Endless Possibilities!
I turned the speed limit this year. It feels amazing to be 55! In some ways, I wish I could stop the clock. Not because I’m opposed to becoming a very old woman-(hopefully!), but because, I’m so grateful for this moment in time. I have love in my life, beautiful and successful children, healthy, loving parents, wonderful siblings, lifelong friends and new friends too. I feel so fortunate and I don’t want any of it to change. But time marches on. The future, while always unknown, is exciting and full of so many opportunities and possibilities. I feel as if my life’s journey has just begun.
One thing I can count on every day to give me the energy I need to enjoy all of life’s blessings is the food I use to fuel my body. I chose good carbs, lean protein, healthy fats and natural sugars.
The other day, I created collard tacos with beans for my lean protein, mushrooms, broccoli, cauliflower, peppers, onions and tomatoes for my good carbs, avocado and olive oil for my healthy fats and mango salsa for my natural sugar. The possibilities are endless with tacos…. just like the future. Add a margarita and life’s looking pretty good!
Ingredients
3 collard leaves, washed and sliced in half vertically
5 romaine lettuce leaves, finely chopped
5 grape tomatoes, quartered
Fajita Mix
½ red, orange, yellow pepper, each
½ white onion
1 Tbs olive oil
Main Veggies
2 portobello mushrooms
2 C broccoli
2 C cauliflower
1 Tbs. olive oil
Black Beans
2 C black beans
1/2 jalepeno pepper, seeded and diced
1 tsp. cumin
1 tsp. turmeric
Pinch salt & pepper
Salsa
1 C mango, diced
1 C jicama, diced
Juice of 1 lime
½ C cilantro leaves
Guacamole
2 avocados
Juice of 1 lime
1/2 jalepeno pepper, seeded and diced
Pinch sea salt & pepper
Crudite “Chips”
½ cucumber, peeled and sliced in rounds
1 large carot, peeled and sliced in rounds
½ jicama, peeled and sliced in thin chip size pieces
½ zucchini, peeled and sliced in rounds
Process
Slice the collard leaves in half vertically removing the spine
Sauté the onion, peppers, set aside
Sauté the sliced portobello, set aside
Steam or sauté the broccoli & cauliflower, set aside
Combine black bean ingredients, set aside
Combine mango salsa ingredients, set aside
Mix avocado gently for chunky guacamole, add any other ingredients you love, set aside
Assemble
Lay collards flat and layer black beans in the middle of each leaf.
Layer peppers & onion mix, then salsa, and guacamole just above on the leaf.
Add mushrooms to one, cauliflower to another and broccoli to another.
Top with romaine and tomatoes.
Fold and eat.
Enjoy the extra guacamole and salsa with crudité “chips”.
Coconut Yogurt
There are only four ingredients in making your own delicious yogurt! It's fast, easy and so good for gut and digestive health!
Ingredients
1 C young Thai coconut meat
1/2 C coconut water
2 Tbs. dried shredded coconut
2 acidopholis probiotic pills
1 C strawberries, sliced
Granola (see sour cherry granola recipe)
Process
Blend all ingredients until smooth. Pour into a mason jar and close the top.
Leave out on your kitchen counter for 24 - 36 hours.
Place back in a blender with 1/2 C sliced strawberries and blend until smooth.
Refrigerate until completely chilled.
Assembly
Layer yogurt in between layers of sliced strawberries and granola
An Apple a Day
I wondered how an apple would taste as pasta. So after a trip to the farmers market on Melrose Place to procured one large, organic fuji apple and some other local ingredients to include, I spiralized the apple into sweet long thin pasta noodles.
This recipe was inspired by an apple slaw that I tasted at a restaurant in Manhattan called Vaucluse. At least I think it was shaved apples in that slaw, but if not, it was a sweet vegetable of some sort. In any case, it made me wonder how an apple would taste as pasta. So after a trip to the farmers market on Melrose Place, I procured one large, organic fuji apple and some other local ingredients to include, I spiralized the apple into sweet long thin pasta noodles. The sweetness of the noodles paired deliciously with the bitter kale, creamy cherimoya and sour pomegranate seeds. After the success of this recipe, I began to wonder what other unexpected produce I could churn into yummy noodles. You can be sure I’ll share whatever I find out.
Ingredients
1 large fuji or other firm apple, peeled
6-7 kale leaves, finely chopped
1 cherimoya or persimmon, sliced
Seeds of 1/2 pomegranate
3 sprigs rosemary, finely chopped
5 chives, finely chopped
3 Tbs. olive oil
1 Tbs. balsamic
Juice of 1 lemon
1 tsp. raw honey
handful pumpkin seeds
Pinch smoked salt & pepper
Process
Spiralize peeled apple
Squeeze ½ lemon on noodles and set aside
Drizzle 1 Tbs. olive oil, 1 tsp. balsamic, ½ tsp. raw honey, salt and pepper on kale: and adjust to taste.
Sprinkle rosemary and chives on kale (set aside 1 tsp of each herb for topping)
Place kale at the bottom of a pasta bowl.
Drizzle 1 Tbs. olive oil, 1 tsp. balsamic, ½ tsp. raw honey, salt and pepper on apple noodles and adjust to taste.
Swirl noodles and place a large handful on top on kale .
Squeeze ½ lemon on top of pomegranate seeds and cherimoya slices.
Liberally sprinkle pomegranate seeds all over the top of noodles .
Insert slices of cherimoya all over the noodles.
Top with remaining fresh herbs and pumpkin seeds.
That's How I Roll
What's fun about hand or cut "sushi"rolls is that anything goes. If i want to use rice as a sticky base that's fine, but I prefer mixing it up and getting creative.
Anything goes when it comes to hand rolls or cut "sushi"rolls. If i want to use rice as a base that's fine, but I prefer mixing it up and getting creative. Sometimes I substitute raw jicama mash or sweet potato or smashed avocado for the sticky base for a all raw veggie roll. This time, I used steamed acorn squash to give the roll it's foundation a warm element. Then I added raw spinach leaves, kelp noodles, avocado, cucumber, and diced radish for crunch. Get creative and see how many veggie combinations you can come up with. Roll it your way!
Makes 2-3 rolls.
Ingredients
Two sheets of nori or soy paper
1 acorn squash, sweet potato or fresh pie pumpkin, cubed.
1 tsp. olive oil
Pinch salt & pepper
1 avocado, sliced
1/2 cucumber, julienned
3 radishes, julienned
10 spinach leaves, whole
1 C kelp noodles, soaked & marinated
1/2 c edamame beans
Process
Steam cubed squash until soft enough to mash
In a small bowl, add olive oil, salt, pepper to squash and smash with a fork
Lay one nori paper on a bamboo mat.
Fill the bottom 1/3 of nori with a thick layer of squash
Layer with spinach, cucumber, kelp noodles, rashes and top with edamame beans.
line the very top 1/2 inch of nori with a thin layer squash to help the roll stick
Roll and cut.
Dip into coconut aminos or any dipping sauce you prefer.
Zucchini Vermicelli & Marinara
When you get the craving for old fashioned meatballs and spaghetti, but want to do it the energy-food way, this is the recipe for you!
Zucchini Pasta. Marinara. Mushrooms.
When you get the craving for old fashioned meatballs and spaghetti, but want to do it the energy-food way, this is the recipe for you!
Zucchini Pasta
2 medium zucchinis, peeled
Sun Dried Tomato Marinara
1/2 C sun dried tomatoes, soak 1 hr., drain well.
1/4 C red wine
1 medium heirloom tomato
1 med or 2 small beets, cubed
1 carrot, peeled
1-2 tsp lemon juice to taste
2 Tbs olive oil
pinch each chili flakes and salt
Mushroom and Greens
1 C crimini or shitake mushrooms
2 Tbs coconut aminos, enough to coat mushrooms.
2 Tbs basil, chiffonade
1 handful baby greens
pinch of chili flakes
pinch of nutritional yeast
pinch salt and pepper.
Process
For zucchini peel two zucchinis and cut in half width wise to fit in the spiralizer. Turn handle to produce vermicelli like noodles.
For marinara blend all ingredients until slightly chunky texture
For mushrooms marinate in tamari or coconut amino for 20 minutes.
For greens sprinkle with salt and juice of 1/2 lemon
Assembly
Dress noodles generously with marinara and set aside.
On a large plate or bowl, place greens on bottom, then layer 3/4 of mushrooms and 1/2 of the basil.
Twirl all noodles in red sauce and gently place on top of broccoli mixture. Keep noodles light with a high peek.
Place addition mushrooms around noodles to decorate and sprinkle with chifffonade of herbs.
Top with chili flakes, nutritional yeast, salt and pepper to taste.
Bon Appetit!
VARIATION
Portobello Meatballs (not pictured)
1 portobello, 1/4 C tahini, 1/4 C red bell pepper-cubed, 1 C walnuts-soaked, 2 Tsp coconut aminos, 2 Tbs basil.
Process
In a food processor combine all ingredients except oil and fresh herbs.Then pulse in fresh herbs. Form into small balls and dehydrate 4-6 hours at 115 degrees until a crust forms on the outside (or sauté in a pan until crust forms and they are heard through). Top dish with meatballs for the ultimate comfort food!
Sesame Noodles & Broccoli
Zucchini and other vegetable pastas are gaining popularity fast. Vegetable slicers/spiralizers are easy to find and so much fun to experiment with. This recipe could also be made with carrot or yellow squash noodles.
Sesame Zucchini Noodles
Zucchinin Pasta
2 medium zucchinis, peeled
Thai Sesame Dressing
¼ C sesame oil
½ C. lemon juice
1/8 C coconut aminos
1 tsp maple syrup
1 tsp chili flakes
2 Tbs cashews, soaked 1 hour
Broccoli and Toppings
1 C broccoli florettes,
cut small
2 Tbs coconut aminos
1 Tbsp. green onion, cut on the bias
1 Tbsp. mint, chiffonade
1 tsp. basil, chiffonade
1 handful baby greens
pinch of chili flakes
pinch of nutritional yeast
pinch salt and pepper.
Process
For sesame dressing blend all ingredients until smooth.
For broccoli and green onion coat and marinate in coconut amino for 20 minutes.
For zucchini peel two zucchinis and cut in half width wise to fit in the spiralizer.
Turn handle to produce vermicelli like noodles.
Assembly
Dress noodles in about two tablespoons dressing. Careful to not overdress.
Use a large plate or bowl to place greens on bottom, then layer 3/4 of marinated broccoli / spring onions, and 1/2 of mint and basil.
Twirl all noodles in sauce and gently place on top of broccoli mixture. Keep noodles light with a high peek.
Place addition broccoli around noodles to decorate and sprinkle with chifffonade of herbs.
Top with chili flakes, nutritional yeast, salt and pepper to taste.
MAKES TWO SERVING. Share with someone you love!
Mango Parfait
This delicious and nutritiously dense parfait is packed with protein to keep you satisfied and keep your appetite at bay for hours. Use Mango or any fruit you love and have on hand.
Mango Super Food Parfait
All Organic Ingredients
1/2 mango, small dice
1 1/2 C hemp milk, or nut milk of choice
1/4 C chia seeds
3 Tbs. sprouted buckwheat groats
1 Tbs. sprouted sesame seeds
1/2 banana
1 tsp. vanilla extract
Sprinkle cinnamon
Sprinkle garam masala
Sprinkle cardamom
Super Foods
Optional; 1/2 tsp. each: maca, acai, mesquite, camu camu, and lucuma.
Process
In a blender, mix all ingredients except seeds.
Add chia, pumpkin and buckwheat and stir by hand into milk mixture.
Allow to rest in refrigerator for at least 30 minutes.
Layer in a glass with diced mango.
Can be made without the super food powders
MAKES TWO SERVINGS
Cucumber Noodles & Escarole
Another delicious and healthy practically no calorie noodle is the cucumber noodle. If you own an ordinary veggie peeler you can make these noodles. so no excuses not to whip up this quick raw energy salad!
Wilted Escarole & Cucumber Noodles
Ingredients
1 Cucumber
1 Tbs. Jalepeno chili sauce
1 Tbs. Olive Oil
Dash Truffle oil
1 Tbs. Lemon Juice
_________
I/2 head Escarole
1 Tbs. Balsamin Vinegar
2 Tbs. Tamari or Coconut aminos
Pinch Sea Salt
Peach, 4 slices
5 Cured Olives, pitted
Edible Flowers
Process
1. Marinate 6-7 escarole leaves in balsamic vinegar and tamari for at least one hour.
2. Shave noodles on all 4 sides of cucumber with a vegetable peeler.
3. Dress noodles with a splash of olive oil, a drop of truffle oil, a squeeze of lemon and pinch sea salt.
4. Slice peaches in thin pieces with skin showing.
5. Mince cured olives
6. Place escarole on bottom layer and sprinkle with chili oil
7. Later cucumber pasta
8. Add peaches
9. Garnish with olives and wrinkle flowers.
10. Enjoy!
Mermaid Salad
Diakon radish has a mild flavor that takes on whatever sauce you dress it with. This red pepper cream sauce is rich in cashew creamy texture and mild flavor that sticks to the noodles but allows the shiitake flavor to stand out.
Mermaid Salad
Salad
1/2 Package each, dried Hijiki, Wakame and Arame.
1 zucchini, shaved into noodles
1 Carrot julienne
1/2 C Purple Cabbage. julienne
1/4 C Pickled Ginger. sliced
2Tbs. Sesame Seeds.
1/4 C Radish, sliced thin
1/4 C Chick Peas
Process
1. Submerge dried seaweeds in plenty of water and soak for 30 minutes.
2. Drain seaweed and rinse well.
3. Chop all land vegetables.
4. With a vegetable peeler, shave thin flat noodles from the zucchini, turning to slice all four sides leaving the soft center out.
5. In a large bowl add sea vegetables to land vegetables.
Sesame Dressing
1/4 raw Sesame Oil
2 Lemons, juiced
2Tbs roasted Sesame Oil
3 soft Dates plus 1 Tbs water or
1 Tbs agave syrup
1 Tbs. Raw Almond Butter
Pinch salt and pepper
Process
1. Blend all dressing ingredients, adding oils in last.
2. Dress salad liberally!
Diakon Noodles
Diakon radish has a mild flavor that takes on whatever sauce you dress it with. This red pepper cream sauce is rich in cashew creamy texture and mild flavor that sticks to the noodles but allows the shiitake flavor to stand out.
Diakon Noodles. Red Pepper Cream Sauce.
Wilted Greens. Shiitake.
Noodles
1 organic Daikon Radish
Peel Daikon. Cut in half vertically.
Using a vegetable peeler, scrape long thin strips.
Wilted Greens
1 C collard greens or spinach leaves
2 Tbs. coconut aminos
Process
Mix well and dehydrate for 2 hours to wilt.
Shitake Mushrooms
½ C Shitake mushrooms, sliced
1 Tbs. coconut aminos or tamari
1 Tbs. olive oil
pinch salt
Process
Marinate for one hour.
Red Pepper Cream Sauce
½ C soaked cashews
½ red pepper, chopped
1 tsp. pink peppercorns
2 Tsp. nutritional yeast
2 Tbs. lemon juice
¼ C water, more if needed
Process
Blend all ingredients until smooth.
