Archive for the ‘recipes’ Category
The Sunburst Salad
Filed under: cooking, high water-content food, Holidays, recipes |
Comments (3) Happy Easter to those who celebrate it and Happy Spring to those who don’t.
Today, which happens to be the last day of my 21Day Sugar Detox Cleanse, I am heading to MJ’s parents for holiday brunch.
Though their menu sounds absolutely scrumptious, there is not a single thing on the menu that wouldn’t put me into toxic shock having had nothing sweet in my system for a full three weeks!
Thank goodness they don’t care if you bring your own so to speak as long as you show up! It is after all – or at least should be – all about the people as opposed to all about the food.
So I am bringing some Black Sesame Seed Bread and Black Pepper Cashew Cheeze (courtesy of Ani Phyo) and my new favorite dinner option now that it’s warmed up: what I call “The Sunburst Salad.”
Recipe:
Several cups of spinach, mescalin, etc.
1 shredded golden beet
1 shredded zucchini
1 shredded red beet
1 shredded carrot (make sure to limit to 1/2 cup per serving if you’re on a sugar cleanse)
1 cup bean sprouts
1 cup sliced mushrooms (optional)
And anything else you might have on hand as long as it’s suitably gorgeous!
Dress with juice of 1 lemon, 2 limes, extra virgin olive oil, and Braggs Liquid Aminos.
It’s seriously delicious!
Something tells me that I am going to love being raw in the spring and summer months and may be looking for work in warmer climates from here on out!
If you need an idea for Valentine’s Day….
Filed under: cooking, cultural, food, Holidays, raw food, recipes |
Leave a Comment …or just any old excuse to make chocolate, these may just be your answer!
I made these tonight and I must say that Michael J was particularly appreciative of my efforts in the kitchen.
If you don’t have heart shaped ice trays, they are available – as is everything else you could possibly ever imagine and then some – at Amazon.
Raw Sweet Potato and Leek Soup
When I picked up my local farm share last week, I was a little dismayed to find out that it had THREE sweet potatoes in it! Sweet potatoes?! What the heck can I do with sweet potatoes?
Well, all I can say is thank goodness for the web. After some googling, I found this recipe at SpaFinders.com. Not only is this soup surprisingly gorgeous, it is absolutely delicious!
By far the best raw soup I’ve tried yet!
Raw sweet potato and leek soup
Ingredients:
1 lb sweet potato
1 lb leek
1 avocado
1 tbsp Braggs seasoning
1 small knob ginger (finely chopped)
1/2 white onion
1 vine-ripened tomato
Celtic sea salt and pepper to taste
1 cups charged water
Procedure:
Peel, wash, and chop the sweet potato and leeks.
Place all the ingredients in a high speed blender (preferably a Vita-mix or a Blendtec) and blend until the texture is smooth.
Adjust seasoning if necessary.
Enjoy!
p.s. Because this soup seems to get thick, feel free to dilute with a tablespoon or two of hot (though not boiling) water just before serving! Not only will it improve the consistency, it will warm it up for you, making it feel a little more like soup. Also, during the winter months, you might want to try heating your bowls before serving!
The Colors of Health: Red, Gold, and Green
Filed under: cooking, nutrition, raw food, recipes, superfood, Uncategorized |
Leave a Comment As I mentioned in one of my previous posts, going raw has really opened up the world of vegetables to me – well, that and joining a local organic CSA.
Over the last three weeks, we’ve probably gone through four (if not six!) heads of cabbage – some of them green, some of them red (or, technically, purple).
Anyway, I started off using the larger, outer leafs as wraps for burritos and using the smaller, inner leaves for making small batches of slaw.
That was until I made a batch of raw hummus out of tahini and zucchini that was just begging for some chips – hence the habit of tearing red (or purple) cabbage leaves into chip sized chunks was born. Trust me, no one was more surprised than me about how good raw cabbage leaves taste when combined with a little hummus! Let’s just say that life was good.
But then the CSA cabbage started.
I had one head left over from the week before, had just bought a red one, and got two more!
At this point in my life I am committed to two things when it comes to food: don’t waste it and (obviously) don’t cook it!
So, racking my brain for an answer, I hit on a solution: slaw. And lots of it!
Now, if you’re like me and grew up anywhere remotely resembling the south, your idea of slaw probably involves a lot of mayonnaise and other sundry items – none of which resemble anything close to being raw (let alone good for you). But I was determined, and here’s what I came up with:
1 head of cabbage (green), shredded
3-4 carrots, finely grated
1/2 cup of parsley, finely minced (I’ve also used cilantro)
Braggs Liquid Aminos, to taste (at least 3 tablespoons, for those of you who aren’t familiar with Braggs)
2 limes, juiced
1/2 – 1 lemon, juiced
1 teaspoon of cinnamon (or more, to taste)
1 teaspoon of turmeric (or more, to taste)
1 teaspoon of cumin (or more, to taste)
freshly ground black pepper, to taste
Himalayan sea salt (pink), to taste
This stuff is seriously delicious. I’ve been eating it by the plate – sometimes alone, sometimes mixed with Shirataki noodles, which aren’t technically raw, but aren’t technically food, since they’re all fiber and are, by design, indigestible.
Since I was eating so much cabbage – as wraps, as chips, and as slaw, I found myself wondering what nutrients cabbage actually contained. I mean, it wasn’t like I didn’t know what cabbage was prior to my latest pro-cabbage phase, but I certainly hadn’t ever given it much thought. I mean, it’s cabbage. Not that interesting. Right?
Well, not really.
Cabbage, as it turns out, is a cruciferous vegetable – as are other well known superstar vegetables (a/k/a super food veggies) such as broccoli, kale, brussels, and bok choy. According to the Whole Foods website:
The phytonutrients in cruciferous vegetables initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells’ ability to disarm and clear free radicals and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits.
For more information about cabbage, go here. And to learn more about the health benefits of cruciferous veggies and how to get more of them into your diet, go here.
Now, some of you might be thinking: Well, that’s all well and good, but I thought cabbage gave people gas.
Well, yes and no.
Personally it doesn’t bother me, but I know it does some people. That’s where the turmeric comes in. And besides it’s wonderful flatulance reducing properties, turmeric is a superfood in it’s own right.
Trust me, if your not getting enough cruciferous vegetables or turmeric in your diet, you might want to consider adding more. Men in particular, should seriously consider increasing their intake of turmeric – especially to any recipe including cauliflower (which is, you guessed it, another cruciferous veggie)!
So, if you’re stuck in a rut on your vegetable consumption, branch out. And whatever else you do, eat your turmeric!
Rawmazing Recipes to Keep
When I first started blogging, I said it was to remind me of that I know was true.
As I age, I’m finding that it’s really more and more about reminding of me that which I don’t want to lose!
Taking a quick break between student meetings, I found this wonderful list of recipes from Rawmazing that definitely fall in the category of that which I don’t want to lose!
I am particularly psyched to try the Baba Ghanoush (something I’ve really been missing since having gone raw) and the Spinach Cashew “Cheese” Spread, which, at the drop of a hat, can double as the filling for a spinach quiche or the sauce for Spinach Cashew Zucchini Pasta! I mean, seriously, in addition to looking absolutely gorgeous, how convenient is that?!
Tip of the Day: Substitute Collard Greens for Tortilla Wraps
Filed under: cooking, food, gluten-free, raw food, recipes |
Leave a Comment The thing that surprises me the most about having adopted a raw diet (28 days raw as of today), is just how many vegetables there are in the world that I just ignored. And I am someone who regularly filled up the basket at the Coop on fresh veggies!
When I was eating cooked food, I usually bought the fixings for a nice spinach salad, broccoli, brussels sprouts, green beans, beets, zucchini and kale. Now, in addition to all of these vegetables, I am routinely eating butternut squash, cabbage (green and red, especially red), turnips, and my most recent addiction, collard greens.
Prior to last week, I had never even seen a collard green (at least not one that wasn’t swimming in bacon grease)!
Now, not only do I put them (raw) in smoothies, I also use them to make burritos! Wide and sturdy, collard leaves are the perfect size for wraps or tortillas.
All you have to do is cut out (or scrape down the stiff stem in the center) and then fill it with your favorite topping. Lately I’ve been filling mine up with cashew cheez (nut butter) and a beet and carrot slaw. It’s delicious. It’s filling. And it’s aesthetically pleasing.
Tonight I am going to make up an Indian pate with walnuts and spices. I haven’t tried it yet, so I can’t vouch for it, but you can check out the recipe here courtesy of The Raw Foods Witch, Nathalie Lussier.
I Scream, You Scream, We All Scream for…Zucchini and Bananas?!
I made banana ice cream tonight, because I wanted something a little sweet. It was 99% fruit and vegetable and 1% all natural sweetener and spice.
