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| Fresh organic camomile and mint |
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| Some springs added to the mug |
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| Add boiled water and step |
Sunday, July 15, 2012
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.
Save the Date!
When I took a cooking class with the culinary genius Doris
Choi, I also had the privilege of meeting some incredible classmates,
including Gina Abrams. Please see below for an amazing event that I am
super excited to share with you!
Special Event coming Oct 6th in Short Hills, NJ.: I'm part of the planning team and I'll be helping with the vibrant meal that's being created by Doris Choi for an Extraordinary Hiking & Wellbeing Event (led by my colleague Gina Abrams.). There's an amazing agenda lined up to bring together like-minded people for a joyful day. You will be energized, inspired and uplifted!
Special Event coming Oct 6th in Short Hills, NJ.: I'm part of the planning team and I'll be helping with the vibrant meal that's being created by Doris Choi for an Extraordinary Hiking & Wellbeing Event (led by my colleague Gina Abrams.). There's an amazing agenda lined up to bring together like-minded people for a joyful day. You will be energized, inspired and uplifted!
Join us for this unique full day experience. Maximum attendance is 45 people.
Gina
will be offering pre-registration pricing at a big savings for a small #
of people that really want to do this. If that's you, e-mail her
directly at gina@alignwellbeing.com
Here's the Event link. http://alignwellbeing.com/
Tuesday, July 3, 2012
Challenge #82 - Raw "Tacos"
This post actually has a few points besides the recipe. First this recipe goes with the 31 Day Vegan Challenge with Marlena Torres I am participating in. Check it out.
Second, this is also about improvising. I have made this before and did not have all the same ingredients on hand this time around, so I made do with what I had. I'm going to give you the ideals in the ingredient list noting the other options available.
Third, you can have a fun taco party with your family, friends, and/or kids. This was just for me and my husband, but I lined the bowls up on the counter with the shells and we assembled what we wanted.
Forth, I had left overs of the "rice" and veggies so the next day I throw them over greens for a delicious salad. Saved me time and nothing was wasted.
Ingredients for the Cauliflower "Rice":
Cauliflower (small to medium head)
Green pepper (I used red b/c that's what I had on hand. I like the green better b/c it make the rice more colorful)
1/2 Small onion (red or yellow)
2-3 tbsp tomato paste
1/2 lemon
1 clove garlic
sea salt (to taste)
cumin (to taste, we use a lot in my household!)
Ingredients for the Veggie Filling:
1 large zucchini (or 2 small)
2-3 carrots
1 red or yellow pepper
1/2 small onion (same color as above)
1/2 lemon
1-2 cloves garlic
cumin
Ingredients for the Lazy Guacamole:
2-3 avocados
1/2 to 1 lemon
1-2 cloves garlic
sea salt (to taste)
Note: I have also made this using Avocado Salad instead of the lazy guacamole.
Additional Ingredients:
Salsa (homemade or your favorite kind) or Pico de Gallo
Head of lettuce (I had to use Romaine hearts since that's what I had. It works fine, just very messy. I much prefer to use lettuce leaf cups.
red cabbage - option instead of the lettuce for "shell"
God quality taco shell - option instead of lettuce for the kids or those adults that aren't into the lettuce shell. My husband has had it with the lettuce cup as well as the taco shell
So let's get started!
Step #1 - Cauliflower Mexican "Rice". Put cauliflower florets into food processor and pulse a few times until size and shape of rice. Finely dice onions and green pepper (red shown in photo). Toss everything into a bowl and add zested garlic, salt, cumin, tomato paste and lemon. Mix well and adjust seasonings as needed. Set aside.
Step #2 - Dice zucchini, carrots, onion, and pepper. Place in a new bowl and add salt, cumin, and lemon. Mix well, adjust seasonings, and set aside.
Step #3 - Lazy guacamole. I do this version when I don't feel like adding onion, tomato, etc. Half avocados, remove pits, and place into bowl. Break avocado up into small chunks. Zest in garlic and add sea salt. Smash until achieve your desired consistency (chunky or creamy)
Step #4 - Assemble! Below you will see that I made with Romaine heart leaves. The head of lettuce works much better because the lettuce cups make a better shell and are less messy. But I didn't want to run to the store for a head of lettuce when I already had a decent substitute. Stuff your "shells" and then fold up to eat. I like to do layers of "rice", then veggies, then guacamole, then top it off with salsa or pico de gallo. If you use salsa, it would not technically be raw.
