Here is my simple and healthy recipe for easy Keto Almond Shortbread Cookies. A perfect, house warming way to welcome the New Year, or anytime!
Ingredients:
2 sticks organic butter or vegan butter or 1 cup of unrefined coconut oil, softened to room temperature
1 cup monkfruit or 1-1 stevia baking sugar
½ cup cane sugar
½ tsp salt (¼ if using salted butter)
2 lg. organic whole eggs
1 T. almond extract
2 cups super-fine almond flour
½ cup gluten free (rice) flour
Sliced almonds and pearl sugar (optional) for decoration
Directions:
Cream your butter or oils, sugars and salt together with am electric or hand whisk, 60 strokes.
Add eggs, beat for another minute, then add almond extract, beat again.
Slowly add flours, mix until dough has been mixed thoroughly.
Chill in refrigerator for 1 hour.
Preheat oven to 325°F.
Take 2T of dough, roll into balls and place cookies separated by 2 inches onto 2 parchment paper-lined cookie sheets. Gently flatten each cookie with your hand. Press sliced almonds and pearl sugar on top of each cookie for decoration, if desired. Bake 18-22 minutes, until tan around edges, do not over cook. Serve when cooled.
Makes about 20 cookies
Keto Almond Shortbread Cookies
Here is my simple and healthy recipe for easy Keto Almond Shortbread Cookies. A perfect warm way to welcome the New Year!
2sticks organic butter or vegan butter or 1 cup of unrefined coconut oilsoftened to room temperature
1cupmonkfruit or 1-1 stevia baking sugar
½cupcane sugar
½tspsalt
2lg. organic whole eggs
1T.almond extract
2cupssuper-fine almond flour
½cupgluten freerice flour
Sliced almonds and pearl sugaroptional for decoration
Instructions
Cream your butter or oils, sugars and salt together with am electric or hand whisk, 60 strokes.
Add eggs, beat for another minute, then add almond extract, beat again.
Slowly add flours, mix until dough has been mixed thoroughly.
Chill in refrigerator for 1 hour.
Preheat oven to 325°F.
Take 2T of dough, roll into balls and place cookies separated by 2 inches onto 2 parchment paper-lined cookie sheets. Gently flatten each cookie with your hand. Press sliced almonds and pearl sugar on top of each cookie for decoration, if desired. Bake 18-22 minutes, until tan around edges, do not over cook. Serve when cooled.
While I was making bath bombs for Holiday gifts, I thought I’d try these cool foaming toilet cleaning bombs too! You can omit the borax if you dont have it on hand, but it works very well for stubborn stains. If they fizz too much add more cornstarch to absorb moisture.
Ingredients:
1 cup baking soda
1/4 cup citric acid
1/4 cup borax
2 T. cornstarch as needed
1 T. liquid Dr. Bronners SalSuds or dish soap
1/2 t. or 30 drops essential oils like any citrus or mint
silicone mold, sprayed with nonstick spray or olive oil
Instructions:
Mix the baking soda, borax, cornstarch and citric acid in a bowl and stir.
Add essential oils and liquid soap in another bowl.
Slowly drip into wet ingredients powder mixture and stir. It will fizz slightly, if it is too wet add a bit more cornstarch.
Press the bomb ingredients into your silicon mold.
Allow the mixture to dry overnight or until completely hardened.
Remove toilet cleaning bombs from the mold and store in a mason jar or any airtight container.
Pop one into toilet allow it to foam up, then clean to sparkling! Your bathroom will smell great!
Foaming Toilet Cleaning Bomb Recipe
While I was making bath bombs for Holiday gifts, I thought I'd try these cool foaming toilet cleaning bombs too! You can omit the borax if you dont have it on hand, but it works very well for stubborn stains. If they fizz too much add more cornstarch to absorb moisture.
This Holiday Season, I’m making homemade gifts and these calming and healing D.I.Y. bath bombs are so cute and just perfect for gift giving. I found some nice Rocky Mountain full spectrum CBD salve with arnica and Dead Sea salts. These make these a perfect bath treat right before bed, to soak, relive aches and pains and restore your tired muscles and heart. I used one last night, it fizzes in warm water, then surrounds you with flower petals and later, I and slept very soundly. You can omit the CBD if you don’t have any and replace it with coconut oil, and use any essential oil your choose, or none! You can also add colored mica powder, but I like mine a-naturele.
You will need a bath bomb mold and or silicone baking molds, here I used both.
Ingredients:
• 1 cup baking soda
• 1/2 cup citric acid
• 2 T. cornstarch
• dried rose petals
• 1/2 cup epsom salts
• 1/2 cup dead sea salts (optional)
• 1/4 cup full spectrum CBD salve with arnica, melted or coconut oil
• 1/2 teaspoon/20 drops patchouli or other essential oil
• 2 T. water
Instructions:
1. Add all dry ingredients to a medium-size bowl, stir well with a wooden spoon.
2. Melt the cbd salve in a double boiler.
3. Mix the wet ingredients together, the salve, essential oil, and water by whisking.
4. Slowly drip the wet ingredients into the dry, stir until the ingredients hold together when squeezed in your hands. Do not over-saturate.
5. They will fizz a bit due to the citric acid but the cornstarch will absorb moisture. Add 1 T more if too wet.
6. Prepare your bath bomb molds by lightly greasing them with spray olive or coconut oil.
7. Press the mixture into the bath bomb molds and then place the two halves together.
8. Wipe the excess mixture off the sides and set aside.
9. Allow the molds to sit for overnight hours or until completely dry and then turn over, and carefully pop out of the molds.
Healing Bath Bomb Recipe- Patchouli + CBD
This Holiday Season, I'm making homemade gifts and these calming and healing D.I.Y. bath bombs are so cute and just perfect for gift giving. I found some nice Rocky Mountain full spectrum CBD salve with arnica and Dead Sea salts, that make these a perfect bath treat right before bed, to soak, relive aches and pains and restore your tired muscles and heart. I used one last night, it fizzes in warm water, then surrounds you with flower petals and I and slept very soundly. You can omit the CBD if you don't have any and replace it with coconut oil, and use any essential oil your choose, or none! You can also add colored mica powder, but I like mine a-naturele.
This may well be one of my very favorite vegan dishes! I used to buy this often from Whole Foods and it’s much cheaper to make at home. The tofu has a crispy oven broiled finish and the peanut sauce is creamy, sweet and spicy. Healthy, filled with veggies. No animal products to boot!
Ingredients:
• 24 oz./ 2 blocks extra firm tofu, cubed
• 3 T. olive oil
• 1 tsp. grated or powered ginger
• 1 T. grated or powered garlic
• 5 T. organic peanut butter
• 1 tsp. hot sauce
• 2 T. soy sauce
• 2 tsp. sesame oil
• 2 T. maple syrup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• 1 cup water
• 1 diced green pepper
• 1 diced red pepper
• 6 shredded baby carrots
• chopped green onion
• roasted peanuts
Directions:
• Prepare Rice.
• Preheat the oven to 425°F. Coat tofu in olive oil, and sprinkle with salt. Bake tofu for 12-15 minutes, turn and broil until crispy. Remove from oven and set aside.
• Chop veggies and lightly steam all but green onions in a skillet.
• Roast peanuts in a frying pan with 1 tsp. olive oil.
• Put all the remaining ingredients in a bowl, whisk until creamy and then add to skillet pan cook until warm.
• Finally, add the tofu cubes, mix well.
• Garnish with green onion and peanuts. Serve hot with basmati rice.
Vegan Thai Peanut Tofu
The tofu has a crispy oven broiled finish and the peanut sauce is creamy, sweet and spicy. Healthy, filled with veggies. No animal products to boot!
Preheat the oven to 425 degrees F. Coat tofu in olive oil, and sprinkle with salt. Bake tofu for 12-15 minutes, turn and broil until crispy. Remove from oven and set aside.
Chop veggies and lightly steam all but green onions in a skillet.
Roast peanuts in a frying pan with 1 tsp. olive oil.
Put all the remaining ingredients in a bowl, whisk until creamy and then add to skillet pan cook until warm.
Finally, add the tofu cubes, mix well.
Garnish with green onion and peanuts. Serve hot with basmati rice.
We are thankful that our county allows us to raise chickens (hens, not roosters!), even in a suburban neighborhood. We can have up to 6, and repurposed an old Tough Shed into a heated coop. We are grateful to have about 4 organic, free range, healthy, farm fresh eggs per day! Closeups of our beloved hen “family.”
Here are the differences between commercial washed and unwashed eggs~
Before the hen lays an egg her body creates a protective layer called a bloom. The bloom protects the eggs from any bacterial entry by coating eggs with a protective sealant, as eggs have about 6000 pores.
Large commercial egg producers spray eggs with chemical disinfectants before packaging to reduce the risk of contamination with bacteria such as salmonella. When the eggs are washed the flora is removed leaving the egg pores open for potential new bacteria.
Without a protective layer it is recommended to refrigerate the washed eggs to about 45 degrees to prevent the growth of bacteria. If the eggs remain unwashed you can leave them on the kitchen counter. Unwashed eggs can keep at room temperature for about two weeks. If you are not going to eat eggs for a while we recommend storing them in the refrigerator. Lower temperatures increase shelf life and eggs will last up to three months in the fridge.
A natural, safe and healthy alternative to commercial antiperspirants, that really works! I do have a history of breast cancer in my family, so it is suggested to never use commercial antiperspirants that clog your pores. I was looking for a safe, natural deodorant that works and this DIY All-Natural Deodorant is perfect! Not only does it stop odor naturally, but it contains an ingredient that actually helps to draw impurities from the skin.
Bentonite clay otherwise known as “healing clay,” is actually a volcanic ash, highly porous and absorbs the bacteria and other toxins, thus eliminating the chance to develop odor, without clogging pores. Bentonite clay deodorant can detoxify your body of toxins, parabens, and aluminum over time if you have been using commercial antiperspirants.
You can also substitute activated charcoal 1-1 for bentonite clay in this recipe, but I wear a lot of white, and the clay has a natural color.
Bentonite Clay also adds extra wetness protection by whisking away sweat, and pulls toxins from skin. Virgin coconut oil is a great natural antibacterial, and cornstarch or arrowroot absorb perspiration. You will notice it working immediately!
Ingredients:
3 T. Virgin (unrefined) Coconut Oil
3 T. Shea Butter
2 T. Baking Soda
3 T. Cornstarch or Arrowroot Powder
2 T. Bentonite Clay
15-20 drops essential oil- my favorites are: Aveda Shampure, lavender, grapefruit, lime and tangerine
Instructions:
1. Place coconut oil and shea butter in a glass bowl or jar and place the bowl/jar inside a sauce pan.
2. Add water to the saucepan (enough to surround bowl/jar but not to overflow it) and bring to a boil.
3. As water is heating up, ensure to stir coconut oil and shea butter and continue to do so until it melts.
4. Once melted, in another bowl, add the corn or arrowroot starch, baking soda and essential oils, and stir together with a rubber spatula.
5. Place in a 3 ounce jar and allow to cool at room temp or in fridge (will harden faster in fridge) until it’s reached a solid state. The quantities above, once mixed fit perfectly into a 3 oz. jar, and it is enough for about 3-6 months.
6. Cover with lid until use.
How To Use:
Wet underarms slightly, our use right after shower or bath.
Spoon out a small, 1/3 t. amount with a wooden scoop or with fingers and rub between fingers before applying directly to underarms.
