Sauteed Greens

1 1/2 pounds of assorted greens
1 large garlic clove, minced
1 to 11/2 tablespoons olive oil
1-2 teaspoons red wine or sherry vinegar

Take about 1 1/2 pounds of assorted greens (such as spinach, chard, beet, and mustard) washed with large stems removed. Chop the greens coarse and put them in a large non-corrodible pot (I love my Le Creuset!) with about 1/4 cup water or Magic Mineral Broth. Cover the pot and wilt the greens over low to medium heat for about 5 minutes, stirring occasionally. Add garlic, olive oil, vinegar, salt and pepper and stir over low heat for another 2-3 minutes. Taste and add a little more salt, pepper, oil or vinegar if necessary. Remove the pan from the heat. Toss greens with your favorite pasta or arrange the greens on a plate and top with a piece of beautiful wild salmon or grilled chicken.

Sugarless Chocolate Ice Cream

Perfect recipe if you're looking for some good homemade ice cream without all the extra sugar.


Ingredients:
3 cups half and half, or for richer mix substitute one cup of heavy cream for one cup half and half
2/3 cup Xylitol, or Stevia equal to 2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract

Heat half and half in a saucepan on low heat until hot enough to dissolve the xylitol and cocoa. Mix vigorously with a whisk until almost all of the cocoa is dissolved. Add vanilla and whisk again.

Strain mix into a large bowl. Keep whisking the cocoa solids that are stuck in the strainer until they are all dissolved. Refrigerate.

When custard is chilled pour into ice cream maker and run until frozen.

Moroccan Carrot & Chick Pea Salad

(photo source and recipe adapted slightly from: www.101cookbooks.com)

Dressing:
1 tablespoon cumin seeds
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon raw honey
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded or sliced
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
1/3 cup dried dates cut into tiny pieces
1/3 cup fresh mint, minced
For serving: lots of toasted almond slices

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve.

Gluten-Free Sweet Potato Pancakes

1 ½ cups mashed sweet potatoes (or canned pumpkin which has a stronger taste)
5 large eggs beaten
1 ½ cups almond or coconut milk
2 tablespoons pure maple syrup
4 tablespoons melted butter or coconut oil
1 cup of coconut flour
¼ cup flax meal
¼ cup almond meal
1 tablespoon of baking powder
½ teaspoon of sea salt

Preheat a lightly oiled griddle or non-stick fry pan.  In a large bowl combine the sweet potatoes, eggs, milk, maple syrup, and butter.
In another bowl combine the dry ingredients.  Lightly fold the dry ingredients into the wet ingredients.  Do not beat or over stir.  Set the mixture aside for a few minutes to rest, giving the batter time to rise a bit.  Spoon a 2-3” dollop of batter onto the warm pan.  Cook for about 3-4 minutes on each side.  Carefully flip the pancakes, they are delicate.
Serve on a warm plate with a side of pure maple syrup.

6 Steps to Making a Decision

Sometimes it can be difficult to make a decision; should you buy a jeep or a pickup truck? Invest in a summer home or a time share? What if you want to go back to school? Do you enroll in classes at your local college or give it a shot with an online university?

                 Life can be tough when faced with many favorable options, and sometimes, we just have to choose one over the other. When it comes time to do this, though, we often have a hard time hearing that little, intuitive voice inside. When faced with a battle of one thing over the other, try these steps listed below:

1) Take a deep Breath.

2) Close your eyes.

3) See one of your choices in mind’s eye.

4) How does your body feel when faced with that one, particular choice?

5) Do this for each option, paying attention to your body’s reactions to the mental images you see.

6) Finally, go with the choice that feels light with expansiveness. 

Kale Salad w/Maple Mustard Vinaigrette (adapted from Tiny's Restaurant)

Tried this salad from Tiny's Restaurant and found the recipe. Delicious!!


Maple Mustard Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2-3 teaspoons pure maple syrup (preferably Grade B)
1 ½ tablespoons grained Dijon mustard (with mustard seeds)
coarse sea salt and fresh ground pepper to taste

Whisk together olive oil, cider vinegar, maple syrup, and Dijon grained mustard, a pinch of sea salt and fresh ground pepper to taste.

Kale Salad
1 bunch washed and dried kale (lacinato or regular)
½ medium red onion, chopped
1 or 2 medium apples, cored and chopped
2 carrots (shredded or matchstick)
2 stalks celery (chopped)
½ cup raw, coarsely chopped walnuts
Smoked Gouda (optional)

Remove the large stems and then chop the kale; place in large bowl with carrots, celery, apples, red onion, and walnuts. Toss with dressing.

Cranberry Pistachio Biscotti

¼ cup light olive oil
¾ cup white sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
1 ¾  cups all purpose flour
¼ tsp salt
1 tsp baking powder
½ cup dried cranberries
1 ½ cup pistachio nuts
DIRECTIONS:
1. Preheat the oven to 300 degrees F (150 degrees C)
2. In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extracts then beat in the eggs.  Combine flour, salt and baking powder. Gradually stir into egg mixture.  Mix in cranberries and nuts by hand
3. Divide dough in half. From 2 logs (12x12 in) on a cookie sheet that has been lined with parchment paper.  Dough may be sticky; wet hands with cool water to handle dough more easily
4. Bake for 35 minutes in preheated oven or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degree F (135 C)