Tuesday, December 28, 2010
Cashew Cream Smoothie - 25 Quick and Easy Smoothie Recipes - Whole Living Action Plan 28-Day Challenge - WholeLiving.com
1 cup boiling water
1 cup raw cashews
1 cup ice
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract
1 tablespoon agave nectar
1. Pour boiling water over cashews and let stand until softened, about 15 minutes.
2. Puree in a blender on high speed for 3 minutes until smooth.
3. Add ice and vanilla. Blend until smooth. Add agave nectar to taste."
Monday, December 27, 2010
1 tablespoon good quality, local honey
1 tablespoon apple cider vinegar
juice and zest of 1 lime
1 tablespoon poppy seeds
¾ tablespoon good quality extra virgin olive oil
kosher salt and fresh ground pepper, to taste
- In a small bowl, whisk together honey, vinegar, lime juice and poppy seeds. Slowly drizzle the olive oil into the bowl and whisk until combined. Give it a taste and add salt and pepper, as needed. Dress the greens and lightly toss. Serve immediately."
Thursday, December 23, 2010
6 tablespoons butter
Position a rack in the upper third of the oven and preheat to 500°. Line a baking sheet with parchment. In a medium skillet, melt the butter over medium-low heat until foamy, 2 to 3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving."
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
1/3 cup unsalted roasted peanuts,
chopped 6 cups miniature pretzels, chopped
1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.
Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.
Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool."
Tuesday, December 14, 2010
2 cans cannellini beans, drained and rinsed
8 cups chopped kale (I don’t measure–I just chop a huge bunch!)
4 cloves garlic, minced
1 yellow onion, minced
1/2 cup barbecue sauce (Stubbs is recommended)
2 tsp hot sauce
1/2 cup warm water
2 T cider vinegar
2 T dijon mustard
1/4 tsp salt
1 T olive oil
Preheat the oven to 350.
Heat the olive oil in a large skillet over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add the garlic and saute for another two minutes.
Add the chopped kale and cook for a few minutes, tossing frequently. Add remaining ingredients and mix well.
Bake beans, covered, in a nine inch glass pan (or casserole dish) for forty five minutes."
1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/2 cup fresh lemon juice
2 tsp finely grated lemon zest
1/2 cup unsweetened dried coconut flakes
Place dates, walnuts, sesame seeds, lemon juice, and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve."
Sunday, December 12, 2010
~Like I said above, please feel free to add a drizzle of honey or some liquid stevia drops to the recipe before baking so that it may satisfy your liking of chocolate. This cake is meant to serve one person, but feel free to double, triple or quadruple the recipe. The cake is gluten free, dairy-free, and of course, sugar-free!
1/4 cup cocoa powder (I like using Hershey’s Dark cocoa because it has a great, intense flavor)
2 Tablespoons of squash puree, like pumpkin, sweet potato, or butternut squash
splash of vanilla extract
1/8 teaspoon baking powder
Optional: 100% dark chocolate bar (I used Baker’s)
Preheat oven to 375*. Mix all of the above ingredients together. Then add a splash of water until it reaches the consistency of a thick pudding. Pour batter into a mini bread pan or a muffin tin (It makes about 4 muffins). If using, chop the 100% dark chocolate bar over the top of the batter. Bake in the oven for about 15-20 minutes, or until a toothpick comes out clean.
More Ideas: Try adding mint extract to the batter to make a mint chocolate cake. Also, use different topping like nuts to personalize the cake to your liking."
Sunday, December 5, 2010
Into the Vita-Mix (and blender will do) went 1 cup rolled oats, 1 cup water, 1/2 baked sweet potato, 1 tsp cinnamon, 1 tsp vanilla,1/2 tsp baking powder, and a dash of salt. Blend and fry on pancake griddle over low heat. Yields 6 small (& very moist) pancakes."
1 cup macadamia nuts
3 cups water
1/2 cup pitted dates, packed
1 tsp vanilla extract
3 tbsp high quality dark cocoa powder or cacao nibs
Stevia for added sweetness (use your taste buds to judge; I added almost a pack)
Blend all ingredients in a VitaMix for a few minutes, till very smooth. You CAN strain through a nutmilk bag, but you definitely don’t have to. If you do strain it, you’ll get about two cups liquid; if you don’t, you’ll have about double. Not straining will yield a richer pudding.
To make the pudding, simply add 6 tbsp chia seeds to two cups of the nut milk. Stir. Come back in five minutes, and stir again. Repeat this until the chia seeds have absorbed the liquid, and the pudding has a thick and creamy texture (if it’s runny at all, just add another tablespoon or two of chia seeds).
To make this a peppermint chocolate pudding (and on the holidays, why wouldn’t we), just add 1/4 tsp peppermint extract to the whole mix (more if you want a mintier flavor; I took it easy with the mint)."
This is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions.
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting"
Saturday, December 4, 2010
2 cups red lentils, washed and drained
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
3 cups water
1/4 tbsp dried basil
1/4 tbsp cumin
1/8 tbsp turmeric
1/8 tbsp thyme
2 tbsp tamari or soy sauce
1 tbsp umeboshi vinegar (or rice vinegar)
1. In a pot, sauté the onion, garlic and cilantro. Add lentils and water and bring to a boil. Add basil, cumin, turmeric, thyme, tamari soy sauce and umeboshi vinegar. Cover and simmer for 10 minutes.
2. Uncover, stir and cover again for 10 mins. Stir and simmer vigorously uncovered for 3 more minutes. It will look mushy because red lentils lose their shape when cooking.
3. Place lentils in a bowl in the fridge to cool.
4. When cool form burgers. Broil, or pan fry to serve."
Friday, December 3, 2010
Adapted from BHG's Double Thumbprint Cookies
*1/4 cup butter, softened
*1/4 cup canola oil
*1/2 cup sugar
*1 tsp. baking powder
*1/2 tsp. salt
*1 large egg
*1 teaspoon almond extract
*2 cups whole wheat pastry flour
*1/2 cup sugar
*1 Tbsp. ground cinnamon
*1 cup powdered sugar
*3 Tbsp. eggnog
*2 Tbsp. milk
*1/2 tsp. almond extract
*Decorator Sugar (optional)"
*Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
*In a large bowl, combine the butter and oil. Beat with an electric mixer on medium-high speed for 30 seconds. Add 1/2 cup sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and almond extract until combined. Beat in flour until just combined.
*Shape dough into 3/4-inch balls. In a bowl, combine the 1/2 cup sugar and 1 Tbsp. ground cinnamon. Roll each ball in the cinnamon-sugar mixture. Flatten with the palm of your hand or the bottom of a glass.
*Bake in the preheated oven for 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Combine the powdered sugar, eggnog, milk and almond extract. Drizzle cookies with powdered sugar mixture. Sprinkle with decorator sugar, if desired.
1 cup flour, more as needed (I use gluten free)
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon sea salt
1 cup milk (I use oat milk), more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots, grated
1 large zucchini, grated
*I think it would be killer to cut up some spinach super fine and sneak it in here as well
2 scallions, finely chopped
1 garlic clove, finely chopped
1/2 cup plain yogurt
1 teaspoon chopped mint
1 tablespoon extra virgin olive oil
Olive oil or coconut oil for frying."
1. To make the batter for the fritters: in a large bowl, whisk together flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
2. Pour dry ingredients into wet; whisk until just blended. Stir in the carrots, zucchini and scallions. Allow to rest for 30 mins.
3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon of salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.
4. Fill a wide saucepan with 1 inch of olive or coconut oil; heat until a small drip of batter browns immediately. Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3-4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.