Thursday, May 10, 2012
1. Cut 1 eggplant into bite sized pieces, slice up 8 mushrooms, and put 2 c baby carrots into a large bowl. Toss with 2 tsp olive oil then spread onto a baking sheet.
2. Sprinkle all vegetables with Garlic Powder
3. Roast @ 400 for 20-30 min. I waited until my eggplant started to brown a bit.
4. When finished let cool for 10 min
3/4 c Balsamic Vinegar
1-2 garlic cloves
1 Tsp Italian Seasoning
1 T agave or 2 T sugar
1 tsp kosher salt
3/4 c olive oil
Mix all ingredients EXCEPT olive oil in a blender. Slowly drizzle the olive oil into the blender while it is still mixing.
Tuesday, April 10, 2012
4 large sweet potatoes/yams, peeled and diced
2 T olive oil
2 T apple cider vinegar
1 T honey
1/2 tsp cinnamon
1/3 c crasins
1/4 c walnuts (or sugared walnuts - what I perfer)
1 cup quinoa
2 c water
1. Peel and dice sweet potatoes. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake in oven @ 400 for 20-30 min, depending how small you diced your potatoes. I dice mine pretty small to make them bake faster. Broil for the last 5 min to brown them up a bit. Watch them so they don't burn.
2. While the sweet potatoes are roasting combine olive oil, vinegar, honey, and cinnamon in a bowl and whisk together. Set aside
3. Make your quinoa by following package directions, when done add to cinnamon sauce.
4. When sweet potatoes are done let them cool about 10 min. Add them to your quiona along with crasins and walnuts.
Serve with a side of Roasted Vegetables
Nothing looked good and I didn't really have the right ingredients for any meal my family wanted. I stared at the food that I had and decided to experiment.
I just started throwing what I had into the blender and tasted along the way. I was a bit surprised at how yummy the sauce turned out and so was the food critic when I told him what was in the sauce. I'm always surprised at what foods taste good together, so when you are bored with what is in your fridge just throw it all in a blender and see what happens.
5 C cubed butternut squash
1 T olive oil
1/4 c diced onion
1 T curry
1 inch cube fresh ginger grated, or 1/4-1/2 tsp pwd ginger
2 c vegetable broth
1 c lentils (I like red)
1 1/2 c coconut milk (light or regular)
1/4 c golden raisins or currants
3 T chopped raw cashews
1 c fresh spinach
1. Preheat oven to 400 degrees. Drizzle olive oil over cubed butternut squash and toss in a large bowl to evenly coat squash. Spread squash onto a baking sheet and sprinkle with salt and pepper. Put into preheated oven and bake 20-35 min turning after 15 min to prevent burning. Your squash may take longer depending on how big your cubes are, just make sure they are tender enough to pierce with a fork.
While squash is baking make sauce
1. Heat olive oil in skillet then add onion and cook for 5- 7 min. Add ginger and curry and cook until curry is blended well.
2. Add 2 c vegetable broth and bring to a boil
3. Add your lentils then reduce heat to a simmer for 15 min.
4. Add coconut milk, cashews, dried fruit, and simmer for another 10 min.
5. Remove from heat and stir in spinach until the spinach softens up.
6. Place 1 cup of squash into separate bowls, pour lentil mixture over squash, add some shredded coconut, more cashews and microgreens(totally optional), and then enjoy!
Serves ~ 4 adults
Thanks to my friend Melanie for helping with this meal!
Saturday, February 25, 2012
I don't eat meat so a great source of protein that often pops up in my meals is wonderful lentils. I love lentils and I love that the food critic likes them enough to not notice that there is no meat in our meals. I also love roasted red peppers and sun dried tomatoes so I made up this little meal in hopes to satisfy my craving of both. It ended up being great and the green beans were a great compliment so I highly recommend you pair the two together.
Roasted Red Pepper lentils with Sun dried tomatoes
2 red peppers, roasted
1 cup grated carrots
1-2 garlic cloves, minced
3 T red wine
1 T pure maple syrup
1 T olive oil
1 T balsamic vinegar
1/2 t Dijon mustard
1/4 tsp dried basil
sea salt & fresh ground pepper to taste
1 c cooked lentils
1/2 c sun dried tomatoes, sliced (not the ones in oil)
steamed green beans
Roast your peppers and while they are roasting cook your lentils. Just follow the directions on the lentil package. When lentils are done, set aside.
How to Roast Peppers
1. Line a cookie sheet with tin foil.
2. Cut both peppers into 4 parts
3. lay them down on the tin foil cut side down
4. Broil on High for 10-20 min. You want them to be black because it is easier to peel the skins off.
5. After you broil them, take them out of the oven and cover them with another piece of tinfoil for about 5 min. This makes them sweat and easier to peel.
1. Grate carrots and mince garlic
2. Heat 1 tsp olive oil in pan, add carrots then cook for 3 min. Add minced garlic to carrots and cook for 1 min stirring throughout.
3. Add red wine and cook for 2-3 min. You want all the alcohol in the wine to evaporate.
4. Place your roasted red peppers into a blender along with maple syrup, olive oil, balsamic vinegar, Dijon mustard, and basil.
5. Blend together until well mixed.
6. Add half of the carrot mixture to the blender and pulse a few times.
7. Return all of the contents in the blender back to your pan.
8. Add your lentils and sun dried tomatoes to the roasted red pepper mixture.
Lentils are magicians in the nutritional world – they pack in staggering amounts of nutrition into relatively few calories, including 198%DV molybdenum, 89% folates, 62% dietary fiber, 50% manganese, 35% Iron, 35% protein, cooper, B vitamins, and potassium, to boot. Whoa! All this is in a one-cup serving of lentils, or 230 calories. This stuff is the meat in the vegetarian diet.
Wednesday, February 22, 2012
Sweet and Sour Sauce
1/2 c chicken broth (or vegetable broth)
1/4 c vinegar
2 T tamari sauce or Soy Sauce
1/4 c pure maple syrup
3 T tomato sauce
1/8 t ginger, pwd
1/4 t garlic pwd, or 1 clove minced garlic
1 T corn starch
3 dates pitted
ground pepper & sea salt
1. Combine broth, vinegar, soy sauce, maple syrup, tomato sauce, ginger, and garlic in a small sauce pan. Bring to a boil.
2. Wisk in 1 T of corn starch and stir until blended.
3. Transfer to a blender and add 3 pitted dates then blend
4. return to sauce pan and simmer until thickened.
5. Salt & pepper to taste
Tonight I mixed the sauce with noodles, grilled chicken, broccoli, and cauliflower for the kids and food critic. I had it mixed with brown rice, broccoli, and cauliflower.
It would also be great with peppers, pineapple, snow peas, and celery. You can get pretty creative with this one.
Monday, February 20, 2012
Thanks to Katie for giving me a recipe similar to this one. I love this salad and so does everyone else who tries it!
What is Quinoa? Here is some info on this super grain..
Quinoa is an excellent source of PROTEIN and unlike other grains, is not missing the amino acid lysine, so the protein is more complete.
Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
RINSE before you COOK or it will taste BITTER!
Here is why: Quinoa's survival in the great outdoors is due to a resinous, bitter coating that protects its seeds from birds and insects--and also shields them from the intense high-altitude sunlight. This coating, called saponin, is soapy and must be removed in a strong alkaline solution to make the grain palatable. Most quinoa sold in this country has already been cleansed of its saponin. But quinoa should be rinsed thoroughly before cooking to remove any powdery residue of saponin. Place the grain in a fine strainer and hold it under cold running water until the water runs clear; drain well.
Quinoa &Black Bean Salad
1 T Olive oil
¾ c Quinoa (make sure you rinse first!)
1 ½ c Vegetable Broth
2 tsp Cumin
¼ tsp Cayenne
1 c Brown Rice (opt)
¼ c olive oil
1 T Maple syrup or Agave
1-2 cloves garlic
1 ½ c Black beans
½ T red wine vinegar
Vegetables: Corn, red pepper, kale, jicama, green onions, avocado, cilantro, cherry tomatoes, micro-green sprouts
1. Heat Olive oil in a sauce pan, add onion and cook until onion is light brown (10 min). Add Quinoa, vegetable broth, cumin, and cayenne to the pan and bring to a boil. Reduce heat and simmer for 20 min. When done transfer to a bowl and cool.
