Gluten free chocolate chip oatemeal cookies (clean meal monday)

 Cream together: 

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

add: 

1 teaspoon vanilla

1 t. baking soda

1/2 t. salt

1 t. baking powder

2 1/4 cups flour 

2 1/2 cups oats 

Bake 400 for 6-7 min 

Amber's Sourdough waffles

 Overnight Sponge:

2 cups whole wheat or white flour 

2 cups milk 

1 cup sourdough start

3 tablepoons coconut sugar

in the morning add:

1/4 c butter or coconut oil melted

1 egg

1 t. vanilla

1 t. baking soda

3/4 t. salt 

Canned salsa

 24 large tomatoes

4 green peppers(Or mix of different peppers) 

4 onions

1.5 cup vinegar

2 Tablespoons salt 

4t crushes red pepper

1.5 tablespoons seasonings

24 cloves garlic

Process for 25 min 

Ambers sourdough bagels

 2 c yeast starter

3cups warm water

2 tablespoons brown sugar

4 t salt

7-8 cups flour 

Raise all night. 

Form bagels in the morning and let raise 2 hours. Boil in pot of water with 1/4 c honey and a dash of salt 

Boil each side for 30 seconds  

Drain

Bake at 425 for 20-25 min 

Elderberry Syrup

 Makes just under 1 quart of syrup

2 cups dried elderberrys

4 cups water

Combine and start to heat. once it starts to get warm, add:

1-2 tablespoons fresh grated ginger

1 t. ground cinnamon

1 cinnamon stick

1/8 teaspoon ground cloves

1/2 t. whole cloves

Simmer until reduced by half. strain and squeeze out all liquid into a big bowl and add:

1 cup raw honey

and juice of 1 large lemon

It should still be warm enough to melt the honey. 

mix until honey is melted and pour into mason jar. should store in fridge for 3 months.

Easy and Quick spicy miso ramen

makes 3 big servings

2 T. sesame oil 

5 cloves garlic

3 T. white miso

3 T. red miso

1-2 T. garlic chili paste

3 T. soy sauce

2 Cups dashi

1-1 1/2 c. coconut milk

Heat sesame oil in saucepan over med. heat. Add chopped garlic and cook until fragrant.  add miso past and red pepper past and stir for about 30 seconds, then add soy sauce and mix. pour the dashi stock and coconut milk and combine. simmer for about 5 min. 

serve with favorite ramen noodles or rice noodles and toppings. (roasted or saute veggies, hard boiled egg, etc)

Pumpkin Kale Soup

 

Ingredients

• 1 Tablespoon olive oil
• 2-4 cloves garlic, chopped
• 1 small onion chopped
• 1 lb turkey, chicken or pork Italian sausage, remove casings
• 1 red pepper chopped
• 15 oz can pure organic pumpkin or yellow squash puree
• 2 cups baby or dinosaur (lacinto) kale chopped (I've used frozen kale and it's good!)
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 4 cups chicken bone broth
• 2 cups cauliflower, chopped (I've used frozen cauliflower rice and it's good!)
• 1 Tablespoon butter (grass-fed)
• ½ teaspoon nutmeg
• 1 teaspoon thyme
• Feta cheese for garnish

Instructions

In a soup pot, add olive oil and brown the sausage, breaking up into smaller pieces. Add garlic, onion, peppers, salt and pepper and sauté for a few minutes.

Add the pumpkin, broth, and kale and continue to cook for a 5 or so minutes.

While pumpkin mixture is cooking, chop the cauliflower into fine pieces in a food processor, and cook 10 minutes with some butter and about a ¼ cup of water until soft. Let cool for a few minutes and add back to food processer and blend until smooth. Add cauliflower mixture to the soup and mix well.

Cook for an additional 5 minutes. Garnish with feta cheese if desired. Makes about 6-8 servings. Enjoy any time of the year!

Pumpkins, squashes, carrots, beets and sweet potatoes are all heavy on healthy antioxidant. These foods also contain alpha carotene, and beta-cryptoxanthin, which protect your cells and keep them healthy.

The powerful antioxidant, beta carotene not only turns into vitamin A in the body, but also protects against heart disease, cancer and diabetes. Pumpkin contains both vitamin C and vitamin A that help to strengthen the immune system—which is perfect timing for protection against colds and flu. Pumpkin’s powerful antioxidants also help to fight cancer.

That vitamin A from pumpkin also helps to strengthen the eyesight and protect against diseases like macular degeneration. Beta-carotene also helps prevent diabetes, along with the healthy fiber that pumpkin contains, which is low glycemic, keeping blood sugar low.

The fiber and rich taste of pumpkin are also very filling without being fattening. The low-glycemic attributes of pumpkin help to keep the body in fat-burning mode—not fat-storing mode. And pumpkin’s natural fiber helps to feed those healthy bacteria in the gut, while increasing your brain’s level of serotonin, the ‘feel good’ brain chemical.

Beta carotene also protects the skin against sun damage making it a healthy way to ‘eat your sunscreen’, and it also promotes younger, smoother, healthy-looking skin.

Pumpkins also contain plenty of potassium which balances out sodium and helps to decrease blood pressure. Increased potassium also reduces your risk of strokes, protects against heart disease, and helps the body to preserve bone density.

Pumpkin is the perfect vegetable to add to soup. It adds a satisfying richness and creaminess along with its healthy additives. This creamy version also contains cauliflower puree to add to the thickness and creaminess without adding dairy, making it a perfect low carb soup. The added sausage makes it high in protein, along with the kale to round out its amazingly healthy ingredients.