Member Requested Recipes

Lemon Pepper Fish Fillets                 Serves 4
1-Lb. white fish fillets of choice (boneless, skinless)
2 Tsp minced garlic
1 Tsp garlic powder
3 Tbsp lemon juice
½ Tsp Turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin

Mix together all seasonings (not the lemon juice) and sprinkle on fish. Cover and refrigerate 1 hour or longer. Preheat oven to 400. Place the fillets on a non-stick pan and bake about 15 minutes or until fish flakes easily with a fork. Pore lemon juice over the top and serve.
Options: The seasoning mix is also great to add in rice, quinoa, veggies and chicken.

 

Curry                                       Serves 4
1.5 Lbs. lamb, beef roast or chicken
1 medium onion chopped
1 can coconut milk (full fat)
1-1.5 Tbsp curry paste (adding more = more spicy heat)
5 potatoes diced
1 Lb. frozen peas and carrots

Add first four ingredients into the Crockpot and cook 4 hours on low. Add potatoes and cook 4 hours on low or until potatoes are soft and meat is thoroughly cooked. Add peas and carrots long enough to heat through and serve.
Sweet Potatoes
Small sweet potatoes washed and pricked with a fork
Cinnamon
Pecans or walnuts chopped
Grass-fed butter

Preheat oven or toaster oven to 400 degrees. Put wet sweet potato in a dish and cover with heat resistant lid (I like a glass casserole dish. If you use aluminum foil, do not let the foil touch your food.) Bake for 30-60 minutes depending on how fat your potato is. Once the potato pricks easy with a fork, it is finished. Cut potato in half, add a little butter and sprinkle with cinnamon and pecans or walnuts.

 

Easy Pecan Pie
1 whole-wheat deep pie shell, unbaked
3 eggs
1/4 tsp salt
1 cup pure maple syrup
1/3 melted butter
2 tsp molasses

Beat the above ingredients thoroughly, until mixed well. Then add in and stir well: 1 to 1 1/2 cup pecans
Preheat oven to 350 F degrees. Put the pie shell (in its pie pan) onto a drip pan or cookie sheet as a protection, so the pie mixture will not dribble onto your oven rack and burn while baking. Pour the above mixture into the pie shell. The mixture will be soupy and can spill — c

Carefully put into the oven. Bake about 50 minutes or until a knife comes out clean.

 

Raw Pecan Pie
Crust
4 cups raw almonds, finely ground in a food processor or 2 cups almond flour
2/3 cup agave nectar or honey

Filling
2/3 cup coconut water
1/2 cup pecans
1 cup raisins

To make the crust, in a mixing bowl, combine the ground almonds and agave nectar, and mix well. Press the crust mixture evenly into the bottom and sides of a 10-12-inch tin. In a high-speed blender, combine all the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans and serve.

Natural Pumpkin or Sweet Potato Pie (with maple syrup)
1 1/2 cups pumpkin puree or sweet potato
1/2 cup honey or maple syrup
1/8 tsp powdered cloves
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp salt
2 eggs, slightly beaten
1/2 can evaporated milk (or 1 cup scalded milk)

Mix in order given. Pour into a pie crust. Bake 10 minutes at 450 F degrees; then 40 minutes at 350 F degrees.
Sugarless, Flourless, Bakeless Pie

Crust
2 cups raw nuts (almonds, walnuts, macadamia nuts, pecans, etc.) – don’t soak the nuts
1 cup dates pitted
1/4 tsp sea salt (optional)
Put the raw nuts in a food processor, and blend with the S-blade until the nuts reduce to small crumbs. Add the dates and salt, and blend until it looks like loose crumbs. Pour the crumbs into a 9-inch pie plate and press them into a piecrust. Put the piecrust in the freezer for about 15 minutes to firm.

Variations: Instead of dates, you can use raisins, figs or 2-4 Tbsp. maple syrup. You can also add cinnamon, nutmeg, shredded coconut or oatmeal.

Fruit Filling
6 cups fresh fruit such as blueberries, strawberries, cherries, peaches, apples, etc.
2 tsp fresh lemon juice
1 cup dates soaked about 10 minutes
*Put 2 cups of the fruit, lemon juice, and the soaked dates (minus the soak water) into a blender and blend until you have a smooth liquid. Put the remaining 4 cups of fruit into a large bowl and pour the blended mixture over it. Mix it together.
Take your piecrust out of the freezer and pour the fruit mixture into it. Use a rubber spatula to spread the filling into the crust. Refrigerate it for at least an hour or two.
Note: The blueberry pie is easiest and tends to come out best because the blueberries hold their moisture well. If you use strawberries or other fruits and cut them into small pieces, they release moisture as the pie sits in the fridge, so the crust will become wetter. Eat cut fruit pies the same day.

* Variation in place of soaked dates: Add ¾ cup of water and 1 Tbsp. of non-GMO cornstarch and mix. Boil until it thickens then add 4 Tbsp. maple syrup. Blend with 2 cups fruit and lemon juice.
Find more recipes like this at http://www.glutenfreeeasily.com