Thursday, September 16, 2010

Basic Chai Tea

In the colder months, I like having special hot drink mixes on hand, normally it’s hot chocolate but currently I’m finding this chai tea blend quite nice.

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  • 3/4 cup dry black tea
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • milk
  • agave or honey
  1. Mix all dry ingredients together in a small bowl. Put in a bag or other container to store.
  2. Use 1 teaspoon tea mix per 3/4 cup water (or so, depending on your preference).
  3. Fill glass about 2/3 full with tea, 1/3 with milk, and add a bit of sweetener.

Original Recipe

Saturday, September 11, 2010

Cookie Dough "Sarahbars"

I’ve been a huge fan of Larabars for the last few years, this homemade version will knock your socks off at how good they are. With so few ingredients it is surprisingly amazing at how flavorful they are…and they really do taste similar to cookie dough batter.

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  • 1 c. raw almonds
  • 2/3 c. pitted dates
  • 1 t. vanilla extract
  • 1/2 t. sea salt
  • 1/8 c. organic chocolate chips

Grind almonds in a food processor or high speed blender until the texture of wet sand.  Remove from blender and set aside.

Add dates, vanilla and salt to blender and blend until very finally chopped. Loosen the date mixture and add almonds back to blender along with chocolate chips and pulse just until a “dough” starts to come together.

Pour mixture onto a piece of plastic wrap or waxed paper and press into a large square. Refrigerate for at least an hour, then cut into eight pieces.

Original Recipe

Mango Chutney, Prosciutto and Paneer "Pizza"

Loved using naan as a pizza crust base, it heated nicely in the oven and even got a little crunchy on the edges. It made for a great individual sized portions. The prosciutto and mango chutney sauce were a nice treat too.

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  • 1/2 cup tomato paste
  • 2 tablespoons sweet mango chutney
  • 1 clove garlic, minced
  • 1/2 cup water
  • Kosher salt and freshly ground black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled paneer cheese
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh cilantro leaves
  • 1 large green onion, finely chopped
  • 1/8 teaspoon ground cumin
  • A glug extra-virgin olive oil
  • 4 frozen naan bread (recommended: Trader Joe's)
  • 4 slices prosciutto, torn

Preheat the oven to 450 degrees F.

In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside.

In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy!

Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges.

Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve!

Original Recipe

The pups love the fall-like weather we’ve been having. We catch them sun bathing every time we let them out in the backyard.

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Zucchini Lasagna

We had this earlier in the week and were both very pleased with the dish. A great vegetable and grain alternative to lasagna.

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Serves 4-6

  • 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
  • salt
  • 1 c. quinoa, rinsed
  • 2 c. vegetable broth
  • 1/2 c. tomato sauce
  • 1/4 c. minced onion
  • 1 t. dried oregano
  • 1/4 c. fresh basil, chopped
  • 1/4 c. fresh parsley, chopped
  • 2 T. organic cream cheese
  • salt and pepper to taste
  • 1 jar organic marinara sauce
  • 1 c. organic mozzarella cheese

Preheat oven to 400.

To prepare zucchini, cut a strip off of one side to make a flat base. Then, thinly slice zucchini into “noodles.”  You’ll want 12 noodles in total. Place noodles in a colander and sprinkle with salt, layering between paper towels. Let this sit and absorb moisture while preparing the quinoa.

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Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil. Cover and lower heat, simmering for 20 minutes. When quinoa has absorbed all the liquid, fold in cream cheese and herbs. Add salt and pepper to taste.

Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom.  Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce. Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.

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Repeat with another layer of quinoa, sauce and zucchini. Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.

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Original Recipe

Wednesday, September 1, 2010

Creamy Lemon Pasta

Love, loved, loved this – hummus, lemon, and whole wheat pasta – yes, please!!!

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  • 8 oz. whole wheat spaghetti (or other noodles of your choice, i.e. zucchini pasta, kelp noodles, etc.)
  • 1/2 c. hummus, prepared or homemade
  • 1 lemon, juiced + 1 T. lemon zest
  • 2 t. reduced sodium soy sauce
  • 1 T. nutritional yeast
  • 1/2 c. chopped basil

Prepare noodles and set aside.

In a large bowl, combine hummus, lemon juice, soy sauce and nutritional yeast.

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Add pasta, lemon zest and basil and toss to coat. Season with salt and pepper, if desired.

Original Recipe