Rainbow Recipes

• 1 C Yellow corn meal
• 1 C rice flour
• ¼ C Agave nectar or molasses
• 2 tsp Xanthan gum
• 2 Tblsp baking powder
• 1 tsp salt
• 1/3 C oil
• 1 egg or substitute
• 1 C milk or milk substitute
• 1 C water

Stir liquid ingredients into dry ingredients until just blended.
Pour into well greased 8” square pan. Batter will be thin.
Bake at 350 for 40 minutes or until done.

Tip: This cornbread can be embellished by adding diced roasted peppers or green chiles. It can be made into croutons or stuffing by pouring the batter into a cookie sheet pan with edges and cooking it at 350 until done. Then cut into cubes right in the pan, loosen and jumble, and bake slowly at 200 F until they are the dryness you desire. Stir the cubes occasionally during this process. It can take a couple of hours.

• 4 Tablespoons olive oil
• 1 medium sized red onion, minced
• 1 small butternut squash, peeled, seeded and diced
• 1 small red bell pepper, chopped
• 2 cloves garlic, minced
• 1 large apple, peeled, cored and chopped
• 1 Tablespoon dried sage
• Salt and freshly ground pepper
• 4 C water
• 3 bay leaves
• 2 C quinoa
• 1 C dried cranberries
• ½ C chopped fresh parsley
• ½ C chopped pecans
• Juice of 1 lime

Heat 3 Tablespoons of oil in a large skillet. Saute the veggies, garlic and apple over medium heat until the onion is soft and the squash is cooked and slightly browned. Add sage, salt and pepper to taste.

Bring 4 C water to a boil. Add bay leaves and quinoa. After the water comes to a boil again, reduce the heat to low and cover. Cook for about 20 minutes. Remove from heat and discard bay leaves. Combine and toss with sautéed veggies and add the remaining oil, dried cranberries, fresh parsley, lime juice and pecans. Use to stuff poultry or serve as a side dish.

Tip: Quinoa cooks perfectly in a rice cooker as well. You can add chicken broth instead of water for a richer flavor.

• ¼ C millet flour
• ¼ C tapioca flour
• 12 C potato Starch
• 2 Tablespoons sugar or agave nectar
• 1   ½ tsp. baking powder
• 1 tsp baking soda
• ¼ tsp xanthan gum
• ¼ tsp salt
• 1/3 – 2/3 C soy, rice or almond milk
• 2 Tbsp butter – melted
• 2 tsp grated lemon peel
• 1 large egg or equivalent egg replacer powder
• 1 tsp vanilla
• 1 C fresh or frozen blueberries

Mix dry ingredients together

Whisk in “milk”, butter, lemon zest, egg and vanilla until smooth.

Let stand a few minutes – you can add more “milk” to thin the batter further.

Add berries and make pancakes. Enjoy!

• Tomato sauce marinara
• 6 large red bell peppers – roasted, peeled, seeded and coarsely chopped
• ½ C parmesan cheese, grated
• Lasagna noodles
• Meat or sausage if desired, cooked and drained.

Combine in food processor or chop finely and combine in a bowl:

• 2 cloves garlic
• 3 green onions or ½ small onion
• ¼ C mixed fresh herbs such as basil, oregano and parsley
• 20 ounces fresh mild goat cheese (may substitute ricotta)
• Up to ¾ C heavy cream

The consistency of the goat cheese will determine how much cream to add. Process or blend these until creamy, smooth and easy to spread. Preheat oven to 375. Lightly oil a 13 x 9 x 3” baking pan. Layer the tomato sauce, pasta, cheese filling, meat if used, peppers, 2^nd layer of tomato sauce and then parmesan cheese. Repeat for 3-4 layers total. Cover with foil, bake for 50 minutes at 375 degrees . Remove the foil for the last 10 minutes of baking and let lasagna stand for 10 minutes before serving.

• 4 chicken breasts, cooked and either
• chopped into pieces or shredded
• 1 yellow or white onion, chopped
• 2-3 cloves garlic, chopped
• 2 tsp of arrow root powder or cornstarch
• chicken broth – 2-3 cups
•  tortillas, corn
•  enchilada sauce – 2 large cans, GF
• options of black olives, green chiles, beans

Directions:

1. Saute the onions, garlic and any chiles you are using in oil or butter.
2. Add the Tablespoon or so of arrowroot powder or cornstarch and make a roux (thickened sauce)
3. Add the chicken broth and mix into a thinner sauce
4. Add your other chopped ingredients including the chicken and cheese if desired.
5. Put some enchilada sauce in a frying pan and warm it – soak each tortilla in it enough to soften it – don’t get them too soaked or they will fall apart.
6. Put filling into tortillas, roll and place into pan.
7. Pour remaining sauce over filled tortillas, making sure it goes between each enchilada.
8. Bake at 350 for about an hour. Sour cream on top if desired. Enjoy!

• 6 organic eggs beaten
• 2 tablespoon organic plain Greek yogurt or water
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• Sea salt
• 2 tablespoons extra-virgin olive oil
• 2 cups thinly diced leeks, white and green parts
• 4 cups steamed and Limped Swiss chard, kale or spinach in bite-size pieces
• 1 cup cherry tomatoes, halved
• 2 tablespoons freshly grated embolic Parmesan cheese (optional)

Directions

1. Position one oven rack about 6 inches below the broiler and another rack in the coder of the oven. Preheat the oven to 375°
2. Put the eggs, yogurt, thyme, pepper, nutmeg, and ½ teaspoon of salt in a bowl and whisk until the eggs are frothy and only very mull lumps of yogurt remain.
3. Ilea the olive oil in an ovenproof skillet over medium heat. Add the leeks and a pinch of talt and mini until just golden, about 6 minutes. Put the Swiss chard on top of the leeks and sprinkle a pinch of salt over the chard. Cover and let the chard steam just until it begins to wilt, about 2 minutes. Arrange the tomatoes on top of the chard.
4. Pour the cis mixture over the murex, and make sum It seeps through the greens; you may need to gently shift the greens a bit to help with lit. Sprinkle the Parmesan chore over the top.
5. Bake on the center rack of the own for 10 to 15 minutes, until the eggs are set. Turn the oven to broil and move the skillet to the top rack. Broil for I minute, until the cheese and almond flours are golden brown. Serve hot or at room temperature.Variation: Make this frittata dairy free with substituting 2 tablespoons of water for the yogurt and omitting the cheese. Feel free to substitute spinach or kale for the chard.

• 1 Head of Cabbage (you can use green or purple) cut into 1” thick slices
• 1.5 TBS oil (Ghee, coconut oil, avocado oil)
• 2-3 Garlic Cloves smashes (can use garlic powder, or is allergic to garlic use onion powder 1-2 tsp)
• Kosher salt /Pepper to taste

Directions:

• Preheat oven to 400 Degrees F.
• Place parchment paper on baking dish
• Place cut cabbage slices on pan
• Brush both sides of cabbage with oil
• Rube both sides of cabbage with garlic, salt and pepper
• Roast for 20 min in the middle rack of over, flip and roast for an additional 20 min.
• Serve and EnjoyJ

• 1 head cauliflower, remove core and cut into pieces
• 1 small red onion, cut into chunks
• 1 large apple, unpeeled , cored and cut into chunks
• 3-4 Tablespoons olive oil
• 1/4 teaspoon salt
• 3 Tablespoons dried currents (may substitute raisens)
• 2 Tablespoons dried dill

Preheat the oven to 450.

Toss all the ingredients except the dill together in a shallow baking dish and spread them out to make a single layer. Bake uncovered for 20 – 30 minutes or until some of the edges of the cauliflower start to brown. Stir once during this time. When done, sprinkle with dill and serve. Serves 4.

Tip: You can roast many other vegetables such as potatoes, carrots, beets, and turnips. Be creative and try different combinations with a variety of spices.

Ingredients:

• 1.5 lbs organic, skinless, boneless chicken breasts, cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, sliced
• 1 tsp cumin
• 1 tsp coriander, ground
• 2 tsp curry powder
• 1 tsp turmeric
• ½ tsp cinnamon
• 3 large carrots, sliced
• 2 Yukon gold potatoes, cubed
• 1 C fresh or frozen peas
• 1 whole tomato, cubed
• One 14 oz. can organic, full fat coconut milk
• 2 Tbsp organic olive oil
• 1-2 tsp sea salt or to taste.

