Recipes

Asian Collard Green Salad

Asian Collard Green Salad

Asian Collard Slaw with Sesame Ginger Dressing by Hallelujah Acres Lifestyle Center – North Carolina

Serves 8-10

Salad:

2 bunches collard greens, spines removed & finely shredded (small leaves are more tender)

3 cups finely shredded carrots

2 med. peeled zucchini, spiralized or julienned

3/4 cup organic raisins

1 bunch green onions, sliced

1 cup cashews, soaked & dried

1/3 cup sesame seeds

Sesame Ginger Dressing:

1 cup organic, cold-pressed sesame oil

1/4 cup agave or medjool dates to taste

1/2 cup brown rice vinegar, or fresh lemon juice

4 inch piece of ginger, peeled and chopped

2 cloves garlic

2 -3 Tbsp Nama Shoyu or Tamari (wheat-free/low sodium)

1 tsp dry mustard powder

1/4 – 1/2 tsp red pepper flakes (depending upon how hot you like it!)

Blend dressing ingredients and pour over veggies in large bowl.  Mix everything very well (massage dressing into veggies by hand).  Good to eat right away, but even better if allowed to marinate for an our or so.  Leftovers (if there are any) can be refrigerated for several days. ENJOY!

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BLACK BEAN BURGERS BY CONNIE

Black Bean Burgers by Connie

Your Grill Just Got an Upgrade

This recipe comes from Connie Maginnis, who writes, “When we go to cookouts with people on the Standard American Diet, we bring these Black Bean Burgers to grill. Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours!”

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 small onion (coarsely chopped)
1 medium red pepper (chopped)
4 medium cloves of garlic (minced)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 1/2 cups cooked or canned organic black beans (drained)
1 cup cooked brown basmati rice or just brown rice
2 cups fresh whole wheat bread crumbs
Hot pepper sauce to taste (optional)
Also optional is adding 1 tablespoon of Ketchup (from Rhonda’s Recipe book)
1 1/2 teaspoon Celtic Sea Salt

Directions

Heat 1 tablespoon of olive oil over medium heat. Add onion, red pepper, and garlic. Cook while stirring frequently until soft and onions are translucent. Stir in cumin, turmeric, and cook for an additional minute. In a food processor, combine beans, rice and onion/pepper/garlic mixture. Transfer to a large bowl. Add breadcrumbs and mix well. Season with salt and hot pepper if desired. Flatten 1/4 cup amounts of mix into patties and they are ready for the outdoor grill. Cook about 3-5 minutes each side. Makes 8 burgers.

These freeze really well.  Put parchment paper between burgers and freeze.  Take out what you need and heat up.  Delicious!

***To make fresh bread crumbs, take 4 – 5 pieces of whole wheat bread or any other healthy bread.  Cut into small cube size pieces.  Bake at 350 until lightly toasted.

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Kale with Curry and Bruschetta
By Sherry Orcutt

Kale with Curry and BruschettaServes: 6-8

Dressing:

2-3 cloves garlic
2 Tbsp. curry
1 Tbsp cumin
4 Medjool dates (remove pits)
½ cup olive oil
½ cup lemon juice
1 tsp. sea salt

3 bunches kale

Remove stems from kale and put in food processor.  Chop until fine.  Place in a bowl.

For dressing place garlic, olive oil, lemon juice, sea salt, cumin curry and dates in blender and blend until smooth.  Pour dressing over greens massaging dressing into greens and marinate for two hours.

Bruchetta

2 large tomatoes, diced
½ cup fresh basil, chopped
2 medium cloves garlic, minced
2 Tbsp Splash (If you don’t have Splash, I just put 1 – 2 Tbsp of Italian Seasoning into Bruchetta)
1 tsp Celtic Sea Salt

Toss all ingredients in a bowl until well mixed.

Add to salad just prior to serving and toss.

 

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Red Pepper Hummus

Red Pepper Hummus 2 cups dried garbanzo beans (you can use canned beans also)
1/4 cup fresh lemon juice
1/2 cup red pepper
1/2 teaspoon Celtic Sea Salt
2 cloves of garlic
1/4 cup parsley
1/3 cup Tahini
1/2 teaspoon cumin

Soak garbanzo beans at least 24 hours.  If soaked less, they will be too hard to use.  Do not cook.

Stir the Tahini to mix well and mince the garlic.  Use the “S” blade in a food processor and process the soaked garbanzo beans about one minute.  Add Tahini and minced garlic while the processor is still running, process one minute.  With the machine still running, add the Celtic Sea Salt, seasonings, and lemon juice and process until a creamy consistency is reached.  Stir the parsley in by hand.

Note:  If the garlic is not minced prior to adding to the bean mixture, it may be too chunky.

To make these as WRAPS, use small collard leaves.  Cut spine out and cut horizontal into four pieces.  Fill wide end with humus and wrap towards smaller end.  Place a tooth pick in small end all the way through to hold in place.

Enjoy!

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Raw Oatmeal Chocolate Coconut Cookies

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2 cups rolled oats

1 cup raisins

1 tsp cinnamon

1/4 – 1/2 cup unsweetened Cocoa powder (adjust for desired chocolaty flavor)

1/4 – 1/2 cup raw honey (you may need to adjust by adding more – you want the mixture moist enough to hold together to form into ball or cookies)

Shredded coconut (to roll balls or pat cookies in)

Place all ingredients into a food processor.  Mix until it starts to stick together.  You may need to stir ingredients on the bottom to completely mix.  If it does not start to stick together add a little more honey or a little water.

Take spoon size portions and form into balls or flatten into cookies.  Roll or pat in coconut until covered.

Eat and Enjoy!

You can adjust the recipe however you like.  Sometimes I put walnut pieces in, carob chips whatever you like.  You just need to adjust honey so that mixture hold together to form balls or cookies.  You can also dehydrate them if you like.  Store them in an air tight container.  If they last more than one day, put them in the refrigerator!

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Holiday Sweet Potato Slaw

 

 sweet potato slaw

3 cups sweet potatoes, raw

1 medium sweet apple

1 cup fresh pineapple tidbits

½ cup pecans, chopped

¼ cup organic raisins

Dressing:

½ cup Vegenaise
1-2 Tbsp raw unfiltered honey
2 Tbsp fresh lemon juice
1 tsp lemon zest

With the shredding blade, process sweet potatoes and apples in the food processor.

In a large bowl, combine sweet potatoes, apple, pineapple, raisins and pecans and set aside.

In a small bowl, combine the last 4 ingredients and blend until smooth.  Combine with salad ingredients and mix well.

– See more at: http://edenwellness.org/recipes

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Broccoli Raisin Salad

 broccoliraisin

 

 

 

 

 

 

 

7-8 Cups chopped broccoli
1 Cup chopped Walnuts
1 Cup soaked raisins
½ Cup dried cherries or berries (Optional)
¾ Cup red onion (Optional)

Soak raisins in 1 cup hot water for 2 minutes – drain – Use water in dressing.

Dressing

1 1/3 Cups Vegenaise (Purple Label)
5 Tbs Liquid from soaked raisins
1 Tsp Dried parsley – or – 1 T Fresh
1 Tbs Fresh Basil or 1 Tsp Dried
¼ Tsp Celtic Sea Salt
2-4 Majool Dates
1 Tsp Fresh Dill

Blend all Together in Blender. Add to Chopped Broccoli. Chill & Serve.

– See more at: http://edenwellness.org/recipes

 

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ezcarobpudding

YUMMY CAROB PUDDING

 

This recipe comes from Hallelujah Holiday Recipes. This particular recipe is found in the “Holiday Delights” section of her new book, on page 222.

Ingredients

  • 1 1/2 cups Dates, (pitted and soaked for one hour in organic apple juice)
  • 2 medium, ripe, Avocados (peeled and pitted)
  • 1/2 cup Carob Powder

Directions

  1. Place all ingredients in a blender and process until a creamy consistency is reached; stop blender, scrape sides and blend again.
  2. Place in small dessert dishes, cover, chill, and serve.
  3. Will keep up to 24 hours in the refrigerator. ENJOY!

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A Holiday Kale Salad That’s A Hit All Year Round!

 Holiday Kale Salad

What if a big, colorful bowl of salad took center stage this holiday season? Nothing against turkey, but this Holiday Kale Salad is not only beautiful, it’s packed with nutrition. The combination of creamy avocado, crunchy apples, and pumpkin seeds gives it amazing texture while the slight sweetness of the dressing offsets any pungency of the kale. Your guests are sure to gobble it up.

Holiday Kale Salad
Serves 4 as a side

  • 1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)
  • ½ tsp sea salt, plus more to taste
  • 1 small green apple, diced
  • ½ red onion, finely sliced (or 2 radishes, finely sliced or diced)
  • ½ avocado, diced
  • ½ cup roasted pumpkin seeds (on any kind of seeds or nuts)
  • 4 tbsp raw honey
  • 1 lemon, juiced

Chop kale into bite-sized pieces and put in a large bowl.

Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens.

Massage for a couple minutes, until it has reduced in size and is tender.

Add apples, red onion, avocado and pumpkin seeds to the bowl.

In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste.

Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!

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Chocolate Black Bean Cake

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1 – 15 oz can black beans or 1 – 1/2 c. cooked beans, any color

5 large Eggs

1 TBSP vanilla extract

1/2 tsp sea salt (if using unsalted butter)

6 TBSP unsalted butter or coconut oil

1/2 Cup raw honey

6 TBSP unsweetened cocoa powder (or cacao powder)

1 tsp. aluminum-free baking powder

1/2 tsp baking soda

Preheat oven to 325.  Spray a 9″ cake pan with olive oil cooking spray or grease with butter.

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Drain and rinse beans in a strainer.  Shake off excess water.  Place beans, 3 of the eggs, vanilla and salt into blender (or vitamix).  Blend on high until beans are liquefied.  No lumps.  Whisk together cocoa powder, baking soda and baking powder.  Beat batter with honey until light and fluffy.  Add remaining two eggs, beating for a minute after each addition.  Pour bean batter into egg mixture and mix.  Finally, sir in cocoa powder and beat the batter on high for one minute until smooth.  Scrape batter into pan and smooth the top.  Grip pan firmly by the edges and tap it on the counter a few times to pop any air bubbles.  Bake for 40-45 minutes.  Cake is done when the top is rounded and firm to the touch.  Let cool until cake reaches room temp before frosting.  For best flavor, let cake sit over night.  There will not be a hint of beaniness after letting it sit for 8 hours.

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Frosting

1 1/2 Avocadoes

1/16 tsp sea salt

1/4 cup cocoa powder

1/4 cup raw agave nectar (or honey)

Puree all ingredients in a food processor and spread on cake.  Let sit overnight or eat!  It’s really Yummy!