Challenge #86 - Changing up Salad

A couple of months back, my husband and I had lunch at  Cuban restaurant.  The only vegetarian or non fried thing on the menu was a watercress and avocado salad.  It was so good, but lacking color as it was mostly all green (watercress, avocado, red onion, and lime dressing).  So I have made my own version using more ingredients for more flavor and color.  I've made it several times and have been enjoying the flavor of watercress to change up my normal salad choices.

Ingredients:
Watercress
Avocado, sliced
Red Onion, thinly sliced
Fennel, thinly sliced
Cherry or grape tomatoes
Lime
Sea Salt

Step #1 - Add  everything to a bowl, sprinkle with sea salt and squeeze lime.  Toss and enjoy.  That simple.

On another note, I recently only started to like fennel after trying it again after many years.  I got this fennel the other day from the farmers market.  As you can see has more fronds than fennel bulb.  The fronds are fabulous in salad.  Just roll the fronds up and running a knife through like you would for herbs, remove the heavy stems and throw into a salad.  Adds a great layer of flavor.

Hiking Event and Cookbook recommendation

I promise more recipes soon, but for now I have some exciting things to share...

This past Saturday I was one of the team members for a hiking event in New Jersey with Gina Abrams at Align Wellbeing .  The event was a lot of fun and it ended with a drum circle.  I never participated in one before and it was quite the experience, very energizing.  If you you ever get the opportunity, try it out.  The day also began with green juices and yoga outside.

As a team member, I got to help the amazing Doris Choi in the kitchen while everyone was hiking.  She has a cookbook coming out in November with Natalia Rose, and I promise you, you will not be disappointed.  I am pretty confident you will want to make every recipe in the book. 
Check it out, you can pre-order on amazon...The Fresh Energy Cookbook

Below are some of the dishes created for the hikers when they returned!  Beautiful, full of color and delicious.  The wonderful aromatic smells in the kitchen full of veggies and herbs were incredible.

Carrot Salad

Zucchini "pasta" with roasted beets

Kale Salad

Roasted red & golden beet & butternut squash

Homemade kimchi (soooo yummy!)

Cauliflower "Couscous"

Mixed greens & seaweed Salad

Do you just not want to eat all of these things?!  I've had my book pre-ordered for months, and I highly recommend it.  It's one cookbook that won't collect dust on the shelf.  I got a sneak peak on Saturday!

Tips for Eating Out and Travel

This past month has been a little crazy.  My husband and I moved and I also was away for a week.  During the move, I rarely got into the kitchen and we ate out more than usual.  I have a lot of friends who wonder how I eat out, but I can find something to eat just about anywhere.  So here are a few of the things I do when I am not preparing my own meals . 

1. Ironically a steakhouse is where I get some of the best vegetarian meals.  I always order a salad and 2 veggie sides.  The portions are always big as the sides are usually meant to be shared, so I never leave hungry.

2. I love Italian food and even though I don't eat pasta or bread, I still get some of my best meals.  I will order a large salad then my favorite...Pasta Primavera HOLD the pasta. Yes you get odd looks at first, but when I do this I always get a beautiful plate full of veggies, sometimes over spinach in a delicious marinara or simple garlic saute.  Note, make sure to ask that it is cooked in veggie broth.  Sometimes places use chicken broth even though it's a veggie dish.

3. I have also been to Italian or American Bistros and ordered a salad followed by a grilled veggie panini HOLD the panini.  Yes again, odd looks, but I promise it works.

4.  Just because you don't see a vegetarian option, doesn't mean you can't make one.  I often check menus before going somewhere.  I look at the meat, seafood , and poultry option and see what is being served with them.  I order a salad, then order a meal from the sides being served with the entrees.

5.  Don't be afraid to ask what the size of a salad is.  Everyone has a different idea of what a large is.  If it seems to small, I ask for a double order.

6. Don't be afraid to ask for just steamed or grilled veggies with what they have on hand.  I have received beautiful plates of foods that the chef seemed delighted to prepare and artistically arrange.  Rarely I have gone to a restaurant that was not accommodating, so I do my best and then don't return.

7. I have also made a quick meal with a box of mixed greens, thrown in pre-cut veggies and used guacamole and/or salsa as dressing.  The box servers as your bowl. Simple to grab everything at the store, put together, eat, and continue on your way.

8. Don't stress about it.  For me, I would rather do a little miscombining of food then stress myself out by being perfect. I don't cook with oils (except coconut) but when I go out, since it is so infrequent, I don't bother to ask them not to cook with olive oil.  It's such a small amount, I just let it slide.  I love Lara bars, and when we moved and traveled I ate them way too frequently because it was a good quick thing to grab.  I did so knowing it was for a limited time, and now have cut back to what is ideal for me.

9. Enjoy and have fun while eating out. 

Official Sign up for Recharge Retreat

Hi everyone!
   Below is a link to officially register for the fabulous Recharge Retreat with Gina at Align Wellbeing.  It's a day of hiking, meditation, and delicious food by the amazing Doris Choi whom I will be assisting in the kitchen.  If you are in the area, please join us for an unforgettable day!
 http://alignwellbeing.com/the-recharge-retreat

Best Health,
Jen

 

Challenge #85 - Olive Tapenade

I've been wanting to experiment with an olive tapenade for awhile and I finally got around to trying it out.  I used baked eggplant as my "cracker" to spread it on.  Very yummy, please forgive the photo, my battery died and I needed to use the camera phone.

Ingredients:
1 cup pitted kalamata olives
2-3 cloves garlic (rough chop)
2 tbsp capers (drained)
1/2 lemon (juiced)
Half handful parsley (rough chopped)

Step #1 -  Put all into food processor, pulse then blend.
I chose not to add sea salt because I had enough salty flavor from the capers and olives, but feel free to add if desired.  You may also add olive oil if desired.

Step #2 - Spread tapenade on whatever you like.  If you want to make the eggplant crackers, slice eggplant to about 1/4" thick discs. Sprinkle on some salt and let sit in colander for about 10-15 minutes.  Rinse, pat dry then place eggplant slices on parchment lined baking sheet.  Bake on 350 until desired crispiness is reached.  I flipped my slices a couple of times.  I had them baking maybe 40ish minutes.

Challenge #84 - Happiness in a Crepe

I finally got around to trying these ridiculously delicious banana crepes.  I got the recipe from The Rawtarian and I highly recommend you try them too.  I made a couple of minor changes which was half-ing the recipe for less crepes and I added about a teaspoon or so of ground vanilla.  I admit, I did get anxious, so I didn't lower the temp on the dehydrator per the directions.  I filled mine with some chocolate sunflower butter. For those of you not familiar with sunflower butter, it is reminiscent of peanut butter, something I avoid, so this is a great substitute.  Not only were these incredible, but they were super easy.  I'm not sure if you can do these in the oven on the lowest temp with the door cracked opened if you don't have a dehydrator.  If anyone has tried this, please let us know.
Please note, this recipe is not raw because I didn't turn the temp down and the sunflower butter is made with roasted sunflower seeds.

Ingredients:
 Crepe (half the recipe)
4 ripe bananas
1/4 cup water
1 tsp or so vanilla

Filling:
2 tbsp sunflower butter
1 tsp cocoa powder
stevia and sea salt (needed if using sugar and salt free sunflower butter)

Step #1: To make the crepes, follow the directions from The Rawtarian.
   Photos below.
Step #2:  Once the crepes are done, mix the sunflower butter and cocoa for the filling.  I usually like to get the No Sugar& Salt Added one, but grabbed the wrong jar, so I didn't need to add stevia and sea salt.
Spread over crepe and fold.  I spread over half, folded, added a little more and folded again.
Step #3: Enjoy!  These were so good, I wish I hadn't waited so long to try these crepes, but I am glad I finally did. Yum.   My husband liked them as well.

Challenge #83 - Camomile and Mint

I was at the farmer's market and one of the farmers had not only mint, but camomile.  I've had camomile tea before, but never fresh.  I asked how you use it and it's super simple and pretty too.  Basically, you boil water and add it to a mug with a sprig or 2 or mint and camomile and let it steep.  It was not only beautiful but really delicious, fragrant, and soothing.  Check it out!  If you can get your hands on some fresh camomile, give it a try.

Fresh organic camomile and mint

Some springs added to the mug

Add boiled water and step