Friday, July 29, 2011

Produce in Season

In Season

here's a great website to check out.

* cabbages
* leeks
* broccoli
* cauliflower
* oranges
* grapefruit
* tangerines
* tangelos
* lemons
* papayas

* broccoli
* cauliflower
* oranges
* grapefruits
* lemons
* papayas

* broccoli
* lettuce
* pineapples
* mangoes

* zucchini
* rhubarb
* artichokes
* asparagus
* spring peas
* broccoli
* lettuce
* pineapples
* mangoes

* okra
* zucchini
* rhubarb
* artichokes
* asparagus
* spring peas
* broccoli
* lettuce
* cherries
* pineapples
* apricots

* corn
* lettuce
* watermelon
* strawberries
* cantaloupe
* cherries
* blueberries
* peaches
* apricots

* cucumbers
* tomatoes
* summer squash
* corn
* green beans
* lettuce
* watermelon
* strawberries
* cantaloupe
* blueberries
* peaches
* apricots
* kiwi
* raspberries
* plums

* cucumbers
* corn
* eggplant
* tomatoes
* summer squash
* green beans
* lettuce
* watermelon
* strawberries
* cantaloupe
* blueberries
* peaches
* apricots
* kiwi
* raspberries
* plums

* eggplants
* pumpkins
* tomatoes
* spinach
* lettuce
* grapes
* pomegranates

* sweet potatoes
* pumpkins
* winter squash
* broccoli
* spinach lettuce
* cranberries
* apples
* pomegranates
* grapes

* pumpkins
* winter squash
* sweet potatoes
* broccoli
* mushrooms
* spinach
* cranberries
* oranges
* tangerines
* pears
* pomegranates

* sweet potatoes
* mushrooms
* broccoli
* cauliflower
* pears
* oranges
* grapefruit
* tangerines
* papayas
* pomegranates

Listed by Produce:

Apples, late summer through fall (cold storage until spring)
Apricots, late spring through early summer
Artichokes, spring and again early fall
Arugula, available year-round but best in spring and fall
Asparagus, spring
Avocados, classically summer, but now harvested year-round
Basil, summer
Beets, year-round
Belgian Endive, available year-round but best in fall and winter
Blueberries, summer
Bok Choy, fall through spring
Boysenberries, early summer
Broccoli, year-round but best in fall and winter
Broccoli raab, fall through spring
Brussels sprouts, late fall and winter
Cabbage, best in late fall and winter but available year-round
Cantaloupes, late summer
Cardoons, winter and early spring
Carrots, year-round
Cauliflower, best in fall and winter but available year-round
Celeriac/celery root, fall and winter
Celery, best in fall and winter but available year-round
Cilantro, cool weather herb whose season varies from fall through spring in warm areas and spring and summer in cooler areas
Chard, summer and fall
Cherries, late spring and summer
Chicories, fall and winter
Chiles, summer
Clementines, winter
Collard greens, year-round
Corn, summer
Cucumbers, summer
Edamame, fall
Eggplant, summer and early fall
Escarole, fall and winter
Fava beans, spring
Fennel, fall through spring
Fiddleheads, spring
Figs, summer and fall
Garbanzo beans, fresh in summer (dried year-round)
Garlic, summer and fall (stored year-round)
Gooseberries, summer
Grapefruit, winter and spring
Grapes, late summer and early fall
Green beans, summer and early fall
Green onions, spring through fall
Herbs, various year-round
Horseradish, fall and winter
Huckleberries, late summer and early fall
Kale, best in fall and winter
Kiwis, winter and into spring
Kohlrabi, late fall through spring
Kumquats, late winter and spring
Leeks, fall through spring
Lemongrass, summer and fall
Lemons, winter and spring
Lettuce, available year-round nationally but best in spring
Limes, late summer and fall
Mandarins, winter
Mangoes, summer
Melons, summer and early fall
Mint, year-round
Morels, spring
Mushrooms (cultivated), year-round
Mushrooms (wild), spring through fall
Nectarines, summer
Nettles, spring
New Potatoes, spring
Okra, late summer and early fall
Onions, spring through fall (stored in winter)
Oranges (Navel), winter and spring
Oranges (Valencia), spring and summer
Oregano, year-round
Parsley, year-round
Parsnips, fall through spring
Peaches, summer
Pears, fall
Pea greens, spring
Peas and pea pods, spring and early summer
Peppers (sweet), summer and early fall
Persimmons, fall and early winter
Pommelos, winter
Potatoes, late summer through fall but available from storage year-round
Pumpkins, fall
Quinces, fall
Radicchio, late summer through early spring
Radishes, spring through fall
Radishes (daikon, watermelon, other large varieties), fall and winter
Rapini, fall through spring
Raspberries, summer
Rhubarb, spring and early summer
Rosemary, year-round
Rutabagas, fall and winter
Sage, year-round
Salsify, fall and winter
Scallions, spring through fall
Shallots, summer and fall (from storage through winter)
Shelling beans, summer and early fall
Sorrel, year-round
Spinach, year-round
Spring Onions, spring and early summer
Sprouts, year-round
Squash (summer), summer
Squash (winter), fall and winter
Strawberries, spring and summer
Sweet Onions, spring and summer
Sweet potatoes, fall and winter
Tangerines, winter
Thyme, year-round
Tomatillos, late summer and early fall
Tomatoes, summer
Turnips, fall through spring
Watercress, year-round
Watermelons, summer
Winter Squash, fall and winter
Zucchini, summer

