Category: Recipes

  • Spicy Charred Spaghetti

    Spicy Charred Spaghetti

    Spicy Charred Spaghetti

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 cups water
    • ¼ cup tomato paste
    • ¼ cup olive oil
    • ½ teaspoon crushed red chili flakes
    • 2 large garlic cloves
    • 16 ounces tomato sauce
    • 1 cup water
    • 16 ounces spaghetti pasta
    • Shaved parmesan optional
    • Fresh basil optional

    Method
     

    1. Bring water and tomato paste to a simmer in small saucepan over medium-low heat to create a tomato broth.
    2. In a large skillet or cast iron pan, wide enough to hold spaghetti flat on the bottom, heat olive oil over medium heat. Add crushed chilies and garlic, cook until fragrant.
    3. Stir in tomato sauce, 1 cup water, and salt.Bring sauce to a simmer and cook for 5 minutes.
    4. Place spaghetti flat in the pan, spooning sauce over the top of the spaghetti until coated. Simmer undisturbed for 3-5 minutes. While continuing to cook, add a ladle of tomato broth when the pasta looks dry. Repeat until half of the broth has been used, turn pasta over and continue adding the remaining broth. Scrape the bottom of the pan to loosen the pasta and any stuck bits.
    5. Serve promptly, garnished with optional shaved parmesan and fresh basil.
  • 3 heart-healthy dishes

    3 heart-healthy dishes

    3 heart-healthy dishes

    Meals you’ll love for the month of love

    This assortment of healthy and beautiful dishes covers diverse dietary preferences so that no one is left out—a true display of love. The passion behind these recipes will surely leave you falling head over heels!

    Smoked Salmon Carpaccio

    This beautiful starter speaks to one’s heart. With a solid dose of salmon and a stunning array of little vegetables, it’s a delicious dish for Valentine’s Day.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Silky pea puree
    • 2 cups frozen peas thawed
    • ¼ cup low-sodium vegetable stock
    • 1 tablespoon lemon juice
    • ¼ cup chopped Italian parsley
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon unsalted butter softened
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper
    Smoked salmon carpaccio
    • ¼ pound thick asparagus spears about 6
    • 2 small green zucchinis or cucumbers
    • 1 8 ounce package cold-smoked sliced salmon
    • ½ cup frozen peas thawed, for garnish
    • 1 tablespoon capers drained and rinsed, for garnish
    • Fresh dill, lemon zest, and pea tendrils for garnish

    Method
     

    1. In high-speed blender, add pea puree ingredients. Pulse mixture until blended, scraping down sides of blender with a spatula. Continue to blend until a smooth puree is formed. It needs to be thick enough to hold its shape when dolloped or smeared onto serving plates. To ensure silky-smooth finish, press pea puree through a sieve into a bowl. Add more seasonings, to taste, if you wish.
    2. Trim stems of asparagus spears. Using vegetable peeler, shave spears into long strips. Set aside. Shave unpeeled zucchini or cucumbers into long strips.
    3. Artfully arrange 2 or 3 pieces of smoked salmon shaped into rosettes onto each of 8 individual salad serving plates. Intersperse with shavings of asparagus and curls of zucchini or cucumber. Stud plates with a few peas and some capers. Dollop with pea puree and garnish with dill and pea tendrils.

    Notes

    Each serving contains: 98 calories; 9 g protein; 3 g fat (1 g sat. fat); 10 g total carbohydrates (4 g sugar, 4 g fiber); 658 mg sodium

    Middle Eastern Kebabs with Couscous and Roasted Red Pepper Sauce

    A bit of West meets East with buffalo and coconut flavors married with red peppers in this dish. Served over couscous, it’s a world of deliciousness in a single healthy dish.
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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    Kebabs
    • ¼ cup coconut sauce, coconut aminos, or low-sodium tamari sauce
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons olive oil
    • 1 garlic clove peeled, smashed, and minced
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • 1 pound sirloin tip water buffalo, bison, or beef cut into 1 inch cubes
    • 1 red onion cut into 1 inch cubes
    • 1 yellow bell pepper seeded and cut into 1 inch pieces
    Pearl couscous
    • 1 tablespoon olive oil
    • 1 cup Israeli (also known as pearl) couscous
    • 1 ½ cups low-sodium vegetable stock
    • ¼ cup chopped Italian parsley
    Roasted red pepper coconut cream sauce
    • 1 12 ounce jar roasted red bell peppers drained
    • ½ cup coconut cream
    • ¼ cup low-sodium vegetable stock
    • 2 tablespoons tomato paste
    • 1 teaspoon maple syrup
    • 1 garlic clove peeled, smashed, and minced
    • ½ teaspoon cinnamon
    • ⅛ teaspoon salt
    • Generous pinches of ground black pepper, allspice, and nutmeg
    • Toasted coconut flakes for garnish (optional)
    • Baby nasturtium for garnish (optional)

