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.

October 19, 2016

Homemade Instant Noodle Cups are perfect for a work lunch or travel

October 19, 2016/ Donell Barlow

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg

Chicken Tortilla Cup - Serves 2

2 Mason Jars
1 C cooked black beans
1/2 C corn
1 Tbsp minced green chilis
1/3 C shredded chicken, cooked
1/4 C zuchinni noodles, or any cooked variety
1/2 C diced tomatoes, in juice no flavor
1/2 tsp chili powder
1 tsp cumin
1 garlic clove, minced or 1/2 tsp powder
1/4 yellow onion, diced or 1 tsp powder
fresh cilantro
lime wedge
1 tbsp olive oil
Fresh avocado/tortilla strips -optional
sriracha

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup

2 Mason Jars
1 C combined frozen carrots, cooked black beans, and diced celery
2 Tbsp dried nettles
1/4 C leeks, minced
1 garlic clove, minced
1/4 tsp oregano dried
1/8 tsp sage, dried
1/8 tsp paprika
Pinch of red pepper flakes
1 Tbsp olive oil or butter
2 C fresh zuchini noodles
1/2 C shredded chicken- optional
Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid.

Instant Pho Noodle Cup

2 Mason Jars
1/2 C mushrooms, sliced thin
1/2 C bok choy,
1/4 C bamboo shoots, rinsed
1/8 tsp fish sauce
1-2 tsp ginger, ground
1 garlic clove, minced
green onion, diced
Fresh Bean sprouts
1 C yaki soba noodles, cooked
lime wedge
fresh Basil, diced
2 soft or hard boiled eggs
1 tbsp sesame oil
sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential.

June 24, 2016

Had The Pleasure of Dropping Some Knowledge Bombs on Farmgirl Fit's Podcast

June 24, 2016/ Donell Barlow

"Guest Donell Barlow, host of Dance Jam Kitchen, talks spicing up your food. As a former vegetarian, and even a period of vegan eating, Donell looked for ways to make her food interesting. She uses a variety of herbs, spices, and essential oils to fill out the flavor profile at every meal."

May 29, 2016

For Sunday brunch I made Cauliflower Steaks and eggs topped with fiddleheads.

May 29, 2016/ Donell Barlow

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. — Fiddleheads are a wild fern that taste like asparagus, also high in potassium, iron, and omega 3's.

Ingredients for Steaks

1 head cauliflower cut into 3/4" steaks ( cut stem side down and handle carefully)
1 Tsp paprika
1/2 Tsp onion powder
Salt/Pepper
1 Tbsp avocado oil ( substitute what you prefer)

Preheat oven to 425 F, season your steak both sides and bake for 20 min. Flip over carefully with spatula and bake another 15-20 min. During this time roast 2 garlic cloves for 30min to be used in the sauce recipe.

Ingredients for Sauce

2 Roasted bell peppers
1/2 C unsweetened Almond milk
2 Garlic cloves, roasted
1 Tbsp fresh Orange Thyme, or any variety
1 Tbsp horseradish
1/2 Tbsp ghee or butter

In a small sauce pan bring to a simmer ghee, garlic, almond milk, thyme and horseradish. Allow the flavors to combine for 3-4 min. Remove from heat, in a food processor place the bell peppers and the sauce and combine well till smooth.

Fiddleheads

Rinse your fiddleheads well, and remove any of the brown hairs carefully. I chose to steam mine for 5 min, to keep the natural flavor. But you could sauté or roast them, they are not meant to be eaten raw, so choose which method you prefer. I topped this dish off with a fried egg and some red chili flakes.

May 23, 2016

This Puffball mushroom is topped with a cashew Alfredo sauce, and dehydrated onion rings

May 23, 2016/ Donell Barlow

Recipe for 2

2 Puff ball mushroom steaks or substitute steak or chicken season with paprika, salt/pepper
Fresh thyme
2 Tbsp ghee or butter
1/4 C broth
1 shallot diced
1 garlic clove minced

In a cast iron skillet sauté garlic, shallot and ghee or butter. Then add thyme and your seasoned mushrooms. Cook for 3-4 min each side to get a good sear and lots of flavor.

Cashew Alfredo Sauce

1 C cashews soaked overnight in water, drained
2 Tbsp nutritional yeast
1 garlic clove minced
1 shallot minced
1/2 Tbsp dijon mustard
1 C unsweetened almond milk
1 Tbsp hemp hearts (optional)
2 tsp lemon zest

In a food processor blend nuts, yeast, dijon, hemp hearts and almond milk. Heat a sauce pan with 1 Tbsp avocado oil and lightly sauté garlic and shallot, then add your nut mixture and lemon zest and simmer for 3-4 min till well combined. Remove from heat and set aside.

I steamed my green beans and then blanched them in cold water to keep their color.

Onion ring recipe is below, with the step by step instructions.

May 23, 2016

Sunday Funday call for crepes, I topped these with Morrell's and green beans

May 23, 2016/ Donell Barlow

Crepes

4 eggs
1/2 C Oat flour
1/4 C flour
1/4 C Mesquite flour
1 C unsweetened Rice Milk Or Almond milk
1 Tbsp melted ghee or butter
handful of diced chives

When preparing crepe batter makes sure to sift you flour well to remove the lumps, and then combine all ingredients well. I allow at least 30 min for batter to sit before I cook with them. I also use a crepe maker or you could use a skillet on medium heat. Spray with non stick spray and scoop out 1/4 C of batter, using a crepe ladel spread out thin into a circle. Cook for a few minutes each side, place parchment paper in between each layer to prevent them sticking.

Filling

1 Garlic clove minced
1 shallot diced
2 C of Morrell mushroom or variety chopped
2 C green beans
1 C unsweetened Almond milk
1/2 C bone broth or veggie
1 Tbsp dried nettles
handful of diced chives
1 Tbsp ghee or butter
1 tsp paprika
1/2 tsp chicory powder
salt/pepper
1 Tbsp flour

In a sauce pan heat ghee, garlic and shallot sauté for 3 min. Then add broth, almond milk, mushrooms, green beans, nettles, and all seasonings. Bring to a boil then let simmer on low for 10 min, add in chive, flour and season with salt and pepper.

Recipes

Donell Barlow