Process
Combine all ingredients in a bowl. Twist pasta in your hand until it’s swirled together and place in the middle of a serving plate.
Chiffonade fresh parsley for garnish.
Crispy Cauliflower Steaks
Heirloom cauliflowers are so beautiful. I went with the vibrant purple for this dish because we eat with our eyes first.
Ingredients
1/2 head cauliflower, sliced thin, vertically
2 Tbs. coconut aminos
1 Tbs. coconut nectar
1/4 C sprouted walnuts, (soaked and dehydrated)
1 Tbs lemon emulsion
1 Tbs each, mint and basil
pinch salt and pepper
Lemon Emulsion
1/2 preserved lemon, rind only, diced
1/4 C lemon juice
1/2 C olive oil,
pinch salt and pepper.
Process
Mix coconut aminos and nectar in a shallow bowl.
Coat cauliflower to coconut dressing on each side.
Place each steak on mesh dehydrator sheet.
Process walnuts until crumbs.
Coat the side facing up with walnut crumbs and scatter with fresh hebs and season with salt and pepper.
Dehydrate for 4-5 hours until crispy but not completely wilted.
For lemon emulsion: blend lemon juice and rind first. Stream oil in slowly to emulsify until thick.
Assembly
Plate steaks with a dollop of lemon vinaigrette and additional mint or other fresh herbs on each steak.
Serve while still warm from the dehydrator.
Cauliflower Couscous
I love the transformation of cauliflower in the food processor. Depending how long it's processed It can used to replace couscous, rice or quinoa. Peas are a delicious and colorful accompaniment. This is a super easy and quick lunch or side dish.
Ingredients
1/2 head cauliflower, rough chop
1/4 C sprouted walnuts (soaked and dehydrated)
2 Tbs olive oil
2 Tbs. lemon juice
1/2 tsp prepared mustard
1/4-1/2 tsp. curry powder
pinch salt and pepper
10 pea pods, remove peas and set one said.
1 scallion, sliced very thin
2 tbs each cilantro and mint, chifonade
Process
Process cauliflower and walnuts together until the size of couscous or rice.
Transfer to a bowl and dress with next five ingredients.
Mix with peas, onion and herbs.
Assembly
Place round mold in the center of a shallow bowl and spoon in couscous to fill.
Top with a few more peas and herbs.
Remove mold carefully.
Slice the remaining pea pod in half vertically for garnish.
Makes One Large Serving to Share.
Cheerful Chia
Chia pudding is the modern, delicious, super food, version of oatmeal swapping carbs for pure protein and increasing the nutritional value.
Chia “oatmeal” brings back childhood memories of long midwest winters when my British father made porridge for us on cold mornings and then said “cheerio” as he left for the office. Chia pudding is the modern, delicious, super food, version of oatmeal swapping carbs for pure protein and increasing the nutritional value.
Modernizing my diet has been a metamorphosis revealing a fresh new me! Staying current and accepting change is part of personal growth and should be embraced. I've found the effort and risk of restarting new chapters of my life always leads me to a healthy place. So start investing in your health one small chia seed at a time.
Don’t be fooled by the size of chia. A one oz. serving equals 2 Tbs. of chia seeds. Chia is a perfect protein, high fiber seed that absorbs ten times its weight in water to keep your belly full. Chia also contains Omega 3 fatty acids for brain health, tryptophan to regulate appetite, 11 grams of fiber, 4 grams of protein, 9 grams of fat (5 of which are Omega-3s), 18% of daily RDA of calcium for bone and teeth health, manganese, magnesium and phosphorus for cell and tissue growth and repair. Also Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1(Thiamine) and Vitamin B2. This is particularly impressive when you consider that one oz. is only 137 calories!
Hemp Milk
¼ C hemp seeds
½ C. spring water
Process
Blend hemp hearts and spring water for 30 seconds or until milk forms.
