REAL food recipes
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Love the taste of fresh salsa … but don’t have time to chop in the kitchen? This recipe fits the bill!
Using a blender or food processor, layer in tomatoes, onion halves, lime juice, cilantro, and spices.
Blend until combined.
Freezes well.
Yearning for a fresh chunky salsa? This recipe comes straight from a Honduran kitchen. Enjoy the rich flavors!
Combine all ingredients in a large bowl, stirring to incorporate juices. Keeps 4-5 days.
The earthy and sweet beets are a great addition to this moist and nutritious chocolate snack cake. The sugar is greatly reduced because the beets impart a sweetness, plus there are a lot of eggs and protein from the coconut flour. Beets and chocolate, who knew?
Preheat oven to 350 degrees and grease an 9 x 13″ baking dish.
Gently melt butter in a saucepan, stir in cocoa powder and set aside too cool a bit.
In a separate bowl, beat together sucanat, eggs, vanilla and salt. Add sifted coconut flour and baking powder. Beat until no lumps remain.
Add chocolate mixture and pureed beets. Mix until combined.
Pour batter into baking dish and bake for about 20 minutes or until toothpick comes out clean.
So, what makes these cheesy? Not cheese! I used ground raw cashews (that I soaked and dehydrated first) and nutritional yeast. At the market, they also added red pepper. The nuts stick to the kale making the chips thicker and sweeter with a cheesy tang. Love it!
Strip the kale from the tough stems, wash, dry and set aside. Make a dressing in a large bowl with the oil, lemon juice and salt. Toss kale to coat. Sprinkle with fine ground nuts and nutritional yeast. Toss again. Place kale in a single layer on dehydrator sheets or baking pan. Dehydrate for 2 hours at 150 degrees or bake for 1 hour at 200 degrees, turning halfway through cook time.
For a brunch appetizer or just a fun breakfast for the kids, these mini sweet potato and sausage kabobs will be a bit hit. You could also use skewers and make them into full-on breakfast kabobs.
Preheat oven to 425 degrees.
Roll sausage into small balls and place on skewer or heavy toothpick. Place a cube of sweet potato on the end.
Put finished kabobs on a stainless steel baking sheet, or a baking sheet lined with parchment paper, and bake for 25-35 minutes or until sweet potatoes are tender.
Remove from the oven and brush with maple syrup. Serve warm.
Mussels are high in B12 vitamins and provide a readily absorbed source of many other B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They have more Omega 3 fatty acids than any other shellfish and are high in protein.(2) Plus, they taste great! Especially, when steamed with a nice white wine and accented with fragrant garlic, onions, smoky bacon and fresh aromatic basil and silky butter.
In a large stockpot (with lid available), over medium heat, melt 1 TBL of the butter.
Add onions and garlic and saute until fragrant, about 3 minutes.
Add wine and heat to almost boiling.
In the meantime, wash and debeard mussels (pull off the hairy, scraggly looking part- sometimes this has been done for you). Make sure mussels are closed tightly. If some have opened up, which is natural during storage so they can breathe (called ”gaping”) give them a hard tap on the shell (or hit against counter) and they should close back up. You can also do this under cold running water and can squeeze lightly on the shell. Give them a minute to close up. If any remain open, discard them as they’ve died and are no longer fresh. (You may have 1 or 2 per batch, not many)
Add cleaned, closed mussels to stock pot all at once and put the lid on.
Let them steam for about 5 minutes or until they are all open (save for a couple).
Shake the pot (with lid on) a few times while steaming to mix.
Remove mussels with slotted spoon to large glass bowls (might take 2), leaving liquid in pot.
Add butter, bacon (might save a little for garnish), and stir until butter melts.
Throw in basil (might save a little of this for garnish too) and pour liquid over bowl(s) of mussels.
Garnish with the little bits of bacon and basil and serve with lemon if desired.
Small forks come in handy for removing the mussels.
We use our shells as scoopers to get all the liquid and bacon pieces. Make sure to have a large empty bowl for discarded shells.
I had an abundance of currant tomatoes in my garden, which are a very sweet heirloom variety and thought they would make a yummy pie. Boy, did they! Mixed them with some fresh basil and put them in a flakey pie shell topped with gooey cheese. Even better reheated the next day!
Make crust and prebake according to recipe. Allow to cool somewhat before adding filling.
De-stem tomatoes and rinse. Toss with arrowroot powder, salt, and basil.
Pour into cooled shell and top with cheese.
Bake for 20-25 minutes at 375 until cheese is brown and bubbly.
Serve warm or room temperature.
A grain-free granola (no oats), perfect for breakfast with raw milk or yogurt.
Beat or whisk egg whites with the maple syrup, vanilla extract, and spices in a large bowl until combined.
Chop up nuts to desired size – a food processor makes this easy – and mix into the egg mixture.
Butter or oil the insert of a slow cooker and pour in the nut mixture.
Turn on the slow cooker to high and cook granola, stirring every 15-20 minutes, until the coating dries (about 2-3 hours).
Allow to cool before storing in an airtight container. Any dried fruit or additional mix ins can be added after it cools.
Note: I prefer making granola with a slow cooker when I’m already home and in and out of the kitchen to stir it. To prepare in the oven, pour mixture into a greased baking pan and bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.
Stove-top popcorn is the best!
Heat the coconut oil in a large soup pan on the stove (mine is about 12″ in diameter and 4″ deep) over medium-high heat.
When melted and starting to crackle, dump in the popcorn kernels. Shake gently to roll the popcorn in the hot oil. Cover (my lid is glass so I can see through).
In a minute the popcorn will start to pop. Meanwhile, heat the butter in small saucepan until melted. Set aside.
After a few minutes, the popping sound will start to die down. You can shake gently every few seconds if you wish, but I don’t always shake and it comes out fine.
When there is a 3 second interval between pops, and your pan is full of popcorn, shut off the heat. It’s done!
Pour contents into very large bowl, or two large bowls (this makes a lot!). Drizzle butter over bowls. Shake on some REAL Salt to taste.
Eat and enjoy! 😀
This makes a great before-bedtime snack. It’s quick and easy, and healthy, too 🙂
Scoop the yogurt in the bowl.
Top with remaining ingredients.
Stir.
If you love hot sauce, you will love this recipe, which can be adjusted to suit your taste for heat. When you select your tomatoes, use the dark red heirlooms that have few seeds and solid meat. If you cannot find them, strain off as many of the seeds as you can after you have chopped the tomatoes. Seeds are bitter in salsa.
Place the tomatoes, garlic, onion, and salt in a heavy saucepan.
Bring to a simmer and cook until all the vegetables are very soft and half of the tomato juice has cooked away.
While the tomato mixture is cooking, roast the peppers. This can be done in a skillet, under the broiler, or in a very hot oven, about 475 degrees. The skins will blister and burn a bit as they roast.
Be mindful of the fumes — even the fumes coming from these peppers can make your eyes water. Do not handle them with your bare hands.
After the peppers are roasted, cut off the stems and toss the topless peppers into your blender. Add enough of the cooked tomato mixture to whirl the peppers into a paste.
Thoroughly stir this paste into the tomato mixture.
Salt to taste and thin with water if necessary.
This kid-friendly fudge recipe has a hidden ingredient your kids will never guess!
In a food processor, combine the beans, peanut butter, sucanat and vanilla and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running, adding enough oil to make a smooth mixture. Scrape down the sides and make sure it’s combined completely. Taste and add stevia as needed to reach your desired sweetness. Add salt, if needed. Pour into an 8×8 pan and chill until firm. Cut into small pieces.
