Tuna Cakes

This recipe is a twist on my dad's old salmon cakes - like me, he never seems to measure either. But, with some willpower, I jotted down my amounts. It comes together super quickly if you have a trusty food processor. I LOVE my KitchenAid! It's the first KitchenAid appliance I've purchased. I thought people were just really brand loyal (or bamboozled by great advertising), but I am extremely impressed. It's quiet, cuts uniformly and quickly, rarely leaks and is very powerful. My only regret - I couldn't find the red one in stock!

I recommend starting by processing the breadcrumbs, dumping them out, then moving on to the garlic and onions (be careful not to over-chop onions in the processor). I add garlic while it's running to get an easy mince. Then, I wash the processor once when I'm finished chopping.

Tuna Cakes

Ingredients:

3 slices sprouted bread (Trader Joes carries an excellent brand, but Ezekiel 4:9 bread will make a good substitute. Just keep the bread in the freezer since it will spoil quickly. I usually ends to make breadcrumbs.)

1 small onion

1 clove garlic, peeled

1/2 chopped red bell pepper

1 t Italian seasoning or dill (add more if you REALLY like flavor)

Salt and pepper to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)

2 6.5oz cans tuna, drained (go for the dolphin safe, wild caught, no salt added)

2 medium eggs, lightly beaten

Optional Mix-Ins:

1-2 chopped garlic greens (immature garlic) or 2-3 tablespoon chives

2 T fresh parsley

1/4 c frozen corn

Serve with homemade Thousand Island Dip (recipe to come soon, this is my handsome husband's!)

Directions:

1. Preheat oven to 400 degrees.
2. Grind bread into crumbs in your food processor until mix resembles fine bread crumbs. Dump into a large mixing bowl.
3. Add onion to processor, pulse until finely chopped (don't over do it!). Add to mixing bowl. With blade running, drop in garlic clove until minced. Chop any super-sized chunks of onion or garlic by hand if needed (I don't usually have any). Add to breadcrumb mix.
4. Add chopped bell pepper, Italian seasoning, salt and pepper, optional mix-ins and tuna. Mix well. Taste now if you want to make sure the seasoning is to your liking.
5. Add eggs and mix well. Form small patties (I use a 1/4 cup measure to get the right portion, then shape by hand). Place on a baking sheet lined with parchment paper. 
6. Bake at 400 degrees for 18-20 minutes or until cooked through. Make sure to watch that the bottoms only lightly brown, I'm learning that each oven has it's quirks. 

Enjoy! I serve it with baked sweet potato fries or glazed carrots and a salad. It serves 4-5, depending on the serving size. Between the 4 of us we never have leftovers, but Mr. 1.5 year old eats like a Tyrannosaurus... a tuna cake-eating Tyrannosaurus :)

Rye Muffins

This yummy recipe is a staple in our home, and quite easy as well as versatile. I adapted it from Raisin Rye Muffins (where you can also see my photo of another batch, with GIANT blueberries). I've added blueberries, or cinnamon and carrots with chopped walnuts, or a couple of mashed bananas, or lemon zest and chopped almonds, depending on my mood that morning :) We usually soak the flour and liquid overnight to aid digestion - it gives it a really savory flavor that is so yummy.

1 c rye flour
1 1/2 c spelt

1/2 cups wheat germ
6 t baking powder
2 t cinnamon
3/4 t salt
1 c water
3 dates soaked in 1/2 cup water (reserve water)
2 T honey
6 T oil
(Optional) 1 1/2 c dried fruit of your choice (muffins are still really good without adding this)

Directions: Preheat oven to 400 degrees F. Mash dates with a fork (or food process). Combine dry ingredients in large bowl. Combine water, dates (and date water), honey and oil in smaller bowl, whisk together and then add to dry ingredients. Stir mixture until just moistened.

Fill 18 muffin cups 2/3 full. Bake for 15-20 minutes (until a toothpick comes out clean). Cool in pan for 5 minutes, then remove to wire rack. Tastes great warm!

Mostly Raw Fudge

Yum! We've been delighted by so many kind compliments on our yummy Mostly Raw Fudge. I started with a basic carob fudge recipe from Nourishing Traditions.

1 c carob powder

3/4 c raw cacao powder (or use a non-alkalized high-quality brand like AH!Laska

3/4 cup organic extra-virgin coconut oil, melted

3/4 c raw almond butter

1 t vanilla

1/4 c raw agave syrup (we leave this out and it's still really yummy)

4 packets of NuNatural's stevia (you can find it at Lassen's)

Combine all ingredients until blended and creamy. Line a pan (we use 12x8) with parchment paper. Pour in fudge and chill until solid. To slice, let sit at room temperature for 5 minutes or cut with a hot knife. I've also used a heart-shaped cookie cutter for a friend's birthday.

Optional Toppings*:

Sliced strawberries (my favorite)
Shredded coconut

Crumbled pecans

*Add toppings before chilling and tap the side of the pan to encourage them to set lower into the fudge.

Variation:

Dip strawberries or bananas into fudge before chilling. Freeze or chill and enjoy "chocolate" covered fruit.

Noah's quotes

Ahhh, now this makes a mama happy:

Noah, while eating my broccoli stir fry: "Mmmm! yummy. It's like a lolly pop."