Category: Recipes

Coconut and Butternut Squash (Calabaza) Rice

Coconut and Butternut Squash (Calabaza) Rice

1 cups brown rice (preferably parboiled)
2 tablespoon extra virgin coconut oil
1 medium large yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. calabaza (or butternut squash), cut into 1/2 inch pieces
1 1/2 cups low-sodium stock
1/2 cup coconut milk
3/4 teaspoon salt
A pinch ground white pepper
2 tablespoon cilantro, finely chopped

1. Rinse the rice. Place it in a bowl and cover with cold water. Swirl it with your hand and drain from the bowl being careful not to spill the grains. Repeat 2 to 3 times, or until the water runs clear. Drain well and set aside.

2. In a medium caldero, heat the coconut oil over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Add the rice and stir well to coat the grains in oil. Cook it for about 5 minutes, until the grains begin to get toasted. Add the calabaza, stock, coconut milk, salt and pepper. Bring to a boil and reduce heat slightly. Cook, uncovered, until small craters start to form on the surface of the rice, about 25 minutes.

3. Carefully stir in the chopped cilantro with a fork. Cover, reduce heat to low and cook for another 25 minutes. Remove from the heat, fluff with a fork and let sit for 10 minutes before serving. Makes 3 to 4 servings.

This is a reprint of an article from NBCLATINO by Betty Cortina. www.HailMerry.com has been singing the praises of organic extra virgin coconut oil for years.

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Cinnamon Coconut Baked Apples

Cinnamon Coconut Baked Apples

4 servings

4 baking organic apples, peeled and cored
4 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoon organic virgin coconut oil, melted
water

Topping:

1/4-1/2 cup Hail Merry Orange Cranberry Grawnola or

1/4- 1/2 cup Hail Merry Chimayo Chile Pecans

Dried Coconut shavings

Archeological data indicates that humans have been enjoying the health benefits of apples since 6500 BC. The Europeans first brought the fruit to America over 400 year’s ago and we have been enjoying the nutritional benefits and its sweet taste ever since. This gluten-free and vegan Baked Cinnamon Coconut Apple dessert features freshly harvested apples available in natural markets right now. The baked apple is topped with Hail Merry Grawnola and shaved dried coconut before serving to Feed Your Body Royally!

Does freshness matter when buying apples? Yes, because the fruit does not die when harvested. It remains a living organism that continues to take in oxygen and give off carbon dioxide. After harvest, an apple no longer receives nutrients from the tree and, since it is still respiring, it must use the food it has stored over the growing season. As this food is gradually used up during storage, the sugar, starch, and acid content of the apple change. Eventually the tissue breaks down; the apple becomes mealy, and develops an “off” flavor. Loss of water can cause the fruit to become rubbery. Proper apple storage preserves the quality of the fruit by slowing ripening and reducing water loss. If properly stored in a cool place with ventilation, many varieties of apples can be stored for two to three months and maintain a high nutritive value. After that, there is a gradual loss of nutrients, especially vitamin C.

Choose the freshest apples available for the this easy-bake dessert.

From www.hailmerry.com

1. In small bowl, mix maple syrup, cinnamon, nutmeg & melted coconut oil. Set aside.

2. Core apples and pare 1 inch strip of skin from around middle of each apple or pare upper half of each to prevent splitting. Place apples upright in ungreased baking dish. Pour 4 teaspoons of maple syrup mixture into center of each apple. Pour water (1/4 inch deep) into baking dish.

3. Bake uncovered at 375 degrees until tender when pierced with fork, 30-40 minutes. (Time will vary with size and type of apples.) Spoon syrup in dish over apples several times during baking if desired.

4. Transfer apples to serving plate and top with Grawnola or pecans and dried coconut. Serve warm.

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Pineapple Blackberry Spinach Green Smoothie

I Banana
1 C Blackberries
I 1/2 C Pineapple
Coconut Milk
Juice Plus+ Complete Powder while food based drink mix
Superfood Powder (I’m currently using Greens Today)
Spinach

I buy all organic fruit whenever possible and buy in season. Just wash, cut then freeze and its ready to go in your smoothie. If I’m using fresh fruit I usually add a little ice.
Add fruit and Coconut Milk to cover the fruit. Add several large handfuls of spinach.
Using a high powered blender (I use HealthMaster LivingWell by Montel)
Blend on high for 1 minute. It will be frothy and a lovely purple green.

Yummy!
Enjoy!

