Soak cashews in boiling water for 30 minutes. After 30 minutes, place cashews in the blender with filtered water and blend on high for 2 minutes or until completely smooth. Add remaining ingredients and blend on high for 2 more minutes or until dates are completely blended. Serve chilled and garnish with more nutmeg.
Place all the ingredients in the blender for 2 minutes. Pour mixture into saucepan over very low heat for 15 minutes. Please do not bring to a boil or the mixture will scramble. If you have a cooking thermometer heat the mixture to 160 F. Pour egg nog into mason jar and put into fridge overnight or long enough to chill, and the egg nog will thicken up in the fridge. Add your favorite liquor and relax.
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until coconut sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
1 lb of black eyed peas soaked in cold water for an hour or until they are doubled in size.
2-3 smoked turkey necks or wings (or whichever part of the turkey you prefer)
1 whole white onion finely chopped
1 tsp of garlic
1/2 tsp of salt
2-3 cups of water
1 cup of chicken broth
While peas are soaking, combine water, smoked turkey, 1/2 of garlic, 1/2 of the onions and salt in a 4/5 quart sauce pan and bring to a boil. Once mixture boils, reduce heat until turkey meat being to fall off of the bone. Water may begin to reduce, so add water as needed. Add the remaining onion and garlic ingredients if they dissolved in the mixture. If not save them. Simmer and add chicken broth.
Once turkey necks are done, drain water and add the black eyed peas and continue to simmer. Add remaining garlic and onions if leftover, and add salt pepper to taste. Simmer until peas are fork tender.
Combine the black eyed peas, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
Bring to a boil, remove the hot pepper. Then add the rice and stir.
Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
* Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
Please keep in mind that this portion size is for occasions only.
2 pounds of grass fed beef
1 tablespoon of coconut oil
Add sea salt and pepper to taste ( I add garlic powder also)
4 whole wheat hamburger buns or whole wheat pitas
8 round onion slices (small onion)
1 cup of mixed green, yellow, and red peppers (chopped into thin slices)
4 large leaves of romaine lettuce
Take each pound of grass fed beef and cut it into two halves; therefore you will have four balls of grass fed beef. Season with salt and pepper to taste, and add any of your favorite seasonings. Depending on the size of your pan, cook 1-2 burgers at a time, or cook all the together and cover the frying pan. The steam will help the burger cook faster and it will be nice and moist. Cook 3-4 minutes on each side turning the burger and repeating the cooking time for each side until cooked to your desired taste. I like my burgers well done.
Add toppings and serve.
This dish came from DDIYF. Add the oven fried sweet potatoes, located in clean recipes, with this dish.
Heat the skillet with the oil and lightly brown the chicken pieces. Once browned remove the chicken and add remaining ingredients to the same skillet. Sauté the ingredients until dissolved. Add chicken. to ingredients and bring to a hard boil. Reduce heat and simmer for 20 minutes.
Serve and enjoy!
This recipe, excluding modifications, was found at www.food.com Modification made to this recipe were:
Coconut amino replaced soy sauce
Organic ketchup replaced non organic ketchup
Organic apple juice replaced non organic apple juice
1 pound of fresh grean beans or
1 pack of frozen green beans (either french style, my favorite, or italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar (Organic cane sugar or Stevia)
1/2 cup olive oil
1/2 cup hot water
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
-If you’re using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want tu use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans – 45 mins with fresh ones).
If you have a pressure cooker, after adding everything cook it for 15 minutes on mediumm.
This is traditionally served cold, but it’s good when it’s warm too.
I actually made this dish and wondered why anyone would want to eat green beans with tomato sauce until I tasted it. This was delicious! Pronunciation: (Fas.sool.yah)
This recipe comes from: almostturkish.blogspot.com/2006/08/turkish-green-beans-zeytinyal-taze.html
Please note: DDIYF members never use cooking spray!
4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Coconut oil (DDIYF modification)
1 tablespoon finely chopped fresh parsley
1 teaspoon grated orange rind
1 small garlic clove, minced
Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet lightly coated with coconut oil. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.