Bacon & Blue Burgers

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

4 lb. Beyond Organic ground beef

4 slices nitrate-free organic turkey bacon, diced

1 1/2 tsp. sea salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 c. organic/raw blue cheese [some Beyond Organic Cheddar Blue would be perfect here :0) ]

Directions:

- Combine all ingredients except cheese

-Break meat into 15 balls

-Make a well in the middle of each ball

-Add 1 1/2 tsp. cheese to the well

-Fold the meat over the cheese, burying it in the middle

-Flatten each ball into a patty and grill to desired doneness (we like medium at our house)

Serve with grilled veggies on a sprouted grain bun

Raw Oatmeal Cookies

From Kristi's Kitchen

As Featured on Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 1/2 c. rolled oats

1/2 c. coconut palm crystals

2 tbsp. ground dried dates (date sugar)

1/2 tsp. ground cinnamon

1/4 c. chopped walnuts

1/4 c. coconut oil

1/4 c.  Beyond Organic plain flavored Amasai (kefir)

1/4 c. homemade almond butter (see "Homespun Almond Butter Spread" post for recipe)

1 1/2 tsp. pure vanilla extract 

Directions:

-Place all ingredients in a large mixing bowl and mix until well combined

-Using a tbsp. measure, scoop cookies onto a baking sheet lined with parchment paper

-Refrigerate until firm.

Makes 16 cookies

Apple Date Pecan Cinnamon Bread

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

2 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 3/4 tsp. ground cinnamon

3 tbsp. coconut palm crystals

1/2 c. diced organic apple

1/2 c. chopped dates

1/3 c. chopped pecans

2 organic eggs, beaten

1 1/2 c. Beyond Organic plain flavored AMASAI (kefir)

1/4 c. grape seed oil OR unsalted organic butter, melted

1 tsp. pure vanilla extract

1/4 c. coconut nectar

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 55-60 minutes; covering with parchment for the last 25 minutes so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Blueberry Blast Smoothie

From Kristi's Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. fresh organic blueberries

1 organic kale leaf

1/2 avacado

2 1/2 c. Beyond Organic AMASAI (New Blueberry Acai flavor)

1/2 tsp. liquid stevia

1/2 tsp. pure vanilla extract

5 tsp. coconut palm crystals (optional to taste)

1 1/2 c. ice

Directions:

Puree all ingredients until smooth in a blender. 

Makes 4 1/2 -5 cups

Chocolate Dipped Mango Delights

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3/4 c. California dates

1/3 c. chopped pecans

1/3 c. dried mango pieces

1/4 tsp. sea salt

1/2 tsp. vanilla

1 1/2 tsp. coconut nectar

1 bar of Beyond Organic Dark Chocolate melted with 1 tsp. grapeseed oil, coconut oil or organic unsalted butter

Directions:

-Combine all ingredients in a food processor and process until a gooey ball is formed

-Remove the mixture and form into small balls

-Roll to coat in melted chocolate

-Store in an airtight container in the refrigerator

Banana Bread Scones

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. mashed really ripe banana, frozen and thawed but still a bit icey
¾ c. plain flavored Beyond Organic Amasai (kefir)
1 tsp. pure vanilla extract
2 ½ c. whole wheat pastry flour
4 tbsp. coconut palm crystals
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1tsp. sea salt
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
4 tbsp. organic unsalted butter

Directions:

-Preheat oven to 400 degrees
-Combine flour, salt, baking powder, baking soda, palm crystals and spices
-Using a pastry cutter, cut in the butter until its pea sized
-Stir together the banana, Amasai and vanilla and pour into flour mixture
-Combine until sticky dough forms
-Turn out on well-floured surface –incorporate a bit more flour until slightly firm
-Pat out dough to 1 inch thickness
-Using a 2 inch cutter, cut out scone rounds
-Place each round on a parchment lined baking sheet
-Bake in preheated oven for 16-18 minutes, until golden

