Mango-Sicle Smoothie

From Kristi's Kitchen

Ingredients:

2 mangos, peeled and sliced

1 orange, peeled and deseeded

1 banana

5 prunes

1/2 avocado

1/2 lime, juiced

2 - 2 1/2 c. spring mix

12 oz. filtered water OR coconut water

1 tsp. coconut nectar (added at the end if needed)

Directions:

-Combine all ingredients and blend until completely smooth

*makes 4 1/2 cups

If your fruit is sweet enough - you may not need the coconut nectar at all...

A Good Use For White Flour...

Here's hoping the title caught your eye and pulled you in...

One of my fondest memories growing up is of my grandmother making homemade play dough for the Preschool she directed -I always got the privilege of test driving the batch before it was surrendered to the group. The ingredients are simple, it takes no time to make and affords hours of imaginative enjoyment for the little and not so little alike. 

Over the course of the last year and a half there have been many things that I have tossed out of my pantry in order to maximize my family's health -one chief offender to hit the curb was all purpose white flour. It as been completely eliminated from our diet but... not the pantry at large.

Before you gasp in shock, I have not purchased it since clearing my pantry 20 plus months ago-not that that would be a sin in and of itself - but, I did reserve the remaining 5 lb. bag I had on the shelf at the time of our makeover and it is now affectionately known as "the play dough flour" by my 4 year old...a happy repurposing in my book especially if your little ones are past the "eating the dough" phase!

This recipe is perfect for creating new memories of your own and satisfying the need not to "waste" that remaining white flour before eliminating it from your meal plan - Let your imagination sour to new heights and your health too!

Repurpose -away!

Basic Play Dough

From Kristi's Kitchen

Ingredients:

2 c. AP Flour or soft white wheat

1 c. salt

2 c. water

2 tbsp. grapeseed oil

4 tsp. cream of tartar

annatto seed OR beet juice for coloring (red, yellow or orange) - Combine annatto seed with oil and heat before combining with other ingredients (the oil will be infused with the color from the seed)

If using beet juice, substitute some juice for some water (ie. 1 3/4 c. + 2 tbsp. water and 2 tbsp. beet juice = 2 c. liquid)

Directions:

-Combine all ingredients in a pot

-Heat over medium heat

-Stir constantly until mixture pulls away from the sides of the pot and begins to form a ball (about 3-5 minutes)

-Let cool completely

Health, Joy and a  very Happy Play Time!

Mediterranean Smash

From Kristi's Kitchen

Ingredients:

2 yellow apples

2 - 2 1/2 c. fresh spinach

7 figs

1/4 of an avocado

1/4 of a lemon, peeled

16 oz. coconut water OR filtered water

Directions:

-Combine all ingredients in a blender and blend until smooth

This smoothie has a light and crisp flavor -so delicious, not too sweet!

I am really enjoying making green smoothies -they are so easy! The nutrition in them is a power punch!

My energy has increased and my fiber intake has reached the level of what it should be - I wasn't getting enough before- since beginning my daily routine of at least one smoothie. The best part is the whole family is loving them - 

This is a great way to start your day and jump-start your health journey!

Blessings!

Southern Sausage Cheese Balls

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

2 cups fresh milled spelt flour

1 tbsp. aluminum free baking powder

1 tsp. sea salt

1 recipe Turkey Sausage (recipe below)

2 organic eggs

1/2 c. + 2 tbsp. filtered water

1 c. grated organic cheddar cheese 

Directions:

-Preheat oven to 400 degrees

-Combine all ingredients

- Drop by tablespoon measure full onto parchment lined cookie sheet

- Bake in preheated oven for 12 minutes -until golden brown

Turkey Sausage:

From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey

1 tbsp. grapeseed oil

1 1/2 tsp. sea salt

2 tsp. sage

1 tsp. anise seeds

1 tsp. thyme

1/2 tsp. black pepper

1/4 tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well

- Fry up in patty form OR use in this recipe

Serve with your favorite jelly or Jalapeno Relish (see last post)

Happy Eating!

Jalapeno Pepper Relish

From Kristi's Kitchen

Ingredients:

1 1/4 c. jalapeno peppers  OR pablano  peppers & seed pods, minced 

1 1/2 c. raw organic apple cider vinegar

2/3 c. + 2 tbsp. honey

1/4 tsp. sea salt (taste -may need a bit more for balance)

1/16 tsp. (pinch) cayenne pepper

1/8 tsp. ground ginger

1/8 tsp. ground tumeric

1/8 tsp. garlic powder

Directions:

-Mince peppers and pods in food processor

-Add all ingredients to large pot

-Bring to a boil on medium heat

-Continue boiling until mixture thickens

-Pour into sterilized quart-sized mason jar

-Seal according to canning directions or store in the refrigerator after completely cooled

Serve over organic cream cheese with your favorite dippers...Thin Wheat Crackers, crispy veggies OR Southern Sausage Cheese Balls for a tasty snack

Lemon Curd Tart

From Kristi's Kitchen

Ingredients:

Curd:

6 organic egg yolks

3 tbsp. raw organic honey

4 organic lemons, zested and juiced

1 stick organic unsalted butter

Tart:

1 1/2 c. blanched almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 stick organic unsalted butter, melted

2 tbsp. coconut palm crystals

1 tsp. sugar free vanilla

Tsp. of water if needed to pull the dough together

Directions:

Curd:

-combine ingredients-except butter- over double boiler

-Whisk constantly for 10 minutes until curd doubles in size and thickens

-Pull off the heat and stir in butter 1/4  at a time until well incorporated

-Bring to room temp and store in the refrigerator until completely chilled

Tart:

-Combine all ingredients together in mixing bowl

-Portion out into 25 pieces (about 1" balls)

Assembly Instructions:

-Preheat oven to 350 degrees

-Flatten 24 paper mini muffin cups

-Place a ball of crust on each one

-Press the dough out to cover the cup 

-Take the dough lined cup and press it into the mini muffin tin

-Repeat this process until all 24 muffin tin holes are filled with dough-lined paper muffin cups

-Bake in preheated oven for 6-7 minutes, until tart crusts are golden brown

-Let set for 10 minutes

-Remove from muffin tin and cool completely

-Pipe or spoon curd into each cooled mini shell, top with a raspberry, blueberry or blackberry and a sprig of mint

Serve chilled or at room temperature.

Orange Cranberry Muffins (Coconut flour)

From Kristi's Kitchen

Ingredients:

6 organic eggs

1/4 c. organic unsalted butter

1/4 c. fresh squeezed orange juice

1/3 c. + 1 tbsp. coconut palm crystals

1 tsp. sugar free vanilla

1 tsp. cinnamon

1/2 c. coconut flour

1/2 tsp. sea salt, rounded

1/2 tsp. aluminum free baking powder

1/4 c. chopped pecans

1 tsp. chia seeds

1/3 c. fresh frozen cranberries chopped in the food processor with 1 tbsp. raw organic honey

Directions:

-Preheat oven to 350 degrees

-Mix wet ingredients in a small bowl and dry ingredients in separate larger bowl

-Combine wet ingredients into dry ingredients and whisk until smooth

-Fill lined muffin tins half full

-Bake for 16-18 minutes, until just firm and golden brown

Makes 12 muffins

Going Green...

     I have been inspired in the last few days through a good friend and a good book... the friend would not want me to make much over her... although, she is much to make over... but, the book is "Green Smoothie Revolution" by Victoria Boutenko. I enjoyed a wonderful few hours with my friend and read the book in a single afternoon...it was that good!

     Both encounters spurred me on into the art of making green smoothies. They are amazing nutrition and very tasty!

    The litmus test for me is alway my kids and a resounding "WE LOVE IT!" went up as they took the first and last sip! These are going to become a daily routine in our house... they are so healthy and a great way to sneak greens into your kids!

This is a must read and a must do kind of thing!

Here are a couple of recipes to get you started -the sky is the limit - create for your health!

Citrus Green Smoothie

From the kitchen of my good friend Laura

Ingredients:

1 large handful of greens (about 2 loose cups)

1 banana

1 orange

1/2 lime

1/2 lemon

12 oz. coconut water OR filter/spring water

Directions:

-Blend until completely smooth and enjoy!

-Add ins:

a scoop of Amazing Grass- Dream Sicle flavor

1/4 of an avocado

Makes about 3 cups

Tropical Green Smoothie

From Kristi's Kitchen

Ingredients:

1 1/2 c. fresh organic spinach, packed

2 - 1" thick slices fresh pineapple, cored

10-12 fresh sweet cherries, pitted

1/2 c. filtered water

1/8 -1/4 tsp. cinnamon

1 tsp. "Coconut Secret" coconut nectar

Directions:

-Combine all ingredients in a blender and blend until smooth

Makes about 2 cups

Enjoy!