The recipe (in case you’re interested):
1 cup of sliced frozen bananas
1/2 cup of sliced frozen zucchini
Some chocolate stevia (to taste, though dates would have worked as well)
and a dash (or two) of cinnamon
Enough water to blend (Add 1 tablespoon at a time)
Throw it all in the blender (scraping down the sides when necessary) and voila! It was to die for. And as the die-hard calorie counter in me thought: “Wow, this whole thing is only 139 calories and has absolutely no fat!”
Believe it or not, this blog post is not about the ice cream.
It’s about the fact that I’m just weeks away from forty and I never knew that you could make ice cream without dairy, without sugar, and without fat.
Seriously, what’s wrong with this picture?
How could I have gotten to forty – given all of the years I have struggled with my weight – and not known that you could eat this way?
Seriously, it boggles the mind.
Perhaps it has something to do that there’s no big business money to be made in selling raw food. Maybe it’s because the “food” industry – and I use the quotations meaningfully are more interested in creating “fat-free” and “low carb” options that can stay on the shelf for years than they are in educating people on how to eat!
I mean, for all of the years that I either ate ice cream (and felt bad about it) or didn’t eat it (and resented it) there was nothing stopping me from tossing a couple of bananas and some, er, squash, into a blender and making my own.
Nothing, that is, but knowledge and an unhealthy dose of cultural conditioning.
One of the things that I like about going raw is that it forces you to rethink just about everything that you’ve ever thought about cooking or food. It forces creativity, because if you don’t get creative – fast – you’re not going to succeed.
Today, I am going to make hummus, tabouli, and Pad Thai (all raw). Given that I use zucchini in my ice cream, I’ll let you just think on what today will bring.
By the way, if you’re more of a chocolate ice cream sort of person than a banana ice cream sort of person, you can add raw cacao (2 Tbs) and raw chocolate nibs (1 Tbs) to the base described above for a truly decadent treat! You might also want to change the banana:zucchini ratio to 1 cup of banana and 2 cups of zucchini.
If you try it, drop me a note and let me know what you think! Or better yet, if you make up your own version, let me know! One can never have enough healthy ice cream options!
Quick and Healthy Snack Options III – Cashew & Cherry Cheese Spread
Can anyone tell that I am getting ready to go back to work and am in a desperate race against time to figure out what kinds of snacks I can pack now that I am gluten-free and going for at least 75% raw?
Well, today, I whipped this up in my high speed blender, which – trust me – is getting more and more use as the days slide by. To tell you the truth, I’m thinking about getting one for my office!
Cashew & Cherry Cheese Spread
2 cups of raw organic cashews
2 tablespoons agave nectar
2 tablespoons water
1 lemon
1/2 cup dried, unsweetened cherries (I found these in the bulk section at Whole Foods).
Soak the cashews for 1 to 2 hours, drain, then toss into a high speed blender (such as Blendtec or Vitamix)
Add agave nectar and the water.
Grate all of the peel off the lemon and add it to the cashew mix. You may want to do this directly over the blender container to avoid making a mess!
Juice the lemon directly into the blender, seeds and all.
Blend until relatively smooth.
[On my Blendtec, I used the dip/sauce/fondue setting. I think I scraped it down and hit for a couple of pulses just for good measure].
Add the 1/2 cup of dried cherries.
Blend enough until the cherries start to break up.
[At this point, the blender didn't sound happy, so I just used the pulse feature a couple of times and let the cherries do what they wanted!]
This yielded about two cups of a lightly sweet, yet zingy spread. It’s about 120 calories per 2 Tbs, so it’s just a little more caloric than other more common nut butters.
I took two tablespoons and filled up four stalks of celery (which was plenty filling as a morning and afternoon snack)!
Note, the original recipe (which did not call for water and did call for a touch of sea salt) was much, much thicker and quite a bit more cheese-like.
I found this gem (along with several others) at Choosing Raw. If you have any curiosity whatsoever about how to eat well, raw, you’ll get your answers there!
Quick and Healthy Snack Options II – Crustless Pecan Pie Bites
Again, another super quick and easy snack option!
Dates
Raw Pecan Halves
Slice the dates open on one side, then insert the pecan!
If you’re craving pecan pie but you want to avoid all of the sugary, buttery, and glutenous goodness that goes with it, this might be just the thing you’re looking for.
I made these at Christmas and they practically flew off the platter!
Enjoy
Quick and Healthy Snack Options – Raw Chocolate Almonds
Particularly during the holiday season (not to mention just during the cold winter months) it’s important to have healthy snack options around. When you have healthy options around, you’re less likely to reach for the unhealthy crap that seems to just materialize out of thin air. So instead of reaching for a piece of left over fudge or the Christmas cookies that seem to linger until Valentines Day, try these on for size.
Raw almonds (only make as many as you think you’ll eat in the day).
5 or 6 drops of liquid Chocolate Stevia
1/2 cup of water.
Put the almonds – I usually make about 24 at a time to last for the day – in a small Zip lock baggie. I tend to use the snack size, because they’re perfect for making (and storing and packing) this particular treat!
Cover the almonds with water (purified water if you have it) and then add 5 or 6 drops of the liquid Stevia. You can use any flavor, but I’m loving the chocolate these days. You can get liquid Stevia in a variety of flavors, including Cinnamon, Vanilla, Creme Brule, etc.
Zip up the bag and let sit overnight.
In the morning, drain off the water and enjoy!
I originally came across this recipe via a woman named Rose Cole. Check out the video of her making these, below!
If you need a little more encouragement to toss these puppies into your dietary rotation, check out all of the health benefits of almonds!
Enjoy!
KJ’s Slime-ade Recipe
Filed under: food, high water-content food, raw food, recipes, superfood |
Comments (1) Delicious and refreshing. And, according to my sister, gives you an energetic little pick-me-up!
4 cups raw baby spinach
1 medium tomato, quartered
1 yellow (or red) bell pepper, quartered
1 pear (seeds and all), quartered
1/2 bunch cilantro
1/2 tsp cumin
1 cup of water, to blend
freshly ground black pepper, to taste
Green Tabasco Sauce, to taste
Freshly squeezed lemon (optional)
Using a high-speed blender, add the high-water foods in first: the tomato, the pepper, the pear, and the water.
Blend until relatively smooth.
Add the rest of the ingredients: the spinach, the cilantro, the cumin, the pepper, and the Tabasco.
If you’re feeling particularly adventurous, add some lemon – or better yet, some lime!
Blend until smooth.
This may require that you stop the blender and push things down and start again.
This makes about a quart of yummy green nutrition. Bottoms up!
The Easiest, Healthiest (and some of the most delicious) Fudge You’ll Ever Make
Filed under: cooking, gluten-free, Holidays, raw food, recipes, superfood |
Comments (2) A few weeks ago, I made the decision to add more raw food into my diet. In fact, I just made the pledge (on twitter @KJLively) that no baked desserts shall pass these lips over the holidays. Somehow, it seems like making a higher pledge (like no gluten, no baked goods) and sticking to it will be easier than making tons of decisions on a dessert-by-dessert basis.
But, not to be a dessert killjoy during the holidays, I have sat up the raw food lab in the kitchen. I have a ton of raw almonds, cashews, walnuts, as well as dates, raisins, bananas, raw cacao powder, cacao nibs, coconut oil, zucchini, and (don’t ask) avocado. For those of you who don’t do raw, you’ll be relieved to know that all this does not go into the same recipe. 
I decided to start simple, with Mint Chocolate Fudge balls, recipe courtesy of the Raw Foods Witch, Nathalie Lussier. You can also download her free cookbook: “28 Desserts You Can Eat Everyday,” in exchange for your name and email. Not a bad deal, if you think about it.
I am definitely making these this year at my parents’ house!
Mint Chocolate Fudge Balls
• 1/2 cup raw nut butter of choice (almond butter, cashew butter, hazelnut butter, etc.)
• 1/2 cup soft dates
• 1/4 cup raw cacao powder or carob powder
• Drop of mint or peppermint oils
Blend the dates separately first, to ensure that they will be smooth in the final product.
Then add the remaining ingredients and blend until the entire mixture forms into a ball of
dough.
Take pieces of dough and roll in your hands to form balls.
Store in freezer or fridge.
Makes 16 small balls
Per 2: 127 calories, 7.8 g fat, 0.7 saturated fat, 0 mg cholesterol, 2 mg sodium, 12.3 g carbohydrates, 3.6 g fiber, 6.9 g sugar, 4.4 g protein
These are super easy – and rich enough that the two (or even one) just might do you!
Note: I put these in the freezer and it dried them out enough that they’re more like cookies – think Newman’s Mint Chocolate Chocolate Chip!
Another “Make-Do Recipe” Does Good
Michael J and I arrived home from a three day cross country jaunt at 4:00 a.m. to an empty fridge, snow on the ground, and workers coming to tear out the basement floor in less than 5 hours.
Needless to say that this morning has been something of a blur – what with the overall tiredness, the generalized burnout, and – now – the buzz of the Sawzall Saw and the all too cheerful chatter of workers who obviously got more sleep than we did.
Before I knew it, it was lunch time; the refrigerator was all but bare. Of course, we could have yet another peanut butter and Ezekial Bread sandwich or ricecakes and hummus (which had been the mainstays on yesterday’s travel fiasco), but the thought left me cold.
In fact, what I really wanted was something warm.
I turned my inner critic off and opened the fridge: couple of cartons of tofu that I had bought for some recipe or another but never used, several packages of Shirataki Noodles, garlic, celery, carrots, and a bunch of broccoli that didn’t look quite fresh enough to eat raw. There were also some sweet potatoes (which would take too long) and some hemp shake fixin’s which would have been great – that is, if it wasn’t cold and the airlines hadn’t lost my blender! (I’ll have more to say about that later!)
As I piled all of the ingredients up on the counter, I got a nostalgic longing for this little hole in the wall Chinese place I used to go to in Indiana. They had this amazing tofu and veggie soup that I ate almost everyday for lunch. I decided to give recreating it a try and though it wasn’t perfect, it was pretty darned good. And, more to the point, it’s definitely going into the rotation as Michael J even had some!
Given that the Shirataki noodles are calorie-free – yes, you head me, so, if you like noodles and didn’t check out the link above, you may want to do that now – I can imagine making this up (or some version thereof) to just have around on those cold nights when I’m coming home late from work and too chilly and too tired to make anything else.
Let me know what you think!
Tofu and Shirataki Noodle Soup
“A very satisfying soup that warms the spirit on an otherwise cold and dispirited day”
1 cup baby carrots, sliced
5 stalks celery, sliced
6 cloves garlic, minced
6 cups of water
3 teaspoons of Better than Bouillon (Organic, Vegetable)
2 Bay leaves
1 teaspoon dried thyme
2 teaspoons dried basil
sea salt and freshly ground pepper to taste
1 – 2 cups broccoli florets
1 carton of extra firm tofu (drained, and pressed to reduce liquid)
1 tablespoon olive oil
1 – 2 tsp of San-J Tamari Sauce (or other gluten-free soy sauce)
2 packages of Shirataki noodles (prepared according to package)
Add first ten ingredients (through salt and papper) in a large stew pot. Bring to a boil, then simmer until carrots are tender (around 15 minutes).
Add broccoli.
Heat oil in a separate skillet; when hot, add tofu and cook until sides are browned. Add Tamari sauce and saute gently for a few minutes to season tofu.
Add tofu and the noodles to the soup pot. Heat until warm throughout. Remove bay leaves and serve
Serves 4 (Generously): 178 calories, 9.8 g. fat, 1.4 g. saturated fat, 272.5 mg sodium, 14 g. carbs, 5.9 grams fiber, 1.2 grams sugar, 13.5 grams protein.
Recipe: Roasted Almonds
I should never have tried this.
Absolutely no two ways about it: Yum!
To roast almonds, spread evenly on a cookie sheet and bake at 350 for about 10 – 15 minutes, until almonds are slight darkened.
If using in a recipe, make sure you make extra to snack on.
Because, trust me, if you don’t make extra and you actually try one, you’ll have to make a second batch! Not that I am speaking from personal experience of course, but I’m assuming….
Recipe: Rice Pilaf with Almonds and Dates (Gluten-Free)
Filed under: cooking, food, gluten-free, recipes, Uncategorized |
Comments (1) 1 tablespoon of butter
1 tablespoon of olive oil
(Note: I substituted 2 Tablespoons of Nutiva’s Extra Virgin Coconut Oil for the butter and olive oil)!
1 medium onion, chopped (about 1 cup)
4 large garlic cloves, minced
1 red, yellow, or green bell pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon, ground allspice or nutmeg
1/2 cup dates
3 cups cooked brown, white or basmati rice
(Note: I use brown basmati rice, because it’s so much more aromatic than the other two)!
2 tablespoons of fresh parsley
1/4 cup hot water
1/2 cup chopped roasted almonds
salt and ground black pepper to taste
In a large heavy skillet, heat the butter and oil. Saute the onions and garlic on medium heat until just tender. Finely chop the bell pepper, and add it to the sauteing onion. Stir in the turmeric, cinnamon, and allspice/nutmeg. Finely chop the dates, and add them to the onions. Stir in the rice and the parsley, sprinkle on the water, and heat uncovered for a few minutes. When the rice is hot, stir in the almonds, add salt and pepper to taste and serve.
