Sorry I've been slacking for a while! So much has been going on! I will try to catch up with great recipes in the coming weeks, but for now I'll start with a marvelous pesto that is awesome with pasta, as a dip, or however else you want to use it!
Most pesto sauces call for walnuts or pine nuts, but since I'm more apt to use what I have on hand, this one is made with raw cashews. It is easy and oh, so tasty.
Spinach Cashew Pesto
approx 4 cups fresh, clean spinach
approx 1/2-3/4 cup raw cashews
3 medium/large cloves garlic
approx 1 1/2 -2 Tbsp dried basil (if you have fresh basil- use it!!)
1 tsp dried parsley
1/2 tsp salt
extra virgin olive oil
In food processor place all ingredients except for olive oil. Pulse until chopped, then begin adding olive oil a drizzle at a time while processor is running until desired consistency is reached. Thicker is desirable for a chip or cracker dip or spread. Thinner is great for pasta sauce.
You can add parmesan cheese if desired, but I kept this one clean and healthy.
Delicious with pita chips, on sandwiches, pasta- get creative!
Enjoy!
Thursday, July 2, 2009
Wednesday, June 10, 2009
Laundry Detergent... one year later....
Wow. I am thoroughly impressed.
The homemade laundry detergent I posted about almost a year ago has been not only earth friendly and efficient, but majorly cost effective as well. I spent around 13 dollars for all of the materials. I made a double batch every 2 months or so and I just ran out of ingredients today! 13 bucks for a year's worth of laundry! Mind you- this is for a family of 5! In terms of time and effort, I calculate I spent about 30-45 minutes total this past year making detergent. That is incredible to me- that it can be so cost effective AND minimally time consuming.
I love it when experiments work out!
The homemade laundry detergent I posted about almost a year ago has been not only earth friendly and efficient, but majorly cost effective as well. I spent around 13 dollars for all of the materials. I made a double batch every 2 months or so and I just ran out of ingredients today! 13 bucks for a year's worth of laundry! Mind you- this is for a family of 5! In terms of time and effort, I calculate I spent about 30-45 minutes total this past year making detergent. That is incredible to me- that it can be so cost effective AND minimally time consuming.
I love it when experiments work out!
Wednesday, May 6, 2009
Creamy Vegan Coconut Ice Cream
I am constantly amazed at the decadence that can be enjoyed healthfully!!
This one came from the combined efforts of my sister-in-law and mother-in-law. SO delicious!
I am going to have to go buy myself an ice cream maker.
We doubled this recipe and it fed 20 people!
Creamy Vegan Coconut Ice Cream
2 15 oz cans coconut milk
15 oz rice milk
1/2 cup raw agave
1 tsp vanilla
Pour all ingredients into a large bowl and mix well, then follow your ice cream maker instructions. It's that easy! Thanks Misha and Joyce!
Toppings and Add-in possibilities:
Strawberries, Bananas, cocoa powder, blueberries, raspberries, peaches. - get creative!
Enjoy!
This one came from the combined efforts of my sister-in-law and mother-in-law. SO delicious!
I am going to have to go buy myself an ice cream maker.
We doubled this recipe and it fed 20 people!
Creamy Vegan Coconut Ice Cream
2 15 oz cans coconut milk
15 oz rice milk
1/2 cup raw agave
1 tsp vanilla
Pour all ingredients into a large bowl and mix well, then follow your ice cream maker instructions. It's that easy! Thanks Misha and Joyce!
Toppings and Add-in possibilities:
Strawberries, Bananas, cocoa powder, blueberries, raspberries, peaches. - get creative!
Enjoy!
Monday, April 27, 2009
Veggie Coconut Korma and Naan
A marvelous Naan recipe inspired some Indian creativity and it turned out lick-the-plate divine!
