Monday, June 28, 2010
Weekend Recipe Round-up. part 1, Alfredo Sauce
Creamy King Oyster Mushroom/Spinach Spaghetti Alfredo (serves 3-4)
1pkg spelt spaghetti
1bag baby spinach (fresh)
3 king oyster mushrooms
3clv garlic
1 shallot
1/4cup earth balance butter
1tbs olive oil
1-2tbs fresh thyme, oregano
4tbs fresh parsley
salt and pepper
Cashew "Alfredo" Sauce
1/2cup raw cashews
1/4cup soy (i used eden rice/soy blend)
2-3tsp garlic powder
1/2-1tbs black pepper
1/8-1/4tsp salt
1tbs nutritional yeast
1tsp dried thyme
1/2tsp dried basil
equipment vitamix or high powered food processor
Prep. cashew cream. make the cashew cream ahead of time, if you use your vitamix you wont need to soak the cashews ahead of time, they will blend right up. Adjust liquids for consistency, and spices for flavor and to cut the sweetness. The sweetness will mellow when it is in the actual dish. Keep this on the thick side so it will stick to the pasta nicely. Set aside or refrigerate till ready to use.
Fill a large pot with water, salted. bring to boil. set aside, cut up your king oyster mushrooms (use the whole thing), into chunks, mince and puree garlic, shallot- chop up fresh herbs, set aside *water should be boiling by this time*
Cook. add the pasta to the pot of water, it should take 10min to cook, heat oil and melt butter in a skillet; add garlic and shallot for a couple seconds, then add mushrooms note* to time things right your water should have boiled before you start cooking the mushrooms*
saute those mushrooms till they are soft and butter has been absorbed, add more as needed, then add your spinach and let wilt (this should take about 8min)
Add the cashew cream and stir it all together for a few minutes to heat through
Serve. twist a couple scoops of the sauce into the noodles and garnish will a good handful of chopped parsley
Wednesday, June 23, 2010
Live Clean
This particular kind containing Moroccan argan oil really makes a difference on damaged hair, it instantly smoothed mine and added shine, no straightener needed. Right now i am using their "Purple Jewel" set, and i have tried the "Fresh Water" but i think this one is on the list next.
Green products we can feel good about?! That's beauty!
Tuesday, June 22, 2010
10min Creamy Broccoli Soup
The original recipe was passed to me from a friend based on Martha Stewart's creamy broccoli soup, i didn't like that version much so i created this one and its much more delicious in my opinion! Hope you enjoy
pics to come...
Creamy Broccoli Soup (FAST!)
note: i never measure, so adjust as you see fit
1lg head Broccoli (about the size of cauliflower bushel)
4cups Veggie Broth* (i mixed a powder into mine) more powder =more saltiness
2tbs fresh Parsley
1/2cup Rolled Oats (uncooked)
1tbs Raw Cashews
1tbs Nutritional Yeast
1/4tsp Nutmeg
good pinch Black Pepper
equipment: vitamix or food processor, or immersion blender
Prep. cut off most of the stems on the broccoli, leave in big florets
Steam. broccoli for about 5-7min? can be semi raw
Blend. steamed broccoli, add 4cups of broth to start and adjust to texture *note. if using water + broth make sure it is hot water, i added more water to balance out seasoning; add oats, spices, nuts, yeast, parsley; season to taste, enjoy
Tips. ~Vitamix is the easiest way to do this because then you dont have to cut up the broccoli into small pieces and can add everything organically.
~Steaming is the best way to retain the most nutrients, but you can boil the broccoli in the broth ahead of time if you prefer
Variations
~add steamed or raw kale or spinach
~increase the nutmeg for an earthy kick
~add a handful of fresh basil
~increase the cashews
Ajvar!
For now, here is a VEGETARIAN recipe (contains cheese)- if you get Daiya where you are, that may be a worthy cheese substitute but i do not have any where i am. I created this sandwich for him because i have converted him into a flexitarian- and he eats vegan/vegetarian with me all the time. For me, the cheese is a bit too much for my stomach.
