Whole Food 1st Birthday Party Menu

Photo courtesy of Marissa Nixon Photography

After a month of planning, our son's first birthday party arrived last weekend.  We wanted to make this a special day for Austin, even if he won't remember it.  Turning 1 is a big milestone; a momentous occasion to honor and celebrate all of his growing and learning done over the past 12 months!

We celebrated at a local park and invited Austin's closest friends.  The day was filled with extra bright sunshine!  We had a few guests with certain food allergies and some who were strictly eating the Advanced Plan, so I wanted to tailor the recipes to their nutritional needs as much as possible.  (I also wanted to design a new birthday party menu, different from my Kids Menu Planner e-book, to give you all some different options.)  I had many parents who were at the park with their children come up to me and compliment on how fresh and healthy everything looked, and one mom passing by even said she couldn't believe all the kids were eating the healthy food!  It was quite humbling to hear compliments from strangers, but also a sobering reminded me that Standard America does not associate fresh whole foods with birthday parties.  I hope some parents realized you don't have to overload kids with sugar and sweets to have a fun celebration.

We celebrated with a healthy spread of Core & Advanced Plan whole food dishes.  {Plus, a new cupcake recipe that I am in love with!}  A special thanks to our skilled photographer and friend Marissa Nixon for taking many of the photos shared today.  Her photography portfolio can be found here.

Use my invite template here.

The party planning started with the theme.  Since he was just a few months old, Austin has loved balloons.  And while Dave might have fought for a Green Bay Packers theme for a day or two, we both agreed that Austin would love a balloon party.  The invitation design was the foundation for the rest of the party decor.  I love bold colors, and picked grass green, medium blue, and sky blue as the color scheme.  I laid out a simple but cute invite layout in inDesign using the balloon as the main focus.  I also found sheets of 100 balloon stickers at the Dollar Tree, perfect to use as embellishments on the envelopes.  (The stickers were my Plan B after ordering the wrong size blue envelopes from a company online.  Oops.)  You can now customize and print the invitation template I designed at Zazzle.com

 Once the invites were sent out, I had about 3 weeks to design the table scape.  Decor items I made or purchased: polka-dot glassine cupcake wrappers from Bake It Pretty, polka-dot nut cups from Bake It Pretty, polka-dot straws from Bake It Pretty, 5 oz clear cups from Party City for white bean dip, 3-tier plate stand from Target, I spray painted the bottoms of clear plates from Dollar Tree with green & blue, spray painted cake boards green for the cupcakes, punched 2-inch circles from scrapbook paper and taped to skewers to make balloon decorations for cupcakes, 30 helium balloons from Party City, balloon napkins and banner from Dollar Tree.   The table scape also included the food!  I wanted lots of green on the tables to play against blue table cloths.  The recipes also had to be kid friendly.  Here is what I came up with:

1ST BIRTHDAY MENU

Photo courtesy of Marissa Nixon Photograpgy

White Bean Dip with fresh veggies
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup fresh Italian parsley leaves
Sea salt & fresh black pepper, to taste

Add all ingredients to food processor.  Pulse until the mixture is as smooth as you'd like it (I puree to hummus consistency, but some people like their bean dip coarse). Season with sea salt and pepper, to taste. Transfer the bean puree to a bowl and refrigerate until ready to serve.


Chickpea Pesto Salad  (YES, the kids ate this, even the babies loved it!)
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

PESTO
1 garlic clove
1/4 cup raw almonds
1/2 cup fresh basil leaves
3 Tbsp olive oil
2 Tbsp freshly grated Parmesan cheese

SALAD
2 15-oz cans organic garbanzo beans, drained and rinsed
1 organic English cucumbers, sliced
2 celery stalks, thinly sliced
2 Tbsp fresh lemon juice
Sea salt and fresh pepper, to taste

Add garlic clove, almonds, and basil leaves to food processor.  Pulse until finely chopped.  With machine running, drizzle in olive oil.  Add Parmesan and pulse to combine.  In a large bowl, toss together together garbanzo beans, cucumber, celery, lemon juice and pesto. Season with sea salt and fresh ground pepper.  [This salad is also delicious with shredded chicken.  I often have this for lunch, replacing one can of chickpeas with roasted chicken.]

Photos courtesy of Marissa Nixon Photography

Kale-Carrot Salad  (Kiddos love this marinated kale!)
Makes 8 Servings
(multiplied by 3 for 30 guests)
Core Plan

2 bunches organic kale, destemed, rinsed, and dried
1/2 cup shredded organic carrot
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
3/4 tsp sea salt
1/4 tsp fresh black pepper

Stack two or three kale leaves and slice into strips.  Then, chop the kale strips in half.  Add all ingredients, including the chopped kale, to a large bowl and cover with a tight fitting lid.  Shake the bowl, then turn upside down and shake some more.  Kale should be completely covered in dressing.  Let sit in fridge 24-72 hours to marinate.  Serve cold or room temperature.


Fresh Fruit with Coconut Cream Sauce  (A healthier alternative to a cool whip jello salad)
Makes 6 servings
(Multiplied by 4 for 30 guests)
Core Plan

3 organic bananas, sliced
3 organic granny smith apples, chopped
1 organic pineapple, chopped
8oz organic cream cheese, room temperature
1/2 cup coconut cream, chilled (the thick white fatty cream from the top half of a can of coconut milk)
1 cup powdered xylitol (pulse xylitol in a spice grinder)

In a stand mixer, whip together the cream cheese and coconut cream until smooth.  Add powdered xylitol and whip smooth.  Stir chopped fruit together in a large bowl.  Toss with whipped coconut cream.  Serve immediately or chill until ready to serve, up to 48 hours.


Healing Cuisine Chicken Salad  (A classic for outdoor parties!)


Lime-Mint Infused Stevia Water
Makes 3 Gallons

3 gallons filtered water
4 sprigs of fresh mint leaves
2 limes, sliced
2 Tbsp lime Stevita stevia powder

Stir together all ingredients in a drink dispenser or pitcher.

Photo courtesy Marissa Nixon Photography

Vanilla Buttermilk Cupcakes
Makes 36 Standard Size Cupcakes
Core Plan

1 cup organic butter, room temperature
1 1/4 cup organic sugar (or xylitol)
5 free range eggs, room temperature
1 Tbsp pure vanilla extract
3 cups fine ground blanched almond flour, sifted
1 Tbsp baking powder
1/4 tsp sea salt
1 1/2 cups buttermilk, room temperature

With a stand mixer, beat the butter and sugar on until light and fluffy, about five minutes. Beat in the eggs one at a time until combined.  Beat in the vanilla.  In a small bowl, whisk the dry ingredients together.  With the mixer on low, add 1/2 of the flour mixture to the butter mixture, beating to combine.  Beat in the buttermilk, then the remaining flour mixture until just combined.  Scrape down the bowl as needed.   Pour into lined cupcake tins and bake at 350 degrees F for 30 minutes.  Let cool for 10 mins then remove from pan to a cooling rack.


I cheated on the frosting for the cupcakes.  I ordered 4 pounds of butter cream frosting from Whole Foods, 2 pounds each of green and blue.  They make their frosting with all natural food dyes from fruits and veggies, so this was the least expensive route to go for colored healthier frosting.  And, since we were having a lot of babies at the party, I didn't want to make my usual xylitol sweetened frosting as babies can't digest xylitol.  I was fine with giving my baby just a little bit of sugar on his special day.  Whole Foods also uses organic rBGH-free butter and milk in their frosting, so that put my mind at ease enough to go ahead and order it.  The only thing I was bummed about is that when we went to pick up the frosting, the blue color was more purple.  It's understandable because you can't get a true blue color using natural dyes, but I was still bummed by how purple it came out.  Instead, we took home white and green frosting, and I was very pleased with how it looked on the table with the cupcakes and embellishments.

Alternatively, you can make sugar-free frosting many different ways.  I shared my 4 favorite cake and cookie frostings in my Season's Eatings holiday e-cookbook.  You can also use bananas, cashews, or avocado as the base for you frosting.  We made a bright green frosting using avocados for Austin's actual birthday at home.

