Recipes from Paula

Thursday, March 19, 2009

I had the fun of getting to interview Paula Brake, and she was kind enough to share a few of the recipes that she finds helpful to people trying to eat more raw veggies and salads, and to eat less meat. Enjoy!

~Erica

Non-Dairy Ranch Dressing

from

Hallelujah! Simple Weekly Meal Plans

by Marilyn Polk

1 cup Vegenaise or Nayonnaise

2 teaspoons lemon juice

1 teaspoon garlic powder

½ teaspoon Celtic Sea Salt

1 tablespoon minced onion

3 tablespoons distilled water*

*If you prefer to use this as a vegetable dip for baby carrots, broccoli florets, cauliflower, sliced squash, sliced cucumbers, celery sticks, etc., then omit the water.

We use the Vegenaise with the purple label and top because it contains grape seed oil. The other one contains canola oil – which we don’t use.

Sunflower Tomato Dressing

from

Everyday Wholesome Eating

by Kim Wilson

¾ cup sunflower seeds

1 ½ tsp.paprika

1 cup canned tomatoes

1 tsp. garlic powder

1 Tbsp. apple cider vinegar

2 tsp. onion powder

juice of 1 lemon

pinch cayenne

1 cup water

opt: 2 Tbsp. raisins

½ tsp. unrefined sea salt

1/3 cup olive oil

Puree all but oil in blender. Gently mix in oil last.

To use as a dip, decrease amount of water.

Vegetarian Chili

(in crock pot)

1 15 oz. can Light Kidney Beans drained

1 15 oz. can Mexican Recipe Stewed Tomatoes (Del Monte)

1 15 oz. can Chili Beans Mild Sauce (Bush’s)

1 8 oz. can Whole Kernel Yellow Corn (no salt added) drained

Put all canned ingredients into crock pot and heat on low.

2 stalks celery chopped

1 onion chopped

½ red bell pepper chopped

1 tsp. chili powder (Frontier is best)

3 Tbls. good sautéing oil (grapeseed, sunflower, etc.)

Sauté raw vegetables in oil until soft/tender and add to crock pot. Turn crock pot on high for 1 hour and then on low for 3-4 hours or until done. Add water (distilled is best) to thin as needed.

Serve as the cooked portion of your evening meal over prepared brown rice or with Tostidos Natural Chips.

These include book and author names and are two of Paula’s favorite books and are simple. They can be bought from these websites: www.simplynaturalhealth.com (Kim’s) or www.AlphaOmegaFood.com (Marilyn’s). The chili recipe is great for people learning to eat without meat (even the guys usually like this - and it is easy). Paula’s husband is the cook and this is his recipe - Henry Brake.

You can contact Paula at hpbrake@gmail.com or by mail at

1830 Cokey Road, Rocky Mount, NC 27801

2 comments:

Paula B said...

I would like to add a comment to my interview. It took us 1 1/2 years to eliminate meat from completely from our diet and 4 years to eliminate cheese. We kept eating less and less and then only when we were away from home. Now we don't care for either.

Lea said...

I have a non-dairy ranch dressing recipe we really like:

First you make the mix from the cookbook "The Perfect Mix" then make either ranch dressing or dip with the following recipes.


Ranch-style Dressing and Dip Mix

1 and 1/2 Tablespoons dried parsley
1 Tablespoon salt
1/2 Tablespoon dried chives
1/4 Tablespoon dried oregano
1/4 Tablespoon dried tarragon
1/2 Tablespoon garlic powder
1/2 tablespoon lemon pepper

Combine ingredients and store in an airtight container.


Ranch Dressing

1/2 Cup mayonnaise or vegenaise
1/2 Cup silk creamer or other milk
1 Tablespoon Ranch-Style Dressing and Dip Mix

Whisk together ingredients. Refrigerate for one hour before serving.


Ranch Dip

2 Tablespoons Ranch-Style Dressing and Dip Mix
1 Cup mayonnaise or vegenaise
1 Cup Tofutti Better Than Sour Cream

Whisk ingredients together. Refrigerate for 2 hours before serving. Great for dipping raw veggies into, as a topping for steamed vegetables, etc.