Banana Bread Muffins with Coconut Flour

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

 

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

1/3 c. grapeseed oil OR organic butter
2 ripe frozen banana, slightly thawed
6 organic eggs, beaten
1 1/2 tsp. sugar free vanilla
1/3 c + 1 tbsp. coconut nectar
1 tsp. sea salt
1/2 c. sifted coconut flour
1/2 tsp. aluminum free baking powder
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4-1/2 c. chopped walnuts or pecans (optional)

Directions:

-Preheat oven to 350 degree oven
-Combine dry ingredients and wet ingredients separately
-Pour wet into dry and mix until well blended
-Place muffin cup papers in muffin tin
-Fill lined muffin tins halfway
-Bake minis for 10-12 minutes or regular muffins for 16-18 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)
-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

Perfect for breakfast or mid-morning snack...add a taste of cream cheese icing and you have a decadent treat! Coconut flour is packed full of fiber -one or two muffins go a long way for satisfying hunger and keeping you full!

Enjoy!

Basic Marinara Sauce

From Kristi's Kitchen

Ingredients:

29 oz. tomato puree

14 oz. diced tomatoes with juice

1 1/2 tsp. dried basil

1 1/2 tsp. sea salt 

1 tsp. dried oregano

3/4 tsp. onion powder

3 garlic cloves, minced

1 tbsp. coconut palm crystals

2 tbsp. organic unsalted butter

1 tbsp. extra virgin olive oil

Directions:

-Combine all ingredients

-Bring to a slow boil and simmer for at least 20-30 minutes

Serve over brown rice pasta or spelt pasta, julienned zucchini or roasted spaghetti squash...use as pizza sauce or the tomato component to a parma rosa sauce.

This is so simple - if you are like me it will become your go to italian starter -kind of like the "roux" of my italian cooking...

Enjoy!

Delectable Figgie Tart

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Filling Ingredients:

4.25 oz. dried mission figs, quartered and diced (end result 1/2 c. packed)

1 c. chopped raw walnuts

2 tbsp. ground pistachios

5 tbsp. coconut palm crystals

1/4 tsp. sea salt

1/2 tsp. cinnamon

1 small organic lemon, zested

1/4 tsp. organic lemon juice

3 tbsp. organic unsalted butter, melted

1/2 tsp. sugar free vanilla

3 tbsp. organic raw honey

Directions:

-Combine all ingredients in mixing bowl and set aside

Tart Crust Ingredients: (adapted from elanaspantry.com recipe)

1 1/2 c. blanched almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 stick organic unsalted butter, melted

2 tbsp. coconut palm crystals

1 tsp. sugar free vanilla

Directions:

-Combine all ingredients together in mixing bowl

-Portion out into 25 pieces (about 1" balls)

Assembly Instructions:

-Preheat oven to 350 degrees

-Flatten 24 paper mini muffin cups

-Place a ball of crust on each one

-Press the dough out to cover the cup 

-Take the dough lined cup and press it into the mini muffin tin

-Repeat this process until all 24 muffin tin holes are filled with dough-lined paper muffin cups

-Bake in preheated oven for 6-7 minutes, until tart crusts are golden brown

-Let set for 10 minutes

-Remove from muffin tin and cool completely

-Fill each shell with filling and serve

makes 24 mini tarts with about 1/4 c. filling leftover

This is my spin on a dessert with all the flavors of baklava and a little extra figgie goodness thrown in for fun!

Oh my goodness, YUMMY and healthful for you!

Enjoy!

Simple Tuna Salad Stuffed Tomatoes

From Kristi's Kitchen

Ingredients:

6 oz. of olive oil packed yellowfin tuna

1/4 c. grapeseed oil vegenaise

1 1/2 tsp. coconut palm crystals

1 green onion, chopped

Sea salt & Pepper to taste

Directions:

-Combine all ingredients and set aside

-Slice to large tomatoes into wedges so that they fan out like a flower

-Season the tomato generously with sea salt and pepper

-Position a piece of butter lettuce on top of the tomato

-Scoop half of the tuna mixture onto each lettuce covered tomato flower

Serve with a side of Roasted Asparagus and Wasa rye crackers

Roasted Asparagus

From Kristi's Kitchen

Ingredients:

Whole, trimmed asparagus -quantity of your choice

Olive oil

Sea Salt

Pepper

Directions:

-Preheat oven to 400 degrees

-Lay trimmed asparagus onto lipped baking sheet

-Drizzle with olive oil

-Sprinkle generously with salt and pepper

-Toss to coat all spears

-Roast in preheated oven for 15-20 minutes depending on the size of your asparagus

Geek For Greek...

