Sauerkraut Quesadillas


sauerkraut quesadillas

The combination of sauerkraut and quesadillas sounds a bit odd, but it totally works. The sauerkraut is added after cooking to preserve the probiotic content of this traditional food. Try different combos of cheeses and sauerkraut flavors. I put some of our favorites below.

Ingredients:
1 tbsp grass-fed butter
2 sprouted large tortillas
1 ½ cup shredded grass-fed cheese, pepper jack or mild cheddar
1/4 cup traditional plain or caraway sauerkraut

Instructions:
In a cast-iron skillet over medium heat, melt butter and swirl to coat the pan. Add one tortilla and spread the cheese overtop. Add the second tortilla. Cook until underside is browned, approx 3 minutes. Flip. Cook until other side is browned, approx 2 minutes. Remove from heat, carefully peel back top layer and spread sauerkraut evenly overtop of the cheese.

sauerkraut quesadillas
Cut with a pizza cutter into slices and serve warm with a side of salsa.

Honey Walnut Butter


Many folks put cinnamon in Walnut Butter, and you certainly can!  I just happen to prefer the simplicity of only the flavor of honey.

Ingredients:
1 lb soaked walnuts
1/2 tsp sea salt
1 tbsp raw honey

Instructions:
Preheat oven to 350˚.  Spread walnuts on a sheet tray and place in preheated oven.  Roast for 10 minutes.  Set aside to cool fully, approx. 10 minutes.

In the bowl of a food processor, combine cooled walnuts, sea salt and raw honey.  Process until smooth and creamy, scraping down the sides of the bowl, as necessary.

Store in the refrigerator.

IMG_0892

Creamy Lemon Gummies


Even adult kids love these gummies!  These snacks may be eaten chilled or at room temperature.  The texture will become slightly softer at room temperature, which some people actually prefer.

1-13.66 fl oz can coconut milk
1 cup fresh-squeezed lemon juice
¼ cup grass-fed bovine gelatin*
½ cup raw honey

Instructions:

In a small saucepan over medium heat, combine coconut milk and 1/2 cup lemon juice.

Warm to just simmering, whisking occasionally.

IMG_9453

While mixture warms, whisk gelatin into the remaining 1/2 cup lemon juice until thoroughly combined. Set aside for 1 minute at room temperature to allow gelatin to bloom.

IMG_9467
Once coconut mixture is lightly simmering, whisk in gelatin mixture until completely dissolved with no lumps.  Remove from heat.

IMG_9478
While still warm, whisk in raw honey.

IMG_9487
Pour into an 8½ x 11 glass pan.  Chill overnight, or until firm.  Cut around the edge of the pan.

IMG_9506
Flip pan over and let sheet of lemon gelatin rest on a cutting board.  Cut gummies into desired shapes.

* I used Great Lakes Gelatin for this recipe, and the type of gelatin CAN change the end result.  

 

Lazy Salsa


One day, an overload of tomatillos in the garden led to “winging it” in the kitchen, resulting in this tasty salsa.  Little did I know, this is a common salsa in Mexico.  One of our employees on the farm told me that in Mexico this Tomatillo Salsa is actually called Lazy Salsa, since the Tomatillos aren’t roasted.  What a great name!  It stuck.  Try this over fish or as a salsa served with chips.  Both ways are refreshing and satisfying.

Ingredients:
1/2 cup chopped sweet onions
1 clove garlic, peeled
4 cups quartered tomatillos (approx 15 medium)
1 tbsp lemon juice
1 tsp sea salt
1/4 tsp fresh cracked black pepper
1 large avocado, cubed
2 tbsp seeded & minced jalapeno (approx 2 medium)

Instructions:
In the bowl of a food processor, combine sweet onion and garlic.


Process until finely diced, scraping down the sides, as necessary.  To the onions, add tomatillos, lemon juice, sea salt & pepper.

Tomatillos

Lemon Juice

Sea Salt

Cracked Black Pepper

Pulse 10 times, until broken down, yet chunky.  Add avocado & jalapeño.

Avocado

Jalapeño

Pulse 10 times to combine.  Salsa will be chunky.

Lazy Salsa is great over fish!

Lazy Salsa is great over fish!

Happy Sticks


Ingredients:
1/2 cup 1/2” diced sweet onion
2 tbsp lemon juice
2 cloves garlic, mashed
1 tsp sea salt
2 cups cashews, soaked in salty water for 6 hours, drained & rinsed
6 tbsp nutritional yeast
1/2 cup filtered water
2 tbsp dill

Instructions:
In the bowl of a food processor, combine onion, lemon juice, garlic and sea salt, combine until minced, scraping down the sides as necessary.

Sweet Onion

Lemon Juice

Smashed Garlic

Sea Salt

Add cashews, nutritional yeast and filtered water.

Soaked Cashews

Nutritional Yeast

Filtered Water

Process for 5 minutes, until smooth & creamy. Add dill.  Pulse 5 times to combine. 

Chopped Dill

Fill cashew mixture into a pastry bag with star attachment. 

Fill Pastry Bag with Star Tip

On a teflax dehydrator sheet, create 3” long cashew “sticks”.  They look a bit like cheese sticks. 

Happy Sticks Created with a Piping Bag

Happy Sticks on a Teflex Dehydrator Sheet

Dehydrate at 150˚ for 12 hours.

Happy Sticks

Grain-free Granola


by Molly Chester

Be sure your pear is nice and ripe before beginning this recipe.  The texture of the ripe pear helps hold the granola together.  My husband likes this snack stored in the freezer, then drizzled with a bit of almond milk or coconut milk.  Enjoy!

Ingredients:
2 apples, peeled and diced
2 ripe pears, peeled and diced
2 tbsp fresh-squeezed orange juice
1½ soaked walnuts, roughly chopped
1½ soaked almonds, roughly chopped
1 cup soaked sunflower seeds
1 cup currants
2 tsp cinnamon
½ tsp sea salt

Instructions:
In a large bowl, combine apple, pear and orange juice.

Apple

Pear

Orange Juice

Toss with a spatula to coat fruit with juice, which will keep it from browning.

Walnuts

Sunflower Seeds & Currants

Cinnamon & Sea Salt

Add walnuts, almonds, sunflower seeds, currants, cinnamon and sea salt.

Toss with a spatula until well combined.


In an even layer, spread the granola onto the mesh inserts of two dehydrator trays. (See Note.) Dehydrate at 150˚ for 6 hours or until fruit is dried, but still a little squishy, not hard as a rock.

Once fully cool, store the granola in airtight glass containers at room temperature.

Note –
If a dehydrator is not available, the oven set at 150˚ will work.

Avocado Toast


Ingredients:
2 pieces authentic sourdough bread
pastured butter, softened
1 ripe avocado, pitted and diced
1 tbsp unrefined flax oil or extra virgin olive oil
sea salt & fresh cracked pepper

Instructions:
Toast the bread. Butter the top side of each piece. Distribute diced avocado evenly over the two pieces. Gently smash with a fork. Drizzle oil over the avocado on both pieces. Sprinkle with sea salt & fresh cracked pepper.

Carrot Popsicles


Makes 6

Ingredients:

1/4 cup + 1 3/4 cups fresh-squeezed carrot juice, divided
1 1/2 tsp gelatin
1/2 cup raw cream
2 tsp raw honey *

Instructions:
In a small pot, combine 1/4 cup carrot juice and gelatin over medium heat. Stir until gelatin is dissolved, approx 3 minutes. In a large measuring cup or small bowl, combine melted gelatin mixture, remaining 1 3/4 cup carrot juice, raw cream and raw honey. Whisk very well. Evenly divide among a six-pack of popsicle molds. Freeze immediately, overnight.

* Regular store-bought honey has been pasteurized, which means it has been heated and strained to obtain a clear product that is easier to pour. Unfortunately, many of nature’s beneficial enzymes get lost in the process. Raw honey still contains all of those valuable enzymes. If raw honey can’t be found, regular honey may be substituted in equal measurements.

Really Healthy Granola


Yield – 9 Cups

This recipe uses a piece of equipment called a dehydrator. I can no longer apologize for this inclusion because it simply has become such an important part of my kitchen that I feel you would benefit from having one, too. If you aren’t ready, this same technique can be performed in the oven, but it will tie up the oven for a good long while. Also, be sure to check out the asterisks below. They give several variations that you may find useful.

Ingredients:
4 cups rolled oats
4 cups warm filtered water
8 tbsp whey or lemon juice
1/2 cup butter
1/4 cup raw honey *
1 tsp cinnamon
1 tsp powdered green stevia **
1 tsp sea salt
1 cup soaked walnuts, roughly broken with hands ***
1 cup soaked almonds, roughly chopped
1/2 cup soaked sunflower seeds
1/2 cup soaked pumpkin seeds
1 cup unsweetened coconut flakes
1/2 cup dried currants ****

Soaked Oat Instructions:
Two days before – In a large bowl, combine rolled oats, warm water and whey or lemon juice. Stir gently to combine. Cover with a kitchen towel and set in a warm place for 24 – 36 hours. In a fine mesh strainer, rinse well. Gently spread soaked oats evenly onto a dehydrator tray lined with a mesh insert. Dehydrate at 150˚ for 12 hours, until thoroughly dried. Remove and cool. Once cool, granola may be made immediately, or oats may be stored in an airtight container for several days, ready & waiting for granola preparation.

