Collard Wraps

This easy lunch has quickly become a family favorite. It doesn't even need a recipe really. It can be varied with whatever veggies and greens are in season. But here are a few hints for newbies to raw recipes so that it still tastes just as yummy every time with slight variations no matter what you use.

The necessary ingredients:

-Collard leaves. 1 big one per wrap.

-Your favorite Hummus. I used the Meza brand from Costco for this one because it's cheaper to buy in bulk, but at the Good Earth store there's also a yummy one called Lilly's smoked Tomato and Basil Hummus that I use from time to time.

- 3-4 slices of avocado

Filler Ingredients (Get creative with these and change them up, but here is what I used today):

-Cherry tomatoes sliced in threes

-Diced bell pepper (better source of vitamin C than oranges)

-Clover sprouts (great source of vitamin K for pregnant women)

-Radish sprouts

-Celery (chopped)

-tiny bit of Spinach or other green of your choice

-Cucumber

-One sliced Pickle

-diced onion

-a tiny bit of minced fresh garlic (great for winter sore throats)

-a sprinkle of lemon (optional)

Take your collard leaf and rinse off. Spread a spoonful or two of hummus and lay avocado slices in them. This gives your wrap a nice burrito-like filling. Then pile in the filler ingredients the best way you can and roll up the collard leaf to make a quick wrap. You don't need much of each filler ingredient. Just a small amount will fill the wrap quickly. Or you could pick just a few veggies and keep it simple if you want more of a certain filler ingredient. Sprinkle with a little lemon if you want and that "wraps" it up. There's no way to do this wrong. And if you don't want extra greens, no worries. Your wrap itself is already made up of dark leafy green. It's a collard leaf. High source of protein. Then eat away.

Trust me, you'll want another wrap after this one is gone. This recipe is a great way to take any leftover tossed salad that didn't get finished and stuff it into a savory treat. I usually make salads out of the filler ingredients anyways and so when I do have leftovers, I just make wraps and then you can avoid having to think too hard to make anything else. Hope you enjoy as much as I do.

Raw Almond Yogurt with Diced Apples

I know I haven't posted any recipes in a while. As mothers, kids keep us busy I suppose. But I would really like to start doing more raw and vegan recipes. For our little family, this journey of healthy eating has been somewhat of a struggle. I won't lie. But every now and then, we are suddenly inspired and set ourselves on crazy mode for finding yummy new recipes again. After a setback this last Thanksgiving (because we decided to have a traditional dinner) we needed some new recipes to regain some immune strength and our health. This easy recipe requires a little prep work the night before, but is super easy and surely hits the spot.

Almond Yogurt with diced Apples

-2 Cups of Almonds (soaked in water overnight) You can peel the skins for an extra creamy yogurt but you don't have to. I didn't like it at first. It seemed tedious. But someone told me it was therapeutic so I kept doing it for a while and now I really like doing it. It's like popping bubble wrap or something.

-1 3/4 Cups Water

-4-5 Ice Cubes

-1/4 Cup Agave Syrup

-1 teaspoon Danncy's Mexican Vanilla

-2 TBSP Lemon juice

-2 pinches of Salt

-6 diced of you favorite, fresh, organic Apples

-1 Cup chopped walnuts (optional)

Blend the first 7 ingredients all together in a VitaMix or other good blender until creamy and smooth. Spoon out mixture into a bowl. Toss the diced apples into it. Add walnuts or any other nut or granola in it if you like. You can do whatever you want. Or you can change the fruit. Since apples are in season, I did apples. Super yummy. Serves about 6-8.

My Morning Greens

I have several family members who have "gone raw" or mostly. I am not ready to do that nor is it even my ultimate goal. I do however see the benefits and want to start adding more raw foods to my family's diet. We eat pretty well at my house. I cook mostly from scratch, I don't buy much processed or refined foods, we eat out very rarely, and sweets and desserts are for special occasions. Even at that, I looked down at my lunch one day and realized there was not one raw food in it. I again noticed this with my supper later that day. So my goal is to add one raw food to each meal. Not too hard.

I remember when Kellen and I were dating. I was at his house when I watched his mom make a "green drink." She put carrot juice, spinach, parsley and some other ingredients in a blender and . . . DRANK IT! I thought that was so disgusting and knew I would never do it. Well, the picture below is MY typical breakfast! What a great way to start out the day. I love it and I know my body loves it. My kids love it too. They will drink a full sippy each of "shake-a shake-a" every morning and usually ask for more. I drink two glasses worth and Kellen makes his own version, leaving out the milk and vanilla and adding protein. I think that accomplishes my goal of adding raw foods pretty well. Not only is it raw, it's greens and a lot of 'em! It's more than I would eat, and definitely more than I could get my kids to eat, in a day.

Here's the combination my family has found we like. If you know of anything great I could add let me know. It's an easy way to sneak in healthy foods that are hard to eat on their own.

Purles Shake-a Shake-a
(These are all estimated quantities. I just dump, then taste and adjust.)

