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Have a scrumptious organic recipe you would like to share? This is the place!

27 Responses to “Recipes”


  1. This is my own recipe I call Apple Cornbread Delight. It is sugar-free!

    Tools & Ingredients:

    1 small flat Pyrex dish with lid
    1 stick butter
    Sliced cornbread
    Agave syrup
    H2O
    Gravenstein apple (or equivalent sweet apple)

    Instructions:

    Slice butter cube thinly and place 1/3 to 1/2 cube on bottom of Pyrex dish.

    Put 2 TBS H2O on the butter.

    Slice apple in thin to medium slices and place on top of butter/H2O.

    Sprinkle a liberal amount of Agave on the apples.

    Place the cornbread on top of this.

    Sprinkle more Agave on the cornbread.

    Place some more butter slices around the sides.

    Cover and bake at 375 degrees for 25-30 minutes.

    Uncover for the last 5 minutes.

    Enjoy!

  2. Drina Brooke Says:

    WATERCRESS RECIPES FOR THE MOST GOURMET TASTES!

    If you want to get watercress in the most tasty and even gourmet way possible, here is a recipe which is a knock-out. It’s beautiful enough visually to serve at a wedding, is easy to make for guests, and is so tasty (more than just tasty) as to please the most seasoned gourmet. Here it is:

    SALMON ON A BED OF GREENS WITH MANGO SALSA
    see my post below in the article titled “Salads, Glorious Salads! From Self-Discipline Exercise to Truly Gourmet Treat, No Kidding!” This is one of my absolute rave faves…and no kidding!

    HERE ARE SOME MORE WATERCRESS RECIPES WHICH LOOK REALLY GOOD. INCLUDES ETHNIC AND TRADITIONAL CUISINE ALIKE:

    http://www.watercress.com/

    Watercress is a liver cleanser, stimulates bile flow which breaks down fats and cholesterols, is high in chlorophyll, and as an acrid-tasting herb may be helpful in clearing out the sinuses and lungs during allergic moments.

    Watercress absorbs everything in its environment, including pesticides and environmental toxins, says master herbalist Christopher Hobbs:

    BE SURE TO USE ORGANIC WATERCRESS!If not available, then arugula makes a good substitute taste-wise, though herbally it has very different effects from the watercress.

  3. Drina Brooke Says:

    ITALIAN-STYLE BAKED FENNEL

    I had the good fortune of trying out this dish at an Italian cafe/restaurant and liked it so much that I decided I had to create my own version. The original version had no tomatoes and used three sharper cheeses than the goat gouda I have selected here. I like the goat gouda because of the creamy taste and the fact that goat’s milk has half the fat content of cow’s milk, plus shorter-chain lipids (fats) which are more readily digested than the bovine equivalent. If anyone doesn’t like fennel bulb, they might find themselves converted by this recipe, as my husband did.

    1 large fennel bulb, sliced (about 6 cups)
    2 cups shredded goat gouda (about 1/4 pound)
    1 dry pint cherry tomatoes
    sprinkling of dried basil and oregano leaves
    dash of pepper

    1)Preheat oven 350 degrees.

    2) Using grape seed oil or sunflower oil, which have a high smoking point and are much healthier for cooking than any other oil, grease a large casserole dish. (Available at Whole Foods and Healthfood store groceries, inexpensively).

    3) Wash and cut the fennel from the bulb all the way up the stems, including leaves and all. The bulb will be cut up a la onion ring style.

    3) Toss in the cherry tomatoes (no chopping needed!)and mix together.

    4) Grate the cheese and toss over the top.

    5) Sprinkle herbs and pepper over the top, to taste.

    6) Bake about 45 minutes or until tender. Serve and enjoy.

    Makes two large maindish servings, a few more side dish servings, and may also be served with elbow macaroni. I prefer the taste all by itself.

  4. Drina Brooke Says:

    GLUTEN-FREE BAKED FOODS

    I served my gluten-free chocolate chip cookies at a party attended by people who don’t even eat gluten-free food. All present commented on how good these cookies are, and nobody noticed that they are wheat-free. In fact, they were surprised to find out.

    I have had many compliments on my gluten-free muffins and cakes as well. Again, most present don’t notice the difference between my gluten-free baked goods and a regular wheat-containing recipe. My cakes come out light and fluffy, and my chocolate chip cookies are a command performance. And I never use a gluten-free mix, for reasons discussed below.

    MY SECRET IN GLUTEN-FREE BAKING is to add an extra egg to a regular wheat flour recipe, to hold the batter together and lighten the texture. Some cake recipes may require two extra eggs: Use your judgement. The more eggs, the lighter the texture and the thinner the batter.

