#EatHealthy #TurkeyDay Recipes

I am delighted to be doing a Google HOA (Hangout On Air) with my pal Shawna Coronado  Nov. 19th 4:30 pmPST on my Google + Events page 

Below are the #eathealthy recipes I will make. (gluten free vegan of course, but no one has to know about it). Hope you can join us on air.

 

 

 

 

Cranberry Orange Relish 
Yield: 4-6 servings

1 pint fresh organic cranberries
1 organic orange
1 fuju or green apple
2 Tbsp raw honey

Place all ingredients in food processor with chop tool, and pulse until well mixed but chunky. Serve chilled.

 

 

 

 

 

 

 

 

Fennel Orange Salad
Yield: 4-6 servings

2 fennel bulbs
5 baby bok choy
½ cup pumpkin seeds
1 orange, peeled and sliced

 

Dressing:
¼  cup cold pressed sesame oil
1 inch fresh ginger
1 Tbsp nama shoyu or tamari

juice from 1 orange

1 Scoop (2 Tbsp) Growing Naturals Original Rice or Pea Protein (optional)

 

In food processor, using the chop tool, combine the dressing ingredients. For the juice of one orange, simply slice the orange in half and squeeze juice into food processor.  Puree until well mixed.  leaving the dressing in the food processor, change the chop tool to the slice tool. Slice the fennel and boy choy. Pour out salad mixture and dressing into a large bowl and toss. Sprinkle pumpkin seeds and chopped orange slices.

Pumpkin Chocolate Chip Cake    
Prep time: 90 minutes
Cook time: 50 minutes
Small Bundt cake ~ Double recipe for regular size Bundt cake.

Ingredients
1 heaping cup fresh pumpkin (from small sugar pumpkin)
1 ¼ cup coconut sugar or maple sugar
1 cup flax meal (ground flax seeds)
1 cup brown rice flour
3 Tbsp apple sauce
2 tsp nutmeg
2 tsp ground clove
¼ tsp ground ginger
¼ tsp sea salt
2 tsp baking soda
¼ cup chocolate chips (organic vegan if you wish)

Fill large soup pot ¾ full with water. Wash and place whole sugar pumpkin in pot and boil for 1 hour. Make certain that a fork or knife can easily pierce the pumpkin before removing from hot water. Let pumpkin cool for at least 20 minutes. Sometimes I cook the pumpkin the day before and let it cool in the refrigerator overnight. Pumpkin will keep for a few days in the fridge.

Preheat oven at 400. Simply cut cooked pumpkin in half. Scoop out seeds very easily with a spoon. This recipe only calls for ½ of the pumpkin. Spoon the soft pumpkin into the mixer bowl. Discard the outside shell into the compost pot. {Put other half of pumpkin in covered dish in the fridge and use for soup or sauce or dice to a top salad.}

In mixing bowl, combine pumpkin, applesauce and coconut sugar or maple sugar on medium speed until well mixed.

In another medium bowl combine all dry ingredients: Flax meal, brown rice flour, spices, baking soda. Whisk together so everything is evenly distributed.

While mixer is on low, slowly add dry ingredients until dough is thoroughly mixed. Turn off mixer, and stir in chocolate chips. Grease small Bundt pan with coconut oil. Pour cake batter in and smooth out with spatula.

Bake on 400 for 50-60 minutes. Check with a toothpick to make sure it is done before removing from oven. Place plate on top of Bundt pan, flip plate and pan over. Bundt pan will easily slide off, leaving your beautiful pumpkin chocolate chip Bundt cake to cool on the plate.  Enjoy!

Recipes by Blythe Metz, Host of Blythe Raw Live on Hulu

 

Shawna Coronado’s Recipes Below.

ROASTED BEETS

5 or 6 Beets, cubed

3 Tablespoons crushed garlic

¼ cup butter

Salt and Pepper

Combine ingredients in a baking dish. Roast for one hour or until fork tender. Serve.

RAW BEET GREEN SALAD

Beet greens from beets used for previous recipe sliced thin

Kale, a large bunch, uncooked and torn into bite sized pieces

Swiss chard, a handful sized bunch, uncooked and torn into bite sized pieces

Mustard vinaigrette

Mix greens in bowl, add vianaigrette. Serve.

Shawna Lee Coronado

Get Healthy! Get Green! Get Community!

http://www.shawnacoronado.com

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