Recipes

Ingredients:
32 oz Chicken or Veggie Broth
18 oz [about 2 Cups] leftover chicken [shredded]
3 large carrots [chopped]
8 oz frozen corn
15 oz garbanzo beans
2 C “Eden Organic Veggie Alphabet” pasta*
2 T Herbamore* [all-purpose seasoning w/ kelp]

Instructions:
Combine the first 5 ingredients and cook until carrots are soft. Add pasta and cook about an additional 7 minutes. Add Herbamore and serve.

* Found at most health food stores

Ingredients:
4 Idaho Baking potatoes
1 cup raw broccoli
Earth Balance Spread
Sea Salt and Pepper

Instructions:
Start a pot of water to boil. Add ½ teaspoon of salt. Peel skin off potatoes then rinse and chop. Add potatoes and raw broccoli to boiling water. Boil until soft. When done, reserve about a cup of the water for later. Drain off the rest of the water. Add EB spread, salt and pepper to taste. Using an electric mixer or by hand, beat the potatoes and broccoli and add potato water until you get them to your desired consistency.

Ingredients:

Risotto:
1 tbsp coconut oil
2 cups fresh green bell pepper, diced
½ cup frozen corn
1 ½ cups fresh tomato, diced
4 cups whole grain rice, cooked
¾ cup fresh basil, chopped
½ medium avocado, diced

Chicken:
1 tbsp coconut oil
6 (3 oz each) boneless, skinless chicken breasts
½ cup capers
¾ cup fresh lemon juice
½ cup fresh parsley, chopped
½ medium avocado, sliced

Instructions:

Risotto Preparation:
Put coconut oil in a skillet and over low heat, sauté the green bell pepper, corn, and tomato for approximately 5 minutes. Add the precooked rice and basil. Simmer for approximately 5 more minutes and set aside. Add the diced avocado.

Chicken Preparation:
Sauté the chicken breasts in coconut oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet and set aside. In the same skillet, sauté the capers for approximately 1 minute. Remove from heat and add lemon juice and parsley.

To serve, place the risotto mixture on plate and top with chicken breast. Pour the caper and lemon juice mixture over the chicken and rice. Garnish with the avocado slices.

Ingredients:
15oz black beans, cooked
1 C corn kernels
½ C fresh cilantro, chopped
3 T fresh lime juice
2 T balsamic vinegar
½ t ground cumin
¼ t salt

Instructions:
Combine all ingredients. Refrigerate up to 3 days. Yields: 4 cups

Serves 4

Ingredients:
6 Tbl Hain Safflower Mayonnaise
2 Tbl Yellow Mustard
½ – 1 tsp sea salt
pepper, to taste
8 free range eggs, boiled, peeled

Instructions:
Mix the first 4 ingredients together to make a dressing. Use an egg slicer to slice the boiled eggs length wise and then slice again side ways. [this gives the salad smaller bits of egg and makes it easier to mix]. Add eggs to the dressing. Serve warm or cold.

1 English cucumber, diced
1 large fennel bulb, diced
1 avocado – peeled, pitted, and diced
1/2 red onion, chopped
1/2 cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Directions:
Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

2 fennel bulbs, sliced thing into ½” – 1″ long pieces
1 large sweet onion (Vidalia), sliced thin into ½” to 1″ long pieces
1-2 tablespoons butter
Salt/pepper to taste

Directions:
In a sauté pan, melt butter over medium heat. Add onions, sauté for 5 minutes then add fennel and salt and pepper to taste. Sauté another 10 minutes and serve.

Serves 4

Ingredients:
1 ½ lbs autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
3 T. extra-virgin olive oil
8 cloves garlic, sliced paper-thin
1 lb spinach
1/4 to 1/2 t. red pepper flakes

Instructions:
Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.

Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.

Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Serves 4-6

Ingredients:
24 oz Great Northern Beans, cooked
1 C Wild rice, cooked
1 lb turkey, chopped
1 T cumin
1 t turmeric
1 t savory
1/16 t cayenne
1 t dry mustard
1 t Ms Dash table seasoning
Water or chicken stock or vegetable stock, as needed.

Instructions:
Try to used organic when possible. Combine all ingredients in a large soup pot. Add water or chicken stock or vegetable stock to keep moist while simmering. Simmer for about 20 minutes.

Ingredients:
2 Avocado
1 T dried onion
Juice of 2 slices of lemon (about 2 tsp.)
1 t garlic, minced
1 t cumin
sea salt and pepper to taste
1 tomato, chopped, optional

Instructions:
Cut avocado in half. Remove the pit and discard. Using a spoon, scoop all of the “meat” out of the avocado and put in a medium mixing bowl. Mash avocado with a fork. Add a several tablespoons of water as you are mashing it. This makes the guacamole very light and fluffy. Add all spices except tomato; blend until you get the consistency you like (some people like it chunky and other like it creamy). For extra creamy guacamole, you can put everything into a mini chopper or food processor. Fold in tomato. Serve chilled.

4 Servings

Ingredients:
Earth Balance Spread Halibut (about 4, 6oz pieces)
2 Fresh Lemons, sliced 
½ Sweet Vidalia Onion, sliced Salt, to taste
2 Tbl Dill

Instructions: Preheat oven to 350.

In a heated saucepan, add 2-3 tablespoons of Earth Balance Spread and the juice of 2 lemon slices. Brown 2 pieces of the Halibut on both sides. Repeat for the other 2 pieces. [Keep adding more Earth Balance Spread if needed]

Arrange the browned fish in an oiled casserole dish. Sprinkle with salt, cover with lemon and onion slices. Sprinkle with dill. Cover and cook in the oven for 15-20 minutes. Check the fish for doneness by using a fork to gently flake the fish. When it flakes easily, it is done. You can also put extra lemon slices on the dinner table.

2 tablespoons oil (preferably coconut oil)
1 large onion, peeled and sliced thin into ½” – 1″ pieces
3 cloves garlic, crushed
1 pound fennel, sliced thin into ½” – 1″ pieces
12 oz chopped tomatoes
Salt and pepper, to taste

Topping

8-10 ounces of breadcrumbs
3-4 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons black pepper

Directions:
Preheat oven to 400o. Heat oil in a large pan. Add onions and garlic. Sauté for about 3 minutes. Add fennel and sauté another 5 minutes. Add tomatoes, season with salt and pepper, and cover and simmer for 10 minutes. Then, transfer the mixture to a lightly greased 2 quart oven proof dish. Mix the bread crumbs, olive oil, salt and pepper and sprinkle over the top then bake (uncovered) for 15-20 minutes until the top is nice and crisp. Serve immediately.

Serves 4

• 1 large kohlrabi bulb, grated**
• 1/2 small onion, chopped
• 1 egg, beaten
• 4 Tablespoons (or more) breadcrumbs
• 1/2 teaspoon garlic powder
• Salt/pepper to taste
• coconut oil or butter or olive oil for frying

**Important: press the grated kohlrabi into the bottom of a colander, and squeeze a paper towel into it. You want
to drain as much of the excess moisture as possible so the fritters stay together instead of turning to mush when
you fry them.

Stir the kohlrabi into the egg, then mix in the onions.

Add breadcrumbs, a generous pinch of salt, some pepper, and the garlic powder. The mixture should be
somewhat sticky – if not, add more breadcrumbs. Heat oil in a fry pan over medium high heat.

Drop the fritters by the spoonful into the pan, and press them out to form pancakes. After 3-4 minutes,
check under the edge of one fritter to see if it’s brown. If it is, flip all the fritters over and continue to
cook until brown on both sides. Remove from the pan to a paper towel-lined plate.

Serves 4

Ingredients:
1/4 cup pine nuts
1 cup quinoa
2 cups water sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped 1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Instructions:
This is a great side dish or main dish served with a side salad. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food with 12-18% protein. Good source of dietary fiber; High in magnesium and iron; gluten free.

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.

Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Ingredients:
2 cups almonds – soaked 12 hours, minimum
4 cups pure water
4 – 5 dates
1 teaspoon almond flavoring (or vanilla if you prefer)

Instructions:
Drain soaked almonds and place in blender (Vita Mix brand blender is the best).
Add water, dates, and flavoring.
Blend until nuts are pulverized (about 2 minutes in standard blender, 1 minute in a Vita Mix).
Pour into a fine mesh bag or cheese cloth and “milk the almonds.”
Refrigerate well before serving.

*Save the almond mash for cookies. ** This recipe may be made without the dates and flavoring to use the milk in soup recipes. If a dessert milk is wanted add honey and flavoring later.

2 Servings

Ingredients: 

2 – 6-8oz pieces of Salmon
1 Organic Orange
1 Mango, diced
4 slices of Avocado
2 tsp fresh or dried Parsley

Instructions:

Preheat oven to 3750.
Grease a small baking dish.
Place salmon in the dish, squeeze the juice of the orange onto the salmon.
Cover and bake salmon for 10 minutes.
Remove from oven and add the mango, avocado and parsley.
Cover and bake for another 10 minutes.

Ingredients:
3 cups uncooked oatmeal
4 tbsp carob
2 cups sucanat
½ cup rice or almond milk
½ cup sunflower oil
½ cup natural peanut butter
1 tsp vanilla

Instructions:
Combine sucanat and cocoa. Add milk and oil and boil for one minute. Remove from heat and add peanut butter. Stir until mixed. Add vanilla and oats then drop onto cookie sheet. Store in refrigerator until they set.

Ingredients:
Dressing:
½ C extra virgin olive oil
1/3 C organic lemon juice
½ t. garlic powder
½ t. sea salt, optional
1 t. lemon pepper
1 t. Italian seasonings
1 t. black pepper
2 cloves garlic, minced

Other:
1 pound bowtie or spiral whole grain pasta, cooked tender but firm
1 cucumber, chopped
1 cup tomatoes, diced
1 medium red onion, chopped
½ C. fresh parsley, chopped*
8 oz. Feta or Romano cheese, from organic goat or sheep’s milk, optional

Instructions:
Whisk all of dressing ingredients together. Toss ½ of dressing with warm pasta. Add cucumber, tomatoes, red onion, parsley, and remaining dressing to pasta. Toss to coat well. Gently fold in cheese (optional).

