Some of my recipes I posted on facebook a while back:
These recipes have become favorites at our house. I hope you enjoy them too!
Leila's Thai Curry Soup (My Noodles & Co. knockoff)
2 Tablespoons yellow (or green) Thai curry paste (Mae Ploy brand)
1 19-oz can coconut milk (like Ayroy-D brand)
1 2-oz cube palm sugar
2 19-oz cans water
1 1/2 Teaspoon sea salt (or Leila's BioSalt) OR 2 to 3 T. Thai Fish Sauce
1 pkg rice noodles, prepared according to pkg directions
1/2 Large red onion, sliced into thin slivers (or sweet onion)
1/4 head cabbage, shredded
2 Medium tomato, fresh, cubed
mushroom, fresh, slices, optional
spinach, fresh, place a small handful on top of hot soup before serving
cilantro sprigs, garnish with about 5 on top of each bowl before serving
2 Medium carrots, shredded, optional
tofu, cubed, optional.
Instructions :
In a soup pan, add 2 T. curry paste and a little of the coconut cream from the top of the can of coconut milk. Stir to blend while heating to bubbling.
Add more coconut milk and the onion and saute 2 minutes.
Add the rest of the coconut milk, 2 cans of water, the palm sugar and heat until the palm sugar dissolves completely.
Add the carrots, cabbage, mushrooms and simmer lightly, just until the vegies are tender-crisp.
Add the prepared rice noodles. Add salt and tomatoes.
It is ready to serve when heated through.
Ladle into bowls and top with baby spinach leaves and then cilantro sprigs. Serve hot.
Leila's BioSalt recipe:
2 parts unbleached sea salt (or Real Salt)
1 part potassium chloride (i.e., NOW brand, found in health food stores)
Use in place of regular salt to reduce water retention due to sodium intake.
2 Tablespoons yellow (or green) Thai curry paste (Mae Ploy brand)
1 19-oz can coconut milk (like Ayroy-D brand)
1 2-oz cube palm sugar
2 19-oz cans water
1 1/2 Teaspoon sea salt (or Leila's BioSalt) OR 2 to 3 T. Thai Fish Sauce
1 pkg rice noodles, prepared according to pkg directions
1/2 Large red onion, sliced into thin slivers (or sweet onion)
1/4 head cabbage, shredded
2 Medium tomato, fresh, cubed
mushroom, fresh, slices, optional
spinach, fresh, place a small handful on top of hot soup before serving
cilantro sprigs, garnish with about 5 on top of each bowl before serving
2 Medium carrots, shredded, optional
tofu, cubed, optional.
In a soup pan, add 2 T. curry paste and a little of the coconut cream from the top of the can of coconut milk. Stir to blend while heating to bubbling.
Add more coconut milk and the onion and saute 2 minutes.
Add the rest of the coconut milk, 2 cans of water, the palm sugar and heat until the palm sugar dissolves completely.
Add the carrots, cabbage, mushrooms and simmer lightly, just until the vegies are tender-crisp.
Add the prepared rice noodles. Add salt and tomatoes.
It is ready to serve when heated through.
Ladle into bowls and top with baby spinach leaves and then cilantro sprigs. Serve hot.
2 parts unbleached sea salt (or Real Salt)
1 part potassium chloride (i.e., NOW brand, found in health food stores)
Use in place of regular salt to reduce water retention due to sodium intake.
Leila's Chipotle Con Crema (mild)
1 Large sweet onion, sliced in rings and then halved
1 Cup sour cream
1/8 Teaspoon Chipotle powder or chipotle peppers (or more if you want hotter)
1/4 Cup real butter
2 Teaspoon chicken bouillon or salted chicken base
1/2 Teaspoon smoked paprika powder
Instructions :
Saute onions slowly until translucent and slightly caramelized in butter.
Add the chicken bouillon and maybe a touch of water if needed to dissolve. Heat until dissolved.
Add chipotle and smoked paprika to taste. Cool.
When cooled, add the sour cream. Store in an airtight container in the fridge.
To serve: Scoop out and put in loosely covered container and microwave to just warm. Stir and serve.
Serve with Mexican foods. Use as a topping or as part of a filling.
Our family used to be vendors at the Pioneer Park Farmer's Market in down town salt Lake City, Utah. We used to trade with the other vendors there (my favorite part of the market experience). One of the vendors sold hand made prepackaged Mexican food. This Con Crema was something I had to recreate at home. I think it is even better than the original.
1 Cup sour cream
1/8 Teaspoon Chipotle powder or chipotle peppers (or more if you want hotter)
1/4 Cup real butter
2 Teaspoon chicken bouillon or salted chicken base
1/2 Teaspoon smoked paprika powder
Instructions :
Saute onions slowly until translucent and slightly caramelized in butter.
Add the chicken bouillon and maybe a touch of water if needed to dissolve. Heat until dissolved.
Add chipotle and smoked paprika to taste. Cool.
When cooled, add the sour cream. Store in an airtight container in the fridge.
To serve: Scoop out and put in loosely covered container and microwave to just warm. Stir and serve.
Serve with Mexican foods. Use as a topping or as part of a filling.
Our family used to be vendors at the Pioneer Park Farmer's Market in down town salt Lake City, Utah. We used to trade with the other vendors there (my favorite part of the market experience). One of the vendors sold hand made prepackaged Mexican food. This Con Crema was something I had to recreate at home. I think it is even better than the original.
Leila's Sugar-Free Pina Colada
1/2 Cup unsweetened pineapple juice concentrate (OR use 2 c. fresh pineapple and omit water)
6 ice cubes baby coconut puree (BU) (OR 6 ounces fresh baby coconut flesh)
1 Cup purified water
10-12 Drops stevia glycerite (NOW brand)
8-10 ice cubes
4 Tablespoon egg white protein powder
2 Tablespoon coconut milk powder
Instructions: Blend in a blender, adding the egg white last (it makes it foamy).
You can get baby coconuts at many oriental markets, as well as the coconut milk powder.
I like this recipe because it has some protein but doesn't taste like a typical protein drink. Plus coconut is so good for you!
6 ice cubes baby coconut puree (BU) (OR 6 ounces fresh baby coconut flesh)
1 Cup purified water
10-12 Drops stevia glycerite (NOW brand)
8-10 ice cubes
4 Tablespoon egg white protein powder
2 Tablespoon coconut milk powder
Instructions: Blend in a blender, adding the egg white last (it makes it foamy).
You can get baby coconuts at many oriental markets, as well as the coconut milk powder.
I like this recipe because it has some protein but doesn't taste like a typical protein drink. Plus coconut is so good for you!
Leila's Fresh Apple Torte
Crust:
1 Cup flour, stirred and measured
1/2 Cup salted butter, softened
1/3 Cup granulated sugar
1/2 Teaspoon real vanilla extract
1/4 Teaspoon sea salt
Filling:
1 8-oz pkg cream cheese, softened
1/4 Cup real sour cream
1/2 Cup granulated sugar
1 Large egg
1 Teaspoon real vanilla extract
1/4 to 1/2 Teaspoon sea salt, to taste
Topping:
4 medium sized apples, peeled, cored and thinly sliced (makes about 4 cups slices)
1 to 2 Teaspoons fresh squeezed lemon juice, to taste
1/3 Cup granulated sugar
1/2 to 1 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/8 Teaspoon ground ginger
1/4 Cup sliced almonds
powdered sugar, optional
Instructions :
To make crust:
Combine ingredients and mix well.
Press into bottom and about 1 1/2 inches up the sides of an unbuttered 9-inch spring-form pan.
Set aside.
To make filling:
Combine all filling ingredients and beat until smooth.
Pour over crust.
To make topping:
Combine apples, lemon juice, sugar and spices and mix until apples are coated with sugar mixture.
Layer over cream cheese mixture.
Sprinkle almonds over top.
Bake in preheated 450 degree oven for 10 minutes.
Reduce heat to 400 degrees and continue baking for 25 minutes.
Cool on rack before removing sides of pan.
Dust edges with powdered sugar, if desired.
Serve at room temperature or chilled with sweetened whipped cream or vanilla ice cream.
This is a delicious and elegant dessert. I like the flavor or a more tart apple in this recipe.
1 Cup flour, stirred and measured
1/2 Cup salted butter, softened
1/3 Cup granulated sugar
1/2 Teaspoon real vanilla extract
1/4 Teaspoon sea salt
Filling:
1 8-oz pkg cream cheese, softened
1/4 Cup real sour cream
1/2 Cup granulated sugar
1 Large egg
1 Teaspoon real vanilla extract
1/4 to 1/2 Teaspoon sea salt, to taste
Topping:
4 medium sized apples, peeled, cored and thinly sliced (makes about 4 cups slices)
1 to 2 Teaspoons fresh squeezed lemon juice, to taste
1/3 Cup granulated sugar
1/2 to 1 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/8 Teaspoon ground ginger
1/4 Cup sliced almonds
powdered sugar, optional
Instructions :
To make crust:
Combine ingredients and mix well.
Press into bottom and about 1 1/2 inches up the sides of an unbuttered 9-inch spring-form pan.
Set aside.
To make filling:
Combine all filling ingredients and beat until smooth.
Pour over crust.
To make topping:
Combine apples, lemon juice, sugar and spices and mix until apples are coated with sugar mixture.
Layer over cream cheese mixture.
Sprinkle almonds over top.
Bake in preheated 450 degree oven for 10 minutes.
Reduce heat to 400 degrees and continue baking for 25 minutes.
Cool on rack before removing sides of pan.
Dust edges with powdered sugar, if desired.
Serve at room temperature or chilled with sweetened whipped cream or vanilla ice cream.
This is a delicious and elegant dessert. I like the flavor or a more tart apple in this recipe.
Leila's Raspberry Vinaigrette Dressing
1/4 c. balsamic vinegar
1/4 c. plus 4 t. cooked raspberry jam
1/4 c. red wine vinegar
1/4 c. plus 8 t. purified water
1/4 c. plus 8 t. sugar
1/4 t. xanthan gum (keeps dressing from separating)
2 t. sea salt
2/3 c. plus 8 t. salad oil (rice bran oil is a healthy choice)
1/2 t. dry mustard powder
1/4 t. citric acid
1/4 t. grated sweet onion
1/2 t. fresh ground black pepper
Directions:
Mix the sugar, salt & xanthan gum together in a 1/2 qt glass mason jar, then add the water & stir. Microwave 30 seconds, then swirl together to finish dissolving. Add onion, jam, dry mustard powder, citric acid & pepper. Stir to blend in the jam well. Add the vinegars & stir. Add oil & stir well. A stick blender is helpful here.
I created this recipe for a Christmas dinner party that served about 200 people. It was a hit!
1/4 c. plus 4 t. cooked raspberry jam
1/4 c. red wine vinegar
1/4 c. plus 8 t. purified water
1/4 c. plus 8 t. sugar
1/4 t. xanthan gum (keeps dressing from separating)
2 t. sea salt
2/3 c. plus 8 t. salad oil (rice bran oil is a healthy choice)
1/2 t. dry mustard powder
1/4 t. citric acid
1/4 t. grated sweet onion
1/2 t. fresh ground black pepper
Directions:
Mix the sugar, salt & xanthan gum together in a 1/2 qt glass mason jar, then add the water & stir. Microwave 30 seconds, then swirl together to finish dissolving. Add onion, jam, dry mustard powder, citric acid & pepper. Stir to blend in the jam well. Add the vinegars & stir. Add oil & stir well. A stick blender is helpful here.
I created this recipe for a Christmas dinner party that served about 200 people. It was a hit!
Leila's Blush Wine Vinaigrette (My Brianna's knockoff)
1 c. red wine vinegar
1 c. purified water
1 c. cane sugar (or xylitol)
2 t. sea salt or Leila's BioSalt
1/8 t. white pepper powder
1/8 t. sweet paprika
1/8 t. beet juice powder (opt. for natural color, find at Good Earth health food store)
1 pinch basil powder
1/4 t. garlic powder
1/4 t. citric acid (or 2 t. fresh lemon juice)
1/4 t. xanthan gum (health food store, it keeps the dressing from separating!)
3/4 to 1 c. salad oil (rice bran oil is a healthy choice)
Directions:
Mix sugar, salt & xanthan gum in a 1/2 Qt glass mason jar. Add the water, stir & microwave 40-50 seconds. Swirl the mixture to finish dissolving the sugar. Add all but the oil and blend with a stick blender to remove any lumps. Add the oil, starting with 3/4 c. blend and taste. Keep chilled.
Serve over various salads. One of our favorites is to serve it over a salad of: spinach or baby spring greens, dried sweetened cranberries, pomegranate or grapefruit sections, sweet onion slices, Parmesan cheese, sugared cinnamon pecans, avocado...My family went bonkers over this one.
1 c. purified water
1 c. cane sugar (or xylitol)
2 t. sea salt or Leila's BioSalt
1/8 t. white pepper powder
1/8 t. sweet paprika
1/8 t. beet juice powder (opt. for natural color, find at Good Earth health food store)
1 pinch basil powder
1/4 t. garlic powder
1/4 t. citric acid (or 2 t. fresh lemon juice)
1/4 t. xanthan gum (health food store, it keeps the dressing from separating!)
3/4 to 1 c. salad oil (rice bran oil is a healthy choice)
Directions:
Mix sugar, salt & xanthan gum in a 1/2 Qt glass mason jar. Add the water, stir & microwave 40-50 seconds. Swirl the mixture to finish dissolving the sugar. Add all but the oil and blend with a stick blender to remove any lumps. Add the oil, starting with 3/4 c. blend and taste. Keep chilled.
Serve over various salads. One of our favorites is to serve it over a salad of: spinach or baby spring greens, dried sweetened cranberries, pomegranate or grapefruit sections, sweet onion slices, Parmesan cheese, sugared cinnamon pecans, avocado...My family went bonkers over this one.
Leila's "Cafe Rio" style Cilantro Lime Vinaigrette
fresh zest from 2 washed organic limes
1/2 c. fresh lime juice (about 4 limes)
1/4 c. white wine vinegar (healthier than regular white vinegar)
1 1/2 c. salad oil (rice bran oil is a healthy choice)
1 large bunch cilantro, stems included
2 to 4 garlic cloves, mashed fine
1 T. sweet onion, grated fine
1/2 t. coriander seed, freshly ground
6 T. xylitol or sugar
1 T. sea salt or Leila's BioSalt
Directions:
Zest the 2 limes and then juice the 4 limes. Pour into a food processor. Add the cilantro, garlic, onion, coriander, salt & xylitol (or sugar). Process until the cilantro is minced fine. Add the vinegar and oil. blend and pour in a serving container. It lasts up to a couple weeks, but it's best fresh.
After tasting this dressing at Cafe Rio, I had to create it. So after some kitchen magic, here it is!
I make a Cafe Rio style salad to go with it but it's good on just about any Mexican food.
Have a great day, Leila.
Author: Leila Wood
1/2 c. fresh lime juice (about 4 limes)
1/4 c. white wine vinegar (healthier than regular white vinegar)
1 1/2 c. salad oil (rice bran oil is a healthy choice)
1 large bunch cilantro, stems included
2 to 4 garlic cloves, mashed fine
1 T. sweet onion, grated fine
1/2 t. coriander seed, freshly ground
6 T. xylitol or sugar
1 T. sea salt or Leila's BioSalt
Directions:
Zest the 2 limes and then juice the 4 limes. Pour into a food processor. Add the cilantro, garlic, onion, coriander, salt & xylitol (or sugar). Process until the cilantro is minced fine. Add the vinegar and oil. blend and pour in a serving container. It lasts up to a couple weeks, but it's best fresh.
After tasting this dressing at Cafe Rio, I had to create it. So after some kitchen magic, here it is!
I make a Cafe Rio style salad to go with it but it's good on just about any Mexican food.
Note about xylitol and dogs!
Xylitol is a healthy sugar substitute for humans. Dogs however cannot process xylitol. Their livers don't work the same way humans do, and even just a little bit of xylitol will kill a dog. Don't let your dog lick any plate that has any foods containing xylitol on it. In fact, avoid all artificial sweeteners for your pet. I think humans should avoid artificial sweeteners too for that matter.
Have a great day, Leila.
Author: Leila Wood
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