Chia Oatmeal
2 Tbsp. chia seeds
1 banana
½ tsp. cinnamon
½ tsp. vanilla
½ -1 C. hemp milk
Process
Layer all ingredients together in the milk in a glass jar.
Stir well, cover and place in the fridge for one to two hours.
Mix gently with spoon after one hour to check thickness.
Ready when consistency resembles oatmeal.
Top with your choice of fresh or dried fruit and berries and granola!
Shell Games
Hearty satisfying salads are essential in an energy food diet. We need texture, crunch and varying flavors. That's what you get here! Because we cannot live on kale salad alone!
King Oyster Scallop Salad. Fennel. Asparagus. Avocado.
If you’re not a salad lover, you’ll love this salad! The flavors are rich with meaty mushroom umami profiles, and light with citrus asian notes. We eat with our eyes and this salad is easy on them with the oyster scallops resembling the real thing but tasting even better. Because we cannot live on kale salad alone!
King Oyster Scallops
2 king oyster mushrooms
1 ½ Tbsp. olive oil
1 Tbsp. tamari
½ tsp. sesame oil
Juice of ½ lemon
Juice of ½ lime
Pinch salt
Salad Ingredients
8-10 asparagus stalks
1/4 fennel bulb, thinly sliced
Large handful endive leaves
1 avocado, thinly slice
Grapefruit supremes (optional)
Orange dressing
1 tsp. orange zest
Juice of 1 orange
1 Tbsp. rice vinegar
2 Tbsp. tahini
2 Tbsp. tamari
½ tsp. sesame oil
2 Tbsp. olive oil
Pinch salt
Process
Cut off the tops of king oyster mushrooms. Slice the stalks into ¼ inch round scallops shapes. (Optional; use small round cookie cutter to cut perfect oyster rounds) Marinate mushrooms in olive oil, tamari, lemon, salt for 1 hour.
Slice asparagus in half on the bias, thinly slice fennel and avocado and separate endive leaves. Whisk all dressing ingredients by hand in a bowl. Toss all salad ingredients gently in dressing in orange dressing, except avocado.
Assembly
Arrange marinated mushrooms and dressed veggies on a plate top with avocado. Season with a pinch of salt and a half turn of pepper.
Green Goddess
Goddess: "A female being of supernatural powers or attributes, believed in and worshiped by a people".
I think all female beings are goddesses. As women, we must worship and love ourselves and believe in your own attributes and natural powers. When we practice self care everything else falls into place.
Green vegetables have super natural powers too by protecting us from disease and cancer. So while you worship at the temple of you, whip up this luscious green dressing and receive all the attributes of a nutritious green goddess salad.
Ingredients
Green Goddess Dressing
1 avocado
3 Tbs. olive oil
1 Tbs lemon juice
1 Tbs. apple cider vinegar
1 Tbs. fresh chives, minced
1 Tbs. fresh tarragon, minced
1 Tbs. apple Mint, minced
1/2 tsp salt
1/4 tsp pepper
1 C Water
Salad
1/2 head escarole, watercress or greens leaves of choice
1 C broccoli, sliced small
1/4 zucchini, small dice
2 Tbs. pumpkin seeds
1 tsp. capers, dehydrated
olive oil
Garnish
Dried broccoli chips or kale chips.
Process
Blend all dressing ingredients, taste and adjust for acid and salt balance.
Spoon dressing onto the bottom of plate.
Dress green very lightly with olive oil, salt and pepper
Arrange veggies in an attractive way on top of the dressing
Add a few dollops of dressing randomly on top of lettuce.
In a separate bowl, dress broccoli and zucchini with green goddess
layer on top of greens
Top with pumpkin seeds, capers and crispy broccoli.
Magical Mushrooms
Did you know mushrooms have super immunity qualities? Did you know mushrooms contain nutrients with powerful anticancer effects that block viruses and cancer cells from mutating? Did you know mushrooms prevent the production of estrogen/estradiol which accelerates the growth of breast cancer, and guard us from weight gain?
