SQUASHTINI AND LENTIL BALLS

This recipe has a few steps but it is totally worth the effort. Make it for friends to impress at a dinner party.  They will not believe how delicious, different, and healthy this dish actually is.

SQUASHTINI AND LENTIL BALLS

Ingredients:

For the nut balls:

1/2 cup dry quinoa, rinsed under water for 5 minutes
1 cup dry lentils
1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
3 celery, chopped
1 large carrot, grated
1 teaspoon ground sage
1/2 teaspoon thyme
1/2 teaspoon cumin
1 cup old fashion oat (use gluten free if sensitive)
1 tablespoon chia seeds
1 tablespoon flax seeds
2 tablespoons Bragg liquid aminos
6 tablespoons water
Salt and pepper to taste
extra oil to lightly fry them

For the tomato sauce:

I tablespoon olive oil
1 large shallot, chopped (1/3 cup)
5 garlic cloves, chopped
1 celery, chopped
3 cups tomatoes, peeled* and chopped
1/2 cup white wine
1 cup veggie broth
1/2 cup sundried tomatoes, chopped
1 tablespoon dried basil
2 tablespoons coconut nectar
Salt and pepper to taste

For the squashtini

2 large spaghetti squash, cut in 1/2 lengthwise and seeded
salt and pepper to taste

Preparation:

For the nut balls:

In a saucepan, bring the quinoa and 1 cup of water to boil.
Once boiling, reduce the heat to medium-low and cook for 20 minutes uncovered.
Turn off the heat and cover for an extra 5 minutes.

In the mean time in a separate saucepan, bring the lentils to boil with 5 cups of water.
Lower the heat and let it simmer for 25 minutes under medium-low heat. You will want them a little over cooked since we are going to smash them a little later on.
Drain the extra water once cooked and reserve.

In a wok or large pan, heat up the olive oil under medium heat.
Add the onions, garlic,  and cook 4-5 minutes until translucent.
Add the celery, carrots, spices, and cook another 4 minutes.
In the meantime, grind the old fashion oat, the chia seeds, and the flax seeds in the coffee grinder (or blender) until it has a "flour" consistency. You can do it in batches. This will act as a binding agent for our balls.
Once grinded, add the  oat "flour" mixture. Mix well.
Add the Bragg liquid aminos and the water, and cook another 3-5 minutes. The consistency should be sticky.
Add the cooked quinoa, the lentils, the salt, and pepper.
With a potato masher, mash the lentil mixture a little bit until everything is well blended.
Form little balls with the mixture and fry them over a little bit of oil in a large pan, turning them gently, until they are a little crispy on the outside. You will probably need to do this in batches.
Put on top of the squashtini and sauce.
Should make 25-30 balls.

For the tomato sauce:

In a sauce pan, heat the olive oil under medium heat. add the shallots and garlic and cook 4-5 minutes until translucent.
Add the Tomatoes and the wine, cook for 4-5 minutes.
Add the broth, the basil, the sundried tomatoes, the coconut nectar, the salt and pepper, and cook another 20 minutes until vegetables are tender.
In a blender, put in the sauce and pulse a few times quickly, leaving some chunks.

For the squashtini:

Line an oven tray with parchment paper.
Season the spaghetti squash with salt and pepper.
Place flesh side down and roast at 375 F for 45 minutes until fully cooked. Remove from the oven and let the squash rest until cool enough to handle.  Using a large kitchen fork, scrape the strands of squash from the inside of the skin.

To assemble:

Toss the spaghetti squash in a pan with the hot tomato sauce for just long enough to get hot.
Serve in individual plates with nut balls on top.

Bon appetit!

BLACK BEAN STEW

A warm, slightly spicy stew for those cold winter days. Nothing is more comforting!
Black beans are so good for you. They help regulate blood sugar. They are good for the digestive tracks and our hearts. They are rich in folate, fiber, magnesium, potassium, iron, and antioxidants. They are also a great source of vegetarian protein that will leave you satisfied and full. Black beans are undoubtedly my favorite bean.

Ingredients:

2 cups dried black beans (about 4 1/2 cooked)
1 tablespoon olive oil
2 onions
4 garlic cloves
2 cups celery, chopped in 1/2 inch sizes
2 cups carrots, chopped in 1/2 inch sizes
2 cups sweet potatoes, peeled and chopped in 3/4 inch sizes
2 cups kabocha squash, peeled, seeded, and cut into 3/4 inch sizes
1/2 head cauliflower, cut into small florets
20 grape tomatoes, cut in 1/2
4 cups veggie broth
1/2 cup sundried tomatoes
1 teaspoon cumin
1 teaspoon curry
1 teaspoon oregano
1/2 teaspoon chipotle chili powder
1/4 cup fresh cilantro, chopped
1/2 cup coconut milk

Preparation:

To prepare the black beans:

Soak the beans in about 8 cups of water overnight.
Rinse with fresh water before cooking.
To cook: Bring about 8 cups of water to a boil. Add the beans, bring to a boil, then simmer for about 90 minutes, or until tender.
To add flavor to the beans you can add a piece of kombu (seaweed), or cumin to the cooking water, or cook in veggie broth. ~All optional
Drain the cooking water before using.

To prepare the stew:

In a large pan or a wok, warm up the olive oil under medium heat, and add the onions and garlic.
Cook for 4-5 minutes until translucent.
Add the celery, carrots, sweet potatoes, kabocha squash, cauliflower, and grape tomatoes to the pan. Mix well, and cook another 5 minutes.
In a blender, mix the veggie broth and the sundried tomatoes together.
Add the broth mixture in the pan along with the spices (except the cilantro).
Bring to a boil, reduce the heat to medium, cover, and cook another 30 minutes.
When the vegetables are tender, add the drained black beans, fresh cilantro, and coconut milk.
Mix well and cook a few more minutes to heat up evenly.

This will make 4 large portions.

Bon appetit!

CHIPOTLE PIEROGIES RAW FOOD STYLE

The spicy cashew cheese and the refreshing jicama go so well together in these little pierogies. This is definitely a recipe to make for friends that are new to raw food to get them "hooked", and it is pretty easy to make. The cashew cheese filling works well on it's own too as a spread for sandwiches, a dip, or as a kale chip flavoring cheese. It is so versatile and I have used it in many ways!


CHIPOTLE PIEROGIES RAW FOOD STYLE

Ingredients:

1 jicama, peeled
1 chipotle cheese filling recipe


Chipotle cheese filling recipe:

1 1/2 cup raw cashews (soaked in water for 2 hrs minimum then rinsed)
1 small roma tomato (about 1/4 cup chopped)
1 garlic clove
2 tablespoon lime juice
1 tablespoon Bragg liquid aminos
2 tablespoon nutritional yeast
1/2 teaspoon chili powder
1 teaspoon chipotle chili powder
1/2 teaspoon oregano


Preparation:

To make the jicama wrapper:

Use a mandolin and slice the jicama into paper thin rounds. Set aside

To make the cheese filling:

In a high speed blender, put all the ingredients together and blend until extra creamy. Put in a bowl and cool in the fridge for at least one hour to harden a bit before using.

To assemble:

Place a small dollop of cheese filling on the jicama rounds and close them in half like a pita pocket.

Eat them as fast as you can or somebody else will! ;)

Bon appetit!

MISO, SAKE, AND MUSHROOM GRAVY

This gravy is ridiculously good and easy to make. It is great for the holidays over veggie loaf and potatoes but be my guest and enjoy it which ever way you like!



MISO, SAKE, AND MUSHROOM GRAVY


Ingredients:

1 tbsp. truffle oil
1/2 red onion, chopped small
3 garlic clove, chopped small
225 g Mushrooms, chopped small
6 tbsp. brown rice flour
1/2 cup sake
3 cups veggie broth
1 tbsp. tahini
3 tbsp. miso paste
2 tbsp. Bragg liquid aminos
1 tsp. cumin
1 tsp. sage
salt and pepper

Preparation:

In a large sauté pan, warm up the truffle oil under medium heat, and add the red onions. Sauté for 3-4 minutes.
Add the garlic and cook another minute.
Add the mushrooms, sauté for about 10 minutes until they are cooked through.
Add the rice flour and mix well for about 1 minute.
Add all the other ingredients, mix well  to dissolve the flour evenly while bringing to a boil under medium high heat.
Reduce the heat to medium low, and simmer for about 10 minutes, stirring often to thicken the sauce.

Enjoy!

CHOCOLATE PEANUT BUTTER PUDDING

We all have a sweet tooth to some degree. Unfortunately, most desserts are filled with processed sugar and have zero nutrients. These little puddings use natural sugar from coconuts and bananas, along with a little coconut nectar to sweeten. The texture also comes from the fruits themselves, so no need for eggs, dairy or flour! They are pretty high in nutrients, electrolytes, and potassium, so you will not feel as guilty eating them. Oh, and they are so tasty!

I used coconut nectar, as it is lower in fructose than the other sweeteners and fairly low on the glycemic index. It also has more nutrients than most sweeteners, so it is my sweetener of choice. But you can replace it with maple syrup or agave nectar if you cannot find Coconut nectar.


CHOCOLATE PEANUT BUTTER PUDDING


Ingredients:

3 ripe bananas
2 cups Thai coconut "meat" (from about 2 Thai coconuts)
1/2 cup unsweetened natural peanut butter
1/4 cup cacao powder
1/4 cup coconut nectar
1/2 tsp. vanilla essence

Preparation:

Put all the ingredients in a high speed blender and mix until very smooth.
Serve into individual bowls and chill in the fridge for one hour before serving.
*If you do not have a high speed blender such as a Vitamix, it might leave some small chunks so you might have to strain it before pouring it into the individual bowls.

Serves 4 large or 8 small individual bowls

Bon appetit!

HOLIDAY EGGNOG

Oh the holidays...
There are just so many things I love about this time of the year: the get togethers with family and friends, the holiday lights, the present wrapping and giving,  the traditions, and the foods specific to those occasions.
Tonight I was watching a Hallmark channel holiday movie and felt like all that was missing was a good eggnog to sip. I had to press pause and make myself some.
My version is so healthy, easy and delicious. I went back to my movie in no time, cuddling my dogs with a blanket, and my eggnog. I was a happy girl!


HOLIDAY EGGNOG

Ingredients:

4 banana
2 cup Thai coconut water
1/2 cup Thai coconut flesh
2 large dates, pitted
2 tsp. vanilla essence
2 tsp. cinnamon
1/2 tsp. nutmeg
1-2 oz. of dark rum (to your taste)
(or a few drops of rum essence for a non alcoholic eggnog)


Preparation:

Put all the ingredients in a high speed blender until very smooth. Serve in individual cups.

This will make 4 servings

Cheers!
Or as we say in French: Sante!

HOMEMADE APRICOT GRANOLA AND VANILLA NUT MILK

Nothing beats a healthy, satisfying, yet slightly sweet breakfast! I used to buy granolas all the time, I eventually decided to make my own. They are so easy to make and so full of yumminess! Once you know how to make them you can play with the ingredients and dried fruits and come up with an unbelievable variety of flavors. Combined with homemade nut milk and you will be in heaven.
Warning: your house is gonna smell soooo good! What a way to start the day! :)

APRICOT GRANOLA

Ingredients:

1/2 cup sliced almonds
1/4 cup raw Macadamia nuts
2 cup gluten free old fashion rolled oats
1 cup rice cereal
1/3 cup coconut nectar (or agave, or maple syrup if cannot find)
2 tablespoons apricot jam
1 tsp vanilla extract
1/8 tsp cinnamon
2 tablespoons unsweetened coconut flakes
1/2 cup chopped dried apricots


Preparation:

Toss together all ingredients in a bowl except the coconut flakes and the dried apricots.
Spread on a prepared baking sheet lined with parchment paper and bake at 350F for about 30 - 35 minutes or until golden brown, stirring occasionally to brown evenly.
When out of the oven, break out the bigger pieces while warm, let cool, add the dried apricots and coconut flakes.



HOMEMADE VANILLA NUT MILK

Ingredients

3 cups cold filtered water
2 cups filtered water for soaking
1 cup raw nuts (almonds, Brazil nuts or cashews work great!)
3 tablespoons agave nectar or Maple syrup
1 teaspoon pure vanilla extract


Preparation

*Soak the nuts in 2 cups of filtered water for four hours to overnight.
Strain the nuts, place in a blender with the 4 cups of cold filtered water, agave (or maple syrup) and vanilla extract.
Mix all the above ingredients until very smooth.
Strain if needed.
The milk will keep in the refrigerator for 5-6 days. Shake well before using as it tends to separate.


Bon appetit!


*Soaking the nuts allows enzymes to break down and neutralize a large portion of phytic acid in grains. Soaking in water also neutralizes enzyme inhibitors and encourages the production of numerous beneficial enzymes which increases the amount of many vitamins, especially B vitamins. Soaking also makes the proteins easier for us to digest and absorb. It also gives a milder flavor to the nuts.