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STUFFED PEPPERS With CELERY ROOT MASH TOPPING

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STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.

CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste

Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.


TACO SALAD

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3 tbs olive oil

1/2 cup chopped organic celery

2 chopped organic garlic cloves

1/2 cup chopped organic carrot

1/2 cup chopped organic shallot

1 chopped organic bell pepper (I used an orange pepper)

1  pkg Organic Sieta Taco mild (Thrive Market, Amazon, Whole Foods)                 

1 1/2 cups sautéed Mushrooms 

1 tsp Organic Ground Ancho Chile

2 tsp Organic Freeze Dried Oregano

1 – 13 oz Organic Black Beans (drained)

1/2 cup organic vegetable broth (Bonafide. Thrive Market)

1/2 pound organic greens ( I used 1/2 pkg. of a 1# package of Spring Mix)

Green Olives as many as you like (I love 365 from Whole Foods)

1 – 7oz. pkg. Good Plant Cheddar Cheese Olive Oil Shreds (Amazon, Whole Foods)

3 Organic Plum Tomatoes chopped

Organic Salsa (I used Organic Jacks Cantina Salsa from Costco, 365 from Amazon and Thrive Market brand are equally good)

Kite Hill Sour Cream or yogurt

In a skillet add olive oil. Start heating it up and add all the vegetables and sauté until soft. When the veggies are soft add the Ancho Chile and Oregano and the package of Sieta taco mix and 1/2 cup vegetable broth. Allow this to simmer for 10 minutes or until most of the broth is absorbed. Stir it occasionally. When time is up add the black beans. 

In a very large bowl you will be layering together 3 layers of the taco ingredients with the greens. 

Simple, 1st Layer will be the greens. On top of the greens add the veggies then 1/3 shredded vegan cheese, 

1 chopped tomato and crumbled olives. Repeat this 2 more times. This will help eliminate the need to mix so much. More equal distribution of ingredients. 

Time to eat. Take what you want and then top it with the desired amount of salsa and Kite Hill sour cream. 

CRISPY TOFU – BROCCOLI – BLACK BEAN NOODLE TOSS

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8 ounce box organic bean spaghetti (Explore Cuisine. Vitacost or Amazon)

14 ounce package extra firm, organic tofu (Jenny’s. Whole Foods)

10 ounce package of frozen organic broccoli florets, thawed. (Cascadian Farms. Thrive Market or Whole Foods)

Organic tapioca flour (Terra-soul.com or Amazon)

4 tablespoons organic olive oil oil (Thrive Market Brand)

4 tablespoons organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or Whole Foods)

Two cloves, finally chopped organic garlic

4 tablespoons organic lemon juice (Italian Volcano from Italy. Costco or Amazon)

2 tablespoons Wheat Free tamari (San-J. Thrive Market or Amazon)

1-2 teaspoons grated fresh organic ginger (or to your taste)

4 tablespoons nutritional yeast (Anthony’s. Anthonysgoods.com or Amazon)

2 tbs Kite Hill Greek Yogurt (Whole Foods)

1/2 cup Organic Vegetable broth (Bonafide. Thrive Market)

Pre-cook the broccoli in a fry pan with 1 tablespoon vegan butter. Sprinkle on a tablespoon of lemon juice. Set aside.

Remove tofu from package and pat dry with paper towels. Cut the tofu into 1 inch cubes. Put about 1/4 cup tapioca flour in a bowl. Season the flour with salt and pepper. Coat the tofu evenly in the tapioca flour. Add more tapioca flour if you don’t have enough. Save 1 tablespoon of the seasoned tapioca flour for later.

In a skillet, melt the vegan butter and add the olive oil to the pan, heat it up on high medium. Place the tofu in the skillet and brown all sides. Remove the crispy tofu. Set aside.

Cook the noodles according to the package. Drain, spray with some spray olive oil, toss and set aside and proceed.

In the same skillet add the garlic and sauté a bit. Add more butter if needed.  

Add the lemon juice and 1/2 cup broth and grated ginger, sprinkle with the 1 tbs of tapioca flour. Stir until thickened. Add more broth if needed. Add the cooked noodles and broccoli. Sprinkle on the nutritional yeast. Mix it up. 

Add the crispy tofu and serve.

CHEEZY BROCCOLI PIE

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CRUST 

3 tbs vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)

1 cup organic raw Jasmine rice

2 cups water

Pink Himalayan salt 

Melt butter and add rice. Allow rice to toast a bit and become fragrant. Add water and salt and bring to a boil. Turn down the heat to low, cover the pot and cook rice 30-45 minutes until all water is absorbed and rice is soft. 

When the rice is cooked put it into a 9” pie pan. 

