Dill Dressing

Ingredients
Yields:  10 servings


1 cup Hellmann's canola mayonnaise (*contains eggs)
You may substitute with vegan mayonnaise, but I haven't tried it yet. If you use vegan mayonnaise, please let me know what you think.  :)
1/3 cup Coconut milk yogurt 
I used my homemade yogurt, but you may use the store bought as well.
3 tbsp Coconut milk
1 tbsp Dried dill weed
1 1/2 tbsp Xylitol
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp Worcestershire sauce


Directions


In a small bowl, combine all ingredients; stir until smooth.  Cover and chill.  May be used as dressing for salad as shown in the picture above or as a dip for raw vegetables.  Store in the refrigerator.


*Hellmann's Canola Mayonnaise

Nutrition Facts Serving Size 1Tbsp (13g) Servings per container VARIES Amount Per Serving Calories 45 Calories from fat 40 % Daily Value * Total Fat 4.5g7% Saturated Fat 0g0% Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 2.5g Cholesterol 0 mg0% Sodium 95mg4% Total Carbohydrates 0g - less than 1 gram0% Protein 0g Vitamin E6% *Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE. ** INGREDIENT NOT IN MAYONNAISE + ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

Plain Coconut Milk Yogurt (Updated Version)

Since coconut milk is not milk from a mammal, using it as a yogurt base was a challenge.  The flavor was great, but the mixture was thin.  It took me much experimentation until I found the proper ingredient amounts to make this recipe a creamy, thick delight; I'm glad I took the time.  

Ingredients

Yields: 6-3/4 cup containers

2-13.5 oz cans unsweetened organic coconut milk

1/4 cup arrowroot starch

1 pack Knox gelatin

1 scoop Whey protein isolate

4 tbsp agave syrup 

3/4 cup of previously prepared yogurt or 1 pack of yogurt starter culture

Directions

Place the coconut milk in a 3 quart saucepan.

Heat milk to 115 degrees Fahrenheit, then cool to 110 degrees Fahrenheit.  

Add thickeners to a little of the milk, then add the mixture to the rest of the milk.   

Stir yogurt starter, whey protein isolate and the agave syrup into mixture.

Pour the yogurt mixture into the containers and place into yogurt maker.

Allow mixture to culture for about not more than 24 hours.  The longer the culture time, the more sour the yogurt flavor.

Place in refrigerator for 24 hours to set the yogurt.

This is plain yogurt is will not be sweet.  It can be used in place of sour cream. 

To sweeten add fruit, all fruit jelly, or a little more maple or agave syrup.  Vanilla extract adds a nice touch.  Sprinkle with granola for a crunchy creamy treat.

Enjoy!

The Dirty Dozen and the Clean Fifteen

Increasing numbers of consumers are concerned with the pesticide contamination of the produce they purchase.  According to the Environmental Working Group studies have found a list of "dirty" versus "clean" produce.  


Click on the link to view the Dirty Dozen and Clean Fifteen Chart.

Baked Julienne Fries

Potatoes are healthy!  It's what we do to them that make them unhealthy.  I was glad to find a way to still eat French Fries, yet still maintain their nutritional value.

Ingredients

Yields:  Two servings

1 large Organic potato cut Julienne style with peels

1 tbsp Olive oil  

Sea salt  (as desired)

Directions

Place baking sheet into oven and preheat it to 400 degree F. 

Place prepared potato into a bowl and toss with olive oil.

Spread potatoes out, single layer, onto the baking sheet.  You should hear the potatoes sizzle.

Bake for 20-30 minutes or until the potatoes are golden brown.

Sprinkle with salt, if desired.  

Tapenade

Ingredients

Yields:  1 cup

2 oz  Anchovy fillets in olive oil

1 cup Large black pitted olives

2 cloves Garlic

2 tbsp capers

1 tsp dried basil

1/2 Lemon, juiced

Directions

Place all ingredients into food processor or blender.  Blend until smooth.

