- 1 Box Trader Joes Chocolate Cake mix (no Hydrogenated Oils in this boxed cake) I will also do a cake from scratch omitting the water and oil as the Avocado replaces both.
- 3 eggs
- 1 C. semi sweet chocolate chips or 70% dark chocolate bar chopped up
- 5 large Avocados (save 2 for the frosting)
- 1 Zucchini
Combine cake mix, 2 avocados that you’ve mashed until creamy, eggs, shredded zucchini, and Chocolate until just blended. Check the consistency. If like a brownie, then good, if still too dry, add the other avocado. Pour into a 9×13 Cake pan and bake according to box directions (or EOC if using Saladmaster on 300*. Remove moisture from lid interior every 5/7 minutes and bake for approx. 20 min. or until done.)
- 2 ripe avocados mashed
- 1 C. Powdered Sugar
- 1 tsp. pure vanilla extract
Mix all together until smooth and creamy. Can use a blender or mixer. Spread evenly over completely cooled cake. Enjoy the vibrant green of this frosting. Yum.
- 1 head of curly kale, leaves removed from stem and torn
- 1 cup fresh tart cherries, pitted and sliced (optional)
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup sliced fresh strawberries
- 1 avocado, chopped
- 2/3 cup chopped toasted almonds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.
Add in salt, pepper, cherries, berries and avocado, then add a few more tablespoons of dressing and toss. Finish by topping with chopped almonds.
Fresh Strawberry Vinaigrette
- 3/4 cup sliced fresh strawberries
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch pepper
- 1 pinch cinnamon
Combine all ingredients together in a blender or food processor and blend until smooth.
This is OOOHHHHH so Delicious! You must try this.
Makes 6 servings
- 2 medium dried ancho chiles, rinsed, patted dry, split lengthwise, seeded
- 1 dried chipotle chili, rinsed, patted dry, split lengthwise, seeded
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon dried oregano, crushed
- 1/8 teaspoon cinnamon
- 1-1/2 teaspoons salt
- 2 tablespoons Grape Seed Oil
- 2 medium onions, chopped (#2 Cone)
- 4 garlic cloves, minced
- 3 zucchini and/or yellow squash, quartered lengthwise and cubed (#3 Cone)
- 3/4 pound kale, stems, ribs discarded, leaves chopped
- 1 teaspoon grated orange zest
- 1/8 teaspoon sugar
- 1 ounce unsweetened chocolate, shaved or grated (#1 Cone)
- 1 (14.5-ounce) can whole tomatoes in juice, drained, reserving juice, chopped
- 1-1/4 cups water
- 3 (15-ounce) cans pinto beans, drained, rinsed
1. Cook chili peppers flat in a skillet on both sides over medium heat until just tender, about 30 seconds. Cut into small pieces. (Be sure to turn the fan on over the stove and don’t breathe the vapors rising up from the skillet.)
2. Combine chili peppers and cumin seeds in a coffee or spice grinder and process until finely ground. A mortar and pestle can be used as well. Combine chile mixture with oregano, cinnamon and salt.3. Heat oil in a large pot and sauté onions unto softened. Mix in garlic and cook, stirring, 1 to 2 minutes. Stir in chile mixture and cook 30 seconds. Add zucchini or squash , kale ,orange zest, sugar, chocolate, tomatoes ,juice, and water.4. Place lid on sauce pan and cook 15 minutes or (until you hear the clicking of the vapo valve.) vegetables are tender, stirring chili often. When vegetables are cooked through, add beans and cook another 5 minutes. Season to taste with salt, if needed. Serve warm.
My Friend Stacy Bounk from Wisconsin shared this with me. It’s incredible!
- 1 ½ C chickpeas drained (1 Can)
- 1/8 tsp + 1/16 tsp salt
- tiny bit over 1/8tsp baking powder
- 2 tsp pure vanilla extract
- 2 Tbs Sunbutter or Almond Butter
- 2 Tbs rice milk ( I used Almond milk)
- 2 Tbs Agave (add more if you want it sweeter)
- 1/3 C chocolate chips (good quality)
- 2 to 3 Tbs Flaxmeal (you can omit but also omit the milk if you do)
Add all ingredients (except chocolate chips) into a food processor and blend until very smooth. Then mix in the chocolate chips. Eat as a snack or serve with apples/pears/celery. Get creative if using as a dip. Amazingly tasty.
This is Delicious! Tip — make sure the cake is not to moist when you cook it, if it is too wet it will be more like a brownie.
- 2 bananas (flax or chia)
- 1 yellow squash
- 1 box trader joes cake mix
- Oil as called for on box (SM EOC can omit oil)
- Walnuts (optional)
Grate or use #1 cone on SM machine to process the yellow squash and banana (ad oil) and mix. Place banana and blue berry on bottom of cake dish or SM EOC preheated at 275. Bake.
I can not take credit for this recipe. I wanted to use the abundance of squash we have in our garden so I went on line to find a recipe. This one sprung out at me because of all the amazing heatlhy ingredients. Let’s feed our body as well as our pallet!
- 1 pound summer squash (yellow or green, or a mixture of both)
- 5 to 8 radishes (depending on how large they are)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/4 cup whole walnuts
- 1 bunch of baby arugula, roughly chopped
- 1/3 cup fresh mint leaves, roughly chopped
Slice the squash very thin slices using a mandolin , #4 cone Saladmaster machine or a steady hand and a sharp knife. Set aside in a large bowl. Do the same with the radishes. Add in the roughly chopped arugula.
Combine the oil, lemon juice, garlic and salt and pepper in a small bowl and whisk together. Pour the dressing over the squash, radishes and arugula, toss lightly. Let stand for at least 10 minutes. Add in the fresh mint and toasted walnuts, toss gently again to thoroughly combine.
Serve to individual salad plates or on 1 large serving platter, top with fresh mint and freshly ground black pepper. Enjoy immediately.
As life gets going at a fast pace I sometimes find myself needing to make fast meals. In fact, any recipe I develop will be fast, healthy and delicious!
I never was much of a good cook, however, in the past few years I have come to realize I can cook, and do it quite well! This is one of the 1st recipes I made up! It’s simple easy and ecconomical.
Many of the ingredients are harvested from our garden! One of the great joys in my life, other than my family and friends is the fresh produce our garden brings to life!
- Yellow Squash
- Purple onion
- Portobello mushrooms
- Red peppers
- Balsamic vinegar
- Brochette – trader joes
- rice pasta
- Salt and pepper to taste
- Fresh parsley & Basil (chopped) Garnish
- Balsamic vinegar
- Olive Oil
Slice (#4 SM machine) Zucchini, Yellow Squash, Purple Onion, Portobello Mushrooms and Red Pepper. Mince Garlic and Chop Parsley & Basil.
Preheat Sauté Skillet add onion and garlic until translucent add Portobello mushroom and balsamic vinegar.
In another skillet sauté zucchini, squash and red pepper. Boil the noodles and rinse with cold water. Toss in a bowl with brochette and serve with parsley and basil.
It’s so great when all it requires is a trip to the garden to make breakfast!
Start your day out with a drink that will energize you, help you lose weight and empower your health.
I never thought I would call this breakfast. I grew up on a farm eating farm fresh eggs, crispy bacon and homemade pancakes from my amazing mother. Try this for a month instead of the “breakfast” we were taught as kids and I promise you will “FEEL GREAT”!
Cantaloupe Frozen Frozen Banana 1 Lemon Kale
Swiss chard Italian Parsley Parsley Cilantro
Stevia Cucumber Zucchini Avocado
Almond Milk (1 C. raw rinsed almonds in 16oz cold water. Blend in vita mix)
Injera bread starter
- ¾ cup water room temp(70 degrees)
- ½ cup teff flour
- 1 pinch of active dry yeast (about 1/8 tsp.)
Place all ingredients in a small bowl and lightly cover with a cloth. Leave in a cool dry place for 7 days.
Put in a jar after 7 days and refrigerate until you use it.
Ethiopian Injera Bread
- ¼ cup teff starter
- 1 ¾ cups Water room temperature
- 1 ¾ cups teff flour or wheat flour can be used
- ¼ tsp. salt
Heat a 8inch skillet , spray with oil spray and ladle in ¼ cup mixture. Cook until bubbles form and then flip over and cook another minute. Plate and repeat the process. Makes around 10-12 breads.
Caramelized Bananas (Nigerian)
- 8 banana’s
- 1 cup brown sugar
- 1 cup butter-2 sticks
- 16 ounces whipped cream
1. Peel all bananas and after doing so cut in half, then split down the middle.
2. Place cut bananas aside and melt
3. 1 stick of butter, set the other stick aside to add more when cooking. Once the butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it won’t take long.
4. Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
5. After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
6. After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
7. When bananas are golden and slightly brown down the center they are done.
8. Remove from skillet and place on plate.
9. Add whip cream to top and serve warm.
10. Also try other fruits with it, I top mine with cold strawberries from time to time.