Our Recipes

There are many resources available for recipes and ideas on how to prepare whole foods. All Things Food has a variety of reference books as well as books for sale that offer many delicious recipes. There are also pre-printed recipes featured in store. You can even find our monthly recipe in The Village Reporter the first Wednesday of each month. And there are many internet sites that offer even more recipe ideas that are healthy, delicious and affordable for you and your family.

Choose a category and recipe from the menu on the left.

For more recipes, here are some internet sources available to you:

Frontier Co-Op Recipe Collection
Nourished Kitchen (specializing in traditional recipes)
Nourish MD (specializing in recipes for children and food allergies)
Creative Health Institute (specializing in raw food recipes)
Fruit and Veggie Guru (specializing in produce recipes)

Pumpkin Bread

2 C cooked, pureed pumpkin
1 2/3 C sugar
2/3 C oil
2 tsp vanilla
4 whole farm eggs
3 C flour
2 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1 tsp baking powder
¼ tsp cloves
½ C chopped nuts
½ C raisins (if desired)

Stir together in a large bowl pumpkin, sugar, vanilla, oil and eggs, Stir in remaining ingredients. Pour into pans. Bake at 350 degrees 45-60 minutes or until toothpick comes out clean. Grease only bottom of pans. Cool 2 hours before slicing. Makes 3 medium loaves.

Soupas com Pao

3 lb Chuck Roast (or any bone in cut)
10 – 12 tomatoes (peeled) or 3 large cans
3 medium onions chopped
1 bunch celery chopped
2 bulbs garlic chopped
2 oz oil

In spice bag:
4 T chili powder
2 T cumin seed
½ C pickling spice

1 bottle inexpensive red wine (Burgundy, Port, Cab, or your Fav Flav)
1 loaf day old French or Italian bread

½ bunch fresh mint (1 ½ T mint flakes if fresh not available)
Salt and Pepper to taste

Sauté onions, celery and garlic until onions are translucent. Remove to soup or crock pot. Turn up heat on sauté pan. Add oil. Add roast and sear. In soup or crock pot, combine meat, onion, garlic, celery and tomatoes. Add bottle of wine. Add spice bag. Bring to a boil. Reduce heat. Simmer until meat falls off bone – shredded beef texture. (Approximately 2-3 hours soup pot or 4 - 6 hours crock pot. Cooking times vary according to size of roast and pot and cooking temperature.) When finished, mince fresh mint and stir into soup. If using mint flakes, stir into soup at start.

To serve, place slice of old bread in bowl. Ladle soup over bread.

Apple Oatmeal Bars

1 C Flour
½ tsp Salt
½ tsp Baking Soda
1 tsp cinnamon
1 Stick Butter (¼ C)
1 ½ C Rolled Oats
½ C Brown Sugar
1 Egg
1 tsp Vanilla
3 Apples peeled and thinly sliced

Sift first 4 ingredients (flour, salt, baking soda, and cinnamon). Mix in Oats, Sugar, Butter, Egg and Vanilla. Press ½ of the mixture into buttered 9 inch square pan. Arrange apples over top, Roll out remaining dough and press lightly over apples. Bake @ 350 degrees for 30 – 35 minutes. Cool and cut into bars.

Thai Noodles & Cabbage

Dressing:
1/3 C brown sugar
2 T Braggs soy sauce
2 T water
¼ C lime juice
4 cloves garlic
1 tsp ginger
½ tsp red pepper flake
2 T oil
¼ tsp salt

½ head of cabbage

As available, veggies and herbs: chopped Thai basil, green beans, red peppers, etc

8 oz Dry Noodles-Soba, spaghetti, etc

Combine dressing ingredients in large bowl and set aside. Boil noodles according to package directions. Chop and rinse cabbage and other available veggies and leave in colander. When noodles are done, strain into colander with cabbage to steam. Mix into bow with dressing. Serve.

Astragalus Broth

3 cups water or vegetable broth
1/2 cup vegetable soup stock (if desired)
2 tbsp. dried astragalus root
3 tbsp. dried garlic powder or 10 cloves peeled fresh garlic

Place all ingredients in pot and simmer for two or three hours, covered.

To use: If you feel you are getting sick make and consume the entire recipe. As a preventative take a cup or two during the week. If you use fresh garlic, eat it after the broth is done or as the broth is consumed.

This is a superhealth recipe.

Immune Enhancing Rice

3 tbsp. dried astragalus root
4 cups water
2 cups brown rice

Add astragalus to water, bring to a boil, and simmer for 2 hours covered. Remove from heat and let stand overnight. Remove astragalus, add water to bring back up to 4 cups, add rice and bring to a boil. Reduce heat and simmer until done, approximately 1 hour. Use this rice as you would any rice, as a base for meals throughout the week.

This is a superhealth recipe.

Poached Pears with Raspberry & Chocolate Wine Sauce

Poached Pears
3 – 4 small to medium pears
2 – 3 cloves
2 – 3 oz white wine
Enough water to cover pears

Bring water, wine and cloves to boil. Add pears. Boil for 2 – 5 minutes until tender (test with a toothpick). Remove from water to drain and set aside.

Raspberry Puree
1 pint fresh or frozen raspberries

Immerse fresh raspberries in water and drain. Puree with food processor, hand held or table top blender. Set aside.

Chocolate Wine Sauce
3 oz Cabernet Sauvignon Wine
1.5 oz Fair Trade Dark Chocolate

Simmer wine until reduced by half. Melt chocolate on low heat. Combine.

Spoon each sauce on half a small plate or saucer. Place pear in center. Serve.

Popcorn Balls with Honey

20 cups air-popped popcorn (from 2/3 to 1 cup kernels)
1 1/4 cups butter, cut into chunks, plus more for your hands
1 1/4 cups honey
¾ teaspoon salt
2tsp vanilla extract

Preheat oven to 325 degrees. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper and set aside.

In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.

Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Raw Apple Pie

Crust
1/3 C Dates
½ C Pecans or Walnuts
1 Capful Vanilla
Dash of Cinnamon

Finely chop in food chopper or blender. Reserve ¼ mixture for topping. Press remaining in pie plate. Refrigerate while making apple filling.

Filling
2 T Coconut Sugar, Raw Agave, or Succanat
2 Apples
1/3 C Lemon or Orange Juice
Sprinkle of Salt
1 T Raisins
1 T Cranberries

Mix all ingredients together and spread into crust. Sprinkle reserved pie crust mixture on top.

Recipe is enough for two, small 4” pie plates.

Recipe can be doubled to make one 8” pie plate.

Shitake Mushroom Seaweed Soup

6 medium shitake mushrooms (whole dried)
6 C warm water
Rinse and soak in 2 C of warm water until soft. Save the water.

Saute, stirring frequently, until caramelized:
1 medium onion (quartered and sliced thin)
3 medium cloves garlic (chopped)
2 T fresh ginger (minced)

Slice the mushrooms thin and chop the seaweed, add:
4 medium pieces wakame
2 T dry vegetable stock powder

2 T dulse seaweed (chopped)
Add to the soup pot along with soaking water, and 4 more cups of water. Bring to a boil on high heat, reduce heat to medium and simmer uncovered for about 10 minutes, then add.

Season with:
2 T Braggs soy sauce
1 T rice vinegar
Salt and white pepper to taste

Add and serve:
3 T minced scallion, bok choy or kale greens for garnish

Sea vegetables and shitake mushrooms make this soup incredibly nutritious, giving your body a great dose of minerals in a delicious and easy way.

From: Recipes & Remedies for Rejuvenation Cookbook by Edward Bauman, M. Ed., Ph. D.

This is a superhealth recipe.

Staci's Tex Mex Stew

1 ½ cup wheat berries
4 cups water
1 cup black beans
1 cup diced tomatoes
1 cup green peppers
½ onion
cayenne powder and cumin to taste

Soak wheat berries in water, covering a few inches above. Next morning, drain. Cook wheat berries in fresh water for 45 minutes. Once most of the water is cooked off, add can of black beans, tomatoes, peppers, and onion. Add a few tablespoons of cayenne powder and cumin to taste. Serve in a bowl w/ tortillas and top with sour cream or yogurt. I usually make a big pot of this as it will taste better when re-heated, and freezes well.

Perfect Pizza Dough

1 cup warm water
1 T yeast
1 cup All Purpose Flour
2 T olive oil
1 ½ t salt
1 T honey/sugar
1 ½-2 cups of Whole Wheat or Spelt Flour

Dissolve yeast in water. Mix all ingredients. Kneed dough for about 10 minutes. Let rise for 15 minutes. Stretch into pizza.

Holiday Carmel Corn with Honey

20 C popped popcorn (from 2/3 to 1 C kernels)
1 1/4 C butter
1 1/4 C honey
¾ tsp salt
2 tsp vanilla
2 tsp cinnamon
2 tsp orange extract
¼ C chopped nuts or seeds

Preheat oven to 325 degrees. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper and set aside.

Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Add chopped nuts or seeds. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.

Pour mixture out onto two large cookie sheets and let cool to room temperature. Gently crack into servings.

Can be stored in an airtight container at room temperature for up to 2 weeks.

Hummus Yummus

1 cup of garbanzo beans dried
3 cloves of garlic
¾ tsp. salt
Handful of fresh parsley
6 Tbsp. Lemon Juice (about one lemon)
6 Tbsp. Tahini (ground sesame seeds)
6 Tbsp. Water
2 Tbsp. Olive Oil
Dash of Paprika

Step 1: Soak 1 cup of garbanzo beans overnight in a pot full of water. The next day, bring water to a boil then put lid on it and simmer for 2 hours. Once the beans are cooked they will triple in size! Strain the beans in a colander.

Step 2: In a food processor combine garlic, salt, parsley and blend for a minute until chopped. Once chopped add cooked garbanzos, lemon juice, tahini, and blend. As it is blending slowly add in water, and finish with olive oil. Adjust seasoning to taste. Serve in a bowl with paprika sprinkled across the top.

Hummus is a versatile and healthy snack. Great for dipping with veggies, crackers, breads, pita chips, and pretzels. Also spreads well on sandwiches and bagels. Hummus will keep for 7 days if refrigerated.

Egg Nog

4 – 6 room temp pasture raised eggs (divided)
1/3 C organic sugar (divided)
¼ tsp REAL salt
1 quart Organic Valley whole milk (divided)
1 tsp Frontier Fair Trade organic vanilla

1. Pour 2 cups milk into sauce pan and heat on low. You can use double boiler to ensure milk does not scorch.

2. Separate egg yolks from whites and slowly add yolks only to milk. Reserve whites.

3. Add sugar to taste reserving 1 – 2 T for egg whites.

4. Stirring continuously, cook on low heat until metal spoon is coated – 160 degrees with thermometer – about 20 minutes. Remove from heat. 5. Beat egg whites until foamy. Add sugar and beat until soft peaks form. Fold into custard mixture.

6. Add vanilla.

7. Pour into container or pitcher with lid and refrigerate.

8. Serve chilled or warmed with a touch of brandy and nutmeg (optional).

Vinaigrette Dressing*

2 T Braggs Soy Sauce
4 T Spectrum Red Wine Balsamic Vinegar
3 Cloves Garlic-chopped
Herbs to taste - Thyme, Rosemary and Tarragon

Combine above ingredients in blender and slowly stream Napa Valley Organic Olive Oil while blending until desired consistency. Salt and cracked pepper to taste.

Feel free to use a variety of other herbs and other sources of soy sauce and vinegar. Vince, our House Chef, prefers a fermented soy - tamari.

Gluten-Free Chocolate Cake

1 C East Wind Peanut Butter (Or other nut butter)
1 C Evaporated Cane Sugar
1 C Eden Foods Organic Applesauce - unsweetened
3 Free-Range Farm Fresh eggs
1 tsp Frontier Organic Vanilla
1/2 C Fresh Milled Buckwheat Groats
1 tsp Foods Alive Raw Cacao Powder

Mix top 5 ingredients: peanut butter, sugar, applesauce, eggs and vanilla. Add remaining dry ingredients. Beat 2 minutes. Using a 9" x 11" pan, bake for 40 minutes at 300 degrees. Top with Avocado Mousse topping.

Recipe adapted from Bouchard Family Farms, St John Valley of Maine (www.ployes.com)

Avocado Mousse

2 Ripened Organic Avocados
1/4 C Wholesome Sweetners Organic Raw Blue Agave Nectar
1/4 C Foods Alive Raw Cacao Powder
1/4 tsp Frontier Organic Vanilla
1/4 C Water

Remove pits and mash flesh of avocado. Blend all until smooth. Chill. If desired, use as a toping on gluten-free cake.

This is a raw food recipe.

Walnut Mustard & Cilantro Pasta a la American Chop Suey*

Serves 2:
1 C Walnuts, finely chopped
1/2 C Fresh Cilantro, finely chopped
2 T Soy Sauce
2 T Dijon Mustard
1 T Agave Nectar
4 C Cooked Fusilli pasta
2 T Extra Virgin Olive Oil
1 small Yellow onion, finely chopped
2 cloves Garlic, minced
1 1/2 C broccoli (or asparagus), chopped into small florets
1 large Carrot, shredded
salt and pepper to taste

Process the walnuts in a food processor by pulsing them a few times, until they resemble coarse sand. Be careful not to pulverize them, you do not want a powder. Pour into a bowl and add cilantro, soy sauce, dijon, and agave. Mix well with a spoon until you get a nice paste or "dip" like consistency. Set aside.

In a non-stick skillet on medium heat, saute the onions in the olive oil for about 3 minutes. Add in the garlic and stirring, cook for another minute. Stir in the broccoli and cook for another 4 minutes or until the broccoli is bright green, cooked through, but still firm to the bite. Add in the salt and pepper to taste, Remember not to add too much salt if you are using a high-sodium soy sauce. Add the vegetable mixture to the cooked pasta and toss well. Now add the walnut-cilantro mixture and combine well with a spoon until the pasta is evenly coated. Add the shredded carrots and toss until evenly distributed. Serve and enjoy.

Raw Carrot Ginger Dressing

1 1/2 Handfuls Carrots - grated
2 inches Fresh Ginger (with skin)
1 T Sesame Oil
1 T Apple Cider Vinegar
1 T Tamari
1 T Agave
1 tsp chili flake or paste
Water, as needed

Blend all ingredients in blender. Use as dressing for a wrap.

Recipe provided by: Paige Common of Eatin' Alive Raw Food.

This is a raw food recipe.

Raw Veggie Wraps

For Outer Wrap:
Collard Green or large lettuce leaf

Seed Pate (to be used as filling):
2 C Sunflower Seeds - soak 4-6 hours or overnight
1/4 C Sesame Seeds
1 T Apple Cider Vinegar
1 T Tamari
1 Clove Garlic
Water, as needed

Your choice of veggies:
Avocado, bean sprouts, carrots, cabbage, etc.

Coursley grind seed pate but leave mixture sticky. Spread two spoonfuls of seed pate on one side of green or leaf. Top with your choice of veggies. Roll like a burrito. Dip into sauce. Eat and enjoy!

Recipe provided by: Paige Common of Eatin' Alive Raw Food.

This is a raw food recipe.