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Appetizers
Breakfasts
Lunches
Main Courses
Soups
Salads
Condiments
Desserts
Snacks
Hot Artichoke Dip
Everyone loves spinach-artichoke dip, but it's a fat-and-calorie fiesta. Not this recipe- yet you'll never know it!(Receipe from Vegetarian Times)
Ingredients:
1 12-oz. pkg. light silken tofu
2 Tbs. reduced-fat mayonnaise
1 Tbs. dijon mustard
1 Tbs. lemon juice
2 cloves garlic,minced(about 2 tsp)
1/2 tsp. onion powder
1 15.5-oz. can artichoke quarters in water,drained,rinsed, chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan chesse
Paprika for dusting
Servings: 2 1/2 cups
Smoked Salmon with Yogurt on a Rice Cake
Compliments of Jesse Clark
Ingredients:
Smoked Salmon
Strained Yogurt
Rice Cakes
To strain yogurt, place several layers of cheesecloth over a mesh strainer and allow liquid whey to drain from the yogurt in the refrigerator for several hours or overnight. The result will be a creamy spreadable yogurt similar in consistency to cream cheese.
Tempeh Sticks
Compliments of Jesse Clark
1package tempeh sliced into sticks
safflower oil
sesame seeds, salt, and pepper
Pour 1-2 Tbsp of oil on a baking sheet. Roll each stick in the oil and then in the sesame seed mixture. Bake at 350 degrees for 15 minutes
Mexican Breakfast
Compliments of Jesse Clark
Ingredients:
Eggs, cooked to your liking
Refried Beans
Brown Rice
Salsa
The perfect way to use the leftovers from a Mexican dinner!
Steel Cut Oats in your Crockpot
Compliments of Jesse Clark
Ingredients:
1c Steel cut Oats
4c Water
1c Dried fruit
1c Chopped nuts
Place all ingredients into your crockpot before bed on the low setting. 8-9 hours later you have breakfast waiting for you. We love it topped with a little rice milk and a generous drizzle of flax oil. Crockpots vary greatly – you may find you need more or less water.
Mochi Stuffed with Nut Butter
Compliments of Jesse Clark
Cut mochi into 1 inch squares and bake for 10 min. The Mochi squares will “puff” up. While still warm, poke a hole in the mochi and stuff with nut butter
Gluten Free Blue Blueberry Pancakes Compliments of Jesse Clark
Ingredients:
1c buckwheat flour
2c water
1/2c amaranth flour
1egg
1/2c blue cornmeal
2 Tbsp safflower oil
1/2 tsp salt
3 Tbsp maple syrup
1Tbsp baking powder
makes 12 three inch pancakes
Gluten Free Pumpkin Spice Brown Rice Pancakes
Compliments of Jesse Clark
Ingredients:
1/2 c cooked brown rice
2 Tbsp maple syrup
3/4 c amaranth flour
2 eggs
1 1/3 c water or milk
1 tsp safflower oil
1/2 cup cooked pumpkin or sweet potato
1 tsp combined spices – cinnamon, nutmeg, clove, ginger
Mix all ingredients and cook on hot skillet. These are a very moist pancake and cook (and flip) more easily as a silver dollar pancake.
SPELT PANCAKES, THIN
Ingredients:
1 cup spelt flour
1 tsp baking powder w/o aluminum
1 TBSP maple syrup
1 egg, beaten
1 cup rice or soy milk or water ( preferred soy milk )
3 TBSP sunflower or Canola oil
1) Whisk ingredients together.
2) Let batter stand for a while before frying (can leave overnight in refrig).
3) Lightly grease frying pan, medium heat
4) Fry one side until bubbles appear, then turn
SPELT MUFFINS
Ingredients:
2 1/4 cup spelt flour
1/4 cup maple syrup
1 TBSP baking powder w/o aluminum
1/2 tsp (a bit less) salt
1 1/4 cups rice milk
3 eggs, beaten
1 TBSP cold pressed sunflower oil
1) Preheat oven to 425. Grease and flour 12 muffin cups
2) Combine dry ingredients
3) Add milk, eggs, oil & mix until moistened
4) Fill muffin cups 2/3 full with batter & bake for 17 minutes or until brown
Variation: Add 1/2 cup chopped almonds, walnuts, dates, or raisins.
