Recipes!

Here are some of my favorite recipes to get you started…

I rotate these recipes for you every 2 months.

Enjoy!

Gluten & Sugar Free Lemon-Lavender Poppy Seed Cake

Gluten & Sugar Free Lemon-Lavender Poppy Seed Cake

Cultured Coriander Corn Bread

This sugar & gluten free cornbread goes great alongside chipotle beans and a big salad!

Ingredients
2 c. ground teff flour (Kandarian Farms teff is dark, nutty tasting, & full of minerals!)

2 c. organic corn meal (Kandarian Farms purple cornmeal is excellent!)

1 c. plain, cultured yogurt (for dairy-free version:  2 c. water with contents of 2 probiotic capsules)

1 c. water

1 c. melted butter, ghee, or coconut oil

2 eggs

2 t. Nu Naturals brand liquid vanilla stevia OR 2 t. Nu Naturals brand non-bitter stevia powder

2 t. baking powder

1/4 cup rapidura sugar (aka: sucanat), coconut sugar, or mascarbado sugar, etc

1 t. vanilla extract

2 t. ground coriander (Kandarian Farms)

1 t. nutmeg

1 t. fine ground, unrefined salt such a Himalayan Pink or Celtic, or Real Salt

1 c. canned or frozen organic corn kernels

Preparation
• Combine ground teff and corn meal with yogurt and water OR probiotic water and mix until blended well. Let this mixture sit covered at room temperature for 24 hrs.
• The next day, in a separate bowl, combine melted butter, ghee or coconut oil, unrefined sugar and stevia.
• Then mix in baking powder, vanilla extract, coriander, nutmeg, and salt.• In a bowl on the side, beat the eggs and then add them to this oil mixture (make sure the oil
mixture isn’t hot or the eggs will cook/solidify when you add them). • Mix the eggs in well, and stir this oil mixture into the cultured flour mixture. When the two are
mixed until smooth, add corn kernels and stir one more time. • Pour batter into two buttered loaf-size baking pans OR a buttered casserole dish (the deeper the
batter lies in the dish/pan, the more time it needs to bake) • Bake at 350 degrees for 35-40 minutes. It’s done when a wooden skewer stick comes out dry.

NOTE: You can use a large coffee grinder to grind whole grain teff or sorghum into flour if needed. Also, millet flour or amaranth flour can be substituted for teff flour or sorghum flour, and both of these whole grains grind well in a coffee grinder too, in small amounts. The reason for the 24hr culturing process of the flours before baking, is that the probiotic bacteria in the yogurt neutralize the phytic acid in the whole grain flour so it can’t bind with minerals in your intestines and inhibit their absorption. Another benefit of culturing (fermenting) is that the bacteria break down the complex carbohydrates, making the grain’s nutrients much more assimilable AND much easier to digest.

 

 

Sprouted Quinoa Arugula Tabouli Salad (aka “Tabougala”)

…a sensational summer dish when vine ripe tomatoes at market!

Ingredients
2 cups red or black or white quinoa (or all three!)
1/2tsp fine ground sea salt such as Celtic, Himalayan Pink, or Real Salt brand
3-5 cloves finely minced garlic
1 bunch fresh arugula, chopped
½ bunch fresh parsley, minced
2 cups diced, vine ripe tomato
1/2 cup high quality, extra virgin olive oil like Bariani, California Olive Ranch, or Bragg’s brands (or a local brand like Tiber Canyon Ranch or WindDance Farm)
juice of 2-3 ripe lemons
optional: 1 cup red onion, diced

Preparation
Soak quinoa overnight under about 2” of filtered water, at room temperature, right in the saucepan you plan to simmer it in the next day.

The next day, rinse off soak water, and replace it with 4 cups of fresh water.

Bring to a boil, stir in 1/2tsp sea salt, then reduce heat to simmer for 12 minutes.
 
If there’s any excess water in the bottom of the pan, strain it out and let the quinoa cool in a large shallow dish or in a bowl for a while.

When the quinoa is cool, stir in the minced garlic, arugula, parsley, tomato, olive oil, lemon juice, and more sea salt (another 1/2tsp or so) to taste. If desired, add the diced red onion.

This dish will wow ‘em all with amazing flavor!

 

Sweet Purple Corn Cake!

This gluten free corncake is very versatile…use as much unrefined sugar as you’d like, and whichever chunky elements & ground spices are your favorites.
For cultured AND low glycemic versions of this corncake, AND for instructions on softening whole purple corn kernels, see below!

Ingredients
1 c. organic purple corn meal (Kandarian Farms)
1 c. organic teff flour (Kandarian Farms)
1.5 c. unsweetened milk of any kind (almond, oat, rice, etc.) OR filtered water
2/3 c. melted butter or coconut oil
2 eggs
1 t. aluminum free baking powder  
1/2 – 3/4 c. unrefined sugar such as sucanat, coconut sugar, etc.
1/8 – 1/4 c. maple syrup                                                                   
1 t. vanilla extract
1 t. fine ground, unrefined salt such a Himalayan Pink, Celtic, or Real Salt
1 c. optional chunky elements: softened purple corn kernels, berries, or pecans/walnuts
optional spices: 2 t. ground coriander (Kandarian Farms), 1/2 t. ground nutmeg, and
1/2 t. ground ginger

Preparation
In a large mixing bowl, sift together corn meal and ground teff (coffee grinder works great!)
In a separate bowl, combine melted butter/coconut oil, milk/water (room temp), unrefined sugar, maple syrup, and vanilla. Then, mix in baking powder, salt, and optional ground spices.
In a bowl on the side, beat the eggs and add them to the (warm, not hot) oil mixture. Mix well.
Stir this oil mixture into the flour mixture. When the two are mixed until smooth, add optional chunky elements such as nuts/corn kernels, and stir one last time.
Pour batter into a buttered baking pan/dish.
Bake at 350 degrees for 40-50 minutes…takes longer to bake if using a small pan/dish and the batter is deeper than 2”…it’s done when a wooden skewer stick comes out dry. 

Low Glycemic Version:
1/3 c. unrefined sugar such as sucanat, coconut sugar, etc.
2 t. maple syrup
1.5 t. Nu Naturals non-bitter stevia powder OR Nu Naturals liquid vanilla stevia
 
Sugar Free Version:
2 t. Nu Naturals non-bitter stevia powder OR Nu Naturals liquid vanilla stevia instead of sugar & maple syrup

Cultured Version:
1/2 cup plain cultured yogurt & 1 c. milk/water instead of 1.5 c. milk/water
Combine teff flour and corn meal with yogurt and water (OR, for dairy-free culturing, mix contents of a probiotic capsule & 1.5 c. water) and mix until blended well. Let this mixture sit covered at room temperature for 24 hrs.

How To Soften Whole Purple Corn Kernels:

Soak 1 cup whole purple corn kernels under 1 inch filtered water for 24hrs. The next day, rinse off the soak water, and simmer the kernels in a small saucepan under 3-4 inches fresh filtered water  and 1 tsp unrefined salt for 2-3hrs.

Fall Stir-SteamSeasonal Veggie Stir-Steam with Dark Leafy Greens

Ingredients

2Tbsp virgin coconut oil OR ghee
2 cups carrots or burdock root or fennel (or all three!), sliced into 1/4 in. pieces
1 cup filtered water
1Tbsp ground ginger
1tsp ground coriander
1 cup fresh green beans or snap peas, chopped into bite-size pieces
1tsp dill (dried dill OR freshly minced)
1 -2 bunches kale or collard greens, chopped into bite-size pieces
3Tbsp Ohsawa or Eden brand shoyu or tamari soy sauce
plenty of juice from a ripe lemon

Instructions

In a large stainless steel or cast iron frying pan or wok with a tight-fitting lid, place ghee or coconut oil over medium heat, spreading evenly over bottom of pan. Immediately add carrots or burdock root, 1 cup water, and ground ginger & coriander. Stir well so spices spread evenly over all the root veggies and cover with lid. After 1 minute, add green beans or peas and stir again, covering & cooking another minute. Stir again and layer kale or collard greens on top, then sprinkle dill on top of greens, and cover with lid. After 1 min., remove lid and stir. Turn off heat as soon as all the greens are wet looking and slightly wilted. Add shoyu or tamari soy sauce and the lemon juice evenly to all veggies and stir again. Voila!