Saturday, January 5, 2019

January 2019 potluck

This month's theme was soups and salad or sandwiches. Everything was delicious!!! I can't wait to try some of the recipes.
The February 2nd potluck with be Super Bowl Foods.

Slow Cooker Curried Lentil Sweet Potato Soup


  • 1 medium onion diced
  • garlic cloves minced
  • 1/2 tablespoons fresh grated ginger
  • large

    sweet potato,
     about 1 pound, diced into 1/2 inch cubes
  • cups dried red lentils
  • 6 cups vegetable broth
  • 1 cup coconut milk
  • 2 teaspoons ground cumin
  • 2 teaspoons lime juice (about 1 lime)
  • 1 (14 ounce) can diced tomatoes
  • 1 Green Bell Pepper
  • Salt and pepper to taste
Put all the ingredients in an instant pot, stir and put on 30 min.

Adapted from a recipe from Connoisseurus Veg 
broth was used instead of oil

Jackfruit Jambalaya
30 minutes; Makes 8 cups
Forks Over Knives Magazine, Winter 2019, page 83
1 cup finely chopped yellow sweet pepper
½ cup finely chopped onion
½ cup finely chopped celery
3 small cloves garlic, minced
1 bay leaf
2 cups low-sodium vegetable broth or water, plus more as needed
1 15-oz. can no-salt-added diced tomatoes, undrained
1 15-oz. can unripe jackfruit (in water brine), drained, rinsed, and cut into 1-inch pieces
1 15-oz can adzuki beans, rinsed and drained
1 cup cooked brown rice
1 Tbsp. Creole seasoning
1 ½ tsp fresh lemon juice
Sea salt and freshly ground black pepper, to taste
1 Tbsp. finely chopped fresh parsley
1. In a Dutch oven cook sweet pepper, onion, celery, garlic, bay leaf, and ½ cup water over
medium heat 10 minutes or until onion is translucent. Add water, 1 to 2 Tbsp. at a time,
as needed to prevent sticking.
2. Add vegetable broth, tomatoes, jackfruit, beans, rice, and Creole seasoning. Bring to
boiling; reduce heat. Simmer, covered, 20 to 30 minutes to until jambalaya thickens,
stirring occasionally. Add more broth or water as needed to prevent sticking.

3. Remove and discard bay leaf. Add lemon juice and season with salt and pepper. Sprinkle with parsley.
Darshana Thacker

Walk on Top Thick Soup
 (with lentils, miso, mushrooms, collards and kale)
from the Esselstyn family, all of whom prefer ‘thick’ soups!

prep time 15 min. cook time 20 min. serves 8-10

one 15 oz can lentils or 1 C dry lentils  1 T paprika
1 onion, chopped 1 T onion powder*
12 C sliced carrots 1 t garlic salt
12 C sliced celery 1 t ground pepper
one 8 ox pkg mushrooms, sliced 2 T miso
3 garlic cloves, minced 3 collard leaves, stemmed and chopped
4-6 C vegetable broth 4-6 kale leaves, stemmed and chopped
1 tomato, diced* 1/2 bunch fresh parsley, chopped for garnish
1 sweet potato, peeled and cut in cubes

If you are starting with dry lentils, begin recipe here. If you are using cooked lentils, go to next paragraph. Add lentils and 2 1/2 C water to a large pot and bring to boil. Decrease heat and simmer 10 min.

In a large soup pot, sauce the onions, carrots, celery, mushrooms and garlic. Add the stock, cooked lentils, tomato, sweet potato, paprika, onion powder, garlic salt and pepper and simmer 15 min. Ladle 1/2 C of warm broth from the soup pot into a small bowl, add miso and stir until it is dissolved. Return the broth/miso combination to the pot. Add collard greens and kale leaves and simmer until the greens are soft and deep green. Garnish with parsley and serve.
(* I forgot the tomatoes and didn’t have onion powder. I would have used a can of diced tomato and added it with the greens since it was already cooked.)

Kale salad

Spinach salad with pomegrante dressing

Fruit Salad
Strawberries, blueberries, blackberries, pinapple

Hibiscus tea

Saturday, November 10, 2018

Pumpkin Soup and roasted seeds

Today was our last day at the Farmers market with the boys' pumpkins. We brought several home and the remaining were given to a farmer to feed his pigs. We used a Marina pumpkin for the soup and roasted pumpkin seeds.

