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Sunday, March 31, 2013

WHITE BEAN DIP ~ for Typo Os

    1 cup cooked white beans (navy beans)
    4 cloves garlic
    1/2 jalapeno pepper
    2 Tablespoons fresh lemon juice
    3 Tablespoons olive oil
    1 teaspoon salt
    2 Tablespoons fresh parsley, chopped

In a food processor or blender, puree all ingredients except parsley.

Transfer puree to a glass bowl.

Add parsley and mix well.

Refrigerate for at least 1 hour before serving.

Serve at room temperature.

Reprinted from The Blood Type Diet Website (


    8 Cups boiling water.
    7 ounces of thin rice noodles
    2 Tablespoons of olive oil
    1 large or 2 small garlic cloves chopped up
    2 green onions chopped fine
    tamari to your liking
    1/4 teaspoon of ginger powder or some grated fresh ginger
Bring the water to a boil.

Remove pan from the stove and drop in the rice noodles.Let sit in the hot water about 5 minutes stirring a few times.

Check for doneness.

Drain into a colander and run cold water over them.

In a wok--Saute garlic and onions for about a minute in the olive oil.

Drop in the noodles---add tamari and ginger powder or some grated fresh ginger.

Stir and fry until heated through---ready to eat.

It makes about 2-3 Cups.

Reprinted from The Blood Type Diet Website (


Chick-fil-A 10 Piece Chicken Nuggets  image
    chicken breasts
    white rice flour
    Garlic powder
    Paprika powder
    white pepper [or BTD compliant substitute]
    onion powder
    dried thyme
    sea salt
    olive oil OR ghee

Cut defrosted chicken pieces into bite size pieces.

Preheat a big frying pan without oil, and then add olive oil at the last minute (one tablespoon)

Using white rice flour in a ziploc bag, coat the chicken pieces and place them into the pan.

Allow 2 to 3 minutes for the bottom of the chicken to become brown, and add more oil or ghee as necessary.

Spice the chicken while in the pan, and give it one minute for the spices to brown.

Quickly, using a big metal spoon, stir the chicken and flip the pieces over and over again. (A bit like stir frying, I suppose.)

Be careful not to let the spice burn, but do make sure that all sides of the chicken pieces get cooked.

Pour the chicken into a big bowl, as this will help keep it warm.

Serve with simple raw veggies of any kind along with a sweet fruit, and wa lah! It is a very satisfying meal.

Reprinted from The Blood Type Diet Website (

Friday, March 29, 2013


Balsamic Roast Beef Recipe from

1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Place roast beef into your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then, after removing grease, ladle about ¼ – ½ cup of gravy over roast beef.

For Making  French Dip Sandwiches: you will need 6-8 spelt sub sandwich rolls. Pour gravy into individual dipping bowls. Serve warm. Fill each roll with loads of roast beef & dip away!

Time does not include cooking time for making Balsamic Roast Beef. Store remaining gravy in an airtight container in the refrigerator for another use.

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Adapted from recipe at:



3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Adapted from recipe at:



3 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups almond milk

Preheat oven to 350 F degrees.  Line standard muffin tins with paper liners.

Sift together flour, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Recipe from: marthastewart & adapted from recipe at:


(makes 12)

    1-¾ cup spelt flour
    1-½ teaspoon baking powder
    ½ teaspoon salt
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    ⅓ cup oil
    ¾ cup granulated sugar
    1 egg
    ¾ cup almond milk

For the Cinnamon Sugar Topping:

    1/4 cup butter, melted
    1/3 cup granulated sugar
    1 Tablespoon cinnamon

Preheat the oven to 350ºF.

Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

In a separate, large bowl, combine oil, sugar, egg and milk.

Add dry ingredients and stir only to combine.

Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.

Bake at 350 degrees for 15-20 minutes.

Run a knife around the sides of the muffin and shake them out of the pan while still hot.

Melt the butter in a bowl.

Combine the white sugar with the cinnamon in another bowl.

Dip muffins in butter, then into the sugar/cinnamon mix. Let cool. Eat immediately.



chicken walnut strips recipe Chicken Walnut Strips     Yield: 8 servings ~ Calories per serving: 105
2 whole chicken breasts, skinned, boned, halved and cut into 1/2-3 inch strips
2 eggs
Olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup spelt breadcrumbs
1 cup walnuts, finely chopped
mustard mayonnaise dip (absent of avoids)

Preheat oven to 425°F (218°C).
Beat the eggs with 1 tablespoon of olive oil, salt and pepper in a shallow bowl.

Combine together breadcrumbs and walnuts. Mix well.

Dip the chicken strips in the egg mixture and then coat with the mixed breadcrumbs.

Arrange half of chicken walnut strips in a single layer in jelly-roll pan. Pour 1/4 cup oil around.

Repeat with the remaining chicken strips, arranging in a second pan.

Put one pan in center and another one in upper third of preheated oven. Bake for 15 minutes, reversing pan positions after 8-10 minutes.

Serve chicken walnut strips with a mustard mayonnaise dip. 

Adapted from recipe at:

Thursday, March 28, 2013


    1/2 pound chicken fillets, cut into bite sized chunks
    olive oil, for frying
    1/2 teaspoon cayenne pepper
    1/2 teaspoon sea salt
    small bowl of spelt flour

    Mix flour, salt and cayenne pepper in a small bowl.

    Moisten chicken with water then roll in bowl of flour to coat all sides.

    Heat enough olive oil in pan that you can fry with it.

    Fry the chicken in the oil until done 4-5 minutes turning once.

    Remove and place on paper-towel to soak up oil.

    Season with additional salt if desired.


Chicken Chop Suey
    1 lb. boneless, skinless chicken breasts, cut into strips (turkey can be substituted)
    1 Tablespoon light sesame oil
    2 cup sliced celery
    1 cup sliced onion
    1 cup low fat, reduced sodium chicken broth
    1 Tablespoon soy sauce or wheat-free tamari
    2-1/2 Tablespoons spelt flour or arrowroot
    1/4 teaspoon ground ginger
    1 Tablespoon molasses
    1/4 cup water
    1 1/2 cup fresh bean sprouts
    cooked, hot rice

Place oil and chicken in a large frying pan and brown chicken.

Add celery, onion, broth, and soy sauce. Cover and simmer 5-10 minutes.

Meanwhile, mix together flour, ginger, molasses, and water. Stir into hot mixture and cook until thickened.

Add bean sprouts and heat thoroughly.

Serve over a bed of hot rice.


Seasoning Mixture:
    1/2 c salt
    1/4 c paprika
    1/3 c sugar
    2 tsp granulated garlic
    1/2 tsp. Cumin
    1 tsp - 1 1/2 tsp turmeric
    1 tsp. Lemon peel
    1/2 tsp cayenne
    2 tsp granulated onion
    1/2 tsp ground mustard

Dish Ingredients:

4 chicken fillets, or 6 chicken thighs, or 1 whole chicken cut up (or your favorite pieces)
Spelt flour for coating chicken
Olive oil for browning chicken
1 chopped large onion
2 cloves chopped garlic
1/4 to 1/2 cup chopped Italian parsley
2T fresh Greek oregano or 2 tsp. dry oregano
2 T fresh basil or 2 tsp. dry sweet basil
1 tsp. garlic salt
1/2 tsp. roasted chicory root (optional) (I use this in place of pepper)
Two 6-ounce cans of tomato paste
4 fresh juicy chopped tomatoes (or 1 15-ounce stewed tomatoes or tomato sauce)
1 tsp. sugar (optional)
1/4 pound fresh green beans to the sauce (optional)

While heating olive oil, season chicken pieces with "Seasoning Mixture" recipe above then flour the chicken. Brown the chicken in the heated oil, but do not cook completely. Then place it in the crock pot.

In the fry pan you just used (add more olive oil if necessary), add onion and start to saute it lightly.
Add garlic, parsley, oregano, basil, garlic salt, chicory root or black pepper, tomato paste, tomatoes, sugar, and continue to saute. Do not saute this mixture too long - just a few minutes to get the ingredients blended).

Pour this tomato mixture over the chicken.

Add 1/4 pound fresh green beans to the sauce (optional) and lightly stir (I've even added some zucchini sometimes).

Cook in the slow cooker 4-6 hours on high - until chicken is cooked.

Note: This tastes exquisite if allowed to cool and refrigerate over night - then warmed up the next day. Enjoy!


Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert!

        1/3 cup granulated sugar
        1 teaspoon ground cinnamon

        1 1/2 cup spelt flour
        1 cup oats ( quick or old fashioned, uncooked)
        1/2 cup granulated sugar
        1/4 teaspoon nutmeg
        1/4 teaspoon salt
        1 Tablespoon baking powder
        1 cup almond milk
        1 egg, lightly beaten
        1 stick butter, melted
        1 teaspoon vanilla

Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, cream the butter and sugar together until light and fluffy, about 3 minutes. combine flour, oats, and baking powder in large bowl; mix well. In small bowl, combine milk, egg, butter and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.

Bake until muffin tops are golden brown, 18 to 22 minutes, or until toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Adapted from recipe at:


Soft Snickerdoodle Cookies. Photo by Juju Bee

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups spelt flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Adapted from recipe at:


One pot curry with rich sauce.

    1 1/2 lbs. boneless, skinless chicken breast, cubed
    2 cups carrots, coined
    2 cups celery, chopped
    2 cups onion, chopped
    1/2 tsp mustard powder, optional
    1 Tablespoon curry powder
    1 Tablespoon garlic powder
    1 teaspoon salt
    2 cups canned pumpkin (100% pumpkin, unsweetened)

    6 servings hot cooked rice

    Put the first four ingredients in a 3 quart saucepan. Sprinkle the spices over the ingredients.
    Add sufficient water to cover. Cook over medium heat for 20 minutes.

    Stir in the pumpkin (to thicken) and cook for another 10 minutes.

    Tastes great over rice!

Optional condiments:
Add raisins, and/or chopped green onions for extra flavor.


Roast Sticky Chicken-Rotisserie Style Recipe

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 Tablespoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 Tablespoon minced garlic
2 large (4 lb.) roasting chicken

In a small bowl, thoroughly combine all the spices.
Remove neck and giblets from chicken, boil in 2 to 4 cups water until done. Let cool a bit then place in fridge for gravy with the roast chicken, or place in freezer for use at some other time when a recipe calls for chicken broth.

After removing neck and giblets, wash & rinse chickens inside and out then pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Stuff cavity of both chickens with the onions and minced garlic.

Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F.

When ready to roast chicken, remove from plastic, and place in a shallow baking pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F.

When the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table. Let the chickens stand for 10 minutes before carving. Make spelt flour gravy with the remaining pan drippings.

Readers' Suggestions:
1. I love this recipe and make it often. My only suggestion is to get a jar and mix up a lot of the seasonings at one time to keep in your cabinet. I changed the servings to 64 and the ingredients came up in cup and tablespoon amounts for easy mixing. Then when I make a chicken I have the "mix" at my fingertips. It takes 3 to 4 tablespoons of mix per chicken...... I normally make this in the crockpot for easy cooking, but the roasting it in the oven yields better results.

2. And here's another tip for those days where I can't find 5 hours to spare to roast a chicken: I take 5 or 6 chicken breasts with bone, I skip the onions & skip the overnight marinating step. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 oven for 1-1/2 hours. MOST REQUESTED CHICKEN in my household! I highly recommend this recipe!!

3. I did not have a whole chicken, but had wings as I always do. I greased my roaster pan with little oil then laid layers of onions in my pan I laid my wings over my onions I roasted for three hours then I put my rack in my roaster pan and put my wings on the rack and cooked 1 1/2 hours more, this was the best chicken ever, can not wait to roast a whole bird. but it's good to know that chicken pieces work as well. My wings came out very juicy and moist. this is more than a 5 star chicken. YOU MUST TRY IT!!!!!!

Adapted from recipe at:

Wednesday, March 27, 2013


 Roast Chicken with Fiery Lemon Glaze
This is an overnight recipe, as the chicken needs to marinate 8-12 hours.

Makes: 8 servings

1 4-5 pound whole roasting chicken OR turkey breast
4-6 small lemons
1/4 cup olive oil
2 Tablespoons fresh parsley, minced
4 cloves garlic, minced
1 teaspoon cayenne pepper (optional)
1/2 teaspoon each sea salt and pepper
1/2 cup honey (a light flavor is best)
2-3 small lemons, halved or quartered (optional)

Remove giblets and use for stock or freeze for later use.

Place chicken in a large plastic bag set in a shallow dish. Slice 2 lemons, add to the bag.

Finely shred 2 teaspoons of peel from the remaining lemons and set aside.

Squeeze lemons to yield 1/2 cup plus 2 tablespoons of juice for the marinade and glaze.

Combine 1/2 cup lemon juice, olive oil, parsley, garlic, 1/2 the cayenne and 1/2 teaspoon each sea salt and freshly ground pepper.

Pour over the chicken, turn to coat, and seal the bag. Refrigerate 8-12 hours, turning the bag over occasionally.

Preheat oven to 375°F.

Let chicken stand at room temperature 15 minutes. Drain the marinade and set aside the lemon slices. Discard the marinade.

