Friday, November 15, 2013

Cool Slaw


This is one of the many recipes I use from the book The Healthy Green Drink Diet, by Jason Manheim.

1 crown broccoli
1/2 red cabbage
2 carrots
1 lemon, juiced
1 green apple
1 piece ginger, peeled

Juice and serve over ice. (I didn't picture the cabbage or apple, but they're in there.)

Friday, November 1, 2013

Minty Fresh

Many people don't juice vegetables for the taste of it.  But this?  This is good.  REALLY good!

1 cucumber
1-2 stalks celery
2-3 handfuls of spinach
1 pear
Handful of mint leaves

Juice and drink.  Holy moly this stuff is delicioso!

Thursday, October 17, 2013

Cranberry Sauce

It's fall!  That means Thanksgiving and Christmas are rapidly approaching.  My favorite time of year!  I made cranberry sauce the other day for a cranberry crumble dessert.  It's extremely easy to make. 

12 oz bag of cranberries
1 cup water or orange juice
1 cup sugar

Boil the sugar and water (or orange juice) until the sugar dissolves.  While on medium/low heat, add the cranberries.  Cook until the cranberries pop, 7-10 minutes.  Pour into a bowl and allow to cool. 

Here is a link to the recipe I used to make the cranberry dessert.  I made it as instructed with the exception that I added brown sugar and cinnamon to the topping.


Sunday, October 28, 2012

Stuffed Acorn Squash

Stuffed Acorn Squash

One acorn squash
One cup cooked rice
Three stalks celery, chopped
One onion, chopped
Olive or coconut oil

Cut an acorn squash vertically in half.  Scoop out the seeds.  Place squash, cut side down, on an aluminum foil lined tray.  Bake at 350 for 25 minutes.  While that is baking, saute the onion and celery in the oil.  Once onions begin to soften, add the rice (I use brown rice).  You can season however you'd like.  I use liquid aminos (healthy alternative to soy sauce), and cayenne pepper.
Once the squash is done, remove from the oven and turn them over.  Stuff them with the filling and put back in the oven for 10-15 minutes.     

Thursday, May 17, 2012

Coconut Crumb Cake

I got this recipe from the Whole Foods website.  This was so good.  Made with homemade coconut milk, homemade coconut flour, and coconut oil.  I will definitely be making this again. 

For the Crumb Topping
1/2 cup light brown sugar
1/2 cup unsweetened flaked coconut
1/3 cup all-purpose flour
1/3 cup solid refined coconut oil, plus more for the pan

For the Cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup sugar
1/2 cup refined coconut oil
2 large eggs
1/2 cup milk or canned light coconut milk
1 teaspoon pure vanilla extract


Preheat oven to 350°F. Oil an 8-inch-square baking pan.

To make the crumb topping, stir together sugar, coconut and flour in a medium bowl. With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.

For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl. In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl. Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined. Stir in vanilla.

Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping. Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.

Tuesday, May 15, 2012

Whole Wheat Veg Pizza

Dough                                               Sauce                                Toppings
3/4 cup water (110-115 degrees)       1 can tomato sauce             Desired amount of mozzarella cheese
2 1/4 tsp active dry yeast                    1 tsp dried thyme                Toppings of your choice
1 tsp sugar                                          1 tsp dried basil
1/2 tsp salt                                         1 tsp dried oregano
1 cup whole wheat flour
1 cup all purpose flour
2 Tbsp cornmeal
Olive oil

Stir water, yeast, sugar and salt in a large bowl.  When yeast has dissolved, stir in both flours and the cornmeal until it comes together.  Once dough starts to form, turn out onto a floured surface and knead until smooth, 5-10 minutes.  Lightly coat the dough with olive oil, place the dough back into the bowl and cover with a kitchen towel.  Place in a warm spot and leave until doubled in size, about one hour. 

Meanwhile, make the sauce.  Stir together one can tomato sauce, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano and salt.  This will be more than enough for one pizza.  You can freeze the leftovers, or if you are making more than one pizza you will need the extra sauce.

Once the dough has risen, roll it out to fit your pizza sheet.  Moderately coat the pizza sheet with cornmeal.  This will prevent the pizza from sticking to the pan.  Transfer dough to the pizza sheet.  Lightly coat dough with sauce.  Top with whatever toppings you choose, then add the cheese.    

Bake 12-15 minutes at 415 degrees.  If you don't like whole wheat, you can substitute the whole wheat flour with another cup of all purpose flour.  Also, we eat two pizzas among the 5 of us, so I just double the recipe for the dough. 

Tuesday, May 8, 2012

Butternut Squash with Kale and Quinoa

I had a butternut squash in the fridge and had no idea what to do with it.  This is what I came up with. 

1 peeled, seeded, and diced butternut squash
1 onion, chopped
1-2 garlic cloves
1-2 tomatoes, diced
1 can garbanzo beans
3/4 cup quinoa
1 1/2 cups water
3-4 kale leaves, removed from the stem and chopped
cayenne pepper
coconut oil

Saute the butternut squash, onion, and garlic in the coconut oil over medium-high heat.  Add salt and thyme to desired taste.  Once the squash starts to soften, add the garbanzo beans and tomatoes, and lower heat.  Meanwhile, cook the quinoa.  Put the quinoa, water, salt to taste, and cayenne pepper to taste in a medium pot over high heat until boiling.  Once boiling, lower the heat, cover and cook for 15-20 minutes until water is completely absorbed.  Once the squash is tender, add cooked quinoa and chopped kale leaves. 

Monday, May 7, 2012

Maple Oat Cookies

2 cups rolled oats
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup coconut oil
1/4 cup maple syrup
1/4 cup agave nectar
2 teaspoons vanilla

Toast oats in oven at 350 degrees for 3-4 minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, maple syrup, agave and vanilla until combined. Add maple mixture to oat mixture and stir to combine completely. The dough will be warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool cookies on a wire rack, then store them in an airtight container.

I got the original recipe from Whole Foods.  I tweaked it a bit and came up with this.  I think next time I will add some coconut shreds.

Saturday, May 5, 2012


I rarely eat mayonnaise, but if I do I like to make it myself.  This is super easy to make. I got this recipe from Food Network Magazine.

  • 2 egg yolks
  • 1/4 cup red wine vinegar 
  • 1 tablespoon dijon mustard
  • Sea salt
  • 1 1/2 cups olive oil
Place the egg yolks, vinegar and mustard in a blender. Season with salt, to taste. Turn the blender on low and VERY slowly start to add in the oil until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

Vegetarian Chili

  • Olive oil
  • 1 large onion, chopped
  • 2-3 bell peppers, chopped
  • 2-3 tomatoes, diced
  • 3 medium carrots, finely chopped
  • Salt
  • 6 garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • 1/2 chipotle chile pepper in adobo sauce, chopped
  • 1 tablespoon tomato paste
  • 2 corn tortillas, torn into pieces
  • 1/2 cup brewed coffee
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 1/2 cups vegetable stock
  • 1/2 head cauliflower, grated
  • 1/2 cup finely chopped fresh cilantro
Heat the olive oil in a large saucepan or over medium-high heat. Add the onion, tomatoes, bell peppers, carrots and salt.  Saute until the carrots begin to soften. Add the garlic, chili powder, cumin, cayenne, oregano, chipotle, tomato paste and tortillas. Add the coffee and simmer. Stir in the beans and vegetable stock and bring to a simmer over low heat. Cover and cook, stirring occasionally, until the chili thickens about 1.5 hours. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt.

If you don't do spicy, you can omit the chile chipotle.