Recipes

Smoothie, Biblical Health | Biblical Nutrition | Health Classes | Lexington KY Bread

BFF Smoothie (Best Favorite Fruits!)

Home-Made Honey Wheat Bread (for bread machine)

Creamy Chocolate Mousse No-Bake Chocolate Oatmeal Cookies

Creamy Chocolate Mousse

No-Bake Chocolate Oatmeal Cookies

Cowboy with Cookies - Biblical Health, Biblical Nutrition, Health Classes in Lexington KY

Rice and Vegetables- Biblical Health, Biblical Nutrition, Health Classes in Lexington KY

Chic-Choc Cookies

Marinated Garden Veggies over Rice

Hearty and Delicious Pizza

Chili, Biblical Health | Biblical Nutrition | Health Classes | Lexington KY

Hearty and Delicious Pizza

Three Feathers Ranch Chili

Chocolate Muddle Bars, Biblical Health | Biblical Nutrition | Health Classes | Lexington KY

Grilled Cheese  

Chocolate Muddle Bars

Grilled "Cheeze" Sandwiches

Three Feathers Ranch Dip (dressing) Marinated Veggie and Bean Burritos

Three Feathers Ranch Dip (dressing)

Marinated Veggie and Bean Burritos

Salsa-Infused Tortilla Chip Soup Vegan Special Treat Donuts

Salsa-Infused Tortilla Chip Soup

Vegan Special Treat Donuts

French Toast

French Toast

More wonderful and delicious HEALTHY recipes- COMING SOON!!

BFF Smoothie (Best Favorite Fruits!)

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This recipe is one of my favorite smoothie recipes! Probably because I came up with it from my favorite fruits I like to cut up into a fruit salad! Delicious all blended together too!!

Ingredients:

2 ripe bananas
4 kiwi - peeled
1/4 pineapple, peeled
1 1/2 cups or more ripe organic strawberries

To make it a more healthful GREEN SMOOTHIE version- just add
2 large handfuls of spinach

BFF Smoothie

Directions:

Place all fruit in a Vita-mix or other powerful blender. Add 1/2 cup filtered water and blend. Add more water if needed. You can also add some ice if you like it thicker and colder. Enjoy!!

Now, if you want to kick up the nutrition a few notches- throw in a couple of big handfuls of spinach to make it a green smoothie! I promise- you won't even taste it and your body will be doing double summersaults to get all that good stuff in it!! Whoo-hoo- healthy and delicious!!

Home-Made Honey Wheat Bread (for bread machine)

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We fix this bread probably a couple of times a week here at our house- it is a staple! Great with a meal, for sandwiches, toast, etc…and does it ever smell great while baking!!

Ingredients:

1 1/8 cup warm water
1/3 cup honey
1 1/2 tablespoons oil
1 teaspoon sea salt
2 cups whole bread flour
1 cup white bread flour
1 1/2 teaspoons yeast
Bread

Directions:

1) Place first 4 ingredients in bread pan.
2) Add flour to cover wet ingredients.
3) Sprinkle yeast on top.
4) Select whole wheat setting.
5) Set for 1 1/2 lb loaf- Press start!
My machine takes 3 hours and 27 minutes.

Enjoy!!

Creamy Chocolate Mousse

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This stuff is AMAZING!! We have taken it to many family and church functions with fruit to dip and everyone raved about it and had no idea it was a “healthy” recipe!! Always a good discussion started when they request the recipe and we tell them it is sugar and dairy free and even good for you!! (In small quantities- I know it will be difficult, but don’t eat it all at one sitting! Although it wouldn’t be harmful- might not be good for the waistline! ;-) Great for dipping fruits or even as a frosting for other desserts!

Ingredients:

2 small ripe avocados
3/4 cup raw agave syrup
1/4 raw cacao powder
1 tablespoon coconut oil
1 tablespoon vanilla
Creamy Chocolate Mousse
Directions:

Place all ingredients in a Vita-Mix or other high-powered blender or food processor. Blend until smooth. You will need to dash cinnamon (optional) use a tamper or scrap sides to keep it moving.

*Cacao is RAW cocoa. May substitute carob powder in place of cacao powder.

*There has been some discussion on the health attributes of agave- feel free to substitute honey or maple syrup to your liking.

Store in air-tight container in the fridge- that is if it lasts long enough to make it to the 'fridge!!

No-Bake Chocolate Oatmeal Cookies

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They are almost like candy! Yummy!!