For a regular day, one application in the morning is fine. For hotter days, workouts or if you’re particularly warm, feel free to reapply as needed.
After applying deodorant, wait a few minutes to dry, before putting on clothing.
DIY Bentonite Clay Deodorant-Antiperspirant
I was looking for a safe, natural deodorant that works and this DIY All-Natural Deodorant is perfect! Not only does it stop odor naturally, but it contains an ingredient that actually helps to draw impurities from the skin.
Bentonite clay otherwise known as "healing clay," is actually a volcanic ash, highly porous and absorbs the bacteria and other toxins, thus eliminating the chance to develop odor. without clogging pores. Bentonite clay deodorant can detoxify your body of toxins, parabens, and aluminum over time if you have been using commercial antiperspirants.
You can also substitute activated charcoal 1-1 for bentonite clay in this recipe, but I wear a lot of white, and the clay has a natural color.
Bentonite Clay also adds extra wetness protection by whisking away sweat, and pulls toxins from skin. Virgin coconut oil is a great natural antibacterial, and cornstarch or arrowroot absorb perspiration. You will notice it working immediate!
15-20drops essential oil- my favorites are: Aveda Shampurelavender, grapefruit, lime and tangerine
Instructions
Place coconut oil and shea butter in a glass bowl or jar and place the bowl/jar inside a sauce pan.
Add water to the saucepan (enough to surround bowl/jar but not to overflow it) and bring to a boil.
As water is heating up, ensure to stir coconut oil and shea butter and continue to do so until it melts.
Once melted, in another bowl, add the corn or arrowroot starch, baking soda and essential oils, and stir together with a rubber spatula.
Place in a 3 ounce jar and allow to cool at room temp or in fridge (will harden faster in fridge) until it’s reached a solid state. The quantities above, once mixed fit perfectly into a 3 oz. jar, and it is enough for about 3-6 months.
Cover with lid until use.
Notes
Wet underarms slightly, our use right after shower or bath.
Spoon out a small, 1/3 t. amount with a wooden scoop or with fingers and rub between fingers before applying directly to underarms.
For a regular day, one application in the morning is fine. For hotter days, workouts or if you’re particularly warm, feel free to reapply as needed.
After applying deodorant, wait a few minutes to dry, before putting on clothing.
Turn your morning coffee into a deeply nutritive health enhancement with collagen and adaptogenic botanical mushrooms! I’ve discovered the absolute best recipe for making a quick and easy and super creamy and satisfying morning coffee with decadent, vegan coconut oil based heavy whipping cream which inherently has a lot of healthy fats from MCT oil and coconut butter, and a mushroom master blend for vibrant health. If you’re not a vegetarian you can add a small scoop well sourced, hydrolyzed collagen for essential cell regenerative peptides (yes, I think that collagen is an invaluable fountain of youth!). This is no ordinary coffee, it transforms your ordinary morning drink into a powerful elixir of energy boosting, self care.
About Adaptogenic Mushrooms
Adaptogenic Mushrooms are superfoods and have many life and “chi” enhancing benefits and are powerful substances, you only need to add the 1/2 to 1/4 teaspoon amount included in the pouch per cup. Included in this blend* are:
Agaricus Blazei – This tropical species is native to Brazil and is known for its high content of polysaccharide compounds. Agaricus blazei is also known for its effects on triglycerides and cholesterol management.
Antrodia – Native to Taiwan, Antrodia has an abundance of research related to its liver protective and immunity-enhancing qualities.
Chaga – Often referred to as the “king of medicinal mushrooms”, Chaga has been used extensively by Traditional Healers in North America, Europe and Asia for centuries. Chaga contains a complex array of bioactive compounds with significant antioxidant and immunity-supporting activities.
Cordyceps – Improves vitality and endurance naturally by supporting respiration, oxygen delivery and ATP synthesis. Cordyceps supports aerobic endurance in athletes and research related to general vitality in senior populations gives this mushroom species broad appeal. Cordyceps is also known for its ability to increase circulation and enhance male sexual performance.
King Trumpet – Improves vitality and endurance naturally by supporting respiration, oxygen delivery and ATP synthesis. Cordyceps supports aerobic endurance in athletes and research related to general vitality in senior populations gives this mushroom species broad appeal. Cordyceps is also known for its ability to increase circulation and enhance male sexual performance.
Lion’s Mane – Reported in many studies to stimulate the synthesis of Nerve Growth Factor (NGF), a protein that promotes the growth and normal function of nerve cells. NGF is important for cognitive and neurological health.
Maitake – Maitake contains an array of 1,3/1,6 beta-glucan compounds that have a positive impact on immune function. Maitake has also been shown to help support healthy blood-sugar levels and reduce insulin resistance.
Reishi – Revered in Traditional Medicine as the “Mushroom of Immortality”, Reishi has a variety of attributes. Reishi acts as an immune potentiator and immune modulator – helping to balance and down regulate an overactive immune system. Reishi has also been studied for its cardiovascular health benefits. Considered a “superior adaptogen”, Reishi assists in adapting to mental and physical stressors.
Shiitake – Shiitake is an excellent culinary mushroom species with significant therapeutic properties that include liver, cardiovascular and immune support. New research on the properties of active ingredients in Shiitake has expanded the use of this mushroom to include applications ranging from oral health products to detoxification support.
Turkey Tail – One of the most researched of all medicinal mushrooms for its powerful polysaccharides. The beta glucans and other nutrients found in Turkey Tail support immune health.
*Text Courtesy of https://www.pharmaca.com/om-mushrooms-master-blend-90g
INGREDIENTS:
You can double or triple recipe
8 oz. quality roasted coffee like the Swedish Gevalia
1 T. coconut based, dairy free heavy whipping cream (or 1 tsp. coconut butter and 1 tsp. MCT. Oil)
1/2 tsp. grass fed hydrolyzed collagen peptide powder
1/2 tsp. Master Blend Mushroom Powder (or equivalent of your preferred mushroom powder)
1/4 – 1/2 tsp. raw honey (optional)
pinch of cinnamon, cardamon or nutmeg to top
INSTRUCTIONS:
Place all ingredients into a a small blender and blend until smooth and frothy. Pour into your morning mug, sip and enjoy!
Morning bulletproof coffee in the sun. (Yes, that’s my kitten in the back photobombing!)
Bulletproof Mushroom Coffee
Turn your morning coffee into a deeply nutritive health enhancement with collagen and adaptogenic botanical mushrooms! I've discovered the absolute best recipe for making a quick and easy and super creamy and satisfying morning coffee with decadent, vegan coconut oil based heavy whipping cream which inherently has a lot of healthy fats from MCT oil and coconut butter, and a mushroom master blend for vibrant health. If you're not a vegetarian you can add a small scoop well sourced collagen for essential cell regenerative peptides (yes, I think that collagen is an invaluable fountain of youth!). This is no ordinary coffee, it transforms your ordinary morning drink into a powerful elixir of energy boosting, self care.
1/2tsp.Master Blend Mushroom Powderor equivalent of your preferred mushroom powder
1/4 - 1/2tsp.raw honeyoptional
pinchof cinnamoncardamon or nutmeg to top
Instructions
Place all ingredients into a a small blender and blend until smooth and frothy. Pour into your morning mug, sip and enjoy!
Notes
Adaptogenic Mushrooms have many life and "chi" enhancing benefits and are powerful substances, you only need to add the 1/2 to 1/4 teaspoon amount included in the pouch per cup.
Photo: Michael Telitsyn https://www.pexels.com/photo/brown-mushrooms-on-the-ground-9597366/
https://i0.wp.com/femtechonline.com/wp-content/uploads/2022/04/Copy-of-7-Ways-to-banish-Bloat-Cover-series-winter-2020-.jpg?fit=1200%2C1017&ssl=110171200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2022-04-02 13:31:002022-04-05 10:11:33Heal the Gut, Heal the Mind
My family is a Swedish/American hybrid and I am proud to say that I’ve learned to make a really healthy and decadent traditional Swedish Sandwich Party Cake called a Smörgåstårta, yes it’s like a smorgasbord. I rarely use any meat or seafood and very few animal products, but this follows our Whole Foods Plant Based Diet, so once a year, I make this shrimp, salmon and caviar cake for my husband’s birthday! We did discuss creating a vegan version of this, maybe we can create that for next year. Once you compile all of the ingredients, it’s easy to put together. Some people use edible flowers too, this cake is truly a work of art and can feed many at once.
Serves: 6-8
Ingredients:
8 oz. ready made- salmon, whitefish, krab or egg salad spread or home make your own
1 lb. medium cold water shrimp- cooked, peeled, de-veined and de-tailed, chilled
1 lb. Norwegian smoked salmon filet, (or gravlax) sliced
5-6 hard boiled eggs peeled and sliced
16 slices of quality organic white/potato bread (1- 1lb. loaf of organic white/potato bread with crusts cut off)
8 oz. Neufchatel cream cheese
8 oz. organic sour cream
1 cup Veganaise
3 T. fresh dill chopped
1 long organic British cucumber washed and thinly sliced
1/4 cup organic radishes washed and thinly sliced
1 organic lemon thinly sliced
1 cup organic cherry tomatoes quartered
Optional: Kalles Caviar to taste
ground black pepper to taste
Instructions:
First, prepare Smörgåstårta “frosting”: In a mixing bowl use a whisk to combine cream cheese, sour cream and mayonnaise until smooth.
Slice all vegetables as directed above.
Take 1/2 of the shrimp and slice lengthwise.
Place four slice of bread on a larger serving plate.
Spread all of the chosen [salmon] spread all over the first bread slices.
Layer with thin slices of cucumber.
Slather some of the Smörgåstårta cream frosting on another 4 pieces of bread and place over the cucumber layer.
Spread some of the Smörgåstårta cream frosting all over the second layer of bread slices.
Break up about 1/2 of the smoked salmon and place on top of cream.
Spread some of the cream frosting all over the bottom of the third layer of bread slices, and place on top.
Spread some of the cream frosting all over the top of the third layer of bread slices.
Place the sliced shrimp on top of cream, and then sliced eggs to fit.
Top with the fourth layer of bread.
Take the rest of the Smörgåstårta cream and frost like a cake with a rubber spatula.
Warm and wet a butter-knife and smooth.
Decorate the cake artfully with remaining ingredients, making smoked salmon “roses,” alternating with remaining cucumber, radishes and shrimp.
Finish with fresh ground pepper and Kalles caviar.
Smörgåstårta- A Swedish Sandwich Party Cake
My family is a Swedish/American hybrid and I am proud to say that I've learned to make a really healthy and decadent traditional Swedish Sandwich Party Cake called a Smörgåstårta, yes it's like a smorgasbord. I rarely use any meat and very few animal products, but this follows the Whole Foods Plant Based Diet, so once a year, I make this shrimp, salmon and caviar cake for my husband's birthday! Once you compile all of the ingredients, it's easy to put together. Some people use edible flowers too, this cake is truly a work of art and can feed many at once.
https://i0.wp.com/femtechonline.com/wp-content/uploads/2022/02/Smorgastarta-swedish-cake.jpg?fit=1200%2C947&ssl=19471200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2022-02-03 20:30:572022-02-03 20:58:57Smörgåstårta- A Swedish Sandwich Party Cake
My family absolutely loves creamy mashed potatoes with pretty much everything. However I’m tending toward a more low-carb., nutrient dense lifestyle and mashed potatoes don’t really cut it anymore. However, I discovered the best alternative. I was making cauliflower mashed that was a little bit bland, so with the addition of steamed leeks it adds more of an onion-y, spicy depth and kick to the mashed potatoes. They are a really flavorful and nutritive side dish, you will want to make often. Here, I’m using heavy whipping cream but you could substitute that for half-and-half or any unsweetened nut milk and I’m using organic salted butter but you could also substitute that for vegan butter. You could also add grated Parmesan or Gruyere cheese if desired.
