Sloppy Joes

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic


Ingredients:

2lb. beyond organic green fed beef

1 small onion, finely diced

2 cloves garlic, minced

1/2 large organic green bell pepper, finely diced

28 oz. tomato puree

7oz. tomato paste

2-3 tbsp. organic raw apple cider vinegar

1-2 tsp. organic raw honey OR 2 packets stevia

Celery Seed, Sea Salt, Pepper, Garlic Powder to taste (I start with 1/4 tsp. each and work up incrementally until balance is achieved)

dash of cinnamon

Directions:

-Brown Beef and veggies with a sprinkling of each of the seasonings

-Add in tomato puree and paste until combined

-Stir in vinegar, sweetener and cinnamon

-Season with another 1/4 tsp. of celery seed, salt

-Simmer for 15 minutes

-Adjust all seasoning to taste

Serve on a sprouted whole grain bun or with flaxseed cracker bread and a green salad

Recipe Update...

Hey Everyone!

I realized today that the Quinoa Stuffed Peppers recipe was written incorrectly so it is now updated

For the Quinoa you need:

1 c. quinoa
1 1/2 c. filtered water
1 tsp. sea salt

Hope the wrong combo didn't mess anyone up :0)

Blessings!

Pickled Jalapenos

From Kristi's Kitchen

Ingredients:

1 c. slices jalapeno peppers

1/2 c. raw organic apple cider vinegar

1 tbsp. sea salt

Directions:

-Combine in 8 oz mason jar

-Close and shake until well combined

-Store in refrigerator for 1 week before serving

Triple this recipe and use it to make the Candied Jalapenos OR Jalapeno Pepper Relish - So simple and healthful!

Pancakes

From Kristi's Kitchen

Ingredients:

2 c. fresh milled, soft wheat OR spelt flour

4 tbsp. coconut palm crystals

4 tbsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 1/2 - 1 2/3 c. organic whole fat milk

1/4 c. grapeseed oil OR organic butter

2 organic eggs

Directions:

-Mix dry ingredients

-Combine wet ingredients into dry

-Whisk until smooth

-Cook on hot, oiled griddle -flipping when bubbles begin to form

Serve with organic butter and a drizzle of raw organic honey

Delicious!

Makes 40 silver dollar (2") rounds - I use a tablespoon measure to scoop them onto the griddle...feeds my family of 5 nicely!

"Blissful Pumpkin Spice Wonder Cake Trifle"

From Kristi's Kitchen

Inspired by the creative touch of one friend and brilliantly named by another :-)...this dessert is comprised of 4 different components -each delicious on their own and fabulous when combined...

Component 1:

Pumpkin Spice Cake 

From Kristi's Kitchen

Ingredients:

3 c. almond flour

2 1/4 tsp. sea salt

1 tsp. baking soda

1 tbsp. cinnamon

1 tsp, nutmeg

1/2 tsp. ginger

1/8 tsp. cloves

4 eggs

1 1/2 c. cooked pumpkin

1/2 c. organic raisins

1/4 c. chopped pecans

1/4 c. grapeseed oil OR organic butter

3/4 c. coconut palm crystals

6 tbsp. almond milk

1 tsp. sugar free vanilla

Directions:

_Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix dry ingredients into wet until smooth

-Line 2 9" round cake pans with parchment and oil OR butter

-Divide batter evenly between the two pans

-Bake in preheated oven for 25 minutes, until toothpick comes out clean

Serve as a coffee cake OR chunk it up for trifle

Component 2:

Pumpkin Pudding

From Kristi's Kitchen

 Ingredients:

3/4 c. cooked pureed pumpkin

1 1/2 c. cold coconut milk

3/4 tsp. ground cinnamon

1/4 tsp, ground nutmeg, rounded

1/8 tsp. ground ginger, rounded

1/16 tsp. ground cloves, rounded

1/2 -3/4 tsp. sea salt (start with smaller amount and work up to balance)

1/4 tsp. xanthan gum

1/2 tsp. sugar free vanilla

2 tbsp. + 1 tsp. coconut nectar

Directions:

-Combine all ingredients into a large food processor or blender and process until smooth and thickened

Enjoy on its own with a bit of homemade whipped cream or as part of this trifle

Component 3:

1/4 of the "Coconut Nectar Caramel Sauce" (recipe in the dessert section)

add in a handful of chopped pecans if desired

Component 4:

Homemade Whipped Cream

From Kristi's Kitchen

1 c. organic whipping cream sweetened to desired sweetness with coconut nectar, organic raw honey, stevia or xylitol

Assembly Directions:

-Prepare all components separately

-Layer ingredients in a large pretty glass bowl:

cake, then pudding, then whipped cream, then caramel sauce and repeat...

Oh so yummy and perfect for the holiday festivities! 

Banana Berry Probiotic Smoothie

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

1 1/2 c. kefir OR Beyond Organic Plain OR Honey Amasai (click to the right to purchase)

1 ripe banana

7-8 large sweet organic strawberries

10-12 organic raspberries

4-5 ice cubes

Directions:

-Combine all ingredients in the blender

-Blend until smooth

Enjoy!

Makes about 3 cups

Kale Crisps...OH MY GOODNESS!!!

I recently was able to purchase a dehydrator(excited!) so yesterday, I decided to take it on it's maiden voyage...KALE CRISPS!!!! I must say I am over-the-top-in-luv with kale chips! They were easy-peasy to prep and the end product tastes fabulous -so crispy and delicious and to top it off - the nutrition kale packs is unmatched! Needless to say - I'm hooked and kale is in season right now -less than $1 a bunch...healthy and affordable! WHOOHOO!

Here are a couple of good jumpin' off recipes but, as with the smoothies -the sky is the limit!

Tangy Kale Crisps

From Kristi Kitchen

Ingredients:

1 bunch kale (organic is absolute best)

1/2 c. raw organic apple cider vinegar

2 tsp. organic herbamare seasoning

1 tbsp. raw organic honey

1/2 tsp. garlic powder

1/2 c. extra virgin olive oil

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine vinegar, honey, seasoning and oil in a separate bowl

-Pour over kale pieces and gently massage into the kale for several minutes

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You will have marinade left over -it makes a fabulous salad dressing!

Sweet & Spicy Kale Chips

From Kristi's Kitchen

Ingredients:

1 bunch kale (organic is best if you can find it - growing it yourself would be highly recommended)

1 1/2 tbsp. coconut oil

2 tbsp. coconut butter

3 tbsp. coconut nectar

1 1/2 tsp. sea salt

2 tsp. cumin

1 tsp. chili powder

Directions:

-Wash and dry kale

-Separate kale leaves from the spin in big pieces

-Combine oil, butter, nectar and spices in a separate bowl

-Pour over kale pieces and gently massage into the kale

-Place coated pieces into dehydrator

-Close up the dehydrator

-Set temperature to 105 degrees and let it run for 6-8 hours (length of dehydrating depends on humidity levels in your area- mine were crisp and ready in 6 1/2 hours)

You won't ever go back -they are so good!

Happy dehydrating!

Sweet Pepper Poppers w/ Artichoke Cream

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

  

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

4 oz. organic cream cheese

2 oz. goat cheese

1 1/2 c. quartered cooked artichoke hearts

1 tbsp. organic heavy cream

1 green onion

1 garlic clove

1/4 tsp. sea salt + a bit for sprinkling over raw peppers before stuffing

15 organic mini sweet peppers

3 pieces nitrate-free turkey bacon, cooked and crumbled

Directions:

-Preheat oven to 350 degrees

-Process first 7 ingredients in a food processor until smooth and creamy

-Cut the peppers in half long-ways and remove seeds and green stems

-Stuff pepper halves with artichoke cream

-Top with crumbled turkey bacon

-Place in preheated oven and bake for 18-20 minutes

-Garnish with chopped parsley and serve

SIDENOTE:

If you enjoy raw sweet peppers these are delicious uncooked - just salt, stuff, sprinkle with bacon and parsley and serve - equally as fabulous!

