Holiday Cranberry Salad {Marilyn Hunt}

I wouldn't be a true Mormon if I didn't have a jell-o recipe on this blog. This is the one and only jell-o recipe that I love. My mom makes it every Thanksgiving and Christmas because that's what her mom did. And because it's SO good. It's that dish that I saw growing up and was like "ew" because of the celery and nuts (oh, how I hated nuts) IN the jell-o. Then, thankfully, I matured. Recipe from my grandmother, Marilyn Hunt.

21.5 oz. can crushed pineapple

6 oz. pkg cherry jell-o

¾ cup sugar

2 cup hot water

1/2 cup cold water

1- 2 tablespoons lemon juice

1 lb (1 ½ cup) ground raw cranberries

1 cup chopped celery

1/2 cup broken walnuts

1 small orange (cut off ends, cut into pieces and process in food processor)

Drain pineapple, reserve syrup.  Combine jell-o & sugar, dissolve in hot water.

Add cold water, lemon juice & pineapple syrup. 

Chill till partially set… then add remainder of ingredients and chill till firm.   

Yummy!!!

Taco Nut "Meat" and Leftover Salad.

This salad started as a way to get rid of the stuff in my fridge before we went out of town... but turned into so.stinkin.good! Then I realized I never posted the raw taco nut "meat" that i love from love veggies & yoga. So, here goes...

leftover cabbage, spinach, corn on the cob, vegan ranch, tomatoes.... and the "meat"

Raw Vegan Taco Nut “Meat”
1/2 cup raw almonds
1/2 cup walnuts
1/3 cup {smoked} sun dried tomatoes, loosely packed (If using oil packed, may slightly reduce amount of olive oil added)
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
2 to 4 tablespoons olive oil (or hemp, flax, etc.)
Optional: 1 teaspoon salt (or to taste)

Put all ingredients into blender and blend for about 30 seconds or until desired texture is reached. Don’t overblend and pulverize the mixture, or you will have taco meat spread rather than chunky taco “meat”.

This will keep in the refrigerator for about 4 days.

Note: The flavors marry and develop better after approximately 6-12 hours, so I like to make it in the morning for that night’s dinner if possible.

*The seasonings are all to taste. You can add some taco seasoning too, like a McCormick.

Carrot Oatmeal Cookies.

After loving Nikki's Healthy Cookie on 101 Cookbooks, I saw a related to link for these... read the ingredients and fell in love as I made them in my mouth. I was so excited to make them... and they did NOT disappoint. A tad crumbly... but so, so awesome and moist. And can you say healthy!? I made them and then sent the link right to Natalie... hoping I could pay her back for the first healthy cookie intro.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

101cookbooks

Makes about 2 1/2 dozen cookies.

Nut Dust.

In a food processor I grind any kind of nuts together. I usually do a mix of almonds, walnuts, pecans and sunflower seeds. Put it in a freezer ziplock and put it in the freezer to keep fresh. I use it for a ton of stuff... oatmeal, veggie cookies, sprinkle on yogurt.

I learned it from Dr. Fuhrman's book, Disease Proof Your Child (if you have little kids and babies and are interested in a plant-based diet for them, read it!). I introduced Corynn to nuts at 9 months and this stuff is perfect because what baby can crunch down on a nut? Well, I guess some can but mine were late teethers and didn't stick everything in their mouths. Weird, right? 

And for all you that think you don't like nuts, I was one of them, try it. You won't even know they're there! Plus, as plant-based eaters you need their nutrients.

Peach Crumble.

I've been wanting to make this for about forever... but always forgetting the kuzu when I was at a health food store. We were celebrating 2 birthdays, the super bowl was upon us... My parents, my sister and her family were coming over... so, I said forget it... and just subbed arrowroot.

SO glad I did... and I think they were too. It was quickly gone and everyone wanted more. I put a dollop of whipped cashew cream on top... yum....

When I made it the first time, there was way too much topping for fruit... so, I saved the topping and made it again later that week. The next time I make I'll either double the fruit or half the topping... just depending on what I need it for. Also, the second time around I swapped the blueberries with raspberries and loved it even more. SO good.

2 1/2 - 3 cups peaches, sliced fresh or thawed frozen
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu, arrowroot or corn starch
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
pinch of fine sea salt

topping
3 cups rolled oats
2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour {just grind in the blender until it's fine}
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower/coconut oil
3/4 cup brown rice syrup/date syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts

Preheat oven to 350*F.

Combine the peaches and blueberries in a 9" x 13" baking dish.

Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk he kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.

To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.

Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving.

The Kind Diet

Alicia Silverstone

serves 4 to 6

page 194

Banana-Date Scones.

These were a perfect way to use some really ripe bananas. Really moist and cake-like. Yum.

8 ounces dates

1 tablespoon all-purpose flour

1 cup mashed, very ripe bananas (about 3-4 bananas; their skin should be almost black)

2 tablespoons ground flaxseeds

1/3 cup rice milk

1/3 cup canola oil/coconut oil

1/4 cup brown rice syrup

1 cup all-purpose flour

1 1/4 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts

Preheat the oven to 350*F and lightly grease two medium-size baking sheets.

Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking apart any clumps. Set aside

In a large bowl, whisk together the flaxseeds and rice milk. Wish in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose flour, while what pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold  in the chopped dates and walnuts.

Lightly oil a 1/2-cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about 3 inches of space between the scones.Gently pat down the tops of the scones and dab with a little rice milk if desired.

Bake for 32 to 34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.

belly biters: shayne, jen & coco - yum!... ava - boo ... nolan never tried 'em

page 224-225

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette.

snagged from bon appetit.com

This recipe was in the Thanksgiving issue of my Bon Appetit magazine. I was in charge of a side for the big day and figured I'd give it a try, along with the maple-braised butternut squash with fresh thyme. I know they say not to try new recipes for such a big day... but after looking at the ingredients and making it in my mouth... I knew they'd both be awesome. And they were. They're both super easy and super healthy.

The very first time I make a recipe I follow it exactly, then as I make it more often I play with it a bit. What's here is the exact and in parenthesis is my additions. It's so easy and so, so yummy.

By-the-way, can I just say how much I love bon appetit? When I first got into cooking Shayne got me a subscription. I thought it was mighty sweet and very ambitious of him to do so. But he had more faith in me then I had in myself at that time... and I'm glad he did. I never thought that I would have actually cooked stuff out of it... I just thought it'd be some good eye candy for me. So, thanks Babe - for believing in me!

1/3 cup extra-virgin olive oil (I used 1/4 cup... and next time I'll try my oil-free substitute)
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint {omit!! I save mint for my gum}
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar (agave nectar)
1/2 teaspoon black pepper plus additional for sprinkling
1/3 cup dried tart cherries (craisins are just as good in this)
1 1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. (I like to blend in my blender so it's more of a dressing and I don't have chunks of cherries/craisins) DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. (I do it for 5-8 minutes since I don't really like my beans crispy) [For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.] Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

Raw Banana Split Cheesecake Cups.

I got this recipe off a new blog I've been diggin, Chocolate Covered Katie... then just adapted it to these little cheesecake cups. I'm into finding treats that I can have on hand in the freezer and just pull out what little bit I need to get my fix or help someone else get theirs. These do the trick... I think they're awesome. And the crust is awesome by itself... even awesomer if you add a little mint to the dough and roll them into balls. They're the same concept as my chocolate balls... but sweeter and simpler. Try them, you'll thank me or Chocolate Covered Katie later!

Fudge Babies Crust
1 cup walnuts
1 1/3 cups pitted dates
1 teaspoon vanilla extract
3-4 tablespoons cocoa powder

1. Blend all the ingredients, using a food processor or blender.
2. Line mini muffin tin with muffin holders.
3. Use a 1/2 tablespoon and scoop into each cup, and then press down to form a crust.

Banana Split Cheesecake Filling
1 cup raw cashews
1/2 teaspoon pure vanilla extract
1 medium frozen banana
1 teaspoon lemon juice
scant 1/8 teaspoon salt
2 tablespoons water {and possibly extra to get it to blend}
1 tablespoon agave or maple syrup, for sweetener

1. Soak the cashews overnight, then drain.

2. Blend everything very, very well... about a minute. 

3. Scoop into cups, I like to use my small cookie scoop. Or, you can use the ziplock trick... would probably make for prettier 'cheesecups'.

You can eat it now, or you can put it in the fridge to help set, or in the freezer for later. Frozen, it’ll keep for weeks, and it thaws perfectly. A-mazing!

Whipped Banana Freeze.

These are yummy, and a nice change from our normal shrek shakes. A great way for my kids to get their good fat and calcuim.

bananas, peeled & frozen (one per person - mine weren't frozen)
frozen strawberries or blueberries (optional)
1/4 cup unsweetened soy/almond milk
1/2 teaspoon vanilla
1 tablespoon of ground flax seed per person
1 tablespoon of crushed walnuts per person

Cut up frozen fruit into small peices. Put the soy milk, bananas, and vanilla into a blender and blend until smooth. Sprinkle ground flax or crushed walnuts on top. {I just pulsed them in after everything was already smooth}

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 211

Balls of Joy!

Raw balls are quite the popular thing in the vegan/healthy food world. I've seen quite a few variations. They're so tastey. All natural. And have no oils. We first got hooked from the cinnamony ones from Beanland. Then I came up with this concoction in my head - all because of my love of Almond Joys. I took the ingredients down to Houston when we visited my brothers family - and tried it out with my 2nd favorite su chef, my niece Eden.

They came out tastier then they were in my head. And they even passed the toughest critic - my chocolate loving SIL, Jami. We were sneaking them out of the freezer the whole weekend, and I felt bad that I didn't leave them with as many as I thought I would.

Jami and I had fun coming up with a name for them. Frankly, we thought every name just involving the word balls was awesome. Go figure. We could also call these Coco's Balls... because she loves them! 

Makes 30 balls

1 cup almonds

½ cup walnuts

¼ cup sunflower seeds

1 ½ tablespoons coco powder

6 med jool dates {I get them at Sprouts or Costco}

½ cup shredded unsweetened coconut

Put the nuts and seeds in the food processor until crumbled. Add the coco powder and dates til dates are all broken up. Add the coconut. Should look like course meal. Use a cookie scoop to measure out and form into balls. I wet my hands to help compress the balls and not get too sticky. Put in a ziplock or freezer container and place in the freezer. Let them harden, if you can wait that long... and eat them right out of the freezer. YUM! And guilt-free!!

Apple Walnut Surprise.

This is a great snack. The first time I made this, I did it exactly as the recipe calls for - with the raisins. The kids weren't a fan. Tried again - sans raisins - and sans day-ahead prep time, and they love it! After I make it, I keep them in little rubbermaid containers so they can grab one for a snack. Perfect!

1 cup raisins or currents

1/2 cup water

8-10 apples, peeled and cored

1/2 cup finely chopped walnuts

4 heaping tablespoons ground flax seeds

1 1/2 heaping tablespoons ground cinnamon

Soak raisins or currents in the water in a container with a closed top overnight in the refrigerator to soften.

Next day: pour off the water into a pot with a tight lid and add the peeled and cored apples. Let simmer over a low flam for 7 minutes. Pour the apples and the little liquid that remains off into a chopping bowl or hand chopper and dice up the softened apples into small pieces.

Mix the apples, raisins, walnuts, flax seeds, and cinnamon in a bowl and mix well. Store in refrigerator to serve for meals and snacks.

Disease-Proof Your Child, pg 204