Kale and Potato Baked Spanish Tortilla

The original version of this recipe called for a cup of oil and a half dozen eggs. Even after "conversion", it required meticulous flipping and about two hours from start to finish. As much as I loved the flavor, I just didn't have the time to make this as often as I wanted. I finally decided there had to be an easier and faster way to make this recipe, and I believe I've found it. You can top this recipe not only with the cilantro pesto included here, but also with your favorite salsa, hot sauce, cheese sauce, or creamy breakfast gravy. Be creative and enjoy!
1 large onion, chopped
4 cloves garlic, minced
5-6 red potatoes
1Lb kale, stems removed and coarsely chopped
1Lb firm organic water packed tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flaxseed meal
1 1/2 tsp salt, adjust to taste
Boil potatoes until tender. Meanwhile, saute onion and garlic in skillet until tender.  Process remaining ingredients on food processor or blender until smooth.Add kale to skillet until just beginning to wilt. Combine all ingredients in large bowl and mix well. Spread evenly in round our rectangle baking dish that has been coated with coconut oil. Bake for 30 minutes at 400° F, our until to is crispy. Serve with cilantro pesto ( http://www.reddirtveg.blogspot.com/2011/10/classic-basil-pesto-and-cilantro-lime.html?m=1) our your choice of sauce. 

Raw Cleanse: Creamy Carrot Soup and Brainy Banana Smoothie

This super-cleansing soup is surprisingly filling and perfect for a hot day when you're craving soup but not the heat from the stove. Feel fee to experiment with other veggies and herbs to create your own custom version. I highly recommend tasting the cucumber before juicing it to ensure that it's not bitter, as can be the case if they were left on the vine too long before being picked. This is a more common issue with garden or farmers market cukes than with store bought ones. A bitter cuke will ruin this recipe... Ask me how I know...
Creamy Carrot Soup
1 lb carrots, peeled and juiced
1 small cucumber, peeled and juiced
1 clove garlic
1/2 an avocado
Juice of 1 lemon
Hanfull of fresh dill, parsley, or cilantro
Unprocessed sea salt to taste
Blend all ingredients in a blender on medium high until smooth and creamy, or to your desired consistency.
Brainy Banana Smoothie
This tasty and very filling smoothie is loaded with omega-3s and serotonin precursor tryptophan, as well as a punch of fiber. This truly guilt free dessert will satisfy your sweet tooth while keeping your blood sugar and waistline in check. A small, cheap coffee grinder works perfectly for grinding your own flax or chia seeds, which helps you get the most omega-3, since omega-begins to break down soon after grinding.
1 ripe banana
1/2 cup almond milk
1/3 cup raw walnuts
1 tsp carob powder
2 tsp raw local honey
1/2 tsp natural vanilla extract
2-3 Tbsp chia seeds, whole or fresh ground
Blend on high until smooth and creamy.

Amazing Applesauce Muffins and Vanilla Glaze

Amazing Applesauce Muffins
½ cup quinoa flour
½ barley flour
1 cup whole wheat flour or whole wheat pastry flour
1/3 cup Truvia
1 can unsweetened applesauce
½ cup water
½ tsp cardamom
¼ tsp coriander
¼ tsp ginger
½ tsp salt
1 Tbsp aluminum free baking powder
2 ripe bananas
1 cup raisins
2/3 cup chopped nuts
Vanilla Glaze
Combine all ingredients except raisins, nuts, and vanilla glaze in a medium bowl. Beat with electric mixer until just well combined (do not overmix). Pour batter into muffin pans that have been coated with coconut oil, about two thirds full. Bake for 25-30 minutes at 350 F, or until they are lightly golden, firm (not hard), and toothpick inserted in the middle comes out clean. Drizzle with Vanilla Glaze, if desired.
Vanilla Glaze
2 Tbsp coconut oil
¼ cup Truvia
2 Tbsp honey
1 tsp vanilla
1-2 Tbsp cold water
Combine oil, Truvia, honey, and vanilla in a small saucepan. When it is well mixed and becomes hot, add the water a little at a time until a nice glaze begins to form. Cook for one or two minutes, then drizzle over muffins. Allow to cool.

Cream of Broccoli Soup

1 large yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
4 cups broccoli florets
4 cups cauliflower florets
6 cups water
1 ½ Tbsp low sodium tamari
1 tsp salt
Dash of smoked paprika (optional)
Fresh parsley, chives, or scallions, for garnish
Sauté onion in large saucepot until translucent but not brown. Add garlic and cumin and cook for an additional minute. Add broccoli and cauliflower, and cook for another 5 minutes. Add water, tamari, salt, and paprika. Cover, bring to a boil, reduce heat, and simmer until veggies are tender. Puree in batches, return to pot, adjust seasoning to taste. Top with Jack Queso Sauce, and garnish of choice.

Banana Pancakes

I added the walnuts after we made banana walnut pancakes at the Lifestyle Center for the Nedley Depression Recovery Program. You can leave them out, but they add a nice crunch, as well as a punch of omega-3. The banana replaces the need eggs and oil, making this recipe much lower in fat.

1 cup cornmeal
1 cup flour (just about any type of flour will work here, I like barley the best, but whole wheat, spelt, garbanzo, buckwheat and others work great also)
1 Tbsp Truvia sweetener blend
1 Tbsp aluminum free baking powder
1 tsp salt (can reduce)
1 ripe banana, mashed well
1 cup almond milk
1 cup water
Chopped walnuts, optional

Whisk dry ingredients together until well mixed. Add remaining ingredients except walnuts and stir until just mixed. You can stir in walnuts at this stage, or sprinkle them on top of freshly poured batter. Pour desired amount of batter in a hot griddle, cook until edges are firm, flip, and cook for a few minutes more. Serve hot with banana slices on top and the syrup of your choice (just, please, no high fructose corn syrup - read the label on your syrup bottle!).

Variations:

Peanut Butter Pancakes - omit walnuts and banana. Add 1/4 cup natural, unsweetened, no oil added peanut butter with the liquid ingredients, or add 1/4 cup peanut butter powder with the dry ingredients. If using the peanut butter powder, you may want to add more liquid to get your desired batter consistency. You can substitute the walnuts with carob or chocolate chips for an extra special treat. Serve with syrup, jelly/jam, or with carob or chocolate sauce (recipe to come).

Blueberry Pancakes - omit banana and replace with 1 Tbsp flax or chia seed meal, or use a very small banana. Place blueberries on freshly poured batter. Serve with syrup or blueberry sauce (recipe to come).

Thai Ri-Coco-Mango

This dessert was inspired by a dish brought to fellowship lunch at our church... and named by Josh. It has less fat and much less sugar than the original. This is a light and cooling dessert, a perfect finisher for a traditional Thai meal, or whenever you want to make an elegant impression with just a few ingredients and very little time. Serves four.
2 cups dry rice (even brown rice will stick together well if you pack it together while its still hot), cooked according to package directions
1 can Thai Kitchen coconut milk
3 Tbsp Truvia sweetener blend, or your choice of sweetener
1/4 tsp vanilla
1 bag frozen mango, thawed
Shaved unsweetened coconut, toasted (for garnish, optional)
Press freshly cooked rice into desired mold, like a bundt pan or medium bowl, or smaller bowls or bundt pans for individual servings. Chill in the refrigerator or let cool on the counter until completely cool. Blend the coconut milk, sweetener, and vanilka in blender on low until well mixed. Transfer rice molds to serving plate by placing the plate over the mold, then flipping them quickly. Rice should cone right out. Pour coconut milk mixture over rice, top with mango and toasted coconut of using, and serve.

Smoky Cilantro Sweet Potato Soup with Red Dirt Caviar

I took the inspiration for the soup from one that Mary Bernt makes at Veggies restaurant, and the Red Dirt Caviar from a similar dish I had at the Chickasaw Nation Cultural Center restaurant called Red River Caviar. This is a high fiber, filling meal, and well liked by kids and guests alike.

Smoky Cilantro Sweet Potato Soup
4-5 large sweet potatoes, cubed
1 small onion, diced
1 tsp salt
2-3 Tbsp chicken-style seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 Tbsp maple syrup or agave, or a few drops of stevia and a splash of natural maple flavoring
1/2 bunch fresh cilantro, chopped
Jackqueso sauce for topping

Saute onions in large pot until tender and translucent. Meanwhile, cube the sweet potatoes. Add sweet potatoes to onions and fill with enough water to cover by about an inch. Bring to a boil and cook until sweet potatoes are tender. Add all remaining ingredients except cilantro and simmer for a few minutes more. Stir in cilantro, top with jack queso sauce, and serve with bread, corn bread, or crackers.

Jack Queso Sauce:
1/2 cup cashes
2 Tbsp sunflower seeds
2 Tbsp nutritional yeast
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp lemon juice
3/4 cup water

Blend on high until smooth and creamy.


Red Dirt Caviar
1 can black beans, drained and rinsed
1 can hominy, drained
1/2 lime juiced
1 tomato, diced
1/2 green bell pepper, diced
1 avocado, diced (optional)
Salt to taste


Combine all ingredients in a medium bowl. Serve at room temp or chilled.