    Method
     

    1.  In bowl, combine coconut sauce, aminos, or tamari, with vinegar, olive oil, garlic, salt, and cayenne. Whisk together to blend. Add cubes of meat and stir in until evenly coated. Cover and refrigerate for 8 hours or overnight. Stir occasionally. The longer it marinates, the more tender the meat becomes.
    2. In medium saucepan, heat oil. Add couscous and stir with wooden spoon over medium heat until it becomes toasty and golden, about 2 minutes. Slowly add vegetable stock to prevent it from sputtering. Turn heat to low. Cover and cook for about 12 to 14 minutes or until couscous is tender and stock is absorbed. Remove from heat and stir in parsley.
    3. To blender, add roasted pepper, coconut cream, vegetable stock, tomato paste, maple syrup, garlic, and seasonings. Whirl until smooth. Transfer to small saucepan and cook over medium heat until bubbly, about 5 minutes. Cover, set aside, and keep warm.
    4. Drain marinade from meat and discard. Bring meat to room temperature before grilling, about 45 minutes. If using bamboo or wooden skewers, soak in water for at least 45 minutes before using. Grease barbecue grill and preheat to 400°F.
    5. Thread drained cubed meat, onion, and yellow pepper among 4 metal or soaked bamboo skewers. Place skewers on grill. Grill covered, for 5 to 7 minutes for medium rare, or 145°F when tested with a meat thermometer. Turn skewers once. Grill a minute or 2 longer for medium 160°F doneness. Remove and cover loosely with a tent of parchment for kebabs to rest for a few minutes.
    6. To serve, add couscous onto plate. Straddle kebabs overtop and spoon warm roasted red pepper sauce overtop. Garnish with toasted flaked coconut and baby nasturtiums, if you wish.

    Notes

    Each serving contains: 576 calories; 43 g protein; 23 g fat (10 g sat. fat); 51 g total carbohydrates (8 g sugar, 6 g fiber); 361 mg sodium

    Mousse au Chocolat

    Mousse—a perfect ending to a delicious meal, yet so much more. Our mousse can stand alone as a decadent treat served anytime of day. It’s made from the creamiest soy in combination with dark chocolate and espresso for an added kick.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1 10.5 oz package soft plain tofu brought to room temperature
    • 3 tablespoons maple syrup
    • 1 tablespoon chia seeds
    • 1 teaspoon espresso instant coffee powder
    • ½ teaspoon cinnamon
    • 1 5.5 oz dark chocolate bar, 70% cocoa
    • Flaked salt optional
    • Sweetened plain yogurt, shaved dark chocolate, raspberries for garnish (optional)

    Method
     

    1. Drain tofu and place in high-speed blender or food processor. Add maple syrup, chia seeds, coffee powder, and cinnamon. Blend until smooth. While mixture rests, melt chocolate in saucepan over medium-low heat or in microwave, stirring until smooth and fully melted. Cool slightly.
    2. In blender with creamy tofu, turn motor to low and gradually drizzle in melted chocolate until fully blended and creamy. Spoon or pipe into 6 – 4 oz ramekins. Top each with a pinch of flaked salt if you wish. Place ramekins on tray, cover securely, and slide into refrigerator to chill.
    3. When ready to serve, drop a dollop of sweetened plain yogurt on top with shavings of grated chocolate and a couple of raspberries for garnish, if you wish.

    Notes

    Each serving contains: 158 calories; 6 g protein; 8 g fat (4 g sat. fat); 18 g total carbohydrates (15 g sugar, 2 g fiber); 20 mg sodium

    By Irene McGuinness

    Article Courtesy of Alive Magazine

  • Potato Curry

    Potato Curry

    Potato Curry

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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 pound creamer or fingerling potatoes
    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 2 cinnamon sticks
    • 2 cardamom pods
    • ¾ teaspoon cumin seeds
    • ½ teaspoon brown mustard seeds
    • 1 large tomato diced
    • 2 large garlic cloves minced
    • ½ inch fresh ginger minced
    • 1 teaspoon fenugreek
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • ¾ teaspoon Celtic sea salt
    • ¼ teaspoon cayenne
    • 1 ½ cups water or broth
    • 1 cup plain Greek yogurt
    • 1 cup cilantro leaves
    • ⅓ cup roasted cashews

    Method
     

    1. Cut potatoes into 1-inch pieces if large. Place potatoes in a saucepan with salted water, bring to a boil and cook until tender. Drain and set aside.
    2. Heat olive oil in a sauté pan over medium-low heat.Add onion and whole spices. Sauté until onions are translucent and starting to brown.
    3. Stir in diced tomato, garlic, ginger, ground spices, salt, and water/broth. Bring to a gentle simmer and cook for 5-10 minutes, or until tomatoes break down.
    4. Add yogurt and stir until smooth then add in cooked potatoes. Heat through and serve garnished with cilantro and cashews.

    Notes

    • Pairs well with steamed rice, chicken skewers, or garlicky naan bread
    • Can be made dairy free by substituting Greek yogurt with a plant-based version
  • Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup milk (whole, almond, oat, etc.)
    • ½ cup plain yogurt
    • 1 teaspoon vanilla extract
    • ¼ cup chia seeds
    • 2-4 tablespoons agave syrup
    • 3 tablespoons cocoa powder sifted
    • 1 teaspoon mushroom powder
    • Pinch of salt
    • Shaved chocolate for garnish
    • Sliced almonds for garnish

    Method
     

    1. Whisk together all ingredients through salt in a mixing bowl until smooth. Adjust sweetness to taste and place in the refrigerator for 2-4 hours to thicken.
    2. Spoon pudding into serving dishes and garnish with shaved chocolate and sliced almonds.
  • Blood Orange Granita

    Blood Orange Granita

    Blood Orange Granita

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup dry rosé wine or water
    • ¼ cup cane sugar
    • 2 cups fresh blood orange juice from about 8-10 medium oranges
    • Mint for garnish

    Method
     

    1. In a small saucepan, combine the wine or water and sugar.Heat on low until sugar has dissolved. Pour into a shallow pan and let cool.
    2. Add blood orange juice to the sugar syrup and mix to combine.Place in the freezer. After 1 hour, break up ice crystals by stirring with a fork. Continue to check every hour until all the mixture crystalized, approximately 3 hours.
    3. To serve, scoop into chilled serving dishes, garnish with mint and serve immediately.
  • West African Peanut Soup

    West African Peanut Soup

    West African Peanut Soup

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 large yellow onion diced
    • 6 large garlic cloves minced
    • 28 ounces diced tomatoes
    • 4 cups vegetable broth
    • 1 cup creamy peanut butter unsalted
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¾ cup roasted, salted peanuts
    • 1 bunch scallions thinly sliced
    • 1 cup cilantro chopped

    Method
     

    1. Heat olive oil in a stockpot over medium heat. Add onion and sauté until translucent and starting to brown. Add garlic and cook until fragrant.
    2. Add diced tomatoes and stock. Bring to a gentle simmer and cook for 10-15 minutes.
    3. Stir in peanut butter, salt, and black pepper.
    4. With an immersion blender, roughly blend soup. Alternatively, transfer soup to a blender and slowly blend with a kitchen towel over the lid to avoid splatters.
    5. To serve, ladle soup into serving bowls and garnish with peanuts, scallions, and cilantro.
  • Vegan Lasagna Rolls

    Vegan Lasagna Rolls

    Vegan Lasagna Rolls

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    Total Time 1 hour 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 10 lasagna noodles
    • 1 large zucchini
    • 16 ounces plant-based ricotta cheese such as Kite Hill
    • 2 large garlic cloves minced
    • ½ ounce fresh basil chopped
    • 2 tablespoons nutritional yeast
    • ½ teaspoon sea salt
    • ¼ teaspoon coarse ground black pepper
    • 1 25-oz jar marinara sauce such as Cadia
    • 1 ¼ cups pourable mozzarella such as Miyoko's Creamery

    Method
     

    1. Cook lasagna noodles based on the package instructions. Place noodles in a bowl of cool water until ready to use. This will prevent noodles from sticking together.
    2. Meanwhile, slice zucchini using a mandolin into long, 1/8" strips. Try to have at least 10 slices. Alternately, slice zucchini into thin rounds.
    3. Stir together plant-based ricotta, garlic, basil, salt, and pepper.
    4. To assemble, spread ricotta mixture onto each lasagna noodle, top with a slice of zucchini and roll up.
    5. Set aside 1 cup marinara sauce. Spread the remaining sauce on the bottom of a baking dish, and place lasagna rolls on top. Pour reserved marina sauce on top.
    6. Cover and bake for 30 minutes then pour on mozzarella.Continue to bake uncovered, until sauce is bubbling and cheese has set, approximately 10 minutes.
  • Frosted in white

    Frosted in white

    Frosted in white

    Delicious (and nutritious!) white foods

    There’s no need to shy away from white foods. Not only are many white foods nutritional powerhouses but they are also widely available.

