3 BEAN SALAD WITH LEMON CUMIN DRESSING

I played an event at the World Series Of Poker yesterday and brought this salad along with me to eat during one of the breaks.  The events at WSOP can be quite long as you play poker all day trying to eliminate opponents until only one, who becomes the champion, remains. Most of the events are about 3 days long but this particular one had a record breaking entry level, and will be extended to 4 days.  Usually you play about 10 levels a day, the levels are one hour long, and you get a break every 2 hours along with a dinner break later on in the day. So you can easily expect to be in the tournament area for a good 13 hours a day, if you do not get disqualified. 

I find that eating the right food is crucial to doing well in those tournaments, as you need to have all the nutrients in your body to give you the stamina to keep going.  I usually try to bring my own as I find that the food offerings at the Rio (where the WSOP is held) are far from optimal.  This salad fit the bill. Full of vitamins, lots of raw ingredients, nutrients, and light. I definitely felt energized afterwards! 

I did make day two of the event so I will be back in the poker room later on to compete for that first place prize.  The prize pool is over 5 million, So along with the gold bracelet (prestigious WSOP trophy) it will be a pretty good win for the last survivor!

3 BEAN SALAD WITH LEMON CUMIN DRESSING

Ingredients:

• 1 cup of cooked red beans (about 1/3 cup dried)
• 1 cup of cooked black beans (about 1/3 cup dried)
• 1 cup of black eyed peas (about 1/3 cup dried)
• 1/3 cup of red onions, chopped small
• 1 red pepper, seeded and cubed
• 1 carrot, grated
• 1/2 cup of frozen corn, thawed (ideally organic to avoid GMO's)
• 1/2 head of iceberg lettuce, chopped
• 1 avocado, pit and skin removed, sliced
• Sea salt and pepper to taste
• 1 recipe of the creamy lemon dressing (click here: creamy lemon and cumin dressing )

Preparation

1. Cook the beans (click here for the technique on how to cook beans), drain, and let them cool.
2. In a large bowl, put all of the salad ingredients together. 
3. Add the dressing to your liking  (I used about 3/4 of the recipe), and mix well until all the ingredients are well coated.

Enjoy! 

This will make 4 servings

CREAMY LEMON AND CUMIN DRESSING

Since I could see this dressing with so many other salads, I gave it it's own blog.  It is so refreshing! The cumin flavor is very mild, so this is not a spicy dressing.  Rather it is tangy from the lemons, and also revitalizing. Quite perfect for the summer!

Using fresh squeezed lemon juice makes such a difference in the taste of dressing. It is really worth the effort. Plus lemons are so good for you! They are super alkaline and therefore balance the PH level of or body, they aid digestion, dental care, and weight loss. They act as blood purifiers ,they control high blood pressure,and they can also help purify the liver. That's just to name a few of the benefits!

Since this is all made in a blender, it only takes a few minutes to prepare, So let's say goodbye to store bought dressing. 

CREAMY LEMON AND CUMIN DRESSING


Ingredients:

• 1/2 cup of fresh squeezed lemon juice
• 1/3 cup of filtered water
• 1/4 cup of olive oil
• 1 tablespoon of chickpea miso (white soy miso would work too, but make sure to buy organic if using a soy miso to avoid GMO's)
• 1 tablespoon of Bragg liquid aminos
• 1 tablespoon of raw apple cider vinegar
• 2 tablespoons of raw sunflower seeds
• 2 Medjool dates, pitted and chopped (if they are hard, soak them in warm water for 30 minutes to soften)
• 2 garlic cloves
• 1 teaspoon of ground cumin
• Sea salt and pepper to taste

Preparation:

1. In a high speed blender, put all of the ingredients together, and blend until very smooth.
2. Serve immediately or save in the refrigerator.

BLUEBERRY, ORANGE, AND GINGER CHIA SEED JAM

You 

I have been enjoying breakfast on my patio lately as the mornings in Las Vegas are just beautiful.  It is sunny but yet, not too hot. My dogs enjoy that time of the day too,  as they lay on the lounge chair and and soak up their vitamin D from the sun. 

