Now that it is fall I though I would include a few of the yummy recipes shall be using with your children
Warm cream of butternut squash
Ingredients:
2 cups cubed butternut squash
1 ½ cups hot water
1 cup fresh tomatoes
¼ cup cashews, soaked 4 hours
2 tbsp coconut butter
2 tsp olive oil
1 tsp curry powder
1 tsp salt
1 tsp garlic
Method:
Put everything in a blender and blend at high speed until
you get a creamy texture. This is good walmed or serves raw.
Raw squash?
Yes! Raw squash is excellent when you know how to use it! Butternut squash, spaghetti squash, pumpkin and various other squashes... They may be hard to bite into so we often have the reflex to bake or make soup with them.
Here are the secrets to eating these hard-fleshed fruits raw. Just like squash, sweet potatoes, carrots, beets, turnips, broccoli, cauliflowers and other crunchy vegetables can all benefit from the same treatment.
Cutting
Once finely chopped with a knife, grated or sliced with a mandolin or spiral cutter, squashes are easier to chew and digest...!
Degorging
Once the squash is cut into strips, grated or finely chopped, add a small amount of salt and let stand for 10 minutes. Now tender, the pieces of squash will look like they have been bleached by cooking and can be used without resistance in salads of all kinds.
Fermentation
Once cut into strips, add salt (2% by weight) and begin the process of lacto-fermentation (like sauerkraut). This is a great way to preserve and increase the nutritional potential and digestibility.
Dehydration
Squashes and pumpkins are perfect to be converted into crackers. Add ground flax seeds and seasonings, and spread grated squash into the dehydrator or in oven at lowest setting.it is a great way to give a second life to pumpkins after they have been used as Halloween decorations!
Blending
Using a good mixer, it only takes seconds to make a delicious soup using butternut squash or other hard vegetables. In addition to the squash, add a little water or nut milk, curry powder, garlic, coconut butter, cashew butter, salt and pepper, and you are ready to enjoy a fantastic soup!
Turkey-Stuffed Peppers
Stuffed Turkey Peppers
1/2 cup finely chopped or grated onion
1 teaspoon minced garlic
1.25 pound lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ cup tomato sauce
1 cup chicken broth
1 tablespoon chopped cilantro.
3 large red bell peppers. (Could use yellow, green or a mixture.
¼ cup Cheddar cheese
Preheat oven to 400°F.
Lightly coat a large non-stick skillet with olive oil cooking spray. Heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add ground turkey to the pan. Season to taste with sea salt and add garlic powder and ground cumin.
Cook turkey, breaking into chunks, 10 to 12 minutes, or until meat is no longer pink and juices run clear. Add tomato sauce and ½ cup of the broth. Reduce heat and simmer over low heat about 5 minutes. Add cilantro.
Cut bell peppers in half lengthwise and remove seeds and stem. Place bell pepper halves in baking dish and spoon about 1/3 cup of the turkey mixture into each. Pour the remaining broth into the dish. Cover with foil and bake 35 minutes. Sprinkle peppers with cheese before serving.
Yield: 6 servings.
Raw Decadent Desserts
The chocolate ones are for Ann, Isabel's mom by special request!
The frozen banana sticks the kids love leave off the nuts if you are allergic .
Frozen Banana Sticks.
Makes 8 banana sticks
4 bananas
1/4 cup of cashew butter
1/2 cup of agave
1/2 teaspoon vanilla
3/4 cup cacao powder
1/2 cup cacao butter
1/4 cup water
Pinch sea salt
3 tablespoons crushed nuts of some sort.
- Peel bananas cut in half and stick a lolly stick in one end
- Blend all ingredients except the nuts at high speed.
- Dip the bananas in the chocolate mixture and sprinkle on nuts or nibs
Makes approximately ten 3˝ dodgers
1 cup cashew flour
1⁄ 3 cup coconut flour
½ cup oat flour
¼ cup maple or coconut sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
Pinch salt
- Grind all ingredients in a food processor.
- Form into 3˝ rounds on a non-stick dehydrator sheet.
- Cut a small hole in the middle of half of the rounds.
- Dehydrate for 12
hours at 115ºF. Or overnight at the lowest setting in your oven
Raspberry Jam
2 cups fresh or frozen raspberries
2 teaspoons agave
1 teaspoon lemon juice
Pinch salt
- - Blend all ingredients in a high-speed blender.
- Dehydrate in a bowl,
uncovered, at 105ºF for 8 to 10 hours. ( or use real jam)
- Take a round with no hole and spread a thin layer of the raspberry jam evenly on to it, just stopping short of the edge.
- Place another round with a hole in it on top and press down gently, so the jam is pushed all the way to the edge.
Mini Flax Pizza Bites
Either use your own flax cracker recipe, flax crackers you already have, or use this recipe.
1/2 cup flax seeds
1/2 cup flax meal
6 medium tomatoes
1 cup sun-dried tomatoes, soaked 2 hours or more
1 tablespoon lemon juice
1/4 cup fresh basil
3 tablespoons dried Italian herb mix
3 medium onions
1 clove garlic
• Grind all ingredients in a food processor
• Spread evenly and thinly over 2 Paraflexx dehydrator trays, right to the edges and then use a knife or spatula to score into individual squares .
• Dehydrate at 105 degrees for 3 hours then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine Nut Cheese Spread
I omit the pine nuts as I do not like their taste
1/2 cup pine nuts
1/2 cup macadamias
2 teaspoons lemon juice
1/4 teaspoon sea salt
2 teaspoons nutritional yeast
1/4 cup water
• Grind all ingredients in a food processor.
