Our Wellness Blog

Peanut Butter Agave Cookies
3/4 cup agave nectar
1/2 cup crunchy unsweetened organic peanut butter
1/2 cup butter
1 egg or ener-g egg replacement
1 1/2 teaspoons Vanilla extract
1 cup whole wheat flour
1/2 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces dark chocolate chips
1/2 cup roasted peanuts or cashews, coarsely chopped
Combine agave, peanut butter, and butter in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F for 8 to 10 minutes or until lightly browned. Remove to rack and cool. *Almond meal can be found at health food stores or Trader Joes. You can also make your own by blending raw almonds in a food processor.

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
Yield: Serves 4.

Ingredients

2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 jalapeno chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
Salt
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Black pepper
An oven-proof sauté pan or cast iron pan

Method

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Gluten Free Grilled Swordfish with Orange Fennel Salad Recipe

Ingredients

4 – 6 ounce swordfish fillets
¼ cup plus 2 tablespoons San-J Orange Sauce, use divided
2 large oranges, peeled
1 large fennel
¼ cup olive oil
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
Directions

Place the swordfish fillets in a large plastic storage bag. Add ¼ cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator for 30 minutes. Heat grill to medium-high heat (450 degrees).
Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.
Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.
Place the orange and fennel salad on plates and top with the swordfish fillets and serve.
Servings

Serves 4 people

Gluten Free Alsatian Brined Roast Turkey Recipe

Ingredients

6 quarts water
1½ cups kosher salt
1 cup coconut palm sugar (or brown sugar)
2 tablespoons black peppercorns
6 bay leaves
6 sprigs of fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh sage
6 cloves garlic, smashed
1 medium onion, halved
1 organic lemon
1 bottle (750 ml) plus 1 cup dry Riesling, divided use
1 (14 pound) fresh turkey
¾ cup unsalted butter or dairy free butter substitute, at room temperature, divided use
Additional kosher salt and freshly ground black pepper
Directions

Combine 4 cups water, the salt, coconut sugar, peppercorns, herbs, garlic, and onion in a saucepan. Peel the lemon with a vegetable peeler, add the peel to the pan and squeeze in the juice. Bring to a boil and cook, stirring, until the salt and sugar have dissolved. Let cool. Add the wine to the mixture. Remove the neck and giblets from the turkey and rinse with cold water. Line a large stock pot or bucket with a brining or oven roasting bag. Place the turkey inside, pour in the brining mixture and add 5 quarts of cold water (or enough water to cover the turkey. Press out as much air as possible and seal the bag. Refrigerate for 24 hours.
The day of roasting the turkey, preheat the oven to 425 degrees. Remove the turkey from the brine and rinse with cold water inside and out. Discard the brine. Pat the turkey dry, place in a roasting pan, and let sit at room temperature for 30 minutes. Season the inside of the turkey with salt and pepper. Tuck the wings under, stuff the turkey if desired, not forgetting the neck cavity. Secure the flap at the neck cavity with a toothpick and tie the legs together. Rub ¼ cup of softened butter all over the turkey skin and season generously with salt and pepper. Place in the oven for 30 minutes. In a saucepan, heat the remaining 1 cup of wine with the remaining ½ cup butter until the butter melts. After 30 minutes of roasting the turkey, reduce the oven temperature to 350 degrees and continue to roast, basting with the wine butter mixture every 30 minutes, for 2 – 2 ½ more hours or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.

Gluten Free Alsatian Brined Roast Turkey Recipe

Ingredients

6 quarts water
1½ cups kosher salt
1 cup coconut palm sugar (or brown sugar)
2 tablespoons black peppercorns
6 bay leaves
6 sprigs of fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh sage
6 cloves garlic, smashed
1 medium onion, halved
1 organic lemon
1 bottle (750 ml) plus 1 cup dry Riesling, divided use
1 (14 pound) fresh turkey
¾ cup unsalted butter or dairy free butter substitute, at room temperature, divided use
Additional kosher salt and freshly ground black pepper
Directions

Combine 4 cups water, the salt, coconut sugar, peppercorns, herbs, garlic, and onion in a saucepan. Peel the lemon with a vegetable peeler, add the peel to the pan and squeeze in the juice. Bring to a boil and cook, stirring, until the salt and sugar have dissolved. Let cool. Add the wine to the mixture. Remove the neck and giblets from the turkey and rinse with cold water. Line a large stock pot or bucket with a brining or oven roasting bag. Place the turkey inside, pour in the brining mixture and add 5 quarts of cold water (or enough water to cover the turkey. Press out as much air as possible and seal the bag. Refrigerate for 24 hours.
The day of roasting the turkey, preheat the oven to 425 degrees. Remove the turkey from the brine and rinse with cold water inside and out. Discard the brine. Pat the turkey dry, place in a roasting pan, and let sit at room temperature for 30 minutes. Season the inside of the turkey with salt and pepper. Tuck the wings under, stuff the turkey if desired, not forgetting the neck cavity. Secure the flap at the neck cavity with a toothpick and tie the legs together. Rub ¼ cup of softened butter all over the turkey skin and season generously with salt and pepper. Place in the oven for 30 minutes. In a saucepan, heat the remaining 1 cup of wine with the remaining ½ cup butter until the butter melts. After 30 minutes of roasting the turkey, reduce the oven temperature to 350 degrees and continue to roast, basting with the wine butter mixture every 30 minutes, for 2 – 2 ½ more hours or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.

Bacon Wrapped Turkey Spiedini
Preheat the oven to 350 degrees.
Mix the following ingredients together until it resembles slightly damp sand. Set aside.
1 cup GF bread crumbs
1 glove garlic, minced
2 teaspoons dry parsley
3 tablespoons grated pecorino romano cheese
6 tablespoons olive oil
salt and pepper, to taste
You’ll also need
3 large turkey breasts
10-12 slices gluten free bacon, uncooked & cut into thirds
10-20 bay leaves
half a dozen 6 inch wooden skewers
Butterfly the turkey breasts and pound with a mallet until about an 1/8 inch thick or less. (Tip: place the turkey in a large Ziploc or between two sheets of heavy plastic wrap before pounding with a wooden mallet.) Slice the flattened turkey into 2 to 2 1/4 inch strips then in half. Each piece should be about 2¼ x 3½ inches. This is an ideal size but will vary slightly—you want the turkey rolls as uniform as you can get them. Place a small spoonful of the breadcrumb mixture down the center of each turkey strip. Roll it up and wrap it in a piece of bacon. Slide the turkey roll on one of the skewers. Repeat—with a bay leaf (or half a leaf) between each turkey roll. Place about 4 rolls on a skewer. The finished skewers then go in a baking pan and into the oven for about 45-55 minutes. They’re done when the bacon is nicely browned and crispy. Serve immediately.
Makes about 28 Bacon Wrapped Turkey Spiedini.

Bacon Wrapped Turkey Spiedini
Preheat the oven to 350 degrees.
Mix the following ingredients together until it resembles slightly damp sand. Set aside.
1 cup GF bread crumbs
1 glove garlic, minced
2 teaspoons dry parsley
3 tablespoons grated pecorino romano cheese
6 tablespoons olive oil
salt and pepper, to taste
You’ll also need
3 large turkey breasts
10-12 slices gluten free bacon, uncooked & cut into thirds
10-20 bay leaves
half a dozen 6 inch wooden skewers
Butterfly the turkey breasts and pound with a mallet until about an 1/8 inch thick or less. (Tip: place the turkey in a large Ziploc or between two sheets of heavy plastic wrap before pounding with a wooden mallet.) Slice the flattened turkey into 2 to 2 1/4 inch strips then in half. Each piece should be about 2¼ x 3½ inches. This is an ideal size but will vary slightly—you want the turkey rolls as uniform as you can get them. Place a small spoonful of the breadcrumb mixture down the center of each turkey strip. Roll it up and wrap it in a piece of bacon. Slide the turkey roll on one of the skewers. Repeat—with a bay leaf (or half a leaf) between each turkey roll. Place about 4 rolls on a skewer. The finished skewers then go in a baking pan and into the oven for about 45-55 minutes. They’re done when the bacon is nicely browned and crispy. Serve immediately.
Makes about 28 Bacon Wrapped Turkey Spiedini.

Black Bean and Sweet Potato Enchiladas
By Cathe Olson Author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food
This delicious meal is high in protein, vitamin A, and iron. If you’re in a hurry, you can use prepared enchilada sauce instead of making your own.
2 teaspoons oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 cups)
2 cups cooked black beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows)
8 large whole grain flour tortillas or slices mountain bread, or 10 to 12 corn tortillas
8 ounces sour cream, yogurt cheese, or crème fraîche.
Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.
Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla or mountain bread on flat surface. Scoop a line of filling across the width of tortilla or mountain bread about 2 inches from the bottom. Spoon sour cream, yogurt, or crème fraîche across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes.
Makes 8 servings
Enchilada Sauce
This may not be totally authentic but it is easy and it tastes great.
1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon sea salt
Heat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes. Makes 3 1/2 cups

Black Bean and Sweet Potato Enchiladas
By Cathe Olson Author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food
This delicious meal is high in protein, vitamin A, and iron. If you’re in a hurry, you can use prepared enchilada sauce instead of making your own.
2 teaspoons oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 cups)
2 cups cooked black beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows)
8 large whole grain flour tortillas or slices mountain bread, or 10 to 12 corn tortillas
8 ounces sour cream, yogurt cheese, or crème fraîche.
Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.
Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla or mountain bread on flat surface. Scoop a line of filling across the width of tortilla or mountain bread about 2 inches from the bottom. Spoon sour cream, yogurt, or crème fraîche across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes.
Makes 8 servings
Enchilada Sauce
This may not be totally authentic but it is easy and it tastes great.
1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon sea salt
Heat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes. Makes 3 1/2 cups

Cheesy Jalapeno "Cornbread" (Grain-Free, Gluten Free)
Ingredients
2 cups almond flour

3 tablespoons coconut flour

3 teaspoons baking powder

1 teaspoon Celtic sea salt

1/2 teaspoon baking soda

2 teaspoons coconut sugar

2 large eggs, lightly beaten

8 tablespoons unsalted butter or ghee, melted and cooled slightly

1 cup sour cream (or plain, whole coconut yogurt)

2 medium jalapeños, minced (optional)

1/2 yellow onion, minced

1 1/2 cups grated raw Cheddar cheese (omit for Paleo)

Instructions
Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.