Speaking of breakfast, I had these beautiful blueberries that I wanted to use and I was out of homemade jam, so I whipped up something different. This recipe is a variation of the strawberry and chia seed jam that I made a little while back. It just shows how, once you know a basic recipe, you can let your creativity take over, and experiment with infinite variations.  I added some orange zest, juice, and ginger in this one and the combo was absolutely delicious. 

If you don't eat toast too often, like myself, don't let it stop you from making this tasty jam. There are many other ways you can enjoy it! I used it as a topping for my oatmeal, yesterday, but it would also go great with ice cream, on top of fruits, or in a chia pudding. Since it takes no time to make, and is way better than store bought jams, you have no more excuses.  So let's get cooking!

BLUEBERRY, ORANGE, AND GINGER CHIA SEED JAM

Ingredients:

3 cups of blueberries
1/3 cup of agave nectar
1/4 cup of fresh orange juice
1 tablespoon of orange zest
1 teaspoon of vanilla essence
1/2 teaspoon of fresh ginger

3 tablespoons of chia seeds

Preparation:


Put all the ingredients except the chia seeds in a small saucepan, bring to a boil, then reduce the heat to low, and let it simmer for 20 minutes.
Mash the mixture with a potato masher, add the chia seeds, and continue cooking for 5 minutes until it has thickened
Remove from the heat, let it cool, and transfer to 2 small jam jars.
Keep refrigerated for up to two weeks, or save for later use in the freezer.

Enjoy!

This will make 2 small jars

"CHEEZY" BUCKWHEAT WITH VEGGIES

Since we get a multitude of nutrients from eating different colored fruits and veggies, I really make an effort to have a nice rainbow looking variety prevalent in my food. As you probably have noticed by now, my food tends to be colorful!  This recipe is no exception. Vibrant, tasty, and nutritious.

Buckwheat has so many things going for it, and I wonder why it is not more popular.  It can lower blood pressure and cholesterol.  It also contains all 8 amino acids to make it a complete protein, fiber, flavanoids, and that's just the tip of the iceberg...  

It is also so versatile; I have used it in raw recipes, sprouted it, and cooked it.  When cooked, it had this luscious, creamy texture and mild nutty taste, and it takes only 20 minutes to make. It can be used in any recipe that would require rice or quinoa, and it's a also a superfood!  So why is it not the new superstar food yet? Beats me!

If you've never tried buckwheat, please do yourself a favor and rush to the store to get yourself  some.  You will probably want to use it in so many dishes once you have experienced its taste and consider all the bonus health benefits.  

"CHEEZY" BUCKWHEAT WITH VEGGIES 

Ingredients:

For the "cheezy" sauce:

• 1 cup of sweet potato, skin removed, cut into small cubes (1/2 to 3/4 inch) 
• 1 cup of raw cashews
• 1 cup of filtered water
• 1/4 cup of nutritional yeast
• 2 tablespoons of lemon juice
• 2 garlic cloves
• 2 teaspoons of Bragg liquid aminos
• 1 teaspoon of apple cider vinegar
• 1/2 teaspoon of ground turmeric
• 1/2 teaspoon of ground mustard
• 1/4 teaspoon of cayenne pepper
• Sea salt and pepper to taste

For the buckwheat and veggies:

• 1 cup of buckwheat
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 small to medium sized yellow squash (preferably organic to avoid GMO's), cut in half lengthwise, then sliced into 1/4 inch
• 1 orange pepper, seeded, chopped into small cubes
• 2 cups of broccoli florets
• Sea salt and pepper to taste

Preparation:

For the sauce:

1. Place the sweet potato on top of a steamer basket, and fill the bottom of the steamer with about 2 inches of water.  Cover, and steam for about 10 minutes.
2. Put all the ingredients, including the steamed potatoes into a blender, and blend until very smooth.

