Linda’s comments:  This is yummmmyyyyy….I’m loving this new cooking….I was born and raised in the  South, but with chronic illness it is a MUST we give up Southern cooking….however, the up-swing of this is I have discovered some delicious recipes…..enjoy

Full article: http://www.kitchendaily.com/recipe/chicken-drumsticks-marinated-with-honey-and-soy-84966#ixzz1017oFirt

Excerpt:

Ingredients

•  
  • 1/4 cup hoisin sauce
  • 1/4 cup organic honey
  • 2 tablespoons soy sauce (organic, gluten free)
  • 3 organic garlic cloves finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 12 organic chicken drumsticks (I prefer chicken breasts)
  • 2 teaspoons toasted sesame seeds
  • Cilantro sprigs for garnish

 

Directions

Mix the hoisin sauce honey soy sauce garlic and ginger in a large bowl to blend. Set the marinade aside. Using a sharp knife score the chicken all over. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour but preferably overnight.

Position your oven rack 8 to 10 inches from the heating source and preheat the broiler. Line a large rimmed baking sheet with heavy-duty foil. Transfer the chicken and marinade to the baking sheet and broil for 15 minutes turning often and watching closely or until the chicken is cooked through and the marinade glazes the chicken.

Transfer the chicken to plates. Sprinkle with the sesame seeds garnish with cilantro sprigs and serve.

THANK YOU Chef Rachel….this is yummy….I highly recommend that people buy her cook books….they are OUTSTANDING…..Yes, we can enjoy the good things in life, by buying organically and going Gluten free is painless…….enjoy…

Linda

Recipe of the Month
Apple-Apricot Compote

Hands-on: 30 minutes/ Cooking: 30 minutes/ Yield: 6 cups/8 servings

This is one of my favorite fall and winter recipes. Serve it as a side dish for 
breakfast, as a snack, or as dessert after lunch or dinner, topped with chopped,
toasted nuts, a drizzle of macadamia nut butter, or a scoop of vanilla Ice Dream
(from The Ice Dream Cookbook). This  sweet, simmered fruit medley makes a great 
alternative to apple pie during the fall, winter, and spring. It’s simpler to make
and much more nutritious because it’s sweetened with dried fruit instead of sugar.
You can vary the basic recipe with different varieties of apples and spices. Leftovers
taste delicious warmed in a heatproof bowl in a toaster oven or served at room temp,
topped with Ice Dream.

FYI: Turkish dried apricots taste much sweeter than other varieties. When I use 
them I rarely need to add any sweetener to my fruit compotes. Look for them in natural
foods stores and specialty markets. If you use conventional American-grown dried
apricots, use the higher volume of dried fruit listed and replace the water with
apple, peach, pear, apricot or white grape juice. or add the optional stevia to 
produce a sweet flavor.

Note: If you don’t have apple or pumpkin pie spice, substitute 3/4 teaspoon ground
cinnamon, 1/2 teaspoon dried ginger (powder), 1/4 teaspoon each of ground nutmeg
and dried orange zest, and 1/8 teaspoon ground cloves.

Ingredients:

1/3 to 1/2 cup dried, sulphite-free, unsweetened dried (preferably Turkish) apricots

1/3 to 1/2 cup raisins

3 to 3 1/2 pounds tart-sweet apples (6 large or 8 medium; 1 to 3 varieties):

gala, Fuji, pink lady, cameo, Braeburn, ginger gold, Melrose, or Cortland

1/2 cup filtered water

1 teaspoon ground cinnamon or apple pie spice

1 tablespoon arrowroot starch dissolved in 3 tablespoons cold water, optional

1/8 to 1/4 teaspoon pure stevia extract powder or 1/4 to 1/2 teaspoon clear stevia
extract  liquid or 1 to 2 tablespoons honey, optional

3/4 cup chopped, toasted almonds, walnuts or pecans or 1/2 to 1 recipe Vanilla Ice
Dream, optional

