Recipes

Sprouted Chickpea Za’atar Hummus


Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients

1 1/2 cups dry chickpeas

1 small clove garlic, minced

2 1/2 Tablespoons tahini

2 ½ Tablespoons lemon juice

2 Tablespoons olive oil

¾ teaspoon sea salt, or to taste

½ cup water, or as needed.

1 cup parsley, chopped

Method

  1. Soak chickpeas in plenty of fresh, pure water for 24 hours.
  2. Pour soaked chickpeas into a colander and rinse well.
  3. Place colander over a shallow bowl, cover with a kitchen towel, and set aside.
  4. Stir and rinse the chickpeas every eight hours or so until they have opened up and little tails start to grow from them. This will take about 24 hours, more or less depending on the temperature of the room.
  5. Cook the sprouted chickpeas in plenty of water on high heat until very soft, about 1 hour. Watch carefully and add more hot water to keep them well-covered.
  6. Put garlic, cooked chickpeas, tahini, lemon juice, olive oil, and salt in food processor or blender. Process until smooth and creamy, adding small amounts of water if necessary.
  7. Taste and adjust seasonings.
  8. Add parsley and pulse to process.
  9. Sprinkle generously with sumac and fresh thyme.
  10. Enjoy!
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*** 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 “Crabcakes” and Tarter Sauce by Rachel Best of Leaf Restaurant


Vegan Tarter Sauce

3 C. veganaise

3 TBS lemon juice

3 TBS capers

1 TBS pickles, small dice

2 TBS diced red onion

1 tsp. dill

Directions: Mix everything together.

 

Vegan “Crab” Cakes

3 blocks of tempeh

2 c. firm tofu

¼ c. red onion, diced

1 c. zucchini, shredded

½ c. seaweed salad *

1 tsp. celery seed

1 tsp. garlic powder

½ tsp. salt

1 TBS dill

1 TBS hot sauce

¼ c. tamari

½ c. veganaise

2 TBS Dijon

1.5 c. bread crumbs plus more for crusting

 

Mix everything by hand.  Form into desired size patties.  Coat in bread crumbs.  Pan fry to serve.

*seaweed salad:  Mix ¼ c. tamari, ¼ c. rice wine vinegar, ¼ c. sugar, and ¼ c. sesame oil in a small sauce pan and bring to a simmer.  Pour over 1 c. rehydrated wakame seaweed and cool.

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*** 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.

Cran-Apple Orange Sauce

INGREDIENTS

Two 7.5oz packs of cranberries, rinsed

1 small apple, chopped

1 orange, peeled and chopped

1 cup maple syrup or organic sugar

1 cup water

whole cinnamon stick (opt.)

2 tablespoons orange zest

METHOD

Put all ingredients in sauce pan and bring to a boil. Turn down heat and simmer until cranberries pop (about 10-12 minutes). Stir well and let cool. Remove cinnamon stick. Transfer to a glass bowl and keep cool until serving. Will last for a few weeks in the fridge.


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*** 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.

Skeleton Key Bourbon Cocktail

Cocktail recipe from Travis Fourmont, head bartender at Michael Symon’s Roast.

Try this spooky cocktail recipe for Halloween!

Ingredients:

1.25oz Four Roses Bourbon

0.75oz St. Germain

0.5oz fresh lemon juice

topped with ginger beer

8 dashes of bitters

Method:

1. Build the bourbon, liqueur, and lemon juice in a collins glass filled with ice

2. Top it off with ginger beer.

3. Garnish with 8 dashes of bitters.

4. Serve with a straw.

 

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*** 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.

Chicken Stew and Brown Rice

Recipe by Sara Snow.

Ingredients

1 ½ cups brown rice
¼ cup flour
2 teaspoons paprika
½ teaspoon salt
¼ teaspoon black pepper6 chicken thighs – boneless and skinless, halved
2 tablespoons olive oil
1 cup chicken broth
4 cloves garlic – smashed
1 medium yellow onion – cut into thick chunks
1 red bell pepper – cut into thick chunks
1 yellow bell pepper – cut into thick chunks
1 green bell pepper – cut into thick chunks
1 8 ounce package mushrooms – quartered
1 cup pitted greek olives
1 tablespoon crushed red pepper.

Method

Cook brown rice according to package instructions.
In a bowl, stir together the flour, paprika, salt and pepper. Toss the chicken pieces until lightly coated.
Heat olive oil in a large cast iron pan. Cook the chicken pieces in the oil until browned on all sides, about 6 minutes per side.
Remove the chicken to a plate.Add in half of the broth broth, garlic and olive oil to the pan. Bring to a low simmer.
Add in the peppers and mushrooms and continue to simmer until the vegetables begin to soften.
Pour in the remaining broth and the olives.
Return the chicken to the pan, submersing it under the broth and vegetables. Simmer, covered for 10 minutes.
Remove lid and continue to simmer for 20 minutes more or until chicken is cooked through. The sauce will thicken.
Before serving, sprinkle with crushed red pepper.
Season with additional salt and pepper as needed.
Serve spooned over brown rice.
This meal is great left-over as well.
Serves 4

 

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*** 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.

