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.

April 07, 2016

Pan Seared lamb chops with thyme, topped with an arugula pesto and served with Honey Dijon roasted cabbage

April 07, 2016/ Donell Barlow

Recipe serves 4

Lamb chops

4 lamb chops
salt/pepper
2-3 sprigs fresh thyme
1 -2 tbsp ghee (clarified butter) or use olive oil

Preheat oven to 400 F, and let lamb chops come to room temp for at least 30 min. In a cast iron skillet add ghee and get to medium hot, sear both sides for 3 min. Then place in the oven for 10 minutes, will come out medium rare.

Pesto

2 C arugula
1/4 C toasted pine nuts
1/4 C olive oil
1 garlic clove
2 drops lemon essential oil or 1/2 lemon
2 tbsp nutritional yeast

Combine all ingredients in a food processor and set aside till ready to serve.

Cabbage

1 large purple cabbage cut into quarters
1/2 tbsp honey
1 tsp dijon
1/2 tbs apple cider vinegar

Preheat oven to 400 F, mix honey, dijon and vinegar well. Then using a brush coat the cabbage well and bake for 30-25 min. Use any extra once it comes out of the oven.

April 04, 2016

Roasted Cauliflower steaks with Jamaican cashew sauce, and ginger golden beets

April 04, 2016/ Donell Barlow

Recipe serves 2

Ingredients for steaks

1 head cauliflower sliced 3/4 " stem side face down
2 tbsp coconut oil
1 tsp paprika
salt/pepper
1 tsp onion powder

Preheat oven 425 F, and drizzle coconut oil on steaks, Sprinkle paprika, onion powder, and salt/pepper, add 2 garlic cloves to pan to be roasted and bake 20 min.

Ingredients for cashew sauce

soak 1/2 raw cashews in water overnight ( roast first for more flavor if desired)
1/4 C coconut milk
1 tsp cayenne pepper
2 garlic cloves that were roasted
1 tbsp coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 drop thyme essential oil or 1 tsp dried
1 tsp all spice
1 tsp dried parsley
1 tsp red chili flakes

In a sauce pan heat oil, garlic and coconut milk. Then add the nuts, and all spices and cook on low 3-5 min.

Ingredients for the beets

2 golden beets cut into 1/2 "slices
1 tsp powdered ginger
salt/pepper

Preheat oven 425 F and bake for 12-15 min.

April 04, 2016

Kamut Cinnamon protein bars are high in fiber and manganese.

April 04, 2016/ Donell Barlow

Recipe for 12 bars

4 dates soaked in water for 2 hours or more
3 tbsp date water left over from soaking
1/2 C mulberries or goji berries
1 C dehydrated apples or baked in the oven, sprinkled with cinnamon
1 1/4 C kamut flakes
1 tbsp honey
2 tbsp coconut oil
2 tbsp ground flaxseed
3 tbsp hemp hearts
2 collagen eggs
1/4 tsp ginger
salt

Preheat oven to 350 F, line a baking pan with parchment paper and spread 1 1/2 tbsp of coconut oil. Toss Kamut in oil with honey and bake for 6-7 min and let cool. To make collagen egg take 2 tbsp collagen and 2 tbsp warm water and let it set. Then add 2 tbsp boiling water and whisk with a fork until its emulstified and has some air. In a large bowl combine grains, and all dry ingredients. Then add your dates, apples, and collagen eggs. Use remaining oil in a medium size square container, spread and press the mixture down. then fridge overnight. Once its set cut into your desired shape.

April 03, 2016

Hot and sour soup with pan seared tofu

April 03, 2016/ Donell Barlow

Serves 2

Ingredients

6 C chicken broth ( I prefer home made)
1 C crimini mushrooms sliced
1 C broccolini chopped
1 garlic clove minced
1 C pan seared tofu
1/3 C bamboo shoots
2 green onion stalks
1/4 C white rice vinegar
3 tbsp red chili paste
1/2 tbsp honey
1 egg whisked
2 drops ginger essential oil or 1 tsp powder
1/4 tsp white pepper
2 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame oil

In a large pot heat oil and garlic and cook for 2 min, add chili paste and broth. Before it comes to a boil add broccolini, honey, vinegar, bamboo shoots, and cornstarch. Then add ginger, white pepper, and vinegar and simmer for 10 min. Remove from heat add your green onion, tofu and whisked egg.

April 03, 2016

Mock Tuna salad with tempeh, is perfect for a party appetizer or quick lunch dish.

April 03, 2016/ Donell Barlow

Makes 3 Cups

Ingredients

1 15 oz can rinsed and drained garbanzo beans
3 celery stalks chopped
2 garlic cloves minced
1 package tempeh lightly crumbled
1 1/2 tbsp fresh dill chopped
1 tsp dijon
2 drops lemon essential oil or 1/2 lemon juice
1 jalepeno seeded
3 tbsp veganaiise or substitute with 3 tbsp greek yogurt and 1 tbsp grape seed oil
diced green onion
salt/pepper

In a food processor blend garlic, garbanzo beans, dill, and jalepeno. In a mixing bowl combine veganaisse, mustard and lemon. Then add all remaining ingredients and chill for a few hours, can be served with crackers, sliced cucumbers or in lettuce wraps

Recipes

Donell Barlow