I’m seeing some wonderful pictures of food that people are cooking in quarantine. I’m also hearing some of you are getting tired of cooking! It’s wonderful that we are eating in more, but I too am ready to go out and have someone wait on me and have a nice meal…..can’t wait!
In the meantime, let me share with you some of my favorite recipes for some new inspiration.
You may have read where Quaker Oat products are found to be full of glyphosphate (Round-up) so making your own granola is a wise thing to do using organic oats. I get my organic oats at Natural Grocers. I have been making my own granola since my kids where little. It’s also a great “snack” on top of plain Greek Yogurt with fresh berries.
8 cups organic rolled oats
1 cup raw coconut flakes
1/2 cup raw sunflower seeds
1 cup slivered almonds
2/3 cup Organic Coconut Oil melted
1/2 cup Raw Honey
2 teaspoons vanilla extract
Combine all dry ingredients in a large bowl. Mix coconut oil, honey, and vanilla extract together. Gradually stir into dry ingredients mixing well. Spread onto two large cookie sheets. Bake at 350 for 20 minutes then stir. Bake 5-8 minutes longer, watching carefully as it burns easily. Let cool for 5 minutes then remove from cookie sheet (sticks if allowed to dry on a cookie sheet!) Store in an airtight container or freeze.
Have you ever eaten Watercress? Our store usually has it in stock and it’s such a nice, refreshing change for a salad. The added benefit is it’s in the Cruciferous vegetable family which is loaded with a type of antioxidant that helps your liver detoxify!
1 bunch of watercress, rinsed and leaves removed from thick stems
1 small head of organic red leaf lettuce, washed and broken into small leaves
2 oranges, peeled and cut into bite-size pieces
1/2 cup toasted, slivered almonds
6 oz. of Feta Cheese, crumbled
2 Tablespoons of white wine vinegar
1/2 cup of Extra Virgin Olive Oil
2 teaspoons shallot, minced
6 Tablespoons fresh orange juice (or frozen reconstituted)
Toss watercress and red lettuce in the salad bowl and top with orange slices, slivered almonds, and Feta Cheese. Drizzle dressing over salad and serve.
It’s warming up here in Texas so we have been grilling more. We buy gulf shrimp, not farm-raised from Asia.
1 lb of peeled and deveined shrimp
1 lime, juiced
1 Tabl. chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon Pink Himalayan salt
1 Tablespoon olive oil
Squeeze lime over shrimp, mix to coat then drizzle olive oil over shrimp and mix to coat.
Combine dry ingredients and sprinkle over shrimp and mix to coat.
Put on skewers or in a grilling basket. Grill for 2 minutes on one side, flip and grill for 2 minutes longer or until no longer pink.
Green onions, sliced
Shredded lettuce or cabbage
Who doesn’t love a 30-minute meal! I usually can find organic polenta in a “tube” near the pasta section in the grocery store.
4 slices of Organic Polenta
1 jar Newmans Basil Marinara sauce
6 oz. bag of organic spinach
4 organic or free-range eggs
½ cup crumbled Asiago or Bleu Cheese
Lay sliced Polenta on oiled cookie sheet. Broil until slightly brown or until heated through. Meanwhile, simmer marinara sauce in a large fry pan and add spinach. Stir until wilted. Poach eggs in the marinara-spinach mixture until set (takes about 5 minutes). Spoon eggs onto polenta and spoon spinach-marinara sauce over eggs.T op with crumbled Asiago cheese.
This is the prettiest dessert and really easy to make. When we finally get to socialize, this is a crowd-pleaser!
Graham Cracker Crust
1 1/2 cups crushed organic Graham Crackers
6 Tablespoons grass-fed butter melted
2 Tablespoons raw sugar
Stir melted butter into crushed Graham Crackers along with sugar.
Press into 8” pie plate or tart pan.
Bake 350 degrees for 10 minutes – let cool
1 package of organic cream cheese softened
1/2 tsp. vanilla flavoring
2 Tabl. raw sugar
Mix all ingredients together until smooth
Spread into bottom of cooled pie crust
Approximately 8 Kiwi peeled and sliced thin.
1 cup sliced organic strawberries
1/2 cup organic raspberries
Layer kiwi overlapping around the pie crust. Repeat another layer towards the middle of the pie. Fill the middle with strawberries and raspberries
Mix 1 tsp Cornstarch with 2 Tablespoons jelly (currant, pomegranate, grape, any will do). Melt in a small saucepan and stir until thickened. Drizzle over kiwi filling. Refrigerate until ready to eat!
I hope these recipes inspire you a little to keep on cooking!