Spicy Orange Salmon With Quinoa and Corn

Ingredients:

Serves-2

2 Wild Alaskan salmon fillets

1 cup prepared red organic quinoa

1/2 cup corn

1/2 cup orange juice from an organic orange

1 teaspoon orange zest

1 tablespoon olive oil

1/2 teaspoon organic cumin

1/2 teaspoon sea salt

2 cloves garlic, minced

1/8 cup sweet organic onions, diced

Directions:

• Add olive oil, orange juice, 1/4 teaspoon sea salt, four dehydrated hot peppers, and cumin into a blender.  Blend until smooth.

• Pour the mixture over the salmon fillets and broil for 2-3 minutes, flip fillets and broil until the fish has lost its translucency. 

• Meanwhile, saute the onion and garlic in a preheated skillet coated with olive oil.

• Combine the quinoa, corn, remaining salt, and orange zest and add to the sauteed onion and garlic.

• Serve with organic whole grain corn tortilla chips.

No Bake Chocolate Peanut Butter Cookies

Although these tasty sweets are considered "cookies," I find them to be more like chocolate candy.  Can anyone say, "Yummy"?

Enjoy!!!

1/4 cup Earth Balance Soy Free Natural Spread
1/2 cup organic agave syrup
1/4 cup almond "milk"
2 tablespoons organic cocoa powder
1/4 cup organic crunchy peanut butter
1 teaspoon organic vanilla extract
1cup organic rolled oats
1/2 cup almond solids (left over from almond "milk")

2 Tablespoons organic cacao nibs

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats, almond solids and nibs.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool in refrigerator until set.

Almond "Milk"

I liked cow's milk, but with the estrogen levels in it, I realized it had to go.  Since then, I have been on a quest to find a suitable substitute.  Almond "milk" is one of my substitutes, along with coconut "milk."  Be blessed and enjoy!!!

Ingredients:

1 cup of almonds

2 cups water

3 figs

1 tsp organic vanilla extract

Water for soaking

Directions:

Soak the almonds in water overnight.  Drain the almonds and place into a blender, add 2 cups of water.  

Blend until creamy white.  Add the figs and vanilla extract.  Blend again until smooth.

Strain the "milk" through a jelly straining cloth or cheesecloth.

I enjoy almond "milk" on my granola and in various recipes that call for milk.

I reserve the almond solids, dehydrate them and store.  I add them to my bread dough.  Nothing wasted by Beautiful Grace  :)

Crunchy Sweet Charoset

Charoset is a traditional Passover recipe served as part of the Seder ceremony.  It's not Passover, but I am having a craving for this healthy treat!  Enjoy!!!  

Ingredients:

2-1/4 teaspoons honey

1 tablespoon ground cinnamon, or to taste

2-1/2 cups organic apples - cored and chopped.  I leave the peels on for the extra nutrients.

1/2 cup organic grape juice

1 cup tablespoon chopped walnuts

Directions:

Place all the ingredients in a bowl and mix well.

Charoset can be used as a side or dessert.  It's also a wonderful add in for pancakes!  :)

Get Your Greens: Kale and Spinach Chips

Kale Chips

Ingredients:

Enough Organic Kale or Spinach to cover a cookie sheet.

Parchment paper

1 Tbsp Olive oil

Sea Salt to taste

Directions:

Spinach Chips in Process

• Preheat oven to 250 degrees Fahrenheit
• 
  
• Place Kale or Spinach in large mixing bowl.  
• 
  
• Add oil and sea salt.  Toss to coat.
• 
  
• Line cookie sheet with parchment paper and spread out green of choice evenly.  Don't allow spinach leaves to overlap.  Stir occasionally during baking process.
• 
  
• Bake until edges are slightly browned.
• 
  
• Note:  Kale will take more time than spinach as it is a thicker leaf.  Spinach is definitely harder to work with as compared with kale.

Whole Grain Cinnamon Raisin Bagels

Cinnamon-Raisin Whole Wheat Bagels

Makes about 12 bagels

2 pounds (cantaloupe-size portion) Master Recipe dough
1 1/2 tablespoons agave syrup
1 1/2 teaspoons cinnamon
1/3 cup raisins

For the boiling-pot:
8 quarts boiling water
1/4 cup Xylitol
1 teaspoon baking soda

1. Thirty minutes before baking time, preheat a baking stone near the middle of the oven to 425°F, with an empty broiler tray on any other shelf that won’t interfere with rising bagels.

2. Mix the agave and cinnamon in a small bowl. Using your hands and a rolling pin, flatten the dough to a thickness of 1/4-inch. Sprinkle the dough with raisins and cinnamon-sugar. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into ball.

3. Cut off a 3 ounce piece of dough from the ball (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

4. Punch your thumb through the dough to form the hole. Stretch it open with your fingers until the hole’s diameter is about triple the width of the bagel wall.

5. Repeat to form the rest of the bagels, cover loosely with plastic wrap, and allow to rest at room temperature for 20 minutes.

6. Prepare the boiling-pot: Bring a large stockpot full of water to a boil. Reduce to a simmer and add the Xylitol and baking soda.

7. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.

8. Remove them from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with whole wheat flour. This will absorb some of the excess water from the bagels. Then place them on a peel covered with whole wheat flour.

9. Slide the bagels directly onto the hot stone (I don't have a stone.  I used a preheated cookie sheet.). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20-25 minutes, until deeply browned and firm.

Master Recipe: A Whole Grain Artisan Free-Form Loaf

Master Recipe: A Whole Grain Artisan Free-Form Loaf

2 3/4 cups whole wheat flour
1 cup whole grain spelt flour
3/4 tablespoons granulated yeast
1/2 tablespoon coarse kosher salt (like Morton’s)
1/8 cup vital wheat gluten
2 1/4 cups lukewarm water (about 100°F)
Cornmeal or parchment paper for the pizza peel

1. Measure in dry ingredients: In a 5-quart bowl or lidded plastic food-grade bucket, whisk together the flours, yeast, salt, and vital wheat gluten.

2. Add the water all at once and mix without kneading using a wooden spoon, until all ingredients are uniformly moist, producing a loose and very wet dough.

3. Rising: Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. DO NOT PUNCH DOWN! After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.