Chick Pea Masala (or Chicken)

Ingredients:

2 tsp parprika

1 tsp minced garlic

1 tsp garam masala

1/2 tsp cumin

1/2 tsp crushed red pepper (optional)

2 tsp butter

1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes (not sure how to subsitute the chick peas - maybe 1 16 oz can drained?)

1 cup chopped onion

2 tbsp lemon juice

1 can (14 1/2 oz) diced tomatoes, undrained

1/3 cup heavy cream

1 tbsp cornstarch

1/2 tsp salt

 

1. Melt butter in large nonstick skillet on medium heat.  Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.  Add all of the spice except the crushed red pepper; cook and stir 1 minute.

 

2. Stir in tomatoes until well mixed.  Stir cream into cornstarch and salt until smooth.  Gradually stir into skillet.  Stir in the red pepper to desired spice level.  Bring to boil.  Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

 

Serve with rice and/or naan bread.  

 

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Baked Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

Ingredients

• 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives or garlic chives
• Salt

Method

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Yield: Serves 4 to 6.

Raw Banana-Mango-Kale Smoothie

SERVINGS
1 sixteen-ounce smoothie

INGREDIENTS
1 medium banana
3/4 cup mango
3 to 4 whole kale leaves
1/2 teaspoon ground cinnamon
1 1/4 cups orange juice

PREPARATION
1. Combine all ingredients in a blender or food processor. Blend well.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/kale-banana-mango-smoothie#ixzz1IfukM0sa

Raw Carrot Ginger Soup

Carrot-Ginger Soup

INGREDIENTS
1/2-inch piece fresh ginger
6 large carrots
1 avocado, peeled and pitted
2 tablespoons loosely packed fresh cilantro leaves
1 tablespoon Bragg Liquid Aminos
1 1/3 cups White Sauce (see recipe below)
Black sesame seeds, for garnish

PREPARATION
1. Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 teaspoon). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).

2. Place the ginger and carrot juices, avocado, cilantro, and Braggs in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the sauce, and garnish with the sesame seeds.

White Sauce

SERVINGS
3 cups

INGREDIENTS
1/2 cup macadamia nuts
1/4 cup pine nuts
1/2 cup cashews
1 cup filtered water, plus additional for thinning, if needed
2 tablespoons olive oil
1 tablespoon Bragg Liquid Aminos
2 teaspoons nutritional yeast
Juice of 1 lemon

PREPERATION
1. Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2 to 6 hours, until smooth and creamy. Drain. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.

Recipe courtesy of The Raw Truth by Jeremy A Safron. Reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Eniko Perhacs.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/raw-carrot-ginger-soup-recipe#ixzz1IfspyQYn

Pancakes (from scratch)

Pancakes (from scratch)

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.