BBQ Chicken with Chipotle BBQ Sauce

An Organic Month recipe brought to you by Chef Michele Dubis from: 

Sauce Ingredients:

• 2 teaspoons organic vegetable oil 

• 1 cup diced organic yellow onion 

• 3 cloves organic garlic, minced 

• ½ cup prepared organic ketchup 

• ¼ cup organic chipotles in Adobo sauce  

• ¼ cup organic Worcestershire sauce

• 3 tablespoons organic brown sugar

• 2 tablespoons organic apple cider vinegar 

• 2 tablespoons freshly squeezed organic lemon juice 

• ½ teaspoons organic Dijon mustard 

• 1 teaspoons kosher salt 

Sauce Method:

In a large, heavy saucepan heat the oil over medium heat and add the onion and sauté until translucent. Add the garlic and cook one minute.  

Add the ketchup and chipotles with adobo sauce and cook for 5 minutes. Add remaining ingredients stir and let simmer for 15-20 minutes. 

As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. 

Place the sauce in a blender, or food processor, and puree.

Chicken Ingredients:

• 5 tablespoons of Kosher Salt

• ½ cup granulated organic sugar 

• 2 pounds organic chicken thighs and wings

 • Organic ground black pepper to taste 

Chicken Method:

Dissolve salt and sugar in approximately 1 quart water. Pour water and chicken into a large zip lock back and press out as much air as possible from bag and seal; refrigerate for 30 minutes. Remove the chicken and rinse well under running water, pat dry thoroughly with paper towels and season with cracked pepper.

Turn the grill onto high heat, let heat up for approximately 15 minutes. Adjust one burner to medium and grill chicken until chicken skin turns brown and fat has rendered. This process can take approximately 15 minutes. Then use tongs and move chicken over a burner that is still set on high and rotate constantly to prevent over charring or burning. The chicken should look dark brown and have crispy skin. Approximately 5 to 7 minute more. Transfer to serving platter and baste chicken with BBQ Sauce.

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*** 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 Pickled Beets

For those of us who are busy and only have an hour or two at a time to “put up” our organic goodies from the field, this recipe is a tasty and simple solution to food preservation.

Ingredients

2 cups small whole organic beets, cooked and drained,
or 1 (16oz.) can small whole beets, drained

¾ cup 5% acid-strength organic white or Bragg’s apple
cider vinegar

⅓ cup organic sugar

¼ cup water

1 (1”) organic cinnamon stick

1 organic lemon slice

1 organic onion

Preparation

• In a 2-quart stainless-steel or enamel saucepan over high heat, bring all ingredients to a boil. Boil 1 minute.

• In clean, hot 1½ pint jar ladle beet mixture. Cover with lid; cool.

• Refrigerate at least overnight before serving. Store in refrigerator up to 3 weeks. Makes about 1 pint..

• ENJOY!

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*** 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.

Organic Roast Vegetables in Phyllo Pouches

 

 

 

 

 

 

 

 

 

 

 

 

 

By Sara Snow

Here is how I prepare a vegetarian harvest celebration, all organic, all newly ‘harvested’ from the ground.

Ingredients

2 large sheets of Phyllo dough

2 T olive oil for pan
2 Onions – chopped
3 Cloves Garlic – chopped
2 Zucchini – chopped
3 Carrots – chopped
10 Mushrooms – chopped
(Could also use artichokes, celery, squash or anything else that is available to you)
2 T chopped fresh sage
2 T chopped fresh rosemary
Salt & Pepper to taste
Freshly grated Romano or Parmesan Cheese

Method

In a sauté pan, lightly cook the onions & garlic in olive oil.

Add zucchini, carrots and mushrooms.  Add herbs and season with salt and pepper to taste.  Saute, stirring often, until vegetables are cooked but still firm.  (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface.  Using a slotted spoon, place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick.  Lightly grate another small layer of cheese on top.  (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

Top each with a sprig of fresh rosemary.

Enjoy!

For more recipes by Sara Snow visit www.SaraSnow.com

 

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*** 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.

Hibiscus Iced Tea

June is Iced Tea Month! Enjoy this refreshing recipe on a hot day. From Eating Well Magazine.

1/4 cup loose hibiscus tea, or 12 herbal tea bags

4 cups boiling water

1 cup pomegranate juice

4 cups cold water

lemon wedges, for garnish

1) Steep loose tea or tea bags in boiling water for 3 to 5 minutes. 2) Strain the tea or remove tea bags and pour into pitcher. Stir in pomegranate juice and cold water. Refrigerate until chilled, about 2 hours. Serve over ice with lemon wedges, if desired.

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*** 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.

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

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*** 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.