Perfect as a holiday appetizer or snack!

Spelt...It's the new wheat!

Spelt is a whole grain- it's flour has the same texture as wheat flour. What makes it better than wheat is: 

1) As a grain, it has been less toyed with so it's pretty pure -the whole-whole grain

2) It's gluten free.

In my experimenting, I have determined that you can equally exchange spelt for wheat...so if your recipe calls for 2 cups flour -wheat or AP -you can replace it with 2 cups of spelt. The only thing I have noticed is that on certain recipes (namely biscuits) you might need to add a bit more liquid.

My kids love waffles so, I decided to give it a go with spelt...no one knew the difference and everyone said they were delicious...another "kid tested -mother approved" moment!

Here is my family's waffle recipe...it works equally as well with water or Le Croix and grapeseed oil or organic butter.

Enjoy!

Spelt Cinnamon Waffles

From Kristi's Kitchen

Ingredients:

1 3/4 c. fresh milled spelt flour

1 tbsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1 1/2  filtered water OR 1 can coconut flavored Le Croix sparkling water

1/2 c. grapeseed oil OR organic unsalted butter

2 tsp. sugar-free vanilla

2 organic eggs

Directions:

-Whisk all ingredients until smooth

-Ladle into waffle maker and cook until desired doneness.

We like ours topped with organic butter & honey OR peanut butter and cinnamon...it would be delicious topped with berries and organic whipped cream or a drizzle of organic maple syrup... the sky is the limit!

Happy Eating!

Spelt, Spelt, Spelt!

I have been working with Spelt flour quite a bit lately...so for the next few days I thought I would talk all things Spelt and bring some more yummy recipes to the table too...here's one to get us started-

Spelt Quick Bread

From Kristi's Kitchen

Ingredients:

3 c. fresh milled spelt flour (sprouted is best)

4 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 1/2 c. filtered water

1/4 c. olive oil

Directions:

-Preheat oven to 350 degrees

-Combine all ingredients until quick dough is formed

- Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 30 minutes

-Cool in the pan for 10 minutes

-Remove to a cooling rack and cool completely

Perfect for slicing for sandwiches or toast!

Stay tuned more to come!

South of the Border Gazpacho

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

 

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

3 c. spring mix

1/2 bunch cilantro

5 yellow mini sweet peppers

5 red or orange mini sweet peppers

1 large handful grape or cherry tomatoes

1/2 large avocado

2 garlic cloves

Juice of 1 lime

2 cups filtered water

1 1/4 tsp. sea salt

Garnish/Add ins:

Radish, thinly julienned

Jalapeno, thinly sliced or diced

Cucumber, diced

Cilantro leaves

Directions:

-Place all ingredients into a blender and blend until smooth

-Refrigerate for at least 30 minutes or until nice and chilled

-Garnish with the garnishes of your preference and enjoy

Makes about 2 quarts 

Sweet & Saucy Green Beans

From Kristi's Kitchen

Ingredients:

2 lbs. fresh whole green beans, blanched
2 tbsp. organic butter
4 tbsp. raw coconut palm crystals
1 1/2 tsp. sea salt
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 lb. nitrate-free turkey bacon ( I like Applegate Farms brand)

Directions:

-Blanch the green beans in boiling water -about 5 minutes
-Drain the beans into a colander
-Combine all ingredients in a sauce pot and toss to coat
-Cook, stirring occasionally until tender

These will be a perfect compliment to the Thanksgiving Turkey -So yummy!

Candied Jalapenos

From Kristi's Kitchen

Ingredients:

1 pint jar La Costena brand pickled jalapenos -this brand is just pickled and nothing added

8 oz. crushed pineapple with juice

2-3 tbsp. organic raw honey OR coconut palm crystals (maybe a bit more for balance)

1/8 teaspoon turmeric

1/8 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon celery seed OR 2 tablespoons finely diced celery

1 teaspoon mustard seed OR 1/2 teaspoon ground mustard

Directions:

-Drain the peppers of their juice and dump into sauce pot

-Stir in pineapple, sweetener and spices

-Bring to a slow boil and simmer for 15 minutes

-Pour into sterilized mason jar, lid and store in refrigerator

If making multiple recipes, you can use traditional canning method and store jars in the pantry for up to a year

This is delicious as a chili garnish or poured over organic cream cheese and served with your favorite dipper - a perfect party appetizer and great for holiday gatherings!

