Chick Pea and Summer Corn Cakes

chickpea and summer corn cakes

Chick Pea and Summer Corn Cakes
12 Delicious Cakes 🙂

Ingredients:

2 – 15 oz. Cans of Chickpeas (I love the Eden brand) drained and rinsed
4 Large Ears of Fresh Summer Corn – steamed, cooled and stripped from the cob (or 2 cups frozen corn)
1/2 Red Pepper – small diced
1 Jalapeno pepper – finely diced
1/4 Gluten Free All-Purpose Flour
3 TBS Fresh Basil – chiffonade
1/2 tsp Celtic Sea Salt
1/4 tsp Ground Black Pepper
1/4 – 1/2 Cup Corn Meal
Avocado Oil

Instructions for steaming the corn:

Put the corn in a large pot and add about an inch of water to the pot. Bring the water to a boil, reduce the heat to medium, cover and cook for about 3-4 minutes (fresh corn cooks very fast). Remove the corn from the pot and let it cool. Take a sharp knife and slice the kernels off the cob. (if you stand the corn up in a large bowl and slice down the sides of the corn with a sharp knife the kernels fall into the bowl:)

Instructions for the cakes:

Put the chickpeas and 1/2 the corn into a food processor and pulse into coarse crumbles (you don’t want this to be very smooth). Add the mixture back to the large bowl with the whole corn kernels. Add the red pepper, jalapeno pepper, flour, basil Celtic sea salt and ground black pepper to the bowl and mix well. (once combined well the mixture should stick together, you can test it by forming a small ball in your hand, you can add a little more flour if necessary). Shape into 12 balls the same size, then shape into patties and set aside on a sheet try lined with parchment. Put the corn meal on a plate. Heat the avocado oil in a non-stick skillet on medium heat. Coat each side of the patty with cornmeal and place in the oil. Cook for about 4 minutes or until golden brown, flip and cook for another 4-5 minutes.

The crunch from the cornmeal coating is awesomely good:)

Enjoy!!

Click the image below for a printable recipe card.

Chick Pea and Summer Corn Cakes

 

Whole Wheat Nut and Seed Bread

wholewheat nut and seed bread

Whole Wheat Nut and Seed Bread
(bread machine ~ regular wheat cycle)

Ingredients:

1 1/2 cups water
2 TBS butter or Ghee
2 tsp Celtic sea salt
2 tsp granulated sugar
2 TBS pumpkin seeds
2 TBS hemp hearts
2 TBS sunflower seeds
1 1/4 cups whole wheat flour or Einkorn A/P flour
2 1/2 cups bread flour
3 tsp instant yeast

Instructions:

Add the water and butter or Ghee to the bread pan, add remaining ingredients, keeping the Celtic sea salt and yeast from touching.

Click the image below for a printable recipe card.

Whole Wheat Nut and Seed Bread

Cacao Coconut Truffles with Dried Fruit, Nuts and Seeds

Cacao Coconut Truffles with Fruits, Nuts and SeedsCacao Coconut Truffles with Dried Fruit, Nuts and Seeds
Makes about 2 dozen

Ingredients:

1 cup walnuts
1/2 cup pistachio nuts
1/2 cup pumpkin seeds
1 1/4 cups unsweetened shredded coconut, divided
1/4 cup unsweetened cacao powder
1 cup pitted dates – cut into 1/2 pieces
1 cup raisins
3 tablespoons coconut oil
1 tsp Celtic sea salt
2 tsps vanilla extract
1 TBS water

Instructions:

Combine walnuts, pistachios, pumpkin seeds and 1 cup of coconut in a food processor and pulse until finely chopped. Add the cacao powder, dates, raisins, coconut oil, Celtic sea salt, vanilla and water. Process until mixture is mostly smooth (this won’t look creamy) and very well combined. Roll into small balls (I use an extra small ice cream scoop to measure them out and then roll in my hands). Put the remaining coconut in a medium sized bowl and roll the truffles to cover with coconut. Put the coconut covered truffles on a sheet tray lined with parchment paper and refrigerate until firm, about 15 minutes. Once they are firm you can store them in a glass jar in your fridge.

Careful, these are addicting!!

Click the image below for a printable recipe card.

 Cacao Coconut Truffles with Fruits, Nuts and Seeds

Chunky Vegetable and Chickpea Stew

chunky vegetable and chickpea stew
Chunky Vegetable and Chickpea Stew
Makes 4 Lovely Servings to Eat or Share ❤

Ingredients:

1 TBS Avocado Oil
1/2 Large Sweet Onion – large diced
2 Stalks of Celery – cleaned and cut into large dice
1 Cup Baby Carrots
1 TBS Tomato Paste
1 15 Oz. Can of Chickpeas – drained and rinsed
1 Medium Sized Bay Leaf – use a fresh one if you have one 🙂
1/2 tsp of Onion Powder
1/2 tsp of Garlic Powder
1 tsp Celtic Sea Salt
1/8 tsp Ground Black Pepper
Water
2 TBS Arrowroot or Cornstarch
1 Cup Frozen Baby Peas
4-6 Sprigs of Fresh Parsley – finely chopped

