Sweet Potato and Sage Cornbread

Ingredients

1 C all-purpose flour or ( I used 1/2 C superfine baking flour 1/2 C flour)
2 C cornmeal
1/4 C brown sugar
1/4 C granulated sugar
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
2 tsp sage, (dried finely chopped)
1 C milk
1 C sweet potato, cooked
1/2 C sour cream
4 eggs
1/2 C unsalted butter, melted
Cook sweet potato prior by removing the skins and adding no additional oil, then mash. Preheat oven to 375 F and grease cast iron skillet. In a bowl mix all dry ingredients together. In a separate bowl mix sweet potato, milk, and sour cream with a hand mixer. Then slowly add one egg at a time and continue to mix at a low speed. Lastly, add the melted butter and then slowly fold in dry ingredients. Bake for thirty minutes.

Elderflower and Lemon Balm Sugar Cookies ( gluten free and dairy free)

3 1/2 C gluten free flour mix
2 T Elderflower and Lemon Balm Cordial
2 Sticks of vegan butter at room temp
1 1/2 C sugar
2 egg
2 tsp almond extract
1/2 tsp baking soda
3/4t salt
edible flowers

Preheat oven to 350 F.

In a bowl using a hand mixer blend the sugar and the butter together. In another bowl mix the flour, baking soda and salt together. Add the egg, extract and cordial to the bowl of wet ingredients and mix for a couple of minutes. Add the dry ingredients into bowl and mix for an additional few minutes.

Place parchment paper on the counter add a little flour and roll out half of the dough, use a cookie cutter to make shapes. Decorate with edible flowers and add another piece of parchment paper on top. Roll very light over the cookies to press the flowers in. Move to a tray and place in the fridge for 20 min.

Bake 10 —11 min. This recipe makes two dozen cookies, you can choose to make both batches or freeze half for another day to enjoy.

Serves 12 mini cheesecake cups

Ingredients

3 yellow zucchini, cubed

3 lemons

2C walnuts

1/4C dates, soaked at least 4 hours

coconut oil

1 C cashews, soaked overnight

3 tbsp almond milk

almond extract

1/2 C pine syrup, or alternative sweetner

Steam zucchini then pulse through food processor until fairly smooth. On the stove top bring zucchini, juice of three lemons, lemon zest, 1/4 C pine syrup, 2 ounces of coconut oil, and 3 tbs honey to a boil. Stir over low heat until well combined and then bring to a boil and cook thirty minutes until it becomes more solid. Transfer into a heated glass container and allow to cool.

Place soaked cashews and almond milk in a food processor and blend until smooth. Transfer into a bowl and add 1/4 C pine syrup and 1/2 tsp of almond extract and mix well, set aside.

In the food processor pulse throughly walnuts, dates with pits removed, 2 tbsp coconut oil, and a dash of salt. Transfer mixture into molds and press down to get a good shape. Add the cashew mixture on the top leaving room for the lemon curd. Place into the freezer for two hours and then add the curd on top, freeze for another 1-2 hours. When ready to serve allow to sit at room temperature for 30 min, or transfer to fridge prior.

Dandelion Fritters

30 dandelions

2 tbsp ground camas or( substitute any flour)

1 flax egg ( 1 tbsp ground flax and 2.5 tbsp water)

4 tbsp walnut milk or( any dairy alternative)

salt/pepper

sunflower oil for frying

When gathering dandelions make sure they are free of chemical sprays or car emissions. No need to rise as that will keep the pollen flavor, just make sure they are free of bugs. Remove the green stem only leaving 1/4 from the base. Ground flax seed into a powder and add 2.5 tbsp warm water, mix for a few minutes and place in fridge for 15 min to set. Ground dried camas add salt and pepper. The walnut milk was made by soaking 2 C of walnuts overnight and then rinsing them. Place in a food processor with water to make a puree and them removing the pulp. You can use whatever milk alternative you have on hand and mix the flour with milk and the flax egg. Depending on what ingredients you choose will change the consistency of the batter. Look for the texture similar to pancake batter and add more milk if needed. If it’s too thick it will destroy the petals.

Heat your pan to a medium heat, splash a little water to check if it’s ready. Add enough sunflower oil that it will easily coat the entire flower. Holding the base of the dandelion place in the batter and in the oil stem side up for 30-45 seconds. Flip over and press down with metal spatula for a few more seconds. Remove from oil and place on paper towel

when gathering foods outdoors always make sure it is free of chemical sprays and far away from car emissions

Dandelion and Rose Hip Jelly

Ingredients

3 C dandelion petals

1 C rose hips

2 Tbs lemon juice

2 1/2 C sugar

1 Box powdered pectin

sterilized jars

Remove the petals from your dandelions and place into a mesh strainer. Pour 21/2 C of boiled water over the dandelions and steep and cover in the fridge for 24 hours. Pour 1/2 C of boiled water over rose hips and steep in the fridge overnight. Use a fine mesh strainer to remove the petals and the rose hips from the liquid. You should end up with 31/2- 4 C of liquid total.

