Summertime Layered Salad

I had difficulty coming up with a post name that summarizes the dish since there’s so many different ingredients and there isn’t one that is dominant more than the other. However, eating this salad reminds me of the summertime with it’s citrus dressing and light, refreshing taste of the salad ingredients. I got the recipe from Oh She Glows Blog, which originally was adapted from Whole Foods. It looked so delightful that I just had to try it out!

Layered in a large mason jar (which was too big at 800ml). Ideally, 500ml jar would work great.

Mixed all together

Recipe from Oh She Glows Blog

Makes 4 servings

Salad:
1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
1 cup uncooked quinoa (makes 2.5 cups cooked)
1 cup edamame
1 cup diced carrots
1 diced red pepper
1 diced green pepper
1/2 cup finely chopped fresh parsley
Sea salt, to taste

Dressing (makes four 1/4 cup servings):
2/3 cup 100% pure orange juice (I used Evolution Organic 100% Orange juice)
1/3 cup 100% pure apple juice (I used Columbia Gorge Organic 100% Apple Cider)
1 tbsp apple cider vinegar
1 tbsp fresh minced ginger
1 lime, squeezed
Sea salt, to taste

1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5-10 mins longer than the quinoa.

2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.

3. You can then layer the ingredients in mason jars or mix all together!

Miso Tahini Noodles

Long overdue post! I’ve been so busy with work that I actually haven’t cooked in a while, but I have a little breathing room for the next week, whew. I have a lot of tahini to use up, so I was looking for a recipe using tahini as an ingredient. I stumbled across this, and it sounded good. I enjoyed the dish. It’s easy to whip up and it’s half raw-ish, so I would make this again.

 

Recipe adapted from The CopyCat Cook

Makes 2 servings

4 tbsp of tahini
2 tsp miso paste
less than 1/2 cup hot water
Handful of broccoli, lightly cooked
1 cup cooked noodles (I used 100% buckwheat noodles)

Mix the miso and hot water together. Add in tahini and stir until well combined. Toss the dressing with the noodles and broccoli.

 

“Sour Cream” & Onion Kale Chips

I love kale chips. What’s better than eating crunchy delicious snack that’s also packed with nutrients? These chips are awesome. Totally tastes like sour cream and onion chips, except it’s all healthy, raw ingredients! LOVE!

(Recipe from BlissTree)

1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water

1.    Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2.    In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3.    Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Spinach Mushroom Frittata

(adapted from Comfy Belly)

about 10 ounces of chopped organic spinach (fresh or frozen)
1 medium onion, chopped
2 tablespoons of organic extra-virgin olive oil (or more as needed)
1.5 cup of chopped mushrooms
4 ounces of parmesan cheese (non-rBHG treated)
6 eggs (organic omega-3)

  1. Preheat your oven to 350 degrees F.
  2. Saute the spinach, onions, and olive oil in a large frying pan for about 5 minutes, and then add the mushrooms. Saute for another 5 minutes, or until the onions are becoming clear.
  3. Turn the heat off, cool for a moment, and the add the eggs, and cheese to the spinach mixture. Blend well.
  4. Pour the spinach mixture into pie dish.
  5. Bake for 20 minutes, or until the egg and cheese are baked into the frittata.

Lentil Walnut Loaf with Miso Gravy

Happy Thanksgiving! Of course I had to cook a vegetarian Thanksgiving dish. Others raved about this recipe so I decided to give it a try. It was good, really reminds me of meatloaf!

Lentil Walnut Loaf

Miso gravy

The final product

(adapted from Grail Springs)

Lentil Walnut Loaf

1 ½ cups cooked lentils
½ cup walnuts,  finely chopped
1 cup Ezekiel sprouted grain breadcrumbs
½ cup onion, chopped
3 cloves garlic, minced
1 Tbsp tamari
¼ cup nutritional yeast
1/2 tsp rosemary
2 tbsp fresh sage
2 tsp thyme
1/4 tsp tumeric
1/3 cup vegetable broth
sea salt
cayenne pepper to taste (optional)
2 eggs

1. Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
2. Mix all ingredients well in a large bowl.  Put mixture into a well-oiled loaf pan or baking dish.
3. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.

 

Miso Gravy

1 tablespoon miso paste
1 cup unsweetened almond milk
2 tablespoons coconut oil
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon thyme
1 tablespoon arrowroot powder
sea salt and freshly ground pepper to taste

1. Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
2. Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
3. Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

Veggie Burgers to Boot

We made these veggie burgers as part of our pre-Thanksgiving feast. These were great. Even my meat-loving husband enjoyed them and wanted seconds.

(from Oh She Glows)

Makes 6-8 patties

1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste

1. Preheat oven to 350F. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.

 

I froze the rest of the patties, and plan to just stick it in the oven when I want to eat another one for a meal. For putting together the veggie burger dish, I used organic wheat bun. I tried Ozery Bakery Bun. I liked that it was thin since I don’t like things super bready:

Ozery Bakery Wheat Bun

I topped off the veggie burger with some organic BBQ sauce that is made with agave (from Organicville). Yummerz!

Organicville BBQ sauce

 

Quinoa & Chia Crunchy Cereal

I love cereal, but I’ve cut back since switching to my healthier diet due to all the processed ingredients in cereals. If I do eat cereal, I like to buy a raw brand cereal, making sure there’s no bad sugars in there. So when I saw this recipe from Oh She Glows of homemade cereal, I was intrigued to try it out.

Makes 2 servings

1 1/2 cups cooked quinoa
1 T chia seeds
2 T pure raw agave nectar
1/2-3/4 t cinnamon
1 t vanilla
pinch or two sea salt

1. Soak quinoa 2 hours prior and rinse
2. Cook quinoa with water, with amount as directed on package
3. In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread.
4. Cook for 40-50 minutes at 375F, being sure to check half way through and adjust cooking time if necessary. Cereal should be slightly golden brown when finished. Remove from oven and cool.

It was good and crunchy. I enjoyed it with some almond milk. I would make it again except it is time consuming just for 2 bowls of cereal. If I make it again, I would double the batch next time so at least it’d last a little longer.

Healthy Vietnamese Vermicelli Noodles (Bun)

As I mentioned previously, I’ve been on a major bun kick. Here’s my first attempt making it myself for the first time and I tried to make it as healthy as possible. I already made various parts of the entree before this, so it didn’t take too long to throw together.

Mung bean vermicelli noodles
Organic lettuce (cut into long strips)
Organic mint leaves
Pickled Carrots & Daikon
Vegetarian Egg rolls, cut into bite size pieces
Nuoc Cham (Vietnamese dipping sauce)

…and mix! Yummy. I use vermicelli noodles made out of mung bean rather than the typical rice flour since it’s lower in glycemic index and it sounds like it’s a least a little more nutritious, although I’m sure it’s still processed.

Baked Apple Crisp

I made apple crisp from Elana’s Pantry recipe. I used stevia instead of xylitol since I didn’t have any. I personally can’t stand stevia in large amounts due to the its weird aftertaste, but I decided to try it anyway since one commenter on the recipe said that they didn’t have much of an aftertaste when they tried it with stevia.

It smells yummy coming out of the oven. But the stevia aftertaste for me is just too strong. Next time, maybe I’ll play around with agave. Agave tastes fine for me.

Apple crisp topped with ice cream

4 large apples, peeled, cored and cut into 8 slices, then quarter each slice
1 tablespoon stevia
1 tablespoon lemon juice
¼ cup water
1 tablespoon arrowroot powder

Topping:
1 cup blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 tablespoon coconut oil
2 tablespoons stevia

1. In a 9×9 baking pan, toss apples, sweetener and lemon juice
2. Stir water and arrowroot together to make a slurry then toss into apple mixture
3. In a medium bowl, combine almond flour, salt and cinnamon
4. In a smaller bowl combine vanilla, coconut oil and sweetener
5. Stir wet ingredients into dry –mixture will be very crumbly
6. Sprinkle topping over apple mixture
7. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown