Author: Christine Andrew

  • Gluten-free Banana Quinoa Muffins

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    • 1/2 cup Pamela’s Gluten-free Baking Mix
    • 1/2 cup Quinoa Flakes
    • 2 tablespoons raw honey
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon Himalayan Pink Salt
    • 2 Ripe bananas
    • 2 eggs
    • oil for coating

    Preheat oven to 400 degrees.  Mix flour and flakes with dry indredients.  In a separate bowl, mix together bananas, eggs, and honey.  For more moist muffins, add 1-2 teaspoons of coconut oil.   Add to dry ingredients.  Pour into greased muffin tins half full.  Bake 20-25 minutes at 400 degrees.  Cool slightly before removing muffins from tin.

  • Gluten-Free Banana Cranberry Muffins

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    From Linda Clark, CNC

    • 1 cup Sorghum flour
    • 1/3 cup Quinoa flour
    • 1/3 cup Tapioca starch
    • 1/4 cup Xylitol
    • 1 teaspoon Xanthum gum
    • 1 tablespoon Gluten free baking powder
    • 1 teaspoon Baking soda
    • 1/4 teaspoon Sea salt
    • 2 Eggs
    • 1 1/4 cup Mashed banana (about 3)
    • 1/4 cup Nut oil
    • 1 teaspoon Cider vinegar
    • 3/4 cup Dried cranberries

     

    Preheat the oven to 350 degrees.  In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.  Mix well  and set aside.  In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.  Add dry ingredients and mix just until combined.  Stir in cranberries.  Spoon batter evenly into each cup of prepared muffin tin.  Let stand for 30 minutes.  Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.  Remove from the pan immediately and let cool completely on a rack.

  • Apple Cinnamon Buckwheat

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    From Premier Research Labs

    • 1 cup buckwheat
    • 2 cups of purified water
    • 2 teaspoons cinnamon
    • 1 small organic apple
    • 1-3 teaspoons of honey
    • 1/4 cup of nuts, chopped

    Soak the buckwheat in the water overnight.  In the morning, pour buckwheat and water into a strainer and rinse with water.

    Chop apple to bite sized pieces.  Mix all ingredients in a small pan.  Add just enough purified water to wet everything.  Heat on the stove on medium low.  Stir occasionally, for about 10 minutes until just bubbling.

  • Homemade Granola

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    • 3 cups Red Mill rolled oats
    • ½ cup sunflower seeds
    • ¼ cup sesame seeds
    • ¼ cup coconut oil
    • ½ cup chopped nuts (walnuts or almonds or both)
    • ½ cup honey
    • 1 teaspoon vanilla
    • 1/8 cup flax seed meal
    • Pinch of sea salt

    Mix all ingredients together well and spread evenly on a cookie sheet.  Bake at 325 for about 30 minutes, mixing occasionally to prevent burning.  Allow to cool; stir again, and place in an airtight jar or container.  Serve with yogurt and fresh fruit.

  • Stephen’s Vegetarian Lentils

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    From Silvana’s Kitchen

    Serves: 6

    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 clove garlic, finely chopped
    • 2 cups dried French lentils, (he used Shiloh
      Farms)
    • 4 cups vegetable broth or water
    • 1 cup dry white wine
    • Salt, to taste

    In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Add the lentils, broth and wine; bring to a boil.
    Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.  Season with salt.

    VARIATION:

    Vegetarian Lentils and Quinoa with Mushrooms and Spinach

    To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge). To heat it all through without sticking to the skillet,  I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.

  • Vegetable Soup

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    From Della Garcia

    • 4-6 cloves of garlic, chopped fine
    • 1 whole onion, chopped fine
    • 2 large tomatoes, diced
    • 5-6 large carrots, cut into small pieces
    • 1 package of mushrooms, sliced
    • large handful of green beans, cut into bite size
    • 4 zucchinis, chopped into bite size
    • 4 potatoes, peeled and chopped into bite size

    Seasonings:  choose any or all

    basil, thyme, bay leaves, sea salt

    Using a soup pot, saute garlic, onion and tomatoes with 2 tablespooons olive oil for about 5 minutes.  Add enough water till pot is about 3/4 full; bring to boil.  Add carrots, green beans and seasonings.  Cover and cook about 10 minutes on medium high heat.

