Some of my Favorite Things . . .
This is a page in process as I will continue to add things over time so check back frequently!
My Latest New Recipe:
1 organic or all natural whole or part Turkey
1 cup olive oil
1 tsp paprika
1 tsp garlic paste
1/2 tsp salt and pepper
Thaw turkey in refrigerator for a day or as needed so bird is completely thawed. DO NOT thaw in warm water as this will cause unwanted bacterial growth.
Remove turkey from wrapping and remove plastic truss around neck area. Rinse thoroughly inside and out. Remove giblets package and set aside for giblet gravy.
Mix oil and spices in a bowl. Apply with a paper towel to inside and outside of turkey. Lightly stuff if desired and roast according to package directions for weight. It is best to use a meat thermometer in the breast and thigh to be sure internal temp is up to 190 for a little while to kill all bacteria.
Place neck and entire giblet package contents in a 2 quart saucepan and fill with good water. Add a bay leaf, salt and pepper. Boil on low for the entire time you cook the turkey. When ready to serve fish out the bones and toss. Cut up the liver and gizzard to small pieces. In a small bowl add 2 tables spoons of cornstarch and add water to make milky liquid. Pour this slowly into boiling giblet juice stirring constantly. Double cornstarch as needed to thicken volume in your pan. Add salt and pepper to taste if needed. They key to no lumps in gravy is to thoroughly dissolve all cornstarch in cold water in a small bowl before adding to hot broth.
Stuffing for Turkey
1 loaf of bread
1/2 bunch of celery ( many stalks)
1 red onion
1 bunch of parsley
1 granny smith apple
1 T garlic paste
2-3 tablespoons of sage
1 T rosemary – pounded or ground
1 t thyme
1 t soy sauce
1 t black pepper
1 t salt
4 T olive oil
Chop celery and onion into small pieces and saute in olive oil until tender. Add spices and stir until well mixed and warm. Chop bread into 1/2″ x 1/2″ cubes. Toast for a dryer stuffing. Put bread cubes in a large mixing bowl and pour/scrape sauteed veggies on top and mix thoroughly. Add chopped peeled apple and chopped parsley. This can be made the day before and stored in the refrigerator until needed for stuffing the next day. Place in bottom of turkey roasting pan and insert into front and back turkey cavities after turkey is rubbed with oil mixture. Bake with turkey!
Gluten-Free Pie Crust
1 cup of flour – I like a mix of oat and brown rice
1/3 cup of oil – butter or sunflower oil
1/4 cup of fresh squeezed orange juice
1/2 tsp. salt
Mix flour and salt – add oil or butter and blend with a fork until crumbly and thoroughly mixed. Slowly add orange juice mixing slowly and working into a dough. Spread dough on a floured surface and roll flat. Makes 1 crust. For top crust too – double recipe! Also consider topping with toasted coconut, oatmeal, cinnamon, salt with coconut oil.
Bake at 350 until crust is golden brown – 20-30 minutes.
My Favorite RAW Cranberry Sauce
Freeze one package of fresh organic cranberries
1 granny smith apple – cored and sliced
1/4 orange chopped
1 cup of raw honey
Using a food grinder or food processor – grind cranberries until fine, add apple and orange. Scoop into a bowl – glass if possible and add 1/2 cup of honey. Let sit in refrigerator a few hours or over night to blend and melt. Check for sweetness when serving. Add more honey if needed.
1 tilapia filet per person
1 organic whole egg
2 T raw milk (or other milk)
1 cup of organic cornmeal
3 T coconut oil
Mix egg and milk in a flat bowl. Place cornmeal, salt and pepper in another flat bowl. Dip each filet in egg/milk and then both sides in cornmeal and then place in skillet with melted coconut oil on low heat. Cook on both sides until tender.
Coconut Ginger Mashed Sweet Potatoes
1 sweet potato per person – peeled and chopped
1 T coconut oil/sweet potato
1t chopped coconut/potato
1/2 t shredded fresh or frozen ginger root/potato
dash of salt/potato
Steam potatoes until tender. Place in large bowl and mash. Add coconut oil, chopped/shredded coconut, ginger and salt and mix and serve.
My Favorite Artichoke
Cut off stem close to bottom, chop off top 1/2″ off leaves – top and individual along the sides. Cut artichoke in half. Slide knife along edge of “choke” leaving heart untouched. Pull out center inedible leaves and fuzzy hair. Sprinkle basil and garlic powder inside and through out leaves. Place in steamer for 30-40 minutes and steam until tender. Top with olive oil or organic butter and salt to serve!
1/3 c rice or oat bran
1/2 large zucchini shredded
1/2 t garlic powder or 1 clove of smashed garlic chopped fine
1 t basil, thyme, oregano and fennel seeds
1/2 t salt
1/2 t coarse ground black pepper
1 T olive oil
1 # ground turkey dark meat
Mix all ingredients – form into patties and grill until no longer pink in middle. Serve with your favorite salad and burger additions like lettuce, tomatoes, mustard and agave sweetened ketchup. Serves 4.
Tilapia With Veggies
3 red potatoes
3 stalks of celery
1 medium zucchini
1T coconut oil
1 t ground cumin
1 t each cumin seeds, coriander seeds, fennel seeds – grind to powder
1 T soy sauce
1/2 t garlic powder
1/4 t black pepper
2 tilapia fillets
Chop veggies and saute in the melted butter and coconut oil. Add spices. (a small coffee grinder works great to grind fresh seeds for cooking) Place fish fillets on top, sprinkle with ground seeds, and add 1/2 cup of water to pan – cover and steam until fish are tender. Serves 2.
