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Jack Wrap

Recipe by: Thomas Allen and Ethel Klimes
Featured on Tuesdays with Thomas 3/8/22

Ingredients:

  • 1 onion – chopped
  • 1 red pepper – chopped
  • 8 ounces mushrooms – chopped
  • 1 carrot – shredded
  • 2 – 3 leaves cabbage – small strips
  • 4 – 6 whole cabbage leaves – for wrapping (Chinese cabbage is also wonderful for this)
  • 4 TBL 7-Herb Italian Balsamic
  • 2 TBL Ruby Red Onion Balsamic (optional: use any combination of savory California Balsamic flavors)
  • ½ cup water
  • 7 ounces Jackfruit (we use Edward & Sons Box version)

Directions:

  1. Sauté onion, red pepper, carrots with 2 TBL 7-Herb Italian and a small amount of water (add more as needed) about 5 minutes or until tender.
  2. Add mushrooms and Jack Fruit cook until mushrooms are tender.
  3. Add cabbage and 2 TBL 7-Herb Italian and 2 TBL Ruby Red Onion. Cook 2 – 3 minutes until cabbage is tender.
  4. Wrap filling in the cabbage leaves and enjoy.
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7-Herb Creamy Italian Dressing

recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 3/8/22

Ingredients:

  • ½ cup raw, unsalted cashews
  • ½ cup canned white beans – drained
  • ½ cup water
  • 4 TBL 7-Herb Italian Balsamic
  • 1 TBL lemon juice
  • 1 TSP agave syrup
  • ½ TSP garlic powder
  • ¼ TSP dried mustard powder
  • ¼ TSP paprika
  • ¼ TSP ground black pepper
  • ¼ TSP dried Italian herbs

Directions:

  1. Add all of the ingredients to a high powered blender ( I use a Vitamix) and blend until completely smooth and creamy.
  2. Transfer to a glass Jar. Stir in the remaining ¼ dried Italian herbs.
  3. The flavor reaches it’s true taste after chilling, as well as thickens even more. When it sits overnight in the fridge it will thicken up to the consistency of a dip. You may leave as is or just a bit of water to thin.
  4. Chill in the fridge a minimum of an hour and then enjoy.
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Vegetable Farro

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 2/1/22

Ingredients:

  • 1 cup farro
  • 2 cup vegetable broth (sodium free)
  • 3 Tbl Raspberry Flame Balsamic (optional: substitute any of our fruit balsamic flavors)
  • 1 Clove garlic (chopped)
  • 1 med white onion (chopped)
  • 1 Red pepper (diced)
  • 1 Zucchini (diced)
  • 1 Yellow squash (diced)
  • 1 ½ cup mushrooms (diced)
  • 6 asparagus spears (chopped)

Directions:

  • Cook farro as directed on bag, using farro and vegetable broth
  • While farro is cooking, prepare vegetables (sauteed or roasted)
  • Combine farro and vegetables in a bowl and add 3 Tbl Raspberry Flame Balsamic and mix well.
  • Plate on a bed of greens (your choice)
  • Enjoy! Can be served chilled the next day. Add more Raspberry Flame as desired.
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Spicy Raspberry Dressing

This recipe was made using the “salad dressing road map” from Straight Up Food by Cathy Fisher

Ingredients:

  • 1 Cup Raspberries (fresh or frozen)
  • 1 Tbl Water
  • 3 Tbl Raspberry Flame Balsamic (optional: substitute any of our fruit balsamic flavors)
  • 1 Tbl finely chopped onion or shallot
  • 1 Tbl Mustard (SOS Free dijon or stone ground)
  • 1/8 tsp ground black pepper
  • 2 Tbl Date syrup

Directions:

  1. Place all ingredients into a blender.
  2. Blend until smooth, adding a little water if needed.
  3. Serve and enjoy! Shake before using,
  4. Store leftover dressing in a covered container in the refrigerator for up to five days.
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Zesty Raspberry Fruit Salad

Recipe By: Ethel Klimes
Featured on Tuesdays with Thomas on 2/1/22

Ingredients:

  • For the Dressing:
    • 2 Tbl Raspberry Flame Balsamic (optional: substitute any of our other fruit balsamic flavors)
    • 1 ½ tsp Date Syrup
    • 1 ½ tsp Orange Juice
    • ½ cup soft (silken) Tofu
    • 1 Kiwi, sliced
    • ½ teaspoon Poppy seeds (optional)
  • For the Fruit Salad:
    • ½ cup crushed canned pineapple (fresh is better)
    • ½ cup diced apple
    • ½ cup orange chunks
    • ½ cup raspberries (fresh or frozen)
    • ½ cup grapes sliced
    • ½ cup shredded coconut (optional)

Directions:

  1. Put all the dressing ingredients into a container and blend until smooth.
  2. Place all the fruit ingredients into a bowl and mix in the dressing.
  3. Serve and enjoy!
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Joya’s G-BOMBS Smoothie Soup

Recipe By: Joya Wesley, “The Easy Breezy Whole Foodie.” a minimalist writer, editor and tour manager who cured her own food addiction and longstanding obesity with the whole foods, plant-based lifestyle, which she creatively maintains on the road.

Link to her publications Demo of the recipe here.

Ingredients:

  • 1 cooked potato
  • 3 tbsp cooked beans
  • 1 stalk raw celery
  • 1/4 medium onion, raw
  • 1 clove raw garlic, crushed
  • 2 cups raw greens (any kind)
  • 1 small raw tomato (or 1/4 cup soaked sun-dried tomatoes OR 2 tbsp tomato paste)
  • 1-2 tsp mushroom powder
  • 2-3 tbsp hemp seeds (hemp hearts OR raw sunflower seeds OR chia OR flaxseeds)
  • 1-2 fresh or frozen berries
  • 2 cups or less liquid (water OR sun-dried tomato soaking water OR potato cooking water OR low-sodium bean can liquid, etc.)

Directions

1. Add all ingredients to Nutribullet or other high-speed blender and blend 1-2 minutes until smooth.
2. Heat (in a pot, Instant Pot or microwave [if not using a VitaMix]).
3. Top with a swirl of California Balsamic and enjoy.

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Simply Lemon Roasted Pear Rice Pudding

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 11/2/21

Ingredients:

  • 6 fresh pears, divided (I’ve used D’Anjou, Bosc, and Bartlett, but any ripe pear should work).
  • ½ cup golden raisins
  • 1 Tablespoon ground flaxseed
  • 4 cups cold leftover brown rice (I used Lundberg short grain brown rice)
  • 1/3 cup Simply Lemon balsamic
  • 1 lemon, juiced
  • grated rind of 1 lemon
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • 2 cups plant milk
  • ½ cup date paste
  • 1 fresh pear for top (the reserved pear)

Directions:

  1. Cut pears in half and remove seeds and stem. Set 1 pear aside for top.
  2. Roast 5 of the pears in an air fryer or oven until brown and bubbly. I used an air fryer at 390 degrees for about 20 minutes.
  3. Put roasted pears and any juice from cooking the pears, in a bowl and mash with a fork, leaving large chunks. (This came to about 2 cups of roasted pears)
  4. Add golden raisins and ground flaxseed to the bowl with roasted pears. Set aside while assembling other ingredients.
  5. In a large bowl, mix together rice, Simply Lemon balsamic, lemon rind and juice, cardamom, vanilla, cinnamon, plant milk, and date paste. Mix together thoroughly. Add the roasted pears, raisins, and ground flaxseed, incorporating well.
  6. Pour into 9″ x 9″ pan.
  7. Slice the remaining pear into thin slices and place on top of the rice mixture covering the top. Dust liberally with additional cinnamon.
  8. Bake at 350 degrees for 45 minutes. Turn on broiler and broil for 5 minutes until pear slices are browned.
  9. Remove from oven and drizzle with additional Simply Lemon balsamic.
  10. Cool completely. This is best served cold or at room temperature.
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Paige’s Roasted Root Salad

Recipe By: Paige Alexander of “Food Fitness by Paige”
Featured On Tuesdays With Thomas 11/2/21

