Clean Food

My Mom bought this book and I am loving it. Clean Food: A Seasonal Guide to Eating Close to the Source with More than 200 Recipes for a Healthy and Sustainable You by Terry Walters. (Sterling Epicure, 2009)
My favorite features:
1. Has recipes divided into the four seasons using the fresh produce available.
2. Everything is Healthy.
3. The index is search able by ingredient particularly by vegetable. For example there are 13 recipes using Kale, 11 with lemons, 5 with parsnips, 9 for Quinoa, 20 with tomatoes and the list goes on
4. Recipes call for few ingredients and are simple
5. The intro has some great info.

We have tried the cookies and the Pad Thai and are trying more this week- black bean burgers and shepherds pie.

Available on AMAZON HERE

Banana Coconut Chocolate Chip Cookies

These are so yummy, you would have no idea they were healthy. These are definitely"guest" worthy. I get nervous about serving our 'healthy food' to other people, but definitely not these cookies. The original recipe is listed and my changes are in the parentheses. Also next time I might add in some ground flax just for fun. They would also be yummy with raisins, cranberries, nuts, be creative.

Banana Coconut Chocolate Chip Cookies
2 bananas, mashed
1/4 cup canola oil (I used melted Unrefined Coconut Oil)
1/4 cup Maple Syrup
1/2 tsp vanilla extract
1 cup rolled oats
2/3 c brown rice flour ( I used whole wheat)
1/4 tsp baking soda
1/2 cup shredded unsweetened coconut
pinch of sea salt
1/4 cup chocolate chips (or raisins, carob chips etc.)

Preheat oven to 350. F
In medium bowl or stand mixer combine bananas, oil, syrup and vanilla. Mix until combined well and banana is well mushed. In a separate bowl mix together, oats, flour, baking soda, coconut and salt. Add to the banana mixture and lightly mix until just combined (do not over stir.) Fold in Chocolate Chips.

Place on baking sheet lined with parchment paper or silicone baking sheet. Bake for 14-15 minutes until golden brown. Remove from oven and place cookies on wire rack.

Makes about 1 1/2 dozen (we doubled it).

I am doing a bulk buy on the following items. Please order in 5 lb increments. Tax is being charged on these items. We should have them by the end of October. I do need payment before I order. I think the order due date will be the week of the 5th of October, but I am not absolutely sure. So For now please plan on getting Money to me or Melissa by the 5th. All prices are per pound, unless noted.

Item Price/lb Price w/Tax 5lb 10lb 15lb 20lb 25lb

Almonds 3.25 3.46 17.30 34.60 51.90 69.20 86.50

Pecan Halves 5.25 5.60 28.00 56.00 84.00 112.00 140.00

Sunflower Seeds 1.87 2.00 10.00 20.00 30.00 40.00 50.00

Pumpkin Seeds 3.43 3.66 18.30 36.60 54.90 73.20 91.50

Cashew Pieces 4.31 4.60 23.00 46.00 69.00 92.00 115.00

Sesame Seeds 2.25 2.40 12.00 24.00 36.00 48.00 60.00

Chia Seeds 4.95 5.28 26.40 52.80 79.20 105.60 132.00

Organic Flax seeds 1.89 2.02 10.10 20.20 30.30 40.40 50.50

Dattes (Chopped) 1.65 1.76 8.80 17.60 26.40 35.20 44.00

Diced Apricots 3.15 3.26 16.30 32.60 81.50 97.80 114.10

Shredded Coconut 1.91 2.04 10.20 20.40 30.60 40.80 51.00

Organic Extra Virgin Coconut Oil 1 gallon 48.00 51.17 with tax

Organic, Raw, Dark Agave 1 gallon 35.00 37.31 with tax

We are not shipping these Items out. This is for local people in Utah Valley and the Salt Lake Valley, unless you can make arrangements for someone to come and pick your things up. If you live out of the area you can order things yourself on green smoothie girl's website. She does ask that you not start ordering until Tuesday as she will be out of town.

