RECIPES

My New Favorite Meal or A New Way of Thinking about Dinner

VEGETABLE SCRAMBLE

Most of my clients are surprised when they learn that I run out of ideas for meals. That might sound strange since I feature so many recipes on my website. The thing is that I am the kind of person who finds her "favorite" recipe and then I eat it for every meal. That is, until I get tired of it. Then it takes a while to find the favorite. My criteria: it needs to be versatile, have a good texture, incorporate vegetables and some sort of a protein source, it needs to be colorful (really!), easy, and quick. So here is my new favorite ensemble. It is a vegetable medley that you can add just about anything to.

• 2-4 cups chopped vegetables--try zucchini (you can grate it too), mushrooms, broccoli, cauliflower, grated yellow beets, etc.
• 1-2 cups greens chopped VERY fine (spinach, kale, chard, collards, mustard greens, beet greens, etc.)
• 1/4 onion (chopped fine), optional
• 1 garlic, minced, optional

If using the onion and garlic, saute the onions (ONLY) in a cast iron or a stainless steel saute pan, with one tablespoon of oil (olive, butter, coconut) until translucent. At this point you can add any of your favorite spices. Then add the garlic and the rest of the vegetables. I do not usually use onions and garlic (even though it is more delicious) because they make me anxious especially as it gets warmer outside. If not using onion and garlic just throw the vegetables in with the oil. If using mushrooms, cook them first so they get nice and bronzed, then add the rest of the vegetables. At this point you can be very creative. You can add cooked beans (1/2 cup) or mix in an egg or two. You can literally combine the egg into the vegetables or make a hole and let the egg cook inside of it. If you like cheese, you can mix in cheese until it melts OR put grated cheese (or daiya dairy free cheese) over the top and put a lid on the pan until the cheese melts over the top.

There are many other alternatives: add nuts (almonds, walnuts, or pistachios are nice) Sprinkle the entire dish at the end with 1/4 cup finely chopped parsley and some sliced or diced avocado.

Add a little cooked rice or quinoa.

This is delicious with a little tomato sauce (2T), diced tomato, or tomato paste add with the veggies.

This afternoon I mixed the veggies with refried pinto beans which I made-- Just cook dried beans for 2-4 hours in a lot of boiling water with 1/2 t baking soda with the lid on. When cooked, pure in a blender with salt and a little water. Done!

You can also crumble firm tofu in there or add some of your favorite meat.

Sprinkle with some grated coconut or cilantro. Season with chile, cumin, coriander and a little lime.

Throw in a little red wine or balsamic.

Serve with hot sauce and sprinkle with sesame seeds.

Let loose! Have fun! And if it doesn't turn out, just throw it away and start over. I am serious. Sometimes that happens. None of us are perfect but you have to start somewhere!!!!!!!!!!!!!
April 2013

Kale-Slaw with Curried Almond Dressing

Adapted from Let Them Eat Vegan by Dreena Burton

• Makes 5 1/2 – 6 1/2 cups.
• 1 small to medium-size apple, cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
• 2 1/2 – 3 cups kale, sliced VERY thin--paper thin! (leaves cut/torn from stems and stems discarded)
• 1 1/2 cups grated carrot
• 1 cup very thinly sliced fennel, jicama, or celery
• 1/4 cup cranberries or raisins
• 2/3 – 3/4 cup Creamy Curried Almond Dressing (or more, if desired; recipe follows)
• 2 to 4 Tablespoons sliced or chopped raw almonds, cashews, or sunflower seeds
• Extra salt and pepper to taste
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Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.
March 2013

Creamy Curried Almond Dressing

• Makes about 1 generous cup.
• 1⁄2 cup almond butter OR Vegenaise--I am a huge fan of the Vegenaise
• 2 1/2 Tablespoons apple cider vinegar
• 2 Tablespoons pure maple syrup or agave nectar
• 1/3-2/3 cup water depending on desired consistency (add slowly--it is easy to add more but hard to fix if you add to much!!)
• 1 very small clove garlic
• 1 teaspoon freshly grated ginger
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon sea salt
Freshly ground black pepper (optional)
• 1⁄8 teaspoon curry powder, or more to taste

Puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. Add additional curry to taste, and additional water to thin as desired.
March 2013

FUN WITH GREENS

Sauté a handful of chopped onion in 1 tablespoon of olive oil until beginning to brown. Add chopped greens chopped super fine (spinach, kale, chard mustard greens or dandelion are good) and cook until tender--2-3 minutes for chard/spinach and more like 5-10 minutes for heartier greens like kale. Toss in: (choose from one of the following lists)

• chopped pecans and apples and some cheese if you fancy it.
• grated carrots, radish, red chile flakes and cashews with a little soy sauce (this one is nice with some garlic and ginger chopped fine and added with the greens to the onion.)
• sunflower seeds, brown rice or quinoa, and tofu or chicken, and maybe some avocado
• olives, capers, fresh tomatoes, basil and sundried tomatoes (optional: parmesan, feta or goat cheese)
• Root vegetables are amazing with greens--they add a wonderful sweetness. So roasted or steamed sweet potato, beets, or even rutabaga can be absolutely delicious with your greens. And then any kind of nut, dried fruit, or protein like chicken or fish works perfectly with that.

When it comes to spices, garlic, ginger, cumin, coriander, tumeric, balsamic, sesame seeds, soy sauce all go well with greens.

Alternatively, chop up the greens very fine and eat them raw with any of the above combinations. This is great with balsamic and vinegar unless you are more like me and tend towards honey mustard.

OPEN FACED QUESADILLA RECIPE

In my last post, I gave you a recipe for a very easy and delicious fresh salsa. Here is a simple (yet incredibly delicious) way to use this salsa. Take a couple corn tortillas (if you take the summer cooking school you will learn how to make these) and sprinkle grated cheese on it. Try a hard goat cheese or even a non-dairy cheese like Daiya for something different. Heat a skillet on medium high heat and spray with oil or a teaspoon of butter. Place the tortillas in the skillet and heat until the cheese is melted. Place the salsa on top of the tortilla and enjoy!
NOTE: it is cucumber season (my favorite!). Dice up some cucumbers and add them to the salsa.
July 2012

FUN FRESH SALSA

• 3 large tomatoes and/or 1 cup cherry tomatoes, diced
• 1big handful cilantro (or basil)
• 4-5 chili peppers (annaheim, pasilla, jalapeno, serano)
• 1 clove garlic, chopped very fine
• 1/4 t salt
• dash of pepper

optional: 1/2 cup black or pinto beans, 1/2 cup corn (preferably from the cob), 1/4 cup cotija cheese, 1 small green onion chopped fine Mix everything in a beautiful bowl. Serve with chips, mixed with steamed vegetables, over greens, or on top of tortillas toasted with your favorite cheese.
July 2012

KERALA COCONUT EGGPLANT

My garden has taken a beating this summer--probably due to the unusually high temperatures in May. However, one vegetable is flourishing--the eggplant! Here is an incredible recipe to use up your extra eggplants.

