February 9, 2020 | Other
- Soak 1 cup almonds in cold water overnight, or boil for 10 minutes and let sit for 1 or 2 hours.
- Add 6 cups water and blend at high speed for about 2 minutes.
- Strain in nut milk bag. If immediately using almond meal for another recipe, there’s no need to strain very thoroughly, though keep in mind the almond meal will have extra water, so use less in those recipes.
- Pour the milk back in the blender, and add:
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Blend for about 20 seconds until well mixed.
- Pour in containers and refrigerate for up to a week.
Recipe originally from Minimalist Baker.
This recipe will yield 1 cup of almond meal; it can be used to make crackers, muffins, etc. The easiest way to use up the almond meal is to make crackers.
- 1 cup of almond meal
- 1 cup of whole wheat flour
- 2 tbsp flaxseed meal
- 4 tbsp oil
- partially ground rosemary (quantity untested yet, try 1 tbsp?
- Salt, pepper
- Garlic powder
- Onion powder
- Mix until it forms a thick paste; add oil or water as needed
- Roll out on parchment paper, cover with another layer of parchment paper, and roll into a thin sheet.
- Remove top layer of parchment and lay down on a cookie sheet.
- Use metal spatula to trace a grid, to separate crackers after cooking.
- Cook at 325F for about 20 minutes or until crispy and golden.
December 12, 2019 | Mains
NOTE: Previously made by cubing and cooking squash in seasoning mix with olive oil, adding sesame seeds and kale near the end of cooking. Then served on quinoa with the dressing.
- 4 cups cubed butternut squash
- 1 teaspoon olive oil
- 1 teaspoon Ras El Hanout seasoning (see below)
- 2/3 cup couscous
- 4 cups spinach leaves
- 2 cups chickpeas (drained and rinsed, if canned)
- sesame seeds/chopped parsley, for topping
- 1 tablespoon olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 2 scallions, chopped
- 1 tablespoon soy sauce
- 1 large garlic clove, chopped
- 1/4 teaspoon each salt/freshly ground pepper
Ras El Hanout seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
November 17, 2019 | Desserts
- 1 can of coconut milk/cream
- ½ cup cocoa powder
- ⅓ cup maple syrup
Blend in a blender, pour in mold, freeze.
November 17, 2019 | Mains
Ingredients taken from Lucky Belly restaurant
- Quinoa, or
- Brown rice, or
- Tofu, or
- Chicken, or
- Diced roasted beets
- Shredded carrots
- Roasted honey peanuts
- Arugula pesto vinaigrette
- Dried cranberries
- Green apples
- Shredded carrots
- Roasted honey peanuts
- Balsamic vinaigrette
- Roasted sweet potatoes
- Pickled cabbage
- Shredded carrots
- Lemon vinaigrette
November 7, 2019 | Mains
- 1 lb lasagna pasta
- 1 onion
- 1/2 lb ground porc
- 7 oz ricotta cheese
- 1 tsp chopped parlsey
- 9 tsp grated parmigiano reggiano
- 1 onion, diced
- 1 lb ground beef
- 1 celery stalk
- 2 garlic cloves
- 1 tsp oregano, basil, parlsey
- 1 cup chicken broth
- 5 1/2 oz tomato paste
- 1 bay leaf
- 1 tsp sugar
- 28 oz tomato can
Prepare the sauce. Cook oil in a casserole, add onion and cook 1 min at medium-high. Add beef and spices (oregano, basil, parsley, salt, pepper). Mix and cook 3 to 4 minutes.
Add all other sauce ingredients and adjust seasoning as needed. Partially cover and simmer the tomato sauce for 1h.
Preheat the oven at 375.
Boil lasagna pasta for 12 minutes and rinse in cold water.
Add oil to a pan, add the chopped onion and cook 2 minutes. Add ground pork, salt and cook 7 to 8 minutes at medium high heat.
Place ricotta cheese and parsley in a large bowl and mix well. Add cooked pork, season to taste and mix well.
Lightly butter the lasagna dish and add a small quantity of tomato sauce at the bottom.
Layer pasta, then layer pork/ricotta mix. Layer with sauce, then a third of the cheese, then pasta. Then pork/ricotta, tomato, cheese, pasta. Add a bit of butter on top.
Cover with aluminium foil and cook at 375 for 20 minutes.
Remove foil, add remainder of cheese, cover again and cook 40 minutes.
Remove foil, add a bit of warm tomato sauce. Serve.
October 16, 2019 | Snacks
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup brown sugar
- 1/2 tsp vanilla
- 1 1/2 cup pumpkin puree
- 1/2 cup rolled oats
- 1/2 cup millet
- 1/4 cup pumpkin seeds
- 1 cup unbleached flour
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grounded nutmeg
Preheat oven to 350F. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk,, sugar, vanilla and pumpkin in a large bowl and mix, until no lumps. Stir in oats. Toast millet in hot dry skillet until lightly browned and fragrant. Toast pumpkin seeds and add millet and seeds to bowl.
In separate bow, sift dry ingredients. Add dry mix to wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.
Fill muffin cups with batter, sprinkle tops with pumpkin seeds and bake 25 minutes, or until inserted toothpick comes out clean.
*Oat bran would be a good substitute for oats, and even flax seeds, instead of the millet, in a pinch.
September 30, 2019 | Salads
- 1 cup wild rice, or quinoa
- ½ teaspoon fine sea salt, divided
- 1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
- 1 ½ tablespoons extra-virgin olive oil
- ¾ cup pumpkin/sunflower seeds, chopped pecans/walnuts/almonds, etc.
- 5 cups arugula
- ½ cup feta or goat cheese
- ½ cup thinly sliced green onion
- ¼ cup dried cranberries
Ginger dressing (this makes extra)
- ½ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 1 tbsp maple syrup or honey
- 2 tsp ginger
- Cook rice/quinoa separately
- Roast seeds/nuts
- Cut potatoes in small cubes, drizzle in olive oil, cook at 425F for about 30 minutes, flipping every 10 minutes.
- Combine dressing ingredients
- Add rice/quinoa at bottom of bowl, slightly warm. Add arugula, then sweet potatoes, nuts, and dressing.
- 1 pound carrots, grated
- 2 tsp dijon mustard
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2 tsp honey
- parsley, chives
Mix and you’re done! Keeps well overnight for lunches. You can get away with not measuring anything.