April 2018

Quinoa Pudding                 
a wonderful dessert or breakfast choice

1 cup quinoa ( try red quinoa for a nuttier flavor)
4 cups unsweetened low fat coconut milk
1/3 cup maple syrup
1 1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon
pinch of sea salt
handful of raisins, or golden raisins
raspberries, blueberries and or strawberries

Place quinoa in a mesh colander and rinse well. Using a 3 quart sauce pan, combine quinoa, coconut milk, maple syrup, vanilla cinnamon, and salt. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally. Stir in raisins. Remove from heat. If the pudding is too thin in consistency, cook an additional 5 minutes. Serve with a sprinkle of cinnamon and fresh berries. 

 

December 2017

Winter’s Night Soup | Creamy Sweet Potato & Carrot

Perfect savory soup to warm your body to the core on a cold winter’s night!

Ingredients:

4 T coconut oil
1 onion, diced
1-3 garlic cloves, minced
2 medium sweet potatoes, peeled and diced
4-5 medium carrots, peeled and chopped
1 t cumin
1 t coriander
1 t salt
½ t black pepper
½ t red pepper flakes
5 c vegetable broth
1 c coconut milk, full fat
1 lime, juiced
½ c fresh cilantro, chopped
1 T fresh ginger minced

Instructions:

  1. Heat coconut oil in a heavy pot over medium heat and add finely chipped onions sauté until slightly brown.

  2. Then add diced sweet potatoes and chopped carrots, cook for 10 minutes, or until tender.

  3. Add and sauté minced garlic, cumin, coriander and salt, cook for 5 more minutes.

  4. Add vegetable broth and coconut milk, cook for another 10 minutes.

  5. Taste for salt and adjust seasoning as necessary.

  6. Place all ingredients in a blender or use an immersion blender and purée until thick and creamy. Serve with fresh cilantro, lime juice and red chili flakes.

 

_________________________________________________________________________________________________________________________________________

August 2018

Simple Tomato Salad

 

A SIMPLE TOMATO and BURRATA SALAD Serves 4-6
Inspired by Big Sur Bakery Cookbook
Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going. 
1 cup torn bread (preferably from a baguette or fresh loaf)
2 tsp. extra virgin olive oil
1/2 sea salt
fresh ground pepper
1 1/2 lbs/ 4-ish tomatoes red and yellow (remember don't refrigerate your tomatoes!)
sea salt + fresh ground pepper
2 cups soft lettuce of choice such as arugula, spring greens, red butter lettuce
1/2 cup fresh basil leaves
1 shallot, finely chopped
8 oz. burrata cheese, room temperature
quality extra virgin olive oil
balsamic vinegar
Preheat the oven (ideally toaster oven) to 400'. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside. 
Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like. 
Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper. Serve immediately. Enjoy!

_________________________________________________________________________________________________________________________________________

Kale, Edamame & Dried Cherry Salad 

The Perfect Summer Salad! 

If you haven't gotten on the kale bandwagon. Give this recipe a try. Kale is an excellent source of Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids, and that's just to start. Research also shows that kale contains 45 different flavonoids with a variety of antioxidant and anti-inflammatory effects. The edamame and almonds add protein. The avocado is a very healthy fat. This salad is a tasty way to fill up on this dark green superfood. 

INGREDIENTS

Kale (lacinato variety works best)1 large bunch, about 6 cups

Edamame1 cup

Dried cherries or cranberries1/2 cup

Toasted sliced almonds1 cup

Avocado1

DRESSING

INGREDIENTS

Fresh squeezed lemon juice1 lemon

Tamari or soy sauce2 Tbsp.

Sesame oil2 Tbsp.

Olive oil1 Tbsp.

Directions

Remove the stems from the kale and chop the leaves into bite-size pieces. Combine the dressing ingredients in a small bowl and mix well. Put the kale in a large bowl and add the dressing. Toss well. Add cooked but cooled edamame, dried cherries or cranberries, and toasted almond slices. Toss again. Cover tightly and refrigerate for a few hours before eating. Top with avocado when ready to serve. Enjoy! 

________________________________________________________________________________________________________________________________________

December 2018
Recipe for potlucks and family dinners
MAPLE SPICE DELICATA SQUASH, FENNEL + KALE BOWL // Serves 4  

This Recipe is from the Sprouted Kitchen Cookbook, my favorite "go to" for yummy healthy dishes. I made this dish for a group of friends and it received rave reviews. 

The kale ends up somewhere between a kale chip and sauteed kale - crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don't like too much spice, eliminate the red pepper flakes. 

INGREDIENTS

  • 3 -4 delicata squash (about 1 - 1.5 lb. total)  peeled, halved and seeded. I have learned that many people do not like the skin, so I peel it with a shape knife.

  • 1 large fennel bulb, reserving fronds for garnish

  • 2  Tbsp. or more extra virgin olive oil, divided

  • 1 Tbsp. Grade A Maple Syrup

  • 1 tsp. whole grain mustard

  • 1/2 tsp. cayenne

  • pinch of red pepper flakes (optional)

  • 1/2 tsp. cinnamon

  • 1/4 tsp. fresh grated nutmeg

  • salt (smoked or sea salt) + pepper  ( I added smoked paprika to taste)

  • 1 bunch purple kale, stems removed  ( I used dinosaur kale) but any type of kale will work

  • 3 Tbsp. minced red onion (optional) ( I omitted)


DIRECTIONS

Preheat the oven to 400'. Arrange one oven rack in the upper third and one on the bottom third. 

Peel the squash with a shape knife. Cut in half long-ways then remove the seeds.Slice the squash into 1'' half moons. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Spread everything on a rimmed baking sheet. Combine the olive oil, maple syrup, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper and smoked paprika. I like a teaspoon of paprika or to taste. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 20-30 minutes or until the squash is tender and caramelized, tossing the vegetables half way through. 

Rip the kale into large chunks, drizzle it with olive oil and a pinch of salt and pepper. Spread it on another baking sheet lined with parchment. At about the 20 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. Add your minced onion if desired and gently toss everything together. Enjoy warm. 


I