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Sunday, March 30, 2014

Mexico Meets Lebanon - High Fiber Citrusy Salad (Vegan / Vegetarian / Gluten Free / Low Carb)

Down the street is an amazing lebanese restaurant called Skaf's.  They have amazing Middle Eastern food, but it is quite more refined than many of the other local places that I have been to.

Now that I am eating less meat  (in fact you can find me on instagram at meeatlessmeat ) I would like to try and recreate some of my favorite international foods without the meat.

This one is a no brainer since it's a salad and doesn't have meat to start with.  I didn't have some of the ingredients in my house.

I will provide the recipe for both my Mexican influenced version and the Lebanese version


Ingredients for Mexican Version

4 cups of cabbage; shredded

1/4 cup of avocado oil

2 Tablespoon Pressed Garlic

1/8 cup lime juice (2 limes)

1/4 cup of packed cilantro; chopped

1 teaspoon of salt


Instructions

Shred cabbage (usually I use the light green kind and shred it much thinner than this)

Whisk all ingredients together in a small bowl

Toss with cabbage and let marinate for at least a 1/2 hour in the refrigerator


For the Lebanese Version

substitute the limes for lemons

The avocado oil for olive oil

the cilantro for mint leaves

Ruby Pink Fizz (Fresh Juice )

Sometimes I feel odd posting juicing recipes because they are so simple, but I forget my combos at times and never can quite get it right again.  This is a very refreshing mid afternoon, summer drink.  The Apple compliments the tartness of the Strawberries


Ingredients

1 cup of strawberries; cleaned with stems cut off

1 piece of ginger (about 1/2 inch long)

1 whole apple (I used Opal)


Instructions

Push all ingredients through a juicer

Stir Well

Pour into pretty glasses and top with soda water

Enjoy

Fried Eggplant with Olives, Artichoke Crowns, Capers in a Lemon-Wine Sauce (Vegan / Vegetarian / Gluten Free)

This is a recipe based off of one of my favorite Italian dishes…Chicken Piccata.  Since I am trying to eat less meat, I decided to try out a version with golden fried eggplant and it came out so good.  This one is a keeper for sure


Ingredients

1 large Eggplant; peeled and sliced length wise

3 eggs blended (to make this vegan use egg substitute) I use free range chicken eggs

3 Tablespoon of Olive Oil

2 Tablespoons of Butter or more Olive Oil for Vegan

3/4 quarter cup of gluten free bread crumbs

1/2 cup of gluten free flour

1 teaspoon of lemon zest

1/2  teaspoon of paprika

1/2 teaspoon of garlic powder

1 teaspoon of lemon pepper

1 teaspoon of sea salt

1/4 cup of lemon juice (about 1 lemon)

1/2 cup of white wine

1/2 cup of vegetable broth

1/2 cup of black olives; cut in half

14 ounce can of artichoke crowns; drained, rinsed and cubed

1//4 cup of capers

Instructions

Set oven to lowest setting

In a shallow bowl combine flour, bread crumbs, lemon zest, paprika, garlic powder, lemon pepper and sea salt.  Mix well

In another bowl beat eggs and pour into another shallow bowl

Heat up olive oil in a fry pan

dip your eggplant slices in the eggs and then dredge them in your flour mixture and place in fry pan.  Make sure oil is hot enough

Continue in this manner until all eggplants are frying.

cook 2 minutes per side or until golden brown

remove to a napkin lined plate and keep in warmed oven

In the same pan add additional oil or butter and let get hot.  

Add Lemon Juice, Wine and broth and scrape sides and bottoms to deglaze.

Simmer for 10 minutes

Add artichokes, Olives and Capers and Simmer 5 more minutes

Sauce should have reduced and thickened from the eggplant drippings.  When it is the desired consistency pour over eggplant and serve




Saturday, March 29, 2014

Super Yummy Raw Seed, Nut and Hemp Bars!!! (Raw / Vegan / Vegetarian)

This is seriously one of the tastiest "bars" I've come up with so far!  Even before I started dehydrating it I had a spoonful and it tasted like the best cake batter I had ever tried and with no sugar.  I actually did add a little Agave, but in retrospect I don't think it was needed




I am posting this a little early because I have had several requests for the recipe.  I will add more photos of the finished product once it has full dehydrated.  This recipe takes a little longer because I want it to remain "raw" and it has a lot of liquid so I have to let it dry for longer than most of my other recipes

Ingredients

1 1/2 cups chopped raw almonds (preferably activated)

2 cups of pepita seeds (preferably activated too)

2/3 cup of shaved coconut

1/3 cup of hemp hearts

2/3 cups of liquid coconut oil

12 ounces of medjool dates, pitted

1 tablespoon of pure vanilla

1 teaspoon of sea salt

2/3 cup of coconut water 

1 Tablespoon of Agave (I don't think it really needed this)

1 teaspoon of spirulina (omit if you don't want the muddy color)


Instructions

If you are going to use activated seeds and nuts start this process the day before by soaking them in spring water over night.

If not using sprouted seeds make sure you are using raw nuts and seeds


chop your almonds coarsely.  You just don't want any whole ones in the mix.

In a blender or food processor place all ingredients except your nuts, seeds and coconut and blend until smooth.

Next place seeds and nuts in a large bowl and add your blended mixture.  If you use your hands you will do a very thorough job, I also learned that a rice paddle works excellent.

Once mixed you will place it in the dehydrator.  You will want to use the inserts for making fruit leather with this recipe because it is very liquid.  Spread it evenly and dehydrate until desired consistency.

About 3 days.

I will post more pictures and accurate times later



Ayurvedic, Raw Activated Pepitas with Spirulina (Raw / Vegan / Vegetarian)

  I have been using my dehydrator a ton lately.  Everything from nuts and seeds to fruits and veggies and even some pretty incredible raw health bars.

This is a pretty great combo of spicy and very healthy ingredients.  I tried to recreate an Ayurvedic blend I had tasted early this month and think I came pretty close.


Ingredients

2 cups of activated raw Pepitas (Pumpkin Seeds)

2 teaspoons of cold pressed sesame oil

2 teaspoons of garlic powder 

2 teaspoons of Berbere

2 teaspoons of turmeric

1 teaspoon of Spirulina

1 teaspoon of sea salt

Instructions


First off you will need to activate your seeds.  You do this by soaking the raw Pepita in water overnight.  This causes them to begin to sprout and become a powerhouse of nutrients.

Dry them well.  I use a salad spinner for everything, including these :)

Combine all of the spices in a small bowl

Place seeds in a medium bowl and drizzle with oil.  You don't really need a lot it's just co help the spices adhere.

add spices and toss to coat.

You will want to use the mesh screens with your dehydrator so the seeds don't fall down the cracks


Dehydrate for about 24 hours.


South West Inspired Avocado, Corn and Black Bean Salad (Vegan / Vegetarian / Organic)

I can never say no to a ripe Avocado.  In fact in my quest to discover my "Spirit Fruit" it hit me!  It's the avocado, more like a veggie in mellowness, but a fruit nonetheless.

Expect many more avocado recipes as we enter summer in California


Ingredients

1/3 cup of orange bell pepper, chopped

1/3 cup of fresh corn, cut off cob and roasted or grilled

1/3 cup of olives; sliced

1/3 cup of black beans (rinsed if canned)

2 Tablespoons of fresh chopped cilantro

1/2  teaspoon of ground cumin

1 Tablespoon of Olive or Avocado Oil

Juice of 1 lime

1 teaspoon of minced Jalapeño

1 large or 2 small avocados, peeled and cubed

Instructions

If using fresh corn, cut it off of the cob and pan cook it over heat with no oil, until it starts to blacken.  You can also do this on the BBQ grill
set aside and let cool

Chop bell peppers  and slice your black olives

Combine Olive Oil with lime juice and cumin.  Whisk together

In a medium bowl place all ingredients except Avocado.

Toss ingredients with liquid dressing (i.e. oil, cumin and lime)

Add Avocado and gently toss to coat.

Enjoy!  

Roasted Baby Beet Salad with Raspberry and Chia Seed Vinaigrette (Vegan / Vegetarian / Organic)

I have a thing for beets and all root vegetables in general.  I love the earthiness that each type brings to a dish, but beets are my all time favorite.  I roasted these and created a pink raspberry vinaigrette to enhance their flavor and keep the color pretty.


Ingredients

1 cup of roasted beets; skinned and cubed

2 Tablespoons of Raspberry Vinaigrette

1 Tablespoon of toasted Hazlenuts

Instructions

You can either buy pre roasted beets that are all ready skinned or you can roast them yourself.  In this case I was making a quick lunch so I purchased pre roasted at Whole Foods Market.

Cube them into pretty uniform little squares and place in a medium sized bowl

Toss with Vinaigrette

Garnish with toasted Hazlenuts


*****Note:  If you buy raw hazelnuts just put them onto the stove in a hot pan, tossing every once in a while until then are golden brown.

Let cool before serving






Fresh Organic Raspberry Vinaigrette (Raw / Vegan / Vegetarian)

This is a very tangy yet sweet dressing.  It can be used in so many ways, as a salad dressing, a fruit dip or a marinade.  I used it to make a beet salad that was delicious.  I will link to that recipe too.


Ingredients

1 cup fresh, organic raspberries

1 Tablespoon Agave 

1 Tablespoon Raw Honey

1/4 cup Almond Oil

6 Tablespoon of Chia Seeds

1/2 teaspoon of Pink Himalayan Salt

1/2 cup Balsamic Vinegar

1/2 cup Kombucha


Instructions

Place all ingredients EXCEPT CHIA SEEDS in a blender and blend until smooth.

Add Chia Seeds and let sit for at least 30 minutes to let them absorb the liquid.

Enjoy