• ½ cup coconut milk
• 1 T shredded dried coconut
• 1-3 dried red chile pepers
• 1-3 fresh green chile peppers
• 1 large clove fresh garlic peeled
• 4-5 quarter sized ginger slices
• 1 small onion, coarsely chopped
• 2 t ground coriander
• 1 t garam masala
• ½ t ground turmeric
• 3 T coconut oil
• 4 chinese eggplants (about 1 ½ pounds), cut into small pieces
• 1 T fresh lemon juice
• ½ c finely chopped fresh cilantro AND 1 T finely chopped fresh mjnt leaves

Add coconut, peppers, garlic, ginger, and onion plus 3 tablespoons water to food processor. Process until smooth. Add coriander, garam masala, and turmeric and process again. Heat oil in pan over medium high heat and cook to paste about 5 minutes. Add eggplant, coconut milk, and salt. Cook on medium heat about 25 minutes. Add lemon juice, cilantro, and mint. Very nice served with yogurt.
June 2012

CURRIED PANEER CHEESE AND POTATOES

• 8 ounces paneer cheese
• 3 fresh green chile peppers
• 1 tsp. cumin seeds
• 1/8 tsp. asafoetida
• 1 tbsp. ground coriander
• 1/4 tsp. paprika
• 1/4 tsp. turmeric
• 1/4 tsp. hot red pepper flakes
• 1 tsp. salt
• 3-4 medium tomatoes, finely chopped
• 1/2 cup finely chopped cilantro
• 1 large russet potato, peeled and cut into 1/2 inch pieces
• 1/2-1 cup water
• 1 tbsp. minced fresh mint
• 1/4 tsp. garam masala

Boil potatoes 15 minutes. Drain and set aside. Heat the ghee and add the chilis, cumin, ginger, asafoetida, coriander, paprika, turmeric, red pepper flakes, and salt. Stir about 1 minute. Add tomatoes, cooked potato and cilantro. Cook 10 minutes. Add the paneer and simmer a couple minutes.
April 2012

RAJASTHANI POTATO CURRY

• 1 1/4 lbs potatoes chopped into 1/2 inch chunks
• 1/4 tsp. ground turmeric
• 3 tbsp. oil, olive or sesame
• 1 (1 inch) stick cinnamon
• 1/2 tsp. cardamom seeds
• 2 tsp. coriander seeds, coarsely ground
• 1 tsp. cumin seeds, coarsely ground
• 1/2 tsp. fenugreek, coarely ground
• 1 tbsp. peeled minced fresh ginger
• 1 fresh green chili pepper, such as serrano
• 1/8 tsp. ground asafoetida
• 1/2 tsp. salt, or to taste
• 1/2 cup coconut milk or 3 big tablespoons coconut butter mixed with 1/2 cup hot water
• 1-2 cups water, as needed
• 1/4 cup finely chopped fresh cilantro, including soft stems
• freshly ground black pepper, to taste

Boil potatoes in lightly salted water to cover until tender, about 15-20 minutes. Drain, let cool. Heat about 1 tbsp. oil in a large pan over medium heat and and add cinnamon and cardamom, stir a few seconds and then add coriander, cumin, fenugreek, and then ginger, chilis, asafoetida, and stir. Add potatoes with some salt and cook everything 2 minutes. Add the yogurt or coconut milk a little at a time. Add the water, bring to soft boil, turn down heat, simmer until potatoes are very soft. Add cilantro and pepper.
April 2012

SAUTEED BEET GREENS

Easy & Delicious
It is now the height of the beet season (and the greens that grow on them.) When I do grocery tours for my clients, I have noticed that they are overwhelmed by all the different greens. When you go to the store, it is possible to get the beets with the greens still on them. This is an incredible deal because you can then use the root and the greens (and the whole thing is usually under $3.00.) Try this easy recipe for sauteed beet greens (also interchangeble with kale or chard.)

• 1 bunch beet greens, VERY thinly sliced
• 1/2 small onion, chopped fine
• 2-3 cloves garlic, minced
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 tablespoon olive oil or coconut oil

Sautee onion in oil on medium heat for about 8 minutes. Add spices and stir 30 seconds. Adds beet greens and garlic. Sautee until tender (3-5 minutes).

BEETS

And what about those beets? Try yellow beets--they are gorgeous, yummy AND they do not stain everything red. You can steam them in water (either whole or cubed), sautee them on the stovetop (cubed), roast them in the oven with olive oil and salt at 350 degrees (whole or cubed). Beets go well with: apple, arugula, avocado, basil, beet greens, butter, cabbage, capers, caraway, carrot, celery, cheese, chiles, chives, cilantro, citrus, coriander, cream, cumin, dill, eggs (hard boiled), fennel, fish, garlic, ginger, herbs, honey, horseradish, leeks, lemon/lime, mint, mustard, mushroom, nutmeg, olive oil, olives, onion, orange, parsley, pasta, peas, pepper, pistachio, potatoes, radishes, rosemary, Russian cuisine, salad, shallots, sour cream, thyme, vinaigrette, vinegar, vodka, walnut, walnut oil. wine (white), yogurt.
April 2012

QUINOA CAKES

Quinoa goes well with: avocado, bacon, balsamic, black beans, garbanzo beans, beets, red peppers, Bragg's, cashews (and most nuts), chili, cilantro, corn, olive oil, garlic, ginger, lemon/lime, mint, onion, orange, oregano, parsley, black pepper, pine nuts, potato, sesame seed, sour cream, tamari, tomato, scallion, tarragon, ANY VEGETABLE!
TO COOK QUINOA: Bring 1 cup quinoa and 1 ½ cups water to a boil. Turn down to low, cover, and simmer for about 15 minutes. Do NOT stir. Quinoa is done when there is no more water.

About the Quinoa Cakes: I was told that quinoa made good cakes. so i played around to find the perfect combination. I definitely recommend using some of the optional ingredients like the ginger, garlic, cayenne, curry, cheese, and GREENS! The quinoa flour is a great alternative to bread crumbs. You can also use almond flour/meal. NOTE: there are two things that make this delicious--the garlic powder and the chipotle sauce (described below)

• 1 ½ cup cooked quinoa
• 1 ½ cups sweet potato, grated
• 3 T quinoa flour
• 2-3 eggs (optional: flax egg-1T ground flax and 3T water equals one egg)
• ½ cup onion, diced small
• ½ cup parsley, grated fine
• ¼ t baking soda
• 1 T coconut oil
• GARLIC POWDER for dusting the cakes
• Optional: ginger (1 T, minced), garlic(1 clove, minced), cayenne (1/4 t), curry(1-2 t), cheese (1/4 cup, grated), dried cranberry (1/4 cup), greens (1 cup, very thinly sliced)

Mix everything together. Heat coconut oil in skillet. Form into small patties. Cook until golden brown, sprinkle with garlic powder, flip and cook until brown. Cook in batches. Serve with most any sauce. We especially like the Chipotle Sauce.
March 2012

CHIPOTLE SAUCE

This sauce is outrageously, suprisingly delicious.

• 1/4 cup Lowfat Vegenaise
• 1-2 tsp chipotle powder (depending on how spicy you want it..
• sea salt to taste

Mix everything together.
March 2012

PRICKLY PEAR CACTUS FRUIT

I have lived in tucson for 20 years and have only recently overcome my intimidation of the prickly pear fruit. All those spines! How could there be anything useful beneath them? I was so wrong. It turns out that there is really no reason to be intimidated. This is how I did it: I took a bowl and spoon outside to my prickly pear cactus that is abundant with fruit. Then I knocked a bunch of fruit into my bowl with my metal spoon. Easy! I brought the bowl inside and put it in the sink. Then I pierced one of the pears with a fork so I could manage it without holding it (there are tiny spines all over it). Then I took a green scrubber (I also read that you can use a tooth brush--but don't try to use that tooth brush for anything else ever again!). I scrubbed it well, rinsed it, and then cut the ends off. At this point you can hold it. Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, it will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. The nectar is gorgeous! At this point you can use the nectar in ginger tea, margaritas, mojitos, dressings, or sauces. Here is a recipe for an easy sauce that is sweet--good for desserts or dressings.
March 2012

Prickly Pear Sauce:

• 1 cup prickly pear nectar (described above)
• 3 T unrefined sugar (like coconut palm sugar or agave nectar), plus a little more if needed
• About 1 tablespoon fresh lime juice

In a medium-size (2- to 3-quart) saucepan, combine the puree with sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool. Taste and season with lime juice and additional sugar if needed.

Prickly Pear Pads (Nopalitos):

It is possible to harvest prickly pear pads--just pick young prickly pear pads. Alternatively, they are available at Food City in many forms (already cut, pads without spines, or pads with spines). To remove the spines, just wash with a green scrubber. Then peel with a carrot peeler. Slice into cubes. At this point, I sautee the nopalitos with onions, garlic, cumin, coriander, and chili powder. It is delicious with corn and lima beans.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

This is my favorite new dessert recipe. You will notice that there is no flour--just oats and peanut butter. Trader Joes just started to carry gluten free oats. I found a version of this recipe on the back of the bag and then modified it. They are absolutely delicious, nutritious and incredibly easy to make!!

• 1/4 cup coconut oil
• 1 ½ cups unrefined sugar
• 2 eggs
• 1 teaspoon vanilla
• 1¼ teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup organic peanut butter
• 3 cups rolled oats (gluten free)
• ½ cup chocolate chips

Preheat oven to 350. Cream together the oil and sugar with your fingers or back of a spoon. Add the eggs, vanilla, baking soda, and salt. Mix. Add peanut butter and mix. Add the oats and chocolate chips. Mix slowly until combined. Scoop about a teaspoon of dough onto a greased or parchment-covered cookie sheet. Bake 8-9 minutes. Remove and let cool on wire rack.
March 2012

CHICKPEA CREPES

• 1 cup garbanzo (chickpea) flour
• 1/2 cup small onion, minced
• 1/2 small sweet potato, grated fine
• 1/2 cup finely chopped cilantro
• 1 tbsp. ginger, fresh, peeled and minced
• 1 fresh green chili pepper, diced small
• 1 tbsp. ground coriander
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 1/2-2 cups water, as needed

Combine everything, except water and oil. Then add water as needed to make a semi-thick batter of pouring consistency. Whip with fork and set aside 30 minutes. Heat 2 tsp. oil in medium skillet over medium heat. Pour about 1/4 cup batter onto skillet and spread evenly. Cook a 2-5 minutes (until golden) and flip. Cook until golden. Transfer to platter, repeat with remaining batter.
February 2012

RAITA

• 1 cup whole milk yogurt (I prefer Strauss)
• 1/4 cup cilantro
• 1/4 cup parsley
• 1 small beet, grated (alternatively, you can use carrots, cucumber, cooked potato)
• one garlic clove, finely minced
• 2 tsp. grated ginger, squeeze out the juice and discard the rest
• 1 green chili pepper (annaheim)
• 1 tbsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tbsp. olive oil, sesame oil, or coconut oil

Mix everything together (except the last three ingredients). Heat the oil, add the mustard seeds. When they pop, add the cumin seeds wait 10-15 seconds and quickly remove from the flame and add to the yogurt. Salt to taste.
February 2012

CREAMY TOMATO AVOCADO SAUCE

Excellent as a sauce for wraps (I have been making wraps using a collard green or cabbage leaf instead of tortillas--yum!), quinoa, or tacos; or as a dip for chips.

• 3 large ripe tomatoes, diced
• 2 ripe avocados, peeled, pitted and diced
• ¼ cup red onion, chopped
• 2 clove garlic, minced
• 1 hot chili pepper, seeded and minced (OPTIONAL)
• 3 tablespoon lime juice (about 1 large lime)
• 2 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor, and process until completely pureed.
February 2012

GREENS PESTO

This easy, delicious recipe offers a great way to use the incredible abundance of greens that grow locally this time of year. Put on rice, quinoa, or raw vegetable noodles (see class schedule to learn how to make these). Also, great as a dip with carrots, celery, cucumber, or chips.

• 1 bunch kale (OR arugula, chard, parsley or other green), chopped fine
• 1/3 cup almond or walnuts
• 3 cloves garlic
• 1/2 teaspoon celtic sea salt
• 2 tablespoons lemon juice
• 3 tablespoon olive oil or coconut oil
• 1 pinch red pepper flakes
• OPTIONAL: 3T each dried coconut (unsweetened) AND sesame seeds
• OPTIONAL: avocado

Place kale in food processor and pulse until chopped. Add almonds and garlic, pulse again to incorporate. Pulse in salt, lemon juice, oil and pepper flakes. Continue pulsing until pesto reaches desired consistency.
February 2012

SUPER EASY OATMEAL PANCAKES

I make these most mornings for my family. They are very easy and incredibly nourishing. I serve them with honey and sometimes dust them with powdered sugar. 2-3 servings:

• 3/4 cup oats
• 1/4 cup almond flour
• 1/4 t baking soda
• 1/4 t salt
• 2 T agave nectar (or other unrefined sweetener)
• 2T coconut oil or butter (melted), plus one more tablespoon for cooking
• 1/4 t cinnamon
• 2 organic eggs
• 2-3 T almond milk (or any other kind of milk)
• 2-3 T chocolate chips, 1/4 cup blueberries, raisins, etc. (optional)

Grind the oats in a blender. Then add everything else and blend well. Add a tablespoon of oil (or butter) to a skillet--you can use the same skillet that you used to melt the oil. THE KEY IS TO: heat the skillet until it is quite hot (medium high heat). Depending on how large your skillet is, you can make many small pancakes or one large pancake. Make in batches.
January 2012

GREEN CURRY with BOK CHOY, BROCCOLI and TOFU

I found this recipe and made it on a whim. It is delicious and a great way to use all of the greens that are coming up this winter. I have four types of bok choy, 2 types of kale, collard greens and many others coming up right now--in abundance. Any one of them would be good in this recipe. However, bok choy is perfect with these spices. I have been using sesame oil, not toasted, since it got cool. It is a very nourishing oil. I have also been enjoying the organic, sprouted tofu. It is a great source of protein and good fats. Make a big batch of this recipe.
December 2011

• 1/2 cup parsley
• 2 T ginger
• 2t ground coriander
• 2 t ground cumin
• 8 garlic cloves
• 3 small green chilis
• 2 shallots
• 3 small green chilis
• 2 shallots
• big bunch of broccoli
• big bunch of bok choy
• 1 T sesame oil (not toasted) or olive oil
• 1 T soy sauce
• 1 T unrefined sugar
• 1 t salt
• 14 ounces sprouted, organic tofu (i like Wildwood brand)
• 2-3 T lime juice
• coconut milk (optional)

Combine first 7 ingredients (through shallots) in a blender with 2-3 tablespoons water. Cut the broccoli (and stem) into small pieces. Cut the bok choy into tiny strips. Steam the broccoli and bok choy in water until tender (do not overcook). Drain. Heat oil on medium and add cilantro mixture. Sautee 1 minute. Add sugar, soy sauce, salt, and optional coconut milk. Bring to a boil. Crumble in the tofu (really crumble it). Simmer 6 minutes. Add lime juice. Cook 1 minute. Serve over rice.
December 2011

ROASTED SQUASH AND POMEGRANATE

• 1 acorn or butternut squash, cut in half, seeds removed
• About 1/3 cup pomegranate seeds
• About 1/3 cup chopped pecans or walnuts
• 1 tablespoon olive oil
• About 2 teaspoons balsamic vinegar
• Salt and pepper to taste
• optional: 1/4 cup dried, unsweetened coconut flakes

Preheat oven to 375 degrees. Cut squash in half, place upside down with 1/4 cup water on cookie sheet. Roast squash until tender. Cut into similar size pieces. Toss with vinegar, salt and pepper, nuts, and pomegranate seeds.
November 2011

RACHEL'S BROWNIES

• 8 ounces UNSWEETENED chocolate
• 1 cup butter or coconut oil
• 3 cups unrefined sugar or coconut palm sugar
• 5 eggs
• 4 teaspoons vanilla
• 1 2/3 cup Bob's Redmill All Purpose Gluten Free Flour
• 1 1/2 tsp xantham gum (do not leave out or recipe will not work)
• 1 tsp. salt
• 1/2 cup chocolate chips

Combine the chocolate and butter (or oil) in a saucepan and melt over medium low heat. Once melted, remove from heat and add sugar. Stir well. Beat in all the eggs and vanilla. Then add the flour, salt, and xantham gum at the same time and stir well. Lastly, add the chocolate chips (but make sure that your mixture is not too hot or the chocolate chips will melt and your brownies will be compromised). Spread mixture onto a well-greased 9X14 inch pan. Cook for 20-30 minutes until a toothpick comes out almost clean. While you do not want to undercook them, you definitely do not want to overcook them! Cool and then cut with a plastic knife (I learned this trick from my mother-in-law and it works like magic)!
November 2011

PECAN PIE

• 1 cups pecans, lightly toasted (optional), coarsely chopped
• 1 cup dark chocolate chips
• 3 large eggs
• 1 cup unrefined sugar
• 1 cup brown rice syrup
• 5 T unsalted butter, melted
• 1 t vanilla
• 1/2 t salt

Preheat oven to 450 degrees. Mix all of the ingredients together (MAKE SURE butter is cooled a little so the chocolate chips do not melt). Pour into hot pie crust. Bake until edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes. Let cook on rack for at least 1 1/2 hours.

PAT-IN-PAN SHORT BREAD CRUST

• 1 1/2 cups Bob's Redmill All Purpose Gluten Free Flour
• 1/2 tsp. salt
• 8 T unsalted butter or coconut oil
• 2-3 T heavy cream or soy milk
• 1 1/2 tsp. xantham gum

Preheat oven to 400 degrees. Whisk together flour and salt in bowl or in a food processor. Add butter or coconut oil. Mash with a fork until the consistency resembles coarse crumbs. Stir in heavy cream. Transfer the mixture to a 9-inch pie pan. Pat evenly into the bottom and sides of the pan. Prick the bottom with a fork several times and bake in preheated oven until golden brown (15-20 minutes)
November 2011

CRANBERRY SAUCE

• 1 pound fresh cranberries
• 2 cups unrefined sugar (or 3/4 cup agave nectar)
• 1/2 cup water
• 1/2 cup fresh squeezed orange juice
optional ingredients:
• 2 t orange zest
• 1/4 cup dried, unsweetened coconut
• 1 T ginger juice (grate the ginger and then squeeze the juice out)
• cinnamon and/or nutmeg

Combine cranberries, sugar, water, and orange juice in a saucepan. Cook on medium for about 10 minutes (the sauce will thicken and the cranberries with pop. Enjoy!!!
November 2011

ENCHILADA CASSEROLE

• 2 cups beans (pinto or black)
• 2 cloves garlic, minced
• 1 onion, chopped
• 4 green chile peppers, diced
• 1 jalapeno pepper, seeded and minced
• 2 cups butternut squash (pureed or diced)
• 2-3 cups enchilada sauce (see below)
• 1 cup goat cheese
• 1 package organic stone ground corn tortillas

Preheat oven to 350 degrees. Lightly oil a baking dish (8 X 8). In a medium bowl combine beans, garlic, onion, chile peppers, jalapeno, and squash. Pour enchilada sauce into a shallow dish. Dip tortillas in the sauce and place them in the prepared pan. Place half the bean mixture over the tortillas and sprinkle with cheese. Repeat until you have done 3 layers. Cover with a little more red chile sauce. Cover and baked for 30 minutes. Uncover, and continue baking for an additional 15 minutes. Sprinkle with a lot of parsley, cilantro, and pumpkin seeds
November 2011

RED CHILE SAUCE

• 4 Red Chiles (New Mexico are good for this recipe)
• 3 tomatoes
• 2 large cloves garlic
• 1 tsp cumin seeds, toasted and ground
• 2 t oregano
• ½ t ground cinnamon
• ½ t salt

Wipe the dried chiles with a damp cloth, discard the stems and seeds, and tear into pieces. Fry chiles in hot oil until fragrant (5 minutes), stirring. Transfer chiles to heat-proof bowl and cover with boiling water—let sit 20 minutes. Put chiles in blender with about ½ cup of the soaking water, tomatoes, garlic, cumin, oregano, cinnamon, and salt. Blend to a puree.
October 2011

Simple Vegetable Stew

This is a quick, easy, nourishing recipe. Keep it simple or get creative! You can use any vegetables you want for this soup--winter squash, zucchini, and peppers can be found in abundance at the farmer's market right now. The amount of water that you add will influence the consistency. One easy way to make it creamy is to puree 1/4 of the vegetables with a little broth and then just return that to the soup. Have fun with it. You can add cooked quinoa or rice, beans, cheese, cayenne (for a kick!).

• 1 T olive oil
• 1/4 onion, chopped fine
• 2 cloves garlic, minced
• 1 sweet potato or 1 cup winter squash, diced
• 3 carrots, sliced into small pieces
• 2 zucchini, diced
• 1 yellow beet, peeled and diced
• 1 inch pieces of ginger and/or garlic, chopped fine
• sea salt to taste
• 2 cups water
• optional: 1/2 cup quinoa
• ¼ cup parsley and ¼ cup cilantro

Sautee vegetables in oil 10 minutes in a big pot. Add water and boil about 20-30 minutes. Garnish with parsley, cilantro, and anything else that you feel like.
October 2011

Greens and Roots Stew

• 1 T coconut oil
• 2 large garlic cloves, minced
• 1 t fresh grated ginger
• 3 chilis, diced
• 1/3 small onion, diced
• 3-4 cups greens (chard, arugula, kale, collards, and/or mustard), chopped
• 3 cups root vegetables (carrots, yellow beets, sweet potato, potato, etc.), cubed
• 1/2 tsp salt (more if needed)
• pepper, to taste
• 3 tablespoons Organic Kitchen Coconut Butter Curry (any one will do)
• 1 T tomato paste

Sautee garlic, ginger, chilis, and onion in coconut oil. Add greens and roots and salt. Stir. Add 2-3 cups water and tomato paste. Bring to boil, cover, and reduce heat to low. Cook 30 minutes or until vegetables are tender. Add Coconut Butter Curry. Cook five more minutes.
September 2011

EDAMAME HUMMUS

• 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon or lime (about 3 tablespoons), juiced
• 1-2 clove garlic, smashed
• 3/4 teaspooon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil
• 2-3 tablespoon chopped fresh flat-leaf parsley or cilantro

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
September 2011

SALSA with YELLOW TOMATOES and CHILIES

I am growing yellow cherry tomatoes and all sorts of chilis right now--perfect for a very easy salsa.

• 1/2 cup yellow cherry tomatoes
• 2 garlic cloves
• 4 assorted fresh chilis (annaheim, jalapeno, pasilla, etc.)
• 2 T cilantro

Puree in blender. Enjoy!
August 2011

ZUCCHINI SALAD with APPLE and AVOCADO

Local zucchinis are prevalent at the farmer's market right now and there are amazing local apples at the Co-op and Whole Foods.

