Cranberry Date Bars

This recipe is always a great treat. It is sweet and tart at the same time. Great for the holidays or any occasion.


Ingredients
1 12-ounce package cranberries
1 8-ounce package of chopped pitted dates
1 tsp vanilla
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup melted butter

Directions

1. For filling, in a medium saucepan combine cranberries and dates. Cook covered over low heat 10-15 minutes, until cranberries pop, stirring frequently. 
2. Stir in vanilla and set aside
3. Mix together flour, oats, brown sugar, baking soda, and salt. Stir in butter till well blended.
4. Pat half of the mixture on the bottom of a 13x9x2-inch baking pan.
5. Bake 350 degrees for 8 minutes.
6. Take out of oven and spread filling over baked oat mixture.
7. Sprinkle remaining oat mixture on top. Pat gently.
8. Bake an additional 20 to 22 minutes.

RAW Applesauce

Do you ever go into the store and want to buy applesauce and all they have is the kind with like 10 ingredients and the only one that is actually good for you is the apples. Well say goodbye to high fructose corn syrup because this recipe only has three "good-for-you" ingredients.

8 apples
1 tbsp lemon juice
1/4 cup of water ( more if needed)
1 tbsp cinnamon (optional)

Core and slice apples
Add all ingredients to blender and blend until desired consistency

Chex Mix Muddy Buddies

An easy snack to bring to any occasion.


Ingredients

9	cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar Directions 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Zula's Sweet Potato Casserole

This is my husbands Great Aunt Zula's,  Family Famous Sweet Potato Casserole. With slight modifications ;-). I reduces the amount of butter and sugar.

For Filling

• 3 cups mashed sweet potato
• 1/4 cup butter softened
• 2 eggs
• 1/2 cup sugar
• 1 tsp vanilla

Mash all ingredients together and put in casserole dish. Smooth out top.

Topping

• 1 cup brown sugar
• 1 1/3 cup flour ( I used gluten Free flour)
• 1 cup chopped nuts
• 1/3 cup butter softened

cream ingredients together till crumbly. Evenly distribute over casserole.

Bake at 350 degrees for 20 minutes.

Tip: I baked my sweet potatoes for about 30 minutes at 350 degrees to get them soft. The skin comes right off of them after you bake them.

Butternut Squash Soup

If you like butternut squash then you will probably like this recipe.

1. Peel your butternut squash
2. cut in into small cubes
3. place in blender with chicken broth( use enough liquid to get the blender to blend squash)
4. If you have a vita-mix you can let the blender cook the soup. If you don't want to do that just pour soup in a pot and heat for about 20 minutes to cook squash. 
5. you can add a handful of almonds when blending to make it a little more creamy.
6. Add salt, pepper, and cayenne pepper to taste. 

Simple and easy soup.

RAW Pear Chips

Yes it is that time of year when the pears are coming in or just came into season. I received a lot of organic pears from my mother-in-law and learned from her that dehydrating them is a great way to use them. They make a perfect snack.

You don't even need to peel them if you don't want to. Just slice them and place on dehydrator. They will shrink by about 50%.

Store them in the refrigerator to make them last longer. I jar works best to keep them in. If you keep your temperature below about 112 degrees they will store RAW.

Gluten Free Chocolate Banana Muffins

I have recently found out that I have an allergy to wheat. So.......... I am having to come up with new recipe and creative ideas that don't incorporate any wheat. You don't realize how many pre-made foods and recipes have wheat in them until you can't eat it.

This recipe is the same as my chocolatey chocolate chip Banana muffins but I replaced the flour with gluten free flour.

I actually tried this recipe a couple of times and it is better if you sift the dry ingredients a few times and beat the egg whites before adding them. This helps the muffins stay fluffy instead if dense. I also found that making them in mini size helps them bake quicker. I also tried this recipe with ground flax seed instead of the flour and the mini size works best.  

Preheat oven to 325. Bake for about 15-20 minutes or until the middle is done. 

• 3 1/2 ripe medium bananas, mashed
• 1/4 cup unsweetened apple sauce
• 1 1/4 cups unbleached all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter - melted
• 1/3 cup sugar ( I used Organic Whole Cane Sugar-Rapadura)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips

Baked Apples

I was inspired by the fall weather and came up with this easy recipe. You will love the delicious smell of your house while they bake.

There isn't a specific recipe actually for this but I will just kind of tell you what I did.

Core your apples.
Cut out about half of the inside of the apples. Chop up what you took out of the middle and put in a bowl.
Chop dates, figs and raisins and add to the bowl.
Add some cinnamon, nutmeg, and salt.
Add about 1/2 tbsp butter per apple and about 1/2 tbsp of flour and sugar per apple.
Mix everything together really well and stuff back inside of your apples.
I baked mine in my toaster over on 300 degrees for about 1 hour.

These are really filling.

You can top each one with a fig!

Yes, Plants Have Protein

You don't have to eat meat to get protein.

Click on link to enlarge

Click on link to enlarge

Epsom Salts and The Benefits

Epsom Salts are so cheap to buy. I am a huge fan of inexpensive things, especially inexpensive things that help your health.  This article tells of some of the benefits of epsom salts.
Don't chose to live your life in the dark about important information about your health. Chose to take care of yourself and your family the all natural way whenever possible.

Click on image to enlarge

Click on image to enlarge

Turmeric: What can it do for you?

I received this sheet at a RAW Food Class and thought everybody could benefit from the knowledge a little bit.

Click on image to enlarge

Click on image to enlarge

Sun Dried Tomato and Basil Pesto

Try this pesto on the RAW Flax and Oat Crackers . A great appetizer for any occasion. 

• 1 Cloves Garlic ( 2 cloves for garlic lovers)
• 3/4 C Pumpkin Seeds
• 1/4 C sesame seeds
• 1/4 C Olive Oil
• 1 t Lemon Juice
• 1/4 tsp salt
• 1/2 C Basil Coarsly Chopped
• 1/2 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, sesame seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

RAW Flax and Oat Crackers

• 1 C Flax Seeds
• 2 C Water
• 1 C Raw Oat Flour
• 1/2 C Water
• 1 T Onion powder
• 1 t. Sea Salt
• 1/4 C Sesame Seeds

Soak 1 C flax seeds in 2 c water for 5+ hours. Mix together with oat flour, 1/2 C water, onion powder, and sea salt. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife. Dehydrate at 145 for 1 hour then reduce to 112 for 2-4 hours. Remove non-stick sheets and place top up on screens. Dehydrate at least 4-8 more hours or until dry. Makes 2 sheets.

Try with my Sun Dried Tomato and Basil Pesto. 

RAW Banana Sandwich

This is the best banana sandwich I have ever had, and I don't really like banana's that much!! The cinnamon in the bread ties the whole recipe together. They are so delicious.

Ingredients
1/2 cup ground flax seeds
1/2 cup of raisins or dates. I used dates
1/2 banana
1/2 cup water
1/2 tsp vanilla
1/2 tsp to 1 tsp cinnamon
pinch of salt
1/2 banana
almond butter

Directions
Blend first seven ingredients together in a food processor until smooth. you may need to add more water. It should stay somewhat thick. Spread it out on a non-stick dehydrator sheet. Form into squares if you can. Dehydrate at 105 degrees for 8 hours. Flip them over if you can after about 6 hours. When done spread almond butter on bread and place a slice of banana on top. You can also use two slices of bread and make a real sandwich instead of bit side sandwiches like I made.

Stuffed Eggplant

This was a recipe that I came up with when I needed to use the eggplant in the refrigerator.  Lots of flavors. The tomatoes make the whole thing I think.

Ingredients

• 2 (1 pound) eggplants or 4 small eggplants
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sprigs fresh parsley, chopped
• 1 1/2 cups fresh bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped black olives
• 1 lemon, juiced
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper to taste
• 12 slices tomato
• 1/4 cup grated Gruyere cheese
• 4 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Take the inside flesh that you just scooped out and chop finely. 
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup cheese, chopped olives, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes. May need to be cooked longer. Cook until eggplant is very soft. 

RAW olive and Okra Appetizer

This is an easy, healthy appetizer.

Get extra large olives and cut in half. Take fresh okra and cut in bit size pieces just big enough to fit on olives. Stick a tooth pick through each. That's it!

RAW Kale Chips

Kale is really good for you but sometimes its not the funnest thing to eat. This is a great alternative to potato chips.

Wash and dry your kale. Put about 2 Tbsp of olive oil in a large bowl. Mix in 1 tsp salt, 1 tsp pepper, a pinch of rep pepper, 1 tsp garlic powder, and a pinch of turmeric if you have it. Break off pieces of kale chip size. Mix kale in bowl of ingredients till lightly covered. Put in dehydrator on 110 degrees for about 3 hours or until crispy. Best if eaten right after they come out of dehydrator.

No-Bake Fudge Balls

I think that these will be served in Heaven they are so amazing. I like these better than the real thing. Tones of chocolatey flavor without the super sweet artificial taste.

Ingredients

• 15 pitted dates
• 2/3 cup unsweetened cocoa powder
• 1 cup raw walnuts
• 1 tbsp honey
• 3 tbsp water 

Add walnuts to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix very well, until dates are chopped very fine. If it seems too dry, add a little water, 1 tsp at a time. Take a tablespoon and scoop out mix one tablespoon at a time. Roll into a tight ball and place on a plate. Put in refrigerator until you are ready to eat. If you want to cover in powder sugar just take the chilled balls and roll in a cup of powder sugar. The sugar should stick to the cold balls well.

Shredded Veggie Salad

So I wanted to have a salad the other day and realized that I didn't have quite enough salad mix. I did have lots of carrots and cucumbers. I took one carrot and one cucumber and shredded them in my food processor. ( The shredder for cheese) I mixed this with the salad mix and added nuts, olives, and parmesan cheese. Very nutritious and very filling. 

