Whole Roasted Cauliflower

Ingredients:

1 head of cauliflower

1 1/2 plain yogurt

1 lemon, zested and juiced

2 T olive oil

1 T turmeric

1 tsp. cayenne pepper

1 tsp. cumin

1 T garlic powder

2 tsp. paprika

3 tsp. salt

chili pepper flakes to taste

Method:

preheat oven to 375 degrees. Trim the base of the cauliflower to remove any green leaves and the woody stem. In a large bowl combine the yogurt, lemon juice and zest, turmeric, cayenne, cumin, garlic, paprika, salt, and pepper. Immerse the cauliflower into the bowl and use your hands to smear the marinade evenly its surface. Place the cauliflower in a prepared baking dish and roast until the surface its lightly brown about 3- to 45 minutes. Let the cauliflower cool before cutting into wedges.

July 22, 2015 0

CHIA PLUM JAM

Makes about 2 1/4 cups

This super-easy jam gets all its thickness from chia seeds, not from a ton of sugar.

Ingredients:

1 1/2 pounds plums, diced (about 4 cups)
1 stick of cinnamon
Juice of one orange and zest
3 tablespoons chia seeds
Honey to taste (optional)

Method:

Combine plums, orange juice, zest and cinnamon. Add 1/4 cup water in a medium saucepan. Set over medium heat, cover and cook, stirring frequently, until fruit is very soft, about 25 minutes. Stir in chia seeds and let cool slightly. Spoon into 1 large or several smaller glass jars, cover and refrigerate for at least 3 hours to allow the jam to thicken. Taste the jam; if you would like it sweeter, stir in honey 1 teaspoon at a time. The jam will keep refrigerated for up to 1 week.

July 22, 2015 0

October 29, 2013 0

Winter Grain Salad

All of the ingredients in this yummy recipe are high in nutrients in particulary mung beans and pomegranate seeds. I love the colorful combination of crunchy consistency and tangy flavors.

Mung beans are a great addition to this recipe. Not very well-known in these parts. This type of bean is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia. Simply boil mung beans until they are soft. I like soaking my beans (of any kind) for easy, faster cooking and also to remove the Phytic acid.

In Addition pomegranate seeds adds a crunch and a bit of acidity, not to mention the great benefits from it!

Health Benefits of Pomegranate Seeds

Most powerful anti-oxidant of all fruits
Potent anti-cancer and immune supporting effects
Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
Lowers cholesterol and other cardiac risk factors
Lowers blood pressure
Shown to promote reversal of atherosclerotic plaque in human studies
May have benefits to relieve or protect against depression and osteoporosis

Read more about the benefits of pomegranate seeds here: http://www.drfuhrman.com/library/article19.aspx

Autumn Fresh Salad

Yield: 4

Ingredients:

8 oz. cooked, mung beans

6 oz. cooked, wheat berries

3 to 4 radishes, Julienne

1/4 Pomegranate, seeded

2 T orange juice

1 T lime juice

zest of 1 lemon

flax seeds

1/2 T tamari

1 1/2 T olive oil

pinch of cayenne

pepper to taste

Directions:

In a large pot of boiling water, add the mung beans and bring back to a boil. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.
In a large bowl mixed in olive oil with orange juice, lemon juice zest, tamari until combine. Season with pepper to taste. Add the drained beans, berries, and flax and pomegranate seeds to the dressing and toss well. Serve salad chilled.

October 24, 2013 0

October 19, 2013 0

RAW Homemade Almond Milk

I started making raw almond milk for my clients and also for my family. It is surprisingly easy to make and the benefits from drinking raw almond milk are amazing. It contains much more nutrients than cows milk and it’s not highly processed as soy milk. It is also an ideal alternative for those who are lactose intolerant or have allergies to soy.

Make sure you buy the almonds raw! You can find raw almonds at Whole Foods in the bulk section of the market. The benefits of this it’s that you can buy only what you need. Since raw almond milk only last for a few days in the fridge it’ s better to make it in small batches. It should last 3-4 days in a tight sealed container.

Almond milk it’s a perfect alternative to cow’s milk and has a surprisingly rich & creamy taste. Kids also love it specially when I add chocolate and dates for sweetness!

The first step it’s to soak the almonds in water for 6 to 8 hours at room temperature. Soaking will make the almonds softer and can minimize or eliminate nutritional inhibitors and toxic substances found in nuts, grains and seeds.

I also like using coconut water for blending instead of regular water to get the amazing benefits of coconut water! I buy young fresh coconuts, or you just can use store-bought raw coconut water.

Save the coconut “meat” to blend in with your favorite smoothie or add to your salads! It is so delicious and nutricious!

Any blender will do the job but you can also use a food processor. I also use a nut milk bag you can order one online or purchase at Whole Foods Market

RAW ALMONDS EASY WAY

Soak 2 cup raw almonds in bowl with plenty water at room temperature for 6-8 hours.
Drain the almonds in a colander and rinse with fresh water.
Place the almonds in a blender or food processor. Add 4 cups of coconut water and blend until the nuts completely pulverized. (add less water for a creamier almond milk if desired)
Strain through a nut milk bag or cheesecloth into a glass bowl and slowly squeeze the milk into the bowl.
Transfer to a glass jar and refrigerate tightly covered for 3 to 4 days.

You can definitely save the almond meal. You can add it to your favorite muffin or cookie recipes. Enjoy!

October 17, 2013 1

Soothing Tea

Fall. It’s here! Along with the cooler air and the change of pretty colors on leaves, it’s cold and flu season. With all that I do to try and keep my family immume by eating high nutrient foods … one of them comes home with a cold! But not for long! I made this amazingly powerful tea that is simple to make and uses nature’s natural cold fighting powers, not harsh medicines.

Mint tea

1 1/2 cup, boiling water

1 mint tea bag

2 T mashed ginger

Half of fresh lemon

Pinch of cinnamon

Sprig of fresh mint

Honey to taste

Place all ingredients in your favorite mug and pour boiling water. Let steep for 1 to 2 minutes.

Enjoy and stay Healthy!

October 13, 2013 2

Fresh EGG!!

Have ever wondered what a fresh egg look like when you crack it?? Fresh eggs have domed yolks, which are held together by a ring of albumen (the white part of the egg). If the yolk is flat and the albumen runny, the egg it’s not fresh and it needs to be thoroughly cooked. I cracked this egg on the working table by accident this morning and it was a perfect fresh egg! This is a Vital Farms Pasture-raised organic egg … you can find this brand at Whole Foods Market in the dairy section of the store.

The Egg Project – Vital Farms Pastured Eggs (urbanpaleochef.com)

October 7, 2013 1

Yummy Spaguetti Squash

Ingredients:

2 medium spaghetti squash
Kosher salt and freshly ground pepper
2 cups cherry tomatoes
a bunch mint
a bunch basil

5 tablespoons extra-virgin olive oil
1 head garlic, peeled

Directions:

Preheat the oven to 375.

Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add the fresh herbs at the end.

Serve warm.