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Recipes
Chicken Soup
Stock
2 Large Onions (diced)
3 Carrots (sliced)
3 Stalks of Celery (Sliced)
Rotissary Chicken
Whole peppercorns
2 Bay Leaves
3 sprigs of fresh Thyme
1 head of garlic (minced)
1/2 a lemon (sliced)
1 bunch of radishes (sliced)
1 pinch of sea salt
Assemble in large cooking pot, add water to cover contents (about three cups), and simmer on medium for approximately 90 minutes with a lid.
Remove chicken and set aside to cool. Strain broth (about two quarts) and set aside. Discard Bay leaves and lemon rinds. Puree remaining semi-solids and set to the side. When the chicken has cooled enough to handle, remove the skin and put shredded chicken to the side.
Chicken Soup!
To make dumplings whisk 3 eggs in a separate mixing bowl and add flour until mixture thickens and rolls away from the sides of the mixing bowl. Set aside.
Add shredded chicken and puree to the broth in the large cooking pot. Add 2 cups of water and 2 cups of sauvignon blanc. (Opional: add 2 T. of flour to thicken soup.)
Add 2 cups of quinoa
2 carrots (sliced)
2 stalks of celery (sliced)
1 onion (diced)
1 bay leaf
1 sprig of fresh Thyme
Dash of crushed pepper and a pinch of sea salt (to taste).
Simmer on low. Add rounded tablespoons of dumpling mixture to the soup, one at a time. When dumplings and quinoa float to the surface and veggies are tender, your soup is done!
Wraps
Ingredients:
2 cups of quinoa (cooked)
1 cucumber (diced)
5 caprese tomatoes (diced)
A bushel of fresh spinach (cleaned and chopped)
Fresh basil (chopped)
Feta
2 jalapeños (finely diced)
1/2 cup dried cranberries (chopped)
1/2 cup dried coconut (shredded)
1 T. balsamic vinigrette
1 T. extra virgin olive oil
a dash of pepper and a pinch of sea salt (to taste)
Wheat tortillas
Saran wrap
Mix the fixings in a large bowl after you've washed and diced the veggies. Scoop between 1/2 - 3/4 cup and place in the middle of a tortilla before folding like a burrito. Wrap in saran wrap. (Organic veggies only keep a few days.)
Dark Chocolate,
Cherry & Chia
Power Bars
Ingredients:
2 cups rolled oats
1/2 cup chia seeds
1/4 cup dark chocolate (chopped)
1/4 cup pumpkin seeds (raw)
1/4 cup sunflower seeds (raw)
1 cup peanut butter
1/2 cup honey
(optional: substitute 2 T. of honey with 2 T. agave necter)
1 t. vanilla
1/4 t. salt
1/4 dried cherries (chopped)
Directions:
Mix oats, chia seeds, pumpkin seeds, sunflower seeds, and dark choclate in a large mixing bowl. In a separate mixing bowl, combine peanut butter, honey/agave necter, vanilla, and salt. Stir until the mixture is smooth. Pour mixture over dry ingredients and mix until evenly coated. (Optional: If you let the oats soak, the power bars will crumble less.) Roll flat on a baking sheet and cut into 2" by 3" rectangles. Wrap and let set in the refrigerator. Keep in an airtight container.
Avocado & Coconut Smoothies
This recipe is very simple and more like a dessert than anything else. Once you've combined the ingredients, in no specific order, blend. (Serves approximately two)
Ingredients:
1 whole avocado
1 (12 oz) can of coconut milk
1 cup of almond milk
1 T. agave necter
Brie
(FYI: this recipe is not gluten free or low in cholesterol)
Ingredients:
Brie
Frozen Puff Pastry
1/2 cup butter
1/4 cup honey
3/4 cup walnuts (chopped)
2 cloves of garlic (minced)
1 clove of garlic (finely chopped)
1 T. brown sugar
1/4 t. ground nutmeg
1 egg
Baguette
Directions:
Wrap brie cheese with thawed puff pastry and seal edges. (This is important since the cheese is going to melt in the oven, but if the edges are sealed it won't leak all over the baking sheet.) Using a brush, glaze the top with the egg bath. Bake 45 minutes at 350 degrees.
Lightly brown butter and garlic on low on the stove. (This is also important because the taste of burnt garlic is impossible to disguise.) Add honey, brown sugar, and nutmeg. Mix until mixture is smooth. Stir in walnuts. Keep stirring until walnuts are covered then remove from heat. (Sugar burns easily, so don't stop stirring!)
Slice baggette. (Or apples)
Brie is done cooking when the pastry is golden and cheese is thoroughly melted. The walnut mixture is intended to be a glaze. (Reheat if necessary.) Pour over the top and serve.
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