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Archives for April 2016

SPINACH ARTICHOKE CAKES

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spinach artichoke cakes

1 – 1# pkg. frozen organic spinach (thawed and liquid squeezed out)
16 oz Kite Hill Ricotta (Whole Foods)
1/4 cup organic nutritional yeast
2 tbs. Organic Flax egg
1 teaspoon Simply Organic lemon flavor
1/3 cup finely chopped organic shallots
1 clove finely chopped organic garlic
6 oz chopped organic artichoke hearts
1/4 cup finely chopped organic red pepper

Black Pepper to taste
Salt to taste
Mix all the above ingredients together. Mix well. Refrigerate for 1/2 hour.

Preheat oven to 375 degrees
Cover a cookie sheet with parchment paper
Spray the parchment paper all over with a spray oil
Make patties out of the spinach mixture
Place them on the cookie sheet
Spray each cake generously with organic spray Olive oil
Bake for 30-35 minutes

LEMON RASPBERRY BARS

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lemon bars

*Bar Crust
1 – 1.3oz package of “Natures All”organic dried raspberries or blueberries (Amazon, Whole Foods)
1 cup organic almond flour (Anthony’s Goods. Anthonysgoods.com, Amazon)
3 tbs. Organic vegan butter (Nutiva. Thrive Market or Amazon)
3 tbs organic agave syrup (Thrive Market, Vitacost, IHerb)
1 tsp Simply Organic vanilla flavor
1/2 teaspoon Simply Organic lemon flavor

Grind up the dried fruit then mix all the above ingredients together.
Spray oil on an 8×8 pan
Firmly pat the crust into the square pan. Set aside and make the filling.

Preheat the oven at 350

*Lemon filling
1 cup kite hill ricotta
1 – 8oz pkg. kite hill almond cream cheese
1/2 cup organic agave
3 tsp stevia
1/3 cup organic lemon juice
2 tbs lemon zest
1/2 teaspoon Simply Organic lemon flavor
1 organic flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Mix and let rest for 7-10 minutes)
1 1/2 tbs organic arrowroot powder (Anthony’s. Anthony’s.com or Amazon)

In a food processor whip up the two almond cheeses for a minute
Add all the rest of the ingredients and whip for another 3-4 minutes
Evenly spread the lemon filling on top of the crust
Bake for 30-35 minutes
Cool and cut into bars
Sprinkle with Agave Powder

Quinoa Falafel

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falafel

SAUTE
In a skillet add 3 tablespoons organic olive oil and heat on medium
1/2 cup chopped organic shallots
3/4 crushed organic garlic cloves
1/2 cup finely chopped organic carrots
1/4 cup finely chopped organic red pepper

Add:
1 cup uncooked organic quinoa washed very well
20 oz. organic bone broth or vegetable stock
1/2 tsp Simply Organic coriander
1 1/2 tsp Simply Organic cumin
2 tsp Simply Organic turmeric
Pinch of Simply Organic Cardamon
Pinch of Simply Organic red pepper flakes
Sea Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.

While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes

MAKING THE FALAFEL
Mix together:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time. Refrigerate 1/2 hour.

Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray Olive oil on the cookie sheet. Coat the balls well with oil.

Bake in 375 degree oven for 25-30 minutes