RECIPES BODY BY JACK

Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!

Brown Basmati Pilaf

Prep Time: 5 minutes

Cooking Time: 30-40 minutes

Yields: 4 servings

Ingredients:

1 cup brown basmati rice

1/2 cup dried cranberries

1/2 cup walnut pieces

1/2 cup fresh parsley, chopped

2 cups water

pinch of salt

Directions:

1. Rinse rice in fine mesh strainer until the water runs clear.

2. Boil the water and add rice and salt. Cover and reduce heat.

3. After 15 minutes add cranberries and walnuts on top, do not stir.

4. Cook 15-25 more minutes, until all the liquid is absorbed.

5. Remove from heat, add parsley and fluff with fork. Cover and let sit for 3-5 minutes before serving.

Almond Pancakes (Wheat-Free)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Yields: 4 servings

Ingredients:

1 egg

1/2 cup almonds, finely chopped

1 3/4 cups oat (for a wheat-free option) or whole-wheat pastry flour

1 1/2 cups almond, rice or soymilk

1/4 cup canola oil

1 tablespoon non-aluminum baking powder

1/2 teaspoon sea salt

Directions:

1. Mix dry ingredients in a bowl.

2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.

3. Cook on lightly oiled skillet until golden brown. Serve warm with maple syrup or honey.

Variations:

Try substituting 1/2 cup of shredded coconut or 1/4 cup malt-sweetened chocolate chips for almonds.

Add lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Avocado Dip

Prep Time: 5 minutes

Yields: 4 servings

Ingredients:

1 large peeled and pitted avocado

2/3 cup plain goat or soy yogurt

1 tomato, diced

dash or two of cayenne pepper

sea salt and black pepper

Directions:

1. Mash avocado with a fork until very smooth.

2. Add yogurt, tomato and cayenne. Blend until smooth. This may be done in a food processor, blender or

with a fork.

3. Add sea salt and fresh black pepper to taste.

4. Serve chilled with mixed raw vegetables.

Note:

Best made a maximum of 1 hour before serving.

Chocolate Avocado Pudding

Ingredients

  • 2 large ripe avocados
  • 6 tbsp unsweetened raw cocoa/cacao powder
  • 5 tbsp pure maple syrup
  • ¼ cup almond or coconut milk
  • 1 tsp vanilla
  • Pinch fine sea salt

Directions
Place all ingredients into the bowl of a food processor and whirl until smooth. You may need to add a bit more liquid if pudding is too thick. Taste and add more maple syrup if desired. Pudding is ready to eat immediately but tastes best cold.

Organic Veggie Dip

Ingredients

  • 1 cup organic plain yogurt
  • 2 tbsp organic sour cream
  • 1/4 tsp unrefined garlic salt
  • 1/4 tsp unrefined sea salt
  • 1/4 tsp onion powder
  • 1/8 tsp paprika
  • 1/8 tsp black pepper
  • 1/8 tsp celery seeds
  • 1/8 tsp dill weed

Instructions

  1. Mix all of the ingredients together and serve cold with some fresh vegetables.

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