Dinner with the Doctor Hixson Recipes: May 2017

Berry Fruit Salad

From: www.gimmesomeoven.com

1 pound fresh strawberries, hulled and halved

8 ounces fresh bing cherries, pitted

8 ounces fresh blackberries

8 ounces fresh blueberries

8 ounces fresh raspberries

1/4 cup chopped fresh mint leaves

2 tablespoons fresh lemon juice

1 tablespoon honey

Directions:

Add the strawberries, cherries, blackberries, blueberries, raspberries, and chopped mint together in a large bowl. Set aside.

In a separate bowl, whisk together the lemon juice and honey until combined.

Pour it on top of the berries. Then gently toss the fruit salad until everything is evenly coated with the lemon mixture.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Note: Any berries in season may be used to substitute for berries not in season or too expensive

"No Nuts" Granola

Dry ingredients

9.5 cups rolled oats

1 cup flax meal

1 cup coconut flakes (unsweetened preferred)

1 cup whole wheat flour

½ cup hemp seeds (opt)

Wet ingredients

1 cup honey

¾ cup oil

¾ tsp salt

2 tsp vanilla

Directions:

Combine wet and dry ingredients in separate bowls
Slowly add wet ingredients to dry ingredients and mix thoroughly
Spread onto two cookie sheets
Bake at 225F for about 2-3 hours stirring every 20-30 minutes (can bake at 200F for 5 hours stirring occasionally)

Almond Zen Granola

From: Plant-Powered Families by Dreena Burton.

3 cups rolled oats

3 Tbs raw pumpkin seeds

3 Tbs sunflower seeds

1/4 tsp sea salt

2-21/2 Tbs almond butter

2 Tbs maple syrup

1/2 tsp blackstrap molasses

1/3 cup honey

Directions:

Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
Combine the dry ingredients and wet ingredients in two separate bowls.
Pour wet ingredients into dry ingredients and mix thoroughly.
Transfer mixture to lined baking sheet and spread evenly.
Bake for 30 minutes stirring every 10 minutes.
Cool completely and store in an airtime container.

Chia Chocolate Pudding

From: www.minimalistbaker.com

1 ½ cup Almond milk (unsweetened)

⅓ cup chia seeds

¼ cup carob or unsweetened cocoa powder

2-5 Tbs maple syrup (can substitute 5-9 dates if blending)

½ tsp ground cinnamon (opt)

¼ tsp sea salt

½ tsp vanilla extract (opt)

Directions

Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine
Let rest covered in the fridge overnight (minimum 3 hours)
If blending, add to a blender and blend until completely smooth and creamy, scraping sides down as needed
Serve chilled with desired toppings such as fruit, granola, or coconut whipped cream

Blueberry Lemon Chia Muffins

From: www.thetwokitchens.com

1 cup Spelt Flour

1 ½ tsp Baking Powder (aluminum free)

Pinch of Sea Salt

1 Ripe Banana

½ cup Applesauce

¼ cup Honey (or Maple Syrup for vegan)

2 tbsp Grapeseed Oil (or melted coconut oil)

1 tbsp Chia Seeds

Zest of 1 Lemon

1-1/2 tbsp Lemon Juice

1 cup Fresh Blueberries

Directions

Preheat oven to 350.
Whisk together the spelt flour, baking powder, baking soda, and sea salt in a large bowl.
In a medium bowl, mash the banana and add the applesauce, honey, oil, chia seeds and lemon zest. Whisk until well blended. Add the lemon juice and stir briefly to mix.
Add the wet mixture to the dry ingredients, stir gently just until flour is mixed in. Fold in the blueberries.
Quickly spoon the batter into muffin tins and place in the oven. I use silicone muffin tins, so no need for greasing the tray. If using a metal muffin tin lightly grease or use baking paper, before spooning mixture in.
Bake for about 22 mins, until center springs back when touched.
Let cool in the pan for 5-10 minutes, then move to a cooling rack.
Makes 10-12 regular sized muffins or 8 extra large muffins.

Vegan Crustless Veggie Quiche

From: www.willowandthyme.com

1 yellow onion, diced

1 cup baby bella mushrooms, chopped

1 red or yellow bell pepper, diced

3 cloves garlic, minced

1 cup broccoli, steamed or boiled

1 block extra firm tofu

1/2 cup unsweetened non dairy milk

2 tbsp nutritional yeast

1/2 tsp turmeric

1/2 tsp cumin

1 tsp dried basil

1/4 tsp cayenne, optional

salt to taste

1/2 jalapeño, minced, optional

2 tbsp fresh cilantro

1/4 tsp smoked paprika

Sliced tomatoes

Directions:

Preheat over to 350°F.

In large sauce-pan Sauté onions, mushrooms, bell pepper and garlic (if going oil free use water to sauté instead of oil). Sauté until soft and slightly browned.

In a blender whip tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, salt and pepper. This mixture will be exceptionally thick and that's okay! You can thin it down with up to 2 tbsp of water if you need to get it thinned enough to blend.

Add tofu mixture to vegetables. Then fold in the jalapeño (if using) and cilantro. Taste and adjust seasonings as needed.

Oil a 9" pie pan.

Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked paprika.

Bake for about 30 minutes, or until a knife comes out clean from the middle.

Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm.

Other ideas:

Other vegetables will work just as well as the ones I've listed above! Be sure not to use vegetables that have a high water content (summer squash, zucchini, etc.) or your resulting quiche will be too wet.
Be sure to let the quiche rest after it has come out of the oven or it will not have time to reabsorb the liquids that cooked out while it was baking.
This can also be made in muffin tins for grab-and-go breakfasts and frozen for up to 3 months in an airtight, Ziplock bag.