Tuesday, July 6, 2010

My ClaSSic SuMMer PiCniC ReCipeS!

I had a fantastic fourth of July...the whole weekend was a TREAT! i had fun watching all of my neighbors fireWORKS (my husband just laughed really hard at me, because i wrote firecrackers there before changing it. he then explained AFTER laughing at me, that firecrackers are the little things you throw. hmm. that really does give you a different picture. somehow watching my neighbors throw little pops or snaps in the street just wouldn't be the same :) and i look forward to the fireWORKS in my town this weekend. i love SUMMER!

 i have enjoyed making a TON of tasty and nourishing food for my family!  and i gotta say... i LOVE the kind of food i feed them. :D i do.  i SOOoooOo do! i love food and wholesome, delicious, homemade foods are the BEST. so why shouldn't i be incredibly proud for giving my family the BEST? After all, i am not spending more money doing it. (seriously! comparison is over a year. i save a ton by baking from scratch! and my food is HIGH quality...whooOa) i take pride in how i cook, and that i actually do cook and that i cook from scratch.  You know as well as i do, it is something a person can be proud of these days! ;)  ahhhh...it is just so REWARDING for me. especially, all the "MMM..." compliments from my daughter! 
 hey, when a kindergartner loves to eat nourishing foods... you know you're doing something right! it makes a Mommy feel GOOD. :) Which reminds me... a sweet girl recently posted a comment on my facebook wall saying, "People always tell me that it's easy to know what is healthy to eat; if it tastes good, they shouldn't eat it. Well, people just need to try the recipes in your cookbook and they'll discover eating healthy actually tastes BETTER!"... i just have to say, she isn't lying! 

This past weekend i made bison burgers with my 36 Minute Sprouted Wheat Buns, Perfect Pasta Salad, Classic Potato Salad, a delicious blueberry cream pie, and of course Fresh Lemonade, grapes and lots of amazing fresh fruit! YUM! i have already shared my hamburger bun and potato salad recipes in a previous post.  so, today, i am excited to share the other recipes with you! These recipes are classic American favorites in the warm Summer months and these more nourishing versions are soon to become family favorites of yours too! You are sure to use them over and over! :D

Perfect Pasta Salad
Makes: 20 servings / Prep time: 20 minutes

12 oz Tinky√°da organic brown rice pasta (i like using the spirals. this is the BEST tasting/texture pasta i have found. it is made with only organic brown rice...better than any OTHER. it looks like white pasta- fools anyone, BUT its NOT. hee hee. :)
6 slices bacon, cooked and cut in little pieces
1½ cups fresh green onions, sliced
½ cup grated carrots
1 cup halved cherry tomatoes (This picture didn't do it justice. it is a beautiful salad display. please note that the shredded carrots are NOT dyed cheese, like my daughter's friend asked. my cheese is a natural yellow...raw yumminess.)
1 cup chopped cucumber
¾ cup sliced olives
¼ cup fresh green peas (removed from pods) or ½ of a green pepper, chopped
¼ cup raw cheddar cheese, cut into small cubes
Parmesan cheese (optional)

Pasta Salad Dressing (for pasta salad above)
⅔ cup Vegenaise  (i use grape seed oil kind, with purple lid)
⅓ cup plain whole yogurt
3 Tbsps. fresh lemon juice or raw apple cider vinegar
½ tsp. garlic powder
1 Tbsp. dried parsley flakes
1 tsp. dried dill
Redmond real sea salt and pepper to taste

Boil pasta according to package instructions with 1 tablespoon Real sea salt. Drain and rinse under ice-cold water. Blot with a paper towel and transfer to a large bowl. Add all the other ingredients and the prepared pasta salad dressing. Toss gently and keep chilled.
Berry Cream Pie
Makes: 1 (9-inch) pie / Prep time: 30 minutes / Chill time: about 2 or more hours

Coconut Almond Pie Crust: (see photo below)
 ¾ cup Traditional Almonds (soaked overnight and then dehydrated until crispy)
 ¾ cup dried coconut flakes, unsweetened
1 cup whole dates, pitted or ¼ cup pure maple syrup or raw honey
1 Tbsp. coconut oil or butter, melted
a tiny pinch of Redmond Real sea salt

Process all ingredients in a food processor until all pieces are very tiny and crumbly, or about 2 to 3 minutes. It is important not to over process the almonds or they will turn into almond butter! Press the crumbly
mixture evenly on the bottom and sides of a 9-inch pie dish. Chill for 15 minutes, or put in the freezer for a few minutes to chill faster.

Cream filling: 
8 oz. organic cream cheese, softened ( i use Organic Valley brand, because they culture theirs! wahoo!) :P
¼ cup plain whole yogurt ( i use brown cow brand with the cream on top!)
¼ cup pure maple syrup or raw agave
2 tsps. fresh lemon juice 
½ tsp. pure vanilla extract

Beat the softened cream cheese until smooth. Then add the yogurt and blend together until creamy. Drizzle in agave or pure maple syrup 
and add vanilla and lemon juice. Blend well. Pour into chilled piecrust. Chill or freeze for 30 minutes to an hour before applying the topping, for best results.

Berry Topping: 
2 cups (16 oz.) frozen berries, partially thawed or fresh (blackberries, blueberries,raspberries, strawberries, dark sweet cherries, or a
2–3 Tbsps. raw agave or pure maple syrup
2 Tbsps. small pearl tapioca
1/3 cup berry or grape juice

To thaw frozen berries, keep them in the bag they came in (or put them in a waterproof zip top bag) and place them in a bowl of hot water. After about 15 minutes, the berries should be partially thawed. Pour the berry or grape juice into a small saucepan, then stir in the small tapioca pearls and soak for at least 5 minutes. Bring to a boil over medium heat, stirring constantly, until the mixture is thick and the pearls have turned from white to clear, about 5-8 minutes. Remove from heat and stir in agave or pure maple syrup. Stir in fresh or thawed berries, and then spread the topping over the top of the chilled cream filling. Chill for at least 1 to 2 hours more before serving. Keep refrigerated. This pie may be frozen, and thawed easily, if desired.

Fresh Lemonade
1 cup freshly squeezed lemon juice from about 5 medium-large organic lemons
8 cups Mineral Rich water (i LOVE water ionizers! BETTER than just a filter!! :) 
1/4-1/2 teaspoon stevia powder ( i use the NOW brand organic stevia)

Mix well and chill! Use more or less water and stevia, depending on your family's taste! :) i don't like stevia for much else, but in cold drinks it is perfect! You can also easily make raspberry or strawberry lemonade too. i just stir in a little bit of fresh berry juice with this recipe. YUMerific!

perfection... on a HOT Summer day....ahhh...!!


Sarah Carlston said...

Those recipes look delicious....cant wait to try them out!

Thanks for all you do! I am loving your book!

Kimmy said...

The berry Pie looks amazing!!

purenergyhealing said...

I hear that agave is almost as bad as sugar. I was surprised b/c I thought it was a better choice, but it turns out NOT to be the case :(

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McKella said...

That brown rice pasta is something else. My aunt made it and I took one bite and thought she'd lost her mind; it looked and tasted just like white! Perfect for fooling my anti-whole grain pasta husband...

Anonymous said...

Hi there

Looking forward to your next post