FRESH TOMATOES – GARLIC – LEMON JUICE – HERBS – SEA SALT
It taste amazing and BLOWS bottled jar tomato sauce out of the water. It is incredibly healthy and only a few ingredients…you might call this old school cooking or a clean eating recipe but with only a few fresh ingredients, whatever you call it, It’s delicious and You can feel really good about eating it..
Growing up I was so fortunate to have Maddie as a friend. Their family was from France and her mother Genevieve (Mrs. Ginny to me) cooked some of the best food I had ever tasted. Mrs. Ginny liked to dip her peaches in a glass of red wine and I was fascinated by her accent when she talked… One weekend, I stayed at Maddie’s house for a sleepover, the next morning we helped Mrs Ginny pick baskets of fresh tomatoes & basil from her garden. Afterwards, Maddie and I were playing in the room and the door bell rang, it was the neighbor stopping by to show Maddie some of her new birthday presents. Since I was totally bored and was far to mature at age 12 for toys, I walked out of the my little pony pageant show and into the kitchen where Mrs. Ginny was lighting the gas stove. I pulled up a chair at her counter …”Bonjour, darling” and my first French cooking lesson began. “How to make Homemade Tomato Sauce, from a French Woman”. There is no real “recipe”. You can use any tomatoes in whatever quantity you want. Just remember this will reduce 4x in size.
SOOOOO SIMPLE to make….
STEP 1 – Put tomatoes in a DRY Pan
add a few garlic cloves
toss them in
start cooking on the stove med/hi heat, stirring often. The tomatoes will start to release their juices.
The tomatoes are starting to cook down, you can see the tomato skins coming loose from the tomatoes.. keep cooking (10 min into cooking)
getting closer (15-20 min into cooking)
30 minutes into cooking… almost done… but not quite.. See the liquid??? You don’t want that.. Keep cooking AND STIRRING a few more minutes.. At this point, Don’t leave it on the stove and walk away. You will be sorry if you do..
2 minutes later…..so close…
1 more minute and no liquid. Just a thick chunky tomato sauce..
Take OFF the heat and add some fresh herbs.. I like basil & parsley. I use thyme & oregano when I have it on hand.
add a squeeze of fresh lemon juice and a pinch of sea salt
and a light drizzle of some Extra virgin olive oil. This gives the sauce a velvety smoothness and a beautiful glossy finish. Mrs. Ginny always said “Wait until the sauce is almost dry and begging for a drink and then give it a little olive oil.”
Give everything a stir. Now, you could stop at this step like Mrs. Ginny and leave it chunky and rustic. But, I like to puree it in a blender until it is completely smooth. Otherwise you have (incredibly soft) garlic chunks and tomato skin peels.
I have a thing with food textures, especially skin, seeds and PULP! In fact, I would only buy pulp free orange juice when the kids were really little. So The first time the twins had OJ at my brothers (he likes extra pulp) they took a big ole gulp and said “Ewww gross..there is hair in this orange juice”.. I laughed so hard because I knew they meant the pulp..
Back to the chunky sauce….. Let’s make it smooth……
into the blender….
and serve it up with anything you would use Marinara sauce for.. Pizza, Pasta, Eggplant Fries…
You can use any type of tomato for this recipe.. I remember when Mrs. Ginny made this we picked red, purple,yellow and orange heirloom tomatoes.
I used red tomatoes from the market and fresh herbs from my garden
This sauce is also great on vegetable pasta aka gluten free, low carb, healthy vegan Veggie Pasta..
YUM!! Eating clean and healthy has never tasted so good…
Store any leftover sauce in a glass container with lid (I use a mason jar) in the refrigerator for up to 4 days.
Ice cream for Breakfast?!?! SURE, when it’s just frozen bananas and fruit….
This machine is going to change the way you think about fruit FOREVER… I don’t know HOW they do it, but YONANAS makes frozen fruit taste just like velvety soft serve ice cream.
Your kids are going to love YONANAS and LOVE YOU!!! It honestly makes me feel so good as a mom knowing they are eating healthy and truly enjoying it.. I really cannot express how much I love this machine and just for the record, I was not paid for this blog post review. If you like Ice Cream you are going to absolutely LOVE YONANAS!
Such a Great way to boost your fruit intake and never throw out bananas again. That’s right, no more boring banana bread because you didn’t eat them fast enough.
The Yonanas dessert maker works with all types of frozen fruit. If ice cream is your weakness food, I would highly suggest getting one of these. Your waistline will Thank you!
I have made “nice cream” many times before.. Here is a reese inspired version but I used a food processor. It takes more time and a LOT more patience to make it with the food processor method.. Now that I have discovered the Yonanas machine, I will never go back to the old way.
SOOOOO SIMPLE and your kids will LOVE using this machine…
We have had so much fun experimenting with Yonanas - Everyone in our house likes different things so we tried lots of variations…
My daughter, Alanna is an anti-banana person… Absolutely will reject a banana in any form.. smoothie, banana bread, doesn’t matter. She doesn’t like them.. So for her version we used other fruits.. She really liked the raspberries and kiwi.
We also made a JUST Berries version and it was fantastic as well…You can use either a package of frozen fruit or fresh fruit that you freeze.
Now her twin sister Jenna likes bananas… But she also LOVES berries. So I mixed the bananas and berries together resulting in a “Berries and Cream” ice cream.. Oh it was heavenly… It didn’t taste like “Banana Berry” Ice Cream but adding the banana with the berries gave it a SMOOTH & CREAMY texture to the Berry Flavor. I was begging anti-banana Alanna to try just one teeny tiny bite.. on the verge of bribing her just to taste it.. She hesitantly tried a micro bite and I could tell immediately that she loved it….. She won’t eat just plain Banana.. But as long as it is mixed with another fruit.. She is down.. The Banana adds an amazingly creamy texture to the fruit. If you aren’t a fan of Bananas like Alanna, try this method..
Moving along to Pina colada Yonanas Ice cream
Start with Pineapple (frozen) and alternate the other ingredients..
Pineapple+Bananas+coconut milk ice cubes=
You cannot pour liquid into the machine.. It must be in a frozen state so I poured the coconut milk into an ice cube tray and put them in the freezer.
***Ever wonder what to do with that last little bit of coconut milk in the can? Is it even worth saving because you know you’ll probably forget to use it in the next 2 days? Turn it into coconut milk ice cubes and they will last forever… well almost.
This is seriously a life changer in our house.. The boys have switched from Popcorn Movie nights to Yonanas Movie night.. and our youngest son Daniel, likes to cool off after school with his own Yonanas version
and this is what you end up with..
I have a thing for Peanut butter and Chocolate…Have you ever had warm melted peanut butter over cold ice cream???? Ohhhh you really should.. It’s fantastic..
I used cocao powder which is an unrefined cocoa powder. Navitas Naturals – The SuperFood Company is my FAVORITE Brand for all Superfoods.
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Cocao vs Cocoa powder. You can use either one, the cocao is just healthier.
So here is the trick to making “chocolate” yonanas ice cream – roll the frozen bananas in cocao powder or cocoa powder first… Then feed through the yonanas machine.
Viola… Chocolate Yonanas Ice Cream
oh and if you have left over cocao powder like I did.. You can turn it into a healthy chocolate syrup to top your yonanas ice cream. Mix leftover cocao powder with 1 -2 tbsp of agave or maple syrup until it mixes together. As you see in pic #4 it gets hard and seizes up.. at this point you could add more liquid sweetner OR another form of liquid.. I.E. Almond Milk, Coconut milk or even water….
Just a teaspoon of additional liquid at a time until you end up with a silky smooth syrup texture.
We took a scoop of chocolate yonanas ice cream topped with warm peanut butter and chocolate syrup. Then top that with another scoop of chocolate yonanas ice cream, finish with peanut butter & chocolate drizzle..
The Yonanas machine is great for ALL types of diets.. Vegetarian, vegan, raw food, gluten free, etc.
I will be upgrading to the Elite model since we are using it so much and I already want another one for our cabin.
Want to see the machine in action??? Click Below..