Falafel (chickpea patties)


2 cups chickpeas
filtered water
4 Tb whey or lemon juice
4 cups parsley leaves, loosely packed
4 medium onions coarsely chopped
4 large cloves of garlic, peeled
1 t. ground cumin
1 t. ground corriander
1 t. pepper
1. sea salt
1. cayenne pepper
1 t. baking powder
about 1 cup EVOO

Bring pot of water to a boil and pour over chickpeas. Stir in 2 Tb whey or lemon juice and leave in a warm place for 12 hours. Pour off excess water and pour in more boiling water. Add remaining 2 Tb whey or lemon juice and leave in a warm place another 12 hours. Place 1 cup parsley in food processor and pulse until chopped. Add 1/4 of the chickpeas, 1 onion, 1 garlic clove, and 1/4 t. each remaining ingredient (except extra virgin olive oil) and pulse until reduces to course paste. The mixture should be ground enough to hold together, but not smooth. Repeat process 3 more times. Mix all batches together, cover and refrigerate for at least 1 hour. Form into patties and saute in olive oil. Serve with tahini sauce, sliced tomatoes, sliced cucumbers and pita bread.

Tahini Sauce

Tahini Sauce

2 cloves garlic, peeled and coarsely chopped
1 t. sea salt
1/2 cup tahini
1 cup water
1/2 cup fresh lemon juice

Place garlic in food processor with salt blend until minced. Add tahini and blend. add water, with running motor, if available. When completely blended, add lemon juice all at once and blend until smooth. The saucy should be the consistency of heavy cream. If too thick, add more water and lemon juice.

Chicken Rice Soup

 Chicken Rice Soup

2 qts chicken stock
1 cup brown rice (soaked for 7 hours)
1 cup finely diced chicken meat
1 1/2 cups finely diced vegetables: carrots, celery, red peppers, string beans
sea salt and pepper to taste

Bring stock and rice to a boil and skim off foam. Reduce heat and cook, covered, about 1 hour until rice is tender. Add vegetables, diced meat, season to taste and cook until just tender, about 5- 10 min.

Broccoli with Chees Sauce

Broccoli with Cheese Sauce



Prep Time: 0 mins
Total Time: 15 mins
  1. 1 Place broccoli and water in a microwave-safe bowl.
  2. 2 Cover and microwave on high for 3-5 minutes or until tender.
  3. 3 In a saucepan, whisk the cornstarch, seasonings and milk until smooth.
  4. 4 Bring to a boil over medium heat, cook and stir for 1-2 minutes or until thickened.
  5. 5 Add in the cheddar cheese and Worcestershire sauce and stir until cheese is melted.
  6. 6 Drain the broccoli and top with cheese sauce.

