Tag: recipes

  • Simply stunning seafood

    Simply stunning seafood

    Simply stunning seafood

    An ocean of opportunities

    Seafood’s variety and versatility presents us with an ocean of delicious opportunities in the kitchen. Try these recipes for simple, flavorful, and diverse preparations.

    Open-Faced Shrimp Sandwich

    The delicate flavor of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup small pink shrimp cooked and peeled
    • ¼ cup finely chopped celery
    • ¼ cup finely chopped green onion
    • ¼ cup finely sliced radish
    • ¼ teaspoon Dijon mustard
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon finely chopped chives
    • Pinch of salt
    • ¼ teaspoon ground pepper
    • 1 cup sunflower or pea shoots
    • 4 butter lettuce leaves
    • 4 slices of whole grain bread

    Method
     

    1. In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
    2. Enjoy!

    Mussels with Tomato, Saffron, and Fennel

    Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ teaspoon saffron threads
    • ½ cup hot (not boiling) water
    • 1 tablespoon olive oil
    • 2 shallots finely sliced
    • 3 garlic cloves peeled and crushed
    • 1 fennel bulb finely sliced, fronds reserved
    • ¼ teaspoon salt
    • ½ cup white wine
    • ½ cup low-sodium vegetable stock
    • 1 14.5-ounce can no-salt-added diced tomatoes
    • 1 pound farmed mussles scrubbed, beards removed
    • 2 tablespoons chopped parsley
    • 1 or 2 lemon wedges for serving

    Method
     

    1. In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
    2. In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
    3. Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
    4. Enjoy!

    Poached Sablefish and Bok Choy

    For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 cups low-sodium vegetable stock
    • 1 teaspoon tamari
    • 2 tablespoons rice wine vinegar
    • ½ Thai chili finely sliced
    • 1 piece lemongrass cut into 2 inch pieces
    • 1 thumb-sized piece of gingerroot sliced into 5-6 pieces
    • 1 tablespoon sesame oil
    • 2 pieces baby bok choy quartered
    • 2 6-ounce pieces sablefish skin removed
    • 1 tablespoon finely sliced green onions

    Method
     

    1. In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
    2. In 10 inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
    3. With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
    4. Enjoy!

    Article courtesy of Alive Magazine

  • Beauty fruits

    Beauty fruits

    Beauty fruits

    Fruit recipes to get the glow

    Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?

    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavors, this salad offers something new in every bite.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Dressing
    • ⅓ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Salad
    • 4 cups baby arugula
    • 1 Small bulb fennel, cored and shaved or thinly sliced
    • ½ Head radicchio, cored and torn into medium pieces
    • 2 cups cooked chicken breasts or thighs, shredded
    • 1 Ripe avocado, flesh cut into cubes and scooped out
    • 1 Large grapefruit or navel orange, peeled and segmented or sliced
    • ¼ Red onion, thinly sliced
    • 2 tablespoons toasted sunflower seeds
    • 2 tablespoons chopped fresh dill

    Method
     

    1. In medium glass jar, shake to emulsify all dressing ingredients.
    2. In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
    3. Enjoy!

    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
    • ¾ cup heavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
    • 3 tablespoons honey or maple syrup, plus more for serving
    • ½ teaspoon lime zest, plus more for serving
    • 2 teaspoons lime juice
    • ½ teaspoon vanilla bean paste or vanilla extract
    • Pinch of salt
    • 2 cups fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold

    Method
     

    1. To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
    2. To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
    3. Enjoy!

    Article Provided by Alive Magazine

  • The power of plants

    The power of plants

    The power of plants

    Ring in the New Year with a plant-forward diet

    If you’re looking to take your health and the well-being of your family to the next level this year, there are few better places to start than to wiggle more plant foods into your daily menu. Your health future will look brighter.

    Tabbouleh with Kale and Navy Beans

    This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup sorghum grain
    • 19 ounce can navy beans drained and rinsed
    • 3 plum tomatoes seeded and diced
    • 3 cups finely chopped kale
    • 1 cup finely chopped fresh parsley
    • ⅓ cup golden raisins
    • ⅓ cup unsalted shelled pistachios
    • Juice of 1 lemon
    • 3 tablespoon olive oil
    • ½ teaspoon salt

    Method
     

    1. In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
    2. In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
    3. In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
    4. Enjoy!

