2 cups cooked whole-wheat rotini pasta (1 cup dry)
1 15 oz. can organic black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste
Combine all ingredient and chill. Serve with tortilla chips if desired.
8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla
Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread granola on dehydrator sheets. Dehydrate at 145 degrees for at least 4 hours (or until desired crispiness). Let cool; transfer to an airtight container.
Oven-baked Version:
Line two 8″ x 11″ jelly roll pans with parchment paper. Pour the granola evenly on the pans. Bake at 300 degrees for 18-20 minutes or until crisp but not burnt, stirring halfway through to prevent burning (You can stir it more often for more evenly baked granola). Let cool; transfer to an airtight container.
makes about 10 cups of granola
[printme]
Hummus:
1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note)
Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.
Sauteed Red Peppers:
1/2 red bell pepper, chopped
1 tsp olive oil
salt and ground black pepper, to taste
Place ingredients in a skillet and sauté until tender. Let cool.
Assembly:
Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.
-Note-
If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.
Ingredients:
8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup wheat germ (optional)
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup maple syrup
1 Tbs vanilla extract
1/4 tsp coconut extract
Combine the oats, coconut, almonds,wheat germ, sucanat, and salt. In a separate bowl, combine the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.
-Oven-Baked Version-
Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for about 30 minutes or until golden brown, stirring every 15 minutes. Be careful not to burn. I place the pans on the two middle racks of the oven and switch them around halfway after stirring. After cooling, store in an airtight container.
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup buttermilk
1 Tbsp olive oil
1 Tbsp dried parsley
1 tsp dried chopped onion
1 tsp oregano
1/2 tsp mustard powder
1/2 tsp pepper
1/4 tsp garlic powder
Combine all of the ingredients in a blender or food processor until combined. Store in an airtight container in the refrigerator.
8 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup wheat germ
1/4 cup pumpkin seeds
1 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup pumpkin puree
1/4 cup maple syrup
1 Tbs vanilla extract
Combine the oats, walnuts, raisins, wheat germ, pumpkin seeds, sucanat, cinnamon, and salt in a bowl. Melt the butter in a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread out on dehydrator sheets and dehydrate for 3 hours at 155 degrees.
-Oven-Baked Version-
Omit the raisins. Spread evenly on two 15″ by 11″ jelly roll pans lined with parchment paper. Bake at 300 degrees for 30 minutes, or until crispy (Stirring every 15 minutes). Cool; add the raisins and mix.
Ingredients:
– makes approximately 16 cups
Ingredients:
Whipped Cream
Ingredients:
– makes about 3 dozen
Double Pie Crust: (not one of my originals):
Pie Filling:
Makes two 9 ” pies