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Recipes We Love!
Sweet potato chips
by Robin Allegra
Peel and slice thinly and as evenly as possible, sweet potatoes. Preheat oven to 350. Lay out on cookie sheet, just one layer at a time. Drizzle olive oil over them, sprinkle with salt and pepper and either fresh or dried rosemary. Bake it about 10 to 15 minutes; depending on how thin they're cut and how well done you want them.
Pizza
by Robin Allegra
Applegate sweet Italian chicken sausage
onion and any other veggies you want to add
Jar of Pasta Sauce, your choice
Gluten free pizza crust either in frozen section or made with mix
Parmesan and mozzarella cheeses (or your choice)
Sauté the sausage (after slicing thinly) and add onion and any other veggies. Once sausage is well browned and veggies are a cooked lightly, add jar of pasta sauce. Pre-bake pizza crust as directed. Spread sauce/sausage with veggies onto crusts. Cover in desired cheese. Bake at 350 for about 10 minutes.
Jicama Crunch Sticks
by Brigitte Mars
With a platter of these in hand, you'll never miss French fries!
1 jicama, peeled and cut into thin strips
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast (optional; not a raw product)
1 teaspoon chili powder of your choice
1/2 teaspoon Celtic salt
Toss together all ingredients.
Makes 2 servings.
Good Gravy
by Brigitte Mars
Serve on Mashed Parsnips (see recipe below) :
1/4 cup olive oil
1/4 cup Nama Shoyu or unpasteurized miso
1/4 cup nutritional yeast
1/4 cup water
Combine all ingredients in a blender and puree. Serve in gravy boat.
Makes 1 cup
Mashed Parsnips or Rutabagas
from Brigitte Mars
When you're serving a holiday meal, offer this delicious dish in place of starchy mashed potatoes.
8 parsnips, scrubbed, peeled, and chopped
1 cup macadamia nuts, soaked overnight
1 cup water
1 teaspoon Celtic salt
Combine all ingredients in a food processor. Pulse until a thick, smooth mixture forms. Serve with Good Gravy
Makes 4-6 servings.
Carrot Ginger Soup
courtesy of Brigitte Mars
This soup is premier food and great for building lung strength
1.5 cups chopped carrots
1 Tbsp—white miso
1 teas—minced ginger
1 clove garlic
2 cups water
Place 3/4 cup of carrots in a bowl. Combine remaining carrots
and the rest of the ingredients in blender and pulse until smooth mixture is
formed. Pour blended ingredients over carrots in bowl and serve.
Serves 3
Squash Soup
courtesy of Robin Allegra
1 lrg butternut squash
1 onion
3 -4 stalks of celery
16 oz can coconut milk (light or regular)
32 oz-vegetable broth
Salt and pepper to taste
Options-add chipotle chilies for pizzazz
Garlic
For a smooth soup-pulse blend after cooking. Bake squash at 425 until
done. Sautee onion and celery in olive oil. In slow cooker-start broth,
add onions/celery, add squash-cook 30 min on medium heat.