    These five recipes are full of vital nutrients, versatile in their presentation, delicious, and easily accessible in wintertime. They will help you rediscover white foods in ways that are familiar and, hopefully, in ways you may not have considered before.

    Whipped Ricotta Tartines with Mushrooms and Leeks

    These scrumptious and versatile tartines make an excellent snack, lunch, or breakfast. Protein- and calcium-rich, creamy ricotta is whipped up with honey and flavored with parsley and red pepper flakes.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1 cup ricotta
    • 1 tablespoon + 1 tsp honey divided
    • 1 tablespoon chopped parsley
    • Zest of 1 lemon
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon dried red pepper flakes optional
    • 2 tablespoons olive oil divided
    • 4 ounces white button mushrooms cleaned and quartered
    • 1 teaspoon low-sodium soy sauce
    • 1 small leek (about 4 oz) cut into ¼ inch round slices
    • 6 slices of sourdough baguette

    Method
     

    1. In small bowl, combine ricotta, 1 Tbsp honey, parsley, lemon zest and juice, and red pepper flakes (if using). Whip ricotta by hand using whisk or with electric mixer for about 2 minutes, until ricotta is light and creamy. Set aside.
    2. In skillet, heat 1 Tbsp olive oil on medium-high heat. Add mushrooms and cook until brown on all sides, stirring only very occasionally. Add soy sauce to deglaze pan; tip mushrooms onto plate and set aside.
    3. In the same skillet, heat remaining 1 Tbsp olive oil on medium heat. Add leek slices and cook carefully for 1 to 2 minutes each side, turning with palette knife or cake spatula, until tender and browned. Remove from heat.
    4. Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp honey and serve.

    Notes

    Each serving contains: 218 calories; 9 g protein; 9 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 1 g fiber); 294 mg sodium

    White Bean and Sweet Potato Tostadas

    The versatility of white beans shines through in this dish, which employs them in two different ways: simmered and then roasted until crispy. The beans crown luscious sweet potato, flavored with sage and thyme, heaped high on crispy tortillas.
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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 large sweet potatoes about 2 lbs total
    • 1 tablespoon + 8 teaspoons olive oil divided
    • ¾ teaspoon salt divided
    • ½ teaspoon pepper divided
    • 1 tablespoon fresh thyme leaves + 1 thyme sprig
    • 2 teaspoons chopped fresh sage + 2 whole leaves
    • 1 14-oz can no-added-salt cannellini beans
    • 1 bay leaf
    • ½ teaspoon smoked spicy Spanish paprika
    • ¼ teaspoon garlic powder
    • 8 corn tortillas

    Method
     

    1. Preheat oven to 400°F.
    2. Wash and trim sweet potatoes, leaving peel on. Cut each down the middle lengthwise and rub all over with 1 Tbsp olive oil. Place on baking sheet, cut side up, and sprinkle with 1/4 tsp salt, 1/4 tsp pepper, thyme leaves, and chopped sage. Bake in preheated oven for 50 minutes, turning them to face down halfway through cooking time.
    3. Meanwhile, drain and rinse beans and set 1/2 cup aside to dry in single layer on kitchen towel-lined plate. In small saucepan, place remaining beans with bay leaf, thyme sprig, and sage leaves and add enough cold water to just cover. Heat on medium-low for about 10 to 15 minutes, until warmed through. Time the start so they are ready just as sweet potatoes are finishing in the oven, and keep warm in the hot water, adding 1/4 tsp salt. Pat reserved beans with kitchen towel and season with spicy paprika and garlic powder.
    4. Remove sweet potatoes from oven, remove their skins, and place flesh in large bowl. Toss reserved beans on the same baking sheet, coating them in the remaining oil and herbs. Return baking sheet to oven and bake beans for 15 minutes, until crispy, stirring occasionally.
    5. Brush each tortilla on both sides with 1 tsp olive oil and bake on baking sheets for 5 minutes, or until brown, turning halfway through.
    6. While tortillas are warming, with fork, mash sweet potatoes and cover to keep warm. Drain simmering beans.
    7. To assemble tostadas, divide mashed sweet potato among tortillas, add a few simmered beans, and top with spicy crispy beans. Season with 1/4 tsp salt and 1/4 tsp pepper.

