Creamy Parmesan Tomato Basil Gazpacho

From Kristi’s Kitchen

 As Featured on the Beyond Organic Facebook page

www.facebook/livebeyondorganic

Ingredients:

5 small tomatoes (I used Kumato)

2 small cloves garlic

8-10 large basil leaves

2 dates

¼ c. organic parmesan cheese

1 ¼ tsp. sea salt

1/8 tsp. onion powder

1/6 tsp. cayenne

1 c. Beyond Organic plain flavored AMASAI (kefir)

Directions:

-Process basil, date, garlic and parmesan in a food processor until finely ground

-Add tomatoes and seasonings and process again

-Stir in AMASAI until completely incorporated and serve chilled

Sweet Potato “Andouille” Soup

From Kristi’s Kitchen

Ingredients:

1 recipe “Andouille Sausage” (see below)

1 medium onion, processed

2 organic celery stalks, processed

1 large green onion, processed

4 c. mashed sweet potato

¼ tsp. cinnamon

½ tsp. garlic powder

2 quarts seasoned, organic chicken stock + 2 more cups for finishing the soup

¼ -1/2 tsp. sea salt (to taste)

Directions:

-Mix up and brown sausage and veggies

-Add remaining ingredients –minus 2 extra cups of stock and salt- to the pot and simmer for 10 minutes

-Process soup in batches in blender until smooth –return to pot

-Add extra chicken stock –simmer for 5 more minutes

- Taste and adjust salt to taste

Serve with a fresh green salad as a meal OR as a “Cup Of” for a starter

“Andouille Sausage” Recipe

From Kristi’s Kitchen

Ingredients:

1 lb. ground turkey

2 large green onions, finely diced

2 tbsp. grapeseed oil

¼ c. creole spice mix (my favorite blend is John Besh's Creole Seasoning Spice Blend:

http://www.epicurious.com/recipes/food/views/Basic-Creole-Spices-356852)

½ tsp. sea salt

½ tsp. garlic powder

Directions:

-Mix together until well incorporated

-Form into links or patties, freeze or use fresh…enclose in organic casing OR use in this recipe

Whole Wheat French Bread

From Kristi’s Kitchen

(adapted from howdoesshe.com)

Ingredients:

3 cups hard whole wheat flour

2 tbsp. instant dry yeast

2 cups hot water (120-130 degrees)

2 tbsp. grapeseed oil

1 tbsp. honey

1 tbsp. sea salt

3- 3 1/2 soft whole wheat flour

1 organic egg white

1 tbsp. water

Directions:

-Stir water, yeast and honey together in stand mixing bowl

-Let it bloom for 5 minutes

-Combine yeast mixture 2 cups hard wheat and oil in stand mixer –let sponge for 20 minutes

-Incorporate salt and remaining flour slowly –beat for 10 minutes

- Remove dough ball from mixer with oiled hands and cut into 2 equal pieces

-Roll each piece-on oiled surface- into a rectangle and jellyroll starting on the long side farthest from you

-Seal the under seem by pinching it closed

-Pinch the ends, tuck and round

-Place rolled loaves 4 inches apart on lightly oiled baking sheet

-Cut slits in each loaf

-Brush with egg wash made from water and egg white

-Cover with clean towel and let rise until double in size (about 2 hours)

-Preheat oven to 350 degrees

-Bake in preheated oven for 30-35 minutes –until golden and hollow sounding when thumped

Chocolate Flax Cookie Sandwiches with Coconut Nectar Fluff

From Kristi’s Kitchen

Cookie Ingredients:

2 ½ c. almond flour

3 tbsp. cocoa powder

15 dates

1 tbsp. coconut palm crystals (Coconut Secrets Brand)

½ tsp. sea salt

½ tsp. aluminum free baking powder

1 stick unsalted organic butter

1 tsp. pure vanilla extract

2 tbsp. unsweetened vanilla almond milk

2 tbsp. flax seeds

Directions:

-Preheat oven to 350 degrees

-Place first 6 ingredients into a food processor and process until finely ground

-Add remaining ingredients –except flax seeds - to processor and combine until dough ball forms

-Remove dough to a mixing bowl and fold in flax seeds until completely incorporated

-Form into 48 teaspoon sized balls and mash down into 2 inch rounds on parchment lined baking sheets

-Bake in preheated oven for 8-10 minutes

-Let cool on baking sheets for 30 minutes

-While cookies cool – make the fluff filling (see recipe below)

-Once cookies are completely cool, place a teaspoon of fluff on the underside of 24 cookies and top with the other 24 cookies forming a sandwich

Make ahead -Store in the refrigerator to maintain freshness and shape and serve next day –perfect!

