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Berrylicious “Crobbler”

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Ever heard of a crobbler before? Probably not! This dessert is truly a “Tiffany original.” Inspired by the Northwest’s luscious berries, a crobbler is a cross between a crisp and a cobbler, making for one scrumptious dessert! The antioxidants that you’ll receive from a serving of this will give your body a lovely health kick. Enjoy!

Preparation Time: 5-8 minutes Cook time: 30 minutes | Yields: 6 servings

Topping

1 cup of gluten free flour (I like a mix of 1/3 coconut flour and 2/3 brown rice flour) and 1⁄4 cup almond meal OR gluten free oats
1⁄4 cup unrefined cane sugar (or 1/3 cup xylitol)
1 teaspoon baking powder
1⁄4 teaspoon salt
3 tablespoons organic butter or ghee
1 beaten egg
3 1⁄2 tablespoons milk (I prefer Hemp milk or gluten free rice milk)

Filling

5 cups of berries, apples, and/or pears (a little rhubarb is also nice if you like it a bit more tart). Frozen berries work just fine, you might just have to use a bit more arrowroot powder to get the right thickness.
1/3 cup agave syrup (or about 20 drops of stevia)
2 tablespoons lemon juice
2 to 3 tablespoons arrowroot powder

1. Preheat the oven to 400 degrees F. In a medium saucepan heat the fruit, agave, lemon juice, and arrowroot powder. Cook until the mixture gets thick and hot (10 minutes or so).

2. In a mixing bowl combine the flours, almond meal (or GF oats), sweetener, baking powder, and salt. Cut in the butter until you have just small pebble sized bits of butter.

3. In a small bowl whisk together the milk and the egg and then add it to the flour and mix.

4. Pour the fruit mixture into an 8X8 baking dish. Top the fruit with dollops of the topping mixture or just crumble it over the top.

5. Bake 20 to 25 minutes until golden on top. Let it cool at least 10 minutes. Try serving with “Coconut Bliss” frozen dessert (if you can find this product in your area).

Rice Noodle Green Onion Soup

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A delightfully simple Japanese soup that warms and nourishes your whole being! Who knew such flavor could be so easy to create!

Preparation time: 10 minutes | Cook time: 10 minutes | Serves 2-4

Dry weight: 3-4 ounce thin, rice noodles, cook as directed
3 cups water
1/8 cup bonito flakes (or 1 tablespoon fish sauce). This can be left out if vegetarian.
1⁄4 cup tamari
1⁄4 cup Mirin
1 teaspoon toasted sesame oil
1⁄4 cup sliced bamboo shoot
Optional 1⁄4 cup sliced water chestnuts
Optional 1⁄2 to 1 tablespoon grated ginger
Optional 1⁄2 teaspoon crushed red chili
1/8 cup chopped green onion

Soak the rice noodles (or cook as directed), strain and set aside.

Mix all of the rest of the ingredients, except green onion, together and simmer for 10 minutes.

Put the noodles into separate bowls, pour the broth over the top; top the soup with green onions and serve hot with chopsticks!

Southwest Salad

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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

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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.

Rosemary Yukon Gold Taters

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If you cook them will they eat them? You bet! This recipe is so delicious, with its rich, buttery smooth finish; it’s a lovely and healthful way to incorporate veggies and fresh herbs into your diet. In this lesson you learn how to pick out good potatoes, the healing benefits of rosemary, and much more!

Rosemary Yukon Gold Tators

These tasty tators are a well-known Northwest crop. Their golden color contributes to the smooth way that they interact with your senses… like butter. Medicinally potatoes are used to neutralize body acids, and increase ones receptivity, nurturing, and compassionate nature (builds yin). Potato skins are VERY nourishing so be sure to eat the skin and all! Rosemary stimulates immune function, increases circulation, improves digestion, contains anti-inflammatory compounds, and is known to increase blood flow to the head and brain, improving concentration. In fact, in ancient Greece, students would place rosemary springs in their hair when studying for exams!

Preparation time: 5 minutes | Cook time: 45-50 minutes | Yields: 4-6 servings

• 1 ½ – 2 lb Yukon Gold potatoes (about 4 medium tators)
• 3 tablespoons olive oil
• 3-4 tablespoons fresh rosemary (dried is OK as well)
• 2 teaspoons sea salt
• 1 teaspoon pepper

1. Preheat the oven to 400 degrees.
2. Cut the potatoes in half lengthwise. Place them flat side down and cut in half lengthwise again. Make 4-5 horizontal cuts to create medium/large chunks of potato.
3. Place the potatoes in a 9×13 baking dish. Place the potatoes in the oven and roast for 25 to 30 minutes. Remove the potatoes from the oven and drizzle oil over the top. Add salt, pepper, and rosemary, then mix to coat and distribute the seasonings and herbs. Place the dish back into the oven and bake for another 20 minutes or so until the potatoes are tender and slightly browned. These are great with toasted
Parmesan cheese on top!

Perfect Stir Fry

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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.

Ginger Teriyaki Sauce

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Ginger Teriyaki Sauce is one of those amazing things that can transform almost any dish. A truly classic sauce that can be paired with spring rolls, drizzled over rice or noodle dishes, or can even be used for marinating meats and vegetables. Traditionally this recipe contains gluten, but in this video Tif shows you how to make a gluten free version that is even more delicious!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4

1/4 cup gluten/wheat free tamari
1/8 cup pure maple syrup, or dark agave syrup
1 tablespoon apple cider vinegar, rice wine vinegar, or lemon juice
1 tablespoon minced garlic
1 to 2 tablespoons grated or minced fresh ginger
½ teaspoon ground pepper or, if you like a little kick, a teaspoon of gluten free hot sauce
1 tablespoon arrowroot powder

Put all of the ingredients in a pan and heat on medium for 5 to 8 minutes until the sauce is thick. Use for dipping, serve with Perfect Fried Rice, or use in a stir-fry.

Sweet Chili Sauce

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Sweet Chili Sauce is another traditional dipping sauce that can be paired with spring rolls and drizzled over rice or noodle dishes to add some zing! After watching this clip you’ll be able to enhance many Asian dishes with this quick and easy gluten free sauce. You will also learn the secrets of how to make it the perfect consistency!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4 to 6

1 to 2 tablespoons garlic powder or 3 to 4 minced garlic cloves
1 to 2 tablespoons crushed red chili flakes
½ cup seasoned brown rice vinegar
1/3 cup agave syrup or honey
½ tablespoon gluten free tamari

Put all of the ingredients into a small saucepan and bring it to a simmer; stirring occasionally until it is thick. If you would like a bit more twang, add some fresh lime juice. Serve in small sauce dishes or ramekins with Garden Veggie Rolls, Nori Veggie Rolls, or slices of fried Ginger Teriyaki Tofu. This is a fantastic sauce to marinade free-range chicken in!

Almond Butter Sauce

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Do you like peanut sauce? Well then you’ll LOVE this almond butter sauce! There is a secret ingredient that makes this sauce extraordinary… Check it out to learn what it is. This is the perfect compliment to all of Tif’s Asian recipes.

Cook time: 5 minutes
Serves 4 to 6

¼ cup wheat free tamari
¼ cup agave nectar (you may wish to use more if you like it sweeter)
½ cup almond butter
2 tablespoons coconut cream
¼ teaspoon ground coriander
¼ teaspoon optional chili flakes

Put all of the ingredients into a small saucepan; heat the pan to medium low and stir until all of the ingredients are mixed well and creamy. Remove the pan from the heat and pour the contents into individual sauce dishes or ramekins.

Serve with Garden Fresh Spring Rolls or the Veggie Nori Rolls

**Agave nectar can be found in most stores, especially health food stores. This sweetener is well worth having on hand. Unlike refined sugars, agave nectar is actually a healing food. It has a lower glycemic index and glycemic load than refined sugars so it delivers the sweetness without the spiking your blood sugar levels. And to top it off, agave nectar has been found as an effective remedy against unwanted intestinal bacteria.

Sprouted Quinoa Flat Bread

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Ok, hands down this is one of my most favorite recipes! It is oh-so-delicious and very popular with folks. Not being much of a baker myself, I wanted to create a recipe that was easy to make, abundantly healthful, and as satisfying as a bite of bread. In this lesson you learn how easy it is to sprout quinoa and make the perfect flatbread for wraps, rolls and pizza!

This flat bread is best made thin. It is oh so easy, delicious, incredibly healthful, AND it even freezes well! I have a friend who doesn’t like quinoa, but he loves this flat bread! The sea veggie is not a must in the recipe, but it is a great way to get life supporting minerals in your body and it does add a subtlety to the flavor that I enjoy. This flat bread can also double as a pizza crust!

Preparation time: 10 minutes (in addition to overnight soaking of grain)
Cook time: 10 to 15 minutes
Yields about a 9X11 piece, or 2 smaller pieces

1 cup of quinoa
2 inch strip of kombu or wakame (sea veggie)
1/8 cup unrefined olive oil
2 cloves raw garlic
1/2 to 1 teaspoon sea salt
1/2 teaspoon pepper
A little less than 1/8 teaspoon Xanthan gum (purchase at healthy grocery store)
Optional: 1 to 2 teaspoons or any herb that you may be fond of.

1.Soak the quinoa and sea veggie over night in 4 cups of filtered water in a large jar or bowl (cover with a sprout lid or paper towel). The next day, rinse the grain at least one time, but two times is recommended. Use the soaking water to water your plants… they will love it!
2. Preheat the oven to 400 degrees
3. Put the rinsed grain and sea veggie into a blender. Add olive oil, salt, pepper, the optional herbs, garlic, and Xanthan gum. Blend until rather creamy. You will most likely need a tamper of some sort to help the blender because the batter will be pretty thick.
4. Place a piece of parchment paper on a baking sheet. Use your hands or a spatula to spread the batter over the parchment paper. I find it easier to make a rectangular type shape, but you could do two rounds (or whatever shape you like for that matter). Make it nice and thin, but without holes.
5. Place it in the oven on a baking sheet for 5 minutes. Then slide it off the baking sheet and right onto the over rack for an additional 8 minutes or so, or until crispy.
6. You can then dress it up with pesto or tomato sauce and toppings of your choice. Then put it back into a 375-degree oven for 5 to 8 minutes. Another option is to cool and freeze the flatbread for later. I also use it for sandwiches or to dip in soup. Fantastic!