Parmesan Zucchini Curly Fries

Baked Parmesan Zucchini Curly Fries

Ingredients: 

• Avocado oil cooking spray (or regular avocado oil)
• 1 cup gluten-free panko crumbs
• ¾ ounce Parmesan cheese, finely grated
• ¼ cup cornstarch
• 4 large egg whites, or whole eggs if desired, lightly beaten
• 12 ounces spiralized zucchini noodles
• ¼ teaspoon salt
• 1½ teaspoons dried oregano
• ¼ cup ranch dressing
• ¼ cup marinara sauce

Instructions:

Preheat the oven to 425°F and line two baking sheets with parchment paper. Coat with cooking spray or oil.

Prepare three shallow dishes, and add the cornstarch in the first, the eggs in the second, and the panko, Parmesan, and oregano in the last one.

Chop the zucchini noodles into 5- or 6-inch-long pieces.

Then, dredge the noodles in the cornstarch, then the egg, then the panko mixture, and arrange them in a single layer on the prepared baking sheets. Spray them with avocado oil, and bake them for about 10-12 minutes.

Next, remove them from the pan, sprinkle the fries with salt.

In a shallow bowl, mix the marinara sauce and the ranch dressing, and serve them alongside the fries.

To make your homemade zucchini noodles, you will need two or three 3 zucchinis for 12 ounces of zoodles.

To avoid the additives and unhealthy oils in store-bought dressings, make your own ranch dressing by mixing the following ingredients:

• ½ cup plain Greek yogurt
• 1 ½ teaspoon apple cider vinegar
• ½ teaspoon dill
• ¼ teaspoon Himalayan pink salt
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoons of water

On the other hand, you need the ingredients below to prepare marinara sauce:

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon + 2 teaspoons maple syrup
• 15 oz. can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 ½ teaspoon dried oregano
• 1 teaspoon onion powder
• 1 tablespoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Enjoy!

What’s wrong with Frankenbeef? aka cultured meat~ synthetic meat ~vitro meat

I love taste of meat, I hate the animal cruelty. So this topic intrigues me. But I can also see a very dark side to this concept.The process to which they collect the cells is as bad or worse.

The act of draining a cow’s unborn calf of blood is a legal practice but it often results in intense pain and suffering. The research companies leave the pregnant cows standing for hours in pens and cages while they await their fate.

Some of the pregnant cows give birth while in transit, which is a violation of animal welfare codes.

While the practice is legal (in some respects), a whistleblower obtained by the Herald On Sunday is calling out the industry for its brutal practices. The whistleblower has chosen to conceal their identity as a way to mitigate any potential ramifications for exposing the vaccine industry.

“Some will leave the cow pregnant as long as possible to get a bigger fetus to get more blood, to get more money,” the whistleblower said.

“And that cow has already given her life to produce milk, I just don’t see how they justify it. I think it’s an appalling practice.”

Pharmaceutical companies use calf fetus blood to grow cells for purposes of vaccine creation as well as making laboratory meat.

Anyone heard of Cultured meat?

Cultured meat, also called clean meat, synthetic meat or in vitro meat, is meat grown from in vitro animals cell culture instead of from slaughtered animals.

The stuff is made from stem cells drawn from the necks of living cows, then dosed with antibiotics and bathed in blood from cattle fetuses. 

Hmmm...I thought we were getting away from overly using antibiotics in meat due to the lowered effectiveness over time and the increase in super-bugs . 

The in vitro meat is given  the heavy antibiotics to keep the cells alive and grow on the serum from the blood of unborn cows gathered from slaughterhouses .

https://slate.com/technology/2017/07/the-gruesome-truth-about-lab-grown-meat.html?fbclid=IwAR3LI5-D3AQ40DfzWMw_ZANbBZVuYt-9oqq9mECFDnToTHkhvQqyEKDE7X8

Netherlands-based tissue engineer Mark Post served up a patty of pure cow muscle, reared from stem cells in a dish. Ruetzler, one of the two people who were allowed to sample it, declared the synthetic burger crunchy and hot, and a bit like cake. Well duh...no fat cells whatsoever will have that effect...Also for it to be recognizable as meat, it also had to be colored, as its out-of-the-tube state is yellowish-white. (Yum!)