For the buckwheat and veggies:

1. Put the buckwheat and vegetable broth in a medium sized sauce pan, bring to a boil, then reduce the heat to low and let it simmer, uncovered for 20 minutes.
2. Remove from the heat, cover, and let it stand for five minutes.
3. Fluff with a fork before using.
4. In the meantime, in a large saute pan, heat up the olive oil under medium-high heat.
5. Add the onions, and saute for 4-5 minutes until they are translucent.
6. Add the yellow squash, the orange pepper, and the broccoli.  Saute for another 4-5 minutes until the squash is soft, and the broccoli turns bright green.
7. Add the cooked buckwheat and the sauce, mix well, and cook another 2-3 minutes until the sauce is heated through, and the veggies and buckwheat mixture are fully covered.
8. Season with sea salt and pepper to taste.
9. Serve warm

Enjoy!

This will make 4 servings

CHOCOLATE AND PEANUT BUTTER SMOOTHIE

I have always been a chocolate lover to begin with but my desire for it has been greatly amplified throughout this pregnancy. I am seriously craving it all the time! 

Even though cake and processed chocolate bars taste awesome, I try to eat things that will nourish my body, while still satisfying my cravings. This smoothie was perfect!  Made with pure cacao, which is a super-food with an amazing amount of antioxidants, and a few other wholesome ingredients, I really didn't feel guilty drinking it.  I am sure the baby appreciated it too ;)

Do not mistake cacao with cocoa.  Cacao is chocolate in it's pure form, unlike cocoa which has been processed and had a lot of it's beneficial nutrients stripped.  Other than being extremely high in antioxidants, here are some more benefits of pure cacao:

• Improves heart function
• High in essential fatty acids
• Great source of vitamins and minerals
• Helps manage depression, mood booster
• Detoxify the liver
• Helps increase focus
• Anti inflammatory properties
• High in fiber

I added some bee pollen in my recipe, mostly because it can improve oxygen rich blood cell count by as much as 25%, and that is very important while pregnant.  But I understand that in plant-based diets, some people eat them, and some do not.  I personally only eat bee pollen and when sick, I have some manuka honey as it is so beneficial and healthy.  If you are against it, just omit it, it will not change the taste much.  I totally respect your choice.

CHOCOLATE AND PEANUT BUTTER SMOOTHIE

Ingredients:

• 1 cup vanilla, non-dairy milk of your choice (I used my own vanilla cashew milk)
• 2 frozen bananas, sliced into large coins 
• 1/4 cup of pure cacao
• 1/4 cup of natural peanut butter
• 2 tablespoons of maple syrup
• 1 tablespoon of bee pollen (optional)
• 1/2 tablespoon of chia seeds

Preparation:

1. In a high speed blender, mix all the ingredients together until smooth.
2. Serve immediately

This will make one smoothie

LIME MOUSSE PARFAIT WITH BLUEBERRY AND COCONUT TOPPINGS

Oh does this dessert looks pretty with the lime green color from the mousse contrasting with the blue from the blueberries.  But even better than that, it is delightful in taste, and good for you!  A dessert that we can enjoy without guilt.  Yes please!!!

This really took no time to make... I think I spent less than 10 minutes on it.  I was craving something sweet but yet healthy, so I got my dessert fix really fast!
Any berries could be used here as they all taste good with lime.  So if blueberries are unavailable, do not let it stop you.  If  you want to impress friends but do not want to spend too much time making a dessert, this will be perfect.
I guarantee that they are going to be completely shocked when you tell them that the mousse is made with avocados!  :)

LIME MOUSSE PARFAIT WITH BLUEBERRY AND COCONUT TOPPINGS



Ingredients:


For the mousse;

• 3 ripe avocados, pitted and skin removed
• 1/3 cup of raw cashews
• 2/3 cup of fresh squeezed lime juice (7-8 limes)
• 1/4 cup agave nectar
• 1 tablespoon of coconut oil
• 1/2 teaspoon of vanilla essence

For the topping:

• 1 cup of blueberries
• 1 cup of unsweetened coconut flakes

Preparation:

1. In a high speed blender, place all of the mousse ingredients, and blend until very smooth.

1. Line 4 parfait cups (or white wine glasses).

1. Spoon 1/3 of the mousse mixture equally into the bottom of each glass.

1. Spread 1/3 of the of the blueberries and 1/3 of the coconut flakes on top of each mouse layer.

1. Repeat the process, you should have 3 layers of each the mousse, blueberries, and coconut flakes in each cup ending with the blueberries and coconut flakes on top. 

