Pronto Pesto

2 c. fresh basil leaves
3/4 c. fresh cilantro leaves
1/3 c. avocado
1 T. garlic, minced
1 tsp. vinegar
1/2 tsp. salt
1/2 c. olive oil

Place all ingredients in a food processor and blend until the herbs are finely chopped. While it is still running, slowly drizzle in the olive oil to make a smooth pesto.  Allow flavors to marry for at least and hour.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Coconut Flatbread and Pizza Crust

• 3 tbsp olive oil
• 3 tbsp water
• 1/3 cup arrowroot flour
• 1/3 cup coconut four
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp lemon juice
• 1 gelatin egg substitute (see below)*
• *You can sub the gelatin egg substitute for 1/2 of a green plantain. Depending on moisture level of plantain, you may need an extra tbsp of water if dough cracks when rolled out. Process all ingredients together in food processor until smooth. Bake as directed.

Directions

1. Preheat oven to 350.
2. In stand mixer bowl, place all ingredients except for gelatin egg substitute and lemon juice.
3. Prepare gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, and whisk vigorously, until completely dissolved and frothy. Use immediately.
4. Add gelatin egg substitute and lemon juice to stand mixer. Mix on medium until a thick dough forms.
5. Scrape dough out of mixing bowl and roll into ball.

For Wraps:

1. Divide the dough into 5 balls, rolling each one to 7" in diameter (this is easiest between two layers of parchment paper. Remove top layer of parchment paper, and transfer bottom layers to pans.
2. Bake for 5 minutes, until they begin to brown.

For flatbread:

1. Between two layers of parchment paper, roll ball of dough into 11" circle with a rolling pin. Of dough cracks, add a but more water - no more than one tablespoon at a time.
2. Remove top layer of parchment paper, and transfer bottom layer and flatbread dough to pizza pan or stone.
3. Bake for 12 minutes.

From:http://hewontknowitspaleo.com/recipe-items/autoimmune-paleo-flatbread-and-pizza-crust/

Bolognese Sauce

1 lb. ground meat (beef/pork/other)
2 T. olive oil
1 c. chopped onion
1 c. chopped carrots
1 c. zucchini
2 c. stock (beef/chicken/veg.)
2 T. tomato paste
1 c. chopped ham
1 c. heavy whipping cream
1 pinch nutmeg
salt and pepper

Brown ground meat in the olive oil in large pot.  Add vegetables, stock, and tomato paste. Stir and let simmer for at least 1 hour.  A few minutes before serving, add ham, whipping cream and spices. Serve over noodles.

This is my version of a delectable dish I had in a little French restaurant. Mmmmmm!

Herb Sauce

1 c. olive oil
1/2 T. garlic powder
1 T. dried basil
1 T. dried parsley
1 tsp. dried oregano
1 tsp. dried or fresh rosemary
1/2 tsp. paprika
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper

Whisk ingredients together. Let herbs steep for at least 30 mins. at room temperature before using. Store tightly covered in a cool dark place up to 2 weeks. 

Makes a delicious alternative to a red sauce on pizzas and noodles, or use as a dipping sauce for flat breads.

Pea Pasta

1 c. green peas
2 oz. (60 g.) prosciutto or ham
2 tsp. olive oil
1 small onion, finely chopped
1/4 c. chicken stock
1/4 c. light cream, or milk

Saute onion in olive oil. Add the chicken stock, cream, and peas and bring to a boil. Stir in the ham just before serving.   Serve over fettuccine; top with Parmesan cheese.

Pasta e Fagioli

1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately

Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.

You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.  

This is my absolute favorite soup! It's very similar to the one served at Olive Garden.