pumpkin zucchini muffins

35 minutes

1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins

preheat oven to 350.

in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini,  nuts and raisins. fold wet ingredients into dry ingredients until combined.

grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.

fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

spicy bean dip

5 minutes + time to chill

1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

combine all ingredients in food processor and mix until creamy. chill and serve.

cocktail sauce

5 minutes

6 tablespoons ketchup
2 tablespoons raw horseradish
1 teaspoon fresh squuezed lemon juice
1 teaspoon brown sugar

mix all ingredients together and enjoy!

cheesy kale chips (raw food)

24 hours +

similar to the cashew cheese recipe.......

1 cup raw cashews, soaked in water 8-12 hours
2 - 3 bell peppers
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
1-2 bunches of kale

 cut bell peppers in to small pieces and dehydrate while cashews are soaking. before starting, drain cashews. combine peppers, cashews, lemon juice, nutritional yeast, salt and pepper in vitamix or food processor until smooth. you can also use tamari in place of some of the salt for a saltier flavor. tear kale in small pieces and massage to soften (and make easier to digest). combine kale and cheese mixture. spread onto teflex sheet and dehydrate overnight. transfer from teflex to screen to encourage more air cicrulation.

cashew "cheese"

9 - 13 hours

1 cup of raw cashews, soaked in water for 8 - 12 hours
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste

drain cashews and add to vitamix or food processor, along with lemon juice, nutritional yeast and a pinch of salt and pepper. mix until smooth, scraping down sides and adding salt and pepper  periodically until you have achieved desired spice level and a smooth consistency.

use this cheese on crackers or in lasagna or other places where you would normally use dairy cheese.

pumpkin chocolate chip bread

1 cup applesauce
2 cups pumpkin puree
4 eggs
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon salt
1 cup semisweet chocolate chips

preheat oven to 350. grease two loaf pans with butter. in a large bowl, mix all ingredients. pour into two loaf pans and bake for one hour or until a toothpick inserted in to the center of the loaves comes out clean.

berry jalapeno jelly

45 minutes, plus time to cool

4 cups crushed strawberries
4 cups crushed blueberries, raspberries, blackberries or additional strawberries
2 cups stemmed and seeded jalapenos, diced
2-2ounce sure jell (pectin) packets
1/2 cup apple cider vinegar
7-9 cups sugar

makes 12 half pint jars.

fill 23 quart pressure cooker half way with water and place on burner set to high. fill tea kettle with water and set burner on high. set out a medium sauce pan. thoroughly wash jars, lids and rings. place jars in pressure cooker and rings/lids in empty sauce pan. when kettle begins to whistle, pour boiling water over lids/rings. Allow jars and lids/rings to sterilize in boiling water until ready to fill. On a separate burner add berries, jalapenos, vinegar and pectin and bring to a boil over high heat while stirring. add sugar and return to a boil. drain water from lids. remove jars and allow water to drain out. immediately fill hot jars with fruit mixture leaving 1/4 head space. place and tighten lid ensembles. return filled jars to pressure cooker and allow to bath at 180 degrees for 10 minutes. remove from pot and allow to cool on rack for 8 hours.

we serve this over cream cheese topped with additional diced jalapenos. rosemary crackers make a wonderful accompaniment.

zucchini bread

15 minutes prep, 1 hour bake time

1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.

**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.

jicama slaw

15 minutes to prep, plus an hour to chill

2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped

in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.

frozen yogurt fruit pops

10 minutes to prepare, 4+ hours to freeze

1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice

popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil

place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.

this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!

mango avocado salsa

10 minutes

1 avocado, pitted and diced
1 mango, flesh pitted and diced
2 serrano peppers with seeds in, diced
3/4 cups red onion diced
3t cilantro, chopped
2 t fresh orange juice
2 t fresh lime juice

mix together and serve. try on grilled fish or chicken or serve as a dip. if serving as a dip, you may want to chill for an hour.

irish soda bread #2

1 hour, 20 minutes

3 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons caraway seeds
1 teaspoons salt
1 cup raisins or currants
2 eggs
16 ounces sour cream
1 tablespoon heavy cream
1 egg yolk

preheat oven to 350. in a large bowl combine flour, sugar, baking powder, baking soda, caraway seeds and salt. whisk until well combined. add raisins. mix until well distributed. in a small bowl beat two eggs. add sour cream to eggs and blend. pour sour cream mixture in to dry ingredients. mix until completely absorbed. form in to ball. place on a greased cookie sheet and form in to a dome shape, approximately 8" in diameter. cut cross in to top about 1/2 " deep. whisk egg yolk and heavy cream in small bowl. lightly coat loaf using a pastry brush. bake for 50-60 minutes until golden brown and toothpick comes out clean when inserted in to center. add a bit of butter and eat.