Needed: Food Processor or Blender
Ingredients:
1 large head organic cauliflower
2 large leeks
1/4 cup heavy cream
3 tablespoons butter
1 clove garlic
salt and pepper to taste
fresh or dried herbs like: parsley, dill, chives or oregano for garnish
Directions:
Boil water in a large a large stock pan with a pinch of salt.
Wash the cauliflower and the leaks and pull off any outer leaves.
Coarsely chopped the cauliflower into florets.
Slice the two leeks up until the tops where it gets really course and discard the course tops.
Boil for about 10 to 12 minutes until everything is very soft.
Drain.
Add all ingredients to a food processor and blend until creamy.
Place into a serving bowl and top with a garnish.
Serve warm and enjoy!
Cauliflower and Leek Mashed "Potatoes"
My family absolutely loves creamy mashed potatoes with pretty much everything. However I'm tending toward a more low-carb., nutrient dense lifestyle mashed potatoes don't really cut it anymore. However, I discovered the best alternative. I was making cauliflower mashed that was a little bit bland, so with the addition of steamed leeks it adds more of an onion-y, spicy depth and kick to the mashed potatoes. They are a really flavorful and nutritive side dish, you will want to make often. Here, I'm using heavy whipping cream but you could substitute that for half-and-half or any unsweetened nut milk and I'm using organic salted butter but you could also substitute that for vegan butter. You could also add grated Parmesan or Gruyere cheese if desired.
Holiday Roasted Chestnuts- With Easy to Peel Skins
Serves 2.
I’ve spent a lot of time over the years in New York City since I have family that lives close by. One of the treasures that I remember during the holidays is to buy steaming warm chestnuts from the street vendors on mitten-handed cold afternoons. They were always warm and perfectly cooked and you get a nice brown paper bag filled with steaming sweet holiday treats!
However, over the years I’ve tried to make them at home and follow the instructions by doing the traditional crisscross slice each on of them and roasting them at 425°F. However, they never quite came out as well as the New York City vendors which had more of like a steaming process, so I found the perfect home recipe. The trick is to make one simple slice that breaks through the skin on either side and then boil them first about 10 minutes, this softens the skin that pre-cooks them prior to roasting so you won’t get the fibrous hairy, barky skin sticking to the chestnut.
Ingredients:
1 lb. Chestnuts
4 T. Olive oil and/or Vegan Butter
1/2 t. salt/ to taste
Directions:
Fill a small sauce pan with water and bring to a boil.
With a small pairing knife, make a diagonal slice through the skin on either side of each chestnut.
Boil the chestnuts covered for about 10 minutes.
Preheat the oven to 400°F.
Drain chestnuts and lay on a cookie sheet and mix in in 3 tablespoons of the olive oil or butter.
Roast in the oven for about 20 minutes the check for done-ness after 15.
The chestnuts should expand and the skin slightly opens.
The chestnuts are ready when you can squeeze the skin and they pop out easily and smoothly and have turned slightly golden yellow color and inside is not too dry, not raw and not too chalky.
Add the final tablespoon of oil or butter in a little bit of salt to taste stir, let cool for 3-5 mins.
Squeeze them on either side of the Chestnut to pop right out- ready to eat, perfectly cooked!
Roasted Chestnuts with Easy to Peel Skins
I've spent a lot of time over the years in New York City since I have family that lives close by. One of the treasures that I remember during the holidays is to buy steaming warm chestnuts from the street vendors on mitten-handed cold afternoons. They were always warm and perfectly cooked and you get a nice brown paper bag filled with steaming sweet holiday treats!
Fill a small sauce pan with water and bring to a boil.
With a small pairing knife, make a diagonal slice through the skin on either side of each chestnut.
Boil the chestnuts covered for about 10 minutes.
Preheat the oven to 400°F.
Drain chestnuts and lay on a cookie sheet and mix in in 3 tablespoons of the olive oil or butter.
Roast in the oven for about 20 minutes the check for done-ness after 15.
The chestnuts should expand and the skin slightly opens.
The chestnuts are ready when you can squeeze the skin and they pop out easily and smoothly and have turned slightly golden yellow color and inside is not too dry, not raw and not too chalky.
Add the final tablespoon of oil or butter in a little bit of salt to taste stir, let cool for 3-5 mins.
Squeeze them on either side of the Chestnut to pop right out- ready to eat, perfectly cooked!
East meets west, a modern “Cleansing Panchakarma” detox retreat! Traditional Indian Ayurvedic cleanses offer a holistic approach to taking time off for oneself to detox, cleanse and restore body and mind. John Douillard, a noted Ayurvedic Doctor, says that Panchakarma means literally to “punch your karma,” or make a bold step toward stopping unhealthy patterns in body and mind that would otherwise give way to disease. How can we function well if we are over-stressed and overworked and… overweight? We need regular self care, tune up time.
Create a Sacred Space
Life these days is traumatic, period, and we don’t generally process stress, grief and loss well in our culture. Preferably it’s best to undertake this mini-program on a weekend three day vacation so that you could escape your daily grind. Whether you have family life, or rent a cabin in the forest, try to find a spot where you can observe some silence, at least while the family is away or create a quiet retreat room in your house. I try to do one of these every month. It’s recommended to keep away from excess stimulation, media, cell phones and invest your time resting, walking in nature, reading light material, as well as practicing gentle yoga and meditation.
This mini-retreat can be used for healing and weight loss as well. The Indian curry dhal-bat diet called kitchari that’s traditionally used for three meals however, isn’t great for westerners exclusively, as it consists mostly of mung beans and rice. Those are generally considered high carb, survival foods. In the west, we have a different constitution and time and I found simple, high protein foods that are much more appropriate to add to the cleanse for weight loss. However, you will make a big pot of this kitchari, it is very easy to digest and after day 1 you will notice the digestive cleaning process.
Healing Body, Mind and Heart
I wanted to offer something as simple as possible that could go for all three different doshas or body types. This diet is focusing on Kapha body types, ones with slower metabolism, and with some extra weight. I personally have found that a hybrid of the Indian system and the keto work well for a three day personal retreat and if you like you can extend it to six days or nine days, however long you have. This could be done on a weekend or just taking a few personal days off to be alone in the comfort and quiet to do in your own home. Adjust your own portions, listen and your body will tell you how much or little it needs.
This retreat can release unresolved emotions stored dormant in our mind and heavy connective tissue. To cope, avoid the urge to re-suppress anything and use exercise and meditation to soothe your heart and soul. Walk, laugh, cry, allow whatever needs a voice to be released. My teacher Tsoknyi Rinpoche said “if you let the mind come out, it will.” Be gentle with yourself and your experience, joys comes often after the purging of tears and fears, likewise health comes after the purging of toxins.
Simplifying your diet allows your body to divert it’s energies to mobilizing and releasing accumulated toxins. According to Ayurveda, a few foods are easier to digest than others and therefore are preferred whenever you undertake a detoxification. Here is my hybrid, holistic “recipe” for Panchakarma:
Before you begin:
Schedule specific dates for when and how long the cleanse will be, like a Friday am until Sunday pm.
Prepare to eat a simple nutritive breakfast and two meals of cleansing Kitchari only.
Remove excess caffeine (morning ok), all tobacco, alcohol, or other substances from the daily regimen.
Drink a detoxifying herbal tea throughout this time and 8-10 glasses of water.
Evening Oil Massage and warm lymphatic massage brush bath every day during the cleanse.
Quiet, alone time for yourself during the cleanse.
At least 12 minutes each, of yoga, meditation and cardio every day.
Morning Panchakarma
1. 12 minutes of Yoga, sun salutations, outside is best, do whatever flow you are used to.
2. Keto creamer organic coffee or Kapha keto creamer chai tea with ginger and cinnamon, and a pinch of clove. For the keto creamer, I add 1 tbs grass-fed whey power, stirred together with almond milk add stevia if needed.
3. 1/2c organic yogurt and 1/2 c raspberry, blackberries, and blueberries, or apples and pears
or 1/2c organic cottage cheese and 1/2c sliced red peppers and cucumbers (if dairy free, soy yogurt can be substituted)
4. Morning after breakfast meditation for at least 12 minutes, you can recite a calming mantra or affirmation.
5. Mid Morning, drink a quick shot of 2 teaspoons of organic apple cider vinegar
2 cups uncooked split red lentils
1 cup uncooked organic white basmati rice (rinse with water until water runs clear)
1 tablespoon of ghee (can substitute olive oil)
I used 4 tbs of quality bulk curry powder or you can use:
[2 tbs turmeric and 1 tbs fresh grated ginger root or 1 teaspoon ginger
2 bay leaves
1 teaspoon per black mustard seeds, cumin, and garlic powder
Optional: ½ teaspoon each coriander powder, fennel, and fenugreek seeds]
6 cups water
½ teaspoon salt (rock salt or sour pink salt is best)
Sliced carrots, and or chopped spinach, chard, or beet greens
Pan fried, cubed tofu.
Instructions:
Rinse the mung beans till the water runs clear. I soak mine overnight or a for a few hours before cooking. Bring beans to a boil 6 water cups
Cook beans and rice together until until become soft (about 30 to forty minutes).
The the beans and rice are cooked, I heat up 2T ghee or olive oil in a fry pan and cook the spices lightly, and then add them to beans and rice.
Add vegetables and tofu, cilantro leaves as a garnish just before serving, if desired. Add salt to taste.
1. 2 c. kitchari with vegetables and tofu.
2. Lemon or mint water room temp or warm, 8-10 glasses per day, ginger or mint tea or tea and dairy free chai can be alternated.
3. Cardio walk or workout interval is best for at least 12 minutes.
4. Listen to healing music, read, light spiritual or poetic reading, long walks outside, 5 element nature bathing.
Early Evening Panchakarma
1. Eat 2 cups of ready made kitchari.
2. Add 2 teaspoons of oil- flax, ghee, olive or coconut.
3. Early evening sunset walk, celebrate each night and try to see the magical sunset to seal the day.
4. Massage your body for 15 to 20 minutes with 8 oz of lightly pan warmed organic sesame or coconut oil, from head to toe, hair too! The coconut I warm in my hands.
5. I then do my evening meditation for 12 minutes with a towel under me, to let my skin absorb the oil, then take a shower or bath. Scrub your body with natural or Dr. Bronner’s soap and use a dry brush over whole body toward your heart as this provides a lymphatic massage, but let some oil to stay on the skin before bed. You can do the oil and bath in the afternoon instead as well.
6. Get at least 7-8 hours of good, nourishing, self care sleep.
Basic Retreat Shopping List:
✓Dry Wooden Brush
✓ 2 Jars Raw, unfiltered organic Coconut Oil
✓1 lb. Basmati Rice
✓1 lb. Red Lentils
✓Bunch fresh spinach, carrots
✓1 block organic Tofu
✓Large bag of bulk Curry Powder
✓1 large container of Organic Yogurt
✓Berries, Pears and or/ Apples
✓1 small carton almond milk or sugar free soy creamer
✓Grass fed whey powder
✓Mint or ginger tea
✓Fresh lemons or lemon juice bottle
✓Coffee or black tea (mornings only, as desired with almond milk)
Check with your doctor before beginning any diet, exercise or weight loss plan, and not recommended if pregnant or lactating. This diet is not intended to diagnose, cure any disease, this is what I personally have found, heals me… Try it if it’s safe for you, and please let us know how it worked for you!
