Thai Savory Brown Fried Rice

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Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 smalls fresh red chili peppers, seeded and finely chopped
  • 1 cup raw cashew nuts
  • 1 1/4 cups dry unsweetened shredded coconut, lightly toasted
  • 1/2 teaspoon amazon stevia powder (or sweetener of choice)
  • 4 tablespoons Nama Shoyu (soy sauce) or Bragg liquid Aminos
  • 2 tablespoons apple cider vinegar (or rice vinegar)
  • 1 flax egg (made with 1 Tbsp. ground flax seed& 3 Tbsp. wa
  • 2 1/2 cups fresh green beans, cut in half
  • 8 ounces baby bok choy or regular bok choy (shredded
  • 1 cup uncooked brown rice (make recipe below)
  • lime wedges for serving

Instructions:

  1. Brown
  2. brown
  3. cooked
  4. cups
  5. onal)
  6. ntil lig
  7. il l
  8. and b
  9. ing t
  10. l. Tu
  11. down he
  12. Heat
  13. wok
  14. frying
  15. Mix
  16. m hea
  17. stir-fry
  18. stir
  19. stir-fry
  20. brown
  21. stir-fry.
  22. stir
  23. Spoon
  24. serving
  25. dish
  26. squeezing

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True Love Brownies

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Ingredients:

  • 2 cups (or 1 15-oz can) of black beans, rinsed (to remove any added salt) and pureed
  • 4 ounces unsweetened baking chocolate or 3-4 Tbs natural cacao powder
  • 1/2 cup butter, olive oil or coconut oil
  • 1/2 cup stevia or agave nectar
  • 4 tablespoons eggs (or to replace eggs, for each egg, use one _x000d_
    3 tablespoons instant grain coffee substitute (such as Inka, Roma, Peru, or Teechino)_x000d_
    _x000d_
    1 tablespoon cinnamon_x000d_
    _x000d_
    cup ground flax seeds (only if you used eggs)_x000d_
    _x000d_
    2 teaspoons vanilla extract
  • 3 tablespoons instant grain coffee substitute (such as Inka, Roma, Peru, or Teechino)
  • 1 tablespoon cinnamon
  • cup ground flax seeds (only if you used eggs)
  • 2 teaspoons vanilla extract

Instructions:

  1. Preheat oven
  2. baking
  3. Melt
  4. puree
  5. mixing
  6. beat
  7. Beat
  8. pureed
  9. substitute,
  10. ground
  11. seeds.
  12. beat
  13. baking
  14. Bake
  15. press
  16. bake.
  17. cool.
  18. Cut

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Honey-Glazed Acorn Squash

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Ingredients:

  • 2 large acorn squash, halved lengthwise and seeded
  • 1 Cup brewed green tea
  • 1 Teaspoon honey, agave nectar, or stevia
  • 1 Cup almond milk
  • 1 Teaspoon vanilla extract, preferably organic
  • 1 Teaspoon ground ginger, preferably organic
  • 1/4 Teaspoon ground coriander, preferably organic
  • 1/2 Teaspoon garlic powder, preferably organic

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Smoked Salmon Sushi Roll with Brown Rice

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Ingredients:

  • 1 cup short-grain brown rice
  • 2 cups water
  • 3 Tbs. brown rice wine vinegar
  • ½ tsp. Stevia
  • 4 sheets Nori (dry seaweed)
  • 1 avocado, peeled, pitted and sliced
  • 2 Persian cucumbers, washed and sliced in strips
  • 8 oz. smoked salmon, cut into long strips
  • 4 tsp. wasabi paste (or 2 tsp. dried Wasabi Powder)
  • 1 lemon, sliced (serve alongside the roll for flavor enhancement)

Instructions:

