Thursday, March 19, 2015

Berry Chia Seed Jam! Yum!

chia seed jam Jams and Jellies can be loaded with tons of refined sugar and aspartame sugar substitutes. Ewww! And making your own jam or jelly can be a huge process that takes hours. Believe me I’ve done them all from peach to fig and I’ve spent hours and hours in the kitchen sterilizing, washing, cooking down the berries, filling up the jars, and sealing them for yummy spreads. But it takes way too long! Like way too long!


Now there is a super fast way, add a little honey to sweeten up the berries or leave it out, it’s totally your call! It takes maybe 15 minutes and you can store it in your refrigerator for up to 2 weeks. If it will last that long! Use it for kid’s sandwiches, spread for crackers, add it to your gourmet cheese plates, use it for topping on yogurt or ice cream!!! Did I say yum!!!


Ingredients:



  • 1/2 pound blackberries (fresh if in season-other wise use frozen)

  • 1/2 pound raspberries (same as above)

  • 1/2 teaspoon vanilla extract or for a citrusy zing use lemon juice!

  • 2 teaspoon local honey (optional)

  • 3 Tablespoon chia seeds


Directions:



  1. Wash any fresh berries. If you using frozen add to a pot and cook on low to bring to a soft boil. Make sure to continue to stir so it won’t burn the bottom or stick.

  2. Then reduce heat and simmer, continue to stir. Make sure to mash the berries or leave a little chunky, if you’d rather have a “chutney” consistency.

  3. Add honey and chia seeds and stir well.

  4. Pull from heat and let jam cool.

  5. Add vanilla extract or lemon juice once cooled and mix well again.

  6. Spoon into a clean jar and store in the refrigerator for up to 2 weeks!


ENJOY!!




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Friday, March 6, 2015

Buddha Bowls! Ommm!

buddah Yum! Need something healthy, good for you, filling, quick, and have a bunch of hodge podge left in the refrigerator that you need to use up. This simple and fast recipe is your ticket for cleaning out the fridge, eating clean, and filling everyone’s bellies at the table.


Look through your cabinets and find different ingredients. Don’t have Kale but you have spinach go for it! No chic peas, but have edamame use it! Use all raw ingredients or roast or saute some veggies to make it warm and comforting. Eat this all year round, changing your ingredients with the season. Warm in the winter, cool for the summer. Remember you can make it your own and switch up your bowls. You can also make your own dressings to cut out the extra fats, sugar, and calories. This will also give you the freedom to change up your flavor profiles. Make your portions bigger and you can have multiple meals.


Ingredients:



  • 1 cup Basmati Rice or quinoa

  • 2 Tbsp olive oil

  • 1 cup portabella mushrooms

  • 1 cup Brussels sprouts- halved

  • 1/4 cup shredded carrots

  • 3 large kale leaves- destemmed

  • 1/2 cup shredded purple cabbage

  • 1/4 cup carrots-matchstick (slice thinly or use a mandolin)

  • 1/2 cup garbanzo or chick peas (organic in a can or soaked)

  • 1/2 ripe avocado

  • 2 cauliflower flowers

  • 3 radish slices (watermelon radish-shown in picture)

  • 1 Tbsp Hemp seeds


Dressing Ingredients:



  • 1 Tbsp Tahini

  • 1 Tbsp nutritional yeast

  • 1/2 avocado

  • 1 lemon juiced

  • pinch sea salt

  • fresh ground pepper

  • water to thin if needed


Directions:



  1. In a pot add water (2 cups water to 1 cup of grain), add rice or quinoa and bring to a boil. Reduce to simmer and cover with a top till all the water absorbs about 25 minutes

  2. In a saute pan, add olive oil and saute brussels, mushrooms, and cauliflower on medium heat. Season with salt and pepper if you wish. Should be about 10 minutes to saute.

  3. Chop, slice, or shred raw vegetables.

  4. For chic peas: if soaking they need to soak over night in water. drain off water and rinse. If you did canned. Make sure to rinse really well.

  5. In a bowl, spoon in rice or quinoa, add sauteed brussels, cauliflower, and mushrooms, arrange them if you wish :) Add raw veggies around the bowl, carrots, kale, cabbage, radish, avocado. Add chic peas and top with Hemp seeds.

  6. For Dressing: in a food processor or immersion blender add all ingredients and blend well. Need a little heat, add a pinch of cayenne. (Add water if you need to thin it out a bit.) Pour on top for desired amount and enjoy!

  7. Left over dressing place in an old jar, mason jars work great and use for the next time. Should last a couple days.




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Tuesday, December 16, 2014

Kale, Pear, and Pomegranate Salad

kale salad1 This a perfect dish for the holidays! Take for as a side dish to a Holiday party, salad for Christmas dinner, or to work for a healthy lighter meal after all the heavy holiday yummies! The Citrus dressing makes it so much better! Here’s to a little health this time of year.


Salad:



  • 2 Cups of kale- washed and de-stemmed

  • 1 cup of chopped cabbage-purple tends to be sweeter and adds more color

  • 1 large pear sliced

  • 1/2 cup pomegranate seeds

  • 1 cup quinoa- sprouted

  • 1/4 cup- chopped Macadamia nuts


Dressing:



  • 1 cup good olive oil

  • 1 lemon juiced

  • 1 lime juiced

  • 1 teaspoon sea salt

  • 1/2 teaspoon fresh ground pepper


Directions:



  1. 1 cup of quinoa soak in 2 cups of filtered water for 4-6 hours or overnight. Drain, rinse, and drain again.

  2. Chop kale and cabbage and place in a bowl.

  3. Add sprouted quinoa

  4. Slice pears and place on top of quinoa

  5. Sprinkle pomegranate seeds and Macademia nuts on top

  6. In a jar- add olive oil, salt, pepper, lemon and lime juice. Shake well and add to salad

  7. Toss until well blended. Serve and Enjoy!




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Wednesday, July 30, 2014

Summer Slaw

slaw Summer is perfect for all those summer veggies! Sometimes there’s so many from the garden it’s hard to actually be able to use them all before they start to go bad. So, those are usually the days I’m searching through the fridge and scouring the counter for things I need to start using, which always opens the door to new recipes and trying different things. Loving all the summer produce, it’s the perfect time to eat lighter, go raw, and put healthy spins on our favorite recipes. This slaw recipe is perfect for the beach, bbqs, or just for your everyday lunch.


Ingredients :



  • 1/2 head red cabbage

  • 3 carrots-shredded

  • 1/2 small red onion

  • 2 small zucchini

  • 1 red bell pepper

  • fresh cilantro- roughly chopped

  • 1/2 lemon juiced

  • 1/4 cup olive oil

  • 2 tablespoons apple cider vinegar

  • pinch of sea salt

  • fresh ground pepper


Directions:



  1. Chop cabbage, zucchini, red onion, a bell pepper. Shred carrots. Add everything to a large bowl. In a glass jar add vinegar, lemon juice, olive oil, salt and pepper. Shake well. Pour on top and mix well. Top with fresh cilantro. Plate, serve and enjoy.




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Tuesday, July 22, 2014

Grilled Peaches and Balsamic Glaze with Homemade Cinnamon Whipped Cream

http://ift.tt/1m4TwL9 This recipe is a must have for the summer, especially now as peaches are coming into their full season! Simple, fast, and one for the books you can impress your friends with this one! ;)


Peaches:



  • 4-5 fresh peaches

  • 2 cups balsamic vinegar


Half and pit peaches. Place on grill on medium to high heat. Flip once as they start to caramelize. For balsamic vinegar, boil on stove, then immediately lower to a simmer for 25 minutes until it becomes thick and syrupy. Place grilled peaches on a plate. Pour glaze over peaches. Top with whipped cream


Cinnamon Whipped Cream



  • ½ cup almond milk

  • 3 cups plain Greek yogurt

  • 3 tablespoons honey

  • 2 teaspoons cinnamon

  • 2 teaspoons nutmeg


In a metal bowl, whip almond milk, Greek yogurt, honey, cinnamon, and nutmeg with electric beater or by hand. (By hand will take a lot longer) Beat on medium until it thickens.




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