Veggie Coconut Korma
10 medium red potatoes, peeled and coarsely chopped
approx 1 1/2-2 cups chopped carrots
3-4 tbsp olive or coconut oil
1/2 small white or yellow onion, diced
2-3tbsp cinnamon
2-3 tbsp curry powder
1-2 tbsp cumin
2 14 0z cans coconut milk
1 small-medium head cauliflower, coarsely chopped
approx 1 1/2 cups frozen green peas.
generous amount of sea salt to taste
freshly ground black pepper to taste
Steam potatoes and carrots in steamer or rice cooker steam basket until tender.
In large pot, heat oil over medium heat. Add onions and saute until soft. Add cinnamon, curry and cumin and stir well for 1 minute. Add coconut milk. Stir well, bring to a simmer reduce heat to medium low. Add cauliflower and peas, cover pot and let simmer until cauliflower is tender but not too soft- stir occasionally. Add steamed potatoes and carrots. Combine well and add salt and pepper to taste. Let simmer uncovered for at least 5 minutes to allow flavors to combine and permeate veggies. Adjust seasoning amounts if needed.
Serve over cooked brown rice and with fresh naan and enjoy!
Fresh Pillowy Naan
(based on the Artisan Bread in 5 Minutes a day book)
For this recipe I clarified my own butter in place of ghee. To do this, place a stick of butter (1/2 cup) in a skillet on low heat until it melts and separates. Pour through strainer into glass container or scoop solids off top. The clear liquid is what you will use to cook the naan in.
1/2 cups lukewarm water
1 tbsp yeast
1 tbsp sea salt
3 1/4 cups flour (I used half whole wheat, half unbleached all purpose)
Combine ingredients in large bowl until incorporated-no need to knead. Cover with kitchen towel and place in a warm place for at least 30-40 minutes (up to 3 hours). In cast iron skillet, heat clarified butter over medium heat. With floured hands and working with a floured surface, pull off a tennis-ball sized piece of dough. Flatten and work into a thin circle (1/16 to 1/4 inch thick), sprinkle with sea salt and place in hot ghee. Cover with lid and let cook for 2 1/2 minutes. Turn over with tongs and cook for 2 1/2 more minutes.
Repeat for as many naan as needed. Cover (not air tight) and refrigerate any leftover dough for up to 2 weeks.
Dough can be made ahead of time and refrigerated after rising.
3 naan fed our little family of 5 well.
Enjoy!!
Veggie Coconut Korma
10 medium red potatoes, peeled and coarsely chopped
approx 1 1/2-2 cups chopped carrots
3-4 tbsp olive or coconut oil
1/2 small white or yellow onion, diced
2-3tbsp cinnamon
2-3 tbsp curry powder
1-2 tbsp cumin
2 14 0z cans coconut milk
1 small-medium head cauliflower, coarsely chopped
approx 1 1/2 cups frozen green peas.
generous amount of sea salt to taste
freshly ground black pepper to taste
Steam potatoes and carrots in steamer or rice cooker steam basket until tender.
In large pot, heat oil over medium heat. Add onions and saute until soft. Add cinnamon, curry and cumin and stir well for 1 minute. Add coconut milk. Stir well, bring to a simmer reduce heat to medium low. Add cauliflower and peas, cover pot and let simmer until cauliflower is tender but not too soft- stir occasionally. Add steamed potatoes and carrots. Combine well and add salt and pepper to taste. Let simmer uncovered for at least 5 minutes to allow flavors to combine and permeate veggies. Adjust seasoning amounts if needed.
Serve over cooked brown rice and with fresh naan and enjoy!
Fresh Pillowy Naan
(based on the Artisan Bread in 5 Minutes a day book)
For this recipe I clarified my own butter in place of ghee. To do this, place a stick of butter (1/2 cup) in a skillet on low heat until it melts and separates. Pour through strainer into glass container or scoop solids off top. The clear liquid is what you will use to cook the naan in.