Soup ingredients:

Roasting Pumpkin
Pumpkin, sliced and seeds removed
spray oil
Spray the pumpkin slices with oil, sprinkle with salt and pepper. Roast at 400 for 45 minutes. Scoop out the pumpkin meat and place in the blender.

1 onion, large diced
4 garlic, large diced
Broth saute the onion and galic until soft. Add to the blender.

Add the following to the blender
1 14.5 oz can garbanzo beans, drained and rinsed (save the aquafaba for later use)
1 tsp cumin
1 tsp corinander
1/2 tsp nutmeg
2 cups vegetable broth
salt and pepper to taste.

Heat until warm. Top with a cream (animal or cashew based) to serve.

Pumpkin Seeds
pumpkin seeds from the above pumpkin
garlic salt
worcestershire sauce
Preheat the oven at 350. Remove all the pumpkin from the seeds. Rinse the seeds and then boil in water for 5-7 minutes. Drain the seeds. Combine 2-3 TBS worcestershire sauce with 1-2 tsp of garlic salt in a bowl. Stir in the pumpkin seeds. We used the same pan that we roasted the pumpkin without washing it. roast for 20 minutes stirring every 5 minutes.

Saturday, November 3, 2018

November 2018 Potluck

This month's theme is "Holiday Dishes".  Everything was OUTSTANDING!!!!
December 1st's gathering will meet in front of Juice Vibes (Cary) at 1 PM. If the group is small, we will eat there. If it is large, we will eat at Sassool's (Cary). We will have our annual White Elephant gift exchange at this gathering.

White Bean Pumpkin Hummus

Salad with a Basil Tahini Dressing
Basil Tahini Dressing
1/2 Cup Apple cider vinegar
2 Tablespoons tahini
2 Tablespoons tamari, low-sodium
1/2 teaspoons garlic
1/2 teaspoons basil

Cranberry Sauce
2 cups of raw cranberries

1/4 cup of dates dates 
1/2 cup apple juice
Directions: Place everything in the food processor. After well chopped, add 1 orange and 1 apple to pulse until well mixed. We also added the juice of one orange. 

Italian Bean Salad

Page 102, Dr. Neal Barnard’s Cookbook for Reversing Diabetes

2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon pure maple syrup
1 ½ teaspoon Dijon mustard
¼ teaspoon sea salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
Freshly ground black paper to taste
1 can (15 ounces) chickpeas, rinsed
1 cup chopped red, yellow, or orange bell pepper
½ cup chopped tomatoes
1 – 1 ½ roughly chopped artichoke hearts
¼ cup chopped or sliced dry-pack sun-dried tomatoes
¼ cup sliced green portion of green onion, chives, or onions
1/3 cup sliced Kalamata olives
¼ cup chopped fresh basil leaves
3 tablespoons raisins or ¼ cup sliced grapes (optional)

In a large bowl, combine the lemon juice, vinegar, syrup, mustard, salt, oregano garlic powder, and black pepper.  Whisk to thoroughly combine. Add the beans, bell pepper, fresh tomatoes, artichoke hearts, sun-dried tomatoes, onion, basil, and raisins or grapes (if using).   Mix well to fully coat with the dressing. Serve, or refrigerate for up to 4 days.

Mushroom Gravy

Stuffed Blaze Pumpkin
Stuffing Ingredients:
Quiona cooked in instant pot (or on the stove top)
1 cup quiona
2 cup vegetable broth (for stove top - 3 cups broth)
Place in instant pot using manual setting for 12 minutes.
(for the stove top - boil, cover and reduce to medium heat for 40 minutes)
While the millet is cooking, broth sauté the onions, celery, herbs and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth
4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme
1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced
mix everything in a large bowl to finish stuffing
Stuffing Pumpkin
remove top as for a Jack-a-lantern and removed seeds
stuff the quiona stuffing into the pumpkin
make 4 slits in the outside of the pumpkin to vent while cooking
place top on pumpkin
oil the outside of the pumpkin
place on a baking rack with tray underneath to catch the juices.
Bake at 350 for 1 hour

