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Basic Hummus

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Prep time 20 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Snack, Starter
Misc Pre-preparable, Serve Cold
By author Amanda Garrison-Reed

Ingredients

  • 1/4 cup Water
  • 3/4 teaspoons Sea salt
  • 2-15 oz cans Organic Garbonzo beans
  • 1 teaspoon Lemon (may use fresh lemon)
  • 1/4 cup Cold Pressed Olive Oil
  • 3 heaped tablespoons Tahini (Ground sesame paste)
  • 3 teaspoons Ground Cumin
  • 2 teaspoons Garlic

Optional

  • 1/2 tablespoon Chipotle powder
  • 2 slices medium slices Roasted Pepper
  • 1 medium Organic Eggplant

Note

This delicious low in saturated fat, full of protein, and mouth watering flavorful food item is most often used as a dip, may also be added to rice crackers, sandwiches of choice, salads, or by spoon!  I recommend adding nuts, or peppers of choice for an added crunch!  Be creative.

Directions

Step 1 Drain can of garbanzo beans
Step 2 Add all ingredients in blender until smooth, add more water for smoothness.
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Gluten Free Brownie Balls

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Prep time 8 minutes
Cook time 18 minutes
Total time 26 minutes

Ingredients

  • 1/4 cup cocoa powder
  • 3 eggs (may use 4 eggs using only 2 yokes)
  • 1 (15 oz) can Black Beans
  • 5 tablespoons Real Butter or Macadamia oil
  • 1 teaspoon Baking powder
  • 1/4 teaspoon sea salt
  • 2 teaspoons gluten free vanilla abstract (Be careful! Most vanilla has high fructose corn syrup!)
  • 1/2 cup Unrefined Agave or Coconut syrup
  • 1/2 cup Real chocolate bits (or semi-sweet chocolate chips)

Optional

  • 1/4 cup Nuts chopped

Directions

Step 1 Oven on 350
Step 2 Put all ingredients in a blender until smooth
Step 3 Cook for 30 minutes, or until done
Step 4 Let cool
Step 5 Roll into small ball, and roll in nuts to add a simple crunch!
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Coconut Tomato Soup

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Serves 4
Prep time 8 minutes
Cook time 15 minutes
Total time 23 minutes
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Child Friendly, Serve Hot
By author Amanda C Garrison-Reed
Fresh tomato soup, non-dairy.

Ingredients

  • 12fl oz Plain Tomato Sauce or Tomatos
  • 1 1/2 cup Organic Coconut Milk
  • 1 heaped tablespoon Italian Flakes
  • 1 - 2 tablespoon Agave
  • sprinkle Sea Salt

Directions

Step 1 In Medium sauce pan add all ingredients and let simmer on medium for until boil, then turn down heat to low for remaining time.
Step 2 Stir occasionally
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Vegetable Soup with Quinoa

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Serves 12
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Soup
Misc Serve Hot
By author Amanda Garrison-Reed
Delicious winter vegetable soup with a touch of protein to fill the tummy! I recommend 1/4 avocado and a dollop of your local goat cheese if available. Plain greek yogurt works well to cream it up a bit as well.

Ingredients

  • 1 medium Yellow Winter Squash
  • 1 medium Zucchini Sqaush
  • 1/4 cup Cold Pressed Olive Oil
  • 6 cups Water
  • 2 tablespoons Garlic
  • 1 tablespoon Basil
  • 1 (28 oz) can Whole Tomatoes - diced up
  • 1/2 Onion
  • 12 Baby Carots
  • 1 cup Red Quinao
  • 1 medium Sweet Potato
  • 1 Bay Leaf
  • 2 1/2 tablespoons Mushroom OR Veggie Boullion
  • 1 cup Coconut Milk Unflavored
  • 1/2 cup Wild Rice

Directions

Step 1 Cut up all vegetables in small to medium sizes
Step 2 Put Medium to Large Pot on medium heat
Step 3 ALL ingredients in pot, and let boil
Step 4 Once boiling, bring down a temperature to simmer for 30 minutes, checking frequently.
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Simple Baked Portabella

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Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Vegan
Meal type Appetizer, Lunch, Snack, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
By author Amanda C Garrison-Reed
Wonderful to eat atop an arugula salad diced up for a lunch, or use in place of a hamburger. To flavor the 'portabella'burger up add broccoli sprouts, fresh tomato, sliced avocado , a touch of gorgonzala cheese, and a touch of coconut nectar! * * * As I always I suggest if using bread: whole grain, unbleached, and not hydrogenated is better for you! Most places have fresh, healthy alternatives.