Meatloaf Cupcakes

My husbands Aunt made us meatloaf one day a long time ago and it was the only meatloaf that I ever liked. This recipe is the one that she used. I made this meal for my husband and he gave it a 10 out of 10. Not too bad for my first time making meatloaf.

Meatloaf Cupcakes with Mashed Potato Icing

Meatloaf Ingredients

• 1 tsp olive oil
• 1 cup finely chopped onions
• 1 cup finely chopped carrots
• 1 tsp dried oregano
• 2 garlic cloves minced
• 1/2 cup ketchup 
• 1 pound ground beef
• 1 cup finely crushed crackers
• 1 tbsp mustard
• 1 tsp worcestershire sauce
• 1/4 tsp black pepper
• 2 large eggs
• cooking spray

Preparation

1. preheat over to 350 degrees
2. Sautee onions, carrots, garlic, and oregano in olive oil for a few minutes. let cool.
3. Put all other ingredients in a bowl and add onion mixture
4. Spoon mixture into 12 lined and sprayed baking cups. Top each with some ketchup then bake for 25-30 minutes.

Mashed Potato Ingredients

• 1 1/2 lb (about 4 medium) Yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 3 tbsp vegetable broth
• 2 tbsp milk
• 1 tbsp light butter
• kosher salt to taste
• 1 tsp pepper
• 2 tbsp fresh thyme

Preparation

Put the potatoes and garlic in a large pot with enough water to cover. Bring to a boil. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.

You can pipe your mashed potato's on your meatloaf or just have then as a side. Add a green vegetable like baked zucchini and you will have a great meal. 

RAW Granola Balls

I really love Homemade Granola but sometimes it is hard to eat just by itself. I made these granola balls as a way to have a wonderful snack with convenience. Just grab a couple and go!

1. Start by making my Homemade Granola
2. Take one cup pitted dates and 1/4 cup of raisins and put in food processor. Chop till very small pieces. Add this to granola and mix in really well with hands. 
3. Get a bowl and fill it with some water. You will use this water to wet your hands to form the balls. Wet both hands and get a handful of granola. Pack into firm balls.
4. Place balls on the dehydrator. Set temperature to 110 degrees for about 2-3 hours.

Southwestern Crock Pot Chicken

I made this dish with the expectation that it would be just ok. Like a 6 or 7 out of 10. I was greatly surprised at how flavorful and filling this dish was. I rate it a 10. I will definitely make it again. This would be a great dinner option with enough left over to freeze for another meal or left overs the next day. Let your crock pot make you dinner for a change. Put everything in it except the rice and let it cook all day while you are doing something else!

Ingredients

• (1 1/2) lbs chicken breast or about 3-4 large pieces
• 14.5 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 12 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14 oz can vegetable broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper 
• 1 tsp salt 

Preparation

Combine vegetable broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving shred chicken and stir in.

 Serve over rice and sprinkle with cheese.

chocolatey chocolate chip Banana muffins

These pass the brother-in-law test. He tried one and scored it high.  I think I would rather have one of these than a sugar packed cupcake any day of the week!!! Moist, chocolatey, and a taste of banana. Perfect for breakfast, a snack, or DESSERT!  


Ingredients: 

• 3 1/2 ripe medium bananas, mashed
• 1/4 cup unsweetened apple sauce
• 1 1/4 cups unbleached all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter - melted
• 1/3 cup sugar ( I used Organic Whole Cane Sugar-Rapadura)
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup chocolate chips
• 2 tbsp confectioners sugar for icing 

Directions:

Preheat oven to 325°. Line muffin pan with 12 liners. I spray with cooking spray to keep from sticking.

In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed for about 2 minutes. 

In another bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.

Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and scoop batter into muffin tins.

Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

If making a glaze for the top, combine confectioner's sugar and 1/4 to 1/2 tsp milk or water to make a glaze. Drizzle over each muffin.

Sun-Dried Tomatoes

Thanks to some really great family members, I am able to make these sun-dried tomatoes straight from the garden.

Making Sun-Dried Tomatoes

Instructions

1. Cut the tomatoes into fourths or eighths lengthwise.
2. Cut out the tough part around the stem and any bruised or soft parts.
3. You can remove the seeds if you would like
4. Place pieces on dehydrator. Spread them out so that they don't touch
5. Dehydrate for 1 hour at 140 degrees then turn temperatur to 112 degrees for 4-8 hours

How to tell when they are done

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Portabella Pasta with Sun-Dried Tomatoes

Instructions

1. Prepare any type of pasta you would like. I chose bow-tie pasta.
2. Sautee portabella mushrooms in Dales or Allegro type marinade.
3. Take 1 cup of sun-dried tomatoes, salt and pepper to taste, 1 Tbsp. basil, and 1/2 cup of olive oil and place in a food procecor. Chop until small pieces.
4. Mix mushrooms, pasta, and sun-dried tomato mixture. Add parmesan on top. Serve warm.