Unexpected guests? Entertaining is easy with these Tasty Lentil Lettuce Wraps. Just a few fresh veggies and ready-to-eat madras lentils come together for a perfect bite.
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.
Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
1poundskinless black cod or turbotcut into 4 pieces
4green onions, bottoms trimmedthe rest cut into 2 inch pieces
1poundmini bok choycut in half lengthwise
2teaspoonslime juice
Method
Preheat oven to 400°F.
In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
Enjoy!
Wraps with Thai Basil, Tempeh, and Peanut Sauce
These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
2teaspoonsmaple syrup or organic palm sugarto taste
¼cupunsweetened, plain peanut butter powder(substitution: regular, unsweetened peanut butter, and skip the sesame oil)
Wraps
8ouncespackage of tempehcut into ¼ x 2 inch pieces
1bird's eye chili pepperthinly sliced (optional)
1red or yellow bell pepperjulienned
1cupjulienned cucumber or jicama
½cupjulienned (unpeeled) apple
½cupthai or holy basil leaves
½cupfresh mint leaves
1head lettuce or 1 bunch collard greens
Method
In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
Enjoy!
Cilantro Rice with Chicken and Mint Sauce
Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
½cuptightly packed cilantro leaves and stemsstems coarsely chopped
1cuptightly packed spinach leaves
1½cupshomemade or low-sodium chicken broth
1¼cupsalmond, soy, or other plant-based milk, or cow's milk
1teaspoonground cumin
1small hot green chili pepperoptional
1teaspoonsaltdivided
1teaspoonolive oil
1poundboneless, skinless chicken breasts or thighs
1onion or 2 shallotsminced
1garlic cloveminced
1½cupscooked long-grain brown ricewell rinsed and drained
Mint Sauce
2jalapeñosoptionally seeded
1cuptightly packed cilantro, stems and leavescoarsely chopped
1cuptightly packed mint leaves
1tablespoonfresh lime juice
2tablespoonsolive oil
2tablespoonstightly packed chopped green onion
¼teaspoonsalt
Method
In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
For mint sauce, in blender, blend all ingredients.
To serve, divide chicken and rice among plates and drizzle with mint sauce.
Enjoy!
Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
1bunchrapinistems diced, leaves torn into small pieces
10anchovy fillets in oil
¼cupwalnut halves
¼cupfinely chopped fresh parsley
1tablespoonanchovy pasteoptional
Method
In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.
Preheat grill to 375-400° F. Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
Grill for 25-30 minutes or until desired doneness is achieved.
Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
Prepare chicken breast based on package instructions.*
Spread butter on buns and toast in a large skillet on low until golden.
Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
Enjoy!
Notes
*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.Substitute breaded chicken with a plant-based version to be meat-free.
Lightly Salted Rice Cakes with Basil Chicken Salad
For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious? 🌾😋
Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165°F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate.
Spread on Lundberg Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper.
Salted caramel is a popular ice cream flavor for a reason. The salt balances the potentially cloying sugar overload of caramel. When making an ice cream sandwich, we doubled down on this notion. Instead of using a traditional cookie base, swap the pantry staple saltine cracker! While the ice cream sets, the crackers get slightly soft, which means you can cut and eat this ice cream sandwich without worrying about cracker crumbs everywhere. To drive up the flavor factor, swirl caramel sauce between softened vanilla ice cream for another frozen dessert that’s sure to be an instant classic!
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Not only does inflammation cause discomfort and pain, but it could lead to other health conditions ranging from Arthritis to IBS (Irritable Bowel Syndrome). Certain foods from our diet contribute to inflammation in our bodies – however, not everyone will experience the same flare-ups. One way to help control them is to eat a diet that’s rich in anti-inflammatory foods – like salads! You can mix and match your favorite toppings to make a powerhouse meal that’s delicious, nutritious and full of added health benefits. Check out Christine Waltermyer and the Natural Kitchen Cooking School’s favorite anti-inflammatory salad recipe below – Mesclun Salad with Walnuts & Blueberries!
Place in a large salad bowl: mesclun salad mix, walnuts, blueberries, oranges and fennel.
In a small glass jar with a lid, place all of the dressing ingredients. Shake well.
Pour the dressing over the salad, toss and serve.
Enjoy!
Notes
If not serving the salad right away, store the dressing and covered salad separately until ready to serve.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
With Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Summer is the time for graduation parties, Father’s Day cookouts, backyard BBQs and so much more! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can WOW your guests with plant-based spins on traditional BBQ favorites.
2cupscooked white beans (Great Northern or Navy beans)
4stripsLightlife tempeh smoky bacon
Instructions
Preheat the oven to 350 degrees F.
In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
Enjoy!
Notes
If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 Tbsp. of brown sugar, you could increase the maple syrup by 2 Tbsp.
2teaspoonsarrowroot flour, mixed with 1 tablespoon cold water
Smoked paprika
Instructions
In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender.
Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.
Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened.
Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