Can be refrigerated for up to 1 day. Best served at room temperature or slightly warm.

Note: you can make extra dressing and add to pasta for more flavor which we always do! If so, add before you fold in the cheese.

*Use FRESH parsley. The dried variety just isn’t the same.

Ingredients:
¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of 1 lemon
4 salmon fillets (6oz each)
Salt and pepper
¼ cup chopped parsley
3 tablespoons olive oil
5 ounces baby spinach
(about 5 cups loosely packed)

Instructions:
Remember to use organic ingredients when possible.

Preheat oven to 4500. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.

Place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.

Place salmon fillets on the baking sheet used to toast pine nuts; season with salt and pepper. Roast until salmon is opaque throughout, 8-10 minutes.

Drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.

Dividing evenly, make a bed of spinach on each of the four plates, place salmon fillet on spinach; spoon lemon relish over the top.

Ingredients:
2 whole trout fillets [4 halves]
Earth Balance Spread
Salt and pepper, to taste

Instructions:
We know this looks rather bland and simple but you will be amazed at how good this really is. Try to get a really nice and fresh piece of fish.

In a deep skillet, heat about 2 tablespoons of the EB spread on medium heat. Salt and pepper the flesh side of the fish. Saute, flesh-side down until lightly browned. Turn fish to continue cooking with the skin side down. Cover and cook until the flesh flakes easily with a fork. [about 8 min].

.

Ingredients:
8 eggs
12 oz cooked flaked tuna

Instructions:
Preheat oven on high broil. On the stove top, heat a deep, oven proof skillet with 2-4 tablespoons of oil on medium…try using coconut oil!

Prepare eggs like you would if you were to scramble them.

This is the way we make scrambled eggs: break the eggs into a bowl, add about 1/4 cup of water and salt and pepper to taste. Whisk. Most people tend to use milk but we prefer them prepared with water. They are much lighter.

Pour eggs into heated skillet and allow the bottom to cook. Take a spatula and scoop the solid egg in from the edges and allow the liquid egg to pour down under it so it can become solid [very similar to how you cook an open faced omelet]. Work the spatula all the way around the skillet and do this until you don’t have much of the liquid egg left.

Once enough of the egg is cooked, sprinkle the flaked tuna over the top and place in the oven to broil for about 10 minutes or until the top of the egg is cooked [i.e. not runny anymore].

You can also add sautéed peppers and onions to the topping when you add the tuna. Chopped tomatoes are good too. Adding the vegetables can make it a one dish meal!

Ingredients:
2T Hain Safflower Mayo
3T Bragg’s liquid aminos
3T dehydrated onion flakes
1t garlic powder
1 ½ t black pepper
1lb ground turkey [no antibiotics, etc]
Mix first 5 ingredients then add ground turkey. Form into patties.

Instructions:
Opt. 1: Grill 4 minutes each side or until center is done but still juicy.

Opt 2: Bake covered 15 minutes at 350 degrees then remove lid and broil on high for about 10 minutes or until outer layer is golden brown.

Ingredients:
1 Large Baking Potato, peeled, cubed
½ Medium Green Pepper, diced
½ Medium Onion, diced
1 lb. Ground Turkey or Turkey Sausage
1 dozen Free-Range Eggs
1 tsp. All Purpose Seasoning
1 tsp. Mustard
1 tsp. Cumin
½ tsp. Thyme
½ tsp. Garlic Powder
Dehydrated Parsley to top
Jar of your favorite salsa

Instructions:
Preheat Oven to 350 degrees.

Boil the potatoes until done but still firm. If you get them too done they will be hard to handle when putting the casserole together. While the potatoes are boiling, sauté’ the peppers and onions until soft. Add turkey and brown.

Whip together the eggs and the spices, saving the parsley as a topping. Coat a 9 x 13” baking dish with olive oil or sunflower oil. Evenly spread in layers starting with the turkey mixture, potatoes, then cover with the egg mixture. Take a fork and move the turkey and potatoes around so that the contents are evenly coated by the egg. Sprinkle with dehydrated parsley.

Cover the dish. If you do not have a lid, you can take another 9×13” baking dish and turn upside down to top the casserole dish. Bake for 25 – 30 minutes or until egg is done and no longer “runs” when pricked with a fork.

Serve hot and top with salsa.

Ingredients:
2 jalapenos, chopped
1 large red onion, diced
32oz chicken stock
turkey or chicken, cooked, shredded
48oz Great Northern beans, pre-cooked
2 T oregano
2 T ground cumin
Salt and black pepper, to taste

Instructions:
Using a large stew pot, cook jalapeño and red onion in stock for 20 minutes. Add meat, beans and spices. Add water to get soup consistency to your liking. You can adjust the spices to your personal taste.

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