Recipes

 

We’ve tried each of these recipes and liked them.  Hope you do too.
Kombucha Tea
First batch of kombucha tea finished in August, 2017.  Made a couple more since then.  Really good.
FirstKombuchaBatch 8-29-17_11-20-17
I got my SCOBY from a friend, in it’s own juice.
As you can see, I made 1/2 gallon.  It’s easier for me to make small batches, but you can make as much as you want.
For this amount I used 3 regular sized Lipton teabags which I brewed in a pot.  While it was still warm, I added about 1/4 cup raw sugar and stirred until dissolved.  Then when cooled, I added that mixture to the SCOBY and it’s juice, which was in this glass jar.
I added water to bring to almost the top.
Then I put nylon over it so it could breathe, but still be protected from dust and little critters.
This was in the summer time, and we went on a long trip right after I prepared this, so it was ‘brewing’ the whole month of August.  It had made it own ‘baby’, another SCOBY, which can be used to make another batch.
When we came home, this is what I had, and it was good.
This website, https://www.homebrewersassociation.org/how-to-brew/how-to-make-kombucha/
is a good one to get started on making your own.
Chocolate Protein Balls 11/15/17
ChocolateProteinBars_GCControl.1 11-18-17
1 cup raw cashews, chopped
3/4 cup regular oats (or oat grits, which I used for this recipe)
3/4 cup millet flour (or spelt)
2/3 cup chopped raw cocao beans
3 T (or one scoop) Protein powder
1/2 cup maple syrup
11 medjool dates, chopped
Mix all ingredients together and form into balls.  Delicious and a great, healthy snack!
c 11/2017
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Home-made Mayonnaise 10/2/17
You can make your own mayonnaise at home.

You can make your own mayonnaise at home.

This mayonnaise was made with 1 egg yolk;
1/2 c olive oil – Extra Virgin Olive Oil (EVOO)
2 TB fresh squeezed lemon juice
Sprinkle of salt
This only made about 1/2 cup, but that’s all I wanted.  I used it to make the dressing for our dinner salad.
I have learned to leave the egg out until it gets to room temperature.  Your mayonnaise may not thicken if you try to make it with an egg right our of the refrigerator.
Break the egg yolk into a bowl and started adding the oil slowly as you beat the egg yolk.  I used a hand beater.  It will start to emulsify.   After you get the oil mixed it, add the lemon juice and salt and continue stirring until all mixed. in.
I got some good tips from:

http://dish.allrecipes.com/making-mayonnaise/

  • GLUTEN FREE
Mini Beef Avocado Tortillas 8/17
MiniBeefAvocadoTortillas copy 8-23-17_9-12-17
Lean slow cooked beef, shredded or cut into small cubes
6 or 8 mini corn tortillas (or more if very hungry)
Enough romaine lettuce cut into small pieces
Some salsa
An avocado, cut into cubes, or mashed (whatever your preference)
This made enough for two.


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  • PALEO

Paleo Chicken Fingers

Serves 1-2

Ingredients

1 Ib. chicken tenders (or chicken breast, cut into strips)

1 egg, beaten

1/2 cup almond meal

1/2 tsp. salt

3/4 tsp. paprika

1/4 tsp. ground coriander seed

1/4 tsp. ground cumin seed

Directions

1.  Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

2.  Combine almond meal with spices on a plate or shallow dish.  Place beaten egg in a separate shallow dish.

3.  Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, cooking all sides.  Place on baking sheet.  Repeat until all chicken tenders are coated.

4.  Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180 degreesF).

From January 2016 Sprouts Magazine, page 13, about Dr. Sarah Ballantyne, The Paleo Mom; ThePaleoMom.com, cohost of the syndicated top-rated The Paleo View Podcast; and New York Times bestselling author of The Paleo Approach, The Paleo Approach Cookbook and The Healing Kitchen.

 

SAUTEED SUNRISE MEDLEY POTATOES

1 Ib. colorful, organic baby potatoes

Olive oil

Butter

Sprinkle of rosemary, chives, salt, garlic powder

Saute the baby potatoes in a heavy pan on low heat for 20 minutes or until done.

 

MedleySunrisePotatoes 3-15-17

  • BEANS
MeeMee’s Refried Beans ©

1 cup cooked pinto beans

1/2 cup cooked green lentils

1/4 cup cooked oat groats

Garlic powder to taste

Sea salt to taste

Black pepper to taste

Red chile powder to taste

1 t (or to taste) vegetable Better Than Bouillon

Put all ingredients into a blender and blend until smooth.  Add water if the mixture is too thick.  After it is blended and of the consistency you like, you can either spread it on fried corn tortillas for tostadas, or put in taco shells for tacos adding the other typical ingredients such as tomatoes, cheese, lettuce, meat or chicken, etc.  Blended, you don’t even know the green lentils and oat groats are in there.  If you prefer, you can transfer the mixture to a cast iron skillet and ‘refry’ before putting on your tostado shells or tacos.  This mixture of refried beans can also be put on flour tortillas for bean burritos.

 

Scandinavian Muesli
  • 2 cups old-fashioned or quick-cooking (not instant) rolled oats

  • 2/3 cup rye flakes, or wheat flakes

  • 1/3 cup coarsely chopped almonds

  • 2 tablespoons flaked coconut, (sweetened or unsweetened)

  • 1/2 cup raisins

  • 2 tablespoons honey

  • 1/2 teaspoon vanilla extract

  • Pinch of cinnamon

  • 1/4 cup flaxseeds, ground (optional)

  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.

  2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

 

Sweet Potato

Sweet Potato Pie with Cream Cheese Swirl

  2 Responses to “Recipes”

  1. Excellent recipes!

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