Makes 24 cookie sandwiches

Coconut Nectar Fluff

From Kristi’s Kitchen

Ingredients:

1 egg white

¼ c. coconut nectar (Coconut Secrets Brand)

¼ tsp. cream of tartar

¼ tsp. pure vanilla

6 drops of toffee flavored liquid stevia

Directions:

-Combine ingredients into clean glass mixing bowl

-Using clean/dry hand mixer, beat mixture until it doubles in size and is marshmallow fluff consistency

You will only use half of this mixture for the cookie sandwiches…the rest can be used for hot cocoa or a small batch of brown rice crispy treats –the possibilities are limitless!

Spunky Pimento Cheese

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

½ c. homemade mayo (recipe below)

4 oz. organic cream cheese, softened

1c. Beyond Organic Really Raw Cheddar

1c. Beyond Organic Really Raw Havarti

½ tsp. prepared horseradish

4 oz. pimentos, drained

¼ tsp. paprika

1/16 tsp. cayenne

1 green onion, diced

¼ c. chopped pecans

¼ tsp. sea salt

½ tsp. coriander

1 ½ tsp. coconut palm crystals

Directions:

-Place all ingredients –except green onion and pecans – into a food processor and process until smooth

-Fold in onion and pecans and refrigerate for at least 30 minutes before serving – the longer the better!

Makes 2 cups

Homemade Mayo

(adapted from an allrecipes.com recipe)

Ingredients:

1 organic egg

½ tsp. minced garlic

1 tbsp. organic lemon juice

1 tsp. spicy brown mustard

½ tsp. sea salt

¾ c. grapeseed oil OR olive oil

Directions:

-Combine everything –except oil- in clean food processor

-Process until smooth

-While processor is running slowly add oil and process until thick and creamy

I have never been a pimento cheese fan until now!

I served it several way-smeared onto raw collard greens and rolled, piped onto celery sticks, slathered on rye crackers or quesadilla style on a brown rice tortilla with roasted turkey and spinach…So good!

Give it a try –you will be surprised at how tasty it really is!

Sweet Potato Pancakes

From Kristi’s Kitchen

Ingredients:

1 ¼ c. soft whole wheat flour

2 tbsp.+ ¾ tsp. coconut palm crystals

2 tbsp. aluminum free baking powder

¾ tsp. sea salt

¾ tsp. cinnamon

¼ tsp. nutmeg

½ c. mashed sweet potatoes

1 c. unsweetened vanilla almond milk

2 tbsp. grapeseed oil

2 organic eggs

½ tsp. pure vanilla extract

Directions:

-Combine all ingredients in mixing bowl

-Heat griddle to 375 degrees or a cast iron skillet over MED-LO heat

-Oil the skillet

-Spoon pancake batter into heated griddle or skillet and cook until bubbles begin to form –flip and cook until springy to touch and golden brown

Top with organic butter and a drizzle of raw honey – Serve with a side of “Homemade Turkey Sausage” to round out the meal…

Spicy Chocolate Covered Cherry Truffles

From Kristi’s Kitchen

Ingredients:

¾ c. dates (I -4.25oz package)

¼ c. dried cherries

1/3 c. blanched almonds

2 tbsp. cocoa powder

¼ tsp. sea salt

1/8 tsp. cayenne

¾ tsp. vanilla

1 ½ tsp. coconut nectar

2 bars Beyond Organic  Dark chocolate, melted with 2 tsp. grapeseed oil or organic unsalted butter (I had melted chocolate left over so, you could start with half and see how far it takes you)

Directions:

-Melt chocolate over a double boiler (a pot of boiling water with a larger glass bowl set on top)

-Place all ingredients –except melted chocolate- into a food processor

-Process until sticky ball begins to form

-Roll by the teaspoonful into small balls

-Coat truffle balls with melted chocolate and refrigerate to set

-Store in refrigerator to maintain freshness

Makes 25 small truffles

These are decadently rich with just a hint of heat on the back end –so delicious -you will want to double the recipe!

