Add:
Jovial rice pasta
Sugar change:
I've changed sugars after finding out that it's a common practice to use Round Up to dessicate sugar cane before processing. This leaves glyphosate residues and glyphosates negatively affect bacteria, including the good bacteria in our gut - and I need all the help I can get to keep my gut healthy! Organic sugars are not processed in this way, so I've switched to C&H organic cane sugar and Trader Joe's organic cane sugar. I'm working at changing the recipes to organic sugar.
Monday, July 28, 2014
Marinated Flank Steak
If you've been eating grass fed beef, you've probably noticed that it has a different texture from grain finished, store beef. Marinating is one way to tenderize it - this recipe works great to get a steak ready for the grill or you can broil it in the oven.
Marinated Flank Steak
1/4 cup white wine
1/4 cup coconut aminos
2T lemon juice
2T olive oil
1T honey
3 cloves garlic
1 large shallot
1 tsp. mustard powder
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. white pepper
Put everything in the blender and liquify. Put flank steak in a Ziploc bag, pour marinade over, and put in the refrigerator for 4 to 6 hours. Grill outside or broil in the oven to medium rare and cut into thin strips on the bias. We serve it on rice, salad greens, or cooked greens.
1/4 cup white wine
1/4 cup coconut aminos
2T lemon juice
2T olive oil
1T honey
3 cloves garlic
1 large shallot
1 tsp. mustard powder
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. white pepper
Put everything in the blender and liquify. Put flank steak in a Ziploc bag, pour marinade over, and put in the refrigerator for 4 to 6 hours. Grill outside or broil in the oven to medium rare and cut into thin strips on the bias. We serve it on rice, salad greens, or cooked greens.
Monday, February 10, 2014
Quinoa Biscotti
There's nothing better on a winter evening than biscotti and something hot to drink. These are delicious! And if you can eat it, would probably be great with half dipped in melted chocolate.
Quinoa Biscotti
1 3/4 cups quinoa flour
1/2 tsp cream of tartar
1/4 tsp baking soda
3/4 cup toasted almond slivers or pieces ( or 3/4 cup dried fruit pieces)
1/4 cup olive oil
3/4 cup organic sugar
2T ground flax mixed with 6T water and cooked in microwave 1 min. or 2 eggs
1 T homemade vanilla
For quinoa flour, I grind sprouted, dried quinoa in a small blender (TriBest Personal Blender). I usually use TruRoots sprouted quinoa. If you don't have allergies you're trying to avoid cross contamination with, there are already ground quinoa flours you can buy.
Combine all ingredients and knead a few times until well mixed. Divide dough into two pieces. Line a cookie sheet with parchment paper and press each section of dough into a 12 x 4 inch rectangle that is about 1 inch high. Bake at 300 degrees for 25 - 28 minutes or until set in the center and a nice golden color. Cool until still warm, but not too hot to handle.
Cut crosswise into pieces about 3/4 inch thick. Turn slices so a cut edge is down and rebake (still at 300 degrees) for about 15 minutes until edges are golden. Cool completely.
1 3/4 cups quinoa flour
1/2 tsp cream of tartar
1/4 tsp baking soda
3/4 cup toasted almond slivers or pieces ( or 3/4 cup dried fruit pieces)
1/4 cup olive oil
3/4 cup organic sugar
2T ground flax mixed with 6T water and cooked in microwave 1 min. or 2 eggs
1 T homemade vanilla
For quinoa flour, I grind sprouted, dried quinoa in a small blender (TriBest Personal Blender). I usually use TruRoots sprouted quinoa. If you don't have allergies you're trying to avoid cross contamination with, there are already ground quinoa flours you can buy.
Combine all ingredients and knead a few times until well mixed. Divide dough into two pieces. Line a cookie sheet with parchment paper and press each section of dough into a 12 x 4 inch rectangle that is about 1 inch high. Bake at 300 degrees for 25 - 28 minutes or until set in the center and a nice golden color. Cool until still warm, but not too hot to handle.
Cut crosswise into pieces about 3/4 inch thick. Turn slices so a cut edge is down and rebake (still at 300 degrees) for about 15 minutes until edges are golden. Cool completely.
Tuesday, December 10, 2013
Sunflower Seed Butter Fudge
If you can eat peanuts, this also works with peanuts - use one that is peanut only, with no added oils or sugars.
Sunflower Seed Butter Fudge
2 cups organic sugar
1/2 cup coconut milk
1 T coconut oil + additional for greasing pan
3 T inverted sugar syrup*
1 cup sunflower seed butter (I use SunButter Organic - it has no added ingredients)
Grease a pie plate with coconut oil. Add everything to a heavy saucepan and cook on medium-high heat, stirring constantly, until it boils. Lower heat to medium and continue cooking, still stirring constantly, for 5 minutes. Remove from heat and add in sunflower seed butter, mixing thoroughly. Pour into the greased pie plate and let cool for about 20 minutes. Cut into pieces and put into the refrigerator (still in the pie plate) to cool completely and firm up.
*If corn is not a problem for you, corn syrup can be substituted. Otherwise use inverted sugar syrup. I use the recipe found here, with regular organic sugar in place of the extra fine.
2 cups organic sugar
1/2 cup coconut milk
1 T coconut oil + additional for greasing pan
3 T inverted sugar syrup*
1 cup sunflower seed butter (I use SunButter Organic - it has no added ingredients)
Grease a pie plate with coconut oil. Add everything to a heavy saucepan and cook on medium-high heat, stirring constantly, until it boils. Lower heat to medium and continue cooking, still stirring constantly, for 5 minutes. Remove from heat and add in sunflower seed butter, mixing thoroughly. Pour into the greased pie plate and let cool for about 20 minutes. Cut into pieces and put into the refrigerator (still in the pie plate) to cool completely and firm up.
*If corn is not a problem for you, corn syrup can be substituted. Otherwise use inverted sugar syrup. I use the recipe found here, with regular organic sugar in place of the extra fine.
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