Enjoy!

This will make 4 servings

ORZO PASTA WITH MUSHROOMS, OLIVES, AND SPINACH WITH A ROASTED EGGPLANT SAUCE

If you are a pasta eater and like baba ganoush, you are in for a treat!  I had these beautiful eggplants that I needed to use, but wanted to do something a little different with them.  Since I really enjoy baba ganoush, I thought it could make a great flavorful, creamy pasta sauce.  And sure enough it did! My daughter who doesn't usually like eggplant, thought it was excellent, and ate two bowls.  So that was another winner!

I have never been to Italy, but it is definitely on my bucket list of places to visit.  When I think of Italian food, eggplant and pasta definitely pop into my mind.  I can see myself on a nice summer day, eating a dish similar to this one, on a patio in Venice... Oh a girl can dream!
In the mean time, let's enjoy a nice Italian fare made from our kitchen...

ORZO PASTA WITH MUSHROOMS, OLIVES, AND SPINACH WITH A ROASTED EGGPLANT SAUCE



Ingredients:


For the roasted eggplant sauce

• 2 medium sized roasted eggplants, flesh only
• 1/4 cup tahini
• 2 garlic cloves
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of olive oil
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika
• 1/8 of teaspoon of cayenne
• Sea salt and pepper to taste

For the pasta:

• 16 oz of gluten free orzo pasta
• 1 tablespoon of olive oil
• 1 onion, chopped
• 8 oz of mushrooms, sliced
• 3 cups of spinach
• 1/3 cups of  black olives, pitted and sliced
• Sea salt and pepper to taste

Preparation:


To roast the eggplants;

1. Preheat the oven to 400 F.
2. Cut the eggplants in half lengthwise.
3. Add salt on top of the flesh of the eggplants and let it "sweat" for 20 minutes.  This will remove the bitter taste.
4. Using a napkin, pat dry the excess water that formed on top of the eggplant.
5. Score the flesh with a knife, cutting deep into the flesh, but not through the skin.
6. Cut diagonal lines on both sides, about one inch apart, to make a diamond cross hatch-pattern.
7. Place the eggplant on a baking sheet covered with parchment paper or aluminium foil face down, and roast for 50-60 minutes, until the eggplant looks collapsed, and the bottom has a caramel color.
8. Remove from the oven and let them cool.

For the roasted eggplant sauce:

1. Remove the flesh from the roasted eggplants. Discard the skin.
2. Place the flesh and all of the other sauce ingredients in a blender, and blend until smooth.

For the orzo pasta;

1. Cook the pasta according to manufacturer's instructions. Drain.
2. In a large saute pan, heat up the olive oil under medium-high heat.
3. Add the onions and saute 4-5 minutes until they are translucent.
4. Add the mushrooms and saute another 8-10 minutes, until the moisture has evaporated.
5. Add the spinach and the black olives, and cook for two minutes.
6. Add the pasta and the sauce, blend well, and cook a few minutes until the sauce is heated through.

Serve warm.

This will make 6 servings

TROPICAL QUINOA BREAKFAST LETTUCE WRAPS

It doesn't get much healthier than this for breakfast: lettuce, quinoa, fruits, and yogurt. It may sound like a strange combo but it came together very well!  I started eating leftover quinoa with yogurt a little while ago for breakfast, and I really enjoyed it. I decided to give it a twist and wrap it in lettuce this time.  These wraps are not only unique and delicious, but it becomes such a good way to start the day.  

Quinoa is surprisingly good for you.  Considered a super-food due to it's high nutrient and vitamin content, it is also serves as a complete protein. So where do vegans get their protein you might ask? You got it... quinoa plays a major role.  It's not our only major source, as we have many options, but it sure is a great one!

