4 cups of zucchini, apples OR carrots, shredded 2 cups white sugar
2 eggs 1 cup chopped walnuts
2 cups flour 2 tsp cinnamon
1 tsp nutmeg 1 tsp salt
2 tsp baking soda 1/2 cup vegetable oil
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by greasing.
Blend sugar with eggs, add oil. Mix in flour, spices, salt and soda. Stir in nuts and zucchini/apple/carrot.
Bake 40 minutes.
Delicious served warm with vanilla ice cream or cooled and frosted with cream cheese frosting.
2 cups berries, fresh or frozen
1 cup beets
1/4 cup honey—less based on your preference
1/2 cup water—adjust based on need
Prepare your beets if using fresh. Peel them & then steam or roast them. Let cool until you're ready to use them.
Combine berries & beets in a blender & blend until you need to start adding water. Slowly add in water until you reach the desired consistency you want. It should be like a custard.
Slowly add honey (if desired) until it's as sweet as you like. Remember that dehydrating fruit brings out extra sweetness as well!
For a Food Dehydrator:
Lightly oil the fruit roll sheets with a little oil of your choice. Pour into two fruit roll sheets on dehydrator trays. Spread with a spatula. The mixture should be about ¼ of an inch thick. I prefer too thick to too thin. Be careful to make sure the mixture is spread evenly. If you can see thru some areas of the fruit sheets, as the leather dehydrates, you will have tears. It doesn't affect the taste, just the appearance.
Place in dehydrator for 2 hours at 160. After 2 hours, you can turn down to between 130-140 & continue to dehydrate for 5-7 hours, checking frequently. If the leather feels squishy in spots it's not done. It should peel easily & feel dry. You will definitely feel if the leather is too dry as it will become brittle & start to break when you peel it up.
In the Oven:
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake on lowest temperature until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes.
Once leather is dry, remove & cut with scissors into strips or squares.
2 tsp olive oil
15 baby potatoes
1 1/2 cup steamed lentils
1 clove garlic, minced
1 tsp fresh thyme leaves
1 bunch kale (3-4 cups chopped)
1/4 cup dried cranberries
1/4 cup toasted pecans or almonds
salt and pepper to taste
1/4 cup olive oil
2 tsp Dijon mustard
2 tbsp. fresh lemon juice
1/4 tsp maple syrup or honey
salt and pepper to taste
Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned. Add garlic, thyme and lentils and stir for 2 minutes. The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add cranberries and nuts.
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.
Recipe Credit: www.shelikesfood.com
1 lb Parsnips, peeled and chopped 1 inch thick
1 lb Rutabagas, peeled and chopped 1 inch thick
4 tbsp Butter
2 tbsp light brown sugar
2 tbsp Half and Half
¼ tsp cinnamon
pinch of salt
pinch of nutmeg
Boil parsnips and rutabaga until soft. Drain vegetables. Return to pot and mash with potato masher. Add remaining ingredients and combine well.
Great Food Fast: Bob Warden
3 small red beets, cooked
2-3 Cara Cara oranges
3-4 cups fennel, chopped (2 lg bulbs)
1/4 red onion, very thinly sliced
1 tbsp. fresh orange juice
1 tbsp. fresh lime juice
coarse sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro, chopped
Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
Garnish salad with cilantro leaves; serve!
*Beets can be roasted or boiled to cook them in preparation for this recipe.
1/2 lb fresh beets
2 sticks unsalted butter
8 oz dark chocolate, chopped or chips
1 1/4 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs, room temperature
1 tsp vanilla extract
1 cup golden brown sugar
Place beets in a saucepan and add water to cover. Bring to a boil and then simmer for 25-35 minutes until tender. Cool and peel. Transfer to a food processor and pulse until minced or smooth (depending on your preference)
Preheat oven to 350°.
Line a 9” by 9” pan with parchment paper and lightly coat with butter.
Melt chocolate and butter over very low heat until the chocolate begins to melt. Remove the pan from heat and stir until smooth. Set aside to cool.
Whisk flour, baking powder and salt. Set aside.
In your mixer, gently mix the eggs for 30 seconds. Add vanilla and brown sugar, mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets and then slowly add chocolate mixture. Mix until just combined. Add flour mixture and mix just until combined.
Pour batter into prepared pan. Bake for 30 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool for 5-10 minutes the transfer with parchment to cooling rack.
1 lb ground beef
1 cup celery, diced
1 small onion, chopped
5 cups tomato juice
½ tsp pepper
¼ tsp salt
1/8 tsp marjoram
2 ½ cups grated carrots
1 ½ cups water
3 cloves garlic
1 tbsp sugar
Brown beef. Drain and add celery, onion and sauté for 10 minutes. Add the remaining ingredients and bring to boil; simmer 10-15 minutes or until celery and carrots are tender.
Lemon Roasted Turnips
2 lbs turnips diced
1 tbsp. olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
3 garlic cloves, grated
2 lemons, juiced and zested
Preheat oven to 400 degrees.
Combine olive oil, oregano, salt, pepper, grated garlic, lemon juice and zest, and chicken broth. Toss with turnips then sprinkle turnips with paprika for color.
Bake for 30 minutes, turn and bake an additional 20 minutes.
Ginger Glazed Carrots
8 oz baby carrots, trimmed
¾ cup water
½ tsp grated fresh ginger
½ tsp kosher salt
2 tbsp honey
1 Tbsp lemon juice
Heat carrots, water, ginger and salt in a skillet, covered, to a boil over high. Remove lid and cook carrots until crisp-tender, 5-7 minutes. Remove to a plate.
Stir honey and lemon juice into skillet, simmer until syrupy. Return carrots to skillet and simmer just until glaze clings to carrots.
From Cuisine Magazine
Baked Parsnip Chips
1 lb parsnips, peeled - (this recipe also works well with any root vegetable)
2 Tbsp olive oil
1 tsp kosher salt
Preheat oven to 350.
Slice parsnips into very thin slices, about dime width. Toss in oil and arrange on baking sheets in single layers. Bake for 20 minutes, flip chips and rotate baking sheets. Cook an additional 10 minutes or until chips become crisp and darken in color. Transfer sheets to cooling racks. Chips will continue to crisp as they cool.
From Cuisine magazine