Sunflower Seed Butter

Standard advice is no pb for babes until the age of 2, so at around 1 I started my babe on sunflower seed butter, which my co-op sells for $8.91 a jar. My hubby, babe & I both fell in love with this delicious, creamy, easy to spread nut butter (it drives me nuts when pb gets hard in the fridge), and it’s all we’ve been eating since. I followed this super simple recipe, and I have to say, there’s definitely no going back- it is soooooo delicious!!!!. I used 3 instead of 4 cups of seeds (my food processer is kinda small), used local, organic sunflower oil (which is actually quite pricey, I might use a different oil next time to cut cost, thinking light olive oil), 2 TBSP local, organic, raw honey as a sweetener, and cut the salt (absolutely not needed in my opinion). For ~$6.00 I made more than what we’d normally get (this photo was after 2 sandwiches were consumed), it’s fresh, and wayyyyy better than the stuff in the jar, even though we thought that was really good. You have to try it, and please tell me what you think! I may not have blended it long enough too, as the recipe explains, you have to be patient as the nuts release their own oils too, I feel like I used more oil than I maybe needed to- I’ll see next time! I feel I can definitely cut the cost even more. Plus, I get 20% off the price I listed on all this, because I volunteer at my co-op!!!

    Hemp Cocoa Bites

A simple and healthy, no-bake treat for the whole family. One of my all-time favorite snacks!
◦1 cup peanut butter (or alternate nut butter)
◦8-10 pitted dates
◦1/2 cup flaked coconut
◦1-2 tablespoons cocoa powder
◦1/2 cup shelled hempseed
◦1/2 cup rolled oats
1.In a food processor, pulse together peanut butter, dates, coconut, and cocoa powder until dates are blended in.
2.Transfer mixture to a bowl and stir in hempseed and oats until well combined and the mixture resembles a thick cookie dough. If needed, add more peanut butter or hempseed/oats.
3.Scoop out by the tablespoon and roll into balls. Place on waxed paper and store in the fridge until ready to eat.

    Salsa Fresca (Fresh Salsa)

Hard not to make a huge bowl of this when everything is in season. I share it with several people every time I make it also, which is on a weekly basis when it’s harvest time. Here’s approximately what’s in this batch:
1 lg. onion
1 entire bulb/head of garlic
2 med. colored sweet peppers
1 hot pepper
2 med. carrots
cilantro to taste
lime basil to taste
I put all of those ingredients in my food processor with a tomato or 2 & enough white vinegar to get everything moving. I empty that into the bowl when nicely minced. Then I do a batch of tomatoes- I try to do a blend of large & cherries, whatever I have. Basically a blender full, and I like mine chunky so I don’t overdo the blending. Then I add some freshly ground black pepper, a dash of sea salt & a dash of balsamic vinegar. You can add more or less of any ingredient, depending on what you like, and what you have. I’ve had several people tell me it’s the best salsa they’ve ever had. I have to agree! That’s the base recipe- every batch is different depending on what I have. I love adding fresh sweet corn off the cob and/or black beans. I have even added pineapple & muskmelon, which are particularly good to balance out an extra hot batch!

    Zucchini & Chocolate Chip Muffins

Really, really good, and honestly, you’d never know zucchini was used in the production of these delicious treats! As always, I strive for 100% organic ingredients!
3 eggs
1 1/2 C zucchini (next time I want to try 1/2 zucchini, 1/2 carrots!)
1 1/3 C sugar (I use nothing but raw sugar for everything)
1/2 C veggie oil
1/2 C orange juice (recipe calls for this, we’re not juice drinkers so I didn’t have any, so I increased veg oil by 1/4 cup)
1 tea. vanilla
2 1/2 C flour (whatever you use. I had 1/2 C of coconut flour to use up, and used whole wheat for the rest)
1/2 C Dutch cocoa powder
2 tea. cinnamon
2 tea. baking powder
1 tea. baking soda
1 tea. salt
1/2 tea. cloves (optional, I’m not a clove fan, so left it out)
OPTIONAL ADDITIVES- recipe didn’t call for these, I added them, and they turned out soooooo delicious! Add more or less of any ingredient, depending on your taste!
1/2 C unsweetened, shredded coconut
1/2 C chocolate chips
1/2 C sliced or slivered almonds
1/2 C dried cranberries
Mix all wet ingredients. Add all dry ingredients. Toss in any desired additives at the end. Stir & spoon into muffin tin, I use unbleached paper muffin holders. Bake @ 350 for 20-25 min, until toothpick comes out clean. Makes 12 nice sized muffins.

    Zucchini Bread

I make this so often in the summer I have the recipe memorized!
2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

    Baked Kale Chips

Contributed by Kristina. You take kale, any kind, and wash and dry them first. Then tear off the thick stem. You can use those stems for juicing or veggie stocks, whatever you want. Then cut the kale leaves into large chip pieces, coat them in coconut oil and then whatever spices you like. Add lemon or vinegar to make them more tangy like salt and vinegar chips. Add cumin, chipotle, salt, pepper, literally anything your kids like. Or just make them basic by adding salt. Place them on a baking sheet in the oven at 325 degrees and keep checking them every 15 minutes or so. Don’t over cook them or they are gross and burnt tasting. They are done when they are no longer wilty. So yummy! One of our favorites!

    Baba Ganoush= eggplant dip.

My co-op had beautiful, organic eggplant this week, for $1.50 each! I made eggplant Parmesan one night, and this dip today. My toddler is in love with dipping, so I knew he’d like it– which he did!
**1 large eggplant, or 2 sm./med. ones
** 1-5 cloves garlic, depending on your love of garlic
**2 TBSP. tahini
**2 TBSP. lemon or lime, I used lime.
**1/4 cup finely chopped parsley, if you have it. I didn’t, so used some that I had dried from my garden, it was still good.
**Salt & pepper to taste.
Preheat over to 450. Prick eggplant with fork in several spots, then place in oven on baking sheet, Pyrex, etc. Bake about 20 minutes, until tender all the way through (fork pokes easily into). Let cool, slice in 1/2, and scoop insides into food processor. Add remaining ingredients, and blend until smooth. This was soooo easy, and very delicious. Baking the eggplant brings out a wonderful, sweet flavor.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: