Category Archives: Recipes

Soul on Fire Hot Sauce!

Soul on Fire Hot Sauce

To Make 4.5 quarts

  • 120oz chilies
    • thai chilies (2.75#)
    • cayenne (2.5#)
    • peri peri (2.25#)
  • 80 cloves garlic
  • 3.3 tbsp salt
  • 1.75 cup sugar
  • 1.75 cup vinegar

To Make 1 quart

  • 36 oz chilies
  • 24 cloves garlic
  • 1 tbsp salt
  • 9 tbsp sugar
  • 9 tbsp vinegar

Combine all ingredients in the food processor. Pack into new, sterilized canning jars. Can in hot water bath for 15-20 minutes.

No Kitchen, No Money, No Time

Simple, Healthy Recipes Requiring Minimal Resources

Oatmeal and Fruit: Boil 2 cups of water or milk. Add ¾ cup of regular oats and ½ cup of fruit (such as chopped apple, banana, raisins, pear, or berries.) Add a pinch of salt and a teaspoon of honey or other sweetener. Continue to cook on low until oats are soft and creamy, stirring occasionally, about 5 minutes. (serves 2)

Vegetable Soup: Coat the bottom of a pot lightly with oil then add 1 medium onion chopped and 2-3 cloves of garlic chopped. Similar the onion and garlic in the oil. Add 4 cups of water or vegetable broth and bring to a boil. Add 2 cups of finely chopped vegetables (such as carrots, tomato, greens, celery, squash, sweet potato.) Continue to cook on medium until the veggies are almost soft. Add 1 cup of cooked/canned beans (such as chickpea, kidney bean, black bean.) Add salt, pepper, and any herbs to taste (such as oregano, thyme, basil.) If you did not use broth, mash up a bit of the soup to give the liquid some texture. (serves 4)

Omelette with Toast: Coat the bottom of a skillet lightly with oil and heat it up until water sizzles when dropped on the surface. Crack 2 eggs into a bowl and beat well. Pour the eggs onto the hot oil. Cover the top of the egg with ⅓ cup total of finely chopped onion, spinach (or other green), tomato, and pepper. Add grated cheese as well, if you choose. Use a spatula to fold the egg in half. Flip as needed to cook on both sides. Serve with toast. (serves 1)

Veggie and Fruit w/ Dip: Mix ½ cup peanut butter and 2 tablespoons of honey in a bowl. Slice 1 apple, 1 carrots, and 1 celery stalk. Dip the fruits and veggies in the peanut butter mixture and enjoy. (serves 2)

Skillet Cornbread

Recipe by Leah, perfected by Amani and Tagan

SKILLET CORNBREAD FOR A CROWD

  • 7 c cornmeal
  • 3 c brown rice flour
  • 2 c arrowroot powder
  • 4 t baking soda
  • 8 t baking powder
  • 4 t salt
  • 1.5 c sugar
  • 6 c coconut milk (42 oz)
  • 8 eggs
  • 1.5 c oil

Mix the wets. Mix the dries. Combine everything. Bake in a super huge cast iron skillet at 375 for 35-40 minutes. So good. 

Black Bean Truffles

VEGAN DARK CHOCOLATE TRUFFLES

(w/black beans!)

Courtesy of our dear friend Tagan Engel.

Makes 25

INGREDIENTS

1 – 15oz can black beans, drained and rinsed

3 tbsp coconut oil

2 tbsp maple syrup

2 tbsp raw sugar

6 Tablespoons unsweetened cocoa powder or raw cacao powder

1 tsp vanilla

 

DIRECTIONS

  1. In a food processor fitted with a metal blade, puree black beans, coconut oil, maple syrup, and sugar until very smooth. Scrape down the sides and puree again for 1 minute.
  2. Add the remaining ingredients and puree until combined. Scrape down the sides and puree again until the entire mixture is completely smooth. Taste and adjust flavor/sweetness.
  3. If mixture is too soft to roll into balls, chill for 20 minutes. If it is firm, scoop 1 teaspoon-sized truffles and roll into balls with your hands. Place on a parchment lined baking sheet.
  4. Finish truffles with desired coating. For dry coatings like cacao or nuts, put ¼ or more in a small bowl or plate, and roll each truffle in it until it is coated. To enrobe in chocolate, melt about 12oz of chocolate in a double boiler or microwave. Using a fork or toothpick, dip each truffle in chocolate, shaking off extra and placing each truffle on a lined baking sheet to cool.
  5. Place the truffles in a resalable glass container and store in the refrigerator for 1 week, or freeze for 3 months.

