Recipes
Spicy Indian Chicken with Chickpeas
By Sara Snow
I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.
As always, use organic ingredients wherever possible.
Ingredients
Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas
Method
Heat oil in a skillet. Sauté garlic and onions.
Add chicken and sauté for 3 minutes.
Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.
Whisk tomato paste and remaining coconut milk into the liquid in the pan.
Add peppers and spices and simmer 5 minutes.
Toss in chickpeas. Stir to coat and simmer 10 minutes more.
For more recipes visit www.SaraSnow.com
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Fresh Baked Chunky Granola
By Sara Snow
This is delicious to enjoy in the mornings, over a bowl of organic vanilla ice cream or jar it up with a recipe card as a great home-made holiday gift!
Ingredients
4 cups whole oats (use old fashioned, not instant & certified gluten-free if preferred)
2 cups puffed or cluster-type cereal
¼ cup flax seeds
½ cup toasted almond slivers
Handful of sweetened coconut flakes (add ¼ cup brown sugar if using unsweetened)
½ cup organic pineapple juice
½ cup organic apple juice
½ cup organic prune juice
Juice from ½ orange
1 T ground cinnamon
Pinch of nutmeg, ginger, cloves, allspice and cardamom
Zest from one lemon or orange
2 teaspoons coconut oil
¼ cup honey
1 teaspoon vanilla extract
Handful each; dried blueberries, cranberries, currants, green raisins
OPTIONAL: add salted peanuts for a salty mix
Method
Preheat oven to 325°.
Combine the juices, spices and coconut oil in a small saucepan. Bring to a boil and simmer until reduced by half. This should take about 20 minutes.
While this simmers, combine the first 5 ingredients in a large bowl.
Remove juice mixture from heat and allow to set for 3-5 minutes.
Add honey and vanilla.
Toss sweetened warm juice mixture with the oats mixture.
Mist 2 cookie sheets with olive oil.
Spread mixture onto cookie sheets in a thin, even layer.
For variety, try adding salted peanuts to one pan.
Bake at 325° for 20-30 minutes, stirring once or twice, until golden and crunchy.
Cool slightly, then stir in dried fruit.
Store granola in an airtight container like a zip lock bag or large ball jar.
For more recipes, visit www.sarasnow.com
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Sara Snow’s Soba Noodle Soup
by Sara Snow
This is a tasty, but also healing soup. Eat it piping hot when you’re feeling lackluster.
- 1 quart vegetable broth
- 1 quart water
- 4 strips kombu
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 cloves garlic, chopped
- 1 tablespoon fresh, grated ginger root
- 1 teaspoon chili flakes
- 4 scallions chopped, white and green sections separated
- 10 ounces shiitake mushrooms, sliced
- 3 carrots, thinly sliced
- 1 small head Napa cabbage, chopped
- 1/4 cup miso
- juice of one lime
- 8 ounces buckwheat soba noodles
- 3 tablespoons sesame seeds
Lightly toast the sesame seeds in a non-stick frying pan over medium heat, until golden brown. Remove from heat and set aside. In a large soup pot, bring the broth and water to a boil with the kombu, soy sauce, rice vinegar, garlic, ginger, chili flakes, and scallion whites. Add the shiitake mushrooms, zucchini, and carrots and cook about 10 minutes. Dissolve miso in a small amount of hot broth, then add to the pot. Just before serving, add the lime juice and stir well. In a separate pot, cook the soba noodles in salted boiling water according to package instructions. Rinse in cold water to stop the cooking process, and rinse the excess starch. To serve, divide the noodles evenly in four bowls, and top each with the vegetable and broth mixture. Sprinkle with scallion greens and toasted sesame seeds.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Kamut Maple Date Cookies
By Sara Snow
Kamut is an “ancient grain” descended, as legend would have it, from a handful of grain found in a stone box in a tomb near Dashur, Egypt in the 1940′s. Bob Quinn, founder of Kamut International, is in a mission to “nourish a nation” not just feed a nation.