    Notes

    Each serving contains: 373 calories; 12 g protein; 8 g total fat (1 g sat. fat); 66 g total carbohydrates (2 g sugars, 16 g fiber); 248 mg sodium

    Coconut Panna Cotta with Lemon Grass, Ginger, and Lime

    Fragrant lemon grass, ginger, and lime are time-honored companions for coconut. For best results, select coconut cream (not coconut milk) and look for one that is guar free and has a fat content of around 21 percent.
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    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoons gelatin
    • 1 lemon grass stalk
    • 2 inch piece of gingerroot cut into slices
    • 1 13.5 oz can coconut cream
    • ¼ cup honey or maple syrup
    • Zest of 1 lime
    • 1 teaspoon lime juice
    • 1 tablespoon vanilla extract
    • Pinch of salt
    • ¼ cup finely shredded unsweetened coconut

    Method
     

    1. Set aside 4 – 1/2 cup ramekins.
    2. Into glass liquid measuring jug, measure 1/4 cup water. Add gelatin to water and set aside to allow it to bloom.
    3. With rolling pin, bash lemon grass stalk to help release flavors, then add it to medium-sized saucepan with gingerroot, coconut cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Heat on medium-high and bring cream to a boil. To fortify flavors, steep for 15 minutes before straining. Reduce heat and allow to simmer for 1 minute and then remove from the heat.
    4. Strain hot coconut cream liquid into bowl and discard aromatics. Now add small amount of liquid to the measuring jug containing the blooming gelatin and whisk rapidly until smooth. Pour in remaining coconut cream liquid and continue to whisk. Pour mixture from jug into 4 ramekins and refrigerate for 6 hours or overnight until firm.
    5. To serve, release panna cotta from molds by placing ramekins in baking dish with hot water for 30 seconds and then inverting on each of 4 plates. Sprinkle shredded coconut over panna cotta, and zest with additional lime before serving.

    Notes

    Each serving contains: 335 calories; 3 g protein; 27 g total fat (25 g sat. fat); 24 g total carbohydrates (20 g sugars, 2 g fiber); 55 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Tropical Fruit Salad

    Tropical Fruit Salad

    Tropical Fruit Salad

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    Total Time 20 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 large pineapple
    • 1 pint strawberries
    • 2 large ripe mangoes
    • 4 kiwis
    • 2 large white-flesh dragon fruit
    • ½ cup apricot preserves
    • 2 tablespoons lime juice
    • 1 ½ tablespoons red grapefruit juice
    • ¾ teaspoon poppy seeds
    • Fresh mint optional

    Method
     

    1. No more than four hours before serving, prepare fruit. Peel, core, and chop pineapple. Hull and halve strawberries. Peel, pit, and chop mango. Peel and slice kiwi. Peel and chop dragon fruit. Store fruit in the refrigerator until it's time to serve.
    2. In a small bowl, whisk together apricot preserves, lime juice, grapefruit juice, and poppy seeds.
    3. Pour dressing over fruit and gently combine. Serve with optional mint garnish.
  • Rose Petal Bath Salts

    Rose Petal Bath Salts

    Rose Petal Bath Salts

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    Total Time 15 minutes
    Servings: 5 baths
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Epsom salts
    • 1 cup sea salt
    • ½ cup baking soda
    • ½ cup dried rose petals
    • ¼ cup coarse Himalayan pink salt
    • 1 tablespoon sweet almond oil
    • 20 drops essential oil(s) of your choice see notes for suggested uses and oils

    Method
     

    1. Combine salts, rose petals, and pink salt in a mixing bowl then add in sweet almond oil and essential oils, mix well.
    2. Store in an airtight container.
    3. To use, add a ½ cup to a warm bath.

    Notes

    Be mindful that essential oils are potent plant compounds and should be diluted with a carrier oil before being applied directly to skin, especially with citrus oils.
     
    Suggested Uses (individual or a combination of oils)
    Relaxation/Soothing: Lavender, chamomile, clary sage
    Energizing: peppermint, orange, lemon, lemongrass, bergamot
    Uplifting: Texas cedarwood, sweet orange, lemon, patchouli, ylang ylang
    Healing: eucalyptus, tee tree, rosemary, clove, peppermint