Posted on Leave a comment

JB’s Macadamia Béchamel – Raw White Sauce

I am really excited about this sauce. I have been wanting to make a béchamel sauce for JB. However, my normal Cashew Béchamel – Basic White Sauce was not going to work for them. I came up with this sauce with ingredients I knew that JB could have. This particular sauce is actually easier because there is no cooking in the initial process. You may want to heat it up to go with a dish, but otherwise there is no cooking.

Rinse the soaked macadamia nuts. Add nuts, water, JB’s All-Purpose Seasoning and lemon juice to a high speed blender. Blend until smooth and creamy. Start with 1 cup of water and add more until it reaches your desired consistency. Store in the refrigerator in a sealable container.

DSC_0046

This recipe makes about 3-4 cups.

DSC_0044 2

Serve. Eat. Enjoy.

Posted on 14 Comments

Red Lentil Tortillas

How can something so good be so simple? I do not care. These are delicious and just a little patience is required. They have all the nutrients of red lentils, but in a different form – Tortillas.

  • 1 c red lentils, rinsed and drained
  • water + 2 c water for soaking
  • 1/4 tsp Himalayan salt

Combine the lentils and water in a medium bowl. Let soak for about 30 minutes. Rinse lentils. Combine the rinsed lentils and water in the bowl.Loosely cover and let stand at room temperature. This takes ab out 1-2 hours. the lentils will have absorbed most of the water and began to split.

Add the entire contents, lentils and water into a high-speed blender. Add salt. blend until the mixture is smooth and fluffy.

Heat a non-stick skillet to medium heat. Make sure you to wait for the skillet to heat up. I got too impatient and ruined my first tortilla. That was a sad moment.

Pour the batter into the pan titling it to spread the batter forming a tortilla.

Cook 1 1/2 – 2 minutes, the top of the tortilla will look dry. Slide a spatula around the edges to loosen and flip the tortilla. Cook the other side until it is browned, about 1- 1 1/2 minutes. As the skillet gets hot and remains hot the tortillas take less time to make.

Transfer to a cooling rack and let the tortilla completely cool. This makes 6 tortillas, well, 5 if you tend to mess up the first one like I do.

DSC_0045 2

Serve. Eat. Enjoy.

DSC_0046

Posted on Leave a comment

Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

DSC_0045 2

Serve. Eat. Enjoy.

DSC_0044 2

Posted on 2 Comments

One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

DSC_0046

Serve. Eat. Enjoy.

DSC_0045

Posted on Leave a comment

Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

DSC_0044

Share. Eat. Enjoy.

Posted on 2 Comments

Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

DSC_0054

Serve. Eat. Enjoy.

 

Posted on 11 Comments

JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 2 c Macadamia milk
  • 1 lemon, juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

DSC_0050

Serve. Eat. Enjoy.

DSC_0049

Posted on 2 Comments

JB’s All-Purpose Blend

I have a client that has a lot of food allergies. It has been a welcomed challenge to try and find foods and seasonings that they can have and enjoy without any discomfort. This seasoning blend I made just for them so that all their foods can have loads of flavor.

  • 1 tsp Himalayan Salt (optional)
  • 2 tbsp thyme, ground
  • 2 tbsp oregano, ground
  • 1 tsp mustard, ground
  • 1 tsp black pepper, ground

Combine all the ingredients into a mason jar. Seal the jar with a lid and shake until all the ingredients are thoroughly combined.

Use to season just about anything you want.

Posted on 2 Comments

Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

DSC_0046

Posted on Leave a comment

Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

DSC_0044

Serve. Eat. Enjoy.

DSC_0047