    Sheet Pan Golden Tofu Medley

    This easy, yet impressive, vegan dinner is packed with oven-roasted flavor and proves that creating satisfying weeknight plant-based meals is entirely possible.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅓ cup raw cashews
    • 2 350 gram packages extra-firm tofu
    • 2 ½ teaspoons grapeseed oil or avocado oil
    • ¾ teaspoon salt
    • 1 head broccoli cut into 1 inch florets
    • 2 red bell peppers sliced into 4 pieces and seeds removed
    • 2 shallots chopped
    • 2 garlic cloves
    • 1 tablespoon chopped ginger
    • 1 teaspoon turmeric
    • ¼ teaspoon cayenne
    • ¼ teaspoon black pepper
    • Juice of ½ lime

    Method
     

    1. In bowl, place cashews, cover with water, and let soak at least 2 hours.
    2. Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
    3. Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
    4. In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
    5. Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
    6. Drain cashews and place in a blender with 1/2 cup) water, lime juice, and contents of skillet. Blend until very smooth.
    7. Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
    8. Enjoy!

    Chickpea Salad with Nigella Roasted Sweet Potato

    Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 medium peeled sweet potatoes quartered and chopped into 1 inch pieces
    • 2 tablespoons olive oil divided
    • 1 teaspoon nigella (kalonji) seeds
    • ¼ teaspoon salt
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon garlic minced
    • ¼ teaspoon tahini
    • ½ teaspoon black pepper
    • 1 ½ cups cooked chickpeas rinsed and drained
    • 1 cup grated peeled carrot
    • 2 tablespoons finely chopped fresh cilantro
    • 2 tablespoons finely chopped fresh parsley
    • 2 cups loosely packed baby spinach rinsed and spun dry

    Method
     

    1. Place baking tray in oven and set temperature to 425 F.
    2. Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
    3. Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
    4. When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
    5. Enjoy!

    Article Provided by Alive Magazine

  • Elegant and plant-based

    Elegant and plant-based

    Elegant and plant-based

    Celebrate the season with this holiday meal

    This wow-worthy, plant-based holiday meal won’t disappoint—whether you nix the meat entirely or incorporate some of these recipes into your celebratory meal. This gluten-free, vegan menu has “festive” written all over it.

    Stuffing with Thyme, Rosemary, and Dried Cranberries

    In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 3 fresh thyme sprigs or ½ teaspoon dried
    • 1 fresh rosemary sprig or ½ teaspoon dried
    • 1 loaf gluten-free bread cubed, about 6 to 8 cups cubes
    • 1 cup chopped green onions
    • 3 tablespoons chopped dried cranberries
    • 2 cups low-sodium vegetable broth

    Method
     

    1. Preheat oven to 350°F.
    2. De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
    3. Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
    4. Enjoy!

    Green Beans with Dukkah

    Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavor out there.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup hazelnuts
    • ½ teaspoon whole fennel seeds
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon whole black or green peppercorns
    • 1 tablespoons whole coriander seeds
    • 2 teaspoons white or black sesame seeds
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cayenne pepper optional
    • 2 pounds green beans trimmed
    • 1 teaspoon hazelnut oil optional

    Method
     

    1. Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
    2. Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
    3. Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
    4. Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
    5. Enjoy!

    Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree

    This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Caramelized Parsnip Puree
    • 8 cups water
    • ½ teaspoon baking soda
    • 2 pounds parsnips peeled and chopped into 2 inch pieces
    • 2 garlic cloves peeled
    • 1 tablespoon olive oil
    • ¼ teaspoon cane sugar
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Mushrooms
    • ¾ cup balsamic vinegar or 6 tablespoons aged balsamic or balsamic glaze
    • 1 teaspoon olive oil
    • 14 ounces oyster mushrooms cleaned and, if necessary, trimmed so they grill flat
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup finely chopped green onion
    • 2 thyme sprigs stripped from stem, or ½ teaspoon dried
    • 2 tablespoons toasted pistachios roughly chopped
    • ½ cup finely chopped chives, parsley, or green onion to garnish

    Method
     

    1. For parsnip puree, preheat oven to 400°F.
    2. In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
    3. In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
    4. For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
    5. In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
    6. To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
    7. Enjoy!

    Article Provided by Alive Magazine

  • Cast-iron cooking

    Cast-iron cooking

    Cast-iron cooking

    Give it a try!

    Cast-iron pans are nonstick, easy to clean, and add healthy minerals to food. Here are a few delicious dishes to try.

    Coconut Curry Turmeric Trout

    This quick curry is great with a variety of proteins. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 fresh trout about 12 inches long, skinned, filleted, and cut into 1 inch pieces
    • Salt and pepper to taste
    • 1 teaspoon coconut oil
    • 1 carrot sliced
    • 1 medium onion sliced
    • 1 fennel bulb sliced, fronds reserved
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground ginger
    • ⅛ – ¼ teaspoon crushed red pepper flakes
    • ⅛ teaspoon ground turmeric
    • 13 ½ ounces can coconut milk

    Method
     

    1. Sprinkle trout with salt and pepper.
    2. In 12 inch cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.
    3. Serve with rice and garnish with fennel fronds.
    4. Enjoy!

    Salmon, Polenta, and Charred Vine Tomatoes

    This twist on a classic gremolata uses fish-friendly dill and parsley and cuts through the creamy richness of the polenta.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    Polenta
    • 4 cups water
    • 1 vegetable (or chicken) bouillon stock cube
    • 1 tablespoon butter
    • 1 cup cornmeal
    • ½ cup grated Parmesan
    • Salt and pepper
    Gremolata
    • 1 lemon zested and juiced
    • 1 garlic clove peeled and minced
    • ½ cup chopped fresh dill
    • ½ cup chopped fresh parsley
    • 10 on-the-vine cherry tomatoes
    • 1 tablespoon canola oil or other high-smoke oil
    • 4 4 ounce salmon fillets with skin
    • Pinch salt to garnish

    Method
     

    1. For polenta, in medium saucepan, bring water to a boil, then add stock cube and butter. Whisk in cornmeal and cook for 15 to 20 minutes, covered, stirring every few minutes, depending on how hot the fire is. If polenta starts to stick or burn, reduce heat or add water. Whisk in Parmesan. Season, to taste, and set aside pot.
    2. Meanwhile, for gremolata, in medium bowl, combine lemon juice and zest with garlic, chopped dill, parsley, and pinch of salt.
    3. Over medium-high, heat 12 inch cast iron skillet. Be patient; the pan is hot enough when you place a hand above it and feel a fair bit of heat, about 3 to 4 minutes. Add tomatoes, still on the vine, and cook until lightly charred but not bursting. Remove tomatoes from pan.
    4. For salmon, add oil to pan. When hot, add salmon, skin side down. Cook until the line of opacity reaches halfway up the side of salmon, about 2 minutes. Flip and cook for 30 seconds to 1 minute longer. If the two lines of opacity meet, the fish will be overcooked, so remove them sooner rather than later.
    5. To serve, plate polenta and fish and top with gremolata, and place tomatoes on the vine alongside. Sprinkle with salt.
    6. Enjoy!

    Prawn Pasta

    Simple and quick, this prawn pasta combines seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 7 ounces squid ink conchiglie (shell pasta)
    • Several garlic cloves peeled
    • 1 Fresno chili pepper
    • ½ cup fresh parsley
    • 2 tablespoons chili oil or regular high-heat oil
    • 1 pound sustainable shrimp in their shells, heads removed
    • Juice of ½ lemon
    • Salt to taste
    • Pepper

    Method
     

    1. In large pot, boil pasta until tender. Drain and set aside.
    2. Meanwhile, chop garlic, chili pepper, and parsley.
    3. In 12 inch cast iron skillet, heat chili oil. Add shrimp and fry for 1 minute on each side. Remove to cutting board.
    4. Add pasta to skillet (don’t wipe it out first) and add garlic and chopped chili. Cook for 30 seconds, then add pasta and toss to coat. Return shrimp to skillet, stir in parsley, and squeeze lemon juice overtop. Sprinkle with salt and pepper.
    5. Enjoy!

    Article Provided by Alive Magazine

  • Snack Smarter!

    Snack Smarter!

    Snack Smarter!

    Kid-approved snacks

    Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!