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Rice Apple Crisp

Rice Apple Crisp

Cooking Instructions:

2 cup cooked Lundberg Short Grain Brown Rice
1 can pie apples*
1 tbs lemon juice
1/4 cup Lundberg Sweet Dreams® Brown Rice Syrup
(Organic Agave Nectar will work, if you don’t have this)
3/4 cup Lundberg Brown Rice Flour
1 1/2 cup uncooked oats (I recommend Bob’s Red Mill Gluten Free Oats)
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt (optional)
6 tbs butter
1/2 cup chopped almonds or walnuts (optional)
Combine the cooked rice, apples, lemon juice, rice syrup and pour into a greased 9″ x 13″ pan. Mix flour, oats, brown sugar, cinnamon, salt and cut in butter until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly. Makes 10 servings.

*Fresh apples are better! Peel and slice 6 large cooking apples, mix with 1 cup of sugar, 1/4 cup of water and microwave on high approximately 10 minutes or until soft.

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Gluten-Free Organic Blueberry Coconut Superfood Muffins


I cant wait to make this delicious recipe. Some of the ingredients are available from the Natural News Store. Others can be found at farmers markets or local grocery stores.

Gluten-Free Organic Blueberry Coconut Superfood Muffins

Preheat your over to 350 degrees (F) while you gather the following items:

Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil)
1 cup coconut sugar
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

 

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes.

2. Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you’ve placed in a muffin baking pan. Fill them completely.

6. Bake the muffins at 350 degrees (F) for 35 – 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.

Enjoy!


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Easy Oreo Truffles

I found this recipe last year. The recipe is very easy and perfect for potlucks for dessert. I made the ones in the photo last year around Christmastime for my daughter’s teachers and they all loved them!

Ingredients:

1 Package of Oreo cookies, 1 – 8 ounce package of cream cheese, 2 – 8 ounce packages of semi-sweet baking chocolate

Instructions:

Crush 9 cookies into fine crumbs. Cookie can be crushed in either a food processor or in a resealable plastic bag using a rolling pin. Reserve these for later use. Crush remaining cookies into fine crumbs and place into a bowl. Add cream cheese and mix well until blended. Roll mixture into approximately 42 balls, 1 inch in diameter.

Dip balls into melted chocolate and place on wax sheet. Sprinkle with reserved cookie crumbs (I use colorful sprinkles also).

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in the refrigerator.

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Pumpkin Cupcakes with 5 Minute Frosting

Muffins:

5 cups quinoa flour

1.5 Tbsp baking powder

1.5 tsp sea salt

1/2 cup cinnamon

20 dates – remove pits OR 1 1/4 cup chopped dates

2 cups applesauce

3 cups canned pumpkin

1 cup water

Directions: sift together flour,  baking powder, sea salt, and cinnamon. Blend remaining ingredients until smooth. Pour wet ingredients into dry ingredients and fold them together until smooth. Pour into slightly greased muffin pans. Bake at 350 degrees for 20 minutes. Makes about 20 muffins.

5 Minute Frosting

2 cups Cocoa Mojo

2 cups coconut milk powder

1/2 tsp sea salt

About 2/3 cup of your favorite nut or seed milk.

Directions: blend at high speed until creamy. Let it sit at room temperature on a counter for 30 minutes so it gets a bit firmer. Spread on muffins and enjoy! This is a wonderful alternative to the sugary calorie-laden cupcakes from a box!

Credit: Green Smoothie Girl – blog.greensmoothiegirl.com

 

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Veggie Chili

I’m sharing this great recipe from Whole Foods – it’s perfect for the chilly evenings we’re having!

INGREDIENTS

1/2 medium yellow onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
2 cups low-sodium vegetable broth, divided
2 teaspoons no-salt-added chili powder
2 cans no-salt added kidney beans, rinsed and drained
1 can no-salt-added diced tomatoes
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (optional)
Sliced fresh jalapeño peppers (optional)

COOKING INSTRUCTIONS

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.
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Spicy Spaghetti Squash

Spicy Spaghetti Squash

Spicy Spaghetti Squash

Ingredients
1 medium spaghetti squash

Filling
2 teaspoons olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt

Method
Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

Serves 4
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

Nutrition
Per Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 6g protein, 29g total carbohydrate (7g dietary fiber, 5g sugar), 0mg cholesterol, 330mg sodium

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Gingery Quinoa Salad with Peas and Coconut

Gingery Quinoa Salad with Peas and Coconut (Amy Middleton’s Version; Yogini; Imagine Yoga)

handful of pecans
2 tsp. raw coconut oil
½ cup chopped onion
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups carrot juice
1 cup frozen peas
⅓ cup raw grated coconut

1. Toast pecans in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally.

3. Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

5. Stir coconut and pecans into salad. Serve warm or at room temperature.

Amy brought this salad to Outdoor Yoga at the Waterfall and it was a smash hit. Mmmmm

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