TROPICAL QUINOA BREAKFAST LETTUCE WRAPS

Ingredients:

For the wrap:

• 8 medium sized green leaf lettuce leaves
• 1 cup of dried quinoa, rinsed
• 16 oz of non-dairy vanilla yogurt (I used "So Delicious" cultured coconut milk, vanilla flavored)

For the topping:

• 8 strawberries, sliced
• 1 mango, pitted, skin removed and cubed
• 3/4 cup of blueberries
• 1/2 cup of unsweetened coconut flakes

Preparation:

1. In a medium saucepan, place the quinoa with 2 cups of water, and bring to boil under medium high heat.
2. Reduce the heat to low, and simmer for 20 minutes until the water is absorbed. 
3. Remove from the heat and let it strand for 5 minutes, covered. 
4. Let the quinoa cool, and fluff with a fork before using.
5. Once the quinoa is cool, mix it with the yogurt. 
6. Place the lettuce leaves on serving plates (2 per plate), "cup" side up, and fill the inside of each with some quinoa. Top evenly with a variety of topping ingredients on each. 
7. Fold the lettuce over the filling (kind of like a taco) and serve.

Enjoy!

This will make 4 servings (8 wraps)

MANGO AND VEGETABLE SUMMER ROLLS

Also known as Vietnamese rolls, these are some of the freshest appetizers that I can think of, and bonus, they are super healthy too!

I use to make meal plans for a few poker players, and these were one of my most popular food items. Everyone seemed to love them. Myself included. :)

They are a bit tricky to roll at first, but it is not as hard to do as it seems. You will get the hang of it very quickly and should be pretty good at it after a few attempts. So don't  let it intimidate you, it's actually quite fun, and well worth the effort.

MANGO AND VEGETABLE SUMMER ROLLS



Ingredients:

• 8 (8 inch) brown rice paper rounds
• 4 oz brown rice glass noodles (also known as rice vermicelli)
• 1/2 head of iceberg lettuce, cut into a chiffonade
• 1 cucumber, sliced very thin (I did not use the core as the seeds make it too soggy)
• 1 avocado, pitted, skin removed, sliced thin
• 1 mango, pitted, skin removed, sliced thin
• 8 cilantro springs

Preparation:

Bring a medium sized pan filled with water to a boil, add the brown rice glass noodles, and cook for 2 minutes until softened. Drain and rinse with cold water. Reserve

Fill a bowl that is wider than 8 inches with warm water, gently immerse 1 rice paper round, and let stand for a few seconds until it is soft and pliable.  Lift out, letting excess water drip off, then lay on a large plate, smoothing it out.

Arrange a little bit of the lettuce and the glass noodles across the center of the round, leaving about 1/2 inch on each side uncovered.

Top with a few mango slices, avocado slices, cucumber slices, and cilantro leaves.

Fold the edge of the wrapper nearest you over the filling, tucking as tightly as possible, until it touches the other side of the wrapper.

Fold the sides in and continue to tightly roll until sealed. 

Place the roll on a plate lined with a damp towel and cover with another damp towel.
Make 7 more rolls, using the same method.

Remove the damp towel, place two rolls per serving plate, and serve with Thai peanut sauce.

Enjoy!!

This will make 4 servings (8 rolls)

THAI PEANUT SAUCE

I was in Thailand a few months ago and surprisingly, I do not recall seeing this sauce often on their menus. It seems to be a popular American fusion item that we have adapted domestically.  If a sauce has ingredients that are typical of Thai cuisine, even though the actual sauce is not from there, doesn't it make sense to market it as such? Americans are brilliant when it comes to marketing, especially with food items sold to the general public.  Yes, you can find Thai peanut sauce in the Asian section of the supermarket and it's name comes from manufacturers that try to bring foreign tastes to us.

Regardless of it's true origin, this sauce is so versatile, and tastes way better than any store brought version that you can find.  It goes amazing with quinoa + veggie bowls, spring rolls, noodles, salads, and so many more things.  It really takes no time to make, and has exotic flavors that are going to bring a unique elements to your dish.  I seriously could eat it by itself with a spoon... it's so yummy!  But then again, I have a little bit of a peanut butter addiction, and it seems to me that everything tastes good with peanut butter as an ingredient.  Well, probably not everything, but being pregnant, who knows... maybe it would. ;)

THAI PEANUT SAUCE

Ingredients:

1/2 cup of smooth roasted peanut butter

1/4 cup of coconut milk

2 tablespoons of lime juice

2 tablespoons of agave nectar

1 tablespoon of rice vinegar

1 tablespoon of tamari sauce

2 teaspoons of Thai red curry paste

3 garlic cloves

1 inch piece of fresh ginger, chopped

1/2 teaspoon of red pepper flakes  

1/2 cup of water

Sea salt to taste

Preparation:

Put all the ingredients in a high speed blender and blend until very smooth.

