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.

Ingredients:
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.

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

Ingredients:
1 Fennel bulb
1 grapefruit

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

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.

Ingredients:
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!

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!

Challenge #93 - Simple Roasted Veggies

I had a bunch of veggies in the fridge I wanted to use up so I give you simple roasted veggies that only take minutes to prep.  Feel free to add or subtract veggies depending on what you have readily available.  This would make a fantastic side for a pot luck - both delicious and colorful.

Ingredients:
1 head cauliflower (chopped into florets)
3 peppers (1 yellow, orange, red) (chopped)
1 small red onion (chopped)
1-2 cups brussel sprouts (halved or quartered)
4-6 tbsp Veggie Broth
Sea salt
Cumin
Curry Powder
Garlic Powder

Step #1 - Chop all veggies.  Add sea salt, spices and veggie broth and toss.  I did a few shakes of spices over the veggies going heavier with the cumin.  Sea salt was a couple of small pinches (about 1 tsp)

 Step #2 - Roast Veggies at 350 for about 1 hour or until brussel sprouts and cauliflower florets are fork tender. I mixed veggies twice during cooking time.  Enjoy!

Challenge #93 - Butternut Squash Lentils

I rarely eat lentils, maybe only once or twice a year.  As the weather got colder, I just wanted them! 
If you follow food combining, they combine as a starch even though they are technically both a protein and starch (nature's opps!).

This made a lot!  I had soooo much leftovers.  So if this is only for 1 or 2 people, cut recipe in half and you will still have enough for more than one meal.

Ingredients:
2 cups green lentils (I'm sure any kind would be fine)
3 cups veggie broth
2 cups water
2-1/2 cups butternut squash
1 small onion
2-3 garlic cloves
1"-2" ginger (depending on how much you love ginger)
3 tbsp cumin
1 tbsp curry
1 tbsp sea salt

Step #1: Add a small amount of veggie broth to pan, enough to coat bottom.  Chop up onion and add onion plus zested garlic to broth and saute till onions become soft and fragrant.

Step #2:  Add 2 cups lentils, 2 cups veggie broth and 1 cup water and spices and zest in ginger.  Stir well, bring to boil then cover &  reduce heat and simmer for about 25 mins.

Step #2: While simmering, cube up butternut squash into small cube. I cut them so they were about 1/2" cubed.  Add butternut squash and remaining 1 cup veggie broth and 1 cup water to lentils.  Stir well and continue to cook until butternut squash is tender (about 30 mins)
The above reflects the adjusted spice measurements as I was cooking and tasting.  Feel free to start with less and add more as you go.  My husband and I are big fans of cumin.

 Step #3: Serve and enjoy!