Sprouted Mung Bean and Chard Soup

This soup – full of healthy vegetables, beans and spices – is sure to warm you on even the chilliest of winter days. Enjoy!

Sprouted Mung Bean and Chard Soup

1 – 2 Tbs. Napa Valley Grape Seed Oil

1 large yellow onion, diced

1 stalk celery, chopped

2 cloves garlic, diced

1/2 tsp. Frontier Curry powder

1/2 tsp. Frontier turmeric

1/2 tsp Frontier Cumin

1/8 tsp. Frontier Red Pepper Flakes

1 pkg. Imagine No- chicken broth

4-5 Red skinned potatoes, diced (bite-sized)

1/2 Cup Tru Roots Sprouted Mung Beans

1/2 Cup Alter Eco Tri-colored Quinoa, rinsed

Saute onion, celery, and garlic in a soup pot.  As onion becomes translucent, stir in spices.  Continue stirring for about a minute.  Add broth, potatoes, mung beans, and quinoa.  Bring to a boil.  Reduce heat and simmer with lid canted on pot until potatoes and mung beans are tender.  Serve.  Leftovers are even better the next day.

Carrot Pudding

This recipe comes from the February Cooking with David class, with a special thanks to Durrain Porbanbanwala for the inspiration for this recipe.

Carrot Pudding

2 Tbs Spectrum Canola Oil

1 lb. organic carrots, shredded

1 Cup Blue Diamond unsweetened Almond Milk

1/2 Cup local honey

5-6 drops Flavor Organics Gluten-free vanilla

1/3 tsp Frontier cardamom powder or 1 crushed cardamom pod

1/4 cup Bob’s Red Mill grated coconut

In a saucepan, heat canola oil. Add carrots. Stir gently until softened – 2 to 4 minutes. Add almond milk and honey. On medium heat, cook down for 20 minutes. Stir in crushed cardamom and grated coconut.

January: Hot Artichoke Heart and Goat Cheese Dip

Hot Artichoke Heart and Goat Cheese Dip

1 jar Mediterranean Organic Artichoke, water packed, drained

1 1/4 Cups mild Organic onions, minced or 1/3 cup Frontier Onion Flakes

1 clove Organic garlic, minced or 1/2 tsp. Emperor’s Kitchen Organic Chopped Garlic

1/2 Cup Vegenaise mayonnaise

1 8 oz package Tofutti cream cheese

1 4 oz package Galaxy/Soyco Rice Grated Parmesan Style

1 8 oz package Mt. Sterling Cheddar goat cheese, shredded

Preheat oven to 350 degrees.

In a food processor, combine the artichoke hearts, onion, garlic,  Vegenaise, cream cheese, Parmesan cheese and goat cheese. Blend, but be sure to leave some texture to the dip.

Spoon into an 8 inch baking dish. (At this point you can refrigerate to minimize preparation at serving time.)

Bake the dip, uncovered, for 30 minutes or until it is brown on top.

Serve hot with toasted Everybody Eats (gluten free) Baguette cut into 1-inch slices or Green Mountain Gringo tortilla strips or Blue Diamond Nut Thins.

Tip: Put into a crock pot to serve warm.

Alternative: Spread the uncooked mixture into a pre-baked pie shell and top with chopped olives and parsley. Bake for 10 minutes at 375 degres. Serve hot.

All of the ingredients for this recipe can be found at Natural Market Place!

61 Main Owner/Chef Jenna Schreiber’s Fruit Crumble Bars

61 Main Owner/Chef Jenna Schreiber’s Fruit Crumble Bars

• 1 1/2 cups Bob’s Red Mill flaked coconut
• 1 1/4 cups Gluten-free Pantry or Namaste gluten free all-purpose flour
• 3/4 cup Wholesome organic sucanat
• 1/4 cup Madhava agave nectar
• 1/2 teaspoon sea salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
• 1 1/2 cups Bob’s Red Mill gluten free rolled oats
• 3/4 cup fruit puree
• 2 cups Stahl Blueberries frozen or fresh fruit of choice

Preheat oven to 375F.

Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.

Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.

Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and place puree over it, then top with fruit. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to a cutting board.

Cut into 24 bars.

August: Cool Cucumber Tomato Rice Salad

Cool Cucumber Tomato Rice Salad

Wheat and Gluten Free; Dairy Free

2 Cups Lundberg Organic Long Grain Brown Rice

2 bunches Organic Parsley, chopped

1 bunch Organic Green Onions, chopped

4 – 6 cloves Organic garlic, minced

1/2 Cup Lucini Olive Oil

4 – 6 Tbs. Santa Cruz Organic Lemon Juice

1 large Organic Cucumber, diced

1 large Organic Tomato, diced

1 1/2 tsp. Herbamare Seasoning

Cook rice according to package directions.  Place in refrigerator to cool.

Mix chilled rice, parsley, onions, and garlic in a large salad bowl.  Add olive oil, lemon juice, and Herbamare.  Mix well.  Stir in cucumbers.  Just before serving add tomatoes and gently stir.

Note:  Add additional olive oil and/or lemon juice to taste and to desired moistness.