Black Bean Veggie Burgers
Compliments of Jesse Clark
Ingredients:
4c cooked black beans
2tsp ground cumin
3tsp chili powder
ground Chile pepper to taste (1/8-1/4 tsp)
1/2c cooked brown rice
1/2c chopped walnuts
1 chopped onion
1/4c corn kernels
1/3c brown rice flour
Puree 2 1/2 cups beans with spices until smooth. Add remaining ingredients excluding the rice flour. Form mixture into 8 burgers. Lightly coat each side of the burgers with rice flour and chill for at least 30 minutes. Cook burgers on an oiled baking sheet for 30-35 minutes or in a lightly oiled pan for about 5 minutes on each side. Serve with Salsa and sliced avocado.
Nice Burger
Compliments of Jesse Clark
1 1/3c brown rice
3c water
bring to a boil and simmer 40 min
1c sprouted mung beans
Add to rice for 5 min and remove from heat
1/3 c chopped onion
2 stalks celery finely chopped
1/2c carrot grated
1clove garlic minced or pressed
2tsp dried oregano
1/4tsp dried sage
4tsp dried sweet basil
2/3c finely ground pumpkin seeds
2/3c finely ground almonds
2-4 Tbsp finely chopped parsley
Combine all ingredients and form into 8 burgers. Bake on oiled baking sheet at 350 degrees for 30-35 min or in oiled pan for 5 min on each side.
Falafal
Compliments of Jesse Clark
1c dried fava beans soaked overnight
3/4c dried chickpeas soaked overnight
1small onion finely chopped
1/3c minced flat leaf parsley
2Tbsp minced cilantro
1 clove garlic minced or pressed
1tsp baking powder
1tsp salt
3/4 tsp ground cumin
pinch of chile pepper
Puree beans in a form a paste. Add other ingredients. If the mixture seems too dry add water or lemon juice one Tablespoon at time. Roll the paste into walnut-sized balls and bake on a baking sheet at 400 degrees for 40 minutes.
Serve drizzled with tahini and yogurt
*these freeze wonderfully. Make a larger batch, freeze the balls on a cookie sheet so they don’t stick together, then transfer into freezer bag or other container. Warm in a 350 degree oven for 20-30 minutes.
Stuffed Grape Leaves
Compliments of Jesse Clark
16oz jar Grape Leaves
2Tbsp Olive oil
1 small onion minced
3/4c raw basmati rice
1/4c pine nuts
2c vegetable stock
2Tbsp minced flat leaf parsley
1Tbsp lemon juice
Rinse Grape Leaves and pat dry
Saute onions in oil, add nuts and rice.
Add 1c stock, bring to a boil and simmer 20 min
Stir in parsley and allow mixture to cool
To roll, place a grape leaf shiny side down and place 1 Tbsp of rice mixture at the stem end. Fold sides over the rice and roll from stem end to tip of the leaf.
Place rolled grape leaves in crock pot with one cup stock, 1Tbsp olive oil, and 1 Tbsp parsley. Cook on low for 4 hours. Serve at room temperature or cool.
Michele's Chicken Rub
A spice rub for grilled or roasted chicken.
Ingredients:
2 cloves crushed garlic
2 tsp. lemon zest
1 tsp. ground cumin
1/2 tsp. salt
1 tsp. chili powder
1 tsp. paprika
Servings: 16
Cassie's Spaghetti Squash Cassie-role
A variation of your favorite spaghetti casserole that is low carb, low fat, and gives a unique flavor depending our your preferred variations!
Ingredients:
1 large spaghetti squash
1 package of meat replacement (such as crumbled garden burgers)
3 to 4 cups of your favorite tomato sauce
*you could used your favorite salsa for a different taste, and lower fat content*
1 chopped onion
1 chopped green pepper
1 cup frozen peas
3 to 4 cups of shredded soy cheddar (your favorite cheese will work)
salt and pepper
red pepper flakes
cumin
Servings: a family
Misc.: You can email me (cpfister726@verizon.net) for different variations, but this a low fat recipe that you'll enjoy!
