Cranberry Orange Relish

This is a recipe I am tremendously thankful for.  Every year, my Aunt Jan makes this for Thanksgiving.  She knows how much I love it and always makes an extra bowl for me to take home.  It is great as a side, and even better for breakfast the next day.  I made it a little fancier by stuffing it into an orange, but served in a nice relish dish is beautiful too.   I’d like to add that it happens to be raw, but I’ve never thought of it as a health food.  It’s just that good!

Cranberry Orange Relish

1 bag fresh cranberries, washed and picked over

5 oranges

1 medium apple, cored and chopped (leave the peel on)

Agave or sweetener of your choice

1.      Zest one orange, and add the zest to a food processor.  Peel the rest of the orange and add the fruit to the food processor along with the cranberries and apple.

2.      Pulse until everything is chopped and about the same size.  Do not overprocess or it will become mush. 

3.      Stir in agave or sweetener of your choice to taste.

4.      Cut the tops off of the remaining oranges.  Using a paring knife, carefully cut around the inside of the skin.  Use a spoon to scoop out the inside of the oranges.  Set aside the insides of the oranges for eating or juicing.

5.      Fill the orange shells with cranberry relish.  Garnish with orange zest and serve.  The relish keeps well in the refrigerator.

Quinoa & Veggie Stuffed Peppers

I’m so excited to share this new stuffed recipe with you!  It is a super healthy option for lunch or dinner, and the colors give it that wow factor.  When I was making these, I couldn’t wait to dive in.  These would make an impressive lunch for holiday guests that visit a day or two early.  It is so tasty, but it allows you to save those calories to indulge during the actual holiday dinner.  They can be made in advance too, and then warmed in the oven before serving.  Enjoy!

Quinoa & Veggie Stuffed Peppers

Serves 4

4 rainbow colored bell peppers

1 cup quinoa

2 cups water

4 large shallots, finely chopped

3 large cloves garlic, minced

¼ cup extra virgin olive oil, divided

1 zucchini (about 1 ½ cups), chopped into small cubes

1 yellow squash (about 1 ½ cups), chopped into small cubes

1 cup cherry tomatoes, halved

Salt & pepper

½ cup white wine

½ cup fresh basil, chopped

3 tablespoons fresh oregano, chopped

¼ cup white balsamic vinegar

1.      Rinse the quinoa in a fine mesh strainer with cool water.  Add to a medium saucepan with 2 cups of water and bring to a boil.  Once it is boiling, cover and simmer for about 15 minutes.  Quinoa is cooked when the seeds spiral out.  Uncover and fluff with a fork.  If the quinoa is still wet, it can be drained in a fine mesh strainer.  Set aside in a large bowl.

2.      Heat a large skillet over medium to high heat.  Add about 2 tablespoons olive oil to the pan.  Saute the shallots and garlic until they become golden in color, taking care not to let the garlic burn.  Add to the pan the zucchini, yellow squash, and cherry tomatoes.  Add salt and pepper to taste as the mixture cooks.  Pour the white wine over the veggies.  Allow it to reduce down as the veggies soften.  Add the cooked veggie mixture to the quinoa leaving behind any extra liquid in the pan.

3.      Stir together the sautéed veggies, quinoa, basil, oregano, 2 tablespoons olive oil, and balsamic vinegar.  Add more salt to taste.

4.      Cut the tops off of the peppers.  Pull the seeds and core out by hand.  Stuff with quinoa filling and bake at 400 degrees F for 20 to 30 minutes, or until the peppers are your desired softness.  Serve hot out of the oven.

I like to leave the tops off the peppers while they bake, so the filling gets crispy on top.  You can keep them in the baking pan or on the baking sheet, so they soften and can be placed on top after baking for a nice presentation.  If you love the crispy top on the stuffing, the peppers can be cut in half and stuffed.  This way you get more crispy quinoa with your peppers.

Kale & Tempeh Bacon Stuffed Sweet Potatoes

It’s already November, which means it’s time for stuffing!  Every Thanksgiving, I heap piles of stuffing on my plate.   It is hands down my favorite side dish.  This year I will be skipping the turkey, and happily indulging in all my favorite sides.  Wahoo!  Since there are so many delicious alternatives to stuffing a Turkey, I wanted to celebrate the month by sharing with you some new weeknight recipes that are stuffed full of goodness. Happy gobbling!

My first stuffed recipe combines baked sweet potatoes and a delicious sautéed kale filling.  It doesn’t get healthier than that! It’s nice and hearty too, perfect for chilly fall nights.

Kale & Tempeh Bacon Stuffed Sweet Potatoes

4 large sweet potatoes

1-7 ounce package tempeh bacon

1 medium onion, chopped

4 cloves garlic, minced

1 large bunch of kale, finely chopped

Salt

Extra virgin olive oil for the pan

2 tablespoons vegan butter

1.      Roast the sweet potatoes on a parchment covered sheet pan at 400 degrees F, for about an hour, or until very soft when poked with a fork.

