Recipes

The gift of recipes is that you can virtually create your own or use something that someone else has available. You can follow the directions that they may provide......or you can discover new dishes that would branch off another person has done. You gain more of a sense of satisfaction when its something that you created or something that you have put a different spin on and it becomes a healthy, and great tasting product that is out of this world

What you will find her is a evolving group of recipes that cold fit anyone of the descriptions above but hopefully they will inspire you to try new things and broaden your vision of what you eat in a safe and healthy manor

Turkey and Wild Rice

1-1/2 Tbsp. Extra virgin olive oil
2 garlic cloves, minced
1/2 cup organic raw wild rice
1/2 cup long-grain brown rice
3 cups sliced mushrooms (button, crimini, or portobello)
1 Tbsp. fermented (organic) soy sauce
Ground Black pepper (to taste)
3 cups turkey, or vegetable stock, or water
1 cup cooked free range turkey, cut in bite-sized pieces
1/2 cup organic chopped fresh broccoli
fresh Cayenne pepper (to taste)
2 Tbsp. minced fresh parsley (for garnish)

Select a saucepan with a tight-fitting lid. Heat oil over medium-high heat. Add garlic and rice and saute about 3 minutes. Add mushrooms, soy sauce, and pepper and saute for 3 minutes, stirring constantly. Add stock or water, cover tightly, and bring to a boil. When it boils, reduce heat to low and simmer 40 minutes. Add broccoli and turkey pieces, stir, and simmer 5 more minutes. Remove from heat and let sit for 10 minutes.

Taste and add seasonings (more garlic or pepper, or a dash of cayenne). Garnish with fresh parsley.

Cooking Time: 1 hour, 1 minute.

Southwestern Salad

2 cups cooked organic brown rice or other whole grain
1 15-oz. black beans, drained and rinsed
2 cups organic frozen whole-kernel corn, thawed
1 red organic bell pepper, chopped
1 small onion, chopped
1/4 cup white wine vinegar, or to taste
1/4 cup chopped fresh cilantro leaves
1 jalapeño chili, minced, or cayenne pepper to taste
1 tsp. mild chili powder

Combine all ingredients in a serving bowl. For best flavor, cover and refrigerate for at least 1 hour before serving to allow flavors to blend. Makes 6-8 servings.

Zucchini Bread

6 organic egg whites
1/4 cup extra virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup organic sugar
2 tsp. vanilla extract
1-1/4 cups rice flour
1-1/4 cups whole-wheat (whole-meal) flour
1 tsp. baking powder
1 tsp. baking soda
3 tsp. ground cinnamon
2-1/2 cups organic zucchini, shredded
1/2 cup walnuts, chopped

Preheat the oven to 350° F. Lightly coat two 9-by-5-inch loaf pans with cooking spray. In a large bowl, add the egg whites, olive oil, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy. In a small bowl, stir the flours together. Set 1/2 cup aside. Add the baking powder, baking soda, and cinnamon to the small bowl of flour. Add the flour mixture to the egg white mixture and, using the electric mixer on medium speed, beat until well blended. Add the zucchini and walnuts and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.

Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve. Makes 18 servings.

Preparation Time: 40 minutes

Cooking Time: 10 minutes

Tomato Soup

2 Tbsp. organic sweet butter
1 cup dry white wine
2 cups fat free, reduced sodium turkey broth
4 large fresh tomatoes, chopped
1 tsp. lemon pepper (or spice to taste)
1/2 cup onion, minced
1 pinch organic sugar (optional)

Saute the onion in the butter over medium heat until just soft, add the tomatoes and heat through. Puree the mixture in a food processor. Strain the pureed mixture through a sieve to remove the seeds.

In a medium pot, combine the puree mixture with the turkey broth, wine, spices, and sugar (optional). Simmer for about 15 minutes. Makes 4 1-cup servings.

Flax Waffles

2 cups organic whole wheat flour
1 cup rice flour
4 Tbsp. organic sugar
6 Tbsp. organic baking powder
4 Tbsp. ground flaxseed
1/2 tsp. natural salt
4 eggs organic
3 cups organic milk
1/4 cup extra virgine olive oil

Mix dry ingredients. Mix wet ingredients separately. Then, mix everything together and whisk until smooth. Pour about 3/4 of a cup of batter at a time onto waffle iron. Cook the waffles until they almost stop steaming. Makes about 11 waffles. If you don’t eat them right away, you can freeze them.

Cooking Time: 5 minutes

Spinach and White Bean Salad with Oranges and Grapefruits

2 medium navel oranges
2 medium pink grapefruits
10 packed cups baby spinach or mesclun
2 15-oz. cans cannellini beans, drained and rinsed
2 Tbsp. extra-virgin olive oil
1/4 cup orange juice
1 Tbsp. red wine vinegar
Salt and ground black pepper

Trim thick slices from ends of oranges and grapefruits so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Place slices on platter.

Place baby spinach and beans in large bowl. Drizzle oil, then orange juice, then vinegar over salad. Sprinkle with salt and pepper to taste. Toss to combine. Adjust seasonings.

Divide salad among four plates. Top each portion with several orange and grapefruit slices.

Sweet and Tangy Strawberry Salad

Salad:

2 cups organic fresh spinach
3/4 cup chopped strawberries
1 tsp. minced sweet onion
1 tsp. minced green onion

Dressing (Makes 1/2 cup; use extra for other salads—use within 1 week):

1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. dry mustard
1 Tbsp. poppy seeds
1/2 green onion, chopped coarsely

Put all dressing ingredients in blender and blend until creamy. Place all salad ingredients in a medium-sized bowl. Add 2 Tbsp. dressing salad. Toss until thoroughly mixed. Makes 1 serving.

Whole Wheat Pizza Crust

1 cup whole wheat flour
1 1/4 cup rolled oats
1/4 cup cornmeal
2/3 cup organic milk
1/4 cup extra virgin olive oil
1 tsp. baking powder
Pizza toppings (your choice)
Optional: Basil, oregano, garlic, garlic salt

Preparation:
1. Apply liquid coconut oil to a standard-sized cookie sheet. Preheat the oven to 425.
2. Combine flour, oats, cornmeal, and baking powder in a medium-sized bowl. Mix well.
3. Add milk, olive oil, and spices to the mixture and stir until combined.
3. Place the dough on a lightly floured surface and and roll it until it is about the size of the cookie sheet. Transfer it to the cookie sheet.
4. Place the cookie sheet in the oven and bake for 12 to 15 minutes.
5. Remove the crust from the oven and add toppings.
6. Put back into oven for an additional 10 to 12 minutes or until the toppings are done.

Turkey Wrap

3-4 1-oz. free range turkey breast slices
1 Flour tortilla
2 Tbsp. organic hummus
1 Tomato slice
Lettuce

Put sliced turkey breast onto flour tortilla, add hummus, tomatoes, and lettuce. Fold and roll tortilla to make wrap. Serve with a side of fresh fruit. Makes 1 serving

l would like to hear from you if there is a recipe recommendations that reflect healthy eating with healthy, safe, natural and organic foods. if you would like to submit a recipe, please go to the contact page an provide your contact information and I'll be able to respond to you and acquire this information.