Fruity Spinach Salad

Serves 6-8

• 1 lb. fresh spinach, washed, dried, torn into pieces
• 1 pint fresh organic strawberries or raspberries, washed
• 1/2 cup chopped walnuts or sliced almonds

Dressing

• 2 Tbsp. sesame seeds
• 1 Tbsp. poppy seeds
• 2 scallions, chopped
• 1/4 cup flax seed oil
• 1/4 cup safflower oil
• 1/4 cup balsamic vinegar

Cut berries in half and arrange over spinach in a serving bowl. Combine dressing ingredients in blender or food processor and process until smooth.  Just before serving, pour over salad and toss.  Garnish with nuts.

Mock Mac ‘n Cheese

• Cook desired amount of brown rice pasta according to package directions.
• Toss cooked pasta with olive oil and sprinkle with several teaspoons of nutritional yeast.
• The yeast gives the pasta a cheese-like taste.

Nutty Green Rice

Serves 4

• 1 cup brown basmati rice
• 2 cups water
• 1/4 to 1/2 tsp salt
• 1/2 cup almonds
• 1 bunch parsley
• 1 clove garlic
• 1-1/2 Tbsp. lemon juice
• 1-1/2 Tbsp. olive oil
• 1/2 cucumber diced
• pepper to taste

Bring water to boil, add rice and salt, stir and simmer, covered, for 45 minutes.  Remove from heat and let sit for another 10 minutes; then remove cover and allow to cool.

While rice is cooking, blend almonds parsley, garlic, and oil in food processor. When rice is cool, stir with nut mixture and add pepper to taste.  Garnish with cucumber, if desired.

Cabbage Salad

Serves 4-6

• 1 small to medium head red cabbage, thinly sliced (or use half red and half green)
• 8 sliced radishes, or 1 grated carrot
• 3 green apples, diced
• 1 stalk celery, chopped
• 1/2 cup chopped walnuts or pecans
• dash garlic powder
• 2 Tbsp. olive oil
• 2 tsp. vinegar
• 1 tsp. lemon juice

Mix all ingredients in a bowl and allow to sit for an hour, stirring once or twice. Serve cold or at room temperature.

Banana Bread

• 1/4 cup walnuts, ground finely in blender
• 1-3/4 cups brown rice flour
• 1/2 cup arrowroot
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts
• 1-1/2 cups ripe mashed banana
• 1/4 cup safflower or sesame oil
• 6 Tbsp. apple juice concentrate
• Egg replacer to equal 2 eggs (1 egg = 1 Tbsp. ground flax mixed with 1/3 cup water and let sit 5 min.)
• 1 tsp vanilla extract

Preheat oven to 350°.  Mix finely ground walnuts with flour, arrowroot, baking soda, and salt in a large bowl.  Stir in the chopped walnuts.
In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon and vanilla.  Add to the flour mixture and stir until just moistened.  Do not over mix.
Pour into a greased 9x5” loaf pan and bake for 55-60 minutes or until cake tester inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

Crispy Rice Squares

2 dozen

• 1 tsp. cold pressed canola oil
• 1/2 cup brown rice syrup
• 2 Tbsp. sesame tahini, or almond butter
• 3 tsp. vanilla extract
• 2 cups crispy brown rice cereal
• 2 cups puffed rice
• 2 cups puffed millet or Perky’s Nutty Rice
• 1/2 cup pumpkin or sunflower seeds
• 1/2 cup currants, chopped dried apple, or dates

Heat oil in a large pot; add rice syrup and tahini or almond butter. Stir until bubbly.  Remove from heat and stir in vanilla.  Add remaining ingredients and mix well with a  wooden spoon.  Press into an ungreased 13x9” pan and press mixture flat.  Let mixture set a room temperature or refrigerate. Cut into squares.  Store in an airtight container.

Vinaigrette Dressing

6 servings

Note:  ingredient amounts in this recipe are approximate.  Use more or less of certain ingredients to adapt recipe to your personal taste.

• 1/4 cup each flax and virgin olive oil
• 3 Tbsp. Balsamic vinegar
• 2-3 Tbsp. water
• 1 tsp. dry mustard
• 1-3 cloves fresh garlic (whole pieces for flavor or crushed for stronger taste)
• Salt and pepper to taste
• Oregano, basil, parsley, tarragon, or any herbs of your choice, fresh or dried)

Place vinegar, water and mustard in a tightly capped jar, and shake well to thoroughly dissolve mustard.  Add oil and remaining ingredients and shake well again.  Store refrigerated and shake well before using. Dressing will harden when cold; allow 5-10 minutes to re-liquefy.

Oven Roasted Veggies

Use any combination of the following vegetables, unpeeled, washed, and cut into bite-sized pieces: eggplant, small red potatoes, red onion, yellow or green summer squash, mushrooms, asparagus. 

