Recipes....

Brown Rice and Raisin Hot Cereal

• Prep Time: 10 minutes
• Yield: 1 serving

Ingredients:

• 1 cup cooked brown rice
• 1/3 cup raisins
• ground cinnamon to taste
• 1 Tbsp. chopped raw almonds
• Agave nectar or Stevia to desired sweetness

Directions:

Put almonds in pan and toast slightly. Add rice to almonds and warm. (Can add water or nut milk if necessary to thin.) Add raisins & cinnamon. Flavor to desired sweetness with agave or stevia.

Variations:

• Can use pumpkin seeds instead of almonds.
• Can use dried cranberries or other dried fruit instead of raisins.
• Use your imagination & have fun!

Kale Chips

• Prep Time: 5 minutes
• Cooking Time: 10 minutes
• Yields: 4 servings

Ingredients:

• 1-2 bunches of kale
• Organic Extra-Virgin Olive Oil
• Sea Salt

Directions:

1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large pieces.
3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale or using an mister, lightly spray pieces with olive oil.
4. Lay out on a baking sheet and lightly sprinkle sea salt over pieces.
5. Bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly.
6. Turn the kale over and bake with the other side up.
7. Remove and serve.

Variations:

Try different kinds of kale or collard greens. You can also sprinkle with a spice such as curry or cumin after rubbing on olive oil for added flavor.

Hummus

• Two cans Garbanzo Beans
• 2-3 Tbsp Tahini
• 1 clove garlic, chopped
• Juice of one lemon
• 1 tsp zest of lemon
• 2 – 4 Tbsp. organic extra-virgin olive oil (to consistency desired)
• Cilantro to desired taste
• Salt & Pepper to taste

Place all in a food processor except oil, pulse to combine.  Add oil in stream while running to desired consistency.

For Added Mexican Flavors:

• Use lime instead of lemon juice and zest
• Add 2 tsp. cumin
• Add 2 tsp. Tabasco green chili sauce
• You May omit Cilantro

Roasted Beet & Citrus

• 1 bunch beets with greens
• Organic extra-virgin olive oil
• 1 bunch baby romaine or arugula
• 1 red grapefruit, peeled & sectioned or 2 naval oranges
• ½ small red onion, peeled and thinly sliced

Dressing:

• ½ cup organic extra-virgin olive oil
• Juice of 2 limes
• 1 tbsp. raw honey
• Sea salt and pepper to taste

Preheat the oven to 400 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Wrap each beet in aluminum foil. Place on cookie sheet and place in oven.

Bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are done, let cool. Unwrap foil from beets. Dip fingers in oil to avoid fingers getting stained. Then peel skin off each beet. Slice beets and set aside.

Arrange greens on plates. Top with sliced beets, citrus and onion. Whisk dressing ingredients in blender or food processor. Drizzle over salad.

Hint: In winter, warm dressing slightly in saucepan.

For beet greens - heat 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as a side dish.

Black Bean and Fresh Corn

• 2 cups organic black beans, cooked, rinsed
• 1 ear corn, boiled or roasted,
• kernels removed from the cob (about 1 cup)
• 2 avocados - sliced
• 3 tomatoes – seeded and chopped
• 1 small to ½ medium red onion, diced
• ½ medium red bell pepper, diced
• ½ medium hot pepper of choice
• 3 green onions – sliced
• ¼ cup chopped cilantro (leaves and stems)
• ¼ cup lime juice
• ¼ - ½ cup organic extra-virgin olive oil
• ½ tablespoon ground cumin
• ½ teaspoon black pepper (to taste)
• 1 teaspoon sea salt (to taste)

Combine corns, beans, onions, peppers and cilantro in a large bowl.  Wisk together the remaining ingredients in small bowl and pour over the bean mixture.  Mix and add avocado. Chill the salad for 2 hours before serving.

White Bean & Escarole

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Yields: 6 Servings

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 5 - 6 cloves garlic, peeled & diced
• 2 cups chopped carrots & celery
• 1 - 32 oz. box organic chicken broth
• 1 - 15 oz. can organic diced tomatoes;
• 2 - 15 oz. cans organic white beans (drained and rinsed)
• 1 - 2 bunches escarole, chopped

To taste:

• Red pepper flakes
• Sea salt
• Black pepper

Directions:

1. Warm oil in a large pot over medium to high heat;
2. Add onion and garlic; Saute until lightly browned;
3. Add carrots/celery and seasonings; cook for 5 minutes; Stirring occasionally;
4. Add broth, tomatoes and beans;
5. Bring to a boil and simmer for 15 minutes.
6. Add escarole, cover and simmer on low heat for 5-10 minutes.
7. Can add more seasonings if desired or garnish with grated romano cheese;

Blueberry – Lemon Sorbet

In a blender combine:

• 3 cups fresh or frozen blueberries, thawed
• ½ cup water
• 2 tbsp. honey or agave nectar
• 1 tsp. lemon zest
• 2 tbsp. fresh lemon juice
• 1/8 tsp. sea salt

Place all ingredients in blender of food processor; process until smooth. Place berry mixture in freezer safe container or ice-cream maker, freeze until hard. (about 1 hour) Let stand about 10 minutes before serving.

Grilled Stuffed Pears

• 1 medium pear, very ripe
• 1 tbsp honey or agave nectar (to taste)
• 6 average shelled hazelnuts, peeled, coarsely chopped (can substitute other nuts)
• 2 tbsp uncooked old fashioned oats
• 1 tsp. organic butter
• 4 tsp. unpacked organic brown sugar
• 2 tbsp pear nectar

1. Preheat grill
2. Peel, halve and core pear. Cut a small slice off the rounded side of each pear half so halves will stand on grill. Set pear halves on grill, flat side down; brush with honey. Grill 10 minutes on each side, brushing occasionally with honey.
3. While pears are grilling, make filling. In a small pan, stir together hazelnuts and oats over medium heat until lightly toasted. Stir in butter until it melts. Remove from heat; stir in sugar and nectar.
4. When pears are hot and tender, spoon filling into centers and serve.

Chocolate Black Bean Brownies

This is a very dense chocolate brownie. No one will ever know you used Beans!

• 1 can rinsed & drained organic beans (black or small white beans work well)
• 3 organic eggs
• 3 Tbsp organic oil (Extra Virgin Olive Oil or Sunflower Oil)
• 4 Tbsp cocoa powder
• A pinch of salt
• 1 tsp organic vanilla
• ½- ¾ cup Sucanat
• Bittersweet or semi-sweet organic chocolate chips -optional
• ½ cup chopped nuts (walnuts or pecans) – optional

Mix ingredients (not chips or nuts) together in a blender/food processor until pureed.  Pour into a greased 8x8 cake pan.  Stir in a handful of chocolate chips and crushed walnuts (optional).

Bake at 350 degrees approximately 30 minutes.  When cool, cut into squares.