Enjoy!!

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

This definitely takes a few steps to make but it is well worth the effort! in fact, my daughter loved it so much, she said she could see this dish on the menu of an upscale restaurant.  That was quite a nice compliment!

If you are into comfort food, this will hit the spot. It has the comfort feel to it, but it is impressive to serve, as the red wine sauce gives it a little bit of French food influence. It definitely would be a great dish for special occasions or holidays. Whether there's a special occasion or not for you to make this dish, it will be a hit either way! 

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

Ingredients:


For the roasted portobello mushrooms:

• 6 portobello mushroom caps
• 1/3 cup of olive oil
• 1 1/2 tablespoons of balsamic vinegar
• 3 garlic cloves
• 1/2 teaspoon of ground mustard
• 1 teaspoon of dried rosemary
• Sea salt and pepper to taste

For the chive mashed potatoes:

• 2 lbs of golden potatoes, washed and cubed  (I keep the skin on as it has all the nutrients, but you can remove it if you prefer)
• 2 tablespoons of fresh chives, chopped small
• 1/2 cup of non-dairy milk
• 1 tablespoon of coconut oil
• 1 teaspoon of paprika
• Sea salt and pepper to taste

For the lentil and red wine sauce:

• 3/4 cup of dried lentils
• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, chopped
• 1 tablespoon of brown rice flour
• 1/2 cup of red wine
• 1 1 /2 cups of vegetable broth
• 2 tablespoons of sun-dried tomatoes, chopped small (if they are hard, soak them in warm water for 30 minutes to soften)
• 1 tablespoon of Bragg liquid aminos
• Sea salt and pepper to taste

Preparation:


For the roasted portobello mushrooms:

1. Preheat the oven to 400 F.
2. Put the olive oil, balsamic vinegar, garlic, mustard, rosemary, and salt and pepper in a small jar, and shake well.  This will be your marinade.
3. Remove the stems from the mushrooms, place them in a large bowl, and pour the marinade over them. 
4. Marinate them for at least 15 minutes.
5. Place the mushrooms caps, gill-side up, on a baking sheet, and roast for 20 minutes in the oven.
6. Remove from the oven and reserve.

For the mashed potatoes:

1. Put the potatoes in a large pot, and cover them with water by at least one inch.  
2. Bring to boil under high heat, then reduce the heat to low, and simmer for 20 minutes until the potatoes are tender.
3. Drain the water and place the hot potatoes in a large bowl.
4. Using a potato masher, mash the potatoes with the non-dairy milk, the chives, the coconut oil, the paprika, and the salt and pepper until they are smooth.  You can use a hand or stand mixer too, just don't over whip, as the potatoes will get too sticky/gooey.

1. 

For the lentil and red wine sauce:

1. Put the lentils in a saucepan with 3 cups of water, and bring to a boil.
2. Reduce the heat and simmer for 20-25 minutes, until tender. Drain the lentils and reserve.
3. In a large saute pan, heat up the olive oil under medium heat, add the onion, red pepper, and garlic, and cook for 6-7 minutes until the onions are translucent and the pepper has softened.
4. Sprinkle the brown rice flour over the veggies, mix well, and cook another 2 minutes.
5. Add the red wine, mix well, and cook until it is reduce by 2/3. 
6. In the mean time, in a high speed blender, mix the vegetable broth, the sun-dried tomatoes, and the Bragg liquid aminos together and blend until smooth.
7. Add the veggie broth mixture and the cooked lentils to the sauce, and simmer to medium-low for 10 minutes...until the sauce is nice and thick
8. Season with sea salt and pepper

To assemble:

1. Place a roasted portobello mushroom cap gill-side up on a plate.
2. Add some mashed potatoes to cover the top of the mushroom.
3. Add sauce over the mashed potatoes.
4. Repeat with the other mushroom caps.
5. Serve warm.

Bon appetit!

This will make 6 servings.