Tomato Sauce
4 medium tomatoes, de-seeded
1/4 cup sun-dried tomatoes, soaked 2 hours or more
1 soft date
1 clove garlic
2 teaspoons olive oil
1 tablespoon fresh basil
1 tablespoon dried oregano
2 teaspoons lemon juice
• Blend all ingredients in a high-speed blender until smooth.
Pesto
2 cups basil, tightly packed
1 tablespoon minced rosemary
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice
• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
Assembly
• Start with the flax cracker as a base to which you’ll add a layer of the nut cheese spread.
• Next comes the tomato sauce and then top off with some pesto.
• Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.
• Marinate 12 mushrooms in 1/4c tamari and 1/4c olive oil for 2 hours or more.
• Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
• Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.
N.B. if you do not have a dehydrator, just oven at min setting you can.
Spinach & Cream Pasta Casserole
Creamy, cheesy and delicious!
Ingredients:
Pasta
2 or 3 zucchinis, Or British Cucumber or combination, peeled
Sauce
1 cup cashews and/or macadamia nuts
½ to ¾ cup water (depending on desired thickness)
1 garlic clove
¼ cup lemon juice
1 teaspoon salt
Marinated Spinach
2 cups spinach, thinly sliced (or more, to taste)
½ tablespoon olive oil
½ tablespoon oregano
1/8 teaspoon salt
Marinated Criminis
1 cup crimini mushrooms, sliced
Pine Nut Parmesan
½ cup macadamias
½ cup cashews
2 tablespoons pine nuts ( I omit this as I do not like them )
1 tablespoon lemon juice
1 tablespoon flax meal
1 clove garlic, crushed
1 tablespoon nutritional yeast
½ teaspoon salt
Pasta Method:
Make linguine size pasta with the help of a spiral slicer
Sauce Method :
1. Grind nuts until fine, then add other ingredients and blend until smooth.
Marinated Spinach Method:
1. Place all ingredients in a bowl and massage to wilt the spinach.
Marinated Criminis Method:
1. Toss mushrooms in a little olive oil and tamari, and let marinate for at least 1 hour.
Pine Nut Parmesan Method:
1. Process macadamia nuts and cashews until ground.
2. Add the rest of the ingredients and process until well mixed. You don’t want to over-process the pine nuts, as they release a lot of oil.
Assembly
1. Toss the noodles with the sauce.
2. Gently fold in the spinach and half of the marinated mushrooms (save the rest for garnish).
3. Place mixture in a dish.
4. Sprinkle with Pine Nut Parmesan.
5. Top with remaining mushrooms.
6. Dehydrate at 43 degrees Celsius (110 degrees Fahrenheit) or lowest setting in the oven for 1 hour (optional, ours never makes it that far)
Spinach & Cream Pasta Casserole
Creamy, cheesy and delicious!
Ingredients:
Pasta
2 or 3 zucchinis, Or British Cucumber or combination, peeled
Sauce
1 cup cashews and/or macadamia nuts
½ to ¾ cup water (depending on desired thickness)
1 garlic clove
¼ cup lemon juice
1 teaspoon salt
Marinated Spinach
2 cups spinach, thinly sliced (or more, to taste)
½ tablespoon olive oil
½ tablespoon oregano
1/8 teaspoon salt
Marinated Criminis
1 cup crimini mushrooms, sliced
Pine Nut Parmesan
½ cup macadamias
½ cup cashews
2 tablespoons pine nuts ( I omit this as I do not like them )
1 tablespoon lemon juice
1 tablespoon flax meal
1 clove garlic, crushed
1 tablespoon nutritional yeast
½ teaspoon salt
Pasta Method:
Make linguine size pasta with the help of a spiral slicer
Sauce Method :
- 1 Grind nuts until fine, then add other ingredients and blend until smooth.
Marinated Spinach Method:
- Place all ingredients in a bowl and massage to wilt the spinach.
Marinated Criminis Method:
1. Toss mushrooms in a little olive oil and tamari, and let marinate for at least 1 hour.
Pine Nut Parmesan Method:
- Process macadamia nuts and cashews until ground.
- Add the rest of the ingredients and process until well mixed. You don’t want to over-process the pine nuts, as they release a lot of oil.
Assembly
- Toss the noodles with the sauce.
- Gently fold in the spinach and half of the marinated mushrooms (save the rest for garnish).
- Place mixture in a dish.
- Sprinkle with Pine Nut Parmesan.
- Top with remaining mushrooms.
- Dehydrate at 43 degrees Celsius (110 degrees Fahrenheit) or lowest setting in the oven for 1 hour (optional, ours never makes it that far)
Quinoa with Pesto & Sun-Dried Tomatoes
Makes 4-6 servings
A tasty pesto sauce with some very nutritious secrets, this recipe is a superfood twist on classic Italian cuisine.
Ingredients:
- ½ cup (packed) sun-dried tomatoes
- 2 cups (packed) chopped fresh basil
- ½ cup hemp seeds
- 1⁄3 cup EFA Oil
- 1⁄3 cup olive oil
- 1 teaspoon freeze-dried wheatgrass powder (optional)
- 1 teaspoon nutritional yeast
- ¾ teaspoon sea salt
- 1 tablespoon minced garlic
- 4 cups cooked quinoa
- 2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)
Directions:
- Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
- Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat.