Natural Family Recipes Blog

1 lb. split peas
1 onion, chopped
4 carrots, chopped
1 potato, diced
2 stalks celery, chopped
1 bay leaf
2 cloves garlic, minced
1/4 tsp. dried thyme
1 ts sea salt
pepper to taste
8 cups water, chicken or vegetable broth

Combine all ingredients in the crock of your slow cooker. Cook for 8 hours or more on low, or 4 hours on high.
You can also add a slice or two of natural, nitrite free bacon for flavor, or chopped leftover meat.
 

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This recipe can be used as a topping for nachos or as a stew depending on how much liquid ingredients you add.

Step One – Combine the following ingredients in a slow cooker crock:

2 Cups Chopped Sweet Peppers (Red or Green or combination)
1 Cup Lentils (Dry – rinse and drain first)
1 Cup Chopped Onion
1/2 Cup Brown Rice (Dry)
4 Cloves Garlic
2 Tsp. Chili Powder
1 Tsp. Sea Salt
4 Cups Chicken or Vegetable Broth

Cook for 8 hours on low or 5 hours on high.

In last 30 minutes of cooking time, add:

1 Summer Squash, sliced thin

Serve on top of organic corn tortilla chips along with traditional Mexican side dishes such as cheese, salsa,
sour cream and lettuce.

Or, add more broth to make stew.

Serves 8.

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In the crock of your slow cooker, mix the following ingredients:

1 1/2 pounds organic stew meat
1 1/2 pounds butternut squash (peeled, seeded and chopped – you can also buy frozen chopped squash)
2 small onions, chopped
3 cloves garlic, minced
2 cups organic beef broth
1 small can tomato sauce
2 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. black pepper
Cook for 8 to 10 hours on low or 4 to 5 hours on high.

In last 15 minutes of cooking, turn to high heat setting. In a small bowl mix:

1/2 cup cold water
4 tsp. cornstarch

Stir into slow cooker. Add one package of frozen green beans at this time too.

Serves 6.

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Ingredients:

3 extra large eggs, beaten
3 tablespoons vegetable oil, sunflower or canola
1 1/2 cups water
2 cups white rice flour
1 1/2 cup brown rice flour
2 1/4 teaspoons xanthan gum
3 1/2 tablespoon granulated sugar
1 1/2 teaspoon salt, optional
1/2 cup powdered milk
2 1/4 teaspoon active dry yeast

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients in a bowl. In a large mixing bowl, mix all wet ingredients until well blended. Add dry ingredients to wet and beat well, until dough is thick but not too stiff. Pour batter into a greased loaf pan. Cover and set aside in a warm location for one hour to rise. Once dough rises, bake for 50-60 minutes or until edges are well browned. Yield: 12-16 slices, or 1 loaf.

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Ingredients:

3/4 cups granulated sugar
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons butter
1 can (13 ounces) evaporated milk
2 1/2 teaspoons gluten-free vanilla
2 large eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream. Yield: 6 to 8 slices.

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Ingredients:

2 cups granulated sugar
1 cup salted butter, melted
4 large eggs
4 1/4 teaspoons gluten-free vanilla extract
3 cups gluten-free flour or baking mix
2 teaspoons gluten-free baking powder
1 cup milk

Glaze:
2 cups powdered sugar
3 tablespoons water
1/2 teaspoon gluten-free vanilla

Directions:

Preheat oven to 350 degrees. Grease and gluten-free flour a 10-inch tube pan. Blend sugar and butter in a large bowl until creamy. Add eggs, beating after each one. Mix in vanilla. In a separate bowl, mix flour and baking powder; slowly add flour to sugar and butter mix. Add milk. Beat until well blended. Pour batter into pan; bake for 60 minutes or until toothpick comes out clean. Meanwhile, mix powdered sugar, water and vanilla for glaze. When cake is slightly cooled, drizzle over the top. Yield: 12 to 16 slices.
 

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I was very happy to see these sausages in the frozen food section of my local, large chain grocery store.  I find that I have to eat some protein in the morning in order to feel good and not have issues with low blood sugar, and these are a perfect accompaniment to eggs, oatmeal or other hot breakfast fare.

The sausages are all natural and nitrite free. They contain no artificial ingredients. They simply contain pork, water, maple sugar, salt and natural flavorings. While they aren’t organic, they’re far superior than other conventional pork products.

This company also makes a pork sausage product that is stuffed with half rice, half pork, which results in a much lighter product that contains a lot less fat. They’re equally delicious and in fact I prefer their flavor because they’re not as greasy and cook with a slightly crispy skin.

Jones Little sausages are available in links and in patties. They’re a little pricier than other brands, but it’s worth it to get a product that isn’t full of preservatives and ingredients you can’t pronounce, much less want to eat.

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Ingredients:

1 cup creamy peanut butter
1 cup of granulated sugar
1/4 teaspoon gluten-free vanilla extract, optional
1 egg

Directions:

Preheat oven to 350 degrees. Blend all ingredients until smooth. Drop by the teaspoonful onto a cookie sheet. Use a fork to create a crisscross pattern. Sprinkle with extra sugar, if desired. Bake for 6 to 8 minutes, depending on oven. Cool. Makes 6 cookies.

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Ingredients:

3 cups gluten-free flour mix or baking mix
2 large eggs
1 teaspoon baking soda
1 1/4 granulated sugar
1 teaspoon cream of tartar
1 1/2 teaspoon gluten-free vanilla extract
1 cup butter

Directions:

Mix or sift baking soda, flour and cream of tartar. Slowly cut in butter. Bead sugar, eggs and extract together. Pour egg mix into flour and blend well. Chill in refrigerator for 2 hours. Roll out and cut into desired shapes. Bake on greased cookie sheets for 8-10 minutes at 350 degrees. Frost and decorate, if desired. Yield: 2 to 3 dozen, depending on shapes desired.

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Ingredients:

2 large eggs
1 1/2 cups water
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 1/2 teaspoon salt, optional
3/4 cup tapioca flour
1/2 soya flour
2 cups rice flour, brown
1 tablespoon xanthum gum
1 tablespoon active dry yeast

Directions:
Blend eggs and water in a bowl and put into bread maker pan. Add honey, salt and molasses and mix. In another bowl, blend xanthum gum and flours. Mix flours with ingredients in bread maker pan and put yeast on top. Turn the bread maker on to the basic setting for a 1.5-pound loaf. Yield: 1 loaf.

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