Mango-Sicle Smoothie

From Kristi's Kitchen

Ingredients:

2 mangos, peeled and sliced

1 orange, peeled and deseeded

1 banana

5 prunes

1/2 avocado

1/2 lime, juiced

2 - 2 1/2 c. spring mix

12 oz. filtered water OR coconut water

1 tsp. coconut nectar (added at the end if needed)

Directions:

-Combine all ingredients and blend until completely smooth

*makes 4 1/2 cups

If your fruit is sweet enough - you may not need the coconut nectar at all...

A Good Use For White Flour...

Here's hoping the title caught your eye and pulled you in...

One of my fondest memories growing up is of my grandmother making homemade play dough for the Preschool she directed -I always got the privilege of test driving the batch before it was surrendered to the group. The ingredients are simple, it takes no time to make and affords hours of imaginative enjoyment for the little and not so little alike. 

Over the course of the last year and a half there have been many things that I have tossed out of my pantry in order to maximize my family's health -one chief offender to hit the curb was all purpose white flour. It as been completely eliminated from our diet but... not the pantry at large.

Before you gasp in shock, I have not purchased it since clearing my pantry 20 plus months ago-not that that would be a sin in and of itself - but, I did reserve the remaining 5 lb. bag I had on the shelf at the time of our makeover and it is now affectionately known as "the play dough flour" by my 4 year old...a happy repurposing in my book especially if your little ones are past the "eating the dough" phase!

This recipe is perfect for creating new memories of your own and satisfying the need not to "waste" that remaining white flour before eliminating it from your meal plan - Let your imagination sour to new heights and your health too!

Repurpose -away!

Basic Play Dough

From Kristi's Kitchen

Ingredients:

2 c. AP Flour or soft white wheat

1 c. salt

2 c. water

2 tbsp. grapeseed oil

4 tsp. cream of tartar

annatto seed OR beet juice for coloring (red, yellow or orange) - Combine annatto seed with oil and heat before combining with other ingredients (the oil will be infused with the color from the seed)

If using beet juice, substitute some juice for some water (ie. 1 3/4 c. + 2 tbsp. water and 2 tbsp. beet juice = 2 c. liquid)

Directions:

-Combine all ingredients in a pot

-Heat over medium heat

-Stir constantly until mixture pulls away from the sides of the pot and begins to form a ball (about 3-5 minutes)

-Let cool completely

Health, Joy and a  very Happy Play Time!

Mediterranean Smash

From Kristi's Kitchen

Ingredients:

2 yellow apples

2 - 2 1/2 c. fresh spinach

7 figs

1/4 of an avocado

1/4 of a lemon, peeled

16 oz. coconut water OR filtered water

Directions:

-Combine all ingredients in a blender and blend until smooth

This smoothie has a light and crisp flavor -so delicious, not too sweet!

I am really enjoying making green smoothies -they are so easy! The nutrition in them is a power punch!

My energy has increased and my fiber intake has reached the level of what it should be - I wasn't getting enough before- since beginning my daily routine of at least one smoothie. The best part is the whole family is loving them - 

This is a great way to start your day and jump-start your health journey!

Blessings!

Southern Sausage Cheese Balls

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

2 cups fresh milled spelt flour

1 tbsp. aluminum free baking powder

1 tsp. sea salt

1 recipe Turkey Sausage (recipe below)

2 organic eggs

1/2 c. + 2 tbsp. filtered water

1 c. grated organic cheddar cheese 

Directions:

-Preheat oven to 400 degrees

-Combine all ingredients

- Drop by tablespoon measure full onto parchment lined cookie sheet

- Bake in preheated oven for 12 minutes -until golden brown

Turkey Sausage:

From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey

1 tbsp. grapeseed oil

1 1/2 tsp. sea salt

2 tsp. sage

1 tsp. anise seeds

1 tsp. thyme

1/2 tsp. black pepper

1/4 tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well

- Fry up in patty form OR use in this recipe

Serve with your favorite jelly or Jalapeno Relish (see last post)

Happy Eating!

Jalapeno Pepper Relish

From Kristi's Kitchen

Ingredients:

1 1/4 c. jalapeno peppers  OR pablano  peppers & seed pods, minced 

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

Serve over organic cream cheese with your favorite dippers...Thin Wheat Crackers, crispy veggies OR Southern Sausage Cheese Balls for a tasty snack

Lemon Curd Tart

From Kristi's Kitchen

Ingredients:

Curd:

6 organic egg yolks

3 tbsp. raw organic honey

4 organic lemons, zested and juiced

1 stick organic unsalted butter

Tart:

1 1/2 c. blanched almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 stick organic unsalted butter, melted

2 tbsp. coconut palm crystals

1 tsp. sugar free vanilla

Tsp. of water if needed to pull the dough together

Directions:

Curd:

-combine ingredients-except butter- over double boiler

-Whisk constantly for 10 minutes until curd doubles in size and thickens

-Pull off the heat and stir in butter 1/4  at a time until well incorporated

-Bring to room temp and store in the refrigerator until completely chilled

Tart:

-Combine all ingredients together in mixing bowl

-Portion out into 25 pieces (about 1" balls)

Assembly Instructions:

-Preheat oven to 350 degrees

-Flatten 24 paper mini muffin cups

-Place a ball of crust on each one

-Press the dough out to cover the cup 

-Take the dough lined cup and press it into the mini muffin tin

-Repeat this process until all 24 muffin tin holes are filled with dough-lined paper muffin cups

-Bake in preheated oven for 6-7 minutes, until tart crusts are golden brown

-Let set for 10 minutes

-Remove from muffin tin and cool completely

-Pipe or spoon curd into each cooled mini shell, top with a raspberry, blueberry or blackberry and a sprig of mint

Serve chilled or at room temperature.

Orange Cranberry Muffins (Coconut flour)

From Kristi's Kitchen

Ingredients:

6 organic eggs

1/4 c. organic unsalted butter

1/4 c. fresh squeezed orange juice

1/3 c. + 1 tbsp. coconut palm crystals

1 tsp. sugar free vanilla

1 tsp. cinnamon

1/2 c. coconut flour

1/2 tsp. sea salt, rounded

1/2 tsp. aluminum free baking powder

1/4 c. chopped pecans

1 tsp. chia seeds

1/3 c. fresh frozen cranberries chopped in the food processor with 1 tbsp. raw organic honey

Directions:

-Preheat oven to 350 degrees

-Mix wet ingredients in a small bowl and dry ingredients in separate larger bowl

-Combine wet ingredients into dry ingredients and whisk until smooth

-Fill lined muffin tins half full

-Bake for 16-18 minutes, until just firm and golden brown

Makes 12 muffins