Recipes

​​Nutrition plays a central role in your body's ability to heal itself and to develop and function optimally. Here you will find a variety of healthy, delicious, and relatively simple recipes for you and your loved ones to enjoy. Our goal is to offer recipes for the whole family that won't leave you feeling guilty or sacrificing your good health. Most of our recipes are gluten-free, sugar-free, dairy-free, and use whole foods and healthy oils. We will regularly add new recipes, so be sure to check back for new tasty treats, sensational sweets, and satisfying savories. If you like what you see here, you can buy most of the featured cookbooks in our office. Enjoy!

Meals...

Vegetarian Pho

Broth:
1 small onion, unpeeled and quartered
2 shallots, unpeeled, halved
8 cloves garlic, halved
1-2 inch piece ginger root, coarsely sliced
2 cinnamon sticks
1 teaspoon fennel seeds
10 cloves
10 cups water or clear vegetable stock
3 tablespoons soy sauce or Bragg’s liquid aminos
 
Other ingredients:
1 pound pad thai brown rice noodles
4 cups baby spinach, green cabbage, bok choy or other dark greens, chopped
2 14 oz. containers extra-firm tofu, cubed, and fried in coconut oil if desired
6 scallions, thinly sliced, both green and white parts
1 ½ cups mung bean sprouts
1 jalepeno pepper, sliced
1 cup chopped and toasted cashews or peanuts
1 lime, cut into wedges
cilantro, to taste
basil or mint, to taste
sriracha sauce or crushed red pepper
hoisin or plum sauce

• To make the broth, heat a large pot over medium heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, fennel, and cloves. Dry roast, stirring occasionally until the veggies begin to char. Add the stock or water and soy sauce and bring to a boil on high heat. Turn heat down to low, cover and simmer at least 30 minutes or until ready to serve. Strain into a clean pot and discard the solids (or just be careful not to serve the solids). Taste and add salt if needed (if you use broth, you probably won't need any).
• While the broth is simmering, prepare the rice noodles. Bring a medium pot of water to a boil and add the noodles. Follow directions for cooking on noodle bag or box or until they are the firmness you like. Drain when done into a colander and then rinse with cold water.
• Put cashews or peanuts in a small skillet and dry roast them, stirring or tossing frequently, until they begin to brown and become fragrant. When they are to your liking, put them in a small bowl.
• When you are ready to assemble the soup, add tofu to the broth to heat through. Divide rice noodles between serving bowls.  Put greens, bean sprouts, and tofu in each bowl.  Serve other ingredients on a separate platter so everyone can garnish their pho as they wish.

 
Adapted from the Vegetarian Pho recipe at http://www.food.com/recipe/vegetarian-pho-238765
Serves 6

Rosemary Red Soup (aka Vampire Soup)

3 medium carrots, peeled or scrubbed and chopped
2 beets, peeled or scrubbed and chopped
1 tablespoon extra virgin olive oil
1 large onion, diced
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
6 cups water or stock
3 tablespoons light miso paste

• Heat oil in a large pot. Add onion and sauté until soft. Add carrots and beets, and sauté a few minutes more.
• Finely chop the rosemary and oregano leaves, if using fresh herbs. If using dried, grind them in a coffee grinder. Rinse and drain lentils.
• Add herbs, lentils, bay leaves and water or stock to onion mix, and bring to a boil. Lower heat and simmer for 40 minutes. Remove bay leaves, and puree soup in a blender or food processor or with an immersion blender.
• Dissolve miso in ½ cup water and add to soup. Gently reheat before serving.

 
From Feeding the Whole Family by Cynthia Lair
Makes 6-8 servings

Slow Cooker Chicken Stew

1 cup diced shallots
3 stalks celery, diced
4 carrots, peeled and diced
1½ pounds boneless organic chicken breasts, cut into chunks
2 cups diced tomatoes
1 cup water
¼ to ½ cup dry white wine
¼ cup extra virgin olive oil
1 tablespoon Italian seasoning
1-2 teaspoons sea salt
black pepper, to taste

• Add all ingredients to your slow cooker and cook on high for 4-5 hours or on low for 6-8 hours.
• If you don’t have a slow cooker, place all ingredients into a covered casserole dish and bake in the oven for about 2½ hours at 300ºF.

From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 4-6 servings

Creamy Potato Leek Soup with Salmon

3 to 4 tablespoons extra virgin olive oil
2 large leeks, sliced into rounds
4 stalks celery, chopped
4 carrots, peeled and chopped
2 to 3 teaspoons sea salt
1 to 2 teaspoons dried dill
1 teaspoon dried thyme
2 pounds potatoes, chopped
6 cups water
 
Garnish:
Cooked or smoked salmon
Chopped fresh parsley

• Heat a 6 to 8 quart pot over medium heat. Add the oil, then the leeks. Saute for 4-5 minutes to soften, being careful not to brown. Add the celery, carrots, salt, pepper, and herbs. Saute 5-10 minutes more to soften the vegetables and deepen the flavors. Add potatoes and water, cover pot, and simmer for 45 minutes.
• Blend with an immersion blender or in batches in a blender. Taste and add more salt and pepper if wanted.
• Garnish each bowl with baked salmon and chopped parsley.

 
From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 6 to 8 servings

Grass-fed Organic Beef Chili

1 tablespoon extra virgin olive oil
1 large onion, finely chopped
6 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon chili powder
1 red bell pepper, diced
1 jalepeno, finely diced (optional)
1 pound ground beef
4 cups cooked red beans
2 cups tomato sauce
2 cups water
2 teaspoons sea salt
½ cup chopped cilantro

• Heat a 6 quart pot over medium heat. Add the oil, then the onions. Saute for about 10 minutes or until very soft and beginning to change color. Add the garlic, cumin, chili powder, red bell pepper, jalepeno pepper, and ground beef. Sauté for a few minutes.
• Add the cooked red beans, tomato sauce, water, and salt. Cover and simmer for about 35 minutes, stirring occasionally. Stir in chopped cilantro. Taste and adjust salt and seasonings if necessary.

From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 6 servings

Gluten-Free Chicken Pot Pie

​Crust:
½ cup brown rice flour
½ cup sweet rice flour
¼ cup quinoa or millet flour
½ teaspoon salt
8 tablespoons organic palm shortening or organic butter
8 tablespoons ice cold water
 
Filling:
1 to 2 tablespoons extra virgin olive oil
1 medium onion, diced
1½ cups diced carrots
1½ cups diced celery
1½ cups diced red potatoes
2 cups chicken stock or bone broth
2 to 3 tablespoons arrowroot powder
2 cups chopped cooked chicken
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 cup frozen peas or corn
½ cup chopped parsely
sea salt and black pepper to taste

• Preheat oven to 350ºF. Set out a 9.5 inch deep-dish pie plate.
• To make the crust, whisk together the flours and salt. Cut in the shortening/butter with your fingers or a pastry cutter until small crumbs form. Freeze the bowl of flour and shortening for 10-15 minutes. If you use butter, then freeze the bowl of flour and butter for 20 minutes.
• Add water and mix. Form the dough into a ball with your hands and knead lightly. Roll out crust in between two pieces of waxed paper into a circle the size of the pie plate. Set aside.
• To make the filling, heat a large skillet over medium heat. Add oil and onion. Saute until soft, about 5-6 minutes. Then add carrots, celery and potatoes. Saute for about 10 minutes more, being careful not to brown.
• Whisk together the chicken stock and arrowroot powder. Pour into pan with vegetables. Add the cooked chicken and dried herbs. Simmer uncovered for 5-10 minutes or until thickened. Turn off heat. Add peas and parsley. Season with salt and pepper to taste. Pour filling into pie plate or baking dish.
• Carefully remove the top layer of waxed paper from the rolled out pie dough. Pick up the crust and flip it over onto the pie filling. Remove the second layer of waxed paper. Tuck in edges or cut them off.
• Bake on a cookie sheet (to catch any drips) for 45-60 minutes or until filling is bubbling up around the edges of the crust and the crust is cooked and golden. 

​To make this a vegetarian dish substitute chickpeas or cannellini bean for the chicken, and vegetarian broth for the chicken/bone broth.
 
From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 6 servings

Grain-Free Chicken Nuggets
(make these with the Oven Fries below)

​2 large organic chicken breasts (about 1 ½ pounds)
2-3 teaspoons poultry seasoning
½ teaspoon sea salt
4 tablespoons arrowroot powder
4 tablespoons water
1 ½ cups almond flour
6 tablespoons coconut oil
 

• Set out two shallow, wide bowls (or 8x8 baking dishes work well). In one bowl mix together the poultry seasoning, salt, arrowroot powder, and water. In the other bowl, add the almond flour.
• Rinse the chicken breasts and cut them into small chunks. Place the chicken breast chunks into the arrowroot slurry and mix them around to coat them evenly. Then toss a few at a times into the almond flour and roll them until coated. 
• Heat a deep 11 or 12-inch skillet over medium heat. Add 3 tablespoons of coconut oil. Once the oil is hot, place half the chicken nuggets in the pan. Cook for about 3 minutes on each side - or until the nuggets begin to turn golden. Add the remaining coconut oil to the pan and cook the rest of the chicken nuggets. 

From Nourishing Meals by Alissa Segersten & Tom Malterre
​Makes 4 to 6 servings

Oven Fries

4 medium organic russet potatoes or sweet potatoes
¼ cup extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper
 
Optional Spices:
½ teaspoon turmeric
1 to 2 teaspoons garlic powder
1 tablespoon paprika

• Preheat oven to 425 degrees F.
• Scrub potatoes well and removes eyes and discolored areas. Leave the peels on. Cut into wedges and place into a large bowl.
• Sprinkle with olive oil, sea salt, pepper and optional spices. Toss to coat.
• Arrange potatoes in a single layer in a 9x13-inch glass baking dish. Bake until golden and fork tender, about 30 minutes.

​
From The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre
​Makes 3 to 4 servings

​Snacks...

Homemade Kale Chips

2 bunches kale, inner stems removed
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt
​

• Preheat oven to 250º F.
• Rinse the kale and pat completely dry. Remove the tough inner stem from the middle of each kale leaf, then tear or chop into big pieces.
• Place kale pieces into a large bowl and toss with the olive oil and salt. Gently massage the oil into the kale so it is evenly coated. Spread the leaves out on a cookie sheet.
• Bake for 25 to 30 minutes, turning once. Remove from the oven, let cool a little and enjoy! Extra kale chips can be stored in an airtight container for a few days at room temperature.

 
Adapted from Nourishing Meals by Alissa Segersten & Tom Malterre Makes 4 servings

Not-So Cheese Sauce

1 cup water
2 tablespoons lemon juice
1/4 cup diced pimentos or 1 large roasted red bell pepper, peeled
2/3 cup raw cashews or almonds
1 1/4 teaspoons onion powder
1/4 cup nutritional yeast or 2 tablespoons baking yeast
2 teaspoons sea salt

• Put all ingredients into the Vitamix in the order listed.
• Select Variable 1 and turn on blender.
• Slowly increase speed up to Variable 10, then switch to High.
• Blend on high for 4 minutes, or until heavy steam comes out the top of the blender and the sauce thickens. 

From Vitamix's Whole Food Recipes
Makes 6-7 cups

Sweets...

Raw Vegan Chocolate Avocado Mousse Pie with Pecan Crust

Crust:
2 cups pecans, divided 
4-6 soft dates, pitted
1 tablespoon maple syrup
2 tablespoon cocoa powder
1 tablespoon cinnamon
2 teaspoon ground nutmeg
1 tablespoon vanilla extract
pinch of pink himalayan sea salt (or substitute other sea salt)

Filling:
2-3 medium-sized ripe avocados
1/2 cup raw cacoa powder
2-3 tablespoon raw honey 
1 teaspoon almond extract 
1 teaspoon lemon juice 
1/2 cup full fat coconut milk 
​

• For crust, soak 1 cup pecans in 2 cups water for 2-4 hours.  Drain and rinse. In a food processor, chop 1 cup dry pecans into a fine meal.  Set aside.  Chop soaked pecans into a fine meal.
• Cut or break the dates into pieces.  If the dates are very dry or firm, soak them in 1/2 cup water for 5 minutes to soften.  Add the date pieces, maple syrup, cocoa, cinnamon, nutmeg, vanilla and sea salt to the ground soaked pecans and chop until well mixed.
• Add the ground dry pecans and chop until well mixed.  The dough should be crumbly but sticky enough to hold shape when pressed.  Press the dough evenly into a pie plate. It is easiest to press the dough first to the sides of the plate and then press into the bottom for an even depth.
• For the filling, blend together avocados, cocoa, honey, lemon juice, almond, and coconut milk extract in food processor.  Pour into prepared crust and chill for several hours before serving. 

Crust recipe from 
http://vegweb.com/recipes/amazing-chocolate-avocado-pie.
Filling adapted from 
​http://www.vegetarianyums.com/healthy-dessert-recipe.html

Apricot Almond Snack Cake

1 cup dried apricots
1 cup creamy roasted almond butter
½ cup unsweetened applesauce
2 large organic eggs
2 teaspoons vanilla
½ to 1 teaspoon almond flavoring
½ teaspoon baking soda
½ teaspoon sea salt

• Preheat oven to 350º F. Grease an 8 x 8-inch glass baking dish with coconut oil.
• Place the dried apricots into a food processor fitted with the “s” blade. Process until finely chopped. Add all of the remaining ingredients and process until combined, about 20 seconds. Be careful not to over process the mixture; otherwise, the apricots will turn into a puree. You want the mixture to be a little chunky.
• Pour into the baking dish and smooth the top with a rubber spatula. Bake for25 to 30 minutes. Cool slightly before cutting.

 
From Nourishing Meals by Alissa Segersten & Tom Malterre
​Makes 9 to 12 servings

Brown Rice Crispy Treats

2 tablespoons virgin coconut oil
1 cup brown rice syrup
1/2 - 3/4 cup almond butter or unsalted peanut butter
1 teaspoon vanilla
6 cups Brown Rice Crispy Cereal (puffed brown rice cereal)
Optional Additions:
Subtract 1 cup Brown Rice Crispy Cereal and add 1 cup mixed nuts and seeds. Use chopped cashews and almonds, chia seeds, sesame seeds, sunflower seeds, flax seeds or any others you like

• Put coconut oil in a medium-sized saucepan and heat of medium heat. Add brown rice syrup and almond or peanut butter. Heat until tiny bubbles form, stirring constantly with a wire whisk.
• Turn off heat and stir in vanilla extract. Place brown rice crispy cereal into a large bowl and pour the hot rice syrup mixture over it. Immediately mix together with a wooden spoon.
• Pour mixture into a 9x13-inch pan and press mixture flat. You may need to place a little coconut oil or water on your hands so the mixture won't stick to them.
• If you would like to add the chocolate topping, then take the desired amount of dark chocolate and place into a heavy-bottomed saucepan over very low heat. Heat until completely melted, stirring occasionally. Then pour over top of crispy treats, spreading evenly with the back of a spoon.

 
Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre
​Makes about 15 squares

Peanut Butter Monster Cookies

1 cup creamy unsalted peanut butter
1 cup coconut sugar or Sucanat
2 large organic eggs
1 tablespoon vanilla
½ teaspoon baking soda
½ teaspoon sea salt
½ cup shredded coconut
½ cup raisins
½ cup dark chocolate chips

• Preheat oven to 350º F.
• In a medium-sized mixing bowl, beat together the peanut butter, coconut sugar, eggs, vanilla, baking soda, and sea salt. Add the shredded coconut, raisins, and chocolate chips. Stir together.
• Drop by the spoonful onto the cookie sheet. Gently press each one down with the palm of you hand. They won’t spread much at all so you can place them close together.
• Bake for 10 to 15 minutes depending on the size of the cookie. Cool on a wire rack.

 
From Nourishing Meals by Alissa Segersten & Tom Malterre
​Makes 18 cookies

Nutty Stuffed Peppers

Coconut oil to coat glass 9x13 inch baking dish
4 large bell peppers - green, yellow, orange, or red
1 pound ground beef, ground turkey, or 2 cups cooked chick peas
1 medium Granny Smith (or other crisp, tart apple) apple, cored and chopped
2 cloves garlic, minced or grated
¼ cup chopped shallots
¼ cup fresh curly parsley
1 ½ cups cooked wild rice
1 can coconut milk
2 large tomatoes, diced
¼ cup peanut, almond, cashew or sunflower seed butter
2 teaspoons maple syrup
1 tablespoon curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon ground black pepper
2 teaspoons dried basil
1 tablespoon extra virgin olive oil

• Preheat oven to 400 degrees F. Oil 9x13 glass baking dish.
• If using ground beef or ground turkey, break into small pieces and brown in a pan with 1 tablespoon coconut or olive oil until fully cooked.
• Cut bell peppers in half, remove seeds, and rinse.
• In a food processor, combine apples, garlic, shallots, and parsley. Blend until coarsely chopped. Transfer to a large bowl. Add the wild rice and meat or chick peas and stir to combine.
• In the food processor, combine coconut milk, diced tomatoes, nut butter, maple syrup, curry powder, turmeric, cayenne, salt, pepper and basil. Blend until smooth.
• In a large saucepan over medium heat, combine olive oil, filling mixture and half of the coconut sauce. Simmer for 10 minutes.
• Place the pepper halves in the glass baking dish and put the filling into them. Drizzle with the remaining coconut sauce.
• Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 20 minutes or until peppers are tender. Serve hot.

Adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman
Makes 4 servings

Slow Cooked Beef Stew

1 medium onion, diced
4 large carrots, cut into 1/4 inch rounds
1/2 pound mushrooms, sliced or quartered
1 pound organic, grass-fed beef stew meat
1/2 cup water
1/4 cup dry red wine
1/4 cup tomato sauce
2 tablespoons arrowroot powder or sweet rice flour
1 1/4 teaspoons sea salt
1/2 teaspoon ground black pepper

• Place the onion, carrots, mushrooms, and stew meat into a 3-quart slow cooker. In a small bowl whisk together the water, wine, tomato sauce, and arrowroot. Pour into the slow cooker. Add salt and pepper. Mix all ingredients together. There won't be enough liquid to cover the ingredients. This is how it should be, so don't be tempted to add more liquid.
• Cook on high for 4 hours or on low for 8 hours. If you like, crack the lid for the last 45 minutes to cook off some liquid to create a thicker stew.

From Nourishing Meals by Alissa Segersten and Tom Malterre 
Makes 4 servings

Mixed Vegetable Curry

1 onion, diced very fine or grated into a paste
½ teaspoon finely grated fresh ginger root
½ teaspoon finely grated garlic
3 tablespoons coconut oil
1½ teaspoons sea salt
½ teaspoon turmeric
½ teaspoon red chili powder
1 teaspoon garam masala
1½ teaspoons cumin powder
2 tablespoons chopped cilantro
1 cup organic whole milk or coconut milk
1 tablespoon dried fenugreek leaves (kasoori methi)
 
Tomato Paste:
½ cup whole milk yogurt or coconut cream (the solids on the top of a can of coconut milk)
2 teaspoons cornmeal or other thickener
2 tomatoes, chopped
 
Vegetables:
1 head cauliflower, cut into florets
2 carrots, peeled and chopped into rounds
1 cup green beans, cut into 1” pieces
½ cup peas
1-2 cups cooked chickpeas

• Wash and cut all the vegetables. Set aside.
• In a large deep saucepan, heat the oil on medium heat, and add the onion. Saute until golden. Add ginger and garlic. Cook for a minute. Add the vegetables to the onion mixture. Mix well for 2 to 3 minutes.
• Combine yogurt or coconut cream, cornmeal, and tomatoes. Blend until smooth.
• Add the tomato paste, salt, turmeric, red chili powder, garam masala, cumin powder and cilantro. Cook, stirring, for 4 to 5 minutes until most of the moisture has cooked off.
• Add 1 cup water, 1 cup milk, and dried fenugreek leaves. Cook for 8 to 10 minutes on low heat, uncovered, until the vegetables are crisp-tender and a thick gravy remains. Serve hot over brown basmati rice.

Adapted from Vegetarian Mughlai by Nita Mehta
Serves 6

African Peanut and Red Quinoa Soup

1 to 2 tablespoons extra virgin olive oil or coconut oil
1 medium onion, cut into crescent moons
4 to 5 cloves garlic, crushed
2 to 3 tablespoons grated fresh ginger
4 carrots, peeled and cut into 4 inch strips
2 small red bell peppers, chopped
8 cups water, vegetable stock, or chicken stock
6 to 7 tablespoons creamy peanut butter
½ teaspoon crushed red chili flakes
2 cups thinly sliced savoy cabbage
large handful fresh cilantro, chopped
3 to 4 cups cooked red quinoa
1 to 3 teaspoons sea salt
 

• Heat an 8 quart stockpot over medium heat. Add the oil, then the onions. Saute for 5-10 minutes or until softened. Add garlic and ginger. Saute a minute more. Then add carrots and red bell pepper. Saute for another 3-5 minutes.
• Add water or stock, peanut butter, and red chili flakes. Cover and simmer for 15-20 minutes or until vegetables are tender. Stir in savoy cabbage, cilantro, and cooked quinoa. Add salt to taste. If you are using a salted stock you may not need much salt at all.
• Simmer for a few more minutes or until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes if desired.

From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 8 servings

Apricot Glazed Chicken
(make this with the Roasted Cauliflower below)

​4 organic chicken thighs or breasts

Marinade:
¼ cup fruit-sweetened apricot jam
¼ cup wheat-free tamari or coconut aminos
2 tablespoons extra virgin olive oil
1 to 2 teaspoons grated fresh ginger

• Rinse the chicken and place the pieces in a 9x13 inch glass baking dish. In a separate bowl, whisk together the ingredients for the marinade. Pour marinade over chicken. Marinate for 30 minutes or cover pan and place in the refrigerator to marinate for up to 8 hours.
• Preheat oven to 400º F. Place dish in the oven and bake chicken for 25-30 minutes.

​From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 4 to 6 servings

Roasted Cauliflower

1 large head cauliflower, cut into florets
2 tablespoons extra virgin olive oil or toasted sesame oil
¼ teaspoon sea salt
freshly ground pepper, to taste

• Preheat oven to 425º F. Place the cauliflower florets into a 8x8 or 9x13 inch glass baking dish. Toss with olive oil, salt, and pepper.
• Roast for 20-25 minutes or until tender. It works best to turn or mix them once during baking, but it isn’t necessary.

​From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 4 servings

Greek Salad with Chickpeas and Homemade Dressing 


​Salad:
1 head romaine lettuce, rinsed and spun dry
2 cups cherry tomatoes, cut into halves
2 cups cooked chickpeas, rinsed and drained
½ small red onion, diced
1 large cucumber, sliced
 ¼ cup kalamata olives, whole or sliced

Greek Dressing:
½ cup extra virgin olive oil
6 tablespoons freshly squeezed lemon juice
1 to 2 cloves garlic
2 tablespoons fresh oregano leaves
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
 
Optional Additions:
Fresh mint leaves
Crumbled feta cheese
Sliced hard boiled eggs
Sprouts
Avocado slices
Chicken chunks

• Chop the romaine lettuce and place it into a large bowl salad and top with the remaining salad ingredients. Add optional additions if desired.
• Place all ingredients for the dressing into a blender and blend until smooth. Pour dressing over salad and toss or dress each salad individually.

Adapted from Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes 6 servings

Red Bean & Quinoa Chili
(make this with the Yellow Pepper Muffins below)

1 cup dried kidney beans, soaked overnight
1 teaspoon cumin
3 cups water
 
2 teaspoons extra virgin olive oil
1 medium onion, chopped
2 teaspoons salt
1 large green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/8 teaspoon cinnamon
2/3 cup quinoa, rinsed and drained
1 cup fresh or frozen corn
1-2 cups organic tomato sauce
1 cup water

• Drain soaking water off beans. Place beans in a large pot with cumin and water. Bring to a boil. Simmer over low heat, covered until tender (50-60 minutes) or pressure cook using 2 cups water (45 minutes).
• Heat oil in a skillet on medium heat. Add onion, salt, garlic, pepper, and spices. Saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together about 20 minutes. Add cooked beans to other ingredients. Simmer another 20 minutes until chili thickens and quinoa is cooked. Serve.

 
From Feeding the Whole Family by Cynthia Lair
​Makes 6 to 8 servings

Jalepeño Yellow Pepper Muffins

1 ½ cups almond flour, blanched
1 teaspoon sea salt
½ teaspoon baking soda
4 eggs
2 tablespoons grapeseed oil
1 jalepeño pepper including seeds, diced
½ cup minced green onion
½ cup minced yellow pepper

• Preheat the oven to 350º F.
• Line 12 muffin tin cups with paper liners or spray well with oil. In a large bowl combine dry ingredients. Blend the eggs and oil until the mixture is completely combined. Then add in the jalepeño, yellow pepper and green onion. Divide the batter between the 12 prepared muffin cups.
• Bake for 20 to 25 minutes until done. A toothpick or fork inserted into the center should come out nearly clean. Remove from the oven, allow to cool, and remove the muffins from the paper liners or muffin tins.
• Serve warm or at room temperature. Store in an airtight container, making sure the muffins are completely cooled before sealing your container.

 
From The Anti-Inflammation Diet and Recipe Book by Jessica Black
​Makes one dozen muffins

Everyday Gluten-Free Sandwich Bread

Wet Ingredients:
2 ½ cups warm water (105º-110º F)
1 tablespoon active dry yeast
1 teaspoon maple syrup
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1/3 cup ground chia seeds
1/3 cup whole psyllium husks
 
Dry Ingredients:
1 to 1 ½ cups sorghum flour
1 cup brown rice flour
1 cup tapioca flour
¾ cup almond flour
½ cup millet flour
1 ½ teaspoons sea salt

• Place the warm water in a bowl. Add yeast and teaspoon maple syrup and whisk together. Let rest 5 to 10 minutes to activate the yeast. The mixture should get foamy and bubbly.
• While the yeast is activating, mix one cup of sorghum flour with the remaining dry ingredients in a large bowl.
• After the yeast is activated, whisk in the olive oil, additional maple syrup, ground chia seeds, and psyllium husks. Let stand for no more than 2 minutes to let the chia and psyllium release their gelatinous substances. Whisk again.
• Pour the wet ingredients into the the dry and mix together with a large wooden spoon until thick. Turn dough out onto a floured wooden surface. Add more sorghum flour a little at a time if needed until the dough holds together and isn’t too sticky to form into a ball.
• Form the dough into an oblong ball and place it into an oiled 9x5 inch bread pan. Cover with a damp towel and place in a warm place to rise. Let dough rise for about an hour or until nearly doubled in size.
• While dough rises, preheat oven to 375º F. Bake bread for about 60 minutes or until the top is lightly golden and a nice crust has formed. Poke the center of the loaf with a knife or chopstick to make sure it has baked all the way through. The knife or chopstick should come out without any dough stuck to it.
• Remove bread from oven. Let pan cool for 10 to 20 minutes before removing bread. Release bread with a knife and turn in over. Cool on a wire rack.