Avocado Frosting

The cupcakes, the food, the colors, the details...it all came together just as I had hoped.  It was a fun 1st birthday party filled with happy memories we will cherish forever.

Photo courtesy of Marissa Nixon Photography

Photo courtesy of Marissa Nixon Photography

See more professional photos from our celebration here.

Picnic Week: Broccoli Cauliflower Salad

I'm closing out Picnic Recipe Week with a yummy favorite, sure to please the kids.  I've cleaned up the classic broccoli-cauliflower-ranch salad to make it Advanced Plan.  Don't be intimidated at making your own ranch dressing!!  You'll see my recipe below is simple and easy to put together.  (See more easy salad dressing options here.)  Hope you have enjoyed this fun week of summer inspiration!  I sure had fun creating these tasty salads for you!  Enjoy!

Broccoli Cauliflower Salad
Makes 6 Servings

BUTTERMILK RANCH DRESSING
1 cup organic plain Greek yogurt (full-fat)
1 cup raw milk (full-fat)
1 1/2 Tbsp fresh lemon juice
1/4 cup Healing Cuisine Mayonnaise
1 tsp garlic powder
1 Tbsp onion powder
1/2 tsp dried basil
1/2 tsp celery salt
2 Tbsp fresh dill, chopped

2 cups organic cauliflower florets, diced
2 cups organic broccoli florets, diced
1/3 cup organic celery, finely chopped
1/3 cup green onion, finely chopped
1/2 cup raw cheddar cheese, shredded (optional)
1/2 cup raw sunflower seeds or chopped raw cashews (optional)

1.)  Prepare the buttermilk ranch dressing:  In glass measuring cup, add milk and lemon juice and let stand for about 5 minutes (turns the milk into a buttermilk substitute).  Add Greek yogurt, mayonnaise, garlic powder, onion powder, basil, celery salt, and 1 Tablespoon of dill into blender.  Pour lemon/milk mixture into blender.  Blend until thoroughly combined.  By hand, stir in remaining 1 Tablespoon of fresh dill.  Transfer to small bowl, cover, and let stand in refrigerator for at least one hour to allow flavors to blend.  (Sometimes I let it sit over night.  OR stop here for a great ranch dip!)

2.)  When dressing is ready, add all ingredients to a large bowl.  Toss well to combine.  Refrigerate at least 2 hours before serving (over night is best).  Stir and toss again before serving.

Picnic Week: Healing Cuisine's Deviled Egg Salad

We've got just one more Picnic Week recipe to come after today.  I think you'll really enjoy today's dish.... Deviled Egg Salad!  It's a new spin on my Classic Egg Salad recipe.  It's great as a main dish or side dish, and is so yummy inside lettuce wraps or served over fresh greens!

Healing Cuisine's Deviled Egg Salad
Makes 8 Servings

10 free-range eggs, hard boiled, peeled and chopped
3/4 cup Chipotle Mayo
1/3 cup organic dill pickle, finely minced or pureed (more/less to taste) (I love the Real Pickles brand)
2 tsp organic unsweetened Dijon mustard
1/4 tsp sea salt
1 tsp fresh black pepper

In a large bowl, mix all ingredients together until well combined.  Chill for at least 2 hours before serving.  Sprinkle with paprika and cayenne before serving.

Picnic Week: Curried Chicken Salad

Picnic Week continues!  This is a fabulous new way to enjoy chicken salad.  It's great in lettuce wraps or over a bed of greens.  And of course so great on its own.  Surely a crowd pleaser!

Curried Chicken Salad
Makes 6 Servings

3/4 cup Healing Cuisine Mayonnaise
1 Tbsp curry powder
1/4 cup fresh lemon juice
3 cups free-range chicken, grilled/roasted and shredded
1 1/2 cups organic Granny Smith apple, 1 inch thin slices
2/3 cup organic celery, diced
1/3 cup organic unsweetened raisins (OMIT IF ADVANCED PLAN)
1/2 tsp sea salt

In a large bowl, whisk together mayonnaise, lemon juice, and curry powder until smooth.  Add remaining ingredients to bowl and toss well to coat.  Refrigerate at least 2 hours before serving.