Here’s to your new, yogic and healed self!
Dawn Boiani
Owner
I am grateful to live part time in southern Colorado in a small, remote spiritual community in the Sangre De Criso Mountains called Crestone. We have a lot of varying spiritual centers here, about 34, and a number of them are Tibetan Buddhist. For many years my Bhutanese friend Tsering and his family ran a local restaurant called the Desert Sage that sadly just closed this month. We will miss the restaurant and his family but in celebration of the many treasured years, I tried to make our very favorite stir fry dish at home- a vegan version of Tibetan Shapta. Ours came out well using vegan Be’f tips, but it is… spicy and warms you from the inside!
Vegan Tibetan Shapta Recipe
Shabda or Shapta is a traditional Tibetan dish of stir-fried meat and vegetables with a little bit of chili and herbs.
Ingredients:
• 1 tsp. powered ginger or 1 T. fresh chopped
• 4 garlic cloves, peeled and chopped
• 6 chopped crimini mushrooms
• 1 tomato chopped
• 8 T. organic tomato sauce
• 1 sliced organic zucchini
• 1 small head of broccoli florets, separated
• 1 organic red pepper chopped
• 9 oz. vegan be’f tips sliced
• 4 T. soy sauce
• 1 large organic onion chopped
• 1 tsp. garam masala (optional), 1/2 cup peanuts(optional), 1 tsp. honey to taste (optional)
• 6 dried red chilies cut in half
• 6 T. olive oil
• 1 cup vegetable stock, from vegetable bullion is fine
• 1/2 cup chopped green onions
• 1 cup cooked basmati rice, with salt, olive oil and vegan butter to taste
Instructions:
1. Slice the be’f and marinate in a bowl with soy sauce and ginger.
2. Make rice, and season with salt, olive oil and vegan butter to taste.
3. Heat 4T. of the olive oil on med. high heat, and saute garlic, ginger and onions in a large skillet or wok.
4. Add hot peppers, tomato sauce and spices.
5. Add a bit more oil and lightly fry vegan beef tips with soy on the other side of the skillet then add broccoli, cook on low.
6. In a separate frying pan add oil and pan fry the mushrooms and zucchini.
7. Add all items to main skillet, add vegetable stock.
8. Place a lid on the skillet, stir and simmer on medium heat.
9. When ready to serve, mix in green onions and use some on the top for garnish.
10. Serve with warm basmati rice!
Serves 4.
Vegan Be’f Tips
Vegan Tibetan Shapta Recipe
Shabda or Shapta is a traditional Tibetan dish of stir-fried meat and vegetables with a little bit of chili and herbs.
Chai Spiced Pumpkin Bread- Gluten, Dairy and Sugar Free
Honestly, this fall pumpkin bread recipe is incredibly satisfying even without there being any wheat flour, dairy or sugar. It’s perfectly sweet and moist and your whole kitchen fills up with the warmth of harvest baking. My daughter who is a precocious teen, doesn’t really like much of what I cook because it’s generally on the “healthy” side- says “mom your bread slaps.” I suspect that means said she liked it because she asked for a few pieces. Have this warm bread standalone or with some vegan butter slathered on it.
Ingredients:
1 stick vegan butter, softened
1 T. coconut oil
1 cup Truvia/ Stevia, Xylitol or Monkfruit equivalent
2 organic eggs
1 (15-ounce) can organic pumpkin puree
2 cups gluten-free rice based flour (not almond flour exclusively)
1 1/2 tsp. pumpkin pie spice
1/2 tsp. cardamom and more to top
1/2 tsp. cinnamon
2 tsp vanilla extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 T. raw honey and 1 tsp.coconut oil to baste on top when finished
Instructions:
Preheat the oven to 325°F.
Cream the vegan butter, coconut oil and sugar substitute together.
Crack eggs and add to pumpkin and vanilla and hand beat, about 20 strokes.
In another bowl, mix dry ingredients: flour, spice blend, baking powder, baking soda and salt.
Add the dry ingredients to the creamed ones and blend.
Well grease a 9×5-inch bread pan. Pour in the batter, it should look similar to peanut butter in texture, thick.
Bake for about 1 hour and 1/2 at high altitude.
Glaze with 1 T. honey and coconut oil and cardamom while still warm.
Let cool before serving.
Chai Spiced Pumpkin Bread- Gluten, Dairy and Sugar Free
Honestly, this fall pumpkin bread recipe is incredibly satisfying even without there being any wheat flour dairy or sugar. It's perfectly sweet and moist and your whole kitchen fills up with the warmth of harvest baking. My daughter who is a precocious teen, doesn't really like much of what I cook because it's generally on the "healthy" side- says "mom your bread slaps." I suspect that means said she liked it because she asked for a few pieces. Have this bread standalone or with some vegan butter slathered on it.
I have a new, healthy and nutrient-dense addiction. I must confess that I regularly indulge in this newfound recipe that happens to be in celebration of our October harvest month where we have pumpkins and pumpkin seeds galore! It is a cardamom, pumpkin seed milk that uses no sugar; all of the sweetness is plentifully supplied by the natural sugars from pitted dates. This makes about 4 to 5 servings and I keep the remainder covered in the blender pitcher and then give it a quick blend right before I drink it as the pumpkin seeds can settle a bit as they tend to be heavier and separate. One glass of this is a meal in itself and pumpkin seeds have a mind boggling amount of health benefits to your heart, digestion, they help as an anti-parasitic and for cancer prevention. They are loaded with with Omega 6 oils- this chai-spicy smoothie is so amazing that I’m sure that you too will become a pumpkin cardamom milk addict! Cheers and warmest fall wishes to everyone!
Ingredients:
5 Cups of Fresh Water
1 Cup Dry, Unsalted Pumpkin Seeds
6 Pitted Dates
1 tsp. Cardamom Powder
Directions:
Place all ingredients into a high powered blender and blend until smooth.
Pumpkin seeds are one of the most commonly consumed types of seeds, and are good sources of phosphorus, monounsaturated fats and omega-6 fats.
A 1-ounce (28-gram) serving of pumpkin seeds contains (37):
Calories: 151
Fiber: 1.7 grams
Protein: 7 grams
Monounsaturated fat: 4 grams
Omega-6 fats: 6 grams
Manganese: 42% of the RDI
Magnesium: 37% of the RDI
Phosphorus: 33% of the RDI
Pumpkin seeds are also good sources of phytosterols, which are plant compounds that may help lower blood cholesterol (38Trusted Source).
These seeds have been reported to have a number of health benefits, likely due to their wide range of nutrients.
One observational study of more than 8,000 people found that those who had a higher intake of pumpkin and sunflower seeds had a significantly reduced risk of breast cancer (39Trusted Source).
Another study in children found that pumpkin seeds may help lower the risk of bladder stones by reducing the amount of calcium in urine (40Trusted Source).
Bladder stones are similar to kidney stones. They’re formed when certain minerals crystalize inside the bladder, which leads to abdominal discomfort.
A couple of studies have shown that pumpkin seed oil can improve symptoms of prostate and urinary disorders (41Trusted Source, 42Trusted Source).
These studies also showed that pumpkin seed oil may reduce symptoms of overactive bladder and improve quality of life for men with enlarged prostates.
A study of postmenopausal women also found that pumpkin seed oil may help reduce blood pressure, increase “good” HDL cholesterol and improve menopause symptoms (43Trusted Source).
Summary: Pumpkin seeds and pumpkin seed oil are good sources of monounsaturated and omega-6 fats, and may help improve heart health and symptoms of urinary disorders.
Pumpkin Seed Cardamom Milk
I have a new healthy and nutrient-dense addiction. I must confess that I regularly indulge in this newfound recipe that happens to be in celebration of our harvest month where we have pumpkins and pumpkin seeds galore! It is a cardamom, pumpkin seed milk that uses no sugar, all of the sweetness is plentifully supplied by the natural sugars from pitted dates. This makes about 4 to 5 servings and I keep the remainder covered in the blender pitcher and then give it a quick blend right before I drink it as the pumpkin seeds can settle a bit as they tend to be heavier and separate. One glass of this is a meal in itself and pumpkin seeds have a mind boggling amount of health benefits to your heart, digestion, they help as an anti-parasitic and for cancer prevention. They are loaded with with Omega 6 oils- this chai-spicy smoothie is so amazing that I'm sure that you too will become a pumpkin cardamom milk addict! Cheers and warmest fall wishes to everyone!
Place all ingredients into a high powered blender and blend until smooth.
Notes
This makes about 4 to 5 servings and I keep the remainder covered in the blender pitcher and then give it a quick blend right before I drink it as the pumpkin seeds can settle a bit as they tend to be heavier and separate.
I discovered these healthy low-carb noodles to make giant, guilt-free healthy and nutritive stir frys. It’s important to boil the noodle first to soften. I add pan fried tofu squares that I cook separately, and feel free to add other veggies like mushrooms and red bell peppers.
• 1 package (7 oz) shirataki konjac pasta, drained
• 1 package (7 oz) clear kelp noodles
• 1 tablespoons toasted sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 yellow onion, large diced
• 1/2 cup chopped green beans
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 6 washed and sliced baby carrots or 1 large sliced carrot
• ¼ cup soy sauce
• 2 tablespoons rice vinegar (optional)
• 1 tablespoon monkfruit sugar
• 1 teaspoon Tabasco or sriracha to taste
• 2T olive oil for cooking
Add the protein of your choice.
Directions:
Important: Boil 1 cup of water in a fry-pan and cook both noodles covered for 5 minutes, drain and set aside.
Add olive oil to frying pan and cook on medium heat, sautéing garlic, ginger and then all remaining ingredients, and then add the sesame oil after cooking.
Serve with your protein, parsley or cilantro garnish.
Low Carb Shirataki and Kelp Noodle Stir Fry
I discovered these healthy low-carb noodles to make giant, guilt-free healthy and nutritive stir frys. It's important to boil the noodle first to soften. I add pan fried tofu squares that I cook separately, and feel free to add other veggies like mushrooms and red bell peppers.
6washed and sliced baby carrots or 1 large sliced carrot
¼cupsoy sauce
2tablespoonsrice vinegaroptional
1tablespoonmonkfruit sugar
1teaspoonTabasco or sriracha to taste
2Tolive oil for cooking
Instructions
Directions:
Important: Boil 1 cup of water in a fry-pan and cook both noodles covered for 5 minutes, drain and set aside.
Add olive oil to frying pan and cook on medium heat, sautéing garlic, ginger and then all remaining ingredients, and then add the sesame oil after cooking.
Serve with your protein, parsley or cilantro garnish.
My teen daughter has… not one, not two but…three girlfriends staying over for summer vacation and it’s been hard to get them to eat a healthy breakfast. This is by far the most decadent of all of my recipes, but a sure fire way to get any sleepy breakfast-rebelling child to eat! A Yogurt and Granola Parfait Sunday topped with fruit, caramel or chocolate sauce, whipped cream and mint. I put them in fancy tall wine glasses so they can see the layers, and it works.every.time.
