Quinoa Vegetable and Cranberry Delight

This dish has tons of flavor and tons of nutrients and can be eaten warm or cold.  It could be a an accompanying dish or it could be the main course.  For a vegan option leave out the cream cheese.  It's a very versatile recipe and as always please feel free to make changes to make it yours!

Ingredients

1 cup of quinoa cooked in 2 cups of water, I used tri colored

1 lb of mushrooms quartered

2 bundles of asparagus chapped into 1" 

1 lb Rainbow carrots - or regular

Onion - can use any type desired, I used Rocky Mountain Assorted Pearl

2 apples diced - I used honeycrisp

1 cup of dried tart cherries

2 cups of almond slivers

Cashew cream - 1 cup of cashews soaked for 30+ minutes and 3/4 cup water

Zest from 1 lemon

Juice of one lemon

3 Tablespoons full fat cream cheese

Directions

1. Place cashews in water to soak

2. Cook quinoa

3. Toss all vegetables with olive oil and salt and pepper and line on two baking sheets lined with parchment paper - bake for 20 minutes at 450, flipped at the ten minute mark

4. Make cashew cream, adding the lemon juice to it, stir in the lemon zest and add in cherries, apples, and almonds

5. Add the roasted vegetables and voila!  Quinoa Veggie and Cranberry Delight! 

Masala Chai

Tea has many health benefits to it and it is also a treat that can warm the soul.  While I was in India studying yoga I tried masala chai from many different restaurants and vendors and absolutely adored it.  Since I have been back I have been making my own blend of spices and it looks something like this (I will be honest, I don't normally measure.  I go by taste as well as what season it is).  May you enjoy this blend and experiment with drinking it in the coconut milk, the pistachio milk, or the hemp milk for a true vegan delight!. 

Ingredients:

3 Tablespoons star anise

3 Tablespoons whole cloves

4 Tablespoon dried ginger root

3 Tablespoons green cardamom pods

2 Tablespoons whole black pepper

9 sticks about 3" in length of cinnamon

3 Tablespoon licorice root

Loose leaf black tea to taste - pick the type that you prefer

Directions:

Combine all ingredients except for the black tea and use a mortar and pestle to crush or put in a blender.  I keep these separate from the tea at all times so that I can choose if I want to soak the spices for longer, the amount of black tea I want to add, and if I want to use caffeinated or decaffeinated tea.

Winter Squash Soup

This soup combines some of the seasonal items - pumpkins and acorn squash - with a kick of apple added too!

Ingredients

1 Sugar Pie Pumpkin, peeled & boiled

1 Acorn squash, baked

1 medium size yellow onion chopped

1 apple, peeled and cored

4 Cups Vegetable broth

2 Tablespoons Olive Oil

3/4 teaspoon Nutmeg

1 teaspoon ground Ginger

salt + pepper to taste

Cloves to taste

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Directions

1.  Add all ingredients to a large pot and bring to a boil, reduce heat and simmer for about 10 minutes.

2.  Place all ingredients in a high speed blender & blend

3.  Voila!  Serve + enjoy :) 

Melt in your mouth Chocolate Cake (Sugar free & Gluten Free + Vegan Option)

Melt-in-your-mouth Chocolate Cake

This cake is a mix between brownies and a cake and pure decadence in your mouth!  Simple to make and delicious every time.

Ingredients:

2/3 cup extra virgin olive oil

1.5 cups almond meal

1/2 cup boiling water

6 T unsweetened organic cocoa powder

1 T vanilla extract

1/2 t baking soda

1/4 t Himalayan salt

3/4 cup pure maple syrup

3 large eggs (if vegan sub with flax eggs: 1 Tbsp flaxseed meal + 2.5 Tbsp water)

Directions

Preheat oven to 325 degrees F.  Grease a 9-inch cake pan with olive oil.

Whisk the boiling water into the cocoa power and then add vanilla.  Set aside to cool slightly.

In a stand mixer with the paddle attachment beat the olive oil, maple syrups and eggs on medium about 3 minutes. 

Put mixer to low and add the cocoa mixture then the dry ingredients

Bake for 40-45 minutes.  When a toothpick is inserted in the center of the cake it comes out with a few crumbs.

Let cool before removing.

Serve alone, with a cup of home roasted coffee, or maybe even with some fresh berries!

*This is modified from another recipe in which I no longer know the source

Chewy Gingerbread Cookie Delight

I love fall.  I love the change of seasons, the colors, the pumpkins and gourds, and the warming tastes that we suddenly crave.  During this particularly rainy and colder week I wanted to have something delightful cooking in the over while I worked and making it feel like a more cozy space.  I have this big pan in the shape of a gingerbread person, so that I decided to make this delightful gingerbread cookie!  The texture is soft and chewy and the spices are warming and comforting.  May you enjoy it this fall and perhaps into the upcoming holiday season! 

Ingredients

·        1 1/2 sticks butter, softened

·        1/4 cup organic and raw cane sugar

·        1/2 cup coconut palm sugar

·        1/4 cup molasses

·        1 egg

·        2 teaspoon vanilla extract

·        2 teaspoons baking soda

·        1 teaspoon ground cinnamon

·        2 teaspoons fresh ground ginger       powder

·        1/4 teaspoon ground cloves

·        1/8 teaspoon black pepper

·        1/2 teaspoon salt

·        2 cups all-purpose wheat flour

Directions

1.      Preheat oven to 350°.

2.      In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.

3.      Add in the dry ingredients being sure to mix until well combined, perhaps scraping off the sides as needed.  

4.      Grease your gingerbread shaped pan then spread dough evently, or chill for 30+ minutes in the fridge then roll into balls and dip into sugar if desired.  I used a few sprinkles to make the face and buttons....decorate as you wish :)

5.      Bake as needed depending on your elevation level.  Mine took about 10 minutes.  I can usually tell it's getting close to being done when I can smell it then I check on it.  Be sure not to over-bake it or it won't be chewy! 

6.      You can let cool before serving if you have the willpower, or take a little bite out of it while it's still warm and fresh!

Spicy Scalloped Potatoes with Wisconsin Cheese

It's the time of year for warm and soothing comfort foods and for some reason I was really craving scalloped potatoes!  I wanted to create a recipe that I would re-use time and time again....and this is the base recipe I came up with!

Ingredients

4-5 cups sliced potatoes: I used a mix of yukon gold, red potatoes, and  

1 yellow onion sliced

2 cups of milk 1% or greater

5 Tablespoons flour

4 Tablespoons butter

2 teaspoons white pepper

2 teaspoons cayenne pepper

salt to taste

12 oz of cheese - I  used a mix of white sharp cheddar and mild orange cheddar that was brought to me by my family in Wisconsin :)
 

Directions

1.  Preheat oven to 350

2.  In a large saucepan add butter and melt.  Once butter is melted add flour and stir on medium heat

3.  Add milk stirring until smooth keeping it at a low boil

4.  Add cayenne pepper and white pepper then add and melt in most of the cheese, saving some for the top

5.  In a greased 8x10 pan add 1/2 of potatoes and onions, cover with 1/2 of the sauce

6.  Add next layer of potatoes and onions, pour rest of sauce on top, add grated cheese and sprinkle with cayenne pepper

7.  Cook in over for about 1 hour uncovered

8.  Serve and enjoy!

Berries & Cream (Vegan + GF)

I love fresh seasonal fruit, and this little treat adds some flare to your berries... or fruit of choice!  Such a great treat to eat, and a perfect way to get some nutrients in your kiddos as well as yourself!

Ingredients 

1.5 cups cashews, soaked for 30+ minutes

3/4 cup filtered water

1 teaspoon vanilla extract

2 Tablespoons pure maple syrup 

Berries of choice

Directions

1.  Soak the cashews for 30+ minutes

2. Wash, cut, dry, and prepare your fruit of choice

3.  Drain the cashews

4.  Add cashews, water, vanilla, maple syrup to blender and blend on high until pureed

5.  Pour cashew cream over berries, garnish as desired, serve + enjoy!

*You're always welcome to make these recipes as your own... this is only a guide!  Want it sweeter?  Add more syrup or change it out for honey!

Berry Delicious + ExSeedingly Nut-ritious Smoothie

While school might be back in session, it is still summer for another month!  Let's take advantage of it and enjoy some healthy and refreshing smoothies that with nourish us from the inside out. Below is a guide that might help you with some smoothie creations of your own!  This is the one that I enjoyed this afternoon after a hot and sweaty mountain jog!