1. Chop or cut dried apricots into 1/4- to 1/2-inch pieces with kitchen shears or
a knife. Add them to a 3- to 4-quart pot with the raisins. Wash and core the apples.
Peel if waxed or desired. Halve, quarter, then cut each apple into 1/4-inch to 1/2-inch
thick slices. Layer over the dried fruit and sprinkle with the spices.
2. Add the water. Cover and bring to boil without stirring. Reduce heat and simmer
until tender and saucy, 20 to 25 minutes. Uncover and stir gently. If much liquid
remains, remove lid and cook away the juices or add dissolved arrowroot, and then
simmer and stir until thick. For a sweeter taste, add stevia 1/8 teaspoon at a time,
or honey 1 tablespoon at a time. Stir, taste and repeat as needed.
3. Serve warm or close to room temperature, topped with freshly churned Ice Dream
or solidly frozen Ice Dream softened at room temperature for 20 to 30 minutes.
4. Refrigerate leftover compote in wide-mouth jars or Pyrex containers with lids.
Once chilled, freeze what you don’t plan to consume within 5 days. Always leave 
1 1/2 to 2 inches of space at the top of the jar and chill to refrigerator temperature
before freezing to keep the glass from cracking.

1 serving w/out topping (about 3/4 cup): 139 calories, 32 g carbohydrate (5 g fiber),
1 fat, 20 mg calcium, 1 mg sodium

Variations:

*      Apple, Prune & Apricot Compote with 5-Spice: Replace cinnamon or pie spice
with 1 1/2 teaspoons Chinese 5-spice powder and replace the raisins with pitted 
prunes.

*      Replace cinnamon or pie spice with 2 teaspoons ground caraway, anise, or 
fennel seeds or 1 tablespoon peeled and grated fresh gingerroot.

For more great recipes like this, pick up a copy of T [http://r20.rs6.net/tn.jsp?llr=nokbepcab&et=1103656465874&s=1207&e=001GnGMJMbEAM0KZZucdCGO_X4ybDylBeDEkCSf6pzCg3qNyUwRX5-ju8Ds9FRv3ODyzQKOO-cOD-TbO2i9-gj_W0Odp1uWAI4LvNtWd0b9yveCQUj_701sAQ8aJ-PS-Lp6]he
Ice Dream Cookbook: [http://r20.rs6.net/tn.jsp?llr=nokbepcab&et=1103656465874&s=1207&e=001GnGMJMbEAM0KZZucdCGO_X4ybDylBeDEkCSf6pzCg3qNyUwRX5-ju8Ds9FRv3ODyzQKOO-cOD-TbO2i9-gj_W0Odp1uWAI4LvNtWd0b9yveCQUj_701sAQ8aJ-PS-Lp6]
Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by
Rachel Albert-Matesz.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

About Chef Rachel
Chef Rachel is a natural foods chef, cooking instructor, freelance food and health
writer, author, speaker, cooking coach, and blogger. She’s on a mission to put people
in touch with the joy of cooking and the nourishing power of natural foods. She 
delights in demonstrating that great taste and good nutrition can go hand in hand
and empowers people to lose weight and look and feel great eating wholesome and 
delicious food.
Rachel has led more than 900 cooking classes in seven states. More than 250 of her
articles have appeared in national and regional publications. She is the author 
of The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten-Free Cookies,
Compotes & Sauces and co-author of The Garden of Eating: A Produce-Dominated Diet
& Cookbook.
She lives in Phoenix, Arizona.
If you would like to learn more about cooking & nutrition coaching and private classes
with Chef Rachel, please email her at ChefRachel@TheGardenOfEatingDiet.com [mailto:ChefRachel@TheGardenOfEatingDiet.com]

Roasted Pumpkin Ravioli with Brown Butter Sauce, Sage & Hazelnuts

  

 

