Pear & Bacon Empanadas with Gorgonzola Cream

From Kristi’s Kitchen

Ingredients:

1 recipe “Turnover Pastry Dough” (see earlier blog post)

I recipe Gorgonzola Cream (see below)

1 tbsp. chopped green onion

¼ c. chopped pecans

½ of an organic Bartlett pear, diced

3 slices nitrate-free turkey bacon, cooked & crumbled

Directions:

-Make dough and set in refrigerator to rest

-Whip Gorgonzola Cream and set aside

-Combine remaining ingredients into cream

-Roll out pastry dough and cut 2” circles

-Place filling by the teaspoonful in the center of the round

-Fold over and crimp closed

- Place on a parchment lined baking sheet and bake according to “Turnover Pastry Dough” recipe directions (see previous post)

Gorgonzola Cream

Ingredients:

1 ½ tbsp.  crumbled  gorgonzola

2 oz. organic cream cheese, softened

1 tbsp. organic half-n-half

1/8 tsp. garlic powder

1/8 tsp. sea salt 

Pinch of cayenne

Directions:

-Combine all ingredients and spread on your favorite cracker or dip it up with your favorite dipper…sesame almond crackers would be fabulous or organic celery would be delicious!

Dreamsicle Smoothie

From Kristi’s Kitchen

Ingredients:

14 oz. coconut milk

1 medium naval orange, peeled and segmented

¾ tsp. pure vanilla extract

¼ tsp. + 5-7 drops toffee flavored liquid stevia

1/8 tsp. cinnamon

¼ tsp. sea salt

1 ½ tsp. chia seeds

Directions:

-Combine all ingredients in a food processor until smooth

-Serve with a wedge of naval orange for garnish

Add in ½ tsp. xanthan gum for pudding …You can also pour the mixture into popsicle forms and freeze for a cool and tasty summer treat

Crispy Zucchini

From Kristi’s Kitchen

Ingredients:

2 small zucchini, sliced in ¼ inch slices

1/3 c. raw OR organic milk – you could also use plain flavored Beyond Organic Amasai OR keifer

1 c. flax meal

1 ½ tsp. garlic powder

1 1/8 tsp. sea salt

¼ tsp. onion powder

1/8 tsp. black pepper

1 /16 tsp. cayenne

Directions:

-Preheat oven to 425 degrees

-Slice zucchini and set aside

-Pour milk into bowl and set aside

-Combine the rest of the ingredients in a separate bowl and set aside

-Setting up a dredging station, dip each piece of zucchini in the milk and then completely cover them in flax mixture

-set them on an oiled rack inside of a baking sheet

-Bake in preheated oven for 25 minutes or until golden and crispy

Serve them plain or with your favorite ranch dip

These are so simple to throw together and your kids will love getting in on the action plus they're heart healthy and flavorful!

Coconut Curry with Kale & Meatballs

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

 Ingredients:

1 recipe meatballs (see below)

28 oz. coconut milk

2 c. fresh kale leaves, packed

1 ½ tsp. curry powder

1 ½ tsp. sea salt

¼ tsp. crushed red pepper flakes

½ tsp. xanthan gum

Directions:

-Make meatballs

-In a wok, brown the meatballs in a small amount of coconut oil or grapeseed oil and set aside

-Add coconut milk, seasonings and kale to the wok and bring to a boil

-Stir in xanthan gum and simmer until sauce thickens and kale is tender

Serve over brown short grain rice or quinoa

Meatballs

Ingredients:

½ lb. Beyond Organic Green fed beef

¼ c. coconut flour

2 organic eggs

1 tsp. sea salt

1/8 tsp. pepper

¼ tsp. onion powder

¼ tsp. garlic powder

¾ tsp. parsley flakes

Directions:

-Combine all ingredients in a mixing bowl until well incorporated

-Form into 1” balls and cook

Apple & Date Fougasse (a French pastry bread)

From Kristi’s Kitchen

(Adapted and inspired by “Simply Baking” recipe on Cooking Channel)

Ingredients:

1 Filling recipe (see below)

3 ½ c. whole wheat pastry flour

2 ¼ tsp. sea salt

1 tsp. cinnamon

2 tsp. honey

2 tsp. yeast

1 ¼ c. warm filtered water

1 organic egg and 1 tbsp. filtered water

Directions:

-Put together filling

-Combine water and yeast in mixing bowl and let bloom for 5 minutes

-Add remaining ingredients into mixer and mix (using bread hook attachment) on low speed until combined

-Turn the mixer to high and knead the dough for 5 minutes

-On a well-floured surface, pat or roll dough out

-Place most of the filling -reserving a bit for garnishing- in the center of the dough and fold dough edges over like an envelop

