STRAWBERRY AND CHIA SEED JAM

Nothing compares to fresh homemade jams. It is also quite easy to make, and there really are no reasons to get the store bought ones. This recipe takes only about 12-13 minutes total to prepare and is so healthy and delicious! I decided to use chia seeds instead of pectin to give the jam its "jelly" texture. Chia seeds add so much nutritional benefits to the recipe. They are one of my favorite superfoods to use when cooking.
Did you know that only 2 tablespoons of chia seeds contain:
- 8 times more Omega- 3 fatty acids than salmon
- 41% of your daily fiber
- 5 times more calcium than milk
- 6 times more iron than spinach
-64% more potassium than a banana
 and double the antioxidants found in blueberries?
No wonder why it's one of the best superfoods out there!
There are so many ways to enjoy them: add them to smoothies, make chia puddings, sprinkle over salads, or, try this recipe. Enjoy!

STRAWBERRY AND CHIA SEED JAM

Ingredients:

3 cups of strawberries, stems removed and chopped coarsely
1/4 cup agave nectar
1 tablespoon lemon juice
1 teaspoon vanilla essence
3 tablespoons of chia seeds

Preparation:

Put the strawberries, agave nectar, lemon juice, and vanilla in a sauce pan and cook 5 minutes under medium low, stirring often.
In the same pan, using a potato masher, smash the strawberries.
Add the chia seeds and cook another 5 minutes, stirring often, until the jam thickens.
Let it cool, and transfer to 2 small jam jars.

Keep refrigerated or frozen and enjoy!

LEMON DILL CREAM OF ASPARAGUS SOUP

 I really love farmer's markets.
 Fortunately, we have quite a few good ones here in Las Vegas.
One of the farmer's I particularly like that grows organic, seasonal, and flavorful fruits and veggies, had these beautiful asparagus bunches this past week. They were so unusually green and large, that I had to buy some. I couldn't wait to get home and make something with my newfound gem. I had so many ideas but decided to go for a soup, because I have been under the weather lately, and it seemed like the perfect food to consume when feeling sick.
This soup took no time to make, and was so delicious! The lemon and dill go really well with the creaminess of the potatoes and asparagus blended together. It was perfect!

LEMON DILL CREAM OF ASPARAGUS SOUP

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 medium potatoes, peeled and cubed (about 3 cups)
1 bunch of asparagus, cut in 1 inch pieces (around 15 spears)
6 cups veggie broth
1 teaspoon dried basil
1 tablespoon dried dill
1/4 cup fresh squeeze lemon juice (from about 3 lemons)
Salt, pepper, and cayenne to taste

Instructions:

In a large saucepan, heat up the oil and sauté the onions and celery under medium heat for 4-5 minutes until translucent.
Add the rest of the ingredients and bring to boil under medium/high heat.
Once boiling, reduce the temperature to medium/low, and simmer for 20-25 minutes until the potatoes are tender.
Puree the soup in a blender and enjoy!

CHOCOLATE CHERRY CHIA SMOOTHIE

If cherries were not so expensive,  I would have a serious addiction. Buying frozen cherries lower their cost, so it is a good fix for my cravings! This smoothie is so yummy and filled with superfoods: Cherries, almonds, chia, coconut water, and cacao nibs. It is perfect for breakfast, or on a hot summer day.

CHOCOLATE CHERRY CHIA SMOOTHIE

Ingredients:

1 1/2 cups frozen cherries
1/2 cup almonds
2 teaspoons chia seeds
1 date, pitted
2 tablespoons cacao nibs
2 cups coconut water
1 teaspoon vanilla essence

Preparation:

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

This will make 2 smoothies.

LENTIL TACOS

I just had a little Cinco de Mayo get together and made this lentil "meat" to use as a filling in the tacos. Because it is versatile and so yummy, the next day, with the leftovers,  I used it to make a Mexican rice bowl. I even ate some of it on it's own for a meal.  It was delicious both ways. Feel free to explore with this recipe. It is really great for entertaining.

LENTIL TACOS

Ingredients for the lentil "meat":

2 cup dry lentils
1 tablespoon olive oil
1/2 cup onions, chopped
1 red pepper, chopped
1 celery stick, chopped
1/4 cup corn
4 garlic cloves, chopped
1/2 cup veggie broth
2 tablespoons sundried tomatoes
1/2 of a chipotle pepper (about 1 teaspoon)
2 tablespoons coconut nectar (or agave)
1 tablespoon cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
Salt and pepper to taste

Preparation for the lentil "meat":

In a medium saucepan, cook the lentils in 8 cups of water for about 30 minutes until they are very tender (they will be easier to mash if slightly over cooked).
Drain the water and reserve the lentils.

Heat oil in a skillet over medium heat. Add the onions and cook for 3-4 minutes until translucent.
Add the red pepper, celery, corn, and garlic and cook for another 4-5 minutes to soften.

In the meantime in a blender, put together the 1/2 cup of veggie broth, sundried tomatoes, chipotle pepper, coconut nectar, cumin, oregano, and the chili pepper. Mix until the sauce is thick and well blended.

Pour the lentils and the sauce over the onion mixture and cook a few minutes, mixing thoroughly. Mash the mixture slightly to give it more of a ground "meat" feel.
Season with salt and pepper.


To assemble:

12 taco shells
Lentil meat recipe
Toppings of your choice (vegan cheese, salsa, guacamole, lettuce, tomatoes, avocados, rice, vegan sour cream...)

Serve about 1/4 cup of lentil "meat' in each shells, top with your favorite Mexican topping and enjoy!

Makes 6 servings

CHIPOTLE KALE CHIPS

Kale chips is my ultimate snack food. Because it is dehydrated, it is lower in fat, and it keeps all the nutrients intact. Kale has an ANDI (aggregated nutrient density index) score of 1000 which is the highest score possible. So go ahead and eat your greens!

CHIPOTLE KALE CHIPS

Ingredients:

3 large bunches of dinosaur kale
1 cup sunflower seeds
1/2 red pepper
2 tablespoons chopped sundried tomato
1 dry chipotle pepper (soaked for 1 hour to soften)
1 tablespoon raw apple cider vinegar
1 tablespoon fresh lime juice
2 tablespoons Bragg liquid aminos
1 tablespoon nutritional yeast
3 garlic cloves
1 teaspoon oregano
Salt and pepper to taste


Preparation:

Remove and discard the center ribs and stalks of the kale. Tear the leaves into roughly 3-inch pieces. Wash the leaves and let them dry. While the leaves are drying,  mix together the remaining ingredients until smooth in a high speed blender,.
Place half of the leaves in a large bowl, pour 1/2 of the chipotle cheese, and toss with your hands until the leaves are thoroughly coated.
Place the leaves in a single, even layer on the dehydrator screens.
Repeat with the other half of kale and chipotle cheese.
Dehydrate at 105F for 12 hours, turning once 1/2 way through.

This will make 3-4 trays (8-12 servings depending on the size of your kale)

RAW TAHINI ZUCCHINI PASTA WITH MARINATED VEGGIES

I love tahini dressing. I seriously think I could drink it all right out of the blender. The other night,  as I just completed an 8 days green juice fast, I began to crave tahini dressing. At first, I was just going to put it over some veggies, but then I thought it would be great on some zucchini noodles.  It came out super delicious!

RAW TAHINI ZUCCHINI PASTA WITH MARINATED VEGGIES

Ingredients:

For the tahini zucchini pasta:

4 large or 6 medium size zucchinis
1/2 cup tahini
1/4 cup lemon juice
1/4 cup tamari sauce
1/4 cup water
1 garlic clove
2 teaspoons chopped ginger root
Cayenne to taste

Preparation:

Using a spiral slicer or a mandolin, cut the zucchini into long, thin noodle shapes.
Place the tahini, lemon juice, tamari sauce, water, garlic clove, and ginger root in a high speed blender
Mix until you get a smooth consistency.


Ingredients:

For the marinated veggies:

2 carrots, sliced thin
1 cup brocoli florets, cut small
1 cup cauliflower florets, cut small (I used purple cauliflower but feel free to use any color)
1 teaspoon raw apple cider vinegar
1 tablespoon olive oil
Juice from one lemon
Salt and pepper to taste

Preparation:

In a bowl, mix all the ingredients together and marinate for 10-15 minutes.
Place the marinated veggies on a dehydrator screen and dehydrate at 105F for 1 hour. This will soften them and give them a "cooked" feel while keeping them raw. If you do not have a dehydrator, you can skip this step. The veggies will be crunchier, but still tasty.

Assemble:

Mix the tahini sauce and the zucchini pasta together.
Place the pasta into 4 separate bowls. Top with the marinated veggies.

Bon appetit!

Makes 4 servings

WHITE CANNELLINI BEANS AND BABY BELLA MUSHROOM HUMMUS

My homemade hummus, with less oil than traditional recipes, and with veggies as a dipper, becomes one of the most healthy snacks to eat. It takes no time to make, and it is so delicious.

Filled with fibers, high in protein, and with and earthy flavor from the mushrooms, this recipe will make you want to eat it everyday!

WHITE CANNELLINI BEANS AND BABY BELLA MUSHROOM HUMMUS

Ingredients 

For the mushrooms:

2 tablespoons truffle oil
1 large shallot, chopped small
5 garlic cloves, chopped small
8 oz (227 grams) of baby bella mushrooms (usually the size of 1 container) chopped small
1/4 teaspoon dried sage
2 tablespoons parsley
1/4 teaspoon cayenne
Salt and pepper to taste

For the hummus:

3 cups cooked white cannellini beans (about 1 cup dried)
2 tablespoon lemon juice ( I used meyer lemons)
3 tablespoon tahini
1/2 tablespoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste


Preparation:

For the mushrooms:

In a pan, heat up the truffle oil under medium heat. add the shallots and garlic.
Saute 3-4 min until fragrant and translucent.
Add the chopped baby bella mushrooms and the spices.
Cook another 10 minutes until the mushrooms are sweaty and tender.
Reserve

For the hummus:

In a high speed blender, put all the ingredients along with 1/2 of the mushroom recipe. Blend until smooth.
Remove from the blender and transfer to a bowl.
Toss the other 1/2 of the mushroom recipe into the hummus with a spatula.
This will add texture to the hummus.

Bon appetit!