Creamy Mushroom Soup...No More Campbells Needed!

From Kristi's Kitchen

Ingredients:

2 tbsp. unsalted organic butter

2 c. bella mushrooms, chopped

1/2 small onion, finely diced

2 c. organic unseasoned chicken stock (if seasoned, just reduce your sea salt and garlic powder to taste)

14 oz. coconut milk

1/4 + 1/8 tsp. thyme

1/8 + 1/2 tsp. Garlic powder

1 1/4 + 1/8 tsp. Sea salt

1/8 tsp. nutmeg

1/8 tsp. cayenne pepper

1 tsp. Xanthan gum

6 turns of the pepper mill

1/4 -1/2 c. chopped Kale (hardy addition)

Directions:

-Saute onions and mushrooms in butter

-Add in all ingredients except xanthan gum

-Bring to a boil and slowly sprinkle in xanthan gum

-Return to boil until soup thicken slightly

Serve warm as a first course or along side a salad or quiche as a meal

This recipe is 2 hardy servings or enough for that "cream of "recipe - no can needed… if you desire to be completely casin and dairy free you may sauté the veggies in the chicken broth instead of butter or exchange the butter for ghee...

This is perfect for the holiday's green bean casserole tradition - be looking for that recipe shortly!

Happy Eating!

Strawberry Mousse

From Kristi's Kitchen

Ingredients:

1 c of Strawberry Puree (see below)

14oz. coconut milk (I used Thai Kitchen's Organic Coconut Milk)

2 tbsp. coconut palm crystals

20 drops strawberry liquid stevia

1/4 tsp. sea salt

1 tsp. xanthan gum

Directions:

-Combine all ingredients in a large mixing bowl

-Using hand mixer, whip until light, fluffy and thick

-Place in individual ramekins and refrigerate for at least 30 minutes to set

Perfect as a day before make ahead!

Makes 6 -4 oz. portions

Strawberry Puree

From Kristi's Kitchen

Ingredients:

2 c. fresh organic strawberries

10 california dates

1 tsp. organic lemon zest

Directions:

-Puree in a food processor and use in this recipe

Hershey "Perfect Chocolate Cake" Made MORE Perfect!

From Kristi's Kitchen

Ingredients:

2 c. coconut palm crystals
1-3/4 c. whole wheat pastry flour
3/4 c. cocoa powder

2 tsp. sea salt
1-1/2 tsp. aluminum-free baking powder
1-1/2 tsp. baking soda
2 organic eggs
1 c. organic half-n-half OR coconut milk
1/2 c. grapeseed oil (makes it really moist)
2 tsp. pure vanilla extract
1 c. boiling water


Directions:

-Heat oven to 350°F
-Grease and flour two 9-inch round baking pans
-Stir together crystals, flour, cocoa, baking powder, baking soda and salt in large bowl
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
-Stir in boiling water (batter will be thin)
-Pour batter into prepared pans
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
-Cool 10 minutes; remove from pans to wire racks
-Cool completely and frost

Also makes 14 jumbo sized cupcakes

The cupcakes pictured above were drizzled with organic white and dark chocolate...YUMMY!

Other Frosting options:

Cream Cheese Whipped Icing
Ingredients:
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 or a bit more palm crystals
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

Strawberry Cream Cheese Frosting
Ingredients:
4 oz. organic cream cheese, softened
4 tbsp. organic butter
2 tbsp. strawberry puree
1/8 tsp. pure vanilla extract
1/8 tsp. sea salt
1 tbsp. coconut nectar
20 drops strawberry flavored liquid stevia (to taste)
1 tbsp. organic half-n-half

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add nectar, vanilla, puree, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved

Strawberry Puree
Ingredients:
2 c. quartered organic strawberries
1/2 tsp. organic lemon zest
5 dates
1 1/2 tsp. filtered water

Directions:
-Process in food processor until smooth

Coconut Strawberry Chocolate Mousse Pie

From Kristi's Kitchen

Mousse Ingredients:

14 oz.chilled coconut milk (overnight)

1/3 c. cocoa powder

3/4 c. ground dehydrated dates (also called "Date Sugar")

1/4 c. unsweetened coconut flakes

1/2 tsp. pure vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl and whip with a hand mixer until smooth and fluffy and set aside

Crust Ingredients:

1 1/2 c. blanched almond flour

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

10 California dates

1/2 a stick of organic unsalted butter

1/2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine flour, salt, cinnamon and dates in food processor