Ingredients

Serves: 4

•  
  • 1 pound fresh pumpkin, peeled and cut in 1-inch cubes (I used winter squash)
  • 2 cloves of organci garlic, peeled
  • 1 large organic shallot, roughly chopped
  • 4 sprigs fresh organic thyme, leaves only
  • 6 stems fresh organic sage, leaves only
  • 3 tablespoons extra virgin olive oil (I use organic coconut oil)
  • 2 teaspoons kosher salt
  • 4-6 turns freshly ground black pepper
  • 1 cup heavy cream (I use fresh cream
  • 2 organic eggs, beaten lightly
  • 1 teaspoon orange zest
  • 48 egg roll wrappers
  • 2-3 tablespoons flour (I use gluten free)
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • 1/2 cup finely shaved parmesan cheese
• • FOR BROWN BUTTER SAUCE:
  • 2 sticks unsalted organic  butter
  • 2 tablespoons finely sliced sage (fresh picked if you can, if not then organic)
  • 1/2 teaspoon kosher salt
  • 6 turns freshly ground black pepper
  • 1 squeeze of organic lemon juice

Directions

1. Pre-heat oven to 375 degrees F. Take a roasting tray and spread out pumpkin, garlic and shallot. Sprinkle thyme and sage over the top. Drizzle liberally with olive oil and season with salt and pepper. Roast in the oven for 20 minutes until pumpkin and shallot are slightly caramelized around the edges. Remove from oven and scrape into a food processor and puree with cream, eggs, and orange zest. Set aside to cool.

2. Take a 3-inch cookie cutter and cut out 3-inch circles from the egg roll wrappers. Lay 24 circles out on a lightly floured surface and top each with approximately a teaspoon of filling. Using a pastry brush, lightly wet the perimeter of the circles then place another round wrapper on top and lightly press around the edges to seal – as you work your way around the filling try to squeeze out as much air from the inside as possible.

Bring a large pot of salted water to a boil as you prepare the sauce. Cook the ravioli for 4-5 minutes until the wrappers become just opaque.

4. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats up so the sage cooks evenly. Cook for 3-4 minutes until the butter starts to develop brown bits and smells rich and nutty. Season with salt and pepper and a squeeze of lemon juice. Then drain the ravioli in batches and toss in brown butter sauce. Divide ravioli amongst plates and spoon brown butter sauce over the top. Garnish with chopped hazelnuts and shaved fresh parmesan.

Linda’s comments:  I have not tried this recipe yet, but it looks yummy and very healthy.  Don’t be afraid of finding gluten free.  Your recipes can become so tasty that you won’t want to go back to the GMO and processed foods.  PLUS, the time it takes to good healthy is well worth that few extra minutes of preparation.

Read more: http://www.kitchendaily.com/recipe/chicken-and-mushroom-dumplings-with-steamed-bok-choy-142810#ixzz0y2dV6m00

Linda’s comment:  I made this recipe and yummmmyyyy……enjoy

Linda’s comments:  I made these wraps and all I can say is yummmmmy..

Raw Wraps

2 cups flax seeds, ground in a coffee grinder not used for coffee
1 cup almonds, ground finely in a food processor
1 carrot, grated
2 zucchini, grated
1 tsp. garlic powder
Sea salt or Herbamare to taste
1 Tbsp. dried basil
1 green onion, chopped
1 tsp. lemon juice
1/2 cup sundried tomatoes, soaked for 1 hour or so
1/2 cup water

Place all ingredients in a food processor and mix until well combined.  Using a spatula or a spoon, spread the mixture onto a Teflex dehydrator sheets, making a 6-7 inch circles, 1/4 inch thick.  Dehydrate for 4-6 hours at 100 degrees or until they are able to be turned over.  Flip them over onto mesh dehydrator sheets and continue to dry until the are dry but still flexible.    Makes 8 wraps. 

Welcome to Pure Health & Wellness

Linda’s comments:  I love Quinoa….great with all meats….

Quinoa

2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock

Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.

Raw Chocolate Ice Cream

4 Tbsp. raw chocolate powder
14 medjool dates, pitted
1 1/2-2 cups water
4 Tbsp. raw coconut butter or cashew butter
1 Tbsp. organic vanilla extract
pinch of organic cinnamon
pinch of salt

Place all ingredients in a food processor and mix until smooth.  Place in ice cream maker and freeze according to the manufacterer’s instructions.

From: http://www.pure-health-and-wellness.com/Recipes-Raw_Chocolate_Ice_Cream.html