Recipes!

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

 

Courtney’s Sprouted Lentil Stew…brimming with veggies!

Ingredients
2 cups dry, whole lentils (green, brown, or french green)
2 Tbsp apple cider vinegar (ACV)
2Tbsp virgin coconut oil, ghee, tallow, duck fat, or nitrate free bacon fat
1 large yellow onion, chopped fine
1 large garnet yam/jewel yam (or 4 carrots), chopped 1/2-inch dice
1/2lb fresh green beans, chopped into 1-inch pieces
2 crowns broccoli, chopped into 1-inch pieces
1/3 head green cabbage/savoy cabbage, chopped into 1-inch pieces
1 big bunch kale/collard greens, ribbed and chopped into 1-inch pieces
ground spices: 1tsp cumin, 1tsp ginger, 2tsp coriander (or 1Tbsp curry)
optional: pinch of cayenne and/or up to 1Tbsp granulated garlic
dried herbs: 2Tbsp parsley, 1Tbsp marjoram, 1tsp dill (if using fresh minced herbs, double these amounts…cilantro is great if you like it, especially for garnish to serve!)
1/2tsp unrefined salt (Himalayan Pink, Celtic, or Real Salt brand)
juice of ripe lime or ripe lemon (to serve)
unrefined extra virgin olive oil, (to serve)
optional: balsamic vinegar, (to serve)

Instructions
Place the dry lentils into the large pot you plan to cook them in, and cover them with filtered water (room temp) by about 2 inches, and stir in ACV. Cover the pot loosely with a kitchen towel, and leave it at room temperature overnight or for 12-24 hours.
The next day, strain the soak water off the lentils and rinse them. Cover lentils with about 4 inches filtered water, and bring them to a boil, uncovered, skimming any foam from the top as they get close to boiling. Once boiling, reduce the heat to low so you can barely see small bubbles simmering, and cover the pot so steam can escape. They’ll start to soften in about 40 minutes from this point, which is a perfect amount of time to saute your onion and chop your veggies!
Okay. Melt your high-temp fat in a large cast-iron skillet or heavy-bottomed pot over medium heat. As soon as it melts, add the minced onions in an even layer, and cook on medium heat until sizzling, then stir and spread evenly again every minute or so, until fragrant and translucent. Reduce heat to low, and stir every 3 minutes until browned and caramelized. YUM! Turn off the heat.
Chop yam/carrot and all other veggies and optional fresh herbs and set aside.
Once lentils are tender, add ground spices and optional cayenne and granulated garlic. Let these spices simmer for about 7 minutes to soften their aromas and marry well.
Add your salt and stir well for 30 seconds until salt is totally dissolved, to then taste for possibly adding a bit more for desired saltiness….REMEMBER: the sour flavor of the lemon/lime juice garnish when serving will decrease the need for the salty flavor!
Next, add your root veggies (carrot/yam), turn heat to high until boiling again, then reduce heat to simmer for about 2 minutes.
Next, add your green beans and simmer another 3 minutes.
Next, add your broccoli and simmer 1 more minute.
Next, add your cabbage and kale and simmer 1 more minute on medium heat.
Turn off the heat, and stir in herbs. Cover and allow the herbs and greens to wilt in the residual heat for about 5 minutes. Serve drizzled with olive oil and lemon/lime juice and optional balsamic vinegar and/or fresh herbs like cilantro.
Yay & YUM!!!

 

 

Sprouted Quinoa Arugula Tabouli Salad (aka “Tabougala”)

…a sensational summer dish when vine ripe tomatoes are 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!

 

 

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!

 

 

Chocolate-Chia-Coconut Cloud (low glycemic)

Chia seeds are the richest plant source of omega 3 fatty acids, they help your body stay hydrated, maintain stamina, help with weight loss by helping you feel full, help reduce blood pressure, control blood sugar, and help prevent constipation…Amazing!
Although full fat coconut milk has tons of saturated fat in it, one needn’t be afraid of saturated fats if they’re eating like an indigenous person; low glycemic AND only whole food ingredients (no cookies, crackers, chips, refined ingredients in restaurant foods, etc).
Ingredients
5Tbsp chia seeds
1 can Thai Kitchen or Golden Star brands coconut milk (full fat OR lite)
2Tbsp carob powder AND 1tsp cacao powder
1tsp raw honey OR 1Tbsp grade B maple syrup AND 2 droppers full of Nu Naturals liquid vanilla stevia with “singing dog” vanilla bean
1/2tsp fine ground, whole salt (Real Salt, Celtic, or Himalayan Pink, etc.)
optional: 1-2tsp cinnamon

Instructions
Just stir the chia seed into 1 can of coconut milk. Okay. Let the mixture sit for about 20 minutes until it thickens to pudding consistency. Then, stir in the carob powder, cacao powder, honey or maple syrup, liquid stevia, sea salt, and optional cinnamon. The cacao powder is optional if you want it caffeine-free, but the chocolaty flavor it adds tastes wonderful! Also, the carob powder has tons of natural sugar in it, so it adds to the sugars in the honey or maple syrup. This is a basic chocolate pudding recipe, but have fun adjusting it to your own taste preferences – up to 2tsp cinnamon tastes great!
Also, you can omit the cacao & carb, add hemp seeds, and simply use about 6 drops of vanilla extract, and fresh or frozen peaches & blueberries!

 

Chocolate-Chia-Coconut Cloud For Candida Dieters (zero glycemic!)

5Tbsp chia seeds


1 can Thai Kitchen or Trader Joe’s brands coconut milk (full fat OR lite)


4 droppers full of Nu Naturals liquid vanilla stevia with “singing dog” vanilla bean


2tsp cacao powder

1/4tsp fine ground, whole salt (Real Salt, Celtic, or Himalayan Pink, etc.)


optional: 1-2tsp cinnamon

Preparation

Just stir the chia seed into 1 can of coconut milk. Let this mixture sit for about 20 minutes until it thickens to pudding consistency. Then, stir in the sea salt, cacao, stevia, and optional cinnamon. This is a basic chia-coconut pudding recipe, but have fun adjusting it to your own tastes! Also, 1Tbsp carob powder is nice, but it has tons of natural sugars in it,  so it’s not allowable for those on a zero sugar diet….if you DO use carob powder, use just 3 droppers full of the stevia, or it will be too sweet tasting!