• 1/2 cup + 2 tbsp of Bob’s Red Mill, Gluten-free, All-purpose baking flour
• 1/2 cup sucanat
• 1 tsp stevia powder
• 1/4 cup roasted carob powder
• 1 tsp baking soda
• 1.5 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp xanthan gum
• 1/2 cup applesauce
• 1/4 cup butter
• 1 tbsp ground flax seed

Mix all of the dry ingredients (except the flax seed) together. On the stove top, melt the butter with the applesauce and once melted, add the flax seed to it. Add the liquid into the dry ingredients. Grease 12 muffin papers and fill 3/4 full with the mixture. Bake for 25-30 minutes at 325 degrees, or until a toothpick inserted into the center comes out clean.

Best served with this frosting:

http://www.elanaspantry.com/condiments/coconut-cream-frosting/

though I like to use 1/2 coconut oil/1/2 butter and 1/2 honey and 1/2 agave.

This is a modified, sort of Asian-ish version of Borscht, which I created for a dietetics class. The purpose of this soup is to help remove liver qi stagnation.

• 5-6 medium/large beets
• 8 cups vegetable (or mushroom) stock
• 1.5 in. piece of ginger, chopped
• 1 tbsp dry dill
• 2 medium cloves garlic
• 1/4 tsp. black pepper
• 1/2 head cabbage, chopped
• 1/2 cup rice wine vinegar
• 1 cup coconut milk

Cook beets, stock, ginger, dill, garlic, pepper and cabbage until boiling. Turn heat down and cook on medium for 1 – 2 hours. Use a hand blender or food processor to puree the soup. Add vinegar and coconut milk. Add salt to taste.

This is a great summer recipe:

• 2 cucumbers, slightly peeled, sliced in half with seeds scooped out, then cut into U shapes about 1/4 in. thick
• 1.5 TBSP fresh chopped ginger
• 1/4 c. brown rice vinegar (or rice wine vinegar)
• 1/2 tsp. sea salt
• 1/2 tsp. fish sauce
• 1 tsp flax or sesame seed
• top with sliced nori

Mix cucumbers with vinegar, ginger, sea salt, fish sauce and flax seeds. Let sit for at least 1/2 hour. Top with sliced nori and enjoy!

• 1 cup cashews
• 2 lemons
• 2 tablespoons tahini
• 1/4 cup water
• 1/4 cup olive oil
• 1 teaspoon salt

Put cashews in food processor. Cut lemons in half and squeeze their juice in with the cashews. Add tahini and process for 20-30 seconds. Add olive oil and start processor again. Slowly add water until the mixture looks whipped-creamy. Add salt.

This keeps in the fridge for at least 7 days. It’s delicious on burritos.

• 1 rutabaga, diced into 1/2 inch pieces
• 1 lb ground pork
• 1 green pepper, diced
• 8 cups veggie stock
• 1/2 bag frozen corn, or kernels from 2 peices fresh corn
• 3 Tbsp soy sauce
• 2-4 cloves garlic, chopped
• 1/8 tsp ground pepper
• salt to taste

CROCKPOT: You know the drill. Put it all in there in the morning. Turn it on and let it go till the night.

STOVETOP: Put all ingredients into a large soup pot. Bring to a boil and let boil for 25 minutes. Reduce heat to medium-low and cover. Let cook for an hour, or until the rutabaga is soft.

This is fantastic on pizzas or pasta.

•   1 cup hazelnuts
• 1 cup sundried tomatoes
• 1 large ripe tomato, large diced
• 1/2 cup water
• 1 large onion, diced
• 2 cloves garlic, chopped
• 1/2 cup red wine
• 3-4 tablespoons coconut oil, olive oil or palm oil
• salt to taste

Put hazelnuts, sundried tomatoes, water  and ripe tomato into food processor and blend for a few minutes. Put a sauce pan over medium high heat for a minute or two and then add the oil. After a few seconds (when the oil is hot), add the onions and garlic. Let cook until the onions start to carmelize. Pour in the wine. Add the puree. Put a few pinches of salt and stir. Turn the heat down to medium low. Let this cook for 20 minutes or so. Add more wine if it gets too thick. Add pinches of salt until it tastes perfect!!

This acts like a meat sauce, but it’s not. It’s super protein and delicious!

• 1 cup brown rice flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg, slightly beaten
• 1/4 cup butter, cut into small pieces
• 3 tsp cold water

Put flour, baking powder and salt into a bowl. Add cold butter pieces and use a fork or pastry knife to mix them into the dry ingredients. Add the egg and water and stir until sticky.

Use a piece of waxed paper with rice flour on it to roll the dough out on. Then, turn the piece of waxed paper upside down into the pie pan. This dough will not stick together like a gluten dough.

Marinade

• 1 lb chicken thigh meat
• 1 cup yogurt
• 2 tsp grated ginger
• 5 cloves garlic
• 1 tsp tumeric
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch clove powder
• 2 tsp chili powder
• juice from two limes

Other ingredients:

• 1 onion, diced
• 1 clove garlic
• 1 green pepper, diced
• 4 tablespoons coconut oil
• 1/2 bunch cilantro, chopped
• 1 large tomato or 2 roma tomatoes

In large bowl, mix spices, yogurt, ginger, garlic and lime juice. Add the chicken and coat well, then cover with saran wrap and let marinate for 3o minutes to overnight.

In a food processor or blender, puree tomatoes. Get a pan hot and add the coconut oil. Cook the onion, garlic and pepper in oil on medium heat for about 10 minutes. Add the pureed tomatoes and cook for another 5-10 minutes. Add the chicken and marinade from the bowl and cook at medium-low heat for 30-40 minutes. Add salt to taste.

• 1/4 lb bacon, diced
• 1 onion, diced
• 5 cloves garlic, diced
• 1 carrot, diced
• 2 stalks celery chopped
• 1 lb mushrooms
• 8 cups stock
• 1 tsp oregano
• pinch dry mustard
• 1 tsp salt
• pinch nutmeg
• pinch cinnamon
• 1/2 cup dry wild rice

Heat a large soup pot to medium heat. Add the bacon and cook for a few minutes until the fat starts to melt. Add the onion and garlic and cook until the onion starts to become soft and slightly brown. Add celery and carrot. Slice the mushrooms and add those too. Saute this mixture until the mushrooms soften up and then add the stock, oregano, mustard, salt, nutmeg and cinnamon. Add the wild rice and cover the pot. Cook for an hour and serve warm.

• 1 whole head of garlic
• 2 tsp coconut oil (or olive oil if that’s all you have)
• 1 cup dried quinoa (preferrably soaked over night)
• 2 cups water
• 1 tbsp butter
• 2 tbsp feta cheese
• 1 tbsp dried dill
• 1 roma tomato, diced
• pinch sea salt
• 2-3 cups broccoli florets

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.