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
salt
pepper
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
Ingredients:
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
Ingredients
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
Ingredients:
Lemon juice
unsweetened organic almond milk
pea protein
almond butter
flax seeds
hemp seeds
chia seeds
cinnamon
spirulina
spinach
arugula
strawberries
blueberries
blackberries


Leafy Green Salad
Ingredients:
arugula
broccoli rice
avocado
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
Ingredients
  • 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
Procedure
  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

Ingredients:
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


Wednesday, August 1, 2018

Pears, pears, and more pears

We have an abundance of pears this year from our one tree. 
We have made pear sauce, pear bread, and pear and fig tart. Any other recipes would be appreciated.


For the pear sauce we used pears, orange juice and a vitamix. We heated the pears and orange juice for 30 minutes, blended it and then water canned the quart jars for 25 minutes.






For the pear bread, we combined several recipes to make something that works for us.
with palm sugar

Ingredients:

2 cups gluten free flour blend
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup aquafaba
1 cup palm sugar or 3/4 cup date sugar or 1 cup can sugar 
½ cup apple or pear sauce
2 teaspoons vanilla extrac
2 ripe pears, peeled, cored and grated
1 cup walnuts, chopped
1/2 cup enjoy life mini chips
with cane sugar

Directions

  1. Preheat oven to 350 degrees. 
  2. Line a 9-by-5-inch loaf pan with parchment paper.
  3. In a large mixing bowl, whisk together the 1 ½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon.
  4. In another mixing bowl, whisk together aquafaba, sugar, apple or pear sauce and vanilla. 
  5. Add the wet ingredients to the dry and stir to combine.
  6. Add the pears and walnuts and pour the batter into the prepared pan.
  7. Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
  8. Let cool in the pan for 5 minutes, then remove to wire rack to finish cooling
For the Pear and Fig tart but we put the filling in the food processor to make it creamy. We used an additional 1/2 cup of quartered figs to top the tart.