BROCCOLI FILLING

2 tablespoons melted organic vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)

1/2 cup organic chopped onion

1 organic chopped garlic clove

2 tablespoons Better Body Foods Organic Super Seeds (iHerb, betterbodyfoods.com, Amazon)

1/4 cup Frontier organic nutritional yeast (iHerb, frontiercoop.com or Amazon)

2 tablespoons organic dried chives

One cup Kite Hill sour cream (Thrive Market, Amazon)

18. 5 ounce package of organic riced broccoli (Thrive Market)

1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)

1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)

Preheat oven to 350° on bake

In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.

Bake in the oven for 45 minutes.

VEGAN SLOPPY JOES

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VEGAN SLOPPY JOES with BEET KETCHUP

1 cup chopped organic onion

1 cup chopped organic pepper (I used a red Pepper)

1 cup course grated organic carrot

1/2 cup chopped organic celery 

2 cloves chopped organic garlic

4 tbs organic olive oil

1 1/2 cups washed organic lentils 

3 cups organic vegetable broth

Himalayan sea salt

Red Pepper Flakes (if you want a little heat)

In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic.  Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.

While lentils cook make the Beet Ketchup. 

After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more minutes. 

BEET KETCHUP

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. (Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. organic garlic granules 

1/4 tsp.  onion powder

2 tbs. Date sugar (or whatever sweetener you like)

2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)

1/4 tsp. cinnamon  

1/8 tsp. clove

2 tbs. Apricot  fruit only preserves or 2 tbs raw honey

 (Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor) 

Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.

Serve on your favorite gluten free buns.

TOFU MUSHROOM STROGANOFF

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TOFU MUSHROOM STROGANOFF
1 cup chopped organic yellow onion
1 cup very finely chopped organic celery
1 grated organic carrot
Olive oil to sauté (I used about 3 tbs Thrive Market organic extra virgin olive oil)
4 chopped garlic cloves
3 cups veggie stock
2 bay leaves.
1 tsp dried thyme
1 tsp dried parsley
2 tbs tamari (I use San-J organic, gluten free, 25% less sodium. (Amazon, Thrive Market or Whole Foods)
1 tbs tapioca flour mixed with 2 tbs water
6 oz. Kite Hill almond sour cream (I bought this at Whole Foods or Amazon at Whole Foods market)
2 cups chopped shiitake mushrooms ( I used 5 oz pkg of 365 brand from Whole Foods, organic shiitake mushrooms)
2 cups cubed extra firm tofu (I used a 10oz pkg. of hodo brand organic extra firm tofu I bought at Whole Foods)
1 box organic noodles. (I used BGreen millet/rice, cooks in 8 minutes. Amazon)

*Combine the tofu and mushrooms so they both can be seasoned with salt to taste and some garlic powder and red pepper flakes. (Make the heat happen for you) Set aside.

**In a deep fry pan:
Sautéed the onion, grated carrot and celery in olive oil
Add 4 chopped cloves of garlic, sauté briefly
Add veggie stock, bay leaves, parsley, thyme, tamari and red pepper flakes.
Allow to simmer on low, covered for 30 minutes
Then thicken with the tapioca flour and water mixture
*Into the thickened gravy add:
2 cups cut up shiitake 365 organic mushrooms (Whole Foods)
2 cups cubed HoDo extra firm tofu (Whole Foods)
Heat through allowing the mushrooms to cook a minute, add 6oz Kite Hill sour cream.
Separately, according to instructions , cook your 1 box of noodles.
Pour the gravy, tofu, mushroom mixture over the cooked noodles.
Chives to garnish

Spinach Artichoke Cakes with Young Living Oregano and Lemon Essential Oil

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spinach artichoke cakes

1 – 1# pkg. frozen spinach (thawed and liquid squeezed out)
16 oz Kite Hill Ricotta (Whole Foods)
1/4 cup nutritional yeast
2 tbs. Flax egg
2 drops each Young Living Lemon and Oregano essential oil
1/3 cup finely chopped shallots
1 clove finely chopped garlic
6 oz chopped artichoke hearts
1/4 cup finely chopped red pepper
Salt to taste
Mix all the above ingredients together. Mix well.

Preheat oven to 400.
Cover a cookie sheet with parchment paper
Spray the parchment paper all over with a spray oil
Make patties out of the spinach mixture
Place them on the cookie sheet
Spray each cake generously with spray oil
Bake for 30-35 minutes

Quinoa Falafel with Young Living Cumin Coriander and Lemon Essential Oils

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falafel

Sauté:
In a few tbs. of Grape seed oil
1/2 cup chopped shallots
3/4 crushed garlic cloves
1/2 cup finely chopped carrots
1/4 cup finely chopped red pepper

Add:
1 cup uncooked quinoa washed very well
20 oz. bone broth or vegetable stock
1/2 tsp coriander
1 1/2 tsp cumin
2 tsp tumeric
Pinch of Cardamon
Pinch of red pepper flakes
Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.

