Intriuging...yes?? LOL

Okay this thread is for recipes that use all natural ingredients, not artificial flavors and colors we want the good stuff all natural reipes made using all natural foods! If you have any please post them here! I'll be adding some of mine as I have time and will look forward to seeing others if you have them!

This will really help Lorna and I as we both have our kids and hence our whole families on all natural diets.

I have a cookbook that may be of some help. Not my favorite cookbook, but it certainly helps in this area.

'More-with-Less Cookbook'
-suggestions by Mennonites on how to eat better and consume less of the world's limited food resources

Everything in here is basically made from scratch using fresh veggies etc. They use a lot less sugar etc.

Recipes were sent in from different parts of the world.

All Natural Better-Than-Boxed Beef Stroganoff
Serves 6

Ingredients
Spice Mix
1 (1-ounce) package natural onion soup and dip mix
1/2 teaspoon ground black pepper
3/4 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dried parsley
1 teaspoon cornstarch
1 tablespoon extra virgin olive oil

Beef Stroganoff
2 cups chopped mushrooms
1 pound lean ground beef or ground turkey
1 cup dry noodles
1 cup milk
1 cup low sodium beef broth, more if needed
1/2 cup organic sour cream
1/2 to 1 cup grated baby Swiss or Provolone cheese

Method
To make spice mix, combine soup mix, black pepper, garlic, onion, parsley and cornstarch in a small bowl. Set aside. To make stroganoff, heat olive oil in a skillet over high heat. Add mushrooms and cook, stirring constantly, until mushrooms release most of their juices, about 10 minutes. Add ground beef, turn heat down to medium and brown until cooked through. Drain the fat off and discard if necessary.

Add noodles, spice mix, milk and beef broth. Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until liquid is absorbed. If necessary, add more broth as you go along.

Stir in sour cream. Taste and adjust seasoning. Top with grated cheese and serve immediately.

Nutrition
Per Serving (About 8oz/231g-wt.): 320 calories (170 from fat), 19g total fat, 9g saturated fat, 24g protein, 14g carbohydrate (less than 1g dietary fiber, 4g sugars), 80mg cholesterol, 510mg sodium

Granola

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Directions
Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Carob Snack Balls

1 cup cashews, chopped fine
1 cup almonds, chopped fine
1/2 cup raw honey
1/2 carob (you can also use cocoa if you prefer)
1 tsp sea salt
1 T. all natural vanilla flavoring
1 cup grated coconut

Warm honey by placing the jar in a bowl of hot water. Mix honey, carob or cocoa, salt and vanilla and mix well. You can either chop the nuts in a food processor or the blender. Process until finely chopped. Add coconut and pulse until blended. Place in bowl and add cocoa mixture, blending well.

Place greased wax or parchment paper on a cookie sheet. Spread mixture on top. Place in refrigerator until firm, typically several hours. Then form into balls, or cut into small squares. You can also use other nuts if you wish.

Asian chicken


In the crock of a slow cooker, mix the following:

1/2 cup tamari
1/3 cup Sucanat or Rapadura (can substitute pure maple syrup)
1 tsp. minced garlic (or more to taste)
1 can tomato sauce

Stir to combine. Add:

8 chicken legs (drumsticks with thigh)

Cook on low for 5 hours. Serves 6.

Goes great with brown rice and steamed vegetables.

Tomato Basil Bruchetta
3 FRESH tomatoes
20 Leaves of Basil
2 tsp (or 2-3 cloves) organic garlic
2 tsp extra virgin olive oil
1 loaf french bread

Dice up tomatoes, add in torn basil leaves, add other indredients. Slice baguette at an angle into thin slices. You can grill or warm bread in the oven. Let sit out for about an hour and it gets a little dry. Enjoy!

Mama's Milk Teething Biscuit
1 egg 1/4 tsp. salt
1 cup spelt flour
2 Tbs. maple syrup
1 Tbs. Soy flour
1 Tbs. breastmilk

Breakfast Cookies
Awesome Breakfast (or anytime) Cookies

Preheat oven to 350

1/2 CUP OATMEAL
1/2 CUP OAT BRAN
1/2 CUP RAISINS (or Craisins, or blueberries)
1 CUP Hodgson Mills Whole Wheat Insta-Bake
1/2 CUP BROWN SUGAR
1/1 CUP UNSWEETENED APPLESAUCE
1/2 TEASPOON CINNAMON
1/2 CUP WATER OR ENOUGH TO FORM COOKIE CONSISTENCY

Combine all ingredients in a medium bowl. Stir with a fork until well mixes. Drop by tablespoonfuls on a nonstick cookie sheet. Flatten slightly with the tines of a fork. Bake for 15 minutes or until golden brown. Let cool. Store in an airtight container in the fridge.

Mango Melon Yum
1 mango, peeled, stoned and chopped
Half a cantaloupe, peeled and chopped

Blend the mango and cantaloupe until smooth and serve. Turn it into a super smoothie by adding a little wheatgrass powder, available at your local health food store.

Black Bean and Zucchini Chilaquiles
Adapted from The Vegetarian Family Cookbook by Nava Atlas

1 1/2 T olive oil
1 cup chopped onion
1 medium green bell pepper, diced
1 28-ounce can crushed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 16- to 20-ounce can black beans
1 medium zucchini, quartered and sliced
1 small fresh jalapeno, seeded and minced
12 small corn tortillas, quartered
8 ounces non-dairy Cheddar cheese (optional)

Preheat oven to 400F. Lightly oil a 9 by 13 inch baking pan or 2 quart round casserole.

Heat the oil in a large saucepan. Saute the onion until translucent. Add bell pepper and continue to saute until it has softened and the onion is golden. Stir in tomatoes, seasonings, beans, zucchini, and jalapeno. Bring to a simmer, then simmer gently for 5 minutes.

Layer as follows in the prepared pan: half the tortillas, half the tomato-black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.