White sauce, a fast food alternative

This is a really good recipe to have on hand for a quick meal. I always take whatever leftover veggies I have, stir fry them with some onion and garlic and serve over rice (or rice and quinoa mixed). This recipe has saved us on nights where we run out of time or I didn't plan well, but we don't feel like spending the money to get good food take out.

2 c broth
1 c buttermilk (make your own by putting 1 T vinegar or lemon juice in a one cup and filling the rest with milk. Wait 5 minutes)
7 T brown rice flour (I make my own in my blender. Just add brown rice and pulse)
2 T olive oil
Bragg's or salt to taste

Add all ingredients to sauce pan. Whisk until flours are blended. Simmer on low heat until thick, stirring constantly. See below for varying flavors

LEMON SAUCE:
add 1 T fresh lemon juice and 2 tst lemon zest. Or 10 drops of lemon essential oil

CURRY:
Great over hawaiian haystacks
Follow recipe, except replace milk with water and add 2 tsp curry powder, 2 T honey and 1 T prepared mustard

GARLIC HERB SAUCE:
4 cloves pressed garlic sauteed in a bit of olive oil then follow recipe as outlined. Add 1 tsp each of basil, oregano, and sage.

Green Beans

I could eat an entire meal of just these. They are right now my favorite vegetable and favorite recipe. I always double the almonds because I love the crunchiness. We also add these to salads sometimes.

1 lb fresh green beans
1 T dijon mustard
1/3 c almonds
butter
garlic powder
Bragg's liquid Aminos or salt

Steam beans on stove top for a few minutes with water barely covering the bottom of the pan. Toast crushed almonds on stove top with a bit of butter. Toss beans with mustard, Bragg's and sprinkle with garlic powder. Top with almonds and broil in oven for 4 or 5 minutes. So so tasty.

Lentil Soup

This is from Granola to Green.

4 c lentils, soaked overnight
8 c water or broth
2 bay leaves
2 tsp cumin
1 tsp curry
1 onion, diced
4 carrots, diced
2 T olive oil
2 T balsamic vinegar
salt to taste

Drain the lentil in the morning and pour into crockpot. Add water and all the seasonings except vinegar. Cook high for 5-8 hours or simmer on stove or 1 to 1.5 hours. Saute onion, celery and carrot and add to soup 30 minutes before serving. Take out bay leaves and add vinegar right before serving.

*To make a coconut curry flavor, put in a bit less water and add a can of coconut milk. Use 2-4 tsp curry (depending on how much you like curry) and 1 tsp cumin.

Maple Syrup

We eat wheat pancakes every Sunday. We love fresh or frozen berries and whipped cream but the syrup recipes are all full of processed sugar. This one has honey but it's surprisingly good.

1 c honey (use raw, local)
1/3 c water
1 tsp vanilla
1/2 tsp maple flavoring

cinnamon, nutmeg, clove are optional if you want to experiment.

Warm ingredients on low heat and mix together.

Raw Granola

I eat this every morning with plain yogurt and a bit of stevia. Chock full of nutrients, plus you get the probiotics in the yogurt.


1/4 c olive oil
3/4 c honey (use raw, local if you can)
6 c rolled oats
1 tsp vanilla
1 tsp cinnamon
3/4 c shredded coconut (only get a health food store with minimal processing and no added sugar)

Optional
flax seed
pumpkin seed
sunflower seed
sesame seed

Warm the wet ingredients on the stove top over low heat. DO NOT boil (we want to keep it raw.) Poor in the dry ingredients and mix together. Store in air tight container. Keeps several weeks in the fridge.

French Fries

So simple and so yummy.

Potatoes, whatever kind you like
season salt (or garlic salt or just plain salt)
olive oil

Take as many potatoes as you would eat, we use 5 or 6. Cut them into strips or wedges. Cover in a few tablespoons of olive oil and sprinkle generously with season salt. Bake on 400 for 10-15 minutes.

NOTE: We use real salt and only real salt. Throw away everything else (unless it's Keltic or Himalayan, but those are more expensive), even if is says Sea Salt, it probably isn't good for you. Click here to see why.

Raita, a yogurt based side dish

Raita

I love this stuff. Serve it with anything Indian. I don't ever measure anything so I'm guessing here. You might have to adjust.


2 cups plain yogurt
1 cucumber, peeled and deseeded, chopped
fresh mint, maybe 2 T
fresh cilantro, maybe 2 T
fresh lime juice, 1 tsp

Combine everything and eat a lot of it.

Three Bean Dal, an Indian Favorite

Three Bean Dal

This is a great Indian recipe that will hit the spot. I really like it served with raita and avocado.


1/2 cup dried yellow split peas
3 cups water
1 tsp turmeric
1 can black beans
1 can kidney beans
salt
2 T oil
1 medium yellow onion, chopped
1 large garlic clove
2 tsp peeled and minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1 can diced tomatoes, drained and finely chopped
2 T chopped fresh cilantro for garnish

-Place split peas and water in large saucepan over medium-high heat. Bring to a boil, reduce the heat to low, add the turmeric and simmer, partially covered and stirring occasionally for 20 minutes.
-Add the black and red beans, season with salt to taste and simmer uncovered for 20 more minutes, until the sauce thickens and the beans are very soft
-Heat the oil in a large skillet over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the bean mixture and stir well to combine. Taste and adjust the seasonings.
-Serve hot, garnished with chopped cilantro.

Green Chile Enchiladas

Green Chile Enchiladas

corn tortillas
cilantro
green onions
chicken (vegan choice - beans and rice)
canned green chile sauce, large
cheese, cheddar or monterey jack

Toppings
tomatoes
avocado
sour cream
olives
lettuce
salsa

1. Used canned chicken (Costco has some good ones) or cook your chicken. I like to slow cook it with bullion.
2. Stir fry green onions (3 bunches) and cilantro (3 Tbs)
3. Add 1/4 of the sauce and chicken. Heat for a few minutes.
4. Warm up the corn tortillas. Dip each in the rest of the sauce and fill with mixture. Arrange in 9x13 pan
5. Poor the rest of the sauce over the pan when finished and top with some cheese. Bake for 20 min on 350.
6. Top with favorite toppings.