Ingredients

Pineapple - 2/3 cup
Pomegranate Seeds - 1/3 cup
Acai berry - 1/2 cup
Mixed Berry Blend - 1/2 cup
Chia Seeds - 2 teaspoons
Sesame Seeds - 2 teaspoons
Poppy Seeds - 1 teaspoon
Hemp Hearts - 2 teaspoons
Almond Milk - 1 cup
7 Seed Nut-zo Butter - 1 Tablespoon
Spelt Flakes - 2 Tablespoons
Protein powder as desired, I used 2 scoops of organic Orgain Protein
 

Directions:

1.  Add all ingredients to a high powered blender
2.  Blend until smooth and frothy
3.  Enjoy with a straw and a smile!

Independence Salad!

This salad is vibrant, colorful, filled with zest + bursting with flavor.  It is perfect to eat as we celebrate the 4th of July holiday and the Independence for the USA - or any other time this summer!

The dressing is a combination of grapeseed oil and fresh lemon juice making it light and refreshing.  Adding the different nuts and seeds give you more nutrients and keep you full longer without overeating.

I love to use ingredients that are in season and grown locally - it's a great way to save some money because they are usually on sale, as well as to be sure your body will be able to absorb the nutrients fully. This salad meets all the criteria for me! xoxo

Ingredients:

Raspberries - handful

Blueberries - handful

Apple and/or Pear - 1/4 

Pecan pieces - 2 Tablespoons

Avocado - 1/4 per salad

Chia seeds - 1 tablespoon

Hemp seeds - 2 teaspoons

Pepitas - handful

Lemon - juice from about 1/2 of a lemon for 2 salads

Grapeseed oil - approximately 1 Tablespoon per salad

Salt & Pepper to taste

Salad greens of choice - I used spinach + leaf lettuce

Directions:

Add all ingredients to a large bowl in quantity of choosing and enjoy this delightful and refreshing Independence Salad!  I listed the approximate amount I use per salad, but feel free to change it to fit your individual tastes - and the ingredients you have readily available.  The dressing is about 1/2 lemon squeeze generously over the greens and the grapeseed oil drizzled on the top.  I tend to go heavy on my toppings as you can see from the photo so feel free to add as much of the nuts, berries, and seeds as you desire!  Enjoy my friends :)

GF Mushroom Risotto

Risotto is one of those dishes that warms you from the inside out and keeps you feeling satisfied longer.  This is an easy meal to prepare but must be continually stirred so the risotto doesn't stick to the bottom of the pan or burn. Alternative cheeses can be added in addition to the parmesan. Sometimes I add a mozzarella goat cheese giving it a more complex flavor.  Often times I serve it with a colorful side like sauteed asparagus.  I hope you enjoy this recipe as much as I do! It's one of my favorites to prepare in a pinch :)

Ingredients:

1.5 cups Baby Bella or portabella Mushrooms

1 cup White Mushrooms

2 cups Arborio rice

1 cup White wine

2 TBS Butter

4-6 Cups Vegetable stock

1 Shallot

2 cloves Garlic

1 Yellow Onion

1 Bunch Green onion

1 cup Parmesan cheese

Directions:

1.  In a pot bring vegetable stock to a boil

2.  In a second pot add the white wine and bring to a boil

2.  Add 2 tablespoons butter to a different pan and add the mushrooms, yellow onion, garlic, and shallots and saute until cooked.

3.  When white wine is starting to boil add arborio to pot and stir until arborio has absorbed all wine.  Continue to add heated vegetable stock to the aborio one cup at a time to allow for absorption until all liquids have been absorbed and a creamy texture had developed

4. Add green onion to saute pan and mix in

5.  Add cheese to arborio and once melted add the vegetables to the pot stirring evenly.

6.  Serve & enjoy!

 

Vegan + Gluten Free Butternut :: Apple :: Walnut & Coconut Soup

This soup is seriously amazing goodness packed with a ton of vitamins and a complexity of flavors making it a total keeper.  Plus, it's easy to make :) 

Yields 8 cups

Ingredients:

3/4 of a Large roasted butternut squash :: cubed :: cut in half, lather in olive oil, add 1 inch filtered water to glass pan and bake at 400 for 1 hour or until tender

2 tablespoons coconut oil

2 inch fresh Ginger, peeled & chopped

½ cup walnuts, toasted

2 golden delicious apples, cut & roasted

1 yellow onion, sautéed

1 carrot, sliced & cooked

2 cups Coconut milk: (how to make your own)

2 cups vegetable broth

2 tablespoons coconut palm sugar

1 teaspoon nutmeg

Salt and pepper to taste

Directions:

1.      Roast butternut squash

2.      Add coconut oil to heated skillet with onion, apple, walnuts, carrot and saute until cooked

3.      Add ginger + veg broth + butternut squash + nutmeg + sugar and simmer 5-10 minutes

4.      Put coconut milk + mixture into blender or food processor and combine until pureed

5.      Serve & enjoy!  There are so many robust flavors that this is a truly complex tasting soup that is warming, satisfying, and packed with vitamins!