Serves: 4
Ingredients:
6 oz fruit and nut granola
12 T natural plain full fat yogurt
1 c. Your choice of fruit: sliced strawberries, blueberries, bananas etc.
Chocolate or caramel topping that you use for ice cream
Ready Whipped Cream in a spray bottle
4 Sprigs of fresh mint
Directions:
Layer ingredients as shown and top with mint!
Yogurt and Granola Parfait Sundays
My teen daughter has... not one, not two but...three girlfriends staying over for summer vacation and it's been hard to get them to eat a healthy breakfast. This is by far the most decadent of all of my recipes, but a sure fire way to get any sleepy breakfast-rebelling child to eat! A Yogurt and Granola Parfait Sunday topped with fruit, caramel or chocolate sauce, whipped cream and mint. I put them in fancy tall wine glasses so they can see the layers, and it works.every.time.
Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free
We were having friends over for Midsummer’s Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it’s finished but if you don’t have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it’s about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!
Almond Shortbread Cake
Ingredients:
• 1 1/2 cups almond flour- superfine (not almond meal)
• 4 large organic eggs separated
• 1/2 cup water
• 1/2 cup granulated monk fruit sugar
• 1 T lemon zest
• 2 T lemon juice
• Sliced berries, mint and thin lemon slices for topping
Instructions:
• Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
• In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
• Gently combine the two and transfer the cake mixture into the greased cake pan.
• Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.
• Add softened vegan butter to a large mixing bowl and use an electric mixer to cream butter until it whips add vanilla and mix once more to combine.
• Add monkfruit sugar until well combined and fluffy.
• If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting.
• Refrigerate when done for 1 hour before spreading on cooled cake.
• Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!
Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free
We were having friends over for Midsummer's Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it's finished but if you don't have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it's about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!
Sliced berriesmint and thin lemon slices for topping
Instructions
Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
Gently combine the two and transfer the cake mixture into the greased cake pan.
Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.
Notes
Cashew and Coconut Cream Frosting Ingredients:• 1 stick of vegan butter softened • 1 tsp vanilla extract • 3T cashew butter • 2 tsp. monkfruit sugar • 1/2 can- 6oz- 200ml full fat coconut milk cream (use the fatty part)Instructions:• Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until it whips add vanilla and mix once more to combine. • Add monkfruit sugar until well combined and fluffy. • If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting. • Refrigerate when done for 1 hour before spreading on cooled cake. • Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!
How To Make The VERY Best Potato Salad Recipe. The base is my grandma’s recipe and I use organic vegetables and vegan mayo- and it’s hands down the best potato salad- ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden! This is a perfect side dish for every summer outdoor barbecue or gathering, and now that we are vaccinated we can finally have dear friends and family over. We tried the vegetarian Beyond Burgers on the grill and they cooked up really well, add a fresh salad and some light, cool rosé wine and you have a perfect event- enjoy!
Ingredients:
3 pounds Organic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4″ squares
1.5 cups Veganaise or Hellman’s Vegan Dressing
8 small sweet pickles chopped or 2T sweet pickle relish
2 tablespoons organic yellow mustard
5 celery stalks washed and diced
8 hard boiled eggs peeled
1/2 organic white onion diced
2 T fresh chopped parsley for garnish
1/2 teaspoon paprika
Salt and pepper to taste
Instructions:
Cut the potatoes into squares and place them in a large stockpot, add 1 tablespoon salt and cook the potatoes for 15 minutes, until fork tender. Do not overcook.
Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
Once the potatoes are tender, drain and let cool.
When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
Cover the potato salad and refrigerate. Serve Cold.
Organic Dairy Free Potato Salad
How To Make The VERY Best Potato Salad Recipe. The base is my grandma's recipe and I use organic vegetables and vegan mayo- and it's hands down the best potato salad ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden!
3poundsOrganic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4" squares
1.5cupsVeganaise or Helleman's Vegan Dressing
8small sweet pickles chopped or 2T sweet pickle relish
2tablespoonsorganic yellow mustard
5celery stalks washed and diced
8hard boiled eggs peeled
1/2organic white onion diced
2Tfresh chopped parsley for garnish
1/2teaspoonpaprika
Salt and pepper to taste
Instructions
Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
Once the potatoes are tender, drain and let cool.
When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
Cover the potato salad and refrigerate. Serve Cold.
My family and I used to travel to California every year and stop in an old Spanish missionary town called San Juan Capistrano, outside of San Diego. There is the oldest and best restaurant there where I called them later and asked for their authentic fresh table-side guacamole recipe. A fresh, cooling summer treat, we just love this!
If you can ever visit this town please do, this restaurant site has been recognized as a California State Historical Landmark. The northern section was originally the home of Miguel Yorba Adobe, built in 1797. The southern half housed the Juzgado (court and jails), so it used to be a jail- and was established in 1812. Visit if you ever can, it’s an amazing cultural experience with an old Mission Church and botanical garden right next door.
Spanish Guacamole from Mission San Juan Capistrano
Prep Time:
10 mins
Total Time:
10 mins
Ingredients:
3-4 ripe organic avocados, not too mushy not too hard
1/2 red onion finely chopped
2 fresh jalapenos finely chopped
cilantro for garnish
2 T of fresh squeezed lime juice
salt and pepper to taste
2 organic Roma tomato finely chopped
3 cloves of garlic minced
Instructions:
Cut the avocados in 1/2 and remove the core, scoop out into a bowl
Mash the avocado with a large fork or hand pastry blender
Add the onion, jalapeno and tomato and gently mix well
Add lime juice and salt and pepper to taste
Top with cilantro and serve with organic corn chips made from real Mexican style tortillas!
Spanish Guacamole from Mission San Juan Capistrano
My family and I used to travel to California every year and stop in an old Spanish missionary town called San Juan Capistrano, outside of San Diego. There is the oldest and best restaurant there where I called them later and asked for their authentic fresh tableside guacamole recipe.
https://i0.wp.com/femtechonline.com/wp-content/uploads/2021/06/home-made-guac.jpg?fit=1200%2C668&ssl=16681200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2021-06-22 09:58:492021-12-08 20:28:38Spanish Guacamole from Mission San Juan Capistrano
Healthy Vegetable Lasagna with Zucchini and Ricotta
This is a veggie lasagna recipe, with ingredients sourced from Trader Joes, but any store with has no-prep lasagna noodles like Barilla and organic veggies will do! This lasagna is very quick, easy to assemble and it’s a family staple, and best when we can source tomatoes, basil and zucchini from the garden! The only pre-prep is to steam the broccoli and zucchini, and a quick blend with a blender or food processor.
This recipe takes many shortcuts, (pardon the non-zero waste prepackaging)- we use no-boil lasagna sheet noodles, prepared tomato sauce, ricotta, cottage cheese, and prepackaged shredded mozzarella and Parmesan cheese. All the ingredients go straight into the baking pan.
Ingredients:
• 1 (16 oz) box No Boil Lasagna Noodles
• 1 jar Tomato or Marinara Sauce (26 oz.)
• 1/2 head of broccoli, steamed, drained and chopped -or-
• 1 (16 oz) bag frozen chopped spinach, thawed or fresh, lightly chopped
• 2 small green zucchinis steamed, drained and sliced
• 16 oz shredded mozzarella
• 1 (16 oz) container Fresh Whole Milk Ricotta
• 1 (16 oz) container Small Curd Cottage Cheese
• 1 (12 oz bag) of shredded Parmesan cheese and a sprinkling of grated.
• Fresh Basil garnish or dried Italian seasoning (optional)
Instructions:
• Preheat oven to 350° degrees F.
• Steam and chop the broccoli, and slice and steam the zucchini.
• Blend the steamed broccoli (or fresh or frozen thawed and drained spinach) and a blender or food processor.
• Stir broccoli or spinach into ricotta in a bowl with 1/4 t salt.
• Cover the bottom of an 8×12-inch or 9×13-inch baking dish with 1/2 cup tomato sauce or marinara.
• Put down one layer of noodles (I use 3 and 1/2 noodles for each layer).
• Spread the ricotta and broccoli on the noodles.
• Place another layer of noodles and sauce and mozzarella cheese.
• Spread container of ricotta cheese.
• Top with another layer of zucchini and Parmesan then a top layer of noodles, remaining sauce, and a dense layer of remaining mozzarella and Parmesan.
• Bake for about 50 minutes, until top is bubbling and melted. Top with basil or Italian seasoning. Let lasagna cool for a few minutes before serving.
Garnish with basil, and enjoy! Serves 6.
Healthy Vegetable Lasagna with Zucchini and Ricotta
This is a veggie lasagna recipe, with ingredients sourced from Trader Joes, but any store with has no-prep lasagna noodles like Barilla and organic veggies will do! This lasagna is very quick easy to assemble and it’s a family staple, and best when we can source tomatoes, basil and zucchini from the garden! The only pre-prep is to steam the broccoli and zucchini, and a quick blend with a blender or food processor.This recipe takes many shortcuts, (pardon the non-zero waste prepackaging)- we use no-boil lasagna sheet noodles, prepared tomato sauce, ricotta, cottage cheese, and prepackaged shredded mozzarella and Parmesan cheese. All the ingredients go straight into the baking pan.
A friend’s German grandfather lived until 102 and he ate warm oatmeal every morning. I like oats with a 7-Grain Cereal and whey power for added protein. A serving of this stick-to-your-ribs cereal is packed full of everything you need for an energizing morning. Our chai oatmeal is high in flax, fiber and protein, and rich in vitamins and minerals. Add any toppings, milk or sweetener you want, or enjoy plain with a simple austerity.
optional toppings: butter, bananas, raisins, nuts, berries, honey, oat or your preferred milk
Instructions:
• Bring 2 cups of salted water or your preferred milk to a boil.
• Add oats and multigrain cereal mix to water, stir.
• Turn off heat but keep pan on burner, covered.
• Let sit, until water is absorbed and grains are soft; about 10 minutes.
• Finish with your favorite toppings.
Serves 2
Chai Spiced Multigrain Oatmeal
A friend's German grandfather lived until 102 and he ate oatmeal every morning. I like oats with a 7-Grain Cereal and whey power for added protein. A serving of this stick-to-your-ribs cereal is packed full of everything you need for a energizing morning. Our chai oatmeal is high in flax, fiber and protein, and rich in vitamins and minerals. Add any toppings, milk or sweetener you want, or enjoy with a simple austerity.
These naturally sweet treats are… AMAZING! It seems like you can blend up whatever sweets and nuts you have around the house as long as the texture can be rolled into a ball and mixed with cocoa powder, leave them in fridge overnight to set. These are just as good, sweet, chocolaty and decadent as any real truffle!
Ingredients:
• 25 Medjool dates, pitted and soaked in warm water for 10 minutes
• 4 teaspoons pure vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup almond meal
• 1/2 cup of: peanuts, pecans, hazelnuts or sunflower seeds
• 1/2 cup of coconut oil
• Coatings: cocoa powder, shredded coconut, crushed hazelnuts or any other crushed nut
Instructions:
1. First soak dates them in warm to hot water for 15 minutes and then drain before putting into the food processor or quality large blade blender.
2. Put all of the above ingredients into the blender or food processor, blend slowly, and stop intermittently to ensure mixing until a thick oily “dough” ball is formed. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients, or add a tad of water if it won’t blend. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
3. Roll into cocoa powder, coconut, and hazelnuts by spreading ingredients onto a plate and roll the moist dough balls around in a circle to fully cover. You can serve immediately, but they are best if refrigerated overnight. Store truffles in the refrigerator, they can keep up to a week.
