Healthy Recipes
Maple Syrup Cheesecake
(for filling)
1 1/2 cups pure Vermont maple syrup- A Dark
4-8 ounces packages softened cream chees
4 large eggs
1 tablespoon vanilla
1/2 cups heavy cream for crust
24 graham crackers
1 stick unsalted butter
1/2 cup Vermont maple syrup- A Dark
Preheat oven to 325 degrees. For crust, mix graham crackers in a food processor. Melt butter, stir together with graham crackers and maple syrup. Press into a 10" spring form pan (bottom and sides). Wrap the bottom of the pan with 2 layers of foil to avoid the pan leaking.
For filling, beat cream cheese at low speed in food processor until smooth. Add the eggs, one at a time, and the maple syrup. Beat the heavy cream and vanilla until just combined. Pour the filling into the curst and bake in the oven for one hour.
Cool cake in pan on a rack and then chill, covered for at least eight hours. To serve, removed the side of the pan and serve in wedged slices. Drizzle with syrup if desired. Serves 8.
Recipe from Christine Petri shared at the Go Organic Cooking Class!
Shredded Chicken Tacos
2 Cups of Chicken Stock
1 or 1/2 of ORganic Taco Seasoning
2 Boneless Chicken Breasts
Soft Tortilla Shells
(and all of the fixings for tacos!)
Place chicken stock, taco seasoning, and chicken breasts in a crock pot, and let all day or until the chicken falls apart easily. Use a fork to shred the chicken in the crock pot. Then build your taco!
Recipe provided by Dr. Cindy Haggerton
8 Layer Dip
1 pound ground beef
1 cup shredded cheddar cheese
1/2 cup sour cream
1 1/2 cups tomatoes, diced
3/4 yellow or white onion, chopped
1/4 to 1/2 cup of cilantor
2 avocados (mashed, seasoned with salt, pepper, and juice of two lemons)
2 teaspoons cumin
1 tbsp coconut oil
Place coconut oil in pan. Season ground beef with salt pepper and 2 tsp cumin and place in pan. After meat has cooked, place it in your serving dish. (8x8 dish works well) Add refried beans (recipe below) on top of ground beef. Then add cheese, sour cream, tomatoes, onions, and cilantro. Top with avocado mixture.
Refried Bean Recipe
3 cups black beans, rinsed
1 onion, chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons sea salt
1 3/4 teaspoons black pepper
3 teaspoons ground cumin
3 teaspoons chili powder
9 cups water
4 tbsp whey, apple cider vinegar or lemon juice
Recipe provided by the Mommypotamus Blog
Baked Oatmeal
1 lb steel cut oats
1 cup walnuts
2 tbs yogurt, kefir, whey or buttermilk
dash unrefined sea salt
6 pastured eggs
2 cups whole, fresh milk
up to 1/4 cup of maple syrup (optional)
1/2 cup raisins or dried cranberries
1/2 cup dried unsulfured apricots, diced
2 tbs cinnamon
1/4 cup coconut oil
Pour the steel cut oats and nuts into a ceramic container or mixing bowl. Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir, or buttermilk. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen-about eight to twelve hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl. Preheat the oven to 375 degrees Fahrenheit and grease a 13x9 in rectangular baking pan with coconut or another wholesome fat of your choosing. Meanwhile beat together eggs, milk, maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and good appearance. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty0five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen. Wait five to ten minutes before cutting into squares and serving to allow the oatmeal to cool.
Recipe provided by the Mommypotamus Blog.
Pomegranate and Persimmon Melange
3 fuyu persimmons
2 pomegranates
1 granny smith apple
2 tsp lemon juice
3 tsp honey
1/3 cup mint
Peel and dice persimmons and apple into 1/2 inch chunks. Add to bowl.Dice mint and add to bowl. Drizzle mixture with honey and lemon juice. Mix thoroughly.
Recipe Provided by Mommypotamus Blog
Emerald City Salad
2 1/4 cups of water or stock
1 tbsp butter (or coconut oil)
1 tsp. sea salt
1 cup of wild rice (Lundberg's Organic Wild Rice Blend is a good choice!)
1/4 cup lemon juice
1/4 cup olive oil
1 minced garlic clove
1/2 cup chopped fennel bulb
1/2 diced red and yellow bell pepper
1/2 cup chopped red cabbage
1/2 cup chopped Italian parsley
2 cups finely chopped dark greens
Cook rice according to directions. Combine lemon juice, olive oil, garlic and salt in a large serving bowl. Add fennel, red pepper, cabbage, parsley, and then the greens. Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a blanket on top of the greens. When the rice cools to room temperature, toss rice, vegetables and dressing together. Taste salad and adjust seasonings, some extra salt, and or lemon by required. Garnish with cheese if desired!
Recipe provided by Dr. Cindy Haggerton
Broccoli Almond Soup
8 cups of water
2 cups diced yellow onion
1 1/4 cups thinly sliced raw almonds or blanched while raw almonds (reserve 1/4 cup for garnish)
2 cups thinly sliced celery (including leaves)
2 lbs. broccoli (4 cups sliced stems, 6 cups bite-sized flowerettes)
1/2 cup tamari/ Braggs aminos
3 large cloves of garlic, pressed or minced
2 tsp. Spike (seasoning at health food store)
4 tablespoons of butter
1 teaspoon of crumbled basil
In a 4 1/2 to 5 quart pot, bring to boil; water, onion, 1 cup of almonds, and celery. Simmer, covered for 20 minutes or until onions are tender.
Meanwhile prepare broccoli. Cut off and discard woody stems, thinly slice remaining stems. (if stems are wide you may want to chop them into smaller pieces)Break flowerettes into very small, bite-sized pieces and set aside for later. When onions are tender, add the chopped broccoli stems, tamari, garlic, spike, butter, oregano, and basil. Simmer uncovered for 10 minutes.
Add reserved flowerettes and simmer 5-10 minutes or until flowerettes are barely tender and bright green. If a thiner soup is desired add 1-2 cups of water. Adjust seasoning to taste.
Sit back, relax, and enjoy!
Recipe Provided by Sue Salstrand
Lasagna Mexicana
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped coarsely
1 pound ground turkey
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon chili powder or to taste
Dash cayenne pepper (optional)
1 cup whole kernel corn (frozen or canned)
One 150z can pinto beans, drained
One 15oz can dark red kidney beans, drained
One 6oz can tomato paste
One 8oz can tomato sauce
One cup diced tomatoes
One can (4oz) chopped mild green chilies
Six 6in corn tortillas
1 cup cottage cheese
1/2 cup cheddar cheese, shredded
Preheat oven to 350 degrees, in a large skillet, heat the coconut oil over medium heat and saute the onion,bell pepper and garlic until softened, about 5 minutes. Add in the ground turkey or ground beef. Stir the spices and cook until meat is done. Remove from the heat. Mix in the green chilies, corn,beans, tomatoes, tomato paste and tomato sauce.
Coat a 2 or 3 quart casserole dish with coconut oil. Place 3 tortillas in the 2-quart casserole dish, arranging them to cover the bottom. Spoon in half the meat mixture and spread 1/2 cup cottage cheese on top. Sprinkle on half the cheddar. Repeat layers using all the ingredients. Bake covered at 350 degrees for 30-35 minutes. Let sit 5 minutes before serving.
Makes 8 servings
Recipe provided by Sue Salstrand