It’s almost that time again.. Back to School. Some parents get excited for a few hours of peace & quiet Monday – Friday… I am one of them… With 6 kids, can you really blame me?
I just love these insulated lunch bags. I use them for the kids lunches, for my lunches and even shopping trips to keep food cold if I’m not headed home right away. I ALWAYS get compliments on these bags when I am out running errands!
SOOOOOO…Since Back to school shopping is in full swing and if you have more than 3 kids you might need to take a second mortgage just to cover the Uniforms & school supplies list….BTW, Why does my child need a pack of dry erase markers? Aren’t those for the teachers to ummm, teach??? I wanted to do another giveaway for you guys.. Because, who doesn’t like “FREE”?
The winner can choose any color or style that is available in the store.
*WINNER CHOOSES ANY LUNCH BAG DESIGN AVAILABLE IN THE STORE*
You can also choose from the bowler style lunch bags
Zipper top Lunch Bag!
Mylar like interior helps keep items near temperature.
3 outer open pockets for quick and easy access.
Perfect for work or back to school
ENTER TO WIN
a Rafflecopter giveaway
*Disclaimer – Not intended to offend any teachers that read this blog.. I personally think teachers are incredibly impactful to a childs life… I also think teachers are underpaid and under-appreciated. EVERYONE has a teacher that they remember from childhood, good or bad… Let me leave you with this reminder when school is in session…
A child will remember HOW you treat them much more than WHAT you teach them!!!!
Cheezy Kale Chips are the BOMB!!! Totally addictive in a healthy way! My only complaint is The “cheeze” will flake off the kale chips and makes a crumbly mess when you eat it. Not to mention, you end up with kale ALL in your teeth. Not very attractive.. I really love this cheeze sauce and came up with another way to eat it. I made the same cashew cheeze sauce recipe and put it on broccoli.. I wasn’t sure how it would turn out by dehydrating, but WOW! This is my new favorite way to eat raw broccoli. YUMMY!
It’s cheezy and crunchy on the outside, chewy on the inside. You don’t need a toothpick afterwards and with the broccoli, the cheezy sauce doesn’t fall off, it gets into every knook & cranny of the broccoli floret. Broccoli Bites are hands down better in taste than kale chips..
Can I make this if I don’t have a dehydrator? First off, WHY don’t you have one? They are awesome and you can get a decent one for around $30. To be honest, I’ve never tried to make this another way.
What if I have a nut allergy? I have also made this same recipe with soaked sunflower seeds instead of cashews and it turned out great!
Here is what you are going to need for the cheeze sauce.
Nutritional Yeast is a delicious seasoning that has a “cheezy” flavor and full of Vitamin B. It’s also vegan, gluten free, salt free & sugar free… I absolutely LOVE it sprinkled on popcorn
soak the cashews in water (not tap water) for 2 hours. This will make your sauce smooth & creamy.
Cheezy Broccoli Bites (Raw & Vegan)
- 1 bunch broccoli, washed, cut into bite size pieces
- 1/4 teaspoon sea salt
- 3 tablespoons lemon juice
- 1 cup cashews (soaked 2 hours & drained)
- 1 red bell pepper, seeded & chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon water
- Place broccoli in a large bowl.
- Put remaining ingredients into a vitamix blender or food processor and Blend until smooth.
- Pour mixture all over the broccoli and stir well to cover the florets.
- Lay coated broccoli in a single layer in a dehydrator. Dehydrate at 105 for 12 hours or overnight, until coating is dry and broccoli is crispy.
- store in a ziplock bag
TaylorMade Market - Andrea Taylor
Let soak for 2 hours then drain. LOVE these sprout toppers. They fit on any mason jar and are very inexpensive. Around $8 for 3 different lids, different drain sizes for tiny seeds and large nuts.
Mix everything in a high speed blender or food processor. I have made this recipe many times over using both pieces of equipment and it has turned out great.
Get some Broccoli florets…
Pour on the sauce…
mix it up…
Lick the food processor clean.. just kidding.. kind of.
Lay them on your dehydrator
and walk away for 12 hours and dehydrate. My first “test” batch didn’t get photographed because I literally ate every single one of them off the dehydrator. Shame on me…. So I had to make another batch and remind myself not to eat all them before they got photographed. This time I shared the broccoli bites with the kids.. They LOVED IT!
I had to make two batches of these. Once you take a bite, it leaves you wanting MORE.. Simply irresistible!!
so yummy and the kids went crazy over these… I know yours will too! This is our new favorite way to eat raw broccoli.. It’s crunchy on the outside and chewy on the inside with a good for you cheezy -ness to it. YUM!
I use the exact same cashew cheeze sauce on my recipe for Cheezy Kale Chips
and remember.. Both of these recipes can be made nut-less using raw soaked sunflower seeds instead of cashews.
The Green PolkaDot Box sells natural and organic, non-GMO foods at wholesale prices and delivers them directly to your doorstep. They carry all my favorite brands and they even offer fresh meat and dairy products.
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Besides the large selection of Food products, they carry some Really cool stuff.. Grow your own mushroom kit, seed spouters, they even have organic non-GMO heirloom seeds. I bought some beautiful organic velvet queen sunflower seeds, organic red giant mustard greens and organic sugar snap peas for my mothers new gorgeous garden.
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On their website they have a “Test Drive a Trial Membership” Offer so you can see if you like the service before official joining.
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Lately, I have been eating more of a Raw Food Diet and hubby is eating a Lo-Carb gluten free diet so this dish is great for both of us. Is it kid friendly? Depends on your kid. My kids will eat this but only when bribed.. They are too old to be fooled into thinking it is pasta. But I also have friends that have children who love this. They especially love to make the “noodles”. You can use a spiralizer or a mandonlin to make noodle like strands.
While I love spiralizers, it is hard to justify spending $75 on these machines. I found this hand held, portable spiralizer on sale for $12 HERE:
Veggetti Spiral Vegetable Cutter
Even though my kids are older they were still excited about using the gadget.
I was happy to give them each a turn.. You get a bit of a workout using this!!! Here is what I used for the salad
You can use a spiralizer, food processor or Veggetti Spiral Vegetable Cutter
to noodle your veggies to noodle your veggies
The Peanut sauce is so yummy I could just drink it.
I use it on lots of things.. I made summer rolls AKA see-thru burritos and use this same exact sauce..Super quick to put together and stores in the refrigerator for up to a week. Here is what you need to make it:
Sesame oil, Red Thai Curry Paste, Peanut Butter, Coconut Milk, Sugar, Soy sauce, Lime
If you want to make this ahead of time just store the veggies in a ziplock bag without any sauce.. The vegetable noodles should be stored dry.
Then when it’s time for dinner, All you have to do is empty into a bowl, add the sauce and your meal is done!!!
This recipe is for Veggie Noodles with a Thai Peanut Sauce but Please feel free to top with any sauce you’d like.. It’s great with some fresh lemon juice & herbs or a homemade marinara sauce or even guacamole!!! I promise, It’s delicious..
This dish will leave you feeling completely satisfied without being weighed down at all.
Check out this Comparison
Spaghetti Noodles 800 calories and 160 carbs
Vegetable Noodles 60 Calories and 8 carbs.
Vegetable Noodles with Thai Peanut Sauce
- 3 zucchini, spiralized or shredded
- 2 squash, spiralized or shredded
- 2 carrots, spiralized or shredded
- 2 green onions, thinly sliced
- 1 red pepper, thinly sliced
- Thai Peanut sauce:
- 1 tsp sesame oil
- 1 tsp. thai red curry paste
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tbsp. peanut butter
- juice of 1 lime
- 1/2 can coconut milk
- For the salad: Add the zucchini, squash, carrots, green onion & red pepper to a large bowl.
- For the sauce: In a small sauce pan heat sesame oil. Fry curry paste & sugar stirring 20 seconds. Add peanut butter, lime juice and coconut milk. Stir to combine. Heat through and serve over vegetable noodles. Toss to coat.
TaylorMade Market - Andrea Taylor
Stuffed Cabbage Rolls are usually done with pork, ground beef & rice. Not today.. I wanted to make a vegetarian version, full of flavor.
By starting with roasted vegetables, you know it will be delicious.
You could take the rice & vegetable mixture and make all sorts of things.. Vegetarian Burgers, rice & veggie balls, turn it into a casserole or cheesy bake.. Limitless possibilities.
You can stuff cabbage leaves with just about anything..
Start with a beautiful head of cabbage. This is savoy but you can use any kind you want.
Sometimes the vein will be hard and make rolling the cabbage a challenge. If this happens, just trim the center vein from the leaves and roll away.
Feel free to use whatever veggies you like. I used what I had on hand.. I also used brown rice to keep it even healthier but any rice will do.
The recipe calls for “Roasted Garlic” – Click HERE for the easy way….
Roasted Vegetable Stuffed Cabbage Rolls
- 3 tablespoons extra-virgin olive oil, divided
- 1 small eggplant, chopped
- 1 red onion, chopped
- 1 sweet onion, chopped
- 3 sweet peppers, chopped
- 1 zucchini, chopped
- 5 garlic cloves, roasted
- 2 tablespoons sundried tomatoes, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large egg
- 1 1/2 cups steamed rice (brown or white)
- Kosher salt and freshly ground black pepper
- 2 large heads green cabbage, about 3 pounds each
- 1 (8oz) can tomato sauce
- 1/2 (6 oz) can tomato paste
- 1 cup water
- 3 tablespoons brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- Place eggplant, onion & peppers on a sheet pan, drizzle with 2tbsp olive oil and roast for 425* for 20 min. While veggies are roasting, Smash the roasted garlic and mix with sundried tomatoes set aside. sauté the zucchini in 1 tbsp of olive oil for 2-3 min... Stir in the garlic & sundried tomato. Stir while cooking for 1 minute. Remove from heat. Stir in Parsley.
- In a large bowl, combine the rice, egg, zucchini tomato mixture and roasted veggies. Season with salt & fresh black pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable.
- Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Put 1/2 cup of the vegetable & rice filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Mix sauce ingredients in a bowl combine well. Top cabbage rolls with sauce and Bake at 350* for 30-40 min.
TaylorMade Market - Andrea Taylor
Good Morning, Green Juice!
Sometimes you just need to give your body a break and This juice is the perfect “pick me up” drink!
There are many health benefits of drinking freshly juiced fruits and vegetables. Juicing helps you absorb all the nutrients from the vegetables. It also allows you to consume a HUGE amount of vegetables with a quick glass of juice
Here is what I use..
Yes I use both Lemon & Lime in this.. It’s 2 different flavors. I personally love lime in fresh juices. It gives a yummy zing. They are acidic but when you eat them, they turn alkaline. Lemons & limes are amazing at eliminating the bitter taste of the dark, deep green leafy vegetables that provide most of the benefits of juicing.
If you haven’t juiced ginger, then start slowly. It has a very hot & spicy taste but is INCREDIBLY good for you.
Fresh ginger juice burns a little, kind of like taking a shot of liquor without the alcohol taste. The burn is a good thing… If you find this drink to strong for you.. ADD Cucumber, Celery and/or Romaine Hearts.. This will dilute the spiciness of the ginger
I add apple for some sweetness and it’s perfect for me. But there is never a set in stone recipe – especially in juicing, so experiment and see what works for you.
Did you know?? Kale Packs more iron per calorie than beef, more calcium per calorie than milk and ten times more vitamin C than spinach! Remember that next time someone ask a vegetarian “how do you get your protein?”
and to all you pregnant ladies out there….Morning Sickness Cure is here.. Lemon & Ginger are a natural, fast acting remedy to ease nausea.
*Ginger Juice is great for relieving monthly cramps too!!!!
I do not peel my lemon or lime.. I know some might disagree but thats just how I roll. TONS of vitamins, nutrients & flavor are in the peel.. Why would you waste time peeling it?
*Use pesticide free fruits & vegetables (organic) and WASH before Juicing.
Drink your Juice right away or store in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen will “oxidize” and damage the juice.
Green Juice – Kale, apple, lemon, lime, ginger
- 3-5 kale leaves & stalk
- 1 whole lemon
- 1 whole lime
- 1 inch ginger
- 1 red apple
- 2 granny smith apples
- Juice all ingredients. OR Blend all ingredients in a high powered blender and strain with cheesecloth.
If you find this drink to strong for you.. ADD Cucumber, Celery or Romaine Hearts.. This will dilute the spiciness of the ginger
TaylorMade Market - Andrea Taylor
Sprouted Wheatberry Salad. This superfood salad is incredibly healthy & satisfying.
Why should we sprout grains?
Vitamins, Minerals & Protein. Sprouting grains and beans makes them better for you. Advocates of sprouting claim it increases the vitamin content of Vitamin C, folic acid, niacin and riboflavin by as many as one hundred times when compared to unsprouted wheat. Sprouted grain breads may also be higher in protein because of the sprouting process.
Nutrition. Enzymes introduced during the sprouting process break down or neutralize phytic acid. This “breaking-down process”, according to Margie King, a Philadelphia Nutrition Examiner, allows the consumer’s body to absorb the minerals zinc, calcium, copper, iron and magnesium found within the grains. Without this phytic acid active in the grain, your body can take advantage of these nutrients, thereby making the grain itself better for you. It has to do with amino acids and protein bonds and such, but before we get too complicated, let’s move on.
Health. If you are eating a raw diet, sprouting adds extra enzymes to your menu. When you choose not to heat your sprouts, enzymes are stable and will remain in your sprout for addition health benefits. People who have a sensitivity to wheat (NOT to be confused with gluten intolerance or celiac disease) may be helped by the presence of these enzymes. They may find that their bodies are more able to break down wheat in this form with thanks to the natural enzymes activated through the sprouting process.
Sugar & Preservatives (or the lack thereof). For diabetics or those just wanting to keep their sugar levels on an even keel, sprouted grain breads have a lower glycemic index than whole wheat breads. Additionally, most of these “living breads” (they are so named because the grains or seeds have been awakened from hibernation by the soaking process) contain no preservatives. For this reason, if you look for them in stores, you should likely check the refrigerated section.
Taste and texture. Sprouted grains have a unique earthy or nutty taste and texture when added to your favorite foods or baking recipes.
What are wheat berries? Wheat berries, or wheatberries, are the entire edible part of wheat kernels, meaning there is no hull (or outer shell) but includes the germ, bran and endosperm.
If you plant the wheatberry sprouts in soil, it will grow Wheatgrass.. (which is disgusting to drink) This stuff is superfood super potent. Even the smell when juicing is so incredibly nauseating strong that we chose not to serve it in the Juice Bar of the restaurant. However, My chickens LOVE LOVE LOVE Wheatgrass.. It is their absolute favorite treat!!!!
If you sprout them and eat them.. They have this yummy chewy nutty texture that makes you keep wanting more. Not to mention how healthy it is..
How do you sprout?
You need a sprouting jar like the one below OR
you can use any mason jar with a screen lid. (You can even make your own lid with a mason jar ring and some cheesecloth or a knee high pair of pantyhose)
Basic process of sprouting is: Soak, Drain, Rinse, Drain, Rinse, Drain.. Done..
How I sprouted my wheat berries:
- In a sprouting jar or a mason jar, pour 1/2 cup wheat berries (I used hard red) and 2 cups fresh water. NOT TAP WATER!!!!
- Cover top of jar with mesh lid
- Let soak for 12 hours.
- Drain. Add more water. Drain. (Set jar on it’s side at a 45° angle so any excess water can drain out)
- 12 hrs later – Repeat step #4.
- When white sprouts are approximately 1/8″ long, they are officially sprouted!
Tip: You can stop the sprouting process by placing the jar in your refrigerator.
I have made this recipe with many types of nuts.. Walnuts is my favorite nut of choice but I only had almonds on hand. The almonds are great.. The walnuts are better… I would recommend soaking the walnuts in some filtered water for an hour or two.. Drain them and then chop the walnuts and use in the recipe. When you drain the water, You will notice the color will now be brownish. This is from the tannins in the walnut. Soaking takes away the bitter taste that walnuts have.
Sprouted Wheatberry Salad
- For the salad: 1 1/2 cups hard wheat berries, sprouted
- 3/4 cup nuts (chopped or sliced)
- 2 stalks celery, finely chopped
- 1/2 cup cranberries, chopped
- 2 green onions, chopped
- 1/2 cup parsley leaves, minced
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp dijon mustard
- Salt and freshly ground black pepper
- Dressing: In a small bowl whisk together olive oil, lemon juice, honey & dijon mustard. Set aside.
- Salad: In a large bowl, combine the sprouted wheat berries, nuts, celery, cranberries, green onion & parsley. Pour dressing over salad and mix well.
- Season, to taste, with salt and pepper.
TaylorMade Market - Andrea Taylor
Other things To Do with a Sprouted Wheat Berry
Dehydrate and mill it into “sprouted” flour for baking (or anywhere you would use “regular” flour)
Add the sprouts to your favorite cereal, sandwich, yogurt or salad
Add (chopped or whole) to baked goods like muffins and cookies or pancakes and waffles
“Hide” in casseroles, meatloaves or pasta sauces
Plant them in well drained (preferably organic) soil to grow wheat grass for juicing or just for fun!
Such a simple dish but it’s so yummy! Slightly caramelized on the outside with a burst of flavor followed by a creamy buttery inside.
Here is what you will need: Cauliflower, Olive Oil, Curry Powder, Turmeric, Smoked Paprika and some sea salt.
I highly recommend using a good quality curry powder.. Not the cheapo $1.99 stuff in the grocery store. I buy mine from an asian market. 90% of the label is in another language but this is the real deal.
As far as the smoked paprika.. OH MY! I LOVE this stuff.. Not the boring zero-taste paprika you put on deviled eggs.. This amazing spice is full of smokey flavor and more robust than plain paprika but still mild. I add it to lots of dishes.
Back to the recipe.. Start with some cauliflower… You can chop up a head or use the pre-cut florets
Give them a good drizzle of olive oil
You can do this in a bowl but that means extra dishes.. I just combine it on the sheet pan. You could also line the pan with foil for a super easy clean-up.
combine the spices & salt then sprinkle over the cauliflower
GRAB A GLOVE (or a spoon) I love these gloves.. We used them in the restaurant and I always have a box at home.. They are great for handling raw chicken and ring, ring.. You hear the phone.. No problem, just whip off the glove and talk away.. No need to run to the sink and wash your hands. Just throw the glove away when you are done.
***WARNING – LADIES, DO NOT USE BARE HANDS.. I once made the mistake of making this the day after getting my nails done.. My Beautiful French Manicure turned into an ugly Yellow stained curry manicure…
Massage the cauliflower for a few minutes until it is completely coated..
Roast for 20-30 min.. and Viola! It’s done..
Curry Roasted Cauliflower
- 5 to 6 cups cauliflower florets, (1 medium cauliflower)
- 1/4 cup extra-virgin olive oil
- 1 tbsp tumeric
- 1 tbsp smoked paprika
- 2 tsp curry powder
- 1 tsp kosher or sea salt
- Preheat the oven to 425*
- Place the cauliflower florets on a sheet tray. Drizzle the olive oil over the cauliflower. Mix the tumeric, smoked paprika, curry powder & salt together. Then sprinkle over cauliflower. Wearing a glove massage cauliflower until completely covered with spices.
- Roast 25-30 min in the oven, stirring halfway through.
- Season again with salt to taste.
****WARNING – LADIES, DO NOT USE BARE HANDS.. I once made the mistake of making this the day after getting my nails done.. My Beautiful French Manicure turned into a Yellow stained curry manicure…
TaylorMade Market - Andrea Taylor
P.S. If you don’t like curry, NO problem.. ROASTED CAULIFLOWER is Fantastic on it’s own. Just follow the recipe using cauliflower, olive oil & salt. Absolutely Delicious
Broccoli Salad is always a crowd pleaser. This is one of our favorite ways to eat raw broccoli, even the kids love it..
Growing up, one of my favorite places was Deli Delicacies in Lakeland, FL. They had the BEST dishes I have ever eaten at a “deli”. This was Gourmet Deli all the way. I loved the polynesian chicken which was this marinated juicy chicken breast with grapes & nuts. Yummy. Mom, loved the broccoli salad and the kids loved the gigantic cookies and bite sized petit-fours. Unfortunately, they closed a few years ago… Deli Delicacies was such an inspiration for me that I had to put my own version of Broccoli Salad on the Menu. I named it the “Bartow Broccoli Salad”.
If you google broccoli salad, you will find thousands of recipes.. Most of the “dressings” are somewhat similar and most salads have Bacon and Raw onion.
I didn’t want my broccoli salad to have either since majority of my customers worked at the courthouse a few blocks away. If I used Bacon, then it wouldn’t be vegetarian.. If I used onion, It might cause bad breath…
So I made my own TaylorMade tweaks.. Giving the salad lots of “crunch” from much healthier ingredients..
It works for all diets.. Lo carb, hi protein, vegetarian, gluten-free, quick and kid friendly!!!
This was an Incredibly popular dish at TaylorMade Market… I made a huge batch of this twice a day.. EVERYDAY….
Here is what you’ll need for the salad: Broccoli, Cheddar, Sunflower Seeds, Pumpkin Seeds, Cranberries & Raisins
The whole sweet & savory thing hits the spot on this one.. and if you like texture… you are going to love this. It is healthy, filling and won’t weigh you down.. (or give you bad breath..)
This recipe can be made in less than 5 minutes. You can also use pre-packaged broccoli florets to save you time..
Add all your ingredients to the bowl..
then add the dressing
Give it a good stir and let it chill at least 30 min before serving.
This salad is best when it is eaten the same day.. The longer the broccoli sits the more the vinegar stars to break it down and it will lose its beautiful bright green color.
BEST Broccoli Salad – Bartow Broccoli Salad
- 2 tbsp sugar
- 2 tbsp organic apple cider vinegar
- 1 c Mayo (best quality you can find)
- 5 c Broccoli Florets
- 1 c cheddar cheese shredded
- 1/3 c organic sunflower seeds
- 1/3 c organic pumpkin seeds
- 1/3 c organic cranberries
- 1/3 c organic raisins
- Make the Dressing: In a small bowl, Stir sugar and apple cider vinegar until sugar is dissolved. Add mayo and whisk until smooth. Set aside.
- In a large bowl, add all the salad ingredients. Pour dressing over the salad and mix. Refrigerate for at least 30 minutes before serving.
FEEL FREE to Taylor-Make your own version of this dressing. If you prefer it sweeter, add more sugar.. Too sweet? add more mayo & vinegar to dressing. TASTE the dressing before you add to the salad.. Dressing should be combined before adding to broccoli salad mixture.
TaylorMade Market - Andrea Taylor
FEEL FREE to Taylor-Make your own version of this salad or the dressing. If you prefer it sweeter, add more sugar.. Too sweet? add more mayo & vinegar to dressing.
Superfood Salad with Caramelized onions..
I have been on a total salad kick lately.. Spring Mix salads, spinach salads, microgreen salads and now this chopped romaine salad. Salads are super easy to fix and are completely customizable.
Have you ever had caramelized onion in a salad? Just let me tell you, It is FABULOUS!!!! and my new favorite thing.
For this particular salad, I added raw organic sunflower seeds, organic pumpkin seeds & organic hemp seeds for added texture and protein. Super snaps for freshness, Avocado for some healthy fat and sundried tomatoes in oil just because I love them.
I always have caramelized onion on hand and it saves me so much time in the kitchen. You can read about it HERE: Caramelized Onion the easy way
All you have to do is chop some organic romaine lettuce, chop an avocado, & dice sundried tomato, add it to the bowl along with some sugar snaps, caramelized onion, a handful of sunflower seeds, hemp seeds and pumpkin seeds, sprinkle with sea salt & the juice of a lemon and toss them together.
This salad is so tasty it doesn’t even really need a dressing. But if you love dressing, honey mustard or balsamic vinaigrette would be delicious.
Feel free to TaylorMake your own version adding ingredients you love.
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