Friday, October 21, 2011

Fall Menu 2011

These recipes contain the less reactive vegetables, please feel free to add any vegetables you have tested well on!
Vegan Chicken Stock (or Not)
• 1 onion
• 4 cloves garlic
• 1 +tbsp poultry seasoning
• ¼ tsp sea salt
• 1 -2 tsp honey
• 1 bay leaf
• black pepper to taste
• cinnamon to taste
• ~fresh chopped ginger to taste- optional
• ~chili flakes to taste-optional
1. Saute onion and garlic til lightly browned add all spices except honey. Stir for 2 minutes- add honey and then 4 liters water
2. Option add a whole chicken cut up- make sure to let simmer at least 2 hours for a rich broth and skin off foam and fat
Vegetarian option when serving soup top with 1 tbsp butter

Mock “Spinach” Dip- Vegan
• 1 small bunch kale
• 1 small zucchini
• 1 medium potato
• ¼ tsp sea salt
• 1 -2 Tablespoon onion flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cloves garlic, pressed
• black pepper to taste
Steam veg til tender, drain thoroughly. Add veg and 3/4 kale and place in food processor- add spices and garlic. If consistency is too thick add more kale, if not use leftover for salad. Let chill and serve next day.

Thai Chicken Soup
• 4 whole chicken leg-thigh quarters
• 2 stalks celery, sliced into 2-inch pieces (can include leaves for extra flavor)
• 2 whole carrots, coarsely chopped
• 1 leek
• 1 onion chopped
• 3 cloves garlic
• 1 head kale
• ¼ can coconut milk
• 2 tablespoons grated ginger
• cinnamon to taste
• 1/2 tsp sea salt and freshly ground black pepper
• sriricha to taste
• option lemongrass
1. Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
2. Add veg and spices Continue cooking slowly, uncovered, for 1 hour.
3. Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil.

Shiitake Pate

• 9 oz shiitakis
• 1/8th cup sunflower seeds or walnuts
• Italian herbs
• EVO or Truffle oil- 1/8th to ¼ cup
• Dash of Sea Salt
Slow sauté and cover shiitakis in evo and Italian herbs or herbes de provence. Once you see shiitaki jus put in food processor with seeds or nuts- add roughly ¼ cup oil and puree until smooth. Serve with bruschetta or crackers
Spring Rolls
• Spring roll wrappers
• Approx. 1 cup of water
• 3 large lettuce leaves, torn into strips
• 1 cucumber, sliced into thin strips
• ½ cup shredded zucchinizucchinizucchini
• 2 green onions, chopped
• 1 carrot, grated
• 1 cup cooked rice vermicelli or bean thread noodles
• 2 tbsp fresh cilantro
• 2 tbsp fresh basil
1. Combine all ingredients, except the water and spring roll wrappers in a large bowl and toss well.
2. Place the water in a shallow pan. Dip the spring roll wrappers in the water until pliable, one at a time. Fill each wrapper with 2-3 tablespoons of the vegetable filling. Place 2 or 3 basil and cilantro leaves on top and wrap your spring rolls.

Beet “Carpaccio”
• 2-3 medium sized beets
• 1/8th cup lemon juice
• ¼ cup evo
• dash sea salt
• 2-3 tbsp chopped dill or herb of choice
• 1-2 cloves garlic
1. Slice beets on a mandoline
2. Combine all other ingredients and let beets marinate 24- hours
3. The leftover marinade makes an excellent vinaigrette
4. Serve with a nice spicy green like watercress or arugula

Lamb Shepherds Pie

• 1 lb ground lamb
• 1 onion
• 3 cloves garlic
• 1 zucchini
• 1 medium potato- chopped into 1 in cubes
• ½ head of kale
• 1 medium butternut squash- chopped into 1 in cubes
• cinnamon
• cayenne
• cumin
• turmeric
• ¼ tsp coarse grain sea salt
1. Saute lamb with garlic and onion until browned. Add zucchini and let simmer 10 min.
2. Add kale and cover pot, turn off heat and let steam,
3. In separate pot have potato and butternut squash steam- cook approximately 6 min
4. Separate potatoes and butternut squash in separate bowls- add 1 tbsp butter and Silk coco milk and mash until creamy. Add herbs of choice
5. Layer casserole dish with potatoes mixture- add lamb/kale mix- top with butternut- bake at 400 for 15 min

Spicy Orange Beef Stir Fry

• Zest of 1 orange
• ¼ tsp coarse grain sea salt
• 1 tablespoon Chinese rice wine
• 1 tsp honey or agave
• evo to saute
• 1 pound beef – chopped for stir fry
• 3 -4 cloves garlic
• chopped ginger to taste
• chili flakes to tatse
• 1/3 cup water
• 1 red bell pepper if not reactive
• 1/2 cup sliced scallion greens
1. Zest orange. In a bowl squeeze juice from orange if non-reactive to oj .Add salt, rice wine and honey and stir to combine; set aside.
2. Stir Fry beef for 1 min in evo
3. Transfer to a plate and set aside.
4. Add evo to pan and add garlic, ginger, chili and stir fry for about 30 seconds. Add bell pepper and 3-4 cup of broccoli. Let cook for 4-5 min and then add orange zest mix. Add beef and scallion and sauté for 1 additional minute or to desired cooking temp.

