Qualifications for submissions to Alternatives’ Community Cookbook

Like our recipes? We want to see yours! We are always exchanging new recipes and would like to see what you have for us. Be a part of the new Alternatives Community Cookbook. When you submit your recipe you'll be entered in a contest to win your choice of one of the Health Resource Books or Cookbooks sold at Alternatives. All participants will also receive a compiled copy of all the recipes submitted by Alternatives staff and community. Kathi Bratberg our Nutrition Educator has some basic guidelines for submitting recipes. 

Recipes can be submitted by commenting to this post or email them to us at alternativesomaha@gmail.com

Types of recipes:

·      Salads

·      Casseroles

·      Vegetarian or Vegetable dishes

·      Grain dishes

·      Healthy Desserts

·      Fruit Dishes

·      Foods for Children

·      Gluten Free Foods

·      Raw Foods

·      Dips

Recipes cannot contain:

·      Transfats

·      Canola

·      Soy (should we clarify? What about tempeh?)

·      Corn Oil

·      Processed oils

·      Crisco

Preferred Ingredients:

Good Fats, Organic whenever possible: Butter, Olive Oil, Coconut Oil, unrefined Sesame Oil, Flax, Cream, Full Fat Dairy, Cottage Cheese, Cheese

Raw Nuts and Seeds

Sugars:

·      Stevia

·      Maple Syrup

·      Rapadura

·      Raw Honey

Both Non-GMO gluten and non-gluten whole grains

·      Whole Wheat

·      Rice

·      Quinoa

·      Flax

·      Teff

·      Amaranth

·      Millet

·      Rye

·      Spelt

·      Barley

·      Organic Corn (non-GMO very important)

·      No Soy

All Vegetables and Fruits

Organic Meat Bison, Chicken, Eggs, Turkey

All Beans, Lentils

Soy only cultured Tempeh miso

All Seaweeds

All Mushrooms

Recipes compatable with a Candida Cleanse

Kathi Bratberg, RN, MS Holistic Nutrition recommends these recipes which are friendly to a candida balancing diet.  As always, we recommend finding organic, non-genetically modified ingredients wherever possible. For more information see Dr. Ryan's recommendations for balancing yeast overgrowth in our Spring 2011 newsletter.

Amalia and Melinda’s Wild Salmon

·      Wild Salmon

·      2 Lemons

·      Fresh Rosemary Sprigs

·      Almonds, powdered in blender or food processor

·      Salt and Pepper

Line a casserole dish with sliced rounds of lemon. Lay a piece of wild salmon on this bed. Squeeze an entire lemon over the fish. Lay fresh rosemary sprigs on top. Cover with a layer of powdered almonds. Salt and Pepper to taste. Bake in a 350 degree oven.

Preparation time: 40 minutes.

Options: Cook sea vegetables in casserole dish.

Nutrient density: Protein, calcium, essential oils

Quinoa Super Salad

·      5 cups cooked quinoa (see basic recipe)

·      1 c. shredded carrots

·      ¾ c. parsley (minced)

·      1 c. sunflower seeds (dry roasted)

·      4 cloves raw garlic

·      ½ c. pitted black olives

·      ¼ c. olive oil

·      ¼ c. tamari

·      ¼ c. lemon

·      ½ c. cooked chick peas

·      1 chopped tomato

·      ½ c. of another fresh vegetable

Cook quinoa and allow to cool. Add carrots, parsley, toasted (cooled) sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Add chickpeas and asparagus tips. Garnish with tomato wedges and black olives. Serves 6-8. Can make a day ahead.

Basic Quinoa Recipe: 2 c. water and 1 c. quinoa. Rinse quinoa thoroughly by placing grain in fine mesh strainer and running fresh water over the quinoa. Continue until water is clear upon draining. Drain excess water. Place washed quinoa and 2 cups water in 1 ½ quart pot and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). You know quinoa is done when the grains have turned from white to transparent and spiral like germ has separated.

Coconut Pecan Crunch

1 c. clarified butter (ghee) or coconut oil

2 tbsp honey or 1 tsp stevia or to taste (natural herb sweetener)

1 tsp pure vanilla extract

3 tbsp powdered carob

½ - 1 cup toasted pecans, walnuts, or a mixture of favorite nuts.

¼ cup shredded unsweetened coconut (optional)

Butter a 9” square baking pan or 9” pie plate. Line bottom with roasted nuts and coconut. Melt butter over very low heat, add honey, vanilla, and carob. Pour this mixture over the nuts. Place directly in freezer. Stir several times while cooling to prevent butter from rising to the top. In approximately ½ hour when solid, cut and serve. This treat needs to be stored in the freezer. Enjoy one piece after dinner with a cup of herbal tea.

Note: This is not suitable for people who have nut or legume allergies. Low carbohydrate – approximately 8 grams per 1 inch square. Not enough honey per piece to affect Candida eradication program. Adapted from Judith Minzel’s carob treat recipe.