    Lower heat and add remaining vegetables.  Cover and cook another 20 minutes, until veggies are slightly tender.

    Variations:  Add a whole bottle of Very Veggie Juice, northern beans, or brown rice instead of potatoes.  Add the beans and/or rice at the last minute.   Garnish with green onions, cilantro, or sour cream.

  • Uncle Don’s Rice Salad

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    From Don Page

    • 2 cups cooked rice
    • 1/2 package frozen corn
    • 1 yellow onion, chopped
    • 1/2 cucumber, chopped
    • 6 eggs, boiled, chopped finely
    • 1 cup chopped crab meat
    • 3/4- 1 cup Mayonnaise depending on preference
    • salt and pepper to taste

    Mix ingredients.  Chill before serving.

  • Tomato Vegetable and Garlic Rice Salad

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    • 1 cup brown rice, cooked and cooled
    • 1/3 cup olive oil
    • 2 tablespoons Grapeseed Veggenaise (optional)
    • 1-2 fresh organic tomatoes, or a handful of grape tomatoes
    • 2 stalks of celery, diced
    • 2 stalks of green onion, cut thin
    • 1 medium carrot, shredded
    • 2 cloves garlic
    • 2 teaspoons basil
    • juice of half a lemon
    • Pink salt and black pepper

    Combine the cooked rice with the olive oil and other ingredients except the tomatoes.  Blend together well.  Add tomatoes and fold in.  Chill before serving.

  • Sweet Potato Soup

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    • 4-6 large sweet potatoes
    • 1 tablespoon of grated fresh ginger
    • 2 tablespoons of ground cinnamon
    • 1 bulb of fennel with stalks
    • 1 cup of pine nuts

    Cut the sweet potatoes in small pieces and put in a large pot.  Fill pot with enough water to completely cover potatoes, plus about an inch over.  Cook potatoes till soft and soupy.  You can do this slowly on lower heat to keep “raw” or if you’re in a hurry just boil till soft.  Turn heat off and add ginger and cinnamon.  Cut the fennel in bite sized pieces and add the “flowery” tops too.  Let cool and garnish with pine nuts.  This recipe can be frozen in glass bowls and reheated later.

  • Spinach Salad with Apple and Roasted Walnuts

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    Adapted from Leo Galland, M.D. The Fat Resistance Diet

    • 3 cups Baby Spinach (pre-washed bagged spinach will do)
    • 1 hardboiled egg
    • 1 medium apple, peeled and sliced
    • 8 walnut halves
    • pinch of salt
    • freshly ground black pepper

    Spread walnuts on a baking pan and bake at 350 degrees for 4-5 minutes, or until lightly browned.  Remove nuts from oven and let cool.   Empty spinach in a bowl and spread apple and walnuts over spinach.  Cut the egg in quarters and place on top of salad.  Season with salt and black pepper.   For dressing, drizzle walnut oil and lime juice over salad.

     

  • Southwestern Bean Salad

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    From Kathrine Page

    Mix together:

    • 1 bag frozen corn
    • 1 can garbanzo beans, thoroughly rinsed and drained
    • 1 can red beans, thoroughly rinsed and drained
    • 1 can black beans, thoroughly rinsed and drained
    • 1 red onion, chopped (or 4 green onions)
    • 1 cup cilantro
    • 3 tomatoes chopped
    • 1 can chopped green chilies, drained
    • 1/2 cup green tomatillo salsa
    • 1/2 cup red salsa

    Mix together then pour over the bean mixture:

    • juice of 3 limes
    • 1 teaspoon cumin
    • 1 teaspoon chili pepper
    • 1/4 cup olive oil
    • dash of Tabasco (optional)

  • Roasted Veggies

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    • 2-4 red potatoes, cut in about 1 inch cubes
    • 1 zucchini, cut into cubes
    • 1 yellow squash, cut into cubes
    • 1 red onion, julienned
    • 4-6 shitake mushroom caps sliced
    • 4 cloves garlic, chopped
    • 1 tablespoon or oregano, minced
    • 3 tablespoons of sesame oil or olive oil
    • 2 teaspooons Pink salt

    Preheat oven to 425.  In a large skillet, mix entire ingredients and stir thoroughly, making sure veggies are coated well.  Put the skillet in the oven and cook for 20-30 minutes until lightly browned.