Eggless Country Scramble
A creative dish by Sue Federick/Metagenics
Ingredients:
1 pound regular tofu, drained and crumbled
1/2 cup chopped onion
1/2 tsp.thyme
1/2 tsp. red pepper flakes
2 tbsp. tamari(soy sauce)
2 red potatoes,diced
1/2 cup chopped green bell pepper
1 clove garlic,minced
1/2 tsp. caraway seeds
1 tomato, cut in wedges for garnish
Servings: 4
Spinach Fritada
Compliments of Jesse Clark
Ingredients:
2 thawed 10oz packages frzn spinach
1lb cottage cheese
1/4c brown rice flour 1/2c hard grated cheese
2c cheddar cheese
2 Tbsp safflower oil
6 eggs beaten black pepper to taste
Squeeze out all excess liquid from spinach and combine with all ingredients reserving 1/4 c cheddar cheese for top. Spread the mixture into an oiled 9x13 glass baking pan. Top with cheddar and bake at 350 degrees for 50 minutes or until golden and firm.
Refridgerate leftovers and warm in 350 degree oven for 15 minutes – makes a great breakfast.
Chic Pea Tangine
Compliments of Jesse Clark
Ingredients:
1c mixed dried fruit (raisins, apricots, dates, figs, etc)1Tbsp Olive Oil
1 # string beans, zucchini, turnips, yam
1 large onion
14oz can chopped tomatoes with liquid
2 cloves garlic
1 1/2c water
1/2 tsp cinnamon
11/2c cooked chick peas
1/4 tsp turmeric
1/8 tsp allspice
1 bunch leafy greens chopped (chard, spinach)
1/2c slivered or sliced almonds
2Tbsp parsley
1Tbsp lemon juice
Bring water to a boil and remove from heat. Soak dried fruit for 20 minutes
Saute onions and add spices stirring for 30 seconds.
Add String Beans, tomatoes, stock, chickpeas and soaked fruit. Simmer until string beans are tenderAdd chopped greens, stir until wilted
Add almonds, parsley and lemon juice before serving.
Serve over rice or millet
Moroccan Stew
Compliments of Jesse Clark
Ingredients:
1 1/2c onion
1 chopped red pepper
3 cloves garlic
3c veg stock
1/3c olive oil
13oz can artichoke hearts
1tsp dried thyme
1 bunch leafy greens chopped
3c cubed potato
1/2c pitted black olives
1c chopped string beans
1/4 cup lemon juice
2c chopped tomato
1/4c parsley
Saute onion. Add thyme and vegetables for 3 min. Add stock and brine from artichoke hearts. Simmer until vegetables are tender. Add remaining ingredients and simmer 3-5 minutes. Serve over rice or millet.
Baked Louisiana Dirty Rice and Beans
Compliments of Diane Tomko from Cooking Light. This is great for those people on the First Line Therapy Program.
Ingredients:
1 tablespoon olive oil
1 cup finely chopped green bell pepper
1 cup chopped onion
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs, cut into 1/2 inch cubes
1 cup uncooked brown rice
2 1/2 cups fat-free chicken broth
1/2 cup clided green onions
2 tspn. freshed minced thyme
1 tspn. salt
1/2 tsp. pepper
1/4 tsp. red pepper
1 (15 oz.) can of kidney beans, rinsed and drained
6 1 cup servings
Soups
Michele's Easy Vegetable Soup
Easy and delicious soup.
Great for those cold winter nights.
