I love to cook. Cooking is healing, that is if you are not rushing and you don’t have million other things in your mind that you have to do in one hour. I especially love to cook with my husband and my daughters. I always collected receipies, tried them and eliminated after my older daughter disapproved of them. She is our food critique and tester. I have decided to have a receipie page, since health begins with nutrition. If you don’t have food on a plate with energy engridents, soothing ingridents then you won’t nourish your cells.
1. My Favorite Salad Dressing
Directions: Take one cup of goat yogurt, 2 table spoons of fresh squeezed lemon, 3 table spoons of organic olive oil, 1 tsp of dried oregano and 2 cloves of minced garlic. Mix all ingredients together and use on top of any salads, cooked or raw vegetables. It is delicious.
- 1½ cups of organic or freshly juiced fruit juice of choice (grape, pineapple, orange or a mix of orange and pineapple are all good! Always choose your fruits per your blood type.)
- ¼ cup cool, clean water
- ¼ cup hot (almost boiling) water
- 1 tablespoon of Gelatin Powder (can purchase it from this web site)
- 1-2 cups of fresh fruit (optional) – Pineapple, strawberries, blueberries and orange slices are all really good
Directions: Mix all ingredients together an pour in a glass dish, refrigerator for couple of hours and enjoy.
3. Mousse With Avocados
- 5 avocados
- 1 cup raw honey
- 3/4 cup raw cocoa powder
- 1 tbsp vanilla flavoring
- 1 tsp Himalayan salt
- 1/3 cup water
Directions: Mix all ingredients in a food processor or blender. Adjust water for desired consistency. It taste just like chocolate mousse!
4. Grilled Rutabagas
- 2 Rutabagas
- 2 cloves garlic, sliced
- 2 slices of red onion
- 2 tsp extra virgin olive oil
- 1/8 tsp garlic powder
- 1/3 cup water
Directions: Preheat oven to 425F. Cut root part of rutabaga off so it stands up. Cut slits in the top and stuff with alternating red onion and garlic slices. Place each on a tray that can go in an oven; pour 1 tsp olive oil over each, sprinkle minced fresh garlic and salt evenly over both. Wrap with parchment paper first then with foil and bake for 30 minutes or until inside is soft. Remove foil and bake an additional 10 to 15 minutes or until outside is golden. Enjoy
5. Roasted Pumpkin Seed Hummus
- 1 1/2 cups pumpkin seeds
- 3 garlic cloves
- 1 tsp Nature’s Sunshine Capsicum
- 1 cup freshly cooked white beans (soaked overnight)
- 1/2 cup olive oil, plus more for drizzling
- 1 lemon, juiced
- 1 tsp salt
Directions : Preheat oven to 350°F. On a parchment lined baking sheet add pumpkin seed and spread evenly. Roast for 10-15 minutes. In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt. Blend until smooth. Adjust salt/olive oil to desired taste. Serve, drizzled with olive oil and a sprinkle of paprika.
6. Grilled Pizza
- 1 gluten free Udi’s pizza crust ( or you can make your own gluten free dough)
- 1 butternut squash roasted (you can use olive tapenade)
- 1 onion, chopped and caramelized
- 1 tsp ovile oil
- 4 cups spinach (or topping of your choice)
- 2 garlic cloves, minced
Directions: Arrange pizza, spreading squash puree on crust, top with spinach and caramelized onions. Cook pizza in the grill for 12-15 minutes.
7. Coconut Manna Bread
- 1 cup coconut manna
- 5 eggs
- 1/4 cup coconut oil
- 1/4 tsp sea salt
- 1/2 teaspoon baking soda
Directions: Make sure the coconut manna is soft, you can keep the jar in boiling water for 20 minutes in order for the manna to be soft. Mix the egss then add all the other ingredients. Pour the batter into a loaf pan and bake for 40 minutes. I love eating it warm. But you can let it cool down. I also put lactose free sour cream and raw honey on the bread and eat as breakfast. Enjoy.
8. Balsamic Brussels Sprouts With Cranberries and Pecans
- ½ tablespoon ghee (melted butter that contains fat only, the milk part has been removed)
- 1 pound organic Brussels sprouts, roughly chopped
- ¼ cup water
- ¼ cup balsamic vinegar to taste
- 1/8 cup pecans, chopped
- 1/8 cup dried cranberries
- Pink salt and/or capsicum to taste
Directions: Heat the ghee over medium heat in a large skillet. Add the Brussels sprouts and sauté for about 5 minutes until slightly tender and brown. Add salt and/or capsicum to taste. Add balsamic vinegar, water, and dried cranberries. Cover the skillet and steam for about 3-5 minutes. Remove from heat, and transfer to a serving dish. Top with chopped pecans.
9. Coconut Whipped Cream – Dairy Free, Low Carb, Paleo, Sugar Free
- 1 (13.5 ounce) can full fat coconut milk chilled in the refrigerator for 8 hours or overnight or in the freezer for 2 hours (must be full-fat and cold or it won’t work).
- Note: you want coconut milk, not coconut cream or a coconut juice beverage
- 1/4 cup xylitol or the sweetener of your choice. Most of the time I don’t use any sweetener.
- 1 teaspoon vanilla
My favorite dessert treat is the layered green tea crepe cake (Mille Crepe) from Lady M. I especially enjoy eating it with my daughters and my nephew; it’s always a joy to spend time with them! They remind me of my youth, my country, and special occasions and memories from my past. Unfortunately I can’t eat such sweets all the time, but I can eat my homemade coconut whipping cream! It’s very inexpensive to make (I use Golden Star coconut milk), tastes delicious, and I don’t have to worry about extra sugar or calories entering my body!
You need nothing more than a can of coconut milk and your favorite sweetener. The kind of coconut milk I choose is free of chemicals and additives. Not all brands work as well all the time. So if your coconut cream isn’t as fluffy as the last time you made it, it’s them not you.
The coconut milk needs to be chilled or it won’t whip. So put it in the freezer for 2 hours or refrigerate it for at least 8 hours. I have been storing a couple of cans in the refrigerator for those emergency coconut whipped cream situations.
If you choose the right kind of coconut milk then you won’t have a problem with firmness. Let it chill before using, and put on cakes or cupcakes right before serving, otherwise the cream will melt. I have not used the cream on cupcakes or cakes. I just add fresh or frozen berries and serve. It tastes great, looks wonderful, and is good for you.
Directions: 1. Chill the can upside down. Remove chilled coconut milk can from the refrigerator. The coconut water separates from the coconut milk and sinks to the bottom of the can. Flipping the can makes it easy to pour off the coconut water. Open can and pour off the clearish coconut water. Depending on the brand, this may be up to half the can. 2. Pour coconut solids (depending on the brand this will vary from solid to a more thick white liquid) into a large bowl or the bowl of a standing mixer. Add xylitol and vanilla. 3. Beat with a hand or standing mixer until thick and fluffy. Taste mid-beating and add more sweetener to taste. 4. Refrigerate until ready to use.
10. How to Make Raw Butter
Directions: Pour raw cream in a food processor. Mix the cream for 3 minutes. In this first step, you’re essentially making whipping cream. After the “whipping cream” stage, the cream will start to clump together. This happens because the protein casings surrounding the fat molecules is agitated and removed, causing the fat globules to stick together. Pour the buttermilk into a container and squeeze out any extra buttermilk from the fat by using your hands. Salt or herbs can be added, if desired. You can even add things like cinnamon and raw honey if you wish to make a sweeter butter. Form the butter into your preferred shape or just place it into a container for storage. Enjoy!!
11. Creamy Mint Chocolate Gummies.
4 tbsp. Vital Protein Beef Gelatin ( purchase it on this web site)
- ½ c. cold water
- 2 c.. canned coconut cream
- ¼ c. coconut oil
- ½ c. raw cacao powder
- 1 tsp. spearmint or peppermint extract
- 1 tsp. vanilla extract
- Large pinch of sea salt
Full of healthy fats, they make the perfect satiating, guilt-free dessert. Our Beef Gelatin sets it up with a healthy source of protein. And nothing says love like raw cacao powder plus your favorite mint extract.
