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Joined Date: Nov 26, 2011
Birthday: May 08
"WOWZERZ! I just can't wait to try the organic version of this dish. Delicioso Chef Flay!""
Greetings! I am aspiring amature Chef Denise Dickey, serving up The Green Plate Special.
My passion is to create vibrant, organic, life sustaining every day cuisine. I truly believe you are what you eat. I aspire to educate myself and others about the delicious and nutrient rich benefits of a sustainable organic lifestyle. As a Personal Chef and Health Care provider as a CNA and Private Respite Care Giver, It is my mission to heal the sick, sustain the healthy, continue my education and share my skills and knowledge with others. You Are What You Green is my Motto!
The Green Plate Special!
Organic Gluten Free
Grilled Garden FreshTomato Basil Bruschetta
(Use organic fresh off the vine or farmer's market or locally grown chemical free, nutrient rich, life sustaning soil)
1 cup EVOO
¼ cups Balsamic Vinegar
3 Tablespoons Agave Nectar (Substitute with local Honey or organic sugar)
1 teaspoon Sea Salt
Freshly Ground Black Pepper
18 whole Basil Leaves (chiffonade)
1/8 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds fresh off the vine Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced (Substitute with gluten free bread recipes below or a free range poached egg)
1 whole clove of garlic, Peeled
1/2 cup feta cheese (Substitute with tofu cheese for zero lactose)
Set aside tomatoes, feta cheese and bagguett
Combine all remaining ingredients in a large glass bowl
Whisk to combine, then add tomatoes
Set tomato basil mixture aside, cover, allow to marinate for 5 minutes
Slice baguette, brush slices with olive oil
Grill baguette slices on a skillet or grill pan until golden
Rub baguette slices with garlic clove
Top grilled baguette slices with tomato basil mixture, allowing juice to drip on the bread
Sprinkle with Feta cheese mmmwah!
~Gluten Free Baguette
1 1/4 cups potato starch (Sub Corn starch)
1 1/2cups almond Meal
1/2 cup almond flour
1 tablespoon yeast
2 teaspoons xanthan gum
1 1/2 teaspoons kosher salt
1 cup warm water (about 110 degrees)
2 eggs, room temperature
3 tablespoons EVOO or 3 tablespoons coconut oil, divided
1 tablespoon agave nectar (Sub with 1 tablespoon of honey)
1. In a large mixing bowl add the potato starch, almond meal, almond flour, yeast, xanthan gum and kosher salt. With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined.
2. Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey. With the mixer on low speed, add the mixture into the flours. As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined.
3. With the remaining tablespoons of oil, lightly oil a large dutch oven. Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours. About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat.
4. Line a 2 section French loaf pan with foil or use foil to make molds for the dough. Spray the foil with non-stick cooking spray. Divide the dough in half. Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed. With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.
Top it off with a glass of freshly juiced Organic Carrot Apple Juice!
~ Juice 10 organic carrots, 2 organic halved, seeded apples, and one citris of choice, peeled and seeded.
Drink 8 oz within 15 to reep the miraculous benefits of the live enizimes. Refrigerate extra juice in an airtight to the brim glass container.
"Cheers to your health"!
*Green Plate Tip
Set side the remaining carrot and apple pulp for delicious organic recipes:
~Carrott Apple gluten free muffins with dried cranberries and walnuts (replace half gluten free flour with pulp)
~Garden meat loaf, replace 1/2 organic meat, 1/2 carrot apple pulp for a juicey high nutritional meat loaf. Add spinach, onion, garlic, fresh tomatos, 2 free range organic eggs, sea salt and pepper to taste. Place in loaf pan. Combine tomoto basil, evoo, balsamic vinigrette, rough puree, pour over loaf (enoughto make 2 cups). Cover, bake at 375 for 40 min or so until cooked. Let rest 15 min, 1.5 inch slices, spoon saved puree ove slices, sprinkle with feta.
~Serve with Roasted Garlic Smashed Caulitatos!
Combine a Steammed head of Cauliflower with 1/3 cup of cream cheese, 1 head of roasted garlic peeled, pinch sea salt and fresh cracked pepper to taste, smash with potatoe smasher serve with a dolop of sour cream, cream cheese or pad of butter. Yummmmm!