Red Lentil Puree
1 & 1/2 cups red lentils, rinsed 1 & 1/2 TBSP minced ginger root 2 medium garlic cloves, minced or crushed 1/2 tsp turmeric 1/2 tsp pure salt 2 TBSP butter, coconut oil, or ghee 1/2 tsp cumin seeds 1/2 tsp anise seeds 3 TBSP lemon juice ground white pepper (or black pepper) to taste Bring first 5 ingredients plus 4 cups water to boil in medium saucepan. Boil for 5 mins. Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes. Whisk lentils to make a puree & set aside. Heat butter (or oil) in a small saute pan. Add cumin & anise seeds & saute...
Read MoreApple Stuffed Acorn Squash
2 acorn squash, halved & seeded 3 cups peeled, cubed apples (about 3 apples) 1/2 cup chopped walnuts (optional) 2 TBSP natural sugar 2 TBSP raisins 2 TBSP butter, coconut oil or ghee, melted 1/2 tsp ground cinnamon Preheat oven to 350. Place squash cut side down, in a baking pan filled 1/4 inch high with hot water. Bake 30 mins. While squash is baking, in a large bowl, toss together all other ingredients. Remove pan from oven & discard the water. Place squash cut side up & fill each half with apple mixture. Bake 30 mins longer....
Read MoreEasy BBQ Sauce
1 TBSP extra virgin olive oil or coconut oil 1 TBSP dried onion flakes (can purchase this in the spice aisle) 1/2 tsp salt 1 tsp garlic powder 1 tsp dry mustard powder 1 tsp dried basil 1 tsp dried oregano 1 (6 or 7 ounce) jar natural tomato paste 1 & 1/4 cups water 2 TBSP apple cider vinegar (or lime juice) 1/4 tsp liquid smoke honey or sugar (1 tsp or to taste) (or 1/8 tsp stevia powder) Heat oil in a small saucepan over medium heat. Add dried onions & saute for a minute or 2. Add all remaining ingredients & stir well to combine. Bring to low boil, reduce heat, &...
Read MoreWheatberries w/ Pecans & Cranberries
12 oz hard wheatberries 1 medium onion, chopped 1 & 1/2 tsp coconut oil or olive oil 2 TBSP butter (can substitute extra oil if desired) 1 large garlic clove, finely chopped 1 tsp pure salt 1/4 tsp freshly ground, black pepper 1 cup pecans, toasted and chopped (0ptional) dried cranberries (as much as you want) Cook wheatberries in 6 cups of boiling water (unsalted), uncovered, until tender – somewhere between 60 & 75 mins. All the water should be absorbed, if not, drain. While wheatberries are cooking, cook onion in butter & oil in a heavy skillet over moderate heat,...
Read MoreMalaysian Rempeh Tempeh
1 pound soy tempeh, cut into roughly 1 inch squares (2 packages) 1 red chile pepper, seeded & chopped 2 shallots, roughly chopped 3 garlic cloves 2 tsp grated ginger 2 TBSP good quality ketchup or BBQ sauce 1 TBSP lime juice 1 TBSP tamari/soy sauce 1 TBSP water 1 tsp natural sugar (or 2 drops of liquid stevia) 3 TBSP coconut oil 1/4 cup chopped fresh basil or cilantro Steam the tempeh for 30 mins, drain & set aside. In a small food processor or blender, combine the chiles, shallots, garlic & ginger, process to a paste & set aside. Heat the oil in a large skillet over...
Read More
Recent Comments