Brussels Sprouts with Chestnuts & Sage

Brussle sprouts

Ingredients

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste
Preparation

  1. Use small or large culinary basket or place them in Wok MED – Click – LOW
  2. Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Chocolate Tofu pudding

tofu pudding saladmaster

Directions                   Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information

Per 1/2-cup serving:

calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg

Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes

Green Salad with Garlicky Tahini Dressing

green salad dressed

Green Salad
Green Mix
Cucumber
tomatoes
Pea Shoots
Red Pepper
Avocado
Zucchini
Green Onion
Sunflower seeds

Mix all ingredients top with Garlicky Tahini dressing and enjoy!

Garlicky Tahini Dressing

1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons nutritional yeast
1 heaping tablespoon minced garlic
2 scallions, thinly slided (optional)

Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in scallions and serve over salad or greens.

Whole Grain & Seed Vegan Burgers

These are the best vegan burgers you will ever encounter!  The texture is amazing!

vegan burgers

Ingredients

  • 1 Cup cooked wild rice
  • 1 teaspoon paprika
  • 1 teaspoon sage
  • 1 cup cooked buckwheat
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • ½ cup cooked oats
  • 1 teaspoon dried oregano
  • 1 cup walnuts, chopped
  • 3 tablespoons flaxseed meal
  • 4 tablespoons grape seed oil
  • 1 teaspoon turmeric
  • 1 cup pecans, chopped
  • sea salt to taste

Directions:

  1. In a food processor (vita mix), pulse the nuts one cup at a time until fine.  Transfer to a bowl and mix well with the other ingredients.  Form ½ cup of the mixture into balls and flatten with your hands.  Place patties between wax paper and freeze for up to 1 month in a vacuum-sealed container.
  2. To cook, place the burgers on a preheated 11-inch griddle and cook over medium heat for 5 minutes on each side, dress with your favorite condiments on a sprouted wheat bun or on a piece of lettuce.

Apple Cobbler-Electric Skillet

apple cobbler

Ingredients:

  • 5-6 Gala apples, #5 cone
  • 1 tsp of lemon juice, #1 cone
  • 1 cup rolled oats
  • 2/3 cup of flour
  • ¼ cup brown sugar
  • 3 tbsp cinnamon
  • 1 tbsp butter, sliced

Toss sliced apples and lemon juice together.  Arrange apple slices in cold electric skillet and scatter butter slices on top.  Mix oatmeal, flour, cinnamon and sugar together and sprinkle on top of apples.  Cook at 275 degrees or Medium-click-low for 20 minutes.  Serve warm with ice cream.  Also great if you use pears & apples together.

 

Lo-Fat Mushroom Gravy

This gravy is low in fat and takes just minutes to prepare. Serve it with Cauliflower Mashed Potatoes, or simple, low-fat mashed potatoes or other steamed veggies for a wonderful, traditional but healthy meal.  I also made it with almonds instead of cashews.. delicious!

mushroom gravey

Ingredients:

  • 1 small onion, chopped
  • 1 ½ to 2 cups sliced mushrooms
  • 3 cloves garlic, chopped
  • 2 cups water or low-sodium vegetable broth
  • 1-2 tablespoons soy sauce, tamari or Braggs Aminos
  • 2 tablespoons raw cashew pieces, soaked in water
  • 2 tablespoons garbanzo bean flour, whole wheat flour or potato flour
  • 2 tablespoons nutritional yeast, optional
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder (or 2 cloves garlic, chopped)
  • 1 teaspoon Italian seasoning, or desired mix of basil, oregano, rosemary, thyme, marjoram
  • Freshly ground pepper to taste
  • Sautéed vegetables (optional)

1. In a heated medium saucepan, place the chopped onions and start to sauté, adding splashes of vegetable broth to prevent burning and sticking. Add the mushrooms and garlic and add more broth to continue cooking until tender.
2. Meanwhile, combine the rest of the ingredients in a blender and process until completely smooth.
3. Transfer this mixture to the saucepan, adding to the sautéed vegetables. Stir and simmer, stirring constantly until thickened, adding additional water if needed. Taste and add additional soy sauce if needed.

Garlicky Cauliflower Mashed Potatoes

Garlicky Cauliflower Mashed Potatoes

mashed potatoers

A healthy alternative to the heavy, fattening mashed potatoes!

Ingredients:

  • 6 large, unpeeled Yukon gold potatoes
  • 1 head cauliflower
  • water or vegetable broth
  • 5-10 cloves garlic, minced or pressed
  • Spike seasoning
  • Unsweetened Non-dairy milk – about ½ cup (optional)

Preperation:

  1. Cut the potatoes into ¾ inch (bite sized) pieces (use #3 cone)
  2. Pour about ½ inch of water or broth into a large saucepan or pot.
  3. Place the potatoes in the water add salt/pepper/Spike to taste, cover and start steaming the potatoes on  heat.
  4. Remove the stem from the cauliflower and cut it into 1 ½ inch pieces and immediately and carefully add the pieces on top of the potatoes (after potatoes have steamed for about 5 minutes). Add the garlic (or reserve it for the end for a stronger garlic flavor) and more salt/pepper/Spike if desired, lower heat to medium low and cover.
  5. Steam or tenderize for about 10 more minutes, until all veggies are soft and mashable. Add additional water or broth if the bottom begins to burn.
  6. Remove from heat, add garlic if reserved, and mash with a potato masher to the desired consistency. Beaters can be used to create a fluffier result. Add non-dairy milk to moisten if needed.

Melissa’s Delicious Morning Delight

Green-Drinks[1]Instead of starting your day with bacon, eggs and sausage…empower your health with a delicious powerful green drink.

You will have more energy, lose weight and feel better!  TRY IT!

 

 

Ingredients:

  • Cantaloupe Frozen
  • Frozen Banana
  • 1 Lemon
  • Kale
  • Swiss chard
  • Italian Parsley
  • Parsley
  • Cilantro
  • Stevia
  • Cucumber
  • Zucchini
  • Avocado

Refreshing Sweet & Spicy Jicama Salad – Saladmaster machine

sweet and spicy saladRefreshing Sweet & Spicy Jicama Salad

1 large jicama, peeled and julienned
2 navel oranges, peeled & cut into chunks
1 large red bell pepper, cut into bite-size pieces
1 large red bell pepper
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Directions

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes

Chocolate Tofu pudding

chocolate tofu pudding
Directions
Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information
Per 1/2-cup serving:
calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg
Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes