Archive for the ‘Recipe of the week’ Category

Vegan Cheezy Broccoli Soup

Wednesday, December 18th, 2013

I loved cheddar cheese and broccoli soup as a kid, and this recipe is a healthy, creamy version of an old favorite. Enjoy on a cold and blustery day, guilt free!

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Vegan Cheezy Broccoli Soup

1 medium onion, chopped (about 2 cups)
3 stalks celery chopped
2 large carrots chopped (about 2 cups)
1 head broccoli, chopped, stems included
6 cups organic vegetable broth, divided
1 cup chopped sweet potato
1 cup cashews
sea salt to taste

Soak the cashews in one cup of broth for 30 minutes.

Saute’ onions in 2 tablespoons of olive oil in a saucepan. Add remaining five cups of the broth and bring to a boil. Add vegetables and simmer until soft.

Pour cashews and the soaking broth into a Vitamix or other high speed blender. Blend until creamy. Add to cooked vegetable pot and combine.

Use a hand mixer to blend the vegetables until creamy, or blend in 3 or so batches in your high speed blender. Serves 4-6.

Enjoy!


Cucumbers with Almond Pate

Thursday, November 21st, 2013

I love nut pates.  They are easy to make, versatile and super tasty.  This pate is paired with cucumbers, but it can easily be served as a dip with raw veggies or in an endive boat.

1 cup raw almonds soaked at least 2 hours

1 cup packed chopped basil

½ cup packed chopped parsley

½ clove raw garlic

Juice from 1 lemon

Salt to taste – about 1 tablespoon

 

Raw cucumbers

Cherry or grape tomatoes

 

Put the almonds, basil, parsley, garlic lemon juice, and salt in a food processor.  Pulse, stopping occasionally to scrape down the sides of the bowl.  Continue to process until the mixture has a pate-like consistency.

 

Cut the cucumbers into rounds about ¼” thick and cut the tomatoes in half.   For assembly, put a spoonful of pate on top of the cucumber and top with the tomato.  Makes a pretty appetizer and it’s kid approved too!

 

Cucumbers with Almond Pate


Healthy Gluten Free Recipes for Fall!

Sunday, November 10th, 2013

Looking for some gluten free recipes for Thanksgiving?

Download the Gluten Free Holiday Recipe Guide! It’s FREE!


Powerful Pomegranate & Kale Salad

Friday, November 1st, 2013

I love fall produce and the wonderful flavor combinations of fall greens, gourds, and fruits. Pomegranates are plentiful in stores right now and there are several excellent reasons to enjoy some! They are one nature’s richest sources of free-radical scavenging anti-oxidants. High in Vitamin C, potassium, and phytonutrients, pomegranates are a powerful tool to fight inflammatory diseases like cancer, heart disease, and arthritis. Pick some up on your next trip to the market and start adding the powerful little seeds to your salads, on top of your cereal, or all by themselves!

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Pomegranate & Kale Salad1 large bunch kale
1 tablespoon lemon juice
1 tsp. salt
1 tablespoon balsamic vinegar
2 tablespoons olive oil
seeds from 1/2 pomegranate*
1/4 cup nuts (pine nuts, almonds, walnuts)
1/4 cup raw pumpkin seeds

Wash, de-stem, and chop kale. Massage lemon juice and salt into the kale. Whisk oil and balsamic vinegar and toss with kale. Add pomegranate, nuts, and seeds. Give a little grind of fresh black pepper and enjoy!

*What’s the easiest method for removing the seeds from the pomegranate? My favorite is this: score the pomegranate flesh around the middle about 1/2 inch deep. Gently pry the pomegranate in half. Turn a pomegranate half face down in the palm of your hand. Hold your hand over a shallow bowl, and tap the back of the pomegranate firmly with the back of a wooden spoon. Use enough force to pop the seeds out of the fruit and into your hand. It’s that easy! Need a demo? Watch this video (Jump to 1 minute 10 seconds to get right to it!).


Cranberry-Nut Granola

Thursday, September 26th, 2013

Crunchy, but chewy, with the perfect amount of sweetness from the dates and cranberries!

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1 cup raw almonds
1 cup raw pecans
1 cup raw pumpkin seeds
1/4 cup sesame seeds
1 medium apple, peeled and diced
1 tsp. cinnamon
1 tsp. sea salt
3/4 cup dried cranberries
2 cups pitted dates
4 tablespoons coconut butter

Soak the nuts and pumpkin seeds in water for 2 to 3 hours. Drain and rinse. Process in a food processor until nuts are in chunks. Place in a large bowl.

Combine the dates, coconut butter and 1/4 cup of water in the food processor until creamy. Stir into the nuts, and add the apple, cinnamon and sea salt. Combine, and place on dehydrator sheets. Dehydrate at 115 degrees for 12-15 hours, or until crisp. Add the dried cranberries, and store in a covered container.

 


Dinner Party Chocolate Torte

Monday, September 23rd, 2013

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Oh yeah, this is a good one! Creamy texture, but not too dense, this torte sets up well overnight in the refrigerator and is easy to make. This is one to show your peeps that raw desserts are truly “Food2Live4”!

Crust:

4 cups raw pecans
6 pitted dates, roughly chopped
1/2 tsp. cinnamon
1/2 tsp. sea salt
2 tsp. vanilla extract

Combine all ingredients in a food processor until the nuts are well chopped and begins to stick together. Press into the bottom of a spring form cheese cake pan.

Filling:

1 1/3 cups water
1 cup raw cacao powder or high quality cocoa powder
1 avocado
1 8 oz jar cashew butter, room temperature
3/4 cup coconut butter (NOT coconut oil)
1 tsp. vanilla extract
1/2 cup liquid sweetener (agave, coconut palm nectar,or maple syrup)

Combine the water, avocado, and cacao powder in a Vitamix or other high speed blender.*
Add remaining ingredients and blend until creamy, stopping occasionally to scrape down the container sides.

Pour filling into the springform pan and refrigerator overnight to set. When ready to serve, run a knife around the inside edge of the pan and pop off the outside rim. Top individual serving with raspberries or strawberries. You’ll get at least 12 servings.

*If you don’t have a Vitamix or BlendTec, combine the first 3 ingredients in a blender and then transfer to a mixing bowl. Add remaining ingredients and mix by hand until creamy and smooth.

Chocolate Avocado Banana Pudding!

Sunday, September 8th, 2013

Best thing for a sweet craving: creamy chocolate pudding made with avocados and dates!

IMG_08712 ripe avocados
1/2 ripe banana
2 tablespoons coconut butter or coconut oil
1/2 cup raw cacao powder
1/4 cup of maple syrup
4 to 6 dates, pitted and soaked until soft
1 tsp. vanilla
pinch of cinnamon
3/4 cups of almond milk
2 tablespoons of unsweetened coconut flakes (optional)

Blend all ingredients in a high speed blender until creamy. Pour into individual serving bowls and chill. Sprinkle with coconut flakes before serving.

 


Raw Tomato & Red Pepper Soup

Friday, August 30th, 2013

 

 

This is a quick and easy Blender Soup that tastes so fresh. The orange juice brings out the natural sweetness in the peppers and tomatoes. Pair with fresh fruit for a light lunch or a late dinner.

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Ingredients

1 large or 2 small red peppers
3 medium tomatoes and 1 cup cherry tomatoes
1/2 small cucumber
1/2 celery stalk
1/2 cup unsweetened Almond Milk
Juice from 1/2 small orange
1 tsp. nutritional yeast
1 tsp. sea salt
pinch of onion powder
4 or 5 basil leaves (I used Thai basil, but sweet basil is good too)

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Blend all ingredients except the basil until smooth. Chop the basil and sprinkle on top of the soup. Serve immediately or recover and refrigerate. Makes 4 servings.

*I used all organic produce, and so my vegetables are smaller than conventional grown produce, but more flavorful.

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Garden Fresh Salads

Friday, July 26th, 2013

Beans are ready, the basil is big, and the first ears of local sweet corn are showing up at farmers markets. Put all that delicious produce to good use with these fresh twists on summer salad!

Fresh Green Bean & Basil Salad

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  • 1 pound fresh, young green beans, trimmed
  • ¼ cup finely chopped spring onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 10 fresh basil leaves
  • ¼ cup raw macadamia or raw pine nuts
  • sea salt and pepper

Boil a large pot of salted water. Add the green beans and blanch for 2 minutes, until beans are just cooked but still crisp. Drain the beans and rinse with cold water.  Place in a serving bowl.

Stack the basil leaves and roll them up longwise. Cut the roll of basil into strips. Add basil chiffonade and onions to the beans. Sprinkle with oil and vinegar.

Put the nuts in a food processor and pulse chop until finely ground, but not pasty.  Toss with beans and season to taste with salt and pepper. Serve immediately or chill before serving.

Sweet Corn & Curly Kale Salad

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  • 3 ears of sweet corn
  • 1 head of curly kale
  • 1 ripe avocado, diced
  • ½ cup extra virgin olive oil
  • juice from one lemon
  • 1 Tablespoon sweet hot or Dijon mustard
  • sea salt & pepper

Cut the corn kernels from the cob and set aside. Wash and dry the kale, and remove the stems. Tear or cut the kale into bit sized pieces. Put kale into a large salad bowl and massage the kale a teaspoon of salt to help the greens “soften”. Add the corn and diced avocado.

Whisk together the oil, lemon juice, and mustard and a pinch or two of fresh pepper. Toss with the salad, taste and add salt if needed. You can serve immediately or let sit for 30 minutes. Place any leftover dressing in a glass jar and store in the refrigerator.


It’s too HOT to Cook!

Friday, July 19th, 2013

It’s in the 90’s in Ohio and too hot to cook! Here are 3 simple and fast recipes using the freshest produce in season! Have a great weekend and stay cool!

Quick Cucumber Salad

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2 medium cucumbers, sliced into half inch thick rounds
¼ cup rice white vinegar
½ cup chopped zucchini
1 tsp. salt
1 tablespoon fresh dill, chopped

Combine the vinegar, zucchini, and salt in a high speed blender, until creamy. Toss dressing with cucumbers and fresh dill. Serve and enjoy immediately. Serves 4 as a side.

Creamy Tahini Dressing over Swiss Chard & Green Leaf Lettuce

salad

Dressing:
juice of 1 lemon
scant ¼ cup of tahini
splash or two of Nama Shoyu or wheat free tamari
¼ cup apple cider vinegar
quarter size piece of fresh ginger, peeled
1 tsp. honey
about ¼ cup of olive oil
salt and pepper to taste

Combine the first six ingredients in a blender. Slowly add olive oil, up to ¼ cup. Taste and season with salt and pepper.

Salad:

4 large Swiss Chard leaves, stems removed
½ head green leaf lettuce
¼ cup pine nuts
½ cup cherry tomatoes

Wash and cut the greens into ribbons. Add nuts and tomatoes. Toss with dressing as desired. Enjoy! Serves 4 as a side.

 

Asian Summer Slaw

1 small head green cabbage, cut into thin ribbons
2 carrots, grated
2 tablespoons white sesame seeds

Dressing:
¼ cup apple cider vinegar
1 tsp. honey
juice from ½ lemon
1 tablespoon toasted sesame oil
splash of Nama Shoyu or wheat free tamari
1 tablespoon sweet hot mustard (or Dijon)
¼ cup olive oil or plain sesame oil
salt to taste

Blend the first 6 ingredients together. Slowly add the oil, up to ¼ cup. Taste and season with salt. Mix dressing with cabbage, carrots, and sesame seeds. Let marinate in the refrigerator for 30 minutes. Serves 4-6 as a side.