Lighthouse Guacamole

2-4 avocados (I had 4 small ones- 14.4+ oz without the peel)

1/4 tsp sea salt (could probably use a bit more, maybe even double, but i would start with 1/8 tsp more at first)

2 Tbsp fresh lime juice (good for 14.4 oz avocado)

1/4 bottle (0.2+ oz) Litehouse Guacamole Herb & Spice Blend (maybe could use a bit more of this)

Blend all together. Serve with organic corn or whole grain tortilla chips.

Yum!

Hot Pink Breakfast Smoothie

1 1/2 cups coconut water
1/4 cup raw cashews, not roasted
2-3 large dates, pitted (0.5-0.8 oz or so or 1 1/2 Tbsp)
1 large carrot, cut in chunks (3 oz or so) (  cup)
1/3 (3-4 oz) of a medium raw beet, peeled
1-2 teaspoons organic vanilla extract or a scoop of vanilla protein or vanilla bone broth powder
1 Tbsp flax seed
1 Tbsp hemp hearts
12 large organic frozen strawberries or red fruit (8-10 oz)

In a turbo blender (Blendtec or Vitamix) blend all ingredients, except strawberries, until smooth. Add strawberries and blend again until smooth. Pour into a quart jar or 2 pint jars and enjoy!

Makes 4 cups of a 400-450 calorie perfect pink smoothie.

Christmas Brownies

Though I am going to share my brownie recipe, you can make your Christmas Brownies from your favorite brownie recipe. Simply substitute 3/4 tsp peppermint extract for the vanilla. Then about 2 minutes before the brownies have finished baking, remove them from the oven and sprinkle approximately 1/4 cup crushed candy canes (3-4) or crushed peppermint candies (12 or so) on top. Bake for 2 more minutes or until candy melts slightly. Remove brownies from the oven. Cool for 2 minutes and then score the top to just slice through any globs of melted candy. Cool completely and then cut all the way through. Enjoy...but save some for others!

Here we go!

Christmas Brownies

INGREDIENTS:

1 ½ c spelt or Einkorn flour (or other flour)

1 tsp baking powder (minus 1/8 tsp in high elevations-Ogden Valley)

½ tsp salt

2/3 c semi-sweet chocolate chips

1 c chopped walnuts, if desired (good for the brain!)

2/3 c butter (10 2/3 Tbsp)

Additional ¼ c fat, either coconut oil or butter, depending on desired taste & texture. (I am currently using coconut oil.)

¾ c unsweetened cocoa

2 cups cane sugar or coconut palm sugar (minus 1-2 Tbsp in higher elevations-Ogden Valley)

4 eggs (5 eggs in higher elevations-Ogden Valley)

¾ tsp peppermint extract (you can get organic at Kitchen Kneads)

¼-1/3 finely crushed hard round peppermint candies or candy canes (12 or so candies; 3-4 candy canes)

DIRECTIONS:

1. Preheat oven to 350*F. (340*F?)
2. With coconut oil and spelt flour, grease well and flour a 9x13” pan. (I use a glass pan.)
3. In a medium size bowl, stir together the spelt flour, baking powder, salt, chocolate chips & walnuts. Set aside.
4. In a 2-3 quart saucepan, and using low heat, melt butter & additional ¼ c fat.
5. Remove from heat.
6. Add cocoa. Stir well. (I use a whisk). (You can replace the cocoa & additional ¼ c fat with 4 squares of unsweetened baking chocolate, if desired.)
7. Add sugar. Mix.
8. Add eggs. Mix.
9. Add peppermint extract. Mix. (With each addition the mixture is cooling so the eggs don’t cook & the extract doesn’t evaporate.)
10. Fold in flour/chocolate chip mixture.
11. Spread in baking pan.
12. Bake until top has a dull crust & a slight imprint is left when top is touched, about 30 minutes.
13. About two minutes before baking is done, remove brownies from oven and sprinkle with crushed peppermint candies.
14. Return to oven and bake two minutes longer.
15. Remove from oven.
16. Cool two minutes, then score top of brownies with a sharp knife to make sure the peppermint doesn’t cool in one lump.
17. Cool completely, then cut into bars.
18. Eat. YUM! YUM!

I hope this is my latest version. (I couldn’t find the recipe card I had been using, so went back to an older version, trying to remember the changes.) Cooking time may vary quite a bit depending on your oven, and possibly depending on which you use for the extra ¼ cup fat. Keep an eye on it.

It seems that using coconut oil as the extra ¼ c fat makes the brownies turn out more level in height and cook more evenly from edge to center. Also, they seem to be a bit more soft or moist. If using butter as the extra ¼ c, then it seems to rise on the outside edges and make those yummy crisper edges. I am experimenting still and may not have made enough batches for that to be conclusive. Experiment and decide what you like best.

Mom’s Special Egg Nog

6 egg whites at room temperature
1/2 c honey or sugar, level (no more than that)

1 quart 1/2 n 1/2
1 cup whole cow’s milk or almond milk
6 egg yolks
3/4 tsp grated nutmeg

1/2 c whipping cream, whipped
Additional grated nutmeg

1) In mixer bowl, at medium speed, beat the egg whites and sweetener just till thick and foamy. You do not want to set the whites, not even a soft set, just till foamy throughout the white of the egg.

2) At low speed, mix in until blended the 1/2 n 1/2, milk, egg yolks, and 3/4 tsp nutmeg.

3) Cover and chill 1-24 hours.

4) Pour into chilled punch cups. Top with a dollop of whipped cream and sprinkle additional nutmeg on top.

Apple Muffins

Preheat convection oven to 390*F or conventional oven to 415*F.
(At low elevation preheat to 375*F convection or 400*F conventional and no need to lower the temp after 5 minutes.)

Stir together in large bowl: 
2 c                spelt flour, stir before measuring
1 3/4 tsp       baking powder (2 tsp at low elevation)
1/2 tsp          Real salt (sea salt)
1 1/2 Tbsp   powdered milk, non-instant (if using "real" milk below, delete this)
1/2 tsp          cinnamon
1-2 pinches  ground cardamom
Make a well in the middle and set aside.

In order, measure into a 2 c glass measure and mix together:
1/2 c             hot tap water (or milk or almond milk instead, deleting powdered milk above)
1/4 c             coconut oil (add straight into 2 cup measure, break it up to help it melt)
1/2 c             honey
1 c                grated apple, unpeeled (measure by liquid displacement straight into measuring cup)
1                   large egg

Add liquids to the well made in dry ingredients. Stir to moisten. Batter should be lumpy.
Fill paper lined or greased muffin tins. 

Bake 5 min.

Lower temperature 15*F to 375*F convection/400*F conventional.

Bake 15-20 minutes more or until desired doneness.

Makes 12 muffins.

Christina's Green Chile Mac and Cheese

Ingredients

• 2 cups organic healthy grain (spelt, einkorn, etc) elbow macaroni
• Salt
• 2 cups of whole milk
• 3 Tbsp unsalted butter (salted works fine)
• 3 Tbsp spelt or other flour
• 1/4 pound (1 cup, packed) finely shredded jack cheese
• 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
• 1 cup organic corn kernels (if frozen, defrost before using)(works fine without corn)
• 1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)*
• 1 Tbsp organic lime juice
• 1 teaspoon sea salt (Real Salt)
• 1/4 to 1/3 cup spelt or other breadcrumbs

*If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheim, poblano, or a mixture—and char them over a gas stove, under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems. 

1. Cook the macaroni very al dente: Boil a large pot of salted water, a tablespoon of salt for every 2 quarts of water. Add pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. (The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven.)
2. Drain pasta in a colander and run cold water over it to stop the cooking.
3. Preheat the oven to 400°F.
4. Make a roux with butter and flour: In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown.
5. Slowly whisk in milk: Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
6. Stir in the cheeses a third at a time, stirring to incorporate after each addition.
7. Stir in pasta, chiles, corn, lime juice, salt: Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.
8. Top with breadcrumbs and bake: Top the mac and cheese with breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned.
9. Remove from oven and let cool for 10 minutes before serving.

Christina's Mint Chocolate Chip Ice Cream

1 1/2 C milk (2% or whole milk)

1 1/2 C whipping cream

pinch of salt

1 C well-washed, packed fresh mint (you can leave the stems on)

1/2 heaping C sugar (try honey)

4 egg yolks

3-4 ounces dark chocolate chips (look for thin chunks)

1. Combine milk, 1 C. whipping cream, salt, and fresh mint in a medium saucepan.
2. Scald milk mixture (heat until bubbles appear around the edges) and then remove from heat. Allow to stand 20 minutes.
3. Combine egg yolks and remaining 1/2 C. cream in a small mixing bowl. Mix with sugar. Set aside.
4. When milk/mint mixture has stood for 20 minutes, slowly whisk about 1/2 of the mixture into the egg mixture and then combine completely.
5. Return pan and remaining milk mixture to the stove on low heat and slowly whisk egg mixture into the pan. Stirring constantly over low heat, heat until the mixture reaches 160 degrees.
6. Remove from heat. Strain through a fine-mesh strainer to a bowl, cover with plastic wrap, and chill completely.
7. When custard is very cold, freeze according to manufacturer's instructions. When the ice cream is almost done, add chocolate chips and allow them to mix into the ice cream completely.
8. Transfer to a freezer-safe container and freeze for an additional 2-3 hours.