Toss with crushed garlic cloves, olive oil, and sprinkle with rosemary, oregano, tarragon, and basil to taste.  Spread in roasting pan in single layers and roast approx. 20-25 minutes at 400° until veggies are tender and slightly brown, stirring occasionally.  The amount of time needed depends on the size of the veggie.  Salt and pepper to taste.  Serve warm, or use cold leftovers in salad.

Quinoa Salad

Serves 8-10

• 1-1/2 cups quinoa, rinsed several times
• 3 cups water or chicken broth
• 1 cup fresh or frozen peas (frozen baby peas should be just defrosted)
• Chopped veggies, raw or slightly steamed (broccoli, asparagus, green beans, etc.)
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes (optional)
• 1/2 cup chopped black olives (optional)
• 1/3 cup olive oil
• 2 Tbsp. balsamic vinegar or lemon juice
• 1 or 2 crushed garlic cloves
• 2-4 Tbsp. fresh dill, chopped (or 1 Tbsp. dried dill)
• 2 Tbsp. chopped fresh parsley
• salt and pepper to taste

Rinse quinoa well.  Bring 3 cups water or broth to boil.  Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed.  Transfer to a large bowl with a small amount of olive oil to prevent sticking, and allow to cool.  Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl. Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper. Chill before serving.

Protein Shake

• Scoop of Organic Rice Protein powder
• 1-2 cups Berries; fresh or frozen
• Coconut, almond, oat, rice milk, or water—enough to make it blend to desired consistency
• 1 tbsp. Flax seed oil

Blend!

I like to mix my teaspoon of glutamine in a couple of ounces of water and then combine it with morning shake.

Elimination Pancakes

Combine dry ingredients and set aside:

• 1/2 cup gluten free oat flour
• 1/2 cup all purpose gluten free flour
• 1/2 cup coconut flour
• 1/2 cup teff flour
• 2 tsp baking powder
• 1/2 tsp baking soda

EGG: In a separate bowl make the Egg Replacer by combining

• 2 tbsp ground flax seed and
• 1/2 cup water and let sit 5 minutes

MILK: In another bowl mix

• 1 1/2 cup coconut milk with
• 1 1/2 tbsp white vinegar

Let sit 5 minutes

Combine the above egg and milk with

• 1/4 cup apple sauce with
• 2 tbsp sunflower oil.

Stir in dry ingredients. Do not over mix. You may need to add water for desired consistency.
Serve with sautéed fruit of your choice. We used pears and applesauce.

Other options would be to top with sprinkle nuts or almond butter. This recipe made about 13 pancakes, enough for us to have fast easy leftovers for b'fast the next day.

Pollo Pipian

• 4-5 Chicken Breasts (skin removed)
• Chicken broth, about 4 cups(see the vegetable soup post if you want to make your own chicken broth)
• 4-5 Garlic cloves
• 1/2 cups pepitas aka...pumpkin seeds (shelled)
• 1/2 lb. bag Spinach or any other leafy green
• 4 Poblano Chiles (chop, seeds removed)
• 8 tomatillos (husk removed)

Pan sear Chicken pieces, add chicken broth and bring to a full boil, continue to boil over medium high heat until done (no pink left). Let the chicken cool and shred into bite size pieces.

In a separate frying pan, toast pepitas slightly until light golden brown. Set aside. *No oil is needed, just a dry hot pan will do.

In the blender add spinach, poblano pieces, tomatillos, pepitas, garlic and just enough broth to blend easily. *This will have to be done in 2 or more batches.

Pour sauce over chicken pieces and simmer for about 10 min.



Top with sliced onion toasted pepitas. Serve as is or with rice, potato, steamed vegetables or quinoa.   Serving suggestion: serve with black rice and salad.

Applesauce Bread

• 1 cup teff flour
• 1 cup oat flour
• 1 tsp. baking soda
• 1/2 cinnamon
• 1/4 tsp. nutmeg
• 1 cup unsweetened applesauce
• 1 Tbsp. sesame oil
• 1/2 cup brown rice syrup
• Egg replacer = 1 Tbsp. ground flax mixed with 1/3 cup water and let sit 5 min.
• 1 tsp. vanilla extract
• 3-4 Tbsp. apple butter (this is the only thing I didn’t have, so it was omitted)

Combine dry ingredients in a large bowl, set aside. Combine wet ingredients in a small bowl and mix into the dry ingredient. Pour into 9 inch square pan. Bake at 350 degrees for 30 minutes. Enjoy!

Lentil Soup

Serves 4

• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 large carrots, sliced or chopped
• 2 stalks celery, chopped
• 1-1/2 cups red and/or green lentils, well rinsed
• 2 quarts water or broth
• Pinch of thyme or any herbs of your choice
• Salt to taste

Combine first six ingredients and bring to boil.  Add seasonings. Reduce heat to medium-low and simmer, partially covered, until lentils are soft.  Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes.  Puree half of the soup in the blender if you prefer a creamy soup.