Skip to main content

View Diary: The Weekly Weigh-In: SuperFoods or SuperFads? (30 comments)

Comment Preferences

  •  We haven't found any problems with it. (5+ / 0-)

    Raw or cooked, it seems to work just fine.

    Recently we did this with it:

    Place 12 oz pkg of cubed butternut squash in bottom of crock pot. Peel and chop one medium-size jicama, place in crockpot. Peel and chop one bulb elephant garlic into small bite-size pieces, add to crockpot. Chop 3-4 stalks, no leaves, red chard and place in crock pot. Wash and chop one large yellow carrot, one large purple carrot, one medium orange carrot and two medium red carrots. Add to crockpot. Strip leaves from one bundle rainbow chard, save leaves for later. Chop stalks (5-6) and add to crockpot.

    Place in mixing bowl one 15 oz can sweet potato puree, one 15 oz can butternut squash puree, 1/2 cup water, and one 6 oz container plain WholeSoy & Co soy yogurt, whisk well. Add 1.5 tsp sea salt, 1.5 tsp kosher salt, 1/4 tsp white pepper, 1/4 tsp yellow mustard seed powder and whisk together. Add 2 tbsp mango rum and 1 tbsp apple cider vinegar, whisk together. Pour over other ingredients in the crockpot, then take the crockpot bowl and shake gently so the mix trickles down into the vegetables in the crockpot, replace bowl.

    Take 2.78 lb. fresh boneless, skinless chicken breasts and cut into bite-size or a bit larger pieces. Add to a large ridge-bottomed skillet, along with one peeled and chopped medium-large red onion. Add several splashes of blackstrap rum. Put heat to six (medium-medium high). Sprinkle with sea salt and 1/2 tsp each marjoram and tarragon leaf. Cook until the chicken is no longer pink, moving pieces around in the pan to make sure all gets cooked. Ladle everything in the skillet over the contents of crockpot, evening out the chicken-onion mix to get full coverage of the surface. Sprinkle on top 1.5 tsp basil leaf, 1 tsp summer savory, 1/2 tsp marjoram leaf, and 1 tsp tarragon.

    Cook on high for four hours in the crockpot.

    Spray two glass pie dishes with coconut oil baking spray.  Take one 16 oz bag Namaste Foods Pizza Crust mix and place in mixing bowl with 2.5 cups of water and 2 tsp olive oil.  Whisk well.  Pour good amount into each pie dish and spread up onto sides.  (We wound up with well more filling than we had pie dishes; if we'd had two more dishes and another bag of mix we might have been able to do four pies).  Bake in preheated oven at 450 F for 10 minutes, then remove.

    Once crockpot is done, stir all together, then stir in 2-4 tbsp coconut flour to bring to desired consistency.  Spoon goodly amount into each pie dish.  Spread remaining crust batter loosely across top (doesn't need to be a full cover) and bake in oven preheated to 450 F for 30 minutes.  We had the remaining filling as stew.

    •  That sounds like a rainbow in the mouth! (1+ / 0-)
      Recommended by:
      allergywoman

      I'm not sure where to get colored carrots, but all the flavors certainly sound amazing.

      Yes, DailyKos DOES have puzzles! Visit us here Saturday nights @ 5:00 PDT (easier puzzles) and Sunday nights @ 5:00 PDT (more challenging) for a group solving. Even if you just pop in and comment while watching the fun, everybody is welcome. uid:21352

      by pucklady on Fri May 02, 2014 at 03:50:07 PM PDT

      [ Parent ]

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site