EAT THIS: Be a Recipe Tester!

Posted on May 1, 2011 by

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We’re working on our second cookbook – (if you don’t have a copy of the first one, find it here).  Gluten free, grain free, dairy free, sugar free – this cookbook will be as clean as it gets!  Double the size of our first effort, it’s shaping up to be an indispensable tome!

And we need your help.  These are new recipes from our personal kitchens.  Will you test one or two out, and let us know how it goes?  We need to know:

1.  How you liked it, rated 1 to 10 ( 1 is ‘I won’t do it again’ and 10 is ridiculously outstanding)

2.  Total volume the recipe made (weight or volume)

3.  Any notes or comments you may have

Email these notes to Samantha:  samantha@genesistransformation.com

THANK YOU!  and on to the recipes:

Curried Carrot Soup

Ingredients:

1 lb carrots, peeled and cut into 1 inch pieces

.5 jalopeno chile, seeded and diced

1 TBS plus 1 tsp fresh ginger, peeled and minced

.5 medium onion

1 TBS extra virgin coconut oil

5 cups low sodium chicken broth

.25 cup fresh cilantro, chopped

2 TBS fresh lime juice

2 tsp curry powder

1 tsp mustard seed

.5 tsp low sodium tamari or coconut aminos

grated zest of 1 lime

Instructions:

In large sauce pan, warm coconut oil over medium heat.  Add mustard seed.  When seeds just start to pop, after about 1 min, add onion and saute until soft and clear, about 4 min.  Add the carrots, ginger, jalopeno, and curry powder and saute until seasonings are fragrant, about 3 min.  Add 3 cups of chicken broth and bring to a boil.  Reduce heat and simmer, uncovered, until carrots are tender, about 6min.  Puree soup in batches in blender or food processor until smooth.  Return puree to saucepan and stir in remaining 2 cups broth.  Gently reheat.  Just before serving, stir in cilantro and lime juice.  Sprinkle with lime zest.

Cuke Mint Salad w/Rice Wine-Lime Vinagrette

Ingredients

1.5 tsp fresh mint, chopped

9 cups butter lettuce, chopped

4 green onions, chopped

.5 cucumber, diced

2 tsp fresh lime juice

2 tsp rice wine vinegar

3 TBS extra virgin olive oil

.25 tsp ground black pepper

Instructions: 

Mix lettuce, mint, scallions, and cucumber.  Whisk lime juice, vinegar, and pepper while slowly adding olive oil until slightly thickened.    Toss salad with dressing.

Butternut Squash and Plantain Mash

Ingredients:

1.5 lb butternut squash

1 ripe plantain

4 garlic cloves, unpeeled

1 tsp extra virgin olive oil

.25 cup low sodium chicken broth

.25 tsp ground black pepper

Instructions:

Preheat oven to 375 degrees.  Lightly coat baking dish with cooking spray.  Peel squash, cut in half, and scoop out the seeds.  Cut into 1 inch pieces.  Trim ends of platain and cut lengthwise through skin and pry off.  Cut the plantain crosswise in 1 inch pieces.  Place squash, plantain, and garlic on baking sheet.  Roast until tender, about 25min.  Let cook slightly and peel garlic.  In saucepan, heat chicken broth until simmering.  Remove from heat and add garlic, squash, plantain, black pepper, and olive oil.  Mash with potato masher until smooth.

Chinese Mushroom Chicken w/Kelp Noodles

Ingredients:

1 lb chicken breast, cut into 1 inch pieces

2 garlic cloves, minced

.33 cup green onions, chopped

2 large carrots, thinly sliced

2 cups shiitake mushrooms, sliced

1 cup snow peas, strings removed

2 cups bok choy, chopped

1 TBS extra virgin olive oil

2 TBS fresh ginger, minced

1.5 TBS low sodium tamari or coconut aminos

1 cup low sodium chicken broth

1 TBS raw honey

2 tsp arrowroot

.13 tsp chinese 5 spice seasoning

12 oz package kelp noodles

Instructions:

Make sauce; whisk together tamari, honey, chicken broth, arrowroot, and 5 spice.  Saute scallions and garlic for 3 min in olive oil in saute pan over medium heat.  Add ginger and chicken and continue to stir fry for another 2-3min.  Toss in snow peas, mushrooms, bok choy, and carrots; stir fry 3min.  Add  sauce and kelp noodles, cover and simmer for approximately 5 min. or until desired softness of kelp noodles.

Strawberry/Banana Colada Smoothie

Ingredients:

.5 banana

.5 cup fresh or frozen unsweetened strawberries

2 TBS fresh coconut meat or Wilderness Family jarred coconut spread

1 scoop GT vanilla whey

.25 cup fresh hemp milk

optional:  ice cubes, additional water

Instructions:

Blend until smooth.

Posted in: Eat This!