Sweet Potato and Sage Cornbread

Ingredients

1 C all-purpose flour or ( I used 1/2 C superfine baking flour 1/2 C flour)
2 C cornmeal
1/4 C brown sugar
1/4 C granulated sugar
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
2 tsp sage, (dried finely chopped)
1 C milk
1 C sweet potato, cooked
1/2 C sour cream
4 eggs
1/2 C unsalted butter, melted
Cook sweet potato prior by removing the skins and adding no additional oil, then mash. Preheat oven to 375 F and grease cast iron skillet. In a bowl mix all dry ingredients together. In a separate bowl mix sweet potato, milk, and sour cream with a hand mixer. Then slowly add one egg at a time and continue to mix at a low speed. Lastly, add the melted butter and then slowly fold in dry ingredients. Bake for thirty minutes.

Elderflower and Lemon Balm Sugar Cookies ( gluten free and dairy free)

3 1/2 C gluten free flour mix
2 T Elderflower and Lemon Balm Cordial
2 Sticks of vegan butter at room temp
1 1/2 C sugar
2 egg
2 tsp almond extract
1/2 tsp baking soda
3/4t salt
edible flowers

Preheat oven to 350 F.

In a bowl using a hand mixer blend the sugar and the butter together. In another bowl mix the flour, baking soda and salt together. Add the egg, extract and cordial to the bowl of wet ingredients and mix for a couple of minutes. Add the dry ingredients into bowl and mix for an additional few minutes.

Place parchment paper on the counter add a little flour and roll out half of the dough, use a cookie cutter to make shapes. Decorate with edible flowers and add another piece of parchment paper on top. Roll very light over the cookies to press the flowers in. Move to a tray and place in the fridge for 20 min.

Bake 10 —11 min. This recipe makes two dozen cookies, you can choose to make both batches or freeze half for another day to enjoy.

Serves 12 mini cheesecake cups

Ingredients

3 yellow zucchini, cubed

3 lemons

2C walnuts

1/4C dates, soaked at least 4 hours

coconut oil

1 C cashews, soaked overnight

3 tbsp almond milk

almond extract

1/2 C pine syrup, or alternative sweetner

Steam zucchini then pulse through food processor until fairly smooth. On the stove top bring zucchini, juice of three lemons, lemon zest, 1/4 C pine syrup, 2 ounces of coconut oil, and 3 tbs honey to a boil. Stir over low heat until well combined and then bring to a boil and cook thirty minutes until it becomes more solid. Transfer into a heated glass container and allow to cool.

Place soaked cashews and almond milk in a food processor and blend until smooth. Transfer into a bowl and add 1/4 C pine syrup and 1/2 tsp of almond extract and mix well, set aside.

In the food processor pulse throughly walnuts, dates with pits removed, 2 tbsp coconut oil, and a dash of salt. Transfer mixture into molds and press down to get a good shape. Add the cashew mixture on the top leaving room for the lemon curd. Place into the freezer for two hours and then add the curd on top, freeze for another 1-2 hours. When ready to serve allow to sit at room temperature for 30 min, or transfer to fridge prior.

Dandelion Fritters

30 dandelions

2 tbsp ground camas or( substitute any flour)

1 flax egg ( 1 tbsp ground flax and 2.5 tbsp water)

4 tbsp walnut milk or( any dairy alternative)

salt/pepper

sunflower oil for frying

When gathering dandelions make sure they are free of chemical sprays or car emissions. No need to rise as that will keep the pollen flavor, just make sure they are free of bugs. Remove the green stem only leaving 1/4 from the base. Ground flax seed into a powder and add 2.5 tbsp warm water, mix for a few minutes and place in fridge for 15 min to set. Ground dried camas add salt and pepper. The walnut milk was made by soaking 2 C of walnuts overnight and then rinsing them. Place in a food processor with water to make a puree and them removing the pulp. You can use whatever milk alternative you have on hand and mix the flour with milk and the flax egg. Depending on what ingredients you choose will change the consistency of the batter. Look for the texture similar to pancake batter and add more milk if needed. If it’s too thick it will destroy the petals.

Heat your pan to a medium heat, splash a little water to check if it’s ready. Add enough sunflower oil that it will easily coat the entire flower. Holding the base of the dandelion place in the batter and in the oil stem side up for 30-45 seconds. Flip over and press down with metal spatula for a few more seconds. Remove from oil and place on paper towel

when gathering foods outdoors always make sure it is free of chemical sprays and far away from car emissions

Dandelion and Rose Hip Jelly

Ingredients

3 C dandelion petals

1 C rose hips

2 Tbs lemon juice

2 1/2 C sugar

1 Box powdered pectin

sterilized jars

Remove the petals from your dandelions and place into a mesh strainer. Pour 21/2 C of boiled water over the dandelions and steep and cover in the fridge for 24 hours. Pour 1/2 C of boiled water over rose hips and steep in the fridge overnight. Use a fine mesh strainer to remove the petals and the rose hips from the liquid. You should end up with 31/2- 4 C of liquid total.