SIDENOTE:  -you can pickle your own jalapenos... its simple to do -maybe that will be tomorrow's post...

Sesame Cucumber Salad

From Kristi's Kitchen

Ingredients:

3 large cucumbers, thinly sliced longways

1 1/2 tbsp. sea salt (maybe a bit more in the end to taste)

2 green onion

2 tbsp, rice vinegar

1 1/2 tsp sesame oil

1/2 tsp. raw organic honey -more to taste

1/8 tsp. cayenne -more to taste

1 tbsp. toasted sesame seeds

Bragg's Liquid Amino (soy sauce substitute) to taste

May also add a sprinkling of garlic powder and/or ground ginger to taste (optional)

Directions:

-Combine salt and cucumber slices in a colander 

-Let them marinade for 1 hour

- Rinse and drain

- Combine remaining ingredients and toss together with drained cucumber

- Chill and serve

This is an ideal do the day before side...

Stir in some Miracle Noodles for a heartier side

Down Right Delicious Chili

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

 

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

1 lb. ground Green Finished Beef

1/2 medium onion, diced

28 oz. of pureed tomatoes

14 oz. diced plum tomatoes

14 oz. cooked light kidney beans (optional)

4 oz. diced green chiles OR  Habenaro hot sauce to taste (I like about 5 dashes)

3 tbsp. coconut palm crystals

1 tbsp. chili powder

1 1/4 tsp. cumin powder

1 1/4 tsp. garlic powder

1 tsp. onion powder

3 1/2 tsp. sea salt + 1/4 tsp. to finish (if needed to taste)

A pinch of ground cinnamon (don't skip this - it's the secret ingredient)

Directions:

-Brown the beef and onions with spices in chili pot

-Add tomatoes, chiles and beans

-Stir in coconut palm crystals, cinnamon

-Simmer for 20 minutes

-Adjust seasoning to taste

-Garish with Really Raw Cheddar Cheese, chopped green onion and Plain Amasi (instead of sour cream)

DELICIOUS!

Cherry Vanilla Pudding Cake

From Kristi's Kitchen

Ingredients:

2 1/2 c. almond flour

1/2 tsp + 1/8 tsp. sea salt

1/2 tsp. baking soda

1/2 c. raw coconut palm crystals

2 organic eggs

1/4 c. grapeseed oil OR organic butter, melted

1 tbsp. sugar free vanilla

1 tbsp. fresh lemon juice

1/2 c. organic heavy cream

1/2 c. diced fresh or frozen dark cherries

Directions:

-Preheat oven to 350 degrees

-Butter and Line (parchment paper) an 8" cake pan

-Combine wet and dry ingredients separately

-Fold wet ingredients into dry ingredients and stir in cherries

-Tap filled cake pan on the counter to release any air bubbles

-Bake for 27-30 minutes, until toothpick come out clean

-Cool in the pan for at least 30 minutes

-Turn out onto serving plate and cool completely before icing

Cherry Cream Cheese Icing:

Ingredients:

4 oz. organic cream cheese, softened

3 tbsp, organic butter

1 1/2 tbsp, raw organic honey

1/8 tsp. sugar free vanilla

pinch of sea salt

2 tbsp, diced fresh or frozen dark cherries

Directions:

-Whip cream cheese and butter with hand mixer until smooth and creamy

-Add honey, vanilla and salt and continue whipping

-Fold in cherries and continue whipping until until well combined

-Set in refrigerator for 20 minutes to set up

-Ice the top of the cake with icing spachula

So Yummy!

Makes 10 small wedges or 10 cup cakes