Gingered Pear Upside-down Cake

I'm back to blogging.. again.  :)  We lost Internet last week and finally got it fixed today.  If you're like me, that is a crisis that severely limits daily functionality!  I totally went through an Internet detox!!  LOL  Not proud of it, but I'll be the first to admit I depend on the Internet, email, Facebook, and social media connection on a daily basis.  [A quick disclaimer, that I do this all in the right balance to make sure my little man is well taken care of and he always gets my first attention and time every single day.  :)  We are an Attachment Parenting family and our child always comes first!]  But any free time I have during the day goes to the computer.  I learned this because last week my house got REALLY clean with all that don't-know-what-to-do-with-myself time.

I'm happy to be wired up again and have another dessert recipe for you that we enjoyed over the holidays.  It's another remake of a traditional, the pear upside-down cake.  Hope you enjoy it!  It's perfect with a cup of tea or coffee!

Gingered Pear Upside-down Cake
Makes 8 Servings

2 organic ripe pears (any kind is fine, I like Riesling the best)
Juice of 1 lemon
1 Tbsp raw local honey
1 tsp cinnamon

1/2 cup coconut oil, room temp
1 Tbsp Spoonable Stevita stevia
1/2 cup coconut flour, sifted
5 free range eggs
1/2 cup organic unsulfered molasses
1 tsp baking soda
1 1/4 tsp powdered ginger
1/2 tsp cinnamon
1 tsp ground allspice
1/8 tsp sea salt

1.)  Preheat your oven to 350ºF.  Grease a 9 inch cake pan with coconut oil and set aside.  Cut the pears in half, then quarters, then core each quarter. Remove the stems and butts, then cut each quarter into 2 or 3 wedges (depending on thickness of your pear).  In a small bowl, toss together pear slices with lemon juice, raw honey, and cinnamon.  Let sit while you prepare the cake batter.

2.) In a stand mixer, cream together the coconut oil and stevia.  Add eggs one at a time with mixer on low speed, scraping down the bowl as needed.  Finally, add the molasses.

3.)  With the mixer on low speed, add in remaining dry ingredients/spices one at a time.

4.)  Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch cake pan.  Pour the batter over the pears and pat down with a spatula or your fingers to fill in all the holes and distribute evenly.  (the batter is thick!)

5.)  Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.  To serve cake right side up, let the cake cool in pan until completely room temperature.  Run a knife around the edges of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently (you may need to give it a little shake to release).

Caramel Apple 'Cheesecake'

Tomorrow is Day 1 of our 25 Days of Christmas Giveaways series!!!  I'm excited for you guys!  We've got 25 big name companies participating.  You'll have the opportunity to enter for a new prize every day for 25 days in a row, from November 30th until Christmas Eve December 24th.  Some days will have more than 1 winner, so be sure to read the details closely.  You'll have 24 hours to get entered every day.  Each day, there are two easy entry options, plus bonuses for tweeting, sharing, or liking the giveaway or company.  It should be easy and fun!  This is my way of giving back to you all for the years of support and love and suggestions and praise!!  Merry Christmas!

A hint for tomorrow's prize..... It promotes natural beauty and relaxation, and the beautiful lady behind this company has been generous here at Healing Cuisine many times in the past.  Her products have always been a hit!  So stay tuned, you'll want to get in on tomorrow's giveaway!

Now, on to those new dessert recipes I promised you.  These are the two desserts I made for Thanksgiving this year, brand new:  Caramel Apple 'Cheesecake' and Cherry Crumble Bars!  I've only got time at the moment to share the first one with you.  My friend Molly and I fell in love with this cheesecake, a new version of my summer favorite Strawberry Cream Pie.  This caramel apple cheesecake uses raw cashews as the base for the no-bake cheesecake, and is now our new favorite fall dessert.  You've got to give it a try!  The caramel sauce is optional, so if you're Advanced Plan feel free to leave that layer of the pie out.  The Cherry Crumble Bars were yummy, too.  Recipe is coming as soon as I catch up on unpacking these boxes!

Salted Caramel Apple 'Cheesecake'
Makes 8 Servings

CRUST LAYER
1 1/4 cups coconut flour
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (solid room temp)
1 Tbsp raw almond butter or coconut butter
2 tsp Stevita Spoonable stevia
1/4 tsp sea salt
1 1/2 tsp vanilla extract
3/4 tsp cinnamon

CARAMEL PECAN LAYER
1 cup oozy caramel sauce
1 cup chopped pecans (optional)

CINNAMON APPLE LAYER
5 Tbsp raw butter
3 Tbsp raw unfiltered local honey
1 tsp ground cinnamon
pinch sea salt
5 small organic Granny Smith apples, peeled, cored and chopped

APPLE CHEESECAKE LAYER
2 small organic Granny Smith apples, peeled and diced
3/4 cup raw cashews, soaked for 2 hours then rinsed
1 Tbsp Stevita Spoonable stevia
1 tsp pure vanilla extract
1 tsp fresh lemon juice
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted

1.)  CRUST LAYER   Add all crust ingredients to food processor.  Pulse until well combined and small crumb texture forms.  Dump into a 9 inch spring form pan.  Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides.  Place in fridge while you prepare the next layer.

2.)  CARAMEL PECAN LAYER  Spoon caramel sauce into the base of the pie crust.  Spread evenly with a spoon.  Sprinkle chopped pecan bits over the caramel.  Place pie crust in fridge while you prepare the next layer.

3.)  CINNAMON APPLE LAYER  Heat a large skillet over Medium-High heat.  Melt the butter then add the honey, cinnamon and sea salt, stirring to combine.  Cook the mixture until it is gently bubbling, about 1 minute.  Add the chopped apples to the pan and toss to coat.  Cook over Medium-High heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally.  Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer.  Return the pan to the refrigerator while you prepare the final layer.

4.)  APPLE CHEESECAKE LAYER  Blend all apple cheesecake ingredients together in a high speed blender until completely smooth.  Scrape down sides as needed.  Taste for sweetness, add more stevia if you wish (it depends on how sweet your apples are).  Pour the 'cheesecake' over the cinnamon apple layer.  Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife (optional).  Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving.

See you back here bright and early tomorrow for the big 25 Days of Christmas Giveaways kickoff! 

Snickerdoodle Cookies

I was craving snickerdoodle cookies a few days ago, badly.  I think it was buildup of seeing bake sales and not-good-for-you-but-taste-so-good treats all weekend at a fall festival.  Do you ever experience those food envy cravings?  I had to get in the kitchen and figure out how to make some snickerdoodles.  This recipe is inspired by my Cinnamon Walnut Cookie recipe on page 48 of Season's Eatings holiday e-cookbook.  And boy, did these snickerdoodles turn out great!  Chewy on the outside and gooey in the middle, with crunch at the edges.  I just needed that cinnamon-sugar taste and a little chewiness to make my brain chemistry okay again.  : )

(I also tried a pumpkin snickerdoodle version, but it didn't turn out perfectly.  I'll post that recipe later after I tweak it.)

TIP:  I made two batches of snickerdoodles.  For the first batch, I coated them in both cinnamon and xylitol.  On the second dozen, I used only cinnamon.  As you may know, xylitol doesn't melt down at all like sugar does.  For that reason, I liked the cinnamon-only cookies better texture-wise.  But that's just me.  You or your kids might like them with cinnamon+xylitol.

Snickerdoodle Cookies
Makes 16 Cookies

2 cups fine ground blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
5 Tbsp coconut oil or raw butter, melted
2 Tbsp raw honey or grade B maple syrup or vanilla honey (makes these cookies nice and crispy!)
30-40 drops pure liquid stevia
2 tsp pure vanilla extract

SNICKERDOODLE COATING:
3 Tbsp xylitol
3 Tbsp cinnamon

1.) Preheat oven to 350 degrees.  Line two baking sheets with unbleached parchment paper.  In a medium bowl, mix together the almond flour, sea salt and baking soda.

2.)  In a separate small bowl, whisk together the melted coconut oil, honey, stevia, and vanilla extract.

3.)  Mix wet ingredients into dry ingredients, stirring until well combined.

4.)  In a small bowl, stir the cinnamon and xylitol together for the snickerdoodle coating.

5.)  Take Tablespoon sized scoops of the cookie dough, form into a circle in your hands, then roll the dough ball in the snickerdoodle coating mixture covering all sides.

6.)  Place your coated dough balls onto the cookie sheets evenly.  Use the bottom of a canning jar or coffee mug greased with coconut oil to press out each cookie into a perfect circle, about 1/4 inch thick. 

7.)  Bake for 8-10 minutes.  Remove from oven and let cool on the pans for 10 minutes before moving to cooling rack.  Let cool completely on cooling rack before eating, as they need this time to set and get crunchy on the edges!

Spice Mix Party + 3 New Recipes

Take a gander at what a few girlfriends and I made at a Spice Mix Party we threw last month:

I'm not sure if we created the idea of a Spice Mix Party, but it sure was fun!  It all started with the realization of two Maximized mommy friends, Rachel and Jess, that pre-made spice mixes are A) SO convenient to have in the pantry, B) so gosh darn expensive, and C) commercially loaded with chemicals and preservatives.  Rachel and Jess decided to organize the spice night as a way to make delicious healthy spice mixes in bulk for $$$cheap.  When they invited me to be a part, you know I was in!

Read Rachel's account of our Spice Mix Party here!  She also lists our recipe modifications.  We had a blast cooking and mixing herbs and spices.  It was a fun excuse to get together to chat, eat, and let the kiddos mingle, too!

Here's what we made:  Dry Onion Soup Mix, Ranch Dressing Mix, Italian Dressing Mix, Taco Seasoning, and Cream of 'Something' Soup.  (In our case, we did cream of mushroom soup.)

You can make the spice mixes on your own, and still save money by making them yourself!  I also love the fact that we used organic ingredients, because conventional herbs and spices are loaded with pesticides and herbicides that concentrate as the herbs are dried.  Total, we each spent about $35 on the organic spice mixes and soups!  We each took home 2+ cups worth of each seasoning mix and 6+ 'cans' of cream-of-something soup, plenty to make months worth of tasty recipes!

WHAT TO MAKE WITH YOUR MIXES

I have waited to post about our spice party, because I wanted to share what I have been making with these new seasoning mixes.   I will share my latest recipe creations with you TODAY AND TOMORROW, so be sure to come back!  There are some great 30 Minute and One Pot Wonder meals coming!

Slow Cooked Beef Tips
ADVANCED PLAN
Makes 6 Servings

2 lbs 100% grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed
1 onion, sliced
2 cups organic mushrooms, sliced
1 1/2 cups homemade cream of mushroom soup
1/3 cup arrowroot powder, whisked into 3 Tbsp cold water
3 cups organic sodium-free beef stock
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp fresh black pepper
1/4 tsp paprika
1/3 cup homemade dry onion soup mix
3 Tbsp Worcestershire sauce

Preheat oven to 300 degrees F.  Add cubed meat, onion, and mushroom to a 9 x 13 inch pan.  In a large bowl, whisk the remaining ingredients together.  Pour over the meat and toss to coat.  Cover with aluminum foil and bake at 300 degrees F for 3 hours.  Do not remove foil until 3 hours is reached. Serve over zucchini noodles, cauliflower rice, roasted veggies, smashed sweet potato or cauliflower mashed 'fotatoes.'  (Can be prepared in slow cooker on Low for 6 hours.)

Honey Glazed Italian Chicken
CORE PLAN
Makes 8 Servings

3 1/2 pounds skinless free-range chicken pieces (I like to use thighs and breasts, bone-in is fine)
2 Tbsp homemade Italian dressing mix
1/2 cup raw honey

Preheat oven to 350 degrees F.  Grease a large baking pan and set aside (or cover with foil/parchment paper).  Rinse chicken and pat dry with paper towels.  Lay chicken pieces evenly onto baking sheet in one single layer.  Warm honey in a small saucepan over Low heat or using a hot water bath.  With a fork, stir in dry Italian mix.  Dip and press the chicken pieces into the honey mixture, coating front and back, and place each piece back down onto prepared pan.  Bake for 50-60 minutes or until chicken is cooked through.  Serve with steamed or roasted veggies.

Cheesy Chicken Ranch Casserole
ADVANCED PLAN
Makes 8 Servings

2 1/2 cups chopped frozen organic broccoli
1-2 cups frozen organic peas
6 Tbsp homemade ranch dressing mix
2 cans organic full-fat coconut milk
1 Tbsp arrowroot powder
2 cups shredded cooked free-range chicken
1/2 cup organic mozzarella cheese
1 cup raw cheddar cheese
sea salt & pepper, to taste

Preheat oven to 350 degrees F.  Blanch the frozen broccoli and peas in boiling water for 1-2 minutes, to remove ice crystals and slightly soften the outside.  Drain and shake as dry as possible.  Set aside.  In a large bowl, whisk together the coconut milk, cornstarch, and ranch dressing mix.  Stir in the shredded chicken, blanched broccoli, blanched peas, 1/2 cup of cheddar cheese, and sea salt/black pepper to taste. Transfer to a greased 3 quart casserole dish.  Layer the mozzarella cheese slices across the top and sprinkle the remaining cheddar cheese over the top.  Bake at 350 degrees for 20-30 minutes, until heated through and cheese on top is browned.  We serve ours over wide cut zucchini noodles.  Brown rice pasta would also be tasty.

Four more delicious dinner recipes coming at you tomorrow!