Carrot Cake Cookies

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

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

1/4 tsp. allspice

5 dates

1 tbsp. coconut nectar

¼ c. organic butter

1 ½ tsp. pure vanilla extract

1 ½ tbsp. Plain flavored AMASAI or almond milk

½ tsp. organic lemon zest

¼ c. chopped walnuts

¼ c. grated organic carrots

2 tbsp. organic raisins

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 9 ingredients into food process and process until fine

-Add next 4 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 10-12 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Italian Beef & Veggie Soup

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

I recipe meatballs (see below)
2 tbsp. olive oil
1 qt. organic beef stock
6 oz. tomato paste
2 ½ c. frozen Italian green beans
3 small organic carrots, sliced
1 small rib organic celery, sliced
1 c. fresh kale, packed
1 ½ tsp. sea salt
¼ + 1/8 tsp. garlic powder
1/8 tsp. cayenne
1/8 tsp. celery seed
½ tsp. dried basil
1/8 tsp. onion powder

Directions:

-Make up meatballs, brown in olive oil and set aside
-Add veggies and seasonings to the pot and coat in remaining oil
-Incorporate the tomato paste and stir in the beef stock
-Return the meatballs to the pot
- Simmer for 20-25 minutes –until veggies are tender
This is perfect as a make ahead meal…serve with Homemade Naan Bread or a green salad

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

Pepper Bread

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

2 c. fresh milled whole wheat or spelt flour

½ c. fresh milled barley flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 tsp. cracked black pepper

2 tbsp. coconut palm crystals

2 organic eggs, beaten

1 c. organic whole fat yogurt

1 c. grated Beyond Organic cheese

½ c. olive oil

¼ c. chopped green onion

¼ c. organic half-n-half or Beyond Organic plain flavored Amasai

1 tbsp. spicy brown mustard

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan

-Bake in preheated oven for 45 minutes

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely

-Serve with organic butter or organic cream cheese and smear of natural all-fruit cherry spread

Corn Dog Muffins

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 recipe “Southern Style Cornbread” (see earlier post)

4 Beyond Organic Green Finished Hot Dogs, cut into 12 pieces

Directions:

-Preheat oven to 425 degrees

-Make up Cornbread

-Line 12 muffin tins with paper liners

-Fill ¾ full with batter

-Stand 1 piece of hot dog directly in the middle of each filled muffin tin

-Bake in preheated oven for 16-18 minutes; until golden on top

Garnish with your favorite mustard and ketchup

Slide a natural lemonade on the side and you have "Summer"!

You could even make these mini muffin style- the perfect small bite - just slice the hot dogs into smaller pieces and away you go!

I served these last week with "Crispy Zucchini" on the side and they were a big hit! 

Happy Eating!

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

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!)

"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

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

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

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!

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!

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

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!

Jalapeno Cheddar Muffins

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www. facebook.com/livebeyondorganic

Ingredients:

¼ c. sifted coconut flour

¾ tsp. sea salt

½ tsp. aluminum-free baking powder

¼ tsp. garlic powder

2 tbsp. coconut palm crystals 

3 organic eggs, beaten

1/3 c. + 1 tbsp. organic chicken stock

2 tbsp. organic unsalted butter

2 tbsp. diced “Candied Jalapenos” (recipe on blog)

¼ c. Beyond Organic Really Raw Cheddar, grated (I used a rounded ¼ c.)

Directions:

-Preheat oven to 350 degrees and line 17 mini muffin baking cups with paper liners

-Mix wet and dry ingredients in separate bowls –except jalapenos and cheese

-Combine wet ingredients into dry ingredients until smooth

-Fold in jalapenos and cheese

-Using a tbsp. measure, fill each lined cup

-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

So quick and easy to whip up...perfect as an appetizer bite or along side a nice bowl of "Down Right Delicious Chili" -see earlier post...