Yellow Tomato Jam

From Kristi’s Kitchen

Ingredients:

2 lb. cherry yellow tomatoes

½ large onion

2 cloves garlic

¼ tsp. cayenne + 1/8 tsp.

1 ½ tbsp. grapeseed oil

¼ c. raw organic apple cider vinegar

1/3 c. coconut nectar

¾ tsp. ground coriander

¼ celery seed

1 ¼ tsp. sea salt + 1/8 tsp. more at the end

Directions:

-Process tomatoes, onion and garlic in food processer

-Pour into large stock pot

-Add remaining ingredients

-Bring to a boil over medium heat

-Simmer for about 30 minutes until mixture reduces by half, thickens and tomatoes are a golden rod in color

-Adjust salt to taste

Serve over your favorite green-fed meat loaf recipe or to top off the "Sweet Potato Crusted Amasi Quiche"

So Delicious!

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!

Science Class You Can Eat...Homemade Mozzarella and the Back Story

    I was in the grocery store the other day...I picked up a package of shredded mozzarella cheese -read the label and put it right back down...there in the ingredients column was "CELLULOSE'! For those who are wondering, "What's that?" It's WOOD and it's approved by the FDA and used as filler and anti-caking agent in processed foods. Last I checked, I'm not a beaver or a woodchuck so, finding wood in my food is very frustrating and disturbing to say the least! They bill it as good under the guides of providing folks with extra fiber that they need because of poor diet but, the truth is- if you're eating a healthy diet you don't need added fiber and you definitely don't need it from wood!

Back story noted...

I have been intrigued by the process of making cheese so, today I decided to turn it into science class (when you home school you can roll that way)...

I found a blog that outlined a pretty straight forward process and even posted step-by-step pictures:
http://www.goodtrueandbeautiful.com/2010/03/how-to-make-mozzarella/

Computer accessed, supplies in hand and eager taste buds both big and small - we set out to conquer the cheese making challenge and thus save ourselves from the grotesque cellulose monster...

The result was sweet success...
a delicious ball of fresh homemade - no cellulose added - mozzarella!

We went from milk to cheese in less than 30 minutes...the process was easy to follow and the result was fabulous! To celebrate our accomplishment, we made lunch...

Artichoke and Chicken Pizza Crisps with Homemade Mozzarella Cheese -SO GOOD!!!

Everyone gobbled it down -proud of their accomplishment!

Reflecting back on the process, there are a few adjustments I would make - the curds stuck to my cheese cloth which was difficult to untangle and the cheese needed just a bit more salt...I think on my next go I will set the curds aside on parchment paper and add a smaller amount of sea salt directly to the cheese as I knead and stretch it...over all the process was simple and very successful!

So glad we gave it a try -we will definitely be doing it again!

Spumoni Muffins...REALLY- They're Just THAT Good!!!

From Kristi’s Kitchen

Ingredients:

¼ c. coconut flour

1/3 c. raw coconut palm crystals OR xylitol

½ tsp. sea salt

¼ tsp. aluminum-free baking powder

1/3 c. chopped pistachios

3 organic eggs

1 ¼ tsp. almond extract

3 tbsp. Milk & Honey flavored Amasai (click on link to the right for info and purchasing)

2 tbsp. melted organic unsalted butter OR grapeseed oil

6-8 fresh or frozen sweet cherries, diced

Directions:

-Preheat oven to 350 degrees

-Combine dry (except pistachios & cherries) and wet ingredients separately

-Pour wet into dry and whisk until smooth

-Fold in pistachios & cherries

-Fill 8 lined muffin cups ½ full with batter

-Bake in preheated oven for 18 minutes

I made these for breakfast and couldn't believe my taste buds. If you like Spumoni -you will LOVE this...the combination of almond, pistachio and cherry is scrumptious!

makes 8 - 1 serving = 2 muffins (coconut flour muffins are very filling; less is more)

TIP: This delectable muffin may easily be turned into a fabulous dessert…While the muffins are hot out of the oven break apart a Beyond Organic Dark Chocolate Bar into 8 pieces and insert a piece into the center of each hot muffin. Let the muffins cool completely and ice with Homemade Vanilla Whipped Cream OR Healthy Non-Dairy Whipped Topping (I like “Mimic Crème’s Healthy Top: http://www.amazon.com/MimicCreme-Non-Dairy-Whippable-Substitute-16-Ounce/dp/B003D32WVQ) VIOLA...DESSERT! 

Roasted Butternut Squash & Sausage Soup

From Kristi’s Kitchen

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

Ingredients:

1 large butternut squash, roasted

1 small head of garlic, roasted (about 15 cloves)

2 tbsp. organic butter OR grapeseed oil

1lb. homemade turkey sausage (recipe follows)

½ large onion, diced

2 ribs of organic celery, diced

6 2/3 c. organic chicken stock (be sure it is seasoned with sea salt & garlic powder to taste)

¼ tsp. sea salt

1/8 tsp. cinnamon

Directions:

-Preheat oven to 400 degrees

-Cut squash long-ways in half, lightly oil or butter; season generously with sea salt and black pepper and lay cut side down on a parchment lined baking sheet

-Cut top off of garlic, lightly oil and sprinkle with sea salt –lay cut side down on same baking sheet

-Roast squash for 50 minutes and garlic for 40 minutes in preheated oven

-While squash and garlic are roasting, make up turkey sausage and brown with onion and celery –deglazing the pan with 1/3 c. chicken stock

-In a food processor, process half of roasted squash/garlic with half browned sausage and 2 c. chicken stock –pouring the processed mixture into a large soup pot

-Repeat the process with the rest of sausage and squash/garlic  and 2 more c. chicken stock

-Return the second batch to the same soup pot

-Add remaining chicken stock (2 1/3 c.), stirring until silky smooth

-Add 1/8 tsp. ground cinnamon

-Bring to a simmer and adjust the sea salt to taste (I added an extra ¼ tsp. –but it’s up to you)

Homemade Turkey Sausage

From Kristi’s Kitchen

Ingredients:

1 lb. ground organic turkey

1 tbsp. grapeseed oil

2 tsp. sea salt

2 tsp. ground sage

1 tsp. anise seed

1 tsp. dried thyme

½ tsp. black pepper

¼ tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice

Directions:

-Combine all ingredients in a bowl until well incorporated

-Heat cast iron skillet over medium heat

-Brown sausage meat with onion and celery until tender

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!

Savory Black-Eyed Peas

From Kristi’s Kitchen

Ingredients:

1lb. dried black eyed peas, soaked

6 c. filtered water (Beyond Organic Reign is best)

1 small onion, diced

2 tbsp. xylitol OR coconut palm crystals (you may use equivalent in stevia or raw organic honey)

1 ½ tsp. black pepper

2 tbsp. sea salt

Directions:

-Place all ingredients –except salt into a large stock pot

-Bring to a boil, reduce heat MED-LO and simmer for 45 minutes

-Add salt and continue simmering for 15 more minutes or until tender