Apple Cider Vinegar Salad Dressing

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Ingredients

  • 1/2 cup organic apple cider
  • 1-2 TBSP raw honey
  • 1/3 cup extra virgin olive oil
  • 1 TBSP fresh Italian herbs or a pinch of dried
  • 1/2 tsp Braggs liquid aminos (I use Tamari or Nama Shoyu- soy sauce alternatives)
  • 1-2 cloves garlic

Instructions

  1. Combine and whisk until well-blended.

Balsamic Salad Dressing

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Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 1/2 TBSP balsamic vinegar
  • 1 TBSP honey
  • 1-2 cloves of garlic (pressed, crushed, or minced)
  • 1/2 tsp each of salt and pepper
  • 1 TBSP Italian dried herbs OR 3 TBSP fresh (I used fresh rosemary from my garden)
  • 1/4 cup fresh strawberries or blueberries

Instructions

  1. Combine all ingredients in a blender until smooth. Store in refrigerator up to one week.

Homemade Instant Hot Chocolate Mix

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Fills one 8 ounce glass jar

Ingredients

  • 4 TBSP baking cocoa
  • 8 TBSP granulated sugar
  • 1/2 tsp salt

Instructions

  1. Pour all ingredients into an empty glass jar, seal, and shake well to thoroughly incorporate all ingredients.
  2. Enclose a note with the following instructions: “Scoop two heaping tablespoons of hot cocoa mix into mug and fill with one cup of very warm milk. Stir and enjoy!”

Black Beans

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Ingredients

  • 4 cups dried beans (soaked overnight if possible, then drained and rinsed)
  • 2-4 TBSP sea salt
  • 2 tsp garlic powder, or press in 2-4 cloves fresh garlic
  • 1 chopped onion, or 2 TBSP onion flakes

Instructions

  1. Place beans in stock pot, cover with filtered water. Add salt, garlic, and onion,
  2. Cook on medium to high heat until you see a consistent boil
  3. Lower heat and continue to cook for several hours until beans are tender– Keep an eye on the water and add more as you see the need.

Remember you can always flavor with salsa or cilantro, cumin, cayenne, or chipotle seasoning. Try adding 1 can of mild or medium Rotel canned tomatoes and/or 1 small can of mild green chilies.

Perfect Peppermint Patties!

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Ingredients

  • 1/2 cup organic coconut oil, liquefied, but not hot- room temperature is ideal
  • 1/2 cup local raw honey
  • 3/4 cup organic unsweetened finely shredded coconut
  • 24 drops peppermint oil or 1 tsp peppermint oil
  • 2 cups organic chocolate chips, we like 65% cacao chips

Instructions

  1. HAND MIX with a fork (VERY EASY TO DO) process the shredded coconut about 30 seconds until it is very fine
  2. Add the coconut oil, honey, and peppermint oil
  3. Mix until a smooth paste has formed
  4. Shape the paste into about 11/2 inch size rounds (or smaller) and place on a cookie sheet over parchment paper
  5. Place the rounds in the freezer for 10 minutes
  6. Melt the chocolate over a double boiler
  7. Remove the shaped patties from the freezer and dip rounds in chocolate and place back on cookie sheet with parchment paper
  8. Pop back into fridge or freezer until ready to serve- about 5 minutes
  9. Store leftovers in refrigerator

Note: Chocolate should be melted but cool– NOT hot, as coconut mixture will melt very quickly when warm

Pumpkin Pie

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Yield: 2 pies

Ingredients

  • 3 cups organic pumpkin puree (we cook whole pumpkins on low heat- that makes them easy to pierce and dig out seeds- and use the fresh cooked pumpkin)
  • 1/2 cup honey (raw, unfiltered)
  • 1/2 cup organic grade B maple syrup
  • 1 TBSP organic black strap molasses
  • 1/4 tsp organic ground cloves
  • 2 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 1/4 tsp organic ground ginger
  • 1 1/4 tsp sea salt
  • 4 farm fresh or organic eggs, slightly beaten
  • 1 1/2 cups organic almond milk (or choose your favorite milk)

Instructions

  1. Mix all ingredients in food processor or mix. Pour into pie shell (see whole wheat pie crust recipe)
  2. Bake at 10 minutes at 450 degrees. Reduce heat to 350F and continue cooking for 1 hour or until set
  3. This recipe is soooo good! We buy cream and whip it with some maple syrup and vanilla for a tasty, creamy topping!
  4. If you happen to have several pumpkins, bake them all and after de-seeding them, save the meat in glass mason jars and freeze… then you have ready pumpkin on hand.

Healthy Homemade Jello

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Ingredients

  • 4 cups fresh squeezed fruit juice or coconut water
  • 3 TBSP grass fed gelatin (add 1 more TBSP if you like your jello really firm)
  • 3 TBSP raw honey (optional)

Instructions

  1. Pour juice in a saucepan
  2. Sprinkle gelatin powder over juice and stir
  3. Turn the heat on medium-low and bring the juice to a simmer
  4. Mix until gelatin is dissolved
  5. Turn off heat and add honey if using
  6. Pour into an 8×8″ square baking dish
  7. Refrigerate until jello is set, about 2 hours

Potato-Bar Chili

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Prep Time: 10 minutes — Cook Time: 30 minutes — Yield: 7 cups

Ingredients

  • 1 1/2 pounds ground beeg
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 2 TBSP sugar
  • 2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Baked potatoes

Instructions

  1. In a Dutch oven, cook the beef, onions, and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar, and seasonings.
  2. Bring to a boil, reduce heat. Simmer, uncovered, for 20 minutes.
  3. Serve with baked potatoes

Cranberry Orange Granola

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Yields 4 1/2 cups

Ingredients

  • 2 TBSP coconut oil, melted
  • 1 TBSP butter, melted
  • Zest of 1 1/2 oranges
  • Juice of 1 orange
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup dried cranberries

Instructions

  1. Preheat the oven to 350 degrees
  2. In a large bowl mix melted butter and coconut oil with maple syrup, orange juice, orange zest, cinnamon, and salt.
  3. Mix in the rolled oats and almonds until it has absorbed the mixture.
  4. Line a baking sheet with parchment paper and spread out the mixture evenly on the sheet
  5. Bake at 350 degrees for 15 minutes or until lightly browned.
  6. Let cool for 10 minutes