Dehydrated Onion Soup Mix

 INGREDIENTS:

1 cup dehydrated onion flakes

1 Tablespoon onion powder

1 teaspoon smoked paprika

1 1/4 teaspoon garlic powder

1 teaspoon ground black pepper

1 Tablespoon + 1 teaspoon dried parsley flakes

1 Tablespoon brown coconut sugar

1/2 teaspoon celery seed

1 1/2 teaspoon sea salt (Real Salt)

2/3 cup *beef bouillon powder

     *(author prefers to omit beef bouillon powder. Instead when preparing dish, adds either 1 teaspoon bouillon paste or desired amount of beef stock)

DIRECTIONS:

1. Mix together all dry ingredients. (If you chose to add beef paste or stock to your recipe instead, don’t forget to add it when you make the dish!)

2. Store in airtight container

3. Use 4-5 Tablespoons to equal a store-bought envelope. Feel free to adjust amount according to taste.

Southwest Bean Chili

1 can (16 oz) tomato sauce

1 can (15 oz) navy or cannellini beans, rinsed and drained

1 can (15 oz) red kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14 ½ oz) stewed or diced tomatoes, undrained

1 ½ cups frozen corn

1 medium green bell pepper, seeded & chopped (original recipe called for 2 green bell peppers)

1 cup chicken broth

3 Tablespoons chili powder (less if real hot chili powder)

4 cloves garlic, minced

1 Tablespoon cocoa powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cilantro

½ teaspoon salt

 Hot cooked rice

 Toppings

Shredded cheese, ripe olives, avocado, green onion slices, fresh chopped tomatoes, sour cream or whatever else you might like! I even put lettuce on top at times.

 Instructions

1. Combine in slow cooker all ingredients except the rice & toppings.

2. Cover & cook on Low 6-6 ½ hrs or until vegetables are tender.

3. Spoon rice into bowls; top with chili.

4. Serve with toppings, if desired.

 Makes 8-10 servings

Strawberry Chia Pudding

 

INGREDIENTS:

16 ounces          fresh strawberries, hulled

1 ½ cups            (or one 13 ½ ounce can) coconut milk

¼ cup                 maple syrup (or honey) or to taste

1                         vanilla bean, scraped (or 1? Teaspoon)

¾ teaspoon        finely grated lime zest

½ cup                 chia seeds

 

INSTRUCTIONS:

1.       Place the strawberries, coconut milk, sweetener, vanilla and lime zest in a blender.

2.       Blend until smooth.

3.       Place chia seeds in a large bowl.

4.       Pour the strawberry mixture on top.

5.       Whisk thoroughly.

6.       Let stand for 10 minutes.

7.       Whisk again.

8.       Cover and refrigerate for at least 4 hours, and up to 3 days

9.       Stir the pudding before serving. The longer it sits, the thicker the pudding will become. If too thick, whisk in a little water or coconut water.

10.   Spoon  into individual cups or bowls and garnish

 

Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.

Blended Flavors Salad

 SALAD INGREDIENTS:

2 cups strawberries, halved

1 pint cherry tomatoes, halved

3 garden crisp cucumbers, quartered and thinly sliced (not large cukes; shorter fatter type)

1 small red onion, thinly sliced

Small handful fresh mint, roughly chopped

Small handful fresh cilantro, roughly chopped

 

DRESSING:

1 Tablespoon Dijon mustard

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon raw honey

1 fresh garlic clove, minced

½ teaspoon sea salt

¼ teaspoon ground pepper

 

TOPPINGS:

4 Tablespoons pine nuts

4 Tablespoons sheep feta cheese, crumbled

 

DIRECTIONS:

1.       Prepare salad ingredients as indicated

2.       Place in medium large bowl

3.       Place dressing ingredients in small bowl

4.       Whisk well

5.       Drizzle dressing over ingredients

6.       Sprinkle on toppings

7.       Enjoy!

(Thanks to healthyfood.addiction)

Lemon Ginger Leftover Turkey Soup

• 3 medium shallots, diced
• 3 medium carrots, sliced
• 4 celery ribs, chopped
• 4 garlic cloves, crushed
• 4 cups leftover turkey or chicken, chopped or shredded
• 1 jalapeño, seeded and sliced
• 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
• 2 fresh lemons, zest, and juice
• 8 cups turkey, chicken, or vegetable broth
• sea salt and freshly ground black pepper to taste

Garnish ideas:

• 1 small bunch of fresh parsley or cilantro
• 4 green onions, sliced
• sliced jalapeño
• lemon slices

Instructions

1. Heat the oil in a large Dutch oven or stock-pot over medium-high heat. Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
2. Add in all of the remaining ingredients, except for your garnishes.
3. Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
4. Taste test and add sea salt and pepper as desired.
5. Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
6. Enjoy!

© 2022 © Copyright CleanFoodCrush ® LLC 2014-2022 - Rachel Maser - CleanFoodCrush.com

Szechuan French Beans

INGREDIENTS:

1 pound organic French beans, trimmed
2 Tablespoons sesame oil

5 Tablespoons soy sauce

1 Tablespoon apple cider vinegar, with mother

1 Tablespoon red wine

2 Tablespoons organic maple syrup or honey

2 Tablespoons olive oil, organic

1 small organic onion, chopped

3 teaspoons organic fresh ginger, chopped

3 cloves organic garlic, chopped

5 Tablespoons organic scallions (or green onions), chopped

2 teaspoons red pepper flakes

Sesame seeds for garnish

INSTRUCTIONS:

1.    Steam the trimmed French beans for 5 minutes, then rinse with cold water and drain.

2.    In a bowl, combine sesame oil, soy sauce, apple cider vinegar, red wine, and sweetener; set aside.

3.    In a large skillet, heat the olive oil and stir-fry the steamed French beans for 1 minute.

4.    Remove the beans from skillet and set aside.

5.    In the same skillet, reheat the oil and then add onion, ginger, garlic, scallions and red pepper flakes; stir for 30 seconds.

6.    Return French beans to skillet and stir fry for an additional minute.

7.    Add the soy sauce mixture and coat the French beans.

8.    Remove the French beans from the skillet, place them on a serving dish.

9.    Sprinkle with desired amount of sesame seeds and serve immediately

Sloppy Joes

Sloppy Joe Sandwiches

INGREDIENTS:

1 pound            ground beef or turkey

½ - ¾ cup         onion, chopped

1/3 – ½ cup      green bell pepper, chopped

1 teaspoon        prepared mustard (I like coarse grain mustard)

1 long squirt     *ketchup

1  Tablespoon   Worcestershire sauce

1 8 oz can         tomato sauce

1 can                 chicken-n-rice soup (I like Wofgang Puck’s Free Range Organic Chicken with White                           & Wild Rice Soup.)

1 cup                  frozen corn (optional)

DIRECTIONS:

1. Brown together meat, onion and bell pepper.

2. Drain off fat.

3. Add mustard, ketchup, Worcestershire sauce, tomato sauce and soup.

4. Cook to desired consistency.

5. Add frozen corn and cook 2-3 minutes longer.

Serve over baked potato or fresh spinach or on the traditional hamburger bun or other bread.

*If you prefer to not use ketchup, you may use a 15 oz can of tomato sauce instead of the ketchup and  the 8 oz can of tomato sauce. Also, add in 1 tablespoon or less of organic coconut palm sugar and a splash of apples cider vinegar.