Heavenly Pistachio Milk

Pistachio milk is a treat that I make from time to time and add to my masala chai  and use to add to my coffee when I was still drinking coffee daily.  In the fall I love to add it to my spiced pumpkin tea.  It's an incredible combination!  Pistachio milk has a flavor that is all its own and does a lovely job at frothing too.  This delicious milk is slightly green in color and adds true decadence to any beverage.  In fact, it can even be enjoyed on its own.... it’s THAT good.

Ingredients:

1 cup raw shelled pistachios

4 cups filtered water

Optional Variations:

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon raw honey

Directions:

1.  Rinse the pistachios

2.  Add pistachios + water to blender and optional variation of your choosing

3.  Blend on high 

4.  Separate and remaining pieces out with a fine mesh strainer

5.  Enjoy on its own, with masala chai, or in a latte

Creamy Vegan + GF Tomato Basil Bisque w/ Cashew Cream

Ingredients:

1 tablespoon olive oil

1 cup vegetable broth

¾ cup tomato paste + 2 cup water + 1 Can diced tomatoes with liquid + 1 can diced tomato no liquid OR 3 cups tomato juice + 1 can diced tomatoes OR 4 cups tomatoes diced

1 teaspoon fennel

15 fresh basil leaves chopped

1 yellow onion, chopped

2 cloves garlic, chopped

1.5 cups cashew cream: make yourself cashews soaked 30+ minutes and 3/4 cup water blended in high

Salt and pepper to taste

Directions:

1.       Soak cashews in filtered water for between 30 minutes – 8 hours

2.      Rinse cashews and place in blender or food processor with water and blend to make cream

3.      Put olive oil in heated pan, add onion + garlic and cook until tender but not mushy, add vegetable broth + fennel + tomatoes + basil and let simmer 10 minutes

4.      Add all ingredients to blender or food processor and blend

5.      Serve garnished with fresh basil and fresh cracked black pepper

Yields approximately 9 cups

Hummus: The freshest you'll ever have

This is the cheapest and freshest way to make hummus - ever.  To begin with, you will be using dried garbanzo beans rather than the canned kind.  These are a super inexpensive way to go and it's fun to bring the beans to life!  If you want you can opt out of this method and use canned beans - totally your call.  Personally, I like to keep things as economical as possible.  

Cooking the Garbanzo beans using the speed method –

1.       Rinse 1.5 cups of dried beans in cold water

2.      Place beans in a large pot with approx. 2 inch of water & bring to a boil then reduce heat and let simmer 5 minutes

3.      Remove pot from heat and let stand for 1 hour in the warm water

4.      Drain water from beans, put beans back in pot and add a few inches of water

5.      Bring to a boil then reduce heat to simmer on the stove for approx. 1 hour or until tender.  Remember they will continue cooking a bit as they are cooling and you do not want them too mushy or falling apart

6.      Remove from heat, add salt if desired & the garlic then let beans cool in water to absorb the salt and mold the garlic flavor

7.      After 20 minutes drain the beans and they are ready to use!

Making the hummus –

Ingredients

2 cups garbanzo beans

½ cup liquid from soaked garbanzo beans (or from can)

3 cloves garlic (adjust to taste preference)

½ cup tahini (homemade tahini recipe here)

2 Tablespoons lemon freshly squeezed

1-2 Tablespoons olive oil

¾ teaspoon - 1 teaspoon sea salt pending taste preference

Paprika garnish

Directions:

1.      Add all ingredients except olive oil into blender or food processor and begin blending

2.      Chill, garnish with paprika, serve

3.      This tastes fresh, light, and is packed with protein.  Also can be served with sesame seeds on top for an extra punch.  Dip with bread, pita, naan, pretzels, crackers, or chips or add it to any sandwich or wrap.