Granola Instructions:
Preheat oven to 350˚. Locate a non-stick sheet pan or a regular sheet pan lined with parchment paper. In a small saucepan over medium heat, melt butter. Once nearly melted, add honey, cinnamon, stevia and sea salt. Whisk well to combine.

While butter is melting, crumble oats onto the prepared sheet pan. No big chunks should remain. Add walnuts, almonds, sunflower seeds, pumpkin seeds and coconut flakes.

Once honey-butter mixture is prepared, evenly pour mixture overtop of oat-nut mixture. Using a spatula, stir until well combined; ensure every piece of dried oat gets a light coating of butter. Spread evenly before baking for 10 minutes. Remove and stir. Spread evenly and make for 5 minutes. Remove and stir. Spread evenly and bake for 5 additional minutes, for a combined total of 20 baking minutes. Remove and immediately stir in currants until well combined. Cool completely before storing in an airtight container at room temperature for up to a week. Or transfer to the freezer for several months.

* Typically, my reasoning for using “raw” honey is due to the fact that regular store-bought honey has been pasteurized, which means it has been heated and strained to obtain a clear product that is easier to pour. Unfortunately, during this pasteurization process, many of nature’s beneficial enzymes are destroyed. “Raw” (unpasteurized) honey still contains most of those valuable enzymes. However when a recipe is going to be baked or heated in any way, the enzymes will be destroyed regardless. In this case, I still recommend purchasing and cooking with raw honey, if possible. I find the overall quality of the honey to be more consistent, and I prefer supporting farmers who choose less refinement in their practices. If raw honey can’t be found, regular honey may be substituted in equal measurements.

** Grocery store powdered white stevia is a refined product. Nature’s stevia is a green, leafy plant, and it’s subsequent sweet powder should optimally be green, reflecting it’s natural state. I purchase Frontier brand green stevia powder from my local healthfood store. I also find green stevia’s flavor to be more appealing. Here’s a link for on-line purchase. I do use stevia tinctures when the green hue of this natural sweetener affects the color of my recipe, but in recipes such as this granola, the color hides nicely. If green powdered stevia is not available or not desired, simply increase the amount of honey to 1/2 cup.

*** Any combination and variety of nuts in approximately the same quantity will be delicious.

**** My husband and I prefer a lightly sweetened granola with only a sprinkling of currants. If you prefer a sweeter variety, feel free to add any amount, variety & combination of dried fruit to suit your tastes. Simply be sure to follow the recipe’s technique of adding the fruit after the granola is removed from the oven, which prevents the fruit from becoming over-cooked and hard.

Homemade Soaked Almond Butter


Yield: 2 cups

Store-bought almond butter is made from nuts that have not been soaked to remove the digestive disturbing properties of the nuts. Since my husband really likes almond butter, I often make my own using soaked & dehydrated almonds. The oil in this recipe is optional, but highly recommended. It helps the texture become smooth. Without the oil, the almond butter will be rather dry. The roasting step is also optional. I actually prefer not roasting the almonds. But my husband, the primary almond butter eater, loves the toasty roasted flavor. Since I sprinkle sea salt on my soaked & dehydrated nuts, I don’t add additional sea salt to the recipe, but feel free to please your palate!

Ingredients:
1 lb soaked almonds
2 tbsp unrefined palm oil or unrefined coconut oil (optional)

Instructions:
Optional First Step – Preheat oven to 350˚. On a large sheet tray, spread almonds in a single layer. Bake for 10 minutes; almonds will be fragrant and lightly browned. Set aside to cool for 10 minutes.

My mom’s pretty hands are featured in the above photo. Mine look more like hers each day. I like that…

If making crunchy almond butter, remove 1/2 cup of almonds and roughly chop. Set aside.  Place remaining almonds into the bowl of a food processor. Turn on the motor and process for 1 minute; almonds will be grainy.

Add oil and turn back on the motor.  After several minutes, almond butter will turn into a ball. After several more minutes, it will separate from the ball and stick onto the sides of the bowl. Finally, almond butter will become smooth. The whole process will take approximately 5 minutes. Once smooth, if making crunchy almond butter, add chopped almonds back to the bowl and pulse until combined. Scoop into an airtight container and refrigerate. Almond butter will thicken slightly when refrigerated.