Maria Rickert Hong December 2, 2012

Orange-Cranberry Sauce

My kids gobbled up this orange-cranberry sauce! Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Serves: 12

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients

4 cups oranges
12oz fresh cranberries
1 cup raw, local honey (or more, to taste)
3 tablespoons grass-fed gelatin (I use Great Lakes)
1/2 cup cold, filtered water

Directions

Zest oranges, then juice them. Remove seeds from juice.

Blend cranberries, zest and juice in a blender until smooth.

Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.

Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Place in refrigerator until well chilled and set. This will take at least a few hours.

Ingredients

6 cups raw sesame seeds (soaked overnight, rinsed and drained)
1-1/2 cup raw, local honey
1 teaspoon crushed allspice
1 teaspoon cinnamon (I prefer Celyon cinnamon)
1 teaspoon fresh ginger (finely grated)

Directions

Toast sesame seeds in a skillet or oven, about 10 minutes.

Blend the seeds in a blender, one cup at a time, removing after each cup has been blended.

Add honey and spices to blended seeds in a bowl; mix well.

Pat into a 13″ x 9″ pan and refrigerate. Cut into squares.

Ingredients

2 ripe bananas
2 cups raw cashews or any other nuts
4 teaspoons raw, local honey
4 teaspoons gelatin powder or crystals (I use Great Lakes gelatin)
4-8 tablespoons ghee or coconut oil

Directions

Preheat oven to 350F.

Grind the nuts into a flour. Mash the bananas.

Dissolve gelatin in half a cup of hot, filtered water.

Mix all ingredients together. Spoon batter into muffin tin.

Bake until lightly brown, 15-20 minutes.

Ingredients

1 onion (large dice)
1 large butternut squash (peeled and cut into large chunks)
1 head garlic (peeled and left whole)
2 cups homemade chicken broth or vegetable broth
1 teaspoon sea salt
4 fresh sage leaves

Directions

Place all ingredients in a large pot; cook for 25 minutes or until the squash is soft.

Remove from heat. Puree until smooth with a stick blender.

Ingredients

1 cup pumpkin, butternut squash, acorn squash or kabocha squash
1 cup ghee or coconut oil (melted, plus extra for greasing the pan )
12 pasture-raised eggs
2 teaspoons ground vanilla bean powder
1-1/3 cup raw, local honey
2 teaspoons cinnamon (I like Ceylon cinnamon)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon dried ginger
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup coconut flour
1 cup homemade coconut milk

Directions

Preheat oven to 350F. Grease a 9×13 pan.

Peel and quarter the pumpkin or squash. Steam for 30 minutes or until soft. Puree’ in a blender until smooth and use 1 cup for this recipe. Reserve the rest for later use.

Mix eggs with vanilla, honey, pumpkin, spices, salt and baking soda until combined.

Slowly add in coconut flour, ghee and coconut milk. Beat or whisk until there are no lumps.

Pour batter into prepared baking pan.

Bake for 40-50 minutes, or until a toothpick comes out clean.

Let cool, then frost with Honey-Yogurt Frosting or Vegan Coconut Milk Frosting.

Ingredients

1 bunch dandelion greens
1/2 cup walnut pieces
1 bunch mustard greens
1 bunch collard greens
1 tablespoon ghee or coconut oil
4 cloves garlic (peeled and minced)
sea salt (to taste)

Directions

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

Drain the greens, lay on a flat surface to cool, and then chop.

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

Add greens, walnuts and salt to taste. Cook until greens are heated through.

