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Healthy recipes featured at the Organic Healthy Cooking Class

Make sure to use organic, raw and local ingredients for best results, and powerful nutrition!

Enjoy.

Miach Herbs, cooking, recipes
 
         Hummus
     Baba Ganoush

 

Hemp Seed Tabouli Salad

  • 15-ounce (425 grams) prepared chickpeas, also called garbanzo beans

  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

  • 1/4 cup (59 ml) tahini (we used Krinos)

  • One large garlic clove, minced

  • 2 tablespoons olive oil, plus more for serving

  • 1/2 to 1 teaspoon sea salt

  • 1/2 teaspoon ground paprika

  • 2 to 3 tablespoons water

  • Dash of dried parsley for serving

    Add everything together and mix with in a blender or with a stick mixer.

  • One large Eggplant

  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon

  • 1/4 cup (59 ml) tahini (we used Krinos)

  • Two large garlic clove, minced

  • 3 tablespoons olive oil, plus more for serving

  • 1/2 to 1 teaspoon sea salt, to taste

  • 1 teaspoon ground paprika

  • 2 to 3 tablespoons water

  • Dash of dried parsley for serving

    Poke a hole in the eggplant, and bake at 450 for 45mins to an hour. Remove from the oven and let cool for 20 mins.

    Add everything together and mix in a blender, by hand with a fork, or with a stick mixer.

  • One bunch of fresh parsley

  • Fresh juice from half of one lemon.

  • 3 tablespoons of hemp seeds

  •  2 tablespoons olive oil

  • 1/2  teaspoon sea salt, to taste

  • One small clove of garlic diced

  • 2 tablespoons of dried onion. or two diced scallions. 

  • Dash of paprika

  • One small tomato, diced.

    Chop the parsley and dice the tomato and scalions. Toss the salad to serve.

Happy Falafels!
Quick Tahini Sauce
Baby Pitas

  • 2 cups dry chickpeas/garbanzo beans

  • One medium onion chopped

  • 1/4 cup chopped fresh or dried parsley

  • 3-5 cloves garlic (I prefer roasted)

  • 3 tablespoons of olive oil.

  • 2 tsp sea salt

  • 2 tsp cumin

  • 3 tsp ground coriander

  • 1/4 tsp black pepper

    Soak beans for at least 4 hours, or over night. Add ingredients to blender or food processor and mix lighltly to keep texture. Preheat the over to 375f, Form into small balls that fit in the palm of the hand. Put on oiled (olive or coconut) pan, and bake untill golden brown.
     

Creamy Vegan "Cheese" Sauce.

1 1/2 cups raw cashews

3 T. fresh lemon juice

3/4 cup water

1 1/2 tsp. sea salt

1/2 tsp paprika

1/4 cup nutritional yeast

1/2 tsp. parsley

 1 clove garlic

pinch of turmeric and cayenne pepper
Mix in a blender untill creamy, add to your favorite pasta, or use as a dip.

Orange Julius

1 1/2 cup water

1/2 cup ice

1 medium orange

1 tsp vanilla extract

 dash of stevia
 

Add into a blender and blend untill liquefied,

 

Sweet Potato with Cream Sauce

  • 1/2 cup tahini

  • 3/4 teaspoons sea salt

  • 1/2 teaspoon garlic powder

  • 2 tablespoons lemon juice

  • 3 tablespoons water

  • Pinch of dried parsley

    Whip everything with a spoon in a bowl, its easy to make!

Eggplant Parm Vegan and Vegetarian.

  • 1 teaspoon of baking powder (alluminum free!)

  • 1/3 cup water

  • 3 cups spelt flour

  • 1 1/4 teaspoon salt

  • Add extra water or flour if needed.

    Mix all dry ingriedients together, slowly add water and mix untill a firm dough is formed. Knead well. Preheat the oven to 500f. Form small palm fitting balls and squish them with your two palms, or fingers into flat disk. Put dry flour on their bottoms so they don't stick to the pan. Place on pan, and put them suckers in the oven! Keep an eye on them, they are ready to go once slightly brown and puffed up.

2 Medium Eggplants

2-4 cloves of garlic diced

1 Red onion

3 tbsp olive oil

1 tsp of Italian seasoning

1 tsp sea salt
One glass jar of strained tomatoes
Use up making of the vegan cheese sauce, or use 12oz of vegetarian sharp cheddar or mozzarella

Slice the egg plants into one inch thick slices, place directly on oven rack, in a 400F oven. Bake untill dry, but not burnt. Dice garlic and red onion. Layer the strained tomatoes, garlic and onions, eggplant slices, and spices. Cover with the strained tomatoes. Put a layer of the vegan cheese or regular cheese on top. Bake untill top is browning.

 

Crispy Kale Chips

8-12 Kale leaves

Prepare one serving of the vegan cheese sauce. You can add in different spices to get any flavor you like. I prefer spicy nacho style kale chips. The world is your oyster!

Remove stems from the leaves, chop into smei large pices. Mix in vegan cheese sauce. spread out in a dehydrator for about 4-6 hours. If you dont have a dehydrator, you can bake them at 150-200F until crisp.

Crunchy Chickpeas

3 cups of prepared chickpeas

2 tablespoons olive oil

1/2 teaspoon ground cumin

2 teaspoon paprika powder

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt

Mix and bake at 400F in center rack. Bake untill browned, about 40-60 min.

Lebanese Style Moussaka

2 medium eggplants

3 medium onions

5 cloves of garlic

1 medium diced carrot

1 cup of prepared chickpeas

1/2 cup olive oil

2 jars of strained tomatos

1/2 cup of diced olives

1/2 cup of chopped parsley

tsp of sea salt

tsp of paprika

1/2 tsp black pepper

pintch of turmeric, cumin, and cinnamon

 

Dice and chop all vegtables, and add into crock-pot for 12 hours. Best to do over night.

3-5 medium sized sweet potatos or yams

1/2 cup raw cashews

1/3 cup chia seeds

dash of salt

dash of vanilla extract

pintch of nutritional yeast

1/2 tsp Maple Syrup

dash of lemon juice

cinnamon ( just a dash in the sauce)

dash of stevia (optional)

1 cup water

Bake the sweet potatos/yams, whole for 1 1/2 hours at 400f. Mix all ingredients into a high powered blender or nutribullet. Mix untill a smooth sauce is formed. Let sweet potatos/yams cool, peel skin and lay out on a plate. Cover generously in cinnamon. Than poor sauce ontop of the sweet potatos/yams, and eat.

 

Tomato Soup with Dumplings

1 cucumber

1 small red onion

1 medium tomato

1 clove of garlic

1 pintch of sea salt

1 tbsp of olive oil

1 tsp of fresh lemon juice

pinch of black pepper sand sea salt
 

Chop, mix, and eat.

 

Cucumber Salad

2 cups quinoa flour or flakes

1 cup water ( NOT all may be needed)

1 tbsp parsley

1/3 cup cashews

1 cup of strained tomatoe

3 tbsp extra virgin olive oil

dash of turmeric

Salt and pepper to taste

Put the quiona, turmeric, a dash of salt and peper into a mixing bowl. Slowly add small amounts of water, mixing as you go. Stop once a firm but slightly flaky dough is formed. Formed into small one inch balls and place on a pan. Put inot the oven at 400 f for 20 minutes or untill golden brown.

Add strained tomatoes into a small pot, and set it on the stove on low. Add 1/2 cup water and cashews into a blender, and mix untill like a cream. Add the cream to the tomatoes, along with the olive oil, parsley and salt and pepper to taste. Only heat untill warmed and serve. Dumplings can be put into the soup or eaten on the side.

 

 

 

Vegan Sweedish Meatballs

Meatballs:                                                  Cream Sauce:

2 cups of soaked Kidney beans                       1/2 cup raw cashews
3 tbsp olive oil                                            3-4 cups water
1 tsp White wine vinegar                                4 tbsp olive oil
1/2 cup finely chopped onion                          2 tsp Nutritional Yeast
1 small clove of garlic                                   2 tbsp parsley
1 tsp parsley                                                Pintch of black pepper
1/4 tsp ground black pepper                           nutmeg, paprika, and All spice                                                     Salt to Taste
1/4 tsp All spice                                                    
1/4 tsp nutmeg
Salt to taste


Instructions: Mix meatball makings in a blend/food processor
into a finely ground consistency. Preheat the oven to 400F,
lightly oil(Olive) the bottom of a 3" deep dish. Form small
balls from the mix in your balm and place them in rows in the dish.
Bake them untill golden brown. Remove from the oven and make sauce.
To make the sauce poor all the ingredients into a blender/nutribullet
and liquefy. Poor over the meat balls, and the dish put back into the oven.
Bake untill the sauce thickens and serve.

                   Potato Leek Soup

3 lbs of potatos
2 large leeks
2 medium onions
1 clove of garlic
1/2 cup cashews
4 cups of water
5 tbsp olive oil
Juice from half of one lemon
1/4 cup fresh parsley
1tbsp of nutritonal yeast
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp sage
1/8 tsp turmeric

Chop all ingredients  into medium sized pice and add into a gallon sized pot.
Blend the cashews, olive oil, nutritional yeast, lemon juice and the water together to make a cream.
Add the cream to the vegtables in the pot. Add in extra water to cover the vegtables.
Add the spices and salt to taste. Cover pot witih a lid, and set the oven top to medium heat. Allow
the soup to cook down untill potatos are easily cut with a spoon.




 

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