Simple Gluten-Free Bread Loaf

Recipe courtesy of Nathan Rosenburg

Ingredients

1 cup almond meal or cashew meal (make in food processor or buy)
1 cup sifted Otto’s Naturals Cassava Flour
1 teaspoon baking soda
1/4 cup olive oil
1 teaspoon apple cider vinegar
3 generous tbsps honey
6 eggs
1/2 teaspoon Redmond Real salt

Preparation            

Put dry ingredients in food processor and mix. Add wet ingredients and blend until creamy, it will be runnier than other homemade bread recipes.

Pour into greased loaf pan and bake in oven set to 350 till nice and brown..around 35-50 mins or so, depending on your oven. Top should be nice and brown.

Spiced Pumpkin Bread

Ingredients

  • oven roasted fresh pumpkin – scoop out 2 cups flesh
  • 1.5 cups natural sugar
  • 3-4 eggs
  • 1 cup vegetable oil
  • 3 cups gluten free flour (equal parts cornmeal, arrowroot starch, rice flour)
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup coarsely chopped walnuts

Preparation

Blend the pumpkin, oil, eggs, and sugar in the food processor until smooth. In a separate bowl, mix the dry ingredients except for the walnuts. Combine wets and dries, then add the nuts. Bake in a 9×12 pan in the woodstove turning frequently  until done (just kidding, 350 degrees for about 40 minutes should be good.)

Rhubarb Coffee Cake (gluten free)

This recipe makes one large tray.

Combine dry ingredient in one bowl:

  • 2 2/3 cups gluten free flour (equal parts corn meal, rice flour, arrowroot powder)
  • 2 cups natural sugar
  • 3 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp salt

Beat wet ingredients in a separate bowl:

  • 1 1/3 cups vegetable oil
  • 6 eggs

Mix wet and dry together and then add in

  • 3 cups chopped rhubarb
  • 2 cups walnuts
  • 2 cups raisins
  • 1 cup grated apple (or 2)

Bake it at 350 until a toothpick inserted into the middle comes out clean. Yum!

 

Herbal Salve

Herbal salve is essential to have on hand to soothe the calloused hands and chapped lips of the working farmer. It makes great gifts and is super simple to make.

  1. Infuse your dried herbs and flowers in olive oil. Use what you grow. My favorites are calendula, comfrey and yarrow. Pack a glass mason jar with dried herbs and cover with olive oil. Close the lid. Store in a dark place for about a month, shaking every few days.
  2. Strain the herb infused oil using cheesecloth, leaving behind the plant matter.
  3. Melt the oil together with its thickener. Beeswax is a great local choice and is used at a 1:4 beeswax:oil ratio by volume. Shea butter is used at a 1:1 ration with the oil. Either way, melt the oil and fat together in a “double boiler” – that’s a small pan holding the ingredients placed in a larger pan of boiling water.
  4. Once melted, you can incorporate any essential oils you enjoy smelling. (optional)
  5. Pour the mixture into small jars, put on the top, and let cool and set. Enjoy!

Herbs for Salve

(courtesy Mountain Rose Blog)

You can make salve with a single herb or multiple herbs, depending on your needs.  It’s useful to make a variety of herbal infused oils so that you can easily craft salve whenever you need it!

Arnica flowers: Can help treat physical trauma, bruises, strains, and occasional muscle pain. Use immediately after strenuous exertion or injury to prevent, relieve, and reduce swelling, bruises and pain.