    I use white or brown rice flour. I also use finely-grated nuts from my food processor or blender, when possible. I mix the ground nuts in a 1:1 ratio with the rice flour. Where the chocolate chip cookies are concerned these ground nuts make a real difference in the taste and texture alike. But the recipe is still quite good without the ground nuts.

    You can buy ground almonds quite inexpensively from Trader Joe’s, about $5 per pound. Of course, ground walnuts are always less expensive. Ground hazelnuts or filberts add a distinctive flavor which is a classic in German baking, and mixes beautifully with chocolate as the Germans do.

    NOTE: Studies on Pubmed, the government medical database, indicate that dogs fed a regular diet containing xanthan gum, which is often used in gluten-free mixes, resulted in enlarged livers. I suggest it’s important to minimize consumption of this heavy-duty gum which, after all, is used to hold cement together and to firm it up. I have checked the Pubmed website in regard to guar gum, which seems to be much more harmless, at least according to what I could turn up about the subject. But we never know what will be discovered years later, and gums are gums. I suggest avoidance, as extra precaution.

    Gluten intolerance is chronically under-diagnosed and creates a medical syndrome, the technical term for a chain reaction throughout various bodily systems. An excellent educational source is clinical nutritionist Elizabeth Lipski’s booklet, “Leaky Gut Syndrome”. Discusses symptoms, causes, solutions, and medical testing alike. Very lay-friendly and short in format, yet very in-depth at the same time. Superb!


  5. Unleavened Bread

    I got this recipe from Penny. If you celebrate Passover, you will love it. Even if you don’t, you will love it.

    1 cup flour (we use whole wheat)
    1/4 tsp salt
    2 tblspns olive oil or grapeola
    1/4 cup water

    Mix flour, salt, oil, and water

    Knead on floured bread board

    Place a small amount of flour on top and roll out flat

    Turn over and roll out to desired thinness

    Perforate with fork

    Place on cookie sheet

    Bake at 400 degrees for 8 minutes

    Enjoy!

    Barb


  6. I am a little bit here, little bit there kind of cook, so it is difficult to share my recipes, but here goes. Here is one I call

    Everything But the Kitchen Sink Chicken Soup

    Grab a chicken from the yard, and do the dirty deed or have your husband do it.

    Skin the chicken and clean out the insides, saving the innards for Oggie Dog’s Chicken Soup.

    Grab a large pot with a lid, fill it with water, and put the cleaned chicken in it.

    Bring the water to a boil, then simmer until the chicken is fully cooked and tender.

    Remove from heat and cool until it is cool enough to put in the fridge.

    Place pot with the lid on it in the fridge overnight.

    In the morning, skim the fat off the top of the soup.

    Remove the chicken and debone it, placing the chicken back in the pot with the broth.

    The bones go to Rita bird and the cats.

    Bring the soup back to a boil, then simmer.

    Put a couple of cups of rice into the soup.

    Season to taste. I usually use salt, thyme, dill, sage, a pinch of marjoram, and dried wild celery.

    Take whatever veggies you have handy such as carrots, green beans, blackeyed peas, green peas, corn, etc., and put them into the pot.

    Simmer with the lid on until the rice is cooked, stirring occasionally.

    This is a fun recipe that makes a huge batch of soup suitable for freezing.

    Barb


  7. Well, it’s the third day and my Alfalfa seeds are sprouting. If you haven’t checked out the page on how to sprout alfalfa seeds easily and quickly, here is the link:

    http://www.backyardnature.net/simple/alf-spr.htm

    All it takes is a jar, a nylon stocking or small screen, and a jar ring or rubber band.

    Place a couple of tablespoons of the seeds in the jar, put the stocking or screen on and secure with the ring or rubber band.

    Fill the jar about 2/3 full of water overnight to soak the seeds.

    The next day, pour the water out through the screen, and fill the jar again. Swish the water around to wash the seeds, then pour it out. Do this a couple of times to clean the seeds.

    After you have poured the last bit of water out, shake the seeds around a bit so that they do not clump. You DO want them to stick to the sides of the jar.

    Keep doing this every day and in less than a week you will have delicious alfalfa sprouts.

    Barb


  8. Raw Carrot Cake

    This recipe comes from Raw Living Foods.