How To: Rhubarb Jam

This is the third jam recipe as part of our pectin discussion.   You may like to check out the past two Advanced Plan jam recipes for Strawberry Jam and Cherry Jam.  Today we're using rhubarb, another low glycemic fruit (well technically it's a vegetable, but most people call it a fruit, kind of the opposite of a tomato...).  This jam is very low in sugar, and by carb count, you can have about a 2 Tablespoon serving if you are on the Advanced Plan.  I add a bit of honey, because it needs the little bit of sugar to make the pectin gel up.  Rhubarb has so little sugar in it naturally that we need to add some to move the process along.

Both Dave and I grew up with bushes of rhubarb in our backyards.  I think it's a pretty common thing to grow in Michigan (maybe the northern mid-west) if you have the room for it.  If you asked Dave what his favorite pie is, he'll always tell you his mom's strawberry-rhubarb custard pie.  You just don't find fresh rhubarb down south like we had in Michigan or Minnesota.  There is maybe a couple week opportunity at the grocery store when I can find it tender and perfectly ripe.  When I do, I clear out the shelf and make what I can so Dave can have a taste of home.

This jam is one I made while living in Minneapolis a few years ago.  You get a subtle sweetness from the honey to balance out the tart bite of the rhubarb.  We mix it with fresh strawberries and granola for a refreshing strawberry-rhubarb breakfast.  Or we spoon it over pannukakku for a rhubarb-custard dessert.

Rhubarb Jam
Makes 4 half pint jars

6 cups (2 pounds) diced organic rhubarb
1 cup raw honey
1 cup xylitol (I used powdered to ensure it dissolves)
Juice of 1 lemon (reserve the rinds)

4-5 sanitized half pint jars
a muslin bag or tea ball

1.)  Combine diced rhubarb, honey, xylitol, and lemon juice in a non-reactive pot.  Stir and combine.  Chop the reserved lemon rind and place it in the muslin bag / tea ball.  Add the bag to the pot, cover, and place in fridge for 24 hours.

2.)  Remove pot from the fridge, stir, and place over High heat.  Bring to a boil, stirring constantly.  Continue to boil while stirring until setting point is reached, between 218 - 222 degrees F (use a candy thermometer).  Do the ice cube test to check the gel consistency (hold a spoonful of the jam over an ice cube for a minute or so.  If it wrinkles up and gels to your preference, it's ready to can.  If not, continue to boil for a few more minutes and recheck.)

3.) Ladle jam into jars, leaving 1/4 inch space at the top for air.  Push out bubbles with a spatula.  Place lids on jars and place in a pot of boiling water for 10 minutes.  Remove from pot and set on counter to cool.  I check the lids for proper seal after about 15 minutes before I dump out the hot water pot from the stove.

Sushi Salad

This is a yummy fresh salad that I've been having for lunch lately, as I had been given a huge bag of brown rice to use up.  And who doesn't love sushi!  This is a play on the California Roll, minus the surimi.  You get all the sushi flavor, in a simpler form!  I've just been doing a vegetarian version, but of course add whatever sashimi you'd like! 

Sushi Salad
Makes 4 Servings

THE DRESSING
about 2 tsp cold filtered water
2 Tbsp Coconut Aminos
1/2 tsp ground ginger
2 tsp wasabi powder (more/less to taste)
1 Tbsp boiling water

THE SALAD
3 cups cooked brown rice
1/2 cup rice wine vinegar, divided
12-15 drops pure liquid stevia OR 1 Tbsp raw honey
1/2 tsp sea salt
1 Tbsp raw sesame seeds
3 Tbsp olive oil
2 Tbsp pickled ginger, chopped (more/less to taste)
3 organic green onions, chopped
2  organic carrots, shredded
1 organic red bell pepper, chopped into match sticks
1 organic cucumber, shredded
1 cup organic green peas
3 sheets nori (dried seaweed), broken up in to bite size pieces
1 avocado, diced
4 large handfuls organic spinach

1.)  Mix the dressing.  Stir together the wasabi powder with the boiling water until a paste forms (if using less wasabi paste, use less boiling water; if using more wasabi paste, use more boiling water).  Whisk other dressing ingredients into the wasabi paste.  Set aside.

2.)  In a large bowl, toss together all of the salad ingredients.  Can be served room temperature or chilled.  On each plate, add a large handful of washed organic spinach.  Spoon salad mixture over the spinach and drizzle with dressing, then serve.

Bumble Bars

These are a little different than the "traditional" bumble bars made with sugar, Cheerios, etc, that my family made growing up.  I've put my Healing Cuisine spin on it!  Feel free to add a handful or two of 73+% dark chocolate chips to the bars, too.  Stir in with the nuts.

Bumble Bars

2 cups raw sesame seeds
1 cup raw sunflower seeds
1 cup raw cashews
1 cup coconut flakes
2 cups organic raw unsalted Valencia peanut butter OR almond butter
1/3 cup honey
2 tsp sea salt

1.)  Line a 9 x 13 inch baking pan (or a 9 x 9 inch pan for thicker bars) with unbleached parchment paper.  Preheat oven to 350 degrees F.

2.)  In a large bowl, stir together Valencia peanut butter, honey, and sea salt.  Stir in nuts and coconut flakes, mixing until evenly combined.

3.)  Pour and spread mixture into baking pan.  Bake for 12 minutes.  Remove from oven.  Cool to room temperature.  Cut into individual bars, wiping knife clean between cuts as needed.  Enjoy or store in fridge until ready to eat.

Picnic Week: Three Bean Salad

Picnic Week continues!  This is my spin on the classic Three Bean Salad.

Three Bean Salad
Makes 10 Servings

2 cups organic green beans (fresh or frozen thawed), 1 inch pieces
2 cups organic yellow beans (fresh or frozen thawed), 1 inch pieces
2 cups organic red kidney beans, rinsed and drained
1/2 cup organic bell pepper (any color), diced
1/2 cup red onion, diced

DRESSING
1/2 cup Bragg's apple cider vinegar
1/3 cup olive oil
1 Tbsp raw honey (OMIT IF ADVANCED PLAN)
16 drops pure liquid stevia
1 tsp sea salt
Fresh pepper, to taste
1-2 pinches fresh thyme leaves (optional)
1 Tbsp organic unsweetened whole-grain mustard (optional)

1.)  Bring a large saucepan of filtered water to boil.  Add in the green and yellow beans and cook until crisp tender, about 5-8 minutes.  Remove from saucepan with a slotted spoon and drop into a bowl of ice water to stop the cooking and refresh.  Drain and spread beans over a clean tea towel or unbleached paper towel to dry.

2.)  In a large bowl, add green, yellow, and kidney beans, bell pepper, and onion.

3.)  In a medium bowl, whisk together the dressing ingredients until smooth.  Pour dressing over bean mixture.  Toss three bean salad well and chill for at least 4 hours.  Stir again before serving.

