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DIPS (for chips, cut veggies, pita triangles, etc.):
Guacamole
(modified from the Eat Clean Diet Cookbook by Tosca Reno)
2 avocados
1/2 cup frozen peas, defrosted
1/2 cup spinach, cooked
1/2 cup cilantro, chopped
1 tomato, chopped
juice of a lime
salt as desired
Mix in food processor.
Bean Dip
(modified from the Eat Clean Diet Cookbook by Tosca Reno)
1 cup kidney beans, soaked overnight
1 sheet kombu seaweed, optional
1 T olive oil
1 t chili powder
1 t dried oregano or 1 T fresh oregano
1/2 red onion, minced
1 clove garlic, minced
salt and pepper as desired
Drain kidney beans and cover with water. Add a sheet of kombu seaweed if you have it (will make beans more digestible). Bring to a boil. Lower to a simmer and cook for an hour, or until soft.
Blend beans and olive oil in food processor. Move to bowl and add other ingredients. Mix until just incorporated.
Yogurt Cream Cheese
1 qt. organic full-fat yogurt
Line colander with cheesecloth or clean dish towel (we use clean flat fold diapers!). Place colander over deeper bowl. Pour yogurt into colander and let drip in refrigerator for 24-48 hours. Can add herbs as desired, or eat plain (as you would sour cream or cream cheese). The liquid that is in the bowl is whey, which can be used as a probiotic drink plain or can be added to smoothies or used as a starter for a fermentation project.
FINGER FOOD:
4 T soy sauce
2 T sesame oil (she uses spicy, I use regular)
2 T ground ginger (I use fresh)
2 garlic cloves, minced
Combine. Make into 16 patties for sliders and 8 for hamburgers. Barbecue or broil for about 15 minutes, flipping halfway through.
Baked Meatballs
(modified from Alton Brown)
1 lb. ground beef
1 bunch kale or swiss chard or spinach, chopped and tough stems removed
1 egg
1 t basil
1 t parsley
3/4 t garlic powder
3/4 t salt
1/2 t red pepper flakes
Mix ingredients by hand. Divide into muffin cups. Bake at 350 degrees for 25 minutes.
Tofu Nuggets
(modified from Deceptively Delicious by Jessica Seinfeld)
1 cup bread crumbs
1 T flaxseed meal
1 T grated parmesan
1/2 t paprika
1 cup spinach or broccoli puree
1 egg, lightly beaten
1 pkg extra firm tofu (use as fresh as possible), cut into 1/2 inch cubes
1/2 t salt
2 T coconut oil, butter, or pastured lard
Mix first four ingredients. Set aside. In a shallow bowl, mix puree and egg. Sprinkle tofu cubes with salt, then dip into egg mixture then bread crumb mixture. Heat oil in hot skillet. Add tofu nuggets in a single layer, and cook until lightly browned on each side, 3 to 4 minutes. Turn and cook until all is golden, about 2 to 3 more minutes.
Also set out bowls of grape or cherry tomatoes, cut carrots and celery, and lightly steamed broccoli and cauliflower.
Guacamole
(modified from the Eat Clean Diet Cookbook by Tosca Reno)
2 avocados
1/2 cup frozen peas, defrosted
1/2 cup spinach, cooked
1/2 cup cilantro, chopped
1 tomato, chopped
juice of a lime
salt as desired
Mix in food processor.
Bean Dip
(modified from the Eat Clean Diet Cookbook by Tosca Reno)
1 cup kidney beans, soaked overnight
1 sheet kombu seaweed, optional
1 T olive oil
1 t chili powder
1 t dried oregano or 1 T fresh oregano
1/2 red onion, minced
1 clove garlic, minced
salt and pepper as desired
Drain kidney beans and cover with water. Add a sheet of kombu seaweed if you have it (will make beans more digestible). Bring to a boil. Lower to a simmer and cook for an hour, or until soft.
Blend beans and olive oil in food processor. Move to bowl and add other ingredients. Mix until just incorporated.
Yogurt Cream Cheese
1 qt. organic full-fat yogurt
Line colander with cheesecloth or clean dish towel (we use clean flat fold diapers!). Place colander over deeper bowl. Pour yogurt into colander and let drip in refrigerator for 24-48 hours. Can add herbs as desired, or eat plain (as you would sour cream or cream cheese). The liquid that is in the bowl is whey, which can be used as a probiotic drink plain or can be added to smoothies or used as a starter for a fermentation project.
FINGER FOOD:
Sue's Asian Turkey Burgers
(that's my mother-in-law, pictured above)
1 lb. ground turkey4 T soy sauce
2 T sesame oil (she uses spicy, I use regular)
2 T ground ginger (I use fresh)
2 garlic cloves, minced
Combine. Make into 16 patties for sliders and 8 for hamburgers. Barbecue or broil for about 15 minutes, flipping halfway through.
Baked Meatballs
(modified from Alton Brown)
1 lb. ground beef
1 bunch kale or swiss chard or spinach, chopped and tough stems removed
1 egg
1 t basil
1 t parsley
3/4 t garlic powder
3/4 t salt
1/2 t red pepper flakes
Mix ingredients by hand. Divide into muffin cups. Bake at 350 degrees for 25 minutes.
Tofu Nuggets
(modified from Deceptively Delicious by Jessica Seinfeld)
1 cup bread crumbs
1 T flaxseed meal
1 T grated parmesan
1/2 t paprika
1 cup spinach or broccoli puree
1 egg, lightly beaten
1 pkg extra firm tofu (use as fresh as possible), cut into 1/2 inch cubes
1/2 t salt
2 T coconut oil, butter, or pastured lard
Mix first four ingredients. Set aside. In a shallow bowl, mix puree and egg. Sprinkle tofu cubes with salt, then dip into egg mixture then bread crumb mixture. Heat oil in hot skillet. Add tofu nuggets in a single layer, and cook until lightly browned on each side, 3 to 4 minutes. Turn and cook until all is golden, about 2 to 3 more minutes.
Garlic Sweet Potato Home Fries
4 sweet potatoes, cut into sticks (skins-on)
4 cloves garlic, minced
1 t lemon pepper
1/2 t cayenne
1/2 t cumin
1 t sea salt
1 t dried dill
2 T butter or coconut oil or pastured lard
Brown sweet potatoes in oil in cast iron skillet over high heat. Add rest of ingredients and mix to combine. Spread potatoes into a single layer. Bake for 25 minutes at 350 degrees.
Also set out bowls of grape or cherry tomatoes, cut carrots and celery, and lightly steamed broccoli and cauliflower.
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