Author Archives: Monica Brown

Asian Cabbage Salad

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Ingredients 

2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.

Dressing:

2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing

Date Cake

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Ingredients 

1 to 2 pounds organic Medjool dates (go organic here as dates are highly sprayed)

½ cup to 1 cup of chopped cashews

 1 cup of shredded organic coconut

Instructions 

  1. sliced open dates and remove seats. Mash by hand or use a food processor or blender. You will need to just add a little water and mash in small amounts if you use a machine. If you mash by hand just imagine working into a dough, much like Play-Dough. 
  2. Put the mash dates into a bowl or on a cutting board and add in the cashews mix in coconut if you wish. Finally, shape, sprinkle with shredded coconut, chill and enjoy! 
  3. Dark chocolate chips are good addition or carob chips.

Slow Cooker Apple Butter

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Slow cooker apple butter will make your entire home smell like autumn. It also makes a great gift for the holidays, or a hostess gifts at Thanksgiving. YUMMO!

Prep time.                Cook time

30 minutes                12 hours.      

6 ½ pounds apples – peeled, cored and sliced

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon 

½ teaspoon freshly grated nutmeg 

¼ teaspoon salt

1 tablespoon pure vanilla extract 

Instructions 

  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves,salt.
  2. Cook in slow cooker for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, then stir in the vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to purée the apple butter until smooth

Honey Nut Granola

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Granola 

Ingredients 

1 cup butter/oil

1 cup honey/maple syrup/molasses

2 teaspoons vanilla

11 cups oats 

1 cup nuts (optional can also use seeds)

1 cup coconut (optional)

1 cup dried fruit (optional) 

2 teaspoon cinnamon

Instructions 

  1. Heat oil or butter, sweetener, and vanilla in Dutch oven or on top of stove until warm and thinned, stirring to mix well.

 2. Stir in oats. Add optional nuts, coconut, and cinnamon gradually, stirring to mix well.

 3. Bake at 250° for about two hours, stirring every 20 minutes. Watch carefully until done to your family’s taste (remembering that granola becomes crispier as it cools)

  1. Cool granola after pulling out of the oven.

Add dried fruit if desired and enjoy!

Garlic and Lemon Cabbage salad

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Ingredients 

1 garlic clove 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons extra-virgin olive oil 

2 heads cabbage cored and finely shredded 

Kosher salt (to taste) 

Instructions 

In a bowl, pound garlic to a purée. Stir in the lemon juice and olive oil.

 In a large bowl toss the cabbage with the dressing, season with salt and toss again serve right away or lightly chilled.

Snack Bars

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When you want a good recipe, ask the momma of a family of 7!

These yummy snack bars good!  Strong on nutritious healthy fats and good old fashioned oats along with raisins and dark chocolate.  What’s not to love?

Use all organic ingredients and fresh flour and enjoy every nutritious bite!

Ingredients

  • 1 cup honey (raw local honey)
  • 1 stick organic butter
  • 1/2 cup organic coconut oil
  • 3 cups organic rolled oats
  • 1 1/2 cups whole wheat flour (freshly milled)
  • 1 cup carob chips (sub dark chocolate if you like)
  • 1 cup organic raisins (try cranberries sometime)
  • 1 cup chopped nuts (walnuts work great!)
  • Shredded coconut for sprinkling on top

Instructions

  1. Mix all together with a spoon. (original instructions say you don’t need to cream the butter or anything). I decided to melt butter and coconut oil on the stove first.
  2. Put into a 9*13 pan sprayed with cooking spray (we use olive oil and liquid lecithin as a natural spray) Also – I forgot to oil my glass cake pans and there is enough oil/butter in this recipe that I don’t need spray,
  3. Bake at 350 degrees until slightly brown. Around 20 minutes. Let set before cutting and do not overcook. For best results, let set overnight before cutting or it will crumble)
  4. Monica’s note: 1 cup of olive with 1 tsp of liquid lecithin will make a natural nonstick spray with no chemical propellants or additives

Apple Sauce

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Easiest little snack ever!  If you want this dish to last a little longer, add in a little lemon juice.  Otherwise, plan to eat right away and be happy knowing you are getting that “apple a day” in to keep the doctor away!  So very good for you and so very simple.  Organic apples sauce made easy!

Ingredients

  • apples, chilled in fridge – figure 1 per serving
  • water

Instructions

  1. Cut and core apples
  2. Using a blender, add 1/8 cup of water per serving, blend apples and serve immediately
  3. Cinnamon to taste
  4. Eat immediately

Chocolate Brownie Bars

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Need just a little bit of chocolate to make your day?  We do!  Try these chocolate brownie bars!  Use fresh flour and wholesome ingredients.  All that is left is to enjoy!

Ingredients

  • 1/2 cup organic butter
  • 1/2 cup baker’s cocoa
  • 1 1/2 cup Sucanat (I use 1 cup)
  • 2 pastured eggs
  • 1 cup freshly milled hard white wheat or 1 1/2 cups pastry flour
  • 1 1/2 tsp. baking powder aluminum free
  • 1/2 tsp. sea salt (use less if your butter has salt)
  • 1 tsp. vanilla

Instructions

  1. Melt butter and then add the remaining ingredients and stir until well blended.
  2. Press into a greased 9″x13″ pan.
  3. Bake in preheated 350 degree oven for 25-30 minutes. Cool and cut into squares.

Sautéed Organic Collard Greens and Eggs

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Need some low carb goodness?   Dark leafy greens and pastured eggs with organic raw cheese, garlic and onions.  YUM!  Organic collard greens and eggs are my new friend!

If you are making this one for yourself . . .go ahead and make a full batch and enjoy the savory leftovers throughout the week.

Sautéed Organic Collard Greens and Eggs

Ingredients

  • 2 cloves garlic pressed or minced
  • 1/4 medium onion finely diced
  • 3 bunches of collards stemmed and chopped
  • 1 teaspoon sea salt or to taste
  • 3 tablespoon of organic butter or ghee (might give coconut oil a try, too!)
  • 6 eggs
  • Freshly ground black pepper
  • Cayenne sprinkled or to taste
  • Cheese of your choice. We like raw cheddar in chunks.

Instructions

  1. Heat a large (12” or more), skillet over medium high heat.
  2. Sauté onion and garlic then add half the collard greens
  3. Add sea salt, pepper and cayenne
  4. Sauté until the greens wilt.
  5. Add the remaining collards and sauté until the collards are done but still a pretty green.
  6. Turn the heat back up and create 6 pockets in the greens for the eggs.
  7. Add ½ tablespoon of butter to each of the 6 pockets.
  8. Let melt.
  9. Crack an egg into each pocket.
  10. Cover and simmer until the white is cooked but the yolk is still runny.
  11. Sprinkle each egg with the chunked cheese and serve.