• 1 cup milk/water
• 1/2 cup orange juice or 1 whole orange
  
• 3 Tbsp omega oil blend
• 2 Tbsp wheat germ
• 1 pkg dry oatmeal
• couple spoonfuls plain yogurt
• 3 packed handFULS spinach (then I taste it and add more if it tastes like I can hide it)
• a couple kale leaves
  
• 1-3 carrots
• wedge of purple cabbage
• wedge each of lemon and lime, rind on
  
• frozen fruit - banana, strawberries, grapes, pineapple, berries, peaches, mango
  
• splash of vanilla (I think this is the key to masking the taste of the other stuff. I can add twice as much spinach since I started adding vanilla.)
• honey or agave, to taste, if needed. (This usually depends on the sweetness of the fruit.)

Blend until smooth. Add ice if needed. I use frozen fruit so I don't usually add ice. Plus it gets through a sippy easier if giving it to kids that way. Chow down! Literally! You know, it's good to chew your smoothies too. This starts the digestive process by stimulating production and mixing in the saliva!

* Tips and Tricks - I make my own fruit blend of whatever is on sale or in season. I stock up when grapes and strawberries are .79/lb. or when pineapple is .99/ea., or when people are begging for help eating all the fresh peaches off their trees. I bring it home, wash and chop it so it's ready to throw in a shake. Then I lay it out on a cookies sheet and put it in the freezer. Once frozen, I put it in a bag and it's ready to go. Inexpensive and custom made fruit smoothie blend!

Salted Nut Bars

16 oz jar dry roasted peanuts
12 oz peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz bag miniature marshmallows
1 tsp vanilla

Grease a 9x13. Sprinkle half of the peanuts in the pan. Melt the chips and butter for 2 minutes in the microwave or over low heat on stove. Add milk and cook for one more minute. Remove from heat or microwave. Add marshmallows and vanilla. Stir to coat. Pour into pan and press down. Sprinkle remaining peanuts onto and press down. Refrigerate until cooled and set.

Fit For a Hero Chocolate Cake

A member of the single's ward made this amazing cake for the luncheon after my brother's, Clark, funeral. I don't think that one person who tasted it didn't rave about how moist, rich, and delicious it was. My mom said, "Lucky is the man who marries the woman who made this cake!" We did our digging and got the recipe. (Now we are those women too so men, count yourselves lucky!) It is now a go-to favorite amongst our family. Clark became a hero to many during his illness and this cake is nothing short of being fit for a hero.

• 1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup sour cream
• 3 eggs
• 6 oz. chocolate chips (3/4 cup)
  

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can't stress this enough! The greasing and flouring are essential for the cake to not stick, so be thorough.

Bake at 350* F. for 40-45 minutes.

When the cake has cooled , drizzle with chocolate glaze, which is made by combining:

• 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla
• 2 Tbsp. hot water
• 6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Hit the Spot Ham and Potato Soup

I have been dreaming about ham and potato soup for awhile. I made a few different recipes and none of them satisfied my craving. Then I made this one and I couldn't get enough! It was just what I was looking for. It is also a good base recipe for variations.

Servings: about 8

3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)

1/3 cup diced celery

1/3 cup finely chopped onion
1-2 cloves garlic, or to taste

3/4 cup diced cooked ham
2-3 carrots, small dice

3 1/4 cups water

4 tablespoons chicken bouillon granules or 4 cubes

1 teaspoon salt, or to taste

1/2 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Stove Top Directions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow-Cooker Directions:

Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.

Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.

Tin Foil Potatoes

I have to admit, canned potatoes have not been my favorite to use. However, I have enjoyed them in a few dishes like soups and casseroles, or this tin foil packet. They are always nice for food storage in case of emergencies too.

I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.

1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste

Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.

Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.

Pass the Recipe

I'm requesting recipes using home-canned potatoes.

Kristen, Taylor told me you did a tin-foil dinner type one on the grill and I'd love to hear about it!

Thanks!

Cranberry Vinaigrette

Until my sister introduced this recipe to me, I wasn't a big fan of vinaigrette dressings. This recipe, however, is more sweet than vinegar, thick and creamy. Served over spinach, candied pecans, cucumbers and feta cheese it was almost like eating dessert! It makes about a quart and stores well in the fridge.

Ingredients:
1 Cup granulated sugar
2 Teaspoons dry mustard
1 Teaspoon salt
2/3 Cup vinegar (I used white vinegar, but use what you prefer!)
2 heaping Tablespoons Mayonnaise
2/3 Cup Craisins
1 1/2 - 2 Cups vegetable oil (I used 1 1/2)

Directions:
Combine all ingredients, except oil, in a blender or food processor and process until well combined. With power on medium, add the oil in a slow and steady stream until the dressing emulsifies.
Store refrigerated in an airtight container.

Sweet Potato Dip

This sour cream dip pairs perfectly with Taylor's sweet potato fries. A cool and tangy alternative to the typical ranch dip.

Ingredients:

¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and mix well.

Yield: ¾ cup