It has been reported that many consumers with wheat sensitivities are able to eat Kamut. Kamut is also very high in antioxidants, the most prominent of which is selenium. Selenium is an essential micronutrient that plays an important role in the functioning of the thyroid gland and reducing the risk of prostate cancer.
Kamut is also high in fiber and is called the “high energy wheat” because it is higher in protein and many minerals than modern wheat.
Last night I tested one of Kamut International’s Kamut Khorasan recipes. And am sharing that recipe here.
These little cookies are only mildly sweet, healthy and great for the whole family. Your kids will enjoy helping you mix them up and will especially enjoy them as an after-school snack.
(NOTE: I made a few modifications. Their recipe was egg, sugar and oil free. I swapped out the “egg replacers” with real eggs, beaten and replaced the chopped dates with raisins because that’s what I had on hand. I also didn’t have any Kamut flakes so I used organic corn flakes instead)
Ingredients
1/2 teaspoon baking powder
3/4 cup Kamut Khorasan wheat flour
1/2 teaspoon sea salt
1/2 cup real maple syrup
2 egg replacers (or two eggs beaten)
1 tablespoon vanilla
1/4 cup chopped dates
2 1/2 cups of Kamut Khorasan wheat flakes cold cereal
Method
Mix the flour, sea salt and baking powder together in a large bowl. Sitr in the maple syrup and beaten eggs. Mix until well blended. Stir in the dates and cereal flakes.
Drop mixture by the teaspoon on an oiled cookie sheet and bake at 350 degrees for 15 minutes. Cool and enjoy!
Also on SaraSnow.com
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Easy Weeknight Chicken and Rice Casserole
By Sara Snow
This was inspired by a recipe I found in my grandmother’s recipe box after she passed away. It’s perfect when you’re crunched for time but need a healthy, hearty meal. Use organic ingredients whenever possible. (Serves 4)
Ingredients
2 whole organic boneless, skinless chicken breasts, split
1 ½ cups uncooked long grain brown rice
3 carrots – chopped
1 onion – chopped
1 red or orange bell pepper – chopped
½ teaspoon paprika
½ teaspoon salt
1 ½ – 2 tablespoons organic chicken bullion
2 cups boiling water
2/3 cups white wine
1 jalapeno pepper – diced (optional)
*Variation: use broccoli instead of bell pepper (pictured)
Method
Preheat oven to 325 degrees.
In a bowl, dissolve the bullion in the boiling water.
In a casserole dish, stir together the rice, carrots, onion and bell pepper, as well as the paprika and salt. Pour in the water with bullion. Lay the chicken breasts on top. Pour the white wine over the top.
[optional] Sprinkle the jalapeno pepper over the top.
Bake covered at 325 degrees for 1 hour. Remove cover and bake for an additional 15 minutes.
Enjoy!
Also on Sara Snow’s blog “Healthy, Green and Sane” at SaraSnow.com
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Vegan Chocolate Truffles
by Lisa Kamibayashi
Ingredients:
8oz dark chocolate (70%), morsels or chopped
¼ cup Ziggy Marley Coco Mon Organic Coconut Oil (Original or Orange Almond)
1 tsp. pure vanilla extract
Pinch of sea salt
Assorted Toppings:
Organic Cocoa Powder – Rapunzel
Finely chopped pistachios
Marcona Almonds
Toasted unsweetened shredded coconut
Preparation
Heat the chocolate, Ziggy Marley Organic Coconut oil (Original or Orange Almond) and 3 tablespoons of water in a double boiler, stirring until just melted. Stir in vanilla extract and salt. Pour into an 8” baking dish and refrigerate until pliable. Using a melon baller or scoop, form small balls and place them onto parchment paper. Place some organic cocoa powder in your hands & roll the chocolate balls until coated with the cocoa powder, and place them back onto the parchment paper. Refrigerate and let sit for 30 minutes, then roll in the toppings of your choice.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Simple Zucchini Sauté
By Sara Snow
Last weekend my mom came to visit and brought me goodies from her two large organic vegetable gardens. We made a delicious slaw from a cabbage the first night she was in town and we’ve been enjoying the cucumbers and other delights throughout the week. Last night I decided to sauté up a few zucchini to go along with a pasta dish I was serving.
The resulting zucchini sauté was fabulous! It was simple and crisp and full of flavor! I highly recommend you try it.
Ingredients
1 tablespoon olive oil
1 medium onion
½ teaspoon salt
2 small zucchini
8 basil leaves
zest of ½ lemon
¼ teaspoon cayenne pepper
Method
In a sauté pan, heat olive oil and add one coarsely chopped onion and salt. Stir and halve then slice, on the diagonal, two zucchini. Once the onion has soften add the zucchini and basil. Cook over medium heat, stirring often, for about five minutes. Add the lemon zest and cayenne pepper. Stir and serve piping hot.
Also on SaraSnow.com
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Gnocchi with Good Stuff by John Platt of Riffs
This dish is satisfying, delicious, and seasonal. Feel free to use premade gnocchi. Cooked pancetta or bacon are great substitutes for the prosciutto. Seared greens are also a great addition. Think of gnocchi like you would pasta: a flexible base with which you can combine most anything.
Yield: Four proper sized entrée portions.
To make your own gnocchi:
Place 2+ lbs. of equally sized potatoes in a large pot of cold water to cover generously. I use a combination of russet and Yukon gold potatoes. Bring to a simmer and cook until potatoes are knife tender all the way through (soft but not mushy). Drain water and place pot back on burner to steam and dry the spuds. Peel the potatoes with a paring knife while they are hot. I use vinyl gloves to aid in handling them. You should work continuously from this point on, as the dough will become harder to work with as it cools. Put the peeled potatoes through a food mill. Weigh the potatoes.
For each pound of perfectly cooked potatoes, you will add: 2 egg yolks and 3/4c flour
In a large bowl, use a rubber spatula to incorporate the yolks into the riced potatoes. Glove up again and gently fold/knead in the flour in three additions. Work it just enough to combine the flour thoroughly with the potato egg mixture. The dough should be like playdough.
Lightly flour your tabletop. Starting with a generous handful of dough, roll out ¾” diameter “snakes.” Using a knife or dough-cutter, cut “snakes” into ¾-inch sections. Use your knife or dough-cutter to gently transfer the gnocchi to a parchment line cookie sheet. Repeat until all the dough is rolled and cut. Freeze the gnocchi.
To cook: Like pasta. Bring an appropriately large amount of generously salted water to a boil. Add a dozen gnocchi per order into the water. Gently swirl the water with a rubber spatula. When the gnocchi begin to float, gently use your spatula to make sure they all release from the bottom of the pot. Gnocchi are done about 3min after they float and should be firm but tender. Gently remove the gnocchi from the water and transfer to a bowl of iced water. Once the gnocchi are chilled, drain off all the water. Oil lightly.
Yes, it’s a bit of a project. You can make a good-sized batch and keep them frozen for use or just buy the premade.
Winter gnocchi ingredients:
1# mixed Hazel Dell mushrooms in 1” pieces. Use any mushroom varieties you like.
1.5c very thinly sliced Brussels sprouts
1.5c large diced roasted butternut squash (from salad recipe?!)
2T fresh chopped sage
oil for sautéing
salt and black pepper
optional: 2T unsalted butter
a little vegetable stock for deglazing
¼# thinly sliced La Quercia Americano prosciutto
a small piece of Parmesan cheese
In a large wide (preferably nonstick) sauté pan over high heat, add 1 ½ oz blended oil. (if you don’t use a nonstick pan, it is very important that the pan is very hot or the gnocchi will stick!) Add about 10 gnocchi per portion to the pan. If necessary, use two pans so the pan doesn’t get too crowded to sauté properly. Once the heat comes back up in the pan and the gnocchi begin to brown, add the mushrooms, Brussels sprouts and squash. Gently toss occasionally while the vegetables cook and the gnocchi continue to color up.
