Special Recipes

These are some of my favorite recipes made from organic ingredients that are healthy, special treats!

Use all ORGANIC ingredients

Macadamias and Almonds in Dark Cacoa


One cup organic coconut oil
Two cups organic cacao powder
Three Tbsp. raw honey
One tsp. vanilla, if desired
Two cups raw nuts, I like raw: sunflower seeds, pumpkin seeds, or cashews
Pinch of sea salt if desired
Small amount of Grapeseed oil if making nut bark

In a bowl over a pan of water that was boiling, melt the coconut oil. Add next three ingredients and stir well to incorporate cacao powder. Remove bowl from hot water bath and stir in the nuts separately. Lightly spread grapeseed oil in mini muffin pan with a cloth. Spoon nut mixture into the mini muffin pan. Place pan in freezer for 30 mins. or refrigerator for two hours. Pop the Cacao nuts out of the muffin pans and enjoy.

If making nut bark, lightly oil a cookie sheet or cake pan. After adding nuts into the cacao mixture, spread all on the cookie sheet, allow nuts to stay close to each other to create a solid bark. Place in refrigerator or freezer for two hours or 30 mins. Remove from refrig and break into bite size pieces. What a great way to get your daily dose of organic coconut oil and antioxidants!

For a delicious alternative, stir in one-fourth cup date paste (processed into a paste) to the cacoa mixture when you add the nuts. It makes the bark or candies a little sweeter and rich tasting, with a softer texture. Yum!

One more very nice alternative for this recipe is:
Raw Dark Chocolates with Nuts, Seeds, and Coconut

Changes to the original recipe above is to substitute the following for the two cups raw nuts:
One and one-half cup raw cashews
One-half cup raw sunflowers seeds
One-fourth cup raw sesame seeds

Also, sprinkle the top of the chocolate with unsweetened coconut when it is in the muffin pans or other container, before placing in the freezer.
This is my very favorite variety for this recipe! Incredible!


Blackberry Cashew Ice Cream (non-dairy)


One and one-half cup cashews
Two cups fresh blackberries
Two Tbsp. agave nectar
One tsp. vanilla, if desired
About one cup coconut milk to cover nuts in processor

Soak cashews in filtered water for 1-2 hours. Drain cashews rinse and drain again. Place cashews in food processor or high speed blender. Add coconut milk to cover nuts. Add vanilla, if desired, and agave nectar. Process nuts until smooth and creamy, 1-2 minutes.


Spoon cashew cream mixture into an ice cube tray and freeze for 2 hours.






When cream is frozen, place berries first and then cashew cream “ice cubes” into the high speed blender. Add about 3 tablespoons of coconut milk. (I did not blend in this order and my blender started very slowly.) Blend berries and cream for 1-2 minutes until very smooth. Spoon into serving bowls or parfait glasses, garnish with a berry or a few. Get ready to enjoy this heavenly fresh Berry Ice Cream! Serves 4-5. Freeze any leftovers to thaw slightly and enjoy later.


Mango Ice Cream (non-dairy)


One cup cashews
Two red mango or four champagne mango
Two Tbsp. agave nectar
One tsp. vanilla, if desired
One cup fresh pineapple
About one cup coconut milk to cover nuts in processor

Blend fresh pineapple with a little water to make a juice mixture, set aside. Peel, seed, and cut mango into one inch chunks. Place mango chunks on a large glass dish or deep plate. Drizzle pineapple juice over mango and brush on top of chunks to cover fruit to preserve color while freezing. Place mango/pineapple chunks in freezer for at least 2-3 hours.
Soak cashews in filtered water.
When mango is frozen, turn it out onto a large cutting board and separate chunks. Drain cashews and place in food processor or high speed blender. Add coconut milk to cover nuts. Process nuts until smooth and creamy, 2-3 minutes. Add vanilla, if desired, and agave nectar. Add mango/pineapple chunks a few at a time as mixture is processing. Use tamper tool to keep mixture blending evenly as it gets thicker. Add one additional tablespoon coconut milk if processor won’t blend last bit of mango.
Pour finished mango ice cream into serving bowls and enjoy! Fresh berries are also excellent with this treat. Any leftover ice cream can be frozen in a BPA free container to be enjoyed later. I froze mine in ice-cube trays, so I can pop out and re-blend with a little coconut milk tom get the fabulous creamy texture. You will LOVE this recipe! Makes four generous bowls mango ice cream.

Cranberry Oat Nut Bars


One and one-half cups organic oats
One-half cup oat flour
One-half cup each coarse chopped raw walnuts, raw almonds, raw sunflower seeds, and pumpkin seeds
One tsp. cinnamon
One-fourth tsp. nutmeg
One-third cup fresh ground nut butter (I used almond butter with flax seeds)
Three Tbsp. raw honey
One cup date sugar
Two Tbsp. coconut or grape seed oil
Two cups prepared cranberry sauce. ( Three cups fresh cranberries, one and one-half date sugar, four Tbsp. raw honey. Boil over medium heat for ten minutes. Set aside to cool.)

Combine first five ingredients together in a large bowl. Use one-eight tsp of coconut oil to coat bottom and sides of a 13 X 9 inch cake pan. Place nut butter, honey, date sugar, and oil in small saucepan and heat, stirring to melt nut butter to make a smooth consistency mixture (about 3-4 minutes). Pour hot mixture into bowl with dry ingredients. Mix together until dough forms large clumps. When mix can be handled, spoon about two-thirds of mixture into the oiled cake pan. Press down well with fingers and hands to make a condensed layer. Cook in 330 degree oven for 25 mins or until slightly golden on top. Take out of oven and spoon cranberry sauce onto bar layer. Crumble the rest of the oat nut dough over the cranberry sauce layer and cook another 25 mins at 330 degrees, until top is slightly browned.
Remove from oven, cool for at least two hours before cutting into bars. (Cuts better if completely cooled)
Makes 20 bars that everyone will love! My family and friends did!



Fresh Pumpkin Soup

One medium size pumpkin (I used an 8″ beauty)
Four cups vegetable stock
Three cups almond milk
One large onion, chopped
Six stalks celery, chopped
One-half pound mushrooms, chopped (I used shittake)
Three tablespoons olive oil
Two -three tablespoons chopped fresh ginger
One teaspoon ground cinnamon
One-half teaspoon ground nutmeg
One half teaspoon salt if desired
Braggs No Salt Seasoning for garnish

Cut pumpkin into halves and scrape out seeds. I roasted the seeds to snack on later, as I was preparing the soup ingredients. Cut cleaned out pumpkin shell into fourths, place on a foil lined cookie sheet and bake for 45 mins at 350. If pumpkin has a thin shell, baking time will be less.
When pumpkin meat is cool enough to handle, cut off thin outer skin and cut pumpkin meat into 1″ cubes. Place pumpkin cubes, vegetable broth, Chopped ginger root, and almond milk in a large blender and blend until smooth in 2-3 batches. Pour puree into a large cooking pot. In a separate large skillet, saute chopped onion, celery, and mushrooms together with olive oil for 7-8 mins. Add the sauteed vegetables to the pumpkin puree, with cinnamon and nutmeg, salt if desired. heat gently and let simmer together on low for 8 mins. Serve in bowls with a dash or two of Braggs No Salt Seasoning, or a sprinkle of your favorite fresh herb. Serves 7-8 people.

Fresh Blackberry Tart

Pie filling:
3 cups berries, (blackberries, raspberries, ollalaberries, etc. )
3 tablespoons flour, wheat or partially wheat with other healthy alternatives such as coconut flour             2 tablespoons – one-half cup sugar

1 1/4 C organic unbleached white flour
1 stick COLD organic pastured butter
1/2 t salt
2 T sugar (less if you like a more savory crust)
3 T ice cold water

For the crust: I put the flour into a bowl and mix it with the (probably 1/2 tsp) salt and sugar.
I take my one (1/2 C) stick of butter which is very cold (I even put it into the freezer for 10 minutes usually) onto a cutting board, and I cut the stick in fourths lengthwise, then dice it, to get little cubes. (I have made a habit of doing this because then you don’t have to use a mixer or a food processor.) With my hands I break the little cubes up into tiny pieces throughout the flour, evenly crumbling it. Then, I sprinkle in about 3 tablespoons of water from a cup that I have put water and ice into (the colder the water, the better!) and slowly press the dough into itself until it turns into a ball. When you can gather and press it into a ball, stop mixing and flatten it to approximately a 5 inch disc and put it into the freezer (if you want to use it soon) or fridge (if you will be using it tomorrow). I learned that the flakiness comes from the butter and flour not completely mixing, so it’s good to see “marbling” of butter and flour!