Directions: In a small bowl, stir the Beef Gelatin into the cold water. Set it aside to let the gelatin bloom for 3-5 minutes.
Add the coconut cream, coconut oil, cacao powder, mint extract, vanilla extract, and sea salt to a medium saucepan. Place it over medium heat and stir briskly until the mixture is smooth. Turn the heat to medium-low and add the bloomed gelatin. Continue whisking until the gelatin is dissolved.
Take the pan off of the heat and pour the mix into silicone molds or a glass baking dish. Refrigerate the gummies until solid, about 1-2 hours for molds or 3+ hours for a glass dish. Store the gummies in the refrigerator for up to a week.
12. Delicious Turkey Meat & Buckwheat Soup
- One pound organic turkey meat
One tablespoon thyme
One tablespoon rosemary
One tablespoon oregano
One tablespoon sage
Five tablespoon fresh parsley
Salt and pepper to taste
Directions: Mix all together, form small size balls and sauté using butter. In a separate pan sauté onions, add fresh tomatoes, add eight cups boiled water, add all the turkey balls, add 1/2 cup washed buckwheat and the herbs and cook on a low heat for 45 minutes. Enjoy.
13. Raya’s Almond Cupcakes
2 cups almond pulp (I make my own almond milk and this is the left over pulp I use)
- 2 cups frozen black berries
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 tsp baking powder
- 1 tbsp honey( u can use 2 tbsp if u want more sweet)
Directions: Mix everything g together, put in cup cake cups and bake. It is delicious and very moist. Excellent as breakfast.
14. Green Salad with Buckwheat
One cup cooked buckwheat groats
Three cups fresh cut mint, green onions, celantro, and parsley
Two cloves garlic
Salt and capsicum to taste
Three tablespoon fresh lemon juice or more if desired
Three cucumbers cut in small pieces
Directions: Mix all the ingredients together, let it sit for 10-15 minutes and serve.
15. Armenian Style Sausage (kabab)
1 tbsp of ghee
1 lb. of ground lamb or bison
1 tsp pink salt
½ tsp turmeric
½ tsp capsicum
2 tsps ground fennel seed
6 tbsps of chopped cilantro and parsley (equal size)
One medium size onion chopped in very small sizes
Directions: Mix everything together and shape them in sausage form and put it in 350 degree oven for 30 minutes. You can eat it with greens, or wrap it in coconut wrap, pita or lavash (Armenian bread). By the way Trader Joes carries lavash.
16. Super Green Smoothie
¼ cup of olive oil
2 tsp fresh lime juice
zest from ½ lime
¼ tsp pink salt
2 cloves of garlic (skip this if you don’t like the smell)
½ tsp ground cumin
¼ inch ginger root
½ cup of water
1 small organic zucchini
handful of organic parsley
handful of basil
handful of broccoli sprouts
1 organic carrot
2 scoops of protein powder if desired
Directions: Blend everything in a blender and enjoy
17. Pumpkin Smoothie
1½ cups lukewarm water
½ cup pumpkin puree from BPA-free can or, steamed and scooped out fresh pumpkin
¼ cup pecans
¼ teaspoon pure vanilla extract
¼ teaspoon cinnamon
¼ teaspoon camu camu
pitch of pink salt
2 tablespoons organic flax seed grinned
handful of dandelion leaves
¼ inch fresh ginger root, grated
1 tablespoon tahini
1 tablespoon coconut butter
1 date, pitted or honey
Directions: Blend all the ingredients in a blender until smooth and enjoy.
