chickpea salad with honey garlic lime dressing

This is a perfect summer salad. The dressing is SO GOOD and brings all the flavors together wonderfully. Adapted/modified from howsweeteats.

makes about 6 servings

ingredients:

3 cups chickpeas (prepared from dried or 2 -15 oz. cans, drained and rinsed)

4 green onions

2 ears corn, grilled or cooked in boiling water for about 3 minutes, cut from the cob (yeah, the corn missed out on the photo session)

1 pint cherry tomatoes, quartered

1 avocado, sliced or chopped

3 Tbsp. chopped fresh basil

1/4 tsp. salt

1/4 tsp. pepper

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

1 1/2 Tbsp. honey

3 garlic gloves, minced

1 lime, zested and juiced

directions:

1. In a large bowl, combine the chickpeas, green onion, corn, tomatoes, avocado, and basil. Toss well with salt and pepper.

2. In a small saucepan add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and the garlic begins to sizzle.

3. Pour the liquid over the salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving.

red white and blueberry popsicles

Here is a fun recipe I happened upon when searching for good 4th of July recipes. A fun and healthy treat to celebrate our nations birth! It only requires a few ingredients and some patience. Adapted from the view from great island

makes about 10 popsicles

Ingredients

1 heaping cup raspberries

1 cup blueberries

1 cup yogurt (I made a honey vanilla Greek Yogurt)

honey (optional)

popsicle molds

popsicle sticks

funnel and measuring spoons

1. Puree raspberries and blueberries (separately), thinning with a little water so they pourable. You can also thin the blueberries with yogurt to brighten up the color*. Add a bit of honey if the berries are too tart.

2. Puree yogurt with vanilla and honey if desired. Thin with a little water if needed.

3. Using a funnel and tablespoon, carefully pour 1-2 tablespoons of blueberry puree into the bottom of each mold. If there is some dripping along the sides use a popsicle stick to scrape it down. Let it freeze until firm, about an hour.

4. Pour in about 2 teaspoons of the yogurt through the funnel for the next layer. Cover with foil and add the popsicle sticks, pushing down a little into the blueberry layer, and allow to freeze.

5. Now add about 2 teaspoons of raspberry puree with the funnel for the next stripe. Put in freezer until solid.

6. Continue alternating yogurt and raspberry puree until you have filled the mold. If you are short on time you can do a single stripe of each color: blueberry then yogurt then raspberry.

7. Un-mold the pops by turning upside down and running under warm water or by immersing the mold in a sink full of hot water for 30 seconds.

* if the blueberry puree is too purple you can add your own blue food coloring made from red cabbage and baking soda. Instructions are here. It's pretty cool.

red white and blue parfaits with honey shortcake

These patriotic treats are simple to make and quite healthy for a dessert

Ingredients

shortcake: (adapted from thrivinghome.com)

1 1/3 cup whole grain flour (I used half kamut and half spelt or you could use a gluten free mix)

1 tsp. baking powder

2 eggs

1/2 cup honey

1/3 cup coconut oil

1 tsp. vanilla extract

1/2 cup milk (could use a nut milk as well)

blueberries

raspberries

lightly sweetened whipping cream (I added vanilla and coconut sugar) or whipped coconut cream (chill 2 cans overnight, scoop out cream from top, add vanilla, desired sweetener and a pinch of sea salt and whip)

1. Mix together flour and baking powder

2. Combine eggs, honey, oil, vanilla, and milk

3. Add wet ingredients to dry and mix well. Pour into well greased 8x8" baking pan.

4. Bake at 350º for about 20 minutes. Allow to cool

5. Whip cream

6. Assemble: 

a. cut out shortcake into small pieces or cut into circles with cookie cutter or glass or whatever you can find that is the right size :) Place in the bottom of a glass

b. add blueberries

c. top with whipped cream

d. finish with raspberries

coconut cashew curry

Here is another recipe from the book I mentioned in the previous post called Nourishing Meals.  I had to make some changes based on the ingredients I had. SO. GOOD. Even the kids enjoyed it.

Ingredients:

1 Tbsp. coconut oil
1 tsp. mustard powder (or mustard seeds)
1 tsp cumin (or cumin seeds)
1 Tbsp. curry powder
pinch chili powder
1 can coconut milk
1 cup water
3 Tbsp. almond butter (or cashew butter if you have it)
1-inch piece fresh ginger, peeled and finely grated
3 large carrots, peeled and sliced
1 yam, cut into cubes (or a couple small red potatoes)
1/4 pound fresh green beans, trimmed and cut in half
2 cups cauliflower florets
2 cups chopped savoy or nappa cabbage
1 Tbsp freshly squeezed lemon juice
1 tsp. sea salt
cooked quinoa or rice

garnish:

fresh cilantro, chopped
1 cup raw cashews, roasted (place in baking dish and roast at 350º for about 12 minutes, or just golden)

1. Heat a large pot or skillet over medium heat. Add the oil, mustard and cumin (if using seeds saute for 30 seconds until they begin to pop) then stir in curry and chili powder. Immediately pour in coconut milk and water. Add almond butter and stir. Grate ginger into the pot. Add carrots and yam. Cover and simmer 5-10 minutes, depending on the size of the vegetables.

2. Add green beans and simmer 5 minutes. Add the cauliflower and simmer for 5 minutes more. Add the cabbage, lemon juice, and salt; cover and simmer a few more minutes or until vegetables are tender but not too soft.

3. Serve curry over quinoa. Garnish each bowl with chopped cilantro and roasted cashews.

african peanut and red quinoa soup

I have been working my way through a delightful cookbook called Nourishing Meals Healthy Gluten-Free Recipes for the Whole Family (I also have the newest book by the same authors, Alissa Segersten and Tom Malterre). It is a wonderful book that teaches how to eat in a way that benefits health. They make gluten-free and whole foods recipes that are beautiful and delicious. Here is one dish we recently tried (with a few modifications). This soup is full of vegetables and the quinoa provides extra energy and protein.

Ingredients:

1-2 Tbsp. extra virgin olive oil or coconut oil

1 medium onion, chopped

4-5 garlic cloves, crushed

2-3 Tbsp. fresh grated ginger

4 carrots, peeled and chopped

2 small red bell peppers, chopped

8 cups water, vegetable or chicken stock

7-8 Tbsp. creamy peanut butter (all natural if possible because it doesn't contain hydrogenated oils)

pinch of red chili powder (more if you like more spice. You can also use crushed red chili flakes)

2 cups thinly sliced savoy cabbage

large handful fresh cilantro, chopped

3-4 cups cooked red quinoa

1-3 tsp. sea salt

1. Heat a large stockpot over medium heat. Add the oil, then add onions; saute for 5-10 minutes, until softened. Add garlic and ginger; saute another minute. Then add carrots and red bell pepper. Saute for 3-5 minutes.

2. Add water or stock, peanut butter, and chili powder. Cover and simmer for 15-20 minutes, until vegetables are tender. Stir in cabbage, cilantro, and cooked quinoa. Add salt to taste (if you are using salted stock you may not need much at all).

3. Simmer for a few more minutes, until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes and more chopped cilantro if desired.

fruit pops

Tasty and colorful without any harmful food dyes, these fruit popsicles are super easy to make and fun to eat. Use as much organic fruit as possible. Recipe adapted from the Whole Life Nutrition Cookbook.

 Ingredients:

3 cups watermelon puree (about 1/4-1/2 of a melon) or another type of melon puree

about 2 1/2 cups of fresh fruit. Here is one of the many options (mango is also a delicious addition):

1/2 cup fresh blueberries

1/2 cup fresh cherries, pitted and chopped

1/2 cup chopped fresh strawberries

1-2 kiwis, peeled and sliced

1 peach or nectarine

Directions:

1. Cut the watermelon into chunks and puree in blender until smooth. strain out seeds if any.

2. Set out about 12 popsicle molds (you may need more or less depending on the size).

3. Fill each halfway with the fruit mixture then pour in the watermelon puree until filled. Place a popsicle stick in each and freeze for  6-8 hours.

4. To serve, run molds under warm water until the popsicles release.

honey whole grain rolls

These whole grain beauties are delicious and perfect for a variety of used like pulled pork, hamburgers, sandwiches, and dinner rolls. I used a combination of kamut and spelt flour and the texture and flavor was perfect. You can also use all of one kind.  Kamut and spelt are both ancient grains. Kamut has a rich buttery flavor while spelt has more of a nutty taste. Although related to durum wheat, they are far more nutritionally sound being organic and not over processed or refined. Although the grain does contain some gluten, many people sensitive to traditional wheat are able to tolerate these grains. They have more protein, higher vitamin and fiber content, and a higher lipid to carb ratio which produces greater energy. These are quite easy to make but require waiting for the dough to rise a few times.

makes 24 dinner rolls or 12 larger buns

Ingredients:

1/4 cup very warm (not hot) water

1 Tbsp active dry yeast

1/2 tsp. honey

2 cups filtered hot water (105º-115ºF)

1/3 cup melted butter or coconut oil

1/2 cup honey

2 tsp. sea salt

7-8 cups whole grain flour (I used equal parts Kamut and spelt)

1. Proof yeast by mixing the 1/4 cup warm water, yeast, and 1/2 tsp. honey in a small bowl. Let sit for 5 minutes.

2. In a large mixing bowl, combine the hot water, melted butter or coconut oil,  honey and salt.

Add 3 cups of flour and mix well. Then add yeast mixture and mix well again. Add some of the remaining flour until dough is thick enough to turn out onto well-floured surface.

3. Knead for about 10 minutes, adding more flour until dough is smooth and begins to resist kneading (if you push dough in with your fist or finger it will spring back at you).

4. First rise: lightly grease large bowl, shape dough into a ball and turn it a few times to coat. Cover with cloth and let sit in a warm place until it doubles is size, usually about 60-90 minutes (it works well to have the bowl sitting in a larger bowl or pan of hot water).  

5. Second rise: punch down dough gently, turn it around and reshape into a ball. Cover and let rise again until doubled, about 45-60 minutes.

6. Punch down dough gently again, then take out and place on well-floured surface and let sit covered with cloth for 10-15 minutes.

7. Grease pans (I used a couple 9x13s) and preheat oven to 350º

8. Shape the buns: Divide dough in half (each half will make 6-12 buns depending on how large you want them to be). Smooth dough into a thick roll and pinch off pieces. Form a circle with your thumb and pointer finger then push dough though and pinch off bottom to form a round smooth bun.

9. Cover pans with cloth and allow to rise again until they are just a little bit smaller than desired (since they will continue to rise slightly in oven), 10-40 minutes.

10. Bake for 25-30 minutes until just golden on top. Remove from oven and flip onto wire racks to cool.

thai chicken quinoa salad

We first tried this salad at my brother-in-law and sister-in-law's house. It is so delicious! Ever since I have been planning to recreate it. Here is is: full of flavor and color and packed with protein.

Ingredients:
2 chicken breasts (unless you want a vegetarian version)
2 or more cups cooked quinoa
2 cups cabbage, coarsely shredded
3 green onions, chopped
1 cup diced cucumber
1 red bell pepper, finely chopped
1/2 red onion, diced
1 cup carrot, grated
1/2 cup chopped cilantro (extra for garnish if desired)
1/2 cup peanuts
for the dressing:

1/2 cup creamy peanut butter (more or less to taste)

2 Tbsp rice or white wine vinegar

1 1/2  Tbsp olive oil

2 Tbsp honey or agave

1/3 cup soy sauce (I use Bragg liquid amenos)

2 tsp grated ginger (optional)

1/4 tsp garlic powder (optional)

juice of 1 lime (plus some wedges for serving)

water to thin, if necessary

1. Cook quinoa: place about 1.5 cups, soaked and rinsed, in a pot with almost 2 cups water. Bring to a boil, reduce to simmer and cook until water is absorbed. Add more water if quinoa is still crunchy. Let sit for a few minutes then fluff with fork. Let cool.

2. Drizzle some olive oil in a baking dish. Place chicken breasts on top and turn over to lightly coat with oil and sprinkle with salt and pepper. Bake at 350º for about 25 minutes, turning halfway through, until no longer pink inside. Let cool and shred.

3. Combine chicken, quinoa, cabbage, onion, cucumber, pepper, carrot, and cilantro.

4. Whisk together dressing ingredients and toss some with salad and leave extra for serving. Top with nuts and serve with extra dressing and lime wedges for an extra squeeze of flavor.

"skinny" chocolate

What could be better than chocolate that is 100% good for you? It is called skinny because it is slimming as long as it is eaten without carbs. What's more it is also a treasure for those who thought they had to renounce chocolate forever due to sugar. Sweetened with stevia and packed with health benefits this superfood is a staple in my house. It only requires a few ingredients and takes just a few minutes to make. Plus there are so many variations on the basic recipe that you can enjoy whatever kind you are in the mood for: sweet, salty, fruity, spicy; it is up to you.  Adapted from Trim, Healthy Mama

Ingredients:

1 cup coconut oil, heated just until it liquifies
1/2 cup cocoa powder
dash vanilla
stevia to taste (I use 2 packets of stevia in the raw)
optional: almond or peanut butter, nuts, coconut, dried fruit, mint or fruit extract, spice

Stir ingredients together. Pour onto wax paper lined plate or pan (I use an 8 x 8 baking pan). Chill in refrigerator or freezer. Snap pieces off as needed. It's that simple.

greek inspired salad

fresh and simple. It may be tough to stop at one helping.

Ingredients:

lettuce

cucumber

tomatoes (I used some fun mini organic heirloom)

kalamata olives (unless you don't like a strong olive taste then use canned black)

chickpeas

feta (I used a delicious tomato basil)

hemp hearts and/or sunflower seeds (for protein and a nutty crunch)

olive oil

balsamic vinegar (aged or balsamic reduction is the best because it is nice and thick)

1. Drizzle salad with olive oil and balsamic (yep, pretty difficult).