Mexican

Sweet Red-Hot Pepper Sauce

This Sweet Red Hot Pepper Sauce is great with any Mexican dish. 

See my YouTube video here.

 

 

 

 

 

1 cup dates or dried figs

1 cup apple cider vinegar

1 onion, chopped

1 – 2 cloves garlic

3 – 4 red jalapeños chopped

 

Soak dates or figs in vinegar until soft, about 4 hours. If using figs, remove stem.

Cook onion, garlic, and peppers in about ¾ cup water until tender. Blend cooked vegetables with figs or dates and vinegar until smooth.

Mexican Kale and Cabbage Salad

Any combination of cruciferous veggies work good for this Mexican Kale Salad. I’ve used young tender collard greens from my garden and have used store-bought collards although they are a bit tough so I only use 1 or two leaves if using them. Same with broccoli. It’s a little tough raw so I’ll add a small amount.  I’ve also used kale and green cabbage each on their own and they are great!

Check out my YouTube video for this salad here.

 

 

3 oz. kale, finely chopped

3 oz. cabbage, shredded

3 T apple cider vinegar

1/2 of large avocado, mashed

1 1/2 – 2 cups whole grain of choice

1/2 – 3/4 cup salsa

Sweet Red-Hot Pepper Sauce to taste (optional)

Salt to taste

 

Place chopped kale and cabbage in large salad bowl. Add vinegar and mashed avocado. Using hands, massage kale and cabbage until tender.

Stir in whole grain of choice, salsa and pepper sauce to taste. Serve in lettuce leaf or add desired amount of chopped romaine lettuce

 

 

Kale Taco Salad

One of my favorite meals while dealing with food sensitivities.  See my cooking video for this recipe here.

 

 

 

 

 

 

Short grain brown rice (you will need 1 1/2 cups cook but I like to cook plenty to have on hand)

1 onion, finely chopped

1 clove garlic, minced

1/2 cup water

1 bunch kale, chopped and divided

1 cup crushed tomatoes

1 1/2 tsp chili powder

3/4 tsp cumin

1/2 tsp coriander

1/4 tsp turmeric

1/4 chipotle chili powder

Romaine lettuce chopped

1/4 of medium avocado (about 1/4 cup mashed)

1 Tbsp. apple cider vinegar

 

Chop kale finely.

Chop onion and place in a pan over medium-high heat. Sauté until it starts to brown. Add garlic and sauté another minute. Add 1/2 cup water and one large hand-full of chopped kale. Cover and let steam until tender.

In the mean-time, place 1 large hand-full of the chopped kale in a salad bowl. Add avocado and vinegar. Using your hands, message kale with the avocado and vinegar until kale becomes tenderized. Add chopped romaine lettuce. ( I use a couple of handfuls but use as much as you like.) 

When cooked kale is tender, add tomatoes and seasonings. Cook an additional 1 -2 minutes. Stir in cooked rice.

Toss the cooked kale and rice with the raw greens. Add your favorite red chili sauce or dressing. Try my Raisin Vinegar dressing that I describe in my Pseudo Grain Salad recipe here

Toss in plain sauerkraut if desired for a little fermentation.  

Top with chopped tomatoes, raw onion, corn or what ever else you like on your taco salad. 

Wheat Berry Chili

 

They wont miss the meat in this chili with it’s chewy texture from the sprouted wheat berries, not to mention the delicious flavor. It you can’t eat gluten or don’t want to take the time to sprout, use quinoa, rice, or other non-glutenous grain. You could use the wheat without sprouting but it would take much longer to cook. This chili is cozy and warming on a cold winter night! 

This recipe is from my cookbook Whole Food Goodness.

 

 

 

 

1 medium onion, chopped

3 cloves garlic minced

1 medium sweet potato, cubed 1/4 inch

4 cups chopped broccoli

2 cups chopped mushrooms

1 can chopped tomatoes

1 – 6 oz can tomato paste

¼ – ½ cup diced green chilies

2 tsp chili powder

2 tsp cumin

1 tsp onion powder

1 ½ cups cooked sprouted wheat berries* (or rice, quinoa or other grain of choice)

1 ½ cups red kidney beans

1 cup mashed pinto beans

½ cups fresh cilantro

salt and pepper to taste

 

Saute onion over medium-high heat until it starts to brown. Add garlic and saute 1 minute.  Add 6 cups water, sweet potato and broccoli. Cook 10 minutes then add mushrooms. Cook until potato is tender. Add remaining ingredients and cook 5 more minutes. Salt and pepper to taste.

*To prepare wheat berries, soak 1 cup in water for 8 hours. Drain and leave to sprout for a day or two, rinsing twice a day. In a small sauce pan, bring them to boil in 2 cups of water, reduce heat to low and cook for 40 minutes or until tender.

Use either or sprouting jar or just use a large strainer to rinse your wheat.

Seed Cheeze Sauce

I use this in my Deep Dish Tortilla Pie recipe here.

1 cup raw sunflower seeds

1 cup water

1/2 red bell pepper, seeded and quartered*

6 T lemon juice

3 T nutritional yeast

1 t onion powder

1/2 t garlic powder

1/2 t sea salt

 

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending. *For a spicier cheeze sauce, add 1 – 2 red jalapeños, with or without seeds, in place of the bell peppers.

To cut out some of the fats, use 1/2 cup steamed potato in place of 1/2 cup seeds. It works great!

 

Deep Dish Tortilla Pie

I’ve been making this tortilla pie for years and it’s always a hit.  I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole.

This recipe is in my cookbook Whole Food Goodness

 

 

 

 

 

 

 

 

1 large onion chopped

2 cloves garlic minced

4 cups chopped broccoli

1 4 oz. can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz. can tomato paste

2 cups fresh or frozen corn

3 cups cooked pinto beans

Sea salt

4 Ezekiel Tortillas or other whole wheat tortilla

1 Recipe Seed Cheeze Sauce

 

Sauté chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute.  Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste.  Add more water if needed for moisture.

In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top.  Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10. 

 

Green Spanish Rice

On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia! 

 

 

 

 

Cooked short grain brown rice

1 small baked sweet potato, cut in 1/2 inch cubes

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped or can chopped tomatoes

1 t turmeric

2 t chili powder

4 cups finely chopped broccoli

1 small bunch cilantro, chopped

1/4 t black pepper

Salt to taste

Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.

A nice addition is chopped almonds or pumpkin seeds.

Spicy Cabbage with Rice

Another “elimination diet” favorite that I’m so grateful for! I love the texture of the shredded cabbage but feel free to do a rough chop. This is so tasty and satisfying on it’s own but it would be very tasty rolled up in a corn tortilla if you can eat corn.  Cooked green lentils mixed in would be great too!

 

 

 

 

 

 

Cooked short grain brown rice

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped

1 t turmeric

1 1/2 t chili powder

1/2 head cabbage, thinly sliced

1 small bunch cilantro, chopped

1/4 t black pepper

Salt to taste

Saute onion in dry pan over medium high heat until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and cabbage and 1/2 cup water. Cover, lower heat to medium and cook until cabbage is tender. Add rice, cilantro and pepper. Heat through if needed. Salt to taste.

When I was able to add them, I love mixing in chopped sprouted almonds or pumpkin seeds.

Taco Stack

You can make a “Taco Stack” with any recipe for a taco filling but this one in particular has no beans.  It’s a great recipe for those who are in the advanced stages of a leaky gut re-introduction protocol or who have a hard time digesting beans.  If you don’t have a problem with them, be sure to include them. There are outstanding benefits from eating beans!

1 onion, chopped,

1 clove garlic, minced

2 medium tomatoes, chopped

1 bunch of kale, chopped (or other green leafy veggie)

2 cups corn

1 – 2 cups cooked brown rice

2 t chili powder

2 t cumin

Sea salt and pepper to taste

 

Saute chopped onion in a hot dry pan over medium high heat until it starts to brown. Add garlic and cook one minute. Add tomatoes and cook until juicy.  Add chopped kale and 1/2 cup water. Cover, bring to boil, then turn heat down to low. Cook 10 minutes stirring periodically adding spices half way through cooking. When kale is tender, add cooked rice and corn.  Salt and pepper to taste if needed.  Layer between steamed corn tortillas. 

 

Chic Pea Tortilla Casserole

This Chic Pea Tortilla Casserole reminds me of my Grandma’s Chicken Tortilla Casserole. Chic Peas are a great high-fiber substitute for chicken and have a good amount of protein at 21.6%. However, the brussels sprouts that I include in this recipe have even more protein then chic peas coming in at 28.4%! Skinless chicken has 25% protein. Greens are king when it comes to protein and pretty much everything thing else! Include them whenever you can!

 

 

 

 

Recipe from Whole Food American Favorites

1 head cauliflower

1 onion, chopped

2 cloves garlic, minced

1/2 cup canned or bottle chopped green chilies

3 cups chopped mushrooms, cremini or white button

3 cups brussels sprouts, halved

1/2 cup raw sunflower seeds

3 T Chicken Style Seasoning 

2 T nutritional yeast

4 T lemon juice

2 1/2 cups cooked chic peas (garbanzo beans)

8 – 10 corn tortillas

 

Break off cauliflower florets and steam until tender. Set aside. Water sauté onion, garlic, green chilies, and mushrooms over medium high heat until juicy. Add in 1/2 cup water, add brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender. Blend cauliflower with steam water, seeds, Chicken Style Seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture .Stir in chic peas. Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread 1/2 the vegetable bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture. Bake at 350 for 15 minutes, until bubbly.

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