COLORING BOOKS BY HEATHER LAND

Check out my daughter, Heather Land’s, coloring books on Amazon. Scroll to see all listed. She has wild animals, reptiles, dogs, cats, Victorian/Civil War Ladies, exotic animals, and more. Beware, there are a few best sellers at the beginning that might offend you/swearing and not for children.

Heather has won many art awards. Her work has appeared on the television station, VH1, they contacted her, purchased her art, and it appeared large on the TV screen. Senators have sent her letters congratulating her on her art.

The newest coloring book for sale is listed below and sells for $5.99

https://www.amazon.com/Victorian-Ladies-Adult-Coloring’Book/dp/1546372253

 

Sweet Potato and Butter Bean Hummus with Spiced Pita Chips

dsc_0001-sweet-potato-butter-bean-spicy-hummus-9-10-16Serves 6-8

Ingredients

1 large sweet potato, about 1 pound, baked, peeled and cooled
1 (15 ounce) can butter beans, drained reserving the juice for 
thinning the hummus
2 teaspoons ground cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder
1 teaspoon sea salt
1 teaspoon fresh rosemary (optional)
1/3 cup Tahini paste
3 tablespoons extra-virgin oilive oil
2 tablespoons fresh lemon juice

Add all the ingredients to a blender or food processor except the 
Sriracha and pine nuts, process until the hummus is silky smooth. 
Add the reserved bean juice to think if needed. Add the hummus to a
bowl. Put the Sriracha in the middle of the top and cover with 
plastic wrap. Refrigerate for at least two hours. When you are 
ready to serve the hummus, place the toasted pine nuts on top of 
the Sriracha.

Topping

2 teaspoons Sriracha chili sauce for the top middle of the hummus
1 tablespoon roasted pine nuts for topping 

Roasting Pine Nuts
Preheat oven to 375 degrees
 
Place the pine nuts on a baking sheet and bake for 5-10 minutes or until golden-brown in a preheated 375 degree oven, stirring
occasionally.

Spiced Pita Chips
Preheat oven to 350 degrees
Serves 6-8 

Ingredients

1 package 6-inch pocket pitas, split horizontally
3 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder, or to your taste
1/4 teaspoon lemon pepper
1/2 teaspoon sea salt

Brush the split pitas on both sides with olive oil

In a medium bowl, whisk together the garlic powder, cumin, ancho
chili powder,Serrano smoked chili powder, and lemon pepper. 
Sprinkle each of the oiled pitas with the spices. Then season both sides of the pitas lightly with the sea salt.

Cut each pita into 6 wedges. Arrange the wedges in a single layer 
on a baking sheet line with parchment paper or a silicone mat.

Bake in a preheated 350 degree oven for 10-15 minutes or until 
golden and crisp. Cool completely before serving. Store in an 
airtight container for up to 3 days.

Roasted Red Bell Pepper Tomato Soup



dsc_0001-sweet-red-pepper-and-tomato-soup-with-croutons-9-10-16
Roasted Red Bell Pepper Tomato Soup
Preheat oven to 450 degrees
Serves 4

2 tablespoons organic canola oil
2 1/4 pounds fresh vine-ripe tomatoes, halved lengthwise (should equal 
approximately 3 cups depending on the type of tomatoes used)
2 large red bell peppers, seeded and quartered
2 large shallots, peeled and halved
3 large garlic cloves, peeled
2 tablespoons fresh basil
1/2 teaspoon ground white pepper
1 teaspoon salt or to taste
1/2 tablespoon sugar, optional
1 teaspoon fresh thyme leaves
2 cups vegetable stock
Homemade croutons
Sour cream or mascarpone

Place the cut sides of tomatoes up and arrange on large cookie sheets. Add the 
shallot halves and garlic to the pan with tomatoes. Drizzle the canola oil over the vegetables. Sprinkle with salt and pepper. 

Roast the vegetables for approximately 40 minutes in a preheated 450 degree oven,
until the skin is brown and tender, turning the peppers and shallots halfway 
through roasting. If any of the vegetables brown before the peppers, remove them to a bowl and continue roasting the peppers. Remove the vegetables from the oven when
they are cooked. Cool completely.

Place the cooled vegetables in a food processor or blender along with any juices, 
add the basil and thyme. Gradually add the stock to thin the soup until desired
consistency. Return the pureed vegetables to a Dutch-oven and heat through, 
stirring occasionally.

Top the soup with a dollop of sour cream or mascarpone and the homemade croutons.

Homemade Croutons from History Lover's Cookbook by Roxe Anne Peacock
Preheat oven to 300 degrees

6 slices of your favorite stale bread, crust removed Italian, French, Sourdough)
3 tablespoons unsalted butter, melted
Salt and pepper to taste
Optional: If you are using plain bread, whole grain etc., add spices you love such as Italian seasoning, garlic, a little cayenne, chipotle chili powder etc. 

Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes. Spread the cubes evenly in a single layer on a large
cookie sheet. Bake in a preheated 300 degree oven for approximately 35 minutes or 
until the cubes are dry and crisp. Cool completely and then store in an airtight 
container for 2-3 days.












Chicken Poblano Soup with Spicy Baked Tortilla Strips


dsc_0018-chicken-poblano-soup-9-10-16
Chicken Poblano Soup
Serves 6

Cooking spray
1/2 cup onion, diced
2 poblano chiles, chopped
2 cups cooked boneless, skinless chicken breast
1 cup diced tomatoes
1 (32 ounce) carton low or unsalted chicken stock
1 (15.5 ounce) can white hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1 teaspoon garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon Serrano smoked chili powder
1 tablespoon lime, approximately 1/2 lime
1/2 cup light sour cream (2 tablespoons per bowl)
Spicy Baked Tortilla Strips

Spray a large Dutch-oven with cooking spray. Heat the pan over medium-high heat. 
Add the diced onion, garlic and chopped poblanos; saute for 3 minutes or until the vegetables are tender.

Add the cooked chicken, chicken stock, tomatoes, white hominy and pinto beans to 
the vegetables, bring to a boil. Next, add the salt, white pepper, coriander, 
cumin, ancho chili powder, Serrano and smoked chili powder. Simmer 8 to 10 minutes longer, stirring occasionally. 

Remove from the heat, stir in the chopped cilantro and lime juice. Serve 
immediately. Top each bowl with 2 tablespoons sour cream and spicy baked tortilla 
strips. Enjoy!
 
Spicy Baked Tortilla Strips
Preheat oven to 425 degrees

(2) 10-inch flour tortillas 
1 1/2 tablespoons extra-virgin olive oil
1-1 1/2 teaspoons kosher salt (salt to your preference)
1/2 teaspoon ground white pepper
1/4 teaspoon Serrano smoked chili powder

Place the 2 tortilla shells on a cookie sheet, on top of each other. Carefully, cut the tortilla shells crosswise in 1/2 inch strips; place on a large cookie sheet. 
(I use cooking scissors).

Whisk the olive oil, salt, pepper and Serrano smoked chili powder in a medium bowl.
Toss the strips in the oil mixture and coat. Spread the coated tortilla strips in a single layer on the cookie sheet. 

Bake the tortilla strips in a preheated 425 degree oven for approximately 7-10 
minutes or until golden. Check after 4 minutes, the strips burn easily. Place the 
baked chips on wire racks lined with parchment paper to cool. After the chips are 
cool and feel crisp, store them in a covered container for up to 3 days.




Chocolate Avocado Pudding with Super Seed Sprinkle and Candied Orange Crisps

dsc_0001-chocolate-orange-pudding-with-seed-granola-and-candied-orange-crisps-9-10-16

Chocolate Avocado Pudding

Serves 6-8

1 1/2 cups Hemp milk (shake well)
1 cup golden Agave nectar
1 1/2 tablespoons organic extra-virgin coconut oil
4 medium avocados pitted, remove the avocado from the shell with a spoon
3/4 cup cacao powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure orange extract
1/2 teaspoon orange zest
1/2 teaspoon vanilla (read labels carefully for ingredients added)
Super Seed Sprinkle
Candied Orange Crisps

Place the Hemp milk, agave, coconut oil, avocados and orange zest in a blender on
high speed and blend until smooth. Add the cacao powder, salt, cinnamon, ginger,
orange extract and vanilla to the ingredients in the blender. Blend until the
pudding is smooth.