After the dough has firmed up for about 30 minutes, I roll it out to cover the dish I will be using. If your “innards” of your pie are not too juicy, you can make a free-form tart by simply putting the filling in the middle of this flat crust and folding the sides over so that they form a small lip. This is usually served in high end cafes and called “rustic fruit galette.” I call it “too lazy to make a nice pie crust,” but they taste the same.

For the filling, the recipe changes depending on the fruit. When you have something with a lot of natural pectin, such as apples, you hardly need to add any thickener to the fruit. For berries, I used about 3 Tablespoons of flour sprinkled over the fruit. The same rule applies for sugar. If you have a very ripe and sweet crop, you may use hardly any sugar at all. I hand picked and hand selected these berries and I knew that each one was very sweet. I only used about 2 tablespoons of sugar for my 3 cups of berries. If I were using mixed berries or fruit that had a tartness to it, I would increase the sugar to up to 1/2 cup for 3 cups of fruit.

Gently toss the flour and sugar into the fruit and pile it into the center of your pie crust. If you are not pre-baking your crust, I always dot the bottom of the crust with a fork before adding the fruit, or else you may find that the center actually rises and forms an air pocket under the crust. The last two touches (from my Grammy) are always to dot the top of the pie with butter and brush the crust with an egg or milk wash. I like the egg wash best.

For most fruit pies, I generally cook them for one hour at 425 degrees F.
This pie cooked a bit less than that (about 50 minutes) as it was a thin, open-face tart. Hope you enjoy making and sharing this fresh berry tart!


Gathering Wild Blackberries video


Dehydrated Foods

Use all organic ingredients for recipes

Dehydrating foods is an easy and convenient way to preserve nutritional foods you want to enjoy for weeks and months ahead. Dehydrated fruits and vegetables retain their nutritional value for several months when packed in airtight containers. The energy and sugars are concentrated in the dehydrated foods, so it takes less of the food to feel satisfied. Your home dehydrated fruits are better than the ones purchased in the store: they are less expensive, you know exactly what has been added (no sulfur) and you can package them in individual serving sizes you choose for you and your children.

Next time you are shopping and find a great sale on organic fruits or certain vegetables, buy enough to dehydrate and be able to enjoy for months. Dehydrators can be easily purchased in the range of $40.00 to $220.00. And, at the bottom of this page I share a link that tells how to dehydrate in your oven. Have fun dehydrating!

Raw Pumpkin Cookies


Two cups grated raw pumpkin, no skin

One half cup dark orange pumpkin membrane that surrounds seeds

One large apple cored

One-half cup coconut flour

One-fourth cup golden raisins

Two tablespoons raw honey

One teaspoon stevia, if desired

One-half cup chopped raw walnuts or other nut of choice

One-eight teaspoon each; nutmeg, cinnamon, and dash of sea salt if wanted

One or two tablspoons purified water or coconut water if needed for moisture

Grate pumpkin meat and set aside. In a high speed blender or food processor, blend the dark orange pumpkin flesh, apple, honey, stevia, and dates until smooth and completly blended. Add raisins and pulse several times to chop. Scrape mixture out of the blender and into a medium bowl. Add grated pumpkin, coconut flour, walnuts, spices, and sea salt if desired. Mix gently to incorporate all together. Mixture will be moist and will clump together. Drop tablesppon size mounds of pupkin cookie mixture onto dehydrator Paraflex sheets or parchment paper covered trays. Flatted cookie mounds with a fork so they are about 1/4 inch thick. Dehydrate for 10 – 13 hours at 105 degrees. Your house will smell incredible! Makes 3 – 4 dozen cookies.

Cheesy Garlic Kale Chips


(I like to make large batches of Kale Chips, but this recipe can be “halved” by using one-half all the ingredients and one bunch of kale.)

