Whole-Berry Cranberry Sauce Perfection!

From Kristi's Kitchen

Ingredients:

16 oz. fresh organic cranberries
6 oz. filtered water
10 oz. GMO-free apricot all fruit spread
1/4 c. + 2 tbsp. fresh squeezed orange juice
3 tbsp. organic unsweetened apple sauce
3 tbsp. coconut sugar

Directions:

- Combine all ingredients in a medium sauce pot
- Bring to a boil
- Simmer until berries have popped and sauce has thickened
- Refrigerate until ready to serve

Perfect to make ahead...

Cauliflower Pizza Crust

From Kristi's Kitchen

Ingredients:

16 oz. frozen cauliflower

2 tbsp. olve oil

1 tsp. sea salt

1 tsp. garlic powder

1/8 tsp. dried oregano

1/4 tsp. dried basil

1/8 tsp. ground cayenne

1/2 c. almond flour

3 tbsp. flax meal

2 organic eggs

Directions:

-Preheat oven to 450 degrees

-In a skillet, cook cauliflower, oil and seasoning over MED heat until cauliflower is tender and all liquid in evaporated

-Place cooked cauliflower, flour, flax and eggs in food processor  and process until smooth batter consistency is achieved

-Spread into 1/2 inch circle onto parchment lined pizza pan

-Bake in preheated oven for 18 minutes

-Top with your favorite toppings and return to the oven for 10 minutes

Sweet & Spicy BBQ Chicken Pizza:

Ingredients:

1 recipe "Cauliflower Pizza Crust" (feeds 3-4)

1/2 recipe "Homemade BBQ Sauce" (see "New Brunswick Stew" post)

Cooked Chicken tossed in BBQ sauce

Fresh Jalapeno Slices

Fresh Pineapple chunks

Thin sliced Red Onion and Green Peppers

Grated Parmesan and Mozzarella   

This over-the-top good and good for you -veggies to the next level for sure... it will satisfy any pizza craving you have with not one ounce of grain in the mix! It is my new favorite...thinking about making it for dinner tonight! Happy Eating!

Balsamic Watermelon Salad

From Kristi's Kitchen

Ingredients:

Fresh organic spinach

Fresh sweet watermelon, small cubes

Fresh green onion, chopped

Crumbled goat cheese

Chopped walnuts

Fresh cracked black pepper

Homemade Balsamic Dressing (see recipe below)

Directions:

-Build salad starting with spinach followed by watermelon cubes...sprinkling generously with goat cheese, green onion and walnuts

-Finish with a few turns of cracked black pepper and drizzle with balsamic dressing

Homemade Balsamic Dressing

From Kristi's Kitchen

Ingredients:

1/4 c. coconut palm crystals

1 tsp. sea salt

1/2 tsp. garlic powder

1/4 c. balsamic vinegar

1/2 c. grapeseed oil

Directions:

-Combine all ingredients in a mason jar and shake vigorously until emulsified

Creamy Chicken Pasta Bake

From Kristi's Kitchen

Ingredients:

1/2 stick organic unsalted butter

1 c. soft whole wheat flour

1/2 tsp. sea salt

1/2 c. diced organic celery

1 tbsp. grated organic carrot

1/2 tsp. poultry seasoning

2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)

2 c. cooked, shredded organic chicken

3/4 tsp. sea salt (a bit more to taste if needed)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. black pepper

1/8 tsp. cayenne

2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)

3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter

Directions:

-Preheat oven to 350 degrees

-Melt butter in stock pot

-Add veggies and cook until translucent

-Stir flour into butter and cook, stirring constantly until mixture is blonde in color

-Pour chicken stock into pot and stir until mixture begins to thicken

-Season with remaining seasonings and fold in shredded chicken

-Taste and adjust seasoning as needed

-Stir pasta into mixture and pour into a 13x9 casserole dish

-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika

-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish

From Kristi's Kitchen

Ingredients:

1 c. fresh cranberries

1/3 c. filtered water

8 tbsp. coconut palm crystals

1/4 tsp. organic orange or lemon zest

1/16 tsp. ground cinnamon

Directions:

-Place in a small sauce pot

-Bring to a boil

-Simmer until fruit pops and cooks down slightly

Tomato Quiche

From Kristi's Kitchen

Crust Ingredients:

1 cup blanched almond flour

4 California dates

1/2 tsp. sea salt

1/4 tsp. ground sage

1/4 tsp. garlic powder

1/8 tsp ground pepper

2 tbsp. organic unsalted butter

Directions:

-Process flour, dates and seasonings in the food processor until fine

-Add butter and continue processing until a dough forms

-Pat dough into a 10" spring form pan

-Bake in 350 degree oven for 8-10 minutes; until golden

-Remove from oven and pour filling oven the top and bake

Filling Ingredients:

4 medium ripe tomatoes, chopped with seeds and juice (I used Kumato Brown Tomatoes)

3 pieces cooked nitrate-free turkey bacon, chopped

1/4 red onion julienned

1 garlic clove minced (about 1 tsp.)

1/2 sea salt

1/4 pepper

1/4 tsp. sage

1/8 tsp. cayenne

1 tsp. dried parsley

1 recipe homemade mayo (see recipe below)

2 organic egg plus 3 egg yokes leftover from making mayo, beaten

Directions:

-Combine all ingredients in a mixing bowl and set aside

ASSEMBLY DIRECTIONS:

-Pour filling over the top of baked crust

-Return to oven and bake for 30-35 minutes until slightly firm and springy

Makes 5 hearty portions

Homemade Mayo

From Kristi's Kitchen

Ingredients:

3 organic egg yokes

1/2 tsp. spicy brown mustard

1/4 tsp. sea salt

1/4 c. grapeseed oil

Directions:

-Using a hand mixer, beat yolk until light colored and fluffy

-Add in salt and mustard and incorporate with hand mixer

-With hand mixer running, slowly drizzle in oil and mix until thick and creamy

Makes about 1/2 cup

Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

3/4 c. date sugar, plus a bit more for dusting

2 1/4 c. fresh milled whole wheat pastry flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

6 tbsp. organic greek yogurt

2 organic eggs

1 tsp. pure vanilla extract

1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins

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

12 tsp. cherry filling (see recipe below)

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix wet into dry

-Place 2 tbsp. of batter into greased muffin tins

-Top with 1 tsp. of cherry filling

-Add another tablespoon of batter to each tin -spreading it to cover jelly filling

-Bake in preheated oven for 15-20 minutes; until golden

-Cool in muffin tin for 5 minutes

-Loosen sides with a knife

-Remove and coat each donut muffin in extra date sugar

-Serve warm

Makes 6 servings

Cherry Filling:

Ingredients:

1 c. frozen dark cherries

2 1/2 tbsp. coconut nectar

1/4 c. filtered water

1 tsp. pure almond extract

1/8 tsp. sea salt

1/4 tsp. xanthan gum

Directions:

-Combine all ingredients in a sauce pot

-Over MED heat bring mixture to a boil

-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)

-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!

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!

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

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!

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!

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!

Dixie Style BBQ Chicken

From Kristi's Kitchen

Ingredients:

1/2 of a 3 lb cooked organic chicken, de-boned and shredded

1 tbsp. organic unsalted butter

1/4 large onion, diced

1/4 tsp. celery seed

1/2 recipe of BBQ Sauce (below)

A little Beyond Organic Really Raw Cheddar Cheese, grated as a garnish

Directions:

-Saute onion and celery seed in butter until translucent

-Add in BBQ Sauce ingredients and simmer for 5 minutes

-Fold in chicken and continue simmering for 5-7 more minutes

Serve open face over sprouted grain toast OR over halved Savory Sage & Pumpkin Muffins (See the "A Day For Pumpkin..." post for the recipe)

Garnish with grated cheddar -YUMMO!

BBQ SAUCE:  

From Kristi’s Kitchen

Ingredients:

½ c. coconut nectar

1 1/2 cups organic OR raw ketchup

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon liquid aminos or raw coconut aminos

2 tbsp. spicy brown mustard 

2 teaspoons paprika

4 teaspoons sea salt

1 1/2 teaspoons black pepper

8 dashes hot pepper sauce

Directions:

-Place all ingredients in sauce pot and simmer for 10 minutes

We had this for dinner last night with a side of roasted asparagus and broccoli...I had mine over the Savory Sage & Pumpkin Muffins...it is the absolute way to go -and grain free! So tasty!! As you can see it was "Dixie Style" in more than just one way...

This is a versatile sauce -beef, chicken, venison -even the "New Brunswick Stew" -it's in there!

Happy Eating!