Heat the oil in a large cast iron skillet or 6 quart stainless pot. Saute the onion on low until clear. Add the spices and sauté for 2 more minutes. Add the chicken and sauté for another 5 minutes. Add potatoes and carrots, coconut milk and tomato – stir to combine and cover to simmer on low heat for 15 – 20 minutes. Add the peas, stir in and serve when all ingredients are fully cooked.

This is excellent over rice.

Variations can be done with steaming chopped cauliflower and adding it to the mix, adding red or yellow peppers with the carrots, adding kale or other greens toward the end.

Nuts such as cashews or peanuts may be added to the mix or sprinkled on top after serving.

Vegan options include substituting cooked garbanzo beans for the chicken with reduced cooking time. Fish or other meats may be substituted for the chicken. 

4-6 servings depending on ingredients added.

• 2 tablespoons extra-virgin olive oil
• 1½ cups chopped yollow Orion:
• 3 pounds carrots washed and cut into 1-inch pieces
• 2 teaspoons grated fresh ginger, or 1 teaspoon ground
• ¼ teaspoon ground cumin
• ¼ teaspoon wound cinnamon
• ¼ teaspoon Tumeric
• 6 cups Magic Mineral Broth
• Sea salt
• ¼ teaspoon steapk syrup
• Spritz of Meyer Lemon or Orange

Directions

1. In a 6- to 8-quart pot, heat the olive oil as medium heat. Add the oniom with a pinch of salt and saut6 until golden. Add the carrots, ginger, cumin, cinnamon, and turmeric and stir to combine. Deglaze the pan with ½ cup of broth, then add the remaining 5½ cups of liquid and ½ teaspoon of salt. Cook until the carrots are tender, about 15 minutes. In a blender, purie the soup in batches, adding the cooking liquid first and then the carrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup and reheat slowly Taste. You might want to add more salt and a spritz of lemon.

• 1 tablespoon extra virgin olive oil
• 1 small red onion, chopped
• 1 medium yellow sweet pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup lentils
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 2 ½ cups low sodium vegetable broth, divided
• 1 medium zucchini squash, chopped
• 1 medium yellow squash
• 1 tablespoon tomato pale
• 1/2 cup unsweetened pomegranate juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions: In small Dutch oven, heat oil over medium-high heat. Add onion and bell pepper, and saute for 1 minute. Cover pot tightly and cook over medium heat for 4 minutes. Add garlic and cook for I minute longer. Stir in lentils. oregano and cinnamon, and cook until seasoning is fragrant. 30 seconds. Add 2 cups of broth. Bring to a boil, reduce heat and cover. Simmer lentils for 25 minutes. Add zucchini and yellow squash, tomato pure, pomegranate juice, remaining broth, sea salt and pepper. Simmer for 15 minutes. or until lentils are done to your taste. Let stew sit, uncovered, for 15 minutes. Serve warm or at room temperature, divided among soup bowls.

• 10 – 12 MEDIUM TOMATILLOS, HUSKED AND RINSED
• FRESH SERRANO CHILES TO TASTE (ABOUT 3), STEMMED
• 1.5 TABLESPOONS OLIVE OIL OR VEGETABLE OIL
• 1 MEDIUM WHITE ONION, ROUGHLY CHOPPED
• 2 LARGE GARLIC CLOVES, PEELED AND ROUGHLY CHOPPED
• 2 CUPS CHICKEN, BEEF OR FISH BROTH
• 1/3 CUP CILANTRO, ROUGHLY CHOPPED

SALT TO TASTE

1. PUT TOMATILLOS AND CHILES ON A BAKING SHEET AND PLACE UNDER A HOT BROILER. WHEN THEY BLACKEN, BLISTER AND SOFTEN ON ONE SIDE (ABOUT 5 MINUTES), TURN AND ROAST THE OTHER SIDE.
2. PUT TOMATILLOS, CHILES AND ANY JUICES INTO A FOOD PROCESSOR OR BLENDER.
3. HEAT 1 TABLESPOON OIL IN A HEAVY SKILLET OVER MEDIUM. ADD ONION AND COOK UNTIL GOLDEN (ABOUT 8 MINUTES, THEN ADD GARLIC AND COOK A MINUTE LONGER. ADD THIS MIXTURE TO THE BLENDER. PULSE THE MACHINE TO MAKE A ROUGH PUREE (NOT TOTALLY SMOOTH).
4. WIPE SKILLET CLEAN, THEN HEAT REMAINING OIL OVER MEDIUM-HIGH. WHEN HOT, POUR THE PUREE IN AND STIR CONSTANTLY FOR 4-5 MINUTES AND ALLOW SAUCE TO DARKEN AND THICKEN.
5. STIR IN BROTH AND LET MIX RETURN TO A BOIL, REDUCE HEAT TO MEDIUM AND SIMMER UNTIL THICK (ABOUT 10 MINUTES.
6. STIR IN CILANTRO AND SALT AS DESIRED.
7. THIS CAN BE MADE UP TO 5 DAYS AHEAD AND CAN BE FROZEN. WONDERFUL OVER MEAT, CHICKEN OR FISH.