Two large bunches curly kale washed and spun dry

Two cups raw cashew, soaked in water at least 2 hours and drained

Two red, orange, or yellow bell peppers, cut up

Two lemons juiced

Two teaspoons agave syrup if desired

Two tablespoons Nutritional Yeast

One-half teaspoon cumin powder

Five cloves garlic peeled

One-fourth to one-half teaspoon sea salt (your preference)

One-third cup water or more for “thick soup” consistency

Blend ingredients together, excluding kale, in a food processor (Cuisinart, Vitamix, Omniblender, etc). Pulse machine to get mixture to blend up smoothly. Add additional water if needed to make mixture a “thick pea soup” consistency.

Set cheesy coating mixture aside. Remove curly kale leaves from large center spine and tear leaves into large bite-size pieces. I make my pieces about two-three inches across. They shrink in the drying process.
Place kale pieces in a large mixing bowl (I do about half the leaves at a time with half the cheesy mix, to get a more evenly coated leaf).

Pour the cheese coating mix over the leaves and massage gently into all sides of the leaves with your hands. When kale leaves are evenly coated on both sides, transfer pieces to dehydrator shelves. Place kale pieces in single layers. Dehydrate for 7-8 hours at 120 degrees until kale is very crunchy. When kale chips are dry and crunchy, use a spatula to transfer chips to air-tight containers to keep them crunchy. Recipe makes 3-4 quart sized containers full. They will keep for months. Of course, eat a few right away as they are simply irresistible!

Enjoy and share. People love Cheesy Garlic Kale Chips!

Sweet Potato Coconut Haystacks


Two large sweet potatoes peeled

One-third cup unsweetened finely shredded coconut

One-third cup raw almonds ground

Two tablespoons light olive oil

One tablespoon agave syrup, if desired

One-eight teaspoon each; nutmeg, cinnamon, and dash of sea salt if wanted.

sweet potato, coconut, ground almonds, oil, agave, and spices mixed together

Grate sweet potato (or spiralize) into a mixing bowl. Add finely shredded coconut and ground almonds, oil, sweetener, and spices. Mix well with hands or spoon. Mixture will be slightly moist and will clump together. Drop heaping teaspoon size mounds (“haystacks”) of sweet potato mix onto dehydrator screens, with a little space between mounds. Mounds can be slightly flattened with a fork so they are not too high to fit into dehydrator without getting smashed by other shelves.

After all sweet potato mixture is mounded on screens and loaded in dehydrator, set temperature for 120 and dehydrate for about 7 hours. Check after six hours, as dehydrator models heat differently. When Haystacks are crunchy and completely dry, gently remove from screens with a small spatula and store in layers in an airtight container. These will last for months in the refrig, or two months stored in container at room temperature. Makes 60-70 small haystacks. Delightful for snacking, as an appetizer, or a luncheon side.

Strawberry Mango Fruit Leather


Four cups strawberries, (I used frozen organic berries thawed for 1 hour)

Two small or one large tangerines, peeled

One and one-half tablespoon lime juice

Three mangoes peeled and pitted, or two cherimoyas

Blend all ingredients together, in a high speed blender, (Health Master, Cuisinart, Vitamix, Omniblender, etc). I did not add any water, but the thawed strawberries did included some juice. (I love my Health Master blender!)

Coat your Paraflex sheets, (or parchment paper) with a thin film of grape seed oil. Spread oil with a thin towel. Pour the berry mix over out onto Paraflex sheets into two inch circles. Flatten the mounds into four inch patties about 1/8 – 1/4 inch thick. Dehydrate for 7-8 hours at 110 degrees until berry circles are dry to the touch. Turn fruit leather circles over onto regular mesh screens (using a thin spatula to loosen leather) and dehydrate another 45 mins. until dry on top again. Remove from trays and place in an airtight container. Fruit leather keeps at room temperature for 6 weeks or in the refrigerator for 6 months. Great idea to include with your Valentine goodies! <3


Seeded Veggie Pulp Crackers


Three cups vegetable pulp after juicing, (I used zucchini, cucumber, broccoli, rainbow chard, and carrots)

Three fourths cup raw pumpkin seeds

One cup raw yellow corn cut off the cob (I used some organic frozen corn as it’s not corn season)

