Sunday, December 13, 2009
Roasted Root Vegetables
Chop all of the veggies that you wish to roast in 1 inch pieces. To be honest, I am not to particular I just chop them up.
Step 2: Put the veggies,and chopped onion on a cookie sheet or a fancy roasting pan, whatever you have. For a full cookie sheet I put 2 T oil, and 2 T of fresh thyme. I sprinkle them with salt, and put them in the oven at 400 degrees. Stir them every 15-20 minutes. Take them out when they are golden on the edges. About 30-45 minutes. Watch them though, because depending on the size you cut them they might cook faster or slower.
Easy as pie and soooo good!!
Eat them just like this or use the leftovers in a salad, in a wrap, or over quinoa, use your imagination!!
2 Sweet Potatoes
2 Red Potatoes
4 T olive oil
4 T thyme
Salt, just sprinkle it over the whole pan
Chop up the veggies. Boil them in water, except for the onion, until almost fork tender ( you can almost easily stick your fork into them). Drain them, spread them on two cookies sheets. Divide the onion, olive oil, and thyme onto both pans. Sprinkle them with salt and roast in the oven at 400 for 30-45 minutes. Stirring every 20 minutes so they don't burn. Watch them so they don't burn, it might take longer or shorter depending on how big or little you cut your veggies. Enjoy!!
Friday, December 4, 2009
Coconut Congo Bars (recipe adapted from Living Food)
2 cups walnuts, preferably soaked and dehydrated
2 cups pecans, preferably soaked and dehydrated
1 1/2 cups Chocolate sauce (recipe below), chilled
1/2 cup golden raisins
1/4 cup dried shredded coconut
1/4 cup coconut butter/oil, warmed to liquefy
In a food processor, process 2 cups of the walnuts and 2 cups of the pecans until they just begin to release their oils. Transfer to a mixing bowl. Repeat with the remaining 2 cups of walnuts and 2 cups of pecans.
Add the Chocolate Sauce, raisins, coconut, maple powder, coconut butter/oil, and salt, and mix until thoroughly combined.
Transfer the mixture to a parchment- lined sheet pan and spread into an even layer.
Place in the refrigerator to chill and set.
Vanilla Coconut topping
1 tablespoons vanilla extract
1/8 teaspoon sea salt
In a high- speed blender, blend the coconut meat, agave nectar, vanilla, and salt until very smooth and shiny. With the blender running, add the coconut butter/oil and continue blending until fully emulsified. Transfer the mixture to a bowl.
Stir 2 cups shredded coconut into the mixture and spread it in an even layer onto the chilled fudge base. Sprinkle the remaining 2 cups of shredded coconut over the blended layer.
Place the pan in the refrigerator to chill and set, about 30 minutes or more.
Cut into 32 bars, cutting lengthwise into 4 pieces and crosswise into 8 pieces (or cut into any size you wish). Store the finished bars in the refrigerator.
Chocolate Sauce; makes about 3 cups; (use in fudge base recipe above)
3/4 cup raw cocoa powder
3/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 1/2 tablespoons coconut butter/oil, warmed to liquefy
Combine all the ingredients except the coconut butter/oil in a blender. With the blender running, add the coconut butter/oil and continue blending to emulsify.
Store the syrup in a covered container in the refrigerator. Before serving, place it in the dehydrator to warm the sauce so that it’s liquid enough to pour. If you don’t have a dehydrator, you can also place the container in a warm water bath to liquefy it. (If the room is warm, simply let the sauce sit at room temperature.)
Sunday, November 29, 2009
Here are photos from the book I collaborated with Robyn Openshaw (green smoothie girl) on. This collection is full of recipes that are classic holiday food, made healthy.
1 tsp. olive oil
2 medium onions
2 tsp. minced garlic
2 tsp. coriander
1 tsp. hot red pepper flakes
1 tsp. tumeric
1 tsp. curry
1 tsp. minced ginger
5 cups veggie or chicken broth
2 cups red lentils
salt and pepper to taste
Juice of one lemon
Saute the onion in olive oil. Add spices, ginger, garlic, and pumpkin stir together and cook for one minute, add broth cook for ten minutes, or until pumpkin is almost soft. Add the lentils and cook for 15 minutes or until the lentils are soft. Mash the pumpkin pieces up a bit so it is more of a thick curry, add lemon juice, and salt and pepper. Adjust seasonings to taste.