Health Week Recipe Book

2012
Health Week Recipe
Book
Presented by NEMCC Phi Theta Kappa
PHI THETA KAPPA Iota Zeta Chapter
This book contains recipes from several different sources and other various cookbooks. These
recipes have been reviewed and scrutinized using the 3 principles laid out in the book
In Defense of Food by Michael Pollan
These 3 principals are Eat Food, Not Too Much, Mostly Plants.
Eat Food:
What Mr. Pollan means when he says “Eat Food” is eat REAL whole foods that have not
been processed to the point of being something other than what it is. For example, if you look
at the cheese you buy off the shelf at the supermarket, the ingredients list is probably longer
than the shopping list you’re holding in your hand. Cheese is made from just milk. So chances
are if there are more than a few ingredients on the label, and those ingredients take a
doctorate degree in nutrition science to understand, then it is not “food” by Mr. Pollan’s
standards. Organic is the way to go when shopping for the ingredients in these recipes.
Not Too Much:
This one is pretty self exclamatory. Eat small portions, try not to snack as much
throughout the day, and enjoy what you eat.
Mostly Plants:
Mr. Pollan’s book does not say that meat should be cut completely from a person’s diet.
However; it does say that meat should be treated as more of a side dish to the vegetables
instead of the other way around. This may be a shock to the more carnivorous people reading
this. Many vegetables, though, are hardy enough to satisfy the carnivore in all of us.
We hope that this Health Week, these recipes, and the links provided in this book will help you
to change the way you think about food.
2
Table of Contents
Appetizers:






Crescent Roll Asparagus
Stuffed New Potato Appetizers
Black-Eyed Pea Cakes
Sweet Potato Chili Cakes with Cilantro Lime Sauce
Zucchini Squares
Spinach Balls
Main Dishes:











Mushroom Stroganoff
Grilled Chicken Tzatziki
Veggie Pasta
Veggie Stir Fry
Garden Macaroni and Cheese Skillet
Broccoli & Rice Quiche
Green Bean Melody
Veggie Lover’s Pizza Casserole
Frittata with Roasted Mushrooms, Cream Cheese, and Herbs Fines
Quinoa Stir Fry with Spinach and Walnuts
Mex-Italian Chicken Pitas
Sandwiches:




Reuben Sandwich…pg. 21
Spicoli Burgers…pg. 22
Tomato Sandwich with Basil Mayonnaise…pg. 24
Hot Buffalo Chicken Sandwiches…pg. 25
Soups:






Black-Eyed Pea Stew
Cream of Mushroom Soup
Tomato Mushroom Soup
Vegetarian Black Bean Soup
Creamy Cauliflower Soup
Cold Gazpacho Andaluz
Salad:
3






5 Ingredient Avocado Salad
Carrot Apple Salad
Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Chicken Tostada Salad
Fiesta Quinoa Salad
Winter White Bean Salad
Salad Dressings:




Green Goddess Dressing
Thousand Island Dressing
Italian Dressing
Ranch Dressing
Sides:




Bacon Cheddar Cornbread
Baked French Fries
Steamed Broccoli
Parmesan Smashed Potatoes
Desserts:







Strawberry Shortcakes
Chocolate Chip Cookie Pota’Dough Dip
Easy Overnight Buckwheat Parfait
One Bite Cookie ‘n Fudge Cups
Apple Pear Crisps
Apple Pie
Blackberry-Peach Cobbler
Snack:



No Bake Energy Bites
Blueberry Crumb Bars
Autumn Spiced Homemade Popcorn
Miscellaneous:





BBQ Sauce
Sun Dried Tomato Marinara Sauce
Naked Apple Butter
Mango Salsa
Chicken Stock
4





Pesto Sauce
Sauerkraut
Whole Wheat Pizza Dough
Ketchup
Sun-Dried Tomato Hummus
5
Crescent Roll Asparagus Spirals
Ingredients
 1 8oz Can Reduced-Fat Crescent Rolls
 16 Large Stalks Fresh Asparagus
 ¼ Cup Grated Parmesan Cheese
 2 Tbsp. Extra Virgin Olive Oil
 Salt & Pepper to taste
 Pre-heat oven to 375°F
Directions:
1. Cut or break the bottoms off the asparagus
2. Take 1 triangle of dough and cut it directly down the middle making 2 equal parts. (If making more
than 16 asparagus spirals you can cut 1 triangle into more pieces making the dough on the spiral
thinner)
3. Starting at the tip of asparagus gently press and wrap one end of the crescent roll dough into the
top until it’s secured.
4. Slowly spin the asparagus allowing the dough to spiral around the shaft.
5. Continue until all dough has been wrapped around.
6. Do this until all asparagus has been wrapped.
7. Place all wrapped asparagus on a foil lined baking sheet.
8. Lightly drizzle olive oil over the tips of asparagus. (Just need a little bit!)
9. Season with Salt & Pepper
10. Cover with grated Pecorino Cheese
11. Bake for 11-13 minutes (follow the baking directions on the crescent roll package)
12. Or until bottoms are golden brown. (Be sure to watch because the bottoms will get much darker
than the tops)
Recipe from Vanda Lee adjunct culinary staff for NEMCC
6
Stuffed New Potato Appetizers
Ingredients








1-1/2 pounds small red potatoes (about 20)
Sea salt
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, snipped
1/2 cup Cheddar Cheese, finely grated
Fresh rosemary or parsley garnish
Instructions
Bring potatoes to a boil, reduce heat to simmer and continue cooking until they are fork-tender but still firm,
about 8 minutes. Drain; put into cold water to stop the cooking action. Cut potatoes in half without tearing the
skin. Scoop out centers with a melon baller leaving a 1/4-inch wall. Trim bottoms of potatoes to sit level,
season inside with sea salt.
In a medium bowl combine sour cream, bacon, seasoning salt, black pepper and snipped chives. Spoon sour
cream mixture into potatoes; sprinkle with cheddar cheese and serve, or if you prefer they can be placed
under the broiler until cheese melts. Either way these stuffed red potatoes are very tasty. Garnish with fresh
rosemary or parsley.
Recipe from Vanda Lee adjunct culinary staff for NEMCC
7
Black-Eyed Pea Cakes
Ingredients:
 3 cups, cooked black-eyed peas
 1/2 cup finely sliced green onion
 1/3 cup small diced red peppers
 1/2 teaspoon ground cumin
 1 teaspoon Creole seasoning
 1 egg
 1/4 cup shredded Romano
 1 cup finely ground bread crumbs
 2 to 3 tablespoons clarified butter
 1/2 cup seasoned flour
Directions:
1.
2.
3.
4.
5.
6.
Preheat oven to 425 degrees F.
With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole.
Add green onion, red pepper, spices, and egg.
Mix thoroughly.
Add cheese and bread crumbs and mix well.
Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick.
This may be done a day ahead of time, covered and stored in the refrigerator.
7. Heat butter over medium-high heat in a large skillet.
8. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave
enough room between cakes to be able to flip them over.
9. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7
minutes, or until heated through.
Recipe from Vanda Lee adjunct culinary staff for NEMCC
8
Sweet Potato Chili Cakes with Cilantro Lime Sauce
Ingredients:
 4 cups peeled and grated sweet potatoes
 1/2 jalapeno pepper, seeded and diced
 3/4 cup all-purpose flour
 3/4 teaspoon baking powder
 3/4 teaspoon kosher salt
 1/2 teaspoon chipotle chili powder
 1/2 teaspoon ground cumin
 1/4 teaspoon ground black pepper
 1/4 cup whole milk
 1 large egg, lightly beaten
 Olive oil for frying
 Cilantro Lime Cream Sauce, recipe follows
 Chopped fresh cilantro leaves, for garnish
Directions
In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and
black pepper. In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture,
stirring, until all the ingredients are well combined.Heat a large skillet over medium heat and add enough
vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot
oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about
1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of
Cilantro Lime Cream Sauce and garnish with fresh cilantro.
Cilantro Lime Cream Sauce




1 (8-ounce) container sour cream
1/2 cup minced fresh cilantro leaves
1 lime, zested and juiced
Pinch salt
In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and
refrigerate until ready to serve.
Recipe from Vanda Lee adjunct culinary staff for NEMCC
9
Zucchini Squares
Ingredients