Two tablespoons raw sesame seeds

Juice of two lemons

One-fourth teaspoon cumin

One-fourth teaspoon sea salt

One-half to one cup water as needed to get blender to process the mixture

Blend all ingredients together, in a high speed blender until mix is mealy looking but evenly colored (Health Master, Cuisinart, Vitamix, Omniblender, etc). Spoon cracker mixture out, in large squares or circles, onto Paraflex dehydrator sheets. Flatten the pulp mixture to one-fourth inch thick with the back of a large spoon. Or, you can lay a piece of parchment paper over the mixture and using a rolling pin to flatten the shapes to one-fourth inch thick. Take parchment paper off before dehydrating. Score the pulp mixture as in the photo, to be able to turn them over when surface feels dry to the touch.

Dehydrate the crackers for six-seven hours at 110′, until top side of cracker feels dry. Flip the crackers over and dehydrate the other side another one- two hours until completely crispy. Remove racks to cool for ten minutes, break crackers into pieces, and place in an airtight container. Crackers will keep for three weeks room temp. or five months in the refrigerator. I bet they don’t last more than a week or so! Makes enough for eight generous snack servings.

Blueberry Raspberry Fruit Leather


Four cups blueberries, (I used frozen organic blueberries thawed for 1 hour)

Two cups raspberries

One banana

One and one-half tablespoon lime juice

Two teaspoons agave syrup if desired

Blend all ingredients together, in a high speed blender (Health Master, Cuisinart, Vitamix, Omniblender, etc). I did not add any water, but the thawed blueberries did included some juice.

Coat your Paraflex sheets, (or parchment paper) with a thin film of grape seed oil. Spread oil with a thin towel. Pour the berry mix over out onto Paraflex sheets into two inch circles. Flatten the mounds into four inch patties about 1/8 – 1/4 inch thick. Dehydrate for 7-8 hours at 110 degrees until berry circles are dry to the touch. Turn fruit leather circles over onto regular mesh screens and dehydrate another 45 mins until dry on top again. Remove from trays and place in an airtight container, (after you enjoy some fresh warm fruit leather, of course!) Fruit leather keeps at room temperature for 6 weeks or in the refrigerator for 6 months. This fruit leather truly sparkles with flavor, vitamins, and nutrients in your mouth! Great for lunch boxes!

Almond Coconut Mango Fruit Leather
(a variation of an earlier fruit leather recipe with mangoes)


Five ripe mangoes

One-half cup unsweetened shredded coconut

Four limes

One-half cup raw almonds ground

Juice limes over a screen (to catch seeds) into a small cup with a spout. Peel mangoes thinly, cut each one off the large seed and into a food processor or blender as you go. Drizzle cut mango with lime juice before peeling and cutting more mango. Do for all five mangoes.

Blend mangoes and lime juice until smooth. Add shredded coconut and ground almonds and process until mixture is smooth. Ground almonds should be in very small bits, but not ground into almond meal.

Spoon blended mango mixture onto dehydrator screens covered with parchment paper. I made 3 to 4 inch wide mango patties to be able to control the thickness of the mixture and make drying more consistent. I like this strategy, as opposed to a large layer of leather that is thicker in parts.

Turn dehydrator to 130 degrees and dry fruit leather for 8 hours. Fruit leather may need to be turned over to let other side dry for 45-60 mins more. Leather will be dry and not sticky to the touch when finished.

Peel fruit leather off the parchment paper and store in airtight containers. Layers of leather can be separated by the sheets of parchment when stored, if desired. I store mine without separating the layers. Fruit leather will keep in the refrigerator for a year or more, or at room temperature for 1-2 months.

Enjoy the rich, tropical, and chewy flavor surprise of this fruit leather!


Chocolate Kale Chips


One large bunch dinosaur or curly kale

One cup raw cashews soaked at least two hours

One-third cup agave syrup

One-third cup cocoa

Two tablespoons coconut or canola oil

One tablespoon vanilla

Three or four tablespoons water

One-third cup unsweetened coconut flakes, if desired

Wash the kale in cold water. I rub each leaf gently with my fingers on each side to get any hidden soil from the curly leaves. When kale leaves are clean, shake excess water off leaves and place them in a salad spinner, or dry leaves with a soft towel. I break the leaves in half before I put them in the spinner. They seem to get more dry that way. Remove the large center spine of the dry kale leaves by tearing the leaf off in bite size pieces. Set dry kale pieces aside and blend the chocolate coating ingredients.

