Recipes

Baked Chinese New Year Cake


Recipe from Chow.com.

Chinese New Year cake is known in Mandarin as nian gao which translates to “higher year.” Eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, our nontraditional version is a baked coconut cake that has a moist, almost bouncy quality.

Ingredients:

  • 2 tablespoons shredded, sweetened coconut
  • 4 large eggs
  • 1 pound sweet rice flour (about 3 cups)
  • 3 cups whole milk
  • 2 1/2 cups granulated sugar
  • 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
  • 1 teaspoon coconut extract
  • 1/4 teaspoon fine salt

Method:

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
  3. Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes. Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
  4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.
Posted on

*** 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.

Raw Sprouted Almond Milk/Cream

Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients:

  • 1 cup raw almonds, sprouted and dried
  • 2-3 cups filtered water, or as needed for consistency
  • 1-2 Tablespoons chia seeds
  • 2-4 medjool dates, pitted
  • pinch sea salt

Method:

1.     Soak almonds for 8 hours in salted water.

2.     Drain and rinse almonds.

3.     Put almonds, 2 cups water, chia seeds, dates, and sea salt in blender or Vitamix and process on high in until very smooth.

4.     Add water for desired consistency (it will thicken as it sits).

5.     Taste and adjust seasonings.

6.     If you prefer a smoother milk, strain milk through a nut milk bag. Remaining pulp can be frozen for use in baked goods, raw treats, etc.

7.     Enjoy!

Can add fresh ginger with the water or other spices and flavors such as cinnamon, cardamom, vanilla, fennel, etc. depending on use…

Can use any nut; some are naturally sweeter, so adjust date amount accordingly. 

Posted on

*** 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.

Red Lentil Coconut Curry

Recipe from Julia Hellerman of Julia’s Kitchen.

4-6 servings

Ingredients:

3 cups split red lentils

1 Tablespoon plus 1 teaspoon coconut oil for sautéing

2 medium onions, chopped

4-5 medium carrots, diced

4-5 stalks celery

3-4 cloves garlic, finely minced

pinch asophoetida

1 strip kombu

1/4 cup curry powder

1/2 package creamed coconut, dissolved in a large measuring cup of hot water

1 inch ginger, grated (no need to peel!)

¼ cup tomato paste

3 cups chopped cauliflower

4 cups chopped spinach

sea salt and lemon or lime juice to taste

Method:

  1. Soak red lentils 8-12 hours in filtered water.
  2. Heat a large soup pot to medium heat.
  3. Add coconut oil and swirl around the pan.
  4. Add chopped onions and cook 5-6 minutes until translucent.
  5. Add chopped carrots and celery and continue to cook 4-5 more minutes.
  6. Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
  7. Meanwhile, drain and rinse lentils.
  8. Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
  9. Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
  10. Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
  11. Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
  12. Enjoy as is or over cooked grains! 
Posted on

*** 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.

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!
Posted on

*** 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.

Posted on

*** 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.


Posted on

*** 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.

 

Posted on

*** 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

 

Posted on

*** 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.

Posted on

*** 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!

Posted on

*** 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.