• 3 small yellow or green zucchinis, shredded
• 2 small apples, diced
• 1 medium avocado, diced
• 1 jalapeno, minced, optional
• 1 T fresh mint, minced (also nice with cilantro)
• Sunflower seeds or walnuts, optional
• Sea salt to taste

Mix in bowl. Enjoy!
August 2011

NORI WRAP

Nori is an edible seaweed that is dried and rolled into sheets. I like the raw nori but it is also available toasted. It is delicious and nutritious. It can be found at Whole Foods or the Co-op. Here is a quick Nori Wrap recipes--have fun with it, really you can make it as creative as you want.

• 1 avocado, diced
• 1 small carrot, grated
• 1/2 cucumber, peeled and diced
• 1/2 tomato, diced or sliceder
• 1-2 cups arugula or collard greens sliced thin
• tahini sauce (mix 2 tablespoons tahini or almond butter with water until it makes a sauce--between 4-8 tablespoons depending on your tahini)
• salt and dill seed to taste
• optional: turkey, feta, hummus, walnuts, sunflower seeds

Mix all the ingredients in a bowl, except tahini. This makes 2-3 wraps depending on how much of the optional ingredients you use. Place salad with some tahini sauce on one end of the nori sheet and roll into a log. Enjoy!!!
August 2011

CORN AND LIMA BEAN SALAD with PEPPERS

This is a great salad to make this time of year because there are so many delicious vegetables available right now. You can find many of these ingredients at the farmer's market. To make the corn, take off the husks and cover with water (plus two inches). COVER and bring to a boil. Right when it begins to boil the corn is ready so keep a close eye on it. This salad is perfect as a light meal. This salad would also be nice with the tahini sauce (instead of the olive oil and vinegar).

• 2 ears corn, cooked and then cut kernels off the cob
• handful of green beans, remove ends and chop into bite-sized pieces
• cherry tomatoes, yellow, orange, and red if available--sliced in half
• 1 cup fresh lima beans (available frozen if necessary)
• 1/2 cucumber, peeled and diced1 annaheim pepper, diced
• salt, cumin and cayenne to taste1T olive oil and balsamic vinegar (or lemon or lime juice)
• optional: onions, olives, feta

Mix all the ingredients together. Enjoy!!
August 2011

CUCUMBER AND SESAME SEED SALAD

• 1 large cucumber, peeled and diced
• 1-2 T white sesame seeds
• 1-2 T black sesame seeds (can be found at whole foods or most Asian markets)
• 1/4-1/2 t salt (I am addicted to the black salt from the Herb Store next to the Co-Op on 4th Av.)
• 1 T coconut oil
• 1 T black mustard seeds

Mix first four ingredients together. Heat oil and mustard seeds in a pan (I like cast iron) on medium heat. Cook until you see three or four mustard seeds pop. Then pour over the cucumber mixture.
July 2011

CUCUMBER AND APPLE SALAD

• 1 apple, diced
• 1 cucumber, diced
• 1/4 t salt (i like hawaiian black salt)
• 1/4 t cinnamon

Mix everything together. Enjoy!
July 2011

KALE SALAD

O.K., so kale is not exactly in season here in Arizona but it is so good for you. Try this recipe, it is easy and delicious and an excellent way to use kale.

• 2 cups grated carrots
• 5 cups shredded kale (bunch up kale into tight ball and cut very thin strips)
• 1/4 cup fresh lemon juice mixed with 3 T agave nectar
• 1/4 cup EACH sesame seeds, sunflower seeds, coconut
• 1 T fresh ginger, grated
• 1 t salt, or more to taste

combine carrots and kale in a bowl and then add the other ingredientsPlace everything in the food processor and pulse. It can be fine or chunky, your preference. Serve in cabbage leaves, on crackers or cucumbers, or with greens.
July 2011

FRUIT WITH LEMON CREAM

• 4 cups fruit (berries, peaches, etc.)
• 1/2 cup cashews or walnuts (soaked 2 hours)
• 1/4-1/3 cup water (depending on your desired consistency)
• 3 T lemon juice
• 3 T agave, maple syrup, or honey
• 1 1/2 t coconut, unsweetened and dried
• salt

chop up fruit. Blend remaining ingredients in blender until completely blended. Mix with fruit. NOTE: To spice it up, add cinnamon, cardamom, ginger, or nutmeg.
July 2011

RADISH AND CARROT SALAD

One of my students made this salad the other day when we were studying root vegetables in the cooking school. When she started I was dubious but it was surprisingly delicious. The almonds are key--sautee them on low heat until they start to turn light brown and you can smell the fragrance of the almonds. Thanks Gabrielle!

• 3-4 radish, sliced thin
• 5 grated carrots
• 2T onion, minced
• 2-3T almonds, sauteed in 1 T coconut oil, cinnamon, and sal
• pinch of cinnamon and nutmeg
• 1T fresh mint
• juice of one grapefruit

Mix everything together in a bowl. Salt to taste (don't skip this part). Enjoy!
July 2011

GREEN JUICE
with CUCUMBER, APPLE, DANDELION GREENS, BEET & LETTUCE

It is hot and on these days I like to eat salads, smoothies, and juice. Lately, I have been reading about "responsible juicing" which basically states that when juicing, mostly use plants that grow above the ground. It does not mean that you can't use carrots, beets, etc. It does mean, however, that they should be used in moderation because they are so high in sugar--especially after they are juiced. Therefore, using other ingredients like lettuce, cucumber, kale, celery, and parsley are recommended. Here is a juice that I have been making the past couple of days. NOTE: there is no need to peel or de-seed, just cut into large pieces and put through your juicer.

• 1 cucumber
• 5 dandelion green leaves
• 1 cup butter lettuce
• 1 apple
• 1 small piece of a beet-- no larger than a golf ball
• 1-inch piece of ginger (optional)
July 2011

GREEN SMOOTHIE

Cucumbers are in full swing in my garden. I have more than five varieties--some are over two feet long, others the size and shape of a baseball. In this blistering heat, smoothies with all kinds of fruits and green vegetables are delicious and incredible nourishing.

• 1 small (1/2 large) cucumber, peeled if thick skin and chopped into chunks
• 1 cup fresh berries
• 3-4 mint leaves (also flourishing in my garden)
• 1 kale leaf (not seasonal, but very nourishing)
• 1 t ground flax
• 1 T local honey
• 1 T coconut (optional)
• 2 ice cubes (optional)
• Mix in blender until smooth. Enjoy!!!
June 2011

POPSICLES

My family lives on these in the summer. They are creamy and nutritious.

• 1 cup milk (almond, oat, or cow)
• 2 bananas (frozen without the peel and cut into pieces)
• 3 T whey powder
• 1 T ground flax, optional
• 3 T dried coconut, optional
• strawberries, optional
• honey or agave nectar, optional

Puree in blender and then pour into popsicle holders. Freeze. Enjoy!
June 2011

COCONUT CASHEW TRUFFLES

• 1/3 cup cashew butter available from the Organic Kitchen
• 5 dates
• 1/2 cup dried unsweetened shredded coconut
• 1/4 coconut butter
• 1/4 cup chocolate chips
• extra coconut for rolling

Mix everything together. Chill ten minutes. Roll into balls. Roll in dried coconut. Enjoy!

BASIL* COCONUT PESTO

I love this time of year for a lot of reasons--one is that I am starting to harvest my summer vegetables. Tomatoes, zucchini, cucumbers, peppers, and of course herbs like basil and mint are just a few. As many of you know, coconut is my favorite ingredient. I have been waiting for it to fall out of favor but I keep finding new, delicious ways to use it. Hence, my newest concoction--basil coconut pesto. Enjoy!!!

• 2 cup organic basil leaves (chopped)
• 3 tbsp. organic olive oil
• 1/4 cup dried organic coconut (available in the bulk section at the co-op or Whole Foods)
• 5 walnut halves
• 2 cloves garlic
• 1/4-1/2 tsp. salt
• 1/4 cup lemon juice

You can also use mint or cilantro instead of the basil--any of the three produce a delicious pesto.