Picnic Week: Fresh Carrot Dill Slaw

Picnic Week continues with a fresh Core Plan coleslaw - Carrot Dill Slaw.

Fresh Carrot Dill Slaw
Makes 5 Servings

2 Tbsp fresh lemon juice
2 tsp fresh lemon zest
3 Tbsp olive oil
1 clove garlic, minced
Sea salt, to taste
Fresh ground pepper, to taste
2 cups organic carrot, grated
3 Tbsp fresh dill, chopped
2 Tbsp organic green onion, thinly sliced on bias

Whisk lemon juice, olive oil, garlic, sea salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill 2 hours to over night before serving.

Picnic Week: Healing Cuisine's Creamy Coleslaw

I've got another personal spin on a classic picnic recipe: Creamy Coleslaw.  Leave out the carrot if you are Advanced Plan.  It's still just as good, just missing a little splash of color.  Instead you could finely slice some yellow or orange bell pepper on a mandolin and add that in as substitute.

Healing Cuisine's Creamy Coleslaw
Makes 8 Servings

DRESSING
1/4 cup Healing Cuisine Mayonnaise
1/4 cup organic plain Greek yogurt
1 Tbsp organic unsweetened Dijon mustard
2 tsp Bragg's apple cider vinegar
1/4 tsp pure liquid stevia
1/2 teaspoon caraway seed or celery seed
Sea salt, to taste
Fresh ground pepper, to taste

2 cups organic red cabbage, shredded
2 cups organic green cabbage, shredded
1 cup organic carrots, grated (OMIT IF ADVANCED PLAN)
1/4 cup organic green onion, thinly sliced

1.)  In a large bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar, stevia, and caraway seed.  Taste and season with sea salt and pepper to your liking.

2.)  Add in cabbage, carrot, and green onion. Toss well to coat.  Cover and chill 2 hours to over night before serving.

Picnic Week: Spicy Turkey Bean Salad

Picnic Week continues...  This salad is pretty darn yummy!  In my testing stages, I've also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey!  Also replaced the olives with diced zucchini and that was good as well, for a different taste.

Spicy Turkey Bean Salad
Makes 8 Servings

DRESSING
1/3 cup Bragg's apple cider vinegar
1/2 tsp sea salt
a little less than 1/2 tsp pure liquid stevia
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large clove garlic, minced
1/2 tsp organic Tabasco sauce, or to taste
1 1/2 cups olive oil

6 handfuls of organic mixed salad greens, rinsed and dried
2 cups organic black beans, rinsed and drained
1 cup organic olives, sliced (I used black and red)
2 cups free-range turkey, cooked and shredded
1 organic avocado, diced
1 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 Tbsp organic jalapeno pepper, minced
1/3 cup red onion, chopped
1/2 cup raw cheddar cheese, grated

1.)  In blender, add apple cider vinegar, sea salt, stevia, oregano, cumin, garlic, and Tabasco sauce.  Blend on Medium speed until smooth.  While running blender on Medium-Low, drizzle in olive oil until emulsified.

2.)  In a large bowl, add all remaining salad ingredients, tossing to combine.  Pour dressing over the salad and toss until well coated.  Chill for 1-2 hours, then serve immediately.

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.

Picnic Week: Apple-Cherry Slaw

Welcome to Picnic Recipes Week at Healing Cuisine!  I am SO SO excited to share with you some new and some classic picnic recipes that are simple to make and easy to tote!  These will of course fall right under the potluck category as well, which I am always getting emails from you all for new potluck friendly recipes.  So these will arrive just in time for your 4th of July celebrations!  Hope you find some inspiration for your summer events in the upcoming week's worth of recipes!

I'm kicking off Picnic Week with a sweet and tangy Apple-Cherry Slaw!  Enjoy!!