Why in the world are they doing/spending so much just to make hamburger, of all things?

 Hardly the most healthful choice, if part of the point is to discover something that lots of people round the world are supposed to enjoy and to keep coming back to for more.

 Being kind to animals and land now dedicated to grazing, being kind to the atmosphere, are all terrific and super-high-priority goals; but what about being kind to human beings, health-wise?


I may have watched too many movies, but this has a Soylent Green approach to me. 

The fact that conglomerates Google and Amazon including {Sergey Brin, Bill Gates, Cargill ,Richard Branson} 
http://fortune.com/2017/08/23/bill-gates-richard-branson-invest-meat/ started testing their products in Australia already is scary. It also explains who is paying congress men and women to push their agenda (green new deal) ... 

I always follow the money to see what/who is actually behind the curtain. 

Our cancer rate has already spiked due to all of our fake food, I just have to wonder how much worse it could get, and is anyone going to take notice? I don't think our bodies were designed to process all this frankenfood for nourishment.




Have you ever heard of BiteLab ? See the you tube video above: 

A company called Bitelabs claims they're going to create meat, which will be "grown" using tissue samples from celebrities.

I don't know whether to laugh or scream.

Someone on line actually emailed BiteLabs. 

Instead of a winking reply, he got a series of lengthy, sincere responses that had obviously been written by someone who'd internalized Silicon Valley's vernacular, but didn't overtly appear to be mocking it. They were signed only 'Kevin from BiteLabs."

Kevin says there are five employees who "are working full time on this" and that while there is no product ready for market, they are "100 percent serious in prompting widespread discussion about bioethics, lab-grown meats, and celebrity culture—this is very important to us. Making celebrity meat a reality from there will all depend on our ability to build a user-base."

But he did insist that there was a product on the drawing board.

"The product is indeed salami," Kevin says. "Each salami will have roughly 30% celebrity meat and 40% lab-grown animal meats (we're currently looking into ostrich and venison but it pork and beef are more popular in our early research). The rest will consist of fats and spices. This break-down comes from consultation with expert food designers and chefs." If BiteLabs' Tumblr  is to be believed, it will look something like this:

Actual picture from bite labs tumbler account

Kevin says the project was indeed inspired by Google: "Our process is very similar to existing methodologies used to make the Google Burger, just tailored to human muscle instead of cow."

Kevin refused to disclose any of the names of the people involved in the project, including the "bio-engineers and food designers," saying they "requested to remain anonymous due to the controversial nature of the product."

In 1931, Winston Churchill predicted a future in which all the world’s meat would be grown in labs.


We could always switch to eating insects to get our proteins with less environmental impact and ethical problems, and with less technological challenges than synthetic meat:...Hmmmm...who is on board??

 Who will be a major steakholder?

I could skirt around eating real steak. Flank it, if you will.

In conclusion... Can a carnivore driving a Prius contribute more to global warming than a vegan in a Hummer?

Aquafaba

 Did you know you can use chickpea/ garbanzo bean juice from the can as a replacement for eggs?? This also makes a great vegetarian option.

Its a unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process.

Aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

Bananas, apple sauce, prunes, pumpkin, flax, chia, nuts, and garbanzos have been long used as whole egg re-placers in recipes. These work well as whole eggs in some recipes, but they don't work for delicate egg white recipes like meringues. 


3 tablespoons drained chickpea liquid (each can yields about 1/2 to 3/4 cup) is the equivalent of about 1 egg.

Drain and reserve the liquid from a can of chickpeas. Save the chickpeas for another use {hummus} .

Aquafaba uses:
Meringue
Fudge
Mousee
Ice Cream
Buttercream Icing
Marshmallow Fluff
Brownies
Macrons
Mayonnaise
Egg white Cocktails
Butter
Cheese
Marzipan
"Egg" Noodles
French Toast
Cookies
Royal Icing
Omelettes
Smoothies

Aquafaba also freezes well. If you’re not going to use it right away, you can store it in ice cube trays in the freezer.

GLUTEN~FREE Gingerbread House

Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis (Gregory Makar) (Grégoire de Nicopolis). He left Nicopolis Pompeii, to live in Bondaroy (France), near the town of Pithiviers. He stayed there for seven years, and taught gingerbread baking to French Christians. He died in 999.

During the 13th century, gingerbread was brought to Sweden by German immigrants. In 15th century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show how the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations.

The first documented trade of gingerbread biscuits dates to the 17th century, where they were sold in monasteries, pharmacies and town square farmers' markets. In Medieval England gingerbread was thought to have medicinal properties.One hundred years later the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.

Ingredients

• • 1 1/2 cups brown rice flour
•   1/4 cup tapioca starch
•   1/2 cup potato starch (not flour)
• • 3/4 teaspoon xanthan gum
• • 1/2 teaspoon baking soda
• • 1/2 teaspoon sea salt
• • 3/4 teaspoon ground ginger
• • 1/2 teaspoon ground cinnamon
• • 1/8 teaspoon ground allspice
• • 1/2 cup light brown sugar, packed
• • 1/4 cup blackstrap molasses
• • 1/3 cup  coconut oil
• • 2-4 tablespoons milk substitute ( or milk)
Icing for Gingerbread
• • 1 cup sifted powdered sugar 
• • 2-3 tablespoons milk substitute (or milk )
• • Squeeze of lemon

Instructions

• The oil/fat should be solid and at cool room temperature. 
• 1. Place the first eight dry ingredients in the bowl of your  mixer  with the paddle attachment. Pulse  to combine.
• 2. Add the molasses and oil and mix on medium-low until you have a damp, sandy mixture.( about 60 seconds).
• 3. Starting with 2 tablespoons, add the milk substitute and mix on low speed until a dough forms. If the dough doesn't come together use the remaining 2 tablespoons of milk.
• 4. Wrap the dough with plastic wrap and press into a disk shape. Place in refrigerator for 1 hour or overnight.
• 5. Working with small portions (keep the unused dough wrapped and chilled), roll out the dough between two sheets of plastic wrap to 1/8" thickness.
• 6. Cut out desired shapes and carefully transfer by using a very thin spatula dipped in a bit of gluten-free flour 
• 7. Place cookies on greased cookie sheet and bake in the center of a preheated 350 degree F oven for 8-10 minutes depending on the size and thickness of your cookies.
• 8. Cool on sheet pan for about five minutes and then transfer to a wire rack.
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EASY GAZPACHO

                                                                                                                    !!Start with veggies! Fresh, fresh veggies.

 The fresher the better.

you can add 2 T. Extra Virgin Olive Oil.

1  cucumber halved and  peeled
1 bell pepper
1 jalapeno pepper seeds removed
4-6  tomatoes
1  medium onion
1 garlic clove
1/8 cup white vinegar
2 T. sugar or Stevia
1 teaspoon sea salt
1/2 teaspoon black pepper
A few sprigs Cilantro
~juice of 1/2 lime
  sea salt

Heres how easy it is...

Roughly cut cucumbers, bell peppers, tomatoes, and red onions into  cubes. Put all the vegetables and other ingredients into a food processor or blender fitted with a steel blade and pulse until it is coarsely chopped. I like mine smooth to drink. but chunky for a soup..it's your preference.

 The longer gazpacho sits, the more the flavors develop.

Add a dollop of Daisy (sour cream) chill and ENJOY!!!!

HOMEMADE FLOUR TORTILLAS

 

 

HOMEMADE FLOUR TORTILLAS:

3 cups flour(white or whole wheat)
1 tsp salt
1 tsp baking powder1/3 cup oil
1 cup warm water

Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle or cast iron skillet on the stove and let the sides cook until there are little brown spots of goodness..

CHEESE STUFFED ZUCCHINI BLOSSOMS

Ingredients

• Vegetable oil, for frying
• 1 cup cubed brick cheese
• 1 cup ice water (VERY IMPORTANT TO BE COLD)
• 1 cup Tempura batter mix
• 12 zucchini flowers with stems
• Kosher salt and freshly ground black pepper

Directions

Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees 

In a deep mixing bowl pour in the ice water. Add the Tempura powder and continue to mix until the batter is the consistency of heavy cream. Place 2 cubes of cheese into each blossom, pinch  petal tips closed. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown.I love to use a heavy cast iron skillet. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

I serve mine with a side of ranch dressing for dipping !!



If you cannot find Tempura batter, you can use your favorite fish batter, or here is a homemade recipe for Tempura batter.

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Directions:
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Stir in the dry ingredients, stirring only until mixed; the mixture will be slightly lumpy. Proceed as above for frying.
 

VEGETARIAN PINTO BURGER

INGREDIENTS

2 can(s) (15-ounce) pinto beans

8 ounce(s) fresh white mushrooms, finely chopped

1/2 cup(s) shelled edamame

2 small carrots, finely grated

1 small onion, finely chopped

1 1/2 cup(s) panko bread crumbs

2 tablespoon(s) chopped fresh cilantro

1 large egg white

3/4 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

1/2 teaspoon(s) ground cumin

4 teaspoon(s) vegetable oil

10  English muffins

Directions

1. Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
2. Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.

GREAT AS A BBQ BURGER TOO!

SPICE IT UP BY ADDING JALEPENO PEPPERS AND CHIPOTLE MAYO
CHIPOTLE MAYONNAISE:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce


CORN ADDED AND CHIPOTLE KETCHUP

                                 SOUTHWESTERN WITH PEPPERJACK CHEESE AND SALSA

GREEK BURGER WITH  TZAZIKI SAUCE

Tzaziki Sauce

Combine together:

     1 Cup Greek Yogurt – regular works too

     1 Tbsp Lemon Juice

     ½ Cup Chopped Cucumber

     1 Tbsp Fresh Minced Garlic

     1 tsp Dried Dill Weed

GRILL IT WITH BELMONT SAUCE AND SAUTEED GREEN PEPPER AND ONION

Belmont Sauce

3 Tbsp butter (melt in saucepan)

Stir in:

1/2 C Ketchup

1 Tbsp lemon juice

1 tsp Wocestershire sauce

1 tsp prepared mustard

1 tsp tabasco sauce

2 Tbsp sherry wine

Bring to a simmer and reduce by 25% or until nicely thickened so it will stick to the burger.

BUFFALO BLUE BEAN BURGER

Blue Cheese Slaw

Mix just before serving so it doesn’t get runny:

3 Celery Stalks sliced thin and on the bias

3 Cups Shredded Cabbage or Cabbage Mix

1/2 – 1 Cup Blue Cheese

1/2 Cup Ranch Dressing

Fresh Ground Black Pepper

Red Hot Sauce

In heavy saucepan over medium low heat combine:

1/2 Cup Red Hot Sauce

1/4 Cup Butter

1/4 Cup Honey

1 Tbsp Corn Starch

Simmer until thickened

RASPBERRY CHIPOTLE

Pickled Onion:

Place in ziploc bag mix together and let sit in fridge until ready to use:

     2 Medium Red Onions Thinly Sliced

     2 tsp Sugar

     2 Tbsp White Vinegar

Sauce:

Combine in sauce pan and reduce to half over medium to low heat:

     1/2 Cup Raspberry Jam

     1/2 Cup Sweet Baby Ray’s BBQ Sauce

     1/2 Cup Crushed or Diced Canned Tomatoes

     1 Tbsp Chipotle Sauce

     2 Tbsp White Vinegar

I LOVE SANDWICH PITA'S





COCONUT THAI BURGER

Carrot & Pear Slaw:

In quart size ziploc bag combine:

1 tsp Sugar

1 Tbsp Lime Juice

1 Cup Shredded Carrots

1 Cup Sliced (matchstick size) Asian or other type of Pear

Zip up and shake to distribute well. Let sit in fridge while making rest of burger.

Peanut Pesto:

Combine in food processor:

1/2 Cup Roasted Chopped Peanuts

1/2 Cup Fresh Basil

1/4 Cup Cilantro

2 Tbsp Shredded Coconut

2 Tbsp Oil – peanut or olive

1/2 tsp Kosher Salt

Process until pasty then fold in:

1/2 Cup Chopped Tomatoes

ENJOY!!!