Peach Apple Mint Smoothie

Peach Apple Mint Smoothie

3 peaches, quartered with pit removed
1 apple, cored and quartered
3-5 mint leaves (we use chocolate mint)
1 C coconut milk (use lite) also great with cream of coconut
honey (or any sweetener you like) to taste
extra water if needed for blending
You can add ice to this if you want it really like a smoothie. I find if my apple and peaches are cold then it is great more like a cold juice…
Blend…

No Bake Cheesecake (my favorite version)

No Bake Cheesecake (my favorite)

This is my adaptation of a no bake cheesecake. It is lighter, creamier than most cheesecakes…just so you know…I know it is a little different.
You may have to add/double this recipe depending on how much you need. If I am doing a cheesecake that has a lot of add-in in an 8in it works good. If I need more then I will sometimes 1 1/2 half it.
4 oz cream cheese, softened
1/2 C powdered sugar
1/2 tsp vanilla (I like to add a few drops of coconut extract too)
1 C whipping cream
Whip cream cheese, sugar and vanilla until smooth. Slowly pour in cream and continue to whip until fluffy and thick (mmm…so good)
Love it with an oreo crust with oreo crushed in it. Great with gram cracker crust and strawberries.

Crazy Zucchini Cookies

Crazy Zucchini Cookies

1 stick butter (1/2 C)
1/2 C brown sugar
1 egg
1 tsp vanilla
1 C whole wheat flour
1/2 C white flour
1/2 tsp baking soda
1 C rolled oats
1 – 1 1/2 C shredded zucchini
1/2 C shredded coconut
1 C butterscotch chips
Wet ingredients, dry ingredient…mix till just mixed. Add zucchini and oats, mix until just blended. Add coconut and butterscotch chips (you could do whatever…nuts, raisins, chocolate chips)
Bake 350 for about 11-13 minutes.

Zucchini Pancakes - the next level

Zucchini Pancakes-The Next Level

That is what my family termed this round of zucchini pancakes. I used my original recipe with changes…(I double this)
1 1/4 cup whole wheat flour
1/4 cup mix of chia seeds, wheat germ and flax
1/2 cup cornmeal
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1-2 tablespoons coconut oil, melted
1  cup milk
water to desired consistancy…I probably used about 1/4 to 1/2 cup water but we like our pancakes thick
1 cup grated zucchini
Mix the wet ingredients, then add the dry…I add the water and zucchini at the end to get it how I want it

Lemon Risotto with Asparagus

1 onion, chopped
4 garlic cloves, minced
1-2 Tbsp oil
2 C Arborio rice
6 C broth (veggie or chicken)
1 - 1 1/2 lb asparagus, cut into 1/2 in pieces
1/4 C lemon juice
1/2 -1 tsp garlic salt
1/2 tsp ground pepper
1/2 C cheese

If I have them - fresh basil and parsley

Saute onion and garlic in oil. Add rice and saute a little longer. Add broth 1-2 C at a time and let the moisture evaporate before adding more. Stir often. When you are adding the last cup of broth add lemon juice, zest and asparagus and herbs. Cook till moisture is mostly gone. Add cheese and mix.

Korean Noodle Dish

This is not an authentic Korean dish but rather one I adapted from a japanese noodle soup dish (also probably not authentic but referes to the flavors :)

8 oz mushroom, chopped
4 cloves garlic, minced
2 tsp ginger, minced
1 Tbsp oil

6 C vegetable broth
2 1/2 C water
2-3 Tbsp doenjang (soy bean paste, if you use miso you are probably going to need more because it isn't as strong as doenjany)
1/4 C green onions, sliced thin
noodles (you can use any you want but I often use kal guk su noodles), probably about 10oz :)

For people who know...this actually turns out a little more like jajangmyeon...

Steel Cut Oats - crockpot/overnight

This is a standard recipe I have been using for years. You can add all sorts of stuff like apples, cinnamon, dried fruits, nutmeg, etc plus milk or fresh fruit or honey to top it in the morning.

1 C steel cut oats
3 C water
salt if desired

Put in crockpot. You can grease the crockpot although I have never had it stick that bad. I cook on low or simmer for about 8 hours.

Yes...double this for my family :)