Cranberry Pork Roast
From “Crockpot Cookbook"
This sweet crock pot roast is an ideal holiday dinner.
This sweet crock pot roast is an ideal holiday dinner.
- 3 to 4 lb pork roast, preferably organic
- Salt and pepper
- 1 cup fresh cranberries, finely chopped
- Clear Liquid Stevia, to taste ( I would begin with 2 droppers)
- a few drops of orange extract ( or use Orange flavored liquid stevia and omit the extract)
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
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Fiesta Chuck Roast
From "The 31 Woman Cooks"
You could also add in some frozen corn, black beans or any other Mexican type veggie during the last 30 minutes.
- 4-5 pound organic, natural chuck roast (preferably grass fed)
- 1 Tb onion powder, or 1 small onion chopped
- 1 tsp ground cumin
- 1 clove garlic, minced
- 12 - 16 ounce jar of “no-vinegar” organic salsa or homemade salsa
You could also add in some frozen corn, black beans or any other Mexican type veggie during the last 30 minutes.
Irish Stew
From "Yeast Free Cooking"
Add water to the pan until the meat is just covered. Simmer covered 1-2 hours adding water if needed. Slowly mix 2 Tb flour with 1/2 cup cold water. Stir into soup. If the soup is not thick enough repeat with another 1 Tb flour and 1/4 cup cold water.
Once thick and hot add the frozen vegetables. Heat through.
- 1 1/2 lb Beef Cubes, preferably organic
- 1/2 tsp Real Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Paprika
- 1 TB minced onion, or 1 tsp Onion Powder
- 1/2 tsp Seasoning Salt
- 2-3 Tb Oat Flour
- 3 Tbs Olive Oil
- 1 bag Frozen Organic Mixed Veggies
- 1/2 cup Cold Water
Add water to the pan until the meat is just covered. Simmer covered 1-2 hours adding water if needed. Slowly mix 2 Tb flour with 1/2 cup cold water. Stir into soup. If the soup is not thick enough repeat with another 1 Tb flour and 1/4 cup cold water.
Once thick and hot add the frozen vegetables. Heat through.
Broccoli Soup
From "Yeast Free Cooking"
Place a large saucepan over low heat. Add oil and stir until hot. Add the broccoli and sauté until tender, about 7 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.
Use a hand blender and carefully puree the soup to the consistency that you like. If you use a regular blender, be very careful. Hot liquids added to a blender can explode. This is why I prefer the hand blender.
Add the salt and pepper to taste. Serve immediately. You can garnish with a sprinkling of fresh chives, parsley or chopped broccoli.
**For a Creamy Broccoli Soup, simply take a 1/3 cup of dry white beans (lima, northern...) and pulse in a blender until it looks like flour. Add this flour into a small amount of the soup until it is well mixed. Then stir the bean mixture into the pot of soup. Yummy!
- 2 tbsp. Extra Virgin Olive Oil
- 1 head Broccoli, chopped
- 4 cups Chicken Stock, homemade or without added yeast
- Salt & Pepper, to taste
- 1/3 cup white bean flour (see note), optional
Place a large saucepan over low heat. Add oil and stir until hot. Add the broccoli and sauté until tender, about 7 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.
Use a hand blender and carefully puree the soup to the consistency that you like. If you use a regular blender, be very careful. Hot liquids added to a blender can explode. This is why I prefer the hand blender.
Add the salt and pepper to taste. Serve immediately. You can garnish with a sprinkling of fresh chives, parsley or chopped broccoli.
**For a Creamy Broccoli Soup, simply take a 1/3 cup of dry white beans (lima, northern...) and pulse in a blender until it looks like flour. Add this flour into a small amount of the soup until it is well mixed. Then stir the bean mixture into the pot of soup. Yummy!
