Wild Rice and Mushroom Gluten-Free Stuffing

6 servings

Don’t tell anyone this is gluten-free, they will never know!

Your bread should be about two weeks old. If it is fresh toast it in the oven at 350 degrees for about 15 min., after you have cubed it. You can use canned chicken broth but it is cheaper, healthier,  and tastier to make your own from 1 quart water, one organic drumstick, half an onion and the leaves of a celery bunch plus half a stick celery. Boil then simmer on low for 2-4 hours. You could also use bones left from another dish.

Boil ¾ c of water and add

¼ c wild rice

Turn down heat and cook only half covered.

Heat olive oil in a pan and Chop:

1 large onion

Cook till softened.

Meanwhile cube and maybe toast:

4 cups of FoodSmarty Light Bread (half a loaf)

4 cups of FoodSmarty Whole Grain Bread (half a loaf)

Now Dice, add to onion and cook 3 min:

3 ribs celery

Empty into your waiting bowl

In the same pan sauté:

6 mushrooms

Add these to bowl.

While these cook chop and add to bowl:

1 T fresh sage

½ t fresh thyme

1 pear diced

Add breadcubes  and wild rice to bowl.

Pour over ingredients and stir:

1 beaten Vital Farm egg

1 ½ c chicken broth

Season with a bit of pepper and (¼ t) salt

Put in pan, cover with foil and bake at 375 for 30 min, uncover and cook 20 more min.

 Corn Chicken Chickpea

 Soup

I made this for a sick friend. He said it cured him overnight. For this effect think healing thoughts when touching or stirring the food and use organic chicken.

Prep time: 10 min, in intervals of 2 min spread out over 40 min

Cook time: 1.5 hrs

Caramelize (cook on low till nice and brown 30 min)

1 onion, diced

Add and fry till you smell the spices:

¼ t cinnamon

1 t cumin powder

1 clove garlic crushed with ½ t salt

Add:

1 can tomatoes (the only preservatives allowed are citric acid or calcium chloride!)

Fry until most the liquid dissolves (2 min)

Add:

4 (1 lb) chicken thighs, skin pulled off

4 (1lb) drumsticks, skin pulled off

2 cups or 1 can chickpeas

You may also use just one lb of meat and less water if you have fewer to feed, this soup will make 6-8 servings.

Cover with two inches of water above chicken.

Bring to boil then turn to low to simmer for an hour.

Optional:

Add 2 ears of corn (hold upright and slice off kernals)

Before Serving it is optional to add: Chopped Cilantro and Organic (Swiss) Cheese

Thai Noodle Salad

Prep time: 10-15 min

1/3 c natural organic peanut butter

Scant 1/3 c organic palm sugar (or brown sugar or 1/6 c honey)

1/3 c olive oil

¼ c organic tamari (preservative-free soy sauce)

1 T apple cider vinegar

1 t tahini (sesame seed butter)

½ – 1 c green onions

½ – 1 c basil leaves (loose)

½ c cilantro

½ c sesame seeds, toasted

1-2 red bell peppers, diced

Cayanne pepper to taste (optional)

7-8 oz package of rice noodles

Boil hot water and pour over rice noodles in a bowl. Let sit 10 min and drain.

Meanwhile mix:

1/3 c natural organic peanut butter

Scant 1/3 c organic palm sugar

1/3 c olive oil

¼ c organic tamari (preservative-free soy sauce)

1 T apple cider vinegar

If peanut butter won’t stir up throw in a blender for a few seconds.

Now Start toasting sesame seeds on stovetop, keep the heat medium, after it has been heating for three min (while you chop veggies) stir. Chop more veggies and stir seeds. Take them off the heat before they look done as they will keep cooking (only half should be brown). Finish chopping herbs and remember that you can use any green herbs you have on hand (parsley, basil, cilantro, dill, or tarragon only).

Mix all together. Voila!

Optional: Fry some tofu or chicken with a little bit of extra sauce or tamari, put on top of noodles.

5 min prep

30 min-1 hr on stove

If you are not a voracious reader and just want to make something quick, the short and dirty instructions are: fry onion and celery till soft, add tomato, fry on high, add everything else with water, boil, reduce heat, cook on low till soft.

1 onion

2 celery stalks

1 lb lentils

1 sweet potato or veggie substitute

1 T miso (or use a t salt)

1 t oregano

1 t thyme

This recipe took me less than 5 min to prepare. It will require you to be home for an hour or more for it to cook. Two days ahead of time you must look in your pantry and think “Hmm, in two days I will be low on food and should sprout some lentils to cook then”. You don’t have to sprout the lentils, but the advantage is that you have an easily digestable food (less/no gas) and a food that is much higher in protein and other nutrients. This is because many of the starches in the storage form are converted into proteins and various amino acids to promote the plants growth. In the same way your growth will be promoted.