FROM RICK BAYLESS’S MEXICAN KITCHEN

• Makes 02 3* CiPS
• I cup raw cashews
• I cup water
• I teaspoons freshly squeezed lemon juice or orange juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground nutmeg

Directions

1. Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Via-Mix, you can skip this step.) Put the muter in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.

• Makes 8 Servings

  • 1 Large sweet potato (12-14 ounces), cooked & mashed
  • 1 can (I5 ounces) chick peas, drained, rinsed
  • 1/4 cup tahini
  • 1/4 cup fresth lemon juice
  • 3 teaspoons extra-virgin olive oil
  • I small clove garlic, halved
  • I 1/2 teaspoon fine sea silt
  • I teaspoon ground cumin
  • 1/2 teaspoon cinnamon (optional)

  Directions I. Combine all ingredients in a food processor, and puree until smooth.

• 1 cup (cold) green tea
• I cup hemp or almond milk (unsweetened)
• 1-2 tablespoons chic seeds. whole or ground
• K teaspoon cinnamon
• K teaspoon ginger (dried) or 14 teaspoon fresh ginger. minced
• I tablespoon flesh lemon Juice
• I teaspoon maple syrup or I teaspoon stevia
• 1/2 cup (no wpm added) given blueberries
• 3/4 cup (no sugar added) froze n strawberries
• 1/2 cup (no sugar added) frozen mangoes
• I cup packed baby spinach

Add 1/4 to 16 cup in ice to increase thickness desired.

Directions: Add prepared green tea, hemp or almond milk to blender. Then add the rest of the ingredients in the order listed ending with baby spinach. Blend at very low speed until ingredients are mixed then gradually increase speed to high and blend well for 1 minute. Serve immediately. (If umble to serve immediately; please omit chia or other seeds as gelling will occur and it will be less palatable.)

Options: Add 1-2 teaspoons nut butter or ground flax or hemp seeds or a combination of those options to add quality protein, healthy fats and fiber to this smoothie. If using fresh fruit be sure to add 1/2-1 cup Ice to mixture to desired thickness.

• 6-8 organic apples
• 1 tsp. cinnamon
• ½ tsp nutmeg
• 1 tsp. organic GF vanilla extract
• 2-3 Tablespoons molasses if desired

Peel and core the apples. Cut them in medium sized chunks and place in a 4 – 8 quart saucepan (depending on size of apples and how many).

Add other ingredients and mix them in. Turn heat on low and stir occasionally until apples are soft and can be mashed. You can leave the applesauce somewhat chunky or put it through a food mill if you want it smooth.

This can take 1 ½ hours to cook or more if making a larger batch.

Tip: This applesauce freezes well and is a great sugar substitute in many recipes so it’s nice to keep some on hand.

You may want to make it without the molasses if using in a recipe as the sweetener.

• ½ large avocado
• Juice of ½ lime
• 1-2 TSP of Dijon mustard
• ½ tsp garlic powder
• salt and pepper to taste
• 1 cup cooked chicken (shredded or cubed)
• ½=3/4 cup chopped vegetables of choice( cabbage, carrots, radishes, peppers ext)

Directions:

• Add all ingredients into a bowel and mix well.
• Serve on cucumber wedges or rice crackers

• 2 tablespoons freshly squeezed orange juice.
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon sea salt
• I cup peeled and shredded carrot
• 1 cup peeled and shredded red beet
• 2 teaspoons chopped fresh mint

Directions 1. Whisk the orange juice, lemon juice, oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, grizzle with half of the dressing. and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl. drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the caning bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before seeing.