This was taken and modified from the Moosewood Cooks at Home! If you don’t have this one, I would highly recommend it!
Serves 4 generously; could easily be a meal served with fresh garden salad, dressed with fresh lemon juice!
Per 8 ounce serving: 290 calories, 5.3 grams of protein, 8.5 grams of fat, 75 mg sodium, 0 mg cholesterol
As promised: Simple Peanut Sauce
Makes 1 cup
“Peanut sauce is quick to make and delicious with cooked vegetables or with pasta.”
1/3 cup of peanut butter
1/2 cup hot water
1 tablespoon San-J Organic Wheat Free Tamari sauce (or any other gluten-free soy sauce).
1 tablespoon vinegar (cider or seasoned rice)
2 teaspoons of sugar (or organic agave nectar)
2 (to 6) garlic cloves, minced
1/4 to 1 teaspoon fresh ginger, grated
1/8 teaspoon of cayenne
Whisk all of the ingredients together in a small sauce pan, then heat gently until the sauce is smooth and slightly thickened. Add more water if the sauce becomes too thick.
Per tablespoon: 38 calories, 1 gram of protien, 2 grams of carbohydrates, 3 grams fat, 38 mg sodium, 0 mg cholesterol
We served this over brown rice spaghetti, topped with chopped scallions with a generous side of roasted vegetables.
I’ve also served it over acorn squash with excellent results – and it’s not too bad straight off the spoon either!
Recipe taken (and modified from) one of my favorite cookbooks of all time: The Peaceful Palate.
Recipe: Caribbean Black Beans
Serves 4 (generously)
Total cooking time: 30 minutes
1 1/2 cups chopped onions
3 (to 6) garlic cloves, minced or pressed
2 Tablespoons of olive oil
1 Tablespoon grated fresh ginger root
1 teaspoon fresh thyme (or 1/2 dried)
1/4 teaspoon ground allspice
4 1/2 cups drained cooked black beans (three 16 ounce cans)
3/4 cup orange juice
salt and ground black pepper to taste
Saute the onion and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the ginger, thyme, and allspice and saute, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Use a heat diffuser or a double boiler if necessary to prevent scorching (I didn’t have any trouble with it). Mash a few of the beans with the back of the spoon (or a potato masher) for a thicker consistency. Add salt and pepper to taste, and serve over rice.
Per 8 ounce serving (not including rice): 252 calories, 5.3 grams of protein, 13.1 grams of fat, 26.1 grams of carbohydrate, 1.61 mg sodium, 0 mg cholesterol.
Taken (and modified) from Moosewood Restaurant Cooks at Home.
Introducing superfoods into your holiday meals!
Check out these gorgeous and healthy recipes featuring the beautiful antioxidant-rich superfood pomegranates! Just think how lovely any one of these dishes would be decorating your holiday tables! And what a welcome relief they would be from the artery clogging and calorie packing “joy” of the stuffing and candied yams (but see my healthy version of the latter here)!
Special thanks go to my friend, Wadeane, for drawing my attention to this. I’m particularly stoked about trying the guacamole!
Question: What’s your favorite, yet healthy, holiday food? Conversely, what is the one thing that you simply “have to have,” no matter how bad it is for you? And, more to the point, what substitutions have you tried? What’s worked? What hasn’t?
My new favorite dessert: candied yams without the candy
Filed under: coconut oil, product recommendations, recipes, superfood |
Comments (4) As we roll into autumn, my new favorite snack is yams.
Yes, you heard me, baked yams.
I simply wrap them in tin-foil and bake them like regular baked potatoes.
(350 degrees for approximately an hour or until soft)
Then, when I’m ready to serve them, I top them with a dollop of Nutiva’s coconut oil.
Much like vanilla bean butter, coconut oil is wonderfully fragrant and is just a little bit sweet. It’s also incredibly good for you!
Because in addition to just tasting great, coconut oil also boosts your metabolism. And if that weren’t enough, it can also be used as a skin and hair conditioner, as well as deodorant and toothpaste!
I bought the 15 ounce jars on Amazon as a test, but I’m pretty sure that my next order will be the 54 ounce tubs!
Seriously, check this stuff out. It’s amazing! It’s also great for sauteing kale and texturizing smoothies!
