Wednesday, February 22, 2012
Simple Asian Pear and Raspberry Crisp
For the topping
3/4 cup raw English walnuts
3 Medjool dates
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raw, shelled hemp seeds
3 tablespoons shredded, unsweetened coconut
For the filling
6 cups peeled Asian pears, thinly sliced and cut into smaller pieces
2 teaspoons Fruit-Fresh produce protector (or 1 tablespoon lemon juice)
1 1/2 cups fresh raspberries
To make the crumble topping, place walnuts, dates, cinnamon and salt in a food processor with an S blade and process until the mixture begins to stick together.
Add hemp seeds and coconut and briefly process to incorporate. Set aside.
Prepare pears and place them in a large bowl and toss with Fruit-Fresh product protector or lemon juice to prevent discoloration. Gently fold in raspberries.
Sprinkle 1/2 cup of the prepared crumble topping on the bottom of a 9 inch round pie pan or an 8"x8" square pan. Spread all the fruit over the crumble making sure the raspberries are evenly distributed.
Sprinkle the remaining crumble topping over the fruit.
Cover with plastic wrap and refrigerate or serve immediately. Raspberries are very perishable so eat within 1 or 2 days.
Per serving: 180.8 calories, 10.9 g fat, 1.7 g saturated fat, 1.6 g omega-3 and 5.4 g omega-6 fatty acids, 0 mg cholesterol, 4.8 g protein, 18.7 g carbohydrates, 5.9 g dietary fiber and 59 mg sodium.
Raw Pumpkin Chia Seed Pudding
1/2 cup raw cashews, soaked for 4 to 6 hours and rinsed
3 Medjool dates, pits removed, cut in quarters, soaked in 2 cups water (reserve soaking water)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract *
2 packets stevia extract, or to taste *
1 large carrot, peeled
1/4 cup dried chia seeds
1/4 cup chopped, raw pecans
* For gluten free, make sure vanilla and stevia are gluten free
Place soaked cashews in a Vitamix or other high speed blender. Add soaked dates and the reserved soaking water, pumpkin pie spice, cinnamon, vanilla extract and stevia to the blender.
Using a potato peeler, shave the outer part of the carrot into the blender until you get to the pithy center. Discard the center.
Blend until smooth and creamy.
You will need a very good blender, like a Vitamix, to make a smooth and creamy nut milk. The carrot gives the milk a nice, orange color.
Pour the cashew-carrot milk into a one quart container.
Add the dried chia seeds to the milk and stir vigorously with a fork for at least a minute.
Let sit for 15 minutes and stir again until the chia seeds are well blended and no longer clump together.
Stir chia seeds into the cashew carrot milk until well blended.
Cover and refrigerate for at least 6 to 8 hours. I usually make this a day before I serve it. The longer it sits, the creamier it gets!
Serve in small bowls and top each with 1 tablespoon of chopped pecans.
Per serving: 235.1 calories, 14 g fat, 1.8 g saturated fat, 1.8 g omega-3 and 3.1 g omega-6 fatty acids, 0 mg cholesterol, 5.0 g protein, 25.9 g carbohydrates, 7.2 g dietary fiber and 16.3 g sodium.
Raw Curry Lentil Soup
1 packed cup of sprouted green lentils plus some extra for garnish
3 tablespoons onion, chopped
1 cup filtered water
2 tablespoons dried raw coconut
1 medium zucchini, about 1 1/2 cups chopped
1 medium red bell pepper, chopped (1/2 for soup and 1/2 for garnish)
2 small cloves garlic, chopped
2 teaspoons sweet curry powder
1/2 cup banana, sliced
1/2 fresh jalapeno
2 tablespoons cilantro, chopped for garnish
Kernels from 1 ear of fresh, raw corn for garnish
3 tablespoons lime juice
1 small avocado
1 teaspoon salt (more or less to taste)
Several dashes of cayenne pepper (more or less to taste)
Put the dried coconut in 1 cup of water and let rehydrate for 20 minutes. After 20 minutes, put the coconut and the water in a high speed blender with the sprouted lentils (remember to save some for the garnish , onion, zucchini, half of the red bell pepper, garlic, curry powder, banana, jalapeno, lime juice, avocado, salt and cayenne pepper. Blend until smooth and place in two bowls. Garnish with extra sprouted lentils, chopped red bell pepper, corn kernels and cilantro and serve.
Per serving: 327 calories, 14.6 g fat, 4.5 g saturated fat, 2.3 g cholesterol, 8.8 g protein, 47 g carbohydrates and 9.7 g of fiber.
3 tablespoons onion, chopped
1 cup filtered water
2 tablespoons dried raw coconut
1 medium zucchini, about 1 1/2 cups chopped
1 medium red bell pepper, chopped (1/2 for soup and 1/2 for garnish)
2 small cloves garlic, chopped
2 teaspoons sweet curry powder
1/2 cup banana, sliced
1/2 fresh jalapeno
2 tablespoons cilantro, chopped for garnish
Kernels from 1 ear of fresh, raw corn for garnish
3 tablespoons lime juice
1 small avocado
1 teaspoon salt (more or less to taste)
Several dashes of cayenne pepper (more or less to taste)
Put the dried coconut in 1 cup of water and let rehydrate for 20 minutes. After 20 minutes, put the coconut and the water in a high speed blender with the sprouted lentils (remember to save some for the garnish , onion, zucchini, half of the red bell pepper, garlic, curry powder, banana, jalapeno, lime juice, avocado, salt and cayenne pepper. Blend until smooth and place in two bowls. Garnish with extra sprouted lentils, chopped red bell pepper, corn kernels and cilantro and serve.
Per serving: 327 calories, 14.6 g fat, 4.5 g saturated fat, 2.3 g cholesterol, 8.8 g protein, 47 g carbohydrates and 9.7 g of fiber.
Tuesday, February 21, 2012
Mean Green Juice
6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger
Mean Green Juice #2
handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber
Mean Green Juice #3
2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach
Mean Green Juice #4
1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya
NOTES FOR MAKING JUICE
peel or slice off lemon rind leaving some of the white pith
to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
wash all vegetables and fruits before making juice
buy organic if possible
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger
Mean Green Juice #2
handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber
Mean Green Juice #3
2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach
Mean Green Juice #4
1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya
NOTES FOR MAKING JUICE
peel or slice off lemon rind leaving some of the white pith
to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
wash all vegetables and fruits before making juice
buy organic if possible
Muffuletta Sandwich
Ingredients
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
Directions
To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
Directions
To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Crawfish Étouffée
Ingredients
2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
Preparation
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
Preparation
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Vegan Gumbo
Ingredients
1 tablespoon canola oil
1 onion, chopped
2 green bell pepper, chopped
8 stalks celery, chopped
6 cloves garlic, minced
1/3 cup canola oil
1/2 cup all-purpose flour
1 cup vegetable broth
1 (14.5 ounce) can diced tomatoes
1 cup vegetable broth
1 eggplant, peeled and chopped
6 cups chopped okra
1 (15 ounce) can red beans, drained and rinsed
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon gumbo file powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon liquid smoke flavoring
2 bay leaves
4 cups vegetable broth, divided
Directions
Heat 1 tablespoon canola oil in a skillet over medium high heat.
Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Transfer the vegetable mixture to a large bowl; set aside.
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
Stir in the vegetable mixture and tomatoes.
Pour in about one more cup of vegetable broth, stirring to combine.
Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
Cover and continue to simmer for 1 1/2 hours, stirring occasionally.
1 tablespoon canola oil
1 onion, chopped
2 green bell pepper, chopped
8 stalks celery, chopped
6 cloves garlic, minced
1/3 cup canola oil
1/2 cup all-purpose flour
1 cup vegetable broth
1 (14.5 ounce) can diced tomatoes
1 cup vegetable broth
1 eggplant, peeled and chopped
6 cups chopped okra
1 (15 ounce) can red beans, drained and rinsed
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon gumbo file powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon liquid smoke flavoring
2 bay leaves
4 cups vegetable broth, divided
Directions
Heat 1 tablespoon canola oil in a skillet over medium high heat.
Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Transfer the vegetable mixture to a large bowl; set aside.
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
Stir in the vegetable mixture and tomatoes.
Pour in about one more cup of vegetable broth, stirring to combine.
Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
Cover and continue to simmer for 1 1/2 hours, stirring occasionally.
Fire Roasted Vegan Gumbo
Ingredients
1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 cup canola oil
1/4 cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
parsnip, peeled and cubed
Directions
Preheat oven to broil.
Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
2 cups frozen cut okra, thawed
1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 cup canola oil
1/4 cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
parsnip, peeled and cubed
Directions
Preheat oven to broil.
Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
2 cups frozen cut okra, thawed
Shrimp P'Boy
Ingredients
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade (go to bonappetit.com for recipe) or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal
Preparation
Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
Read More http://www.epicurious.com:80/recipes/food/views/Shrimp-PoBoy-365820#ixzz1n1kp5S46
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade (go to bonappetit.com for recipe) or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal
Preparation
Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
Read More http://www.epicurious.com:80/recipes/food/views/Shrimp-PoBoy-365820#ixzz1n1kp5S46
Tuesday, February 14, 2012
Red Salad
Yield: Two large or four small salads.
1.5 cups chopped radicchio
1.5 cups chopped red lettuces, such as red oak leaf lettuce
1 medium Rio grapefruit
1 blood orange
2 pink radishes, thinly sliced
3/4 cup pomegranate seeds
1/2 cup crumbled Feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced shallot
Sea salt + freshly ground black pepper to taste
Using a sharp knife, remove the peel from the grapefruit and the blood orange. Slice each fruit horizontally, in fours. Halve the grapefruit slices if large.
Make the vinaigrette by whisking together the olive oil, balsamic vinegar and shallot until blended. Add salt and pepper to taste.
In a large salad bowl, toss the radicchio, red lettuce and radish slices with the vinaigrette.
A note about the images: Feel free to experiment with whatever interesting produce you find, balancing bitter, salty and sweet flavors.
Divide the lettuces among two or four plates. Divide the citrus equally among the salads. Top with the crumbled feta and pomegranate seeds. Enjoy.
1.5 cups chopped radicchio
1.5 cups chopped red lettuces, such as red oak leaf lettuce
1 medium Rio grapefruit
1 blood orange
2 pink radishes, thinly sliced
3/4 cup pomegranate seeds
1/2 cup crumbled Feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced shallot
Sea salt + freshly ground black pepper to taste
Using a sharp knife, remove the peel from the grapefruit and the blood orange. Slice each fruit horizontally, in fours. Halve the grapefruit slices if large.
Make the vinaigrette by whisking together the olive oil, balsamic vinegar and shallot until blended. Add salt and pepper to taste.
In a large salad bowl, toss the radicchio, red lettuce and radish slices with the vinaigrette.
A note about the images: Feel free to experiment with whatever interesting produce you find, balancing bitter, salty and sweet flavors.
Divide the lettuces among two or four plates. Divide the citrus equally among the salads. Top with the crumbled feta and pomegranate seeds. Enjoy.
Monday, February 13, 2012
Fermentation Projects 1-3
I bought a Perfect Pickler with a air valve to safely expel gas and not let bad air in and rot your food. You can find it at: http://www.perfectpickler.com.
Fermentation #1: Red Kraut with Apple, Carrot and Ginger
A nice blend of healthy fruits and vegetables — I kind of wonder if there is a "sweeter" version of this. What is a better recipe for red kraut? I dig red kraut over regular kraut.
Fermentation #2: Red Kraut with Carraway Seeds
I made it the same night, I had so much cabbage I had to make a second batch.
Fermentation #3: Earl Grey Kombucha
I bought some locally made komucha, brewed up some tea and added sugar and I waited a few weeks (it's winter, I had to place my jar on top of the heater vent).
Ruby Rathskeller Kraut
Makes 2 Quarts
This is a deep ruby red, sweet, sour, and savory batch. Now is the time of year to make for the holidays. I took this batch to my local homebrew club meeting. It was hailed as a perfect complement to beer and rich foods. — Recipe by B. Hettig
Use red cabbage and follow the basic recipe on pages 8 & 9 in the Perfect Pickler Instruction-Recipe Booklet with these additions:
red cabbage 5-1/2 lbs. finely shredded
allspice powder 1 TBS
peppercorns, whole 1 TBS slightly cracked
gingerroot 1 TBS freshly grated
bay leaves 4 whole
1
Prep the cabbage and place in a large bowl.
2
Combine the allspice, peppercorns, and ginger with the shredded cabbage.
3
Review pages 8 and 9 of the Perfect Pickler Instruction - Recipe Booklet. At step 6 load the kraut to about three-quarters up the jar. Then add the bay leaves carefully placing in the glass halfway up the jar. I use chopsticks or a bread knife to pull away the kraut. Position the leaves so the stems are pointing down and pressed against the glass. Once they are positioned equidistant around the jar, carefully push the kraut down and into the walls to fix them into position. Continue to fill the jar and complete the directions.
Oatmeal Peanut Butter Energy Bars
From Dana Angelo White on Food Network.com
Ingredients
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt
Directions
Spray a 9 by 13-inch baking dish with cooking spray and set aside.
In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg
Ingredients
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt
Directions
Spray a 9 by 13-inch baking dish with cooking spray and set aside.
In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg
Friday, February 10, 2012
Beet Burger
From the Post Punk Kitchen:
http://www.theppk.com/2012/02/quarter-pounder-beet-burger/
1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs
Olive oil for the pan
Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.
Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
Place the mixture in the fridge for a half hour to chill.
Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.
Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.
Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.
http://www.theppk.com/2012/02/quarter-pounder-beet-burger/
1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs
Olive oil for the pan
Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.
Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
Place the mixture in the fridge for a half hour to chill.
Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.
Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.
Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.
Baked Garlic Curry Fries
From the Post Punk Kitchen:
http://www.theppk.com/2012/02/baked-garlic-curry-fries/
1 1/2 lbs russet potatoes
2 tablespoons mild curry powder
1/2 teaspoon salt
1 tablespoon Microplaned garlic
1 tablespoon olive oil
Organic cooking spray
Bring a large pot of salted water to a boil. In the meantime, you’ll prep everything else and preheat oven to 425 F.
You want “steak fry” slices. So slice them about 1/4 inch thick and 3/4 inch wide.
Now prep your workspace. Fill a big bowl with ice water. Lay a kitchen towel on the counter and line it with paper towels. You’ll be plunging the fries into the ice water after boiling, and then placing them on the towel to blot dry.
Once the water is boiling, add the potatoes and cook for 3 minutes, no longer than that or they will get mushy so put on a timer if you need to. Now drain the potatoes and immediately plunge them into the ice bath to stop them from further cooking.
Once completely cool, place potatoes in a single layer on the towel to drain. Blot the tops with a paper towel as well, so that they’re mostly dry. A little moisture is necessary, though, to get the coating to stick. You just don’t want a puddle.
Pour the ice water out of the bowl and wipe it dry. Scoop the curry powder into the bowl and mix in the salt. Now use a microplane grater to grate about a tablespoon of garlic into the bowl (just eyeball it.) Alternatively, you can finely mince the garlic until it’s almost a paste. Drizzle in the oil and mix with a fork.
We’re in the home stretch now! Spray a large baking sheet with non-stick cooking spray. Toss a handful of potato slices into the curry powder and remove each one, rubbing in the curry powder. Do this in about 4 batches, being careful not to get huge chunks of curry on any one potato. It should be evenly distributed amongst the fries.
Place fries in a single layer, spray with a little extra cooking spray, bake for 8 to 12 minutes on each side until golden brown and tender inside. If you’d like extra browning, place under the broiler for a few minutes, keeping a close eye. Serve hot!
http://www.theppk.com/2012/02/baked-garlic-curry-fries/
1 1/2 lbs russet potatoes
2 tablespoons mild curry powder
1/2 teaspoon salt
1 tablespoon Microplaned garlic
1 tablespoon olive oil
Organic cooking spray
Bring a large pot of salted water to a boil. In the meantime, you’ll prep everything else and preheat oven to 425 F.
You want “steak fry” slices. So slice them about 1/4 inch thick and 3/4 inch wide.
Now prep your workspace. Fill a big bowl with ice water. Lay a kitchen towel on the counter and line it with paper towels. You’ll be plunging the fries into the ice water after boiling, and then placing them on the towel to blot dry.
Once the water is boiling, add the potatoes and cook for 3 minutes, no longer than that or they will get mushy so put on a timer if you need to. Now drain the potatoes and immediately plunge them into the ice bath to stop them from further cooking.
Once completely cool, place potatoes in a single layer on the towel to drain. Blot the tops with a paper towel as well, so that they’re mostly dry. A little moisture is necessary, though, to get the coating to stick. You just don’t want a puddle.
Pour the ice water out of the bowl and wipe it dry. Scoop the curry powder into the bowl and mix in the salt. Now use a microplane grater to grate about a tablespoon of garlic into the bowl (just eyeball it.) Alternatively, you can finely mince the garlic until it’s almost a paste. Drizzle in the oil and mix with a fork.
We’re in the home stretch now! Spray a large baking sheet with non-stick cooking spray. Toss a handful of potato slices into the curry powder and remove each one, rubbing in the curry powder. Do this in about 4 batches, being careful not to get huge chunks of curry on any one potato. It should be evenly distributed amongst the fries.
Place fries in a single layer, spray with a little extra cooking spray, bake for 8 to 12 minutes on each side until golden brown and tender inside. If you’d like extra browning, place under the broiler for a few minutes, keeping a close eye. Serve hot!
Sweet Cornmeal-Coconut Butter Drop Biscuits
By Bryant Terry, as featured on NPR
Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup medium grind cornmeal
2 tablespoons raw organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
6 tablespoons chilled coconut butter
3/4 cup original unflavored rice milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
Preparation:
Preheat the oven to 425°F.
In a large bowl sift together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Rub the coconut butter into the flour mixture with your fingertips until the mixture resembles sand with pebbles.
Combine the rice milk, maple syrup, and apple cider vinegar and mix well. Then, make a well in the center of the flour pebbles, add the rice milk, and stir just until the dough comes away from the sides of the bowl.
Drop walnut-sized balls of dough from a spoon onto a parchment-lined baking sheet and bake for 10 to 12 minutes, or until lightly browned.
Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup medium grind cornmeal
2 tablespoons raw organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
6 tablespoons chilled coconut butter
3/4 cup original unflavored rice milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
Preparation:
Preheat the oven to 425°F.
In a large bowl sift together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Rub the coconut butter into the flour mixture with your fingertips until the mixture resembles sand with pebbles.
Combine the rice milk, maple syrup, and apple cider vinegar and mix well. Then, make a well in the center of the flour pebbles, add the rice milk, and stir just until the dough comes away from the sides of the bowl.
Drop walnut-sized balls of dough from a spoon onto a parchment-lined baking sheet and bake for 10 to 12 minutes, or until lightly browned.
Carob Strawberry Chia Energy Bar
from Thrive Fitness, as posted on the No Meat Athlete
1 cup fresh dates (or substitute soaked dried dates)
1/4 cup raw carob powder (or substitute roasted carob powder)
1/4 cup hemp protein
1/4 cup salba (white chia seeds)
1/4 cup strawberries
1/4 cup ground flaxseed
1/4 cup sunflower seeds
1/2 tsp lemon zest
1 tsp fresh lemon juice
Sea salt to taste
1/2 cup sprouted buckwheat (or substitute cooked) (optional)
1/2 cup frozen strawberries
Process everything except buckwheat and frozen strawberries in a food processor. After processing, work in buckwheat and frozen strawberries with your hands, then shape and cut.