Ingredients:
1 tsp. olive oil
1 cup baby carrots or
sliced carrots
1 small chopped onion(I
like to use red onion)
2 cloves crushed garlic
4 cups fat-free chicken
or vegetable broth
1 1/2 cups of coursly shredded green cabbage
1 cup green beans
1 TBP. tomato paste
1/2 tsp. basil
1/2 tsp. oregano
1/4 salt
pinch of ground red
pepper (cayenne)
1 cup summer squash
(yellow or zucchini)
Servings: 5
Barley Minestrone Soup
A tasty Metagenics Recipe
Ingredients:
1 tbsp. olive oil
3 carrots,sliced or diced
2 cloves garlic, minced
6 cups vegetable or chicken stock, or 6 cups water and 6 tsp. powdered boullion
1(16 oz.) can kidney beans, undrained
1 lb. fresh green beans, cut into 1-inch pieces or 1(10 oz.) package frozen cut green beans
1 medium to large onion, chopped
2 stalks celery, diced
1 bay leaf
1(28 oz.) can tomatoes, with juice
1/3 cup whole barley
Servings: 6
Nut Butter Soup
Compliments of Jesse Clark
Ingredients:
2c chopped onion
1c carrots chopped
1Tbsp safflower oil
2c sweet potato chopped
1/2 tsp dried ground chile pepper
4c water
1tsp grated fresh ginger
2c tomato juice
1c smooth nut butter (cashew or almond)
Saute onions in oil until translucent. Stir in spices. Add carrots, potatoes, and water. Bring to a boil and simmer until vegetables are tender. (15 min)
Hazelnut Squash Soup
Compliments of Jesse Clark
Ingredients:
6c vegetable broth
1 large onion
2 large acorn squash chopped
1 bunch leafy greens
4c hazelnuts finely chopped
3 Tablespoons fresh parsley and/or mint
Saute onion in oil. Add broth, squash, and hazelnuts and bring to a boil. Reduce heat and simmer for 35 minutes. Stir in greens until wilted. Stir in herbs. Puree soup in blender or food processor
East African Pea Soup
Compliments of Jesse Clark
Ingredients:
1c dried split peas**
1 tsp ground coriander
5c water
1 tsp ground cumin
2c chopped onion sautéd
1/4 tsp ground cardamom
1/4 c safflower oil
1/8 tsp ground cloves
1/2 tsp grated fresh ginger
1/4 tsp cinnamon
1/8 tsp ground chile pepper
1 tsp turmeric
1c cooked millet
2Tbsp lemon juice
Saute onions and stir in spices. Add water and split peas. Bring to a boil and simmer for 1 hour. Stir in millet and lemon juice.
*OR Combine sauted onions and spices with split peas, and water in crockpot on high for 6 hours. Stir in millet and lemon juice.
**All lentils and split peas cook well in a slow cooker. Per one cup of dried legumes add 5c-6c liquid and cook on high for 6-8 hours
Millet Loaf
Compliments of Jesse Clark
1 1/2 cup millet simmered in 3 1/2c water
1/2 c sunflower seeds
1 1/2 c carrots diced
2 cloves garlic
1c onion diced 1-2 tsp dried herbs
4 stalks celery diced 2Tbsp tamari
2tsp veg broth 3Tbsp brown rice flour
Saute onion, celery, carrots, and garlic. combine and bake at 350 degrees for 30-35 minutes in oiled loaf pan.
Wild Rice and Buckwheat Loaf
Compliments of Jesse Clark
1/2 cup whole buckwheat
2 med. onions, finely chopped
1/2 cup raw brown rice
1 cup chopped celery
1/2 cup raw wild rice
1Tbsp tamari
1 quart water
1/4 cup chopped parsley
2 tbsp veg oil
2 tsp. ground cumin
1. Put buckwheat, rice and wild rice in a pot. add 1 qt. water,
bring to boil, cover and simmer until tender (about 40 min). add more
water as necessary
2. preheat oven to 350
3. heat oil in skillet and saute onion and celery til tender, add to
cooked grains and remaining ingredients. turn into 2 oiled loaf pans and bake for one hour
Lentil Loaf
Compliments of Jesse Clark
1tsp oil
1tsp cumin seeds
1tsp fennel seeds
1 1/2 cup cooked lentils
1 medium onion diced
1 cup cooked rice
1 Tbsp tomato paste
3/4 cup water or broth
2 eggs
1 1/2c puffed rice or crumbled rice cakes
1/2 feta cheese or shredded cheddar (optional)
Saute onions in oil until translucent. Add seeds about 1 minute. Add lentils, rice, tomato, and water/broth. Cook 5 minutes or until no liquid remains. Cool slightly. Add remaining ingredients. Spoon into oiled loaf pan. Bake 45 min or until firm.