6 Ways to Dress Up Asparagus

Ahhhhhhh, spring is officially here!  I love walking into the grocery store to see a well stocked shelf of fresh, organic asparagus spears!  It is one of my most favorite veggies, and I certainly eat my fill of it while it's in season these next few months, and then I miss it the rest of the year.  *tear*  This year I plan to buy some in bulk and freeze for use thru the fall.  Hoping to find a fabulous farmer's market in Charlotte next month when we get moved and settled.

When purchasing asparagus, you want to be sure the tips are bright green and tightly closed.   Dark green or black and mushed tips is evidence of oxidation, meaning the asparagus is not fresh.  You'll also want to examine each spear in the bunch, testing for crisp rigidity and bright green color.  Be sure the skin of each spear is unwrinkled and firm.  The best tasting and best texture will come from spears that are thin to fairly thin in diameter.  This isn't to say you can't enjoy a thick bunch of asparagus, just that they'll be a bit stringy and are probably more suited for a stir fry or dish that calls for them to be diced.  These tests will ensure a fresh product potent in nutrients!

Once you get your asparagus bunch home, it is important to store it properly to keep it fresh with valuable nutrients intact.  Trim about a half inch off the bottom ends and place standing up, cut end down, in a glass of 1 inch fresh water.  Store in fridge until ready to use.

When ready to prepare your asparagus, there is a magical little trick to always remember that will ensure you and your guests have tender asparagus all the way thru.  The most tender part of the spear is the tip.  As the stalk gets thicker, it gets tougher.   There is a magic point somewhere between the tip and the end of the asparagus that separates "tasty-tender" from "icky-tough."  Every bunch of asparagus is different.  While you may not know where this breaking point is, but your asparagus does.

Hold your asparagus at both ends.  Gently bend the asparagus until it snaps.  The magic is in that it will naturally break at a point of resistance, and that point is where the stem is too tough to be enjoyable.   Do this for all your asparagus.  Simple as that, and so worth the two minutes worth of energy!  Your dish will taste so much better after performing this step.  And now your asparagus spears are ready to dive into your recipe.

I wanted to share with you six of my favorite ways to serve asparagus.  Hope you enjoy!  If you have your very own favorite way to enjoy asparagus, please share!  We all love recipe sharing around here! :)

Classic Balsamic Asparagus  (my #1 personal favorite way!)
Makes 4 Servings

1 lb organic asparagus, prepped (as detailed above)
1 Tbsp olive oil
Sea salt, to taste
2 Tbsp balsamic vinegar

Spread asparagus on rimmed baking sheet.  Coat with olive oil and sprinkle with sea salt.  Roast at 350 degrees F for 15-20 minutes until crisp tender.  Remove from oven and transfer to serving platter.  Drizzle and coat with balsamic vinegar.  Serve.

Roasted Asparagus with Feta
Makes 6 Servings

2 lbs organic asparagus, prepped
1/4 cup olive oil
4 cloves garlic, minced
1 tsp fresh lemon zest
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Sea salt, to taste
Fresh pepper, to taste
2 Tbsp fresh flat leaf parsley, chopped
4 ounces organic feta cheese, crumbled
Juice of 1 organic lemon

1.)  Preheat oven to 400 degrees F.  In a small saucepan, add olive oil, garlic, lemon zest, oregano, and red pepper flakes.  Heat over Low heat until garlic becomes golden and oil fragrant.  Remove from heat.

2.)  Place asparagus spears on a rimmed baking sheet.  Coat asparagus with infused olive oil.  Season with sea salt and pepper.  Sprinkle with crumbled feta.  Roast for 12-15 minutes.

3.)  Remove from oven.  Sprinkle with parsley and squeeze the lemon over top.  Serve immediately.


Asparagus with Thyme Butter Sauce
Makes 6 Servings

2 cups water (more/less for steaming)
2 lbs organic asparagus, prepped and chopped in half
1/2 cup organic, unsalted butter
2 tsp dried thyme
1/2 tsp sea salt
Fresh pepper, to taste


1.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.

2.)  Meanwhile, in a heavy medium skillet over Medium-Low heat, cook the butter until it just begins to brown, about 2 minutes.  Remove from heat.  Add the thyme leaves.

3.)  Once asparagus is cooked tender, remove from steamer and coat with thyme butter sauce in skillet.  Season with sea salt and pepper.  Transfer to serving platter and serve warm.

Ginger Sesame Asparagus
Makes 4 Servings

1 Tbsp Bragg's Liquid Aminos
2 tsp raw almond butter
1/2 tsp raw honey
1 tsp sesame oil
1/2 tsp hot sauce
2 cups water (more/less for steaming)
1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces
2 tsp sesame oil
1 tsp sesame seeds
1 1/2 tsp sake
2 tsp fresh ginger, minced or pressed
2 garlic cloves, minced or pressed
1/2 tsp sea salt
1/4 tsp white pepper

1.)  In a small bowl, combine the first 5 ingredients with a fork.  This is homemade Hoisin sauce.  Set aside to allow flavors to combine.

2.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.

3.)  In a large skillet, add 2 teaspoons of sesame oil and warm slightly over Medium heat.  Add sesame seeds to pan and cook until lightly browned, about 4-5 minutes.  Add ginger and garlic and cook 1-2 minutes.  Add the homemade Hoisin sauce and asparagus.  Stir and cook until asparagus is well coated and heated thru, about 2 minutes.  Season with sea salt and white pepper.  Transfer to serving dish and serve.

Asparagus with Mushrooms
Makes 4 Servings

1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces
1/4 cup organic, unsalted butter
1 Tbsp olive oil
2 cups fresh mushrooms, sliced
2 Tbsp unsweetened organic Dijon mustard
1/4 tsp fresh ground black pepper
2 cloves garlic, minced
Sea salt, to taste

1.) In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.


2.)  In a large skillet, heat olive oil and butter over Medium heat.  Add mushrooms and garlic and cook, stirring occasionally, until just cooked and liquid is expelled, about 5-7 minutes.

3.)  Add asparagus,  Dijon mustard, black pepper, and sea salt.  Stir until heated thru.  Serve.

Asparagus Gratin (A MUST TRY!!)
Makes 6 Servings

1 large shallot, finely chopped
2 Tbsp coconut oil
1/2 cup almond meal
1/4 cup organic, unsalted butter
2 lbs organic asparagus, prepped
2 tsp olive oil
1 tsp sea salt
1/4 cup raw Parmesan cheese, freshly grated
1 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice

1.) In a small skillet, saute shallot coconut oil over Medium-Low heat until golden, about 6 minutes.  Remove from heat; cool slightly.

2.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.  Place asparagus in shallow glass casserole dish; drizzle with olive oil.

3.)  Preheat broiler.  In medium bowl, using a pastry cutter or fork, cut butter into the almond meal. With a spoon, stir in Parmesan cheese, parsley, lemon juice, shallot mixture, and 1/4 teaspoon sea salt. Sprinkle almond meal mixture over asparagus.  Place dish in broiler 5 inches from heat source.  Broil about 4 minutes or until lightly browned.  Remove from oven and serve immediately.