Directions:

Heat the avocado oil in a medium sized soup pot on medium heat. Add the onion and celery and cook until browned and starting to soften. Add the carrots and tomato paste, stir to combine and cook for another minute more. Add the chickpeas, bay leaf, onion powder, garlic powder, Celtic sea salt, ground black pepper and just enough water to cover one inch or so over the top of the veggies and chickpeas. Bring to a simmer, reduce the heat to low, cover and cook until the veggies are tender. When the veggies are tender, mix a 1/2 cup of water with the 2 TBS of arrowroot or cornstarch. While the stew is simmering, slowly pour and stir the mixture into the sauce to thicken. Simmer for another minute more. Add the peas and cook for another minute or so, just to warm up the peas. Add the parsley, taste and season with additional Celtic sea salt and ground black pepper to taste if desired. Serve warm in beautiful bowls and enjoy!

Try serving this over delicious cooked rice or roasted tri-colored baby potatoes. Oh man, sooooo good!!

Click the image below for a printable recipe card.

Chunky Vegetable and Chickpea Stew

Braised Cod in Tomato Fennel Broth

braised cod in tomato fennel broth

Braised Cod in Tomato Fennel Broth

Ingredients:

1 pound of Cod
2 TBS Avocado Oil
1 Large Bulb of Fennel – washed and bulb trimmed from tops, cut in half and then sliced into thin slices, save a few sprigs (prawns) from the fennel tops for the garnish 🙂
4 medium roma tomatoes, cut a little of the top off, squeeze out the seeds, then cut into bite size pieces
2-3 cloves of garlic – thinly sliced
1/2 cup chardonnay
1/4 cup of water
juice of 1/2 a lemon
Celtic sea salt and ground black pepper

Instructions:

Heat the avocado oil on medium heat in a large skillet. Add the fennel and sauté until slightly browned and starting to soften. Add the garlic and cook for another minute. Add the chardonnay, tomatoes, lemon juice and water. Reduce to a slow simmer, cover and let it cook for about 10 minutes. Sprinkle the cod with a little Celtic sea salt and ground black pepper. Add the fish to the liquid, bring to a slow simmer, cover and cook for another 10 minutes more or until the fish is opaque and flakes easily.

To Serve:

Spoon the fish into a beautiful bowl, ladle the vegetables and broth over the fish and garnish with a fennel prawn. Enjoy!

Click the image below for a printable recipe card.

Braised Cod in Tomato Fennel Broth

Italian Chicken Sausage and Forbidden Rice Stuffed Eggplant

italian chicken sausage and forbidden rice stuffed eggplant

Italian Chicken Sausage and Forbidden Rice Stuffed Eggplant
Makes 8 Oh so good stuffed halves 🙂

Ingredients:

1 cup uncooked forbidden rice
Celtic sea salt and ground black pepper
4 small eggplant – unpeeled and cut in half lengthwise
4-6 TBS Avocado Oil
1 pound Italian chicken sausage – casing removed
1 large sweet onion – medium dice
4 garlic cloves – finely minced
4 roma tomatoes – slice a small amount of the top off, squeeze out the seeds then cut it into small chunks
1 cup plus 4 TBS plain or gluten free bread crumbs – divided*
1/2 small bunch fresh parsley – finely chopped

Directions:

Heat your oven to 400 degrees. Bring a large pot filled with water to a boil on your stovetop. Add about a teaspoon of Celtic sea salt to the water. Add the rice, stir and reduce the heat to medium. Cook the rice for about 30 minutes or until the rice is tender, stirring occasionally. Strain and set aside. While the rice is cooking, line a baking sheet with parchment and place the eggplant halves cut-side up on the sheet. Sprinkle the eggplant halves with avocado oil, Celtic sea salt and ground black pepper. Roast in the oven for 20 minutes. Turn the eggplant over and roast for another 15-20 minutes or until the eggplant is very tender. Remove from the oven, turn the eggplant over and let cool a bit. While the eggplant is cooling, heat 2 TBS of avocado oil in a large skillet on medium heat. Add the sausage and cook until browned, stirring occasionally. Add the onions, stir and sauté for a couple minutes until softened. Add the garlic and cook for another minute more. Add the tomatoes and cook just until they start to soften and release a little liquid. Take the skillet off the heat. Using a spoon, scrape the eggplant flesh out of each half, leaving the “shell”, in tack, on the baking sheet. Put the eggplant flesh into a large mixing bowl. Using two knives, cut the eggplant flesh into smaller pieces if necessary. Add the skillet mixture, the cooked forbidden rice, bread crumbs and fresh parsley to the mixing bowl and stir to combine well. Season with additional Celtic sea salt and ground black pepper to taste. Fill the eggplant “shells” with equal parts of the stuffing mixture. Mix the remaining 4 TBS of bread crumbs with a TBS of avocado oil and sprinkle the crumbs on top of the stuffed eggplant halves. Bake uncovered for 20-25 minutes.