  1. Boil 2 cups of water with ¼ tsp. salt. Once water is boiling, add rice and stir. Let the water return to a boil, and stir again. Reduce heat to simmer and cover pot. Cook rice for approximately 55 minutes, or until it looks “cratered”. [Rice must be slightly dry as vinegar will be added later.]
  2. Remove rice from heat and let stand for 10 minutes.
  3. Mix together the rice vinegar and Stevia. Once the rice is done resting, pour the vinegar mixture over the hot rice. Spread rice on a plate, and allow to cool completely.
  4. Cut the 4 sheets of seaweed in half, length-wise.
  5. Place 1 one of the halves on a bamboo mat wrapped in plastic wrap, and press a thin layer of cool rice on the seaweed. Leave a small border (approx. ¼ inch) along the top and bottom edge of the seaweed uncovered. This is for easier sealing later.
  6. Flip the seaweed over. This is so the rice will be on the outside of the roll once complete. [It’s really just an aesthetic thing, and is a little bit harder to roll, so if you aren’t interested in doing this step, skip it – your call.]
  7. Dot some wasabi on the [now] bottom side of the seaweed. (If you prefer to use Wasabi powder, sprinkle it along the center of the seaweed.)
  8. Arrange cucumber, avocado and smoked salmon on the seaweed. Position them about a ½ inch away from the bottom edge of the seaweed (closest to you).
  9. Slightly wet the top edge of the seaweed. Roll the seaweed once around the fillings, from the bottom toward the top, and squeeze tightly with the help of the bamboo mat. Now roll the mat the rest of the way, closing the roll. Squeeze roll again. Cut* the roll into 8 equal pieces and arrange on a serving tray. Repeat for other rolls.
  10. To Serve: These rolls are quite flavorful and really don’t need any kind of sauce. Just a few squeezes of lemon juice over the sushi pieces and you are ready to enjoy.
  11. Tip: Cutting the sushi roll after it is rolled can often be the most challenging part of doing these yourself. In order to make it easier, use a very sharp knife and dip the blade in cool water between every couple cuts. This will help to reduce the friction the blade has against the rice.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Chocolate Ganache Filled Macaroons

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Ingredients:

  • 2 ¾ cups unsweetened flake coconut
  • ⅛ teaspoon powdered stevia
  • ⅛ teaspoon salt
  • 4 egg whites
  • ½ teaspoon pure almond extract
  • 2 ounces bittersweet or 80% cacao chocolate
  • 2 tablespoons heavy whipping cream
  • 24 whole almonds

Instructions:

  1. Preheat oven to 325°.
  2. In mixing bowl, combine coconut, stevia, and salt. Add egg whites and almond extract. Mix well.
  3. Cover baking sheet with parchment paper. Drop coconut mixture into mounds, using approximately 1 tablespoon for each mound. Press small indentation into center of each.
  4. Bake 15 minutes or until edges are golden brown. Cool completely on cookie sheet.
  5. In microwave-safe bowl or on stovetop, melt chocolate. Remove from heat. Add cream and stir until mixture is smooth and well blended, reheating slightly if needed. Spoon approximately ½ teaspoon chocolate mixture into center of macaroons; top each with an almond.
  6. Yield: 24 cookies
  7. TIP- Initially I had trouble with these cookies falling apart. A brilliant solution: bake them in mini muffin tins. Works great!

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Peanut Carrot Bisque

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Ingredients:

  • 1 cup chopped cauliflower (3 oz)
  • 1/2 cup chopped butternut squash (2.5 oz)
  • 1/2 cup chopped carrots (2 oz)
  • 3/4 -1 cup water
  • 1 tbs peanut flour mixed together with a little over 1/2 tbs water (enough to make it a little runny but not saucy)
  • 2 packets stevia extract in the raw (or 2-3 tsp natural sweetener)
  • 1/2 heaping tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/8 tsp garlic powder
  • 1/8 tsp sriracha hot sauce

Instructions:

  1. In enough water to cover all of the vegetables in a saucepan, bring the veggies to a boil, reduce to a simmer, and simmer until very tender.
  2. Drain the vegetables, and then blend them with the remaining ingredients until very smooth and free of lumps.
  3. **(Add additional liquid for a thinner soup.)
  4. Serve with some rustic, whole grain bread.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Pasta and Cherry Salad with Mint Pesto and Roasted Almonds

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I love to experiment with fruit in pasta salads. I have found that pasta goes very well with many types of fruit and many types of sauces/dressings. Sometimes getting “lost” is the best way to find something new, even when it comes to recipes.