Place all the ingredients in a blender and pulse until it is a desired consistency (you can puree entirely or leave it a little chunky). (Also, if you find that you pureed too much, just add some finely chopped basil).

CARROT and/or PARSNIP FRIES

• a big bunch of farmers' market carrots and/or parsnips, washed, trimmed
• extra virgin olive oil or ghee
• sea salt
• Heat oven to 375.

Cut each carrot into thin strips (the size of a french fry). Toss the entire bunch in a bowl with 2-4 tablespoons of olive oil (or ghee). Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan. Serve with dipping sauce. (the tahini sauce is nice)

APPLE CRISP

This is a very easy, versatile recipe. You can use pears, peaches, or berries (or a combination). It is improbable that you will find organic almond flour in Tucson—however, you can find conventional almond flour at Whole Foods or Trader Joes. I buy my organic almond flour online (there are a variety of purveyors). It is delicious with either the butter or the coconut oil—it really just decides on your mood (and preference).

FOR APPLE MIXTURE

• 6 apples, peeled, cored, diced into small pieces
• 2 T agave nectar
• 1 t cinnamon
• ¼ t salt
• 2 T almond flour (meal)

FOR TOPPING

• ¾ cup almond flour (or meal)
• ¾ cup oats
• 1-2 t cinnamon
• 1 t salt
• 8 T butter and/ or coconut oil (use less for a less decadent dessert)
• 1 cup coconut palm sugar (I like the sweet tree brand—they call it ‘palm sugar’)
• ½ cup shredded, unsweetened coconut

*to make this recipe gluten free, just use gluten-free oats

For apple mixture, just mix all the ingredients together. Place on a cookie sheet (that has a lip) or in a baking pan (9X14), greased. Then mix the topping ingredients together (use cold butter cut into pieces and use your fingers to mix it into the rest of the ingredients). Then spread (do not mix with the apples) over the apples. Bake on 375 for 50 minutes. (NOTE: if you are like me and the topping is your favorite part, use a double batch).

CHOPPED SALAD

• 1 cup jicama, chopped (unfortunately it is impossible to find organic jicama)
• 1 organic avocado, chopped (you can drizzle lemon or orange juice on it to keep it fresh)
• 1/2 cup organic J, diced
• 1/2 cup organic cherry tomatoes
• 2 small organic radishes, sliced thin
• 1/2 organic yellow beet, grated
• 1 organic carrot, grated
• 1 cup organic parsley, chopped
• 1/4 organic red pepper, chopped fine
• 1 organic jalapeno chopped fine
• 1 organic garlic clove, chopped fine
• 1/4 cup fresh organic mint, basil, cilantro--chopped
• Juice of one grapefruit or orange
• 2T sesame seeds

Mix all the ingredients together and toss with some of the coconut pesto or just drizzle with olive or sesame oil.

CUCUMBER SALAD

My garden is going crazy with cucumbers and zucchini. Most of you know how fanatical I am about coconut. Well, sesame seeds are about to supersede my passion for coconut (at least for a little while). They are great in salads like this one. Another ingredient you might not use very much are mustard seeds, another favorite. It is important that you cook them in the oil until they pop -- then immediately remove from heat. You want to cook them to subdue the bitterness but make sure they do not burn.

• 1 cucumber (peeled and diced)
• 1 jalapeno
• 1/2 annaheim pepper
• mint and basil (about 1/4 cup, chopped)
• 1 garlic clove (chopped fine)
• 2-3 tbsp. sesame seeds (toasted in pan on low for about 10 minutes)
• 1 tbsp. olive oil
• 2 tsp. black mustard seeds
• 1/2 tsp. cumin seeds
• Salt to taste (I like to use a substantial amount for this salad)

Combine the cucumber, peppers, mint and basil, garlic, and sesame seeds. Heat oil in skillet on medium. When hot, add the mustard seeds and cook until them pop. Immediately add the cumin seeds and promptly remove from heat. Pour over the cucumber mixture. Enjoy!!

TAHINI SAUCE

Tahini is just ground sesame seeds. It is important to be aware of the tahini you are buying. Firstly, there are two ways to hull the seeds, mechanically and chemically. When it is done chemically it literally changes the composition of the seed, making it something that is not very good for the body. I have noticed that most organic tahini brands mechanically hull there seeds. The Artisana tahini is quite pricey but very delicious. Tahini dressing is delicious on greens, quinoa, vegetables, and most important for me--cucumbers and zucchini. This is a perfect recipe for the bullet--a very small and easy to use blender available at costco (target's version is called the rocket) Here's the recipe:

• 1/2 cup tahini
• 1-2 garlic cloves
• 1/4 cup water
• 1/4-1/2 tsp. salt
• juice of 1-2 lemons

Place everything in a blender. You might need to add water--every brand of tahini has a different consistency. I was vague on the amount of garlic, salt, and lemons because you can adjust to your taste. Start with the lesser amount and then add more as needed.

Variation: Add 1/4 cup finely chopped parsley or mint (or both) at the end.

CHOCOLATE CHIP BROWNIES

Brownies without flour? It's true, and they are delicious--not too cakey and yet not too gooey. Once you read the ingredients I suspect you will be dubious--but trust me, they are incredible. I also tried this recipe with cashew butter and it was equally delicious. Since nuts are high in fat, they are more likely to have higher levels of toxicity--so it is important to use organic when possible. You are probably wondering why I am using agave nectar after it has received such poor press. I try not to use it in abundance but once in a while I think it is just fine. Unfortunately, I have not found a good liquid alternative for baking. I love honey but it changes its properties after it has been heated and is literally toxic--not a good baking option. As long as you buy raw, organic agave nectar you should be just fine. This recipe comes from Elana's Pantry.

• 1 (16) ounce jar salted almond butter, smooth roasted
• 2 eggs
• 1 1/4 cups raw, organic agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chips 73% cacao

• In a large bowl, blend almond butter until smooth
• Blend in eggs, then blend in agave and vanilla
• Blend in cocoa, salt and baking soda, then fold in chocolate chips
• Grease a 9 x 13 pyrex baking dish
• Pour batter into dish
• Bake at 325° for 35-40 minutes

SOUTH INDIAN YOGURT CURRY

• 2 tbsp. vegetable oil
• 5 quarter-size slices peeled fresh ginger
• 2 dried red chile peppers, such as chile de arbol
• 1 tsp. fenugreek seeds
• 2 tbsp. garbanzo flour
• 1/4 cup whole almonds
• 1/4 cup shredded unsweetened dried coconut
• 1/8 tsp. asafoetida
• 3 cups plain yogurt (i like Strauss)
• 1/4 tsp. ground turmeric
• 1 tsp. salt, or to taste
• 1 tsp. mustard seeds 1 tsp. cumin seeds
• 1/4 tsp ground paprika

Place the first seven ingredients in a blender or grinder. Grind to a powder consistency. Mix with yogurt, asafoetida, turmeric, and salt. Transfer to a nonstick saucepan and cook, stirring constantly, over medium heat. Cook about five minutes. Heat the remaining 1 tbsp. of the oil and add the mustard seed. When it pops, add cumin seed. Remove from heat, and add to the curry along with a 1/3 cup parsley and cilantro. You can make this ahead of time, but it might get very thick so you will probably have to add a little water or vegetable stock. To serve, add a steamed vegetable (broccoli, cauliflower, greens) or chicken, or just serve with rice.

