Recipe

Recipe – Watercress Soup

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Watercress Soup
3 Tbsp. olive oil 4 cups water
2 cups chopped onion 3–4 cups fresh watercress, chopped with stems
1 cup chicken flavored broth 1 tsp. salt or to taste
1 lb. potatoes, cut into chunks
In soup pot, heat oil and sauté onions over medium heat until soft—about 5 minutes. Add the broth, salt, potatoes and water and bring to boil. Cover and simmer until potatoes are soft, about 30 minutes. Remove from heat; add watercress to pot and stir. Let sit for about 2 minutes to soften. Use an immersion blender or pour into blender and puree the soup. It will be creamy and delicious!

 

Recipe – Seed Recipes

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RECIPES
Chia seeds As Pudding: These mild seeds expand when wet. Fill a jar with 1 cup soy milk, 3 tablespoons agave syrup, 1/4 cup seeds, 1/2 teaspoon vanilla extract (for flavor), and a pinch of salt. Cover, and shake; chill for 20 minutes. Serve cold with fruit or nuts.
Flax seeds On Oatmeal: Sprinkle ground flaxseed (which comes packaged this way or grind in electric grinder) onto oatmeal with honey.
Hemp seeds In Pesto: Hemp seeds taste like potent pine nuts, so they are great in a pesto. Puree a handful of the seeds with garlic, grated vegan Parmesan, extra-virgin olive oil, fresh basil, and arugula in a food processor.
Pumpkin seeds On Toast: Cover a slice of toast with mashed avocado, then add a sprinkling of sea salt and the seeds. Do not toast the seeds; this reduces their nutritional content.
Sesame seeds On Tofu: Marinate tofu slices in a soy-honey sauce, then coat with seeds. Bake or fry in a nonstick pan until the seeds form a crispy crust (which intensifies their nutty flavor). Frozen tofu, thawed, works best.
Sunflower seeds With Spices: Mix 1/2 cup of these sweet, buttery seeds with a pinch each of salt, cumin, chili powder, and allspice or nutmeg. Dry-roast in a pan over medium heat for 4 to 5 minutes. Toss over guacamole, tacos or salads.

 

 

Recipe – Healthy Mashed Cauliflower

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Recipe – Healthy Mashed Cauliflower
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1 small or medium head of cauliflower, washed, trimmed, and chopped roughly 2 Tbsp. almond or rice milk
1/4–1/2 tsp. salt 2 Tbsp. Earth Balance or oil
1 small clove garlic, minced 1/4 tsp. dried thyme
1. Chop cauliflower into smaller chunks – about bite-size pieces works well.

2. Peel garlic clove(s) and cut in half, lengthwise.

3. Steam cauliflower and garlic for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.

4. Drain and transfer to a food processor and pulse until the cauliflower is broken down in the processor.

5 Add salt, earth balance or oil, and, with the motor now running, add almond milk for a light, smooth texture.

6 Add thyme, and pulse till incorporated. Serve hot!

This mashed cauliflower recipe is a delicious and healthy substitute for traditional mashed potatoes.

 

Recipe – Savory Honey Dip

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½ cup tomato sauce

¼ cup honey

1 tsp. corn starch

2 Tbs. lemon juice

½ tsp. garlic salt

Combine all ingredients and cook them in a saucepan for a few minutes. Allow mixture to boil and thicken while stirring it to smooth the mixture. This serves as a glorious dip for spring rolls or other finger food. Simply delicious! Always a hit among the kids—they can never resist it!

Recipe – Raspberry-Vanilla “Ice Cream” Sandwiches

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Recipe
Raspberry–Vanilla “Ice Cream” Sandwiches
2 cups cashews 2 pinches salt
2 cups water 2 ½ Tbsp. melted coconut oil
½ cup maple syrup 1 ½ tsp. ground cardamom
1 ½ Tbsp. vanilla extract 2 cups raspberries, lightly mashed
Seeds of one vanilla bean
Brownie Crust
2 cups almonds 1 teaspoon vanilla extract
1 cup Medjool dates 2/3 cup walnuts
1 ½ cups raisins 2 pinches salt
½ cup carob powder 1 ½ tsp. water
Prepare the “ice cream”: In a high speed blender, blend the cashews, water, maple syrup, vanilla extract and scraped insides of the vanilla bean until completely smooth. Add the salt and coconut oil and blend to incorporate. Chill the liquid in the fridge for 8 to 12 hours. Process the chilled, thick cream in an ice cream maker according to the manufacturer’s instructions.