In a medium size pot add your liquid, lemon juice and the box of powdered pectin and bring to a boil. Add all 21/2 C of sugar at one time and bring back to a boil. Boil for 1 to 2 minutes and remove from heat. Transfer into your sterilized jars. This recipe will be good for two weeks in the fridge, if you want a longer shelf life you will need to do a water bath canning method after you have filled the jars leaving 1/4 inch of space from the top.

Honey Lemon Dandelion and Walnut Muffins

Recipe for 12 muffins

Ingredients

2 c flour- I used a gluten free mix

2 tsp baking powder

1 tsp baking soda

2 eggs

1 C almond milk or any milk substitute

1/2 lemon juice, squeezed

small amount of grated lemon peel

1/2 C honey

1/2 C salted butter, melted

1/2 C chopped walnuts

1/2 C prepped dandelion petals

When gathering dandelions make sure it’s away from congested areas with car pollution or sprays used with lawn care. Cut the petals with scissors and then carefully rinse in a mesh strainer, set aside to dry for awhile. Preheat oven 375 F and prep your muffin pan with cooking spray or muffin tins. Mix flour with baking soda and baking powder in a bowl. In a separate bowl whisk milk, eggs, honey, melted butter, and lemon. Add the wet ingredients to the dry ingredients and fold in the walnuts and then the dandelions. Bake for 15-17 min

Southwest chicken soup

Ingredients

2 chicken breasts, thawed

1 yellow onion, diced

1 bell pepper, diced

3 garlic cloves, diced

1 can hominy, drained

1 sm can green chillies, not drained

2 carrots, chopped

1 can black beans, drained

2 ( 32oz) veggie broth

2-3 ears of corn, chopped into 6 pieces

1 1/2 tbsp cumin

juice of 1 lime

In a sauce pan add 1 tbsp of olive oil and sautè onions and garlic for 4 minutes. In a large soup pot add 1 tbsp olive oil and brown chicken breast on both sides on low heat. Transfer onions and garlic to soup pot, add broth, beans, hominy, green chillies, bell pepper and cumin. Bring to a boil and cover, cook on low heat for 30 min. Add corn to the pot, cover and cook another 15-20 minutes until corn is tender. Before serving add lime juice, and season with salt and pepper, option for hot sauce or top with avocado.

Fall medley soup

Ingredients

1 lb ground turkey, unthawed

1 yellow onion, diced

3 garlic cloves, diced

1 bell pepper, diced

2 carrots, chopped

1 parsnip, chopped

1 can adzuki bean, drained

1 cup cooked pasta, small variety

2 (32 oz) veggie broth

handful of kale or spinach

1 tsp coriander

4 bay leaves

salt/pepper

hot sauce

In a sauce pan add a table spoon of olive oil and sauté onions and garlic for 4- 5 minutes on low heat, set aside. Add a tbsp of olive oil to a large soup pot and slightly brown turkey for a few minutes on low heat. Transfer onions and garlic to soup pot and add broth, carrots, parsnips, beans, bell pepper, bay leaves and spices. Bring to a boil and cover, cook on low for 40-45 min. Before serving remove the bay leaves add the greens and pasta with the desired amount of salt and pepper and optional hot sauce.

Apple Cinnamon Chia Pudding

Ingredients

1/2 C chia seeds

3 C coconut milk

1 tsp ground cinnamon

1/2 tsp vanilla extract

1 apple (shredded into strips)

1-2 Tbsp coconut sugar

handful of walnuts

In a blender combine chia seeds, coconut milk, cinnamon, vanilla, and sugar and blend 20 seconds. Let it sit for 3-5 minutes and then blend again for another 20 seconds. You can add some apples into the mixture or just use them for the top. Place into bowl and then the fridge for at least a for an hour. This is a thicker recipe and feel free to add more coconut milk if desired. Top with more apples and walnuts and serve. I like my pudding thick, but if you prefer the consistency thinner than add more milk.

March 22, 2016

Healthy twist on the classic spaghetti and meatballs. Bison is leaner than beef and higher in protein, the zucchini noodles are low calorie and full of flavor.