Thanks! Heidi

Apricot Almond or Raspberry Almond Muffins/Bread

I've had a raspberry almond bread recipe that is one of my favorite quick bread recipes for over 15 years. I looked forward to raspberries every year just to make this bread. I have slowly been making it healthier, and this year I think I reached a point it is worth sharing. I also fixed the problem of how overly crumbly it was. I made it once this week with apricots, and the next day with Raspberries. It was great with both.

Ingredients:

2 c Whole Wheat Flour

2 Tbsp Fresh groudn Flax Seed

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp almond extract

1/2 c yogurt

1/2 c milk (You can substitue 1 Tbsp lemon juice and 1 cup of rice milk for the yogurt and milk)

2 eggs (or an additional 2 tbsp flax mixed with 1/4 c water)

1/2 sugar

1/2 c coconut oil

3/4 c toasted almonds

1 c diced apricots or Raspberries, or fruit of your choice. I used fresh in both cases, but I can't see why dried fruit wouldn't work. I also nkow that frozen raspberries work well, just keep them frozen until you add them to the batter.

If you are using the milk and lemon juice option, mix them together and set aside.

If you are using the Flax and water in place of eggs, mis together and set aside.

Preheat oven to 350.

Mix all dry ingredients together.

Melt coconut oil by placing in a bowl within a bowl of hot water.

Mix the coconut oil into the dry ingredients until it resembles wet sand.

Add the milk, yogurt, eggs and almond extract. Mix until evenly mixed and no dry pockets remain.

Gently fold in the nuts and fruit.

Makes 1 9x5 loaf or about 18 muffins

The muffins take about 20-25 minutes (Mine were perfect after 23).

The bread will take 50 minutes to just over an hour.

Bake until toothpick comes out clean.

If baking in loaf pan let cool ten minutes before inverting or it will fall apart. Both the muffins and the bread will firm up as they stand.

No Cook Ketchup

This was great- I don't think we'll ever buy ketchup again. It's so much cheaper to make your own.

1- 4 ox can tomato paste
1- 4 oz can water
1/3 c Honey
1 Tb Molasses
1 tsp Apple Cider Vinegar
1 tsp Onion Powder
1 tsp Salt

Mix in a bowl. If you want to fill a Ketchup bottle then double this recipe.


BTW: I recently found these blogs and can't wait to try out some new recipes
http://www.greenereating.com/
http://blog.fatfreevegan.com/

Vegetable Fritters

Ingredients:

1 Medium Zucchini

1 Large Carrot

1 Walla-walla onion along with 2 inches of the stem

Chard (I used 2 stems, you could use more)
4 cloves Garlic

1/4 c bread crumbs

2 eggs (If you don't use eggs, this would work great with 2 T ground flax seed soaked in 1/4 c water)

Basil

Thyme

Salt and Pepper to taste

1. Grate Zucchini and Carrot, place in Medium mixing bowl

2. Roll Chard into a bundle with Herbs and chop roughly, Add to bowl

3. Dice onion add to bowl. *

4. Mince Garlic and add to bowl. *

5. Add bread crumbs and eggs to the bowl along with salt and pepper. Mix.

*If your family has issues with onion blend the onions, garlic and even the herbs together in the blender.

Red Onions would make this even prettier, but it wouldn't taste quite as sweet.

Take 1/4 cup at a time and fry in a lightly oiled frying pan (Non-stick really works best). Let cook 3-5 minutes then flip and cook through.

Serve- These would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

This would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

Roasted Red Pepper Hummus

After Melissa's Sandwich post I thought some of you might like this recipe. We have been eating it non-stop for the last month. I found the original here, but it had quite a kick. Some in my family don't like that much kick (Or any kick for that matter) so I tweaked it just a bit and came up with this. It still has all of the great flavor without the kick.

1 can or 2 c Garbanzo Beans

4 Oz Roasted Red Pepper (About 1 Red Pepper)

3 T Lemon Juice

1 T Olive Oil

1 1/2 T Cumin

1/2 t Salt

3 T Tahini

3 T Water

1 T Paprika

3 Garlic Cloves

Place all ingredients in food processor or blender. Blend until Smooth.

Use as a dip for veggies, a spread on sandwiches or any other way you might enjoy.