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Mandy

P.S. If you tried a recipe and liked it or have any suggestions please post a comment. I love to have feedback. Thanks so much!

Peach Cobbler

Yum Yum Yum! Love this recipe with fresh local peaches, it doesn't get any better than this!

Crust

3 C pecans (soaked and dried)*
1/2 C coconut flakes
1 tsp alcohol free vanilla
couple sprinkles of salt
5 dates

Syrup

5 dates
3 Tbsp coconut oil
1/2 tsp vanilla
1/2 C water

Filling

5-7 peaches depending on size (about 6 Cups)

To make the crust process pecans, vanilla and salt until coarsely ground. Add dates and process until the mixture starts to crumble together. Use half of mixture to press into the the bottom of a pie dish, set the other half aside.
To make the syrup, process all "syrup" ingredients and then mix in with the peaches. Spoon the peach/syrup mixture onto the crust. Top with remaining pecan mixture, and eat it up, it will go fast!

*Crispy Pecans
4 C pecans
1 1/2 tsp Himalayan sea salt
enough water to fully cover the nuts in a large bowl

Soak overnight and then dehydrate for 12-24 hours or place on a cookie sheet and leave in the oven on warm for 6-8 hours.

Stuffed Green Peppers

We have a mother load of green peppers and tomatoes so I thought this recipe was appropriate. It is pretty basic, but it is easy and yummy.

Stuffed Green Peppers

4-6 green peppers (depending on size)
1 onion, chopped
1 Tbsp coconut oil
1lb ground beef
1 C quinoa (soaked)*
4-5 tomatoes (depending on size)
2 Tbsp chopped parsley
salt & pepper

Wash green peppers and remove tops. Cut stem away and chop surrounding green pepper from top. Set chopped pepper aside. Remove ribs and seeds from green pepper shells and set aside.

Saute onion in oil until soft. Add beef, chopped green pepper, quinoa, and tomatoes. Stir mixture lightly and bring to a boil. Reduce heat and cover saucepan and simmer mixture 15-20 minutes, stirring once or twice. Remove from heat. Stir in parsley and S&P.

Heat oven to 350. Use a shallow baking dish to arrange peppers, and pour mixture into peppers, mounding stuffing on top of peppers if necessary. Pour 1/2 inch of remaining juice or water into baking dish. Bake until peppers are tender and stuffing is cooked through (about 45 minutes). Baste peppers once or twice with tomato juice.

*If you have time it is good to soak your quinoa. I soak 1 cup of quinoa in 2 cups of water for a few hours or overnight.

Cantaloupe Smoothie

This is yummy! I don't really like to eat cantaloupe as it is, but blend it up in a smoothie and ooowee, it is tastey :-)


Cantaloupe Smoothie

1 banana
1/4-1/2 of cantaloupe (chopped in chunks with seeds removed)
1/4 C coconut milk
few pieces of ice

Blend and drink up!

Kombucha Tea

This is an incredible detoxifying drink. During the fermentation process glucuronic acid is formed (normally only produced by the liver to neutralize toxins in the body). Additional glucuronic acid taken in the form of kombucha is said to be a powerful aid to the body's natural cleaning process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases. It is a delicious refreshing drink for a hot summer day. I have recently had to start doubling the batch because we are going through it so fast!


Kombucha (makes about 2 quarts)

12 C of filtered water
1 C evaporated cane juice sugar
4 organic black tea bags
1/2 C kombucha from a previous culture
1 kombucha mushroom

Bring water to a boil. (While water is boiling I run my tea bags under cold water to decaffeinate) Add sugar and simmer until dissolved. Remove from heat, add the tea bags and steep until the water has completely cooled. Remove the tea bags. Poor cooled liquid into a 4 quart glass jar ( got mine at walmart by pyrex stuff) and add 1/2 C kombucha and mushroom from previous batch. Cover the jar loosely with a cloth or towel and transfer to a warm dark place. In about 7 days the kombucha will be ready.

OKAY--I know this sounds complicated and weird but once you get the hang of it, it is really easy and it becomes a routine. My advice is to first buy some at your local health food store to see if you really like it, THEN you can move forward to making your own. I would be happy to answer any questions--just post a comment! Also, I normally always have extra starters on hand if you would like to have one.