Blog : Recipes

Recipe of the Month #1: Miso Mashed Potatoes

If you fancy some fusion in your Thanksgiving meal, try this recipe. Adding the miso helps bring a level of digestibility to the potatoes.

Servings: 6 Prep Time: 5 minutes Cook Time: 25 minutes

Ingredients:

  • 2 pounds red potatoes, scrubbed (do not peel the skin!!)
  • 2 tablespoons butter
  • 1 tablespoon miso paste*
  • 2 tablespoons milk
  • 2 teaspoons minced fresh chives, parsley or green onion

Directions:

In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso or milk, if needed.

*Miso can be found near the tofu in most super markets, or in Asian markets.

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Recipe of the Month - Spicy Kale and Coconut Stir Fry

From Cookie + Kate 

A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.

INGREDIENTS

  • 2 tablespoons coconut oil or quality vegetable oil
  • 2 eggs, beaten with a dash of salt
  • 2 big cloves garlic, pressed or minced
  • ¾ cup chopped green onions (about ½ bunch)
  • Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
  • 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
  • ¼ teaspoon fine grain sea salt
  • ¾ cup large,unsweetened coconut flakes* (not shredded coconut)
  • 2 cups cooked and chilled brown rice
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, halved
  • Handful fresh cilantro, for garnish

INSTRUCTIONS

  1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
  2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 2 minutes. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
  5. Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Sprouts, health food stores or other well-stocked grocery stores.

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Recipe of the Month - Russian Potato Salad

From Smashed, Mashed, Boiled and Baked by Raghavan Iyer.

Serves 4

For the Salad

  • 1½ pounds new red potatoes
  • 6 medium-size to large red radishes, scrubbed, trimmed, and thinly sliced
  • 4 ribs celery, leaves discarded, thinly sliced
  • 1 large English cucumber, peeled, cut in half lengthwise, seeds discarded, and thinly sliced
  • 4 scallions, beards trimmed, green tops and white bulbs thinly sliced
  • ¼ cup baby capers, drained
  • ¼ cup finely chopped fresh dill
  • ½ cup finely chopped fresh chives

For the Dressing

  • 6 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 large cloves garlic, crushed
  • ¼ cup extra-virgin olive oil
  • ¼ cup canola oil
  • 1 teaspoon Worcestershire sauce
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon coarse sea or kosher salt
  • ½ teaspoon coarsely cracked black peppercorns

Instructions

  1. To make the salad, scrub the potatoes well under running water, cut them in half, and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Briskly boil the potatoes, uncovered, until they are just tender but still firm, 12 to 15 minutes. Take care not to overcook the potatoes.
  2. Drain the potatoes in a colander and rinse them under cold running water to cool them down. Give the colander a few good shakes to rid the potatoes of excess water, and transfer them to a large bowl. Add the radishes, celery, cucumber, scallions, capers, dill, and chives to the potatoes.
  3. To make the dressing, place the anchovy fillets, egg yolks, mustard, and garlic in a blender jar and puree, turning off the blender and scraping the inside of the jar as needed, until smooth. Combine the two oils together in a small bowl. With the blender on low speed, drizzle the oils through the hole in the cover in a steady stream. Once the oils are added, you will have a thick emulsion, which is your own homemade mayonnaise. Add the Worcestershire, lemon juice, cayenne, salt, and peppercorns and pulse the dressing to ensure a smooth mix.
  4. Pour the dressing over the salad and give it all a good toss. Serve at room temperature, but because this is a mayonnaise-based salad, do not leave it at room temperature for long periods of time.

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Recipe of the Month #2 - Mingle Mangle

Mingle Mangle is a warm zucchini salad that can be served as a first course or warm salad.

Serves 4 to 6

Ingredients:

  • 1 Tblsp unsalted butter
  • 2 shallots minced
  • 2/3 cup heavy or whipping cream
  • ¼ cup plus 1 Tblsp chopped fresh basil
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • ¼ tsp hot pepper sauce
  • Salt and freshly ground pepper
  • ¾ pound zucchini, trimmed, cut into 1/8 inch thick rounds
  • 2 med ripe tomatoes, peeled, seeded, cubed

Directions:

  • Melt the butter in a large heavy skillet over medium heat. Add the shallots and cook 1 minute. Add the cream and ¼ cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes.
  • Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss till well coated. Add the tomatoes; toss lightly. Simmer for 5 - 10 minutes just until zucchini is softened a little. Sprinkle with the remaining 1 tablespoon of basil. Serve immediately.

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Recipe of the Month - Indian Spiced Eggplant

Indian Spiced Eggplant

Prep Time: 20 min.
Cook Time: 25 min
Serves: 4

Ingredients
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp coconut or other sugar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
Basmati Rice

Directions:

  • In a small bowl combine the garam masala, coriander and turmeric.  In a measuring cup combine water, sugar and vinegar.  
  • Cut eggplant into 2 inch peices.
  • Heat the butter in a large skillet over med. heat.  Add the spices and cook, stirring until fragrant - about 1 minute.  Add eggplant and salt and toss to coat with the spice mixture. 
  • Stir in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender. 
  • Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated - about 15 minutes.  
  • Remove skillet from heat and let sit for 5 minutes.  Serve over basmati rice and sprinkle with cilantro.   

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Recipe of the Month - Cooling Cucumber Water

Keep your cool this summer with this cooling cucumber water.  It's super easy to make and is so refreshing.  

When selecting cucumbers for your water, choose organic ones that are green in color, feel firm to the touch, and are round at both ends. Don’t use cucumbers that are yellow, have soft spots, or look wrinkly at the ends.

Recipe:

  • 1 medium organic cucumber
  • 2 quarts of filtered water

Peel strips lengthwise and discard.  Then slice the cucumber into rounds and place in filtered water.  Let steep for 1 hour and enjoy.

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Soaked Pancakes Recipe

David says this is a recipe they use a lot in their home.  Soaked pancakes sound a little soggy, but according to the Nourishing Cook, these really aren't.  

Recipe is from Nourishing Traditions Cookbook

Yield: Makes 16-20 pancakes

Ingredients:

2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
2 cups yogurt, buttermilk or kefir
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 T melted butter

Preparation:

Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.

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Diet Tips for Spring

Spring represents a new beginning and a time to refresh the mind and body. The organ systems associated with spring is the Liver and Gallbladder. Spring is the perfect time to bring more self-awareness to your body and the toxins that are ingested on a daily basis. Since your liver is responsible for eliminating toxins, pay closer attention to your diet and get rid of processed foods. eliminate alcohol, saturated fats, coffee, and chemical additives.

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Healthy Holiday Hors D’oeuvres

This Salmon Spread will be the hit of your holiday party.  

Salmon Spread Recipe:

1 cup cooked fresh salmon
1 small onion grated
3/4 cup piima cream or creme fraiche
juice of 1 lemon
1 Tblsp capers, drained rinsed, and dried with paper towel
dash of cayenne pepper
sea salt and pepper to taste

Blend salmon, onion, cultured cream, lemon juice and capers together in a food processor.  Season to taste.  Spread on whole grain crackers, toast or endive leaves.  Garnish with sprigs of dill.

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