Ingredients:

2/3 cup maple syrup
1/4 cup coconut oil
5 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla

 

Directions:

No-Bake Chocolate Oatmeal Cookies
In a saucepan over medium heat, combine first maple syrup, coconut oil, cocoa powder and cinnamon and stir constantly for 3 minutes. Remove from heat and stir in peanut butter, oats and vanilla and blend well. Drop by spoonful onto wax paper. Chill to set, about 30 minutes. Enjoy!

Chic-Choc Cookies

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I call these Chic-Choc cookies because they are made out of CHICKPEAS and have Chocolate chips in them! Our family gobbles them up! The type of nut butter you use can change the texture of the cookie a lot- so play around with what your family likes best. They are white flour, white sugar, oil and dairy free!

Ingredients:

1 1/2 cups canned chickpeas (garbanzo beans)
1/2 cup almond butter (NATURAL peanut butter)
1/4 honey or pure maple syrup
2 teaspoons vanilla
1 teaspoon baking powder
pinch salt
1/2 cup dark chocolate vegan chocolate chips or carob chips

Cowboy with Cookies - Biblical Health, Biblical Nutrition, Health Classes in Lexington KY

Directions:
1- Preheat oven to 350 degrees.
2- Drain chickpeas and dry on paper towels on counter.
3- Combine all ingredients except for chocolate chips in food processor and process until smooth, scraping down the sides a couple of times. Mixture will be thick and sticky.
4- Transfer to mixing bowl and stir in the chocolate chips.
5- With wet hands, form into 1 - 1 1/2 inch balls and place onto lightly greased cookie sheet. You can place them close together as they will not spread much.
6- Bake for approximately 10 minutes.

*Tip- Be sure to use natural peanut butter or they will be oily. Our favorite is to use raw almond butter. 

Marinated Garden Veggies over Rice

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Really like this recipe! Quick and easy, VERY healthy and TASTY! Great intro into raw foods! Serving the veggies over the hot rice warms them just enough to be satisfying! This recipe is also great served over noodles, or even raw zucchini pasta for an all raw dinner!


Ingredients:
1 head broccoli florets, cut into bite-size pieces
1 cup cauliflower broken into bite size pieces
1 cup sliced carrots
1/2 red pepper, sliced
1/2 cup sliced zucchini
1/2 cup fresh mushrooms, sliced


Basmati Rice
Marinade-
1/4 cup olive oil
1/4 cup vegetable broth
2 tablespoons tamari
juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
2 pinches red pepper

Rice and Vegetables- Biblical Health, Biblical Nutrition, Health Classes in Lexington KY

Directions:
Whisk marinade ingredients together. Mix veggies together and pour marinade over and toss well to coat. Set aside to marinate for 1 hour or so. While marinating, prepare rice to make 3 - 4 cups cooked rice. When rice is done, divide on individual serving plates and top with veggie mixture. Yummy!!

Adapted from recipe in Kristen Suzanne's Easy Raw Vegan Transition Recipes

Hearty and Delicious Pizza

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This pizza is meat and dairy free!! Awesome taste without the guilt, heartburn and acid indigestion!! ;-) 

Crust:
Ingredients-
1 1/2 cups warm water (110 degrees)
2 teaspoons honey
1 tablespoon olive oil
1 teaspoon salt
2 1/2 cups whole wheat flour
1 cup white flour
1 tablespoon active dry yeast


Directions:
I use my bread machine to mix it up on the pizza dough setting.
1-Place water, honey, olive oil and in the pan first.
2-Add flours and sprinkle yeast on top.
3-Put in bread machine and start on pizza setting.
4-When done, punch down and let rise again for approximately 45 minutes, or until doubled.
5-Punch down once again and let rest for 10 minutes. Preheat oven to 450 degrees, while dough is resting.
6-Roll out into crust of desired size.
7-Bake for 5 minutes, remove and add toppings and bake for an additional 10-12 minutes or until done.  

If you do not have a bread machine, use these directions:
1-In a large bowl, mix together honey and water. Sprinkle yeast over the top and let stand for approximately 10 minutes.
2-Stir the olive oil and salt into the yeast mixture.
3- Mixing in white flour until dough begins to cling together.

Hearty and Delicious Pizza

4- Pour out onto floured surface and knead to work in the remaining flour and it forms a smooth ball, about 10 minutes.
5-Place dough in an oiled bowl and cover loosely with a towel and let stand in a warm place until doubled, approximately 1 hour.
6- Punch down and let rise again until doubled, approximately 45 minutes.
7- Punch down once more and let rest for 10 minutes. Preheat oven to 450 degrees while dough is resting.
8- Roll dough out on floured surface or stretch with hands into desired sizes. Cut in 1/2 to make 2 thin crust pizzas or into smaller portions to make individual sized pizzas.
9- Bake for 5 minutes, remove and add toppings and then return to oven for an additional 10-12 minutes or until done.

*Tips-
1- Make an extra batch to bake and keep in the freezer for quick family pizza night meals!!
2- I highly recommend a pizza baking stone for a wonderful, crispy-to-perfection-on-the-bottom crust! Also, very handy is a pizza peel to use to transfer the crust and/or loaded pizza to and from the oven. Now you are a pizza professional!!

Zesty Pizza Sauce-
Really like this sauce! It is fairly quick and easy and has the just the right amount of ZING to it!

Ingredients:
1 tablespoon olive oil
1/2 onion diced
2 - 3 cloves garlic, minced
1 can fire roasted diced tomatoes
1 6oz can tomato paste
2 teaspoons honey
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon red pepper
1/2 teaspoon ground fennel
1 bay leaf

Zesty Pizza Sauce

Directions
1-In a large sauce pan, sauté sauté onion and garlic in olive oil until soft.
2-Pour sautéed mixture into blender. Add tomato sauce and tomato paste. Blend until smooth.
3-Pour back into sauce pot. Add remaining ingredients.  Simmer for 45 minutes.
4- Remove and discard bay leaf.
5- Spread on crust and top with favorite toppings! Bake and enjoy!

*Tip- I always double it and keep some in the freezer for a quick family pizza night fix when we need it!

"For more great pictures and topping ideas, follow this link to our blog post on making PIZZA!!
 
http://6thdayhealthministries.wordpress.com/2014/01/13/meatless-Monday-beyond-January-6-2014-pizza/

Three Feathers Ranch Chili

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For many years, I had a chili recipe that everyone loved! It had both beef and pork sausage in it and I must say it was quite tasty. Some friends even used it to win some chili cook-off contests- so it was GOOD stuff! After taking a more healthy turn in our eating habits, our family really missed it, especially on cold winter days! So, I played around with the recipe a bit and came up with a new HEALTHIER version that is just as hearty and delicious! Looks like a lot of ingredients, but it is quick to throw together and then just let it simmer! I have served this at potlucks and family get-togethers and everyone loves it! It is a bit spicy -which we love, but you can dial the heat back a bit by cutting back on the chili powder.

Ingredients-
1 small yellow or red onion, diced
1/2 red pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons olive oil or vegetable broth
1 small can chopped green chiles
1 can crushed tomatoes
1 can fire-roasted diced tomatoes
1 can red kidney beans, undrained
1 can black beans, undrained
1 can great northern beans, undrained
1 can re-fried pinto beans
1 can hominy and/or corn
1 6oz. can tomato paste
3 tablespoons honey
2 tablespoons vinegar
1 bay leaf
1 - 2 tablespoons chili powder according to taste
1/2 teaspoon red pepper
1 teaspoon sea salt
1/2 teaspoon ground cloves
1/4 teaspoon cumin
Three Feathers Ranch Chili

Directions:
Heat oil or broth in a large pan. sauté sauté onion, red pepper and garlic until soft. Stir in remaining ingredients and simmer on low for 45 minutes stirring often. Remove bay leaf before serving.

Enjoy!!

*Tip- double the recipe and freeze a batch for a quick supper on a busy night!
*Shhhh.... keep this one a secret! Tip for some of you who have dye-hard meat eaters in your family  - try adding some vegan meat substitutes like chorizo seitan - they will never know the difference! ;-) 

Check out our 6th Day Health Ministries Blog post featuring this recipe at 6thdayhealthministries.wordpress.com

Chocolate Muddle Bars

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Our family LOVES these! And, come to think of it, so does everyone else we have ever served them to! They are quick, easy - no baking required! Sugar, wheat and dairy free, so Ok to have a little sweet treat now and then!

Ingredients-
coconut oil cooking spray
1 cup peanut butter
2/3 cup honey
1/2 cup coconut butter
2 cups old fashioned rolled oats
1 cup shredded coconut
1 cup raisins
1 1/4 cups dark chocolate or carob chips
1 teaspoon vanilla
Chocolate Muddle Bars

Directions-
1- Spray bottom of 13" x 9" pan lightly with coconut oil cooking spray.
2- Combine peanut butter, honey and coconut butter in a large pan over low heat and stir until melted and well combined.
3- Remove from heat and stir in vanilla.
4- Add remaining ingredients and stir until thoroughly mixed.
5- Pour into prepared pan and spread evenly.
6- Place in refrigerator until set.
7- Remove and cut into bars.  
Store in refrigerator or freezer.

Enjoy!!

*Tips
1 - You may substitute coconut oil in place of the coconut butter.
2 - Try substituting dried cranberries for the raisins or adding some nuts to change things up a bit!
3 - Most dark chocolates are dairy free- if you use regular chocolate chips, they may contain dairy. Check your labels.
4- Serve directly out of the 'fridge or set them out to soften up a bit just before serving.

Check out our 6th Day Health Ministries Blog post featuring this recipe at 6thdayhealthministries.wordpress.com

Grilled "Cheeze" Sandwiches

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Cutting out dairy doesn't mean having to give up on some family favorites! Our family has always loved grilled cheese sandwiches with our chili, so we came up with this way to keep up the tradition! Try it with our Three Feathers Ranch Chili!

Ingredients-
1 loaf home-made Honey whole-Wheat bread (link to recipe on same page)
Non-dairy cheese like this one (insert small photo of cheese)

Directions-
1- Slice bread to desired thickness.
2- Slice cheese into thin strips using cheese slicer
3- Arrange bread slices on panini press
4- Place cheese slices on top of bread and top with another slice of bread.
5- Heat and press on high setting until bread is crisp and cheese is melted.

Grilled Cheese

Enjoy!

*Tips-
1- Spread bread with olive or coconut oil before placing on panini press.
2- If you do not have a panini press, simply place in a hot non-stick skillet and press with spatula, turning to cook both sides.
3- Mix it up a bit- there are also varieties of non-dairy pepper Jack cheese as well- yummy! Or- cut up some fresh peppers and place in them!!

Check out our 6th Day Health Ministries Blog post featuring this recipe at 6thdayhealthministries.wordpress.com

Three Feathers Ranch Dip (dressing)

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Sometimes like to serve some fresh veggies and dip along side a meal instead of a salad. Or- even eat as a snack! I have been trying to come up with a recipe to replace the old commercially made stuff we used to buy that we liked that is loaded with preservatives and chemicals that we avoid. This stuff is awesome! And a few dips makes the healthy veggies disappear all the more quickly!

Ingredients-
1 cup Vegenaise (or other vegan mayo)  
1 tablespoon apple cider vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon sea salt
1/4 teaspoon red pepper
Three Feathers Ranch Dip (dressing)

Whisk all ingredients together until mixed thoroughly. Refrigerate.

Enjoy!

*Tip - To make thinner for dressing, add 1/4 cup almond or other plant-based milk.

Check out our 6th Day Health Ministries Blog post featuring this recipe at 6thdayhealthministries.wordpress.com

Marinated Veggie and Bean Burritos

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These are so good! At first the ingredients might seem odd, but give them a try! The tanginess of the marinated veggies combined with the beans and toppings is just the right combination! Great served alongside our Salsa-Infused Tortilla Chip Soup and Nacho Salsa Dip!

Ingredients
1 1/2 cups shredded zucchini
1 1/2 cups shredded yellow squash
1/2 cup diced red pepper

Marinade ingredients
1/4 cup red wine vinegar
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/8 teaspoon pepper

Bean mix ingredients-
2 cans black beans, drained
1 can navy beans, drained
1/4 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper

8 6-inch whole wheat flour tortillas

additional filling ingredients to taste-
shredded vegan Monterrey Jack cheese
shredded vegan cheddar cheese
guacamole or diced avocados
salsa
green onions
1/4 cup chopped onion (optional)

Marinated Veggie and Bean Burritos

Directions
Combine marinade ingredients in a shallow dish and stir well to combine. stir in zucchini, squash, red pepper and onions. Stir well to coat. Set aside to marinate at room temperature.

Combine beans, water and spices in a pan and bring to a low boil. Let simmer for 10 minutes.

Wrap tortillas in foil and warm in 350 degree oven for about 10 minutes.