SOUTH INDIAN COCONUT CHICKEN CURRY

• 1 cup coconut milk (recipe below)
• 2 tbsp. olive oil
• 4 whole dried red chile peppers, such as chile de arbol
• 2 tbsp. peeled minced fresh ginger
• 2 cloves of garlic, minced fine
• 1-3 fresh green chile peppers
• 1/4 cup dried shredded unsweetened coconut
• 1 1/2 lbs. skinless, boneless chicken breast
• 1/2 tsp. ground turmeric
• 1/8 tsp. ground asafoetida
• 1 tsp. salt, or to taste
• 1/2 cup chopped cilantro

Prepare coconut milk. Then, heat the oil in a large pan over medium-high heat, and cook the red chile peppers and onion until well-browned, 5 minutes. Add ginger, garlic, green chile peppers, and coconut and stir about 1 minute. Add the chicken, turmeric, asafoetida, and salt and cook, stirring and turning the pieces--about 5 minutes. Add the coconut milk, cover the pan, reduce the heat and cook until chicken is done--about 5-10 more minutes. Do not over cook or chicken will not be tender.

COCONUT MILK

• 2T coconut butter
• 3/4 cup boiling water

Mix in bowl until combined.

ALMOND SESAME CRACKERS

• 3 cups blanched almond flour (Bob's Red Mill works just fine)
• 1 1/2 teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy or 1 flax egg (1T ground flax + 2T water)
• 2 tablespoons grapeseed oil

In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended Separate dough into two halves. Line two large (12 x 16) stainless steel baking sheets with parchment paper. Place one half of the dough in the center of each lined sheet. Cut another piece of parchment paper and place it over one of the balls of dough. Roll dough out between the two pieces of parchment paper until it is 1/16 inch (very thin) and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough Cut the dough with a knife or pizza cutter into 2 inch squares. Bake at 350° for 10-15 minutes, or until golden brown. Makes 96 crackers

SUNFLOWER CILANTRO DRESSING/SAUCE/PASTE

• 1 clove garlic
• 1/2 cup cilantro (or basil)
• 1/2 cup sesame oil
• 1/2 cup sunflower seeds
• 1 tbsp. raw apple cider vinegar
• 1 tsp. sea salt

Combine all the ingredients in a food processor and blend. I like it still slightly chunky, but it can also be processed until it is smooth.

ROASTED CAULIFLOWER

• 1 medium cauliflower cut into florets
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper or sprinkling of red pepper flakes
• 2 tablespoons grated Parmesan, or sesame seeds, and/or 1/4 cup basil (sauteed in a little oil)
• Chopped parsley

Preheat the oven to 450 degrees F. Place the cauliflower florets in a large pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 20-35 minutes, stirring occasionally to ensure even roasting. Remove from the oven and garnish with chopped sesame seeds, parmesan, or sauteed basil.

BUTTERNUT SQUASH CRISP

• 1 Butternut squash, peeled and diced--enough to cover the bottom of the pan
• 1 or 2 apples peeled and diced
• 1 cup of fresh cranberries
• 2 T agave nectar
• ½ -1 cup coconut palm sugar (to taste)
• 1 cup coconut flakes, dried and unsweetened
• 1 cup rolled oats (if desired, gluten free oats can be used)
• ½ cup coconut oil or butter
• 1 t cinnamon
• ¼ -½ t salt

Grease a 9" X 9" pan. Preheat oven to 375 degrees. Place fruit and squash in bottom of pan and mix with agave nectar. Make streusel topping by combining coconut, palm sugar, oats, coconut oil (or butter), cinnamon, and salt. Spread over the squash mixture. Place tinfoil over pan and bake for 30 minutes. Then remove foil and bake for another 20 minutes.

APPLE GINGER DRESSING

• 1 apple, peeled and chopped
• ginger, 1-2 quarter sized slices
• 2 T maple syrup
• 2 T apple cider vinegar
• 1 T olive oil
• salt to taste

Mix in blender. Serve. Great on salads—especially arugula. Excellent on cooked greens—especially bitter greens.

LUNG KICHADI (with mung beans and rice)

• 1 cup brown jasmine or basmati rice
• 1 cup split mung beans
• 1 sweet potato, diced
• 1/2 cup water
• 1 tbsp fresh ginger, grated
• 1-2 cloves garlic
• 2 tbsp unsweetened dried grated coconut
• 1 small handful of cilantro or parsley
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp cardamom seeds
• ¼ tsp cinnamon
• 1 tsp turmeric
• 1/8 tsp hing
• ¾ tsp salt

Wash rice and beans. Put the ginger, garlic, coconut and parsley (or cilantro) and ½ cup water in blender and liquefy. Heat ghee on medium in large saucepan and add the blended items plus cumin, coriander, cardamom, cinnamon, hing, turmeric and salt. Add the rice, beans, sweet potato, 6 cups water. Bring to a boil and then turn down to low and cover. Cook 60 minutes. Sprinkle with sesame seeds and cilantro. Serve with yogurt.

CHARD (or spinach) with PANEER CHEESE

• 3 tablespoons ghee (two for the paneer and one for the spinach)
• 1 tablespoon olive oil
• 3/4 lb. (about two bunches) spinach or chard, cut very fine
• 1 inch piece ginger, grated or cut minced
• 3 large garlic cloves, minced
• 1 cinnamon stick
• ¼ tsp ground cardamom
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp salt
• ¼ cup plain yogurt
• 8 ounces paneer
• 1 tbsp garam masala

Paneer: Prepare paneer, see below. Heat 2-3T ghee, add paneer & garam masala. Cook 2 min. Spinach: Heat ghee and oil in a large pan over medium heat and cook ginger, garlic, and cinnamon about two minutes. Add the coriander, cumin, and salt. Add the spinach (or chard) and sautee until just tender. Add yogurt. Stir in paneer. Garnish with sesame seeds.

PANEER CHEESE

• 4 cups whole milk
• 1 cup whole milk yogurt
• 1 large piece cheesecloth or fine meshed strainer
• grated cheese (optional) and salad greens

Place milk in large heavy saucepan and bring to a boil, stirring gently over high heat. Before milk boils and the bubbles spill over, mix in the yogurt and continue to stir until the milk curdles and separates into curds and whey---1 to 2 minutes. Remove from heat. Pour into cheesecloth or strainer. For softer cheese, just use a strainer-- use spoon to push cheese into strainer to drain extra liquid. For denser cheese, use a cheesecloth. Tie the ends around the kitchen faucet to drain--3 to 5 minutes. Then place between two plates and place a heavy book or brick on top to let extra moisture drain.

OMELETTE CREPE

A WORD ABOUT EGGS:

I have come to realize that eggs are an incredible source of protein that can be bought locally. Local eggs are about $5/dozen which sounds prohibitive but well worth it. They are incredibly nutritious compared to their non-organic, non-local alternative and are a good step toward a sustainable lifestyle. They are found at the Tucson CSA as well as all of the Farmer's Markets around town. And they are so easy. Eggs can be served with the tomatillo salsa or roasted onions.

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• 2 large (preferably organic) eggs (or four egg whites)
• a tiny pinch of fine grain sea salt
• a dollop of pesto or sauteed vegetables (like greens, mushrooms, onions)
• grated cheese (optional) and salad greens

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.
Heat a large skillet (I like cast iron) over medium heat until it is quite hot (this is important). Pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Let eggs set - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop or plate. Spread the pesto or vegetables across the surface of the omelette and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Season with a bit more salt if needed.

FLOURLESS CHOCOLATE CUPCAKES

• 1 ½ cups dark chocolate chips 73% cacao
• ½ cup almonds
• 3 eggs
• ¼ cup grapeseed oil
• 1 cup agave nectar
• 1 tablespoon vanilla extract
• ¼ teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)

1. Place chocolate and almonds in a food processor
2. Grind until the consistency of coarse sand
3. Pulse in eggs, grapeseed oil and agave
4. Then pulse in vanilla and salt
5. Spoon batter into cupcake tins lined with unbleached baking cups
6. Bake at 350° for 12-15 minutes
7. Cool and frost.

