RAW BEET AND KALE SALAD WITH LEMON VINAIGRETTE

I am having so much fun with my new spiralizer! I’ve been making curlicues of carrots, parsnips, apples, beets, sweet potatoes, radishes and my favorite, zucchini noodles! This salad has it all –  crunch, colour and WOW.

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For the Lemon Vinaigrette:

Ingredients:

  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup good olive oil

Directions:

  1. In a small bowl, whisk together the mustard, garlic, lemon, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  3. Taste and adjust seasonings.

 

For the Salad

Ingredients:

  • 2 cups of kale or your favourite salad greens
  • any combination of spirilized veggies
  • handfull of nuts and seeds (optional)

Directions:

  1. Place the salad greens in a medium bowl and add all the sprialized veggies.
  2. Add enough dressing to moisten.
  3. Toss the salad well, (I use my hands to toss this salad)
  4. Sprinkle with nuts and seeds
  5. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Cooks Notes:

 


Nutritional information for this recipe can be found at 

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed

Directions:

  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro

Directions:

  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

FAT FLUSH FRUIT SMOOTHIE

When I am feeling that I need to lose a few pounds after a wild weekend of eating,( which is every weekend) - I then start the day (most often on Monday’s) – with this delicious smoothie from the Fat Flush Plan by Ann Louise Gittleman.

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 The recipe is so easy , I make it my own by adding a 1/2 teasoon of cinnamon.

Ingredients:

  • 1 cup of fresh or frozen fruit (strawberries, blueberries, raspberries or peaches, I like a combination)
  • 1 serving of protein powder, I use Sun Warrior vanilla flavour
  • 8 ounces of water
  • 1 ounce of pure cranberry juice or pure blueberry juice
  • 1 teaspoon of flax seed oil
  • ¼ teaspoon Stevia, or to taste
  • 3 to 4 ice cubes

Combine all ingredients in blender.  Mix for about 2 to 3 minutes.

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

  1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
  2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
  3. Mix in honey, lemon juice, orange peel, and spices.
  4. Chop pistachios; mix into haroset.
  5. Can be made 1 day ahead. Cover and chil

BLACK BEANS AND RICE YOUR WAY

The first time I had this delicious black bean recipe was in 2007 at friends Jeff Berman and Sue Dandos’ home, they both love to cook and right away I asked if they would share the recipe.  To my surprise the recipe was from Gourmet Magazine , (final issue published was November 2009 ).  This recipe has become one of my go-to vegetarian dinners. I have made a few additions and changes along the way, I use a long grain brown rice and when in a rush canned beans and sometimes a spoonful of store-bought salsa and a big handful of sunflower seeds. Steamed spinach on top for my daily greens completes this dish.  So now I know why the recipe is called black beans and rice your way… this is my way.

We have eaten many delicious meals with Jeff and Sue but sometimes it is the simple food that you remember most.

Black Beans and Rice Your Way

Serves4

  • Active time:45 min
  • Start to finish:2 1/4 hr (1 hr if using pressure cooker; includes making black beans)

For the roasted sweet-potato cubes:

  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

For the rice and beans:

  • 2 1/4 cups water
  • 1 1/2 cups long-grain white rice
  • 4 to 4 1/4 cups Kemp’s black beans (when I don’t have time to soak the beans organic canned black beans work really well)

For the toasted pumpkin seeds:

  • 1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
  • 2 teaspoons olive oil

Toppings:

  • cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

Roast sweet-potaote cubes:

  • Put oven rack in middle position and preheat oven to 450°F.

  • Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cool rice while sweet potatoes roast:

  • Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds while reice is cooking:

  • Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:

  • Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

  • 1/2 to a full bunch kale
  • 1 -2 apples, sliced thin (pears would be great if you did not have apples)
  • 3 radishes, sliced thin
  • 1 cup cabbage, sliced thin
  • 1 cup radicchio, sliced thin
  • 1 avocado, cut into small cubes
  • 1 cup cherry tomatoes
  • a big handful of pumpkin seeds
  • a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
  • 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
  2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
  3. Slice the raddishes, cabbage, and raddico and add to the salad
  4. Half the cherry tomatoes and add to the salad
  5. Dice avacodo into small chuncks and add
  6. Add tofu cubes
  7. Add pumpkin seeds and cranberries
  8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

  • 1/4 cup cider vinegar
  • 2 to 3 tablespoons honey, check for sweetness, you can always add more
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
  • 1/3 cup small-dice red onion

Directions:

  1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
  2. Whisk to combine.
  3.  While whisking add the oil slowly until all of it is incorporated.

THE RAW CHOCOLATE BROWNIE

Sorry Gordy, the oven is not turned to 350 degrees. The butter is not coming to room temp and the sugar and the flour are still in the pantry, but on the counter are raw walnuts, almonds, fresh soft dates and cacao powder. I am making raw chocolate brownies.

The great thing about these brownies is that I keep them frozen. This means that you can just open up the freezer and cut yourself off a bite when a sweet craving hits which is just about every night, ask Yale she is just as addicted as I am!  I have even tempted Gordy to have a taste, it is chocolate after all… he still loves his cupcakes and lately donuts but I think I can get him to come on over to the raw brownie side!


Here is a very easy recipe. You can make it your own by adding some unsweetened coconut, orange zest, cacao chips, dried cherries, apricots, you get the idea.

The Raw Chocolate Brownie

Ingredients:

  • 2 cups whole walnuts (or pecans)
  • 2 ½ cups Medjool dates, pitted
  • 1 cup raw cacao powder
  • 1 cup raw unsalted almonds, roughly chopped or any nut you like.
  • ¼ tsp. pink Himalayan salt

Directions:

1. Place 2 cups of walnuts in food processor and blend  until the nuts are finely ground.

2. Add the cacao powder and salt. Pulse to combine.

3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mixture that when pressed with your fingers will  stick together, (if the mixture does not hold together well, you will need more dates).

4. In a large bowl  combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan, (I line my glass Pyrex with parchment paper).

Place in freezer or fridge until ready to serve, best to eat when they are very cold or frozen.

RAW ORANGE-DATE SQUARE

“RAW DATE SQUARES” …well that’s what Gordy said.  He was a bit disappointed that the house did not have that what are you making , you are driving me crazy smell, but when he tasted them that was all forgotten and I was Queen!

Ingredients:

For the Filling:

  • 2 cups chopped, pitted dates
  • 2 Tbsp. water
  • Juice of 1 large, organic orange (1/2 to 3/4 cup)
  • Zest of 1 large, organic orange

For the crust:

  •  2 cups of walnuts (or any other nuts you like)
  • 1 cup raw oats ground (I used my Cuisnart to pulse into a flour like consistency)
  • 2 tsp. ground cinnamon
  • 3 to 4 Tbsp pure maple syrup or agave (taste for sweetness)

Directions:

1. Soak the dates in the water and orange juice for about 30 minutes, until they become a bit soft.
2. Coarsely grind the nuts in a food processor, then add theoats and pulse to mix.
3. Add cinnamon and then maple syrup one tablespoon at a time until the mixture holds together.
4. Lightly oil a 9-inch square pan or round cake pan with coconut, grapeseed oil or any vegetable oil. (I like the taste of coconut oil).
5. Press a little over half of the nut mixture into the bottom of the pan, reserving the rest for later.
6. Puree the date and orange juice mixture until smooth but with a bit of chunks left.
7. Crumble the remaining half of the crust mixture over the dates and press lightly with your hands.
8. Sprinkle some quick oats on top for garnish.
9. Refrigerate or freeze before serving.
10. I like to snack and keep the leftovers in the freezer.