    Pesto Dip Pepper Poppers

    Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Appetizer, Snack
    Ingredients Method

    Ingredients
      

    • 1 ½ cups cooked or canned navy beans
    • ½ cup soft tofu
    • 1 cup fresh basil
    • 2 tablespoons olive oil
    • Juice of ½ lemon
    • 1 garlic clove chopped
    • ½ teaspoon salt
    • 12 mini bell peppers

    Method
     

    1. In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
    2. Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
    3. Enjoy!

    PB&J Ice Cream Bars

    This riff on everyone’s favorite childhood sandwich is a delicious snack on a sultry summer day.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Dessert
    Ingredients Method

    Ingredients
      

    • 3 large frozen bananas cut into chunks
    • 1 cup raspberries
    • ⅓ cup peanut butter
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • ⅓ cup unsalted roasted peanuts

    Method
     

    1. Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
    2. In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
    3. Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
    4. Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
    5. Enjoy!

    Sweet Potato Mini Egg Cakes

    These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Breakfast, Snack
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or avocado oil
    • 1 cup diced yellow onion
    • ½ teaspoon salt divided
    • 2 cups grated sweet potato
    • 2 garlic cloves minced
    • 6 large eggs
    • ¼ cup milk
    • 1 large red bell pepper chopped
    • ½ cup grated parmesean or gruyere cheese
    • 2 teaspoon fresh thyme
    • ¼ teaspoon black pepper

    Method
     

    1. Preheat oven to 375 F (190 C).
    2. In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
    3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Travel Necessities with Terry Naturally

    Travel Necessities with Terry Naturally

    Travel Necessities with Terry Naturally

    Traveling can be stressful – not just mentally but physically, too. Thankfully, Terry Naturally is here to the rescue! Check out these 5 must-have supplements to pack this travel season!

    1. Ashwagandha: to reduce stress

    2. Probiotics: to ease occasional digestive discomfort

    3. Melatonin: for a good night’s sleep

    4. Andrographis: to support immune health

    5. CuraMed Acute Pain Relief: to relieve pain and reduce sore muscles

    BONUS: AnxioCalm

    Terry Naturally’s AnxioCalm is perfect for everyday use, or occasionally when you need the extra support. It provides relief when you need it, without drowsiness or mental fogginess.*

    Looking for more travel essentials? Keep scrolling for two natural recipes that are perfect for on-the-go and for when you come home!

    DIY Pain Relief Essential Oil Roller*†

    Got Pain?*† Pair this DIY essential roller with with Curamin® Extra Strength for the ultimate pain relieving combination.*† It’s the safe, effective, and easy way to relieve pain today.*† Perfect to store in your carry-on bag and take with you on-the-go!

    Ingredients

    • 5 Drops Lavender Essential Oil
    • 5 Drops Peppermint Essential Oil
    • 1 Drop Clove Essential Oil
    • Coconut Oil or Carrier Oil of Your Choice

    Method

    1. Add essential oils.
    2. Fill with coconut oil or carrier oil of your choice.
    3. Roll where it hurts.
    4. Enjoy!

    Soothing Bathtub Soak*†

    Do you have sore, achy muscles after a long day of travel? For optimal pain relief, take Curamin® Extra Strength, and then relax with this soothing bathtub soak recipe. You’ll feel the aches and pain melt away.*†

    Ingredients

    • 1 Cup Epsom Salts
    • 1/2 Cup Baking Soda
    • 4 Drops of Lavender Essential Oil
    • 4 Drops of Peppermint Essential Oil
    • 1 Drop of Eucalyptus Essential Oil

    Method

    1. Mix epsom salts and baking soda together in a bowl.
    2. Add essential oils. Mix well and store in an airtight container.
    3. Add 2-3 tablespoons to your next bath, and let your body relax.
    4. Enjoy!

    These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, or cure any disease.

    Resources:

    https://www.terrynaturallyvitamins.com/blog/post/?slug=diy-pain-relief-essential-oil-roller

    https://www.terrynaturallyvitamins.com/blog/post/?slug=soothing-bathtub-soak

    https://www.terrynaturallyvitamins.com/blog/post/?slug=4-must-have-supplements-to-pack-for-vacation

  • Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.

