Tuesday, November 12, 2013

Butternut Squash as a Side or Dessert

This Butternut Squash dish is super simple and really delicious. I plan to make this again for Thanksgiving Day as dessert, but you can also use it for an amazing side dish.

1 Butternut Squash
1" ginger
Cinnamon (to taste)
1 tsp coconut oil
1/2 handful of unsweetened fine shredded coconut

Step #1: Peel and cube butternut squash (approx. 1" square). Place in parchment lined baking dish.
Step #2: Add coconut oil, sprinkle in cinnamon, peel & zest ginger onto butternut squash.  Toss well.
Step #3: Bake on 350* for about 45 mins or until fork tender.  Turn off oven, throw 1/2 handful unsweetened coconut and mix. (Enough to give each cube some coconut, add more if desired).  Leave in oven about 5 minutes, remove and enjoy.

Monday, September 9, 2013

Cabbage Slaw Salad

We went to dinner the other day, and me husband's food came with a little side slaw.  I tried it, and thought they added sugar or something to it which I found to be unnecessary.  So I decided to created my own clean version, full of flavor and color.  If you want to be fancy, you can use the mandolin.  I was being lazy and didn't want to pull the mandolin out and  just cut up the cabbage by hand with a good knife.

Red Cabbage Shredded(1/4 - 1/2 depending on size of cabbage)
Green Cabbage Shredded (1/4 - 1/2 depending on size of cabbage)
1-2 Carrots Shredded (I use a julienne peeler - super simple)
1 lime
Handful of cilantro
Scallions - diced (optional)
Pink Himalayan Salt

Step #1 : Shred & cut ingredients.  Toss into bowl.  Add juice of 1 lime, cilantro, & salt.  Mix well & serve.
Step #2 : Enjoy.  The simplicity allows the lime & cilantro to really shine through for a very satisfying salad meal or side.

Friday, August 23, 2013

Mexican Inspired Salad

I love the flavors of Mexican food!  This simple salad is inspired by the flavors & spices from Mexican rice, pico de gallo, & guacamole. (See my versions of Mexican "rice" here and here).
You should feel free to switch anything out for what you have around the kitchen.  I am not crazy about heat in my food, but if you love it, go ahead and add some minced up jalapeno!

Romaine lettuce (or mixed greens, or baby kale)
Handful Cherry tomatoes
1 Green pepper
1 Avocado
2 scallions(or red onion)
Parsley, about half a handful
Cilantro, about half a handful
1 clove garlic(zested or minced)
1 lime (or half depending on how juicy it is)
Cumin (to taste)
Sea or Pink Himalayan Salt (to taste)

Step #1: Chop up veggies, herbs, & cube avocado. Add everything to a large bowl. Zest in garlic, add cumin & salt to taste, &  squeeze in lime juice.
Step # 2: Mix well and enjoy!

Thursday, August 22, 2013

Almond Coconut Treat

I decided to continue no sugar (with the exception of raw young coconut water) and a very green centric diet for the month of August after completing the month of July. 
I found that I was fine without any fruit and was satisfied with coconut puddings for dessert.
Then we went to a wedding this past weekend (no coconut pudding access).  Seeing all the brownies, cookies, & ice cream made me want a little bit of an almond based cookie or raw treat.  Determined not to break the Extreme Green Cleanse I am doing, I experimented with this simple almond coconut treat earlier and it was a success.
These measurements are approximate, you can experiment, you won't go wrong!

Approx. 2 teaspoons Raw Almond Butter
Approx. 2 teaspoons Unsweetened shredded coconut
Cinnamon (to taste)
1/4 of a vanilla bean (open & scrap beans)
Stevia (optional, I didn't use it)

Step #1: Place almond butter into a bowl and add shredded coconut as needed to thicken. Add cinnamon & vanilla and stir.
Step #2: Use a teaspoon measuring spoon to form mixture & place in mini cupcake liner.  Place treats in freezer for at least 20 mins before enjoying. They are bite sized, but filling. I made 3 total, but only ate 2 of them.

Saturday, July 6, 2013

Salads, salads, salads

I am participating in the "Extreme Green Cleanse" for the month of July lead by author & CN, Natalia Rose.
It involves a green centric diet for the month so I have had a lot of fun so far making different salad version every night.

Here is the idea behind my creations:
1. Your favorite greens (with optional shredded cabbage)
2. Your favorite herbs
3. Your favorite sprouts
4. Your favorite veggies
5. Optional raw olives or avocado (not if using nut/seed based dressing)
6. Dressing: Lemon juice, a tahini dressing, raw almond butter dressing, guacamole, avocado or zucchini based pesto

Below are 2 of my creations.

 The above is butter lettuce, fennel, parsley,alfalfa sprouts, scallions, raw olives, & lemon juice + pink Himalayan  salt.

This was before the greens were added.  Cherry tomato, scallions, parsley, mint, cilanto + greens and lemon/salt dressing.

Thursday, June 13, 2013

If you like Pina Colada...

try this pudding recipe...

Ingredients (2 servings):
8oz coconut meat (I use Exotic Super foods, this is 1/2 a bag)
3/4 of a large pineapple (the rest for garish & eating, reserve the core for juice)
coconut water to facilitate blending

Step #1: Blend all in high powered blender, pour into glasses or bowls and garish with extra pineapple.  Blends to a beautiful soft yellow color.


Saturday, June 1, 2013

Juice, Juice, more Juice!

A couple of months ago, I decided to do a juice fast.  My main juices where typical green juices, but since I was drinking so much per day, I wanted more variety and some options that yielded a lot of juice in a short amount of time.
Please note, there is a BIG difference between a juicer and a blender.  Blenders use the whole vegetable/fruit (nothing left as scrap) while juicers leave pulp behind.  All the recipes below have been made using a juicer.  Currently, I own the OmegaVert.  You could probably use a good blender to make some of the following, but I could not say what the results would be.  I am going to place a ** next to those I think may work for blenders.

Happy juicing.

**Minty Watermelon - nice and refreshing and yields a lot of juice (approx. 72 oz):
1 baby watermelon
1 cucumber
1 lime (skin removed depending on your juicer)
handful of fresh mint
(I actually drank this over  a 2 day period since I did not want that much watermelon juice (it was a happy surprise how much this yielded!).  Make this to share or you can cut the recipe in half)

Grapefruit/Fennel Delight (approx. 24-32oz pending size of produce):
2 grapefruits (skin removed)
1 small/medium fennel with fronds (or 1/2 large bulb)
half to whole 5oz box of spinach (optional)

Fennel/Apple Combo:
1 Fennel Bulb & fronds
2 granny smith apples

**Cool Sweet Cucumber (approx. 12-16oz):
1 large cucumber
1 pineapple core (I save the core when I eat pineapple, use within a day)
handful mint
Option 1: Add spinach
Option 2: Add snowpea shoots
**I would use pineapple chunks instead of core if using blender

Carrot Apple Juice as Base:
You can use carrot & apple alone, or use a few variations
2 granny smith apples
4 extra large carrots (or around 2 - 2.5 lbs)
Option 1: Add knob of ginger (peeled)
Option 2: Add 1 whole celery bunch or heart
Option 3: Add 1 whole celery bunch and 1 knob ginger
Option 4: Add 1 small beet

Wednesday, February 13, 2013

Challenge #100 - 2 in 1 meal

This was inspired by the fabulous 2in1 soup/salad recipe by Ana Zaharia!

I had a beautiful salad for lunch and ate kind of late, so I wasn't super hungry.  I left the house for a couple hours and when I returned, I was hungry, but not for a huge meal and salad. Since I just ate salad a short time prior, I just wanted warm veggies.  So I took a page from Ana's book and did a sauteed veggie medley "salad".
You can use any veggies you have handy.  You can also substitute in your favorite herbs & spices.  Right now I am obsessed with using fresh thyme!

1 zucchini (chopped)
generous handful brussel sprouts (cut in half, quartered if large)
1 large carrot (peeled and chopped)
Couple handfuls spinach
Veggie Broth (to coat bottom of pan)
Herbamare (or sea salt, garlic powder, whatever you like!)
few springs of fresh thyme (optional)
Nutritional yeast (optional)

Step #1: Coat bottom of pan with veggie broth and add in thyme.  Heat until broth becomes fragrant.
Step #2: Add in all veggies, with the exception of the spinach. Sprinkle with Herbamare (to taste). Saute until desired tenderness is achieved (I like my brussel sprouts still with a bit of crunch - but that's me!)
Step #3: Remove thyme springs.  Add veggies to bowl and throw in spinach.  The heat from veggies will start to soften the baby spinach some.  If desired, add in nutritional yeast, mix, and Enjoy!

Super simple, and yummy.  This recipe with portobello mushrooms in the mix is in the near future!

Thursday, February 7, 2013

Challenge #99 - Italian Salad

I decided that I should make a fabulous salad, inspired by the antipasto and other variety of salads options at Italian restaurants.  Feel free to swap out anything you want!  The fresh basil really give this salad some great flavor.

Arugala (my favorite is Wild Rocket Arugala - has a great kick)
Handful of fresh Basil (torn)
Yellow and Red Roasted Peppers (sliced & chopped)
Artichoke Hearts (quartered)
Sundried Tomatoes (Organic, unsulphered  - reconstituted and chopped)
Sauteed Portobello Mushrooms (sliced)
Raw Cheddar Goat Cheese (the store was out of goat mozzarella - so sad) thinly sliced
Sea Salt
Veggie Broth
Fresh Thyme
1-2 Garlic clove
1 tsp olive oil (optional)
Step #1 - Slice portobello cap and saute in veggie broth with zested garlic and fresh thyme until tender.  Remove thyme.
Step #2 - Add arugala and basil to bowl and top with rest of ingredients.  Add squeeze of lemon.  Typically, I don't use olive oil, but I did add in about 1 tsp today. It was just calling my name! I wanted to present the salad showing all the topping components like they do in the restaurant before mixing.  Enjoy!

Tuesday, February 5, 2013

Challenge #98 - Dessert Anyone?

Here is Coconut Pudding 2 ways.
Feel free to use this idea as the base and change up the flavor combos anyway you like!  This recipe is super flexible and versatile.

You can order coconut meat from Exotic Superfoods or crack open a young coconut and remove the water and meat.

Coconut Lemon Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
Zest of 1 lemon
Squeeze 1/2 lemon juice
8-10 drops lemon essential oil (must be food grade high quality! or sub in lemon extract)
Ginger Powder (to taste)
 Stevia to taste

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add lemon sliver and zest for decoration if desired and Enjoy!
This is enough for 2 servings (I admit though I ate both!)

Chocolate Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
2-4 tbsp cocoa powder (pending how chocolatey you like it)
Ginger Powder (to taste)
 Stevia to taste
Cacao Nibs (optional)

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add cacao nibs if desired and Enjoy!
Again  - This is enough for 2 servings

Wednesday, January 30, 2013

Challenge #97 - Salad Inspires Juice

I was fortunate to meet Ana in Doris Choi's culinary class and she is not just an awesome person, but an inspiration in the kitchen!
This Juice recipe is inspired by her Sensational Salad and it's fabulous herb and citrus combo.  Great way to add variety into a juicing routine.

1 large cucumber
1/2 lemon
1 lime
handful of mint
handful of cilantro

Step #1 - Clean and chop ingredients as needed.  Juice and enjoy!

Challenge #96 - What to do with Kale Chip Crumbs?

Kale chips are delicious and come in a variety of flavors.  Typically I prefer to make my own, but sometimes I take a little help from Lydia's.  These are my favorite purchased brand so far because they are super light even though they have seeds/nuts in the base and you can't even tell it's so minimal.  No clumps of stuff on Lydia's chips!
So what do you do with the crumbs?  No need to waste them!  Instead here, are a few things I use the left over crumbs for giving dishes an extra kick of flavor.

1. Add and stir crumbs to your favorite soup.
2. Add crumbs to your salad.  My favorite is to use when I have a salad with a dijon mustard dressing.
(Salad pre-tossed)
Prior to crumbs added!
3. Add crumbs to steamed or sauteed vegetable blend.

Saturday, January 19, 2013

Challenege #95 - A Juice Recipe!

This is a really simple 2 ingredient juice recipe...and it's delicious.  I'll be making this one again this week

1 Fennel bulb
1 grapefruit

Step # 1- Chop, peel and cut.  Throw into juicer and enjoy!  This yielded about 16oz. of juice.

Wednesday, January 9, 2013

Challenge #94 - Quick Artichoke Medley

I love artichokes,  but they can be annoying to prepare fresh, so I am taking a little help for this dish with some frozen artichoke hearts.  Not as good as fresh, but a lot less work!
My originally intention did not include the cauliflower, but it was in the fridge so I decided to add it as I was cooking.  This turned out to be a simple and delicious dish. 
My husband enjoyed although he would have liked the addition of some sausage or rice with it!  So if you eat meat or seafood or enjoy rice (preferably brown or wild)  feel free to throw it it.  You should also feel free to play with other seasoning combinations.

1 package frozen artichoke hearts (defrosted)
1 head cauliflower (chopped into florets)
1 can organic diced tomatoes
3-4 tbsp Veggie Broth
1-2 cloves garlic (you can substitute garlic powder or Herbamare)
Sea Salt (to taste)
Fresh or Dried Basil (to taste)

Step # 1 - Coat bottom of pan with veggie broth and zest in garlic cloves
Step # 2- Add in artichokes to begin to warm them
Step #3 - Add in cauliflower and diced tomatoes. Add sea salt and basil to taste. (You could also use Herbamare) Cover, bring to a bubble, then reduce heat and simmer until cauliflower is fork tender (20-30 mins)
Step #4 - Enjoy!

Tuesday, January 1, 2013

Movie Theater Tips

My husband and I went to the movies today, and I thought I should share some of my tips for snacking!  As people start the New Year with resolutions, if eating healthier is on your list, here are a couple of tips so you can stick to your goals while enjoying a night out at the movies. Something on the list to satisfy your sweet tooth or if you prefer salty snacks.

1. Cut fruit, apple, or banana (I enjoyed some pineapple today for a noon movie)

2.Green juice (It was a long movie, so I opted out of this one today)
3. Kale Chips (Lydia's are my favorite if I don't make homemade) or SeaSnax
4. Carrot sticks and Guacamole (Wholly Guacamole has travel packs that are easy to carry - no mess!) All
     can be purchased before heading into the theater
5. Any cut raw veggies.  You can prepare at home or grab some from the grocery store
6. Homemade macaroons or Raw macaroons - easy to purchase at any Whole Foods or Health Food
     Store, like Emmy's or Hail Mary's and they come in a variety of flavors
7. The Detoxinista's Ginger Cookies
8. Dark Chocolate - Your favorite 70% or higher dark chocolate, easy to carry anywhere
9. Some organic raw nuts and/or seeds
10. Homemade sweet potato or parsnip chips

Let us know any favorites you bring to the movies. Happy New Year!