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

Sweet Potato “Andouille” Soup

From Kristi’s Kitchen

Ingredients:

1 recipe “Andouille Sausage” (see below)

1 medium onion, processed

2 organic celery stalks, processed

1 large green onion, processed

4 c. mashed sweet potato

¼ tsp. cinnamon

½ tsp. garlic powder

2 quarts seasoned, organic chicken stock + 2 more cups for finishing the soup

¼ -1/2 tsp. sea salt (to taste)

Directions:

-Mix up and brown sausage and veggies

-Add remaining ingredients –minus 2 extra cups of stock and salt- to the pot and simmer for 10 minutes

-Process soup in batches in blender until smooth –return to pot

-Add extra chicken stock –simmer for 5 more minutes

- Taste and adjust salt to taste

Serve with a fresh green salad as a meal OR as a “Cup Of” for a starter

“Andouille Sausage” Recipe

From Kristi’s Kitchen

Ingredients:

1 lb. ground turkey

2 large green onions, finely diced

2 tbsp. grapeseed oil

¼ c. creole spice mix (my favorite blend is John Besh's Creole Seasoning Spice Blend:

http://www.epicurious.com/recipes/food/views/Basic-Creole-Spices-356852)

½ tsp. sea salt

½ tsp. garlic powder

Directions:

-Mix together until well incorporated

-Form into links or patties, freeze or use fresh…enclose in organic casing OR use in this recipe

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!

Sweet Potato Pancakes

From Kristi’s Kitchen

Ingredients:

1 ¼ c. soft whole wheat flour

2 tbsp.+ ¾ tsp. coconut palm crystals

2 tbsp. aluminum free baking powder

¾ tsp. sea salt

¾ tsp. cinnamon

¼ tsp. nutmeg

½ c. mashed sweet potatoes

1 c. unsweetened vanilla almond milk

2 tbsp. grapeseed oil

2 organic eggs

½ tsp. pure vanilla extract

Directions:

-Combine all ingredients in mixing bowl

-Heat griddle to 375 degrees or a cast iron skillet over MED-LO heat

-Oil the skillet

-Spoon pancake batter into heated griddle or skillet and cook until bubbles begin to form –flip and cook until springy to touch and golden brown

Top with organic butter and a drizzle of raw honey – Serve with a side of “Homemade Turkey Sausage” to round out the meal…

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!