-Process until fine

-Add in butter and vanilla

-Continue processing until dough forms

-Spread evenly in pie plate (9 inch)

-Bake in preheated oven for 10-12 minutes; until crust is golden

-Cool Completely and assemble

ASSEMBLY DIRECTIONS:

-Spread Mousse evenly into cooled pie crust

-Top with sliced organic/locally grown strawberries and a sprinkle of extra coconut flakes

-Chill until ready to serve

Makes 12 servings

Southern Sausage Gravy

From Kristi's Kitchen

Ingredients:

1/2 lb ground turkey

1 tablespoon grapeseed oil

1 3/4 +1/8 teaspoon sea salt

1 teaspoons sage

1/2 teaspoon anise seeds

1/2 teaspoon thyme

1/4+ 1/8 teaspoon black pepper

1/2 teaspoon garlic powder

1/16 teaspoon ground cloves

1/16 teaspoon nutmeg

1/16 teaspoon allspice 

1/16 tsp. cayenne

28 oz. coconut milk

3/4 tsp. xanthan gum

Directions:

-Brown turkey in oil and seasonings

-Pour in coconut milk and bring to a boil

-Whisk in xanthan gum

-Return to a boil and simmer until thickened -about 5-10 minutes

A classic remade and completely gluten & dairy free...you will not believe how delicious! Perfect on homemade Spelt Biscuits (see spelt post) or a serving of quinoa.

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

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

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!

Tex Mex Chicken

From Kristi’s Kitchen

Ingredients:

14 oz. coconut milk

1 recipe Tex Mex Roasted Tomatoes (recipe below)

¼ tsp. garlic powder

¼ tsp. sea salt (may need a bit more for balance in the end)

¼ tsp. xanthan gum OR kudzu powder

1 c. Beyond Organic Really Raw Cheddar, grated

1 ½ c. cooked, shredded organic chicken

2 tbsp. fresh cilantro leaves

Directions:

-Combine coconut milk, tomatoes, garlic powder and salt in a sauce pot

-Bring to a boil

-Whisk in xanthan gum OR kudzu powder –continue boiling for 3-5 minutes

-Stir in cheese and chicken

-Simmer for 5 more minutes

-Fold in fresh cilantro and serve over sautéed greens, quinoa or brown rice pasta

Roasted Tex Mex Tomatoes

From Kristi’s Kitchen

Ingredients:

6 roma tomatoes, 4 halfed & seeded plus 2 pureed & set aside

1 jalapeno, halfed & seeded

¼ large onion

4 garlic cloves, peeled

1 anaheim chili pepper, halfed and seeded**

3/4 tsp. sea salt (maybe a bit more after processed to balance flavor)

2 tbsp. grapeseed oil

Directions:

-Preheat oven to 400 degrees

-Place veggies face up on baking sheet

-Rub each with oil and sprinkle with sea salt

-Turn face down and roast for 25 minutes

- Cool and place in processor

-Combine with puree and use in recipe

**this is very spicy –for a little less heat use only half an anaheim

Curried Meatballs and Mushroom Sauce

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook Page

www.facebook.com/livebeyondorganic

Ingredients:

1 recipe meatballs (below)

8 oz. sliced mushrooms

1 small onion, finely diced

14 oz. coconut milk

2 tbsp. organic butter

1 tsp. curry powder

2 tsp sea salt

1/4 tsp. pepper

1/4 -1/2 tsp. xanthan gum

Directions:

-Make meatballs according to recipe below

-Remove meatballs from skillet and add butter, onion and mushrooms

-Saute until tender

-Pour in coconut milk and seasonings

-Bring to almost a boil

-Whisk in xanthan gum starting with 1/4 tsp

-Place meatballs into sauce

-Simmer until sauce thickens

-Adjust seasoning to taste and serve over brown rice or with a side of steamed broccoli

Meatballs:

 Ingredients:

1/2 lb. Beyond Organic green fed ground beef

1/4 c. coconut flour

2 organic eggs

1 tsp. sea salt

1/8 tsp. pepper

1/4 tsp. onion powder

1 tbsp. organic unsalted butter OR grapeseed oil

Directions:

-Combine all ingredients in bowl -making sure they are well incorporated

-Form meat mixture into small balls

-Heat oil in skillet over medium heat

-Brown meatballs evenly on all sides

-Remove from skillet to rest

Salty Caramel Apple Pudding

From Kristi's Kitchen

Ingredients:

2/3 c. walnuts - divided in half
2 small to medium organic apples, cored and peeled (sweet or sour -your choice)
2 tbsp. organic unsalted butter, softened (optional)
1 tsp. lemon juice
1 tsp. sugar free vanilla
1 tsp. sea salt
14 oz. coconut milk
1/2 tsp. xanthan gum
1/4 c. coconut nectar
1/4 tsp. toffee flavored liquid stevia + 5 drops

*The coconut nectar and toffee flavored stevia combined give it it's "caramel-ly" flavor -so good!

