Recipes:
Here you will find some of my favorite recipes that I use in my kitchen everyday, These recipes not only taste good, but are also beneficial to your health. Along with the recipes, I’ve included resources where you can easily find the ingredients. My goal is to highlight a new recipe each week. Bon Appetit!
RESOURCES:
Country Life Natural Foods (ships to some central and southern states), www.clnf.org
Large online retailers: www.jet.com, www.amazon.com
Check your local health food stores.
Your local Whole Foods, Trader Joes, Earth Fare.
Recipe of the Week 6/24/18-6/30/18
Savory Seasoning:
1 1/3 cup of yeast flakes
1 tsp turmeric
2 T onion powder
2 tsps dried parsley
1 1/2 T of sea salt (Himalayan preferred for taste)
1/2 T smoked paprika
1/2 tsp ground celery seed
Mix all ingredients well.
This is a very flavorful seasoning. I use it often in my own personal cooking. You can use it to season potatoes, vegetables, and so many other dishes. What I love most about it is that the ingredients are actually good for you. No Monosodium glutamate here or words you can’t pronounce! For example, the turmeric, garlic and onion can help with inflammation, If you are sensitive to sodium, you can reduce the amount of sea salt in the recipe to 1 T or lower. Sea salt, unlike table salt, contains minerals like magnesium and potassium that can help lower blood pressure. Everything in moderation!
(Adapted from www.3ABN.org healthy cuisine)
Recipe of the Week 7/1/18-7/7/18
Banana Pancakes
1 cup rolled oat flour
2 tsps. Ener-G baking powder (Aluminum-Free; Sodium Bicarbonate-Free)
1/4 tsp ground cardamom
1 cup unsweetened vanilla almond, cashew, coconut or soy milk
1 T fresh lemon juice
1 tsp 100% pure maple syrup or agave nectar
1 chopped banana
Optional: 1/4 tsp of vanilla/almond essence.
Preparation:
Mix dry ingredients together(oat flour, baking powder and cardamom).
Mix wet ingredients (plant milk, maple syrup, lemon juice, and banana) with dry ingredients using a rubber spatula. Don’t over mix-leave lumpy.
Use a 1/4 measuring cup to portion servings.
Cook for 2-3 minutes per side, depending on how hot your pan is. Don’t flip until spatula slides under pancake without sticking.
I love this recipe because it is loaded with fiber provided by the oat flour and bananas. This is a much healthier alternative to white flour based pancake recipes. They also come out fluffy and light. You won’t even know the difference! You can make your own oat flour by blending oats with a high-powered blender. 1 cup of dried rolled oats will produce approximately 1 cup of oat flour. I order my oat flour and Ener-G baking powder from Country Life Natural Foods, www.clnf.org. I usually double this recipe when I make it and save the extra pancakes to eat during the week. Enjoy!
(Adapted from Messengers of Light ministry’s heavenly recipes, Molministry.com)
Recipe of the Week 7/8/18-7/14/2018
Cucumber Salad
3 cucumbers
1/4 cup of sliced onions (Red or Vidalia)
4-5 pitted tomatoes (Roma preferred)
1 T of fresh dill
1 tsp of fresh basil
1 tsp of sesame seeds
Dressing:
2 T of lemon juice
1 T of sesame seed oil
1 T of Braggs Amino Acid ( Can substitute with soy sauce)
Preparation:
Peel some of the skin off of the cucumbers and cut into slices, not too thin. Remove seeds from tomatoes and also dice. Slice onions thin and add. Add fresh herbs and seeds. Assemble the liquid ingredients and add to cucumbers and tomatoes.
This is one of my very own recipes. I usually put it together without measuring the ingredients. It is a great recipe for summer time. The cucumbers, tomatoes and fresh herbs are so cooling and refreshing. It’s also easy for me to make since I’ve got all the tomatoes, cucumbers and herbs growing in my summer garden. Dill and basil aid in digestion. Cucumber is neutral and is also digested well with tomatoes. Give it a try!
