Sunflower and Flax Seed Bread

I have a new best friend, yes I do!!

It's name is Excalibur. It's a dehydrator and I am sooo totally in love with the thing! I am incredibly lucky that a charming 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!!

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.
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)

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, (and if you really, really want to try this recipe), 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.

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.

You can only lead a horse to water but you can't make him drink ;)

1 cup of ground flax seeds
1/3 cup whole flax seeds
1/2 tsp sea salt
1 clove garlic, minced
2 tbsp yellow onion, chopped
1 tbsp of fresh rosemary (my addition), chopped
1 1/3 cups water
2/3 cup sunflower seeds
1/4 cup black sesame seeds

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.

Seared Tofu with Mushrooms, Tomatoes and Spinach

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.

My resolution for 2010 is to eat very little meat. Maybe once a week, on Sundays ;)...The challenge is: My sweet Hubie. 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!!

Ingredients

Serves 2 or one "starving to death" lady

3 tbsp coconut oil

1/2 package of firm/semi-firm tofu (about 2 cups), cut into 1" cubes

2 tsp of cumin powder

2 tsp of smoked paprika

1/2 onion, chopped

1 cup of baby Bella mushrooms, chopped roughly

2-3 hand full of baby spinach

3 small whole San Marzano tomatoes, (they are the best can tomatoes you can buy)

1/2 cup freshly grated Parmesan

1/4 cup of toasted walnuts

Celtic salt and freshly grounded black pepper

Flax oil, just to sprinkle over, to get some omegas into your diet

Directions

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 Bellas. Saute 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 Parmesan, toasted walnut, salt and pepper and sprinkle with a bit of flax oil. That's it your done!!

It would be delicious served on a bed of millet, brown rice or quinoa.

Heidi Espresso Banana Muffins

My friend Maria offered me Heidi Swanson's cookbook, Super Naural 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.

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!

Ingredients

2 cups white whole-wheat flour

2 tsp aluminum-free baking powder

1/2 tsp fine-grain sea salt

1 1/4 cups chopped toasted walnuts

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)

6 tbsp of unsalted butter, at room temperature

3/4 cup natural cane sugar

2 large eggs

2 tsp vanilla extract

1 cup plain yogurt

1 1/2 cups mashed overripe bananas (about 3 large bananas)

Directions

Heat oven to 375, position the racks low in the oven, and line 12 muffin cups with paper liner.

Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

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 the dry ingredients: overmixing will result in tough muffins.

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.

Creamy Raw Sweet Potato Slaw

Happy New Year everyone!

I wish all of you a year full of happiness 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.

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.


Ingredients
Makes 2 main meals or 4 side dishes

2 medium sweet potatoes, grated
1 branch of celery, cut into 1/4 inch cubes
2 queen green olives, chopped (optional)
1 jalapeno, chopped
1/4 small onion, chopped
1/4 cup parsley, chopped
Salt and Pepper

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.

Dressing
1 avocado, smashed with a fork
1-1/2 tbsp of red wine vinegar (or lime/lemon juice - I didn't have any on hand)
1 tsp of cumin powder (or to taste)
2 tbsp water
1 tsp of Nama Shoyu or soy sauce
Salt and pepper

Mix all ingredients and combine to salad.

Vegetarian Shepherd's Pie

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....

Ingredients

Serves 4

For the lentils

3 cups of cooked lentils (I used the red lentils but you can use any others)

Fresh parsley

Salt and pepper

Mix all ingredients together

For the veggies

3 tbsp of olive oil

3 leeks, cut in rings of 1/4 inch, washed in a big bowl of cold water and drained

2 turnips of approximately 1/2 lb each, cut into 1/2 inch cubes.

4 carrots, cut into 1/2 inch cubes.

3 tbsp butter

3 tbsp flour

4 cups of chicken stock (or vegetarian stock - for the true vegetarians)

2-3 tbsp fresh oregano

1 medium garlic clove, minced

For the greens

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)

1 medium garlic clove, minced (to be added just after the greens are wilted)

Salt and pepper

For the mashed potatoes

4 big baking potatoes, cut in cubes, cooked and mashed

Seasoned to your liking (mine had 1/2 & 1/2, bit of butter, more garlic -it protects you against the flu-, salt and pepper)

For the topping

Breadcrumbs

Parmesan cheese

3 tbsp of coconut oil

Pre-heat oven to 375 degrees

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. Whisk in your butter/flour mixture. Whisk 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 Parmesan and place 3-4 dots of coconut oil.

Bake for 20-30 minutes and broil the top for 1-2 minutes so it's nice and crispy.

Shrimps with Cilantro, Jalapeno and Lime

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)

Ingredients

Serves 2

3 tbsp of coconut oil

1 lb of shrimps, peeled and deveined

2 medium garlic clove, minced with the jalapenos in your food processor

1 jalapenos, minced (you don't need to seed it - it will be just barely hot)

1/4 cup clam broth (or chicken stock)

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)

1/2 cup of cilantro, chopped, using your food processor

Celtic salt

Directions

Heat coconut oil in medium size skillet over medium high heat. Saute shrimps for 3 minutes, turning only once (to have nice and brown shrimps). Reduce heat to medium. Add garlic and jalapeno. Saute 30 seconds. Add clam (or chicken) broth and lime juice. Reduce liquids for 1 minute. Add cilantro and season with salt. No pepper is necessary since there is a jalapeno. Serve with rice, millet, kasha or quinoa.

Happy Thanksgiving everyone!

Leek and Potato Gratin

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.

For the Gratin

2-3 tbsp olive oil

6 small leeks of about 1" inch diameter (or 3 big ones), cleaned and sliced to 1/4 inch thick

2 medium garlic cloves, minced

Approximately 2 cups of bechamel (see recipe below)

1 big Yukon Gold potato, sliced with your mandolin to approx. 1/8 inch thick

1 1/2 big sweet potatoes - sliced with your mandolin to approx. 1/8 inch thick

Homemade bread crumbs, using your favorite country bread (see directions below)

Few dots of butter

Preheat oven to 375 degree.

Heat a large non-stick skillet to medium. Add olive oil. When oil is hot but not smoking, add the leeks. Cook for approximately 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 bechamel in the bottom on the gratin dish. Cover the bechamel 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 bechamel, until you are out of ingredients finishing the layers with a very thin coat of bechamel (if it's too thick your bread crumbs will soak up the bechamel 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.

For the Bechamel

1 tbsp olive oil

1 tbsp butter

2 full tbsp flour (I used spelt flour but any other flour will do - try to stick to something whole and not processed)

2 cups of almond milk (but you can also use cow milk if desired)

1 tsp freshly grated nutmeg

Fresh thyme (leaves from 2-3 sprigs)

Sea salt and Pepper

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 whisk. 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. Whisk until smooth and add to your sauce. Stir until sauce gets thick.

For the breadcrumbs

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.

Onion Pie and Garlicky Kale

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?? :)

Garlic: it is primordial in the kale recipe (and all recipes 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.

For the Onion pie

Crust
1 1/2 cups of Spelt flour (or whole wheat or even white if you insist)
12 tbsp (1 1/2 sticks) chilled unsalted butter, cut into small cubes
2 large egg yolks, lightly beaten

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). Pre-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.

Filling
3 tbsp unsalted butter
1 pound yellow onions, finely sliced
2/3 cup light cream
2 large eggs
1/2 tsp freshly grated nutmeg
Celtic salt and fresh ground pepper

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.

For the kale
2-3 tbsp coconut oil
1/2 tsp red crushed chili pepper
1 bunch of kale
1-2 tbsp dark balsamic vinegar
1 big garlic clove, minced
Celtic salt and pepper

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.

Kale & Red Lentil Soup

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!!
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.

2-3 tbsp of olive oil
1 medium onion, chopped
1/2 cup of red lentil
1 quart of beef stock (or vegetable stock)
1 bay leave
6-8 baby potatoes, cubed 1/2"-inch
4-5 tomatoes (from can - preferably San Marzano), chopped
1 bunch of kale
2 medium garlic cloves, minced
Celtic salt and pepper

Heat olive oil on medium heat. Sautee 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.

Belgium Endive, Radishes and Baby Bella Salad

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 sooo good to be here, in my kitchen, creating a new recipe, taking my pictures and sharing it with you my favorite Mouth Teaser readers.

With this recipe, I feel like, deep down, I'm sadly holding on to the last summer days. The sweetness 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 tempeh.

Salad

2 Belgium endives, chop crosswise

6-8 Baby Bellas, sliced

6-8 Radishes, sliced

6-8 Cherry tomatoes, cut in half lengthwise

1/2 cup toasted pumpkin seeds or other seeds or nuts of your choice (almonds would also work quite well)

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)

Celtic Salt

Dressing

2 tblsp fresh lime juice
1 small jalapeno, seeded and coarsely chopped
1 ½ tsp honey or agave syrup
¼ tsp cumin
¼ cup canola oil
Celtic salt (or sea salt) and freshly ground pepper

Mix all salad ingredients in a large bowl. Toss dressing in salad just before serving.

Asian Salad

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)

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 substantial meal.

Ingredients

Serves 2

Mix greens or frisee lettuce

1 carrot - julienned

1/2 cucumber - julienned

1 1/2 cup Bean Sprout

Green beans - Approximately 20 - blanched in salted water for 4 minutes and transfered to ice bath to stop cooking.

2 small red baby potatoes - cooked, cooled and cut into 1/2 inch cubes

1/4 cup toasted pumpkin seeds

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.

Dressing

Fresh Cilantro

1 tbsp sesame oil

1 tbsp soy sauce

1 1/2 tbsp maple syrup

1 1/2 tbsp rice wine vinegar

1/4 tsp red crushed chile pepper

Combine all ingredients and mix well.

Lemon and fresh Fennel Salsa

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 fillets with a mixture of Quinoa flour, lemon zest, freshly grated Pecorino-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.

Ingredients

• 1/2 small fennel bulb (reserve some of the leaves), cut in half lengthwise, cored and cut in thin slices crosswise
• 2 small lemons, peeled, cut in half lengthwise, and cut again lengthwise to have thin half moons
• 1/2 medium cucumber, peeled, halved lengthwise, seeded (I like to use a spoon to scrape the seeds) and cut thinly crosswise
• 2 scallions, chopped
• 1 jalapeno, chopped (with or without seeds)
• 10 big green olives, cut in half lengthwise, than cut thinly lengthwise
• 1 bunch of cilantro, chopped
• 2 tbsp of the reserved fennel leaves, chopped
• 1/4 cup of extra virgin olive oil
• Salt and freshly cracked black pepper

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.

Let me know how you like it!

Addendum for the No Bake Blueberry Pie

Please 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.

Since the corrected recipe is not being emailed I thought I would create a new post (this one) to let you know. Voila!

Also see the Note on Coconut Oil (at the end of the original-revised recipe ;0))

Sorry about that people!

Mimi

No Bake Blueberry Pie

Here's why you should try this recipe:

• It's delicious
• It's fast and easy to put together
• It's a no bake recipe. Who needs an oven when it's so hot outside!
• It's all raw, so you have all the vitamins and nutrients
• It's gluten and lactose free
• It's packed with only super healthy ingredients
• It's a 100% guilt free dessert
• Because of the blueberries: In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative 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.

Crust

1 3/4 cups of almonds

2 tbsp of lemon zest

2 cups of pitted dates

Place almonds and lemon zest in food processor until mixture resemble 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.

Filling

3 cups of Cashews, soaked for 2 hours

1/2 cup of fresh blueberries

1/2 cup of amber agave syrup (maple syrup would also work)

Juice of 3 limes (approximately 1/2 cup - taste and adjust quantity of lime juice to your liking)

3/4 cup extra virgin coconut oil, melted (coconut is a very healthy fat, for more info please read: http://www.coconut-connections.com/res2.htm)

1/4 cup of water (add a little more if your filling is too thick - your filling should be like a thick smoothie)

2 tsp of vanilla extract

2 pints of fresh blueberries for topping, washed

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.

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.

Try it, you'll like it!

Note: 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.

Shrimp Toast with Poached egg and Spinach

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...

I overcooked my eggs a little, I usually like them a bit runny but it was still delicious!

Serves 4

For the Shrimps

1 pound of deveined, shelved shrimps and roughly chopped

2 scallions, chopped roughly

Zest of 1 lemon

3 tbsp of lemon juice

1 bunch of fresh parsley or cilantro, chopped roughly

Salt and pepper

Preheat oven to 350F

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.

Garnish

1 package of spinach, sauteed in a bit of olive oil in a medium size skillet until just wilted. Squeeze a bit of fresh lemon juice over them (the lemony taste goes great with the shrimps), add a bit of salt.

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.

Hot sauce of your choice

Dash of smoked paprika

To plate

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.

A few slices of avocados would be a nice addition.

Bon appetit!

Green Beans and Cucumber Salad

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.

Here is a simple salad perfect for a picnic on the beach.

Serves 4 (as a side dish)

For the Salad:
1 pound of green beans, blanched in boiling salted water for 3 minutes, then immediately transferred to an ice bath for cooling and to stop cooking (so you don't want to loose all the nutrients).
1/2 English cucumber, sliced paper thin with your mandolin

Place cooled green beans and cucumber in a large mixing bowl.

For the dressing:
1/2 cup Greek yogurt
1/4 cup of olive oil
1 garlic clove, minced
Juice of 1 lemon or to taste
1 hand full of fresh mint, chopped
1/2 tsp of red crushed pepper
Celtic salt or any other sea salt

Mix all ingredients, adjust seasoning. Add to mixing bowl with green beans and cucumber. This salad is great with grilled chicken kebabs.

Quiche with asparagus, zucchinis and sundried tomatoes

Yes, you will have to make a pate brise (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)

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 achieve 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.

Crust

1 ½ cups whole wheat flour

1/2 tsp salt

1 stick unsalted butter, cut into ½ inch cube

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.

Preheat oven to 400°F. Bake crust until golden about 15 minutes. Cool 5 minutes. Reduce oven

temperature to 375°F.

Filling

1 cup 1/2 & 1/2

5 eggs, whisked

1 tsp of fresh nutmeg, grated

Celtic salt and Cayenne pepper

1 shallot (small french onion), chopped

1 small zucchini, cut into 1/4" slices

7-8 asparagus, cut into 2" pieces

1/2 cup sundried tomatoes, chopped

1/2 cup fresh parsley, chopped

1/2 cup Alta Dena goat cheese, grated (or other cheese of your preference)

Salt and pepper for seasoning

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 sundried 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 pre-heated oven and bake for 35-40 minutes or until set. Serve with a crispy green salad!

Spaghetti a la Vongole

This is one of my very favorite pasta recipe. I learned it from a wonderful woman who is partly Italian. 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 - although I don't see her much anymore since we live in different countries) a great source of inspiration to me.

Serves 2

Ingredients
Olive oil - enough to cover the bottom of your skillet plus 2-3 tbsp
4-5 garlic cloves, roughly chopped
1/2 tsp chile pepper
1-10 oz baby clams
1-14.5oz tomatoes
Fresh parsley
8 oz spinach spaghettis, cooked to directions

Directions
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.

Serve over your spinach pastas and enjoy!

Chile Sin (without) Carne

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!!

Ingredients
2 medium size tomatoes
1/2 large portabella cap
1 bunch fresh cilantro
1 small jalapeno
2 cloves of garlic
1- 15 oz can black beans
1/2 cup olive oil
2-3 tsp cumin powder (to taste)
Celtic salt

Directions
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!

Raw Corn Chowder

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?

Corn Chowder
Serves 4

Chowder
3 cups fresh corn kernels (I figured that 1 corn is almost the equivalent of 1 cup of kernels)
1/2 - ¾ cup walnuts or cachew (not salted)
3/4 extra virgin olive oil
1-2 garlic cloves, roughly chopped
1 tsp celtic salt
2 1/2 cups almond/rice milk or water

Chowder Toppings
1 cup corn kernels, reserved from above
1 avocado, chopped in 1/2 inch cubes
1 bunch cilantro leaves, chopped
Dash cayenne pepper or chipotle pepper or paprika

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.