i made this yesterday. originally, i thought it was a little too cake-like. i grew up with a grandma from ireland so i like the rustic qualities of an authentic soda bread. however, on day two it is actually quite nice, not as crumbly as my first recipe. i am thinking of combining the two recipes to make something in the middle. both are very good, depending on how you like your soda bread.

simple peanut butter cookies

2o minutes, total, yea that's right

1 cup natural peanut butter
1 cup granulated sugar
1 large free range organic egg

preheat oven to 350. combine all ingredients in medium bowl. drop on to cookie sheet using tablespoon. with a fork, lightly press down, pulling toward your body, creating lines in one direction, turn the cookie sheet and create perpendicular lines, further pressing the cookie flat. bake for 10-12 minutes. do not brown or over cook!

carrot zucchini bread

2 cups unbleached all purpose white flour
1 cup whole wheat flour
1 1/2 cups sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon baking powder
2 whole eggs
1 egg white
1/2 cup vegetable oil
3/4 cup applesauce
1 teaspoon pure vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped walnuts
(raisins or chocolate chips could be subbed for part or all of any of the last three ingredients to change it up a bit)

preheat oven to 325. combine all dry ingredients and mix well with a whisk or spoon. combine eggs, oil, applesauce and vanilla. whisk until well combines. pour liquid mixture in to dry mix. add carrots, zucchini and walnuts. mix well. pour in to two well greased 9 x 5 loaf pans. bake for 1 hour to 1 hour 15 minutes.

***to make vegan, sub bananas for a slightly different taste or EnerG would work too!

granola bars

1 cup granola
1 cup shredded coconut
1 cup rolled oats
1 cup wheat flour
3/4 teaspoon baking powder
pinch of salt
1/2 sweetener (brown sugar, maple syrup, honey)
1/2 cup raisins
flax or ener-g egg replacer or one egg
1/3 cup oil
2/3 cups applesauce
1/2 cup semi-sweet chocolate chips/nuts/cranberries (optional)
2 tablespoons sesame seeds, as garnish

preheat oven to 350. combine all dry ingredients, except sesame seeds in large bowl. stir in the wet ingredients. lightly grease a 9 x 9 pyrex dish. transfer mixture to baking dish. sprinkle with sesame seeds and cook for 18-22 minutes or until light golden in color.

adapted from "how it all vegan." one of my favorite cookbooks!!!

carrot muffins

1 cup oat bran
1 cup wheat flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon all spice
1/2 teaspoon cinamon
1/2 cup pure maple syrup
1 cup water
1/4 cup canola oil (or try 1/2 cup of applesauce)
2/3 cups grated carrots
1/2 cup walnuts, shredded coconut or pineapple chunks (optional)

preheat oven to 375. combine all wet ingredients. combine all dry ingredients. mix wet and dry together. bake for 25 to 30 minutes.

hummus

10 minutes

1 can 15 ounce garbanzo beans, drained and rinsed
3 tablespoons sesame tahini
3 tablespoons lemon juice
3 tablespoons plain yogurt (I prefer greek)
1/2 cup olive oil, or less if desired
2 large cloves garlic, quartered
1/2 teaspoon salt
1/4 teaspoon paprika
fresh cracked black pepper
optional additions: 1/3 cup roasted red peppers or 1/3 cup fresh parsley and 1/4 pimentos, drained

place all ingredients in food processor and pulse until smooth. soooo easy. if you are making for a party, i would suggest doubling this recipe. it is better if chilled for a couple of hours, but not completely necessary. serve with pita chips or toasted pita bread, cut like a pizza. I like to serve this with kalamata olives, red onions and feta, as well.

irish soda bread

1 hour 20 minutes, including baking time

3 cups all purpose unbleached flour
1 cup whole wheat flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold
2 cups raisins
1 1/2 cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream

preheat oven to 350. in a large bowl, whisk together flour, sugar, salt, baking powder and caraway seeds until well combined. using two knives, cut in the butter until the mixture feels like coarse meal. stir in raisins until evenly distributed. in a small bowl whisk together buttermilk,egg and baking soda. pour buttermilk mixture in to the flour mixture and stir with a fork until all of the liquid is absorbed. it should look like a rough biscuit dough. Use your hands to press it in to a round, dome shaped loaf about 8 inches in diameter. Transfer the loaf to a baking sheet. in a small bowl, mix the egg yolk and cream together. with a pastry brush, brush the egg wash over the loaf. Use a sharp knife to cut a cross in to the top of the loaf about a 1/2 inch deep. Bake, rotating half way through until deep golden brown and a wooden skewer, inserted, comes out clean, about 70 minutes. remove from oven and let cool on a wire rack. store in plastic wrap on the counter, after completely cooled.

i used this recipe last year, after finding it on the martha stewart website. it is really close to the soda bread that my grandma used to make, so very authentic, indeed. perfect with a smear of butter.