    By Ursula Horiatis

    (Makes 12 to 16 servings)

    1 pound of carrots
    2 cups pineapple
    2 apples
    2 1/2 cup soaked walnuts
    2 cup soaked almond
    2 1/2 cup pecans
    2 cup pumpkin seeds
    1/2 tsp cinnamon
    1 cup dates
    1 cup raisins
    1/3 teaspoon pumpkin spice
    3 tablespoons psyllium powder

    Frosting:
    1-2 cup soaked and blanched Almonds
    1 cup dates
    1/2 teaspoon cinnamon
    1 pinch clove
    1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

    For decoration:
    1/2 cup miniature carrots or coarsely shredded normal sized carrots
    12 to 16 mint leaves

    Step 1

    Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste
    Add soaked almonds and mix.
    Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste.
    Put all in a bowl.
    Add 1/2 cup raisins, 1/2 cup pecans and 1/2 cup walnuts in food processor and shred to little chunks only (not too fine).
    Add to dough in the bowl.

    Cut carrots into chunks and shred in food processor until fine.
    Add pineapple and apple chunks and mix with psyllium powder.
    Add mixture to the dough in the bowl.
    Now mix all together by hand and pour into a spring form.

    Step 2: For Frosting

    Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

    Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

  9. Drina Brooke Says:

    Here’s a new “Spin” on spagghetti sauce:

    You can use vegetables from your garden to make this.

    Use tomato sauce as the base (with your very own proudly grown and hand-harvested tomatoes!)

    Add cut zucchini (yellow and green add nice color), red or yellow or green peppers, onions and garlic. Thinly-sliced carrots are tasty too. Stir-fry lightly with fresh basil, parsley and oregano, then add to tomato sauce.

    Optional: You can add fresh salmon (yummy!) or chicken, or sausage, or mushrooms, or whatever you like.

    This recipe freezes well. We make very large batches in our 2-gallon pot and freeze it in advance. If we are tired after work, we just grab it out of the fridge, dump it in the pot with a tiny bit of water at the bottom, and serve it up with the spagghetti. Yummy!

  10. Drina Brooke Says:

    NEW AND CREATIVE PUMPKIN RECIPES: PLEASE POST YOUR OWN BELOW!

    Pumpkins are such abundant whonkers, they make great survival food. And they do not need to be limited to pumpkin pie either.Further, at least in my humble opinion, the pies made from the larger fruit are just as tasty as the so-called “sugar pie” pumpkins. Large pumpkins taste just fine, that’s at least what I think! And they sure yield lots, don’t they, with such little growing effort and they last so long on the shelf! High in fiber, somewhat good source of vitamin A (not the best source, but not bad either). I would love to see what other creative recipes the readers have for pumpkin, please post! Here are some of mine:

    BASIC STEAMED PUMPKIN (FREEZES WELL):

    I cut the pumpkin first into wedges, then steam it. Peel off the skin (comes off quite readily after steaming). Cut into one-inch cubes. Freeze and save for later.

    PUMPKIN FONDUE:

    Dump white wine and cheese fondue over the top of the pumpkin, with stir-fried crushed garlic and mustard seeds mixed into the fondue recipe. WOW! Instant gourmet vegetarian dish.

    NOTES: I always use goat cheese gouda as the base for the cheese, because it tastes so creamy yet is low in fat. Add other cheeses such as Gruyere or cheddar for a sharper flavor.Also: You don’t even need to have a fondue pot for this dish. Just dump it over the pumpkin and serve. It’s really incredibly yummy!

    You could try beer rarebit too. I don’t have any recipes for that, but cookbooks are always handy!

    PUMPKIN CURRY:

    Take the pre-steamed and frozen pumpkin cubes as above. Stir-fry with chopped onions and garlic. Add chopped and cubed apples,and any other vegetables you like: Carrots add more vitamin A together with the pumpkin’s own,and nice color too. Add raisins, unsweetened dried coconut shavings, curry powder and serve with yogurt over steamed rice (optional: With cooked chickpeas or lentils too). Yummy!

    Variations: Add touches of cinnamon, or cumin, or cayenne to the curry powder. You can create all kinds of flavors out of this curry!

    HERE WAS SOMETHING REALLY TASTY WE TRIED AT AN AFGHAN RESTAURANT:

    Steamed pumpkin served with yogurt, minced meat and sprinkled with dried mint leaves on the top. YUM!

    HONEY-BAKED PUMPKIN OR WINTER SQUASH (BUTTERNUT, ACORN OR ANY OTHER HARD SQUASH):

    Cut squash or pumpkin into pieces about 6 inches long, or just enough to fit into your baking dish. Pour a fine layer of honey or agave nectar on to the squash or pumpkin. Sprinkle with cinnamon and cayenne pepper, and a very fine touch of cloves or allspice. Set in a baking dish with water to line the bottom, about 1/2 inch deep. Bake at 350 degrees for about an hour. Yummy!