Read more:

Olive Garden's Toscana Soup mock version

Olive Garden's Toscana Soup mock version (



Prep Time: 20 mins
Total Time: 1 1/2 hrs
  1. 1 Cook sausage in a 300°F oven for approximately 30 minutes.
  2. 2 Drain sausages on paper towels and cut into slices.
  3. 3 Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
  4. 4 Add sausage and bacon.
  5. 5 Salt and pepper to taste.
  6. 6 Simmer for another 10 minutes.
  7. 7 Turn to low heat.
  8. 8 Add kale and cream.
  9. 9 Heat through and serve.

Read more:

Basic Muffins and variations

Basic Muffins (taken from Nourishing Traditions Cookbook)

3 cups freshly ground spelt, kamut, or whole wheat
2 cups buttermilk, kefir or yogurt
2 eggs lightly beaten
1 t. sea salt
1/4 cup maple syrup (organic, raw)
2 t. baking soda
1 t. vanilla ext.
3 T. melted butter

Soak flour in buttermilk, kefir, or yogurt in a warm place for 12-24 hours, muffins will rise better if soaked for 24 hours. Blend in remaining ingredients. Pour into well buttered muffin tins, filling about 3/4 of the way. Bake at 325° for about 1 hour or until a toothpick comes out clean.

Raisin Muffin- Add 1/2 raisins and 1/2 t. cinnamon.

Blueberry Muffins- add 1 cup blueberries, fresh or frozen. (put 5-7 blueberries on top of batter to prevent from falling during baking, do not mix into batter).

Dried Cherry Muffins- add 4 oz. dried cherries and 1/2 cup chopped pecans

Fruit Spice Muffins- add 2 ripe pears or peaches (cut in small pieces), 1/2 t. cinnamon, 1/8 t. cloves and 1/8 t. nutmeg.

Lemon Muffins- add grated lemon rind of 2 leamons and 1/2 cup chopped pecans

Ginger Muffins- add 1 Tb freshly grated ginger and 1 t. ground ginger. omit vanilla.

Cream Cheese Pastries

Cream Cheese Pastries

1/2 recipe yogurt dough
1 cup cream cheese, softened
1/2 cup melted butter
1 large or 2 small eggs
sea salt and pepper
1 egg, lightly beaten

Roll out dough and cut into rounds big enough to line miniature muffin tins. Oil miniature muffin fins well and line with dough rounds, removing excess. Mix cream cheese with eggs and melted butter. Season to taste. Place a spoonful in each pastry shell. Bake at 350° for 15 minutes. Brush tops with beaten egg and bake another 10 minutes.

Variation: Use 1 cup of fermented taro root in place of cream cheese.

Spinach Feta Pastries

Spinach Feta Pastries

3 cups cooked chopped spinach, squeezed dry.
1 large onion, finely chopped
1/2 cup crispy pine nuts
sea salt and pepper
pinch of nutmeg
2 cups feta cheese, crumbled
1 recipe yogurt dough
unbleached white flour

Mix spinach with onion, pine nuts, and nutmeg. Season to taste. Form dough into 1 inch balls and coat balls in flour. Roll into rounds. Place a Tb. of spinach filling on each and top with 2 t. crumbled cheese. Fold edges up to form a 3-sided pastry, leaving a small hole in the middle for air to escape. Place on well-greased pan and brush with butter. Bake at 350° for about 20 min. or until golden brown. 

Turkey Breakfast Sausage

Turkey Breakfast Sausage
1 pound ground turkey
1 small onion
1/4 t. each cumin, marjoram, pepper, nutmeg, oregano, cayenne pepper, and ginger
1/2 t. dried basil, thyme, and sage
2 t. sea salt
2 T. whole grain bread crumbs
1 egg, lightly beaten
2 Tb butter

Mix all ingredients and chill well. Form into patties and saute in butter. To store in the freezer, form into patties and store in an airtight container, using parchment paper to line the container and separate the patties.

Rosemary Walnuts

Rosemary Walnuts

2 cups crispy walnuts
2 Tb butter
2 Tb dried rosemary
1 t. sea salt
1/2 t. cayenne pepper

Melt butter with rosemary, salt and cayenne pepper. Toss with walnuts, spread on cookie sheets and bake at 350° for 10 minutes. Store in an airtight container in the refrigerator.

Carob Chips

Carob Chips

3/4 cup carob powder
1/4 rapadura
1 cup coconut oil
1 Tb vanilla extract
1 t. chocolate ext.

Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper and allow to cool in fridge. When hardened, remove from parchment paper and cute into chips. Store chips in an airtight container.

Trail Mix

1 cup crispy pecans
1 cup crispy cashews
1 cup raisins
1 cup dried unsulphured apricots, cut into pieces
1 cup carob chips (optional)

Mix all ingredients together. Store in an airtight container. If using carob chips, store in refridgerator.

Crispy Almonds

4 cups almonds
1 Tb sea salt
filtered water

Mix almonds with sea salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in colander. Spread on baking sheet and place in warm oven ( no warmer than 150°) for 12-24 hours, stirring occasionally, until completely dry and crisp. store in airtight container.

Pepitas (crispy pumpkind seeds)

4 cups raw, hulled pumpkin seeds
2 Tb sea salt
1 t. cayenne pepper (optional)
filtered water

Dissolve salt in water and add pumpkin seeds and cayenne pepper. Leave in a warm place for 7 hours or overnight. Drain in colander and spread on a baking sheet. Place in a warm oven (no more than 150°) for about 12 hours or overnight, turning occasionally, until thoroughly dry and crisp. store in airtight container. ( I use a dehydrator instead)

Yoghurt Dough

1 cup plain whole yogurt
1 cup butter, softened
3 1/2 cups freshly ground spelt or wheat flour
2 t. sea salt
unbleached white flour

Cream yogurt with butter. Blend in flour and salt. Cover and leave in a warm place for 12-24 hours.

Roll on pastry cloth with unbleached white flour to prevent sticking. For a prebaked tart shell, prick well with a fork and place in a cold oven. Turn heat on to 350° and bake for 20-30 minutes.

This excellent, all-purpose dough recipe makes enough for two 10-inch, French style tart shells. It cooks more slowly than dough made with white flour.

Chana Masala Over Basmati Rice

Chana Masala Over Basmati Rice

This savory stew combines hearty flavors and textures reminiscent of the best Indian curries. If you’ve got them handy, vegetables such as boiled potatoes, carrots, cauliflower, or peas taste great and can also be added to the stew.
2-3 cups basmati rice
1 small onion, chopped coarse
1 tablespoon canola oil
2 cans (15oz) chickpeas
1 can (15oz) tomato sauce
1 teaspoon Wholesome Sweeteners’ Organic Sugar
1 tablespoon plus 2 teaspoons curry powder
2 ½ teaspoons garam masala
2 teaspoons garlic powder
1 teaspoon dried parsley
¼ teaspoon ground black pepper
Sea salt to taste
1 ½ cups soy yogurt

Prepare rice according to package directions.

Meanwhile, sauté onion in oil over medium heat until transparent. Add chickpeas, tomato sauce, sugar, and all seasoning and stir until blended. Blend in yogurt and reduce heat.

Simmer 5 to 10 minutes and serve over rice.


PIMENTO CHEESE BRICK (From Country Life Vegetarian Cookbook")

1 1/2 cups water
5 Tbs agar flakes
3/4 cup cashew pieces or tahini
2 Tbs sesame seeds or 1 Tbs tahini
1 1/4 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 cup Nutritional Yeast flakes
1/2 cup pimentos (or red pepper)
2 1/2 Tbs lemon juice
Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1 - 2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.
Variations: To make different flavours, fold in one of the following before pouring cheese into mold.
1. Olive - 3/4 cup finely chopped olives
2. Toasted Sesame - 2 Tbs toasted sesame seeds
3 Caraway - 1 1/2 Tbs caraway seeds
4. Dill - 2 Tbs dill weed powder
5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill weed.


HUMMUS - this is Israeli food. It is a daily food they eat with pita bread. We love it. And it's very good for you.(
  • 1 cup dried chick peas, cooked. You can used tinned ones if you don't have your own cooked ones on hand.
  • 4 cloves garlic
  • 4 TBS oil
  • 1/2 tsp salt
  • 1/2 cup sesame seeds or tahini
  • 4 TBS lemon juice
  • 1 tsp coriander seeds or powder
  • 1/2 tsp cumin seeds or cumin powder
  • A little parsley if desired
Soak chick peas overnight. Simmer until soft. Mix all ingredients in blender until smooth. Delightful with bread or pita bread.


HARVEST NUT ROAST (good with Nancy's Gravy)
  • 1 1/2 cups chopped onions
  • 3 Tbs water
  • 2 Tbs oil (olive is best)
  • 2 1/2 cups finely chopped celery
  • 3/4 cup chopped walnuts
  • 3/4 cup ground pecans or sunflower seeds
  • 1 tsp sea salt
  • 2 cups soy milk
  • 1 1/4 tsp basil
  • 1/2 tsp sage or 1 1/4 tsp thyme
  • 3 cups whole grain bread crumbs
Saute onions in water and oil until clear. Put into bowl and add remaining ingredients, omitting bread crumbs. Stir together well. Fold in bread crumbs. Pour into oiled 8 x 8 baking dish. Bake at 350 for 60 minutes. To prevent overbrowning on top, may need to cover with foil near end of baking. Delicious served with gravy.


How on earth do you make gravey without cooking meat> I've found a way and everyone loves it. They love coming to eat at my home just to have the gravy!
Put water or vegetable stock into your saucepan. Thicken with oat flour. I make the oat flour by putting two cups of Rolled Oats in the blender and blending until it becomes flour. Stir as it thickens and simmer for 10 minutes. While simmering add the flavors you desire. Use your own imagination for your desired taste. This is what I do and it tastes great:
  • I add about 2 teaspoons of chili powder - this makes the gravy go a rich brown
  • 1/2 tsp thyme
  • Cayenne pepper to taste
  • 1/4 - 1/2 cup of Nutritional Yeast. Mix with water and add to gravy.
  • Two or three squirts of Braggs Liquid Aminos.

Oat Burgers

Oat Burger 
Contributed By: tera
7 Secrets Cookbook
3 c. Water
2 tbsp. Soy sauce
1 tbsp. Beef seasoning
1 tsp. Hickory seasoning
1 tsp. Italian seasoning
1 tsp. Garlic powder
1/2 tbsp. Onion powder
1/2 tsp. Salt
3 tbs. Yeast/quinoa flakes
1 Onion diced
2 c. Quick oats
1 c. Bulgur wheat
1/2 c. Ground walnuts/pecans
Place all ingredients in saucepan EXCEPT for oats and nuts. Simmer together for 3 mins. Remove from heat and stir in oats and nuts. Allow to cool for handling. Shape into burger sized patties. Place on greased cookie sheet. Bake at 375 for 20-30 minutes or until browned on both sides.
Cook's Notes
Options: Add 1 tbsp. each of molasses and tomato puree for richer flavor. OR Make a chili burger by replacing the Italian seasoning with 1 tsp. cumin and 1/2 pkg. taco seasoning

Salad Toppings Ideas

Salad Topping Ideas from


Once you've selected your lettuce base, choose a few complementary toppings for your salad. Just about any raw vegetable will taste great. Bits of seeds, nuts, fruits and cheese work well too. Here are some ideas to get you started.
  • Apples
  • Avocado
  • Bacon
  • Beans
  • Beets
  • Blue cheese
  • Broccoli
  • Carrot
  • Cauliflower
  • Croutons
  • Cucumber
  • Dried cranberries
  • Fennel
  • Gorgonzola
  • Grapefruit
  • Grapes
  • Grilled Onions
  • Gruyere
  • Herbs
  • Jicama
  • Lentils
  • Mango
  • Olives
  • Parmigiano-Reggiano
  • Radishes
  • Raisins
  • Raw or Roasted Peppers
  • Spring onions
  • Sprouts
  • Toasted nuts
  • Toasted seeds (pumpkin, sesame, sunflower)
  • Tomatoes
  • Yellow squash
  • Zucchini squash


This one is super healthy and refreshing:

  • 1 small firm green cabbage, shredded
  • 1 large carrot, shredded(Add the following vegetables if you have them. If not, doesn't matter - I usually use just what is on hand)
  • 2 cups cauliflower florets, steamed until tender-crisp
  • 1/2 green bell pepper, chopped
  • 4 radishes, thinly sliced
  • 4 scallions, thinly sliced
(we found it nice with just the cabbage and a bit of onion added)

  • 2 tsp grated fresh ginger root or 1/2 tsp ground ginger
  • 2 garlic cloves
  • 1/2 tsp hot red pepper flakes
  • 1/2 cup white wine vinegar (we used lemon juice)
  • 2 tbs tamari or reduced sodium soy sauce (we use Braggs Liquid Aminos)
  • 2 tbs olive oil

Corn Pudding

 this isn't extremely healthy, but it's delicious...don't remember where I got it from.

  • 1 can creamed corn
  • 1 can corn
  • 2 eggs, beaten
  • 1/2 cup cornnmeal
  • 1/2 cup oil
  • 1/4 tsp garlic salt
  • 1/2 tsp Baking Powder
  • 1 small can green chili,chopped
  • 1 cup cheese (Lesarella Cheese or Pimento Cheese - Non Dairy Cheeses)
Mix corn and oil together thoroughly. Add all other ingredients well.Bake at 350 - 3275 until firm.


  • 1 cup dry bulgur wheat (Soak the tabouli before serving time. It needs to thoroughly marinate and chill.)
  • 1 1/2 cups boiling water
  • 1 tsp sea salt
  • 1/4 cup fresh lemon
  • 1/4 cup polyunsaturated olive oil
  • 1 heaping tsp crushed fresh garlic
  • 1/2 cup chopped scallions (include greens)
  • 2 medium tomatoes, diced
  • 1 cucumber, diced
  • 1/2 tsp dried mint
  • 1 packed cup freshly chopped parsley (at least) 
  • Optional: chopped black olives (adds a delicious flavor).
  • Freshly ground black pepper (bad for you) or cayenne pepper which is more healthy for you.
1. Combine bulgur, boiling water and salt in a bowl. Cover and let stand 15 - 20 minutes or until bulgur is chewable.
2. Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate 2- 3 hours. (Most of the time I don't have time to do this and it still tastes great)
3. Just before serving add the vegetables and mix gently. Correct seasonings.

Weeknight Pasta

Weeknight Pasta with Garbanzo Beans (
Saute 2 cloves of chopped garlic, two fresh or canned roma tomatoes over medium heat for 1 minute. Add 3 cups of chopped greens (chard, collards, spinach, etc) and sauté until the greens cook down. Add 1 cup of vegetable broth and 1 can of chickpea or white beans andcook until the broth boils. For some additional flavor, add1 teaspoon of dried basil, oregano and a pinch of dried chili flakes. Scatter 1 tablespoon of flour over the mixture and stir in to thicken slightly. Pour the mixture over pasta of your choice. Pass around a small amount of grated parmesan cheese at the table to put on top of the pasta.

Homemade hot chocolate

 Homemade hot chocolate

(4 to 5 servings)
Rich and chocolaty --- like Mom used to make.
• 3 tbsp cocoa
• 1/2 tsp powdered stevia extract
• 4 to 5 cups of soymilk or milk
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
Mix the cocoa and stevia extract together in a medium-sized saucepan. Add about 1/2 cup of the soymilk or milk to the dry ingredients to make a paste. Gradually thin the paste with about ½ cup of the milk. Add the hone or maple syrup while bringing to a low boil. Boil for 2 to 3 minutes. Add the rest of the milk to the desired richness. Add the vanilla and return to burner until heated through.
Note: Be careful not to scorch the cocoa. Use a pan with a heavy bottom and watch closely.
Variation: You may add a teaspoon of cinnamon and a pinch of nutmeg.

Apple Crisp

Apple Crisp

8 servings
• 7 to 8 cups chopped apples (peeling is optional)
• 3 tbsp lemon juice
• 1 tsp vanilla
• 1 to 1 ½ tsp powdered stevia leaf or ½ tsp powdered stevia extract
• 2 tbsp whole wheat flour
• 3 tbsp natural peanut butter (optional)
• 1 tsp cinnamon
• ¼ tsp salt
• 2/3 cup apple juice or blend
• 1 cup rolled oats
• 2/3 cup chopped nuts and seeds
• ¼ tsp powdered stevia extract
• ¾ tsp stevia concentrate
• 2 tablespoons oil
Preheat the over to 350 degrees F. Butter a 9 x 13" baking dish.
Place the apples in a large mixing bow. Stir in the lemon juice. Mix the vanilla, stevia leaf or stevia extract, flour, peanut butter (if using), cinnamon, and salt into the apples.
Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture.
Mix the oats, chopped nuts and seeds, stevia extract, and stevia concentrate together in a bowl. Sprinkle and stir in the oil. Spread the topping over the apples so it is evenly distributed.
Bake for 50 minutes to 1 hour. If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking.
Option: Topping substitute: 1 ½ cups of granola. Mix ½ cup of the granola into the apples, and spread the rest on top. No need to add stevia sweetener or oil from topping recipe above - granola already has sweetener and oil.

Silky Chocolate Pudding

Silky Chocolate Pudding (seriously THE best, I eat mine warm and use Baker's semi-sweet chocolate squares)
Adapted from John Scharffenberger, via Wednesday Chef
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract
1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.
2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.
3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

Almond Cookies

These are awesome.

Almond Cookies

1 1/2 cups crispy almonds
1/2 cup butter
1 cup arrowroot powder
1/2 cup Rapadura
1/2 t. sea salt
grated lemon rind
1 t. vanilla extract
1 t. almond ext.
about 18 crispy almonds

Place almonds in food processor and process to a fine meal. Add remanin ingredients, except 18 almonds, and process until well blended. Form dough into walnut sized balls and place on a buttered cookie sheet. Press almond into each. Bake at 300° for about 20 minutes. After 5 minutes in the oven, press cookies down with a fork. Let cool completely before removing to an airtight container. Store in Refrigerator.

Grilled Chicken Thighs on a Bed of Beans and Greens

 Grilled Chicken Thighs on a Bed of Beans and Greens

8 boneless skinless chicken thighs
2 Tb EVOO (extra virgin olive oil)
sea salt and pepper
1 lemon, zested and juiced
4 cloves garlic, finely chopped
2-3 Tb finely chopped fresh rosemary
2 Tb finely chopped fresh thyme
1 Head of escarole, coarsely chopped
A little freshly grated nutmeg (I use dried)
1 cup chicken stock
1 large can white beans, rinsed
1 wedge parmigiano-reggiano cheese for shaving

1. Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes. Drizzle half of the lemon juice over the chicken as it comes off the grill.

2. Heat 2 Tb. EVOO, 2 turns of the pan, ina skillet over medium heat. Stir in the garlic, rosemary, and thyme for a minute. Add the escarole and wilt in the pan; season with salt, pepper, and nutmeg. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice.

3. Serve the beans and greens in shallow bowl; top with chicken. Use vegetable peeler to shave cheese on top.

Asain Coleslaw

Asian Coleslaw (from Rachel Ray)

1/4 cup soy sauce
3 Tb rice vinegar
1/4 cup chunky peanut butter
7 cups shredded cabbage
1/2 cup finely chopped mango
1/3 cup finely chopped mint

Whisk soy sauce, vinegar, and peanut butter; toss with cabbage, mango and mint. Makes about 8 cups.

Loaded Veggie Nachos

Loaded Veggie Nachos

7 oz bag corn chips (sprouted grain or bean would be better)
2 cups steamed broccoli
2 Tb minced jalepenos (fresh or pickled)
2 cups raw cheddar cheese
1 cup chopped tomatoes
1/2 salsa verde
1/3 cup sliced black olives

Layer first 4 ingredients on baking sheet; bake at 350°. Top with tomato, salsa verde, and could put fresh avacado and creme fraiche on there too.

Baked Eggplant and Zucchini

From Rachel Ray's September 2011 Magazine:

Baked Eggplant and Zucchini

2 cups tomato sauce
1 Small Eggplant(cut into long slabs)
2 Zucchini(cut into long slabs)
1 cup each of fontina and parmesan
1/3 cup torn spinach

Spread 1/2 tomato sauce in 9X13 baking dish; top with eggplant, zucchini, 3/4 cup. sauce, half of cheese. half of basil; repeat. Bake 25 min. at 400°. Serves 6.