8 tablespoons grated Parmesan cheese
1/2 cup vegetable oil
1/2 cup sesame seeds
1 onion, chopped
1 clove garlic, minced
2 1/2 cups grated zucchini
6 eggs, beaten
1/3 cup dried bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 cups shredded Cheddar cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan and sprinkle with 3 tablespoons of
Parmesan cheese.
2. Place 1/2 tablespoon vegetable oil in a medium size frying pan, heat on medium-high. Add sesame seeds
and stir constantly until seeds are lightly browned.
3. In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil,
oregano, pepper and Cheddar cheese; stir until well combined. Press mixture into prepared baking pan.
Sprinkle Parmesan cheese and sesame seeds over the zucchini mixture.
4. Bake 30 minutes or until set when lightly touched in the center. Let cool at least 15 minutes before cutting
into 1 inch squares.
Recipe from Vanda Lee adjunct culinary staff for NEMCC
10
Spinach Balls
Ingredients:
 1 (10 ounce) package frozen chopped spinach, thawed and drained
 2 cups dry bread stuffing mix
 3 eggs, beaten
 1/4 cup grated Parmesan cheese
 1/2 onion, chopped
 2 tablespoons melted butter
 1/4 cup shredded Cheddar cheese
Directions
1. In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, and
butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
2. Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the
freezer approximately 1 hour.
3. When ready to bake, allow the balls to partially thaw, about 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
5. Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Recipe from Vanda Lee adjunct culinary staff for NEMCC
11
Mushroom Stroganoff
Serves 4
Ingredients:
• 2 large shallots, peeled and minced
• 4 cloves garlic, peeled and minced
• 2 teaspoons minced thyme
• Salt and freshly ground black pepper to taste
• 1 teaspoon minced rosemary
• 1 pound Portobello mushrooms, stemmed and cut into large pieces
• 1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
• ½ cup dry white wine
• 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
• 1 cup Tofu Sour Cream (recipe follows)
• Chopped parsley
Instructions:
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
Add water 1 to 2 tablespoons at a time to keep them from sticking.
Add the garlic and thyme, and cook for another minute.
Stir in the salt and pepper, rosemary, and the Portobello mushrooms and cook for 10 minutes, stirring
occasionally.
Add the porcini mushrooms, and their soaking liquid, and the wine.
Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the sour cream.
Add the cooked noodles and toss well.
Serve garnished with the parsley.
Tofu Sour Cream
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh
chives, with tacos or enchiladas, or with Mushroom Stroganoff.
Makes 1½ cups
Ingredients:
• 1 package extra firm lite silken tofu, drained
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
Instructions:
Combine all ingredients in a blender and puree until smooth and creamy.
Chill until ready to serve.
Salt to taste.
Recipe by Del Sroufe, Recipe from Forks over Knives.com
12
http://www.forksoverknives.com/chef-dels-mushroom-stroganoff/
13
Grilled Chicken Tzatziki
Ingredients:
 4 pitas
 Extra plain yogurt for garnish
 4 boneless, skinless chicken breasts
For chicken marinade:








1/2 cup yogurt
2 tbsp honey
2 tsp fresh lemon juice + 2 tsp lemon zest
1 to 2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
Pinch salt
For cucumber relish:
 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)
 Pinch salt
 1 cup seeded, finely diced tomato
 1/2 cup finely diced red onion
 6 tbsp coarsely chopped and pitted black olives
 4 tbsp coarsely chopped fresh parsley
 2 tbsp coarsely chopped fresh dill
 1 garlic clove, minced
 4 tbsp extra virgin olive oil4 tsp fresh lemon juice
Directions
1. To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine
marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute
marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
2. Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and
sprinkle with pinch of salt. Leave for about 30 to 40 minutes or until cucumbers soften and their liquid
begins to drain into the bowl. Stir occasionally.
3. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir
in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
4. Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill
chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a
few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide
relish evenly among them. Garnish with a little extra yogurt and serve.
Recipe by Tracey Syvret, Recipe from Style at Home.com
14
http://www.styleathome.com/food-and-entertaining/recipes/recipe-grilled-chicken-tzatziki/a/31674
15
Veggie Pasta
Ingredients:









1 medium onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small yellow summer squash
1 small zucchini squash
1/2 medium eggplant
2 Tbsp organic olive oil
1 ½ cups marinara sauce
2 cups bowtie pasta
Preparation:
1. In a large pan, heat water for pasta until boiling.
2. Meanwhile in a skillet heat 2 Tbsp of olive oil on medium low heat.
3. Sauté onion, bell peppers, eggplant, and squash in olive oil for about 10 minutes or until vegetables
begin to get tender.
4. Cook pasta for about 10 minutes, or until done.
5. Drain pasta and mix with sauce.
Recipe by Megan Staten
16
Veggie Stir Fry
Ingredients:








White rice
1 small onion, diced
11 red bell pepper, chopped
1 green bell pepper, chopped
1 small zucchini
2 cups of steamed broccoli
2 Tbsp Olive Oil
1 bottle of organic Tsao Sauce
Directions:
1. Prepare rice according to package instructions.
2. In a skillet, sauté onion, bell pepper, and zucchini in olive oil for about 10 minutes, or until tender.
3. Steam the broccoli according to the instructions on the steamed broccoli page. (only without dressing
it up in the end)
4. Combine rice and vegetables in the skillet.
5. Serve stir fry, and top with sauce of choice.
Recipe by Megan Staten
17
Garden Macaroni and Cheese Skillet
Serves 4
Ingredients:











11 ounces of Cream of Mushroom Soup
1/3 cup of whole non-processed milk
¼ cup grated Parmesan
¾ cup of grated Cheddar
¾ cup of grated Mozzarella
2 Cups of hot cooked elbow macaroni, rinsed and drained
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper (a pinch)
1 cup of cut, cooked green beans
1 cup sliced carrots, rinsed and drained.
1 teaspoon raw butter
Directions:
1.
2.
3.
4.
5.
6.
7.
In a large skillet melt the butter and coat the bottom.
Combine mushroom soup, milk, and parmesan cheese.
Stir in the Cheddar and Mozzarella cheeses.
Cook over medium heat until cheeses melt, stirring often.
Add macaroni, parsley flakes, and black pepper.
Mix well to combine ingredients. Then stir in the green beans and carrots.
Lower heat and let simmer for 10 min. Stirring occasionally.
Recipe from Penny-Pinching Main Dishes, a cookbook by JoAnna M. Lund
18
Broccoli & Rice Quiche
Serves 6
Ingredients:







2 Cups hot cooked rice
¾ cup grated cheddar cheese
4 eggs, beaten
1 ½ cups fresh chopped broccoli
½ cup of sliced mushrooms
1 cup chopped onion
1 Teaspoon lemon pepper
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 375 degrees.
In a large bowl combine rice, ½ cup of cheddar cheese, and 1 egg.
Evenly spread the mix into a Pie Pan to make the crust
In a medium bowl combine the remaining 3 eggs, broccoli, mushrooms, onion, and lemon pepper.
Spread mix into the crust.
Bake for 15-20 min.
Remove and sprinkle the rest of the cheddar cheese on top. Then bake for an additional 10 min.
Let cool and serve.
Recipe From Penny-Pinching Main Dishes, a cookbook by JoAnna M. Lund
19
Green Bean Melody
Serves 6
Ingredients:








2 cups cooked rotini pasta, rinsed and drained (1 ½ cups of uncooked pasta is about 2 cups cooked)
3 cups of fresh green beans
1 cup of sliced mushrooms
1 cup of Cream of Mushroom Soup
½ teaspoon of lemon pepper
½ teaspoon of dried basil
1 tablespoon of butter
½ cup of grated parmesan cheese
Directions:
1. Boil the Green beans until they are as soft as you want them.
2. In a large saucepan mix pasta and green beans. Stir in the mushrooms.
3. Add the butter and cheese and continue cooking until heated through.
Recipe From Healthy Exchanges, a cookbook by JoAnna Lund
20
Veggie Lover’s Pizza Casserole
Serves 6
Ingredients:









½ cup of chopped onions
3 cups of cooked noodles, rinsed and drained (2 2/3 cups of uncooked noodles makes 3 cups of cooked
noodles)
1 ¼ teaspoons of Tomato Sauce
1 cup of fresh sliced mushrooms (whichever kind you prefer)
1 teaspoon of Italian seasoning
¾ Cup of shredded non-processed mozzarella cheese.
¼ Cup of chopped bell peppers
¼ Cup of olives
½ Cup of diced tomatoes
Directions:
Prep: Preheat oven to 350 degrees. Then coat the bottom of a large skillet with organic olive oil.
1.
2.
3.
4.
5.
Brown the onions and mushrooms in the skillet.
Stir in the noodles, sauce, seasoning and other vegetables.
Poor over into an ungreased 8-by-8 inch banking pan.
Bake for 20 minutes. Then remove the pan and sprinkle Mozzarella cheese on top.
Bake for an additional 5 to 10 min until cheese is melted to the consistency you prefer.
Recipe From Healthy Exchanges, a cookbook by JoAnna Lund
21
Frittata with Roasted Mushrooms, Cream Cheese, and Herbs Fines
serves 4-6 as main course
Ingredients:

8 oz mushrooms (button or cremini), wiped clean and stems trimmed flush with cap

2-3 Tbsp olive oil

salt and pepper to taste

3 Tbsp herbs fines (combo of at least two of parsley, chives, tarragon, or chervil), finely chopped

1 Tbsp butter

8 eggs (local, pastured eggs if you can get them)

2-3 oz cream cheese (block or soft)
Directions:
About an hour before dinner (or, earlier in the day), preheat the oven to 450º and adjust your baking rack to
the middle position. In a medium bowl, drizzle the mushroom caps with olive oil, and then add 1/4 tsp salt and
pepper to taste. Toss well, making sure the mushrooms get coated with the oil (they will absorb it quickly). On
a parchment-lined baking sheet, place the mushrooms stem-side down, spaced across the surface of the
baking sheet, and roast for about 15-20 minutes, or until the bottoms are browned. Using tongs, flip the
mushrooms and continue to bake another 5-10 minutes, or until the tops are browned. Remove to a bowl, and
drizzle with more olive oil if they seem dry. Set aside or refrigerate until ready to use. Before using in the
frittata, chop the mushrooms into quarters.
Preheat your oven broiler, and move the baking rack to the upper third of the oven.
Heat a 12-in nonstick oven-proof skillet over medium heat, and add the butter. While the butter melts, lightly
beat your eggs in a large bowl with a pinch of salt and pepper and the herbs fines. Once the butter is melted,
pour the eggs into the pan and stir with a rubber spatula. Add the chopped mushrooms to the eggs, scattering
them evenly over the pan. Continue stirring, gently, until the egg starts to set through, about 4-5 minutes.
Toward the end of the cooking time, dot pieces of cream cheese over the surface (if using a block, just break
off chunks with your finger; if using a softer cheese, use a small spoon and dollop the cheese on top). Once
frittata is almost fully set (it will still have some spots of liquid egg on top), transfer to the oven.
Broil for about 3-4 minutes, until the top is puffy and brown. Remove from the oven and immediately slide
onto a serving platter. Cut into wedges and serve immediately.
Recipe by Katy McArter, Recipe From Katy McArter.com
22
http://katymcarter.com/2009/12/a-cheap-quick-dinner-with-endless-possibilites/
23
Quinoa Stir Fry with Spinach and Walnuts
Ingredients:
1 cup quinoa
2 tbsp. extra virgin olive oil
1 tsp. minced garlic
½ tsp. salt
½ cup walnut pieces
1 bag (6 oz.) fresh baby spinach
1 cup grape or cherry tomatoes
½ cup freshly grated Parmesan cheese
Directions:
Heat oil in medium skilled. Add quinoa; toast, stirring over medium heat until golden, about 10 minutes. Add
garlic and cook, stirring, 1 minute. Add salt and 2 cups water. Heat to a boil. Cover and cook over medium low heat
until water is absorbed—about 15 minutes. Spread walnuts in small skillet and stir over medium low heat until toasted,
about 5 minutes. Set aside. When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat
until spinach is almost wilted and tomatoes are warmed—about 1 minute. Stir in walnuts and cheese. Serve warm.
Special thanks to our librarian Mrs. Glenice Stone for providing this recipe
24
Mex-Italian Chicken Pitas
Ingredients:








1 cup of Diced cooked chicken breast
½ cup finely diced celery
½ cup of salsa
1/3 cup of mayonnaise
1 teaspoon dried parsley flakes
2 pita rounds, halved
½ cup finely shredded lettuce
2 tablespoons Italian Dressing
Directions:
1.
2.
3.
4.
5.
In a medium bowl combine the chicken and celery.
Add salsa, mayo, and parsley flakes. Then mix thoroughly.
Spoon about ½ cup of the mix onto a pita half
In a small bowl combine lettuce and Italian dressing.
Sprinkle 2 tablespoons of lettuce mix over top of each pita sandwich.
Serve immediately or refrigerate until ready to serve.
Recipe from When Every Minute Counts, a cookbook by JoAnna M. Lund
25
Reuben Sandwich
Ingredients:





Corned Beef
Swiss Cheese
Sauerkraut
Rye Bread
Thousand Island Dressing
Directions:
1. Start with a large cast iron skillet and melt a fat pat of butter in it. Place two slices of rye bread in the
skillet, sopping up the butter until they are brown and crispy on the bottom. Flip them, adding more butter
to the pan if necessary.
2. Cover one slice of bread with Swiss cheese, or go all out and cheese up both slices of bread for an extra
gooey sandwich.
3. As the cheese is melting, push the slices of bread to the edge of the skillet. Slice by slice, heat up your
corned beef on the hot griddle. It will steam, shrink slightly and lose a bit of the fat – and be perfectly hot
and ready for your Reuben. Pile up the meat on the naked slice of bread until you have about a half-inch of
meat- or more!
4. Once the corned beef is taken care of, it’s time for the sauerkraut. Where you grilled the meat, now grill
the sauerkraut, draining it a bit first (the steam will do the rest). This prevents your sandwich from getting
soggy and keeps everything nice and hot. Pile the sauerkraut on top of the side without the meat.
5. Top the sauerkraut with a fair dollop of dressing, then close the whole thing together on the grill with a
spatula, leaving it to cook together for just a couple more minutes.
6. Slice diagonally and enjoy!
Recipe by Shilo Urban Recipe from Organic Authority.com
http://www.organicauthority.com/images/stories/organic-food/reuben.jpg
26
27
Spicoli Burgers
Makes 8-10 patties
Ingredients:
• Splash of water (to sauté)
• 1 1/4 – 1 1/2 cups onion, diced
• 1/8 teaspoon sea salt
• Freshly ground black pepper, to taste
• 3/4 cup red bell pepper, diced
• 2 cups cooked short-grain brown rice (see note)
• 1 cup shelled hemp seed nuts
• 2 medium cloves, garlic, quartered
• 2 tablespoons natural ketchup (can substitute tomato paste if preferred)
• 1 tablespoon tamari (or coconut aminos for soy-free option)
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage leaves (or 1/4 teaspoon ground sage)
• 1/4 teaspoon sea salt
• 1 cup cooked short-grain brown rice (see note)
• 1/4 cup millet flour or other whole-grain flour (to lightly dust patties)
Instructions:
In a non-stick pan on medium-high heat, add water, onions, salt, and black pepper and sauté for 3–4
minutes until onions start to soften.
Add bell peppers, and sauté for another 5–6 minutes, until onions are fully softened (add another splash of
water if onions and peppers are sticking, and more if you need to deglaze the pan).
In a food processor, combine 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme,
sage, and salt and purée until fairly smooth, scraping down sides of bowl if needed.
Transfer to a bowl and stir in remaining rice.
Refrigerate for at least 30 minutes to firm up. Remove from fridge and form patties with your hands. Place
flour evenly on a plate and lightly dust both sides of each patty, shaking off excess.
In a non-stick pan over medium/medium-high heat, add patties, 3 or 4 at a time, and lightly flatten with a
spatula (see note for oven-baking method).
Cook for 6–8 minutes on each side, until golden and becoming a little crispy on the outside.
Rice note: You need 3 cups total cooked brown rice for this recipe. I like these patties tender, but you can
make them firmer adding oats or breadcrumbs after chilling if you prefer.
Baking note:
If you’d prefer to oven-bake these patties, place on a baking sheet lined with parchment paper. Bake at 400
for 10 minutes, then flip sides, and bake for another 10 minutes. I do prefer the texture with pan-frying, but
if you don’t have a non-stick skillet, this method will work very well.
Recipe by Dreena Burton Recipe From Forks over Knives.com http://www.forksoverknives.com/spicoli-burgers/
28
29
Tomato Sandwich with Basil Mayonnaise
Ingredients

1 cup good mayonnaise

10 to 15 basil leaves, chopped

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon freshly squeezed lemon juice

1 tablespoon good olive oil

1 teaspoon minced garlic

2 slices country loaf bread

1 heirloom or Israeli tomato, sliced
Directions
Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise
mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich
in half and serve.
Recipe by Ina Garten Recipe from Food Network.com
http://www.foodnetwork.com/recipes/ina-garten/tomato-sandwich-with-basil-mayonnaise-recipe/index.html
30
Hot Buffalo Chicken Sandwiches
Ingredients:
















4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Directions:
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili
powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each
side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the
butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat
evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue
cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with
remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red
onion, celery and carrot sticks.
Recipe by Rachel Ray, Recipe from Food Network.com
http://www.foodnetwork.com/recipes/rachael-ray/hot-buffalo-chicken-sandwiches-recipe/index.html
31
32
Black-Eyed Pea Stew
Serves 4
Ingredients:
• 1 cup black-eyed peas
• 1/2 cup radish finely chopped
• 1/2 cup yellow beet small cubes
• 1/2 cup potatoes
• 1/4 cup spring onions
• 1/2 tsp turmeric powder
• 1/2 tsp garlic grated
• 1/2 tsp ginger grated
• 1/2 tsp Greek seasoning
• 1/2 tbsp lime juice
• 1 tbsp cilantro (optional)
Instructions:
Soak the peas in 3 cups of filtered water for at least 1-2 hours, longer if possible, up to 6 hours.
Rinse thoroughly.
In a pot add the peas and 3 cups of filtered water. Bring to a boil, about 4-6 minutes. Let it
cook on low heat for about 15 minutes or till the peas are halfway done. Add more water if
required.
Add the radish, beets, spring onions and potatoes and cook for another 15 minutes.
Add the spices except for the lime juice. Cook for another 10 minutes.
Remove from heat, add lime juice and serve hot with bread or rice and salad.
Garnish with cilantro (optional).
Cooking and Preparation time: 60 minutes
Pre-soaking required.
Recipe by Darshana Thaker, Recipe from Forks Over Knives.com
http://www.forksoverknives.com/black-eyed-pea-stew/
33
34
Cream of Mushroom Soup
Serves 4
Ingredients:








4 tablespoons unsalted butter
1 pound mushrooms, any kind, sliced into 1/4 inch-thick pieces
¾ teaspoon Celtic sea salt
Few dashes of freshly ground black pepper
1 tablespoon arrowroot
1 ½ cups chicken stock
1 ½ cups heavy cream
1 ½ tablespoons tamari sauce
Directions:
1. Melt butter in a medium saucepan over medium heat.
2. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8
minutes.
3. Add arrowroot while continuously stirring and cook for about 30 seconds.
4. Stir in stock and cream and simmer until soup is thick and reduced, about 10 minutes.
5. Remove from heat, stir in the soy sauce, and serve.
Recipe by Carrie Vit, Recipe From Deliciously Organic.net
http://deliciouslyorganic.net/cream-of-mushroom-soup-recipe/
35
36
Tomato Mushroom Soup
Serves 4 (1 ¼ cup)
Ingredients:









2 teaspoons raw butter
½ cup chopped onion
1 clove of garlic, minced
2 cups of fresh mushrooms
2 cups chicken broth
1 ¾ cup of tomato sauce
¼ teaspoon of lemon pepper
¼ cup of grated parmesan(or whatever you prefer) cheese
2 teaspoons dried parsley4
Directions:
1.
2.
3.
4.
5.
6.
Melt the raw butter in a medium saucepan.
Add the onion and garlic then Sauté until onion is tender.
Add mushrooms and continue to Sauté 2 - 3 minutes.
Stir into chicken broth, tomato sauce, and lemon pepper.
Cover. Put on low heat and let it simmer for 20 minutes.
When serving garnish with the cheese and parsley.
Recipe from Healthy Exchanges, a cookbook by JoAnna M. Lund
37
Vegetarian Black Bean Soup
Ingredients

2 cups organic dried black beans

1 cup diced yellow onion

1 cup diced carrot

1 cup diced celery

4 cloves garlic, diced

Salt and freshly ground black pepper

Cumin

1/2 cup Sherry
Directions
On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in
a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to
the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as
necessary.
Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender.
Season with salt, pepper and cumin, to taste. Stir in the sherry.
Recipe by Blue Heaven, Recipe from Food Network.com
http://www.foodnetwork.com/recipes/40-a-day/vegetarian-black-bean-soup-recipe/index.html
38
Creamy Cauliflower Soup
Ingredients

1 large head of cauliflower, cut into pieces

2 tbsp grass fed butter

1 medium to large sweet onion

2 cloves garlic, minced

4 cups homemade chicken stock, see recipe

1/2 tsp dried thyme or 4 sprigs of fresh thyme

1/4 cup half and half, cream or raw milk

Salt and pepper to taste
Instructions
1. In a large stockpot over medium heat melt the grass fed butter.
2. Add onions and sauté until soft and tender, about 5 minutes.
3. Add minced garlic and sauté for 1 more additional minute.
4. Add chicken stock, thyme, and cauliflower to the pot.
5. Bring back to a boil and reduce heat and simmer for 20 minutes or until cauliflower is soft and tender.
6. Salt and pepper to taste.
7. With a stick blender (or a food processor would work too in small batches) blend soup until pureed and
well blended.
8. Add 1/4 cup half and half to a bowl. Add a few tablespoons of soup to the cold cream/half and half a
little at a time, gently warming the cream. Add warmed cream to the soup and mix well. Serve hot.
Recipe by Halle Cottis, Recipe from Whole Lifestyle Nutrition.com
http://wholelifestylenutrition.com/recipes/soups-salads/creamy-organic-cauliflower-soup-recipe/
39
40
Cold Gazpacho Andaluz
Ingredients:
1 clove garlic
1 kilo tomatoes
1/2 small red onion
1 small green pepper
1 small red pepper
1 small cucumber
1 cup tomato purée
2 teaspoons Sherry
1 teaspoon red vinegar
1 slice stale white bread soaked in water
1 cup extra virgin olive oil (the good stuff!)
salt and pepper
Method:
In the food processor, combine the garlic and a little bit of the olive oil with a few pulses. Add the rest of the
vegetable ingredients and pulse until smooth but still textured. Add the tomato purée, sherry, vinegar and
bread and pulse until the bread is combined with the rest of the ingredients. Stream in the olive oil.
Season with salt and pepper. Serve with a drizzle of olive oil over the top, as well as pepper sauce for those
who like it a bit spicy and garnish with croutons or cubes of boiled egg or ham.
Recipe by Emily Monaco , Recipe from Organic Authority.com
http://www.organicauthority.com/soups/gazpacho-cold-soup-recipe.html
41
5 Ingredient Avocado Salad
Ingredients:





1 Semi-ripe Avocado pitted and cubed
1 ear of corn, shucked
1 cup of cherry tomatoes
1 lime, juiced
About 1/3 cup of chopped cilantro
Directions:
1. Combine all ingredients into a bowl, toss lightly to coat, and enjoy.
2. Serve immediately or store in refrigerator for up to 8 hours
Recipe by Kimberley Stakal, Recipe from Organic Authority.com
http://www.organicauthority.com/salads/5-ingredient-avocado-salad-recipe.html
42
Carrot Apple Salad
Serves 4
Ingredients:








2 cups shredded carrots.
1 cup unpeeled apples, cored and chopped.
¼ cup raisins
2 tablespoons chopped pecans
1/3 cup of organic mayonnaise
2 teaspoons of sugar
½ teaspoons apple-butter
1 teaspoon lemon juice
Directions:
1.
2.
3.
4.
In a medium bowl combine the carrots, apples, raisins, and pecans.
Add organic mayonnaise, sugar, lemon juice, and apple-butter.
Toss lightly to mix ingredients
Cover and refrigerate for 1 hour
Recipe from Healthy Exchanges, a cookbook by JoAnna M. Lund
43
Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Serves 4
Ingredients:
• 5 to 6 small purple potatoes
• 2 cups kale, chopped
• ½ cup tomatoes, chopped
• 1¾ teaspoons lime juice
• 1 cup chopped cilantro, plus more for garnish
• 1 clove garlic, peeled and chopped
• ¼ cup plus 2 tablespoons tahini
• ½ teaspoon salt, or to taste
• 1 teaspoon cayenne pepper
Instructions:
Place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil, reduce the heat to
medium, and cook for about 10 minutes, or until tender when pierced with a fork. Drain the potatoes and let
them cool. Once cooled, peel if desired and cut into ½-inch cubes.
Place the kale and tomatoes in a skillet or saucepan and sauté for 2 to 3 minutes, or until the kale has softened
slightly. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add ¼
teaspoon lime juice and let cool.
In a blender, combine the cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tablespoons
water. Blend until smooth.
To serve, prepare a bed of the cooked kale and tomatoes in a large salad bowl, top with the boiled potatoes,
and spoon the dressing over the top. Garnish with chopped cilantro, if desired.
NOTE: If you’d like an especially pretty salad, peel the potatoes; with the skins left on, the potatoes will be a
bit harder to cut neatly but will still taste great
Recipe Darshana Thakerm, Recipe From Forks Over Knives.com
http://www.forksoverknives.com/purple-potato-and-kale-salad-with-cilantro-tahini-dressing/
44
Chicken Tostada Salad
serves 4
Ingredients
Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground pepper
2⁄3 cup (5 fl oz/160 ml) olive oil
1 can (15 oz/470 g) black beans, drained and rinsed
2 cups (12 oz/375 g) fresh corn kernels (from about 2 ears of corn, grilled if desired)
2 cups (12 oz/375 g) cherry tomatoes, halved
4 canned green chilies, chopped
1 cup (8 fl oz/250 ml) corn oil
4 corn tortillas, each 6 inches (15 cm) in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups (3⁄4 lb/375 g) shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
Fresh cilantro leaves and sliced green onion for garnish (optional)
Method
To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1⁄4 teaspoon salt, and 1⁄8
teaspoon pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chilies; mix
gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into
the oil and cook until golden and almost crisp, 1–2 minutes. Using tongs, transfer to paper towels to drain.
Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and
divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish
with the cilantro and green onion, if desired, and serve.
Recipe by Georgeanne Brennan Fro, Recipe from Organic Authority.com
http://www.organicauthority.com/salads/chicken-tostada-salad-recipe.html
45
46
Fiesta Quinoa Salad
Makes 5 to 7 servings
Ingredients:
• 1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained
• 1 cup fresh corn, off the cob
• 2 cups filtered water
• Pinch sea salt
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup finely diced yellow pepper (or another color bell pepper)
• 1/2 cup diced tomatoes
• 1/4 cup cilantro leaves
Dressing:
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 tablespoons tamari
• 2 teaspoons apple cider vinegar
Instructions:
Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.
Simmer covered for 20 minutes over low flame.
Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.
Season with sea salt if needed. Serve warm or cold the next day.
Recipe by Christy Morgan, Recipe From Forks Over Knives.com
http://www.forksoverknives.com/fiesta-quinoa-salad/
47
48
Winter White Bean Salad
Ingredients:
• 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
• 4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
• 1 medium red onion, peeled and diced small
• Salt and freshly ground black pepper to taste
• 1 batch Spicy Cilantro Pesto
1. Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain
and rinse the pumpkin until cool.
2. Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto.
Mix well until combined.
Spicy Cilantro Pesto
Makes about 1 Cup
An appealing alternative to traditional basil pesto, this goes well with a variety of foods.
Ingredients:
• 2 cups packed cilantro
• ¼ cup hulled sunflower seeds, toasted, optional
• 1 jalapeño pepper, coarsely chopped
• 4 cloves garlic, peeled and chopped
• Zest and juice of 1 lime
• Salt to taste
• ½ package extra firm silken tofu (about 6 ounces), drained
• ¼ cup nutritional yeast, optional
Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and
nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.
Recipe by Del Sroufe , Recipe From Forks Over Knives.com
http://www.forksoverknives.com/winter-white-bean-salad/
49
50
Green Goddess Dressing
Ingredients:
1 shallot
1 clove garlic
2 to 3 tablespoons white wine vinegar
1/2 lemon
1/2 lime
1 or 2 salt-packed anchovies
1/2 avocado
3/4 cup olive oil
1/2 cup cream
4 tablespoons chopped Italian parsley
4 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
1 teaspoon chopped savory
Salt and Pepper
Directions:
Peel and chop fine the shallot and garlic and macerate in 2 to 3 tablespoons of white wine vinegar, a big
squeeze of lemon, and a smaller one of lime.
Add the anchovy, rinsed, boned, and very finely chopped or mashed, and the flesh of the avocado. Mash
together with a fork. Whisking or stirring with a wooden spoon, gradually incorporate the olive oil and cream
- as if you were making a thin mayonnaise.
Use about two parts olive oil to one part cream; the avocado with smoothly absorb up to 3/4 cup of olive oil
and nearly 1/2 cup of cream. Flavor with the herbs.
Taste and adjust the seasoning to your taste; the dressing probably will need salt and pepper.
Recipe By Alice Waters, Recipe From Organic Authority.com
http://www.organicauthority.com/organic-food-recipes/sauces-condiments-dressings/alice-waters-green-goddessdressing.html
51
52
Thousand Island Dressing
Ingredients:

3 c. mayo (try Kelly’s enzyme rich homemade mayo!)

3 T. extra virgin olive oil

1/2 t. lemon juice

About 3 T. or up to 1/4 c. organic tomato paste

3T. organic sweet pickle relish (drain the juice off)

1-2 t. mustard

1/8 t. sea salt or to taste

1/8-1/4 t. black pepper or to taste

About 1/4-1/2 t. paprika

1/2 t.- 1 t. ground celery leaf

Sweeten with either non-bitter Stevie & Xylitol (Global Sweet brand only) OR –Kelly’s choice: use Palm
Sugar and/or raw Honey, to taste. Find out more about natural sugars and where to buy here.

About 1/2 t. garlic powder

1/2 t. onion powder

1/4 – 1/2 t. all-purpose seasoning (Frontier brand, etc. If you don’t have this, you can use a little
Oregano and/or Basil, etc.)

Dash Worcestershire sauce (such as Annie’s organic)

1/2 t. chili powder, or to taste
Directions:
Mix all ingredients well, you can put it in a blender to get it extra smooth, but don’t overdo it. If it seems
too thick, just add about 1 T. water. It keeps very well in the refrigerator. (Note that the length of time it
will last in the fridge will be shorter if you add bacon, or if you make the homemade mayo, due to the
eggs, so you may want to make a smaller batch.)
Recipe by Kelly the Kitchen Kop, Recipe From Kelly the Kitchen Kop.com
http://kellythekitchenkop.com/2010/11/homemade-thousand-island-dressing.html
53
54
Italian Dressing
Serving size: Makes 1 cup
Ingredients

2/3 cup organic olive oil

2 tbsp white vinegar

2 tsp organic cane sugar

2 tbsp Italian Dry Mix (see recipe)
Instructions
1. Mix all ingredients together until well blended.
Recipe by Halle Cottis, Recipe From Whole Lifestyle Nutrition.com
http://wholelifestylenutrition.com/recipes/condiments-sauces/organic-italian-salad-dressingmarinade/
55
Ranch Dressing
Ingredients:









1/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon lemon juice
1/4 teaspoon sea salt
If you don’t have buttermilk on hand, you can combine 3 1/2 tablespoons of milk and 1 1/2 teaspoons of
lemon juice in a small bowl. Let it stand for 5 minutes until it curdles. That’s it! Makes 1 1/4 cups.
Directions:
Whisk all ingredients in a small bowl. Adjust seasonings to taste.
Recipe by Carrie Vitt, Recipe from Deliciously Organic.com
http://deliciouslyorganic.net/organic-real-food-on-a-budget-homemade-ranch-dressing-recipe/
56
Bacon Cheddar Cornbread
If you don’t have a cast iron pan, cook the bacon as desired, and bake bread in a buttered 8″ or 9″ baking dish (do not preheat if dish is glass).
Ingredients:

4 slices bacon, cut cross-wise into 1/4″ strips

1 1/4 cups cornmeal (stone-ground preferred)

3/4 cup wheat pastry flour (or unbleached all-purpose)

2 tsp baking powder

1/2 tsp baking soda

1 Tbsp sugar

1/2 tsp salt

1 egg

2/3 cup buttermilk or plain yogurt

1/3 cup milk

1/2 cup coarsely-grated white cheddar

3 Tbsp rendered bacon fat, lard, or vegetable shortening
Directions:
Preheat oven to 425º.
In an 8″ or 9″ cast-iron pan, cook bacon until crisp. Remove to a paper-towel-lined plate, and pour rendered
fat into a glass measuring cup. Set aside.
In a large bowl, combine the dry ingredients (cornmeal through salt). In a separate bowl, whisk together the
egg, buttermilk (or yogurt), and milk.
When ready to combine wet and dry ingredients, place 3 tablespoons of the reserved bacon fat (or
lard/shortening) back into the cast-iron pan, and place the pan in the oven to preheat.
Add the wet ingredients to the dry, stirring with a rubber spatula until just combined (avoid over-stirring, the
batter will be thick). Fold in the cheese and reserved bacon.
When pan in oven is very hot (fat should just start to smoke), remove from oven and very carefully pour the
hot fat into the batter. Fold fat into batter, and then pour batter back into the hot pan (an 8″ pan will be
quite full). Smooth the batter using spatula, and return pan to oven.
57
Bake about 25 minutes. The edges should be brown, and a toothpick inserted into the center of the bread
should come out clean.
Let cool about 10 minutes, and cut into wedges, serving from the pan.
Recipe by Katy McArter, Recipe From Katy McArter.com
http://katymcarter.com/2011/02/bacon-cheddar-corn-bread/
58
Baked French Fries
Serves 4
Ingredients:
• 3-4 potatoes washed and unpeeled; any variety (russet, Yukon Gold, sweet potato, or yam), cut into ¼-inch x
¼-inch lengths
Instructions:
Place cut potatoes on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake at 400 degrees for 15 minutes.
Take out and flip the fries over and bake for another 15 minutes, or until they are golden brown and puffed
up.
Serve immediately with ketchup or mustard.
Notes: Add some flavor by placing the cut potatoes into a plastic bag with ½ teaspoon garlic powder (or dried
herb/spice of your choice) and shaking to coat the potatoes before baking.
Recipe by Cathy Fisher, Recipe From Forks Over Knives.com
http://www.forksoverknives.com/baked-french-fries-ketchup/
59
Steamed Broccoli
Ingredients:
 1 bunch of broccoli
 Olive oil or flax seed oil
 Lemon zest or juice, balsamic vinegar
 Toasted almonds, toasted sesame seeds
Directions:
1. Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the
thick skin around the stem. Quarter or halve the stem lengthwise.
2. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a
steamer, you can simply put the broccoli directly into an inch of boiling water.)
3. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The
broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As
soon as it is pierce-able, remove from heat, place in serving dish.
4. Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar,
toasted almonds, or sesame seeds.
Recipe From Simply Recipes.com http://www.simplyrecipes.com/recipes/steamed_broccoli/
60
Parmesan Smashed Potatoes
Ingredients

3 pounds red potatoes, unpeeled

1 tablespoon kosher salt plus 2 teaspoons

1 1/2 cups half-and-half

1/4 pound (1 stick) unsalted butter

1/2 cup sour cream

1/2 cup freshly grated Parmesan

1/2 teaspoon freshly ground black pepper
Directions
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil,
lower the heat, and simmercovered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with
the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot
cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be
folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and
serve immediately. If the potatoes are too thick, add more hot cream and butter.
Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.
Recipe by Ina Garten, Recipe from Food Network.com
http://www.foodnetwork.com/recipes/ina-garten/parmesan-smashed-potatoes-recipe/index.html
61
Strawberry Shortcake
Ingredients:
Shortcake
2 cups whole wheat pastry flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 stick butter, chilled, diced
¾ cup heavy whipping cream, plus more for brushing
1 tablespoon vanilla extract
Whipped cream
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 orange, zested
Strawberries
1 quart strawberries, stemmed and chopped
2 to 4 tablespoons sugar, to taste
Directions:
Shortcake
1. Preheat oven to 425°F. Line a baking sheet with parchment paper; grease lightly.
2. To prepare the shortcake: Combine flour, sugar, baking powder and salt in a food processor; pulse a
few times.
3. Add butter to food processor; pulse until mixture resembles coarse breadcrumbs.
4. Add cream and vanilla to food processor; pulse until ingredients come together and dough just forms.
5. Remove dough to a floured surface. Knead with hands a few times until mixture just holds. Roll out to a
½-inch thick circle. Using a cookie cutter or a drinking glass, cut out circles from dough (should yield
about 10 circles in total). Arrange evenly on prepared baking sheet; brush tops lightly with cream.
6. Place in oven and bake until lightly puffed and just golden, 11 to 12 minutes. Remove to a wire rack to
cool.
62
Whipped Cream
To prepare the whipped cream: Whip cream gently in a large bowl; add sugar, vanilla and zest and whip until
soft-stiff peaks form. Cover and place in refrigerator until ready to assemble.
Strawberries
To prepare the strawberries: Combine strawberries and sugar in a large bowl; toss to coat and add more sugar
to taste. Let sit for about 15 minutes before serving for flavors to combine.
To assemble the shortcakes: Place 1 shortcake on a serving plate. Top with a dollop of chilled whipped cream
and small scoop of berries. Repeat with another shortcake and layer of whipped cream and berries. Serve
immediately.
Recipe by Kimberley Stakal, Recipe From Organic Authority.com
http://www.organicauthority.com/desserts/strawberry-shortcake-recpe.html
63
Chocolate Chip Cookie Pota’Dough Dip
Ingredients:






240 grams yellow-skinned cooked potatoes, peeled (approx. 1 & 1/3 cups cooked potato)
6-7 tbsp pure maple syrup, or to taste
3 tbsp cashew nut butter
1/2 tbsp pure vanilla extract
1/2 tsp fine grain sea salt, or to taste
1/4-1/3 cups dark chocolate chips
Directions:
1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove-top until tender,
about 20 minutes. Drain.
2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple
syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process
until smooth for at least a couple minutes, stopping to scrape down the bowl as necessary. Make sure no
clumps remain. You want it super smooth. Adjust sweetness if necessary and add salt to taste.
3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the
chocolate chips just before serving. Serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar
pita chips, or my favorite way, a spoon.
Recipe by Angela Liddon, Recipe From Oh She Glows.com
http://ohsheglows.com/2012/05/23/healthy-chocolate-chip-cookie-potadough-dip-vegan-gluten-free-beanfree-soy-free-and-optionally-nut-free/
64
65
Easy Overnight Buckwheat Parfait
Ingredients:






1/4 cup raw buckwheat groats soaked in water overnight
3/4 cup almond milk (I used 1 cup, but it was a bit too liquid-y)
2 tbsp chia seeds (no subs)
1 ripe large banana (mash half, chop other half)
1/4 tsp cinnamon and vanilla extract, optional
rolled oats (optional)
Directions:
1. Add the buckwheat groats into a bowl and cover with water. Stir. Place in the fridge overnight, or for at
least a few hours, uncovered is fine.
2. In a separate bowl, whisk together the chia seeds, almond milk, banana, and optional cinnamon and vanilla.
Whisk well until no chia clumps remain. Place in fridge overnight, uncovered is fine.
3. In the morning, rinse the buckwheat with cold water in a strainer until no slimy bits remain. Add rinsed and
strained buckwheat into the chia mixture and stir well. Top with your desired toppings or make a parfait. Just
before serving, drizzle a small amount of pure maple syrup on top to bring it all together.
Recipe by Angela Liddon From Oh She Glows.com
http://ohsheglows.com/2012/06/14/easy-overnight-buckwheat-parfait/
66
One Bite Cookie ‘n Fudge Cups
Ingredients:

3 (9-inch) tortillas
Chocolate fudge sauce:





1/4 cup cocoa powder or raw cacao powder, sifted
1/4 cup pure maple syrup (or agave)
1/4 cup coconut oil (no subs)
1 tbsp all-natural nut butter (I used cashew butter)
1/4 scant tsp fine grain sea salt, or to taste
Directions:
1. For the tortilla cups: Preheat the oven to 375F and grab a mini cupcake tin. No need to grease it as they will
pop right out.
2. With a cookie cutter (or even kitchen shears), cut 2.5-inch circles out of the wraps and push into the mini
cupcake molds. Repeat for the rest & save the scraps for making cinnamon toast crunch.
3. Bake at 375F for 10-12 minutes, watching very closely near the end. They should be golden and crisp, but
not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold.
Cooking time may vary if using larger cupcake tins.
4. for the fudge sauce: In a small pot, whisk together the maple syrup, coconut oil, nut butter, and sifted
cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and
remove from heat immediately.
5. To assemble: Add 1 teaspoon of fudge sauce into each baked cup. Twirl the cup around so it coats all sides.
You can also double the fudge sauce and fill the cups if preferred. Place on a plate lined with parchment paper
(to catch drippings) and into the freezer for about 15 minutes, or until firm. Remove and serve with a dollop of
chilled Chocolate Chip Cookie Pota’Dough Dip on top. This is optional, but recommended! Store in a container
in the fridge.
Recipe by Angela Liddon, Recipe From Oh She Glows.com
http://ohsheglows.com/2012/05/30/one-bite-cookie-n-fudge-cups/
67
68
Apple Pear Crisps
Makes 6 (3/4-cup) servings.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
2 apples, peeled and sliced
2 firm ripe pears, peeled and sliced
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 tablespoons cornstarch
2 teaspoons ground cinnamon
Streusel Topping:
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold butter, cut into pieces
Directions:
1. Preheat oven to 350°F. Toss apple and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch
and 2 teaspoons cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking
dish sprayed with no stick cooking spray.
2. For the Topping, mix brown sugar, flour, oats and 1 teaspoon cinnamon in medium bowl. Cut in butter with
pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit.
3. Bake 40 to 45 minutes or until fruit is tender and topping is golden brown.
Recipe From McCormack.com http://www.mccormick.com/Recipes/Desserts/Apple-PearCrisp.aspx?icid=Lookbook:Fall2012:Apple%20Pear%20Crisp
69
Apple Pie
Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar
Directions:
1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If
necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust,
spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as
needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.
3. Bake 20 minutes or until apples are tender. Cool slightly before serving.
Recipe From McCormick.com http://www.mccormick.com/Recipes/Desserts/Easier-Than-ApplePie.aspx?icid=Lookbook:Fall2012:Easier%20Than%20Apple%20Pie
70
Blackberry-Peach Cobbler
Serves: 6-8
Ingredients:
Fruit:
• 1- 1 1/2 cups pitted and sliced fresh peaches (about 3 large peaches)
• 2 cups blackberries
Fruit sauce:
• 3 medjool dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
• 2 tablespoon lime or lemon juice
• ½ cup water (can use date soak water)
• ½ teaspoon allspice
• ¼ cup oat flour
Topping:
• 1- 1 1/2 cups rolled oats, ground into flour (or oat or other type of pre-ground flour)
• ½ large, ripe banana, sliced
• 3 dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
• ½ cup non-dairy milk (soy, almond, rice, etc.)
• ¼ teaspoon ground allspice
• 1- 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
Instructions:
Preheat oven to 375. Put the 6 dates (3 for the Fruit Sauce and 3 for the Topping) into 2 separate dishes to
soak.
Fruit: Place peaches and blackberries into a large bowl. Set aside.
Fruit sauce: Blend the dates, lime or lemon juice, water, allspice and flour in a blender until smooth. Pour into
the bowl of fruit and toss. Pour the fruit mixture into a baking dish and spread out evenly. You can use most
sizes of baking dishes; I use a large ceramic pie pan, but a 9×9” or a 9×13” square pan would also work, just
keep in mind that the fruit and the topping will be spread out more thinly with a larger pan. (No treatment is
necessary for the pan.)
Topping: Using your blender again, blend the banana, dates, and non-dairy milk together until smooth.
Transfer this mixture to a bowl and add the oat flour, allspice, baking powder and vanilla extract. Mix with a
fork until the texture is somewhere between dough and batter (fairly thick). Spread the topping over the fruit
filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook at 375 degrees for between 25 and 30
minutes, or until topping is lightly browned. Let sit for at least 10 minutes before serving.
Preparation: 30 minutes; cooking time: 25 minutes
Chef’s Notes:
Topping/banana: I have heard people say they weren’t crazy about the idea of banana flavor in recipes where I use it as a binder
(instead of Butter or eggs). But you can’t really taste the banana here, so give it a try. The banana helps give the topping a moist,
biscuit texture.
Flour: I usually grind my own flour in my high-speed blender using rolled oats, but you can use any type of pre-ground flour here.
Allspice: If you don’t have this, you can use cinnamon and cloves, or cinnamon and nutmeg.
Fruit: Feel free to change up the fruit in this dish. Also good would be apples, blueberries, strawberries, nectarines, and pineapple.
Recipe by Cathy Fisher, RecipeFrom Forks over Knives.com
http://www.forksoverknives.com/blackberry-peach-cobbler/
71
72
BBQ Sauce
Ingredients:

1 tsp extra virgin olive oil

1 medium-sized sweet onion, chopped finely

3-4 garlic cloves, minced

1/2 tsp kosher salt

1/2 tsp red pepper flakes (less if you don’t like it spicy)

22-oz crushed tomatoes (or 28oz can if that’s what you have)

1/3 cup blackstrap molasses (see note)

1/3 cup white vinegar + 1 tbsp apple cider vinegar (or just use more white vinegar)

2 tbsp sugar

1 tbsp yellow mustard (Dijon works too)
Directions:
1. In a large saucepan, sauté the onion in oil on medium heat for about 7 minutes. Add the garlic and sauté
for another minute.
2. Add in the rest of the ingredients except for the mustard and cook for about 30 minutes uncovered over
low heat. Stir occasionally and make sure not to burn it.
3. Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s
necessary to achieve your desired flavor. Cook for another few minutes.
4. Optional: You may puree the sauce in a blender, but it isn’t necessary. I left mine chunky as I didn’t want
to dirty the blender! Makes 2 & 1/4 cups sauce.
Recipe by Angela Liddon, Recipe From Oh She Glows.com http://ohsheglows.com/2011/06/06/homemade-bbqsauce/
73
74
Sun Dried Tomato Marinara Sauce
Makes about 2 servings
Ingredients:






1 ½ cups cherry tomatoes, halved (use heirloom tomatoes for a multi-colored effect)
½ cup packed sun-dried tomatoes (soaked if not already soft)
1/3 cup basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon sea salt
Directions:
1. Combine cherry tomatoes, sun-dried tomatoes, basil, olive oil, oregano, salt, and pepper in a food
processor.
2. Puree until desired level of consistency is reached (may be smooth or chunky).
3. Use immediately or Set aside in refrigerator for later.
Recipe Kimberley Stakal, Recipe From Organic Authority.com
http://www.organicauthority.com/sauces-condiments-dressings/raw-sun-dried-tomato-marinara-sauce-recipe.html
75
Naked Apple Butter
Ingredients:



Sweet+ Tart apples (5.5 lbs but use less for a smaller batch)
½ tsp ground cinnamon
¼ tsp lemon juice
Directions:
1.
2.
3.
4.
5.
6.
7.
Slice apples by cutting from the top of the apple down. They do not have to be pealed
Set slow cooker on High for 4 hours
After 4 hours mash apples and turn of the heat
Let it cool then scoop the mash into a high speed blender
Blend slowly then gradually increase speed until mix is silky smooth
Poor the apple butter back into the slow cooker and cook on high for an additional 45 min.
When finished mix in the cinnamon just before it cools.
Recipe by Angela Liddon, Recipe from Oh She Glows.com
http://ohsheglows.com/2012/09/26/slow-cooker-naked-apple-butter/
76
77
Mango Salsa
Combine the following in a bowl and stir gently. Let sit for about 1/2 hour before serving:

2 Tbsp finely minced red onion

1 ripe mango, peeled and finely diced

1 medium clove garlic, minced

2 Tbsp fresh lime juice

1/2 tsp salt

cayenne pepper, to taste

2 Tbsp minced cilantro or flat-leaf parsley
Recipe by Katy McArter, Recipe From Katy McArter.com
http://katymcarter.com/2009/07/what-to-do-with-14-mangoes/
78
Chicken Stock
Ingredients:






One free range, organic chicken
1 carrot
1 stalk of celery
1 small onion
2 cloves of garlic
Boiling water
Directions:
How to Make Healthy Chicken Stock (Stage One)
The secret to making the perfect healthy chicken stock is very much in keeping it simple. Resist temptations
such as, "Oh, that herb may add a little bit extra to it!" or, "What if I add a little pinch of this to spice it up a
little?" Any such additions can be made to the recipe you subsequently prepare with the stock. The stock
should be thought of as a base ingredient - never a finished article. That is why there is quite deliberately no
seasoning included in this recipe.
1. Roughly chop the vegetables.
2. Add the chicken and the chopped vegetables to a large soup pan and pour in enough boiling water to
come within an inch of the rim.
3. Bring back to a boil, turn down the heat and simmer as gently as possible for one hour, carefully
turning the chicken half way through cooking.
After this time, remove the chicken from the pan with a couple of spatulas and leave for one hour to cool. It
can subsequently be used as required but I leg to cut off each wing, each leg and thigh and carefully slice off
each breast fillet by feeling with and guiding my knife down either side of the breast bone. Any remaining
scraps of meat can be picked off by hand.
4. Very importantly, return the main part of the carcass to the pot, cover and leave to cool completely.
How to Make Healthy Chicken Stock (Stage Two)
Take the lid off the pan after the stock has been allowed to completely cool.
The next step is to take a large spoon or ladle and carefully skim the impurities from the top off the stock. Try
not to stir it in the process of doing this.
Next, remove the carcass and the vegetable pieces with a slotted spoon and discard.
Finally strain the stock through cheesecloth two or three times to remove the rest of the impurities.
Recipe by Gordon Hamilton, Recipe From Hub Pages.com
http://gordonhamilton.hubpages.com/hub/how-to-make-perfect-healthy-chicken-stock
79
Pesto Sauce
Makes 1 ½ cups
Ingredients:

4 cups packed fresh organic basil leaves or a combination of fresh summer herbs

½ tablespoon minced garlic

1 cup of olive oil

2 tablespoons of pine nuts toasted

½ cup of fresh Parmesan cheese
Method:
1. Bring a large pot of water to a boil. In the meantime prep an ice water bath (a bowl filled with ice and
water).
2. Using a strainer, place basil leaves in a strainer and submerge in boiling water. Stir basil leaves and hold
leaves in water for about 15 seconds.
3. Remove leaves from boiling water and immediately plunge into ice water bath and stir to instantly cool
basil leaves.
4. Drain leaves and squeeze as dry as possible with your hands.
5. Roughly chop basil.
6. Place basil leaves, minced garlic, toasted pine nuts and olive oil in blender. Blend for 30 seconds.
7. Add the cheese and pulse until combined.
Use immediately or store in an air tight container in the refrigerator. It will keep for several days.
Recipe by Laura Klein, Recipe From Organic Authority.com
http://www.organicauthority.com/organic-food-recipes/sauces-condiments-dressings/fresh-organic-pesto.html
80
Sauerkraut
Ingredients

1 medium (about 2 pounds) head organic* cabbage

2 tsp sea salt, plus more for brine

1/2 tsp caraway, dill, or fennel seeds

sliced onions and/or chopped peeled apple (optional)

1 quart-sized canning jar, plus an additional pint jar if necessary
Instructions
1. Rinse cabbage and remove any browned outer leaves. Using a large chef’s knife, cut the head into 4
quarters, cutting pole-to-pole (this is a great affordable chef’s knife)
2. Remove the core by cutting at a diagonal along the stem. With each core lying on its side, cut thin
strips of cabbage.
3. Place cabbage in a large bowl, and toss with 2 tsp sea salt. Let sit at room temperature (uncovered ok)
for 20-30 minutes.
4. Using a thick wooden spoon or meat tenderizer, pound the cabbage for about 5 minutes to help
release juices.
5. Layer cabbage with optional onions & apples and seeds in a quart-sized glass canning jar. Really pack
the vegetables in the jar.
6. If more liquid is needed, make additional brine water: dissolve 1 tsp salt in 2 cups room-temperature
filtered water. Pour this into the jars until the cabbage is covered.
7. Place lids on the jars, but loosely. Place on a shelf or counter of your kitchen, and let sit for 7 days (it
helps me to mark the date on the lid with a dry-erase marker).
8. Remove any darkened vegetables from the top layer, and transfer lidded jar to the refrigerator. Kraut
will continue to mellow for 3 or 4 weeks, but it’s safe to consume immediately. Will keep for several
months in the refrigerator.
Recipe by Katy McArter, Recipe from Katy McArter.com
http://katymcarter.com/2012/04/make-your-own-sauerkraut/
81
82
Whole Wheat Pizza Dough
Ingredients:







1 teaspoon white sugar
1 ½ cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups of whole wheat flour
1 ½ cups all purpose flower
Directions:
1. In a large bowl, dissolve 1 teaspoon of white sugar in 1 and 1/2 cups warm water (about 45C/110F). Stir
until dissolved. Now sprinkle 1 tablespoon dry active yeast on top of the sugar-water mixture and let
stand until foamy, for 8-10 minutes. If it doesn’t foam the yeast isn’t active
2. Add 1 tablespoon olive oil into the yeast mixture and gently stir. Now, mix in 2 cups of whole wheat flour
and 1 cup of all-purpose flour and stir until the dough starts to come together.
3. Add the remaining 1/2 cup of all-purpose flour onto the counter and place dough on top.
4. Now it’s time to knead the dough until all of the flour has been absorbed and the ball of dough becomes
very smooth and non-tacky. This is the point when you will feel like you did something horribly wrong
because your dough looks like crap! But, trust me; it will eventually come together in 8-10 minutes of
kneading!!! It really does take the full 8-10 minutes until it comes together. Shape into a ball. Once you
make a few pizza dough’s, you will know exactly when it’s ready.
5. Rinse bowl and lightly oil it. Place dough ball in the bowl and lightly move it around to coat the ball with
oil. This will prevent it from sticking to the bowl as it rises.
6. Place dough in the bowl and cover with a towel. Let it rise until it’s doubled in size, about 1 hour. In the
summer, I just leave the dough on the counter, but if it’s cold, you might want to place it in the oven (NOT
turned on) with the light on to keep it warm.
7. After rising, punch out the air.
8. Divide dough into two balls (for 2 thin crusts) and place both on a floured surface. Allow the 2 balls to
rise, uncovered, for 45 minutes.
9. Preheat the oven to 425-450F. (If using a pizza stone, preheat the pizza stone for 1 hour at 450-500 F and
sprinkle on cornmeal onto your pizza peel) Punch out any remaining air in the dough and then begin
shaping with your hands. I like to toss it in small circles over and over to get it going. It takes a few
minutes to get the dough pliable and ready to spread onto the pizza pan or stone.
10. Place on pizza stone (for best results. If you don’t have a stone any pizza pan will work) and spread olive
oil over crust then season the dough for flavor. You can use garlic, oregano, or any of your favorite
seasonings.
11. Add your toppings and Bake!
83
Recipe by Angela Liddon, Recipe From All Recipes.com
http://allrecipes.com/Recipe/amazing-whole-wheat-pizza-crust/detail.aspx
84
Homemade Ketchup
Makes 1 cup
Ingredients:
• 1 6-ounce can no-salt-added tomato paste
• 1 half of an apple diced (with or without skin)
• 1/3 cup water
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
Instructions:
Combine all ingredients in a blender or Vitamix until smooth.
Notes: 1/3 cup apple juice may be substituted for the apple and water. 1 tablespoon vinegar may be
substituted for the lemon juice.
Recipe by Cathy Fisher, Recipe from Forks over Knives.com
http://www.forksoverknives.com/baked-french-fries-ketchup/
85
Homemade Salsa
Ingredients:
4 gallons tomatoes (preferably 1/2 beefy boys and 1/2 roma)
1 lb. of jalapeños
2-3 large onions
3/4 c. salt
3/4 c. extra virgin olive oil
1/4 c. cilantro
1/4 c. lime juice
Directions:
1. Blanch the tomatoes in boiling water for 45 seconds to 1 minute.
2. Immediately move them to an ice bath to stop the cooking process. Remove from the ice bath and the
skins will peel off very easily.
3. Dice the tomatoes with a sharp knife and continue working in small batches until you have about 6
quarts of diced tomatoes. Drain any excess water before you continue.
4. Use a food processor to dice the jalapeños and onions. If you want a mild salsa cut the jalapeños down
the center and scoop out the seeds and membranes before processing.
5. Pour in the salt, extra virgin olive oil, cilantro, and lime juice and combine.
Recipe by Christina from An Organic Wife.com
http://www.anorganicwife.com/2011/09/recipe-homemade-salsa.html
86
Sun-dried Tomatoes Hummus
Ingredients:
1 15 ounce can chickpeas, drained
¼ cup olive oil
¼ cup sun-dried tomatoes in oil or rehydrated
2 tbsp. lemon juice
3 cloves garlic
½ tsp. paprika
2 tbsp. water
¼ tsp. salt
Directions:
Process all ingredients in a food processor or blender until smooth, adding more liquid if need. (If you prefer,
you can also add the sun-dried tomatoes last, and process the hummus until the tomatoes are finely diced rather than
completely smooth. This will give your hummus a bit of extra texture.)
Recipe from the Tupelo Daily Journal
Special thanks to our librarian Mrs. Glenice Stone for providing this recipe
87