Blueberry Cream Cheese

Oh how I have ALWAYS loved blueberry cream cheese. I remember growing up, in Denver, going to local bagel shops. I would order a blueberry bagel with blueberry cream cheese! I try to limit (well, I have completely in fact) bagels (and other white flour – but maybe some healthy bagels are in my future) but have found no reason to eliminate or limit at all the blueberry cream cheese – this is healthy, 100% natural and full of amazing enzymes.

If you have not read my post about cream cheese and whey, start there. This is what you do with the finished cream cheese product:

The amounts below depend solely on your amount of cream cheese. If you are like me, you use what is left over (raw milk, yogurt, etc.) and the amount always changes.

1. Put cream cheese (freshly made or softened) in food processor. Add fresh blueberrys and mix until it is a beautiful blue color.
2. Using the attachment that lets you add while mixing, drizzle in a bit of maple syrup. Remember, you won’t need much if your blueberries are really sweet!

We love as a dip for crackers (plain of course) and on english muffins or toast.

This post is happily shared at Real Food Wednesday, Homemaking Link Up and Simple Lives Thursday and Pennywise Platter and Fight Back Friday and Monday Mania

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“I just can’t get enough” Lentil Salad

The juice from the salsa adds so much flavor to the salad!

I broke up my earlier post and this post because I wanted it to be easier to look at this for the recipe and not have to scroll down. I LOVE THIS SALAD. I have fresh lettuce in my garden and it is growing faster than I can use it so I have to keep making new salads. This is so easy (if you have the ingredients – you may see now why my previous posts have been building blocks to some yummy easy to assemble recipes). You will need:

• Romaine or Butter Lettuce
• Cold, cooked quinoa
• Cold, sprouted lentils
• For the dressing:
• Homemade mayo (you can of course use regular but it is very thick so perhaps dilute with some red wine vinegar to make it more of a dressing consistency).
• Homemade salsa (the specific taste of the Lacto-Fermented Salsa found in Nourishing Traditions is what I love but any salsa fresca will do.

Build and enjoy! This is so filling (with the Quinoa and the Lentils) but I have made without the Quinoa and it is still super great. The combination of these flavors is my current go to favorite for my lunches and side dinner salads!

This recipe is happily shared at Monday Mania,  Simple Lives Thursday and Pennywise Platter and Fight Back Friday and Real Food Wednesday and Homemaking Link up

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Roasted Salsa Verde

Ingredients:

10-15 Tomatillos

1/2 bunch Cilantro (2 Cups loosley packed), washed and dried

1 bunch Green Onions (green and white), washed cut into thirds

1-2 Jalapenos (depending on your spicy desire!), seeded and cut in quarters

1 teaspoon Sea Salt (plus more to taste)

Juice of 1/2 Lime (plus more to taste)

Preheat your broiler to high. Peel the tomatillos and wash them thoroughly. Cut them in half and place them cut side down on a half sheet. Broil them for 7-9 minutes or until the skins begin to char (I like them to be about half black). Meanwhile, prepare and add remaining ingredients to the bowl of a food processor. Dump all of the tomatillos into the food processor (including juices). Pulse until blended and chopped. Taste and add salt or lime to desired flavor! Easy as that!

Tips:

• Be careful not to over salt the salsa as your tortilla chips have salt as well. Taste the salsa with a chip!
• Uh oh, I made it too spicy! No problem, serve it with some ice cold sour cream to the side. A little dip of that will help tame the salsa!
• The tomatillos are very sticky and I can’t seem to find organic ones so I recommend peeling them and putting them into the sink with warm water and a tiny dot of dish soap and then rinse thoroughly. Cuts through the stickiness.

Recipe from Nikki

I shared this recipe on Simple Lives Thursday

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