Our Favorite Juice

 This recipe is simple.  It's just our favorite.  I wanted to take a beautiful picture of this so you could see it's pretty color but I couldn't resist just drinking it down. 
My kids were oooooing and awing over the taste and before I knew it - it was gone. 
Juice together:
2 apples
4 large carrots peeled
2 navel oranges

Liver Cleanse Drink

 To be drank first thing in the morning on an empty stomach.  This yummy lemony goodness will help you rid your body of toxins! 
1 Lemon
1 inch of Ginger
1 Garlic Clove

Juice or blend these and then add
about 2 tsp Olive Oil.

 You can see the lemon, garlic, and ginger don't make too much juice.

 Here it is with the olive oil added.

Now fill the glass up with some Apple juice and shake or stir well. 
I drink this down with a straw. This has a great flavor, that I was surprised by the first time I made it.  I even had my 7 year old taste this, and he didn't turn up his nose. If you are trying to cleanse your body this is a great addition to your recipe box!

Roasted Cauliflower with Red Pepper

This week I tried Cauliflower in a new way that has saved this vegetable for me.  I don't cook it much, because I haven't ever truly LOVED it.  After pulling this out of the oven and we were all fighting over the last of it - it will definitely be making it's way back into our diet!
This is so simple and super easy.  It would be good as a side, however we had it for an afternoon snack.
All you need is:
Olive Oil
Sea Salt
1 head of Cauliflower
Red Pepper Flakes
On a rimmed cookie sheet (I lined mine with foil or parchment) lay out your Cauliflower florets evenly. Drizzle them with Olive Oil, and salt well with Sea Salt then stir to coat.
Place them in a 425 degree oven to roast for 25 minutes.  Stir them about every 7 minutes for even browning.
Once they are done, sprinkle them with as much or as little Red Pepper Flakes as you like!  Delicious!
PS - this has been kid and babysitter approved at our house! They all loved it!

Mustard Roasted Potatoes

Here is a preview of one of our amazing recipes for the Flavour Cookbook!  Try it tonight and get ready to order a Flavour cookbook for every woman in your family!!!  

(picture shown is right before going into the oven) YUM!!!

Mustard Roasted Potatoes

2 1/2 pounds small red potatoes

2 yellow onions

3 tablespoons olive oil

2 tablespoons whole grain mustard

2 teaspoons kosher salt

1 teaspoon pepper

1/4 cup fresh flat leaf parsley

Cut potatoes in halves or quarters depending on size and place in mixing bowl.

Slice onions into half rounds and add to potatoes. Toss together.

Mix olive oil, mustard, salt and pepper in separate bowl and add to potatoes and onions.

Bake on sheet pan for 1 hr. at 425°, tossing from time to time so they brown evenly.

Serve hot, sprinkled with the chopped parsley and a little extra salt.

Peach Berry Crisp

 Hungry Momma's house is in the middle of a fast. 
You haven't heard much from us lately and for that we are very sorry - However I have some yummy stuff to share with you!

This is a Daniel Diet friendly dish that we love to have.  The use of frozen fruit makes it easy to make in the dead middle of winter!

Im sorry that there are no measurements for this recipe, I cook in an eyeball it sorta style quite often. So, I put lots of pictures here for you to see.

 In the bottom of a casserole dish put a single layer of frozen peaches.

 On top of the peaches, put on a layer of frozen mixed berries.  The best mixture in my opinion is Blueberries, Blackberries, and Raspberries.  I removed the Strawberries from the mix.

Sprinkle with Cinnamon all over the top.

 Use a little bit of Pure Maple Syrup to lightly sweeten the crisp.

Top the fruit with granola.  Whatever your favorite variety - I use whichever one I have on hand.  I make my own sometimes, and you can use that too.

 I use about 1/4 to 1/2 cup of water and sprinkle over the top.

Bake your crisp in the oven at 375 for 30-45 minutes. 

Corn Bean Salsa

Our very first Neighbors in Iowa became very dear friends of ours. We started a tradition of getting together for dinner and all the recipes we made had to be ones we had never tried before.  They had taken a trip to Santa Fe and while there went to a cooking class.  They brought back this recipe and we have been loving it for many years since!
(I always double this recipe since we usually have a house full!)
This is better the day after you make it!

Saute:
1/2 cup finely chopped onion
1 t. minced garlic
2T olive oil

In a bowl combine:
3 T chopped fresh cilantro
1/2 t cumin powder
1 jalapeno minced ( I remove seeds)
2 T Cider Vinegar
1 T Honey
1 T chili powder
1 t salt
3/4 cup of drained can corn
3 large roma tomatoes or (i use one can of petite diced can tomatoes drained)
1 can black beans, drained and rinsed

Lightly Saute Onion and Garlic in oil. Combine all ingredients. Stir well. Let stand one hour to blend flavors!

WHITE BEAN AND KALE SOUP

submitted by Stephanie Doll

1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar

1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often

2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.

3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.

serves 6

GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE

submitted by Stephanie Doll

1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar

1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally

2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.

3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce

Serves 8

CURRIED APPLE-POTATO SOUP

submitted by Stephanie Doll

2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder

1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl

2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.

MEXICAN RICE

submitted by Stephanie Doll

1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste

1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

serves 4

CHICKPEA TACOS

submitted by Stephanie Doll

1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper

2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash

3. Build your own taco

serves 4 people

Cranberry Punch

submitted by Dara Singleton
from the kitchen of Carol Pilcher

4 cups fresh cranberries
3 1/2 quarts water
12 whole cloves
4 sticks cinnamon
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cup sugar

In a large kettle or crock pot combine cranberries, water, cloves, and cinnamon. Bring to a boil; cover, reduce heat and simmer 12 - 15 minutes. Strain the cooked cranberries through a fine sieve or cheese cloth. (discard pulp) add orange juice, lemon juice, and sugar. Serve piping hot! Yield 25 1/2 cup servings

Roasted Veggies

Submitted by Dara Singleton

For a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!

Grilled Asparagus with Balsamic Vinegar

Submitted by Dara Singleton
taught by cooking class at Harvard

1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar

1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.

Black Bean & Brown Rice Stuffed Peppers

Ingredients:

1 qt 100% Vegetable Juice

2 cups cooked black beans/drained

1 cup cooked brown rice (I use a whole grain blend)

1 can sweet corn/drained

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped) 

 2-3 large bell peppers (cut in half lengthwise and deseeded)  

(I use yellow, orange & red peppers)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Garden Salsa

submitted by Amy Rodgers Ailabouni

Ingredients:

• 6 medium tomatoes, finely chopped
• 2 tomatillos, finely chopped
  
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

White Bean Dip

Submitted by Dara Singleton
(this is a Giada De Laurentiis Recipe)

1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 T fresh lemon juice
1/3 cup olive oil
1/4 cup loose leaf parsley leaves
Salt

Place all of the ingredients in a food processor. Pulse until the mixture is coarsely chopped- season with salt and pepper, to taste!

Serve with Pita chips!

Black Bean Soup

submitted by Lindsay Young
serves 4

*This is my favorite soup. It could not be faster or
more healthy! Dinner is on in 10 minutes.

1 t. olive oil
1 pt. fresh salsa (pico de gallo style)
1-16 oz. can refried black beans (in the mexican food
section)
1-15 oz. can black beans, drained
1-14.5 oz. can low-sodium chicken or vegetable broth
sour cream, extra fresh salsa and cilantro to garnish

heat oil in a saucepan or large pot over medium heat.
add salsa and cook 4 minutes. add beans and broth and
bring to a simmer; cook til warmed through, about 5
minutes. top with sour cream, extra salsa, and
cilantro.