- 1 cup chopped pitted dates
- 1/2 cup boiling water
- 1 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour (I used Gluten free flour mixture of 1/3 rice flour, 1/3 tapioca flour, and 1/3 Sweet sorghum flour and 1 3/4 of xanthum gum)
- 1 cup chopped toasted walnuts
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup maple syrup
- 1/4 cup olive oil extra virgin
- 4 tablespoons unsalted butter, melted
- 2 teaspoons cider vinegar
- 1 tablespoon vanilla extract
For the glaze
- 2 tablespoons pure maple syrup
- 1 teaspoon cider vinegar
- 3/4 cup gently packed confectioners’ sugar
- 1-2 teaspoons water, if needed (you be the judge based on how thick/thin you want the glaze)
- First, preheat oven to 325°F. Then prepare your 10-inch springform pan by coating with cooking spray.
- Now place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature. Set aside.
- Put whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor (or blender) until the walnuts are completely ground. Transfer to a medium bowl, making a well in the center.
- Now puree the dates and soaking water in the food processor or blender until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and blend/process until smooth. With a spatula, scrape the date mixture into the well in the dry ingredients and stir together until just combined. Pour into the prepared pan.
- Bake the cake until a toothpick comes out clean, 30 to 35 minutes. Let cool completely before removing from the pan. Then run a knife around the edges to loosen the cake and remove the sides of the pan.
- Now you are ready to glaze – BEST PART! Carefully lift the cake from the pan bottom and place on a cake stand or serving plate and set aside. Meanwhile, whisk maple syrup, vinegar and confectioners’ sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. (Licking fingers is encouraged). Spread the glaze evenly over the top of the cake, then decorate with remaining 1/3 cup walnuts.
ROASTED VEGETABLES WITH PESTO SAUCE
-Chopped little bite size potatoes about 8 new potatoes. I used a mixture of lots of different ones. Very colorful. Dark purple included.
-broccolini 1 bunch
-cauliflower 1/2 head
-onions about 1/2 large
-10 sundried tomatoes
-about 1/2 cup of pesto sauce.
Sitr all together and drizzle olive oil over top. Roast in oven 350 degrees for about an hour, stirring occasionally.
The sundried tomatoes and pesto sauce really throw this side into the “excellent” category.
SWEET POTATO CASSEROLE
Most casseroles call for at least a cup of sugar. This calls for 2 T. We had it and we loved it.
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten with a fork
- 3 tablespoons unsalted butter, melted plus more for the preparing the pan
- 2 tablespoons coconut palm sugar unrefined.
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, coconut palm sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
PUMPKIN CAKE BARS WITH CREAM CHEESE ICING
(No flour and small amount of honey as sweetener)
1 c. pumpkin puree
1 c. almond butter
1/2 c. raw honey
1 1/2 t baking powder
1/2 t baking soda
1 t. vanilla (pure)
1 t. cinnamon
1/4 t. cloves (optional
pecans or walnuts.
350 degrees. 8 x 8 pan 30 minutes
2 package cream cheese, softened organic.
1/3 c. honey
2 t. vanilla extract
WALNUT CHOCOLATE CHUNK ICE CREAM
(No sugar added. Dairy free)
This is really good. But if not eaten day of, it gets really hard in freezer but still tastes good.
1 13 oz. can of full fat organic coconut milk
1/4 c. chopped walnuts.(soaked and dried if possible)
2 ripe bananas, mashed
Pinch of salt
1/4 c. finely chopped dark chocolate.
10 drops of stevia
splash of vanilla
Heat coconut milk until smooth. Stir in walnuts, banana, salt vanilla. Pour into glass container and cool. Add chocolate and stevia. Freeze, stirring occasionally.
FALL SALMON DELIGHT
Using the best found ingredients
1/4 c. whole almonds
3 T. butter
1/2 c. chopped apple
1/4 c. golden raisins
1 t. fresh thyme
1 t. fresh rosemary
1 T. fresh parsley
Zest of half orange
1 t. sea salt
1 t. pepper
2 t. olive oil
2 salmon filets
Toast almonds. Add butter and cook until browned.
