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.

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.