Yearly Archives: 2012

Ingredients

4 (6 ounce) salmon fillets, skinless

1/2 cup VH® Sweet Thai Chili Sauce

2 tablespoons VH® Soya Sauce

2 tablespoons orange juice

PAM® Cooking Spray

Directions

Spray glass baking dish with PAM®. Place salmon in dish.

Stir together VH® Sweet Thai Chili sauce, VH® Soya sauce and orange juice. Pour over salmon.

Bake in a 400 degrees F (205 degrees C) for 15 minutes or until salmon is cooked through.

Footnotes

Tips:

Top salmon with sauce from baking dish before serving.

Serve alongside steamed new potatoes and asparagus or a fresh green salad.

Ingredients

1 untreated cedar plank

2 1/2 pounds boneless salmon fillet

1 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 cup maple syrup

2 tablespoons soy sauce

2 tablespoons melted butter

2 tablespoons fresh lime juice

1/2 teaspoon lime zest

2 tablespoons chopped fresh chives

6 lemon wedges

Directions

Soak the cedar plank in water for 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.

Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

***Can also be done on a tin foil in the oven with no cedar plank.

*** The other alternative is by a marinade at Trader Joes (Avoid Yoshida’s at Costco has to much high fructose corn syrup.)

Ingredients

2 beets, scrubbed

1 bunch mache (lamb’s lettuce), rinsed and dried

1 bunch arugula, rinsed and dried

2 fresh peaches – peeled, pitted and sliced

2 shallots, chopped

1/4 cup pistachio nuts, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Seasoned rice wine vinegar ( bought in asian market, avoid MSG)

Dark-roasted sesame oil

1 clove garlic (optional)

1. Pour enough vinegar over prepared salad in a serving bowl to lightly coat.
2. Add a teaspoon of dark-roasted seasame oil – it’s flavor is so intense that a little goes a remarkably long way.
3. Toss well and serve.

Broccoli

1 Large bunch of Brocolli

1 Tablespoon extra-virgin olive oil

salt to taste

several cloves of garlic, chopped finely

red pepper flakes to taste (optional)

Squeeze of fresh lemon (optional)

1. Trim the bottoms of the broccoli stalks and discard.  Cut off the main stem of each stalk, peel it to beneath the fibrous layer, and cut flesh into edible chunks.  Separate the head of broccoli into bite-size pieces, and peel a bit of skin from the small stems this makes them more tender.
2. Wash the Broccoli in cold water, drain it and place it in a pot with ¼ cup cold water, olive oil, salt  and garlic.
3. Bring to a boil, cover tightly and let steam until broccoli is bright green and very crunchy-tender, no more than 5 minutes.  Remove with a slotted spoon.

Can use the remaining liquid to cooked pasta for extra vitamins and nutrients!

Recipe Servings:

2-4

Prep Time:

about 20 min

Description:

I love this recipe because it looks and tastes VERY much like a good Italian tomato sauce! I smiled a lot when I first tasted it!

Allergens:

Basil, Brewers yeast, Capsaicin/peppers, Citrus, Corn, Fermented, Fructose, Fruit/vegetable, Garlic, Grape, Lemon, Miscellaneous, Nightshade, Olive, Onion, Parsley, Spices, Sugar, Sulfites, Yeast

Ingredient List:

Instructions:

* saute onions (minced adds a more tomato-ish texture) and garlic in the olive oil until onions are tender

* add parsley, savory and basil (or any combination) salt and sugar (dark brown is best). Stir.

* add the pureed red peppers, lemon juice and red wine and simmer until the sauce thickens

* serve with pasta of your choice and enjoy!

* I really like capers, feta and roasted pumpkin seeds on top!

By:  www.cookingallergyfree.com

Recipe Servings:

serves 4-6

Prep Time:

10 mins

Description:

ngredient List:

Instructions:

1. Throw all ingredients in your blender and puree until smooth and well combined.

2. You might have to stop and scrape the sides of your blender to make sure it is all mixed through.

3. Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chili will strengthen. However, I have scoffed this after half an hour and been more than satisfied.

4. Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my “simple but special” file.

5. Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.

The different textures and flavors make this a winner on every level.

**Please note – For those of you with severe wheat, gluten, and dairy allergies – The Green and Black’s cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.

Ingredients

4 sweet potatoes, cut into large French fries

1 tablespoon water

2 teaspoons Italian seasoning

1/2 teaspoon lemon pepper

1 pinch salt and pepper to taste

2 tablespoons grape seed oil

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.

Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Yogurt Oatmeal mask for all skin types.

1 tbsp oatmeal, finely ground

1 tbsp live, organic yogurt (skip the flavored stuff)

A few drops of honey

1 tsp of olive oil

Apply mask thickly across face, leave for ten minutes then rinse and apply moisturizer.

Pumpkin mask for all skin types.

 1/2 cup fresh pumpkin pulp

2 tbsp olive oil

2 tsp almond milk (for dry or combo skin)

1 tsp honey (for dry skin)

2 tsp apple cider vinegar or cranberry juice (for oily skin)

Purée the fresh pumpkin pulp into a thick paste. You can use the pumpkin in a can but with no sweetener.  Add the olive oil.   If your skin is dry, stir in a splash of omega-rich almond milk and the honey. For oilier complexions, stir in apple cider vinegar or cranberry juice instead. Mix well. Apply the mask, leaving it on for 15-20 minutes, depending on your skin sensitivity. Rinse with cool water and moisturize as usual.

This is good for sun-damaged skin as well.

From Cooking for Healthy Healing,  by Linda Reetor-Page

4 dozen cookies: Preheat oven to 350°.

Cream together:

• ¼ Cup butter
• ½ Cup Maple syrup
• 2/3 cup almond butter

Add and mix in:

• 1 tsp baking powder
• 1 1/3 cups whole wheat pastry or use gourmet baking mix. 
• Roll into balls.

Drop onto oiled sheets and bake for 12 to 15 minutes until edges brown.

Cool on racks.