Burdock root: For skin infections.

Calendula flowers:  Wonderfully healing with all-around healing properties useful for a wide variety of skin irritations and conditions including wounds, insect bites, rashes, scrapes, abrasions, cuts, and much more.  Suitable for sensitive skin and babies.

Cayenne Pepper: Warming, good for occasional sore muscles, alleviates occasional pain, and itching.

Chamomile flowers: Minor abrasions, cuts, scrapes, and wounds.

Chickweed: Soothing, helps with skin conditions, minor burns, and other skin irritations.

Comfrey leaf and/or root: Relieves occasional pain, swelling, supports muscle, cartilage, and bone. Assists with healing a wide variety of conditions.

Echinacea herb and/or root: Beneficial for minor sores, wounds, insect bites, and stings.

Ginger root: Warming, use for occasional sore muscles.

Goldenseal leaf and/or root: Useful for treating minor wounds and skin conditions.

Lavender flowers: Soothing, calming, relieves occasional pain, has healing properties beneficial for minor wounds and numerous skin conditions.

Myrrh Gum powder: Used for cuts, scrapes, scratches, and abrasions.

Nettle leaf:  An effective herb for many skin conditions.

Oregon Grape root: Skin disinfectant for minor wounds.

Plantain leaf: Helps speed the recovery process, relieves and soothes insect bites and stings, poison ivy, itching, minor sores, bruises, blisters, and damaged skin.

St. John’s Wort: Craft the deep red-colored oil from fresh flowers. Beneficial for minor wounds, cuts, bruises, insect bites and stings, nerve support, scrapes, and minor burns.

Thyme: Used for cuts, scrapes, and occasional sore muscles.

Yarrow Flowers: Apply to bruises, minor wounds, cuts, scrapes, and areas with swelling and bleeding.

Atole

by Elizabeth, posted on AllRecipes.com
INGREDIENTS:
1/2 cup masa (corn flour)
5 cups water
1 tablespoon ground cinnamon
5 tablespoons panela, brown sugar
cones
1 tablespoon vanilla extract
DIRECTIONS:
1. Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
2. Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
3. Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

Sopa de guías

Sopa de guías

by Sara at Hispanic Kitchen


7-8 squash vines with leaves


10-12 squash flowers
4-5 huiche squash, sliced into thick wedges
4 corn cobs cut into rounds
1 medium white onion, sliced into wedges
6 cloves garlic, peeled
3-4 stems of chepil (wild mustard greens can be subbed here if you can’t find chepil)
2 ounces masa for making dumplings


Peel the squash vines. You can do this by scraping gently with your finger to get a bit of the skin to come off, and then pulling it down the length of the vine. This is critical because if you don’t get the hard shell off, chewing the cooked vines will be like chewing tough, resistant cardboard. On the other hand, if you do get the shell off, the vines will turn soft and lemony and absorb all of the soup’s flavors.

Chop the squash vines into 2-inch stalks. Leave the leaves whole. Pull the leaves of the chepil from the stems and discard the stems. Finally, form small dumplings (less than an inch long) with the masa and press gently into each dumpling to form a thumbprint. For added flavor, combine the masa with a spoonful of olive oil.

Boil the onion, garlic and corn in a large pot. Add enough water to accommodate all vegetables. When the water is boiling, add chicken bouillon (or use veggie bullion) to taste (I added one cube for about a liter and a half of water). Boil for around 10 minutes and then add the squash. Boil for another 10 minutes or so and then add the squash vines, flowers, and chepil. Turn on medium heat and cook for another 30 minutes. Add salt to taste.

Turn to high heat and bring soup to a rolling boil. Add dumplings. The soup should be hot enough to cook them through in a minute or two. I made the mistake of adding them too early and they disintegrated, which actually added a pleasant consistency and flavor to the soup but destroyed the pleasure of a bite of warm broth and greens with a juicy dumpling in the middle of it.

Serve with tortillas or bread and fresh lime slices.