Friday, October 12, 2018

October 2018 Potluck

This month's theme is "Something Simple" such as smoothies, wraps and salads. November's potluck theme is "Holiday Dishes"

Italian Wraps
For the Spread:
1 cup cooked or canned chickpeas, no salt added, rinsed and drained
1/4 C pine nuts 
4 tablespoons sun dried tomatoes (soak in hot water for around 1 hour, save liquid)
1 clove garlic
1 teaspoon Italian seasonings or more to taste

For the Filling:
Nori sheets (or gluten free wraps)
1/2 cup finely chopped red onion
1 can artichoke hearts drained, rinsed, liquid squeezed out, finely chopped
1/3 - 1/2 C finely finely chopped tomatoes

Combine spread ingredients in a high speed blender.  Add a little of the sun dried tomato water.  Adding more water as needed until smooth.  Spread on the nori sheets or wraps the spread.  Add the filling.

You can use any ingredients that you like such as finely chopped spinach, arugula, avacado.  The spread can be used as a dip.

Spring rolls with rice paper and a peanut sauce

brown rice wrappers
chopped vegetables f choice
leafy greens of choice

Peanut Sauce
From: This Can’t Be Tofu by Deborah Madison
½ C peanut butter
1 large clove garlic, coarsely chopped
3 TBLS soy sauce, tamari or liquid aminos
2 TBLS balsamic vinegar
1 TBLS brown sugar
Dash of cayenne
¼ tsp salt
½ C hot water
Combine all in a food processor, except the water, and puree until smooth. Gradually pour in the
water. Keeps for weeks in the refrigerator.peanut sauce 

Purple power smoothie
Lemon juice
unsweetened organic almond milk
pea protein
almond butter
flax seeds
hemp seeds
chia seeds

Leafy Green Salad
broccoli rice
frozen blueberries
sorrel leaves

Dr Fuhrman's raspberry vinegar as the dressing

Monday, September 24, 2018

Wonderful Bug Spray

This recipe is from Wellness Momma

Homemade Bug Spray Ingredients

Homemade Bug Spray Instructions

  1. Place essential oils in a glass spray bottle. Add vodka or alcohol and shake well to combine.
  2. Pour in witch hazel and shake to combine.
  3. Add ½ tsp vegetable glycerin if using. This is not necessary but helps everything stay combined.
  4. Add water and shake again. Shake before each use as the oils and water will naturally separate some over time.

Sunday, September 23, 2018

Homemade Hoisin Sauce from Dr. Mercola

How to Make Gluten-Free Hoisin Sauce

Traditional hoisin sauce generally contains sugar, but this can have negative effects on your health when used in your cooking. If you want to savor the taste of this condiment without the dangers of sugar, try this homemade hoisin sauce recipe, which uses all-natural ingredients:7
Gluten-Free Hoisin Sauce
Cook time: 5 minutes
  • Juice of an orange (remove the pits)
  • 2 tablespoons almond butter
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon raw honey
  • 5 tablespoons gluten-free soy sauce
  • 1/2 tablespoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes
  • 1 teaspoon tomato paste
  1. Add all ingredients in a saucepan over medium heat.
  2. Bring ingredients to a boil, then turn the heat down to very low.
  3. Whisk and simmer gently for five minutes, stirring frequently to prevent the sauce from sticking to the pan.
  4. Set aside in a ramekin. Leftovers can last up to two weeks when stored in an airtight container.

Saturday, September 22, 2018

Vegan Potato Salad

Vegan Whole Food Plant Based Potato Salad

2.5 lbs red potatoes, sliced and cooked manually in the instant pot for 3 minutes
1 red onion diced
4 stalks celery diced
1/4 cup sweet pickle relish
2 TBS dried dill
Place in a large bowl. stir in cashew mayo

Cashew Mayo
1 cup cashews, soaked 2+ hours, rinsed and drained
1/2 cup water
3-4 garlic cloves
2 TBS apple cider vinegar
1 TBS lemon juice
1/2 tsp salt
1/2 tsp pepper
1 TBS honey mustard
1 TBS Dijon mustard
Place in a high speed blender and blend until smooth