Raspberry Flax Crackers

INGREDIENTS:

1 cup    golden flax seeds

1/2 cup raw sunflower seeds

1/8 cup chia seeds (optional)

1/8 cup buckwheat (optional)

2 cups slightly blended or mashed raspberries

1/2 cup sliced almonds

1/2 cup unsweetened shredded coconut

1/4 cup agave or honey

DIRECTIONS:

1. In a large glass bowl, soak first four ingredients (flax, sunflower, chia, buckwheat) in purified water for 4 hours. Use enough water to allow for seeds to expand (about 1 quart or so).

2. Strain any extra water from seeds and return to bowl.

3. Add next four ingredients (raspberries, almonds, coconut, honey) to the seed mixture and mix well

4. Spread on solid dehydrator sheets.

5. Dehydrate about 6 to 8 hours (they should be dry on top) and flip over.

6. Remove the solid sheet and finish drying until crisp.

Jalapeno Poppers

INGREDIENTS:

10                     Jalapeno peppers

1 cup                softened cream cheese

2 Tablespoons chopped fresh cilantro

1 Tablespoon   minced garlic

10 strips           bacon, cut in half (can use 20 strips of bacon, a full piece for each popper, if        desired)

Salt and pepper to taste

DIRECTIONS:

1.       Preheat the broiler, if necessary for your oven.

2.      Arrange jalapeno chili peppers on a baking sheet.

3.      Place in the broiler for approximately 5 minutes, turning once, until lightly browned.

4.      Remove from heat and place in a small airtight container.

5.      Remove cooled jalapenos from container. Remove skins and stems. Cut off tops, cut in half and remove seeds.

6.      Fill each half with cream cheese.

7.      Wrap with bacon.

8.      Bake at 400 F or broil until bacon is crisp.

9.      Can serve with plum or mint jelly or the like.

Beyond Easy Ranch Dip and Dressing

INGREDIENTS:

½ cup               creme fraiche or sour cream
¼ teaspoon       organic granulated garlic (or 1 clove fresh garlic, minced)
_1/8 teaspoon      organic onion powder
1 Tablespoon    fresh (½ Tablespoon dried) dill
1 Tablespoon    fresh (½ Tablespoon dried) chives
to taste              Unrefined sea salt
to taste              Freshly ground black pepper

DIRECTIONS:

1. Combine all ingredients and adjust seasonings to taste. It’s that easy!

If you like it a bit tangier, add a Tablespoon of plain yogurt or homemade mayo.

If it’s thicker than you’d like, simply thin with a tiny bit of water.

Orange Cereal Muffins

INGREDIENTS:

1 2/3 cup            unsifted organic whole spelt or whole Einkorn flour

½ cup                 coconut palm sugar

1 Tablespoon     baking powder (minus 1/8-1/4 tsp at high elevations)

¾ teaspoon        sea salt

1 cup                  Grapenuts

½ cup                 butter, melted

¾ cup                 orange juice

2                         eggs, well beaten

1 Tablespoon     grated orange rind (for Stirling, be careful not to put too much!)

DIRECTIONS:

     1.       In medium mixing bowl, mix together flour, sugar, baking powder, salt

     2.       Add and stir in Grapenuts.

     3.       Combine melted butter, orange juice, beaten eggs, and orange rind.

     4.       Add to flour mixture.

     5.       Mix just enough to dampen.

     6.       Pour into greased muffin pans, filling ¾ full.

     7.    Bake at 425 F:  15-20 minutes for large muffins, 12-14 for medium muffins.

      Yummy with butter and honey!! But great just plain also!

Makes 12-16 muffins.

Chicken Divan

INGREDIENTS:

8 chicken breasts (halves, actually) or “equivalent” amount of chicken tenderloins, organic & boned

16-20 oz broccoli spears, organic,  frozen or fresh

1 can cream of celery or chicken soup (2 cans if you prefer more sauce)  (homemade cream of celery is lovely)

1 c mayonnaise (I like mayo made with 100% avocado oil)

1 teaspoons curry powder

3 Tablespoons lemon (or lime) juice, organic

Sharp cheddar cheese, shredded

DIRECTIONS:

1. In casserole dish that you will serve with, bake chicken at 350 (325 if using glass dish) for 30-45 minutes depending on chicken size.

2. Remove chicken, cool and debone, reserving chicken juices in dish.

3. Cook broccoli to desired doneness realizing that it will cook a teeny bit more after assembling casserole.

4. Mix together the soup, mayonnaise, curry and lemon juice.

5. Place cooked broccoli in casserole dish.

6. Place chicken on top of broccoli.

7. Cover with soup mixture.

8. Sprinkle with desired amount of cheese.

9. Bake 30 minutes at 350. (325 if using glass dish)

Nice served with long-grain brown and wild rice.

Tortilla Topper

Double this recipe to make 2 stacks.

INGREDIENTS:

4 Tablespoons   avocado or coconut oil, organic

4 8-inch             flour tortillas, whole wheat and/or organic

¼ cup               onion, organic and finely chopped

¼ cup               mild salsa, organic and pureed

2 oz (1/2 can)    chopped green chilies, organic and drained

16 oz can          refried beans, organic

4 oz (1 cup)       Monterrey Jack cheese, shredded

2 oz (1/2 cup)    Cheddar cheese, shredded

Lettuce, organic, shredded

Tomatoes, organic, chopped

Sour cream, optional

Black olives, optional

DIRECTIONS:

1. After above ingredients are prepared (i.e. chopped, pureed, shredded, etc), preheat oven to 375 degrees.

2. In a 10-inch skillet, heat oil over medium heat.

3. Fry tortillas in hot oil 5-10 seconds on each side until lightly browned and blistered.

4. Drain well on paper towels.

5. In remaining oil, add a little more, if necessary, saute onion until tender.

6. Stir in taco sauce and green chilies.

7. Remove from heat.

8. Place 1 tortilla on ungreased cookie sheet.

9. Top with 1/3 of beans, 1/3 of onion mixture, and 1/3 of Jack cheese.

10. Repeat layering 2 more times, ending with a tortilla on top.

11. Sprinkle top tortilla with Cheddar cheese.

12. Bake at 375 for 15-17 minutes or until thoroughly heated and cheese is melted.

13. Place on serving platter.

14. Top with lettuce and tomatoes.

15. Cut into wedges.

If desired, serve with sour cream and olives.

Red Pepper and Spinach Scramble Wraps

INGREDIENTS:

4                    Whole grain soft taco tortillas or wraps of choice, warmed

6                    large eggs, free range

1                    garlic clove, minced, organic

¼ tsp             sea salt

1/8 tsp           black pepper

1                   Tablespoon  Olive oil

2 c                 baby spinach, organic

¼ c                roasted red peppers from jar, chopped, organic (or make your own)

1/3 c              Feta cheese crumbles

DIRECTIONS:

1. In a medium bowl, whisk eggs with garlic, salt and pepper.

2. In a large skillet over medium heat, warm oil.

3. Add spinach and saute until spinach begins to wilt. (Brian would likely prefer this to be “more” wilted.)

4. Pour in eggs and top with red peppers.

5. Cook eggs, stirring frequently, until they begin to set, about 1-2 minutes.

6. Sprinkle in feta cheese, stirring until eggs are completely set, about 1-2 minutes more.

7.  Lay out tortillas on a clean work surface and top with eggs. Fold in one end, then roll tightly to create wrap.