Category Archives: Recipes

Winter Green Salad, Figs and Tahini

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Winter Greens Salad, Glazed Figs and Tahini Mustard Dressing

Ingredients
1 Part Arugula
1 Part Mizzuna or other winter green
1 Part Baby Kale
1 small head of Radicchio chopped fine

Tahini Mustard Dressing
¼ cup Tahini
2 tbsp Mustard made with apple cider vinegar
1 tbsp Roasted Garlic (note below)
3 Lemons juiced
1 cup olive oil
Salt and Pepper

Glazed Figs
11 oz of dry figs
⅓ cup Olive Oil
¼ Cup Maple syrup
1 tsp Cayenne Pepper
1 tbsp sherry vinegar

Instructions
Dress baby kale with tahini dressing about 5-10 minutes prior to adding the rest of the greens right before serving, mix well add figs and serve.

Tahini Mustard Dressing
In a mixing bowl or a blender combine tahini, mustard, lemon juice and roasted garlic, mixed well. Slowly incorporate olive oil until emulsified, place in a jar and refrigerate.

Note: To roast one head of garlic, cut the stem of the garlic bulb and put in a pouch with some olive oil and place in oven for about 20 minutes, at 375F, when done the garlic cloves should be golden brown and will pop out easily from the bulb.

Glazed Figs
Trim stems off the dried figs and cut in half, soak in hot water for 10 minutes, in a sauté pan, at a low fire heat oil, maple syrup and cayenne pepper until all ingredients are incorporated. Then add figs, cook for about 2 minutes and add sherry vinegar. Place in a sheet pan lined, cool down and place in a clean container. Wrap and refrigerate.

Turkey and Spinach Meatloaf

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Turkey and Spinach Meatloaf – Gluten Free

1 lb of ground turkey ½  onion fine chopped 1 bag of frozen spinach (10 ounces) ½ cup brown rice cooked (¼ cup raw cooked in ½ cup liquid) 2 tbsp of mustard 1 large egg white 1 Tbsp of salt ½ Tbsp of ground pepper ¼ cup of tomato sauce How to: First cook brown rice in either water or vegetable stock, once cooked allow to cool down. Place all remaining ingredients (onion, spinach, rice, mustard, egg white, salt and pepper) in a large mixing bowl. Mix all the ingredients together, put in a baking dish or loaf pan spread the tomato sauce on top bake at 475 for 45 minutes, basting occasionally. Serve with a greens, cucumber and tomato salad dressed with lemon and extra virgin olive oil if desired.

 

Swiss Chard, Caramelized Onions

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 Swiss Chard with Caramelized Onions and Apple Cider Vinegar

3 Onions 2 bunches of Swiss Chard, stems off, rinsed and cut into ¼ inch pieces ⅓ Cup of Apple Cider Vinegar 3 Tbsp of Xtra Virgin Olive Oil 3 Sprigs of Thyme 1 pinch of Crushed Red Pepper

Slice onions very thin. In a large pot with a lid, at medium heat, heat the oil and add sliced onions, thyme and crushed red pepper, cook covered at a low fire, stirring from time to time to prevent burning until the onions are completely soft and almost caramel brown, this can take somewhere between 20 to 45 minutes, when onions are done, add in the swiss chard and the apple cider vinegar, keep the cover on and cook for another 10 to 15 minutes making sure that the onions and the chard are incorporated well, season with salt and pepper to taste.

 

Sweet Potato Soup

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Sweet Potato and Ginger Soup

2 medium sweet potatoes – peeled and cut into 1 inch pieces 2 tsp chopped fresh ginger ½ cup chopped cilantro plus ¼ cup for garnish (set aside) ½ tsp cinnamon 2 tsp curry powder 2 cups water 1 cup low sodium organic vegetable stock Salt and pepper ¼ cup of Olive oil How to: Place sweet potatoes and curry powder in vegetable stock, add 1 tsp salt and bring up to a boil, after that bring down to a simmer. Cook until soft. Add ginger and cilantro and cook for another 5 minutes and add cinnamon. Puree in a blender until smooth (let the soup cool down for about 10 minutes to avoid backsplash when blending) Pour in serving bowls, top with some chopped cilantro and a drizzle of olive oil if desired

 

Delicata Squash with Curried Amaranth

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Delicata Squash with Curried Amaranth, Almonds, Spinach and Cherries
Cilantro Coconut Sauce

Ingredients
Squash
8 Delicata Squash, cut in half, seeded, seasoned, cover and baked until tender at 400F for approximately 20 minutes
1 cup Amaranth
1 cup finely chopped onion
2 tbsp Olive oil
2 ½ cups water or vegetable stock
1 tbsp curry powder (more if desired)
1/2 cup dried Cherries roughly chopped
1/2 cup chopped almonds
5 ounces of Spinach, quickly sautéed with olive oil

Sauce
½ cup caramelized onions (about 1 ½ large onions, sliced thin)
3 cups Coconut milk
½ tsp coriander powder
¼ tsp cumin powder
⅛ tsp turmeric powder
¼ tsp salt
¼ tsp cinnamon powder
½ cup cilantro leaves

Instructions
For the stuffing:
Sauté the onions until soft, add the amaranth toast for about two minutes, add curry powder and salt, then add liquid and cook over medium heat for about 15 minutes or until water is evaporated and it has started to thicken. When the amaranth is cooked, stir in the spinach, almonds and the cherries and cover for about five minutes, this will allow the cherries to soften.

For the sauce:
Heat caramelized onions and add all the spices except for the cilantro leaves, when spices are well incorporated, add the coconut milk, bring to a boil and simmer on low heat for about 15 minutes, add cilantro leaves and put aside to cool, puree in a blender or with a hand blender.
The sauce should be of a semi thick consistency.

When the amaranth has cooled, stuff each half of the delicata squash with it, pour the sauce over them, place on a baking sheet and bake at 350F for 15 minutes.
Garnish with cilantro leaves before serving.

Cranberry Jalapeño Relish Sugar Free

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Cranberry Jalapeño Rosemary Relish

1 Pound Cranberries
1 Jalapeño deseeded and small diced
1 Orange, zested first, segmented and juice reserved
1 Lemon
1 Lime
⅓ cup chopped rosemary leaves
1 Cup Coconut sugar
Salt and pepper to taste

With a peeler peel skin off the orange, lime and lemon, and chop the zest in a fine dice, then proceed to segment each one over a small bowl to catch the juices, set aside.
Finely chop the jalapeño and set aside.
In a heavy bottom sauce pan add cranberries, sugar and cook on a small fire until cranberries burst, then add zest and cook for another 5 minutes, the consistency should be that of a chunky fruit preserve, add the diced jalapeño and the citrus segments, season with salt and pepper, place in a serving dish.
Leave at room temperature if you are using it the same day or place in refrigerator, it can be stored for up to a month.

Almond Cake with Poached Balsamic Pears

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Almond Cake with Roasted Balsamic Pears

Ingredients
1 ½ Cups almond flour or almond meal (Certified Gluten free) firmly packed
1 ½ Cups Gluten free cake flour mix
1 tsp baking powder
1 tsp baking soda
½ tsp ground allspice
½ tsp ground cardamom
1 tsp cinnamon
1 tsp vanilla extract
1 tsp ground ginger
½ tsp fine-grain sea salt
3 tbsp of flax seed plus 4 ounces of water, beaten and rested for 10 minutes
⅔ cup + 1 tsp maple syrup
1 tsp Almond extract
1 tsp Vanilla extract
¼ tsp Apple Cider Vinegar
¼ cup olive oil
1 cup almond milk
1 orange – zested and juiced (set zest aside, reserve the juice)
4 Pears Bosc or Anjou peeled, cored and sliced soaked in balsamic vinegar
½ cup balsamic vinegar
¼ cup of crushed whole almonds or sliced almonds for garnish

Instructions
Preheat the oven to 375F
Grease a 9-inch pan or a springform pan with oil and dust with a little of the cake flour.
Before you start to mix, do your flax seed/water mix and peel, core, slice and marinate the pears, then proceed.

In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, all spice, ginger and sea salt.
In another bowl, combine the beaten flax seed mixture, maple syrup, olive oil, vanilla extract, almond extract, ACV and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then pour into the cake pan, take some of the marinated pear slices and arrange in a circle on top of the cake.
Bake for 35 minutes, pull out and sprinkle with sliced almonds, put back in the oven for another 5 minutes or until the cake is almost golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean, place the cake on a wire rack to cool to room temperature.

Once the cake is out of the oven, combine the orange juice with 1 tsp balsamic vinegar in a small bowl. Warm over medium heat, while stirring, just until the balsamic is blended into the juice, add the sliced almonds and then brush the orange glaze over the warm cake. It should soak right in, let the cake cool down.

For the Balsamic Pears:
While the cake is in the oven, mix pears and balsamic vinegar, let rest for about 15 minutes, place in a roasting pan or sauté pan and cook in a 375F oven for about 15 minutes.
Once the cake has cool down, use a sharp knife to slice into wedges, transfer each piece to a plate and garnish with the roasted balsamic pears.