March 22, 2016/ Donell Barlow

Bison Meatballs with a spicy mushroom marinara served over zucchini noodles

Marinara - Makes 4 cups

2 (280z )can no salt added diced tomatoes
1 C mushrooms diced
1/2 C carrot chopped
1/2 C bell pepper diced
1 serrano pepper seeded and diced
1 yellow onion chopped
1 tsp tumeric
3 bay leaves
5 garlic cloves minced
6 -8 basil leaves chopped
salt/pepper
2 tbsp olive oil
2tbsp balsamic vinegar

I like to prepare this the day before and freeze what I don't need. In a large sauce pan heat oil, garlic, and onions. Sauté for 3-4 min. Add balsamic, bell pepper, carrot, mushrooms, and turmeric cook another 3-4 min. Next add tomatoes, Serrano, bay leaves, basil and salt and pepper. Combine well, bring up to a boil then simmer for 10 min, when sauce is cooled enough put in a blender to puree a bit.

Bison Meatballs- makes 22-24 meatballs

1lb ground grass fed bison
1/2 C mushrooms diced
1/2 C yellow onion diced
2 garlic cloves minced
1/2 tbsp Worcestershire sauce
1 tsp honey
2 tbsp tomato paste
1 collagen egg or 1 egg
1/2 tsp cayenne pepper
1 drop thyme, and rosemary essential oils or 1 tsp of each
salt/pepper
1/2 tsp ground mustard

Preheat oven to 400 F, first make collagen egg. Take 1 tbsp collagen add 1 tbsp warm water and let sit 2-3 min. Then add 2 tbsp hot water and whisk till it get a lot of air and is more like a paste, and completely dissolved. In a bowl mix tomato paste, honey, worcestershire sauce, garlic, cayenne, mustard, herbsand combine well. Then add mushrooms and bison, make sure to no over mix and add egg. Form 1 1/4 " balls and place onto a pan with foil. Bake for 30 min and rotate tray halfway.

To make the dish combine your zucchini noodles with your sauce, meatballs and top with nutritional yeast and fresh cilantro.

March 15, 2016

Bison Sweet Potato Sloppy Joes Are What’s For Dinner.

March 15, 2016/ Donell Barlow

Recipe

Serves 4

4 sweet potato baked and center scooped out
1 1/2 lb ground bison or beef
1/2 c chopped yellow onion
1 bell Pepper diced
1 can minced green chillies
2 garlic cloves minced
Green onion chopped
1 14 oz can fire roasted tomatoes
6 oz tomato paste
2 tbsp ghee or oil
1 tbsp Dark balsmic vinegar
1 tsp ground mustard
Red chili flakes
Dash of cinnamon
1/2 tbsp chili powder
Salt/pepper
2 tbsp nutritional yeast

In a skillet heat ghee, and ground bison cook for a 3-4 minutes and let it start to brown. Add garlic, and onion continue cooking for 5 min, season with salt/pepper. Next add Bell pepper, tomatoes, paste, vinegar and all your spices. Bring that up to a slight boil and then let it simmer for 5 min. When serving the dish, place filling inside the sweet potato, top with green onion and nutritional yeast.

March 15, 2016

Red Curry Butternut Squash Soup

March 15, 2016/ Donell Barlow

Take Advantage of this seasonal ingredient before its gone: Butternut Squash

It’s end of the season for butternut squash, made a red curry butternut squash soup for Lunch. You could substitute the butternut squash for cauliflower as well.

Recipe

Serves 4

Ingredients

8 c of cooked better not squash=2 large squash.
3 garlic cloves minced
1 med yellow onion diced
1 c shredded carrots
4 c chicken or beef bone broth
2 15 oz can of native forest coconut milk
1 tbsp Thai red curry paste
1 c bell Pepper diced
4 drops Ginger essential oil or 3 tsp
4 drops lemongrass essential oil or 3 tsp
2 drops lime or 1/2 lime
2 tsp Tumeric
2 tbsp coconut oil
Fresh cilantro
Handful of roasted cashews
Handful of bean sprouts
Salt/pepper
Sriracha

Put your cooked butternut squash in a food processor and blend well, set aside. In a large pot add your oil, garlic, and onions and sauté for a few min. Add your bell pepper, paste, spices, broth, oils and combine well. Next add coconut milk, butternut squash and salt/pepper. Bring to a boil, cover and simmer for 15-20min. When serving top with shredded carrot, bean sprouts, roasted cashews, cilantro and sriracha if desired.

Recipes

Recipe

Take Advantage of this seasonal ingredient before its gone: Butternut Squash

Recipe

Donell Barlow