  11. Just a clarification on Extra Virgin Olive Oil. Oil that is labeled “extra virgin” can be as little as 10% extra virgin oil. It can then be combined with light or pure. So, examine the labels. It has to say 100% extra virgin. Source: well-informed-sources dot com

    1. Drina Brooke Says:

      Fabulous, Willy! Thank you!

  12. Drina Brooke Says:

    THAI BASIL TOFU

    (the original recipe is for Thai Basil Beef. It is very tasty both ways).

    To serve 8 people:

    4 Tbsp. peanut oil
    3 cloves garlic, peeled and finely chopped
    3 jalapeno peppers, seeded and sliced
    1 package tofu, cubed or 1lb sirloin beef,sliced thin
    4 Tbsp Thai fish sauce (we skip this)
    1 tbsp soy sauce
    1 tsp sugar (we omit)
    1/2 tsp ground white pepper
    1/2 cup coarsely chopped fresh basil leaves
    (We add chopped zucchini, red bell pepper, and/or green beans)

    Heat a wok and add the oil and garlic. Chow or stir for just a moment and then add the peppers and the tofu (or meat). Remove from pan, add vegetables and stir-fry until colorful and al dente. Add the tofu or meat back to pan and combine to reheat and meld flavors. Quickly add remaining ingredients and toss for a moment,until basil is wilted, then serve.

    Serve with rice or oriental rice noodles.

  13. Drina Brooke Says:

    Moroccan Chicken Tagine

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226497

    This recipe above comes courtesy of Cooking Light magazine. I saw the ingredient list and thought the combination of flavors (cinnamon, olives, ginger, cilantro, parsley) sounded so weird that I just had to try it. IT IS POSITIVELY DELICIOUS!!! In fact, it’s one of our favorite recipes, either for ourselves or for serving guests. Check out the link above and see what you think. Enjoy!

    1. Drina Brooke Says:

      PS the flavors of this dish improve overnight. This is a good dish served at the moment, but even better prepared ahead (which makes it convenient). It also freezes well.

  14. Drina Brooke Says:

    Lemon Coconut Macaroon Tartlets
    from Cooking Light

    Here is another smasher, not too hard to make, and which look elegant enough for a wedding! Wow are they good! We use unsweetened coconut for the shell (bulk at Whole Foods) and they come out just right.

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=366501

    1. Drina Brooke Says:

      PS oh and I forgot to say: We add an extra egg to the macaroon shell to hold it together, since the dried coconut is less sticky than the pre-sweetened stuff. Then it works out just perfectly.

  15. Drina Brooke Says:

    Blueberry Gingerbread Cake

    Mmmmmm, mmmm…..
    this cake is so easy to make, it is delicious and even healthy for you! Molasses is higher in iron than eggs, has many more minerals, and is not as hard on your insulin curve as sugar. Use carefully if you have blood sugar balance problems, but for the average person this cake is truly a healthy treat—and pleasing to the most junkfood junkie taste too!

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665178

  16. Drina Brooke Says:

    Some trivia about oils:

    Well, if you are interested in anti-oxidants in your diet, how about avoiding the things which oxidize in the first place.

    Corn oil and vegetable oils: Are the primary offenders and linked to some forms of cancer and fibromyalgia.

    Olive oil: Excellent served cold, but free radical city when cooked. Use only COLD-PRESSED, organic and 100% extra virgin olive oil (see Willy’s comment above about extra virgin oils, very sharp!) Anything that is not cold pressed will be high in free radicals, which means more rapid spoilage as well as oxidation within your body. The extra money is just plain worth it. Health is wealth, as they say. (Trader Joes and Whole Foods have organic cold-pressed olive oil, in their own house brands, fairly inexpensively).

    Sunflower, grapeseed and coconut oil have a high smoking point. Therefore, they are best oils for stir-frying, because prior to smoking they are less likely to form free radicals during cooking.

    Recent research about coconut oil indicates that it got a bad rap: It does not, as formerly believed, raise cholesterol levels. The reason is that it has medium chain triglycerides (compared to other saturated fats which have longer triglycerides, which are harder to digest). Because the medium chain fats are easier to digest and assimilate, they don’t tend to form arterial plaque as easily as other longer-chain fats. In fact, native islanders who eat lots of coconut, have lower rates of heart disease than most countries (though I did ask Naturopathic Doctor/researcher Michael Murray this question: These people also eat lots of fish. Could this be the reason, since they get a fair amount of Omega 3s in their diet? He replied that experiments had been done on Americans and other nations too, proving that coconut oil by itself does not raise cholesterol levels as formerly believed).

