Posts

Ava-tillo Salsa

/0 Comments/in /by

This sassy salsa is a treat for your belly and your eyes! With a variety of fresh, delicious veggies it is quite a colorful delight! In the upcoming video clip, Tiffany shares with you some time-saving tips on how to chop the veggies and offers you her unique perspective on the healing benefits and energetic qualities of the ingredients.

1 cup chopped tomatillos
1 cup chopped red bell pepper or tomato (or both)
1/2 cup grated carrots
1/2 cup chopped cilantro
1/8 to 1/4 cup lime juice (1 large, juicy lime)
1 to 1½ jalapeno or Serrano pepper, seeded (seed to it make less spicy) and finely chopped
1/4 to 1/2 teaspoon sea salt
1/2 teaspoon finely ground pepper
1 ripe avocado cut into chunks

1. Put the first 7 ingredients into a medium mixing bowl and stir to mix well. Add the avocado chunks and stir easily so that the avocado does not get mushed.
2. Eat with gluten free chips or use as a fun, colorful, and oh so tasty topping on anything you like!

Southwest Salad

/0 Comments/in /by

A salad’s a salad, right? Wrong! There are many secrets to turn a mundane salad into a festive delight! In this lesson you’ll learn how to make a vibrant southwest salad that is wonderful as is, or can be dressed up with other creative options.

Preparation time: 10 minutes | Cook time: 20 to 30 minutes (to cook rice) | Yields 4 to 5 cups

3/4 cup brown rice (uncooked)
1 cup corn
1 cup black beans
2-4 oz can Hatch Green chili (or any type of green chili, OR 1 finely chopped jalapeno, OR ½ chopped green bell pepper for a “mild” version).
1/2 cup each: grated carrots, cilantro, celery, and your favorite salsa
1/4 cup pine nuts
1/8 to 1/4 cup lime juice
2 tablespoons unrefined olive oil
1 teaspoon ground cumin
1/2 to 1 teaspoon sea salt to taste

Cook the rice as directed ( the rice cooks quicker in a rice cooker). Let the rice cool.

In a large mixing bowl put the corn, black beans, chili (and its juice), carrots, cilantro, celery, salsa, and pine nuts together and stir to mix.

Mix the lime juice, olive oil, salt, and cumin together and then pour it over the salad.

Add the rice, mix well, and serve!

Tangerine Carrots

/0 Comments/in /by

With just a few ingredients you can transform those plain-jane carrots into a tasty, tangeriney treat!

Tangerine Carrots
(Roasted Carrots with Tangerine Butter)

Medicinally carrots benefit the lungs and digestive system, stimulate the elimination of wastes, are alkalizing, are one of the richest sources of Beta carotene… an anti-oxidant which protects against cancer and night blindness, benefit the skin, can increase the milk supply of nursing mothers, and they contain large amounts of silicon which strengthens the connective tissue and aids in calcium metabolism.

Simply Amazing!

And this recipe is so tasty; it can be eaten as dessert too!

Preparation time: 5-10 minutes | Cook time: 20 minutes | Yields: 4 servings

• 1 ½ lb washed, peeled carrots
• 1 tablespoon olive oil
• ¼ to ½ teaspoon sea salt
• Optional sprigs of fresh thyme for garnish
• ½ cup fresh (if possible) tangerine or orange juice (Minneola’s or Clementine’s
• work great as well)
• ¼ cup dark agave syrup or honey
• 1 teaspoon arrowroot powder
• 1 teaspoon tangerine or orange zest (lemon or lime zest is nice as well)
• 1 tablespoon butter

1. Preheat the oven to 400 degrees.
2. Slice the carrots in half lengthwise. If they are short, leave them with just this 1 cut. If they are longer, slice one or two times horizontally to make 4-5 inch long halves.
3. Place in a 9×13 baking dish, drizzle with olive oil, and mix to coat. Roast for 20
minutes or until they are tender. Remove and sprinkle with a bit of sea salt.
4. Sauce: Place the juice in a small skillet with the agave syrup or the honey and the arrowroot powder. Stir to mix the powder until all of the clumps are dissolved. Heat to a simmer and add the tangerine or orange zest and butter. Keep the heat on low until the mixture is thick – about 5-8 minutes. Spoon the mixture over the carrots and garnish with fresh thyme or a tangerine slice.

Perfect Stir Fry

/0 Comments/in , /by

What can we say other than it’s the Perfect Stir Fry! In this video Tif shares with you wonderful veggie combinations, how to prepare them, and cooking tips that turn a decent stir fry into the perfect stir fry!

The Perfect Stir-Fry

Preparation time: 10 minutes | Cook time: 8 minutes (plus time for cooking rice)
Serves 4 to 6

• 1 tablespoon coconut or unrefined peanut oil
• 4 cloves chopped garlic
• ½ sweet onion sliced in wedges or ½ moons
• 1 cup carrots sliced diagonally
• 1 cup broccoli pieces
• 1 cup purple cabbage, chopped
• Optional ½ cup red bell pepper sliced julienne style
• 1 cup snow peas, washed and trimmed
• ½ cup mung bean sprouts
• Optional ½ cup sliced water chestnuts

1. Heat the oil in the wok to medium high; add garlic, onion, and carrots; stir continually for 2 minutes.
2. Add the broccoli and the cabbage and continue to cook for another 1 to 2 minutes.

Finally add in the bell pepper, snow peas, water chestnuts, (and or mung bean sprouts) and either the Almond Butter Sauce, the Sweet Chile Sauce, or the Ginger Teriyaki Sauce; cook one more minute and turn off heat. Add more tamari to taste if needed.

Garden Fresh Spring Rolls

/0 Comments/in /by

These rolls are nothing short of Spring in your mouth! In this Garden Fresh Spring Roll video you will learn the tricks to making a successful and tasteful spring roll. These Vietnamese style rolls are gluten free and fun to make! They pair fabulously with any of the Asian sauces found on this site or for purchase.

Preparation time: 10 to 15 minutes
Cook time: 0 to 10 minutes depending on the noodles you choose
Serves 4 to 6

• Dry weight: 3-4 ounce thin, rice or mung bean noodles, cook as directed
• 1 tablespoon wheat free Tamari
• ½ teaspoon toasted sesame oil
• ½ to ¾ cup of 3 to 4 different veggies sliced julienne style. I like bell pepper, carrots, diakon radish, mung bean sprouts, and mushrooms
• 1 small bunch of fresh basil and or 1 small bunch of cilantro
• Optional thin slices of Sesame Ginger Tofu, or cooked shrimp
• Rice paper wraps (usually made with tapioca)
• Large bowl or pot with hot water

1. Warm a large pot of water to just under a boil.
2. Mix cooked rice or mung bean noodles with tamari and sesame oil in a medium
bowl. Set aside.
3. Set up an area with a clean surface and place the sliced veggies and noodles nearby.
4. Dip the rice paper in hot water, and rotate it through so that the entire wrap becomes soft.
5. Lay the soft rice paper down onto the surface and put the veggies and noodles in the upper 1/3rd of the wrapper (the part closest to you). I like to start with laying down a few sprigs of cilantro or fresh basil leaves, then layer the rest on top. Leave about one inch of open space on either side.
6. Roll the wrap away from yourself, tucking it in at the top and on the sides as you go. Just like rolling a burrito! The rice paper should stick together just fine.
7. Now they are ready to eat. Choose your favorite dipping sauce and enjoy!