Roasting okra in the oven makes for a great side dish or an interesting salad topper.
All you need to do is dice up your okra (add some onions too if you’d like), coat the okra with olive oil, a little Smoky Cajun, a pinch of salt, and a dash of masa flour. Throw ’em on a baking sheet and roast in the oven at 450°F for 20 to 30 minutes!
It’s summertime, and that means it’s salad season for us! After working long hours in the heat at the farmers market there’s nothing more satisfying than a cool crisp salad!!
For this beauty we coated some shrimp with olive oil and Mild Curry. We skewered the shrimp and grilled them with a quartered Vidalia onion (not a griller? That’s fine, just sauté them in a pan). The charred sweet onion stole the show and gave the salad a certain amount of intrigue that was unbeatable. We tossed the shrimp and onions with some craisins and toasted almonds and coconut. We placed this mix in the fridge to chill until it was time to eat then served it on top of fresh mixed greens!!
I believe that everyone should have an arsenal of recipes that they feel comfortable whipping up at a moment’s notice.
This is one of my sure-fire recipes from one of my favorite recipe books ~ The Settlement Cook Book 1965 edition. Once you have a go-to waffle recipe in your repertoire the world is yours to conquer.
Recipe for world domination & waffle perfection:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 eggs, separated
2 cups milk
4 to 6 tablespoons melted butter
Combine the dry ingredients (the original recipe says to sift them twice ~ if you feel ambitious, please do so. If you feel lazy or don’t have a sifter, it is not a necessary step). Beat your egg whites until stiff but not dry – set them to the side. Beat the yolks, add the milk, and mix this all in with the dry ingredients. Stir only until just blended then add the melted butter. Fold in the egg whites. Bake in an electric waffle iron. Serve warm with whatever toppings you desire!!
Here’s an idea: Mix a little of our Oikegeneia Greek Blend and a handful of olives into some ground turkey. Form it into patties and throw ’em on the grill. Top your burgers with feta cheese and fresh basil and maybe some tomato too!
This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.
The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)
I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.
Preheat your oven to 350°F. Grease your tart pan and set aside.
In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.
Remove from the oven and let cool. Keep the oven on and make your topping!
Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.
Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!