The Recipes on this page are submitted by DEBBIE BROWN. She offers numerous recipes throughout this website. All of the foods are healing to the body. If you are interested in particular recipes or want more, please E-MAIL Debbie. These recipes are tried and favorites!
APPLE SALAD AND CREAMY HONEY Tofu CINNAMON DRESSING
Preparation time: 15 minutes + time to chill
Number of servings: 8
INGREDIENTS
2 Gran Gala apples, sliced, 2 Granny Smith apples, sliced, 1 cup water, 1/4 cup fresh lemon juice
1 8-ounce can pineapple tidbits, drained, 3 stalks celery, sliced diagonally' 1/3 cup walnuts, coarsely chopped, Mint sprigs
Dressing:
1 cup plain soy yogurt , 1/2 cup soft silken tofu, 1 tablespoon honey, 1 teaspoon ground cinnamon
INSTRUCTIONS
Place sliced apples in mixture of lemon juice and sufficient water to cover the apples. When ready to serve, drain the apples and
arrange them on a serving dish with the celery, pineapple and walnuts. Combine the yogurt, tofu, honey and cinnamon in a
blender or food processor and blend until smooth. Pour the dressing over the apple mixture. Chill and serve on a bed of fresh greens.
Garnish with mint sprigs.
Carrot cake
1 cup grated carrots, 1 cup seedless raisins, 3/4 cup honey, 1 teaspoon cinnamon, 1 teaspoon allspice
1/2 teaspoon ground nutmeg, 1/4 teaspoon cloves, 2 tablespoons margarine, 1 1/2 cups water
1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 cup wheat germ, 1/2 cup chopped walnuts
Preheat oven to 300F. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool.
Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bakefor 45 minutes.
Tortilla-Black Bean Casserole
Recipe By : Real Food for Real People
2 cups Onion -- chopped, 1 1/2 cups Green Pepper -- chopped, 14 1/2 ounces Tomatoes, canned -- chopped, not drained
3/4 cup Salsa, 4 ounces Jalapenos -- chopped, 4 cloves Garlic -- minced, 1 teaspoon Ground Cumin
30 ounces Kidney Beans -- black/red, drained, 12 6 inch Corn Tortillas, 2 cups Monterey Jack Cheese -- shredded
2 medium Tomatoes -- sliced, 2 cups Lettuce -- shredded, 1/8 cup Green Onion -- sliced
1/8 cup Black Olives -- sliced, 1/2 cup Sour Cream or Yogurt -- optional
In a large skilled, combine onion, green pepper, undrained tomatoes, salsa, jalapenos, garlic and cumin. Bring to a boil, reduce heat. Simmer,
uncovered, for 10 minutes. Stir in beans.
In a 13" x 9" x 2" baking dish, spread 1/3 of the bean mixture over the bottom of the pan. Top with half of the tortillas, overlapping as
necessary, and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover with foil and bake at 350
degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese and let stand 10 minutes.
Top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Serve with sour cream or yogurt.
CHICKPEA CURRY
Ingredients:
1 15 oz. can chickpeas, 1 15oz. can whole potatoes halved, 1 1/2 teaspoon salt, 2 tablespoonfuls oil, 1 teaspoon cumin seeds (Jeera)
1 teaspoon ginger powder/ minced ginger/ ginger paste, 1 teaspoon garlic powder/ minced garlic/ garlic paste, 1 teaspoons chili powder (optional)
1 teaspoon onion powder, 1 tablespoon tomato paste/ 2 tablespoonfuls salsa, 2 green chillies/Jalapenos slit lengthwise (optional)
Method:
Heat oil in a frying pan or saucepan and fry cumin seeds and chillies/jalapenos(optinal) for half a minute, followed by ginger and garlic for a couple of minutes. Add chickpeas, potatoes, tomato/slasa, salt, along with onion powder and chilli powder if required. Stir thoroughly to mix, and add a cup of water. Cover with a lid until done, about fifteen minutes on medium low heat.
NOTE. This dish is very versatile and works as a snack, soup, appetizer or main course.
Falafal burgers
In small saucepan combine and bring to a boil: 1/3 c + 2 tsp water 1-oz uncooked bulgar * Reduce heat to low, cover, and let simmer 10 min. Remove from heat and let stand for 15 min. Drain and transfer to medium mixing bowl. In food processor combine and process until mixture forms a smooth paste, about 2 min, scraping down sides of container as necessary: 1/4 lb rinsed drained canned chick-peas 1 clove garlic 1 tsp lemon juice 1/4 tsp gr cumin Add to medium bowl and mix well: chick-pea mixture 3 tbl seasoned bread crumbs Use mixture like hamburger. Note: bulgar is also called cracked wheat.
A gift idea your canine friends will beg for! Makes 2 dozen (12 servings).
2 1/2 cups whole-wheat flour, 3/4 cup nonfat dry milk powder, 1 egg, beaten, 1/2 cup vegetable oil, 2 tablespoons peanut butter
3/4 cup boiling water, 2 tablespoons brown sugar, 1/4 cup peanuts, chopped
Directions
1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
2 Melt peanut butter in boiling water and allow cooling down. 3 Combine the flour, dry milk, egg, oil, peanut broth and brown sugar. Mix
well. Add the peanuts and knead dough for 1 minute. 4 On a floured surface roll out dough to about 1/4 inch thickness. Cut out
shapes with a cookie cutter and place on cookie sheet.5 Bake for 30 minutes and allow cooling down.
Eggless Salad
1 pkg Tofu...drained...mashed, 1 stalk minced celery
OPT..1/2 small onion...minced, tumeric for color
mayonnaise to taste.. salt and pepper
Drain tofu...mash in a medium size bowl..Add celery and onion.
If you like add a little tumeric to give it the color of egg salad. Add mayonnaise to the consistanct you like, add a little salt and pepper. Serve as you would egg salad...
- - - - - - - - - - - - - - - - - -
Tofu Scramble
1 small onion, chopped, 1 small bell pepper, chopped
1 cup mushrooms, 1 pkg firm tofu drained and mashed in big pieces
What you add is totally up to your "taste of the moment".
Cilantro, tomatoes, tumeric, garlic, cumin, veggies, feta cheese.
You name it you can add it....VERY versitle...
Just brown and stir the ingredients you choose.....
YUMMY.................
- - - - - - - - - - - - - - - - - -
Bar B Que Tofu
2 pkq firm tofu -- frozen, thawed, 1 large onion -- Chopped
barbque sauce
Squeeze all water, out of tofu. (will look and feel like a sponge)
Brown onions in a little olive oil, tear tofu into small pieces, add to onion, brown a little. Add barbeque sauce, serve on bun.
Easy Hummus
1 can chickpeas -- 8 ounce, 2 cloves garlic, 1 tablespoon lemon juice
4 tablespoons tahini, olive oil
Drain half the liquid out of the can of chick peas. Put all the
ingredients into a mixers and mix on high, stirring occasionally
until it is a creamy, paste consistency.
Add 1 tablespoon of diced roasted red pepper to mix before blending
for extra taste. Wonderful salad, dip or spread for sandwiches.
Egg Replacer
1 Tbsp. Flaxseed
1/4 cup of cold water
Grind 1 heaping Tbsp of flax seeds in a blender on the highest setting
(or in a coffee grinder then transfer to blender). Add cold water and
blend for 2 to 3 minutes until thick. 1/4 cup of Egg Replacer equals 1 egg. Use in banana bread, cakes, cookies and almost anything you would use when baking with egg. Simple and nutritious!
Carrot Cake - makes 12 cupcakes:
2 egg substitute (use 2 hormone/antibiotic free eggs) or 1 cup applesauce
1/4 cup raw unfiltered honey
1/4 cup real maple syrup
1/2 cup cold pressed olive oil
1-1/2 cups carrot pulp
1/2 cups nuts, chopped (walnuts, pecans)
1-1/4 cup whole-wheat pastry flour
1 tsp. baking soda
1 tbsp. cinnamon
Blend ingredients in order as listed and bake at 300 degrees for 20 minutes.
Tahini Cream ...............................Mix tahini and pure maple syrup until the consistency of thick cream. Cut cupcake in half; pour cream over cake (even great for dipping sliced apples).
Ginger Carrot Cake
3/4 cup natural apple juice
1/2 cup favorite oil (olive, grapeseed)
1-1/2 cup raisins (omit if you desire)
1/2 cup pure maple syrup
1-1/2 cups carrot pulp
2 tsp. finely grated fresh ginger root
2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped walnuts
Preheat oven to 350F. Lightly oil 8x8 inch cake pan or 9 inch round, dust with flour. Put apple juice, oil, 1/2 cup raisins, maple syrup and orange zest in a blender and blend until smooth. Add carrot pulp, ginger, and pulse just to mix. In largge bowl, whisk the flour, baking powder, baking soda, cinnamon, and nutmeg together. Add apple juice mixture and combine, using as few strokes as possible. Fold in remaining 1 cup raisins and walnuts. Pour batter into prepared pan. Spread batter evenly. Bake until a toothpick inserted near the center comes our clean; 35-45 minutes. When done, remove and let cool for 10 minutes in pan. Transfer to a wire rack. Serves 8.
RAW FUDGE
1/2 cup honey,
1/2 cup raw almond butter or peanut butter
1/2 cup walnuts
1/2 cup powdered carob
1/2 cup sesame seeds
1/2 cup coconut, freshly ground
1/2 cup ground sunflower seeds
1 tsp. vanilla Combine ingredients and mix well together. Roll into balls and roll in some freshly ground coconut.
Baba Ghannouj (Eggplant Dip)
1 large round eggplant (aubergine)
2 or 3 cloves of garlic
(3 oz., 4 Tbs.) tahina
(2 oz., 4 Tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish with chopped parsley, red pepper slices and a dusting of red pepper. Serves five. I just put everything in the blender, it was real smooth....YUM.......