Chicken Mole

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 oz red wine
• 4 oz low sodium chicken stock or vegan broth
• 1 teaspoon ground cinnamon
• Coarse ground black pepper
• 2 chipotle peppers, roughly chopped
• 2 ounces bittersweet chocolate, chopped
• 1 chicken, cut into 8 pieces
1. Preheat oven to 400 degrees F.
2. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add chipotles, wine, stock and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
3. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to baking or casserole dish cover with sauce and braise the oven for 45 minute

Joanna’s Butternut Squash

• 1 large butternut squash
• 1 teaspoon smoked sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 2 teaspoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
1. Preheat oven to 375.
2. Cut ends off butternut squash, peel, and slice lengthwise.
3. Remove seeds and chop into 1 inch cubes.
4. In a medium bowl, combine spices, oil and vinegar into a paste.
5. Add squash and toss until coated.
6. Arrange the squash cubes in one layer in a roasting pan.
7. Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

Kafayat’s Indonesian Chicken Soup

• 1 free-range chicken, about 3 pounds, quartered
• 2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
• 6 kaffir lime leaves, fresh or frozen (optional)
• ½ teaspoon sea salt,
• 1 teaspoon black peppercorns
• 1 1/2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 5 shallots, peeled and halved
• 3 cloves garlic, peeled
• 1 ½ tsp trumeric
• 2 tablespoons finely minced ginger
• evo
• 4 ounces glass noodles or thin dried rice noodles- optional
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro
• 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
• Quartered limes and chili flakes
1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
3. Heat oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
5. Cook noodles according to package directions.
6. Turn off heat under soup and stir in lime juice. Taste for salt.
7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
Yield: 4 servings.

Vanessa’s Zucchini “Pizza”
1. Slice the zucchini lengthwise and brush with olive oil
2. Broil/grill zucchini for until roasted and firm, but not too soggy (4 min or sososo)
3. Remove zucchini handhandhand coat with a light garlic rosemary mixture
4. Layer some fresh basil leaves over the oil mixture
5. Cover with shredded mozz or sliced buffalo mozz
6. Put zucchini back in the oven/grill until cheese is melted
7. Zucchini “pizza”!!
Regina’s Raw Corn Tortilla Chips
• 1 bag of frozen organic corn, thawed and drained
• 1 clove garlic
• 1/2 white onion
• cumin or other seasoning, to taste
• 1/4 whole flax seeds
1. Preheat oven to the lowest setting (around 120F)
2. Place flax seeds in a bowl and stir in about 3/4 to 1 cup of water. Let sit till all the water is absorbed, about 1 to 2 hours.
3. In a blender, puree the corn, onion, garlic and seasoning
4. Combine the corn puree with the flax and spread evenly onto a baking sheet or other shallow pan (it's best to use a silpat or some such silicone liner)
5. Bake till completely dehydrated and the concoction breaks crisply. This can take all day.
6. For a thinner chip and less time, divide between two baking sheets.

Lindsey’s Fajita Marinade

• 3 Tbs olive oil
• Juice of one lime
• 2 cloves garlic minced or grated
• 1″ piece of ginger minced or grated
• 1 tsp lemon zest
• 2 tsp turmeric
• 1/2 tsp cumin
• pinch chili flakes (optional)
• 1/4 tsp salt

Sarah’s Pasta Recipe- Low Reactive!

• 1 1/4 c. white flour (not using pasta flour decreases chance of reactivity!)
• 2 eggs lightly beaten
• Salt
1. Sift the flour, make a mound on the counter with a hole in the center and add eggs. Use your fingers to incorporate eggs into flour and knead for 10 minutes. Shape dough into a ball and let sit 15 minutes.
2. Roll out on lightly floured surface to make a thin sheet or pass through a pasta machine. *It's a good idea to let the pasta shapes dry for 20 minutes or so. Also boil in lightly salted water for 4-5 minutes.

Flax Granola

• 1 cup flax granola
• ½ cup water
• cinnamon to taste
• raisins, walnuts, cranberries, etc to taste

1. Soak 1 cup of flax overnight in the fridge in roughly 1/2 cup of water with cinnamon
2. Spread in a thin layer on a baking sheet and bake at 275 and add raisins etc
3. Turn several times to dry out
4. Should bake in 50-60 min


• 1 sun ripened pear
• ½ cup berries
• ¼ avocado
• Rice Dream (RD) or Silk Coconut Milk (SCM)
• Option- 1 tsp honey or agave
• Option- vanilla extract or cinnamon

1. Fill Blender with enough RD or SCM to fill to 16 or 20 oz.
2. Blend. Ice is not recommended if you have thyroid dysfunction
3. Best served with 1 rye cracker for extra fiber and a nut or seed butter for protein. Option add chia seeds for protein and omega 3

Frozen Ricotta Cookie Sandwiches

• 1 cup fresh ricotta
• ½ tsp lavender option- option use pure vanilla extract, orange zest or lemon zest
• 2 tsp honey
• 16 graham crackers
1. In a food processor combine ricotta , honey with flavoring of choice
2. Use an ice cream scooper and scoop onto wax paper
3. Can top with nutella, top with roasted hazelnuts or almond slivers, coconut or chocolate shavings
4. Place in freezer for several hours
5. Sandwich between graham crackers