-Turn fold side down onto floured surface

-Roll dough a second time into an oval –leafy shape

-Using a sharp knife, cut a whole down the center of the dough leaving an inch on either end

-Pull dough apart slightly

-Cut three more slits on either side of the middle and pull dough apart –making 6 separate smaller slits at this point your bread creation should look similar to a leaf)

-Brush with an egg wash and garnish with remaining apple slices and dates

-Cover and let rise in a warm place until it doubles in size

-Preheat oven to 400 degrees and bake for 20 minutes –until golden

Apple & Date Filling:

Ingredients:

½ of large crisp organic apple, thin sliced

6 dates, diced

1/8 tsp. sea salt

1/8 tsp. cinnamon

1/8 tsp. pure vanilla extract

1 tbsp. organic butter

Directions:

-Combine all ingredients in a sauce pot

-Sautee until just tender

-Remove from heat and set aside

*To dress this up and make a pastry dessert out of it…glaze it with a cream cheese icing –YUMMO!

** A tip the cooking show gave was to place a baking sheet of ice in the rack below the baking pastry so as to keep the dough from setting too quickly-gaining maximum rise. GREAT IDEA!

Makes 6 portions

My 4 year old daughter was inspired that we should do this together...we had a fabulous time and it turned out delicious...so much so that we made a second!

Cherry Chocolate Frozen Yogurt Treat

From Kristi’s Kitchen

(inspired by  Jamie Oliver)

Ingredients:

1 1/3 c. whole fat organic Greek yogurt (I like 10% milk fat variety - it's really thick and creamy)

2 c. frozen cherries

¼ tsp. + 5-7 drops Chocolate flavored liquid stevia (I used Stevita brand)

¼ tsp. pure vanilla extract

Directions:

-Combine all ingredients in a food processor and process until frosty and well blended

-Pour into ice cream machine and freeze according to directions OR pour into freezer container and set in freezer until frozen to soft serve consistency – about 45 minutes

You can also pour the mixture up into popsicle forms and freeze – these were a BIG hit with my kids!

Spicy Beef and Artichoke Ragu

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook/livebeyondorganic

Ingredients:

1 lb. Beyond Organic green-fed ground beef

½ medium onion, diced

2 tbsp. olive oil

1 tsp. sea salt

½ tsp. garlic powder

1 tsp. dried basil

½ tsp. dried oregano

10 cooked artichoke heart quarters, diced

1 ½ c. homemade tomato sauce

2 tsp. raw honey

¼ tsp. chili pepper flakes

Directions:

-Brown ground beef with oil, seasonings and onions

-Add in diced artichoke, tomato sauce, honey and chili flakes

-Simmer for 10 minutes

Serve over roasted Italian green beans, brown rice pasta or even fresh raw broccoli slaw (I did this for supper a couple of days ago and it was oh so good!)

Coconut Dreams

From Kristi’s Kitchen

Ingredients:

¾ c. dates

½ tsp. pure vanilla extract

¼ tsp. sea salt

1/3 c.  unsweetened shredded coconut + extra for coating the finished bonbons

1/3 c. pecans

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

-Coat in extra unsweetened coconut

-Store in airtight container in the refrigerator

Makes 25-30 small bonbons

Naan Bread...a Simple Remake!

I adapted this recipe and made it with our dinner this evening –it was so easy and yummy…the resulting bread was a soft pliable flat bread perfect enough for flat bread sandwiches or hummus dipping or as a traditional side to curry…

This is a great opportunity to see how healthy substitutions can remake a recipe into one that may be enjoyed without concern for damaging health. Small amounts of whole sprouted grains are healthy for those who don’t have intolerances or allergies to gluten. With these adaptions, this recipe is a wonderful option in a truly balanced nutrition plan.

Here is the “teach a man to fish” moment…take a minute and compare the recipes –see the simple changes I made and how easy it is for you to do the same. Give it a go!

To your health – Happy Eating!

Naan Bread

From Kristi’s Kitchen

(adapted from http://www.weatethat.com/recipes/2012/3/15/homemade-naan.html/)

Ingredients:

1/2 c. warm filtered water

2 tsp. active dry yeast

1 tsp. raw honey

1 tsp.sea salt

2 1/2 c. soft whole wheat flour, plus extra for dusting and rolling

1/4 c. olive oil

1/3 c. plain whole fat yogurt

1 organic egg, beaten

Grapeseed oil OR organic butter, for skillet frying

Directions: 

-In a large bowl, mix together water, yeast, and honey. Let stand for 5 minutes, until foamy.