Apple-Cherry Slaw
Makes 8 Servings

DRESSING
1/4 cup Bragg's apple cider vinegar
1/4 cup fresh squeezed orange juice/lemon juice
10 drops pure liquid stevia
2 tsp organic unsweetened Dijon mustard
Dash ground cinnamon
Dash ground nutmeg
1/4 tsp sea salt
1/3 cup olive oil

SLAW
4 cups organic red cabbage, shredded
2 cups organic arugula, rinsed and dried
1 Granny Smith apple, 1 inch thin slices
1/2 cup unsweetened dried cherries, coarsely chopped (can substitute raisins; OMIT IF ADVANCED PLAN)
1/4 cup red onion, thinly sliced
1/3 cup raw walnuts, coarsely chopped

1.)  In a large bowl, whisk together apple cider vinegar, orange juice, stevia, mustard, cinnamon, nutmeg, and sea salt until smooth.  While briskly whisking, stream in olive oil until dressing is emulsified.

2.)  Add remaining salad ingredients to bowl.  Toss well to coat.  Chill for up to 2 hours before serving for maximum crispness.  If making in advance, wait to add the Granny Smith apple and arugula until just before serving.

Zucchini Pasta Chicken Salad

Get out your julienne spiralizer!  It's time to make a healthy serving of today's recipe!  It gets better day after day as you eat the leftovers from your fridge, so I usually double this recipe.  I use my spiralizer on the thinest noodles setting, but you could make them any thickness that you prefer.

Spiralized Thin Zucchini Noodles

Zucchini Pasta Chicken Salad
Makes 4 Servings

2 medium organic zuccchinis
2 medium organic yellow squash
1 organic tomato, diced
1 cup black olives, diced (preservative free)
1 lb free-range chicken, cooked and shredded
1/4 cup fresh parsley, chopped

DRESSING
1/3 cup olive oil
1 Tbsp Bragg's apple cider vinegar
Juice of half a lemon
1/2 tsp dried basil
1 tsp organic unsweetened mustard
Sea salt and fresh pepper, to taste

1.)  Using your spiralizer, make noodles out of the zucchinis and yellow squash.  (TIP:  Keep the zucchini and squash cores for soups/stocks or stir fry dishes.)

2.)  In a large sauce pan, bring a few cups of water to boil.  Place steam in bottom of pan and steam the zucchini and squash noodles for about 5 minutes or until tender.  Remove from heat and drain.

3.)  Toss together the noodles, chicken, tomatoes, olives, and parsley.

4.)  In a small bowl, whisk together the dressing ingredients.  Pour over the salad and toss to combine.  Enjoy warm or chill for a few hours before serving.

Chipotle Mayo

Spring is in the air!  Last week, Dave and I were really feeling in the springy summer spirit and found ourselves really wanting burgers!  Well, we had some organic ground buffalo in the freezer, so we took advantage of frying up some patties.  To our sprouted buns, we added crisp organic romaine leaves, sliced avocado, and red onion, but wanted some pizazz.  Dave requested "chipotle something!" and the idea hit me for chipotle mayonnaise!  I LOVE chipotle mayo, one of my favorite condiments.  It truly rounded out the burgers perfectly with spice.  We steamed up some sweet potatoes and mashed the chipotle mayo into them.  Mmmm.  Makes a great dip for parties, too, and SO EASY!

Chipotle Mayo
Makes 1/2 cup

1/2 cup Healing Cuisine Mayonnaise
2 chipotle chillies in adobo sauce - more if you want spicier (find it in the oriental or Mexican section in the grocery store, look for the brand in a glass jar vs. can if you can.  There should be no preservatives or sugar.)
1 Tbsp adobo sauce from the chillies
1 clove fresh garlic
2 tsp fresh lime juice

Add all ingredients to your blender and puree until smooth.  Serve immediately or store in fridge up to 1 week.

Black Bean Confetti Salad

Salads, salads, salads... I've been eating so many lately and got myself into a rut!  Finding I'm wanting a week's break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could even toss this with salad greens to make it more substantial!