Cardamom-Glazed Grilled Mango

I LOVE FLORIDA!!  Whole Foods had local organic mangos, perfectly ripe, on sale today.  I indulged and bought a few, a special treat for Dave and I who have been sticking to Advanced Plan berries and Granny Smith apples since last fall.  Prepared this simple side dish and served along side grilled chicken.

I've added about 1-2 Tablespoons of raw honey to this recipe to aid in caramelization.  Leave it out if you don't want the added sugar.  It will be just as good without, just a little less crunchy!  The slightly burned sugar gives the mango a really nice flavor, which compliments the cardamom beautifully.  If omitting honey, use a bit of lemon juice and olive oil instead.

Cardamom-Glazed Grilled Mango

2 ripe mangoes, skinned & cubed
1-2 Tbsp organic raw honey
3 green cardamom pods, shelled and ground with mortar and pestle
2 Tbsp unsweetened coconut flakes
1/4 tsp cinnamon
about 6 bamboo skewers, soaked in water

1.)  Preheat grill on High heat.  Mix all ingredients together in a medium bowl, being sure to coat all sides of the mango chunks.  Grease the grill with coconut oil.

2.)  Load the skewers with the crusted mango and set on the grill. Let it go until it just starts to brown/blacken and flip, doing the same with the other side (should take 3-4 minutes).  Serve on a bed of greens for a nice side salad.

6 skewers was a little much for just the two of us, but the grilled mango was SO good that we enjoyed for dessert atop Greek yogurt with chopped raw almonds.  Grilled mango is delicious!

Questions Answered: Grain FREE Almond Flour Tortillas

It's been a couple of months since Nora wrote in with a request, and I apologize for the delay, Nora!  We've had a busy summer, and fall is seeming to be no different.  But, I wanted to get you this recipe while I have a moment tonight!

Nora wrote in:  Looking for grain free tortillas as a quick dinner option for my family.  I've made tortillas in the past, but always with grain.  Ever done a grain-free tortilla?

Since Nora sent in her request, I've been searching and experimenting.  I started with browsing Google.  Most "natural" recipes you'll find recommend using corn flour or other flours that will turn to sugar quickly inside of you.  But I did get some ideas on how to actually make tortillas, since I'd never attempted in the past, so it was a good use of my time!

Then I started to experiment.  Let me say that coconut flour does not make the best tortillas.  They were more like crepes and fell apart easily.  I tried around 4 or 5 batches of various flours/mixes and came down to this recipe which has turned out great three times in a row!  So here it is for you, Nora!  I hope this helps your family out.  Dave and I have enjoyed the sampling of different tortillas and this recipe is a keeper!

Grain-free Almond Flour Homemade Tortillas (gluten free, grain free, yeast free)
Makes 8 Tortillas

1 Tbsp finely ground flax seeds
3 Tbsp boiling water
3 cups almond flour (it's more affordable to make your own by grinding whole almonds into a powder in your food processor or Vitamix)
1 tsp sea salt
1 free-range egg, lightly beaten
2 tsp honey (sorry Advanced Planners... it really needs the little bit of honey to bind)

1.)  In a small bowl, let flax sit in boiling water for about 5 minutes.

2.) In a separate medium bowl, mix together the almond flour and sea salt with a fork.  Add the egg, flax mixture and honey, one at a time, to the almond flour.  Stir until it forms a firm dough that isn’t too sticky to handle.  If it is too sticky, add more almond flour until you can easily roll it into a ball.

3.)  Cut the ball in into quarters.  Cut each of the 4 pieces in half making 8 pieces total.

4.)  (I lack a tortilla press.  If you're in the same boat, follow these steps..)  Place a strip of all natural waxed paper on your counter.  One at a time, take a piece of dough and roll it into a ball with your hands.  Place the piece of dough in the center of the waxed paper.  Place another strip of waxed paper over the dough ball.  Use a rolling pin to roll out the dough until it is as thin as you can get it without it falling apart.

(Don’t go for perfect!  These are not going to be completely round tortillas like you find in the store.  Each one of these tortillas will be unique because, hey, they're natural!  They will have jagged edges and some little holes here and there, but that’s okay!  Be proud that you made them from scratch without the nasty preservatives.  :)

5.)  Oil a cast iron skillet with coconut oil and heat skillet to Medium heat.  Be sure to give the pan plenty of time to heat before adding your first tortilla, a good 8 minutes is sometimes needed for the best cast iron pans.  As you get into making tortilla #2-3, you may find they are browning more quickly.  Go ahead and lower the temperature to Medium-Low to prevent burning.

6.)  Remove the waxed paper from the tortilla.  Just like moving pie crust, gently put your non-dominant hand underneath the waxed paper under the tortilla.  Flip the tortilla onto your dominant hand while you peel away the waxed paper.  Then gently place it into the skillet.  If there are folds, try to even them out, or just mush them down with a spatula.  Cook for about 1 minute on each side, or until golden brown.  The edges will brown and the middle will start to bubble.

7.)  Flip and cook on the other side for another minute or less.  Cook each tortilla one at a time.  Add more coconut oil as the skillet becomes dry.  As the tortillas cook, stack them up on a plate and cover until you’re ready to use them, to keep them warm.  You can make ahead and freeze the tortillas once cooled or just keep them in the fridge in a glass container for a few days.

Oozy Caramel

So it's not really caramel, not the traditional high fructose corn syrup variety you're used to seeing on grocery store shelves..but it will give you that taste and effect!  Give this recipe a try, it's quite amazing!  It's the coming of apple season after all, and this is a great way to enjoy apples!! Dip in or drizzle over homemade ice cream or organic Greek yogurt!  Remember it is sugar, although natural sugar.  Only have a little bit if weight loss or overcoming disease is your concern!

Oozy Caramel

2 Tbsp honey of your choice*
4 Tbsp organic butter, halved
1/4 c unsweetened apple cider
1/2 tsp cinnamon (optional)
About 2 tsp fresh lemon juice
Splash of vanilla extract

1.)  Melt 2 Tbsp butter in a sauce pan on Medium-Low heat.  When it is melted, add the cinnamon and vanilla.  Then, add the cider, and bring up to a simmer.

2.) Add honey, lemon, and the rest of the butter.  Simmer, stirring constantly, making sure to scrape up any spots that might start to stick.  Once it gets nice and thick, take off the heat and serve!

*You can make this recipe using flavored honeys, I did it the a second time using a huckleberry honey we bought while in Colorado for a Maximized Living seminar.  If you don't eat/like honey, you can use raw brown sugar or grade B maple syrup for a similar effect, but you might have to adjust the proportions of the other ingredients.

