It is an honor to share with you some of my most favorite recipes. I have been on a journey to eating and living healthier for quite a while now. It has been a goal of mine to get my children to appreciate eating healthy foods and so far I have succeeded. I hope you enjoy and take the time to try out some of my recipes. They are yummilicious (word combo that I made up so I want the credit Webster)!
Kim Yarson’s Five Food Favs
Blueberry Ice Cream
1-2 cups of blueberries (frozen)
1 ripe banana (can be frozen but does not have to be)
½ cup to 1 cup plain yogurt
In a food processor, add frozen blueberries, banana and ½ of the yogurt and blend. If it feels too icy, add more yogurt until the consistency is smooth and creamy like sorbet. Add one to two tablespoons of flax. If you want to be bad, then add dark chocolate shavings or chocolate chips. Yummilicious!
Tips on Flax Seed: Flax is a very nutritious seed providing many health benefits and is very good on yogurt, cereals, pancakes, etc. I usually grind my own flax seed in a blender since it is better freshly ground and put it into the freezer in a Ziploc baggie or a glass jar so it stays fresh and can be used immediately and regularly.
Kim’s Oatmeal Walnut Flax cookies
1 stick of butter
1 teaspoon of vanilla extract
¼ to ½ cup of sugar
¾ to 1 cup of ground oatmeal or oat bran flour
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 ½ cups of oatmeal
½ cup of ground flax
½ cup of chopped walnuts
Sunflower seeds instead of walnuts
Preheat Oven to 350 degrees. Mix softened butter, sugar and egg together in a bowl. On the side grind up the ¾ of oatmeal until it is grainy like flour and then add this to the mixture along with the baking soda and cinnamon. Add your oatmeal, flax, walnuts and extras and mix really well until it all sticks together. If it is too sticky, then add some more flour by tablespoon until you can make it into balls and then put it onto cookie trays. Bake for 8-10 minutes and allow it to cool. Then totally eat it up and enjoy. Yummilicious!!!
1 cup of quinoa rinsed thoroughly
½ cup frozen peas
½ cup carrots cut and pealed
½ cup of kale chopped
2 tablespoons of sesame seeds
1 tablespoon of olive oil or coconut oil
4 garlic cloves minced
4 boneless chicken breasts
In a sauté pan, put 2-3 cups of water and the quinoa and vegetables on low/medium heat. Add all veggies, sesame seeds and salt to taste and let it simmer for 15 minutes adding water as needed so it doesn’t burn to pan. Do not over saturate with water but just enough to cook all veggies and for quinoa to absorb. In another frying pan heat oil and sauté minced garlic on medium heat. Add chicken and sauté. After quinoa and chicken are finished, put them both together and serve. Sometimes I add tamari to taste but not much. Yummilicious!
FYI: Tips that also work well for the above recipe. Replace chicken and add beef and use carrots and broccoli. I have also sautéed cashews with the chicken for a delicious dish. Enjoy!!
Potato and Cauliflower Soup with Kale
1 teaspoon of extra-virgin olive oil or coconut oil
4 cups of chopped onions (2-3 large onions)
½ teaspoon sea salt
3 cups of diced potatoes (2 medium potatoes)
½ cup chopped celery (2 ribs)
1 large carrot
3 cups of bite-sized cauliflower pieces
3 ½ -4 cups water or vegetable stock
2 tablespoons of cashew butter
2 tablespoons of tamari or soy sauce
5-6 big Kale leaves
Sea salt and pepper to taste
Additions: can add dulse flakes of rinsed dulse which is an iron rich sea vegetable.
Heat oil in soup pot and add onions and salt. Cover pot and simmer on low heat, stirring occasionally until soft. Add 2 cups of potatoes, celery, carrot, 1 cup of cauliflower pieces and water to the onions in soup pot. Simmer for about 20 minutes until potatoes and cauliflower are soft. Meanwhile, put the remaining potatoes and cauliflower in a steamer and cook for 15 minutes until soft.
When soup is cooked, ladle it into a blender, blend with the tamari, Kale leaves and cashew butter, and put it into a big bowl until all of the remaining soup has been blended. Make sure to blend only a tablespoon of tamari and cashew butter and a couple Kale leaves at a t time. After it is all blended into a thick creamy like consistency(add water if too thick), place it all back into the soup pot and add the remaining steamed potatoes and cauliflower pieces to the soup for a delicious and healthy lunch.
After reading the benefits and nutritional value of Kale in mothering magazine, I fell in love with this dark green leafy vegetable rich in so many antioxidants. Kale has more calcium than a glass of milk in one serving, unbelievably.
1 bunch of Kale rinsed thoroughly cut in bite sized pieces
1-2 tablespoons of extra-virgin olive oil drizzles over the kale
2-3 cloves of minced garlic over the kale
Place the cut Kale on a cookie tray, drizzle the olive oil over it, and add minced garlic with a splash of salt to taste. Mix the Kale around with your bare hands until all the olive oil and garlic are evenly distributed. Place in preheated oven at 350 degrees for 15 minutes. The Kale must be turned several times in these fifteen minutes until it gets Crispy like potato chips or it will burn. This is just Yummilicious and my children just love it.