I absolutely adore Greek food! Next to Mexican and Japanese, I think it is my favorite these days! 
For supper tonight, we had Greek Chicken (see earlier post for recipe) complimented by Tzatiki Sauce and Pickled Red Onion and it was DE-LI-CIOUS! 


Amazing what a few condiments do to enhance a meal! Had to share...

Tzatziki Sauce

From Kristi's Kitchen

Ingredients:

16 oz whole fat plain organic yogurt

1 medium cucumber, peeled, seeded and finely chopped

1 tsp. sea salt 

4 cloves garlic, minced

1 tbsp. olive oil

2 tsp. red wine vinegar

1 tbsp, chopped fresh mint

Directions:

-Combine all ingredients

-Refrigerate for at least 30 minutes before serving

Pickled Red Onion

From Kristi's Kitchen

Ingredients:

1 large red onion, halved and julienned

3/4 c. red wine vinegar

7 tbsp. coconut palm crystals

3/4 tsp. sea salt

Directions:

-Combine all ingredients in a clean mason

-Place in the refrigerator and refrigerate for at least 24 hours before serving

Serve with Greek Chicken, Simply Delicious Hummus & Quinoa Tabbouleh OR Gyro Meat

Be looking for my yummy Figgie Tart Recipe later in the week... it is my healthful twist on a "Baklava-esk" treat... OH SO GOOD!

Happy Eating!

GMO - What You Should Know that Their Not Telling You!

In the last little while, GMO and Non GMO has come up in many conversations...folks fall into two catagories: those who know nothing of it and have never even heard of it and those wanting to know what it is -intuitively sensing something is amiss- and how to avoid it...so, here's a basic understanding of GMO and how to stay away from foods that contain it.

GMO stands for Genetically Modified Organisms. In simple terms, it is the process by which genetic material is forcibly transferred from one organism or plant to another in order to manipulate the plant's DNA to produce a specific result...such as plants producing their own pesticides or being able to tolerate herbicides. At first blush one would think, "Well, what's so bad about that?" But, the reality is that messing with genetics is pretty much akin to Frankenstein's lab and we all know the disaster that accompanied that! The really scary part is that research on the results of consuming GM Foods is not extensive so, we really don't know what its true effect will be (they have been proven to contribute to infertility)...even scarier is the fact that products (currently on our supermarket shelves) which contain GMO ingredients DO NOT have to be labeled as such! You should assume -unless labeled GMO FREE, NON GMO or USDA CERTIFIED ORGANIC- that any packaged or processed food you pick up contains at least one GMO ingredient. I can say this with absolute certainty because the majority of  packaged and processed foods contain a great deal of corn, soy and/or beet sugar. The fact is 80% + of these three crops are genetically modified in our country. For your health, stay away from conventional corn, soy and beets  along with products that contain them.

Purchase them certified organic or not at all!

I found the website below very helpful in educating myself on GMO...check it out for more extensive information and helpful shopping guides...

Non GMO Shopping Guide

Dr. Mercola (mercola.com) and Natural News (naturalnews.com) are also great resources for specifics on the latest research and products to avoid where GMO is concerned!

The key is education and action - BE PROACTIVE!

Future Generations will thank you and so will your health!

Turkey Bacon Artichoke Yeast-Free Pizza

From Kristi's Kitchen

Ingredients:

Artichoke Spread:

8 oz. organic cream cheese, softened

14oz. artichoke hearts, drained and chopped

1/2 c. grapeseed oil vegenaise

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/8 tsp. pepper

Few dashes of hot sauce

-Mix all ingredients until well combined -set aside

Tomato Sauce:

1/4 large onion, diced

1 tbsp. olive oil

2 large tomatoes, pureed

2 garlic cloves, minced

3/4 tsp. sea salt

1/8 tsp. ground cayenne pepper

1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent

-Add tomato puree, seasonings, and nectar

-Simmer on MED-LO heat for 20-30 minutes

-Set aside

Crust:

1 c. fresh milled soft whole wheat flour (sprouted is best)* 

1 tsp. sea salt

1 tsp.. aluminum free baking powder

1/2 c. filtered water

-Preheat oven to 400 degrees

-Combine ingredients

-Knead dough for 5 minutes -until smooth

-Place dough on parchment paper

-Shape or roll into pan on parchment

-Brush with olive oil and sprinkle with garlic powder and dried basil

-Bake rolled out crust for 5 minutes

* Haven't explored it yet but, I think this would work equally as well with spelt flour too...