Roasted Red Pepper (ajvar)/ Artichoke Panini
2 slices Whole grain bread; or foccacia, sourdough
1 Artichoke heart; comes from water packed can
2-3tbs Ajvar
pinch oregano, red pepper flakes
1tsp earth balance butter, mixed with minced garlic
1slice Swiss Cheese; or daiya white cheese
Prep. heat up your panini maker! or grill pan, spread garlic butter on one slice of bread, and ajvar on the other
Assemble. drain and slice artichoke heart, layer on the bread with butter, sprinkle with oregano, red pepper flakes, put cheese on top, then ajvar bread on top of that
Grill. till your cheese melts, or if not using just till crispy
Variations
~focaccia bread or Italian ciabatta bun works best
~pesto spread instead of avjar + roasted red peppers sliced
~hummus instead of butter
Saturday, June 19, 2010
Fresh Herbed Lemon-Garlic Vinaigrette/ Summer Salad
Fresh Herbed Lemon-Garlic Vinaigrette
suitable for any salad combination, and lots of flavor
2tbs Fresh Herbs (i used; a lot of basil; thyme, sage, oregano and mint), just a few leaves of each
2clv Garlic*
1 Lemon zest, juice
2tbs White Wine Vinegar*
4tbs Grapeseed Oil*
s/p
Prep. finely chop your fresh herb combination, whichever you choose, zest the lemon and mince into tiny pieces as well as juice it
Pureed Garlic*. you want to do this to avoid eating raw chunks of garlic; start by mincing it as well as you can, then add a pinch of coarse salt. follow this video for how to
http://www.youtube.com/watch?v=2LOJN9bmWKQ
Oil/Vinegar. i don't really measure, only by taste, in a small jar the lemon juice filled 1/4, the vinegar filled 1/4 then the oil 1/2
Emulsify. with a whisk, or if using a small jar add lid and shake it up, Taste* and modify ingredients, i added more oil and a few drops agave nectar at the end, you can also use honey or maple to sweeten; add salt and pepper
Salad Combo
for my salad pictured here i have
-romaine lettuce
-steamed snow peas
-cucumber
-yellow pepper
-sweet onion
-chickpeas
~sesame seeds
Variations
~green lentils taste great in here
~fresh tomatoes/red peppers/green onion
~add minced shallots to the dressing
~use as a dressing over steamed or grilled vegetables
Green Words of Wisdom in my opinion, a sunny day and connecting to nature is the best way to ground your energies and remind yourself to be in the present moment. i always find that when i connect to and appreciate nature, my body craves and appreciates food more. that same feeling prompted the creation of this salad dressing which comes with herbs grown in our garden, as well as many local ingredients in the salad. I truly wish we could experience more fresh produce here in Canada because consuming foods straight from the earth that we know is coming from a safe and healthy place, creates the best feeling within. Eating fresh brings us back to ourselves.
Enjoy your day everyone! and remember to get outside xoxo Green-Love Goddess
Thursday, June 17, 2010
Tastes Like Summer Lemonade
Tuesday, June 15, 2010
Spicy Watermelon Gazpacho
I cant take full credit for this recipe cause the original idea was from my friend Jeannie, but ive since changed the recipe so this is my take.
6cups Watermelon; or about 1/2 large*
2lg Organic Tomatoes; fresh ones with lots of flavor are best, mine were local
1/2cup Fresh Parsley
1 Lime; juiced
1lg or 2 Cucumber;the fatter juicy ones- peeled, seeded
2-4 Basil Leaves
1tbs Red wine vinegar
1 Fresh Red jalapeno pepper*; i added the whole thing
1/4cup Fresh Mint*; mine was wild from my plant
Prep. i used my food processor for this but you may be able to do it by chopping things finely by hand; it should be "soupy" though, so be sure to get the liquids right if doing that way
Puree. add all ingredients except for the mint and pulse several times to break up *note: the jalapeno will make it QUITE spicy, use half or de-seed if you cant handle heat; Mint- add enough mint to cool the heat to your liking, a small handful significantly cooled mine off, you may also add more watermelon to do this
Serve. ladle into bowls and garnish with tiny watermelon chunks if you used the food processor method, this also helps keep it cool
for maximum flavor, marinate a couple hours in the fridge, and keep cool after you have made it- have your watermelon pre-cut and in the fridge if you are serving right away so it is cool
Variations
~italian parsley instead of regular
~raspberry vinegar instead of rrw
~increase the basil for a different flavor
~use Tabasco sauce instead of jalapeno
~half watermelon, half honeydew or strawberries
Healthy Bread
Bread is tricky, and i dont know how to make it really so just do your best and hope for the best! there is room for a little moderation in this recipe, contrary to belief that if you measure wrong or time wrong in baking you will screw it up
1cup Warm water
1tsp Active Dry Yeast
2tsp Honey or maple (up it for more sweetness, this wasnt that sweet)
1cup Warm water
1tsp Salt
2tsp Bran
1cup Rolled oats
4cups Stoneground light spelt flour*note
Prep. combine 1cup warm water, yeast, honey and rest for 5-10min
combine flour (sift if you would like lighter bread, i did not), salt, oats, bran
add other cup of water to yeast mix, stir a bit, add to dry mix, form ball* note: this makes for a very heavy loaf which may not taste that great the next day, experiment with adding white flour for lighter texture
Shape.im not sure why, but when i make bread its very sticky* and i find i have to add 1/4-1/2c more flour- i dont measure this, just keep mixing till it will hold a ball shape and doesnt stick completely to your fingers
Rise. lightly coat a bowl with oil, plop ball of dough in there, cover with tea towel and give it at least 1hr to double in size; *note: if you have time, try a double rise to add more lightness
Bake. 350F for about 40minutes, keep and eye on it
i had mine with earth balance butter and homemade plum jam.mmmm
Variations
~use any flour your like, i like spelt, but you could you could use wheat or mix with white
~add cracked wheat, flax, more bran instead of oats
Monday, June 14, 2010
Tomato-Zucchini Basil Polenta Stacks
4 Fresh Basil leaves (reserve for the end)
1tsp Agave, honey or maple