2. Cook Brown rice as directed on package, when done add to Quinoa.
3. Rinse Black Beans then toss with vinegar, add to Quinoa
4. Combine Juice of 3 limes, lime zest, ¼ c olive oil, garlic, and maple syrup or agave in a bowl.
5. Chop vegetables and combine with Quinoa. Drizzle Lime sauce over salad and mix.
6. Top with micro-Greens and salsa
Tuesday, February 14, 2012
Green Pea Hummus
2 cups peas, I use organic frozen peas
2 T fresh lemon juice
1/2 cloves garlic
1 tsp cumin
1/2 tsp salt
3 T tahini (the base for most hummus, it is ground up sesame seeds that looks like peanut butter)
1/4 c olive oil
1. Pour 2 cups of peas into a colander and rise with warm water
2. add peas to blender
3. add all other ingredients and blend well
Wednesday, February 8, 2012
Monday, February 6, 2012
Butter lettuce for your wraps
2 1-2 cucumbers, sliced
1/3 c rice vinegar
3 T Agave or organic sugar cane
Water and salt
· Marinate at least 4 hours, overnight is best
1 c peanut butter
2 T lime Juice
1-2 T Tamari (soy sauce or Nama Shoyu)
½ T fish sauce (opt)
1 tsp minced ginger (1/2 tsp pwd ginger)
1-2 T Agave or Honey (depending on how sweet you like it)
1 clove garlic
2 square inch ginger
½ c Olive Oil
¼ c sesame oil
1/3 c rice vinegar
4 T Nama Shoyu or ¼ c Soy Sauce or 4 T Tamari
¼ c water
3 T agave
Cashew Dipping Sauce
¼ c cashews
1/2 - 2/3 c cilantro
1 clove garlic
2 green onions
½ T agave or 1 T organic can sugar
1 tsp cumin
· Combine in blender or food processer and pulse then add:
½ c honey
4 t vinegar
1 t balsamic vinegar
2- 3 dates; without pits
Juice of 1 lemon
¼ c water
¼ c olive oil
Thursday, February 2, 2012
And I baked them in a muffin tin because I thought my kids would be more excited to eat it that way.
The other great thing about these magic drinks is the energy you have after you drink them. They make your insides want to dance because they are getting so many nutrients they need to function properly. You're body is actually satisfied because you are giving it what it needs! Try one and you will be hooked for life. Here are 2 of my favorite drinks...
8 oz Orange Juice - more if needed
2 handfuls of spinach
2 kale leaves (without the stems, just tear the leaves off the stems)
1 Swiss Chard Leaf (without the stems)
1 c frozen peaches
1/4 c frozen pineapple
1/4 c frozen mango
Juice of 1/2 lime (you can just use 1/4 if you don't prefer a strong lime taste)
Blend in Vitamix or Blendtec
I have never made these drinks in a regular blender, but my guess is that you'll have some big pieces left over. But give it a try and you might just have to chew a bit.
8 oz of Apple Juice
2-3 handfuls of spinach
1 collard green leaf, stems removed
1 large cucumber
1/2 c frozen blueberries
1/2 c frozen peaches, or pears, or nectarines, or banana
BTW, I didn't mention that at one time in my teens I had the coveted job at Zuka (Jamba) Juice, so I have some serious credentials to back me up...
You really can play around with these, there are SO many different ways to make them.
Don't get overwhelmed when you see the ingredients....
Creamy Rice Cereal
1/2 c white rice or brown
1/4 c wild rice (blended into a pwd)
2 C almond milk
1/4 c raw cashew cream (I promise its easy to make)
1/2 T chia seeds
1/4 t cinnamon
1 T Pure Maple Syrup
1. Measure out 1/4 c wild rice (it's all black don't use the mixed stuff) then put the 1/4 c of rice in a vitamix, blendtec, magic bullet, food processor, etc. And blend it into a powder. Its OK if it's still a bit bulky.
2. Measure milk and add to a pot then add white rice and wild rice and bring mixture to a light boil, stirring trough out.
3. While your waiting for the rice and milk to come to a boil soak 1/4 c raw cashews in some water, set aside.
4. Once the Milk comes to a slight boil, turn to low and let it simmer for about 40 min, stir every once and awhile to prevent the rice from sticking to the bottom.
5. After 40 min add Cinnamon and maple syrup and cook for about 10 more min.
6. Drain your cashews and then put them in the blender with 1/4 c of fresh water. Blend to a cream. Then add to your rice.