Ingredients:

  • Butternut Squash, trimmed and diced
  • Bunch of Radishes, trimmed and halved or quartered (optional: we used red peppers
  • Brussels Sprouts, trimmed and halved
  • Baby Potatoes, trimmed and halved
  • Parsnips, trimmed and diced (optional: we used red carrots)
  • Carrots, trimmed and diced
  • Red Onion, diced
  • 1/4 cup Olive Oil (for an SOS version, use Simply Lemon Balsamic)
  • spices to taste (we added pepper)
  • Arugula

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Prepare all ingredients as listed above. Add all non-arugula ingredients to bowl or bag, toss until well coated.
  3. Spread on parchment lined cookie sheet and bake at 425 for 50 minutes or until golden brown, stirring half way through.
  4. Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.
  5. Serve and Enjoy!

If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try. All the flavors, all the colors, all the nutrition just waiting for your belly. Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient. This entrée has no rules, just let your cravings guide your way! 🙂

https://foodfitnessbypaige.blogspot.com/2021/10/roasted-root-salad.html

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Lemon Poppy Seed Mini Muffins

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured On Tuesdays With Thomas on 11/2/22

Ingredients:

  • 8 pitted dates, soaked in 1/2 cup plant based milk
  • 1 cup rolled oats, pulsed in a Vitamix until a coarse flour-like texture
  • 1 banana (very ripe)
  • 1 T. Vanilla
  • 1 T. Simply Lemon Balsamic
  • Juice of 2 lemons
  • 6 drops Young Living Essential Oil – Vitality Lemon (food grade)
  • 2 tsp. Baking powder
  • 1 T. Poppy seeds
  • 1 T. Chia seeds
  • 2 cups whole rolled oats

Directions:

  1. Pre heat oven to 350 degrees
  2. Soak 8 pitted dates in 1/2 cup plant based milk (set aside)
  3. In a food processor, Pulse 1 cup rolled oats until a coarse-like flour texture
  4. Add banana, Vanilla, Simply Lemon, lemon Juice, Essential Oil (Optional), Baking powder, and the soaked dates with the milk.
  5. Process until well mixed, then pour into a bowl
  6. Stir in Poppy seeds, Chia seeds, 2 cups whole rolled oats. Stir well.
  7. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Sprinkle with poppy seeds
  8. Bake in a pre heated 350 degree oven for 20 min. check for doneness with a toothpick coming out clean (Note: If you make muffin size, they will need to bake longer.)
  9. Let them sit a few minutes until cool, they come out of the silicone better.
  10. If you would like, to serve, you could drizzle with the Simply Lemon Balsamic before serving.
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Mexican Millet and Vegetable Soup

Recipe By: Sherry Sorbera
Featured on Tuesdays with Thomas on 11/20/21

Ingredients:

  • 1 cup uncooked millet
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups unsalted veggie broth
  • 3 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon Benson’s Table Tasty
  • ½ cup Sweet Heat Balsamic
  • 1 can (14.5 oz.) diced fire roasted tomatoes with green chilies
  • 1 can (15.25 oz.) unsalted whole kernel corn, rinsed and drained
  • 1 1/2 cups broccoli florets
  • 10 brown Baby Bella mushrooms, sliced
  • fresh cracked black pepper to taste
  • juice from 2 limes (2 tablespoons)
  • handful of fresh cilantro, chopped

Directions:

  1. Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain, rinse, and set aside.
  2. Heat a 4 quart Dutch oven or soup pot over medium heat. When hot, add the onion, celery, carrots, and garlic, and stir occasionally, for 7 minutes. Pour in the veggie broth and water.
  3. Add the soaked millet, cumin, chili powder, paprika, Benson’s Table Tasty, and the Sweet Heat Balsamic. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 25 minutes, stir occasionally.
  4. Add the diced fire roasted tomatoes and the corn.
  5. Add the broccoli florets and the mushrooms. Simmer for another 10 minutes.
  6. Add the black pepper and lime juice. Taste for seasoning.
  7. Serve hot and garnish each bowl with a scattering of chopped fresh cilantro.