Recipes from Nicki Rubin
by Jordan Rubin in Extraordinary Health Magazine
Recipes from Nicki Rubin’s Kitchen
Entrée:
Meatloaf Yield: 4-6 servings
1 ½ lbs. ground chuck, venison or buffalo
1 egg beaten
½ tsp. Dijon mustard
½ c. ketchup
1 finely chopped onion
½ finely chopped red pepper (or green pepper)
¼-½ c. whipping cream (or milk)
1 ½ tsp. salt
½ c. oats
1 c. bread (I prefer torn-up buttered sprouted grain toast)
1½ Tbsp. Rapadura (or Sucanat) (both sweeteners are found in natural health food stores)
Topping:
½ c. ketchup
3 Tbsp. Rapadura (or Sucanat) (a both sweeteners are found in natural health food stores)
2 tsp. stone ground mustard
½ tsp. chili powder
Bake in loaf pan 1 ½ hours at 350 degrees. Spoon topping over loaf the last 10 minutes.
Side Dish:
Garlic Mashed Potatoes Yield: 4 servings
4 medium potatoes
1/3-½ c. heavy whipping cream
4 Tbsp. butter
1½ tsp. minced garlic
Herbamare, or salt and pepper to taste
Peel potatoes. Cut potatoes into large pieces and boil in salted water for 35-45 minutes, or until tender. Drain thoroughly. Mash with a fork. Mix cream, butter, minced garlic, and salt and pepper. Serve immediately.
Dessert:
Blueberry Cobbler
Preheat oven to 375 degrees. Melt ½ stick butter in 8×8 dish.
Mix: 1 c. spelt or kamut flour
1 c. whipping cream
½ c. honey
½ c. Rapadura (a sweetener found in natural health food stores)
2 tsp. baking powder
Pour mixture on top of melted butter. Pour 2-2½ cups berries on top of mixture. Bake at 375 degrees for 35-40 minutes.
Variations: (1) blackberry; (2) blueberry, blackberry, and cherry; and (3) blueberry-peach
Baked Eggs in Tomato Cups with Sauteed Spinach
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Jordan Rubin from Extraordinary Health Magazine
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