I cant believe it! It has been over a year since I last posted on the blog!!! Just after the last post, we bought a house and I found out that I was pregnant! I gave birth to my sweet baby girl on June 28th! Now I am just getting back into the swing of things, and have some time to write some recipes on the blog again!
Here is my Zucchini Lasagna Recipe!
Jody’s Turkey Lasagna
1 lb Lean Ground Turkey Breast
Onion
1 clove Garlic
Basil
Oregano
Marjoram
Fennel seed
1 jar Good Quality Pasta Sauce (no added sweetener or artificial sweetener)
Stevia, applesauce, or agave nectar and Balsamic Vinegar
Add onion and garlic to a cast frying pan with water (if not cast iron or non-stick use oil) being careful not to burn. Saute on medium high heat until translucent and add turkey and spices, cook breaking apart until the meat is no longer pink. Add Pasta Sauce and mix.
Add sweetener and balsamic vinegar to taste.
“Ricotta”
Cottage Cheese
Basil
Oregano
Garlic Powder
1 egg
Mix together
2-3 Zucchinis
Cut off ends and peel
Slice vertically and thinly with a knife or mandoline
Steam until Tender
1st Layer zucchini on the bottom of the dish
2nd Layer marinara
3rd Layer cottage cheese mix
4th Layer zucchini
5th Layer marinara
Top with small amount of part skim mozzarella, bake at 350 until cheese starts to brown.
Tuesday, October 19, 2010
Tuesday, September 29, 2009
Spring Collard Rolls with Thai Ginger Curry Dip
The forecast for tomorrow says snow....I am not ready for it, especially a week before my birthday:( Its warm fall nights like this, right before a snow storm that makes a person want to move to Arizona. I love Montana in the summer, but the winter is hard to make tolerate sometimes. Hopefully today's recipe will help you to stay warm in the days coming :)
I have decided to make this post about preping before hand, since healthy food preparation for busy folks is my specialty! When dealing with raw food, we are using foods that are full of water, and that separate easily, so it starts out harder to make everything before hand but there are a few things that we can do ahead of time to make things go smoother, and faster. Here are a few examples...
*Take just one hour out of your busy week to make a meal plan that will fit into your schedule for the next week, there is nothing worse than going to the store and not knowing what to get...as soon as you get home you will remember everything you forgot.
*When you get home from the farmers market, or grocery store(or if you have a garden) make sure to take time and prepare and cut all of your veggies. If you get home from work, you are tired and hungry, the last thing you want to do is to look in the fridge and find a huge amount of veggies to be cut before they are put into a salad.
*It takes just over 3 hours per week for me to prep the meals for the week for both my husband and I. This saves us money and time later in the week, and we are less likely to cheat when we have our meals planned and ready to go.
Here are some examples of raw meals that can be prepped for the days ahead:
*Spiralized Zucchini, Marinara, and "Neatballs"(Separated)
*Salads with chopped veggies(dry) Make dressing and store in a glass bottle.
*Collard wraps with nut pate
*Spring Rolls with sauce separate
Recipe for a DELICIOUS make ahead meal
Spring Collard Rolls with Thai Ginger Dip
Collard Wraps(cut into two parts down the middle on each side of the tough stalk)
Bell Peppers cut into long strips
Zucchini cut into matchsticks
Carrots cut into matchsticks
Sprouts of choice
Lay the halved collard wrap on a cutting board with the dark green side down.
Fill with bell peppers, zucchini, carrots, and sprouts.
Roll up!
Thai Ginger Curry Dip:
½ c apple cider vinegar
1c water
¼ c olive oil
4 T almond butter
2 T sesame oil or tahini
3 T nama shoyu
3 T agave nectar
2 cloves garlic
4-5 leaves basil or cilantro
2 T balsamic vinegar
3 T curry powder
1 T fresh grated ginger
¼ c sun-dried tomato bits
Cayenne, salt and pepper to taste
Add everything to the blender and blend on medium speed until creamy. Dip Rolls in dressing.
Enjoy!
I have decided to make this post about preping before hand, since healthy food preparation for busy folks is my specialty! When dealing with raw food, we are using foods that are full of water, and that separate easily, so it starts out harder to make everything before hand but there are a few things that we can do ahead of time to make things go smoother, and faster. Here are a few examples...
*Take just one hour out of your busy week to make a meal plan that will fit into your schedule for the next week, there is nothing worse than going to the store and not knowing what to get...as soon as you get home you will remember everything you forgot.
*When you get home from the farmers market, or grocery store(or if you have a garden) make sure to take time and prepare and cut all of your veggies. If you get home from work, you are tired and hungry, the last thing you want to do is to look in the fridge and find a huge amount of veggies to be cut before they are put into a salad.
*It takes just over 3 hours per week for me to prep the meals for the week for both my husband and I. This saves us money and time later in the week, and we are less likely to cheat when we have our meals planned and ready to go.
Here are some examples of raw meals that can be prepped for the days ahead:
*Spiralized Zucchini, Marinara, and "Neatballs"(Separated)
*Salads with chopped veggies(dry) Make dressing and store in a glass bottle.
*Collard wraps with nut pate
*Spring Rolls with sauce separate
Recipe for a DELICIOUS make ahead meal
Spring Collard Rolls with Thai Ginger Dip
Collard Wraps(cut into two parts down the middle on each side of the tough stalk)
Bell Peppers cut into long strips
Zucchini cut into matchsticks
Carrots cut into matchsticks
Sprouts of choice
Lay the halved collard wrap on a cutting board with the dark green side down.
Fill with bell peppers, zucchini, carrots, and sprouts.
Roll up!
Thai Ginger Curry Dip:
½ c apple cider vinegar
1c water
¼ c olive oil
4 T almond butter
2 T sesame oil or tahini
3 T nama shoyu
3 T agave nectar
2 cloves garlic
4-5 leaves basil or cilantro
2 T balsamic vinegar
3 T curry powder
1 T fresh grated ginger
¼ c sun-dried tomato bits
Cayenne, salt and pepper to taste
Add everything to the blender and blend on medium speed until creamy. Dip Rolls in dressing.
Enjoy!
Tuesday, September 22, 2009
You NEED to give yourself some Transitioning time!
Sometimes even though you just want to jump into the raw food revolution, you just have to force yourself to transition slowly...Some people do this, and some people just cant wait...like me! When I first started eating raw foods I started to feel really sick, almost like morning sickness for about 3 weeks. I had read that people need to take the transition time seriously, but I wa so gung ho about it that I decided that I would take the chance on becoming sick...well if I knew better I would have not done it that way again.
This is what tends to happen especially to young people the funny thing is that you would think that younger people would have an easier time detoxing because they dont have as many toxins to get rid of...but from what I have seen, younger people get sicker when they have no transition...my theory is that younger people have a harder time just switching to all raw foods because they are still young and their bodies respond more readily to the enzymes and their body is more efficiently expelling toxins than someone 30 years older than them.
I really value Natilia Rose's books because of this. She gives you a quiz to find out where you are in the scheme of things(eating habits) does your diet consist only of dairy, starchy carbs and red meat? Does your diet consist of mainly wild fish and organic veggies? Or have you been a rawfoodist for 5 years? She lays out a plan for you according to your level, and gives you ideas about transition foods that you can use to get you to the place you want to be. If you are switching from a highly processed diet with almost no organic foods use these as transition foods to substitiute unstead of your regular fare.
Bread- Sprouted Grain Ezekiel Breads(tortillas, bagels, and pitas)
Potatoes- Baked Yam or Sweet Potato
Sugary Cereals- Steel Cut Oats or Multigrain Cereal
Peanut Butter- Raw Almond Butter
Sugar- Stevia, Agave Nectar, Raw Honey
Milk and Yogurt- Coconut Milk and Coconut Yogurt, Almond Milk
Pasta- Brown rice, kamut, quinoa pastas or zucchini pasta(made with spiralizer)raw
Muffins- Manna Bread(Date, or Cinnamon Raisin)
Ice Cream- Coconut Bliss Ice Cream
Cheese- Goat Cheese
Rice- Brown Rice
Meat and Fish- Wild Salmon, Lean cuts of Grass Fed Beef, Free Range Organic Chicken
Eggs- Local Free Range Eggs
Nuts- Preferrably always soaked and raw
Tips for Transitioning:
*Drink a green smoothie or juice every day
*Try to limit Meat, Poultry and Fish to 1 serving per day if at all.
(make sure it is the best quality flesh products,you dont want grain fed beef, even if it is organic,the best is grass fed and organic beef, you want only wild fish, and only free range organic chicken with no antibiotics or hormones)
*If you have room for a garden, dig it! If not look for CSA's and farmers markets, buy local produce whenever possible.
*Dont focus on what you are missing...focus on what you are adding to your life!
*Eat one large salad everyday.
*Eat raw until dinner, then you can eat Salmon and salad, A baked yam and a large salad with avocado, or steamed veggies and a good tasting organic marinara sauce with some goat cheese melted on top.
*Keep your goals in mind.
*If you run into a healing crisis, and are detoxing, add in plenty of greens in your diet, such as juice and green smoothies, making digestion easier for your body and try adding in a few steamed veggies or Baked sweet potato to help slow down the detox, so that your body can handle it better.
The Best to the Worst
*All Raw fruits and vegetables
*Lightly Steamed Low Starch Veggies(everything but potatoes, butterbut squash and pumpkin)
*Raw Nuts and Seeds
*Vegetable oils including olive, flax and hemp oils.
*Cooked Starchy Veggies(sweet potatoes, butternut squash, pumpkin etc.)
*Raw Unpasturized Dairy Products especially goats milk
* Whole Grains(brown rice, quinoa, millet, buckwheat, whole wheat
* Flesh Products and Pasturized Dairy
*All non whole grain flour products
*Sugar
*Cooked Animal Fats(lard, processesed soy products, mainstream meat products)
* Chemicals, artificial coloring, unnatural additives.
Transitioning food ideas Meal Ideas for the Aspiring Raw Foodist
*Steel Cut oats Or multigrain cereal with dried fruit and nuts
*Raw Granola and Almond Milk
*Smoothie with Banana, Pineapple, water, and Spinach.
*Large Green Juice with Cuke, Chard, Lemon and 1 Apple...add stevia to sweeten
*5 oz Baked Salmon with a large green Salad and good
quality olive oil and Balsalmic Vinegar
*Large Green Salad with raw veggies of your choice, 1 Baked Yam and avocado
*Good Quality Marinara Sauce with Steamed Veggies, and or Brown Rice Pasta or Zucchini Pasta, add shredded goat cheese on top if desired.
*Large Salad or Collard Wrap with Nut Pate
*Stuffed Acorn Squash with Sundried tomatoes, Pine Nuts and Asparagus
This is what tends to happen especially to young people the funny thing is that you would think that younger people would have an easier time detoxing because they dont have as many toxins to get rid of...but from what I have seen, younger people get sicker when they have no transition...my theory is that younger people have a harder time just switching to all raw foods because they are still young and their bodies respond more readily to the enzymes and their body is more efficiently expelling toxins than someone 30 years older than them.
I really value Natilia Rose's books because of this. She gives you a quiz to find out where you are in the scheme of things(eating habits) does your diet consist only of dairy, starchy carbs and red meat? Does your diet consist of mainly wild fish and organic veggies? Or have you been a rawfoodist for 5 years? She lays out a plan for you according to your level, and gives you ideas about transition foods that you can use to get you to the place you want to be. If you are switching from a highly processed diet with almost no organic foods use these as transition foods to substitiute unstead of your regular fare.
Bread- Sprouted Grain Ezekiel Breads(tortillas, bagels, and pitas)
Potatoes- Baked Yam or Sweet Potato
Sugary Cereals- Steel Cut Oats or Multigrain Cereal
Peanut Butter- Raw Almond Butter
Sugar- Stevia, Agave Nectar, Raw Honey
Milk and Yogurt- Coconut Milk and Coconut Yogurt, Almond Milk
Pasta- Brown rice, kamut, quinoa pastas or zucchini pasta(made with spiralizer)raw
Muffins- Manna Bread(Date, or Cinnamon Raisin)
Ice Cream- Coconut Bliss Ice Cream
Cheese- Goat Cheese
Rice- Brown Rice
Meat and Fish- Wild Salmon, Lean cuts of Grass Fed Beef, Free Range Organic Chicken
Eggs- Local Free Range Eggs
Nuts- Preferrably always soaked and raw
Tips for Transitioning:
*Drink a green smoothie or juice every day
*Try to limit Meat, Poultry and Fish to 1 serving per day if at all.
(make sure it is the best quality flesh products,you dont want grain fed beef, even if it is organic,the best is grass fed and organic beef, you want only wild fish, and only free range organic chicken with no antibiotics or hormones)
*If you have room for a garden, dig it! If not look for CSA's and farmers markets, buy local produce whenever possible.
*Dont focus on what you are missing...focus on what you are adding to your life!
*Eat one large salad everyday.
*Eat raw until dinner, then you can eat Salmon and salad, A baked yam and a large salad with avocado, or steamed veggies and a good tasting organic marinara sauce with some goat cheese melted on top.
*Keep your goals in mind.
*If you run into a healing crisis, and are detoxing, add in plenty of greens in your diet, such as juice and green smoothies, making digestion easier for your body and try adding in a few steamed veggies or Baked sweet potato to help slow down the detox, so that your body can handle it better.
The Best to the Worst
*All Raw fruits and vegetables
*Lightly Steamed Low Starch Veggies(everything but potatoes, butterbut squash and pumpkin)
*Raw Nuts and Seeds
*Vegetable oils including olive, flax and hemp oils.
*Cooked Starchy Veggies(sweet potatoes, butternut squash, pumpkin etc.)
*Raw Unpasturized Dairy Products especially goats milk
* Whole Grains(brown rice, quinoa, millet, buckwheat, whole wheat
* Flesh Products and Pasturized Dairy
*All non whole grain flour products
*Sugar
*Cooked Animal Fats(lard, processesed soy products, mainstream meat products)
* Chemicals, artificial coloring, unnatural additives.
Transitioning food ideas Meal Ideas for the Aspiring Raw Foodist
*Steel Cut oats Or multigrain cereal with dried fruit and nuts
*Raw Granola and Almond Milk
*Smoothie with Banana, Pineapple, water, and Spinach.
*Large Green Juice with Cuke, Chard, Lemon and 1 Apple...add stevia to sweeten
*5 oz Baked Salmon with a large green Salad and good
quality olive oil and Balsalmic Vinegar
*Large Green Salad with raw veggies of your choice, 1 Baked Yam and avocado
*Good Quality Marinara Sauce with Steamed Veggies, and or Brown Rice Pasta or Zucchini Pasta, add shredded goat cheese on top if desired.
*Large Salad or Collard Wrap with Nut Pate
*Stuffed Acorn Squash with Sundried tomatoes, Pine Nuts and Asparagus
Sunday, September 20, 2009
Asian Marinated Veggies
Asian Marinated Veggies
This asian inspired dish is easy to make, marinating the veggies in the dressing helps to break down the wood-like fiber which makes them tender, and enhances the colors.
Feel free to double the batch the veggies just get better as they sit in the dressing!
Ginger Dressing
½ c sesame oil
½ c apple cider vinegar
Juice of one lemon
1 clove garlic
½ inch peeled Ginger
Stevia to taste
Place everything in the blender and run on low until combined
Veggies
1 head broccoli trimmed
1c peeled carrots cut into bite size pieces
1 handful bean sprouts
1c shredded or thinly sliced red cabbage
3 green onions
Place everything in a large bowl and pour dressing over everything,
toss and let marinate for 30 minutes at room
temperature or in the refrigerator over night!
*Serve on a bed of “rice” made with celery root or Jicama and sprinkle with almonds or sesame seeds for a gorgeous presentation!
Saturday, September 19, 2009
Meditteranean Dolmas and Heirloom Tomato Salad
Today I am brainstorming about classes, what do people want when they go to a cooking or "uncooking" class???
Do they want information on the foods they are using? Do they want tips to use that would make prep go faster and smoother?
Do they want to know how we should eat and discussion on nutrition? Do they want a Theme meal such as Southwestern Cuisine? Or do they want a Beginniners or Advanced Class?
Do they want more hands on or do they want some good quality recipes, and to see how to do the basic techniques just to get started on their own?
I am sure people want a combination of these things, but I would like to get some imput from others about this so that I can form classes that will keep my students informed and feel like they are getting their money's worth. So let me know what you would want from a class.
I love Tomato season! Heirloom Tomatoes are my favorite, green, yellow, purple, and orange tomatoes...how beautiful! I went to the coop the other day and found these colorful tomatoes and had to get them! I picked up some purple basil as well and this is what it turned out to be! The dolmas are wraped in Collards...usually make my own recipes to put on the blog but this time I used Ani Phyos recipe and it was Delicious!
Ani Phyos Mediterranean Dolmas
1/4 c chopped sun dried tomatoes
2 T chopped dill
2 T raisins
1/4 pine nuts
1 T olive oil
pinch sea salt
Collard Leaf Destemmed and cut into 4 peices
Put all of the ingredients in a bowl, exept for the collard leaf. Mix by hand and roll a tablespoon of the mixure into the destemmed quarter of the collard. Repeat.
Heirloom Tomato Salad
4 Heirloom Tomatoes(different colors)
1/4 red onion chopped
1 T balsamic vinegar or lemon juice
1 T olive oil
1 T fresh basil cut into long strips (chiffonade)
sea salt and black pepper to taste
Add everything to a bowl, mix, plate and Enjoy!
Do they want information on the foods they are using? Do they want tips to use that would make prep go faster and smoother?
Do they want to know how we should eat and discussion on nutrition? Do they want a Theme meal such as Southwestern Cuisine? Or do they want a Beginniners or Advanced Class?
Do they want more hands on or do they want some good quality recipes, and to see how to do the basic techniques just to get started on their own?
I am sure people want a combination of these things, but I would like to get some imput from others about this so that I can form classes that will keep my students informed and feel like they are getting their money's worth. So let me know what you would want from a class.
I love Tomato season! Heirloom Tomatoes are my favorite, green, yellow, purple, and orange tomatoes...how beautiful! I went to the coop the other day and found these colorful tomatoes and had to get them! I picked up some purple basil as well and this is what it turned out to be! The dolmas are wraped in Collards...usually make my own recipes to put on the blog but this time I used Ani Phyos recipe and it was Delicious!
Ani Phyos Mediterranean Dolmas
1/4 c chopped sun dried tomatoes
2 T chopped dill
2 T raisins
1/4 pine nuts
1 T olive oil
pinch sea salt
Collard Leaf Destemmed and cut into 4 peices
Put all of the ingredients in a bowl, exept for the collard leaf. Mix by hand and roll a tablespoon of the mixure into the destemmed quarter of the collard. Repeat.
Heirloom Tomato Salad
4 Heirloom Tomatoes(different colors)
1/4 red onion chopped
1 T balsamic vinegar or lemon juice
1 T olive oil
1 T fresh basil cut into long strips (chiffonade)
sea salt and black pepper to taste
Add everything to a bowl, mix, plate and Enjoy!
Friday, September 11, 2009
Cooling Cilantro Lime Soup with Strawberry Peach Pico de Gallo
I have been really enjoying the Strawberry Peach Pico de Gallo that I posted last...yummy. Today was pretty warm, I wanted to make a delicious cleansing meal for dinner, and have been eyeing a similar recipe in one of my raw books...Living Raw Food by Sarma Melngailis...I love her books! I have a dream to go to pure food and wine in New York some day!
Anyway...I wanted to make something beautiful. To tell you the truth, I have only made one Raw soup that I really enjoyed,which was the gazpacho that I posted a few weeks ago, and tend to shy away from them for that reason. I thought this soup was also exceptionally delicious and will make it again for sure!
The cucumber in this soup is so cooling on a warm summer day, also it is a natural diuretic, so it will help the cleansing process along. The cilantro in this soup will help you to purge any heavy metals in your body...feel free to add more if you like...I love cilantro!The avocados are a wonderful source of fat for women that have a harder time to digest nuts, even when sprouted. Feel free to make this in the winter as well, and use oranges that are in season when you make the salsa.
3 cups of cucumber with peel on and seeds included
3 medium avocados pitted and peeled
2 1/2 c filtered water
1 teaspoon garlic powder or fresh garlic
juice of 1 1/2 limes
1/2 t coriander
1/2 t cumin
1 large handful cilantro leaves
1 T sea salt
Blend everything until completely smooth, and add additional water and salt as needed.
Tuesday, September 8, 2009
"Chocolate Chip" Cookie Bars
This morning I woke up refreshed and vibrant! I took my morning shower and had a big green juice with chard, lemon, cucumber, and apple. Yum! I went to gesundheit to pick up protein to make my protein brownies for two of my favorite clients.
When I got out to my kitchen I started making the Raw Brownies that I am selling to Montana Harvest...OHHH NOOO! I didnt have cacao powder!!! So I decided to add some cacao nibs that I had...omg!!! This is the best accident that I have ever made! They taste just like chocolate chip cookie dough...I had to do a double take, wait...these are RAW! No sugar! No Dairy, No Flour or Gluten...and they are about the easiest thing you can make! this recipe will change the way you look at cookie dough forever! YUMMM!
3 cups raw walnuts soaked and dehydrated
1 cup dates
1/4 cup cacao nibs
few cranks of sea salt
Put the walnuts in the food processor and grind until the oil releases and the nut flour starts to stick together. Add the rest of the ingredients and process for about 1 minute until it balls up. Press into a cookie pan. Top with more nibs and chopped walnuts. Freeze until solid and cut into bars!
When I got out to my kitchen I started making the Raw Brownies that I am selling to Montana Harvest...OHHH NOOO! I didnt have cacao powder!!! So I decided to add some cacao nibs that I had...omg!!! This is the best accident that I have ever made! They taste just like chocolate chip cookie dough...I had to do a double take, wait...these are RAW! No sugar! No Dairy, No Flour or Gluten...and they are about the easiest thing you can make! this recipe will change the way you look at cookie dough forever! YUMMM!
3 cups raw walnuts soaked and dehydrated
1 cup dates
1/4 cup cacao nibs
few cranks of sea salt
Put the walnuts in the food processor and grind until the oil releases and the nut flour starts to stick together. Add the rest of the ingredients and process for about 1 minute until it balls up. Press into a cookie pan. Top with more nibs and chopped walnuts. Freeze until solid and cut into bars!
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