Black Bean Confetti Salad
Makes 4 Servings

2 15-ounce cans organic black beans, drained and rinsed
4 organic bell peppers, a mix of colors, diced
1 organic cucumber, diced
1 organic jalapeno pepper, minced (optional)
1 white onion, diced
Juice of one large lime
3 Tbsp olive oil
1 clove garlic, pressed
1 tsp ground cumin
3/4 tsp sea salt
1/8 tsp cayenne
Handful of fresh cilantro, chopped (optional)
A few spoonfuls of organic Greek yogurt (optional)

Mix beans, bell peppers, cucumber, jalapeno, and onion in a large bowl.  In a separate, smaller bowl, whisk lime juice, olive oil, garlic, cumin, sea salt, cayenne and cilantro into a vinaigrette.  Pour vinaigrette over the bean mixture, toss well to coat, and adjust seasonings to taste.  Spoon into bowl and top with spoonful of Greek yogurt.

And that's what's for lunch today!

Are You Ready for Some Football?

Dave is a Packers fan.  He literally bleeds green and gold.  So we'll be hanging with friends and watching the Super Bowl this weekend.  I, on the other hand, could care less about sports all around.  It works perfectly because I can keep to the kitchen and make sure everyone is fed!

Here is my menu for this weekend's Healing Cuisine football party:

-  Some of my favorite veggie & cracker dips are included in Season's Eatings e-book.  I'll be making the Double Green Dip, French Onion Dip, and Spinach-Artichoke Dip.  Serve with a colorful array of fresh veggies and gluten-free, grain-free crackers.  Yummm!

-  What's a football party without chili?!  I think I'll do my recipe for White Bean Chili this time.  Whole Foods has organic bison dogs, so we'll do a few of those, too, to serve with the chili.  Maybe some raw white cheddar to sprinkle over top.

-  The boys will probably want their usual gluten-free beer, but I'm really a fan of this Sparkling Punch that we made for Dave's surprise graduation party this past summer.  I'll do a half batch of this punch, just for fun!

-  For a side salad and a true hit always sure to please, I'll do my Asian Almond Chicken Salad.  If you haven't tried it yet, you MUST!  Make extra so you have some for lunch later in the week.  :)

-  And finally, a party isn't complete without a sweet treat!  I'll do Strawberry Cream Pie, but instead of in a standard round pie shell, I'll do it in an 8x8" square pan.  Line it with parchment paper first then continue with recipe.  FREEZE the pie for at least 2 hours before serving, so it's nice and firm when you remove it from the square pan.  Cut into individual squares for easy serving.  The boys can eat with their fingers!

And to me, this sounds like the perfect spread for Sunday's Super Bowl game.  Good luck to the Steelers and the Packers!  I'll be happily stuffing my face on Sunday in your honor!  :)

Green Herbed Hummus

Dave and I are huge hummus fans.  We eat a quart of hummus just about every week.  Our top favorites are this recipe for Green Herbed Hummus, Roasted Garlic Hummus, and Roasted Red Pepper Hummus (the classics, right?).  We also rotate in Beet Hummus, Zucchini Hummus, and Broccoli Hummus when we need a break from the chickpeas.

Hummus is a great snack or component to a fabulous lunch!  Full of protein, good fats, antioxidants, it provides you with fuel! :)  We'll eat with zucchini and celery sticks or served over a bed of spinach.  Mmm mmm good!

Green Herbed Hummus
Makes About 2 cups

2 cups of organic chickpeas, rinsed and drained
2 garlic cloves
2 Tbsp raw almond butter
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 organic scallion, chopped
1 Tbsp fresh dill
1-2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1/4 tsp sea salt
1/3 cup olive oil

In a food processor or blender, add all ingredients except olive oil.  Pulse until slightly combined.  Run on High speed and stream in olive oil until combined.  Refrigerate 2 hours before serving to allow flavors to mix.

Chickpea Stuffed Cucumber Cups

At a party a while back (it was a cocktail party, I had to wear a dress, which I don't necessarily enjoy so to distract my mind from the uncomfortableness, I focused in on the food tables looking for ideas!), they had these little things I thought were hummus stuffed sushi.  I took a bite, but to my surprise they were hummus stuffed cucumbers!  What a delight!  So...here's my take on this cute little appetizer.  I've adapted this recipe from one in my not always so healthy for you Better Homes & Gardens cookbook for Asian inspired deviled eggs.  These make great snacks or appetizers for your own party!

