Recipes

Welcome to the recipe page.  I always have clients asking me, “what can I eat? So I thought it would be a good idea to publish some of my favorite recipes

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KALE SALAD (adapted from a Gabriel Cousens recipe)


1 Bunch lancelota Kale, with the mid-rib removed and cut into smallish pieces.
½ teaspoon salt
Juice of ½ lemon
3 Tablespoons olive oil

¼ cup nuts (lightly toasted. pecans, hazelnuts, pine nuts are some of my favorites)
1 tomato diced

Massage the kale with the salt and the lemon juice, until it starts to break down. This takes about 2 minutes. Mix in Olive Oil, tomato & nuts. Mix well and serve.

Note:  There are endless ways you can change this recipe!  You can use lime juice rather than the lemon juice, and replace the olive oil with a small avocado, but after you massage in the lime juice and salt, then massage in the avo.  It’s like adding an instant creamy dressing.
I have also added feta cheese and olives along with the original recipe.
Just remember this recipe is very addicting, and if you make it for a pot luck you will always be ask to bring it.

Your going to a party and the host ask you to bring something gluten free.  Here is a great Gluten Free party dip you can take with you.
This recipe comes from Glutenfreeda.com

 Artichoke & Bean Dip

Ingredients
One 15-1/2 ounce can great northern or other white beans, drained and rinsed
One 14-1/2 ounce artichoke hearts, drained and rinsed (do not use marinated artichoke hearts)
1 clove of roasted garlic
2 Tablespoons lemon juice
2 Tablespoons olive oil
3 Tablespoons parmigiano reggiano, finely grated
1 teaspoon rosemary, minced
Salt and pepper to taste
Cayenne pepper

Directions
Add the beans, artichoke hearts, garlic and lemon juice to a food processor and process until smooth. Add the oil while the food processor is still running. Add cheese and rosemary and pulse until blended. Season to taste with salt and pepper. Transfer to a small bowl and sprinkle with two shakes of cayenne pepper. Serve with gf corn chips.

  Hula Kitchen Ground Meat Jerky

2 pounds ground meat
¼ cup Hula Kitchen Jerky Spice Mix
¼ cup water
2 teaspoon coconut sugar
4 teaspoons apple cider vinegar

In a measuring cup add the water, vinegar, coconut sugar & Hula Kitchen Jerky Mix.  Blend well and mix into the ground meat.
A 5 tray dehydrator will hold about 4 pounds of meat.  Set the dehydrator on the highest setting (145-155 degrees).
 Fashion the meat into a link sausage shape, place on the drying racks and then 
flatten (approx. ¼ thick).
Let the jerky dry for around 5 – 10 hours. Test for doneness, as each dehydrator will vary.
I rotate the trays about half-way through.
Store in the refrigerator
 Tracy’s Favorite Roast Chicken
Roast 2 chickens and have left overs for tortilla soup or a chicken salad

2  4-5 pound chickens (giblets removed)
2 medium lemons
2 Tablespoons finely chopped fresh rosemary (fresh is a must for this recipe)
Salt & coarsely ground black pepper
1/4 cup extra virgin olive oil

Zest the peel from the 2 lemons, being careful to not get any of the white part.  In a food processor, or spice grinder, add the lemon zest, rosemary, 2 Tablespoons salt & 1 teaspoon pepper. Pulse several times to combine

Rub each chicken with the olive oil. Sprinkle each chicken with the salt mixture inside and out.  Cut the zested lemons in half, squeeze the juice from one of the lemons and reserve the juice.  Put the remaining lemon pieces into the cavity of the chickens (I use the ones that I juiced as well, they still have lots of flavor). Place the chickens in a roasting pan on a wire rack. You can do the above preparation in advance.  Place uncovered in the refrigerator anywhere from 4 – 24 hours.  This makes it very easy to have your dinner ready to put in the oven when you get home from work.  Let the chickens sit at room temperature for 30 minutes before roasting. Pour the lemon juice over each of the chickens.

Pre-heat the oven to 425 degrees (if using a convection oven reduce the heat to 400 degrees).  When ready to put the chickens in the oven add about 1 inch of water to the roasting pan.  You may need to add more water as the chickens roast.  This liquid makes the most wonderful gravy with out having to do any thing else, other than to strain it into a serving bowl!

Roast the chickens (breast side up) for about 1 hour or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees.  Remove from oven and let rest for 5 minutes before carving. Serve with the strained cooking juices.

Remember that the left over bones will make a wonderful soup for another day.  If you don’t want to make the stock right away, store the cooled bones in a freezer bag and freeze.