Recipes

Ingri’s RECIPES

Salad Dressings:

Creamy sunflower seed dressing
1/2 cup plain kefir or buttermilk (or plain yogurt)
2/3 cup unrefined sunflower oil — add hemp oil 🙂
1 tsp. unrefined salt
1 tsp. honey
1/3 cup raw sunflower seeds (soak overnight in the water…)
1/2 cup water
juice of 1/2 a lemon
1 tsp. dillweed (or use a few sprigs of fresh) OR try basil (dried or fresh)
fresh garlic bulbs (2 to 3 — to taste)

Place all ingredients in a blender and blend until smooth.
I make this dressing all the time and in a larger quantity. I soak the sunflower seeds overnight in the water and use homemade kefir from raw goat or cow’s milk. Experiment with this. A friend has used this basic recipe trying other nuts, hemp seeds and various spices. Adjust garlic and honey to taste.

Ingri’s exotic dressing
4 celery stalks cut in 3 in. pieces
some green pepper or a jalapeno if you like it hot
2/3 cup sunflower oil (substitute hemp oil for some)
– put above in blender until it is liquified.
while blender is on low speed, gradually add the following:
several cloves of garlic
juice of 1/2 a large lemon or a lime or 1 sm. lemon
1 tsp. salt
fresh ginger root, peeled and cut up (large chunk)
1/3 cup tahini (sesame butter)
toasted sesame oil — 2 teaspoons
1 teaspoon unrefined sugar

The above dressing works well for both salads and as a sauce for steamed vegetables, kale/collards with a grain such as quinoa, millet or rice.

Salads:

Kale-Quinoa Salad

Dressing:

1 ½ lemons, juiced
¼ cup + 2 Tbls. olive oil
1 Tbls. maple syrup
¾ tsp. salt
freshly ground pepper

Salad:

1 ½ cups cooked quinoa
2 bunches of kale, finely chopped (de-stemmed)
½ cups raisins (original recipe called for golden raisins…)
½ cups roasted almonds, chopped
1 large organic red pepper, chopped (if peppers out-of-season, substitute grated carrots)
1 avocado, cubed (optional)

Directions:

Whisk dressing together. Massage into kale leaves (or just add dressing to chopped kale before adding rest of ingredients.) Add remaining ingredients and toss to combine.

Red Lentil salad (from Christ Kitchen)
2 cups red lentils – cook in boiling water for no more than about five min.
Drain and let drained lentils cool in a bowl. Add the following:
1 bunch of parsley – take leaves off of stems and chop the leaves finely
handful of currants or chopped raisins or chopped dried cranberries
some chopped onion
chopped chives if in season
Mix the above in a bowl.
Add 1 T prepared mustard such as Grey Poupon
1/2 cup of oil (sunflower and/or olive oil)
1/4 cup raw apple cider vinegar (try some balsamic vinegar)
1 T curry powder
1 tsp. unrefined sea salt
Mix it all together, chill and serve.

Jay’s sprouted lentil salad

Soak 2 cups of brown/green lentils.

After 12 – 15 hours, rinse and allow to sprout in a bowl, rinsing 2-3 times a day in a colander.

On day two, it is ready to make into salad.

Add mayonnaise, prepared mustard, salt, onion granules, curry powder, coriander (ground)

– adjust to taste.

Sauces, dips, “sandwich spreads” 

Sunny Pate

2 cups sunflower seeds (soaked overnight)
1 Tbsp tahini
Juice of 1 lemon
2 cloves garlic
water (to blend)
Sea salt and pepper “to taste”

Process or blend all of the above until fairly creamy

3 celery sticks
1/2 onion
1/2 bell pepper
handful parsley
Plenty of fresh or dried dillweed
Dulse (as desired)

Chop veggies finely or process lightly in food processor and add to sunflower seed mixture.  Season to taste

The BEST Hummus   The following recipe makes a large batch that I freeze in smaller containers and take out as needed.

Put the following into a large food processor:

2 cups of garbanzo beans/chick peas (soak overnight (12 hrs.) then cook in crockpot until beans are tender)

Drain the beans leaving back about ½ to ¾  cup of the cooking water

2 lemons – juiced
1 whole bulb of garlic peeled and pressed through a garlic press (NOT just one clove!)
½ cup of tahini/sesame butter (the Lebanese or middle eastern brand from a foreign food store)
½  cup olive oil
¼ cup toasted sesame seed oil
1 ½ tsp. Real salt
ground cumin, parsley, cayenne

Adjust consistency with olive oil and/or “bean” water (water you cooked the beans in.)

Cilantro Chelation Pesto — used for detoxing from heavy metals such as mercury, aluminum
• 4 cloves garlic
• 1/3 cup Brazil nuts (selenium source)
• 1/3 cup sunflower seeds (l-cysteine source)
• 1/3 cup pumpkin seeds (zinc, magnesium sources)
• 2 cups packed fresh cilantro (coriander, Chinese parsley) (Vitamin A source)
• 2/3 cup unrefined sunflower oil, flaxseed oil and hemp oil
• 4 tablespoons lemon juice (Vitamin C source)
• 2 tsp. Dulse powder or kelp
• unrefined salt to taste
Put all ingredients in a blender.

 Fantastic hardy and spicy lentil soup

Before going to bed or 12 hours prior to making soup, soak 2 cups of brown/green lentils.

Set this aside and chop up in small or bite size pieces the following:

One large onion – sauté in coconut oil, and then add the following:
several stalks of celery
several carrots
hot pepper  – I use a pablano, minced

Add water and then put in:

yams or potatoes
lentils
cabbage and kale/collards/chard/spinach

Add 1 -2 cans of coconut milk, rinse out with water several times

Seasonings:

Organic seasoning broth cube and/or Jensen’s Broth
Real salt
organic ginger root, grated and/or chopped fine
garlic chopped fine
cumin seed, ground
curry powder
coriander seed, ground