Add apples, and raisins. Cook until raisins plump and add herbs and zest.
Season filets with salt, pepper and oil and bake in oven on 350 for 20 minutes. Or grill.
Remove from pan and top with yummy topping.
Serve with your favorite fall veggies.
EASY CARAMEL SAUCE
1 C. organic coconut palm sugar
1/2 C. organic heavy whipping cream
4 T organic butter
Pinch of sea salt
1 t. vanilla
Heat on med low heat the first three ingredients. Whisking continuously until all is melted and thickening. 5-7 minutes. Make sure granules are dissolved. Add salt and vanilla stir and put in jar.
Sprinkle tenderloin with fresh basil, coarse sea salt, minced garlic. put several slices of bacon over top and drizzle with olive oil. Pop in oven 375 degrees for an hour. Done. Perfect. Delectable.
Remember……where the pork and bacon comes from makes HUGE difference in flavor AND health.
Sautee in generous amount of Ghee (clarified butter) fresh green beans, chopped sweet red pepper, onion. I don’t boil or steam beans first. Done. Perfect. Delectable.
ITALIAN SAUSAGE RAGOUT
2T olive oil
1 lb. ground beef
1 lb. Italian sausage casing removed.
1 large onion chopped
4 cloves garlic minced
3 1/2 c. chicken broth. Use homemade for best result.
1/4 c. fresh basil chopped.
2 cans of tomatoes chopped. Use fresh for best result.
1 can white kidney beans, rinsed, drained
1/2 c. uncooked elbow macaroni. mix it up and use Tinkyada gluten free. Works VERY well.
1 bunch of fresh spinach. I used collard greens. worked the same.
1/3 cup grated Romano cheese.
Heat oil in pan. Add meat and onion. Cook til browned. Add garlic.
Add broth, basil, tomatoes, and beans. Heat to boil. Cover and cook over low heat for 10 minutes. Add pasta and cook til pasta is done. I let this whole thing simmer to blend flavors.
Before serving add spinach and warm until it is wilted. Serve with sprinkled cheese.
Plan on investing in 4 glass crocks with rubber gaskets. You need a good seal for this to work. Ball jars with metal lids doesnt do the job.
This recipe makes 3-4 jars. I think the jars I use are 1.5 quart, maybe?
Use organic food
Grate with a food processor all together and mix in LARGE bowl:
2-3 heads of green cabbage, depending on size of heads. 3 if smaller. 2 if large. Take few outer leaves from each head and set aside for later.
7 large carrots
4 large sweet red peppers
3 leeks, just the white part
1 or 2 bunches of kale
When all is mixed together, remove about 2 cups of mixture to put back in processor. Add several heaping spoonfuls of minced garlic and same of minced jarred ginger. Start processor to liquify and while processing begin adding water. About 1 cup. You want to totally liquify this mixture. You may need to add a little more water. When liquified, add back into your vegetable mixture and mix well.
Start packing the jars. Every couple of spoons into the jars, stop and with your fist pack down the mixture into the jars well. you are trying to alleviate air. Air in the jar will make your veggies mold.
Fill jars about 3/4 full. Pressing down well. Role up a cabbage leaf and put on top. The idea of this is so the “weight of rolled up leave will keep the veggies submerged in the water that is in the jar. Not sure it really works but my veggies have always turned out so I’m not messing with it.
Set in dark warm place like a pantry for 10 days to two weeks. The veggies will go to work for you and when they are done, they will smell not very pleasant. Very pickled. And they will have a pickle taste. It took me a while to acquire a taste but it comes. I promise.
Store all in fridge after that or put jars not being used in cool basement. My veggies have lasted up to a year. But I usually go through this size of batch in 3-4 months.
How to eat them:
My favorite thing is to mix with hummus and avacodo to make dip and eat with tortilla chips.
Add to sauteed veggies. Dont cook them. You will lose the benefits. Just add them to things that you have cooked.
Add to scrambled eggs.
Eat them out of the jar.
Add to soups
Add to anything.