In a medium size pot add your liquid, lemon juice and the box of powdered pectin and bring to a boil. Add all 21/2 C of sugar at one time and bring back to a boil. Boil for 1 to 2 minutes and remove from heat. Transfer into your sterilized jars. This recipe will be good for two weeks in the fridge, if you want a longer shelf life you will need to do a water bath canning method after you have filled the jars leaving 1/4 inch of space from the top.

Honey Lemon Dandelion and Walnut Muffins

Recipe for 12 muffins

Ingredients

2 c flour- I used a gluten free mix

2 tsp baking powder

1 tsp baking soda

2 eggs

1 C almond milk or any milk substitute

1/2 lemon juice, squeezed

small amount of grated lemon peel

1/2 C honey

1/2 C salted butter, melted

1/2 C chopped walnuts

1/2 C prepped dandelion petals

When gathering dandelions make sure it’s away from congested areas with car pollution or sprays used with lawn care. Cut the petals with scissors and then carefully rinse in a mesh strainer, set aside to dry for awhile. Preheat oven 375 F and prep your muffin pan with cooking spray or muffin tins. Mix flour with baking soda and baking powder in a bowl. In a separate bowl whisk milk, eggs, honey, melted butter, and lemon. Add the wet ingredients to the dry ingredients and fold in the walnuts and then the dandelions. Bake for 15-17 min

Southwest chicken soup

Ingredients

2 chicken breasts, thawed

1 yellow onion, diced

1 bell pepper, diced

3 garlic cloves, diced

1 can hominy, drained

1 sm can green chillies, not drained

2 carrots, chopped

1 can black beans, drained

2 ( 32oz) veggie broth

2-3 ears of corn, chopped into 6 pieces

1 1/2 tbsp cumin

juice of 1 lime

In a sauce pan add 1 tbsp of olive oil and sautè onions and garlic for 4 minutes. In a large soup pot add 1 tbsp olive oil and brown chicken breast on both sides on low heat. Transfer onions and garlic to soup pot, add broth, beans, hominy, green chillies, bell pepper and cumin. Bring to a boil and cover, cook on low heat for 30 min. Add corn to the pot, cover and cook another 15-20 minutes until corn is tender. Before serving add lime juice, and season with salt and pepper, option for hot sauce or top with avocado.

Fall medley soup

Ingredients

1 lb ground turkey, unthawed

1 yellow onion, diced

3 garlic cloves, diced

1 bell pepper, diced

2 carrots, chopped

1 parsnip, chopped

1 can adzuki bean, drained

1 cup cooked pasta, small variety

2 (32 oz) veggie broth

handful of kale or spinach

1 tsp coriander

4 bay leaves

salt/pepper

hot sauce

In a sauce pan add a table spoon of olive oil and sauté onions and garlic for 4- 5 minutes on low heat, set aside. Add a tbsp of olive oil to a large soup pot and slightly brown turkey for a few minutes on low heat. Transfer onions and garlic to soup pot and add broth, carrots, parsnips, beans, bell pepper, bay leaves and spices. Bring to a boil and cover, cook on low for 40-45 min. Before serving remove the bay leaves add the greens and pasta with the desired amount of salt and pepper and optional hot sauce.

Apple Cinnamon Chia Pudding

Ingredients

1/2 C chia seeds

3 C coconut milk

1 tsp ground cinnamon

1/2 tsp vanilla extract

1 apple (shredded into strips)

1-2 Tbsp coconut sugar

handful of walnuts

In a blender combine chia seeds, coconut milk, cinnamon, vanilla, and sugar and blend 20 seconds. Let it sit for 3-5 minutes and then blend again for another 20 seconds. You can add some apples into the mixture or just use them for the top. Place into bowl and then the fridge for at least a for an hour. This is a thicker recipe and feel free to add more coconut milk if desired. Top with more apples and walnuts and serve. I like my pudding thick, but if you prefer the consistency thinner than add more milk.

October 19, 2016

Homemade Instant Noodle Cups are perfect for a work lunch or travel

October 19, 2016/ Donell Barlow

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg

Chicken Tortilla Cup - Serves 2

2 Mason Jars
1 C cooked black beans
1/2 C corn
1 Tbsp minced green chilis
1/3 C shredded chicken, cooked
1/4 C zuchinni noodles, or any cooked variety
1/2 C diced tomatoes, in juice no flavor
1/2 tsp chili powder
1 tsp cumin
1 garlic clove, minced or 1/2 tsp powder
1/4 yellow onion, diced or 1 tsp powder
fresh cilantro
lime wedge
1 tbsp olive oil
Fresh avocado/tortilla strips -optional
sriracha

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup

2 Mason Jars
1 C combined frozen carrots, cooked black beans, and diced celery
2 Tbsp dried nettles
1/4 C leeks, minced
1 garlic clove, minced
1/4 tsp oregano dried
1/8 tsp sage, dried
1/8 tsp paprika
Pinch of red pepper flakes
1 Tbsp olive oil or butter
2 C fresh zuchini noodles
1/2 C shredded chicken- optional
Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid.

Instant Pho Noodle Cup

2 Mason Jars
1/2 C mushrooms, sliced thin
1/2 C bok choy,
1/4 C bamboo shoots, rinsed
1/8 tsp fish sauce
1-2 tsp ginger, ground
1 garlic clove, minced
green onion, diced
Fresh Bean sprouts
1 C yaki soba noodles, cooked
lime wedge
fresh Basil, diced
2 soft or hard boiled eggs
1 tbsp sesame oil
sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential.

April 18, 2016

Fresh Spring rolls filled with Asian tofu slaw, served with a Sweet chili and ginger dipping sauce

April 18, 2016/ Donell Barlow

Ingredients for Rolls

Package of Vietnamese rice paper wraps
Asian tofu slaw ( see recipe below)
black sesame seeds
Handful of spinach

ipping Sauce

1 Blood orange, juiced
2 Tbsp Sweet Chili Sauce
2 Tbsp Rice wine vinegar
1 drop ginger essential oil, or 1 tsp fresh
1 tsp soy sauce

To assemble the rolls, add water to the wrap and spread evenly. Continue to smooth it with your hands until its pliable. Lay down fresh spinach, then 1/3 C slaw, begin to roll one side in then both ends, continuing to roll until enclosed. Top with sesame seeds and place in fridge for at least 2 hours. For the dipping sauce just whisk all ingredients together.

April 10, 2016

Veggie stuffed Portabella mushroom pizza is so easy and perfect for the grill.

April 10, 2016/ Donell Barlow

Recipe for 4 pizzas

4 portabella mushrooms, stems removed and center scooped out
2 garlic cloves minced
1/2 C marinara
1/2 C fresh spinach
1/2 C bell pepper diced
2 tbsp fresh basil
1 tbsp nutritional yeast
1 tbsp balsamic vinegar
1 green onion diced
1 ripe avocado
1 tbsp olive oil
fresh cilantro

Pre heat oven to 450 F. To prepare mushrooms rinse well, then remove the stems and scoop out some of the inside and pat dry. Place mushrooms on a baking sheet lined with foil and brush olive oil on each one. Then place 2 tbsp sauce inside each one, followed by spinach, garlic and basil. Divide the bell pepper in 4 portions, and sprinkle nutritional yeast on top. Season with salt/pepper if desired. Bake 8-10 min, drizzle with balsamic vinegar and place back in oven 2 min on Broil. Top with fresh avocado and cilantro.

April 03, 2016

Mock Tuna salad with tempeh, is perfect for a party appetizer or quick lunch dish.

April 03, 2016/ Donell Barlow

Makes 3 Cups

Ingredients

1 15 oz can rinsed and drained garbanzo beans
3 celery stalks chopped
2 garlic cloves minced
1 package tempeh lightly crumbled
1 1/2 tbsp fresh dill chopped
1 tsp dijon
2 drops lemon essential oil or 1/2 lemon juice
1 jalepeno seeded
3 tbsp veganaiise or substitute with 3 tbsp greek yogurt and 1 tbsp grape seed oil
diced green onion
salt/pepper

In a food processor blend garlic, garbanzo beans, dill, and jalepeno. In a mixing bowl combine veganaisse, mustard and lemon. Then add all remaining ingredients and chill for a few hours, can be served with crackers, sliced cucumbers or in lettuce wraps

April 03, 2016

My Curry butternut squash quinoa bowl will warm you up, and boost your immune system.

April 03, 2016/ Donell Barlow

Recipe for 2

Ingredients

1 diced parsnip sprinkled with turmeric and paprika
2 golden beets sprinkled with cinnamon
2 purple carrots chopped
1 tbsp coconut oil
1 winter squash cut length wise and seeded, then add 1 tbsp ghee and salt/pepper
1 C cooked quinoa
2 tbsp unsweetened coconut flakes

Preheat oven 400 F, on wax paper spread coconut oil and bake parsnips 35-45 min, carrots 20 min, and beets 25 -35 mins. The squash can take up to an hour, remove any peels and mash or blend in food processor.

Ingredients for sauce

1 tbsp coconut oil
1 shallot diced
2 garlic cloves mined
1 C coconut milk
1 tbsp yellow curry powder
1/4 tsp Garam masala
1 tsp chili flakes
1 tsp honey
2 drops ginger essential oil or 1 tsp
1 drop lemon

In a sauce pan heat oil, garlic and shallot sauté for 3 min. Add remaining ingredients and bring to a simmer and cook 10 min. Pour sauce mixture over quinoa and veggies then top with coconut flakes.

Recipes

Donell Barlow