Ingredients:

• 2 large yams, cooked in the oven and cooled, peeled and cut into cubes
• 2 C smoked salmon, shredded or cubed
• 4 green onions, sliced
• Other fresh veggies as available or desired
• ½ C fresh cilantro, chopped

Dressing:

• ½ C raw cashews
• 6 Tbsp water
• ¼ C lime juice
• ¼ C olive oil
• 1 garlic clove
• ½ tsp sea salt
• ½ tsp chile powder – ie chipotle or other

Combine all the ingredients and gently mix.

Mix the dressing ingredients in a high powdered blender or food processor and blend on high until creamy. Add the dressing to the salad ingredients and toss.

Serve plain or over salad greens.

4-6 servings.  You can make this salad vegan by replacing the salmon with garbanzo beans.

• 2 cup nuts/seeds (sunflower seeds, pumpkin seeds, cashers, almonds EXT)
• 2 cups fine shredded coconut
• ½ cup Almond flour (can use hazelnut flour)
• 1/3 cup coconut oil (melted)
• ¼- 1/3 cup Cashew butter (can use any nut butter)
• ¼ cup honey
• 1 tsp vanilla extract
• ¾ tsp Baking soda
• 1TBS flax meal
• 2 TBS water
• ¾ cup mini chocolate chips (Enjoy life brand)
•          (Could use dried fruit in place of chocolate chips)

Directions

• Preheat oven to 325 Degrees F. Grease a 9×13 baking dish with coconut oil
• Mix flax meal w/ water and let sit
• Pulse nuts in food processor a couple of times to break them into small sizes (much like oat size)
• Add coconut oil, cashew butter, honey and vanilla to the flax gel and mix well.
• Add almond flour and baking soda and stir to combine
• Add in ground nuts, shredded coconut, chocolate chips or dried fruit
• Mix all ingredients well
• Press batter into greased baking dish. Flatten well with hands or spatula.
• Bake 22-25 min(they will puff up slightly)
• Let cool completely. Cut into bars.
• Store in refrigertor

•  ½ C oil
• ¾ C Agave Nectar
• 1 ¼ C unsweetened applesauce
• 1 ¼ C soy or other nondairy milk
• 1 ½ C unsweetened apple juice
• 1 tsp vanilla extract
• 4 C brown rice flour
• 2 Tablespoons baking powder
• ½ tsp salt
• 2 C finely ground or chopped almonds. Could substitute ground hazelnuts if not able to eat almonds.

Preheat oven to 350 °

With oil and sweetener at room temperature to avoid curdling, mix the oil and agave nectar until creamy. Add the applesauce, soy milk, juice, vanilla and almond extract.

Mix together flour, baking powder and salt, then add the almonds. Add the liquid ingredients to the dry ones and stir until they are blended. Do not overmix.

Oil the bottom of two 10 inch cake pans or one 9 x 13 inch pan. Pour the batter into the pan(s) and bake 45 – 55 minutes for the round pans or 50 minutes for the rectangular. The torte should be lightly browned and a toothpick should come out clean.

Cool on a wire rack before removing from pan. Do not cut into layers until completely cooled.

• 1 Can organic full fat coconut milk
• 2 Tbsp organic pure cacao powder such as DAGOBA.
• 2 Tbsp arrow root powder
• 1 Tbsp vanilla
• 1-2 Tbsp Agave

Mix all ingredients in a saucepan and use a whisk to stir until complete mixing and thickening occur. Do not boil. Pour into 4 serving dishes and cool slightly. Delicious with cashew crème on top.

CASHEW CRÈME

• 2 C organic unsalted cashews soaked overnight and drained
• 1 Can organic full fat coconut milk
• ¼ tsp vanilla
• 2 TBsp Agave

Combine all ingredients in a blender (Vitamix or equivalent works great) and blend until a smooth mix. It will be thick and creamy. Refrigerate for up to a week. Serve cold or warm as a topping. Can add a spoonful to a smoothie.

• 6 eggs
• ¼ cup pumpkin puree
• ½ cup melted coconut oil
• 1 teaspoon vanilla
• ¼ cup pure maple syrup
• ½ cup coconut flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ½ cup fresh cranberries

Directions: Preheat oven to 350°F. Whisk together the eggs, pumpkin, oil, vanilla extract, and maple syrup. Add in coconut flour, sea salt,baking soda, and pumpkin pie spice. Stir until everything is well combined. Gently fold in mulberries. Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the own and bake for 35 minutes.