To build burrito-

Lay tortilla flat. Place a row of beans down the middle, top with veggie mixture and then toppings to taste. Fold one side over filling, then fold the bottom over followed by the other side to make a burrito closed on one end and easier to eat without spilling all the great filling!

*Tip- These make a great and fun food to feed to a crowd! Do a BYOB (Build Your Own Burrito) Mexican-themed party with a serve-yourself bar of all the toppings available for your guests. Less work for you and they will have fun making them with their own topping combinations to personalize them to their taste!

*Check out our 6th Day Health Ministries Blog Post featuring this and other recipes here.

Salsa-Infused Tortilla Chip Soup

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I love this soup! Warm and just spicy enough and love the crunch of the tortilla chips in it! Makes a great meal combined with our Marinated Veggie and Bean Burritos and Nacho Salsa Dip!

Ingredients
1/2 cup chopped onion
3/4 cup diced carrots
3 cloves garlic, finely chopped
1 cup corn
3 cans vegetable broth
1 can fire-roasted diced tomatoes
2 cups water
2 vegan "chicken" flavored bouillon cubes
1/2 cup roasted red pepper salsa
1/2 green tomatillo salsa (salsa verde)
1 6oz. can tomato paste

Toppings-
Vegan Monterrey Jack and cheddar cheese shreds
diced avocado
thinly sliced green onions
Blue and/or yellow corn tortilla chips

Salsa-Infused Tortilla Chip Soup

Directions

Combine onion, carrots, garlic and 4 tablespoons of the broth in a large pot. Simmer/sauté sauté about 5 minutes until tender. Stir in remaining ingredients (Except topping ingredients!) and bring to a low boil. Reduce heat and simmer for 15 minutes. To serve, pour into bowls and top with topping ingredients ... and LOTS of tortilla chips.

*Tip - if not serving with Marinated Veggie and Bean Burritos or other bean dish, try adding a can of black beans as well!

*Check out our 6th Day Health Ministries Blog Post featuring this and other recipes here.

Vegan Special Treat Donuts

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Just because you have decided to eat more healthy, doesn't mean you have to give up special treats! Like these wonderful, tasty little donuts! Great for a special weekend breakfast treat!

Ingredients
1 cup whole wheat flour
1/2 cup white flour
1/2 cup coconut or date sugar
1 tablespoon ground flax seeds
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup sunflower oil
1 cup almond milk

Directions

1- Preheat donut maker.
2- Combine all the dry ingredients and stir to mix well.
3- Make a well in the center of dry ingredients and add oil and almond milk. Stir well to combine.
4- Spoon into donut maker until just level with sides of donut hole. Close lid and let bake until done.
5- Remove and let cool before topping with glaze.

Chocolate Glaze
1 cup vegan dark chocolate chips
1 teaspoon coconut oil

Place ingredients in zip lock bag and microwave on low setting for 10 - 15 second intervals until melted, squishing to mix each time. When melted, use scissors to snip off a very small corner on one side of the bottom to use as a pastry bag to top donuts.

Makes 18 donuts

*Notes-

I have found with using the whole wheat flour that it takes them a little longer to get fully done than what the indicator light on my donut maker thinks!

These can also be made using a donut baking pan and baking in the oven or even a muffin pan using just a small amount of batter in the bottom of each cup - you won't get the "hole" in the middle, but they will still be tasty!! :-)

Modified from recipe in Vegan Junk Food by Lane Gold

Check out our 6th Day Health Ministries blog post featuring this and other yummy recipes here.

French Toast

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Although French Toast has always been a favorite breakfast treat, since going vegan, I had never given it a try - figuring the heavy egg and milk-based typical recipe just would not transform into vegan fare very well. I am most happy to report I was WRONG! Can't believe we have been missing out on an old family favorite for so long! Not sure we like these even better than our old recipe! Give them a try - you won't be disappointed!


Ingredients-
1 cup vanilla almond milk
1/4 cup chickpea or garbanzo bean flour
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon nutritional yeast (optional)

coconut oil for frying
6 slices honey whole wheat bread

Directions
1- Combine all batter ingredients and whisk well, breaking up any large chunks of flour. Pour into shallow dish.
2- Preheat coconut oil in skillet, covering bottom.
3- Soak bread in batter mixture, 1 slice at time, coating each side.
4- Cook each slice in oil, turning to get both sides nice and golden brown and crisp on each side.

Serve with real maple syrup, fresh fruit or honey! Yummy!!

Check out our 6th Day Health Ministries blog post featuring this and other yummy recipes here.