Chickpea Stuffed Cucumber Cups
Makes 12

2 organic cucumbers
1 cup organic chickpeas, drained and rinsed
1 inch of fresh ginger root, finely grated
3 scallions, finely chopped
1 garlic clove, finely chopped
1 Tbsp Bragg's liquid aminos
a dash of hot sauce or cayenne pepper (optional)
1 Tbsp white miso paste OR Healing Cuisine Mayonnaise
Fresh black pepper to taste

1.)  Start by cleaning and slicing the cucumbers into 1 1/2 inch thick coins.  Hallow out the centers using a melon baller or small spoon, leaving a little at the bottom of the cucumber so the filling doesn't leak thru.

2.) Throw all the remaining ingredients into the food processor or blender and puree (including the scooped out cucumber seeds!).  When it’s mostly smooth, spoon (or use a piping bag) filling into the cucumber cups.  Refrigerate two hours before serving.  If you have leftovers, try it spooned over a salad or as a spread for a sandwich or wrap!

Experiment with flavors!!  ... curry?  mint?  roasted garlic?  You can also stuff with various salads (egg salad, salmon salad, chicken salad, black eyed pea salad...etc).  Another idea is using raw zucchini cups instead of cucumber.   So many possibilities!

Peppermint Bark

Excited for 12 days of cookies?!  I am!  Most of the recipes I   L O V E   for Christmas are found in Season's Eatings holiday ebook & menu planner -- on SALE this month for $9.99!  I also have three new Advanced Plan creations for you: Peppermint Bark, "Candy Cane" Macaroons and...my most superlative dessert yet...Grasshopper Pie!

Today we're talking bark.  Peppermint bark is a Christmas classic.  Who can resist it?  Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes.  What does that translate into?  Disease-causing sugar, food dyes, and more toxic sugar.  Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas!  This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.

Peppermint Bark

8 oz 73+% dark chocolate or baker's chocolate

5-10 drops pure liquid stevia (can also use naturally flavored peppermint stevia)

2 tsp peppermint extract

1.)  Line a 10x10 inch baking sheet with all natural waxed paper.  (If you only have larger sized baking sheets, double this recipe so you have enough chocolate to spread out across it.)

2.)  Melt the chocolate in a double boiler.  Add the liquid stevia (I used only 5 drops, as I don't like it too sweet...) and peppermint extract and mix well until smooth.  (Optional: Stir in chopped raw nuts -- I'm partial to raw almonds and raw hazelnuts.  Pistachios add a splash of Christmas color.  Maybe even some goji berries, or cranberries for Core Plan?)

3.)  Once melted, pour onto natural waxed paper and use a spatula to spread chocolate about 1/4 inch thick. (Optional: Sprinkle with crushed raw nuts, sea salt, dried fruits.)  Allow to cool and dry 6 hours or overnight.

4.)  Once dry, break chocolate apart into uneven chunks, store in airtight container until ready to serve.

Gluten Free Lasagna

Wow, happy September everyone!  Where did the summer go?!  This is my last recipe from Dave's going away party -- Gluten Free Lasagna!  Hope you have enjoyed my menu.  Thank you for your ideas on future party recipes, I'll surely be trying some of your entries at our next one!

Coming up next post will be a sweet recipe for Vanilla Bean Coconut Ice Cream.  Yuummm I can't wait to share it with you!

Gluten FREE Lasagna
Makes 8 Servings (I made 3 9x13" dishes for the party, everyone took small chunks)

THE SAUCE
4-6 cloves garlic, minced (to taste)
1/4 c coconut oil
1-2 Tbsp anchovy paste (optional, but flavors the sauce nicely)
4 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp Italian parsley, chopped
Fresh black pepper
Crushed red pepper flakes
Pinch of stevia at the end
2  28oz cans Muir Glen organic crushed tomatoes
A splash or three of organic red wine (optional)

EVERYTHING ELSE
2 c fresh organic spinach, rinsed and chopped
4 c finely chopped organic vegetables (whatever you've got! this is a great way to use up zucchini and yellow squash from the garden!  egg plant, bell pepper, and onion are also great additions.)
1 1/2 lbs grass fed, hormone free ground beef or ground turkey
Tinkyada brown rice lasagna noodles  (on the Advanced Nutrition Plan?  Skip the noodles and substitute with more spinach leaves!  Layer raw leaves in just like you would the noodles.)
1 free range egg, beaten
15 oz organic, full fat ricotta cheese
2 Tbsp fresh chopped parsley
2 c raw mozzarella (I make my own, recipe to come one of these days...)
1/4 c raw Parmesan cheese, grated