18. Buckwheat For Breakfast
1 cup buckwheat groats
2 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract
½ cup blueberries fresh or frozen, for topping
1 tablespoon sliced almonds, for topping
1 tablespoon mixture of seeds (chia seeds, flax seeds, sunflower seeds, sesame seeds), for topping
Directions: Cook the buckwheat in water until tender and most water is gone. Then add in the unsweetened cocoa powder, maple syrup or honey and vanilla extract. Serve porridge warm topped with blueberries, almonds and seeds.
19. GAPS Beetroot Digestive Tonic
1 medium organic beet, sliced (do not grate)
1-2 tablespoons of high mineral sea salt
5 cloves organic garlic, peeled (optional)
1 cup whey
1 teaspoon of grated ginger (optional)
pure water to fill (not chlorinated; spring or filtered is best)
Directions: Place ingredients in a 2 quart, wide mouth jar with a 2 piece lid (or airlock). Fill only to the “shoulder” of the jar. Screw lid on tightly. Ferment on the counter at room temperature (68-72°F) for 2-5 days, until the lid is tight (you can no longer press it down with your fingers), and then place in the refrigerator. Top off with water every time you pour out some to drink. When the beet is pale, begin again from scratch. Makes 2 quarts.
NO WHEY Option: Exclude whey and add an additional tablespoon of salt (2 total)
20. GAPS Cabbage Digestive Tonic
¼ organic green cabbage
1 tablespoon high mineral sea salt
¼ cup whey
pure water to fill (not chlorinated; spring or filtered best)
Directions: Shred cabbage finely with a stainless steel knife and place in stainless steel bowl. Pound briefly with a meat hammer or wooden pounder, until the leaves release their water and turn a bright green. Place all ingredients in a 2 quart, wide mouth jar with a two piece lid (or an airlock). Fill with water to the shoulder of the jar, leaving about 2 inches of space between the tonic and the lid. Cover tightly and leave at room temperature (68-72°F) for 2-3 days, until the lid is tight (you can no longer press it down with your fingers), and then place in the refrigerator. Makes 2 quarts.
NO SALT Option: Exclude salt and add an additional ¼ cup whey Cabbage Tonic (and all cabbage ferments) is especially good for increasing stomach acid, so it is best drunk before a meal.
NO SALT/WHEY Option: Exclude salt and whey. Add vegetable starter as directed (For dairy –free vegetable starters, visit CulturesforHealth.com)
21. Dripping and Collecting Whey
1 quart good quality plain organic whole milk yogurt OR kefir (cow, sheep or goat), no fillers, homemade preferred
1 fine-mesh sieve, cone-shaped preferred
several layers of cheese cloth, tea towel or linen napkin
• 2-cup liquid measure or bowl to fit strainer
Directions: Place strainer in liquid measure. Line the strainer with 4 layers of cheese cloth or a tea towel or linen napkin. Spoon yogurt or kefir into strainer. Whey will drip into the liquid measure and yogurt/kefir cheese will remain in the strainer. Leave on the counter to strain for 12-36 hours. The longer you drip, the firmer the cheese.
Note: One quart of commercial yogurt will yield about 2 cups of whey and 1 cup of yogurt cheese. Homemade yogurt will yield even more whey, as it tends to have more liquid. Store whey and the cheese in glass jars in the refrigerator. Whey will last up to 6 months under refrigeration. Yogurt/kefir cheese will last a few weeks, if kept airtight
22. Kale Guacamole
2 cups kale leaves, chopped
½ teaspoon pink salt
3 tomatoes organic, seeded and chopped
¼ cup red onion, minced
2 jalapeno chillies, finely chopped
1 lime, juiced
¼ cup fresh cilantro, chopped
Directions: Use a food processor and pulse kale leaves until finely chopped. Put the avocado flesh in a large bowl, add salt and mash until desirable texture achieved. Stir in remaining ingredients.
23. Zucchini Hummus
2 medium zucchini
1/8 to ¼ cup olive oil
4 to 6 cloves garlic, minced
½ cup fresh lemon or lime juice
¾ cup sesame seeds
¾ cup tahini
¼ tsp cayenne
1 tsp ground cumin
Salt to taste
Directions: Place all ingredients in a food processor and process until smooth.