kale & avocado salad

kale (one bunch, cut into 1 cm cubed chunks, no thick stems)
oil (1-2 Tb) - either olive oil or flax seed oil
Himalayan salt (a pinch or two)
Avocado (about 1/2, depending on how much kale you use)

extra veggie options:
small plum tomatoes, cut in half
olives, sliced
sun-dried tomatoes, chopped
onion, diced small
spring onion
bell peppers, diced

add last:
the juice of 1/2 a lemon (or more depending on taste)

Fill a large bowl with your kale (chopped small). Add about 1-2 Tablespoons of oil and massage well. The kale will begin to soften and change pretty quickly, as you coat it with your hands. Add a few pinches of Himalayan Salt and massage in too. Then you can add your soft avocado and continue to mix well with your hands. Add any other veggies you might enjoy. We really love them all, but esp sun-dried tomatoes and spring onions! We got this recipe from my mom who gave us a link to this nifty Raw Food coach (Karen Knowler) online. Here's the link to her youtube video! Enjoy!

enchilada sauce

3 Tb chili powder
3 Tb flour
1 tsp cocoa powder
1/2 tsp garlic powder
1/4 tsp salt (or to taste)
1 tsp oregano or Italian seasoning
3 cups chicken or veggie stock
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a small bowl. Stirring constantly, add enough of the stock to make a thin paste. Pour into pan and add rest of stock. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. Makes about 4 cups.
glory to J's cousin Cyndi!

sweet potatos

This is a recipe that I used for Thanksgiving (2011), by adapting four or five other recipes and all the typical ingredients ~ so that I could make them in the crock pot (since I had a turkey in my tiny oven already!). Making this was so easy, and I didn't really have to think about it at all. Its pretty sweet, and more of a desert-side -- but yummy!!

5-6 sweet potatoes, skinned & sliced thin
1/3 cup butter
1 1/2 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1 Tb vanilla
1/2 tsp salt
2 Tb orange juice

Melt the butter - and pour it over the sliced sweet potatoes. Combine all the dry ingredients, and then toss with the buttered potatoes. Combine well, and then pour into your crock pot. You can add the OJ & vanilla on top and simmer on high until done. Enjoy!

turkey brine

I haven't roasted a turkey every single year, but this has been my favorite way to season a turkey so far. It was an easy preparation, but you need to have space in your refrigerator to keep the turkey overnight. We turned it into a fun math project too, since Asia calculated & measured the 2 gallons herself (32 cups!) and all the other ingredients too. She basically made the brine herself! Here's the ingredients we used:

2 gallons of water
2 cups apple juice
2 cups salt (kosher is best)
2 cups brown sugar
2 cloves garlic, crushed
5 bay leaves
3 Tb peppercorns
1 Tb rosemary
2 whole peel of oranges, chopped

Bring everything to a boil, and then turn off the heat. Cover and let return to room temp. I also put the brine in the fridge to cool completely before covering the turkey. You can soak the entire turkey in your pot, or in a plastic bag. Let it sit in the brine for 8-24 hours. Its amazing. Before you roast your turkey, you can wash the turkey well, and discard all the brine.

I got this amazing recipe from Pioneer Woman...and its incredible!

spinach pear salad

spinach greens
red onion, sliced extra thin
pear, thin slices
pomegranate seeds

vinaigrette dressing
1 tsp Dijon mustard
2 Tb honey
3 Tb apple cider vinegar
salt & pepper to taste

make separate plates/bowls to serve, only 1 tsp of dressing needed!

honey almond dressing

almonds - 3/4 cup, whole
olive oil - 10 Tbsp
balsamic vinegar - 1/2 Tbsp
oney - 5 Tbsp

Blend everything in a blender!! Enjoy!

Makes 1 cup total, 16/1 Tbsp servings
1 Tbsp = 133 calories!
glory to my friend Clarisa for this recipe

sprouted salad with sesame dressing

1 large bunch of sprouts (we used a combo of alfalfa, clover, radish & canola)
1-2 cucumbers, chopped fine
1-2 tomatoes, cut into wedges

optional:
1 carrot, quartered & chopped finely
green onions
larger sprouts: mung beans, sprouted lentils, etc

dressing
1 Tb. sesame oil
2Tb. tamari/soy sauce
1 Tb. veg/canola oil
1 Tb. white rice vinegar
2 Tb. sesame seeds, toasted and then crushed
1 garlic clove, crushed

Chop veggies as desired, combine & toss well in a large bowl. Whisk the dressing ingredients well, and pour over veggies. Mix well and serve cold! We love this easy to make salad!!
glory to Krissy - she gave me the Indoor Gardening sprout bag for Christmas - and we can't wait for our sprouts to grow quick enough. :)

banana muffins

1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter/oil
1 1/4 cup sugar
2 eggs
1/4 cup yogurt
3 ripe banana's
chocolate chips

Combine all dry ingredients in a large bowl. Cream the butter & sugar, then add the remaining wet ingredients and mix well. Combine everything into the larger bowl. Fill muffin cups 2/3 full. Top with some chocolate chips (we sometimes use peanut butter chips!). Bake @ 400F for 20 minutes. Enjoy!

glory to Jeani - one of my favorite people in U-town.

grandma's scones

These are so easy & fun to make with kiddos! The girls especially love getting to roll out their own treats, and even cutting them into pie pieces. Hope you enjoy this recipe passed on from the grandma of a friend. :)

1 cup plain yogurt
1 tsp baking soda
4 cups flour
1 cup sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 tsp cinnamon
1 cup butter, softened
1 egg

In a small bowl, mix the yogurt & baking soda well. Set aside. Preheat the oven to 350F. In a large bowl combine all the dry ingredients and mix well. Cut in the butter until crumbly. Finally stir in the yogurt & egg until moistened. Turn out onto a floured surface and knead well. Divide dough into smaller balls - and pat each into a flat round, about 3/4 inches thick. Cut into 4-6 pieces. Place on a lightly greased baking sheet and bake for 12-15 minutes. Yum!

Joe's northern bean soup

2 cup dry beans (Great Northern white beans)
6 cups water
1-2 Tb. cooking oil
1 large onion, diced
1 carrot, sliced
2-4 cubes beef or chicken bouillon
5-6 cloves garlic
½ - 1 pound fried bacon/ham* (we use beef bacon)
2 stalks of celery, diced
Salt and pepper to taste
Optional: 2 small potatoes, diced

Sort and wash beans under cold water. Soak overnight in water (or use canned beans?). Drain off excess water before using. In the bottom of your pot/crock-pot layer oil, onion, garlic & simmer until slightly browned. Add soaked beans & water and simmer for 1½ - 2 hours, until tender. While simmering – add remaining ingredients. Add salt and pepper to taste. Simmer until thoroughly cooked. Enjoy with cornbread!! *This soup is also yummy without any meat.

glory to Joe D.
a favorite winter/cold weather/snuggle soup

granola bars

These are some of the best granola bars I have ever tasted - the recipe was created & tweaked by friends in my city, with items we can find in China. They are so delicious!


2/3 cup honey
1/3 cup peanut butter
1/3 cup brown sugar (maybe a little less)
dash of nutmeg & cinnamon
2 ½ cups oats
1/3 cup peanuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds (or 1 cup total of other preferred nuts)
1 cup raisins (or any dried fruit)
1 cup banana chips

Combine honey, peanut butter & brown sugar in a microwavable bowl. Microwave for 2 minutes and stir well. Set aside. Toast the nuts (crushed or chopped) in a skillet, stirring constantly, till you can smell the nutty goodness (about 5 min). In a large bowl - combine oats & nuts well. Microwave your sugary-peanut-honey again for 30 seconds, and stir well. Combine hot sweet syrup with the nuts+oats until coated evenly. Add the raisins & banana chips and stir again. Line a 9x9 baking dish with tin foil (enough to cover the bottom, and and wrap back over the dish). Spray the foil with oil - so you can remove the bars easier. Pat the granola-bar mixture into the baking dish - pressing down into the pan well. Fold the foil back over to prevent burning. Bake @ 350F for 15 minutes. Allow the bars to cool for about 1-2 hours, and then remove from the dish. Cut into bars with a large knife. Store in an airtight container or else you will eat them right away. :)

tortilla soup

There are so many ways to make a delicious Tortilla soup - but here are some basic ideas & ingredients that we are able to find easily here. Also, you can make in a pot over the stove, or slowly in a crock pot. Either way - its tasty!!

oil - 2T
1 onion, diced
3 garlic cloves, crushed
2+ chicken breasts
1 tsp oregano
1/2 tsp black pepper
1/2 tsp cumin
dash taco seasoning
1 tsp garlic powder
1.5 tsp salt (or more to taste)
2 tomatoes
1 large green pepper, without seeds
celery -3 stalks
2 cups black beans (cooked)
2 carrots
1 cup corn
3 cups+ water
chicken bullion cubes - 1-2
toppings: crispy tortilla strips, fresh cilantro, sour cream, grated cheese

In a Crock Pot: Add oil, onions & garlic. Allow to simmer until translucent. Add spices. Place chicken breast on top, add 3 cups boiling water & chicken bullion. Blend tomatoes & green pepper well, then add to the pot. Add all the chopped veggies and the black beans. Simmer on low until chicken falls apart. Top with fave toppings! Enjoy!