Use as a spread on crackers or bread.  For other uses click on link.

I used my tapenade over flounder fillets.

Flounder Fillet Topping Polenta Covered in Tomato Sauce with Onions, Garlic, Peppers and Capers

Ingredients
Yields:  4 servings


4 Flounder fillets  (or your choice of any mild fish)
1/2 cup organic sweet onion chopped 
1/2 cup organic green pepper chopped (I used frozen peppers from my garden)
3 cloves of garlic diced
2 tbsp Olive oil (divided)
1/2 cup organic grape tomatoes halved
2 tbsp capers
2 cups canned organic tomatoes (I used canned tomatoes from my garden)
1 tsp Sea salt
1tsp Dried thyme
1 tsp Xylitol (optional)
1 cup Organic polenta




Directions


Preheat a pot and add 1 tbsp olive oil.  Place onions, peppers, and garlic into pot and saute on medium heat.  


After, vegetables are tender-crisp (Al dente), reduce heat to simmer and stir in grape tomatoes and capers.

Puree the canned tomatoes in a blender or food processor.  Pour pureed tomatoes into a sauce pan and add the salt, thyme, and Xylitol.  Heat sauce on medium until bubbling, add vegetables and reduce to simmer.

Prepare polenta per package directions..

While polenta is cooking, pan fry fish fillets with 1 tbsp olive oil.  First, preheat pan, then add oil, then fillets.  Cook on medium until fish is tender and flakes.

Place one cup serving of cooked polenta on plate, top with vegetable sauce, fillet and more sauce.

Enjoy!

Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!

Organic Coconut Milk

Ingredients

Yields: 4 cups

2 cups dried flaked unsweetened organic coconut

4 cups boiling water

1 tsp vanilla extract (optional)

2 tsp maple syrup (optional)

Directions

Place the coconut in a blender or food processor.

Pour two cups of boiling water over the coconut and blend for 2 minutes.

Allow mixture to set for about 15-20 minutes.

Place a jelly strainer over the top of the blender canister and invert over a container.

Squeeze the milk out of the mixture.  You may need kitchen gloves to protect your hands.

Place the coconut meat back into the blender or food processor, add two more cups of boiling water, blend for 2 minutes and allow to soak again for ~15 minutes.


Squeeze and strain the milk as previously.

Add maple syrup and vanilla extract if desired.


Store in the refrigerator for up to three days.

Butternut Squash Soup

Ingredients
Yields:  8 servings


4 cups of vegetable stock puree
1 organic butternut squash
2 cup organic coconut milk


Directions


Take one butternut squash, wash with soap and water.  Cut lengthwise and remove the seeds.


Place squash cut-side down on parchment paper and bake at 350 degrees for 40 minutes.


Scoop out the squash from its shell and puree in blender or food processor until smooth.


In a large soup pan, mix the pureed squash with the 4 cups of vegetable stock puree.  Stir in the coconut milk.


Process half of the mixture at a time in the blender, mixing well until smooth.  


Heat the mixture in a large soup pan, stirring frequently to avoid sticking.


Garnish with fresh thyme.  Serve with organic whole grain crackers.

Vegetable Stock Puree

Ingredients


2 quarts water
1/2 large organic red onion
1 cup organic carrots sliced
2 cups sliced white mushrooms
5-4 inch sprigs fresh organic parsley
3-4 inch sprigs fresh organic basil
10-4 inch sprigs fresh organic thyme
2 dried bay leaves
2 tsp iodized sea salt


Directions


Bring water to a boil in a large pot.  


Chop vegetables into 1 inch chunks and add to boiling water.  


Add parsley, basil and thyme sprigs.  


Boil mixture for 10 minutes. 


Add salt and simmer for 30 minutes.


Remove the thyme stems and bay leaves then blend the remaining mixture using a food processor or blender until a smooth liquid is formed.


May be used as a soup base or eaten as a soup.