Food sample recipes from Total Food Makeover

Posted: 1/23/2012 12:37:22 PM
By: Drew Kaminski | with: 0comments

 Tricia Bostrom

March 31, 2011 at 2:57 pm

Sweet Potato Hummus

Sweet Potato Hummus

2 medium sweet potatoes, peeled and diced  (about 1 lb. sweet potatoes, in U. S. stores orange-fleshed sweet potatoes are often called yams or sweet yams)

1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well

1/4 C fresh squeezed lemon juice

1/4 C tahini sauce

2 T extra virgin olive oil, plus more for drizzling on top of hummus

2 tsp. ground cumin

1/2 tsp. minced garlic

salt and fresh ground black pepper to taste

water for thinning, 2-4 T

1/2 tsp. paprika or Sumac for garnish (optional)

Peel sweet potatoes and cut into small cubes.  Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft.  (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.)

While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.  Let garbanzos drain.

Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.  Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times.  If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want.  Taste for seasoning and add more salt and/or pepper if desired.

Makes about 4 cups.

Grainless cracker recipe  From Dr. Josh Axe’s book “the real food diet cookkbook

3 cups almond flour

1 ½ tsp sea salt

1 cup sesame seeds

2 eggs, whisked until frothy

2 Tbsp grapeseed oil

Stir together all ingredients in a large mixing bowl until well combined.  Separate dough into two halves.

Line 2 large baking sheets with parchment paper.  Place one half of dough on each backing sheet (I just lay my dough on counter on top of parchment).  With another layer of parchement paper over the top of the dough, roll out the dough until it is about ⅛ inch think and covers the entire baking sheet. 

Repeat with other half.

Remove the top layer of parchment paper and cut dough into 2 inch squares with a knife of pizza cutter.

Bake at 350 degrees for 10-12 minutes or until golden brown.  ( I find that my oven it takes more about 20 minutes to get golden brown- trial and error). 

Taco dip:

I made a batch of the taco seasoning mix in the green nutrition book p. 148 in the sauces/dips section. 

Then I took 1 ½ tsp of the seasoning mix and put it in with ½ cup vegenaise, ¼ to ½ cup organic sour cream and 1/4tsp salt.  Then stir and then adjust to your liking (more mix, more sourcream,etc).

Butternut squash and Leek soup: P. 121 in the green nutrition book.

Coconut macaroons: Last page in the cruise ship recipe section.  Tip:  I spread out batter on a baking sheet and then freeze.  Once solid (coconut oil will harden), can take out of pan and cut up.  MIght still be a little crumbly.  One of those ones you have to play around with a little. 

Almond Cookies: Almond Cookies in Green nutriton book in bread section pg. 127.  I just substituted orange zest for the lemon zest, same amount though.  You can add more/less zest if you want. 

Paleo spiced nuts : http://www.elanaspantry.com/paleo-spiced-nuts/ 

Paleo Spiced Nuts

●     ⅔ cup almonds

●     ⅔ cup pecans

●     ⅔ cup walnuts

●     1 teaspoon chili powder

●     ½ teaspoon cumin

●     ½ teaspoon black pepper

●     ½ teaspoon celtic sea salt

●     1 tablespoon olive oil

1.    Place nuts in a large cast-iron skillet over medium heat

2.    Toast until lightly browned

3.    While nuts are toasting, prepare spice mixture

4.    Combine chili, cumin, black pepper and salt in a small bowl

5.    Coat nuts with olive oil, then coat with spice mixture

6.    Serve

Serves 4

Sweet nut mixture: same procedure as above, but instead of the spices, used 2 tsp powdered xylitol, 2 tsp cocoa and ½ tsp cinnamon.  But still tossed warmed nuts with oil (i use grapeseed oil). 

Note” Lynn from Anderson Farms said that might be better for digestion if soak the nuts overnight or several hours at least and then dehydrate them (low temp) and then work with the recipe.  If warm enough when take them out of dehydrator might be able to just coat with oil and apply spices,etc.