Creamy Fettucini Aglio, Olio e Peperoncino

From Kristi’s Kitchen

(adapted from traditional Italian Dish)

Ingredients:

7 oz. brown rice fettucini pasta, boiled in sea salted water according to directions

1/3 c. extra virgin olive oil

1 tsp. chili pepper flakes

2 large garlic cloves, minced

1 - 1 ½ tsp. sea salt

¼ c. organic half-n-half OR Beyond Organic plain flavored AMASAI

Directions:

-Cook pasta

-Toss cooked pasta with remaining ingredients being sure to salt –according to taste- incrementally starting with ¼ tsp. and working up until balanced to taste

Serve with Basil Butter White Fish, Roasted Thyme Cauliflower and Balsamic Kale & Spinach Salad

Collard Pesto

From Kristi’s Kitchen

Ingredients:

3 ½ c. packed fresh collard leaves, no stems

7 large basil leaves

4 ½ cloves of garlic

2 tbsp. lemon juice

1 c. pecan halves

1 ¼ c. olive oil

1 ½ tsp. sea salt

¾ tsp. pepper

¼ c. organic parmesan cheese

¼ c. Beyond Organic Havarti Cheese (you could use ½ c. and leave out Parmesan as an option)

Directions:

-Combine all ingredients -except oil- in a food process and process until finely ground

-While processor is running, slowly incorporate oil

-Store in a mason jar in the refrigerator

Serve over brown rice pasta OR quinoa with sautéed mushrooms and onions…spread over white fish or pair with sprouted grain bread, homemade mozzarella cheese and sun dried tomato for a delicious Panini.

Today for lunch I made open face Chicken and Collard Pesto Sandwiches on " Homemade Yeast Free Bread" with a drizzle of " Pizza Gazpacho" and "Homemade Mozzarella" ...so yummy, healthful and satisfying -everyone enjoyed it!

Chicken Lentil Chili

From Kristi's Kitchen

Ingredients:

1 lb. dried lentils
6 c. organic seasoned chicken stock (I make my own and season to taste with garlic powder and sea salt)
1 1/2 tsp. cumin
3 small tomatoes, diced
16 oz. salsa verde (I used World Trade Brand Roasted Salsa Verde)
1/2 tsp. sea salt (this amount will depend on the your chicken stock -taste at this point -start with 1/4 tsp and work up)
1/16 tsp. cayenne
2 c. shredded cooked organic chicken

Directions:

-Combine all ingredients -except chicken and salt- in stock pot
-Bring to a boil -reduce heat to MED-LO and simmer until lentils are tender (about 20 minutes)
-Taste, stir in chicken and salt and simmer for 5-10 more minutes

Serve with "Southern Style Cornbread" and "Fusion Slaw"...for a fabulous vegetarian chili just leave out the chicken and use seasoned organic vegetable stock in place of chicken stock

Makes 6 bowls

Baked Taco Taquitos

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page
www.facebook.com/livebeyondorganic

Ingredients:

1 lb. Beyond Organic Green-fed Beef

1 tbsp. + 1 tsp. chili powder

1 tsp. sea salt

1 tsp. cumin

1 tsp. garlic powder

½ tsp. onion powder

1/8 tsp. cayenne

½ roasted jalapeno, finely diced

½ roasted Anaheim chili, finely diced

4 oz. organic cream cheese, softened

¼ - ½ c. Beyond Organic Really Raw Cheddar Cheese, grated

6 sprouted grain tortillas, thawed and halved

Directions:

-Preheat oven to 425 degrees

-Brown beef with seasonings

-Stir in peppers and cream cheese and cheddar until smooth

-Roll a tbsp. of meat filling in each half tortilla and secure with a toothpick

-Place side by side on a parchment lined baking sheet and bake for 14 minutes

Serve with “Pineapple Jalapeno AMASI Dip” (recipe below)

Pineapple Jalapeno AMASAI Dip

Ingredients:

1 c. Beyond Organic Plain flavored AMASAI

2 tbsp. crushed pineapple

¼ c. “Candied Jalapenos” (see earlier post for recipe), diced

½ + 1/8 tsp. sea salt

¼ + 1/8 tsp. garlic powder

1/8 tsp. cumin

2 tsp. coconut palm crystals

Directions:

-Combine all ingredients in a bowl and refrigerate for 30 minutes before serving

Makes a yummy dip for fresh raw collard greens, too! Who knew!

