into 1/4 inch moons. Cut onion into thin crescents. Combine olive oil, lemon, dill, sea salt and black pepper and coat beet and onions. Marinate for 25-30 minutes, turning once or twice.

  Jacqueline Banks
  2008-06-18 14:29:43

• Carrot Quinoa

  Ingredients:

  1cup quinoa 1/4 t. extra-virgin olive oil 1/2 C. chopped yellow onion (1 medium) 1/2 C. chopped zucchini (1 small) 1/2C. chopped celery (1 medium rib) 2 C. Carrot Juice 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 1/4 teaspoon black pepper

  Preparation:

  Heat saucepan over medium heat. (Optional step) Add quinoa to saucepan and toast it, stirring constantly, until grain turns light brown and smells nutty (about 3 minutes). Remove quinoa from pan. Add olive oil to lightly coat bottom of pan. Add onion, zucchini, and celery. Cook until onion has softened, about 2 minutes. Add carrot juice, quinoa, nutmeg, salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer until quinoa has absorbed the carrot juice and is fluffy (about 25 minutes).

  Jacqueline Banks
  2008-06-18

• Gluten Free Waffles

  Ingredients:

  1 Cup Brown rice flour 1/2 cup potato flour 2 teaspoons baking powder 1 teaspoon salt 1/4 cup oil 2 eggs (can be made without eggs, just add a little more liquid instead) 1 1/2 cups buttermilk (or regular milk) 1 teaspoon sugar *Add a little more milk if too thick or a little more four if too runny.

  Preparation:

  Mix all ingredients together with a whisk and pour into waffle iron in batches.

  Jacqueline Banks
  2008-06-18

• Stuffed Cabbage Soup

  Ingredients:

  4 tablespoons extra virgin olive oil, divided 1 cup raw white rice (I used basmati) 7 cups organic chicken broth 1 1/2 pounds ground organic turkey (you can use lean ground beef, chicken or your shredded thanksgiving turkey leftovers) 1/2 teaspoon poultry seasoning dash of nutmeg dash of cinnamon 1/4 tsp crushed red pepper (add some more if you like spice) Salt Pepper 1 bay leaf 2 cloves minced garlice 1 carrot, chopped 1 head green cabbage 3 diced tomatoes 1 tablespoons dried dill parsley for garnish

  Preparation:

  Coat rice pan with 2 tbsp. olive oil over medium heat. Add rice and toss until coated. Add 2 cups chicken stock, bring to a boil then lower heat, cover and simmer for about 20 min. until rice is tender. Heat a pot over medium - high heat, add remaining olive oil then add turkey and begin to brown. Add all powdered seasonings,bay leaf, garlic and carrots and cook until carrots are just tender. Add the diced tomatoes and remaining chicken broth, increase heat and let simmer for 10 min. When rice is cooked add it to the pot and let simmer for another 5 min. Adjust salt and pepper to taste, serve and sprinkle fresh chopped parsley on top of each.

  Comments:

  Another variation is to add more veggies and less protein. Cut out about 1/3 of the turkey and chop up some more of your favorite veggies, add more carrots or throw in some broccoli, peppers and squash, Or use the same amount of turkey and add another cup of chicken broth. The result should be a stew-like consistency.

  Jacqueline Banks
  2008-11-19