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Recipes
Chia Bread
By vdub
1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way
- 1/2 cup chia seeds
- 1/2 cup raw sunflower seeds*
- 1/2 cup raw pumpkin seeds
- 1/2 cup gluten-free rolled oats, ground into a flour
- 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp dried thyme
- 1/2 tsp fine grain sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup water
Baked Macaroni and “Cheese”
By vdub
Preheat oven to 350. Cook macaroni in a pot of boiling water, according to package directions
- 2 cups uncooked macaroni
- 1 can great northern beans (drained and rinsed)
- 6 tbsp. nutritional yeast (not brewer’s yeast)
- 1/2 cup canned diced tomatoes (see note)
- 1 tbsp. lemon juice
- 1/2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt (optional)
- 1 tsp. any type of prepared mustard
- 1-2 tbsp. tahini (optional)*
- ground black pepper, to taste
- paprika
Lemon Blueberry Squares Recipe
By vdub
Line an 8” x 8” baking tray with parchment paper
- Base
- 1 1/4 cup Macadamias
- 1/2 cup Pecans
- 1 Tbsp Agave
- 1/4 tsp Salt
- Filling
- 2 cups Blueberries
- 1 cup Cashews – soaked and drained
- 1/4 cup Lemon juice
- 1/4 cup Agave
- 3 Tbsp Psyllium
- Topping
- 1 cup Coconut flakes
- 1/4 cup Coconut butter
- 3 Tbsp Lemon zest
- 3 Tbsp Agave
Chocolate Cheesecake Squares
By vdub
Instructions For the bottom layer, process the ground oats with the other ingredients until well combined
- Bottom Layer:
- 6 T. oats, measured than ground into flour (if paleo, use almond meal)
- 1/4 c. pecans (about 12 whole pecans)
- 2 T. cocoa powder
- 1/8 t. sea salt
- 1/4 c. raisins, packed
- 2 t. coconut oil, melted
- Top Layer:
- 2 small avocados
- 4 T. maple syrup
- 4 T. cocoa powder
- 1 T. lemon juice
- 1 t. vanilla
- 2 T. coconut oil, melted
- 1/8 t. salt
- 12 drops liquid stevia
Bean Soup
By vdub
To roast corn: you can use organic frozen corn
- 2 cups of roasted corn
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 stalks celery including leaves, chopped
- 4 cloves of garlic
- 9 cups vegetable stock
- 12 oz dried beans: I used a mix of black beans, black-eyed peas, pearl barley, and navy beans (soak overnight and rinse well)
- 1 28oz can tomatoes, diced
- 2 cups of butternut squash cut into large bite sized cubes (the grocery had this pre-cut!)
- 2 bay leaves
- 1 tsp each basil, thyme, oregano (I used a handful each of organic fresh herbs)
- 1 tsp smoked paprika
- salt and pepper to taste
TomatoLess Meat Sauce
By vdub
Instructions Melt the butter with the olive oil in a sauce pan set over medium-high heat
- 2 tablespoons unsalted butter (bacon fat will work too, just reduce the salt slightly)
- 2 tablespoons extra virgin olive oil
- 2 cups carrots, peeled and diced
- 2 cups beets, peeled and diced
- 1 cup yellow onion, peeled and diced
- 1 celery stalk, chopped
- 5 garlic cloves, minced
- 3 pieces of bacon, chopped
- 2 1/2 teaspoons sea salt
- 1/4 teaspoon fresh cracked pepper
- 3/4 cup dry red wine
- 1 cup chicken stock
- 2 bay leaves
- 1 tablespoon fresh basil, chopped
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 pound ground beef, veal, or pork (I used grassfed 85/15 beef)
Bittersweet Salad with Apples and Dandelion Greens
By vdub
The salad marries a subtle, slightly sweet and creamy dressing with the bitter gusto of the dandelion
- 1/4 cup tahini (may be raw)
- 1 cup freshly squeezed orange juice
- 2 tablespoon dulce (or other dried seaweed) flakes
- 1 tablespoons ginger root, freshly grated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon curry powder
- Pinch salt
- 1 large bunch dandelion greens, large stems removed, chopped
- 2 pears or apples (I used fuji), cored and thinly sliced
- 1/4-1/2 red onion, thinly sliced
Creole Black-eyed Peas
By vdub
Instructions Spray the bottom of a large pressure cooker with a light film of oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas, picked over and rinsed
- 5 cups water
- 15 ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon cayenne (or more to taste)
- 1 tablespoon hot sauce (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon Liquid Smoke flavoring
Brussels Sprouts with Lemon-Mustard Sauce
By vdub
The trick to great Brussels sprouts is in the pre-cooking stage
- 1 pound Brussels sprouts
- salt (optional)
- freshly ground pepper
- 2/3 cup + 2 tbsp. vegetable broth
- juice of half a lemon (about 2 tablespoons)
- 1 tsp. prepared mustard
- 1 tsp. agave nectar, or other liquid sweetener
Tomato Marinara Sauce Recipe
By vdub
Place all of the ingredients into the food processor and process all together until you get a chunky-fine consisten...
- 3-4 Tomatoes
- 1/2 c Sun-dried Tomatoes
- 1/2 Red Pepper
- 1/4 Onion
- 1 Jalapeno
- 1 T Olive Oil
- 1 Garlic clove
- 1 T Agave
- 1 T Apple Cider Vinegar
- 1 T fresh Oregano & Basil (1-2 t dried)
- 1 t Salt
- Dash Cayenne (to taste)