Nutty Mock Meat Loaf

This is an oh so simple and delicious recipe.  From Shelly Young’s recipe book this is amazing!

Simple and easy to make.  Just follow the step by step instructions.

• 1 cup ground almonds
• 2/3 cup raw sunflower seeds
• ½ cup raw Brazil nuts
• ¼ cup ground flax seeds
• 2 small onions (diced)
• ½ cup fresh parsley
• ½ tsp. Salt
• ½ tsp. basil
• ½ tsp. sage
• ½ tsp. thyme
• ½ cup water

Preheat the oven to 350. Grind the nuts and seeds in a food processor. Combine with onion and seasoning. Add the water, and stir again. Place in a well-oiled baking pan, and bake for 25 minutes.

SALADMASTER Version: Spray a cold electric skillet with Pam (or other oil spray). Add combined ingredients. Set at 300 degrees. After fifteen minutes, wipe the lid free of moisture. Repeat this 2 more times until baking is complete.

Rainbow Salad

• 1-2 heads green leaf lettuce (torn)
• 1-2 heads red leaf lettuce (torn)
• 1 pkg. spinach
• 1 head green cabbage (shredded)
• ½-1 head red cabbage (grated)
• 3-4 beets (grated)
• 4-5 carrots (grated)
• 2-3 yellow squash or zucchini (grated)
• 1/3-1/2 large Jicama (grated)
• 1 red/yellow/orange bell pepper (sliced)
• 1-2 cucumbers (sliced)
• 1-2pkg sunflower seed sprouts
• 1lb green peas

Dressing

• 1/3 cup fresh lemon juice
• 1 cup extra virgin olive oil
• ½ tsp. oregano
• ½ tsp. cumin
• ½ tsp garlic powder (or 2 cloves fresh garlic minced)
• ½ tsp. cayenne pepper
• 1 tbsp Braggs Liquid Amino

 

Combine salad ingredients in a large bowl. Mix dressing ingredients in a smaller bowl. Toss gently until coated lightly.

Popeye Soup

You must try this!  It is delicious and easy!  The benefits of this soup are superior!

1 Avocado
1 cup Water or Vegetable Stock (Pacific Foods of Oregon brand is yeast free)
2 Cucumbers
1 cup fresh raw Spinach
2 Green Onions
1 clove Garlic
1/3 Red Bell Pepper
Bragg Liquid Aminos or Real Salt to taste
Mid-Eastern Spices (Spice Hunter’s Garam Masala, 1/2-1 tsp., Curry Seasoning, 1/2-1 tsp., and “Zip”, 1/2 tsp.)
Fresh Lime Juice to taste
(4 spearmint leaves to garnish)

In a Vita-Mix or blender, add the avocado and half of the water or stock, and puree, then add the rest of the ingredients (except the spearmint leaves) one at a time, blending to desired thickness and thinning with the remaining water if desired. Add Bragg Aminos or Real Salt to taste, and flavor with spices and lime juice to your desire.

Can be served lightly warmed or chilled.  We served it warm and it was a huge hit!

Rooty Booty

This is Delicious, great for your and did I mention Simple and Easy!

• 2 sweet potatoes
• 2 Lrg. beets
• 2-4 Yukon Gold potatoes
• 4 tbsp olive oil (less or more if desired)
• Salt, pepper, and additional seasoning to taste

Cut into one inch chunks. Toss lightly in olive oil, and season with cayenne pepper, and 21 Seasoning (available at Costco). Place mixture in baking dish. Preheat oven at 325, and bake until tender and potatoes are golden (about 40 minutes).

SALADMASTER Version: Cut ingredient with #3 cone. Lightly toss in olive oil and seasoning (you will need less oil for this version). Pour ingredients in the 3qut with inset. Heat at medium-click-low for 15 minutes (check after ten to be sure).

 

SALMON PESTO — Saladmaster

SALMON PESTO – Electric Skillet or large Skillet

1Salmon filet                             Pesto Sauce                             1 red pepper

1 Lemon                                   1 bunch spinach

In a cold skillet place ½ bag spinach, lay salmon on top, cover with pesto and top with red peppers.  Squeeze lemon over the top and cover. Medium – click – low or 325 until value ticks then turn below 185.

Uncooked…

Cooked!

JICAMA SALAD – SALADMASTER MACHINE!

JICAMA SALAD – SALADMASTER MACHINE!

Jicama  #2 cone                        cilantro, to taste                      Sweet onion      #4

hot peppers – #1 cone               Tomatoes                                 Radishes – #4 cone

Corn, frozen                              1 can black beans                     Lime- #1 cone

1 can mild green chilies Mix all ingredients and enjoy!

Healthy Saladmaster Enchiladas

Simple, easy and delicious… Bonus!  Under 10 minutes to prepare!

LAYERED ENCHILADAS- Electric Skillet

24 corn tortillas                         1 can tomato with green chilies              Jack cheese

Sour cream for garnish              1 yellow squash                                    or Follow your heart

1Zuchinni                                  1 can kidney bean                                 1 Garlic Salsa

1 can pinto beans                      1 can black bean                                   1 Onion

3 Cloves garlic

 

Drain beans and process vegitagles on #2 cone.  #1 cone for garlic.  Mix and  Layer enchilada sauce on bottom of skillet followed by a layer of each of the following: tortillas, vegetable mix, tortillas, sauce and Cheese.

 

Cook on medium-click-low and enjoy. Or 325 for electric skillet and when value ticks turn to below 185.

Breakfast Pizza – Chef Heather Short

BREAKFAST PIZZA
Serves 6-8

INGREDIENTS:

Pre-cooked Pizza Dough – one large pizza or small individual pizzas

• 1 whole Spanish or Yellow onion, peeled and sliced very thin
• 2 T grape seed oil or vegetable oil
• 2 cloves garlic, crushed (optional)
• 1/2 tsp kosher salt
• 1 tsp dried thyme
• 1/4 tsp cracked black pepper
• 1 quart Crimini (brown) mushrooms – sliced
• 1 quart of cherry or grape tomatoes, washed and cut in half
• 1 bunch fresh basil, finely chopped
• 6 egg whites, lightly beaten
• 1/2 block med to firm tofu, drained and mashed
• 1 cup grated soy cheese (cheddar or Swiss flavor)
• 1/4 cup fresh parsley (Italian flat leaf)
• 1 bag fresh organic arugula

DIRECTIONS:

Heat grape seed oil in a large electric Saladmaster skillet.  While the skillet is heating up, add all of the onion and sauté until it starts to soften and get brown.  Add the garlic and seasonings and continue to sauté.  Next add all of the mushrooms and sauté with the onion mixture.

Lastly, add the cherry or grape tomatoes and the fresh basil.   Cook all of these ingredients together until the tomatoes burst and cook down and form liquid and then reduce.  This takes about 8-10 min.

In a separate bowl, beat together all of the egg whites and the mashed tofu.  Pour the egg white/tofu mixture over the cooked onion mixture and gently scramble everything together and cook until the egg white is almost set.  Remove from heat immediately.

ASSEMBLE PIZZAS:

If you are making individual breakfast pizzas, put each pizza crust on a cookie sheet.  Add several spoonfuls of the egg mixture to cover each pizza crust.  Sprinkle with soy cheese and fresh parsley and place under the broiler for 1-2 minutes until cheese starts to bubble.  Serve immediately topped with some fresh arugula.  You can also put these in a skillet that has a lid, cover and steam for 5 minutes until soy cheese melts.  The crust will be softer using this method.

Great Dish!  You will love this and so will your family!

Onion Carmalizing with Garlic

Quinoa Edamame Tabouli Salad — Chef Heather Short

2 1/4 cups Rainbow Tri-Color Quinoa	1 bunch of fresh Italian flat leaf parsley – chopped fine	3 cloves fresh garlic – minced or chopped fine
4 cups vegetable stock (or water)	Juice of 2 whole lemons	1/3-1/2 cup Extra Virgin Olive Oil
1 tsp kosher sea salt	Zest of 1 whole lemon	3 Roma tomatoes, cubed
1/4 tsp freshly cracked black pepper	1/2 bunch fresh mint leaves – chopped fine	1 English cucumber, leave skin on and cut in small cubes
2 cups shelled Edamame (soybeans) – you can usually get these in the   frozen foods section of grocery store

Prepare the quinoa according to package directions using vegetable stock or water and 1/2 tsp. kosher salt added. Once the quinoa is cooked, set it aside to cool off. Once the quinoa is cooled off first add all of the fresh herbs, salt, pepper and lemon zest. Gently mix in the cucumber, Edamame and Roma tomatoes. Whisk together the lemon juice and E.V.O.O. in a bowl or 2 cup glass measuring cup. Pour the liquid mixture over the quinoa and vegetables and carefully incorporate it so that everything is lightly coated. Add more salt and pepper to taste. Transfer the salad to your serving dish. Cover tightly with plastic wrap and let it marinate in the refrigerator for several hours before serving.