Drain the water off the soaked cashews and add all the other ingredients (except the kale and coconut flakes) to a Vita-Mix or blender. Pulse the blender and alternately stir the mixture, to incorporate all ingredients and make it a smooth cocoa mixture. You may add small amounts of water if needed. Pour this mixture over the bowl of washed, de-stemmed kale leaves.

The best way to coat the kale with the chocolate mixture is to massage the sauce gently on all sides of the kale. Yes, your hands get all chocolatey. If you have children, they would love to help with this part!

When kale is evenly coated on both sides of leaves, transfer pieces to dehydrator shelves. Place kale in single layers, to dry completely. Dehydrate for 8- 10 hours until kale is slightly crunchy. If you want coconut on the chocolate kale, sprinkle each tray of kale with coconut flakes BEFORE dehydrating.

If you do not have a dehydrator, transfer chocolate kale to a cookie sheet sprayed with canola oil and bake at 300F for about 20 minutes. Flip, and bake for another 10 minutes, give or take. Be careful to not let the kale burn. You will be able to smell if it is burning.

Move the finished kale chips to air tight containers, but also serve some to friends and family while they are fresh. This is a delicious, decadent, and nutritious treat!


Dehydrated Mango with Coconut


Five fresh ripe mangoes

Two limes

One-fourth cup agave syrup, for a sweeter product (if desired)

One-third cup water

One-half cup unsweetened coconut flakes

Juice the 2 limes into a medium bowl, strain out any seeds or pulp. The lime juice keeps the fruit from turning dark during the drying process. Add the water (and agave nectar if desired) to the bowl. Set aside. Remove peel from the mangoes with a sharp paring knife, being careful to not cut deeply into mango fruit. As you peel each mango, cut the fruit away from the pit in bite size portions and carefully place them in the lime/water mixture.

When all the mangoes are peeled and cut up in the lime/water mixture, let them sit for 5 mins while you get your dehydrator shelves ready to load. After mangoes have all soaked in lime water, use a small spatula to carefully lift them out and place them on the dehydrator shelves. (Some people like to spray the shelves with a light organic spray oil first.) As each shelf is filled with mangoes sprinkle the coconut on each piece with your fingers. I have also made these and added the coconut into the lime water mixture at the end before putting fruit into the dryer. Both methods work great.
Dehydrate the fruit for 10 – 12 hours, or until the mangoes are dry to the touch and reduced in size. Transfer to airtight containers to store for the future, but enjoy some immediately as well!


Dehydrating In Your Oven

Here’s the method to dehydrate in your oven. Thanks to E how Food.

Preheat oven to lowest temperature (about 140 degrees.) Your oven may not go that low but temperatures up to 170 degrees can be used. Prop the oven door open about two to three inches by putting a folded kitchen towel in the door. This will allow moisture to escape, air to circulate and prevent the oven from getting too hot if you can’t set it to 140 degrees. Be sure to turn the food occasionally to allow for even drying.

Read more: How to Dehydrate Food in An Oven | eHow.com http://www.ehow.com/how_4964887_dehydrate-food-oven.html#ixzz1lkvka8nG

Recipes for Organic Cooking

Use all organic ingredients

Sesame Seed Balls with Coconut


One cup raw sesame seeds, I used the unhulled seeds for more fiber

Three tablespoons raisins, golden or Thompson

One-fourth cup unsweetened coconut flakes, reserve one tablespoon for garnish

One teaspoon grapeseed oil

One teaspoon honey

One-half teaspoon ginger powder

One-half teaspoon cinnamon

Combine all ingredients in a food processor. Grind mixture with some pulsing for two – three minutes. Mixture should look very moist, mealy, and close to a paste, but will clump on a spoon easily, continue pulsing if needed. When mixture is ready, place half teaspoon size amounts into ball molds, or roll into balls by hand. If using a mold, sprinkle some coconut flakes into bottom of mold, then drop small amount in and press down with your finger. If rolling balls by hand, place balls on pan and sprinkle each with a bit of coconut flakes. Place sesame balls into refrigerator or freezer for at least 2 hours, then un mold or remove from pan and enjoy! Store leftover balls in a glass container with sheets of wax paper between layers for up to two weeks. Makes 35-40 small balls. What a perfect little nutritious treat!


