Raw Zucchini Lasagna- lunch or dinner options
4-5 cups Grated Zucchini
2 Eggs beaten 1/2 chopped onion
1 Jar organic tomato pasta sauce (prefer basil and garlic)
2 tsp Oregano
1 can Diced organic tomato’s
sprinkle Sea salt and pepper ( to taste)
1/2 cup Raw cashews
1/2 cup Raw walnuts
1/4 cup Fresh lemon juice
1/4 to 1/2 cup Purified water
1/3 cup Finely chopped spinach
This recipe can be heated no more than 118 degrees for more of a raw Lasagna.
Mix Zucchini and eggs in bowl and then pour into bottom of big casserole dish. Bake at 400 degrees for 10 minutes. Take out of oven and begin to make nut ricotta mixture. Blend in food processor cashews, walnuts, lemon juice, and add distilled water until creamy like cheese. Add sea salt to taste and pepper. Then spread nut Ricotta over zucchini. Next pour can of diced organic tomato’s to create next layer. Cut up onion and sprinkle on top. Then layer spinach. ( can layer fresh basil as well) Last layer pour jar of organic tomato pasta sauce for top. Can sprinkle oregano to finish off. Bake at 350 degrees for 20 minutes and enjoy! Feel free to add other ingredients like mushrooms, or whatever your heart desires!
Raw Cheese and Brown Rice Noodle Ragu
I have the perfect comfort food that takes you back to childhood without the guilt! In this recipe I cook brown rice pasta, drain, and pour already heated organic tomato pasta sauce in and add Raw Grass-fed Sharp cheddar cheese. Next throw in some cut up red peppers. The last step is to already have grass-fed hamburger meat already cooked and add into the cheesy pasta mixture. Salt and pepper to taste. It tastes better than Mac-N-Cheese! Let me know what you think!
The Best Meatball Soup
I had already grilled up some meatballs with my leftover grass-fed hamburger meat so I already had that part done. Get a big pot and pour 1 can Beef Broth. Then add big can diced tomatoes. Add 1 cup of pasta sauce(any kind). Then sprinkle good amount of thyme, basil, chili powder, salt, and pepper. Dice up carrots(cut thin), celery, green beans and then throw your meat balls in. This soup had so much flavor and zest! It is one of my new favorites. (And my husbands too!)
I was at a friends house the other night and they made the most incredible soup so of course I had to post it on my blog! This soup is perfect for fall and tastes sooo delicious! It warms your tummy!
The recipe is: Organic Butternut Squash Soup from trader Joe's. Add cinnamon to taste. Cut up sweet potato into pieces and add to soup. Then grill zucchini in coconut oil in a pan and sprinkle cinnamon as well. Add to soup. Lastly add Agave to taste. This soup is amazing thanks to Marcus!:) Try it today!
Tuna steak Salad with spinach and quinoa
Start with spinich and top with already cooked quinoa that was chilled in fridge. then add diced avocado, and cilantro. Then top with grilled tuna steak that is seasoned with lemon pepper, ginger, tumeric, curry, and cayanne. Then whip up a dressing.(I like this one and keep in fridge on hand)
Dressing
Organic Hemp oil or olive oil
coconut vinegar
squeeze 1/2 a lemon
sprinkle turmeric
sprinkle curry
sprinkle ginger
cayenne pepper
(optional) coconut syrup
(optional) fresh garlic
(optional) cumin
Enjoy! Healthy and so much flavor!
Quinoa hot or cold
Cook Quinoa and then squeeze half or whole lemon. Add cut up cucumbers, tomatos, red peppers, and cilantro. Serve hot or have as cold salad and use some of my salad dressing from above. So good!
Healthy Green Salad
Start with spinach and mixed greens with bitter herbs then top with cucumbers, tomatoes, shredded radish and beet. Can add raisins, sunflower seeds, and flax seeds. Then add dressing that's above!
Breakfast Ideas
Creamy Buckwheat cereal- Gluten Free
For a savory hot cereal bring 3 cups of water to a boil. Add 1/4 tsp sea salt.
Add 1 cup Buckwheat cereal, turn down heat, cover for 10 min.
Serve with raw honey or manuka honey.( so many good benefits from both)
Reminds me of cream of wheat. Yum!
Chia Cereal
Put 3 tbs of chia seeds into bowl. Fill purified water to cover seeds and begin stirring so chia is not dry. you might need to add more water. consistency should be like tapioca pudding or runnier. Seeds will change form into a cereal texture. (so cool) Then add cinaminn, raisins, goldenberries or blueberries, bananas, strawberries, ect. You can add anything you want to your cereal. I personally just like cinnamon, bananas, and goldenberries.
Smoothies - Are always good for a quick breakfast or on the go! Green, kefir and banana, coconut milk and strawberry- see smoothie page
Desserts and cookies! My favorite ones!
Crystal's Quinoa Dreams (Gluten-free, Wheat-free)(if you love coconut and brown sugar you will love these!)
1/2 cup Brown Rice Syrup
1/3 cup Coconut Crystals
1/2 cup Coconut Butter
1/2 tsp Vanilla
1-2 Eggs(optional)
1/2 cup Almond Meal Flour
1/2 cup Tapioca Flour
3/4 cup Quinoa Flakes
1 tsp Baking Soda
1/4 tsp Salt
1/2 cup Raw Walnuts( or other nuts)
1/2 cup Organic Raisins
(can add goji berries if you like too!)
Heat oven to 350 degrees. Beat brown rice syrup, coconut crystals, coconut butter, and vanilla in medium bowl until creamy. 1-2 eggs added for creamier mix which creates flatter, bigger cookies. Combine Almond Meal Flour, Tapioca Flour, Quinoa Flakes, Baking Soda and salt in small bowl. Add to mixture and beat until well blended. Then add nuts and raisins. Drop rounded balls on lightly greased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Cool one min before removing from cookie sheet. Yields over 1 dozen cookies. Everyone who tries these cookies always asks for the recipe!:)
Carrot Raisin Gluten Free Muffins (makes 12)
1 cup Quinoa Flour
1 cup gluten free flour
1/4 cup Tapioca Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
2 tsps powdered ginger
2 Large Eggs
1/3 cup Coconut oil
1 tsp Vanilla extract
1/2 cup Brown rice syrup or Organic Blue Agave Nectar
2 cups Grated carrots
1/2 cup Organic Raisins
1) Preheat oven to 375 degrees.
2) Sift dry ingredients together, and set aside.
3) Mix wet ingredients together, and add to the dry ingredients. Mix till combined (there should be no pockets of flour), then add the carrots and raisins and incorporate.
4) Bake for 18-20 minutes (check your oven earlier if it runs hot) in a lined muffin tin or sprayed tin. Let cool for as long as you can stand it, and serve!
Almond Gingerbread ( Gluten-Free )
1/2 cup Almonds or walnuts chopped finely
1/2 cup Agave Nectar or coconut syrup
1/4 cup Coconut oil
2 Eggs
1 tsp Vanilla extract
1 cup Quinoa Flour
1/2 cup Gluten free flour mix
1/2 tsp Sea salt
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
1/4 tsp Grated Nutmeg
1/8 tsp Cloves
In a large bowl, combine agave nectar and oil. Blend well then add eggs, one at a time and mix. Add vanilla and set aside. Preheat oven to 350 degrees and spray 9" square pan. Then in a separate bowl mix dry ingredients and add nuts to them. Now add to wet ingredients little at a time mixing. Pour into pan and bake for 20-25 min. Check if it is done by touching center with finger. If it bounces back its done! Enjoy, and can add coconut ice cream to top for special treat! Serves 9