ANOTHER AMAZING CUPCAKE (or cake) RECIPE

• 2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 t salt
• 1/2 t baking soda
• ¼ cup agave nectar
• 2 organic eggs
• 1 T vanilla extract

Preheat oven to 350 degrees. Mix all the dry ingredients. Mix all the wet ingredients. Combine wet and dry mixtures. Spoon into muffin cups (I get the kind from the co-op or Whole Foods that are unbleached and do not need to be greased). Bake approximately 20 minutes (or until toothpick comes out clean). Alternatively, you can bake it as a cake. Frost.

CHOCOLATE FROSTING

• 1 cup dark chocolate chips
• ½ cup coconut oil
• 4T cocoa
• 2 T agave nectar
• 1 T vanilla
• pinch sea salt

Heat all the ingredients together on low heat until melted. Place in the freezer 15 minutes. Mix with a blender to whip.

CASHEW CHUTNEY

• 1 cup cashews or brazil nuts (soaked in water 30 minutes)
• 3 large garlic cloves
• 1-2 inches fresh ginger, sliced
• 1 cup cilantro, packed, chopped (just so it purees easily)
• 1/4 cup water
• 1/2 t salt
• 1 jalapeno, without seeds

Puree everything in a food processor or blender.

COCONUT CILANTRO TAMARIND CHUTNEY

• 1 T tamarind (I like the one at Whole Foods)
• 1 ¼ cup grated unsweetened, dried coconut
• 1 jalapeno, without seeds
• 3 large garlic cloves
• 1 to 2 cups cilantro, packed, chopped (just so it purees easily)
• ¼ t salt
• ¼ cup water

Roast coconut over low heat until it turns golden. Be careful not to burn it. Place all the ingredients in a blender (EXCEPT the coconut). Process until smooth. Mix in the coconut.

SPICY COCONUT CILANTRO CHUTNEY

• 1 cup shredded, unsweetened, dried coconut
• 3 small dried chile peppers (like chile de arbol), without stems
• 1 T urad dal
• 1 T chana dal
• 2 large garlic cloves
• 1 T coriander seeds
• 1t cumin seeds
• ½ t fenugreek seeds
• 1 T coconut oil
• 1 tsp black mustard seeds
• 1 cup cilantro, chopped fine
• ¼ cup fresh orange or lemon juice

Roast coconut over low heat until it turns golden. Be careful not to burn it. Puree the cilantro and the juice. In a small pan, dry-roast the chile peppers, dals, garlic, coriander, cumin, fenugreek over medium heat—about 2 minutes. Let cool, then grind in a coffee grinder to make a fine powder. Remove to a bowl. In the same grinder, grind the coconut to make it as fine as possible. Mix coconut with spices. Heat the oil in a pan over medium heat. Add the mustard seeds and cook until they start to pop. Lower heat, add the spice mixture and the cilantro puree. Transfer to jar.

ONION MUSTARD CRACKERS

• 1 bunch mustard greens, well cleaned

• 1/2 large yellow sweet onions

• About 1 cup of almonds (preferably sprouted)

• 3/4 cup of golden flax seed

• Himalayan salt to taste


Puree mustard greens in a blender. In large bowl add mustard greens to the flax seeds. The moisture from the greens will start to 'gel' with the flax seeds. Puree the onions and add them too. Allow to sit for at least one hour. Grind sprouted almonds in food processor. Add to mixture. Add seasonings with your clean loving hands so ingredients get mixed thoroughly. Let sit for another hour, until the mixture gets a firm pliable texture. Spread (as thin as you can) on a baking sheet lined with parchment paper and bake at 250, checking every 30 minutes or so until cracker is mostly dry and firm—about 2 hours.

ZUCCHINI HUMMUS

• 2 medium zucchini
• 1/4 cup olive oil
• 2 garlic cloves
• 1 1/2 tsp salt
• 1/2 cup lemon juice
• 3/4 cup tahini
• 1/4 tsp cayenne
• 1 tsp ground cumin

Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients, process until smooth.

SWISS CHARD CHIPS

• 1 bunch swiss chard
• 2-4 T coconut oil or olive oil
• salt and pepper to taste

Preheat oven to 300 degrees. Remove spines from chard. Keep leaves whole or break them into small pieces (I like to keep the leaves whole). Mix the leaves, oil, and salt. Spread on cookie sheet. Bake 20-30 minutes or until crisp (but not burned!!) ENJOY!

GINGER FENNEL PEAR SOUP

I found a version of this soup in a magazine and then tweaked it a little to make it extra-special. The distilled vinegar and cayenne are important ingredients. It is incredibly easy to make!

• 2 cups pear
• 1 cup fennel
• 1-2 T fresh ginger
• 2 T fresh lemon or lime juice
• 1 T distilled vinegar
• 1/4 t salt
• 1 garlic clove
• 1/4 t cayenne or chile powder
• 1 T coconut butter, or grated coconut

Puree in blender. Serve.

TOMATILLO SALSA

• 1/2 lb. tomatillos
• 2 chiles
• 1/4 small onion
• cilantro or parsley (handful)
• salt to taste
• 1/4 jalapeno
• juice of 1 lime
• 1 garlic clove

Puree all the ingredients. Enjoy!

ROASTED ONIONS

These are not only delicious with eggs. They are pretty awesome with almost anything. Make them--you'll see what I mean. I usually double the batch so I have extras. It is adapted from Deborah Madison's Vegetarian Cooking For Everyone

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• 2 onions, sliced into 1/2 inch rounds
• 1 T olive oil
• 1 T balsamic vinegar
• salt and pepper to taste

Preheat oven to 400 degrees. Toss onions with olive oil and vinegar. Season with salt and pepper. Put in baking dish with a tablespoons of water. Cover and bake for 30 minutes. Then uncover and continue baking until onions are ground around the edges and tender--about 30 minutes. Give them a stir every 10 minutes toward the end. Serve as a side dish, with greens, with rice or quinoa, or with eggs.

VEGETABLE PUREE

2 lbs. any vegetable (root vegetables, beans, squash, etc.) Cook vegetables by any method; steam, boil, saute, grill, or roast until tender. Puree the vegetables in a food processor or blender with salt and pepper--slowly (and carefully) adding water or broth as needed. Salt and pepper to taste. At this point you could be finished. Or, you could add any of the following: parsley, mint, dill, cilantro, basil, citrus, ginger, garlic, chiles, ground cinnamon or cumin, coconut milk (or butter), or yogurt

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Ginger Mashed Potatoes with Yogurt

• 1 1/2 lbs. potatoes
• 1 cup plain yogurt (i like Strauss)
• 1/4 cup cilantro, finely chopped
• 1 T finely chopped fresh mint
• 1-3 fresh green chile peppers, minced
• 2 cloves garlic, chopped very fine
• 1 tsp salt
• 2 T oil (i like coconut oil or olive oil)
• 1/2 tsp cardamom
• 1 cinnamon stick, broken into pieces
• 1 tsp cumin seeds
• 1/2 tsp ground black pepper
• 2 T peeled minced fresh ginger
• 2 T finely chopped chives (optional)

Boil potatoes in water until tender. Drain, peel, coarsely mash. With fork, lightly mix in yogurt, cilantro, mint, chile peppers, garlic, and salt. Heat oil and add cardamom, cinnamon, cumin, and black pepper. Stir 1 minute, add ginger and cook another minute. Pour over potatoes and garnish with chives.
June 2011

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