Recipe of the Week 9/2/2018-9/8/2018
Summer Succotash
2 cloves of garlic
1/2 medium onion, diced
3 large tomatoes, diced
1 bag of organic frozen corn
1 cup of chopped fresh okra
1/4 cabbage head, thinly chopped
1 tablespoon of olive oil
1 tablespoon savory seasoning (see recipe above)
Preparation:
Sauté onions and garlic on medium high heat. Add frozen corn, okra and tomatoes. Stir and cook for a few minutes. Add cabbage and savory seasoning. Reduce to medium low heat and simmer for 5 minutes. Then remove from heat.
I’ve been making this dish during the summer because of the abundant supply of okra and tomatoes we have growing in our garden. It works well over brown basmati rice or millet. I didn’t like okra much when I was younger, but have grown to appreciate it. Okra contains potassium, vitamin B, vitamin C and folic acid. It is low in calories and is a great source of fiber.
Recipe of the Week 9/9/18-9/15/18
Oatmeal Cookies
1/2 cup of organic oil (Melted coconut or Grapeseed Oil)
1/2 tsp Himalayan sea salt
1/2 cup non-dairy carob chips
1/2 chopped nuts (walnuts preferred)
1/2 cup shredded unsweetened coconut
1/2 cup of honey OR 1/4 cup of organic cane sugar + 1/4 cup of honey/agave nectar
1 tsp vanilla essence + (optional: 1 tsp almond essence )
1/2 cup raisins and dried cranberries mixed.
3 cups rolled oats ( blend 2 cups into flour)
Mix all ingredients well. Use a teaspoon to drop cookies onto an oiled cookie sheet or on parchment paper lined tray. Bake at 350 degrees for 20-25 minutes. Do not add Water or Milk even though it doesn’t stick together. Press them together. When baked and cooled the cookies will hold together. Yield: 20 cookies
I had to add this recipe. Every time I bake these for church or friends, I always get compliments. Many people say that with cookies like these, they could be vegan! The recipe is easy to put together and also contains good sources of fiber with the nuts, oats, and coconut. You can decrease the amount of honey to make them even more healthier. I get my oat flour and carob chips from country life natural foods www.clnf.org .
This recipe is adapted from MEET ministry’s (www.meetministry.org) cookbook, From Sad to Glad Natural Foods Cookbook. You can get it off their website, Click Here. It is definitely one of my favorite cookbooks. I recommend it to all.
Recipe of the Week (9/30/18 – 10/7/18)
Tofu Mayo
1 package Tofu (Extra Firm; Organic)
1/4 cup olive oil
1/8 cup lemon juice
2 tsps. agave organic
2 tablespoons nutritional yeast flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 sea salt ( You can add more to taste)
Blend all ingredients (Except for the oil) until smooth. Add oil and blend for an additional 2 minutes.
What I like about this recipe is that the mayo is cholesterol free. The olive oil retains its nutritional benefits because there is no heat utilized in this recipe.
Recipes of the Week: (11/4/18-11/11/18)
Blue “Cheez” Dressing
1/2 – 1 tsp Himalayan salt
Juice of 1 lemon
1 1/4 cup of water
1 tsp onion powder
1 cup of raw sunflower seeds
1/2 tsp agave nectar
1 tbsp tahini paste
Blend all ingredients for about 2 minutes, until creamy and smooth. Thin with more water if needed. Works well as a salad dressing or topping to baked potatoes. Makes 2 cups.
French Dressing
1/2 cup raw cashews
1/4 cup olive oil
1/3 cup lemon juice
2 tbsp agave nectar
1 tbsp paprika (smoked preferred)
2 tbsp onion powder
1/2 tsp garlic powder
1 tsp Himalayan salt
1/2 – 3/4 cup water
1/4 cup sliced tomatoes
Blend all ingredients together until smooth. Chill,
I gave two recipes for this week since I am so far behind on delivering my weekly recipes. I like these dressings because they are simple to make and provide good fats and flavor. You don’t have to worry about high fructose corn syrup in these dressings.
These recipes are adapted from MEET ministry’s (www.meetministry.org) cookbook, From Sad to Glad Natural Foods Cookbook. You can get it off their website, Click Here.
