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Archives for December 2012

Breadcrumbs

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I mix these crumbs up ahead of time and keep them in the freezer so they’re ready to be used without a fuss. This really isn’t a strict follow by the book recipe. I just try to pack it full of good stuff. So, here’s what I put together in just about equal proportions.

Ground up: raw walnuts, almonds, pumpkin seeds, gluten free bread. Flax meal, a few Tbs. sesame seeds and chia seeds. If hanging out in the kitchen cabinet you can grind up a box of your favorite crackers, cassava chips. I also add seasoning, such as garlic powder, onion powder, paprika, sea salt.

VEGGIE LASAGNA with FENNEL YOUNG LIVING ESSENTIAL OIL

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Ingredients

  • 1 eggplant (about the size of an 8 1/2 shoe)
  • 4 cups shredded organic carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
  • 2 cups shredded organic zucchini
  • 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
  • 6 cups your favorite organic red sauce (love Primal Kitchen Vodka Sauce on Thrive Market)
  • organic aqua faba (liquid from garbanzo beans)
  • Gluten free organic flour (namaste cup for cup. Amazon)
  • Gluten free organic Breadcrumbs (Look up my vegan gluten free bread to make your crumbs)
  • 20 oz. Organic tofu (I used Wildwood sprouted tofu)
  • Gluten free organic noodles cooked for only 5 minutes (I use Jovial. Thrive Market or Amazon)
  • sea salt
  • 6 drops Young Living  Fennel Essential Oil (optional)
  • crushed red pepper

Directions

  • Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min. Use the aqua faba to dip the eggplant in for breading. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in aqua faba then in gluten free bread crumbs. I use a pampered chef large bar pan, lined with parchment paper and sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking organic olive oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
  • Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. (Essential oil is totally optional) Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
  • Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for 45 minutes – 1 hour.
For additional information and uses of the oils mentioned here, please click here.

Chickpea Salad with Young Living Lemon Essential Oil

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Garbanzo beans or chickpeas are part of the legume family and are an excellent source of fiber and protein. In their natural state, not commercially tampered with, they are  low glycemic, low carbohydrate, beneficial for keeping blood sugar as stable as possible. Good choice for the person who is diabetic. Being high and fiber and having a  slower digestive rate chickpeas will help satisfy your appetite for a longer period of time. Great for weight loss since 1/2 cup is only 130 calories. Because of high fiber count, garbanzo beans can help reduce both total and LDL cholesterol levels, and reduce the risks  of both cardiovascular and coronary heart diseases.

Ingredients

  • 1 15 oz. can or 2 cups cooked chickpeas
  • 2 peppers (use whatever color or colors you like, chopped)
  • 1 bag frozen, shelled edamame beans
  • 2 lemons
  • 1/4 cup olive oil
  • chopped shallot
  • 1 chopped garlic glove
  • 1/2 tsp. cumin
  • 1 cup chopped carrot
  • 1 Tbs. agave syrup
  • 2 ribs celery chopped
  • 4 oz. dried cranberries (I use Eden because they are apple juice sweetened)
  • 4-6 drop Young Living lemon essential oil
  • sea salt

Directions

  • Spread evenly on a baking sheet the frozen edamame beans and chopped peppers.
  • Season with salt and coat lightly with olive oil. Bake 400 degrees for 10-15 min.
  • until slightly roasted. Allow to cool.
  • In a large bowl add the juice of 2 lemons, olive oil, chopped garlic and shallot, 1/2 tsp.
  • cumin, 1 Tbs. agave syrup, 4-6 drops lemon essential oil, sea salt to taste. Whisk it up
  • until it is mixed well.
  • Add the rest of the ingredients, chickpeas, celery, cooled edamame and peppers, dried
  • cranberries, chopped carrots.  Toss well, so all the dressing coats all the ingredients. Taste for seasoning.
  • May want to add more sea salt, 1/2 more tsp. of cumin, you judge.

For additional information and uses of the oils mentioned here, please click here.

FRUIT AND NUT CAKE

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Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious.  Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.

Ingredients

  • 1 1/2 cups organic gluten free flour (Namaste)
  • 1/4 cup organic tapioca flour (Anthony’s. Anthonys.com or Amazon)
  • 1/4 cup potato starch flour (Anthony’s. Anthonys.com or Amazon)
  • 3/4 tsp. xantham gum
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. Simply Organic cinnamon
  • 2 Tbs. lemon juice
  • 4 eggs
  • 1 cup vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves from Vitacost or Amazon)
  • 1 large organic apple
  • 1 large organic pear
  • 3/4 cup each: dried organic cranberries, cherries, blueberries (I used Eden apple juice sweetened)
  • 3/4 cup diced organic apricots
  • 3/4 cup each: chopped raw organic walnuts and almonds
  • 1 teaspoon Simply Organic orange flavor

Directions

  • Combine all the dry ingredients in a separate bowl. Set aside.
  • Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
  • Set the chopped fruit aside.
  • In a large bowl, with a mixer, combine the 4 eggs, preserves, and vegan butter and orange flavor until smooth.
  • Mix in the dry ingredients into the egg mixture until well incorporated.
  • Add all the fruit, fresh and dried and chopped nuts. Mix well.
  • Pour into a greased, floured bunt pan.
  • Bake at 350 degrees for 45-50 min.

Optional Glaze

  • 4 oz. Kite Hill sour cream
  • 1 Tbs. agave syrup

Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the cake

here.