1/2 cups lukewarm water
1 tbsp yeast
1 tbsp sea salt
3 1/4 cups flour (I used half whole wheat, half unbleached all purpose)
Combine ingredients in large bowl until incorporated-no need to knead. Cover with kitchen towel and place in a warm place for at least 30-40 minutes (up to 3 hours). In cast iron skillet, heat clarified butter over medium heat. With floured hands and working with a floured surface, pull off a tennis-ball sized piece of dough. Flatten and work into a thin circle (1/16 to 1/4 inch thick), sprinkle with sea salt and place in hot ghee. Cover with lid and let cook for 2 1/2 minutes. Turn over with tongs and cook for 2 1/2 more minutes.
Repeat for as many naan as needed. Cover (not air tight) and refrigerate any leftover dough for up to 2 weeks.
Dough can be made ahead of time and refrigerated after rising.
3 naan fed our little family of 5 well.
Enjoy!!
Tuesday, April 21, 2009
MSG
It is in EVERYTHING! I try really hard to avoid MSG, but those sneaky processed food people have started renaming it- or using food titles that we don't recognize as containing it. From the Mercola website:
Here is a list of ingredients that ALWAYS contain MSG:
Yeast Nutrient
I will definitely be going through my cupboards and fridge checking labels!
Here is a link to the Mercola article on MSG and what it does to our bodies.
All the more reason to eat more food in it's natural form!
Here is a list of ingredients that ALWAYS contain MSG:
| Autolyzed Yeast | Calcium Caseinate | Gelatin |
| Glutamate | Glutamic Acid | Hydrolyzed Protein |
| Monopotassium Glutamate | Monosodium Glutamate | Sodium Caseinate |
| Textured Protein | Yeast Extract | Yeast Food |
These ingredients OFTEN contain MSG or create MSG during processing:[10]
| Flavors and Flavorings | Seasonings | Natural Flavors and Flavorings | Natural Pork Flavoring | Natural Beef Flavoring |
| Natural Chicken Flavoring | Soy Sauce | Soy Protein Isolate | Soy Protein | Bouillon |
| Stock | Broth | Malt Extract | Malt Flavoring | Barley Malt |
| Whey Protein | Carrageenan | Maltodextrin | Pectin | Enzymes |
| Protease | Corn Starch | Citric Acid | Powdered Milk | Anything Protein Fortified |
| Anything Enzyme Modified | Anything Ultra-Pasteurized |
I will definitely be going through my cupboards and fridge checking labels!
Here is a link to the Mercola article on MSG and what it does to our bodies.
All the more reason to eat more food in it's natural form!
Sunday, March 29, 2009
Salmon and Potato Soup
Utah weather. Saturday was sunny and warming. There was no snow on the ground. We built planter boxes and went on a picnic at the park. Then comes Sunday morning. Light flakes of snow drift down as we head into church. Three hours later we emerge from the chapel to 6 inches of blizzard! I loathe Utah weather in early Spring. We cozied up in the afternoon with sweet herbal tea, naps and Yahtzee. Then, not able to deny the winter white outside my window, I made bread, salad, and Salmon and Potato Soup. It was delicious... or as my little boys put it, "This is great mom!!"
Salmon and Potato Soup
3 Tbsp olive oil
1/2 large white or yellow onion, diced
1 cup chopped or shredded carrots
4 large cloves garlic, minced
1-2 cups vegetable stock
1 cup rice milk
2-3 cups water
10 red potatoes, peeled and sliced thinly (in the food processor)
1-2 tbsp smoked paprika
2 salmon filets (approx 12-16 oz total)
water for boiling
2 cups frozen corn kernels (reserve for serving)
Sea salt to taste
Freshly ground black pepper to taste
In bottom of large pot heat olive oil over medium heat. Add onions, garlic and carrots and saute until all are soft, adding a little of the veg stock if needed. Once they are softened, add stock, rice milk, water, potatoes and paprika. Raise heat to medium high and bring to a boil. Turn down to medium low, cover and simmer until potatoes are soft. In separate medium-small pot, place salmon filets in enough water to cover them, salt well and bring to a low boil, cover and let cook until fish flakes easily (about 10 minutes). Drain off water, break fish into flakes with a fork and add to the main soup pot. Sea salt and pepper to taste and let simmer a little to combine flavors. Add frozen corn kernels to separate bowls at serving time to help cool soup. Serve with a green salad and some hearty bread and enjoy!
Salmon and Potato Soup
3 Tbsp olive oil
1/2 large white or yellow onion, diced
1 cup chopped or shredded carrots
4 large cloves garlic, minced
1-2 cups vegetable stock
1 cup rice milk
2-3 cups water
10 red potatoes, peeled and sliced thinly (in the food processor)
1-2 tbsp smoked paprika
2 salmon filets (approx 12-16 oz total)
water for boiling
2 cups frozen corn kernels (reserve for serving)
Sea salt to taste
Freshly ground black pepper to taste
In bottom of large pot heat olive oil over medium heat. Add onions, garlic and carrots and saute until all are soft, adding a little of the veg stock if needed. Once they are softened, add stock, rice milk, water, potatoes and paprika. Raise heat to medium high and bring to a boil. Turn down to medium low, cover and simmer until potatoes are soft. In separate medium-small pot, place salmon filets in enough water to cover them, salt well and bring to a low boil, cover and let cook until fish flakes easily (about 10 minutes). Drain off water, break fish into flakes with a fork and add to the main soup pot. Sea salt and pepper to taste and let simmer a little to combine flavors. Add frozen corn kernels to separate bowls at serving time to help cool soup. Serve with a green salad and some hearty bread and enjoy!
Monday, March 23, 2009
Twice Baked Potato Casserole
I pledged to take pictures of my food from now on, but it was my daughter's first birthday (Happy Birthday Ary!) and between cake baking and present wrapping and dinner, the photographer was busy and the camera, when in use, was on the birthday girl!
This recipe is inspired by a craving for twice baked potatoes and lack of any potatoes but red in the house (their skins don't hold together so well). It was a big hit and even my notoriously slow eaters cleaned their plates pronto!
Twice Baked Potato Casserole
12 red potatoes
3/4 cup favorite ranch dressing (I prefer Lighthouse Homestyle Ranch for the flavor and because it's one of the few without MSG)
1 cup finely chopped broccoli
1/2-3/4 cup frozen corn kernels
approx 1 cup shredded cheese of choice (I used mozzarella.) optional
sea salt and black pepper to taste
Wash potatoes, prick skins with knife or fork and place in 400 degree oven for 45 min- 1 hour until they pierce easily with a fork. Remove from oven (reduce oven heat to 375 but leave on) and let cool slightly, then remove all skins and place peeled potatoes in a large bowl. Add ranch dressing, broccoli and corn, 1/4 cup of the cheese and seasoning. Mash ingredients with fork or potato masher until they are well mixed. Place mixture into a medium sized baking dish, top with remaining cheese and place in 375 degree oven for 15-20 minutes until cheese is fully melted.
Serve with a colorful green salad and enjoy!
This recipe is inspired by a craving for twice baked potatoes and lack of any potatoes but red in the house (their skins don't hold together so well). It was a big hit and even my notoriously slow eaters cleaned their plates pronto!
Twice Baked Potato Casserole
12 red potatoes
3/4 cup favorite ranch dressing (I prefer Lighthouse Homestyle Ranch for the flavor and because it's one of the few without MSG)
1 cup finely chopped broccoli
1/2-3/4 cup frozen corn kernels
approx 1 cup shredded cheese of choice (I used mozzarella.) optional
sea salt and black pepper to taste
Wash potatoes, prick skins with knife or fork and place in 400 degree oven for 45 min- 1 hour until they pierce easily with a fork. Remove from oven (reduce oven heat to 375 but leave on) and let cool slightly, then remove all skins and place peeled potatoes in a large bowl. Add ranch dressing, broccoli and corn, 1/4 cup of the cheese and seasoning. Mash ingredients with fork or potato masher until they are well mixed. Place mixture into a medium sized baking dish, top with remaining cheese and place in 375 degree oven for 15-20 minutes until cheese is fully melted.
Serve with a colorful green salad and enjoy!
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