1.)  THE SAUCE     Heat coconut oil in a large saucepan.  Add garlic and cook for about a minute.  Add anchovy paste, parsley, basil, and oregano.  Cook about 4-5 minutes or until the anchovy paste is thoroughly combined with the other spices.  Stir in the crushed tomatoes and red wine.  Simmer for 30-45 minutes.  Taste the sauce and adjust as needed (sea salt/pepper).

2.)  EVERYTHING ELSE   Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish.  Cook the noodles according to the package directions.

3.)  In a large skillet, brown the ground beef/turkey until cooked thru.  In a second skillet, saute the chopped veggies in a Tbsp of coconut oil until softened.

4.)  Once tomato sauce is ready, add cooked meat, veggies and chopped spinach to it.   Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl until well combined.

5.)  ASSEMBLY     Grease a 9x13" glass baking dish with coconut oil (primarily the sides and corners).  Spread 1/3 of the sauce mixture in the bottom of the pan.   Top with 4 noodles.   Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.

6.)  Cover with foil and bake for 30 minutes at 375 degrees F.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Healing Cuisine Chili

This chili was a great addition to the party spread.  There were many complements on it, and I loved having this super-easy-to-prepare dish that filled people up!  Let's face it, good grass fed meat is expensive.   Lessen the cost by throwing in beans for protein and using less meat.

Healing Cuisine Chili
Serves 6  (Multiplied by 8 for the party.  *TIP* Use a super large ceramic crock pot or electric roaster and simmer for 6-8 hours.)

1 1/2 lbs organic grass fed ground beef or turkey
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 c celery, chopped
3 cloves garlic, minced or crushed
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
16 oz black beans, rinsed (I also use kidney beans sometimes)
16 oz organic crushed tomatoes (from a glass jar is best)
16 oz organic salsa (you pick your heat preference, I use Medium)
1 Tbsp Bragg apple cider vinegar
1 Tbsp chili powder (more/less to taste)
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp cayenne pepper (to taste)
1 tsp sea salt
A few cracks of black pepper

1.)  Heat large skillet over Medium heat.  Add ground meat and heat until cooked thru (no pink), stirring often to break up large chunks.  Drain meat and transfer to large sauce pan and set aside (no heat for now).

2.)  In same skillet, heat coconut oil over Medium heat.  Add veggies and saute until translucent and aromatic.  Transfer to large sauce pan with the meat and heat over Medium-High heat.

3.)  Add beans, salsa, cider vinegar and spices to pot, stir well to combine.  Bring to a boil then reduce heat to Low. Simmer for 1-2 hours, stirring occasionally.   Serve with a spoonful of organic plain Greek yogurt or Fage (optional).

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Makes About 6 Servings (multiplied by 5 for the party)

12 oz organic sodium free garbanzo beans, drained and rinsed
1 organic red bell pepper, roasted, peeled and seeded
1 Tbsp chopped red onion

1 clove of garlic, minced

1 Tbsp tahini

Juice of 1 lemon

2 Tbsp olive oil
1/4 tsp cayenne pepper (to taste)
1/2 tsp ground cumin

1/2 tsp sea salt (to taste)

Combine all ingredients in a blender or food processor and blend until smooth.  You may have to stop to scrape down the ingredients a few times.  Serve immediately with fresh veggies or on a salad.  Store the rest covered, in the refrigerator for a few days.

Sparkling Punch

Sparkling Punch
Makes 1 large punchbowl full

2 liters unsweetened organic apple cider
2 liters carbonated water
2 large oranges
2 lemons
6 oz fresh lemon juice
1 c xylitol or 2 1/2 tsp liquid stevia
2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl.  Pour in the lemon juice, seltzer water and apple cider. Add natural sweetener to taste.  Lightly stir to combine.  Add ice last and serve.