Ingredients:

  • 8 ounces small shell pasta
  • 1/2 cup slivered or sliced almonds
  • 2 cups firmly packed mint leaves
  • 1/2 teaspoon liquid stevia or stevia powdered extract
  • 2 tablespoons grape seed oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup diced celery
  • 2 cups sweet cherries, pitted and halved

Instructions:

  1. Preheat oven to 350°.
  2. Prepare pasta as shown on package directions until al dente. Drain and rinse with cold water in a colander. Set aside.
  3. While pasta is cooking, roast almonds. Spread the almonds in a pie plate and toast in the oven until golden brown, approx. 4 minutes. Remove from oven and set aside to cool.
  4. Create pesto by combining mint and sugar substitute in a blender or food processor. Process until the mint is finely chopped. Add the oil, vinegar and pepper. Process until well blended.
  5. Place pasta in large bowl and add celery and cherries. Toss together gently. Pour pesto over pasta mixture and toss again,gently but thoroughly. Serve immediately; sprinkle with roasted almonds over each bowl or plate. Pasta dish can be covered and refrigerated for up to 2 hours. (Note: The pasta will darken the longer it sits in the vinegar.)

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Easy Healthy Yeast Bread

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This bread has no rise time, but still has a lovely yeasty quality and smell. Oh. That smell.

Ingredients:

  • 2 teaspoons honey or brown rice syrup
  • ½ cup warm water (about 110-120 degrees fahrenheit, see instructions on the package of your yeast)
  • 1 ½ teaspoon active dry yeast
  • ¾ cup coconut flour
  • ½ cup plus 2 tablespoons flaxseed meal (golden flaxseed meal is preferably as it lends a more bread-like color.)
  • ⅛ teaspoon baking powder
  • ½ teaspoon salt
  • 1-2 packets nunaturals brand stevia packets (depending on how sweet you want your bread)
  • 4 room temperature eggs or 2 tablespoons ener-g egg replacer mixed with ½ cup water
  • 5 tablespoons applesauce or mashed banana

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Meanwhile, pour the warm water into the bowl of stand mixer (or a large mixing bowl), and whisk in the yeast and the honey or brown rice syrup. Let sit for about 10 minutes, or until it is foamy, beautiful, and smells like happiness. With the paddle attachment, beat in the coconut flour, flaxseed meal, baking powder, salt, and stevia until combined. Add in the eggs or egg replacer, and applesauce or mashed banana and continue to beat until the dough is smooth, light, and airy.
  3. Turn the dough out onto a clean surface and knead a few times until it comes together. Form into a loaf (longer and thinner is better so it cooks properly) and make scour marks over the top with a knife. Transfer to the prepared baking sheet and spray with cooking spray (either olive, canola, or coconut oil spray). Bake in the oven at 350°F for 35-40 minutes or firm to the touch and a toothpick inserted in the center comes out clean. Set oven to broil and place the baking sheet under the broiler for 1-3 minutes, or until the outside of the bread is nicely browned. Let cool on a wire rack, slice with a sharp knife as needed, and top at will. Devour.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Simple Morning Oatmeal

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A dairy-free and deliciously simple breakfast.

Ingredients:

  • 2 cups uncooked oats
  • ¾ cup slivered almonds
  • 2 tbsp. stevia
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. sea salt
  • 1¾ cups rice milk
  • 1 large egg
  • 3 tbsp. butter, melted
  • 2 tsp. almond extract
  • 1 cup fresh blueberries
  • 2 cups fresh strawberries, sliced
  • 2 tbsp. honey, for serving

Instructions:

  1. Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish with nonstick baking spray.
  2. Combine oats, almonds, sugar, baking powder, cinnamon, and sea salt in a bowl. In a separate bowl, whisk rice milk, egg, butter, and almond extract.
  3. Transfer oat mixture to prepared baking dish; layer the almond milk mixture on top of oats. Scatter blueberries and strawberries on top.
  4. Bake for 45 minutes or until golden brown and the oat mixture has set. Remove from oven; set aside to cool for 5 minutes before serving with a drizzle of honey.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/