**Please note this is NOT an Advanced Plan recipe!!

Questions Answered: Sugar, Honey, Agave, Stevia - #2

On to round two, Sweeteners I DO Recommend, why, and [probably most importantly] how to use them!  :)  I have come to learn that cooking and baking in an unconventional way is a bit of an art form!  With that said, it also becomes easier the more you do it.  Practice makes perfect!  I barely think about how to substitute anymore these days.  It has become second nature, so hang in there, you'll get it, too!

Sweeteners I DO Recommend, Why, and HOW to Use 'Em:

Stevia

What is stevia and why is it creating such a buzz lately?  Stevia Rebaudiana is an natural herb in the Chrysanthemum family which grows in parts of Paraguay and Brazil.  The steviosides (steviol glycosides, or sugar molecules) in its leaves account for its incredible sweetness, making it unique among the nearly 300 different species of Stevia plants.  The sweet steviosides have been extracted and used as sweetener in South America since 1887, the earliest time it was recorded.  Today, stevia is widely used in South America, Asia, Israel, Spain and other parts of Europe.  It is becoming more main stream in the U.S., but has seen resistance from the FDA as they try to protect their money flow coming from artificial sweeteners.

Twenty+ years worth of studies have been done on stevia consumption (that's more than what most prescription drugs go thru before they hit your mouth) and stevia has been found completely non-toxic and safely consumed in massive quantities by many different nations.

Cooking With Stevia

HOW to cook and bake with stevia comes with a learning curve, so be prepared if you're new to this!  Stevia is much sweeter than sugar but has none of sugar's unhealthy drawbacks.  The refined extracts of Stevia (steviosides) are zero calories and 200-300 times sweeter than table sugar.  This is why you use much less volume in a recipe than you would sugar.  Here is the conversion chart I use.  It's got all your stevia options on there (pure powder, blended powder or liquid).  It's a wonderful resource, share with your friends!  Print it out and tape to the inside cupboard door that you often do your baking near.  You'll never have to guess at stevia again!

There are two drawbacks of cooking with stevia.  One (and it's a pet peeve of mine) is that it doesn't caramelize like sugar or honey, so often I'll throw in a teaspoon of honey here and there, like on a sweet chicken dish or grilled foods to get a rich color and flavor.

The second is the loss of volume, which is extremely important when baking.  You'll need to follow the conversion chart along with one other adjustment.  In order to make up for the volume lost through replacing a cup of sugar with only 1 1/2 teaspoons of Pure Stevia Liquid, you need to add something to keep the right consistency.  I will usually add a bit of honey or unsweetened apple fiber.

To make unsweetened apple fiber place unsweetened applesauce in a strainer lined with cheesecloth.  Place the strainer in a bowl and let sit overnight in your refrigerator.  In the morning you will have apple fiber in the strainer and apple juice in the bowl.  [Make your own raw apple sauce by pureeing Granny Smith apple chunks until smooth and proceed from there with straining.]

Replace each cup of sugar in your recipe with 1 cup of apple fiber, as well as 1 1/2 teaspoons of Stevia Liquid.  This will replace both the sweetness and the volume.  An additional benefit to using this method is that you can reduce the oil content in your baking, as the apple fiber will create a more moist finished product.

I personally love the Stevita brand stevia.  I have been using their brand solely for two years now and never have any problems with a bitter aftertaste!  Stevita uses 95% minimum pure steviosides.  Other brands you find at your grocery store aren't as pure (some only use 85% or even 50% steviosides and the rest is filler) and that is why you get that bitter aftertaste.  So make sure whatever brand you are using is certified pure, and the only ingredient in pure stevia should be stevia.  Watch out for brands that are adding Dextrose (a chemically altered sugar) to the mix.  I've also enjoyed using Stevita's "Stevia Supreme" which is a blend of stevia and xylitol.  It's a much more user friendly stevia product, converting becomes quick and easy.  And the xylitol rounds out the sweetness as stevia is a bit harsh and upfront sweetness level.  But again, no after taste with that product either.  Love it!

Xylitol

 

Xylitol is a sugar alcohol sweetener used as a sugar substitute.  It is a naturally occurring 5-carbon sugar alcohol found in many fruits and vegetables.  Xylitol is also produced naturally in our bodies from the foods we eat.  Our bodies produce up to 15 grams of xylitol from other food sources using established energy pathways.  You can purchase processed xylitol as a white crystalline substance that looks and tastes like sugar.  This is made from either CORN or BIRCH TREES.  Which do you think is the better option?  :)

A tip of the hat to my ancestral home land, Finland, which is where xylitol extraction was first discovered and where the term comes from.  Xylitol was first derived from birch trees in Finland in the late 19th century and was popularized in Europe as a safe sweetener for people with diabetes that would not impact insulin levels.  Since it has a low Glycemic Index, xylitol is absorbed more slowly than sugar, so it does not contribute to high blood sugar levels or the resulting hyperglycemia caused by insufficient insulin response.  It can also be extracted from the fibers of many fruits and vegetables (berries, lettuce, corn husks, oats, mushrooms) but is most commonly taken from corn  here in the U.S., which is something to watch out for when purchasing xylitol.  You need to make sure it is certified birch xylitol and that it is steam processed, not nickel processed.

There are other great oral/dental and sinus/nasal health benefits linked to xylitol, but that's a complete subject on its own.  Try Googling the subject or read more on Mercola.com.  It's best to find a natural toothpaste that uses xylitol rather than sugar to sweeten the taste.  Same goes for mouthwash, gum, mints or candy.

Xylitol has no known toxicity in humans.  If it's your first time using xylitol, keep in mind that like most sugar alcohols, it has a laxative effect because sugar alcohols are not fully broken down during digestion.  Normal symptoms following your first consumption include bloating, diarrhea, and flatulence, but your body will adapt and learn how to process this more complex form of sweetener.  Moderation is key to avoid these symptoms!  As a rule of thumb, I recommend no more than 1/4-1/3 cup of sugar alcohol in one day for an adult.  And, children under 2 years should not be given xylitol or any sugar alcohols because their digestive system cannot break them down yet.

Cooking With Xylitol

You'll be happy to know that xylitol's ratio to sugar is about an equal 1:1 (that ratio may vary slightly from tasty recipe to tasty recipe).  Xylitol is roughly as sweet as sucrose (sugar) with about two-thirds the food energy (1 teaspoon contains 9.5 calories vs 15 calories in a tsp of sugar).  There are two points to keep in mind when cooking or baking: 1) xylitol absorbs moisture like you wouldn't believe, so you may need to adjust cookie/cake recipes accordingly, 2) xylitol won’t help you like sugar does when trying to get something to raise using yeast because it doesn't feed the yeast.

You'll notice in most of my recipes I use (Stevita brand) stevia and not xylitol.  That is due directly to the cost of xylitol (it's about $7.00 for a 1lb bag = 2cups = 3-5 recipes depending).  On our student budget, stevia is much more frugal as you can buy it in bulk and a little goes a very long way (about $20 for a 1lb blend container = 2cups = 96 tsp = around 35-40 recipes depending). But if you can afford xylitol, definitely use it as it's so much easier to use ratio wise and has numerous added health benefits!  Also, xylitol has virtually no aftertaste, which you often have the problem with when using a less potent brand of stevia.  Overall, xylitol is the most user friendly sweetener choice for cooking and baking on the Advanced Plan.

