Thursday, June 30, 2011
Wednesday, June 29, 2011
1 Cup Cherry Tomatoes
1 Loaf French Bread (I've also used wheat bread)
Place all ingredients in food processor and pulse until tomato mixture is uniform in size. Pour into a small bowl and set aside.
To make the Tuscan Bean Spread
Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.
Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Spread the bean mixture on the grilled bread and top with the bruschetta mixture.
Monday, June 27, 2011
Friday, June 17, 2011
Thursday, June 16, 2011
6 large ripe tomatoes, hulled and halved
1 medium yellow onion, peeled and halved
2 red bell peppers, seeded and halved
4 jalapeno peppers, seeded and halved (leave seeds in for more heat)
2 limes, juiced
¼ cup extra virgin olive oil
Drizle oil over vegetables and lightly salt. Grill over medium heat until they begin to char, about 15-20 minutes, turning them over after 10. The tomtatoes will take the longest to cook. Remove from the grill and allow them to cool to room temperature. Puree in a food processor in batches. Add lime juice and season generously with salt to taste. Chill in the refrigerator at least 2 hours before serving.
Roasted Red Potato Salad
3 lbs baby red potatoes, cut in small pieces
½ cup olive oil
12 cloves minced fresh garlic
1 tablespoon chopped fresh rosemary
1 tablespoon salt and pepper
2 cups mayonnaise
2 lemons, juiced
1 cup fresh parsley, chopped
When potatoes are cool, toss them with mayo, lemon juice, remaining garlic, and fresh parsley. Salt and pepper to taste, if needed.
Monday, June 13, 2011
Sunday, June 12, 2011
Flour (white wheat flour)
Whole wheat flour, some oat flour, other whole grain flours, flax seed meal
If the flour you choose is gluten-free you may need to add xanthum gum
Refined sugar (including brown sugar)
Honey, agave, fruit, sucanat, dates or raisins soaked and blended to a paste
1 to 1 ratio, or try reducing the overall sugar in the recipe. Just try to avoid “white,” “refined,” or “bleached”.
Butter, margarine, shortening, oil, fats
Applesauce or prune puree, pureed white beans. Use olive oil (for savory dishes), coconut oil, or nut butters to add the richness and fat needed in some dishes
Some dishes can handle substituting a 1 to 1 ratio. However, sometimes one remaining Tablespoon of real fat makes all the difference.
Egg whites. (Plain non-fat yoghurt can be used as a binding agent when “breading” a dish).
2 egg white = 1 egg
Nuts, craisins, raisins, fruit, dried fruit, seeds.
Two websites with great healthier baking recipes, especially for kids:
Whole Wheat Banana-Strawberry Muffins (adapted from allrecipes.com)
Whole Wheat Brownies (adapted from grouprecipes.com)
- 1/2 c. whole wheat flour
- 1/2 c. unsweetened cocoa
- 3/4 c. blue agave nectar or honey (but honey will adjust the flavor) (*we used organic cane juice crystals because honey is overpowering*)
- 2 eggs
- 2 T. applesauce
- 2 1/2 T. olive oil (*I prefer coconut oil*)
- 1 1/2 tsp. vanilla
- 1/2 tsp. baking powder
- dash sea salt
- How to make it
- Combine all ingredients until well blended.
- Pour into greased glass pan.
- Bake at 350 F for 40-45 min.