Mixed Salad for Heart and Liver Support - Untested

Just something specifically 

Ingredients (serves 6)

6 cups mixed greens (arugula, spinach, beet tops)

1 medium red bell pepper, thinly sliced (~5 oz / 140 g)

1 small carrot, peeled and julienned (~3 oz / 85 g)

2 radishes, thinly sliced (~1 oz / 30 g)

1/4 cup chopped fresh parsley (~15 g)

2 Tbsp olive oil (~28 g)

1 Tbsp apple cider vinegar (~15 g)

Juice of 1/2 lemon

Pinch of salt and freshly ground black pepper

Optional:

1–2 tsp toasted sesame seeds or pumpkin seeds for extra minerals

Wash and dry all greens. Place in a large bowl.

Add sliced bell pepper, carrot, radish, and parsley. Toss gently.

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper.

Drizzle dressing over salad just before serving and toss lightly.

Sprinkle seeds on top if using. Serve immediately.

Cannellini Barley Pottage - Untested

This is an adapted version from the one with sausage. It should still support liver function with the blend of herbs and the splash of vinegar at the end.

Number of portions: 6 servings

Serving size: ~600 g / 21 oz
Calories per serving: ~320 kcal
Speed: Slow Food
Experienced cook (active time): 30–40 min
Novice cook (active time): 45–50 min
Total elapsed time: 3–6 hr

LHSS Score 8 / 10

7oz/200g dry Cannellini beans 

8 to 10 cups stock (chicken, beef, or vegetable)

7 g dried shiitake

1 Tbsp. olive oil

1 Tbsp. butter

- 1 cup (5oz/142g) peeled, diced carrots

- 1 cup (5oz/142g) peeled, diced parsnips

- 1 cup (5½oz/156g) diced onions

- 1 cup (5oz/142g) peeled, diced rutabaga or turnip

2 tsp tomato paste

- 1 cup (2¾oz/78g) sliced mushrooms

- 1 cup (3¼oz/92g) leeks, rinsed and diced

- 1 cup (3½oz/92g) diced cabbage

- 1 cup (35g) chopped kale

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1 cup pearl barley

1/4 tsp smoked paprika

salt and pepper to taste

1. Put the 8 cups broth and dry beans in the slow cooker and cook on High for 2 hours.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasionally so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the fresh mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the barley, bay leaves, crumbled shiitake and herbs and set the cooker on Low and cook for another 2 to 4 hours. Replenishing the liquid with more stock or water as needed. Barley drinks steadily; add liquid in small amounts rather than all at once.. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.
12. Serve with a mixed green salad to improve the LHSS score.

Mary Ball Washington's Gingerbread from 1784 - Untested

MARY BALL WASHINGTON’S

GINGERBREAD, 1784.

This recipe was found in an old, worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe.

1/2 cup butter 

1/2 cup dark brown sugar, firmly packed

1/2 cup light molasses

1/2 cup honey

1/4 cup sherry

1/2 cup warm milk

3 cups sifted all-purpose flour

2 Tbsps. ground ginger

1.5 tsps. ground cinnamon

1.5 tsps. ground mace

1.5 tsps. ground nutmeg

1 tsps. cream of tartar

3 eggs, well beaten

2 Tbsps. grated orange rind

1/4 cup orange juice

1 cup sultanas or raisins

1 teaspoon baking soda

2 Tbsps. warm water

1. Heat oven to 350°. 
2. Grease 13x9x2" pan; line with wax paper; grease paper.
3. Cream butter until light. Add brown sugar; beat well. 
4. Add molasses, honey, sherry and milk. Beat very well. 
5. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. 
6. Add orange rind and juice, raisins and baking soda dissolved in warm water. 
7. Pour into prepared pan. 
8. Bake 45 to 50 minutes or until cake is firm in center. 
9. Cut into squares. 
10. Makes 12 servings.

Granola III - Frankensteined - Testing

1 - I'm trying to combine the Granola I and Granola II recipes. I like the flavor of Granola I but the clumping habit of Granola II. If I want MORE clumping, add 1 Tbsp syrup and 1 more egg white.

2 - Made it again but didn't add the extra maple syrup or egg white. Putting it in the recipe now.

Number of portions: 16
Serving size: 57 g
Calories per serving: 236 kcal
Speed: Slow Food
Experienced cook (active time): 12–15 min
Novice cook (active time): 18–22 min
Total elapsed time: 1 hr 45 min – 2 hr 30 min
LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

½ cup (65g) roasted hazelnuts (divided, ¼ cup ground into coarse sand, ¼ cup chopped)

½ cup dried fruit 

1 tsp poudre douce

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked to frothy (TRY ADDING 1 more)

¼ cup oil (50g) (your choice)

¼ cup maple syrup (75g) (or honey) (TRY ADDING 1 more TBSP)

1½ tsp flavouring (vanilla etc.)

1. Preheat oven to 280trying 300°F. Line a large sheet with parchment.
2. Take ¼ cup of your hazelnuts and pulse to a coarse, sandy texture.
3. Mix this back in with the rest.
4. In a large bowl combine oats, seeds, chopped + pulsed hazelnuts, brown sugar, spices + salt, dried fruit.
5. In another bowl whisk the eggs until foamy, then fold in the oil and maple syrup.
6. Pour the wet mixture into the dry and massage with your hands to coat evenly.
7. Spread granola ½–¾ inch thick on your parchment-lined tray.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Leave a small “donut hole” in the centre for airflow.
10. Bake at 280°F for 45 min, do not stir.
11. Check at 35 min to ensure it's not burning.
12. Turn the oven off, prop the door open, and let the granola sit until fully cool.
13. Break into clusters and store in an airtight container.

Spritz Cookies - Untested

Ingredients from a headstone

Instructions here: https://sallysbakingaddiction.com/spritz-cookies/

1 cup butter

3/4 cup sugar

1 tsp vanilla

1 egg

2 1/4 cups flour

1/2 tsp baking powder

1/8 tsp salt

Preheat oven to 350°F (177°C).

Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface. 

1. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
3. Press the dough: Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the cold lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.
4. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
5. Bake until very lightly browned on the edges, 7–9 minutes.
6. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
7. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Wheat Berry Salad - Untested

https://www.fooddaycanada.ca/recipes/fabulous-wheat-berry-salad

1 cup (250 mL) wheat berries

3/4 cup (175 mL) brown rice

1 cup (250 mL) pot barley

4 green onions, thinly sliced

1 sweet red pepper, seeded and diced

1/3 cup (75 mL) raisins (cranberries?)

1/2 cup (125 mL) roasted hazelnuts, chopped

1/2 cup (125 mL) toasted sunflower seeds

Dressing:

1/4 cup (60 mL) canola oil

1/4 cup (60 mL) soy sauce

1/4 cup (60 mL) lemon juice

1 Tbsp (15 mL) Dijon mustard

2 cloves garlic, minced

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground pepper

1. In saucepan of boiling salt water, cover and simmer wheat berries until tender but firm, about 1 1/4 hours. Drain.
2. Meanwhile, in separate saucepan of boiling salt water, cover and simmer brown rice until tender and most grains will split, about 45 minutes. Drain.
3. In a third saucepan of boiling salted water, cover and simmer barley, stirring occasionally, until tender about 20 minutes. Drain.
4. Dressing: In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, wild rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in hazelnuts and sunflower seeds.

Makes 8 to 10 servings

Edwards' Vinaigrette - Testing

This is a gift from a visitor, who shared his family's salad dressing recipe, hence the name, for the family.

1/4 cup + 3 Tbsps. extra virgin olive oil 

2 Tbsps. balsamic vinegar 

2 garlic cloves, pressed

1 tsp marjoram 

1 tblsp Dijon mustard 

Salt and pepper to taste 

1. Put all the ingredients in a small bottle and shake until emulsified.
2. This is for a large salad.