Recipes

Recipes

Pear Cream

Pear Cream

 

1/2 cup cashews

1 – 15oz can fruit juice sweetened pear halves, as well as the liquid

1/4 tsp salt

1/2 tsp vanilla flavoring

1/4 cup coconut milk

1 TBS maple syrup

Add all ingredients to the blender (add only half the liquid from pears at first), then blend until creamy smooth. Add the rest of the liquid, or just enough until you get the desired consistency.

 

Use as topping on waffles, french toast, granola, in a fruit salad, or try as frozen popsicles.

 

 

 

 

Apple Oat Muffins

Liquid Ingredients

1/2 cup applesauce

1/4 cup oil

1 tsp salt

1 TBSP vanilla

1/4 cup water

1/4 cup honey

 

Dry Ingredients

1 1/2 cup rolled oats

1/2 cup flour

1 TBSP cornstarch

1 TBSP baking powder

1/8 tsp coriander

1 cup raisins

1 apple diced

1/4 cup nuts

1/2 cup shredded coconut

 

PUTTING IT ALL TOGETHER

 

  1. Preheat oven to 375 degrees.
  2. Put the liquid ingredients into a medium bowl and mix well.
  3. In a separate bowl, measure the dry ingredients and stir together well.
  4. Now, add the dry ingredients to the liquid mixture.
  5. Take a mixing spoon and stir both the liquid and dry ingredients together.
  6. When thoroughly mixed, spoon into greased muffin tins, or into an 8×8 casserole dish.
  7. Bake in preheated oven for 25 minutes.

 

*These delicious oat muffins are a little more dense than typical muffins.

Layered Bean Dip

1 16 oz can refried beans

1 cup guacamole

1 8oz container sour cream

1 cup salsa

1 cup cheese sauce, or grated cheese

2 Roma tomatoes, diced

1/2 bunch green onions, sliced

1 cup black olives, sliced

 

Cook the refried beans ahead of time and let cool.

Layer in this order:

Refried beans

Guacamole

Sour cream

Salsa

Cheese sauce or grated cheese

Sprinkle chopped tomatoes, green onions, and olives.

Serve with chips and enjoy.

Cream Cheese Peguins

Things you need:

1 can large olives

1 can medium olives

1 carrot

1/2 cup cream cheese or hummus

toothpicks

 

Directions:

  1. Wash and peel the carrot
  2. Slice the carrot into 1/4 inch thick pieces
  3. Cut a wedge out of the slice of carrot to create the feet and beak
  4. Take a medium-size olive and put the beak into the opening of the olive to form the head
  5. Take a large olive and cut out a small section
  6. Now fill the large olive with cream cheese to create the penguin’s body
  7. Put the penguin together by sliding a toothpick through the head, body, and feet

Quinoa Salad

3 cups cooked quinoa*

1 diced avocado (diced)

1 15 oz can black beans (drained and rinsed)

1 medium cucumber (diced)

¾  cup grape tomatoes (cut in half)

½ cup cilantro (chopped)

½ cup green onions (sliced)

½ cup salsa

 

Cook the quinoa then cool to room temperature.

Add the remaining ingredients to the cooled quinoa and mix.

 

*How to cook the quinoa

2 cups water

1 tsp salt

½ tsp cumin

2 tsp onion powder

1 cup quinoa

Bring water and seasonings to a boil.

Add quinoa, stir, cover, and reduce heat to low and simmer for 25-30 minutes.

Cheezy Spread

2 cups of water

¼ cup quick oats

2 ½ tbsp lemon juice

½ cup nutritional yeast flakes

¼ cup cornstarch*

1 tbsp onion powder

¼ cup sesame tahini

1 tsp salt

2 oz jar pimentos (or 3TBS)

 

Directions:

Add all ingredients to the blender and blend until smooth.

Pour into a saucepan and cook on medium, stirring constantly until thickened.

Pour into a greased small loaf pan or another mold.

Cover with plastic wrap and chill overnight in the fridge.

Remove from mold and slice.

Fruit Kabobs

Ingredients you will need:

Red fruit: Cherries, Strawberries, Watermelon, Raspberry or Apple

Orange fruit: Papaya, Orange, Cantaloupe, or Persimmon

Yellow fruit: Pineapple, Banana, Mango, or Peach

Green fruit: Grapes, Kiwi, Honeydew melon, Pear, or Apple

Blue fruit: Blueberries, or Blackberries

Purple fruit: Grapes, Plums, or Figs

Wooden skewers

 

Directions:

First, wash the fruit

Then cut fruit into 1 inch (2 ½ cm) chunks, although leave smaller fruit such as berries or grapes whole

Next, slide fruit onto a skewer in rainbow order

You may choose to eat plain or dip into pear cream or yogurt.

Enjoy!

 

Note:

If there are any left over, put them in a bag or container and freeze. Pull them out on a hot day and enjoy a natural frozen fruit treat!

 

Cilantro Hummus

 

1 can chickpeas, 15oz (liquid reserved)

2 tbsp sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

¼ cup water or reserved liquid from canned chickpeas

1 cup cilantro

Directions

You will be using the blender for this recipe, so set it up on the counter.

1—Drain liquid from the can of chickpeas and set aside

2—Add chickpeas to the blender.

3—Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

Pour into a nice dish and sprinkle with a little paprika and garnish with some sprigs of cilantro.

Classic Hummus

1 can chickpeas, 15oz (liquid reserved)

¼ cup sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

½ tsp ground cumin

¼ cup water or reserved liquid from canned chickpeas

 

Directions

You will be using a blender for this recipe, so set it up on the counter.

1 Drain liquid from the can of chickpeas and set aside

2 Add chickpeas to the blender.

3 Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

 

Serve in a bowl drizzled with a little olive oil, sprinkled with a little paprika, and a sprig of parsley to garnish.

 

Chicken-style Seasoning

Chicken-style Seasoning

1 cup nutritional yeast flakes

2 tbsp salt

2 tbsp onion powder

½ tsp garlic powder

1 tsp paprika

1 tsp Italian seasoning

1 ½ tbsp dried parsley flakes

 

Briefly blend all ingredients and store in an airtight container.