Tomato, Cucumber and Avocado Salsa

From Kristi's Kitchen

Ingredients:

1 avocado, diced

1 c. diced yellow cherry tomatoes

1/2 english cucumber, peeled and diced

2 green onion, diced

1 tsp. minced garlic

1/4 lemon, juiced

1/4 + 1/8 tsp. sea salt

1/8 tsp. cumin

Directions:

-Combine all ingredients and refrigerate for 30 minutes before dishing up

-Serve over Fish Tacos with a side Three Bean Dip Stuffed Chile Rellenos OR dress a Steak and Spinach Salad for a fantastic lunch!

Banana "Ice Cream"

From Kristi's Kitchen

Ingredients:

2 ripe bananas, sliced and frozen
2 tsp. pure vanilla extract
4 tbsp.  organic/raw heavy whipping cream

Directions:

-Blend all ingredients until smooth -soft serve consistency
-Place in freezer for at least 30 minutes and serve with a dap of homemade whipped cream

*To mix it up a bit add in a tbsp. of natural peanut butter and call it the "Elvis" for fun!

Ginger Carrot Soup

From Kristi's Kitchen

Ingredients:

4 c. freshly juiced Carrot juice

1 c. Homemade organic chicken stock (seasoned to taste with sea salt and garlic powder

4 tsp. freshly juiced ginger juice (a knob about 2 1/2" x 1 3/4")

1 garlic clove, juiced

1/2 tsp. sea salt

Garnish with green onion and chili pepper flakes

Directions:

-Combine all ingredients and serve luke warm or cold as a gazpacho

This is so simple, fresh and delicious! Leave out the stock and you have a fabulous juice...

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

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

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

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

Homemade Strawberry Fruit Leather

From Kristi's Kitchen

Ingredients:

1 lb. fresh strawberries, rinsed, cored and chopped

1 tsp. organic lemon zest

10 California dates, chopped

1 tbsp. filtered water

Directions:

-Combine all ingredients in a food processor or blender and puree

-Line 3 dehydrator sheets with parchment paper

-Spoon out puree into 5" circles (I placed 5 on 2 of the sheets and 2 on the final sheet but any combination would work just be sure to give them space)

-Set dehydrator temperature for 135 degrees and let it run for 4-6 hours until fruit leather is no longer glossy and peels without sticking

Makes 12 - 5" leathers

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

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

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!

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

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!

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!

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!

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!

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.

Really Raw Pizza Sauce and Gazpacho Too!

From Kristi's Kitchen

Ingredients:

3 ripe roma tomatoes
2 handfuls of sweet yellow cherry tomatoes (about 20)
2 dates
2 small cloves of garlic
1 tsp. dried basil (could use 1 tbsp. fresh if you have it)
1/2 tsp. dried oregano (1 1/2 tsp. fresh)
1 1/4 tsp. sea salt
1/8 tsp. onion powder
1/16 tsp. cayenne pepper

Directions:

-Combine all ingredients into food processor and process until smooth

Garnish with a Homemade Mozzarella slice and a sprinkling of fresh basil if serving as gazpacho

or spoon onto brown rice tortillas, top with homemade mozzarella
and toast up in quesadilla form...

We did this for lunch today and it was so yummy - the kids ate it up!

Two delicious options in one and easy to put together at that...

Definitely "Good Eats" - I think Alton would approve ;0)!

Happy Eating!

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!