Directions:

-Process 1/3 c. walnuts, 1 apple, butter, 1/2 tsp. lemon juice, vanilla and salt in a food processer
-Add in coconut milk, xanthan gum, coconut nectar and 1/4 tsp. stevia and process until thick and creamy
-While mixture is processing dice up remaining apple and walnuts -toss with remaining lemon juice
-Empty pudding into a mixing bowl and fold in apples and walnuts
- Taste and add stevia to taste (I added 5 drops)

Let it set overnight for the flavors to marry and serve it up in festive glasses...

ADD INS: You could also add 1/2 c. crushed pineapple...chopped almonds or peanuts instead of walnuts... even chunks of Beyond Organic Dark Chocolate would be fabulous -think of it as a canvas...a splash of homemade vanilla whipped cream and a little garnish and you are good to go!

Delicious!

Pineapple Pistachio Fool Dessert...

From Kristi's Kitchen

Ingredients:

1 recipe Pistachio Pudding (see below)
20 oz. crushed pineapple, excess juice drained
1/2 c. chopped walnuts
Homemade Almond Whipped Cream OR "Healthy Top" non-dairy whipped topping (see previous Banana Pudding post)
Extra chopped pistachios & walnuts for garnish

Directions:

-Make pudding and let set in refrigerator for a least one hour -over night is fabulous because the flavors have time to marry
-Fold in pineapple and chopped walnuts
-Scoop into decorative serving glasses and garnish with whipped cream or topping and a sprinkling of chopped nuts

You can even top it with one fresh(pitted) sweet cherry for color...

NOTE: Taste and if you like a more subtle flavor just fold in 2/3 c. whipped cream or topping directly into the fool before dishing up and garnishing - your choice!

Pistachio Nut Pudding
From Kristi's Kitchen

Ingredients:
1/3 c. pistachios
1/3 c. walnuts
14 oz. coconut milk
1/2 tsp. xanthan gum
1 1/2 tsp. almond extract
1/3 c. coconut nectar
1/2 tsp. sea salt

Directions:
-Place nuts in a food processor and process until finely ground
-Add remaining ingredients and continue blending until well incorporated and thickened
-Pour into a glass storage container and refrigerate for at least an hour and up to overnight -the longer it sits the more the flavors marry - this is amazing all by itself!

I don't know about you but these flavors are a trip down memory lane and the essence of "comfort" food in my taste buds memory!

It takes me back...

I grew up in the deep south and had my share of church picnics and supper socials -many of them had a dedicated "Sweets Table". One of my favorite options off of that table was the Pineapple Pistachio Fluff Stuff...I absolutely LOVED that dessert and hadn't had it in years until this week...when I got the itch to remake it healthy style...just as I remembered...minus the marshmallows (no real need to even try to make those healthfully... and I didn't miss them at all!)

So happy with how this turned out - Try it and let me know what you think!

 Hope you enjoy it too!

Pot O' Chocolaty Goodness...

The majority of my family are huge fans of chocolate. One of our favorite foods pre-healthy eating was Nutella Hazelnut Spread. Wanting to have this treat remain as one we could have from time to time, I did my research- found several homemade versions online and set out from there to make my own healthy rendition.

Here is the result:

Homemade Chocolate Hazelnut Spread

From Kristi's Kitchen

Ingredients:

1 c. hazelnuts

1 c. Chocolate Ganache Recipe (below)

2 tbsp. coconut palm crystals

¼ c. coconut nectar

½ tsp. sea salt (maybe a sprinkle more to taste)

1/4 c. coconut OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Spread hazelnuts on sheet pan and toast for 10-15 minutes

-Wrap nuts in kitchen towel and roll to remove outer skin

-Put all ingredients-except oil- into food processor

-Puree until smooth -slowly incorporating oil

-Check balance of flavor and add a bit more sea salt as needed to taste

-Transfer to airtight container and store in refrigerator

Chocolate Ganache

From Kristi’s Kitchen

Ingredients:

4 squares unsweetened bakers chocolate

1 tsp. liquid stevia

1/2 c. coconut milk*

2 tbsp. coconut oil*

Directions:

-Melt stevia and chocolate over double boiler (this will appear to cease up –just move to the next step and work it until smooth)

-Pour in milk* and combine until ganache forms (looks like smooth paste)

-Remove from heat and stir in oil* until well combined

*may use organic cream and organic butter instead

Serve on gluten-free English Muffin, Sprouted Whole Grain toast points or granny smith apple slices…wherever you would of used “Nutella”

Enjoy!