Yes, mushrooms contain good amounts of micronutrients and have that delicious umami flavor, but the overwhelming benefit of mushrooms is their ability to prevent and reverse cancer, especially breast cancer. According to Dr. Joel Fuhrman, who wrote the books "Eat to Live" and "Super Immunity". "Eating one or two mushrooms per day reduces women's risk of Breast Cancer by 64%, even the ordinary button mushrooms" He recommends these highest antioxidant foods: Greens, Onions, mushrooms, beans, berries and seeds.
Mushrooms contain aromatase inhibitors which helps us maintain optimal weight, by inhibiting our blood vessels from feeding fat cells, so they cannot grow or multiply. At the same time they inhibit our blood vessels from allowing viruses or cancer cells to mutate. That's magical!
Ultimately we're all responsible for our own health. I say, let's practice preventative medicine and use nutrition as ammunition!
Shiitake, Lion's Mane and Crimini Mushrooms
Vegan Mexican Stuffed Peppers
Do you love the flavors of Mexican food but not the fat and calories?
I always say, “Mexican is my favorite food group” I love the flavors of tomato, cilantro, peppers, lime, corn, avocado, beans, cheese and mole all mixed together. This recipe is a healthy version that incorporates many of the flavors that make Mexican food so delicious....but it’s been flipped.
The saturated fats and unhealthy carbs are replaced by essential healthy fats (from avocado) and high protein from seeds and nut cheese. So go ahead and enjoy this healthy pleasure!
Since I moved to NYC, I found a little place to get my Mexican food fix called Gina Mexicana on 61st St. between 3rd and Lex. It's has numerous healthy menu choices as restaurant food goes, and with cute atmosphere. Nothing too fancy; just surprisingly yummy, healthy food and delicious margaritas too!
Sunflower Seed Beans
¾ of one dried chipotle chili (reserve water) Presoak for 4 hours
8 sun dried tomato halves (reserve water) Presoak for 4 hours
2 C sunflower seeds, soaked and drained, then set aside a few tablespoons. Presoak for 4 hours
1 jalapeño pepper
2 green onions
¼ C packed cilantro with stems, chopped
pinch chili powder
½ tsp. salt
¾ tsp. cumin powder
¼ C olive oil
1 tsp. lemon juice
Macadamia Cheese
1 C plus 2 Tbs. raw macadamia nuts, soaked in cold water 2-4 hours
¼ C olive oil
1 Tbs. shallot, diced
2 tsp. lemon juice
1 tsp. salt
1 Tbs. nutritional yeast
pinch each, chili powder and cayenne pepper
Peppers
2 red bell peppers or 2 poblano peppers
Filling Ingredients
1 C organic corn, cut off the cob
1 C diced zucchini
½ C tomatoes, diced
2 Tbs. diced red onion
1 Tbs. cilantro
2 tsp. lime juice
Pinch cumin
Pinch salt and pepper
Process
Peppers
1. Wash peppers, slice lengthwise and clean out any seeds, set aside.
Filling for peppers
1. Combine all ingredients in a bowl and allow to marinate for 20 minutes.
Beans
1. In a food processer, mix the sundried tomato, chipotle and sunflower seeds first until smooth.
2. Add all remaining ingredients.
3. if you need to thin the mixture so it mixes to a smooth and creamy refried bean texture, add some of the tomato water, 1 tbs. at a time. Or if you like heat, add some of the chipotle water 1 tbs. at a time.
4. Adjust seasoning to taste.
5. Add a few tablespoons of extra sunflower seeds on top for a chunky texture. Set aside
Cheese
1. Place all ingredients in a food processor
2. Process for a few minutes scraping down sides with spatula to fully incorporate.
Assemble
Fill the peppers with marinated filling mixture.