Two days ahead of time:

Rinse and soak one pound of lentils in water overnight or even 24 hrs.

I day ahead of time:

Drain the lentils and rinse with fresh water. Cover with a towel and let sit on counter for the growth to begin.

This step may be repeated every 12-24 hrs for up to four days if desired or if you can’t get around to cooking. At this point sprouted lentils may be rinsed and stored in fridge for up to a week.

To Cook:

Chop one large white onion and two celery stalks, and two cloves of garlic. Put in olive oil in a large, heavy pan and either cook on med-high for 5-10 min or turn on low and forget about them for 30 min-1 hr.
The point is this step doesn’t matter too much, just cook till a bit or a lot soft.

Add one can of tomatoes (no salt) and cook on high stirring frequently about 3 min or until liquid is absorbed.

Add lentils, cover with water and bring to a boil, while that is happening add a diced or thinly sliced sweet potato.

Add 1 T dark miso and turn down heat

Add 1 t of oregano and thyme.

Simmer on low for 1-2 hrs. Though you could eat this dish as soon as lentils are soft, sprouted it will take about 30 min.

Serve alone or with rice and a veggie. I ate mine with a rice cake I smothered in flax seed oil.

1/4 c water

1/2 t tamari or soy sauce

1/2-1 t dried thyme

blend in blender and pour over your salad or use as a dip. DELISH.

Maca is a beneficial powder from the andes and serves to increase virility, stamina, and regulate the endocrine system.

2 servings

1-2 T maca powder

1 handful kale

3 cups rice milk

3 slices cantelope (about half cantelope)

4 chunks pinapple

handful brazil nuts

Ice

Blend about five min until kale is completely emulsified.

1 lb new potatos

1/2 lb green beans, ends cut off and halved

1 lemon

1/4 c chopped dill

olive oil and salt to taste

Boil new potatos for 10-15 min. Be sure not to overcook as you want them to be firm and hold their shape. A fork should easily go in the potato, but should not break the potato apart.  Once cooked let cool slightly and cut in half.

Boil green beans for 2 min or until they are bright green. (I like to stick them in the potato water before cooking the potato and then spoon them out when cooked, then I can stick the potato’s in the same water without using another pan.)

Zest lemon and squeeze half of the lemon juice in a bowl. Add potatos and green beans, drizzle with a bit of olive oil and less than 1/4 t salt. Beautiful.

5-10 mushrooms, sliced

1 clove garlic

1 bunch kale, sliced in 1 in strips

1 T miso

Heat olive oil on low, fry mushrooms in oil with garlic till softened.

Add chopped kale. Dissolve miso in 1/2 c warm water and pour over kale. Cover and let steam on low till bright green 15-10 min.

This salad is best made a day ahead of time to allow the flavors to meld.

1 large beet, grated

1 medium head cabbage, grated

1 head fennel, diced

2 T honey

1/2 c rice vinegar

1 t salt

1 t fennel seeds, crushed

1 t coriander seeds, crushed

Toss all ingredients and serve or store.

This recipe is a healthy version of cole slaw and is a great a side to grilled meats or roasts. For a vegetarian main dish put two cups of slaw on a plate and half a cup of chick peas on top. Drizzle with olive oil and enjoy. An addition of a hardboiled egg and perhaps some cucumber would be another great vegetarian salad. Use your imagination!

Don’t be tempted to purchase a chicken for five or three dollars at the grocery store. Go to the farmers market and buy an organic whole chicken for $8-$12. Considering that this is what one entrée at a restaurant costs and that a whole chicken will serve 4 do not be defrayed by the cost. Eating this chicken has nothing gross about it and you will know how a chicken is supposed to taste and make you feel. Morality-wise you can feel good as well knowing your chicken ran around in a yard or grass instead of in a pen, never walking or seeing the light of day and having his beak cut off.

Sauce:

½ c crushed pinapple

3 T organic tamari (soy sauce without preservatives, please don’t use Kikkoman, SO BAD!)

1 ½ T honey

3 T tapioca flour or corn starch, dissolved in an 1/8 c water.

1 star anise, break into a couple pieces

Rub chicken with sea salt and place breast side down in a glass baking dish; cover with foil. Preferably marinate overnight. Place in a cold oven and turn to 350 degrees F. Bake on hour or until internal temperature registers 180 degrees F. Sauce may be poured off and reduced by simmering on low until thickened. If necessary add additional tapioca.