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.

Wholegrain Spelt, Wheat and Oat Rolls

Ingredients:


1 cup Wholegrain organic spelt flour
1 cup Wholegrain organic wheat flour
1 cup Wholegrain organic oat flour
1/2 cup golden organic flax seeds
1/2 cup organic chia seeds
2 1/2 cups water
1 Tbsp honey (next time, I will increase the honey).  For vegan purist, agave may be substituted.
2 1/2 Tbsp. apple cider vinegar
2 tsp salt
2 tsp baking soda
3 tsp dry yeast
olive oil


Directions:


Dissolve yeast in 1/2 cup of the water in a large mixing bowl.


Stir honey through mixture.  


Add the rest of the ingredients, stir until a soft dough is formed.


Add additional spelt flour to dough if too sticky to knead.


Measure out 4 oz. lumps of dough, roll into a ball and coat with olive oil, flattening the balls slightly.


Allow at least one hour for the dough to rise.  Note:  It will not double in size, maybe only 1 1/2 times the original size.


Bake in preheated oven at 375 degrees F.  for approximately 20-30 minutes.


Fully baked bread will sound hollow when tapped.


I enjoyed a roll split with spring mix, tomato, and onion atop a salmon cake for lunch!  Yummy!!!

Easy and Quick Whole Grain Spaghetti with Veggies

Ingredients:

Serves One

1 cup cooked 100% organic whole grain spaghetti

1 Tbsp olive oil

1/4 cup black olives, sliced

2 gloves garlic, minced

1 cup of organic grape tomatoes, halved
Italian seasoning, to taste

Directions:

Heat olive oil in frying pan and saute garlic.

Stir in black olives and tomatoes.

Place veggie mixture over pasta.

Enjoy!

Simply Quick Italian Pasta

Ingredients:

One Serving

1 cup cooked bionaturae organic 100% whole wheat fusilli

1/3 cup organic sweet onion

1 clove garlic, chopped

1 Tbsp olive oil

1 cup sliced white mushrooms

1/8 cup black olives-sliced (canned)

1 cup organic grape tomatoes-halved

1 tsp Italian seasoning (dried)

1/2 tsp sea salt

Directions:

Heat frying pan, add olive oil and all the vegetables.  Saute until tender crisp (Al dente).  Add the seasoning and salt.  Stir in the cooked pasta.

Serve with 100% whole wheat bread.  Enjoy!!!

Chickpea Tagine

Ingredients:
Yields: Four servings

1 1/2 tablespoons olive oil

1 red onion, quartered and thickly sliced

1/2 teaspoon salt, plus additional to taste

2 small carrots, sliced lengthwise, cut into 1/2-inch-thick slices (about 3/4 cup)

1 1/2 cups cubed, peeled butternut squash (6 ounces)

2 garlic cloves, roughly chopped

3 quarter-size pieces peeled fresh ginger (I used dried, powdered)

1/2 teaspoon harissa paste 

2 teaspoons honey

1 teaspoon ground cumin

1 whole cinnamon stick

1/4 teaspoon turmeric

4 plum tomatoes, cored and chopped (1 pound)

1 medium zucchini, quartered and cut into 1/2-inch chunks (2 cups)

10 dried apricots, sliced (1/4 cup packed)

1/2 cup water

1 19-ounce can chickpeas, drained and rinsed

Freshly squeezed juice of 1/2 lemon, plus additional to taste
1 cup whole wheat bulgur, cooked according to package directions (optional)

4 teaspoons sliced, toasted almonds (I forgot to put these on the dish-bummer!)



Directions:


In a large heavy pot over medium-low heat, warm the olive oil; add the onion and salt. Cook, stirring occasionally, for 5 minutes.





Add the carrots and continue to cook for 5 more minutes.

Add the butternut squash, garlic, and ginger and raise the heat to medium. Cook, stirring, for 5 minutes.

Add the harissa, honey, cumin, cinnamon stick, and turmeric and stir until fragrant, 1 minute. 

