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Recipes
Hot Pink Breakfast Smoothie
By Steve-3
Place the ingredients in the order listed in a high powered blender, leave out strawberries, blend for 1 minute
- 1 1/2 c coconut water
- 1 large carrot cut into 3 pieces
- 1/4 medium beet, raw and peeled, cleaned and cut into pieces (feel free to freeze for later use)
- 1/4 c cashews
- 1/4 c chopped dates
- 2 tsp vanilla
- 14 large frozen strawberries
Orange Vinagrette Salad Dressing
By Steve-3
Zest both oranges then juice them
- 2 small Oranges
- 2 TB Vinegar
- 1/4 c olive oil
- salt and pepper
Edgar's Reverse Chocolate Chip Cookies
By Steve-3
1. Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 1 1/4 cups cocoa powder
- 2 teaspoons baking soda
- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 3/4 cup brown sugar
- 2 eggs
- 10 ounces solid white chocolate, broken into 1/4-inch chunks (or 8 ounces (16 ounces) white chocolate chips)
Butternut Squash and Chickpea Stew
By Steve-3
1. Heat oil in a large saucepan over medium heat
- 2 Tablespoons unrefined coconut oil or olive oil (I use coconut oil and I really like Barlean’s)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons paprika
- 1 teaspoon sea salt + extra for seasoning at the end
- 3/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric (feel free to add more if you like it)
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups 1-inch cubes of peeled butternut squash (about 1 1/2 pounds)
- 2 large carrots, peeled and cut into 3/4-inch pieces
- 1 pound fresh tomatoes, peeled, seeded and diced or 14 ounces boxed, drained
- 2 Tablespoons fresh lemon juice
- 1 1/2 cups cooked chickpeas or 1 15-ounce can, drained and rinsed
- a handful of golden raisins or currants
- 1 cup chicken stock, vegetable stock or water
Chocolate Toffee Cookies
By Steve-3
Combine flour, baking powder and salt in small bowl; whisk to blend
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1 3/4 cups (packed) brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped*
- 1 cup walnuts, toasted, chopped
- Flaky sea salt for sprinkling (optional)
Steve's Quinoa Salad
By Steve-3
Sauté all above ingredients in olive oil
- 4 – 6 Basil leaves chopped
- 1/4 cup Cilantro, finely chopped
- 1/2 teaspoon Oregano or more per your taste
- 1 Red Pepper sliced
- 1/2 package frozen corn
- 1/4 to 1/2 cup onion, finely diced, per your taste
- I often add sliced zucchini or any vegetable you prefer
- Pine nuts or walnuts
- Dressing: (Ingredients are estimated amounts. I usually make more, and put extra in a jar for use during the week in other salads).
- 1/2 cup Lemon Juice
- about a third cup of Apple Cider Vinegar or sometimes I use Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Honey or Agave
- 1/2 to 1 teaspoon olive oil
- Salt and Pepper to taste
- Mix well.
Cashew Burgers or Veggie Burgers (One of Beth’s Favorites)
By Steve-3
Steam potatoes and carrots until tender, 15 to 20 minutes
- 1/2 lb potatoes, peeled and cut into 1 inch cubes (about 3 potatoes, depending on size always about size, size matters)
- 1/4 lb carrots, diced (about 1 cup or two or three carrots, again, that size thing)
- 1/4 lb broccoli florets, cut into small pieces (about 2 cups)
- 1 tablespoon olive oil
- 1 cup diced onion (fried, using the oil)
- 2 teaspoons minced ginger root
- 1 tablespoon minced garlic
- 1/4 pound fresh mushrooms, sliced 1/4” thick
- 1 red pepper, cored, seeded, coarsely chopped
- 2 tablespoons ketchup
- 1/2 teaspoon tamari
- 3/4 teaspoon red chili paste (to taste, optional- we didn’t use it)
- 1 cup Bulgur, soak for 40 minutes in 2 cups of water
- 3/4 cup unsalted raw cashew pieces, ground in a coffee grinder to a powder
- (I used a hammer)
- 1 3/4 cups Bread Crumbs
- Salt, Pepper if not using chili paste
- Condiment Suggestions: chopped arugula, peeled cucumber slices
Banana bread - Wheat Free (and delicious)
By Steve-3
Preheat oven to 350° F. Grease bread pan
- 2 cups almond meal
- 1/2 cup ground golden flaxseed
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon guar gum
- Sweetener equivalent to 1 cup sugar
- 1 cup dark chocolate chips or walnuts (or both)
- 2 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 ripe banana, sliced
- 1/2 lemon
Healthy Blueberry Pie
By Steve-3
Preheat oven to 350. Make the crust
- Pie Crust
- 1 1/2 cups whole wheat pastry flour
- pinch sea salt
- Olivado Avocado Oil
- cold water
- Blueberry Filling
- 2 pints blueberries, sorted, rinsed, towel-dried
- 2 teaspoons Olivado avocado oil
- 2 tablespoons Suzanne's Specialties Blueberry Rice or Genmai Rice Syrup
- pinch sea salt
- 3-4 tablespoons arrowroot flour dissolved in a small amount of water
- Topping
- 1/2 cup almond meal
- 2 teaspoons Olivado avocado oil
- 2 tablespoons Suzanne's Specialties Genmai Rice Nectar
Macadamia Nut and Sundried Tomato Pate
By Steve-3
Place the macadamia nuts in the food processor with the lemon juice, and blend well
- 1 cup of raw, unsalted macadamia nuts
- 2 Tbs. fresh lemon juice
- 1/2 cup sundried tomato, chopped
- 1/4 tsp. Celtic or Himalayan sea salt
- 2 Tbs. finely chopped parsley (any variety)
- Black pepper to taste