Cranberry Sauce (low sugar)


12 ounces fresh cranberries

Two apples, peeled and diced

One-half cup white cane sugar

Juice of two oranges

One cup apple juice

One teaspoon cinnamon

One-fourth teaspoon allspice

One eight teaspoon nutmeg

Combine sugar, orange juice, and apple juice in a medium saucepan. Bring to a boil. Stir in the cranberries and mix well. Add spices. Return cranberry sauce to a boil, then reduce heat and boil gently for 7 to 10 minutes and all berries pop. During the last 2-3 minutes, use a potoato masher to gently smash berries and apple pieces. (Skip this step if you like whole berry sauce.) After cooking for 10 minutes, remove from heat and place in one or two serving dishes. Chill until ready to use. The cranberry sauce will thicken as it chills. This can be made several days in advance. Makes 2¼ cups of yummy, mild flavored, less sugar cranberry sauce.


Creamy Butternut Squash Soup (non dairy)


Four cups butternut squash with seeds, no skin

One cup no sugar apple sauce or two large raw apples cored

One – two cups filtered water or vegetable stock

One-half cup raw cashew pieces

One-half teaspoon sea salt or non salt seasoning if desired. I use Braggs seasoning.

Cinnamon and nutmeg powder for garnish

Bake the butternut squash, cut in chunks (with seeds) in one-half inch water for 30 mins. at 400 degrees. Remove squash from baking dish and place on a cutting board to cool 10 mins. Use a sharp knife to cut skin off squash, then place the rest with seeds, into a food processor or high speed blender with other ingredients. Process until smooth. If you don’t have a high speed blender, you can put the apples and cashews in your food processor and grind to a meal, then add to blender mixture. I needed to use my tamper to stir the mix as it was blending. I just used water to make mine, but vegetable broth would add more savory flavors. If you want a truly hot soup, pour into a saucepan and heat on a low flame. If you’re using a Vitamix blender, just by processing on high until the mixture is smooth will heat it gently.
Pour out soup mixture into soup bowls and garnish with a light sprinkle of cinnamon and nutmeg. I happen to like love these spices and add a bit more. Serves 4-5. Happy Harvest!


Cashew Cheese with Dill


Two cups cashews, soaked two hours and drained

Two large cloves garlic

Juice of one large lime

Three tablespoons olive oil

One-half teaspoon sea salt

One-third cup filtered water

Two tablespoons acidofolus culture with bulgarus (or use whey)

Two medium sprigs dill tops, or two tablespoons chopped

Place all ingredients except dill in a food processor or high speed blender and process until smooth. I needed to use my tamper to stir the mix as it was blending. Taste after it is smooth to adjust for more lime juice, salt, or garlic to your desire. When nut cream mixture is smooth, add dill and process for only a few seconds.

Scrape out mixture  into a cheese mold or screened bowl that is lined with cheesecloth. Smooth mixture and flatten top surface. Place container of cheese ( with a container under cheese to catch any moisture leaking out) into a dehydrator for 14 hours at 105 degrees. Remove cheese and refrigerate for atleast 24 hours. Un-mold cheese and serve with vegetables, fruits, crackers, etc.  This Cashew Cheese is soft like a hummus spread. Enjoy the creamy, cheesy, probiotic goodness!


Pickled Asparagus recipe by Dan McShane fresh asparagus bunchesSometimes you don’t always need a new recipe to make a delicious organic food or beverage. This pickled asparagus recipe by my husband, was perfected over several batches. It is just the right combination of sweet, spicy, and tangy. The short processing time keeps the asparagus spears firm and full of nutrition. Ingredients: Brine- combine the following 4 items and bring to a boil, keep the brine at low simmer until ready to use in the jars. Four quarts water One quart white vinegar Three-fourths cup sea salt Three tablespoons sugar or agave syrup Assemble 8-10 washed and sanitized (dishwasher or boiled) twelve ounce glass jars, lids, and rims. Boil clean lids for five minutes and keep covered in water, ready to seal up filled jars of asparagus. Place in each jar, spices first: One-half teaspoon dill seed Two or three peeled garlic cloves Two pinches red pepper flakes, (adjust to your own tastes) Washed and halved tops and bottoms of asparagus spears, tightly packed (trim bottom one or two inches of asparagus stalk if tough, and discard) Home canned pickled asparagus spears with spices Pour brine mixture with a large ladle, until jar is filled to within one-half inch from top. Place clean, hot lid on jar, place rim on jar and tighten. When all jars are filled and sealed, slowly place them on the canning pot wire rack, and into a canning pot filled with boiling water that just covers the top of the jars. (Most canning pots only hold 7 jars, so two batches will need to be processed.) Return filled canning pot back to a boil and then boil for 5 minutes. Turn off heat and carefully lift jars out of pot with the metal rack, then place them flat on a cutting board or towels. Placing the hot jars on a cool counter, like granite, can crack the jar. Allow them to cool, then store at room temperature for at least 5 days, before opening to eat them. The longer they sit, they more spicy flavored they will be. I hope you love these pickled asparagus spears as much as we do! http://www.buttonshut.com

Refreshing Organic Beverage.


This Organic Iced Sun Tea favorite recipe works beautifully with high quality Organic Yerba Mate by Guayaki.

Guayaki Sun Mate with Lime: Fill a glass pitcher with 5-6 cups of distilled water. Add 5 Guayaki Mate bags and let stand in the sun for 2-6 hours, for desired strength of tea. Bring mate in, remove bags, add one organic lime sliced, and 3 teaspoons Organic Blue Agave, (more or less as desired). Mint leaves can also be added for a different flavor. Place sun mate with limes in refrigerator to cool for 1-2 hours. Serve over ice with a lime wedge for a delicious organic, energizing beverage.

With global warming staring us in the face and the growing trend toward more ecologically friendly lifestyles, more and more people are including local organically grown food in their diets. Organic farmers rely on natural ways to fertilize their soil and combat pests, rather than synthetic chemicals, resulting in stronger, healthier (and many say tastier) vegetable plants. If you are new to organic cooking and already own a number of cookbooks, you may ask yourself ‘do I need new recipes for organic cooking?’

Anyone new to cooking requires recipes they can follow to prepare healthy meals, and if those meals include organic ingredients, having one or more organic recipe books will make cooking tasty side dishes and main courses a lot easier. Anyone using organic ingredients in standard recipes may discover that they need to modify the recipes to accommodate the richer flavors. Recipes created and perfected by long time organic cooks take advantage of the fuller flavors and higher nutritional values of organic foods.

Even old hands at cooking organic food often discover the need to find new ways of preparing dishes to keep the family interested in the meals they make. Anyone that wants to introduce more organic vegetables into their family’s diet will need tasty ways to get the family to eat them. Those that have joined a CSA (community supported agriculture) as a way to save on fresh vegetables and fruit may well receive vegetables that their current cookbooks do not have recipes for.

Many families have one or more members that choose not to consume meat products, requiring vegetarian/vegan recipes designed to supply al l the required nutrients, including sufficient vegetable proteins to replace the protein that would normally be received from meat. Serving tasty organic vegetarian dishes will ensure that the family member remains healthy and happy.

New mothers who are concerned about the possible effects pesticide residues and food additives may have on their babies can now find organic baby foods in the local supermarket. These are most likely more expensive than regular baby food and there is no way to determine how much sugar and salt they contain.  Babies are more sensitive to pesticide residues and other chemicals as their organs are still developing, and some studies have indicated possible correlations between pesticide residues and developmental disorders in children. The best way to give your child the best start in life is to give him homemade organic baby food where you control the amount of salt and sugar while eliminating synthetic chemicals.

Someone new to cooking organic food may well ask ‘do I need new recipes for organic cooking?’ If you are satisfied with substituting organic ingredients into your standard recipes, perhaps you do not. If you are a novice cook choosing to go organic, you should consider getting one or more organic recipe books instead of standard cookbooks. Having an organic vegetarian cookbook will enable you to prepare delicious vegetarian fare for the non meat-eater in your family. Homemade organic baby food will give your baby his best start in life, and you’ll need good recipes to work from.