Raw Beet and Carrot Salad

I made this up today, and it was so delicious:

Dressing:

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 T Dijon mustard

1 T Garlic powder

1 T garlic salt

1 T honey

salt to taste

3 large Beets, grated

3 large carrots, grated

Dressing: Whisk all ingredients in a large bowl. Add grated veggies and mix well. Let chill for about 10 min and enjoy.

This is so easy and so spectacular!

New Tofu Recipe, with Butternut Squash and Chard

Stocked with our Farmer's Market goodies, I searched the internet for interesting squash recipes. Instead, I found a new way to cook tofu that is absolutely delicious.

Tofu recipe:

3-4 T Whole Grain Spelt Flour

3 T corn meal

2t garlic salt

2t Herbs de Provence (or whatever herbs you like)

1 block firm tofu, cubed

olive oil

Mix the dry ingredients in a big tupperware, then place the the cubed tofu in it and put the lid on. Shake it up, coating the tofu with the mixture.

Coat a baking dish with olive oil, and lay the tofu out in a single layer. Cook at 375 for 20 min, flipping after 10 min.

Butternut Squash recipe:

Do the exact same thing with the squash, cooking it for the same amount of time.

Braised Chard and Beet Greens Recipe:

3T olive oil

3 cloves of garlic, diced

salt to taste

1-2 T apple cider vinegar

A bunch of greens, sliced into ribbons

In a large, deep pan, heat the oil with the garlic for about 2 min over med heat. Add salt, vinegar, and greens (still wet from being washed) and cover with a tight lid. After about 4 min, stir and reduce heat. Remove from heat when wilted. Yummy!!!

These greens were a hit with my 2 1/2 year old.

Vegetarian Tamale Casserole

I discovered this when I was pregnant with Mylah, and it was the answer to my prayers. I love tamales, but I can never find a variety that is both healthy and does not have tomatoes or some other form of a nightshade in it. I don't know where I got this recipe from, but this is how I morphed it into my own:

3 cups water

1 1/2 Cups dried polenta

salt to taste

1/4 cup water

1 cup broccoli flourettes

chopped kale

1 1/2 cup cooked whole beans (black or pinto)

1 T cumin

1 T paprika

garlic salt to taste

1 cup grated mozzarella

Boil the water in a medium stock pot with a little salt. Place the polenta in the water and cook for about 5 min (depending on altitude, so read the instructions on the box). Mix and set aside.

Cook the broccoli in about 1/4 cup of water and garlic salt for about 4 min, then add the kale, beans, cumin, and paprika.

Spread about 3/4 of the cooked polenta on the bottom of a casserole dish in an even layer, then spread the veggie bean mixture on top. Put the rest of the polenta on top of that, and it doesn't matter if it completely covers the beans. Then sprinkle the cheese on top. Before you serve, place in oven on 350 for about 15 min.

The last time I made this I added some grilled organic chicken that I chopped up, and I served it with some delicious guacamole. Yummy...enjoy!