Healthy Chocolate Date Truffles
These naturally sweet treats are… AMAZING! It seems like you can blend up whatever sweets and nuts you have around the house as long as the texture can be rolled into a ball and mixed with cocoa powder, leave them in fridge overnight to set. These are just as good, sweet, chocolaty and decadent as any real truffle!
25Medjool datespitted and soaked in warm water for 10 minutes
4teaspoonpure vanilla extract
1/2cupunsweetened cocoa powder
1cupalmond meal
1/2cuppeanuts pecanshazelnuts or sunflower seeds
1/2cupof coconut oil
Coatings: cocoa powdershredded coconut, crushed hazelnuts or any other crushed nut
Instructions
First soak dates them in warm water for 15 minutes and then drain before putting into the food processor or quality large blade blender.
Put all of the above ingredients into the blender or food processor, blend slowly, and stop intermittently to ensure mixing until a thick oily “dough” ball is formed. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients, or add a tad of water if it won’t blend. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
Roll into cocoa powder, coconut, and hazelnuts by spreading ingredients onto a plate and roll the moist dough balls around in a circle to fully cover. You can serve immediately, but they are best if refrigerated overnight. Store truffles in the refrigerator, they can keep up to a week.
Quinoa “grain” originated in the Andean region of northwestern South America and is a protein, dietary fiber, B vitamin rich plant from the amaranth family, that is actually an edible seed.
I raise urban hens and in the spring, they are laying now so many eggs, daily, more than we can eat. We give a dozen away per week to friends. It’s been great to craft so many high protein, vegetarian dishes, with some ingredients from our proud backyard homesteading! (Read: The Backyard Homestead: Produce all the food you need on just a quarter acre.)
Medifast, Optavia and Weight Watcher’s Approved!
Our Quiche Tart “Muffins” are packed full of healthy ingredients like protein-rich quinoa, vegetables, and eggs. They’re Weight Watcher’s approved at 2 Points per tart, or as an Optavia fueling at slightly under 100 calories per muffin.
Ingredients:
• 6 large eggs
• 2 cups of cooked organic quinoa
• 1 cup of grated cheddar cheese
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/6 teaspoon (sprinkle) of cayenne pepper
• 1 ounce of chopped spinach
• 4 sliced Portobello mushrooms
• 1 large diced tomato or red pepper
Instructions:
• Set oven to 400 degrees.
• Boil 1 and 1/2 cups of quinoa= 2 cups cooked.
• Chop and dice all vegetables.
• Lightly coat a non-stick 12 muffin pan with non-stick olive oil spray.
• Crack eggs into a medium sized mixing bowl and whisk with an egg beater.
• Add cooked quinoa, cheese and stir all ingredients to combine.
• Pour quiche mixture evenly into muffin pan, filling each well about 2/3rds of the way.
• Place pan on the middle rack of the oven and bake for about 20 minutes, or until tarts puff up.
• Remove pan from oven and allow quiche tarts to cool in pan for 2-3 minutes, carefully remove with a large spoon.
Quinoa Crust-less Quiche Tarts
About Quinoa:
Quinoa "grain" originated in the Andean region of northwestern South America and is a protein, dietary fiber, B vitamin rich plant from the amaranth family, that is actually an edible seed.
Medifast, Optavia and Weight Watcher’s Approved!
Our Quiche Tart "Muffins" are packed full of healthy ingredients like protein-rich quinoa, vegetables, and eggs. They’re Weight Watcher’s approved at 2 Points per tart, or as an Optavia fueling at slightly under 100 calories per muffin.
Vegetarian Blue Cheese Soufflé with Non-dairy or Dairy Options
Ingredients:
• 4 tablespoons vegan butter
• 1/4 cup freshly grated Parmesan/vegan Parmesan cheese
• 1/4 cup plus 2 tablespoons all-purpose flour or soy flour
• 1 1/2 cups soy or oat milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 6 ounces fresh chopped organic spinach
• 6 oz chopped baby portobello mushrooms
• 8 large free range eggs, separated
• 8 ounces crumbled blue/vegan blue, Roquefort or Gorgonzola cheese
• 1/2 teaspoon cornstarch
Directions:
• Preheat the oven to 400° and brush bunt cake pan with butter.
• In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.
• In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.
• Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!
Vegetarian Blue Cheese Soufflé with Vegan or Dairy Options
1/4cupplus 2 tablespoons all-purpose flour or soy flour
1 1/2cupssoy or oat milk
3/4teaspoonsalt
1/4teaspooncayenne
6ouncesfresh chopped organic spinach
6ozchopped baby portobello mushrooms
8large free range eggsseparated
8ouncescrumbled blue/vegan blueRoquefort or Gorgonzola cheese
1/2teaspooncornstarch
Instructions
Preheat the oven to 400° and brush bunt cake pan with butter.
In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.
In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.
Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!
• 2T olive oil
• 1 stick vegan butter
• 4 vegan chick’n breast cutlets
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (8-oz.) pkg. crimini (baby portobello) mushrooms
• 1 cup of sliced green grapes
• 1/2 large white onion coarsely chopped
• 1/3 cup all-purpose flour (soy flour for those who are gluten free)
• 1/3 cup cornmeal (optional)
• 2/3 cup creamy, unsweetened soy or oat milk
• 1 cup dry Marsala wine
• 1 tablespoon Italian seasoning
Directions:
Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
Defrost chick’n breasts and coat with mixture on both sides.
Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
Add coated chick’n breasts to pan; cook until browned, about 4 minutes per side. Remove chick’n from pan and set aside (do not wipe out pan).
Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick’n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!
1/3cupall-purpose floursoy flour for those who are gluten free
1/3cupcornmealoptional
2/3cupcreamyunsweetened soy or oat milk
1cupdry Marsala wine
1tablespoonItalian seasoning
Instructions
Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
Defrost chick'n breasts and coat with mixture on both sides.
Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
Add coated chick'n breasts to pan; cook until browned, about 4 minutes per side. Remove chick'n from pan and set aside (do not wipe out pan).
Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick'n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!
Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale
This vegan flavorful spicy stew has sweet potatoes, coconut milk, kale and lentils, hearty with an Indian flair.
SPROUT TIME 2 days ahead if possible
PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1 hr 20 mins
Servings: 6
Ingredients:
• 3 large organic sweet potatoes, unpeeled scrubbed clean and diced into 1-inch squares
• 16 oz organic green lentils (best if sprouted, soaked for two nights before, living sprouts add more nutrients!)
• 3 cups of vegetable stock (plain water is ok too)
• 2 cans can full fat coconut milk
• 1 small bunch kale remove stems and coarsely chop
• 1 tablespoon coconut oil
• 1 medium yellow onion diced
• 2-3T hot curry powder or regular curry powder with 1/2t hot red pepper powder
• 2-inch piece fresh ginger, peeled and minced or 1t powdered
• 3 cloves garlic, peeled and minced
• ground sea salt and ground black pepper, to taste
• 1T monkfruit or coconut sugar, to taste
• Optional garnish: chopped cilantro lime wedges
Instructions:
Sprout lentils if you have time. Soak lentils overnight for two night prior to making, and change the water 2x per day. Un-sprouted lentils work too.
In a large stock pot, cook lentils in vegetable stock with salt for about 30-40 minutes until tender.
At the same time boil the diced sweet potatoes in a separate sauce pan, and when ready, drain.
Heat a large sauté pan over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pan and stir. Saute the onions, stirring occasionally, until translucent about 5 minutes. Add the curry powder and saute spices, ginger and garlic to the pan and cook for a few minutes, do not burn. Add a pinch of salt and pepper.
Add everything to the stock pot.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.
Add sweetener, salt, pepper and a squeeze of lime to taste.
(Optional) Serve, garnish with cilantro and lime.
Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale
This vegan flavorful spicy stew has sweet potatoes, coconut milk, kale and lentils, hearty with an Indian flair.
3large organic sweet potatoesunpeeled scrubbed clean and diced into 1-inch squares
16ozorganic green lentilsbest if sprouted, soaked for two nights before
3cupsof vegetable stockplain water is ok too
2cans can full fat coconut milk
1small bunch kale remove stems and coarsely chop
1tablespooncoconut oil
1medium yellow onion diced
2-3Thot curry powder or regular curry powder with 1/2t hot red pepper powder
2-inchpiece fresh gingerpeeled and minced or 1t powdered
3clovesgarlicpeeled and minced
ground sea salt and ground black pepperto taste
1Tmonkfruit or coconut sugarto taste
Optional garnish: chopped cilantro lime wedges
Instructions
Sprout lentils if you have time. Soak lentils overnight for two night prior to making, and change the water 2x per day. Un-sprouted lentils work too.
In a large stock pot, cook lentils in vegetable stock with salt for about 30-40 minutes until tender.
At the same time boil the diced sweet potatoes in a separate sauce pan, and when ready, drain.
Heat a large sauté pan over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pan and stir. Saute the onions, stirring occasionally, until translucent about 5 minutes. Add the curry powder and saute spices, ginger and garlic to the pan and cook for a few minutes, do not burn. Add a pinch of salt and pepper.
Add everything to the stock pot.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.
Add sweetener, salt, pepper and a squeeze of lime to taste.
Serve, garnish with cilantro and lime.
Notes
SPROUT TIME 2 days ahead if possible
PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1 hr 20 mins
https://i0.wp.com/femtechonline.com/wp-content/uploads/2021/03/winter-lentil-curry-stew.jpg?fit=300%2C300&ssl=1300300Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2021-03-01 08:07:592021-03-03 15:09:46Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale
Treat your body to an infusion of nutrient density and energy! Here are my favorite organic juice cleanse recipes that make for a rejuvenating cleanse and a complete body reset. I am a big fan of juice fasting, and my body simply loves it! The body has a natural ability to rejuvenate and heal itself, with a little kind care and help. I wanted to share what a juice cleanse looks like from start to finish. First let me say, I’m not a dietitian and I do not claim to be an expert, but I learned a few tips as a health coach. It’s also nice to give your heavier food intake and digestion little rest and maybe to lose a little weight when we are feeling bloated. It’s also great to cleanse in the new year after following our holiday indulgences. I try to do these once per month, or at least quarterly/ seasonally.
What does a juice cleanse do for your body?
As I mentioned previously, I am not a doctor or dietitian so you ought to consult with one if necessary of if you have any health concerns or conditions. Juice fasting is not recommended if you have to do intense physical exercise, demanding work or really intense yoga practice, especially kundalini or pranayama practices. Light, healthy stretching, hatha yoga, and gentle walks in the sun are fine for this juice fast. Try to take it easy, meditate, take Epsom salt baths and rub the body with oil to stimulate the lymphatic system and calm the nerves.
My personal experience of juicing and smoothie making has been invaluable. The juices supply a mega dose of nourishment and antioxidants to my body that makes us feel great. For me I found it better to include to green smoothies per day to add more calories and nutrients to keep me more grounded and able to still go to work, as too few calories can make me dizzy and lightheaded.
Juice fasting allows my body to reset with regards to digestion. The additional dose of vitamins boosts our immune system also gives us far more energy that normal. How long should you do a juice cleanse? It is completely up to you. I consider that I get the best results when I make juices for 2-3 days. You must remember that along with those 2-3 juicing days, there’s a post cleansing period that is very important.
In case you are new to juicing, I’d say start with a 2 day cleanse. After the cleanse ease back into solid foods by eating salads and small vegetarian meals, chewing slowly, drink herbal cleansing tea, and hydrate with considerable quantities of water.
So in order to begin, you will need a juicer and a good-quality blender with powerful blades like a NutriBullet or Ninja. If you don’t have a juicer you usually can get a cheap one by asking around on Craigslist or Nextdoor and I recently found a whole bunch of working ones for 10-20 dollars at the local thrift store. If you truly are not able to acquire a juicer and/or blender you want to get started on the fast right away you can use the ready-made juice bottles that you can get at any health food store. I have done it, I bought a few big jars of organic carrot juice and beet juice and some ready-made smoothies. Of course there’s nothing as nutritive as cutting your own vegetables and creating your at-home living fresh organic juices. Higher quality, slow processing juicers extract more fiber and nutrients from the veggies and fruits that gives you more pulp and gives you a bit of a milder juice aka more fiber!
When you create an at home fasting cleanse, your diet will need to be pretty basic. Raw fruits and vegetables are a necessity, and you should make sure that they are organic and fresh. Eliminate all sugars, carbohydrates, high fructose corn syrup, wheat, corn, and any other food products that are grown using pesticides.
As you fast, you will need to make sure that you are drinking enough water. Water helps to flush the system, and it can also help to cleanse your bowels and keep your stomach feeling full. Drinking plenty of water when you create your own cleansing tea is very important.
What does a juice cleanse schedule look like?
I drink about 5 servings of juice a day and 6 glasses of plain water. I make 3 types of juice and I call them by color. Green Juice (2 servings per day ), Red Juice (2 servings per day ), Orange Juice (1 serving per day ). And after that I cap off the day with golden almond moon milk.
A 16 oz drink every 2-3 hours for a total of 5-6 juice/milk drinks per day, plus water
So here’s what a juice fast day looks like:
• 7:00 am wake up — drink warm tea made from lemon water and honey or stevia
• 8:00 am — Red Juice + Water
• 12:00 noon Green Juice Smoothie + Water
• 2:00 pm — Red Juice + Water
• 4:00 pm Orange, Carrot and Ginger Juice + Water
• 6:00 pm Green Juice Smoothie + Water
• 9:00 pm Moon Milk Oat or Almond Milk Tea with turmeric and ashwaghanda
Orange, Carrot, and Ginger Juice
Ingredients- All Organic:
8 medium (about 1.5 pounds) carrots – scrubbed clean and tops cut off
8 medium (about 3 1/4 pounds) juicing oranges (depending on your juicer, you may need to cut the peels off)
1 3-inch knob fresh ginger – peeled
Instructions:
Place everything in a juicer. Serve immediately.
Red Juice- Beet, Carrot and Green Apple
Ingredients- All Organic:
2 medium beets, trimmed and scrubbed
1 Granny Smith apple, peeled and core
3 medium carrots, peeled
1T fresh lemon juice
Instructions:
Place everything in a juicer. Serve immediately.
Green Juice Smoothie
Ingredients- All Organic:
1 cup fresh spinach
1 cup water
1/2 cup frozen pineapple
1/2 cup frozen mango
1 banana
1T flax oil or ground flax seeds
(Variations: you can substitute the pineapple and mango for one more banana and a chopped apple, or 1c. of a three berry mix)
Instructions:
Place everything in a blender. Serve immediately.
Day 1: It is always the hardest for me because you might feel a bit light headed and hungry. The truth is, we are packing our entire body with so many micro-nutrients, it’s plenty to operate on.
Day 2: You might feel very light and joyous. I get better sleep through the night, wake up in the morning ready to proceed. Things are sharp and crisp and you’re simply ready to take on the afternoon!
I do organic juice fasting about every 3-4 months as a way to re-set my entire body and allow it rest. It’s a life changing treat for your body and mind, try one today!
How to Create A Two Day Juice and Smoothie Cleanse- Three Juice Recipes: Red, Orange and Green
Treat your body to an infusion of nutrient density and energy! Here is my favorite organic juice cleanse recipes that make for a rejuvenating cleanse and a complete body reset. I am a big fan of juice fasting, and my body simply loves it! The body has a natural ability to rejuvenate and heal itself, with a little kind care and help. I wanted to share what a juice cleanse looks like from start to finish. A 16 oz drink every 2-3 hours for a total of 5-6 juice/milk drinks per day, plus water
https://i0.wp.com/femtechonline.com/wp-content/uploads/2021/02/beet-juice-fast.jpg?fit=1200%2C655&ssl=16551200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2021-02-21 08:25:262021-02-21 17:15:19How to Create A Two Day Juice and Smoothie Cleanse
I lived amongst Tibetans in Nepal for many years. Every morning we would get up and make a homemade kneaded bread called Balep. I used to do a lot of solitary meditation retreat there and this was the easiest an fastest thing to make on a one burner hotplate. Balep is a very traditional native fire bread, originating in central Tibet, that can be made with the most simple of ingredients and cooked over an open fire as was traditional in their originally nomadic culture. It’s eaten most every morning by Tibetans, and also the primary breakfast staple in all of the monasteries. It’s kind of like in-between a homemade tortilla and an English muffin; it’s thicker than a tortilla, and people will make them in different ways. I made a denser, heavier and more complex, protein and flax infused version, but the simple, original flour, water and baking powder one works just as well! This recipe makes bread for 3-4 people.
Ingredients:
• 1 and 1/2 cups of Paleo flour or rice flour
• 1/2 cup of organic white flour
• 1T of baking powder
• 2T of ground flax meal
• 1T of whey powder
• 1/2 t. of salt
• One cup of soy milk or water (more or less depending on altitude/ dryness)
• One egg
You also make this simple, native “fire bread” more simply with just: any flour-2c., baking powder, 1T., and 1c. water.
Preparing the Dough:
Firstly, you mix ingredients and a little milk very well by hand and keep adding milk until you can make a smooth ball of dough. Do not over-wet, the dough should stay drier, sticky and ready to knead.
Then knead the dough very well until the dough is flexible.
When you have finished kneading the dough, separate it into six pieces and roll them into balls.
After that, place the dough on a floured surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ high x 6″d.
Repeat with all your dough.
Cooking:
I cook my Tibetan bread in a medium cast iron pan with a little bit of olive oil.
First, heat up your frying pan on high until it gets hot.
Turn down the heat to medium low and place one bread there.
Cook one for 5 minutes on medium low heat.
Turn over the bread after five minutes, to slowly cook both sides without burning. Repeat and add more oil.
For a variation: If you like, you can add a sweetener like honey or maple syrup, blueberries or raisins into your mix or on top- get creative! I serve mine with strawberry jam, butter and homemade Tibetan Hot Sauce!
I lived amongst Tibetans in Nepal for many years. Every morning we would get up and make a homemade kneaded bread called Balep. I used to do a lot of solitary meditation retreat there and this was the easiest an fastest thing to make on a one burner hotplate. Balep is a very traditional native fire bread, originating in central Tibet, that can be made with the most simple of ingredients and cooked over an open fire as was traditional in their originally nomadic culture. It's eaten most every morning by Tibetans, and also the primary breakfast staple in all of the monasteries. It's kind of like in-between a homemade tortilla and an English muffin; it's thicker than a tortilla, and people will make them in different ways. I made a denser, heavier and more complex, protein and flax infused version, but the simple, original flour, water and baking powder one works just as well! This recipe makes bread for four people.
1cupsoy milk or watermore or less depending on altitude/ dryness
1 egg
Instructions
Preparing the Dough:
Firstly, you mix ingredients and a little milk very well by hand and keep adding milk until you can make a smooth ball of dough. Do not over-wet, the dough should stay drier, sticky and ready to knead.
Then knead the dough very well until the dough is flexible.
When you have finished kneading the dough, separate it into six pieces and roll them into balls.
After that, place the dough on a floured surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ high x 6"d.
Repeat with all your dough.
Cooking:
I cook my Tibetan bread in a medium cast iron pan with a little bit of olive oil.
First, heat up your frying pan on high until it gets hot.
Turn down the heat to medium low and place one bread there.
Cook each for 5 minutes on medium low heat.
Turn over the bread after five minutes, to slowly cook both sides without burning. Repeat and add more oil.
Notes
For a variation: If you like, you can add a sweetener like honey or maple syrup, blueberries or raisins into your mix or on top- get creative! I serve mine with strawberry jam, butter and homemade Tibetan Hot Sauce!
My native Swedish husband’s birthday is on Feb. 3, so every super bowl Sunday, I make him this giant cake. It’s a version of Swedish Midsommartårta, or Midsummer Cake, and, however decadent, I have adapted it to make a somewhat healthier version. I use an organic yellow/ lemon cake base, with added cream and lemon juice and a Mascarpone cheese and whipped cream frosting, that’s virtually unsweetened. I call this my lotus mandala cake, of course!
Ingredients for the cake:
2 packets of organic lemon cake mix
6 organic eggs
1 cup of vegetable oil/ melted vegan butter or coconut oil
4T organic lemon juice
4T organic heavy cream
For the mascarpone whipped cream frosting:
8-9 ounces (224g) mascarpone cheese, softened to room temperature
1T granulated monkfruit sugar
1 and 1/2 cups of heavy whipping cream
1 teaspoon vanilla extract
For the topping:
1/2 cup blueberries
2 cups sliced organic strawberries
1/2 cup glazed cherry topping/ pie filling
1 cup organic sliced almonds
For the filling:
1/2 cup mascarpone whipped cream frosting
1 cups blended cherries from remaining glaze
Try to source the healthiest, organic foods!
Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or spring-form pans with nonstick spray. Set aside.
For the cake batter:
1. Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
2. Pour batter evenly into the 2 prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and allow to cool completely before assembling the cake.
For the frosting:
1. Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
2. Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.
For the filling and assembling the cake:
1. Place 1 layer on a flat plate.
2. Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes!
3. Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
4. Top with 2nd layer, and cover with more frosting, on top with glazed cherries, blueberries and sliced strawberries in a mandala pattern and if desired, sliced almonds stuck to the sides by taking a small handful and kind of gently “slapping” them into the cream. Refrigerate for at least 45 minutes before serving, so that it sets.
Swedish Lemon Mascarpone Cake
My native Swedish husband's birthday is on Feb. 3, so every super bowl Sunday, I make him this giant cake. It's a version of Swedish Midsommartårta, or Midsummer Cake, and, however decadent, I have adapted it to make a somewhat healthier version. I use an organic yellow/ lemon cake base, with added cream and lemon juice and a Mascarpone cheese and whipped cream frosting, that's virtually unsweetened. I call this my lotus mandala cake, of course!
1cupof vegetable oil/ melted vegan butter or coconut oil
4Torganic lemon juice
4Torganic heavy cream
For the mascarpone whipped cream frosting:
8-9ounces224g mascarpone cheese, softened to room temperature
1Tgranulated monkfruit sugar
1and 1/2 cups of heavy whipping cream
1teaspoonvanilla extract
For the topping:
1/2cupblueberries
2cupssliced organic strawberries
1/2cupglazed cherry topping/ pie filling
1cuporganic sliced almonds
For the filling:
1/2cupmascarpone whipped cream frosting
1cupsblended cherries from remaining glaze
Instructions
Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or springform pans with nonstick spray. Set aside.
For the cake batter:
Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
Pour batter evenly into the 2 prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before assembling the cake.
For the frosting:
Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.
For the filling and assembling the cake:
Place 1 layer on a flat plate.
Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes!
Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
Top with 2nd layer, and cover with more frosting, on top with glazed cherries, blueberries and sliced strawberries in a mandala pattern and if desired, sliced almonds stuck to the sides by taking a small handful and kind of gently "slapping" them into the cream. Refrigerate for at least 45 minutes before serving, so that it sets.
Falukorv is a Swedish staple, comfort food and even though we don’t eat pork, my family insists for me to make this regularly. Falukorv is a traditional Swedish smoked sausage that is made with potato starch and spices, kind of like a giant sausage Hebrew National Beef Frank. We’ve made a vegetarian version this stuffed sausage recipe using a mushroom protein base roast, that’s already perfectly formed into the needed sausage shape!
Ingredients:
2 packets defrosted Quorn™ vegetarian meatless “turkey” roast, 900g if you are in Sweden, use this.
2T olive oil
1 apple, sliced
1 yellow or red onion, sliced
3 roma tomatoes sliced
4T Dijon mustard
1 cup heavy cream
½ cup grated white cheddar cheese
4T chili sauce
chopped parsley for garnish
Side dishes: organic steamed peas, organic mashed potatoes or boiled potatoes with skin on. Here is another vegan sausage that’s only available in Sweden, but you can see how it is sliced and stuffed with tomatoes, onions and apples.
Preheat oven to 400 degrees and boil the potatoes and peas.
Cut slits about three quarters of the way into the roasts, about ½-inch apart. Do not cut all the way through, the roast should still be connected in one piece.
Pour olive oil onto the bottom of a baking dish or heat-resistant round pan.
Carefully slice apples and stick them into every other slit.
Stick the sliced onions them into the remaining slits.
Add the thin slices of tomatoes and add them to whichever slits you can.
If you can’t fit all the apples, onions and tomatoes, just spread them over the roast.
Mix the mustard and heavy cream together and spread over the roast.
Top the veg. Falukorv with chili sauce and then grated cheese.
Bake the veg. Falukorv for 20 minutes, until browned.
Remove from oven and garnish with chopped parsley. Serve and enjoy!
Swedish Vegetarian Falukorv
Falukorv is a Swedish staple, comfort food and even though we don't eat pork, my family insists for me to make this regularly. Falukorv is a traditional Swedish smoked sausage that is made with potato starch and spices kind of like a giant sausage Hebrew National Beef Frank. We've made a vegetarian version this stuffed sausage recipe using a mushroom protein base roast, that's already perfectly formed into the needed sausage shape!
2packets defrosted Quorn™ vegetarian meatless "turkey" roast900g if you are in Sweden, use this.
2Tolive oil
1applesliced
1yellow or red onionsliced
3roma tomatoes sliced
4TDijon mustard
1cupheavy cream
½cupgrated white cheddar cheese
4Tchili sauce
chopped parsley for garnish
Instructions
Cut slits about three quarters of the way into the roasts, about ½-inch apart. Do not cut all the way through, the roast should still be connected in one piece.
Pour olive oil onto the bottom of a baking dish or heat-resistant round pan.
Carefully sliced apples and stick them into every other slit.
Stick the sliced onions them into the remaining slits.
Add the thin slices of tomatoes and add them to whichever slits you can.
If you can’t fit all the apples, onions and tomatoes, just spread them over the roast.
Mix the mustard and heavy cream together and spread over the roasts.
Top the Veg. Falukorv with chili sauce and then grated cheese.
Bake the Veg. Falukorv for 20 minutes, until browned.
Remove from oven and garnish with chopped parsley. Serve and enjoy!
So, with all of us being home-bound, a lot of us are taking up more domestic tasks like homesteading and gardening. My family and I put in a series of automatic drip irrigation 4′ x 8′ prefab. gardening boxes outside, and were able to harvest quite a bit of fresh organic vegetables this summer into the fall. We also live in a suburban/semi rural neighborhood, our subdivision allows us to have up to five backyard chickens with no roosters (too noisy for the neighbors around 4:30 am!). So during our isolation we became pretty good farmers and were able to harvest fresh, live foods and organic chicken eggs right from the backyard!
During the winter months I was missing all of the fresh vegetables decided to try to grow the most easy to grow indoor foods and that is… to start an at home sprout garden. There’s nothing that compares to eating food that you grow directly and that is still alive, it is so easy and you too could start your own at home winter sprout garden and have living food within five days! This is how to do it.
How to Sprout Seeds at Home
First and foremost you should purchase quality jars or sprouting trays. I make sure to clean and disinfect them really well before use. Make sure to buy well sourced organic seeds. Follow all safety guidelines and directions here.
You can buy jars here. You can buy high quality sprout seeds here or here.
I chose two different types, one was a protein mix and one was a five-part salad mix for variety:
5 Part Salad Mix sprouting seeds offers the tame and mild flavors of alfalfa and mung, the verdant and healthy sulforaphane of broccoli sprouts, and a spicy finish from radish and green lentil seeds.
Organic Garbanzo Beans, Organic Adzuki Beans, Organic Mung Beans, Organic Green Peas.
Clean and disinfect your container and then measure out the exact amount based on that container for each of the sprouting jars, it was only about 2 tablespoons of seeds per crop.
Then, you rinse the seeds and drain the water. Then, put in about three-1 parts more lukewarm water in the jars and let them soak overnight for about eight hours.
The next morning, drain out all the water and if you use the jars, they have a mesh filter for easy draining such that you won’t lose any of the small seeds.
Next, you will take the seeds and leave them overnight in a dark area like a cabinet. The sprouting process will actually occur in the darkness.
During the next two days, rinse and drain them 2 to 3 times a day thoroughly and set them, slightly tilted downward in a window to absorb a little bit of sunlight to enhance the chlorophyll. Be very gentle during the draining process as to not damaged the fragile sprouts that are just emerging.
In 4 to 5 days depending upon the sprouts, you should have a full garden that’s ready to eat! Store in the refrigerator at a cool temperature once they are grown, just like you would any other salad greens or sprouts. Voilà, a home winter garden of fresh greens!
https://i0.wp.com/femtechonline.com/wp-content/uploads/2021/02/health-2108201_1280.jpg?fit=1200%2C689&ssl=16891200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2021-02-03 08:24:282021-02-03 16:25:59How to Grow a Sprout Garden at Home
This Greek classic is a healthy vegetarian main course and a hybrid of my Greek grandpa’s recipe and one from the Colorado yoga retreat center Shoshoni. Serve with Greek Feta and Kalamata Olive, Cucumber and Tomato Salad and Ttzatziki.
Ingredients:
2 pounds fresh spinach or two packages of chopped frozen, thawed
1 medium onion, minced
1 tablespoon olive oil
1 cup broccoli florets, chopped
6 oz of Feta Cheese
6 oz of cream cheese
1 teaspoon salt
pinch black pepper
1⁄4 teaspoon nutmeg
1 (1-pound package) filo dough and 1 stick of melted vegan butter, melted butter or olive oil for brushing filo
Directions:
1. Chop and wash spinach and broccoli and steam in a saute pan. Drain and squeeze out excess moisture. Set aside.
2. Saute onions in olive oil until soft and translucent.
3. Combine onions, feta, cream cheese, salt, pepper, and nutmeg. Mix in cooked spinach and broccoli.
4. To assemble Spanokopita, carefully unroll the filo dough leaves. Lay the sheets flat on a counter, and cover completely with a damp towel, as they can dry quickly. Place a large cutting board or prepare a large clean surface next to the filo, and place a single layer of filo on the board. Lightly brush with melted butter or olive oil. Place one more sheets on the first, brushing each lightly with oil, and covering the sheets each time a sheet is removed. Slice sheets with a sharp knife lengthwise to produce two long strips.
5. Preheat oven to 375°F.
6. Spoon 1⁄2 cup spinach filling onto lower right-hand corner of one of the strips. Fold corner toward left hand edge to form a triangle, sealing the filling. Continue to roll like a flag to the end of the strip until you have a triangle Spanakopita. Brush the outside lightly with butter or oil, and place on a lightly oiled cookie sheet. Make as many as you can until filling is used.
7. Bake for 25 to 30 minutes until lightly golden browned.
Spanokopita with a Greek Salad
This Greek classic is a main course is a hybrid of my Greek grandpa's recipe and one from the Colorado yoga retreat center Shoshoni. Serve with Greek Feta and Kalamata Olive Salad and Ttzatziki.
2poundsfresh spinach or two packages of chopped frozenthawed
1medium onionminced
1tablespoonolive oil
1cupbroccoli floretschopped
6ozof Feta Cheese
6ozof cream cheese
1teaspoonsalt
pinchblack pepper
1⁄4 teaspoon nutmeg
11-pound package filo dough and 1 stick of melted vegan butter, melted butter or olive oil for brushing filo
Instructions
Chop and wash spinach and broccoli and steam in a saute pan. Drain and squeeze out excess moisture. Set aside.
Saute onions in olive oil until soft and translucent.
Combine onions, feta, cream cheese, salt, pepper, and nutmeg. Mix in cooked spinach and broccoli.
To assemble Spanokopita, carefully unroll the filo dough leaves. Lay the sheets flat on a counter, and cover completely with a damp towel, as they can dry quickly. Place a large cutting board or prepare a large clean surface next to the filo, and place a single layer of filo on the board. Lightly brush with melted butter or olive oil. Place one more sheets on the first, brushing each lightly with oil, and covering the sheets each time a sheet is removed. Slice sheets with a sharp knife lengthwise to produce two long strips.
Preheat oven to 375°F.
Spoon 1⁄2 cup spinach filling onto lower right-hand corner of one of the strips. Fold corner toward left hand edge to form a triangle, sealing the filling. Continue to roll like a flag to the end of the strip until you have a triangle Spanakopita. Brush the outside lightly with butter or oil, and place on a lightly oiled cookie sheet. Make as many as you can until filling is used.
Bake for 25 to 30 minutes until lightly golden browned.
https://i0.wp.com/femtechonline.com/wp-content/uploads/2021/01/spanakopita-greek-salad.jpg?fit=1200%2C708&ssl=17081200Dawn Boiani-Sandberghttps://femtechonline.com/wp-content/uploads/2022/11/femtech-online-logo.pngDawn Boiani-Sandberg2021-01-31 17:45:102021-02-01 08:55:55Spanokopita with a Greek Salad
A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means “flat cake.” Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.
Ingredients:
• 1/3 cup olive or coconut oil
• 1-1/2 lb. (about 5 medium) organic potatoes such as Yukon Gold, washed, peel if you like
• 1 tsp. salt
• 1/2 large onion or (1 medium), diced
• 1/2 red or orange pepper, diced
• 6 baby portobello mushrooms sliced
• 3 medium cloves garlic, very coarsely chopped (optional)
• 6 large eggs
• 1/8 tsp./pinch freshly ground black pepper
• 5 tablespoons/ 1/3 cup of grated Parmesan cheese.
Preparation:
• Preheat Oven to 375 degrees.
• In a 10-12” nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, and lightly fry with oil and salt, turning once, do not burn. Remove and set aside.
• Add the onions, peppers, mushrooms and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent.
• In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a whisk.
• Mix the cooked potatoes, onions, mushrooms, peppers and garlic and layer into a baking dish.
• Pour the egg mixture onto the potatoes and spread.
• Top with Parmesan cheese and bake for 30 minutes, until golden brown on the top.
Vegetable Potato Galette
A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means "flat cake." Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.