    Print Pin

    Raclette with Potatoes and Asparagus

    Servings 4

    Ingredients

    • 8 ounces sliced raclette cheese
    • 4 large red potatoes halved and quartered
    • 1 bunch fresh asparagus woody stems removed and cut in half
    • 4 sliced sourdough bread toasted
    • 4 ounces mild or spicy salami sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
    • Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Cook with Chili

    Cook with Chili

    Cook with Chili

    Kick your meals up a notch

    You don’t have to be a heat freak to enjoy eating chili peppers since their “spice” levels vary greatly—enough to suit all tastes. It’s time to bring the heat into the kitchen—start with these recipes!

    Alive Magazine

    Grilled Chili Tofu Steaks with Quinoa

    Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into an exciting dish.
    Print Recipe Pin Recipe
    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 2 12oz packages extra-firm tofu
    • 1 shallot chopped
    • 2 large garlic cloves minced
    • ¼ cup minced fresh ginger root
    • 1 habanero chili minced
    • 1 tablespoon fresh thyme
    • ½ teaspoon salt
    • ½ teaspoon ground allspice
    • ¼ teaspoon pepper
    • 2 tablespoons olive oil
    • 1 tablespoon maple syrup
    • Zest of 1 lemon
    • 1 cup orange juice
    • 1 cup quinoa

    Method
     

    1. Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of paper towel. Place another cutting board or other flat object on top and press gently to extract excess liquid from tofu. Turn tofu blocks on their sides and slice in half lengthwise.
    2. In large shallow container, whisk together shallot, garlic, ginger root, habanero, thyme, salt, allspice, pepper, olive oil, maple syrup, lemon zest, and orange juice. Add tofu, and chill for at least 2 hours, or up to overnight, flipping once.
    3. Into medium saucepan, place quinoa, a couple pinches of salt, and 1 3/4 cups water. Bring to a boil, reduce heat to maintain a light simmer, and cook, covered, until quinoa is tender and water has absorbed, about 12 minutes. Remove from heat and let pot sit, covered, for 5 minutes. Fluff quinoa with fork.
    4. In charcoal grill, build a medium-hot fire, or heat gas grill to medium-high and grease grill grates. Remove tofu from marinade and reserve marinade. Grill tofu slabs until golden and grill marks appear, about 4 minutes per side. Giving tofu a 90-degree turn halfway through cooking each side will produce a nice cross-hatch pattern. Slice each grilled tofu piece into 2 triangles. Alternatively, in large skillet over medium-high, heat 1 Tbsp oil. Add tofu to pan and sear until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side.
    5. Into small saucepan, place marinade and bring to a gentle simmer and heat for 2 minutes.
    6. Divide quinoa among serving plates and top with tofu pieces. Drizzle on habanero sauce.
    7. Enjoy!
    Alive Magazine

    Minty Chili Pea Soup

    This brightly colored soup for chili lovers is the perfect way to welcome back warmer weather. Looking for a little less heat? Substitute serrano pepper with jalapeño.
    Print Recipe Pin Recipe
    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or sunflower oil
    • 1 leek, white or light green part thinly sliced
    • ½ teaspoon salt
    • ½ pound new potatoes quartered
    • 2 garlic cloves chopped
    • 2 serrano chili peppers seeded and chopped
    • ¾ teaspoon ground coriander
    • ½ teaspoon pepper
    • 4 cups low-sodium vegetable broth
    • 3 cups fresh shelled or frozen peas
    • 1 cup fresh mint
    • Juice of ½ lemon

    Method
     

    1. In large saucepan, heat oil over medium heat. Add leek and salt; cook until softened, about 5 minutes, stirring regularly. Add potatoes and garlic; heat for 3 minutes. Add serrano pepper, coriander, and pepper; heat for 1 minute.
    2. Add broth to pan. Bring to a boil and simmer over medium-low, covered, until potato is tender, about 15 minutes. Add peas and continue heating until they are tender, about 5 minutes. Stir in mint and lemon juice. Using blender or food processor, puree soup in batches if necessary. Thin with additional broth or water, if needed. Ladle into each of 4 bowls.
    3. Enjoy!
    Alive Magazine

    Salmon Burgers with Mango-Thai Salsa

    These Asian-inspired salmon burgers won’t leave you missing the beef or the bun. Keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night.
    Print Recipe Pin Recipe
    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 pound skinless salmon
    • 1 large egg
    • ½ cup panko bread crumbs
    • 2 garlic cloves minced
    • 1 tablespoon low-sodium soy sauce or tamari
    • ⅓ cup basil
    • Zest of 1 lime
    • Juice of ½ lime
    • 2 teaspoons fish sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon coconut sugar (or regular sugar)
    • 1½ cups halved cherry tomatoes
    • 1 cup cubed mango
    • 2 green onions sliced
    • 1 bird's eye chili pepper minced
    • ⅓ cup chopped cilantro
    • 1 tablespoon peanut oil or grapeseed oil