German Chocolate Fudge Poppers

From Kristi’s kitchen

(adapted from a recipe on chocolatecoveredkatie.com)

Ingredients:

¾ c. dates

½ tsp. pure vanilla extract

¼ tsp. sea salt

2 tbsp. cocoa powder

2 tbsp. unsweetened shredded coconut

1/3 c. pecans

1 ½ tsp. coconut nectar

Directions:

-Combine all ingredients in a food processor and process until finely ground

-Pour out into a mixing bowl and smash together with your hands

-Shape by the teaspoonful into small balls

-Store in airtight container in the refrigerator

Makes 25 poppers

Southern Style Cornbread

From Kristi’s Kitchen

(inspired by my grandmother’s recipe)

Ingredients:

½ c. fresh ground soft whole wheat flour

1 c. organic corn meal

1 tsp. baking soda

2 tsp. sea salt

2 ¼ tsp. raw honey

1 ½ c. Beyond Organic plain flavored AMASAI, organic buttermilk OR kefir

2 tbsp. grapeseed oil OR organic unsalted butter, melted

2 organic eggs

Directions:

-Preheat oven and your iron skillet to 425 degrees

-Combine all ingredients into mixing bowl

-Carefully pour into heated skillet and bake for 25-30 minutes, until golden and a knife comes out clean

I have doubled this recipe and baked it in a 9x13 casserole and it turned out fabulous! So moist and delicious! You could also line muffin tins and pour individual muffins -start with 10 minute baking time and work up until golden and springy to the touch.

Baklava Bonbons...Yes They Are!!!!

From Kristi's Kitchen

Ingredients:

3/4 c. dates
1/3 c. walnuts
1/3 c. pistachios
Zest from small organic lemon
1 1/2 tsp. raw honey
1/2 tsp. pure vanilla extract
1/4 tsp. sea salt
1/8 tsp. ground cinnamon

Directions:

-Place all ingredients in a food processor and process until finely broken down
-Empty into mixing bowl and form into a large ball with your hands
-Roll into bonbon sized balls by the teaspoonful and store in the refrigerator

Makes 10-15 bonbons

Valentine's Day could be everyday!
These little treats are amazing, so delicious and simple to throw together...not to mention healthful! You could even make them a bit bigger -shape them into bars and carry them for snacks.

Chicken Pizza Pie

From Kristi’s Kitchen

Ingredients:

1 recipe Turnover Dough recipe (see earlier post)

1 recipe “Pizza Gazpacho” (see earlier post)

1 ¼ c. cooked shredded chicken, seasoned to taste with sea salt and dried basil

Fresh mozzarella –enough for 7 pies

Directions:

-Preheat oven to 400 degrees

-Make dough according to recipe

-Cut dough into 4 chunks

-Roll each chunk to ¼ in thick –using martini glass cut out a dough round

-Roll round to 1/8 in thick oval

- Combine Chicken and enough “Pizza Gazpacho” to loosely coat

-Place a tbsp. of chicken mixture and a chunk of mozzarella on each dough round, seal and prick with fork

-Brush with butter and sprinkle each pie with garlic powder

-Bake in preheated oven for 15-18 minutes –until golden brown

Makes 7 individual pies

Chocolate Chunk Walnut & Cherry Shortbreads

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 ¼ c. blanched almond flour

¼ tsp. sea salt

¼ tsp. baking soda

5 dates

3 tbsp. coconut palm crystals

¼ c. organic butter

1 ½ tsp. pure vanilla extract

2 ½ tbsp. Plain flavored AMASAI

¼ c. chopped walnuts

¼ c. dried cherries, diced

2 bars Beyond Organic Dark Chocolate, chunked

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 5 ingredients into food process and process until fine

-Add next 3 ingredients and continue processing until dough forms

-Turn dough out into mixing bowl and fold in remaining 3 ingredients

-Scoop dough by teaspoonful onto lined baking sheet and press down into circle

-Bake in preheated oven for 8-10 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Turkey & Veggie Meatloaves

From Kristi’s Kitchen

(Inspired by an allrecipes.com recipe and my friend Theresa)

Ingredients:

2 medium zucchini

1 medium onion

½ pint sliced mushrooms

3 cloves garlic

1 lb. organic ground turkey

½ c. cooked quinoa (1 c. water bring to boil –add quinoa turn to MED-LO and simmer for 25-30 minutes; until quinoa blooms and water is absorbed)

1 ½ c. rolled oats

4 tsp. sea salt

½ tsp. pepper

2 tbsp. coconut aminos OR Bragg’s Liquid Aminos

2 organic eggs

Directions:

-Preheat oven to 400 degrees

-Oil 12 jumbo muffin tins and set aside

-Process veggies and garlic in food processor

-Add turkey, quinoa, oats salt, pepper, aminos and eggs to a large bowl

-Pour veggie mixture on top of meat mixture and work together until completely incorporated

-Using a large ice cream scoop, fill oiled muffin tins ¾ full

-Place in preheated oven and bake for 30-35 minutes; until juices run clear

-Top with a bit of Tomato Sauce OR a spiral of your favorite Ketchup or BBQ Sauce

Serve with a side of Smashed Cauliflower (See “Quinoa Stuffed Bell Peppers” post) and Collards (See the December 2011 “Chicken & Greens” post)

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 while meatloaves cook

Pot o’ Red Beans

From Kristi’s Kitchen

Ingredients:

1 lb. dried light kidney beans, soaked and drained

½ green bell pepper, diced

1 medium onion, diced

1 large organic celery stalk, diced

4 pieces organic turkey bacon, diced

3 bay leaves

½ tsp. pepper

¾ tsp. poultry seasoning

1 tsp. garlic powder

3 tbsp. coconut palm crystals

½ tsp. dried basil

1/8 tsp. cayenne

6 c. Beyond Organic filtered water

4 tsp. sea salt

Directions:

-Combine all ingredients in large stock pot –except salt

-Bring to a boil and simmer over MED-LO –stirring occasionally- for 1 hour and 15 minutes

-Add in salt, gently smash cooked beans with a potato masher (this will create a creaminess) and continue simmering for 15 more minutes

-Garnish with fresh chopped green onion and a splash of pepper vinegar or hot sauce to taste

Serve cajun-style over brown rice with a side of sautéed greens OR dish it up with quinoa as its bed –delicious!

Parmesan Ranch Chicken Pasta Salad

From Kristi’s Kitchen

Ingredients:

1 ½ recipes Parmesan Ranch Dip (recipe below)

1 ½ -2 c. cooked, shredded organic chicken

3 pieces organic turkey bacon, cooked & crumbled

16 oz. brown rice spiral pasta, cooked in salted water

12 oz. blanched sweet peas

1 medium organic carrot, grated

4 green onions, chopped

Directions:

-Make Dip and set aside

-Combine all ingredients and incorporate dip into mixture while warm

-Sprinkle with a bit more sea salt and pepper to taste

Serve warm with steamed broccoli

Parmesan Ranch Dip

Ingredients:

1 c. whole-fat organic greek yogurt

¼ c. grated organic parmesan cheese

1 tbsp. raw unheated honey

1 ¼ + 1/8 tsp. garlic powder

1 ¼ tsp. sea salt

¾ tsp. parsley

1 tsp. dried basil

¼ tsp. dill

¼ tsp. black pepper

¼ tsp. onion powder

Directions:

-Combine all ingredients and use as a veggie dip or in this recipe

Beefy Nacho Dip

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 lb. Beyond Organic green-fed beef

1 tbsp. chili powder

1 ¼ tsp. garlic powder

1 ¼ tsp. cumin powder

1 tsp. sea salt

1 recipe Tex Mex Tomatoes (See Tex Mex Chicken post on the blog for the recipe)

14 oz. coconut milk

1 tsp. xanthan gum

1 c. Beyond Organic Really Raw Cheddar, grated

1-2 tbsp. fresh cilantro

Directions:

-Brown beef with seasonings

-Pour tomatoes and coconut milk into browned beef

-Bring to a boil

-Whisk in xanthan gum, return to a boil and simmer until thickened

-Fold in Cheddar and cilantro

Serve with fresh spinach, quinoa and a garnish of guacamole for a hearty meal or with your favorite dippers as an appetizer or party fare –it’s really delicious with fresh whole green beans!