My favorite wheat, dairy, and sugar free breakfasts:
1. Veggie Egg Scramble
1 T olive oil
chopped: onion, celery, red pepper, spinach
Heat pan, add oil, add chopped veggies. Saute for 3 minutes – add eggs. Cook until done.
salt, pepper to taste
2. Potatoes and Sausage with Kale
1 T olive oil
3 small red potatoes chopped
1 turkey/chicken sausage*
1 cup chopped dinosaur kale
Steam potatoes and sausage in a steamer until cooked. Heat pan, add oil. Add chopped kale, sliced sausage and cooked potatoes. Stir for 3 minutes. Add salt and pepper to taste.
*Please read all the ingredients in sausages – find those with no sugar and no dairy or filler like grains. I like Gerhard’s Chicken/Turkey Sausage with Sweet Basil and Pine nuts.
3. Tofu Veggie Scramble
1 T olive oil
2 oz. firm organic tofu
sliced zucchini, chopped red onion, sliced carrot
organic cumin, turmeric, salt and pepper
Heat pan. Add all chopped veggies – cook for 2 minutes. Add crumbled tofu and spices. Cook for 2-3 minutes until all flavors are blended.
4. Quinoa Rice – Who Needs Oatmeal?
1 t coconut oil
1/3 cup grains – (1 rounded T ea. white quinoa, red quinoa, bro. basmati rice)
1 cup water
1 small banana
1 T chopped walnuts
1 T sliced dried apricots
cinnamon, salt to taste
Add water to 1 qt. sauce pan – bring to boil. Add quinoa/rice mixture. Cook for 20-30 minutes or until all water is absorbed. Remove from heat. In a bowl mash banana – add quinoa, coconut oil, cinnamon, walnuts and salt.
5. Winter Squash and Broccoli
Butternut or Acorn Squash
Nutmeg and salt
Slice squash into 1″ chunks. Sprinkle with nutmeg. Steam until tender – 20-30 minutes.
Cook broccoli in sauce pan – 2-3 minutes. Spoon squash out of skin into a bowl and mash. Add coconut oil and salt to taste. Top with broccoli.
6. Sweet Potato and Amaranth
1 large sweet potato – peeled and sliced thinly
1 cup of water
1 t coconut shredded
1/2 cup amaranth
dash of cinnamon & salt to taste
Steam the sweet potato until tender – approximately 20 minutes. Add amaranth to pan with 1 cup of water and cover to cook stirring frequently – should not be gummy and be careful not to burn. Cooks in about 20 minutes. Mash cooked sweet potato in a bowl, add amaranth, coconut, cinnamon and salt.
7. Blueberry Buckwheat Rice Pancakes
1 cup of flour (1/3 buckwheat, 1/3 oat, 1/3 garbanzo)
1 t baking powder (Rumford’s no aluminum)
1/4 t salt
1/2 cup cooked brown rice
1 cup fresh or frozen blueberries
2 T sunflower oil + 1 for skillet
1/2 cup unsweetened almond milk
almond butter & fresh raspberries
Mix dry ingredients in a large bowl. Add cooked rice – stir to spread evenly. Make well in center of bowl, add egg, oil and part of the milk. Stir slowly – do not over mix. Add blueberries and stir. Batter should be thickish – not too runny and form bubbles. Add more milk if it thickens as you go. Heat skillet – add 1 T oil – 1/3 cup of batter, cook until bubbles pop and bottom browns – flip over and cook until brown. Spread almond butter and berries on top and serve piping hot.
Makes about 4 average 5″ diameter pancakes.
For a sweeter batter, add 1 T finely shredded coconut.
8. Fish and Veggies
1 T coconut or olive oil
1 t dried basil
kale, broccoli, or chard
1 clove of garlic mashed
1 t fresh lemon juice
Heat skillet on medium – add oil then fish, basil, and garlic – add a little water and cover to steam. After 5 minutes add chopped green vegetable and cover to cook for 3 more minutes. Salt to taste(fish for breakfast?? it is really satisfying and nutritious – fish is brain food!)
9. Chicken Livers with Shiitake, Green onion and Zucchini
1-2 fresh or frozen chicken livers (organic air cooled is best)
1 small zucchini
4-5 fresh shiitake mushrooms
1 stalk of celery
1-2 green onions
1 T coconut oil or olive oil
1 clove of garlic
Salt and pepper to taste
Chop all veggies, saute in oil – add chicken livers on top. Turn heat to low and simmer, turning liver occasionally and chopping liver to cook well through out. This dish is rich in assimilatable iron.
My favorite cooking pans are Thermalon Green Pans – enamel coated non-stick. I got mine at Crate and Barrel:
My favorite fabric spot remover is Grandma’s Secret Spot Remover. A 2 oz bottle is $3.99 and has saved us hundreds of dollars on clothes!
If you don’t know about Dr. Joseph Mercola you must check him out:
Mike Adams is a Health Guru working to educate us all.
This is Mike Adams Newsletter:
This site is a Bay Area friend who relates his journey with Lyme disease:
I love to buy healthy things at a discount. These two sites are great:
The iherb link doesn’t work yet, cut and paste in your own browser:
This is a local Santa Cruz newspaper focused on real health:
Priscilla Kapel is a friend and teacher and one place I work:
Skinny Bitch in the Kitch: Kick-Ass Recipes For Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!) By Rory Freedman and Kim Barnouin:
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Diet for a New America by John Robbins
The New Natural Cat: A Complete Guide for Finicky Owners By Anitra Fraiser