tag:blogger.com,1999:blog-75748137262880251202024-03-13T19:33:42.030-07:00Mouth TeaserHealthy recipes, healthy eating, eating healthy, low-carb recipes, vegetarian recipes, whole food recipes, healthy life style, in season eating, eating in season, in season recipes, raw food, raw food recipes,Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-7574813726288025120.post-45827603059939820152010-02-23T08:39:00.001-08:002010-02-23T09:53:52.850-08:00Almond Butter<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/S4QFAlHPb7I/AAAAAAAAAbE/sbbksGxZrbQ/s1600-h/almond+butter.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441479757291024306" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/S4QFAlHPb7I/AAAAAAAAAbE/sbbksGxZrbQ/s400/almond+butter.JPG" /></a><br /><br />Did you know that one of the health benefits of almonds is to lower bad cholesterol?<br /><br />I was just reading an article about it a couple days ago. I was excited to find that out because lately I have been experimenting with nut butters of all kinds; cashews, pecans, almonds...<br /><br />Nut butters have changed my cooking style for the better, I would say, to a higher level of health. You see, I try to stay away from dairy products (and I'll tell you why in a minute) and nut butters are a fantastic substitute. They almost taste like butter or cheese, they have a similar creamy, rich, full body kind of texture.<br /><br />One of the reasons I choose to limit my dairy intake is the antibiotics and pesticides you find in all of the animal products these days. Another reason is that dairy has been linked to many different ailments like: acne, asthma, eczema, gastrointestinal disturbance, high blood pressure and many many more...So, I just prefer to stay away from it.....whenever possible anyways.<br /><br />Don't worry about the calcium, there is plenty of other places you can get it from. Think about all the leafy greens, many nuts and seeds, sea vegetables, sprouts, many grains etc.<br /><br />Almonds are also a leading source of vitamin E and magnesium and offers protein, fiber, potassium, calcium, phosphorus and iron. Also, almonds (and other nuts) contain <span id="SPELLING_ERROR_1" class="blsp-spelling-error">phytochemicals</span>, which are plant chemicals that may provide powerful protection against heart disease, stroke, and other chronic diseases.<br /><br />I don't really have a particular recipe. I just soak the almonds overnight. The next day I put them in my foods processor until pureed (add a bit of olive oil - careful with the olive oil, you don't want the strong olive flavor to take over- and water if too thick). I then season the almond butter with what ever I have on hand. You can use; shallots, garlic, sea salt, cayenne pepper, fresh herbs....anything really.<br /><br />What I really love about nut butters is their versatility. Use them as a spread on crackers or in your sandwiches instead of cheese. Include them in your salad dressings. I love to use them for sauces, they are a wonderful thickening agent and add a wonderful flavor to your sauces. Your guests will think you used some heavy cream. <br /><br />Try it and leave me a comment to let me know how you liked it!Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com2tag:blogger.com,1999:blog-7574813726288025120.post-39351495268674412342010-02-04T10:03:00.000-08:002010-02-04T11:32:30.571-08:00Sunflower and Flax Seed Bread<a href="http://3.bp.blogspot.com/_e6R_yZWKLro/S2sPNvu7qOI/AAAAAAAAAa8/CD3ou_P_jtE/s1600-h/sunflower+bread+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434454104178665698" border="0" alt="" src="http://3.bp.blogspot.com/_e6R_yZWKLro/S2sPNvu7qOI/AAAAAAAAAa8/CD3ou_P_jtE/s400/sunflower+bread+(2).JPG" /></a>I have a new best friend, yes I do!!<br /><br />It's name is Excalibur. It's a dehydrator and I am <span id="SPELLING_ERROR_0" class="blsp-spelling-error">sooo</span> totally in love with the thing! I am incredibly lucky that a <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">charming</span> nice lady (Hi Kathie :0)) thought it would be a good idea to give it to me since she had no use for it. Well, I think it was a fabulous idea!!<br /><br />I have used it already a whole bunch. Actually, it's constantly running. Right now, I am dehydrating some bananas, pears, mangoes and a mango roll. Yesterday, I did this fabulous bread that you see in the picture (above) as well as a pie crust with dates and coconut flakes. Before that, I did some beautiful crackers with almond flour and I also made some beef jerky for James. What I love about the dehydrator is that you can make bread, pizza dough, pie crust, tortillas, crackers etc. with veggies, nuts and grains and because it dehydrates at very low temperature all the nutrients and vitamins remain intact. <br />It just makes me feel so good to know that when I eat a piece of bread, no only it's delicious but it fills my blood stream with all sorts of antioxidants and vitamins that will boost my immune system and take me to a maximum level of health. Yeah baby!! ;0)<br /><br />The recipe for this bread comes from Ani's Raw Food Kitchen. She says in her book that if you don't have a dehydrator, as a last resort, <strong>(and <em>if you really, really want to try this recipe)</em></strong>, you could use your oven. Turn it on to the lowest setting, and let it begin to get warm. The bread should dehydrate at no more than 105 degrees, which is just warm to the touch. Once warm, turn it off. Place your bread in the oven until the oven cools off. Keep turning the heat back on and off when it gets warm. Keep repeating until food is dry. <br /><br />I realize that it might not be a practical recipe for most of you but my goal is to introduce you to different methods of preparing super healthy foods.<br /><br /><div align="center"> You can only lead a horse to water but you can't make him drink ;)</div><div align="center"> </div>1 cup of ground flax seeds<br />1/3 cup whole flax seeds<br />1/2 tsp sea salt<br />1 clove garlic, minced<br />2 tbsp yellow onion, chopped<br />1 tbsp of fresh rosemary (my addition), chopped<br />1 1/3 cups water<br />2/3 cup sunflower seeds<br />1/4 cup black sesame seeds<br /><br />Mix ground and whole flax seeds, salt, garlic, onion, and water. Add sunflower and sesame seeds and mix well. Use the back of a spoon to spread batter evenly on one dehydrator tray (or baking sheet if using the oven). Dry at 104 degree F for 4 hours. Flip and score bread into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving. <br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_e6R_yZWKLro/S2sMRb_Um_I/AAAAAAAAAac/FOikQZjV-u0/s1600-h/sunflower+bread+(3).JPG"></a><br /><br /><br /><br /><br /><div></div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-61737193844244589122010-01-15T11:01:00.000-08:002010-01-15T11:31:26.588-08:00Seared Tofu with Mushrooms, Tomatoes and Spinach<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/S1C7nFs6dfI/AAAAAAAAAaU/wsIEbxPAzlk/s1600-h/seared+tofu+with+mushrooms,+tomatoes+and+spinach.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427043831201297906" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/S1C7nFs6dfI/AAAAAAAAAaU/wsIEbxPAzlk/s400/seared+tofu+with+mushrooms,+tomatoes+and+spinach.JPG" /></a><br /><div>This a recipe I just created on the go...I was starving to death and didn't want to spend a long time in the kitchen. I grabbed a few ingredients from my fridge and that's what came out of it! It was very good. Well, I thought so anyways.....I you try it let me know how you liked it. It's o.k. to play with the recipe too. Change the ingredients around; add some, increase/decrease quantities, add some fresh herbs, change the nut, add some lemon zest...get in the zone and do what ever pleases your little heart.</div><div> </div><div>My resolution for 2010 is to eat very little meat. Maybe once a week, on Sundays ;)...The challenge is: My sweet <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Hubie</span>. So far, I didn't hear him complain, he....wait a minute... I did hear him on the phone the other day saying to one of his buddy something like: She's getting all vegetarian on me....It made me laugh!! </div><div> </div><div><strong>Ingredients</strong></div><div>Serves 2 or one "starving to death" lady</div><div> </div><div>3 <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">tbsp</span> coconut oil</div><div>1/2 package of firm/semi-firm tofu (about 2 cups), cut into 1" cubes</div><div>2 tsp of cumin powder</div><div>2 tsp of smoked paprika</div><div>1/2 onion, chopped</div><div>1 cup of baby <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Bella</span> mushrooms, chopped roughly</div><div>2-3 <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">hand full</span> of baby spinach</div><div>3 small whole San <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Marzano</span> tomatoes, (they are the best can tomatoes you can buy)</div><div>1/2 cup freshly grated <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Parmesan</span></div><div>1/4 cup of toasted walnuts</div><div>Celtic salt and freshly grounded black pepper</div><div>Flax oil, just to sprinkle over, to get some omegas into your diet</div><div> </div><div><strong>Directions</strong></div><div>Heat up your coconut oil, in a medium size skillet, on medium heat. When the oil is hot (don't let it burn) add your tofu as well as the cumin and the smoke paprika. Season with a bit of Celtic salt. Sear for 5 minutes on each side. Transfer tofu to plate and set aside. In the same skillet (don't wash it), add the onions and baby <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Bellas</span>. <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Saute</span> until onions are transparent and mushrooms are nice and brown, approximately 5 minutes. Return tofu to skillet with onions and mushrooms. Add spinach, cook just until wilted (30 seconds). Crush tomatoes with your hands into the skillet. Add <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Parmesan</span>, toasted walnut, salt and pepper and sprinkle with a bit of flax oil. That's it your done!!</div><div>It would be delicious served on a bed of millet, brown rice or quinoa.</div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-16080629805155038972010-01-09T13:25:00.000-08:002010-01-09T14:21:24.951-08:00Heidi Espresso Banana Muffins<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/S0j6FYnlF1I/AAAAAAAAAZs/BQgxlwK98-k/s1600-h/coffee+banana+muffin+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5424860721582511954" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/S0j6FYnlF1I/AAAAAAAAAZs/BQgxlwK98-k/s400/coffee+banana+muffin+(2).JPG" /></a><br /><div>My friend Maria offered me Heidi Swanson's cookbook, Super <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Naural</span> Cooking, for Christmas. I was so excited because I absolutely love her, she is one of my favorite chef. Like me, she uses whole and natural, minimally processed ingredients.</div><div> </div><div>Today, I tried her Espresso Banana Muffins. They are absolutely delicious and I thought I would share the recipe with you. For extra extravaganza mix some cream cheese with maple syrup and eat it with the muffins. Beware though, it's so good you might want to eat more than one!</div><div> </div><div> </div><div><strong>Ingredients</strong></div><div>2 cups white whole-wheat flour</div><div>2 tsp aluminum-free baking powder</div><div>1/2 tsp fine-grain sea salt</div><div>1 1/4 cups chopped toasted walnuts</div><div>1 tbsp fine espresso powder (if you don't have espresso coffee - place 1 tbsp of coffee in your grinder or food processor until very fine)</div><div>6 tbsp of unsalted butter, at room temperature</div><div>3/4 cup natural cane sugar</div><div>2 large eggs</div><div>2 tsp v<span id="SPELLING_ERROR_1" class="blsp-spelling-error">anilla</span> extract</div><div>1 cup plain yogurt</div><div>1 1/2 cups mashed overripe bananas (about 3 large bananas)</div><div> </div><div><strong>Directions</strong></div><div>Heat oven to 375, position the racks low in the oven, and line 12 muffin cups with paper liner.</div><div>Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">espresso</span> powder in a bowl and whisk to combine.</div><div> </div><div>In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in <span id="SPELLING_ERROR_3" class="blsp-spelling-error">the</span> dry ingredients: <span id="SPELLING_ERROR_4" class="blsp-spelling-error">overmixing</span> will result in tough muffins.</div><div>Spoon into the prepared muffin tin (an ice-cream scoop works well), top with the remaining 1/2 cup walnuts, and bake until golden, about 25-30 minutes. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool immediately. Makes 12 muffins.</div><div> </div><div> </div><div> </div><div> </div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-62210591265952559782010-01-02T11:07:00.000-08:002010-01-02T11:42:33.850-08:00Creamy Raw Sweet Potato Slaw<a href="http://3.bp.blogspot.com/_e6R_yZWKLro/Sz-aEUM8D3I/AAAAAAAAAZk/7UdmoSuEMw8/s1600-h/creamy+sweet+potato+salad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422221875310497650" border="0" alt="" src="http://3.bp.blogspot.com/_e6R_yZWKLro/Sz-aEUM8D3I/AAAAAAAAAZk/7UdmoSuEMw8/s400/creamy+sweet+potato+salad.JPG" /></a><br />Happy New Year everyone!<br /><br />I wish all of you a year full of <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">happiness</span> and health. What else can anyone wish for really? If you're happy and healthy you are the richest person in the whole wide world. <br /><br />Try this sweet potato slaw. It's surprisingly good and done in no time. Yes, you can eat sweet potato raw and they are delicious. That's what I had for lunch today. Nothing else, and it was more than enough. I gave James a bowl and he thought it was some cheesy noodles. I tricked him (not on purpose though) but he loved it. The avocado dressing does give it a cheesy texture. That's what I love about it. This might become one of my favorite raw/fast recipe.<br /><br /><strong></strong><br /><strong>Ingredients</strong><br />Makes 2 main meals or 4 side dishes<br /><br />2 medium sweet potatoes, grated<br />1 branch of celery, cut into 1/4 inch cubes<br />2 queen green olives, chopped (optional)<br />1 jalapeno, chopped<br />1/4 small onion, chopped<br />1/4 cup parsley, chopped<br />Salt and Pepper<br /><br />Mix all ingredients in a medium size bowl. I used my food processor for all the chopping and the grading. It's sooo much faster. I love my food processor. It's such a time saver. I chopped the jalapeno, onion, olives and parsley together.<br /><br /><strong>Dressing</strong><br />1 avocado, smashed with a fork<br />1-1/2 tbsp of red wine vinegar (or lime/lemon juice - I didn't have any on hand)<br />1 tsp of cumin powder (or to taste)<br />2 tbsp water<br />1 tsp of <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Nama</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Shoyu</span> or soy sauce<br />Salt and pepper<br /><br />Mix all ingredients and combine to salad.Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com3tag:blogger.com,1999:blog-7574813726288025120.post-43296894479894364912009-12-11T06:46:00.000-08:002009-12-11T08:11:40.140-08:00Vegetarian Shepherd's Pie<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/SyJbxGfE71I/AAAAAAAAAZc/A-nrGv3I8uY/s1600-h/vegetarian+shepherd%27s+pie.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5413990601165434706" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/SyJbxGfE71I/AAAAAAAAAZc/A-nrGv3I8uY/s400/vegetarian+shepherd%27s+pie.JPG" /></a><br /><div>I did a vegetarian Shepherd's Pie a little while ago and kept it in my "non-published (blogged) stack of recipes". I don't give you all my recipes. You see, I'm hoping to publish a cookbook one day so I need to have new material. I don't think anybody would buy a book if they can find the same recipes for free on my blog right? But anyways...It's just hard sometimes to keep them for myself, especially when I'm really happy with the results....</div><div> </div><div><strong>Ingredients</strong></div><div>Serves 4</div><div><strong></strong> </div><div><strong>For the lentils</strong></div><div>3 cups of cooked lentils (I used the red lentils but you can use any others)</div><div>Fresh parsley</div><div>Salt and pepper</div><div>Mix all ingredients together</div><div> </div><div><strong>For the veggies</strong></div><div>3 tbsp of olive oil</div><div>3 leeks, cut in rings of 1/4 inch, washed in a big bowl of cold water and drained</div><div>2 turnips of approximately 1/2 lb each, cut into 1/2 inch cubes. </div><div>4 carrots, cut into 1/2 inch cubes.</div><div>3 tbsp butter</div><div>3 tbsp flour</div><div>4 cups of chicken stock (or vegetarian stock - for the true vegetarians)</div><div>2-3 tbsp fresh oregano</div><div>1 medium garlic clove, minced</div><div> </div><div><strong>For the greens</strong></div><div>3 cups of "just wilted" greens of your choice (I used kale, but you can use any other greens like; turnip greens, Swiss chard or spinach - although the spinach might be too delicate and might end up over cooked)</div><div>1 medium garlic clove, minced (to be added just after the greens are wilted)</div><div>Salt and pepper</div><div> </div><div><strong>For the mashed potatoes</strong></div><div>4 big baking potatoes, cut in cubes, cooked and mashed</div><div>Seasoned to your liking (mine had 1/2 & 1/2, bit of butter, more garlic -it protects you against the flu-, salt and pepper)</div><div> </div><div><strong><span id="SPELLING_ERROR_0" class="blsp-spelling-error">For</span> the topping</strong></div><div>Breadcrumbs</div><div>Parmesan cheese</div><div>3 tbsp of coconut oil</div><div> </div><div><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Pre</span>-heat oven to 375 degrees</div><div> </div><div>Transfer lentils to bottom of a 3-qt shallow oven safe dish. Heat the olive oil in a large non-stick skillet. When oil is hot but not smoking, add the leeks. Cook for 2-3 minutes or until soft. Add turnips and carrots, cook for 3 minutes. Transfer veggies to plate and set aside for a minute. In a separate bowl, using a fork, mix butter and flour together and set aside. Add chicken stock to skillet (same one you used for the veggies - no need to wash it). Bring to a simmer. <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Whisk</span> in your butter/flour mixture. <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Whisk</span> until you achieve a nice smooth, slightly thick sauce, 2-3 minutes. Add veggies and cook until carrots and turnips are just cooked - not mushy-. Add fresh oregano and garlic. Transfer to oven safe dish on top of the lentils. Add the wilted greens over the veggies and finish with one layer of mashed potatoes. Over the top; sprinkle some breadcrumbs, grate some fresh <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Parmesan</span> and place 3-4 dots of coconut oil. </div><div> </div><div>Bake for 20-30 minutes and broil the top for 1-2 minutes so it's nice and crispy.</div><div> </div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com2tag:blogger.com,1999:blog-7574813726288025120.post-29170524912828632512009-11-24T11:30:00.001-08:002009-11-24T12:03:55.307-08:00Shrimps with Cilantro, Jalapeno and Lime<div><a href="http://4.bp.blogspot.com/_e6R_yZWKLro/Sww0jK29oOI/AAAAAAAAAZE/WBzT8SH80iM/s1600/shrimp+jalapeno+cilantro.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407755031380074722" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/Sww0jK29oOI/AAAAAAAAAZE/WBzT8SH80iM/s400/shrimp+jalapeno+cilantro.JPG" /></a> </div><div><br /></div><div>This is a super speedy recipe! If you have a food processor, it will be done in 20 minutes, promise! The kind of recipe that I love to do when I'm pressed with time or when I don't feel like being in the kitchen too long. Delicious and super healthy! Cilantro for removing heavy metals. Jalapenos for blood circulation. Garlic for purifying your blood. It's very cleansing and lean. The kind you should do right after Thanksgiving :0)</div><br /><br /><strong>Ingredients</strong><br /><div>Serves 2</div><div><br /></div><div>3 tbsp of coconut oil</div><div><br /></div><div>1 lb of shrimps, peeled and <span id="SPELLING_ERROR_0" class="blsp-spelling-error">deveined</span></div><div><br /></div><div>2 medium garlic clove, minced with the jalapenos in your food processor</div><div><br /></div><div>1 jalapenos, minced (you don't need to seed it - it will be just barely hot)</div><div><br /></div><div>1/4 cup clam broth (or chicken stock)</div><div><br /></div><div>Juice of 1/2 lime (all limes are not the same size or do not contain the same amount of juice. For this reason, I suggest you add the lime juice gradually until you are please with the taste)</div><div><br /></div><div>1/2 cup of cilantro, chopped, using your food processor</div><div><br /></div><div>Celtic salt</div><div><br /></div><div></div><div><strong>Directions<br /></strong></div><div>Heat coconut oil in medium size skillet over medium high heat. <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Saute</span> shrimps for 3 minutes, turning only once (to have nice and brown shrimps). Reduce heat to medium. Add garlic and jalapeno. <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Saute</span> 30 seconds. Add clam (or chicken) broth and lime juice. Reduce liquids for 1 minute. Add cilantro and season with salt. No pepper is <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">necessary</span> since there is a jalapeno. Serve with rice, millet, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">kasha</span> or <span id="SPELLING_ERROR_5" class="blsp-spelling-error">quinoa</span>. </div><div><br /></div><div></div><div><br /></div><div align="center"><span style="font-size:130%;">Happy Thanksgiving everyone!</span> </div><div><br /></div><div></div><div><br /></div><div></div><div><br /></div><div><br /><br /></div><div><br /></div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-52226364149436590372009-11-15T07:25:00.000-08:002009-11-15T09:44:52.409-08:00Leek and Potato Gratin<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/SwAdtUwgeRI/AAAAAAAAAY0/Jd5jrFdesxI/s1600-h/leek+potato+gratin+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404352217348077842" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/SwAdtUwgeRI/AAAAAAAAAY0/Jd5jrFdesxI/s400/leek+potato+gratin+(1).JPG" /></a><br />Last week I stopped by my local organic store and they had beautiful young leeks. I love the taste of leeks, it's sweeter and more delicate than onions. For a more sophisticated and subtle flavor use leeks in your recipes instead of onions. Leeks are full of dirt and sand. To clean them, cut each stalk in 1/4" inch thick slices. The slices will then have to be cleaned in a large bowl of cold water. Once the leeks are in the water, separate each ring from the slices and swish the pieces around in the bowl for a minute or two. Scoop the leeks out of the water. Do not strain or the dirt (which is now in the bottom of your bowl) will return to the leeks.<br /><div></div><div><strong>For the Gratin</strong></div><div>2-3 tbsp olive oil</div><div>6 small leeks of about 1" inch diameter (or 3 big ones), cleaned and sliced to 1/4 inch thick</div><div>2 medium garlic cloves, minced</div><div><div>Approximately 2 cups of <span id="SPELLING_ERROR_0" class="blsp-spelling-error">bechamel</span> (see recipe below)</div>1 big Yukon Gold <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">potato</span>, sliced with your <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">mandolin</span> to approx. 1/8 inch thick</div><div>1 1/2 big sweet potatoes - sliced with your <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">mandolin</span> to approx. 1/8 inch thick</div><div>Homemade bread crumbs, using your favorite country bread (see directions below)</div><div>Few dots of butter</div><div></div><div>Preheat oven to 375 degree.</div><div>Heat a large non-stick skillet to medium. Add olive oil. When oil is hot but not smoking, add the leeks. Cook for <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">approximately</span> 3-5 minutes or until wilted. Add the garlic and cook for an additional 30-60 seconds. Season with sea salt and pepper. Remove leeks from skillet and set aside. Coat a gratin dish with olive oil. Crush a big garlic clove with the side of your knife, peel it and rub it all over the gratin dish. Spread 1/2 cup of <span id="SPELLING_ERROR_5" class="blsp-spelling-error">bechamel</span> in the bottom on the gratin dish. Cover the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">bechamel</span> with one layer of Yukon Gold potatoes, followed by one layer of leeks and one layer of the sweet potatoes. Repeat the same operation, starting with the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">bechamel</span>, until you are out of ingredients finishing the layers with a very thin coat of <span id="SPELLING_ERROR_8" class="blsp-spelling-error">bechamel</span> (if it's too thick your bread crumbs will soak up the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">bechamel</span> and your topping will be soggy). At this point, if you are a cheese lover, you can add some. Sprinkle with your homemade bread crumbs and place a few dots of butter over the top. Bake at 375 for 35-40 minutes. </div><div></div><div><strong>For the <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Bechamel</span></strong></div><div><div>1 tbsp olive oil</div><div>1 tbsp butter</div><div>2 full tbsp flour (I used spelt flour but any other flour will do - try to stick to something whole and not processed)</div></div><div><div>2 cups of almond milk (but you can also use cow milk if desired)</div>1 tsp freshly grated nutmeg</div><div>Fresh thyme (leaves from 2-3 sprigs)</div><div>Sea salt and Pepper</div><div></div><div>Heat up a medium size pan over medium heat. Add the oil and butter. When butter is melted add the flour. Cook for 2-3 minutes (do not let the flour burn). Add the milk in a fine stream constantly stirring with a <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">whisk</span>. Do not let the sauce boil, it should be smoking but not boiling (you want it just before the simmering point). If the sauce starts to get thin, stop adding milk and stir until thick again. The sauce is ready when it coats a wooden spoon. Add nutmeg and thyme at the end when all the milk is incorporated to the flour. Season with sea salt and pepper. If your sauce is not thick, it might be because it boiled. Reduce the heat to just below the simmering point. In a small bowl, mix 1 tbsp of flour with 1/4 cup of cold milk. <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">Whisk</span> until smooth and add to your sauce. Stir until sauce gets thick.</div><div></div><div><strong>For the breadcrumbs</strong></div><div>Use 2-3 slices of your favorite country bread. Break into chunks of 2-3 inches. Transfer to your food processor and pulse a few times until your bread is chopped to pea size pieces. </div><div></div><div></div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-88744050576843056032009-10-30T10:44:00.001-07:002009-10-31T08:02:55.202-07:00Onion Pie and Garlicky Kale<a href="http://2.bp.blogspot.com/_e6R_yZWKLro/Susmb3HhtQI/AAAAAAAAAYk/IE63U3SqtgI/s1600-h/onion+pie.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398450838427514114" border="0" alt="" src="http://2.bp.blogspot.com/_e6R_yZWKLro/Susmb3HhtQI/AAAAAAAAAYk/IE63U3SqtgI/s400/onion+pie.JPG" /></a><br />I have had in mind to do an onion pie for a while. I was browsing through my recipe books and magazines in search of inspiration. I found a few but they were or too long or not healthy enough. So I added a bit of this, removed a bit of that, replaced this with that and...Voila! There it was, my very own onion pie :0). Like Julia Child used to say: The only real stumbling block in cooking is fear of failure. So I say; don't be scared to transform a recipe to your liking. I do it all the time. What are they going to do?? Fire you?? :)<br /><br />Garlic: it is <strong>primordial</strong> in the kale recipe (and all <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">recipes</span> actually) that the garlic is added at the end and that it is not browned or burnt or it will loose it's flavor. Cook it on medium-low heat and add it only in the last 30-60 seconds of cooking.<br /><br /><strong>For the Onion pie</strong><br /><br /><strong>Crust</strong><br />1 1/2 cups of Spelt flour (or whole wheat or even white if you insist)<br />12 tbsp (1 1/2 sticks) chilled unsalted butter, cut into small cubes<br />2 large egg yolks, lightly beaten<br /><br />Place flour in food processor. Add butter. Pulse 4-5 times or until mixture resembles bread crumbs. Add egg yolks. Pulse a few times until dough gathers together. Place dough on floured surface and form a ball. Refrigerate dough for 30 minutes (but you can also cook it right away if you're in a rush - you just have better results when chilled). <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Pre</span>-heat oven to 400F. Roll out dough on lightly floured surface to line a 10-12 inch cast iron skillet, creating a border with the edges by folding dough over. Bake for 20 minutes, reduce heat to 325F and bake for about 15 minutes more or until the pastry is nice and gold. Remove from oven.<br /><br /><strong>Filling</strong><br />3 tbsp unsalted butter<br />1 pound yellow onions, finely sliced<br />2/3 cup light cream<br />2 large eggs<br />1/2 tsp freshly grated nutmeg<br />Celtic salt and fresh ground pepper<br /><br />Melt butter. Add onions and cook over low heat for 30 minutes. Do not let onions brown (not too much anyways). Mix the cream, eggs, nutmeg and seasonings. Place cooked onions in the baked crust, carefully pour in the egg mixture, and then return the pie to the oven to cook for 25-30 minutes. Server warm or cold.<br /><br /><strong>For the kale</strong><br />2-3 tbsp coconut oil<br />1/2 tsp red crushed chili pepper<br />1 bunch of kale<br />1-2 tbsp dark balsamic vinegar<br />1 big garlic clove, minced<br />Celtic salt and pepper<br /><br />Heat coconut oil in skillet on medium heat. Add chili pepper, cook for 20 seconds or until oil is flavored. Add kale. Cook for 3-4 minutes or until completely wilted. Add balsamic vinegar, cook until vinegar is evaporated. Add garlic, cook for 30-60 seconds (do not let the garlic brown). Add salt and pepper. Serve with onion pie.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com4tag:blogger.com,1999:blog-7574813726288025120.post-25919912299488705542009-10-24T13:37:00.000-07:002009-10-24T14:09:46.360-07:00Kale & Red Lentil Soup<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/SuNlvOF7lbI/AAAAAAAAAYU/FHzflKk0FAc/s1600-h/kale+soup+(1).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396268640431216050" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/SuNlvOF7lbI/AAAAAAAAAYU/FHzflKk0FAc/s400/kale+soup+(1).JPG" /></a><br /><br />If you've been following my blog, you already know that I am a huge fan of kale, and guess what comes with fall? That's right. Kale does. Ye!!<br />Since nothing compares to a hot bowl of soup during the cold days of fall, and since the Living Tree -my local organic produce supplier - hi Teresa! :0) - received some beautiful fresh kale, I had, had, absolutely had, to make a soup and eat it outside, with the sun shining on my face, all cuddled up under a blanket, sitting on my porch watching the birds and the squirrels getting ready for the cold weather.<br /><br />2-3 tbsp of olive oil<br />1 medium onion, chopped<br />1/2 cup of red lentil<br />1 quart of beef stock (or vegetable stock)<br />1 bay leave<br />6-8 baby potatoes, cubed 1/2"-inch<br />4-5 tomatoes (from can - preferably San <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Marzano</span>), chopped<br />1 bunch of kale<br />2 medium garlic cloves, minced<br />Celtic salt and pepper<br /><br />Heat olive oil on medium heat. <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Sautee</span> onion until transparent, 3-4 minutes. Add lentils, beef stock (or vegetable stock) and bay leave. Cook on medium heat for 15 minutes. Add potatoes and tomatoes. Cook until potatoes are tender. Add kale and cook no more than 2-3 minutes or until wilted. Add garlic and season with salt and pepper.Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com4tag:blogger.com,1999:blog-7574813726288025120.post-56402848631650531972009-10-07T12:44:00.001-07:002009-10-11T09:56:13.681-07:00Belgium Endive, Radishes and Baby Bella Salad<a href="http://2.bp.blogspot.com/_e6R_yZWKLro/Sszv6Qhmu2I/AAAAAAAAAYM/lSi3j_oxisw/s1600-h/PA070093.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389946638203009890" border="0" alt="" src="http://2.bp.blogspot.com/_e6R_yZWKLro/Sszv6Qhmu2I/AAAAAAAAAYM/lSi3j_oxisw/s400/PA070093.JPG" /></a><br /><div>I know, I know, it's been like... for ever and ever, since I last posted a recipe. Not because I didn't want to. It's just how life goes sometimes, little set back that's all. But let me just say that it feels <span id="SPELLING_ERROR_0" class="blsp-spelling-error">sooo</span> good to be here, in my kitchen, creating a new recipe, taking my pictures and sharing it with you my favorite Mouth Teaser readers.</div><div></div><div>With this recipe, I feel like, deep down, I'm sadly holding on to the last summer days. The <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">sweetness</span> of the dressing makes the radishes a lot milder and sweeter than what you might think. Great salad with fish, chicken, pork, scrambled tofu or seared <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">tempeh</span>.</div><div></div><div><strong>Salad</strong></div><div>2 Belgium endives, chop crosswise</div><div>6-8 Baby <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Bellas</span>, sliced</div><div>6-8 Radishes, sliced</div><div>6-8 Cherry tomatoes, cut in half <span id="SPELLING_ERROR_4" class="blsp-spelling-error">lengthwise</span></div><div>1/2 cup toasted pumpkin seeds or other seeds or nuts of your choice (almonds would also work quite well)</div><div>1 Handful of mix fresh herbs of your choice, I used a mix of fresh parsley, thyme and oregano (careful with the oregano or it will take over)</div><div>Celtic Salt</div><div></div><div><strong>Dressing</strong></div><div>2 <span id="SPELLING_ERROR_5" class="blsp-spelling-error">tblsp</span> fresh lime juice<br />1 small jalapeno, seeded and coarsely chopped<br />1 ½ tsp honey or agave syrup<br />¼ tsp cumin<br />¼ cup canola oil<br />Celtic salt (or sea salt) and freshly ground pepper</div><div></div><div>Mix all salad ingredients in a large bowl. Toss dressing in salad just before serving.</div><div></div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-12528927775103433492009-08-24T14:24:00.000-07:002009-10-11T09:57:14.980-07:00Asian Salad<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/SpMFjJc3KKI/AAAAAAAAAYE/LaIx1xCYw48/s1600-h/Asian+Salad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373644881773668514" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/SpMFjJc3KKI/AAAAAAAAAYE/LaIx1xCYw48/s400/Asian+Salad.JPG" /></a><br /><p>I have been wanting to post a recipe for the last two weeks but I just didn't have the time. Today I had a day off. Although I was suppose to work on my final assignment (I"m finishing a web design certificate), I decided to give priority to my blog and post a well overdue recipe for you my favorite Mouth Teaser readers, before you start to think that I forgot all about you or that I don't love you anymore :0)</p><p>I ate this salad just like this, by itself, nothing else. It was a nice light lunch. It would also be great with grilled chicken or pork for a more <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">substantial</span> meal. </p><p align="left"><strong>Ingredients</strong></p><p align="left">Serves 2</p><p align="left">Mix greens or frisee lettuce</p><p align="left">1 carrot - julienned</p><p align="left">1/2 cucumber - julienned</p><p align="left">1 1/2 cup Bean Sprout </p><p align="left">Green beans - Approximately 20 - blanched in salted water for 4 minutes and transfered to ice bath to stop cooking.</p><p align="left">2 small red baby potatoes - cooked, cooled and cut into 1/2 inch cubes</p><p align="left">1/4 cup toasted pumpkin seeds</p><p align="left">Place mix greens on plates. Mix carrots, cucumbers and bean sprouts and drizzle a bit of the dressing over them, mix to coat. Place over greens. Arrange green beans and baby potatoes on each side of the plates. Sprinkle each salad with toasted pumpkin seeds.</p><p align="left"><strong>Dressing</strong></p><p align="left">Fresh Cilantro</p><p align="left">1 tbsp sesame oil</p><p align="left">1 tbsp soy sauce</p><p align="left">1 1/2 tbsp maple syrup</p><p align="left">1 1/2 tbsp rice wine vinegar</p><p align="left">1/4 tsp red crushed chile pepper</p><p align="left">Combine all ingredients and mix well. </p><p></p>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-32266160938191560742009-08-05T09:57:00.001-07:002009-10-11T09:57:41.004-07:00Lemon and fresh Fennel Salsa<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/Snm6SvnDICI/AAAAAAAAAX8/fGqFU6USfc0/s1600-h/fennel+and+olive+salsa+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366525262169317410" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/Snm6SvnDICI/AAAAAAAAAX8/fGqFU6USfc0/s400/fennel+and+olive+salsa+(2).JPG" /></a><br />This is a great salsa that works very well with any kind of white fish. It's crispy, sweet, sour, cool, fresh and summery! I dusted some grouper <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">fillets</span> with a mixture of <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Quinoa</span> flour, lemon zest, freshly grated <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Pecorino</span>-Romano, salt and pepper and sauteed them in a bit of olive oil until nice and brown. Fish, salsa and a crispy green salad with fresh herbs and a light lemon dressing turned out to be a very simple, yet elegant and satisfying dinner.<br /><br /><strong>Ingredients</strong><br /><ul><li>1/2 small fennel bulb (reserve some of the leaves), cut in half <span id="SPELLING_ERROR_3" class="blsp-spelling-error">lengthwise</span>, cored and cut in thin slices crosswise</li><li>2 small lemons, peeled, cut in half <span id="SPELLING_ERROR_4" class="blsp-spelling-error">lengthwise</span>, and cut again lengthwise to have thin half moons</li><li>1/2 medium cucumber, peeled, halved <span id="SPELLING_ERROR_5" class="blsp-spelling-error">lengthwise</span>, seeded (I like to use a spoon to scrape the seeds) and cut thinly crosswise</li><li>2 scallions, chopped</li><li>1 jalapeno, chopped (with or without seeds)</li><li>10 big green olives, cut in half lengthwise, than cut thinly <span id="SPELLING_ERROR_6" class="blsp-spelling-error">lengthwise</span></li><li>1 bunch of cilantro, chopped</li><li>2 tbsp of the reserved fennel leaves, chopped</li><li>1/4 cup of extra virgin olive oil</li><li>Salt and freshly cracked black pepper </li></ul>Combine everything in a mixing bowl and marinate for approximately 20 minutes before serving. Oranges would be a nice addition to this salsa, it was actually my original idea but I was out of oranges.<br /><br />Let me know how you like it!Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-15204078494196578182009-07-28T16:32:00.001-07:002009-07-28T16:42:47.637-07:00Addendum for the No Bake Blueberry PiePlease add 1/2 cup of fresh Blueberries to the list of "Filling ingredients" to blend. You still need the 2 pints of fresh blueberries for the topping. See corrected recipe below.<br /><br />Since the corrected recipe is not being emailed I thought I would create a new post (this one) to let you know. Voila!<br /><br />Also see the Note on Coconut Oil (at the end of the original-revised recipe ;0))<br /><br />Sorry about that people!<br /><br />MimiMyriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.comtag:blogger.com,1999:blog-7574813726288025120.post-69170465964300548552009-07-28T13:01:00.001-07:002009-10-11T09:58:04.051-07:00No Bake Blueberry Pie<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363615667835399666" border="0" alt="" src="http://2.bp.blogspot.com/_e6R_yZWKLro/Sm9kCEEMbfI/AAAAAAAAAXs/QlUOSbmCNZw/s400/blueberry+pie+(2).JPG" /><a href="http://1.bp.blogspot.com/_e6R_yZWKLro/Sm9kG1zMy7I/AAAAAAAAAX0/cIOGpbQE_dg/s1600-h/blueberry+pie+(7).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363615749905370034" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/Sm9kG1zMy7I/AAAAAAAAAX0/cIOGpbQE_dg/s400/blueberry+pie+(7).JPG" /></a><br /><div>Here's why you should try this recipe:</div><ul><li>It's delicious</li><li>It's fast and easy to put together</li><li>It's a no bake recipe. Who needs an oven when it's so hot outside! </li><li>It's all raw, so you have all the vitamins and nutrients</li><li>It's gluten and lactose free</li><li>It's packed with only super healthy ingredients</li><li>It's a 100% guilt free dessert</li><li>Because of the blueberries: <span style="color:#000099;">In laboratory animal studies, researchers have found that blueberries help protect the brain from <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">oxidative</span></span> stress and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.</span></li></ul><p><span style="color:#000000;"><strong>Crust</strong></span></p><p>1 3/4 cups of almonds</p><p>2 tbsp of lemon zest</p><p>2 cups of pitted dates</p><p>Place almonds and lemon zest in food processor until mixture <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">resemble</span> tiny little peas (you want some crunch). Remove almonds and set aside. Add dates to food processor and pulse until you get a paste like texture. Add almonds mixture to dates and process until well combined. Dust pie dish with flour to prevent dough from sticking (you can also line your pie dish with some plastic wrap if your intention is to serve it on a pretty platter). Press dough in the bottom of your pie dish. I like to use a glass or a cup and use it to press all over the bottom and sides of my dough. The result is a tighter and more even crust. Set dough aside until filling is ready. </p><p><span style="color:#000000;"><strong>Filling</strong></span></p><p>3 cups of Cashews, soaked for 2 hours</p><p>1/2 cup of fresh blueberries</p><p>1/2 cup of amber agave syrup (maple <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">syrup</span> would also work)</p><p>Juice of 3 limes (approximately 1/2 cup - taste and adjust quantity of lime juice to your liking)</p><p>3/4 cup extra virgin coconut oil, melted (coconut is a very <span id="SPELLING_ERROR_3" class="blsp-spelling-error">healthy</span> fat, for more info please read: <a href="http://www.coconut-connections.com/res2.htm">http://www.coconut-connections.com/res2.htm</a>)</p><p>1/4 cup of water (add a little more if your filling is too thick - your filling should be like a thick <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">smoothie</span>)</p><p>2 tsp of vanilla extract</p><p>2 pints of fresh blueberries for topping, washed </p><p>Place everything (except the blueberries for topping) in your food processor (or blender) and mix until very smooth. Place filling in your prepared dough and refrigerate until set (about 3-4 hours but preferably overnight). Top with fresh blueberries just before serving or as soon as filling is set.</p><p>You would never think it's an all raw, no cook Blueberry pie. Actually, the people I served it to, thought it was a cheese cake. </p><p>Try it, you'll like it!</p><p></p><p><span style="color:#000099;"><span style="color:#000000;"><strong>Note:</strong> Do not substitute the coconut oil for another oil. The coconut oil becomes solid when cold (just like butter or shortening) giving the pie it's nice, rich texture. </span></span></p><p><span style="color:#000099;"></span></p>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-43625965981911417942009-07-26T12:45:00.000-07:002009-10-11T09:58:25.741-07:00Shrimp Toast with Poached egg and Spinach<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/Smyy6b4oTHI/AAAAAAAAAWc/Mtjiu-nttto/s1600-h/srhrimp+on+toast.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362857973278854258" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/Smyy6b4oTHI/AAAAAAAAAWc/Mtjiu-nttto/s400/srhrimp+on+toast.JPG" /></a><br /><div>I was visiting the Gourmet website the other day and came across a shrimp toast recipe. I created my own version of it and James and I ate it for a late breakfast/early lunch (well, I guess I could have wrote a Brunch duh!!). I can think of a few people who love this kind of Brunch food so, here it is...</div><div></div><div>I overcooked my eggs a little, I usually like them a bit runny but it was still <span id="SPELLING_ERROR_0" class="blsp-spelling-error">delicious</span>!</div><div></div><div>Serves 4</div><div></div><div><strong>For the Shrimps</strong></div><div></div><div>1 pound of <span id="SPELLING_ERROR_1" class="blsp-spelling-error">deveined, </span>shelved shrimps and roughly chopped</div><div>2 scallions, chopped roughly</div><div>Zest of 1 lemon</div><div>3 tbsp of lemon juice</div><div>1 bunch of fresh parsley or cilantro, chopped roughly</div><div>Salt and pepper</div><div></div><div>Preheat oven to 350F</div><div>Place everything in food processor until pureed. Lightly toast 4 slices of whole wheat bread. Divide shrimp mixture in 4 and spread over toast (it will be thick, like 1 inch or so). Place on baking sheet and bake for 20-25 minutes or until shrimps are cooked.</div><div></div><div><strong>Garnish</strong></div><div></div><div>1 package of spinach, sauteed in a bit of olive oil in a medium size skillet until just wilted. <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Squeeze</span> a bit of fresh lemon juice over them (the lemony taste goes great with the shrimps), add a bit of salt.</div><div>4 poached eggs (or fried eggs if you prefer). Poach eggs in simmering water ( to which you added 2 tbsp of vinegar) for 4 minutes, remove with slotted spoon and transfer to plate.</div><div>Hot sauce of your choice</div><div>Dash of smoked paprika</div><div></div><div><strong>To plate</strong></div><div></div><div>Divide spinach in 4 equal portion and spread over the shrimp toasts. Top with poached (or fried) eggs, a bit of your favorite hot sauce and a dash or two of smoked paprika.</div><div></div><div>A few slices of <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">avocados</span> would be a nice addition. </div><div></div><div>Bon appetit!</div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-69616159758927815792009-06-29T09:17:00.001-07:002009-10-11T09:58:42.642-07:00Green Beans and Cucumber Salad<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/SkjplatwQlI/AAAAAAAAAWU/Z-WfkJyttnQ/s1600-h/green+bean+and+cucumber+salad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352784986165494354" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/SkjplatwQlI/AAAAAAAAAWU/Z-WfkJyttnQ/s400/green+bean+and+cucumber+salad.JPG" /></a> I love cucumbers in summer time, not only they are fresh and cooling but they are 95% water which makes them very light and low in calories.<br /><br />Here is a simple salad <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">perfect</span> for a pic<span id="SPELLING_ERROR_1" class="blsp-spelling-error">nic</span> on the beach.<br /><br />Serves 4 (as a side dish)<br /><br /><strong>For the Salad:</strong><br />1 pound of <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">green beans</span>, blanched in boiling salted water for 3 minutes, then immediately <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">transferred</span> to an ice bath for cooling and to stop cooking (so you don't want to loose all the nutrients).<br />1/2 <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">English</span> cucumber, sliced paper thin with your <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">mandolin</span><br /><br />Place cooled <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">green beans</span> and cucumber in a large mixing bowl.<br /><br /><strong>For the dressing:</strong><br />1/2 cup <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Greek</span> yogurt<br />1/4 cup of olive oil<br />1 garlic clove, minced<br />Juice of 1 lemon or to taste<br />1 hand full of fresh mint, chopped<br />1/2 tsp of red crushed pepper<br />Celtic salt or any other sea salt<br /><br />Mix all ingredients, adjust <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">seasoning</span>. Add to mixing bowl with <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">green beans</span> and cucumber. This salad is great with grilled chicken <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">kebabs</span>.Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com0tag:blogger.com,1999:blog-7574813726288025120.post-53618329896817379962009-06-16T09:38:00.000-07:002009-06-16T11:35:01.519-07:00Quiche with asparagus, zucchinis and sundried tomatoes<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/SjfKpdh9jCI/AAAAAAAAAWM/4oboRZyPqt4/s1600-h/quiche.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5347965896176274466" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/SjfKpdh9jCI/AAAAAAAAAWM/4oboRZyPqt4/s400/quiche.JPG" /></a> Yes, you will have to make a pate <span id="SPELLING_ERROR_0" class="blsp-spelling-error">brise</span> (flaky dough) from scratch for this recipe (all by yourself)...but don't worry, it's really not as complicated as you think. Actually, if you have a food processor it will be done in less than 5 minutes. Promise. If you don't have a food processor, get in your car, drive to the closest store and buy one. Trust me, it's not an expense, it's an investment, it will save you loads of time and make your life so much easier. If your husband complains, tell him it's Mimi's fault ;0)<br /><br />The trick to have a flaky dough is to have all your ingredients ice cold and not to process the dough too much after you added the water. Measure your flour and stick it in your freezer for 30 minutes prior to making your dough. Cut the butter and drop it in a bowl half way full of water and tons of ice cubes. You want to butter to break in hundreds of tiny pieces when incorporated in the flour, that is how you <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">achieve</span> a flaky dough. If your butter is not cold enough, it will melt and not break. The ice cold water will keep your butter super hard. <div></div><div><strong></strong> </div><div><strong>Crust</strong></div><div>1 ½ cups whole wheat flour</div><div>1/2 tsp salt</div><div>1 stick unsalted butter, cut into ½ inch cube</div><div></div><div>In food processor, pulse the flour with the salt. Add diced butter and pulse 3-4 times until you get a sandy/crumbly type mixture. Sprinkle ice cold water (approximately 2-3 tbsp) and pulse until dough comes together (the dough will gather together on one side of the food processor, that's your cue). Do not over process or the dough will be hard. Transfer dough to plastic wrap and press into a disk. Wrap and refrigerate until firm, at least one hour (if you don't have time, it's o.k. to roll it out right away). On a lightly floured surface, roll out dough to a 12 inch round. Transfer to 9-inch pie dish (previously buttered and dusted with flour to prevent the dough from sticking). Press into the pan and trim off any excess. Use scraps to patch any cracks. Prick holes all over bottom with a fork.<br /><br />Preheat oven to 400°F. Bake crust until golden about 15 minutes. Cool 5 minutes. Reduce oven </div><div>temperature to 375°F. </div><div></div><div><strong></strong> </div><div><strong>Filling</strong></div><div>1 cup 1/2 & 1/2</div><div>5 eggs, whisked</div><div>1 tsp of fresh nutmeg, grated</div><div>Celtic salt and Cayenne pepper</div><div>1 shallot (small french onion), chopped</div><div>1 small zucchini, cut into 1/4" slices</div><div>7-8 asparagus, cut into 2" pieces</div><div>1/2 cup <span id="SPELLING_ERROR_2" class="blsp-spelling-error">sundried</span> tomatoes, chopped</div><div>1/2 cup fresh parsley, chopped</div><div>1/2 cup Alta Dena goat cheese, grated (or other cheese of your preference)</div><div>Salt and pepper for <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">seasoning</span></div><div></div><div> </div><div>In medium size bowl, combine 1/2 and 1/2, eggs, nutmeg, salt and pepper. Set aside. Add 2 tbsp olive oil in a medium skillet. Saute shallot over medium heat until transparent. Add zucchinis and asparagus, cook for 3 minutes (I like all my veggies crunchy). Add <span id="SPELLING_ERROR_4" class="blsp-spelling-error">sundried</span> tomatoes, fresh parsley and season with salt and pepper. Cool 5 minutes. Pour cooled vegetables into your prepared crust. Add 1/2 & 1/2 and egg mixture. Sprinkle with grated cheese. Transfer to <span id="SPELLING_ERROR_5" class="blsp-spelling-error">pre</span>-heated oven and bake for 35-40 minutes or until set. Serve with a crispy green salad!</div><div></div><div></div><div></div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com5tag:blogger.com,1999:blog-7574813726288025120.post-34705033245223146812009-06-08T13:48:00.001-07:002009-06-08T14:15:18.880-07:00Spaghetti a la Vongole<a href="http://1.bp.blogspot.com/_e6R_yZWKLro/Si15RCg1TII/AAAAAAAAAV8/wVzCSVJHJL0/s1600-h/spaghetti+a+la+vongele.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5345061666397965442" border="0" alt="" src="http://1.bp.blogspot.com/_e6R_yZWKLro/Si15RCg1TII/AAAAAAAAAV8/wVzCSVJHJL0/s400/spaghetti+a+la+vongele.JPG" /></a> This is one of my very favorite pasta recipe. I learned it from a wonderful woman who is partly <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Italian</span>. We used to get together all the time and she was always cooking some fabulous meals, I used to be amazed at how easy cooking was for her. Her dishes all came together in no time and always looking picture perfect and tasting out of this world. She was (and still is - <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">although</span> I don't see her much anymore since we live in different countries) a great source of inspiration to me.<br /><br />Serves 2<br /><br /><strong>Ingredients</strong><br />Olive oil - enough to cover the bottom of your skillet plus 2-3 tbsp<br />4-5 garlic cloves, roughly chopped<br />1/2 tsp <span id="SPELLING_ERROR_2" class="blsp-spelling-error">chile</span> pepper<br />1-10 oz baby clams<br />1-14.5oz tomatoes<br />Fresh parsley<br />8 oz spinach <span id="SPELLING_ERROR_3" class="blsp-spelling-error">spaghettis</span>, cooked to directions<br /><br /><strong>Directions</strong><br />Heat olive oil on medium heat. When oil is hot but not burning (olive oil is sensitive to heat and will become saturated if over heated) add garlic, reduce heat to low and continue to cook for 10 minutes (this will infuse the olive oil with the garlic taste and also it will caramelized the garlic). Remove garlic from oil (keep garlic infused oil in skillet you will need it in a minute) and smash it with the side of the blade of your knife on your chopping board to create a paste, set aside. Strain clams directly over the skillet, set clams aside. Reduce clam broth by 1/2 by simmering for approximately 5 minutes. Puree tomatoes in food processor and add to clam broth. Simmer for 5 minutes to reduce the liquid a bit. Add clams, simmer for an additional 2 minutes. Add garlic paste, fresh parsley and a bit of salt. <br /><br />Serve over your spinach pastas and enjoy!<br /><br /><br /><br /><br /> <br /><br /><br /><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com6tag:blogger.com,1999:blog-7574813726288025120.post-46166044762814997302009-06-01T19:42:00.001-07:002009-06-01T19:47:34.504-07:00Chile Sin (without) Carne<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/SiSSEAVdrtI/AAAAAAAAAV0/15Z1tU4V2bY/s1600-h/raw+chile.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342555655475408594" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/SiSSEAVdrtI/AAAAAAAAAV0/15Z1tU4V2bY/s400/raw+chile.JPG" /></a> If you love Chilis but would rather skip the meat, you have to try this...And all of you who are telling me you don't have time to cook or that eating healthy is too expensive, well I have an excellent news for you, you won't have to worry your pretty little head about "time" or "cost" with this dish. How much is a can of bean? Even organic it's cheap, so no more excuses...I said no excuse.....talk to the hand!!<br /><br /><strong>Ingredients</strong><br />2 medium size tomatoes<br />1/2 large portabella cap<br />1 bunch fresh cilantro<br />1 small jalapeno<br />2 cloves of garlic<br />1- 15 oz can black beans<br />1/2 cup olive oil<br />2-3 tsp cumin powder (to taste)<br />Celtic salt<br /><br /><strong>Directions</strong><br />Place tomatoes in your food processor and pulse 2-3 times, until the tomatoes are chopped in small pieces but not pureed, chunks are good! Transfer to large mixing bowl. Pulse portabella cap in food processor 2-3 times until it resemble a minced meat type texture (that is your ground meat). Transfer portabella to mixing bowl with tomatoes. Place jalapeno, cilantro, garlic and olive oil in food processor until minced (not pureed - a bit smaller than chopped). Transfer to mixing bowl with other ingredients. Place 1/4 of the black beans into food processor and this time, do puree it (this will give a nice thick consistency to your chili). Add black bean puree to mixing bowl with the remaining of the whole black beans. Season with cumin and salt. Mix well and serve with corn chips!Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-28626574707899064262009-05-25T08:28:00.000-07:002009-05-25T08:51:42.786-07:00Raw Corn Chowder<a href="http://4.bp.blogspot.com/_e6R_yZWKLro/Shq5yw78heI/AAAAAAAAAVk/RZogYhj934k/s1600-h/raw+corn+chowder.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5339784589982074338" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/Shq5yw78heI/AAAAAAAAAVk/RZogYhj934k/s400/raw+corn+chowder.JPG" /></a><br /><div>With summer around the corner, this corn chowder is absolutely perfecttly fresh, crispy and light not to mention extremely quick to put together and of course super delicious! Just what we need right?</div><div> </div><div></div><div><strong>Corn Chowder</strong><br />Serves 4<br /><br /><strong>Chowder</strong><br />3 cups fresh corn kernels (I figured that 1 corn is almost the equivalent of 1 cup of kernels)<br />1/2 - ¾ cup walnuts or cachew (not salted)<br />3/4 extra virgin olive oil<br />1-2 garlic cloves, roughly chopped<br />1 tsp celtic salt<br />2 1/2 cups almond/rice milk or water<br /><br /><strong>Chowder Toppings</strong><br />1 cup corn kernels, reserved from above<br />1 avocado, chopped in 1/2 inch cubes<br />1 bunch cilantro leaves, chopped<br />Dash cayenne pepper or chipotle pepper or paprika<br /><br />From the 3 cups of kernels, reserve 1 cup for dressing the chowder. Put all remaining ingredients in your food processor and blend until smooth. Transfer chowder to bowls and dress with the reserved corn kernels, the avocado cubes, the fresh cilantro and sprinkle with a dash of cayenne peper. </div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com1tag:blogger.com,1999:blog-7574813726288025120.post-56007758177630252062009-05-19T09:42:00.000-07:002009-05-19T12:01:38.518-07:00Kale a health superstar!I love kale and I try to eat it as much as I possibly can.<br /><br />I was telling a friend of mine the other day that when I'm not cooking it, I simply break a piece and drop it in my <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">smoothie</span>. Guess what she said??? Probably the same thing you are thinking right now.....which is: YOU'RE A FREAK!!<br /><br />Of course I <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">busted</span> out laughing. I know it sounds totally strange but you know what? Mixed with bananas, strawberries, almond milk and agave syrup you totally don't taste it but you get the benefits...so my dear girlfriend...I am a freak but a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">healthy</span> one. <br /><br />Here's what I found on <a href="http://www.whfoods.com/">www.whfoods.com</a> on Kale. Read it and you will understand why I include it in my smoothies and who knows, you might even want to give it a try :0)<br /><br /><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Sulforaphane</span>, which is formed when <span id="SPELLING_ERROR_4" class="blsp-spelling-error">cruciferous</span> vegetables such as kale are chopped or chewed, triggers the liver to produce enzymes that detoxify cancer-causing chemicals.<br /><br /><div><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Crucifers</span>' well known cancer-fighting properties are thought to result from their high levels of active <span id="SPELLING_ERROR_6" class="blsp-spelling-error">phytochemicals</span> called <span id="SPELLING_ERROR_7" class="blsp-spelling-error">glucosinolates</span>, which our bodies metabolize into powerful anti-carcinogens. </div><div></div><br /><div>Kale is also rich in <span id="SPELLING_ERROR_8" class="blsp-spelling-error">flavonoid</span>. Researches proved that women with a diet rich in <span id="SPELLING_ERROR_9" class="blsp-spelling-error">flavonoid</span> had a 40% reduction in risk of ovarian cancer. </div><div></div><br /><div>Kale is also a very good source of <a href="http://whfoods.org/genpage.php?tname=nutrient&dbid=45">calcium</a>. 1 cup of kale supplies 93.6 mg of calcium for only 36.4 calories. In contrast, a cup of 2% cow's milk provides 296.7 mg of calcium, but the cost is high: 121.2 calories. </div><div></div><br /><div>Kale also emerged from our food ranking system as an excellent source of traditional nutrients, including vitamin A, vitamin C, vitamin B6 and manganese. It is also a very good source of dietary fiber, calcium, copper, vitamin B6, and potassium. This combination of vitamins, minerals, and <span id="SPELLING_ERROR_10" class="blsp-spelling-error">phytonutrients</span> makes kale a health superstar! </div><div> </div><div align="center"><strong><span style="font-size:130%;">Sauteed Tofu with Rice Noodles, <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Portabellos</span> and Kale</span></strong></div><div align="center"><strong></strong> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5337603387007905042" border="0" alt="" src="http://4.bp.blogspot.com/_e6R_yZWKLro/ShL6ACqHLRI/AAAAAAAAAVc/a5BRV8hiOk0/s400/tufu,+rice+noodles,+portabello+and+kale+bowl.JPG" /><br /><strong>For the Tofu:</strong> Cut tofu into 1" cubes and saute, on low heat, in olive oil with 2-3 minced garlic cloves for approximately 10-15 minutes, stirring <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">occasionally</span>. Cooking garlic on low heat will flavor the oil and give a very good taste to the tofu.</div><br /><p><strong>For the <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Portabellos</span>:</strong> Slice thinly, saute in olive oil on low heat for approximately 10 <span id="SPELLING_ERROR_14" class="blsp-spelling-error">mins</span>, sprinkle with a dash of Celtic salt.</p><p><strong>For Rice Noodles:</strong> Cook according to package's directions. Rinse over cold running water and drizzle with a bit of sesame oil (so they don't stick). When ready to serve, heat up in a skillet with a bit of coconut oil and sprinkle with some black or brown sesame seeds.</p><p><strong>For the Kale:</strong> Chop kale into small bites. Cut 1 medium size tomato into 1" cubes. Mix kale and tomatoes. Dress with sesame oil (3 portions of oil for one portion of lime juice), <span id="SPELLING_ERROR_15" class="blsp-spelling-error">tamari</span> (or Nana <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Shoyu</span> - 1-2 tbsp - start with one and add slowly), 1 minced garlic clove, fresh ginger (2 tbsp), lime juice and a hand full of cilantro. Marinate 10-15 minutes.</p><p><strong>Plating:</strong> Place kale salad on bottom of big bowl. Arrange tofu, mushrooms and rice noodles over the kale but not hiding it completely so you see all the nice colors. </p><p> </p><p><br /></p>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com2tag:blogger.com,1999:blog-7574813726288025120.post-24089547376340875612009-05-11T08:11:00.000-07:002009-05-11T09:35:15.796-07:00Oat Groats with Apples, Pecan nuts and Coconut Oil<a href="http://3.bp.blogspot.com/_e6R_yZWKLro/SghAUCYU14I/AAAAAAAAAVU/wrfqnWOii7w/s1600-h/organic+oat+groats.JPG"><img id="BLOGGER_PHOTO_ID_5334584471600813954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_e6R_yZWKLro/SghAUCYU14I/AAAAAAAAAVU/wrfqnWOii7w/s400/organic+oat+groats.JPG" border="0" /></a>Oats the ‘cleansing grain.’ They clean your intestinal tract and your blood as well. Oats contain an fabulous balance of amino acids. It’s proteins are almost in perfect proportion to the body’s needs. High in lysine which is often low in other cereal grains, oats bring a real balance to your protein needs. Oats contain high levels of complex carbohydrates which have been linked to reducing the risk of cancer and the better control of diabetes.<br /><br />Of course the more processed the oat is the less properties you will have from it. So I say: Go for the "real McCoy", the Oat Groats. I much prefer the texture of the Oat Groats, it's not mushy like the Quick or Old Fasion, it's firm and there is a small crunch under your teeth. I love it.<br /><br />Rinse oat 2-3 times under fresh running water. Simmer Oat until tender (approximately 40-45 minutes - water/oat proportion is 1 to 1). When cooked, remove from pot (drain extra water if necessary), transfer to bowl. While still hot, add 1 tbsp of coconut oil, chopped apples (or other fruit), chopped pecan (or other), 2 tbsp of agave syrup or non pasteurized honey and sprinkle with Chia Seeds.<br /><br />This breakfast will keep you going all the way to lunch without feeling the urge to snack.<br /><br />For my Frenchies: Le "Oat Groat" c'est la graine d'avoine et non le flocon.Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com5tag:blogger.com,1999:blog-7574813726288025120.post-23198335028212332812009-05-10T09:53:00.001-07:002009-05-10T09:56:36.398-07:00Here is what a Kohlrabi looks like<a href="http://3.bp.blogspot.com/_e6R_yZWKLro/SgcGr10motI/AAAAAAAAAVM/BkjZEUD3JRM/s1600-h/Kohlrabi.JPG"><img id="BLOGGER_PHOTO_ID_5334239633895498450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_e6R_yZWKLro/SgcGr10motI/AAAAAAAAAVM/BkjZEUD3JRM/s400/Kohlrabi.JPG" border="0" /></a>Also in my box of veggies from the CSA was a Kohlrabi bulb. Kohlrabi, which belongs to the cabbage family, is an excellent source of vitamin C and potassium. It is also high in fiber and helps to stabilize blood sugar. It can also be effective against edema, candida and viral conditions.<br /><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com2tag:blogger.com,1999:blog-7574813726288025120.post-58553028527653482842009-05-10T09:20:00.000-07:002009-05-10T09:57:15.576-07:00Kohlrabi and Goat Cheese Omelet<a href="http://2.bp.blogspot.com/_e6R_yZWKLro/Sgb_C8eGTqI/AAAAAAAAAVE/NAWNooxDSIU/s1600-h/Kohlrabi+and+Goat+Cheese+Omelet.JPG"><img id="BLOGGER_PHOTO_ID_5334231234724122274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_e6R_yZWKLro/Sgb_C8eGTqI/AAAAAAAAAVE/NAWNooxDSIU/s400/Kohlrabi+and+Goat+Cheese+Omelet.JPG" border="0" /></a><br /><div></div><div>I had no idea how this dish was going to turn out until the very end, until I had my first bite actually. I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pleasantly</span> surprise I must say. The Kohlrabi was crunchy and sweet. I was afraid the goat cheese would be over powering but it wasn't at all. I served it with an organic sour cream that I dressed with some roasted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Serrano</span> peppers and lime juice. It was quite satisfying. I will make it again.</div><div></div><div></div><div><strong></strong> </div><div><strong>Ingredients</strong></div><div>2 1/2 cups of Kohlrabi, julienned with your mandolin</div><div>1/2 red onion, cut in half and sliced thinly</div><div>2 garlic cloves, minced</div><div>10 slices of Alta Dena Raw Goat Cheese (For the ones who live in Enterprise: you can find it at the Living Tree, for the others: if you can't find it, you can use any other goat cheese, just crumble it instead of slicing it)</div><div>5 eggs, slightly beaten and seasoned with Celtic salt and a bit of Cayenne pepper</div><div>1/2 cup of flat leave parsley, chopped</div><div>1 tbsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quinoa</span> flour</div><div>1 avocado, sliced</div><div>Drizzle of Olive Oil</div><div>Lime slices and Cilantro leave for decoration</div><div></div><div><strong></strong> </div><div><strong>Directions</strong></div><div></div><div>Turn your oven on and set to Broil.</div><div>In a medium size non-stick/oven proof skillet, over medium heat, saute the Kohlrabi in olive or coconut oil, stirring <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">occasionally</span> until it's nice and crispy (it will take a little while, like 10 minutes or so). I tried to get it like a hash brown texture. Actually, you could very well substitute the Kohlrabi with Potatoes if you wanted to. When the Kohlrabi is cooked add the slices of goat cheese. Mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">quinoa</span> flour with the eggs, whip to have an even mixture and pour over the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Kohlrabi</span> and Goat Cheese. Continue to cook on the stove for 2 more minutes. Transfer to oven, on the top grill and broil for 1 minute or until puffy and brown. Remove from oven. Let cool for a minute. Place a large plate over the skillet and turn it over the plate so the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Kohlrabi</span> is facing up. Garnish with the avocado, lime slices and a few dollop of organic sour cream. Drizzle with a bit of first/cold pressed extra virgin olive oil and a few leaves of cilantro and serve.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div>Myriamhttp://www.blogger.com/profile/07513678732889026165noreply@blogger.com2