Archive for August, 2012

Raw Choco Crispies

Friday, August 31st, 2012

1 cup buckwheat groats soaked for 8 hours

1 cup almond flour (dehydrated, left over from making almond milk)

2 tablespoons raw cacao powder

1/2 cup maple syrup

pinch of sea salt

Put all ingredients in food processer, pulse until combined.  You may need to use spatula to scrape side and/or add a bit of water.  Don’t over process – you want it chunky.  Using an offset spatula, spread into a thin layer on a Teflex sheet.  Dehydrate 8-10 hours or overnight, flip onto a mess sheet and dehydrate another 6 hours.  Break into piece and voila – raw cacao crispies!  Eat as cookies or as a cereal with almond milk.  Yummy!

Don’t have a dehydrator??  We recommend Excalibur.  Here is where you can get one:  http://www.food2live4.com/shop/


Zucchini Pasta with Sundried Tomato Marinara

Friday, August 24th, 2012

Zucchini  “pasta”

  • 2 zucchinis
  • 4-6 cups warm water
  • Sea salt

Marinara

  • 1 full cup soaked sun dried tomatoes
  • 4 chopped tomatoes
  • 4-6 large basil leaves
  • 2-3 soaked dates
  • Handful pitted Kalamata olives
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon dried Italian herbs
  • Sea Salt to taste

You can make the zucchini “pasta” into spaghetti like strands with a spiralizer or use a vegetable peeler to cut into thin ribbons.  Soak the zucchini in warm salted water, then rinse.

Soak the sun dried tomatoes and dates in warm water for about an hour.  Make sure they are soft before putting in the food processor.  Cut roma tomatoes and scrape out seeds.  Add everything to food processor and pulse until everything is combined.  At this point, you can leave the sauce chunky or continue to process until smooth.  I usually prefer my sauce to be smooth.

When ready to serve, drain the zucchini and pile on plates like pasta.  Serve the marinara on top.  For a parmesan-like topping, you can use some chopped pine nuts.  Garnish with fresh basil and nutritional yeast for “cheese.”


Make a New Ending

Sunday, August 19th, 2012

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending,” Maria Robinson


Creamy Dijon Dressing

Friday, August 17th, 2012

Seems I can’t swing a stick this month without hitting zucchini! Here’s an easy way to sneak more veggies into your or your child’s day.

1 cup zucchini peeled and chopped

juice from 1 lemon, about a 1/4 cup

2 tablespoons nutritional yeast

2 tablespoons sacha inchi oil

1 tablespoon light miso

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 glove garlic

pinch of cumin

pinch of black pepper

Blend all ingredients in a high speed blender until creamy. This dressing is great over butter lettuces and fruit salads with apple and grapes. Sacha inchi oil is made from seeds that are a balanced source of Omega 3, 6, and 9, and is nutty in flavor. Flax seed or hemp seed oil may be used as well.

 


Corn & Tomato Salsa

Sunday, August 12th, 2012

I love fresh salsa, and here in Ohio, we are up to our “ears” in corn!

kernels cut from 2 ears of corn
1/2 red bell pepper, chopped
1 cup diced tomato
1/4 cup diced sweet onion
1/2 jalapeño, seeded and diced
1 clove garlic, chopped
1/4 cup cilantro leaves, chopped
Sea salt, to taste

Mix all ingredients in a bowl. Enjoy over a sliced avocado, or with sprouted blue corn chips.


Tomato Cucumber Salad

Saturday, August 4th, 2012
This is a quick and delicious salad using in season vegetables.

3-4 medium tomatoes
2 medium cucumbers (peeled if not organic)
3 to 4 tablespoons chopped red onion
1 tablespoon chopped fresh parsley
1 tsp. dried oregano or 1 tablespoon fresh
1/4 cup fresh lemon juice
2 tablespoons olive oil
salt to taste

Chop vegetables finely, add herbs and remaining ingredients.  Toss gently, and season to taste with salt. This pairs well with hummus, olives and pita bread for an easy summer meal.  Serves 4 as an appetizer, or 2 as a meal.