Serve warm and wait for your belly to thank you 🙂

*you can make your own gluten free crumbs in your food processor with your favorite gluten free bread. visit www.spiritmindfood.com to learn how!

Click the image below for a printable recipe card.

Chicken Sausage and Forbidden Rice Stuffed Eggplant

Herbs de Provence Pork Tenderloin with a Dijon Mustard Cream Sauce

pork tenderloin with a dijon mustard cream sauce

Herbs de Provence Pork Tenderloin with a Dijon Mustard Cream Sauce
Serves 2 with Love

Ingredients:
1 # Pork Tenderloin – silver skin trimmed off
1 TBS Herbs de Provence
1-2 TBS Avocado Oil
Celtic Sea Salt
Ground Black Pepper
1 Large Shallot – small dice
1 Cup Chardonnay
1 Cup of Chicken Stock or Broth
1 TBS Dijon Mustard
1/2 Cup of Heavy Cream

Pre-heat your oven to 450 degrees. Heat 1 TBS of avocado oil in a large oven proof skillet on medium heat. Dry the pork tenderloin well with paper towels. Season it with a sprinkle of Celtic sea salt, ground black pepper and the tablespoon of Herbs de Provence. When the oil just begins to smoke, add the tenderloin to the pan. Cook for about 3-4 minutes to brown the meat on one side, flip it, and cook for another 3-4 minutes to brown the other side. Transfer the pan to the oven and cook for about 12-15 minutes or until a thermometer reaches 140 degrees. Remove the pan from the oven and put it on the stove top to make the sauce. (keep a pot holder on the handle to remind you it’s hot!) Put the pork tenderloin on a serving platter and loosely cover it with foil to let it rest. If the skillet is dry add 1 TBS of avocado oil. Add the shallots to the pan and cook for about a minute. Add the Dijon mustard and stir for a few seconds. Add the Chardonnay, bring to a simmer scrapping up all the browned bits. Continue to cook to reduce the wine by half. Add the chicken stock or broth and heat to a simmer and reduce by half. Add the heavy cream and simmer until the sauce thickens* a bit. Taste the sauce and season with additional Celtic sea salt and fresh ground black pepper to taste. Slice your pork tenderloin into thin slices then drizzle with the sauce. Serve and Enjoy.

So gooooooood!!

*if you dip the back of a spoon into the sauce, run your finger across it the long way and the sauce doesn’t run into the line you drew with your finger, your sauce is perfectly thickened 🙂

Click the image below for a printable recipe card.

Herbs de Provence Pork Tenderloin with a Dijon Mustard Cream Sauce

Roasted Chicken Thighs with Crispy Leeks

chicken thighs with crispy leeks

Roasted Chicken Thighs with Crispy Leeks
4 Delicious Servings

4 Bone-In Chicken Thighs*
1 Large Leek – cut in half lengthwise, rinsed very well, then sliced into 1/2-inch half-moon pieces
2 TBS Avocado Oil
Celtic sea salt and ground black pepper

Heat oven to 400 degrees. Place chicken thighs, skin side up, in an oven safe skillet or baking pan. Arrange the sliced leeks around the thighs. Drizzle the thighs and leeks with the avocado oil and sprinkle with Celtic sea salt and ground black pepper. Roast, uncovered, for 45 minutes or until a thermometer inserted into the thickest part of the chicken thigh reaches 165 degrees.

Serve and Enjoy 🙂

*note: you can use bone-in chicken breast too or you can also use boneless skinless thighs or breasts, just put the leeks on top of them and then roast away.  Be sure to check the temperature!

Click the image below for a printable recipe card.

Roasted Chicken Thighs with Crispy Leeks

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Baby Shrimp with a Toasted Sesame Seed Garnish

shrimp with toasted sesame seeds

Baby Shrimp with a Toasted Sesame Seed Garnish
Makes 2- 4 Servings

1 Pound 51-60 Frozen Wild Caught Shrimp (peeled and deveined) thawed, rinsed and set over a bowl to drain.
1 Inch Piece of fresh Ginger – peeled, sliced thin, then sliced into matchsticks, then minced
2-3 Cloves of Garlic – minced
1 Bunch of Scallions – sliced
1 TBS Toasted Sesame Seed Oil
2 TBS Mirin
Gluten Free Tamari to Taste
1 TBS Toasted Sesame Seeds (see recipe below)

To Toast the Sesame Seeds:

Place the sesame seeds into a dry, small skillet and heat on medium heat. Stir and cook until the seed have turned golden brown. Set aside to cool.

Directions for the Shrimp:

Heat the sesame seed oil on medium heat and add the ginger, garlic and scallions. Stir and cook for 2 minutes. Add the Mirin and reduce until the liquid is almost gone. Add the shrimp, stir and cook for 2-3 minutes or until curled and pink. Take the pan off the heat and add the tamari to taste. Sprinkle with toasted sesame seeds, serve and enjoy 🙂

Click the image below for a printable recipe card.

Baby Shrimp with a Toasted Sesame Seed Garnish

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