Top the pepper wth a generous scoop of bean mixture and macadamia cheese.
Garnish with black olives and lime wedges.
Guacamole and/or Pico de Gallo are also good accompaniments.
Place in the dehydrator for 2 hour to soften and warm or place in the oven at 325 degrees for 15-20 minutes until the pepper is softened a bit.
A New Years Eve Appetizer That Will Get 2017 Off To A Healthy Start
As we prepare to release and let go of 2016, we can embrace the new year with a fresh start and all its possibilities. The new year is a good time to let go of old stories and step into new intentions for the future with hopefulness and enthusiasm.
Many of us set resolutions around diet and health. Just one healthy meal and we feel different, right? A week of healthy meals and we feel remarkably different. Imagine one year of eating well. Imagine one year of eating poorly, and we go in two very different directions.
I asked myself today, what are 2 or 3 things I could do in the new year to improve my diet and lifestyle. I came up with a few thing immediately. No one needs to tell us to drink more water, get more sleep, move a little more and eat more fruits and vegetables. We instinctively know how to care for ourselves.
I just created this recipe yesterday for a festive and delicious way to celebrate the incoming year with a healthy start! I wanted to share it with all of you! Wishing everyone more self care, self honor and self love in 2017! xx nk
Blini with Creme Fraiche and Black Truffle Mushroom Caviar
Blini ingredients
1/2 C coconut milk or almond milk
2 Tbs apple cider vinegar
----------
2 Tbs flax seeds
3/4 C plus 2 Tbs warm water
1 Tbs date sugar
------------
3/4 C buckwheat flour
1/2 C quinoa flour
1/2 tsp salt
2 Tbs olive oil
1 Tbs coconut oil, melted
1 tsp. raw honey, optional
Process
In a small bowl, combine coconut milk and apple cider vinegar. Set aside for one hour at room temp.
In another small bowl, combine water, flax seeds, and date sugar. Set aside for one hour at room temp.
For flours: if you use sprouted buckwheat groats and sprouted quinoa seeds, grind into flour in a coffee / spice grinder until powdered into a fine flour.
Pour the water/flax seed mixture into a blender and blend until the flax seeds are liquified.
Combine dry ingredients in a large bowl and make a well/birds nest.
Add all remaining wet ingredients, including the milk mixture and the water mixture in the well.
With a large spoon, mix batter gently until it's a thin pancake batter consistency.
Place a large non stick skillet on medium heat and spray pan with olive oil.
Using a teaspoon or mini ice cream scooper, portion a quarter size amount of batter on the pan. Do not flip the mini pancakes until they are a bit bubbly and golden brown.
Makes about 100 blinis. I watched sex and the city (the movie) to keep me company while I cooked all these blinis.
Cashew Creme Fraiche
1 C raw cashews, soaked in water for one hour and rinse well in a strainer
2 Tbs lemon juice
1/4 C plus 2 Tbs spring water
1/2 tsp salt
1 probiotic capsule,
Process
In a blender combine the rinsed and soaked cashews and only 1/4 C of the water, plus all other ingredients except probiotic pill.
Open the probiotic capsule and pour the powder in the blender
Blend all ingredients. If it's too dry, which it probably will be, add the other 2 Tbs water. The mixture should be the consistency of smooth sour cream.
Taste and add more lemon or salt if necessary.
Refrigerate and it will thicken a bit.
Black Truffle and Mushroom Sauce
I bought a jar of this "caviar" replacement at a gourmet grocery called Graces in New York. There were a few different brands but some contained dairy/parmesan cheese and this brand (Delicious & Sons) did not. I think this sauce is meant for pasta but it repurposes perfectly as caviar.
Assembly
Lay the blinis on a platter
Dot with creme fraiche
Top with a good plunk of truffle mushroom sauce.
Sprinkle sea salt and a few turns of black pepper over the platter.
HAPPY NEW YEAR, EVERYONE!!!