Fold and enjoy! You can see from the picture above why romaine heart isn't the ideal choice - messy but yummy!
Second, this is also about improvising. I have made this before and did not have all the same ingredients on hand this time around, so I made do with what I had. I'm going to give you the ideals in the ingredient list noting the other options available.
Third, you can have a fun taco party with your family, friends, and/or kids. This was just for me and my husband, but I lined the bowls up on the counter with the shells and we assembled what we wanted.
Forth, I had left overs of the "rice" and veggies so the next day I throw them over greens for a delicious salad. Saved me time and nothing was wasted.
Ingredients for the Cauliflower "Rice":
Cauliflower (small to medium head)
Green pepper (I used red b/c that's what I had on hand. I like the green better b/c it make the rice more colorful)
1/2 Small onion (red or yellow)
2-3 tbsp tomato paste
1/2 lemon
1 clove garlic
sea salt (to taste)
cumin (to taste, we use a lot in my household!)
Ingredients for the Veggie Filling:
1 large zucchini (or 2 small)
2-3 carrots
1 red or yellow pepper
1/2 small onion (same color as above)
1/2 lemon
1-2 cloves garlic
cumin
Ingredients for the Lazy Guacamole:
2-3 avocados
1/2 to 1 lemon
1-2 cloves garlic
sea salt (to taste)
Note: I have also made this using Avocado Salad instead of the lazy guacamole.
Additional Ingredients:
Salsa (homemade or your favorite kind) or Pico de Gallo
Head of lettuce (I had to use Romaine hearts since that's what I had. It works fine, just very messy. I much prefer to use lettuce leaf cups.
red cabbage - option instead of the lettuce for "shell"
God quality taco shell - option instead of lettuce for the kids or those adults that aren't into the lettuce shell. My husband has had it with the lettuce cup as well as the taco shell
So let's get started!
Step #1 - Cauliflower Mexican "Rice". Put cauliflower florets into food processor and pulse a few times until size and shape of rice. Finely dice onions and green pepper (red shown in photo). Toss everything into a bowl and add zested garlic, salt, cumin, tomato paste and lemon. Mix well and adjust seasonings as needed. Set aside.
Step #2 - Dice zucchini, carrots, onion, and pepper. Place in a new bowl and add salt, cumin, and lemon. Mix well, adjust seasonings, and set aside.
Step #3 - Lazy guacamole. I do this version when I don't feel like adding onion, tomato, etc. Half avocados, remove pits, and place into bowl. Break avocado up into small chunks. Zest in garlic and add sea salt. Smash until achieve your desired consistency (chunky or creamy)
Step #4 - Assemble! Below you will see that I made with Romaine heart leaves. The head of lettuce works much better because the lettuce cups make a better shell and are less messy. But I didn't want to run to the store for a head of lettuce when I already had a decent substitute. Stuff your "shells" and then fold up to eat. I like to do layers of "rice", then veggies, then guacamole, then top it off with salsa or pico de gallo. If you use salsa, it would not technically be raw.
 | ||
| Layer 1 - Cauliflower rice |
 | ||
| Layer 2 - veggies |
 |
| Layer 3 - Guacamole |
 |
| Layer 4 - Salsa |
Wednesday, June 20, 2012
Challenge #81- Faux-jito
This is my first juice recipe post! I have been wanting to experiment with this recipe for awhile and finally got to try it out yesterday - a new take on a Mojito using jicama.
If you try it out, let me know what you think.
Ingredients:
Jicama (small)
Mint leaves
1 lime + extra slices for garnish
1/2 dropper full of stevia (or to taste)
Ice
Step #1 - Peel the skin off the jicama and cut up into pieces that will fit through your juicer.
Step #2 - Juice the jicama, lime, and some mint.
Step #3 - Add ice and mint to glass. Pour in juice, add stevia, stir, and enjoy.
Note: This made 1 large glass, so if you get a larger jicama and make more juice, you will also need to increase the lime as well.
If you try it out, let me know what you think.
Ingredients:
Jicama (small)
Mint leaves
1 lime + extra slices for garnish
1/2 dropper full of stevia (or to taste)
Ice
Step #1 - Peel the skin off the jicama and cut up into pieces that will fit through your juicer.
Step #2 - Juice the jicama, lime, and some mint.
Step #3 - Add ice and mint to glass. Pour in juice, add stevia, stir, and enjoy.
Note: This made 1 large glass, so if you get a larger jicama and make more juice, you will also need to increase the lime as well.
Thursday, June 14, 2012
Challenge #80 - Chive Blossoms
I was at the farmer's market last week and picked up some chives with the bonus of them still having the blossoms. The blossoms are not only beautiful, but edible with a wonderful strong flavor.
I made some cauliflower puree and added chopped chives and the broken up blossoms. If you like chives, I think you will really enjoy the blossoms as well if you come across them. You can also break up the blossoms and throw them into a salad.
I made some cauliflower puree and added chopped chives and the broken up blossoms. If you like chives, I think you will really enjoy the blossoms as well if you come across them. You can also break up the blossoms and throw them into a salad.
Tuesday, June 5, 2012
Challenge #79 - Simple Dessert
I occasionally buy coconut date rolls from the healthy food store as a little treat. So I decided to make my own. This is so simple.
Please note, if you are doing candida cleanse, you will want to stay away from these.
Ingredients:
Dates
Unsweetened shredded coconut
Step #1 - Pit dates and quarter.
Step #2 - Pulse dates in food processor until well combine. This is sticky, so be prepared with a wet paper towel on hand. Place pulsed date mix into bowl.
Step #3 - Roll mixture into balls. I used 1 generous teaspoon full of mix per date treat.
Step #4 - Roll date ball into the unsweetened coconut. I then placed my finished ones in mini cupcake wrappers. You can eat them as is, but they are also really good after they are cold if you leave them in the fridge for awhile.
Enjoy!
Please note, if you are doing candida cleanse, you will want to stay away from these.
Ingredients:
Dates
Unsweetened shredded coconut
Step #1 - Pit dates and quarter.
Challenge #78 -Veggie Stuffed Mushrooms
This recipe is dedicated to Rande at The Vegetable Centric Kitchen who I had the privilege to meet the other day at a Nutrition class in NYC. This is stuffed mushrooms with no breadcrumbs! Bonus my husband loved these, and when I have a dinner party, I plan to serve them as an appetizer.
Ingredients:
Baby bella mushrooms
1 zucchini
1-2 carrots
1 colored pepper of your choice
1/2 to 1 small yellow onion
1 clove garlic
3 tbsp tomato paste
Your favorite raw sheep or goat cheese (I used a raw smoked sheep cheese - yum!)
Step #1 - Clean mushrooms and remove stems. Place on parchment line baking sheet or dish.
Step #2 - Finely dice veggies and onion. (You can really use any of your favorite veggies). Add tomato paste and zest in 1 clove garlic. Grate in cheese. Mix well and lightly saute in pan. I used a small amount of veggie broth to saute in.
Step #3 - Stuff mushroom caps with veggie mixture and put in oven on 350 until mushrooms are tender.
Step #4 - Remove from oven and add a bit more shredded cheese to the top if desired. Please note, I did not add sea salt to my mixture, I let the smokey saltiness of the cheese do the work for me, but feel free to add salt if desired.
Warning: These are addictive! My husband and I ate all of them. I originally was going to use the large portabellas, but decided against it. The baby bellas are bit size and easy to eat.
Ingredients:
Baby bella mushrooms
1 zucchini
1-2 carrots
1 colored pepper of your choice
1/2 to 1 small yellow onion
1 clove garlic
3 tbsp tomato paste
Your favorite raw sheep or goat cheese (I used a raw smoked sheep cheese - yum!)
Step #1 - Clean mushrooms and remove stems. Place on parchment line baking sheet or dish.
Step #3 - Stuff mushroom caps with veggie mixture and put in oven on 350 until mushrooms are tender.
Step #4 - Remove from oven and add a bit more shredded cheese to the top if desired. Please note, I did not add sea salt to my mixture, I let the smokey saltiness of the cheese do the work for me, but feel free to add salt if desired.
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