Stuffed Winter Squash
Compliments of Jesse Clark
6 small acorn squash
1 bell pepper chopped
Oil
1 c sliced assorted mushrooms
3 cloves garlic pressed
3c cooked hulled buckwheat
3 ribs celery chopped
1tsp dried sage
1 onion chopped
1/2 tsp dried rosemary
1 bell pepper chopped
1c roasted nuts (pine, hazelnut, brazil- chopped if large)
Sautee garlic, celery, onion, and pepper. Add mushrooms. Combine with buckwheat, nuts, and herbs. Mound stuffing into squash and bake at 375 degrees for 30-45 minutes until squash is tender.
Baked Tofu
Compliments of Jesse Clark
2 cakes tofu pressed
1Tbsp toasted sesame oil
2 Tbsp tamari
2 Tbsp water
Bake marinated tofu at 375 degrees for 35-45 minutes in oiled baking dish
Omega Institute Asparagus Nut Salad
Ingredients:
2 lbs. asparagus, cut into 2-3 inch pieces
1/3 cup balsamic vinegar
3 tbl. olive oil
1 tbl. Dijon mustard
1 tbl. fresh oregano, chopped
1 tsp. garlic minced
1 red pepper, cut into small thin strips
1/2 cup of one of the following: walnuts, almonds, pecans. Chopped and lightly toasted.
Sea salt and pepper to taste.
Servings: 7
Red Cabbage Salad
A fresh twist on the traditional cabbage salad. By Lane Morgan/Metagenics.
Ingredients:
1 medium head red cabbage, coarsely chopped
3 Granny Smith or other tart apples, diced
1 stalk celery,chopped
Dash garlic powder
1 tbsp. balsamic vinegar
10 radishes, sliced
2 green onions, chopped
1/4 chopped walnuts
1 or 2 tbsp. lemon juice
2 tbsp. olive oil
Servings: 4
Quinoa Salad
This salad is perfect for picnics because it is filling and won't get soggy. It also works well with couscous or bulgur.
Ingredients:
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries,chopped
1 cucumber,peeled,seeded and cut into 1/3-inch dice(about 1 1/2 cups)
1 15-oz. can chickpeas,rinsed and drained
1 small red onion,finely chopped(about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced(about 2 tsp.)
Servings: 6
Lentil Tabouli
Compliments of Jesse Clark
2 c cooked lentils cooled
2c cooked quinoa cooled
1c chopped green olives
1c crumbled feta cheese
1c minced fresh parsley
1c chopped tomatoes
1c chopped walnuts
1 clove garlic, pressed or minced
olive oil
Combine!
Quinoa Salad II
Compliments of Jesse Clark
4 cups cooked quinoa
1/2 aduki beans
1 head lettuce
1/4 cup radishes, sliced
1/4 cup celery, diced
DRESSING
1 1/2 teaspoons umeboshi plum paste
3 Tablespoons roasted tahini (sesame butter)
2 teaspoons fresh parsley, minced
3/4 cup water
Condiments
Mayonnaise (Candida)
Make your own mayo and omit both vinegar and sugar. Basic mayo. can be used alone or herbs may be added to make all sorts of dressings for salads, veggies and fish. This recipe is from The Candida Albicans Yeast-Free Cookbook
Hint: Making mayo. is simple, although caution that it could curdle if it's really humid the day you are making it OR you hurry the drizzle process.
Ingredients:
1 egg
2 tblsp. lemon juice
1 cup olive oil
1 tsp. mustard (optional)
1/4 tsp. kelp(optional)
1/4 tsp. salt (optional)
1 cup walnuts, roasted
1 Tablespoon Miso
1/4 cup scallions, finely chopped
3 Tablespoons water
Place the roasted walnuts in a food processor or blender and finely grind them. Place the water and miso in a medium skillet and heat, stirring the miso constantly to dissolve. Add the walnuts and scallions. Mix thoroughly with the miso. Simmer 2-3 minutes. Do not boil.
Miso Tahini Orange Dressing
Compliments of Jesse Clark
3 tsp Miso
1/4 cup organic roasted tahini
1/2 cup water
1/4 cup orange juice
3 teaspoons fresh parsley, chopped
1 Tablespoon scallions, chopped
1 teaspoon any Eden Organic Mustard
1 teaspoon Eden Organic Brown Rice Vinegar
Place all ingredients into a food processor, and puree until smooth and creamy.