Tie the legs together and tuck the wings under. Place chicken breast side up on a rack in a shallow roasting pan. Cover with the lemon slices. Arrange the lemon halves or quarters on the rack around the chicken. Roast on the lowest rack in your oven for 1 hour.

Meanwhile, combine the honey, shredded peel, 2 tablespoons juice and remaining cayenne. Bring to a boil in a small saucepan over medium heat, stirring occasionally. Set aside.

Cut the string tying the chicken legs together and reposition any lemon slices that might have fallen off. Continue roasting until the legs move easily and juices run clear, about 30-60 minutes depending on the size of the chicken.

Occasionally brush the chicken with some of the honey glaze during the last 10 minutes of roasting.

If the lemons begin to darken, tent loosely with foil or parchment paper.

When the chicken is done, let stand 15 minutes before carving. Serve with the remaining honey glaze.


image, photo, chicken recipes, mozzarella, cheese, tomato, poultry, receipts

This a great meal to serve with rice and steamed broccoli.

2 cups of fresh mushrooms, sliced
4 teaspoons of butter, divided [or ghee]
1/4 cup white grape juice
1/4 cup chicken broth
2 eggs
2 Tablespoons of almond milk
3/4 cup spelt bread crumbs
4 boneless chicken breasts [or turkey breast cutlets]
1 teaspoon minced fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground peppercorns
4 thin slices mozzarella cheese

In a non-stick skillet coated with cooking spray, cook mushrooms in two teaspoons of butter until they are tender.

Stir in white grape juice and chicken broth. Cook for 3-4 minutes. Set aside and keep warm.

In a shallow bowl, combine eggs and milk.

Place bread crumbs in a zip-lock bag.

Dip the chicken in the egg and milk mixture and place chicken in the zip-lock bag to coat with the bread crumbs.

Combine the seasonings and sprinkle over the chicken.

In a large non-stick skillet, cook the chicken in the remaining butter until done.

Top each piece of chicken with the mozzarella cheese and cover until melted.

Serve with the mushrooms you set aside.


1 pound chopped round steak, cut into 4 equal pieces OR thin patties of ground sirloin
1 egg
1/4 cup almond or rice milk
1/2 cup spelt flour
garlic salt
crushed red pepper
2 T. extra virgin olive oil

Preheat skillet and olive oil.

Combine egg and milk in bowl, whisk together and set aside.

Dip each piece of steak into egg mixture, then into spelt flour and season with garlic salt and red pepper. Add 2 pieces of steak to olive oil at a time and cook 3 minutes on each side.

Continue with remaining steak, you may need to add more olive oil to pan to finish. Make an avoid-free spelt flour gravy to pour over the steak. Yummy!


1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
3/4 cup white wine
1 1/2 tsp. sugar
1 tsp. salt
(Perhaps some water to thin if too much of the wine evaporates overnight.)    

Place the mustard seeds in glass bowl and cover with wine.

Cover with plastic wrap and leave at room temperature overnight.

Next day, blend about 2/3 of the mustard mixture with salt and sugar in food processor fit with steel blade for about 5 minutes.

Fold in the remaining 1/3 grains to make a nice grainy mustard.

Store in glass jar in fridge for about a couple days prior to using.

Adapted from recipe at:


TOTAL TIME: 10 min., plus about 2 days’ standing         YIELD: 1 1/2 cups

1/4 cup yellow mustard seeds
1/2 cup cold water
1/2 cup white wine
1 teaspoon kosher salt

Place mustard seeds in a medium-size bowl. Stir in the water and the wine. Cover and let stand overnight.

Puree mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.

NOTE: After pureeing, flavor the mustard by adding black pepper, chopped garlic, herbs, honey, horseradish or chopped shallot.

Adapted from recipe at:


TOTAL TIME: 40 minutes       YIELD: About 2 cups

    4 pints ripe tomatoes, cut in half
    2 cups red wine
    2/3 cup dark brown sugar
    4 teaspoons salt
    2 teaspoons black pepper
    3/4 teaspoon Worcestershire sauce

In a wide skillet, simmer tomatoes, wine, sugar, salt and pepper until a thick jam-like mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.



1 cup spelt flour
2 tablespoons smoked paprika
1/2 teaspoon salt
Ground pepper
2 teaspoons olive oil
2-3 lbs chuck or beef stew meat cubed
1 large onion, diced
1 small can tomato paste
1 cup red wine
2 cups beef broth
4 medium sweet potatoes, cubed
4 carrots, peeled and chopped
1 bay leaf
Parsley (fresh or dried)

In a large bowl, mix the flour, paprika, salt and pepper.  Add the beef cubes and toss to coat. 