-Add flour, salt, oil, yogurt, and beaten egg. Mix until you have a workable dough forms, sprinkle extra flour as needed. Knead the dough until smooth and elastic. Transfer the dough to a large greased bowl and cover with a towel. Let the dough rise until it doubles in size – it took about 40 minutes.

-On a floured surface, divide the dough into 16 pieces. Roll or pat out each piece very thinly and set aside. (I found that patting them out worked well too –a bit thicker but, still good)

-Heat oil or butter in a large skillet. When hot, add the naan and cook until blistered and golden brown.

- Flip and cook until golden on the other side. Repeat with remaining naan.

Makes 16 small naan bread 

Oatmeal Cookies with Almond Flour...

From Kristi’s Kitchen

Ingredients:

1 ½ c. almond flour

10 dates

¾ tsp. sea salt

½ tsp. baking soda

¼ c. coconut palm crystals

½ tsp. cinnamon

1 stick organic unsalted butter

1 organic egg

1 tsp. pure vanilla extract

7 drops toffee flavored liquid stevia

2 ½ tbsp. almond milk

1 ¼ c. + 1 tbsp. rolled oats

Directions:

-Preheat oven to 350 degrees

-Process almond flour and dates in a food processor

-Add the next 9 ingredients into processor and process into dough

-Turn out dough into mixing bowl and fold in the rolled oats

-Spoon out dough by the teaspoonful onto parchment lined baking sheet and press down into 3” rounds

-Bake in preheated oven for 10-12 minutes or until golden brown

-Cool on baking sheet for 20 minutes –move to cooling rack and cool completely

Makes 25 cookies

"Not Ya Mama's" Southern Cheese Straws...

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

¼ c. almond flour

1/8 tsp. sea salt + more for sprinkling

1/8 tsp. garlic powder

1/16 tsp. cayenne

1 organic egg

1/8 c. organic butter, melted

1 ½ c. Beyond Organic cheddar cheese, shredded

¼ c. coconut flour, sifted

Directions:

-Preheat oven to 400 degrees

-Combine first 7 ingredients

-Add in coconut flour and knead dough for 2-3 minutes

-Place on parchment lined cookie sheet

-Flatten dough to 1/8 inch thickness

-Score dough –using a pizza cutter- into 1/2” by 2” straws

-Sprinkle scored dough with extra sea salt

-Bake in preheated oven for 15 minutes until golden in color

-Cool completely and break into straws

Sesame Ginger Dressing...Oh the Possibilities!

From Kristi’s Kitchen

Ingredients:

¼ c. rice vinegar

1 tbsp. + 1 tsp. coconut aminos OR Bragg’s liquid aminos

¼ + 1/8 tsp. ground ginger

¼ tsp. garlic powder

1/8 tsp. cayenne

1 tbsp. coconut nectar

1 tbsp. sesame oil

1/3 c. grapeseed oil

1 tbsp. sesame seeds

Directions:

-Combine all ingredients in a mason jar and shake until completely combined

-Serve over your favorite greens, use as a dipping sauce OR a finishing drizzle over the “Ginger Coconut Chicken Soup” (see August 2011 blog post) SO Yummy!

You could even make up Asian Lettuce Wraps or Cups....hmmm

Today, we had this dressing over a strawberry & chicken salad at lunch and then for dinner I made the "Ginger Coconut Chicken Soup" with a spinach green onion salad and drizzled some on both! DELICIOUS!

I think a full on Dressings post is coming shortly...be looking for it!

Cherry Chocolate Yogurt

From Kristi's Kitchen

Ingredients:

1/2 c. whole fat plain flavored organic Greek yogurt
8-10 frozen or fresh cherries, diced
12 drops chocolate flavored liquid Stevia
1/8 tsp. pure vanilla extract

Directions:

-Mix together and serve chilled

I made this for breakfast this morning...simple and delicious -a perfect alternative to the sugar loaded yogurt cups you buy in the supermarket!

Almond "Poppy" Seed Muffins - Updated!

From Kristi’s Kitchen

Ingredients:

2 ½ c. blanched almond flour

½ tsp. sea salt

½ tsp. baking soda

2 organic eggs

½ c. grape seed oil 

2 tsp. almond extract

1/3 c. coconut nectar

½ c. unsweetened vanilla almond milk

3 tbsp. chia seeds

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Incorporate wet into dry and fold in seeds

-Line 20 mini muffin tins with paper liners and fill equally (I use a tbsp. measure to do this)

-Bake in preheated oven for 10 minutes; until golden and springy to the touch

-Cool for 10 minutes in the pan

Makes 20 mini muffins

OR

-Line 11 regular muffin tins and fill using 18/8 stainless scoop (this will almost completely fill the tin -no worries)
- Bake in preheated 350 degree oven for 16 minutes until muffins are a nice rich brown color on top
-Cool and serve warm

They turn out moist and delicious with a slight caramelization on the top -PERFECT!