    Method
     

    1. In food processor container, place salmon, egg, bread crumbs, garlic, soy sauce, basil, and lime zest, and pulse several times until you have a chunky mixture. Form into 4 patties.
    2. In large bowl, whisk together lime juice, fish sauce, sesame oil, and sugar. Stir in tomatoes, mango, green onions, chili pepper, and cilantro.
    3. In large skillet over medium-high, heat oil. Place salmon burgers in skillet and cook for 3 minutes on each side, or until crispy on the outside but just barely cooked through in middle, to an internal temperature of 145 F (63 C). Alternatively, you can prepare the burgers on an outdoor grill over medium heat, making sure grill grates are well greased.
    4. Serve salmon burgers topped with salsa.
    5. Enjoy!

    Recipes Provided by Alive Magazine

  • Valentine’s Day Snacks in 5 Minutes or Less

    Valentine’s Day Snacks in 5 Minutes or Less

    Valentine’s Day Snacks in 5 Minutes or Less

    thanks to Christine Waltermyer

    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!

    Are you looking for sweets and treats for your Valentine this year? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, here are three simple better-for-you snack recipes that you can make in 5 minutes or less! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.

    Print Pin

    Strawberry Avocado Sorbet

    Course Dessert, Snack
    Keyword dessert, plant based, valentine’s day, vegan

    Ingredients

    • 1 10 oz. bag frozen strawberries
    • ½ ripe avocado
    • 1-2 tablespoons pure maple syrup OR stevia to taste
    • Juice of 1 mandarin orange or 1 lime
    • Pinch of sea salt
    • 1 teaspoon pure vanilla extract optional

    Instructions

    • Place all of the ingredients in a food processor and blend until creamy. Serve as is or topped with your favorite toppings such as chocolate chips and fresh sliced strawberries.
    • Store leftovers in the freezer. Before serving, let the strawberry sorbet at room temperature for at least 30 minutes to help it soften. It becomes very hard when frozen!
    • Enjoy!
    Print Pin

    Hummus Sandwiches

    Course dinner, Lunch, Snack
    Keyword dinner, lunch, plant based, sandwich, snack, vegan
    Servings 2 sandwiches

    Ingredients

    • 4 slices your favorite bread
    • 6 tablespoons hummus
    • 1 cup lettuce
    • ½ cup shredded carrots
    • ½ cup sliced avocado
    • Olive oil to brush the bread slices optional

    Instructions

    • Lightly toast or grill the bread slices. If using a grill pan you can brush with olive oil.
    • Cut the grilled bread into heart shapes using a sandwich cutter: Line up the sandwich cutter in the center of a slice of bread. Press down firmly, until it cuts through completely, leaving you with a heart-shaped piece of bread.
    • Spread one slice of the prepared bread with 3 tablespoons of the hummus. Layer on top half of the lettuce, carrots and avocado. Repeat with the remaining ingredients.
    • Enjoy!
    Print Pin

    Beet Hummus

    Course Appetizer, Snack
    Keyword appetizer, plant based, snack, valentine’s day, vegan
    Servings 4

    Ingredients

    • 3 medium size cooked beets chopped
    • ¼ cup tahini
    • 2 tablespoons lemon juice
    • ½ teaspoon sea salt
    • 1 teaspoon chopped scallions (only the white bottom part)
    • 2 tablespoons water
    • Olive oil for drizzling

    Optional garnishes for serving

    • Chopped parsley
    • Chopped pistachios
    • Fresh lemon zest
    • Za'atar
    • Flaked sea salt

    Instructions

    • Place the cooked beets in a food processor.
    • Add the tahini, lemon juice, sea salt and scallions. Blend until smooth, adding just enough of the water to reach desired consistency.
    • Serve drizzled with olive oil and sprinkled with any garnishes you like, such as chopped parsley, chopped pistachios, fresh lemon zest, za’atar, and/or flaked sea salt.
    • 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!