Monday, December 7, 2015

Stuffed Bell Peppers

1 lb Ground beef
4 garlic cloves
1 small onion
3 small carrots
1 egg
3/4 cup to 1 cup tomatoe sauce
2-4 large bell peppers

Wash and cut top off bell peppers. Cut onion, garlic and carrots into small pieces. In a large mixing bowl mix vegis, egg, meat and tomatoe sauce until well blended. Pack meat mix into bell peppers and top with a little extra sauce. Bake at 385 for 1hour or until meat is throughly cooked and peppers are soft and skin easily peels off. 

Thursday, December 3, 2015

Korean bibimbap with beef

Jasmine rice
Bean sprouts
Dried seaweed
Tamari sauce (gluten free)
Brown sugar 
Chili spice sauce 

Steam rice, sauté vegis separately, although I decided to sauté garlic, zucchini and mushrooms together in sesame oil. Sauté kale in light sesame oil or other high heat oil add chili sauce. Fry meat with tamari sauce and add the brown sugar to sweeten the flavor. Fry egg sunny side up. Put steamed rice into cast iron pan if you don't have a stone bowl (traditional flame heated bowl). Keep this pan on low heat u til you have decorated the dish with each of the ingredients separately on top of the rice and place the egg in the middle on top. CrNk up the heat for about 5 minutes to medium high or until rice starts to brown and sizzle. Serve sizzling hot in pan or stone bowl. Be careful it's hot!

Saturday, July 4, 2015

Gut thrive - paleo cole slaw

Purple cabbage 1/4 head
2 carrots
Ginger root 
Brazil nuts (soaked)
One half green apple

Cut cabbage into bite size, shred carrots and mix well. Shred ginger root too, then dice up half a green Granny Smith apple or another green variety. Take nuts that have soaked overnight and cut them into small pieces. Squeeze lemon over salad and toss again. Serve chilled. 

Tuesday, January 27, 2015

Almond Milk and Flour

1 lb raw almonds
4-5 cup filtered water
Cheese cloth and ball jars

First soak the almonds in water overnight for 12-24 hours.

Then dump the water and rince the almonds in fresh water. Scoop almonds to fill bottom 1/4 of blender and add water to nearly the top. Blend on low to grate almonds at first then on high for about 5 minutes until white and milky looking.
In the picture above you can see the milky texture if the almond milk befor it's filtered. Pour the mixture from the blender through cheese cloth to extract the milk, I like doing this into a ball jar as seen below. 

Then squeeze the remaining milk from the almond mixture in the cheesecloth. Now enjoy the almond milk, dry out the mixture from the cheese cloth to have some amazing almond flour, I use my dehydrator for this process. 

Dry for about 6 hrs in dehydrator and store in cool dry place. 

Southwest Style V-eight juice

1 giant beet or three smaller beets
2 tomatoes
8 carrots
1 stalk celery
8 radish
3-4 garlic cloves 
1/2 bunch cilantro

Juice everything including the greens from radish, mix well and enjoy.

Sunday, January 25, 2015

Raspberry Chia Lemonata

1 package red raspberries 
8 lemons
Couple pieces ginger
2 bananas
1/4 cup honey 
1 cup hot water
2 tbsp chia seeds
8 ice cubes

Juice lemons, raspberries and ginger. In the blender add bananas and juice. In a cup mix the hot water and honey before adding it to the blender, then add ice to blender, and blend well. Enjoy.

Saturday, January 24, 2015

Snow Baby Juice

1/2 cantaloupe 
2 oranges 
7-8 carrots
8 oz snow peas
8 oz baby spinach

Juice everything including the oranges with peels, the only thing you don't juice is the cantaloupe rind. Shake well before serving, enjoy.

Friday, January 23, 2015

Russian Rainbow Dream Juice

1 bunch Russian Kale
1 bunch Rainbow Chard
8 Cuties 
1 carton strawberries
1 cucumber

Juice everything including the strawberry tops and the peels of the cuties and cucumber this is another reason to always buy organic.

Juicing really lets your body absorb those micronutrients without having to so all that work processing all that fibrous pulp. Check out the pulp from all that food turned into juice.

Enchanted Asparagus Julius

1 bunch asparagus
2 heads of broccoli with stocks
5-6 rainbow carrots
1/2 honey dew mellon
4 oranges

Juice everything, except orange peels and rind of mellon. You may need to cut the broccoli into long strips. Mix well before serving. 

Kale orchard juice

1/2 honey dew mellon
6 apples 
1 bunch kale

Scoop the seeds from the honey dew. Slice the apples and mellon into juice able sizes and juice with fresh kale rotating the kale with apple and mellon slices to help it go down the juicer. Pour juice into container with lid and shake for 30 seconds. Pour immediately and enjoy.

Tropical salad smoothie

1 bunch celery
1 bunch romaine lettuce
4 kiwi fruit
2 oranges
2 avocados

Juice the celery, lettuce, kiwi and oranges with peels. Then scoop the avocado into the blender and add the juice. Blend. For 2 minutes and enjoy. 

Thursday, January 22, 2015

Spicy Carrot Jubilee Smoothie

5-6 carrots
2 red bell peppers
1 cucumber
4 Valencia oranges
1 banana

Juice the oranges and cucumber with peels, carrots and peppers.Then put the banana in a blender and add the juice, blend and enjoy. 

Green Gala Goddess Juice

6 Gala apples
1 bunch celery root
1 bunch kale
1 avocado

Using your juicer juice the apples celery and Kayle. Put the avocado in a blender and add the juice that you just made, blend well. Enjoy.

Monday, January 12, 2015

Eggplant Parmesan (gluten free)

1 large eggplant
3 eggs
1/4 cup milk
2tbsp olive oil 
1 cups almond flour
1 tsp dried mushroom blend
1 tsp herbs de Provence 
Salt and pepper to taste
Tomato sause 
Fresh mozzarella cheese
Fresh Parmesan cheese

First oil a cookie sheet with all of olive oil and preheat the oven to 400. In a small bowl mix eggs, olive oil, milk, together with fork or wisk. 

In another small bowl mix almond flour and spices. 

Dip sliced eggplant, in egg batter, then into almond flour mixture and place on cookie sheet. 

Bake eggplant slices in oven for 15 minutes then flip and cook another 10 minutes.

 Then when eggplant slices are golden brown pull them and use them as the first layer in another well oiled baking dish. Then put tomato sause over them and sprinkle cheese. Then add more eggplant, and repeat the sause and cheese layers until you run out of eggplant layers. Then top with Mozzarella and Parmesan cheese and bake another 30 min until golden brown in a 400 degree oven.   

Sunday, January 11, 2015

Peanut butter cookies gluten free

1 cup peanut butter
3/4 cup granulated sugar
Half cup brown sugar
1 Teaspoon vanilla extract
Half a cup butter
One egg
One and a half cups almond flour
One cup gluten-free Bob's red Mill baking mix
Half teaspoon baking powder
Quarter teaspoon baking soda

Mix butter sugar eggs peanut butter and vanilla together in a large bowl until creamy. Makes flowers with baking soda and baking powder in another dish. Then gradually add the flour mixture into the liquid mixture stirring frequently until blended well. The almond flour has little chunks of almonds so it pleasantly flavors these peanut butter cookies.  Scoop large portions onto cookie sheet and flatten with a fork to make crosshatch design. Bake at 350° for 15 to 20 minutes. Pull cookies from the oven when the edge turns golden brown.