Ingredients

  • 2 large Large Portabella Mushrooms
  • 1 1/2 tablespoon Cold Pressed Olive Oil
  • 1 tablespoon Garlic
  • 1 tablespoon Balsamic Vinegar from Modena
  • 1/2 teaspoon Sea Salt

Directions

Step 1 Oven on 425 degrees
Step 2 Put both portabella mushrooms on a piece of non-stick foil
Step 3 Add 1/2 of all ingredients on each mushroom and evenly
Step 4 Cook for 18 - 20 minutes depending on your oven
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Amanda's Asian Turkey Paties

Cooks in    Servers 3-4
Ingredients
  • 1 lb ground white turkey breast
  • 1/4 onion finely chopped
  • 2 T rice vinegar
  • 2 t salt
  • 2 t garlic
  • 2 t ginger
  • 1/2 t ground cloves
  • 1 t cayenne pepper
  • 1 t agave
  • 2 T whole grain rice
Directions
  • 1. In large bowl add all ingredients
  • 2. Divide meat into fours, flatten and cook covered in medium pan with 2 T cold-pressed olive oil.

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Baked Salmon

Dinner
Cooks in    Servers 4-5
Ingredients
  • 2 lbs fresh salmon
  • 2 t salt
  • 2 T chives
  • 2 t garlic
  • 1 T agave
  • 3 T cold pressed olive oil
  • 1 t cayenne pepper
Directions
  • 1. Put oven on 400 F
  • 2. Rinse salmon
  • 2. Poke holes in salmon with fork
  • 3. Add all above ingredients and rub until covered
  • 4. Put salmon in pan and cook uncovered for 18 minutes checking frequently

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Shrimp Paella

Dinner, Italian
Cooks in   
Ingredients
  • 3 T olive oil
  • 2 T garlic (powder, minced)
  • 1 t salt or to taste
  • 1 t saffron
  • 1 t Hungarian paprika
  • 2 T seafood bouillon
  • 2 lbs med-large shrimp
  • 1 large onion
  • 1 med red pepper
  • 2 heaping T of red quinoa
  • 1 - 14 or 15 oz diced plain canned tomatoes
  • 1 cup frozen peas
  • 2 cup whole grain rice blend
  • 3 cups water
Directions
  • 1. Peel shrimp
  • 2. Preheat large cast iron skillet/pan with olive oil, garlic, and onion. ADD shelled shrimp until slightly pink, and then remove from skillet and put to side.
  • 3. ADD all ingredients BESIDES peas and shrimp. Simmer until rice is fully cooked.
  • 4. ADD peas and shrimp to dish and simmer 5 minutes.
  • Serve!

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Stuffed Spinach Portabella Caps

American, Appetizer
   Servers 6
Ingredients
  • 1/4 cup spinach/arugula/collard greens
  • 1/4 cup freshley grated parmesan
  • 1 oz creamy goat cheese (local preferably)
  • 2 T olive oil
  • 1/2 t garlic
  • 3 t lemon juice
  • 2 scallions, sliced thin
  • 1/4 t sea salt
  • 12 large portabella mushroom caps
  • 1/4 cup almond meal
  • 1 T walnut oil
Directions
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Amanda's Basic Tomato Sauce (winter)

Dinner, Italian, Tomato, Pizza, Sauce, Speghetti
Cooks in    Servers 7
Ingredients
  • 1/2 cup cold pressed olive oil
  • 2 T garlic
  • 1 T Italian flakes (oregano/basil) *** Fresh herbs if available
  • 2 t sea salt
  • 1 T balsamic vinegar (recommend from modena)
  • 1 T agave
  • 1 can 5-6 oz can organic canned tomato paste
  • 1 can 12 oz can organic tomato sauce (plain)
  • 1 can 12 oz diced tomatoes (plain)
  • 1/8 cup finely diced onions
  • 1/4 cup parmesan (fresh if available, otherwise any will work)
  • * * * As always a touch of red wine of any sort may be added
Directions
  • With pan on medium heat: saute olive oil, garlic, tomato paste, Italian seasoning until well mixed.
  • Add remaining ingredients, stir, until well mixed. Decrease heat to low, cover, and let simmer for remaining hour stirring as needed.
  • This is a basic recipe, feel free to add any vegetables such as mushrooms, any kind of peppers, and or ground organic, preferable local sirloin. If you like a spicy kick: add one fresh anahiem pepper finely chopped.

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