All Organic Recipes |
 |
| These tasty and healthful recipes are generously offered by Tamara Renee - visit her at AtHealth.biz. |
|
| Holiday Garden Salad |
|
| Romaine Lettuce | | | Cucumbers | | | Radish | | | Sprouts, alfalfa | | | Sprouts, sunflower | |
|
|
| Serve with the Tofu Yogurt Dip (see below), or flax oil with lemon. |
|
| Tofu Yogurt Dip or Salad Dressing |
|
| Tofu, firm | 1 lb. | | Yogurt, plain organic | 6 oz. | | Dijon or hot mustard | 2 tablespoons | | Scallion, diced | 3 | | Flax oil | 1 teaspoon | | Sea salt or soy sauce | To taste | | Pepper, fresh ground | To taste | | Fresh garlic | 1 teaspoon | | Garlic powder | 1 teaspoon |
|
|
| Put all ingredients into a blender and blend on medium until just barely pureed. Do not over-blend or it will become flat and runny. To make into a salad dressing, blend until it just begins to become flat. |
|
| Dairy-Free Roasted Garlic Mashed Potatoes |
|
| Garlic bulb, roasted | | | Potatoes, red | | | Purified water | | | Olive oil, extra virgin | | | Sea salt | | | Pepper, fresh ground | |
|
|
| Roast garlic bulb in oven in a terra cotta roaster, or put i tinfoil with 2 tablespoons purified water and bake approximately 30 minutes or until tender. |
|
| Zero Saturated Fat Shitake Gravy |
|
| Purified water | 1/4 cup | | Kuzu (in Asian section of health food store) | 1 tablespoon | | White or yellow onion, diced | 1/2 | | Garlic clove | 2 | | Shitake mushrooms, sliced | 1/2 cup | | Miso | 1 tablespoon | | Pepper, fresh ground | |
|
|
| Saute onion and garlic with 1/4 cup purified water, until water evaporates. Add mushrooms and saute until mushrooms and onions are browned. Add miso and simmer for 5-10 minutes. Mix water and Kuzu (as directed on package) and add to pan, stirring constantly. Add pepper, then remove until thickens. |
|
| Healthful Pumpkin Pie |
|
| Whole wheat pie shell | 1 | | Tofu, firm | 3/4 lb. | | Pumpkin | 2 cups | | Maple syrup | 3/4 cup | | Canola or sunflower oil | 1/4 cup | | Honey | 2 tablespoons | | Real vanilla flavor | 1 teaspoon | | Cinnamon | 1 & 1/2 teaspoon | | Nutmeg | 3/4 teaspoon | | Powdered ginger | 3/4 teaspoon | | Mace | 1/2 teaspoon | | Sea salt | 1/4 teaspoon |
|
|
| Remove pulp from pumpkin, bake at 325 degrees until browned, 45 minutes - 1 hour. Scoop out and blend all ingredients in blender. Fill whole wheat shell and cool, then refrigerate. Serve with Cashew Cream Sauce (below). |
|
| Cashew Cream Sauce |
|
| Cashews, raw | 1 cup | | Purified water | 1 cup | | Sunflower oil | 1 & 1/2 cup | | Maple syrup | 4 tablespoons | | Vanilla | 1 teaspoon | | Sea salt | pinch |
|
|
| Combine in blender cashews and water until forms thick cream, approximately 1 minute. Slowly add oil in fine stream until thickens, blend in remaining ingredients and chill and serve. Sauce will thicken more when chilled. |
|