While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes

MAKING THE FALAFEL
Mix together:
1 drop each Young Living Coriander, Cumin and Lemon essential oils
Mix the essential oils to the 3 tbs. of flax eggs
Then add:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time.

Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray oil on the cookie sheet.
Coat them well.
Bake in 400 degree oven for 25-30 minutes

Almond Ricotta Stuffed Chicken Breast with Young Living Lemon and Basil Essential Oil covered in Cream Sauce

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almond ricotta stuffed chicken

Ingredients

*4 filed chicken breast, slightly pounded out
*1 cup white organic wine
*1/2 cup olive oil
*5 cloves chopped garlic
*1/2 tsp. crushed red pepper flakes
*fresh Basil
*string to tie the chicken

Marinade the chicken in the white wine, olive oil garlic and red pepper flakes for at least an hour. Save the marinade.

Directions

The Stuffing
*1 cup Kite Hill almond ricotta cheese
*1/2 cup finely ground pecans
*3 tbs. dried chives
*2 drops Basil essential oil
*3 drops lemon essential oil
Mix all ingredients together blending well.
Divide the stuffing into fourths. Lay chicken breast out flat. Put stuffing in the middle, then folding the ends in and sides up and tie with string. Place the stuffed breasts in a baking dish. Pour the marinade over the chicken. Bake, uncovered in a 350 degree oven for 40-45 minutes. Adjust time according to how big the chicken breast are.

The White Sauce
1 8 oz. Pkg. Kite Hill cream cheese
1/2 cup chicken both
Use all of the juice from the cooked chicken in the sauce. (if there is none, by some crazy chance, add another 1/2-3/4 cup of chicken broth. You want the juice from the cooked chicken because of the wine and all the flavor.
Add all the ingredients to a food processor and blend the sauce.
Heat up and pour over plated chicken breast. Top with chopped Basil.

Veggie Pot Pie with Young Living Black Pepper, Oregano and Lemon Essential Oil

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veggie pot pie

Make ahead or even the previous day if need be.

Quinoa Nut Crust Ingredients

  • 2 cups cooked quinoa
  • 1 egg
  • 1/4 cup golden flax meal
  • 1/2 cup finely ground walnuts
  • 2 drops Young Living Black Pepper essential oil and 1 drop Oregano essential oil

*Beat the egg. Add the black pepper and oregano essential oil to the egg and mix.
*Mix together the rest of the ingredients.
Using spray oil pat firmly and evenly on the bottom and sides of a pie pan.
Pre-cook in a 400 degree oven for 15 minutes
Set aside.

Celery Root Topping

Pre-cook and prepare the celery root topping.
2 celery roots, washed, peeled and cubed into 1″ pieces
*Place the celery root in a large pot and cover them with water. Bring to boil, lowering flame, so it doesn’t boil over and cooking until tender. (Just like mash potatoes)
*Put them in a food processor or vita-mix with a couple tbs. grape-seed oil and blend until smooth. You may have to add a touch of almond milk. Be careful not to add too much and make the celery root soupy. Set aside.

Filling

  • 1 egg
  • 2 cups Kite Hill Almond Ricotta
  • 3 cups cubed baby portabella mushrooms
  • 2 cups fresh lightly sautéed spinach
  • 1 caramelized onion
  • 2 chopped cloves of garlic
  • 1/4 cup olive oil
  • 2 drops each Young Living Oregano and Black Pepper essential oil
  • 4 drops of Young Living Lemon essential oil

*Prepare the spinach. Spray oil the pan and sauté the spinach lightly. Eliminate any water. Season with salt. You will need 2 cups. Set aside.
*Put the 1/4 cup olive oil in a sautée pan. Add the oregano, black pepper essential oils. Heat the oil and add the onion. Allow it to cook until caramelized. Add the portabella mushrooms and garlic and sauté a few minutes.
*In a separate bowl beat the egg with 4 drops of Lemon essential oil.
Add the almond ricotta to the egg and mix well.
To the almond ricotta mixture add the portabella mushrooms. Mix together.
*Get the pie pan with the quinoa crust.
*Pour the portabella-almond ricotta mixture into the pie pan on top of the quinoa crust.
*Layer the sautéed spinach on top of the mushroom mixture.
*Pipe the celery root mash on top of the entire pie. (I cut the very tip, corner off a zip lock bag to pipe the dollops on the pie.)

Bake 350 degree oven for 45 minutes.