This photo is my messy mashup version. I was hungry and used a potato masher instead of taking out the blender and blending half the soup. I also used frozen spinach as I didn't have baby spinach. It is DELICIOUS! (Please click link for the beautiful photo of this delicious soup)
Butter nut squash, sweet potatoes, carrots, chicken, baby spinach...can't wait to try this one! Click on the link for picture and recipe. For more grain free recipes go to www.againstallgrain.com.
2 TBSP olive oil
1 15 oz. can of black beans (I use Eden )
1/2 cup canned refried black beans (we use Amy's Vegetarian )
1 small red bell pepper diced
1/2 jalapeno minced
3 carrots chopped
3-4 celery stalks chopped
2 medium onions
3 medium cloves garlic minced
1/2 head of kale chopped
2 tsps cumin
1/4 tsp ancho chili powder
1/4 tsp chipotle chili powder
2 bay leaves
Sea salt and black pepper to taste
water (to make veggie stock)
Add all veggies (except kale- the kale goes in at the end) to a soup pot with 2 TBSP olive oil. Saute for 5-10 minutes add dry spices and salt and pepper. Add water to cover to make veggie stock. Add bay leaves, bring to a simmer and simmer for 10 minutes. Add the rest of the ingredients (including kale) and when simmer returns cook for another 10 minutes. Add optional stir ins/toppings if you'd like, and enjoy!
If nightshades "bother" your body (cause aches/pains acid reflux)- skip this recipe
Pizza "sauce" kale chip coating (soak nuts the day before!!!) Better with a dehydrator!
1 and 1/4 cup raw unsalted macadamia nuts soaked overnight and drained
1/2 cup rounded raw unsalted cashew nuts soaked overnight and drained
1 large red bell pepper roughly chopped
3/4 cup sundried tomatoes soaked in water just to cover for a half hour (add sundried tomatoes with soaking water to blender)
2 large garlic cloves
2 TBSP lemon juice
1 and 1/4 tsp dried oregano
1/2 tsp fennel seeds
1/4 to 1/2 tsp dried basil
1/2 tsp red pepper flakes
1 tsp sea salt
Toss with kale (see instructions below)
1-2 heads of clean stemmed kale cut into 1-2 inch pieces(I use curly green kale)
Add all ingredients (put veggies first- helps blend better) to a high powered blender and blend til smooth. Toss blended "pizza sauce" with washed and stemmed kale til evenly coated, and dehydrate in dehydrator at 105-115 degrees overnight or til crisp , or oven on it's lowest temperature watch carefully to crisp and not burn. You may have to cycle the oven on and off to keep the temp low enough to crisp and not burn.
Red and Green bell pepper
Tomatoes and sauce (preferable fresh and homemade, but can or jar OK)
Cooked brown rice (if desired)
Next time my husband makes this I will add the quantities...he always "wings it" ***Careful if nightshades increase your joint pain, if so skip this one...***
1cup Boiled potatoes
2 cups Roasted Butternut squash
Veggie or chicken stock (to thin soup to desired consistency)
Dairy free milk (I used rice milk- to make soup creamier)
Sage (if desired)
Salt and pepper (to taste- I like a pinch of cayenne in this)
Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches
Will put better quantities/measurements the next time I make this.
I remember that I mentioned my idea/recipe for "hand pies". A hand pie is a bit of pie filling usally totally enclosed in pie crust and closed up kind of like a large ravioli or pierogie.(but pie crust on the outside "dough" and fruit filling on the inside. Kind of like a fruit filled "egg roll". Will try to get a picture up soon...
I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)
Heat up pan on medium, put in oil.
Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)
Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.
Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!
PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)
From Christina Pirello "Cooking the Whole Foods Way" I made my changes as usual...
Oat and Nut Crust (For raw can use nut and date crust)
1 cup rolled oats (I used quinoa flakes, I don't tolerate oats even if GF)
1/2 cup almonds
1/4 cup corn oil (get organic- much of the corn in the US is GMO) (I used almond oil)
1/4 cup brown rice syrup (I used 1/8 cup maple syrup and 1/8 cup brown rice syrup)
1 cup amasake (available at health food stores- fermented rice shake) (I used vanilla almond flavor amasake)
2 tsp kuzu dissolved in 1/4 cup water(available at health food stores by asian section) (I would add 1 TBSP kuzu next time in 2 TBSP cup water)
1 tsp pure vanilla extract (did not use)
Fruit to arrange on top I used frozen cherries and raspberries (all I had -would prefer fresh..) In macrobiotics cherries are tree fruit and as such should be cooked, berries are from bushes and can be eaten raw.
Glaze (Did not use- but if using fresh fruit and if tart will sit a few days probably the glaze would be good to use the glaze to preserve the fruit- or if you want the tart to be extra pretty for a special occasion) (For raw use a date syrup or fruit syrup made in blender or food processor)
1/4 cup unsweetened or fruit sweetened apricot preserves
1/2 cup brown rice syrup
1/4 cup water
1 tsp agar agar flakes (asain section of health food store)
Put rolled oats/or quinoa flakes in food processor gind til fine.
Add oats and almonds to a bowl add brown rice syrup/maple syrup and oil and mix well
Bake at 350 degrees for 15 minutes Cool crust. Then make filling...
Put amasake in a pot, add kuzu to 1/4 cup cold water and dissolve, add to amasake in pot.
Bring to a boil and simmer 3 minutes stirring constantly with a whisk and take off heat and pour into cooled tart crust. Arrange fruit on top of amasake custard and add glaze if using
Heat all ingredients for glaze (low heat) in a pot stirring constantly til agar dissolves about 10 minutes
Allow the tart to set up for 1 hour before serving at room temp or refrigerate the leftovers. (if there are any)
Sweet beans may sound odd, but it is a very common thing in Japan and other cultures..think along the lines of baked beans and how sweet they can be...I have extra adukis so I will try this recipe.
Eden Sweet Aduki Beans & Mochi
Prep Time 0:05
Cook Time 0:25
15 ounces Eden Organic Aduki Beans, drained, reserve small amount of the liquid
1 Tablespoon organic maple syrup
1/4 cup organic raisins (or other dried fuit)
1 teaspoon Eden Shoyu Soy Sauce, or to taste (shoyu has wheat ingredients you can substitute Bragg's Liquid Aminos if Wheat Free or Gluten Free)
3 pieces Eden Sweet Brown Rice Mochi, cut into quarters
or Eden Sprouted Brown Rice Mochi
Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.
Per serving: 177 Calories, 1g Fat (3% calories from fat), 10g Protein, 60g Carbohydrate, 7g Fiber, 0mg Cholesterol, 125mg Sodium