Refrigerate the pudding for 30 minutes prior to serving. Top with Super Seed
Sprinkle and Candied Orange Crisps.

Super Seed Sprinkle
Serves 6

1/4 cup shelled pistachios
1/4 cup unsalted shelled sunflower seeds
2 tablespoons sesame seeds
3 tablespoons Hemp seed
2 tablespoons pure maple syrup (read labels to make sure nothing has been added)
Pinch of sea salt

Heat a small pan over med-low heat. Add the pistachios and sunflower seeds to the
pan. Heat the nuts for 4 minutes or until the seeds are lightly golden, stirring
often with a wooden spoon.

Add the sesame seeds and heat about 1 minute, stirring. Add the Hemp seeds, maple
syrup, and pinch of sea salt, heat 1 more minute.

Have parchment paper ready on wire racks. Transfer the seed mixture to the
parchment paper. Cool completely. Store in a covered container. Great on ice cream!

Candied Orange Crisps
Preheat oven to 212 degrees

7 ounces of caster sugar (superfine sugar)
1 orange sliced
1 star anise
1 cup plus 2 tablespoons water

Place the sugar and water in a medium saucepan and bring the ingredients to a boil.

Add orange slices and star anise to the sugar water mixture. Cook on low heat for
20 minutes or until the syrup is glossy and oranges are translucent. Allow the
orange slices to cool in the pan.

Line a large cookie sheet with parchment paper. Place the candied orange slices on the parchment paper to dry out in a preheated 212 degree oven for 3 hours or more.

Remove the pan from the oven and place it on a wire rack. Cool the orange slices.
Break apart the orange slices until the resemble small chips.

Almond Flour Blueberry Muffins

almond-flour-blueberry-muffins-0038-9-10-16-photo

Preheat oven to 350 degrees
Mini muffin tin or regular
Organic spray for tins or paper liners

Organic Ingredients:

2 cups blanched almond flour (I used Bob's Red Mill)
2 large vegetarian eggs
Plus 2 egg whites
1/4 cup unsweetened applesauce
1 tablespoon baking Truvia or to your taste. If you prefer Stevia, adjust amount
1/2 teaspoon baking soda
1/8 teaspoon sea salt or a dash
1 tablespoon Eden's apple cider vinegar
1 teaspoon unsweetened vanilla, (read ingredient labels)
2 tablespoons virgin organic coconut oil (or other healthy oil) heated slightly to liquefy (If you use canola oil in baking, refrigerate baked goods because the baked goods might become rancid).
1 cup fresh organic blueberries

Directions:

Preheat oven to 350 degrees
Place all ingredients except the blueberries in your food processor and blend until
smooth. Once it is smooth, gently fold in the blueberries. Fresh works best.

Alternate method for this step:

Whisk the flour, salt, and baking soda together in a large bowl. Next, slightly 
whisk the eggs and egg whites together in a medium bowl. Whisk in the vanilla, then the applesauce. Add the egg mixture to the flour mixture. Beat or stir 
with a wooden spoon until all the ingredients are smooth. Gently fold in the 
blueberries.

Baking:

Have the muffin tins prepared either with an organic spray or the paper liners.

For the mini muffin tin, put three blueberries in each sprayed hole or on the paper-liners and fill the holes evenly almost to the top. The mini muffin tin should 
give you approximately 24 muffins.
Bake for approximately 17-18 minutes in a 350 degree preheated oven. Cool on a wire-rack.

For the regular muffin tins, place blueberries on the sprayed bottoms or paper- 
liners and fill the holes evenly almost to the top. You should have about 12 
muffins. Bake for approximately 25 minutes in a preheated 350 degree oven. Cool on a wire-rack. Check the middle of the muffins with a toothpick. If the toothpick 
comes out clean, they are done. When testing the muffins, the blueberries make 
areas more moist. 
Store in a covered container in the refrigerator up to 3 days.