Add the tomatoes, zucchini, and apricots and stir well. Pour in the water and bring to a simmer over medium heat. Cover and reduce the heat as needed to simmer gently, stirring occasionally, until the vegetables are tender but not mushy, 20 to 25 minutes.

Add the chickpeas and lemon juice. Raise the heat and simmer, uncovered, until the chickpeas are heated through and the liquid has thickened slightly, 5 to 10 minutes.




Season to taste with additional salt, harissa, honey, and lemon. Serve over bulgur wheat if desired and garnish with sliced almonds.

Harissa Paste

Ingredients:
10-12 dried jalapeño peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin

Preparation:



Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.



In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

Yogurt Apple Pie

Pie Shell 

Ingredients:

Yields:  One 8- or 9-inch pie crust

• 1 1/8 cups Whole grain organic wheat flour (Next time, I want to use half whole wheat and half spelt flour.)
• 1/2 tsp sea salt
• 3/8 cup organic all vegetable shortening
• 1 1/2 to 2 Tbsp cold water

Directions:

Combine salt and flour together in a mixing bowl and mix well.

Cut in shortening with a pastry blender or 2 knives until mixture looks like coarse meal.  

Continue working the dough until pieces the size of peas form.

Sprinkle water over mixture and continue working the dough.

Dough is ready when pressed between fingers and particles cling.

Roll out dough onto floured surface to the desired size.

Place dough into pie pan (I prefer glass) and flute the edges.


Do not pre-bake.

Pie Filling

Ingredients:

Yields:  1 filling for one 8- or 9-inch pie

• 5-6 Granny Smith organic apples, peeled, cored and cut into uniform, thick slices
• 1 Tbsp lemon juice (from a freshly squeezed organic lemon)
• 3/4 cup Xylitol
• 1/3 cup Whole grain organic wheat flour (Next time, I'll use spelt flour)
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup Earth Balance Vegan Buttery Stick
• 1/2 cup Coconut milk yogurt

Directions:

Preheat oven to 350 degrees F.

Arrange apple slices, overlapping them inside the prepared pie shell.

Sprinkle apple slices with lemon juice.

Blend Xylitol, flour, cinnamon, and salt.  Cut in the Earth Balance until the mixture resembles coarse meal.

Spread evenly over the apples.

Spread the yogurt over the crumb mixture.

Bake for 45 to 50 minutes.  After 10-15 minutes, shield crust edge with tin foil to prevent over-baking. 

Crunchy Granola

Ingredients:

4 cups rolled organic oats

3/4 cup unsweetened organic coconut

1/2 cup organic polenta or corn meal

1/2 cup organic whole-wheat flour

1/2 cup organic chia seeds

1/2 cup organic wheat germ

1 cup chopped almonds

1 tsp cinnamon

1/2 cup organic flax seeds

1 cup organic agave

1 cup apple sauce (I used my home canned sauce from organic apples)

1 1/2 tsp organic real vanilla

Directions:

Mix all the dry ingredients together in a large bowl.  

Mix all the liquid ingredients in a bowl.  

Pour the liquid mixture over the dry ingredients and stir until distributed evenly throughout the mixture.

Line a sheet cake pan with parchment paper and spread out the mixture evenly.

With wet hands, clump some of the mixture together (that is if you like clumpy granola).  :)

Bake a 230 degrees Fahrenheit on bake or 210 degrees Fahrenheit on convection for several hours depending on the desired crunchiness, stirring every hour.

The goal is for the granola to turn a golden brown, not brown color.  

When stirring the granola, note if steam comes off the mixture.  If steam is present, the granola is not quite done.

The best way to obtain crunchiness is to allow the mixture to stay in the oven overnight to cool.  The next day, if it is not crunchy enough, bake a little longer at 250 degrees, but be careful not to over-bake.  Unfortunately, you can't determine how crunchy the granola will be until it cools.  If it's not crunchy enough for your taste, then bake again.   

I have a hard time keeping this granola on hand, as my son eats it regularly.  :)

* Since posting this, I have found that honey and brown rice syrup are higher in their glycemic index.  If you are concerned about the glycemic index of foods, use agave syrup instead.

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