recipes

Setton Farms Pistachio Energy Balls

Recipe Yields: 16 energy balls

 

Ingredients:

  • 1 cup Setton Farms Pistachio shelled
  • 6 Medjool dates
  • 2/3 cup shredded unsweetened coconut
  • 3 tbsp. gluten free rolled oats
  • 3 tbsp. golden flaxseed meal
  • 1 ½ tbsp. hempseed
  • 3 tbsp. coconut oil
  • 3 tbsp. pure maple syrup
  • Coating for energy balls:
  • 2 tablespoons shredded unsweetened coconut
  • 2 tablespoons crushed pistachios

Directions:

  1. Combine all ingredients in a blender or food processor and blend until it forms into a smooth consistency.  
  2. Form pistachio energy mixture into 1” bite size balls.
  3. Mix the 2 tbsp. of the shredded unsweetened coconut and 2 tbsp. of crushed pistachios in a small bowl.
  4. Roll each pistachio energy ball into the shredded coconut and crushed pistachios.
  5. Cover the balls and refrigerate.
  6. Energy balls can stay refrigerated for up to 10 days.

 

Grandma’s Applecake (Lightened Up)

Ingredients

  • ¼  cup butter  (may substitute with avocado oil or coconut oil)
  • ¼  cup sugar
  • ¼ cup coconut palm sugar
  • 1 egg
  • ½ cup whole wheat pastry flour
  • ½ cup white flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼  teaspoon salt
  • 2 cups thinly sliced apples
  • ½  teaspoon cinnamon

Directions

  1. Cream together first 4 ingredients.
  2. Combine next 5 ingredients and add to creamed mixture.
  3. Mix until blended and add apples and cinnamon.
  4. Sprinkle a little more cinnamon and sugar on top before baking
  5. Put into greased 8" pan.
  6. Bake at 350 degrees for about 40 minutes.

OPTIONAL: add in chopped walnuts, sprinkle top of cake with almond flour before baking.

 

Sweet and Savory Quinoa Stuffing

Serves 8-10

Ingredients:

  • 2 cups prepared quinoa (preferably cooked in chicken stock)
  • 1 large sweet potato, diced into cubes
  • 1-1/2 cups onion, diced
  • 1 cup celery, diced
  • 1 bay leaf
  • 3 cloves garlic, diced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh sage, chopped
  • 1 large apple, cored and diced
  • 1 cup golden raisins
  • 1/2 cup chopped toasted pecans or walnuts
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon cumin
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 375 degrees F. Toss sweet potato cubes with olive oil and a pinch of sea salt and place in a roasting pan. Roast sweet potato cubes in the oven about 30 minutes, or until the sweet potatoes are cooked through and browning. Remove from oven and set aside.
  2. Coat a large frying pan with olive oil and begin heating over medium heat. Add onion, celery and bay leaf to the pan and sauté until soft and translucent, about 10 minutes.
  3. Add garlic, rosemary, thyme and sage (along with a pinch of salt) to the pan with the onions and celery and continue cooking, stirring often, another 3 minutes.
  4. Add quinoa to a large bowl. Add roasted sweet potato cubes to the quinoa. Add the onion, celery, garlic herb mixture to the quinoa (discard the bay leaf) and stir together well.
  5. In the same pan you cooked the onion, celery garlic mixture, over medium-high heat, add the diced apple and cook about 2-3 minutes, stirring often. Add cooked diced apple to the quinoa.
  6. Add raisins, nuts, apple cider vinegar, parsley and cumin to the quinoa and stir well. Salt and pepper to taste.

Quick and Simple Creamy Butternut Squash Soup

Servings 6

Ingredients:  

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1⁄2 cup chopped onion
  • 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon ground black pepper
  • 3 cups organic chicken broth
  • 1 1⁄2 lbs. butternut squash (peeled, seeded, cubed)
  • parmesan cheese (Garnish)

Directions:

  1. Add oil, garlic and onion to large stockpot over medium heat. Sauté for 3-4 minutes.
  2. Add sage, salt, pepper, broth and squash (if adding cauliflower do so now)
  3. Bring to a boil.
  4. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  5. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  6. Garnish with parmesan cheese and more fresh sage (if desired)

NOTE: I love to add in 2 cups of cauliflower. This ups the fiber and nutrients and makes it lower in calories per serving, plus you don’t compromise on taste. You can also add in a cup of red lentils to make this a hearty soup with protein. 

Sweet Potato, Kale and Quinoa Fritters

Makes 18-20 / 2”mini patties or 6

Ingredients:

  • 1 large or 2 medium sweet potatoes cooked and pureed. Makes about 3 cups
  • 2 cups cooked quinoa—Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
  • 2 cups kale finely chopped.  I used Lacinto kale but any kale will work
  • 2 eggs (vegan: substitute 2 tablespoons ground flax seed + 3 tablespoons of water)
  • ½ cup gluten free ground oats or almond flour
  • 3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
  • 1 teaspoon grated ginger or ¼ tsp ground ginger
  • 1 good pinch paprika or smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 4–6 tablespoons grape seed oil or coconut oil to pan fry them.

Directions:

  1. Devein the Kale, make it into a tight roll and chop chiffonade style.
  2. In a medium size bowl, place all ingredients and mix well.
  3. In a medium size pan heat up about 4–6 tablespoons of grape seed oil, peanut oil or coconut oil.
  4. With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.  Cook for about 3–4 minutes on each side or until golden brown. 
  5. Cool them on a rack.
  6. Serve warm or at room temperature *Note: Many people have asked me about baking these fritters. It never occurred to me to bake a fritter… So I made a batch and baked half and fried half to see the differences in flavor and texture. Here is the verdict:

Baked Version: Bake them at 375F on a sheet pan lined with parchment. Brush each patty with some grape seed oil and baked for 15-20 minutes flipping them half way. Texture is more firm and they hold up more like a patty, where the inside is a little denser. They have no crispy outside texture.

Pan Fried: Although fried they do not absorb a lot of oil. They have a crispy caramelized outside and creamy less dry inside.