Honey

Personally, I like to use honey when baking just to keep a similar texture to cakes, cookies and pies that use cane sugar. You may have noticed in many of my desserts sugar is taken out and replaced mostly with stevia but I still throw in a small portion of honey.  I do that for two reasons: 1) to round out the flavor as stevia can come off harsh, 2) to keep a light texture to the baked goods.  Honey is hygroscopic, meaning it absorbs moisture.  This ability helps cakes/baked goods turn out more moist than when using sugar or when using stevia/xylitol alone.

I recommend using artisanal raw honey (from a small, local farm).  Choosing local implies that great care was taken to make the product with minimal, if any, use of chemicals, making it organic.  However, be careful because organic does not always mean artisanal and vice versa.  Local honey also means that pollen from local plants and flowers was used to make the honey -- this helps you avoid any allergic reactions in case you didn't know you were allergic to a foreign flower.  Raw honey is honey that has not been heated or filtered, as is typical of the mass produced honey you find in grocery stores which damages the nutritional and healing properties of the honey.  Mass produced clover honeys have been shown to contain heavy metals and chemicals passed on by the processing process.

The main benefits of raw honey are its natural taste and lower glycemic index compared to sugar.  You will digest the honey slower and won’t experience that typical sugar high and crash. Honey also contains small amounts of vitamins and minerals, making it a more nutritious choice compared to sugar, which has no nutritional benefits.  But yes, honey is still sugar, so don't gorge yourself on honey just because it isn't white sugar.  It can still compromise your immune system, and if you are fighting an illness or on the Advanced Plan, I do not recommend it.

Cooking With Honey

Honey is sweeter than sugar, so you'll want to use less of it when substituting.  The honey to sugar conversion I recommend is 3/4 cup honey to 1 cup sugar.  Especially when baking, you need to remember that honey is about 17% water (while sugar is 0% water), so for each cup of sugar you replace with honey, you'll need to remove about 8 teaspoons of liquid from the recipe.  Also, baking with honey doesn't allow for as long a shelf life as sugar, so store food in the fridge for up to 3 days.  As honey draws in moisture from the air, your baked goods will turn mushy fast which will make them rot more quickly.

Other baking tips:  Lower the oven temperature by 25 degrees F when baking with honey to prevent over-browning. For baked goods, it also helps to add and extra 1/4 teaspoon baking soda for each cup of honey.

Fruit

In some cases, it's easiest to just use fruit as the sweetener in a recipes.  A common example is using apple sauce in place of sugar.  You can also puree berries or other fruits and use in cakes/brownies.  If you have a juicer at home, make fresh fruit juice and use in place of sugar.  Other common examples are using berries in smoothies and shakes or grinding up dried fruits for use in pie crusts.  I also like to make frosting using bananas or avocados instead of powdered sugar.

If you are on the Advanced Plan, consuming fruit is not recommended for a period of time, so you need to be careful, but fruit is a better choice than sugar as it will take a little longer for the body to break it down.  On the Advanced Plan, I recommend using Stevia or Xylitol over honey or fruit to allow the inflammation to fully decrease and let your body HEAL.

Gluten FREE Banana Bread

A family requested this a recipe for gluten free, low sugar banana bread.  It's the favorite after school snack for this family of 5.   Now, I prefer to include a little bit of honey in my banana bread just to achieve that level of moistness, but you can of course exclude it all together and use just stevia.  And keep in mind that bananas are very high in sugar, so if you're on the Advanced Plan, I suggest using zucchini's instead to lower the GI of this bread.

Gluten FREE Banana Bread

3 c almond flour (it's cheaper to grind raw almonds into a fine powder in your food processor rather than buy almond flour/meal)
1/8 c of honey (omit if advanced)
3 tsp plain stevia powder
3 free-range eggs
3 very ripe bananas (use zucchini if Advanced)
3/4 tsp baking soda
1/2 tsp Bragg's apple cider vinegar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 tsp sea salt
Handful or two of raw nuts, carob chips or 73%+ dark chocolate chips (optional)

Smash bananas with fork or puree in a food processor.  Mix all ingredients together until smooth.  Pour in a coconut oil-greased loaf pan and bake at 350 degrees F for 50-60 minutes.  If using 3 mini loaf pans, bake for only 40 minutes.  Almond flour is loaded with good fat and is low carb, 100% gluten free!

Citrus Beet & Rhubarb Salad

We happened upon some more rhubarb from a friend this week, our lucky day!  Here's a fresh spin on using rhubarb in something other than a dessert.  :)  I was inspired to do this salad from one I had a Good Earth a while back, possibly even last spring.

This salad won't qualify for the Advanced Plan, but it's a refreshing summer salad that Core followers can enjoy.

Beet, Rhubarb, and Orange Salad
Makes 2-3 servings

4 red and/or yellow beets
Sea salt to taste 
2 Tbsp coconut oil

3 c filtered water
2 tsp powdered stevia
1 pound peeled and trimmed rhubarb stalks, cut into 1/2" slices
1/2 tsp orange zest
3 large oranges
2 Tbsp Bragg's apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp minced shallot
2 Tbsp olive oil
3 tsp raw honey

10 fresh mint leaves, coarsely chopped

Sea salt to taste
Fresh black pepper to taste
3 c watercress sprigs (or other salad greens)
Top with raw goat cheese (optional, we didn't have any but I bet it'd be good!)

1.)  Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon coconut oil; sprinkle with sea salt.  Wrap beets in foil.  Roast beets until tender when pierced with fork, about 1 hour.  Unwrap and cool beets.  Peel, then chop into bit size pieces.

2.)  Bring 3 cups water, 3 tsp honey, and pinch of sea salt to simmer in large saucepan.  Add chopped rhubarb.  Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy).  Using slotted spoon, transfer rhubarb to platter and cool completely. (Beets and rhubarb can be made a day in advance!)

3.)  Grate enough peel from 1 orange to measure 1/2 teaspoon, transfer to small bowl and reserve for dressing. Segment the oranges, working over the orange zest bowl to catch juices (squeeze membranes to release juice before throwing away). Add orange segments to a separate large mixing bowl.

4.)  In the small bowl, whisk together orange zest, orange juice, apple cider vinegar, lemon juice, minced shallot, stevia, mint leaves and 2 tablespoons olive oil into bowl.  Season dressing with sea salt and pepper.

5.)  Time to plate:  Lay down a bed of watercress.  Add beet mixture on top and garnish with raw goat cheese/pine nuts/slivered almonds if desired.

Ginger Lime Chicken

Ginger Lime Chicken

4 skinless, boneless organic chicken breasts
3 limes, rinsed, zested and juiced
3 Tbsp grated fresh ginger root
1-2 Tbsp raw honey (omit if Advanced)
1 Tbsp & 1/4 c unsweetened flaked coconut
Ginger Lime Dip recipe (optional)
Head of lettuce or spinach (optional)

1.)  In a glass bowl, mix lime juice, lime zest, 1 Tbsp coconut and grated ginger.  Add chicken breasts and toss to coat.  Let marinate for about 20 minutes in fridge, rotating once or twice.

2.)  Heat grill or skillet to Medium/Medium-High and grease with a little coconut oil.  Remove chicken from marinade and drizzle top side with honey.  Add to grill or skillet, honey side down, and grill for about 6 minutes.  Drizzle other side with honey and flip, grilling until cooked thru (about another 6-8 minutes, depending on thickness).  You should get a nice caramelization.

3.)  Plate the grilled chicken over a bed of greens and drizzle with Ginger Lime Sauce.  Sprinkle with flaked coconut and serve.  (Or eat as is.  We sometimes pair this dish with the Spicy Mango-Cucumber-Coconut Salad for a light, refreshing lunch or dinner.)

Ginger Lime Dip

Ginger Lime Dip

1/2 cup organic sour cream
1/3 cup Healing Cuisine Mayonnaise
2 Tbsp honey
1 Tbsp lime juice
2 tsp grated lime peel
1/2 tsp ground ginger
Cantaloupe and honeydew slices

In a small bowl, combine the sour cream, mayo, honey, lime juice, lime peel and ginger.  Cover and refrigerate at least 2 hours before serving. This is a great dip for melon and cantaloupe.

Broccoli-Cabbage Slaw

A yummy staple for picnic season!

Broccoli-Cabbage Slaw
Makes about 4 servings

DRESSING:
1 cup Healing Cuisine Mayonnaise
1 Tbsp raw honey (omit if Advanced)
2 Tbsp fresh lemon juice
1-2 Tbsp Bragg apple cider vinegar
Sea salt and pepper to taste

SALAD:
1 head cabbage, rinsed and shredded
1 bunch broccoli, rinsed and chopped
1/3 cup thinly sliced red onion
1/3 cup thinly sliced celery
1/2 cup sunflower seeds (optional)
1/3 cup unsweetened organic dried cranberries or raisins (optional) (omit if Advanced)

In a small bowl, whisk dressing ingredients together until smooth.  In a medium bowl, stir together salad ingredients.  Pour dressing over and mix thoroughly to coat.  Store in fridge for 2 hours or over night before serving.

Kombucha Tea Flavorings

It's been a few months now, and many batches of Kombucha later, I have compiled a list of our favorites.  Word of advice: we add these ingredients during the 2nd fermentation stage (after the SCOBY is removed and the tea is re-bottled and sealed for its second week of sitting out at room temperature).  [TIP:  For added kombucha fiz/carbonation, add a pinch of sugar or 1/4 tsp raw honey to the jar(s) for the 2nd fermentation stage.  This will further feed the yeast in the tea creating a more bubbly end product.  It's really a matter of personal preference.  A word of caution on the fizz factor…when storing your bottled kombucha at room temperature, please store your bottles in a cabinet or box or some other safe place in the event a bottle cracks or explodes.  I have heard horror stories about explosive bottles shooting glass shards and the sticky mess all over the room..]

We prefer to drink our Kombucha cold, with the exception of the last flavor on this list, so try refrigerating the finished product before taking your first taste and making an impression.  If you try any of these recipes, please let me know how you liked them!  And if you have any other interesting flavorings of your own, please pass along!  We are always excited to try a new experiment! :)


TO 3QUARTS OF KOMBUCHA TEA ADD:

Cranberry Ginger:  1/4c unsweetened dried cranberries and 2 tsp fresh ginger chunks

Strawberry:  1/4 c strawberry jam, 7 fresh/frozen strawberries, OR 5 dried strawberries

Blueberry:  1/4 c blueberry jam, 1/3 c fresh/frozen blueberries, OR 1/4 c dried blueberries

Strawberry-Banana:  1/4 c strawberry jam + 1/2 of a fresh banana

Lemon-Ginger:  the zest of half a lemon (in strips) + 2 tsp fresh ginger chunks

Triple Berry (black berries, strawberries, thimbleberries):  1/3 c total of mixed berries

Raspberry:  1/4 c raspberry jam OR 1/3 c fresh/frozen raspberries

Grape (from a friend's back yard):  3/4 c organic concord grapes

Lemon-Lime:  [use a traditional zester to create threadlike strips of peel]  1/4 c lemon peel + 1/3 c lime peel

Apricot:  1/2 c organic unsweetened apricot juice OR 1/3 c dried apricots

Peppermint:  2 Tbsp fresh mint leaves (slightly crushed)

Cherry:  1/4 c dried cherries OR 1/3 c pitted fresh cherries

Coffee: coffee has similar flavinoids and tannins to tea;  use a dark organic roast: 3-5 Tbsp of coffee per gallon (4 quarts) of water you use plus your usual sugar; I recommend tying off the ground coffee in a coffee filter with cooking twine and adding to the boiling water on the stove, like a homemade tea bag -- makes for easier clean up and less straining.  Pour your cooled coffee/sugar mix into your bowl with the starter.  Add the SCOBY and let ferment.  Coffee Kombucha will take about twice as long to ferment, so be prepared (2 weeks instead of 1).  We make it along side a normal batch of tea Kombucha so we don't run out.  It is well worth the wait!  And don't worry if the Mother has dark spots on it  --  it took us a while to realize that they're just coffee stains.  Give it its second fermentation stage like normal, adding a pinch of sugar for that week to help it along.  It packs a different energy jolt than traditional tea Kombucha!  I think you will enjoy!  :)

Orange Honey Grilled Chicken

A sweet yet savory dish perfect for spring!  We broke out the grill, used what we had left in the kitchen and gave it a shot -- really enjoyed it!  It's a great change from the traditionally plain salt and pepper topping to chicken.  We grilled this up with sliced bell peppers and orange wedges.

Orange Honey Grilled Chicken
2 Tbsp organic butter
2 cloves garlic, minced
1/3 c organic honey
1 Tbsp orange zest
3 Tbsp fresh squeezed orange juice
1 tsp fresh black pepper
sea salt to taste
4 chicken breasts, halved (bone in or out is your choice)

1.) Preheat grill over medium heat.

2.) Melt butter in stainless steel skillet over medium heat.  Add garlic and cook until aromatic (about 2 minutes).  Whisk in honey, orange juice and orange zest.  Reserve half for basting chicken while cooking.  Brush other half on chicken breasts.  Sprinkle chicken with salt and pepper.

3.) Lightly oil grill with coconut oil.  Place chicken on the grill.  Cook for 6-8 minutes per side depending on thickness.  Baste often during the last 5 minutes.  Chicken is cooked thru when juices run clear.