Recipes

Ozette and her friends love eating healthy foods, so they have lots of energy for the important things in life–like playing tag, sledding and parachuting. They love sharing their recipes and hope you will enjoy making these delightful dishes.

Vegetableini Souper

This recipe makes a lot but freezes well.

Ozette loves organic vegetables in her soup. You can vary the veggies and the amounts to suit your taste. Ozette and her friends like to use organic veggies. Fresh veggies are great but frozen work well too. Ozette found some frozen veggies when a snowbank melted and they were still rather tasty. Wonderful on a frosty day.

4 cloves garlic, chopped

1 large onion, chopped

1 cup celery, chopped

2 cups diced tomatoes

1 cup peas

1 cup green beans

1 cup slices mushrooms

salt, pepper to taste

3 white potatoes, chunked

10 cups of water (you can vary this depending on how thick you like your soup)

Place the ingredients in a large pot and simmer for at least 30 minutes. You can cook it all day in a crock pot too. It is even better the next day

Ten minutes before serving, sprinkle in 1 tsp of Italian seasoning and ½ tsp. Turmeric

Turn off heat and add miso (optional) to taste.

Chocletto Seedettes

These are a delicious dessert using two of Ozette’s favorite things–dark chocolate and pumpkin seeds.

Melt a 3.5 oz bar of dark chocolate (at least 60 percent cocoa) over very low heat. Add ½ cup pumpkin seeds. Spread in a shallow pan and refrigerate until hard. Cut into small pieces. You can also make these using nuts, sunflower seeds or dried fruit. Don’t forget to share.

Neener Neener Walnutto Bread

This tasty bread is good toasted with a little butter or peanut butter. Makes a great snack or breakfast.

1/2-cup butter or margarine

3/4-cup sugar

2 eggs slightly beaten

3 medium size bananas (about 1 cup mashed)

1 cup regular all purpose flower

1/2-teaspoon salt

1-teaspoon soda

2-cusp whole-wheat pastry flower

1/3-cup hot water

3/4 cup chopped walnuts

Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas. Stir until smooth. Sift flour with salt and soda. Add dry ingredients alternately with hot water. Stir in chopped nutmeats. Pour into a greased 9x5 inch loaf pan. Bake in a moderately slow oven at 325 degrees for one hour and 10 minutes. Let cool before cutting.

Egplantini

Preheat oven to 350 degrees. Serves 4

Wash an eggplant and cut into 1/4-inch slices. Brush with olive oil and a little salt. Place on a greased cookie sheet and bake about 15 minutes, checking often. The slices should be light brown. Turn over and bake 15 minutes longer. Using an 8x10 baking dish, place a layer of eggplant on the bottom of the pan. Pour a layer of your favorite pasta sauce on top, then take with about ½ cup grated Mozzarella cheese. Repeat layers, ending with the cheese. Bake at 350 for 25 minutes. Serve with whole wheat spaghetti.

Yield: one 9”x 5” loaf (10-12 servings)

Pumpkin Breadettes

1 3/4 cups whole wheat pastry flour (you can use white unbleached, but Ozette thinks the whole wheat pastry flour is more nutritious)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 large eggs Ozette likes free-range eggs

1/2 cup unsalted butter, melted

1 cup pureed pumpkin

31/2 cup granulated sugar

3/4 cup packed light brown sugar

2 teaspoons vanilla extract

1 cup chopped pecan

Preheat oven to 350°.

Whisk together flour, baking powder, salt, and spices. Set aside. In a large bowl, beat eggs lightly with a fork or whisk. Add butter, sugar, pumpkin, brown sugar, and vanilla. Mix well. Add dry ingredients and mix until almost blended. Stir in pecans.

Pour batter into a greased a9”x 5” loaf pan. Bake for an hour, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10-15 minutes. Then remove from pan and let set on a wire rack to cool completely.

Salad Supremeo

4 servings

You can vary this salad by adding veggies that you especially love. When Oliver makes this, he likes to add cut up apples or pears right before he serves the salad, so they do not turn brown.

3 cups organic spring mix

½ of a diced avocado

½ cup cherry tomatoes

½ cup broken walnuts

½ cup sunflower seeds

¼ cup sesame seeds

½ cup pumpkin seeds

Toss together just before serving

Dressing

You can use your favorite dressing on this salad, but the ever-creative Oliver usually serves this salad with this dressing.

½ cup mayonnaise

½ cup non-fat plain Greek yogurt

1-2 teaspoons. Grated horseradish

½ cup mashed fresh tomatoes (or more if you like)

1-3 tablespoon honey

Salt and pepper to taste

Mix together and serve on salad. Refrigerate leftovers.

Super Basil Salt

Every growing season in Farlandia, Princess Abrianna and Oliver plant lots of basil. They love trying different varieties and making super basil salt to gift to their friends. Ozette loves this in place of regular salt, especially on popcorn, although she does hate it when popcorn kernels get stuck in her teeth. You can do this with any herb or herb combo you like for seasoning soups, main dishes, salad dressings.

In Farlandia, they like to do this the old-fashioned way. Take a clean glass jar and put a layer of salt (preferably sea salt) on the bottom. Tear basil leaves (there are many varieties of basil so experiment) and place a 1/4-inch layer on top of this. Then add enough salt to cover the basil. Continue layering. Your final layer should be salt. Put a lid on the jar and let it set until the leaves have dried. Put the salt and basil in a blender and blend until the salt and dried basil are ground together.

If you want to use your salt immediately, you can preheat the oven to 225 degrees. Take ½ cup basil leaves and ½ cup sea salt and place them in a food processor. Pulse until well mixed. Spread on a baking sheet and bake until dry: about 25 minutes. Check often. Let it cool and pulse it again in the food processor (or use a blender) until it is a fine power.