    Crisco is unmentionable! Whipped toppings? Good lord. Margarine: Heart disease went rampant just within ten years of it being manufactured. The reason: Hydrogenated fats are almost impossible to digest. They form arterial plaque much more readily than whipped cream or butter. Any “light” recipe that uses these ingredients, claiming to be more heart-healthy than their buttery counterparts, is a confession of ignorance. Don’t fall for this trap. Go with butter mixed with olive oil for lightness instead. Or mix with non-GMO canola oil, which really does taste buttery in itself.

    FYI recent naturopathic thinking is that it’s not cholesterol itself, but oxidation thereof which causes heart disease. Anti-oxidants may be one key to prevention.

    If bile is flowing from your liver in healthy proportions, you shouldn’t have much trouble breaking down most healthy fats (not hydrogentated! Avoid these like the plaque).

    However, where the low-fat myth does hold water is:

    a) Animal fats break down to inflammatory prostaglandins. This leads later on to heart disease, cancer (particularly of the colon) and arthritis, and other degenerative diseases. (Though there are many causes for all of the above, with these animal proteins and fats being one contributor).

    b) Animal proteins break down to ammonias in the body, which in turn break down cell tissue and reduce immunity, lead to inflammatory states and are less than good for us.

    However, only animal proteins and spirulina or chlorella supply vitamin B12, the lack of which can cause anemia. We need the animal proteins for this nutrient, unless lots of spirulina is used by vegetarians, alongside a good vitamin B12 supplement. The anemia can be masked, because the blood can test high for iron yet be low in B12, leading to a hidden case of anemia. Vegetarians please take note.

    Healthy fats from fish and olive and other good oils will strengthen the cell walls and aid cellular respiration, thus protecting from some of the ammonias from meat products. If the liver and kidneys are in good health, and lots of healthy oils are eaten, and meats and eggs and milk are done only in moderation, then you are probably fine.
    Drina Brooke, certified community herbalist

    1. Drina Brooke Says:

      Do you want to know which fish are the lowest in mercury? Check here:

      http://www.nrdc.org/health/effects/mercury/guide.asp

  17. Drina Brooke Says:

    Kale Sauteed in White Wine

    1 bunch kale, organic, washed and chopped
    2 or 3 garlic cloves, peeled and chopped
    1 cup white wine
    1 tbsp non-GMO canola or sunflower seed oil

    Brown the chopped garlic on a low flame, using a little bit of oil to prevent sticking. Do not burn or brown the garlic (Tastes yucky). Add the chopped kale, stir until beautifully emerald-colored. Add the white wine and simmer until the liquid is almost gone. Serve.

    I never liked kale until I tried this out. Now I enjoy it! Kale is one of the highest-mineral leafy greens that exist, and is highly nutritive. We like it in white bean soup too, with a veggie and tomato broth and other veggies cut into it. Pretty tasty.

  18. Drina Brooke Says:

    This one really does taste like icecream! But it has no sweetner, yet is really sweet and good:

    1 or 2 bananas, peeled and frozen
    Frozen strawberries, blueberries, mango,etc ad lib (optional)
    1/4 cup plain yogurt or milk

    Whiz in the blender until smooth.
    Because of the banana, it obtains the smooth consistency and sweetness of icecream. I am telling you, it really does taste like the real thing!

    True confessions…I have always said that icecream is not my favorite dessert: It’s my favorite food! Yeiks. Well, here comes not only an acceptable alternative, but one which even I really like! I hope you enjoy it too. And your kids will probably love it too!

  19. Drina Brooke Says:

    SALADS, GLORIOUS SALADS! FROM SELF-DISCIPLINE EXERCISE TO TRULY GOURMET TREAT, AND NO KIDDING!

    I guaranteed you a gourmet experience in salads never to be forgotten, didn’t I? That even kids and grown-ups alike will just love, in fact which will keep you both coming back and begging for more? Trust me, and I mean what I say. Check this out!

    https://survivingthemiddleclasscrash.wordpress.com/2010/03/29/salads-salds-glorious-salads-from-self-discipline-exercise-to-truly-gourmet-treat/#more-2000

    1. Todd Says:

      Can you please repost, this address is empty.

      thankx todd

  20. Alexandr a Says:

    What a wonderful website. It is hard to find a site that is interested in both health and frugality. Usually one is sacrificed for the other but this site seems to have a good balance. Thank you. One question for Drina Brooke. Can you give a recipe for your gluten free chocolate chip cookies? I see you make substitutes, but it would help me if you had a recipe laid out.


  21. Your Great…THANKS,ARLENE

  22. Zdzislaw Says:

    This is a really good tip especially to those new to the blogosphere. Simple but very accurate info… Thank you for sharing this one. A must read article!

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