Assembly Directions:

-Top partially baked crust with artichoke spread, tomato sauce, nitrate-free turkey bacon (I like Applegate Farms brand) and organic provolone cheese slices or shredded mozzarella 

-Continue cooking until done -about 10-12 minutes

Quinoa Stuffed Bell Peppers

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Quinoa Ingredients:

1 c. quinoa

1 1/2 c. filtered water

1 tsp. sea salt

-Combine in a sauce pot

-Bring to a boil - cover

-Turn heat to MED-LO and simmer for 15-20 minutes; until water is completely absorbed

-Remove from heat and set aside

------------------------------------------

Meat Stuffing Ingredients:

1 lb. ground turkey (could substitute greenfed beef)

1/4 large onion, finely chopped

2 stalks organic celery, finely diced

4 bella mushrooms, finely diced

3 small garlic cloves, minced

1 tbsp. olive oil

1 tsp. sea salt

2 tsp. ground sage

1 tsp. anise seed

1 tsp. thyme

1 tsp. black pepper

1/4 tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. allspice

-Combine all ingredients and cook in cast iron skillet until just brown and tender over MED heat -do not over-brown...it will continue to cook in the oven

-------------------------------------------

Tomato Sauce Ingredients:

1/4 large onion, diced

1 tbsp. olive oil

2 large tomatoes, pureed

2 garlic cloves, minced

3/4 tsp. sea salt

1/8 tsp. ground cayenne pepper

1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent

-Add tomato puree, seasonings, and nectar

-Simmer on MED-LO heat while peppers cook

----------------------------------------------

Assembly Directions:

-Preheat oven to 400 degrees

-Combine Cooked meat and veggies with cooked quinoa

-Cut 4 bell peppers in half (clean and deseed)

-Stuff pepper halves with Quinoa-meat mixture

-Place stuffed halves in stone baking dish

-Cook in preheated oven for 20 minutes

-Top with a spoonful of tomato sauce

-Continue to cook for 10 minutes

-Add a piece of provolone cheese on top of each half

-Cook for 5  more minutes, until cheese is melted

-Top each pepper half with a little more tomato sauce as you plate

Serve with a side of Smashed Cauliflower (recipe below)

Sauteed Cauliflower

From Kristi's Kitchen

Ingredients:

2 lb. cauliflower florets, fresh or frozen

1 1/2 pints. organic chicken stock

4 tbsp. organic butter

Sea Salt

Pepper

Garlic Powder

Directions:

-Place cauliflower and chicken stock in stock pot

-Bring to a boil and simmer until cooked through and tender

-Drain off most of cooking liquid

- Smash cauliflower

-Fold in butter

-Season taste with salt, pepper and garlic powder

ANOTHER MEAL IDEA:

This is also delicious stuffed into tomatoes - cut 4 large tomatoes in half, scoop out the flesh, season with sea salt and pepper, stuff...cook in 400 degree oven for 20 minutes -top with cheese and cook 5 more minutes.

Happy Eating!

Coconut Nectar Caramel Sauce

Kristi's Kitchen

Ingredients:

1 1/2 c. coconut nectar (CN)

1/2 -2/3 c. organic heavy cream*

1 tbsp. organic butter*

Pinch of sea salt

Directions:

-Combine nectar and butter in a sauce pan

-Bring to a boil

-Simmer for 5 minutes

-Pour in cream and continue simmering for 5 additional minutes

-Sprinkle with a pinch of sea salt to taste

-Store in sealed mason jar

This will keep in the refrigerator for a while...to reheat hold the jar in boiling water until it loosens up.

Dip some organic granny smith apple slices...

Serve over frozen Beyond Organic Amasi or your favorite naturally sweetened organic ice cream...sprinkle with chopped pecans or walnuts and a drizzle of melted Beyond Organic Dark Chocolate and you have the perfect "Turtle Sundae"

*If Casein is an issue for you, you may substitute coconut milk for the cream and coconut oil for the butter with no problem...

This recipe makes a large quantity so, below I have broken down the recipe so you have the option of making smaller quantities at your finger tips...this is so easy and delicious!

Be creative with it!

1/2 recipe:

3/4 c. CN

1/4 -1/3 c. CREAM

1 1/2 tsp. BUTTER

SEA SALT TO TASTE

1/4 recipe:

3 oz. CN

2 1/2 tbsp. CREAM

3/4 tsp. BUTTER

SEA SALT TO TASTE

1/8 recipe(this amount tops 3-4 sundaes):

1 1/2 oz. CN

1 tbsp. + 3/4 tsp. CREAM

1/4 + 1/8 tsp. -BUTTER

SEA SALT TO TASTE