Monthly Archives: August 2010

Baba Ghanoush

We got the original recipe from the Nourishing Traditions cookbook, but (in our opinion) it was kind of bland. We added extra salt, garlic and olive oil to make it more flavorful!

Ingredients:

3 large eggplants
1 tablespoon sea salt (we added more like 2-3 tablespoons)
2 cloves garlic (we added more like 4-5 cloves)
juice from 4-5 lemons
1 cup tahini
2-3 tablespoons extra virgin olive oil (we added more like 4-5 tablespoons)
dash of cayenne pepper

Instructions:

Slice eggplant in half
Place facedown on a cookie sheet with olive oil
Puncture eggplant in a few places
Bake at 375F for about 45 minutes (until skin is wrinkled and eggplant is tender)
Let cool
Peel skin off, chop into chunks
Sprinkle with salt, mix well and let sit for about an hour
Rinse well with water and pat dry with towel
Puree eggplant in food processor
Add remaining ingredients (except cayenne pepper) and blend until smooth
Serve with a dash of cayenne pepper and pita or flatbread

Mixed Berry Cheesecake

Ingredients:

1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream ~we didn’t have any so we used some yogurt and heavy cream!
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

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Homemade Stock

Check out the instructional video from our other website, via YouTube.

Ingredients:

1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
4 quarts cold filtered water
2 tbsp vinegar
1 large organic onion (leave out onions if you’re on a SIBO/FODMAP diet)
2 organic carrots
3 pieces of organic celery
1 bunch organic parsley

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Kale Salad


Salad Ingredients:

Large head of kale such as curly, Russian red or dinosaur
1⁄2 medium sized red onion
Several handfuls of sunflower sprouts
1⁄4 cup sesame seeds
1⁄4 cup pumpkin
1⁄4 cup sunflower seeds
1 avocado cut into chunks
1 handful thinly sliced shitake mushrooms

Dressing Ingredients:

1/3 cup of Braggs Liquid Aminos
1/3 cup lemon juice
1/3 cup flax seed oil

Directions:

Combine the Braggs and lemon juice in a blender and slowly drizzle in the oil until emulsified
Slice onion into thin moons and marinate in dressing while preparing the salad
Toast the seeds until golden and fragrant and cool
De-stem the kale and slice into 1⁄4” ribbons
Toss the kale, sprouts, seeds, avocado and mushrooms with the dressing/onions
Let sit a few hours to allow flavors to combine and the kale to wilt

Buttermilk Pancakes

Ingredients:

1.5 cup whole wheat flour
1.5 cups white flour
3 tablespoons baking powder
1.5 baking soda
3.4 teaspoon salt
1.5 cup white flour
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter


Instructions:

Combine all dry ingredients
Add in  buttermilk, milk, eggs melted butter
Mix until just combined

Scoop spoonfuls onto griddle

Wait until you see bubbles popping before flipping