1 cup fresh dates (or substitute soaked dried dates)
1/4 cup raw carob powder (or substitute roasted carob powder)
1/4 cup hemp protein
1/4 cup salba (white chia seeds)
1/4 cup strawberries
1/4 cup ground flaxseed
1/4 cup sunflower seeds
1/2 tsp lemon zest
1 tsp fresh lemon juice
Sea salt to taste
1/2 cup sprouted buckwheat (or substitute cooked) (optional)
1/2 cup frozen strawberries
Process everything except buckwheat and frozen strawberries in a food processor. After processing, work in buckwheat and frozen strawberries with your hands, then shape and cut.
No-Meat Athlete Energy Bars
The "dry" Ingredients:
1/2 cup whole wheat flour
2/3 cup oats
1 cup Grape Nuts cereal
3/4 cup raisins (I used golden)
1 cup shredded coconut (I could only find sweetened)
1/3 cup unsalted almonds, chopped
1/3 cup unsalted cashews, chopped
1 cinnamon stick, ground (or 2 tsp ground, but I totally recommend the taste of freshly ground!)
The "wet" ingredients:
2 tbs flax seed
1/4 cup warm water
1 1/2 cups cooked Great Northern Beans (or 1 15 oz can)
15 dates, seeds removed and chopped (about 1 cup or 1/2 a lb)
1 tsp vanilla extract
2 tbs honey
1 tbs canola oil
1/2 cup applesauce (I made mine on the stove by cooking two peeled and diced apples for about 30 minutes with 1/4 cup of water, 2 tbs pomegranate molasses, and 1 tbs maple syrup)
Preheat the oven to 350 degrees.
If starting with dry beans, soak a half pound over night, then simmer for about one hour or until soft. If starting with canned, rinse well to remove saltiness. Chop the beans roughly either by hand or in a food processor. They don't need to be processed into a puree, just tiny pieces.
Grind the flax seed and mix it with the water, set aside to thicken.
Combine the dry ingredients together first and mix well. Add the wet ingredients and mix until uniformly incorporated. Press into a greased 9×13 pan or casserole dish. Bake for a total of 20-25 minutes, rotating the pan half way through. (Mine were finished at about 23 minutes). Cool completely, then cut into 24 bars. I cut a line down the middle of the pan lengthwise then 12 cuts across. Leave unwrapped for harder bars; put in airtight container for softer bars. Toast cut bars in the toaster oven for a crispy outside. If keeping longer than one week, wrap and freeze.
Nutrition facts for whole pan / one bar
calories from fat: 919 / 38.3
calories: 3779.3 / 157
fat: 105 / 4.4
sat fat: 30 / 1.25
protein: 109.2 / 4.6
sodium: 1584.3 / 66
total carbs: 713 / 29.7
sugar: 333 / 13.9
fiber: 178.2 / 7.4
1/2 cup whole wheat flour
2/3 cup oats
1 cup Grape Nuts cereal
3/4 cup raisins (I used golden)
1 cup shredded coconut (I could only find sweetened)
1/3 cup unsalted almonds, chopped
1/3 cup unsalted cashews, chopped
1 cinnamon stick, ground (or 2 tsp ground, but I totally recommend the taste of freshly ground!)
The "wet" ingredients:
2 tbs flax seed
1/4 cup warm water
1 1/2 cups cooked Great Northern Beans (or 1 15 oz can)
15 dates, seeds removed and chopped (about 1 cup or 1/2 a lb)
1 tsp vanilla extract
2 tbs honey
1 tbs canola oil
1/2 cup applesauce (I made mine on the stove by cooking two peeled and diced apples for about 30 minutes with 1/4 cup of water, 2 tbs pomegranate molasses, and 1 tbs maple syrup)
Preheat the oven to 350 degrees.
If starting with dry beans, soak a half pound over night, then simmer for about one hour or until soft. If starting with canned, rinse well to remove saltiness. Chop the beans roughly either by hand or in a food processor. They don't need to be processed into a puree, just tiny pieces.
Grind the flax seed and mix it with the water, set aside to thicken.
Combine the dry ingredients together first and mix well. Add the wet ingredients and mix until uniformly incorporated. Press into a greased 9×13 pan or casserole dish. Bake for a total of 20-25 minutes, rotating the pan half way through. (Mine were finished at about 23 minutes). Cool completely, then cut into 24 bars. I cut a line down the middle of the pan lengthwise then 12 cuts across. Leave unwrapped for harder bars; put in airtight container for softer bars. Toast cut bars in the toaster oven for a crispy outside. If keeping longer than one week, wrap and freeze.
Nutrition facts for whole pan / one bar
calories from fat: 919 / 38.3
calories: 3779.3 / 157
fat: 105 / 4.4
sat fat: 30 / 1.25
protein: 109.2 / 4.6
sodium: 1584.3 / 66
total carbs: 713 / 29.7
sugar: 333 / 13.9
fiber: 178.2 / 7.4
Lemon Gnocchi with Spinach and Peas
1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959#ixzz1lzO8FIbV
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959#ixzz1lzO8FIbV
Roasted poblano soup with toasted pumpkin seeds
Ingredients:
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish
Serves 6-8
Preparation:
Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.
Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.
In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.
Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.
Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish
Serves 6-8
Preparation:
Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.
Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.
In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.
Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.
Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.
Sweet Potato and Brussle Sprout Hash
Ingredients:
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water
Makes 12 servings
Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.
Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.
Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.
And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water
Makes 12 servings
Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.
Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.
Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.
And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!
Tuesday, February 7, 2012
Protein Shakes
We've been using Arbonne protein as a kindler/gentler way to get our protein for the day.
The Basics of How to Make a Shake
2 Scoops Figure 8 Protein Shake (Chocolate, Vanilla or both)
1⁄2 to 1 scoop Figure 8 Fiber Boost
Ice (optional)
1⁄4 cup berries (optional) OR 1⁄4 cup spinach or squash (optional)
Mix with your choice of the following liquids: 1 cup water 1⁄2-1 cup coconut milk, rice milk or unsweetened almond milk
Add 1 serving of fat: 1 tsp. almond, walnut, flax or coconut oil (no peanut butter) 1⁄4 cup coconut milk or coconut water 1 TBS ground flax 1 TBS nuts 1⁄4 avocado Feel free to experiment with the consistency and ingredients in your shakes to your liking. More ice for thicker shakes.
ALMOND CRUNCH
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1 Tbsp slivered or sliced raw almond
DOUBLE CHOCOLATE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened chocolate almond milk or coconut milk, may add ice and water
3/4 tsp flax seeds
Pinch Cocoa nibs (unsweetened)
1 tsp unsweetened cocoa powder
NUTTY APPLE CINNAMON
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1/4 cup unsweetened apple sauce or 1/2 sour green apple, sliced
Cinnamon to taste
1 Tbsp raw pecans, slivered or sliced raw almonds
SWEET VERRY BERRY
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1/4 cup frozen or fresh berries
Some coconut shaves unsweetened
MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals
BLACKBERRY TANG
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 pomegranate Arbonne fizzy tab, dissolved in 1/2 cup water
1/4 to 1/2 cup of fresh/frozen unsweetened blackberries
BANANA/PEANUT BUTTER
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of natural peanut butter
1/2 banana
PUMPKIN SPICE
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
3/4 cup unsweetened almond milk or coconut milk, may add ice and or water
1/4 cup pure pumpkin puree (minimize if weight loss is a goal)
1 Tbsp pecans
Pumpkin pie spice to taste
CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana
MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice
CHOCOLATE MACAROON
Two scoops of Arbonne Chocolate Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened or Vanilla Almond Milk
1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
THE PINA COLADA
Place two scoops of Arbonne Vanilla Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened Almond Milk
1 cup of Fresh Pineapple (pineapple juice will do in a pinch)
and 1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
The Basics of How to Make a Shake
2 Scoops Figure 8 Protein Shake (Chocolate, Vanilla or both)
1⁄2 to 1 scoop Figure 8 Fiber Boost
Ice (optional)
1⁄4 cup berries (optional) OR 1⁄4 cup spinach or squash (optional)
Mix with your choice of the following liquids: 1 cup water 1⁄2-1 cup coconut milk, rice milk or unsweetened almond milk
Add 1 serving of fat: 1 tsp. almond, walnut, flax or coconut oil (no peanut butter) 1⁄4 cup coconut milk or coconut water 1 TBS ground flax 1 TBS nuts 1⁄4 avocado Feel free to experiment with the consistency and ingredients in your shakes to your liking. More ice for thicker shakes.
ALMOND CRUNCH
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1 Tbsp slivered or sliced raw almond
DOUBLE CHOCOLATE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened chocolate almond milk or coconut milk, may add ice and water
3/4 tsp flax seeds
Pinch Cocoa nibs (unsweetened)
1 tsp unsweetened cocoa powder
NUTTY APPLE CINNAMON
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1/4 cup unsweetened apple sauce or 1/2 sour green apple, sliced
Cinnamon to taste
1 Tbsp raw pecans, slivered or sliced raw almonds
SWEET VERRY BERRY
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1/4 cup frozen or fresh berries
Some coconut shaves unsweetened
MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals
BLACKBERRY TANG
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 pomegranate Arbonne fizzy tab, dissolved in 1/2 cup water
1/4 to 1/2 cup of fresh/frozen unsweetened blackberries
BANANA/PEANUT BUTTER
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of natural peanut butter
1/2 banana
PUMPKIN SPICE
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
3/4 cup unsweetened almond milk or coconut milk, may add ice and or water
1/4 cup pure pumpkin puree (minimize if weight loss is a goal)
1 Tbsp pecans
Pumpkin pie spice to taste
CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana
MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice
CHOCOLATE MACAROON
Two scoops of Arbonne Chocolate Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened or Vanilla Almond Milk
1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
THE PINA COLADA
Place two scoops of Arbonne Vanilla Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened Almond Milk
1 cup of Fresh Pineapple (pineapple juice will do in a pinch)
and 1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
Arbonne Protein Bars
VANILLA ALMOND CRUNCH PROTEIN BARS
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds
Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats
In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon
Makes thick bars in a 5x9 in pan.
CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half
Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder
Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.
Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.
TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds
Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds
Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats
In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon
Makes thick bars in a 5x9 in pan.
CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half
Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder
Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.
Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.
TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds
Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.
Rawterian's Corn Chowder
INGREDIENTS:
1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)
DIRECTIONS:
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.
3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).
4. Eat this raw corn chowder recipe immediately, while still warm from the blender!
1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)
DIRECTIONS:
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.
3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).
4. Eat this raw corn chowder recipe immediately, while still warm from the blender!
Rawtarian's Silky Green Smoothie
3 large bananas (peeled)
2 medium oranges (peeled - use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
1 apple (chopped)
1 cup spinach
1/2 cup to 1 cup water
1 tablespoon lemon juice
1 sprinkle cinnamon
1 tablespoon chia seeds
1. Add all ingredients to blender. Place soft ingredients like bananas in first, because that's what I was taught!
2. Blend in your high-speed blender until nicely smooth.
3. Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
4. Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process. Take carafe to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit uncleaned. NEVER! Why? Because then if I'm lazy later on and it's not clean then I won't use it, then I won't know what to make, and I'll just eat nuts for dinner because I'm too lazy to clean the blender. NEVER store recipes in your blender for this reason. :)
This recipe makes quite a large green smoothie, it's a perfect breakfast for 1 person. This is my go-to breakfast.
2 medium oranges (peeled - use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
1 apple (chopped)
1 cup spinach
1/2 cup to 1 cup water
1 tablespoon lemon juice
1 sprinkle cinnamon
1 tablespoon chia seeds
1. Add all ingredients to blender. Place soft ingredients like bananas in first, because that's what I was taught!
2. Blend in your high-speed blender until nicely smooth.
3. Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
4. Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process. Take carafe to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit uncleaned. NEVER! Why? Because then if I'm lazy later on and it's not clean then I won't use it, then I won't know what to make, and I'll just eat nuts for dinner because I'm too lazy to clean the blender. NEVER store recipes in your blender for this reason. :)
This recipe makes quite a large green smoothie, it's a perfect breakfast for 1 person. This is my go-to breakfast.
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