Olive dressing
Compliments of Jesse Clark
3 whole roasted red peppers or 1 1/2 c roasted red pepper slices
1c black pitted olives
1c green pitted olives
12 oz can artichoke hearts
pulse ingredients in food processor to finely chop
2 carrots
1 clove garlic
1/2 small red onion
pulse ingredients in food processor to finely chop. Combine with olive mixture
2/3c vinegar
2/3c olive oil
1tsp dried oregano
1tsp dried thyme
Combine all ingredients and store refrigerated for 1 day before using.
Maple Miso Dressing
Compliments of Jesse Clark
1 Tbsp fresh ginger
2 garlic cloves
1/2 c rice vinegar
1Tbsp maple syrup
1Tbsp miso
1/2c oil
3Tbsp toasted sesame seeds
Horse Radish Dressing
Compliments of Jesse Clark
4 inch piece horseradish peeled and grated
1c flat leaf parsley
1/2c chives
6 shallots
3 Tbsp lemon juice
2 Tbsp cider vinegar
1/2c oil
Tofu Pumpkin Pie
Compliments of Jesse Clark
1# firm tofu
2c pureed pumpkin or winter squash
1tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1tsp vanilla extract
1/4c maple syrup
1/3c safflower oil
350 degrees for 1 hour
Sweet Potato Pie
Compliments of Jesse Clark
2# Sweet potatoes
1/4c safflower oil
2 eggs
1tsp cinnamon
1tsp ginger
1/4 tsp cloves
3 Tbsp maple syrup
350 degrees for 45-55 minutes.
Almond Cookies
Compliments of Jesse Clark
Preheat oven to 350F and line two cookie sheets with parchment paper.
Combine:
1 cup almond flour
1/2 cup date granules
1 egg, slightly beaten
1 teaspoons vanilla extract
1⁄2 teaspoons almond extract
1⁄2 cup chopped dried apricots
2 Tablespoons butter
Combine all ingredients and mix well. Drop by teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.
Pumpkin cupcakes
Compliments of Jesse Clark
1 stick butter (room temp)
1/2 c brown sugar
2 Tbsp molasses
2 eggs
1tsp vanilla
2 cups gluten-free flour
1/4 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 c rice milk
1/2 c chopped walnuts
1 c raisins.
Bake for 18 minutes at 350 degrees.
Frosting – 8 oz cream cheese room temp, 1/2 stick butter room temp, 3/4 c powdered sugar – if it’s too thick you can use a little rice milk to thin (a Tbsp or two)
Gluten free Cheesecake
Compliments of Jesse Clark
2 cups mi-del gluten free ginger snaps
3 Tbsp melted butter
Press crumb mixture onto bottom of pan
Filling:
5 8-ounce packages of organic valley cream cheese,
1/3 cup maple syrup
3 tablespoons brown rice flour
4 eggs
1 cup organic valley sour cream
1 tablespoon vanilla
Combine cream cheese, maple syrup and flour at medium speed Add eggs, one at a time until well blended. Blend in sour cream and vanilla, pour over crust. Bake at 450 for 10 minutes, reduce to 250 and continue to bake 1 hour. Chill at least 4 hours, or overnight.
VANILLA SPELT CAKE
1 3/4 cup spelt flour
1 tsp baking powder w/o aluminum
1 tsp baking soda
1/2 tspn salt
1/3 cup canola or safflower oil
3/4 cup maple syrup
2/3 cup water
2 tsp vanilla
1 TBSP apple cider ... OPTIONAL (I never used it)
1) Sift dry ingredients
2) Whisk wet ingredients until emulsified
3) Oil & flour a 9" cake pan...IMPORTANT: line pan with parchment paper.
4) Pour wed ingredients into dry ones & mix well
5) Pour batter into cake pan
6) Bake at 375 for 30-40 minutes.
After cake is bake, can slice cake horizontally and fill with jam and/or diced strawberries.
Sesame Snacks
Compliments of Jesse Clark
4 cups Sesame seeds
3/4 cup Seaweed, crushed (kelp, dulse, nori)
Molasses
Combine seeds and seaweed. Drizzle with molasses 1 tablespoon at a time and mix well. Continue adding molasses until all seeds are coated but not dripping. Spread onto dehydrator sheet and dehydrate on the dried fruit setting for 24 hours.