 
From Nourishing Meals by Alyssa Segersten and Tom Malterre
Makes one loaf

Pico de Gallo

Makes about 5 cups
 
4 cups finely diced tomatoes
1 yellow or orange bell pepper, seeded and diced
1/2 small red onion, diced
large handful fresh cilantro, finely chopped
2 to 4 jalepeno peppers, seeded and diced
2 to 3 cloves garlic, diced
1/2 teaspoon cumin
1 tablespoon apple cider vinegar
1 teaspoon sea salt

•  Place all ingredients into a bowl and gently stir together. Chill in the refrigerator for at least one hour before serving. This gives the flavors a chance to meld.
• If anyone you are cooking for does not like certain ingredients (tomotoes, cilantro, jalepenos, etc.), it is easy to omit these ingredients and still have tasty results.

From Nourishing Meals by Alissa Segersten and Tom Malterre

Maple Caramel Corn

Popcorn:
2 to 3 tablespoons virgin coconut oil
¼ teaspoon sea salt
1 cup organic popcorn kernels
 
Caramel:
½ cup coconut oil or organic butter
1 cup maple syrup
few dashes sea salt
​

• Preheat oven to 325º F.
• Heat an 8-quart stockpot over high heat for a minute or so. Add oil and salt, then popcorn. Cover and cook for a few minutes, moving the pot vigorously, until the popping has subsided. Immediately remove from heat to prevent burning and pour popcorn into two bowls.
• In a medium saucepan heat the coconut oil or butter, maple syrup, and a few dashes of sea salt over medium heat. Once small bubbles form, cook for 4 to 5 minutes whisking occasionally until thickened and foamy. Quickly pour half of the caramel over each bowl of popcorn and toss together using two large spoons. Spread into two shallow baking pans or cookie sheets and place in the oven.
• Bake for 10 minutes stirring half way through. Let cool completely. Caramel corn will crisp up as it cools. Once completely cooled, store in a tightly sealed container to keep crisp. 

 
From Nourishing Meals by Alissa Segersten & Tom Malterre
​Yields about 4 quarts

Chewy Oatmeal Raisin Cookies

Wet Ingredients:
¼ cup ground chia seeds
½ cup hot water
½ cup melted coconut oil
½ cup unsweetened applesauce
1 cup almond butter
1 cup coconut sugar
1 tablespoon vanilla
 
Dry Ingredients:
5 cups rolled oats
¾ teaspoon baking soda
¾ teaspoon sea salt
1 tablespoon cinnamon
 
Other Ingredients:
½ to 1 cup raisins
chopped dark chocolate (optional)

• Preheat oven to 325º F.
• Grind chia seeds in a coffee bean grinder. Place the chia seeds in a large bowl and pour the hot water over them. Immediately whisk together (otherwise it will clump up). Let rest for a few minutes, then add the oil, almond butter, applesauce, sugar, and vanilla. Whisk well.
• Add the oats, baking soda, salt and cinnamon. Stir well with a large wooden spoon. Add raisins and optional chocolate. Stir again.
• Drop by the large spoonful onto a cookie sheet that is lightly greased or lined with parchment paper. Gently press each cookie down with the palm of your hand. Bake for 20 minutes. Cool on a wire rack.

 
From Nourishing Meals by Alissa Segersten & Tom Malterre 
Makes 2 dozen cookies

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