Makes 11

You could even ice them with an Almond Cream Cheese Glaze and they would make a perfect coffee cake...

Homemade Italian Bread

From Kristi’s Kitchen

Ingredients:

3 cups hard whole wheat flour

2 tbsp. instant dry yeast

2 cups hot water (120-130 degrees)

2 tbsp. olive oil

1 tbsp. honey

1 tbsp. sea salt

1 tsp. dried basil + a little more for sprinkling

¾ tsp. dried oregano

½ tsp. garlic powder + a little more for sprinkling

1/16 tsp. cayenne

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, seasonings 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

-Sprinkle with a bit more garlic powder and basil

-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

Makes 2 loaves

I made this tonight with a pot of  Homemade Italian Tomato and White Bean Soup...the perfect compliment! So yummy!

Amasai Roumalade Dressing

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

¼ c. Plain flavored AMASAI OR kefir

½ tsp. spicy mustard

½ tsp. prepared horseradish

5 dashes hot sauce (I used Crystal Brand)

¼ tsp. sea salt

1/16 tsp. black pepper

¼ - ½ tsp. raw honey (depending on your taste)

Directions:

-Whisk all ingredients together and serve over your favorite greens or a Waldorf Salad (apples, walnuts, celery and arugula)

Makes 2 servings

For more recipes visit:

www.owltreenutrition.blogspot.com

German Chocolate Cake with Coconut Pecan Whipped Icing

From Kristi’s Kitchen

Ingredients:

3 c. almond flour

¼ c. + 2 tbsp. unsweetened cocoa powder

¾ tsp. sea salt

¾ tsp. baking soda

½ c. coconut nectar

½ c. coconut palm crystals

10 drops toffee flavored liquid stevia

3 large organic eggs

1 ½ tbsp. pure vanilla extract

6 tbsp. grapeseed oil

1/3 c. almond milk

1 tbsp. strong brewed organic coffee

Directions:

-Oil and line 9 inch cake pan with parchment paper

-Preheat oven to 350 degrees

-Combine dry ingredients and wet ingredients in separate bowls

-Stir wet into dry until well mixed

-Scoop batter into pan

-Bake for 30-35 minutes until tooth pick comes out clean and springy to the touch

-Let cool in pan for 30 minutes then ice and serve

-Run a knife around the outside edge to cake and turn out onto serving plate

-Cool completely, spread icing evenly over the top of the cake and garnish with toasted coconut, pecans and a sprinkling of coconut palm crystals

makes: one tall 9” cake OR 15 cupcakes

Coconut Pecan Whipped Icing:

Ingredients:

¼ c. toasted unsweetened coconut

¼ c. toasted chopped pecans

4 oz. organic cream cheese, softened

3 tbsp. organic butter, softened

2 tbsp. raw organic honey

¼ tsp. pure vanilla extract

1/8 tsp. sea salt

7 drops toffee flavored liquid stevia

1 tbsp. organic half-n-half

1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:

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

-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping

-Incorporate half-n-half until fluffy consistency is achieved

-Fold in half of coconut and pecans, reserving the rest for garnish

Carrot Cake with Toffee Cream Cheese Whipped Icing

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

½ + 1/8 tsp. sea salt

½ tsp. baking soda

¼ c. raw coconut palm crystals

1 tsp. cinnamon

¾ tsp. allspice

½ tsp. nutmeg

½ tsp. cloves

2 organic eggs

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

1 tbsp. sugar free vanilla

1 ½ tsp. lemon juice

2 tbsp. pineapple juice

1/4 c. unsweetened vanilla almond milk

½ - ¾ c. shredded organic carrots

¼ c. chopped walnuts

¼ c. crushed pineapple

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 carrots, walnuts and pineapple

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

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

-Cool in the pan for at least 30 minutes

-Turn out onto serving plate and cool completely before icing

Toffee Cream Cheese Whipped Icing:

Ingredients:

4 oz. organic cream cheese, softened

3 tbsp. organic butter

2 tbsp. raw organic honey

1/2 tsp. pure vanilla extract

1/8 tsp. sea salt

2-4 drops toffee flavored liquid stevia (to taste)

1 tbsp. organic half-n-half

1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:

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

-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping

-Incorporate half-n-half until fluffy consistency is achieved