Coconut Banana Cream Pudding...OH MY!!!

From Kristi’s Kitchen

Pudding

 Ingredients:

14 oz. coconut milk

3 ripe bananas

1 ½ tsp. sugar-free vanilla

½ tsp. sea salt

A sprinkle of cinnamon, allspice, cloves & nutmeg

½ tsp. xanthan gum

Directions:

-Place all ingredients in a food processor and process until smooth and thickened

Walnut Crisps 

Ingredients:

1 c. walnuts

1 tbsp. coconut palm crystals

½ tsp. cinnamon

½ tsp. sea salt

2 tbsp. organic unsalted butter

1 tbsp. coconut nectar

Directions:

-Preheat oven to 400 degrees

-Combine ingredients in food processor

-Turn “dough” out onto parchment lined baking sheet

-Using a second sheet of parchment, flatten “dough” to cracker thickness

-Bake in preheated oven for 7 minutes, until golden brown

-While still warm, cut into 2” round crisps

-Cool completely (crisps will harden as they cool)

Cream (you may also purchase a healthful non-dairy whipped topping for this step)

Ingredients: 

1 c. organic whipping cream

½ tsp. sugar-free vanilla

2 tbsp. sweetener (coconut palm crystals or xylitol OR equivalent of stevia, organic raw honey or coconut nectar)

Directions:

-Combine all ingredients in chilled bowl

-Chill beaters and beat with hand mixer until stiff beaks form

Assembly Directions:

-Place one crisp in the bottom of individual serving ramekin

-Cover crisp with layer of banana slices

-Add spoonful of pudding followed by another crisp

-Repeat sliced banana, pudding and a spoonful of whipped topping

-Garnish with two banana slices and a crisp

Makes 4-5 single servings

This is amazingly delicious and perfect for making ahead - the flavors marry overnight...

You won't believe it is healthy for you!

"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! 

Pablano Queso Dip

From Kristi's Kitchen

Ingredients:

1 tbsp. organic butter

14oz. coconut milk

1tsp. sea salt -maybe a bit more to taste

1/8-1/4 tsp. garlic powder

1/16 tsp. (a pinch really) onion powder

Black pepper to taste

1 c. organic sharp cheddar cheese

1/4 c. organic mozzarella cheese

1/4 -1/2 c. Pepper Jelly Relish (recipe below)

1/4 tsp. zanthan gum

Directions:

-Melt butter in a sauce pot and add coconut milk

-Stir in seasoning

-Bring mixture to a simmering point

-Stir in cheeses, mixture will thicken as cheeses melt

-Adjust seasonings to taste (salt, garlic powder, onion powder)

-Fold in relish to taste

-Bring to a boil

-Sprinkle in zanthan gum and simmer until thickened

Serve with your favorite dippers or use as a sauce over a grilled chicken breast -garnished with diced tomato and chopped green onion... DELICIOUS!

Pepper Jelly Relish

From Kristi's Kitchen

Ingredients:

1 1/4 c. pablano peppers & seed pods, minced (3-4 nice sized peppers)

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

This pepper relish is fabulous over cream cheese, chicken pineapple pizza or southern sausage balls...these recipes to come in the near future...

Happy Eating!

Ginger Coconut Chicken Soup From Kristi's Kitchen

Ingredients:

14 oz. coconut milk
1 c. organic chicken broth
1/4 -1/2 c. cooked, shredded organic chicken
1 tbsp. chopped fresh cilantro
2 tbsp. grated organic carrots
5/8 tsp. (1/2 + 1/8 tsp.) ground ginger
1/2 tsp. garlic powder
1/2 tsp. sea salt

garnish with fresh cilantro leaves

Directions:

-Combine all ingredients in medium sauce pot on medium heat
-Bring to a boil
-Reduce heat to medium low and simmer for 10 minutes and ENJOY!

(makes 2 nice servings)

Today's 10 minute throw together... "What are we going to do for lunch!??!" special... and it turned out so spectacular that it became the feature of the day!


Let me know what you think!