Hemp Milk

Hemp Milk has a rich and nutty flavor to it & it has huge health benefits. Hemp seeds provide a 3:1 ratio of omega-6 to omega-3 fatty acids and contain all the essential amino acids that the body does not make & we must get from our diet.  Pretty amazing right?

So why not make some hemp milk as a way to easily enter the seeds into your diet.  I use my hemp milk in my masala chai tea, or with my decaf coffee that I home roast.  I've also used it to make a baked french toast dish and the nutty flavor was great in it!

Without further ado, the recipe for homemade hemp milk is below

Ingredients:
3/4 cup hemp seeds
4 cups water
2 Tbsp honey (optional)
1/8 tsp salt (optional)
1 tsp organic almond or vanilla extract (optional)
 

Directions:
Place all contents into your blender
Blend on high for about 90 seconds
Voila!
For a more commercial grade milk pour through a cheese cloth or nut milk bag.
Homemade hemp milk can be stored in an airtight container in the refrigerator for about 3 days.  I choose to store mine in a mason jar.
Enjoy!

Love this recipe?  Use hemp milk differently than I do?  I'd love to hear about it in the comments section below.

Potato & Cauliflower Soup w/ Sage & Pecans

This easy to make potato soup is a lighter version than the classic with some mature flavors added in the pecan sage pesto sauce.  It's smooth creamy texture is perfect to warm you up on a cold winters day.

I like my food full of flavor so I added a good pinch of both the cayenne pepper and the paprika to my bowl, but my husband wanted less of the paprika.  Use these flavors for your household or guests preferences.

The pesto sauce is absolutely delicious!  I add LOTS to my bowl & my husband adds just a wee amount to enhance the soup.  Your choice with this too.  Gosh, it's great to make things the way you want them to taste :)

If you want to use a nut that's a bit less pricey than the pecans walnuts would do well in here too.  Another great option for a cheese choice would be pecorino which traditionally is made from sheeps milk.  Adds a more rare taste to it that is delightful.

Any way you make it, this soup is a solid choice and a great way to consume vegetables.  Enjoy the recipe below

Ingredients: Soup

• About 10 smaller Russet potatoes peeled and cut into 1”cubes (approx 4-5 lb)
• 1 head of cauliflower broken into florets
• 1 yellow onion, cut up
• 4 stalks of celery, chopped
• 2 cloves of garlic, chopped
• 8 cups chicken or vegetable stock soup
• 2 Tbsp olive oil
• 1 Tbsp butter (can use vegan butter)
• Kosher salt
• Fresh ground pepper
• Paprika
• Cayenne

Directions:

In a large pot heat 2 tablespoons of olive oil & 1 tablespoon of butter over medium-high heat.  Add the celery and onions stirring occasionally.  Do not let them brown.  Cook about 5 minutes or until they are soft.  Add the cauliflower, potatoes and garlic, stir it all together well and then add the stock and raise the heat bringing it to a boil.  Once it’s reached boiling lower the heat to low and cover allowing it to simmer for 25-30 minutes - until cauliflower and potatoes are cooked & soft.

While this is simmering combine the pecans, sage, parsley, cheese and 1 teaspoon salt to make pesto in a food processor.  Slowly add ½ cup oil with the processor on.  Transfer to a boil for later.

Once stovetop mixture is soft, transfer it in batches to either a blender or a food processor.  Season to taste with salt, pepper, paprika & cayenne.  Ladle into bowls and top each with approx. 2 teaspoons of the homemade pesto. 

Garnish, serve & enjoy!

Ingredients: Pesto

• ½ cup toasted pecans
• ½ cup sage leaves
• ½ cup parsley
• ½ cup Asiago or other dry cheese such as Parmesan
• ½ cup olive oil

Coconut Milk from Shredded Coconut

Making coconut milk from shredded coconut is simple and the results are amazing.  The milk is a pure white color, thick and creamy texture, and absolutely delicious taste.  There is a true difference between this homemade version and the store bought milk.  Go ahead and try it for yourself!

Yields 2 cups coconut milk

Ingredients:

1.5 cups shredded coconut

3 cups filtered water

Directions:

1. Briefly soak the coconut in the water (3-5 minutes will do)

2. Blend water + shredded coconut in a high powered blender

3. Strain with a fine mesh strainer

4.  Enjoy the smooth silkiness of homemade coconut milk!