MEATLESS CAN BE DELICIOUS

I want to start this post by saying I don't claim either a vegetarian or vegan label. In fact, I don't particularly stick to any one way of eating at any given time and, lets be honest, labels only stunt creativity and growth. That being said, many of the meals I make tend to be void of one thing - meat. For the most part, I just don't prefer it and therefore don't think of it when meal time comes around. Now, the more I go without meat the better I tend to feel thus directing my eating style. On the other hand, my husband is a carnivore through and through. He views meat as one of life's greatest blessings [this is currently confirmed by the 1/2 organically raised, pasture roamed cow in our freezer]. So for him, I add meat to at least one or two meals a week. He has been an amazing trouper about giving up his daily allotment of animal and that has made cooking much easier on me.

I mention all of this because, first, I believe that some people have bodies created to need meat. This could be due to a host of things: blood type, genetics, vitamin / mineral needs, physical exertion, and living within the constraints of our seasons and geography [for example, winter is

a much better time to eat meat than spring thru fall and if you are trying to eat more locally, meat is more readily available than other meat-less products]. If you have confirmed that meat is for you through diet testing and body awareness, then by all means, pay attention to your body and feed it what it needs. But please make sure it is organically raised, pasture roaming [and grassfed] meat. Don't compromise on this. If cost is an issue than eat a little less [which has been the point all along]! To understand why the emphasis on this, you can watch or read Food, Inc..

Secondly, in the same breath that I talk about some people needing meat, I believe that more people are better suited for a vegetarian-like diet. Originally the human species were hunter-gatherers who tended to gather more than they hunted. Today, this ratio has become quite skewed as we are more the driver-shopper types.

So what is the point of all this rambling? To encourage you to try to fit more meat-less meals

into your diet. If that starts with trading your breakfast eggs and sausage for a delicious fruit smoothie [try any from this book or start here and get creative] then you have already come

along way. Please hear me though - this does not mean that you need to eliminate all meal right now, or ever for that matter. I don't lead an entirely meatless lifestyle and would find it hard to do so, especially with multiple food allergies [including processed soy] and a family that enjoys meat once in awhile. Unless you are dealing with an immediate food allergy concern or diagnosis, diet changes will most likely take time, learning, a little creativity and some effort.

So, to get you started [because, well, we all have to start somewhere and lucky for us it's summer], below is a great and easy summer meal that is meat-free.

[POTATO FRIES WITH DILL DIP]

6 small new potatoes, cut into thin "fry" like sticks

1 tbsp. extra virgin olive oil

splash of vinegar [any kind will do, I used champagne vinegar]

1/2 tsp. garlic salt

Real Salt sea salt and freshly ground pepper, to taste

Preheat oven to 375 degrees. In a medium bowl, combine all ingredients [using your hands works well] and mix until each fry is thoroughly covered. Spread onto a parchment paper lined baking sheet. Bake 15 - 20 minutes, or until fries are soft. Switch oven to broil and cook on high, until browned and slightly crunchy. Flip fries and repeat broil.

For the dip:

1 can regular coconut milk

1 - 2 tbsp. lemon juice

2 tsp. dill

1/2 tsp. Real Salt sea salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. freshly ground pepper

Gently separate coconut "cream" by skimming the thick white coconut off the top of the can [you will be left with a more translucent, water-looking liquid - use this in your smoothies]. In a mixing bowl, combine cream with remaining ingredients. Whisk, using mixer, on high until mixture is fluffy and soft peaks form. Refrigerate before serving. The longer you refrigerate the thicker the dip will be.

*Note: this dip will still have hints of coconut flavor, even after mixing. If this is undesirable, Greek yogurt can easily be substituted. If using yogurt, cut the amount of lemon juice in half.

[TOMATO SALAD]

Handful of mixed cherry tomatoes, quartered

1 tbsp. fresh basil, chopped

1 - 2 tsp. extra virgin olive oil

Real Salt sea salt and freshly ground pepper, to taste

Mix all in small bowl. Let stand for 10 minutes [to allow tomatoes to marinate] and then serve.

[TARRAGON GREEN BEANS]

2 c. fresh green beans, ends removed

1 tsp. tarragon, chopped

1 tbsp. extra virgin olive oil

Real Salt sea salt and freshly ground pepper, to taste

In cast iron skillet, heat oil on medium. When oil is hot, add beans. Saute until beans are just

beginning to get a bright green color, 2 - 3 minutes. Add tarragon and saute an additional minute or two. Remove from heat and lightly season with salt and pepper. Beans should still be fresh tasting and crunchy.

[GRILLED CORN]

fresh corn cobs, husked

paprika

chili powder

Real Salt sea salt

extra virgin olive oil

Heat grill to medium-high heat. Using hands, lightly coat each cob with oil. Sprinkle with paprika and chili powder and rub into cob kernels. Lightly sprinkle with salt.

Place on grill and cook 12 - 15 minutes or until kernels begin to be brightly colored, rotating often.

CHIPOTLE RANCH DRESSING [DAIRY FREE]

3 tsp. lemon juice + enough rice milk [or other non-dairy milk] to make 1 cup

1 c. organic mayonnaise or veganaise

1/4 tsp. Real Salt sea salt

1/4 tsp. freshly ground pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. chipotle powder

1 tsp. coriander powder [or a handful of fresh cilantro]

2 tsp. chile powder

2 tsp. cumin

1 tbsp. paprika

handful each of fresh dill, parsley, and chives [or 1 - 2 tsp dried of each]

Place all in blender and blend of medium until smooth and creamy. Adjust to taste. This is wonderful served over taco salad.

