“Nutella” (Choc. Hazelnut Butter)
2 cups hazelnuts, roasted & skinned 2 TBSP cacao (or cocoa) powder 1 to 2 TBSP natural sugar (or 6 – 12 drops liquid stevia) Heat oven to 350 degrees. Roast hazelnuts for 10 – 15 minutes (until skins split). Remove from oven and wrap in a clean kitchen towel. Rub the nuts together in the towel until the skins flake off. Add the nuts to a food processor or Vitamix blender and process until you get creamy butter. Add the cacao and sugar and process again until combined. ______________________________________________________________________________________ SIDE NOTES: ~ To be...
Read MoreChipotle Mayo
1 cup mayo 2 tsps chipotle powder (or less) Mix. _________________________________________________________ For a fancier version: Optional add-ins…. 2 tsps lime juice 1 TBSP finely chopped cilantro 2 cloves of garlic, minced or crushed (or 1/8 tsp garlic powder) 1/4 tsp dried oregano dollop of high quality sour cream ______________________________________________________________________________________ SIDE NOTES: ~ Chipotle mayo is a great way to add a smokey, spicy flavor to any meal. Use it any way you’d use regular mayo (on a sandwich, burger, burrito, taco, fish, chicken, as...
Read MoreBalsamic Mustard Vinaigrette
3/4 cup extra virgin olive oil 1/3 cup balsamic vinegar (or to taste) 2 tsps high quality brown mustard 1 large garlic clove, crushed 1/2 tsp dried oregano 1/8 tsp pure salt a few grinds of black pepper Whisk together all ingredients (or combine in jar with tight-fitting lid and shake well). Store in the refrigerator. ______________________________________________________________________________________ SIDE NOTES: ~ Very easy/tasty dressing to whip together. Of course, the key to making a salad dressing (or anything for that matter) taste delicious, is using the highest quality ingredients...
Read MoreCranberry Pecan & Feta Salad
mixed salad greens dried cranberries pecans feta cheese (optional) Italian dressing Toss together and enjoy. ______________________________________________________________________________________ SIDE NOTES: ~ This salad is based on something I picked up at Whole Foods a while back while traveling. If I remember correctly, they used goat cheese which was really tasty. I happened to have feta in the fridge so that’s what I used & it was just as good (albeit a bit different). For those with various food restrictions, this recipe falls into the following categories: Dairy...
Read MoreFarmer Bean Soup
1 & 1/2 cups dried red kidney beans 2 carrots, peeled and cut into quarters 1 medium yellow onion, peeled and quartered 1 celery stalks, quartered 6 scallions, green tops only, cut into quarters 1 large sprig rosemary, needles only 3 TBSP extra virgin olive oil 8 cups broth (veggie or chicken) 1/2 tsp pure salt freshly ground black pepper to taste 1 thinly sliced onion for garnish (optional) a few dashes of your favorite hot sauce or worcester sauce (optional) lime wedges for serving (optional) Soak the beans overnight in cold water. Rinse and drain the beans. Put the beans in a soup...
Read MoreCaribbean Roasted Root Veggies
DRESSING: 3 TBSP tamari/soy sauce 2 TBSP coconut oil 2 TBSP red wine vinegar 1 TBSP natural sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 1 large garlic clove, minced or crushed Puree dressing ingredients in a blender. VEGETABLES: 12 cups (more or less) mixed root vegetables, chopped This time, I used a combination of rutabaga, beet, sweet potato, and carrot. Other good options are parsnip, turnip, white potato, or any type of winter squash. Preheat oven to 400. Peel and chop...
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