Ingredients

1 cup almonds (soaked overnight, rinsed and drained)
1 cup French lentils (small greenish/black) (soaked overnight, rinsed and drained)
1 cup basmati rice (soaked overnight, rinsed and drained)
1 cup quinoa (soaked overnight, rinsed and drained)
1 small onion (small dice)
3-4 cloves garlic (peeled and minced)
10oz spinach, kale or Swiss chard (shredded)
1 tablespoon ghee or coconut oil
1/2 teaspoon ground cumin
1/2 cup tamari soy sauce
2 teaspoons freshly ground black pepper
2 small potatoes

Directions

In separate pots, cook quinoa, rice and lentils until very soft; the lentils take the longest to cook. Toast almonds in a 300F oven until well dried out. When the quinoa, rice and lentils are done, drain any remaining water off and combine in a large bowl. Turn almonds into a processor and chop finely. Set aside.

Saute’ onion, garlic, greens and cumin in coconut oil or ghee. When onions turn golden and begin to brown, turn off heat and add to grains. Combine all, including almonds, together with tamari and pepper. Finally, grate potatoes (well washed, skins and all) and add to mixture. Mix thoroughly. Potatoes should help burgers stick together better.

Weigh approximately 110 grams of mix for each burger and form into patties. Separate with parchment paper, place in glass container and freeze.

When ready to serve, brush each burger with coconut oil or melted ghee and broil on both sides.

Ingredients

1 cup sweet potato (peeled and chopped, 1/4)
2 tablespoons ghee or coconut oil
1 small onion (finely chopped)
4 cloves garlic (minced)
2 sprigs fresh thyme (stems removed)
1 bay leaf
4 cups water or homemade vegetable broth or chicken broth
1 cup millet (soaked overnight, drained and rinsed)
1 teaspoon sea salt
1/2 cup arrowroot (for pan-frying only)
1 bunch fresh flat-leaf parsley (minced)

Directions

In a heavy 2- to 3-quart saucepan, melt ghee or oil over medium heat. Add sweet potato and onion, and saute’ for 5 minutes, stirring frequently with a wooden spoon to prevent browning. Add garlic, thyme and bay leaf, and saute’ for 3-4 more minutes.

Add water or stock, millet and salt, and bring to a boil. Reduce heat to low, cover and cook for 45-50 minutes. Stir vigorously several times during the course of cooking to help release soft starch in millet and to prevent sticking. Remove millet from heat when it turns soft and creamy. Set aside to rest, covered, for 5 minutes. Discard bay leaf.

Lightly oil a 6- to 8-cup capacity baking dish. Pour polenta into baking dish, smooth stop with a moistened spatula. Set polenta aside to cool to room temperature, then refrigerate, uncovered, until fully set, about 30 minutes.

Cut into shapes (triangles, squares, etc.) for further cooking.

Pan-Fried

Heat oil at a depth of 1/4″ in a wide heavy saute’ pan over medium heat. Dredge polenta in arrowroot; tap well to remove excess coating. When oil shimmers, add sliced polenta and fry until golden and crisp. Flip to crisp other side. Drain on paper and serve hot.

Baked

Heat the oven to 350F. Brush a cookie sheet with oil and place polenta on top. Allow some space between pieces and brush lightly with oil. Bake 30 minutes or until golden brown.

Ingredients

1 cup apples (peeled and grated)
5lb nappa cabbage
2 cups carrots (grated)
2 bunches scallions (thinly sliced)
1lb daikon radish (thinly sliced)
4 tablespoons sea salt
2 cloves garlic (peeled and left whole)
1/2 cup ginger (finely chopped)
1 medium onion (chopped coarsely)
1-2 tablespoon fish sauce (optional)
1 cup dried Korean red pepper flakes or any dried or fresh chilis

Directions

Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.

While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.

Combine the spice blend with the vegetables; stir in the chilis.

Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.

Ingredients

1-3/4 cup almond flour
1/2 teaspoon sea salt
2 tablespoons fresh rosemary (minced)
1 tablespoon ghee or coconut oil
1 pasture-raised eggs

Directions

Preheat oven to 350 degrees.

Whisk dry ingredients together in a large bowl.

In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.

Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.

Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.

Let crackers cool for 30 minutes, then serve.

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Pan-Fried

Baked

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