SIMPLE SYRUP

Last summer I canned a lot [and I mean A LOT] of blueberries and cherries. This means that this year I have a lot of blueberry and cherry juice left over. Instead of letting it go to waste, I use the juices in this simple syrup recipe. Any berry [or other juice] can be substituted.

Juice of choice

Equal part honey

Combine equal parts honey and juice is saucepan and warm over low heat. Cook until combined. Allow to cool and refrigerate in airtight glass jar. I love this syrup on waffles, oatmeal, porridge, and use it in smoothies as well.

It is important to note that by cooking the honey, it is no longer considered raw and will lose some of its beneficial properties. For a more relaxed warming method, simply set a small capped jar filled half way with honey in a bowl of warm water until honey is slightly thinned and more liquid-like. Add juice of choice, cap, and shake vigorously to combine or stir well. Store in refrigerator and use this warming method if wanting a syrup-like consistency.

Note from Tina: I make a [blue] elderberry syrup in the fall to prepare for cold season. Blue elderberries are used as a herbal cold remedy and honey is great for coating sore throats. See Rosemary Gladstar's Herbal Recipes for Vibrant Health for that recipe and more herbal remedies.

CHERRY CRUMBLE WITH WHIPPED CREAM

To all the mothers out there - Happy Mother's Day!

The cherry blossoms recently bloomed in our orchard. This reminded me that I still have canned cherries in the pantry and rhubarb in the freezer. So, here is a simple dessert to celebrate the spring season and all those hard working moms!

[THE RECIPE]

Filling

4 c. rhubarb [frozen or fresh, chopped into 1" pieces]

1 quart canned cherries or appx. 4 c. fresh, pitted and halved

4 tbsp. arrowroot powder

4 tbsp. gluten-free flour [see recipe below]

1 tsp. cinnamon

1/2 c. pure maple syrup or coconut sugar

Combine all of the ingredients in a large glass bowl and pour into 8 x 8 glass baking dish.

Crumble Topping

1 1/2 c. gluten-free oats [1/2 c. ground in food processor]

1/2 c. gluten-free flour [see recipe below]

1/2 c. walnuts, chopped

1/4 c. grapeseed or coconut oil

1/2 c. raw honey, agave nectar, or maple syrup

1 tsp. cinnamon

1/2 tsp. ground ginger

pinch each of allspice and cloves

Combine all ingredients in a large glass bowl and mix well. Spoon onto cherry mixture and spread evenly across top.

Preheat oven to 425 degrees. Bake for 20 -  30 minutes, uncovered. Cover with foil and bake for an additional 10 minutes. Cool 20 minutes before serving.

Flour Blend [Gluten-free]

1 c. buckwheat or brown/white rice flour

1/2 c. tapioca flour

1/2 c. potato starch

Combine all ingredients in a quart-size ball jar. Secure lid and shake to mix. 

Vanilla-Coconut Whipped Topping

2 15-ounce cans full fat [regular] coconut milk

4 T. pure maple syrup or raw honey

1 T. vanilla extract or scraped insides of 1 vanilla bean

Place coconut milk in refrigerator for a few hours to chill. This allows the coconut water to separate from the coconut cream. To expedite process, place in freezer for 30 - 60 minutes. Skim off the coconut cream from the cans of coconut [this is the bright white cream on top when you open the can]. Reserve the "water" or milky liquid for a smoothie, making oatmeal, or cookin. Combine the coconut cream with remaining ingredients and whip [with whisk attachment if using KitchenAid mixer] five minutes or until light and fluffy. Refrigerate for a minimum of one hour and serve.

ARTICHOKE WITH DILL CREAM SAUCE

[FOR THE ARTICHOKES]

Artichokes are a new found friend for me. I am actually going to try growing them in my own garden, although my guess is we will not have a long enough season. But hey! It's worth a shot!

I love artichoke hearts in pasta, frittatas, on pizza and in anything else I can sneak them into. Although the standard oil soaked hearts are tasty they are also heavy in the fat and should be used in small amounts. In response to that, I thought this time I would try my hand at cooking [and eating] the whole thing without the heavy oils. It's actually extremely simple and surprisingly delicious!


[FOR THE ARTICHOKES]

2 medium sized artichokes
1 tbsp. lemon juice or the juice of 1/2 a lemon

Cut stem off artichokes, leaving 1/2 inch or less. Cut off about 1/3 of the top. Place the artichokes in a medium size pot of water and bring to boil. Cover and reduce heat [you should have gentle simmer]. Cook for 40 - 60 minutes or until the leaves easily pull off [test a leaf at 30 - 45 minutes]. Strain water, cool slightly, and serve with dill cream sauce.

[DILL CREAM SAUCE]

3/4 c. cashew cream

2 - 3 tsp. lemon juice

1/2 tsp. salt

2 tsp. dried mint (or 1 tbsp. fresh mint, chopped)

1 tsp. dried chives (or 2 tsp. fresh)

1/2 tsp. garlic powder (or 1 - 2 cloves, to taste)

1 tsp. olive oil

1 - 2 tsp. dried dill (or 1 tbsp. fresh)

Combine all in food processor or blender and mix on high until well blended and creamy. Refrigerate 30 minutes and serve with steamed artichokes.

CASHEW CREAM

Fill jar with whole, raw cashews. Cover with water, cap, and refrigerate over night. Cashews will become very soft.

Drain and place cashews in blender. Pour water over top, about 3/4 to top of cashews. Blend on medium-high for about 3 - 4 minutes. Add water slowly to achieve desire consistency (more water will bring it to a milk-like texture).

Store in refrigerator for about a week or freeze for about 6 months. Re-blend upon use if frozen.

Note from Tina: I use cashew cream in a lot of sauces, whipped toppings, etc. It is so versatile! The key is to soak the cashews and blend long enough to get a really creamy consistency.