Season! Add sage. If you so choose, add the butter. When the butter is half-melted, add a splash or two vegetable stock and toss gently to glaze all the ingredients.
Just before dividing and transferring to warm bowls, add gently torn slices of prosciutto. Grate Parmesan cheese over top. Dig in!
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Cauliflower Chevre Soup by John Platt
Makes about 1 gallon of soup.
2 cups sliced yellow onions
2 to 3 tbsp. olive oil
2 lbs. cauliflower, cut into 1.5-inch pieces
2/3 lbs. russet potatoes, peeled and cut into 1.5-inch pieces
5 cups light vegetable stock
2 ½ cups water
1/3 lb. Haystack Mountain goat cheese
1 tbsp. champagne vinegar
salt and white pepper to taste
In a large stockpot, sweat onions and cauliflower in oil over med heat until they begin to soften. Stir often—do not let them brown. Season with salt and pepper, stir in potatoes, and add vegetable stock and water. Bring to a simmer and cook until potatoes are soft, about 20 minutes. Add goat cheese and let cool slightly. Blend in blender very smooth. Adjust consistency with additional water if necessary (soup should be the same consistency as heavy cream). Whisk in vinegar, and adjust seasoning to taste.
Recipe can be scaled up or down as necessary.
Suggested garnish or accompaniment: organic vinegar and sea salt potato chips.
Recipe by John Platt, Chef/Proprietor at Q’s Restaurant and Riffs
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
Winter Kale Salad by John Platt
This recipe has seasonal ingredients, looks good on a plate, tastes great, and is great for you too! At first glance it might seem a little complicated, but once you have the basics done and on hand, it comes together easily.
Makes about 4 nice-sized salads.
For the vinaigrette:
½ cup sherry vinegar
1 ¼ cup blended olive oil
1tsp Dijon mustard
1tsp Madhava wildflower honey
salt and black pepper
Put all ingredients in an appropriately sized container with a tightly fitting lid and shake until thoroughly combined. Taste and check seasoning. You can adjust the amount of oil to achieve the level of acidity that works for you.
For the salad:
1 bunch organic kale, any variety
1 medium organic butternut squash
1 cup pumpkin seeds
1 cup dried cranberries, rough chopped
1 wedge Haystack Mountain Queso de Mano
fresh ground black pepper
(optional) 2 cups bread for croutons
Wash the kale, spin dry, remove thick center ribs, and slice into 1/8-inch strips (chiffonade). Set aside and chill. Peel the butternut squash, carefully split it lengthwise, and de-seed. Cut off bulb end save for other dishes. Carefully slice (or very carefully use a mandolin) the top portion into 3” long by 1/8” strips. Toss strips with a little oil, salt, and pepper. Spread out on a small cookie sheet and bake in a 350-degree oven for 7 minutes, or until barely tender and cooked. Toss the pumpkin seeds with a little oil, salt, and pepper. Place in a small sauté pan or cookie sheet and place in 350-degree oven until lightly browned and “popped.” To make croutons, toss 2 cups bread cut into ¾-inch cubes with ¼ cup oil, a pinch of salt & pepper, and 1 tablespoon chopped fresh or rubbed dry sage. Toast in a 350-degree oven until golden and crisp (about 12 minutes).
To finish: In a large bowl, combine all the ingredients except the cheese. Lightly toss with just enough dressing to barely coat the greens. Arrange on plates, and, using a vegetable peeler, pare shavings of cheese over salad. A couple of grinds of black pepper and you’re good to go.
Note: Whole leaf spinach could be substituted for kale. Use whatever dried fruit and nuts you like best. Parmesan could be substituted for the Queso de mano.
*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.