I still sprinkle cinnamon and sugar on the top because then my kids still think it's the other stuff.
What are Chia Seeds you ask?
I love Chia seeds and here is why..
Amazing source of Omega-3 fatty acids (good fat that does many positive things for your body), Balances blood sugar, it's a complete protein, a great antioxidant, and full of fiber. It's great to slip into what your kids are eating, because they usually don't even know its there and doesn't effect the taste.
Wild Rice (all black rice, not the mixed like you see at Costo)
Provides all the essential amino acids that make up a protein, high in essential minerals and vitamins, and has lots of fiber.
Provide you with healthy fats (they're considered the "low-fat" in the nut world), an excellent source of minerals to help the heart, and you feel full when you eat them. I Love them!
Tuesday, January 31, 2012
1 orange pepper
2 bay leaves
opt: Shredded cheese and sour cream
1. Heat oil in large pot, add onions, peppers and celery and cook 3 min
2. Grate carrots and zucchini and add to pot, cook until onion and celery are translucent ~ 10 min
3. Add tomatoes, sauce, chili pwd, cumin, salt, bay leaves, and beans and bring to a boil
4. turn to medium low and let simmer 40-50 min.
5. Cook Pearl Barley while your chili simmers this is how:
3 cups of water to 1 cup of barley, bring water and grain to a boil then let it simmer for 40-50 min.
Barley defined: It is a grain that when cooked has a chewy pasta like consistency. Barley has lots of good fiber to lower cholesterol and keep your intestines happy. It provides food for the friendly bacteria in your colon so they can do their job and keep you regular and absorbing nutrients. It also has lots of selenium which is an anti-oxidant (think good guys fighting bad guys in your body) and selenium plays a HUGE part in thyroid function!
Once your chili has simmered and your barley is nice and soft put it all together. Once in serving bowls add avocado and green onions. My food critic and kids add sour cream and shredded cheese. I'm sure that tastes yummy too, but I think it is great without it.
Monday, January 30, 2012
FYI: I really don't hate wheat I just think we eat TOO much of it. And it doesn't agree with me so I try not to bake with it.
3 large over ripe bananas
1 c spelt flour
1 c rolled oats
1 1/2 t baking soda
1/4 t salt
1/3 c raw sugar (not processed)
1/3 c coconut oil
1 T chia seeds soaked in 3 T water
1/4 c light sour cream or 2 T potato starch (it adds moisture)
2 T almond milk
1 tsp vanilla extract
Preheat oven 375F
-Mash bananas with fork then mix with oil, sugar, vanilla, soaked chia seeds, almond milk and light sour cream.
-Add flour, oats, baking soda, and salt
-mix until all ingredients are wet
-pour into muffin cups that are in the muffin tin and bake for 18-20 min. let cool before serving
1 1/2 T butter
1/2 c chopped onion,
2 chicken breasts pounded flat then cut into bite-sized cubes (totally optional)
2 garlic cloves, minced
1 tsp salt
2 T flour
3/4 c milk
1 c vegtable or chicken broth ( I think the vegetable broth gives it more flavor)
fresh ground pepper
-in a skillet melt butter over medium heat and add onions then cook for about 4 min.
-Add raw chicken and cook until onions are translucent and chicken is cooked through, about 5- 6 min. Try not to stir the chicken too much while it's cooking or it creates a tougher meat. I like to just flip mine one time.
- add garlic and cook for 1 min. Make sure you dont burn your garlic or it will taste bitter. so stir frequently
-sprinkle flour and cook over med heat for one min
-slowly pour in milk and broth and stir with a whisk until it starts to simmer. Simmer for about 5-6 min
Serve sauce over brown or white rice and add your toppings of choice: Shredded cheese, celery, green onions, chow mein noodles, olives, water chestnuts, shredded carrots, pineapple, tomatoes, etc.
For a vegetarian meal : I omitted the Chicken and just put the sauce over some lentils I had made.
These are my FAVORITE treats! I really can't make them because I will eat the whole batch in a day or two. But because they don't have refined products my insides love them!
Roasted Tomato Basil Pesto
Yield: 1 cup pesto
9 large roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/8 c olive oil
Kosher salt & freshly ground black pepper, to taste