Category: Recipes

  • Cashew Cream

    • 1 cup raw cashews
    • 1 tbsp fresh lemon juice (1/2 lemon)
    • 2 tsp apple cider vinegar
    • 1/2 tsp sea salt
    • 1/2 (up to 3/4) cup water

    Soak cashews overnight. Drain and rinse the cashews and place in blender or food processor. Add lemon, vinegar, salt and water. Blend on high until smooth. Once smooth transfer to a small container and refrigerate until ready to serve.

    From A Special Holiday Recipe from Jean-Michel Cousteau.

     

  • Ginger-Cardamom-Cinnamon Tea

    • ginger – 2 parts
    • cinnamon – 3 parts
    • cardamom – just a pinch

    Steep 1 teaspoon in a cup of hot water for 10 to 15 minutes.

    From The Complete Book of Ayurvedic Home Remedies by Vasant Lad.

  • Falafel

    • 1 cup dried chickpeas
    • 3 generous fistfuls of chopped greens
    • 4 cloves garlic
    • 1/2 yellow onion
    • 1 tsp salt
    • 1 tsp ground cumin
    • 1/2 tsp cayenne

    Soak beans for 8 hours – do not cook. Toss beans, garlic, salt & spices into a food processor with a glug of olive oil & all of the greens. Roll into balls. Bake 45-60 mins at 350 until done.

    Adapted from Root Simple.

  • Slow Cooker Pinto Beans

    Ingredients

    • 2 cups pintos soaked overnight
    • 1 chopped onion
    • 1 tbsp cumin
    • 4 chopped tomatoes or 1 – 14.5 oz can of diced tomatoes

    Instructions

    1. Cook in slow cooker with 6 cups of water a few hours until soft.
    2. Salt beans to taste

    From a printout from Andy Davis’ website for a recipe for an after surf burrito that has since been taken.

  • Black Bean Coconut Curry

    • 1 can black beans (drained)
    • 1 can coconut milk
    • 2 cp vegetable broth
    • 1 tsp curry powder
    • 1/2 tsp cayenne pepper
    • 1/2 tsp turmeric
    • 1 tsp ground ginger
    • 1 tsp cumin
    • 1 onion chopped
    • 2 cloves garlic minced
    • 1 tbsp coconut oil
    • cilantro
    • salt & black pepper to taste

    Melt coconut oil & sauté onions and garlic.  Add spices and cook for about a minute. Add beans and cook for a few more minutes. Add veggie stock, coconut milk and cilantro & bring to a boil, reduce heat & simmer until done.

    Adapted from Keep It Simple Foods.

  • Homemade Bisquick Mix

    • 2 1/2 cups flour
    • 2 tbsp. baking powder
    • 1 tbsp. sugar
    • 1/2 tsp. salt
    • 1/2 cup shortening

  • Slow Cooker Black Beans

    • 2 cans black beans undrained or (2 cups dry black beans – soaked overnight)
    • 5 bay leaves
    • 1⁄2 onion (cut in two quarters) (or 3 tbsp onion flakes)
    • 2 garlic cloves (or 1 tsp garlic powder)
    • 2 teaspoons salt
    • enough water to fill slow cooker.

    Cook on low until done.

     

    • 2 cans black beans (don’t drain)
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 1/4 – 1/2 cp cilantro
    • 1 cup broth

  • Granola

    • 4 cups rolled oats
    • 1 cup almonds
    • 1 cup walnuts
    • 1 cup pumpkin seeds
    • 3/4 cup sunflower seeds
    • 1/4 cup flax seeds/chia seeds/hemp seeds (whatever is around)
    • 1 tbsp cinnamon
    • 1 tsp ground ginger
    • 1 tsp allspice
    • a few shakes of ground black pepper
    • 1 can of melted OJ concentrate (12 oz.)
    • 1/4 cup coconut oil
    • 1/4 cup maple syrup

    Cook @ 325 for 60 minutes, stirring every 10 minutes.

    Adapted from Korduroy.tv’s granola recipe.

  • Tofu Taco Marinade

    • 1 tsp chipolte chili powder
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp olive oil
    • juice of 1 lime (approx 4 tsp)