In the meantime, add some olive oil to a sauté pan and turn the heat up to medium or so.  Add the coated beef, in batches, and brown on each side.  Remove and set aside on a plate with a paper towel (to drain). 

Add the onion and paste to the pan.  Stir and cook for 4-6 minutes. 

While that’s cooking, add the carrots, potatoes and beef to the slow cooker turning that to low (6 hours) or high (4 hours).  Then add the onion/paste mixture. 

Return the pan to the stove and add the wine and scrape up the bottom bits (de-glaze the pan).  Cook for 2 minutes.  Then pour over the top of the meat/veggies in the crock pot. 

Add the additional broth and spices.  Cover and cook. 

Adjust spices and serve over rice or noodles… whichever you prefer.  A good red wine and crusty bread will make this dinner perfect!

Adapted from recipe at:

Monday, March 25, 2013


(Makes 2 – 10 ounce – jars)

    3 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
    1 cup unsweetened apple juice
    1 tablespoon molasses
    1 teaspoon cinnamon or to taste
    1/4 teaspoon nutmeg
    1 pinch salt
    Zest of 1 lemon
    Honey or maple syrup to taste

Combine all ingredients in a 1 or 1 1/2 quart slow cooker and stir well to combine
Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.

Using an immersion blender, blend everything together in your slow cooker until smooth.

Stir in honey to taste.

Note: You can do this in a larger slow cooker, but you will need to double or triple the recipe depending on the size of your slow cooker. A slow cooker should be at least 1/2 full in order to cook the food in it properly.

Adapted from recipe at:


    5 teaspoons extra-virgin olive oil, divided
    1 pound chicken tenders, cut into bite-size pieces
    1 large onion, chopped
    4 medium parsnips, peeled and chopped
    2 medium carrots, peeled and chopped
    2 teaspoons chopped fresh (or 1/2 teaspoon dried) rosemary
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 cups reduced-sodium chicken broth
    2 granny smith apples, peeled and chopped
    2 teaspoons lemon juice

Heat  2 of the teaspoons of extra-virgin olive oil in a Dutch oven on medium heat. Add the chicken and cook, stirring until just cooked through, which should take 3-5 minutes. Transfer to a plate.

Next, add the remaining 3 teaspoons of oil to the pot. Add the onion, parsnips, carrots, rosemary, salt, and pepper, and cook, stirring often, until the vegetables begin to soften, 3-5 minutes.

Add the broth and apples; bring to a simmer over high heat. Reduce the heat to maintain a simmer, and cook, stirring often, until the vegetables are tender, 8-10 minutes.

Return the chicken to the pot and stir in the lemon juice.

Enjoy in your favorite soup bowl or mug.

Adapted from recipe found at:

Saturday, March 23, 2013



Preparation time: 15 minute(s) ~ Cooking time: 15 minute(s) ~ Makes: 6 servings (3 per person)

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice

2 lbs chicken breasts (or your preference)
1/2 teaspoon salt
2 teaspoons minced garlic (or 3 garlic cloves)
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned (or 6 oz can green chiles)
1/4 cup yellow onion, julienned
1/3 cup shredded monterey jack cheese
1/2 ounce fresh lime juice
18 spelt flour tortillas
oil (for frying)

Preheat oil to 350ºF.

Combine first 5 ingredients for marinade. Marinate chicken in mixture for at least 2 hours.

Drain chicken well and grill (I use stove top grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.

Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.

Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.

To assemble, warm a tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.

Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.

Deep-fry in preheated oil for 2 minutes or until golden brown and crispy. Drain well.

Serve with salsa.

Recipe adapted from


Sugar cookie recipe:

3/4 cup spelt flour
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons almond milk
1/4 cup butter

Preheat oven to 325 F.

Combine dry ingredients and mix very, very well.

In a separate bowl, melt the butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. If you want soft cookies, you’ll need to get the dough very cold. (So roll the balls first, then refrigerate until cold.)

Bake in preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s ok!! Just let them cool for 5 minutes before touching.

These cookies will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)

Instruction for sugar cookie fruit cups:

Make a batch of spelt flour sugar cookie dough, follow the step-by-step picture instructions above. Fill cooled cookie cups with your favorite fruits that you've previously dried with paper towels of any excess moisture.

Careful with choice of fruits & toppings, making sure they are not Type O avoids.