Flax Crackers
Compliments of Jesse Clark
3 cups Flax seeds
enough water to cover plus 1 inch
Let seeds soak over night or 24 hours. They will turn gelatinous and congeal together. Spoon out the seeds and spread onto dehydrator tray. Dehydrate using the setting for dried fruit. Crackers will be done in 6-8 hours.
Yogurt
Compliments of Jesse Clark
Bring 2 quarts of milk to 180 degrees stirring often to prevent scorching. Pour milk into 2 quart jars and allow to cool to 115 degrees. Add 2 Tbsp of yogurt containing live active cultures to each quart jar of milk. Cover and keep in a warm place. A cooler, a radiator, near a wood stove,etc. Keep the milk between 90 and 120 degrees. The lower the temperature the less tart the yogurt will be. Keep the milk still. The milk will thicken into yogurt within 4-6 hours.
Chenna and Paneer
Compliments of Jesse Clark
Bring 2 quarts of milk to a rolling boil stirring to prevent scorching. Remove from heat and stir in 3 Tbsp of lemon juice. Stir GENTLY until curds form. Drain the curds from the whey in strainer lined with cheesecloth.
To make paneer squeeze/press all liquid from Chenna and cut into cubes.
Making tofu
Compliments of Jesse Clark
3c soy beans
2tsp nigari
Soak beans in 10c of water overnight
Drain and rinse beans
Grind beans in a blender with 3 quarts of water
Strain through cheesecloth and collect liquid
Simmer the liquid for 10 min
Cool to 180 degrees
Add coagulant (2tsp dissolved in 1cup water) – stir SLOWLY, pour SLOWLY!!
As soon as curd forms, STOP stiring
Sit for 10 min
If there are watery patches add more coagulant (1/2 tsp dissolved in 1/4c water). Sprinkle coagulant onto tofu and press then end of a wooden spoon into the tofu gently making little depressions. Sit for 10 min
If tofu forms large clumps or one large clump cut tofu with a knife to create evenly sized pieces.
Scoop up the tofu pieces and place in tofu press. Place a weight on the tofu for 15-30 min depending on desired firmness. Soak tofu in cold water and use within 3 days or freeze.
Making Mochi
Compliments of Jesse Clark
2 cups sweet rice
Soak the rice in 8 cups of water overnight
Blend the rice in it’s soaking water in blender until the grains are cut into 1/3 their size. I pulse the blender to prevent the rice from becoming cut too finely
Strain rice in cheesecloth squeezing out all excess liquid
Form the strained rice into walnut sized balls – this is the hardest part – the rice is not yet sticky- be gentle
Steam the balls of rice for 35 minutes
Pound the steamed rice balls for 30 minutes.
Energy Balls
Compliments of Jesse Clark
Dates
Raisins
Sunflower seeds
Pumpkin seeds
Almond Butter
Flax Meal
Flax oil
Hemp Protein
Spirulina
I take maybe a cup (or a little more than a cup) each of sunflower seeds, pumpkin seeds, and nuts (cashew, almond, whatever) and chop them in the food processor so that there’s nothing bigger than say half to a third of a sunflower seed – put them in a separate bowl.
Then take about 2 big handfuls of pitted dates and one handful of raisins and put them in the food processor with some nut butter (1/2 cup?) and flax or hemp oil (2-3TBsp?). This can be tough on the food processor so I usually “pulse” it so it doesn’t get jammed up.
When this is pretty well mixed and paste-like add some protein powder – we use hemp (1/3 cup?) and more spirulina than you can imagine (1/3 cup?) When this is well mixed add the chopped nuts/seeds. You know how when you make a pie crust they say to cut in the butter to resemble course meal – that’s what you want this to look like. It shouldn’t stick together in a ball in the food processor – it should be crumbly but it should stick together if you squeeze it in your hand. Like pie crust. If they’re too wet add more protein powder and spirulina. If they’re not sticking add more flax oil and nut butter. Roll them into somewhat bite size balls – we usually get bored of the rolling and our balls end up getting bigger and bigger so we don’t have to roll so many! If we have shredded coconut around sometimes I roll them in the coconut too.
I’ve also had success using figs with or instead of the dates and raisins.