Prepare the brownies: Grind the almonds into flour in a food processor. Add the dates and raisins. Process until they are completely broken down. Add the remaining ingredients and process to combine. Press half of the dough into an 8–inch–square pan. Set aside remaining dough and refrigerate until ready to use.

Assemble the sandwiches: Once the “ice cream” is done churning (the consistency will be like soft-serve ice cream), mix in the cardamom. Then, gently mix in the raspberries, taking care not to overmix or the berries’ color will bleed. Spread the “ice cream” evenly over the brownie, working quickly to prevent melting. Immediately transfer to the freezer until frozen, at least 6 hours. Once frozen, firmly press the other half of the brownie dough on top. Cut into 1 ½ x 2 ½-inch bars. Store in freezer until ready to enjoy. Makes 15 servings.

 

Recipe – Borscht

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Recipe – Borscht
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4 beets, whole 1 6 oz. can tomato paste
4 russet potatoes, diced 1 tsp. raw agave or sweetener of choice
1 onion, chopped ¼ head red; ¼ head white cabbage, shredded
1 green pepper, diced 1-2 Tbsp lemon juice, or to taste
2 carrots, grated Salt, to taste
6 cloves garlic, minced Fresh parsley
2 Tbsp. olive oil Healthy homemade sour cream
Boil beets until crisp tender. Remove from water; peel and set aside. Cook potatoes in beet water for about 10 minutes. Sauté onion, bell pepper, carrots, and garlic in olive oil until tender; add tomato paste; cook 2 minutes. Combine mixture into beet water. Add grated beets, cabbage, sweetener, salt and lemon juice. Gently simmer 40–50 minutes for flavors to enhance. Garnish with parsley and sour cream.

 

Recipe – Braised Celery

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Recipe
Braised Celery
8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves) Pinch of salt or seasoning salt
1 Tbsp. oil ½ cup of vegetable stock
Cut celery into 1-inch slices on the diagonal. Heat oil in a large skillet over medium heat. Add celery, along with salt and cook until it starts to become tender. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to caramelize a little. Taste for seasoning and serve immediately, garnished with reserved chopped leaves. You may also add chopped tofu.

 

Recipe – Yummy Banana Oat Bars

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Recipe
Yummy Banana Oat Bars

Serves: 8
2 cups quick-cooking rolled oats (not instant) 2 large ripe bananas, mashed
1/2 cup unsweetened shredded coconut 3/4 cup finely chopped apple
1/2 cup raisins or chopped dates 2 tablespoons ground flax seeds
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

 

Recipe – Maple Walnut Cookies

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Recipe
Maple Walnut Cookies

(a.k.a. Brain Food Cookies, Mood Enhancing Cookies, Prozac Cookies)
2 ½ c. walnuts, ground in food processor 1/3 c. carob chips
2/3 c. whole wheat pastry flour 1/3-½ c. maple syrup
1 tsp. salt 2 tsp. vanilla
1/3 c. ground flaxseed
 

Preheat oven to 350 degrees. In a small bowl add all ingredients in given order; mix well. Drop small spoonful of dough on slightly oiled cookie sheet and flatten with fork. Bake 10-15 minutes or until golden brown, checking often to prevent burning. Let cool before removing from sheet.

 

* May add chopped dates, dried cherries, etc., decreasing amount of maple syrup.

Recipe from Dr. Neil Nedley

 

Recipe – Raw Carob Avocado Mousse Pudding

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Recipe
Raw Carob Avocado Mousse Pudding
2 large ripe avocados ½ cup coconut milk or milk of choice
10–12 medjool dates or 2 Tbsp. honey pinch sea salt
1/4 cup raw carob powder, or to taste
Cut, peel and de-stone avocado; pit dates. Place all ingredients in a food processor or blender and process until smooth. Pour into small serving dishes. Enjoy right away or refrigerate.