2.      About 15 minutes before the potatoes are done, start the kale stuffing.  In a large skillet, drizzle a little olive oil.  Crumble the tempeh bacon and sauté until it is browned and a little crispy.  Remove from the pan and set aside.

3.      Add the chopped onion to the pan.  Sprinkle with salt and pepper.  Sautee until the onion is soft and beginning to brown.  Add in the garlic and cook until it is fragrant and starting to become golden in color.  Add in the kale and salt well.  Add the vegan butter at this time.  Toss filling together and cook until the kale is soft and wilted.  Add in the crispy tempeh bacon.

4.      Cut the sweet potatoes in half lengthwise.  Fill with kale stuffing and serve.

Note:  Kale can be very bitter if it doesn’t have enough salt or if it is under cooked. 

Boo-Berry Mummies

 Boo!  It’s time for Halloween!  I have always loved getting dressed up and going out for all the festivities.  This week I made this fun little treat that is tasty and fun for ghosts and ghouls of all ages.  Have a fun and safe Halloween!

Boo-Berry Mummies

Filling:

2 cups blueberries, fresh or frozen and thawed

2 tablespoons tapioca starch

1 ½ tablespoons lemon juice

2 tablespoons sugar

Pastry:

1 sheet frozen store bought puff pastry, thawed

¼ cup vegan butter, melted

Powdered sugar for garnish

1.      Make the filling by combining all filling ingredients in a saucepan over medium heat.  Stir frequently.  When the opaque color becomes clear and mixture thickens, remove from heat.  It will be very thick for a filling, which will prevent the sauce from oozing out of your mummies later. Set the sauce aside.

2.      Cut the sheet of puff pastry into six equal parts.  On a lightly floured surface, roll out the pastry into a square 1/8 inch thick.

3.      Make the mummies by cutting 2 inch strips on two opposite sides of your square.  (See pictures.)  Add 3 tablespoons of the Boo-Berry filling in the center.  Starting at the top, cross the strips over the filling to look like bandages.  Leave a little space open for the eyes.  Seal the strips together with a dab of water.

4.      Brush the mummies with melted butter, and bake at 400 degrees F for 15 minutes or until mummies are puffed and golden brown.

5.      Let cool for 5 minutes, and then sprinkle with powdered sugar and serve.

Sweet Pumpkin Shake

Here in Florida, it still feels like summer.  The intense heat has started to break a little, and I’ve been enjoying the last nibbles of my favorite summer berries and fruits.  However, I am ready to dive full force into fall with its warming spices and comforting meals.  Here is my first spiced treat of the season.  It has fall’s delights but is cool enough to enjoy on a hot afternoon.

Sweet Pumpkin Shake

1 cup almond milk

1 large banana, peeled, frozen, and sliced

½ cup prepared pumpkin butter

2 pinches cinnamon

1 pinch nutmeg

1.      Place all ingredients into a blender.  Blend until combined.

2.      Serve immediately and enjoy!

Note:  Pumpkin butter is usually found by the jams and jellies in the supermarket.  If your store doesn’t carry it, specialty stores like Williams Sonoma have it seasonally.  I found a fantastic one at Whole Foods by McClain’s, a local company from Sarasota, which carries delicious products sweetened with apple juice. 

Spicy Virgin Mary

I tried this recipe many years ago while making brunch with a close friend.  It was so good that we didn’t want to ruin it by adding vodka.  Fresh juice is the key.  It really takes the drink to new heights.  Give it a try the next time you are serving brunch.  Your guests will be fighting for the last glass!

Spicy Virgin Mary

5 stalks celery, juiced

1 large cucumber, juiced

1 quart fresh tomato juice

6 tablespoons fresh lime juice

1-2 teaspoons Tabasco sauce, to taste

2-3 teaspoons horseradish

1 teaspoon soy sauce

Salt and pepper to taste

1 teaspoon celery seeds

1 pinch garlic powder

1 pinch onion powder

1 pinch cayenne powder (plus more to garnish)

1.      In a large pitcher, stir together all ingredients.  Add salt, pepper and Tabasco sauce to taste.

2.      Serve immediately.

Mango BBQ Tempeh, Lime Sented Quinoa, & Refreshing Radish and Pea Slaw

I am so excited to share this amazing dinner with you.  This week I branched out and tried making my own barbeque sauce.  The mangos in the store this week looked fantastic, so a mango version was a must.  This version is a little sweet with some heat from the Tabasco Sauce, and chili powder.  Pair it with the Lime Scented Quinoa and Refreshing Radish and Pea Slaw for a hearty and delicious summer meal.    

Mango BBQ Tempeh

1 small yellow or sweet onion, chopped

1 tablespoon extra-virgin olive oil

Salt

2 cloves garlic, minced

½ cup diced mango

14 oz can dice tomatoes

1 tablespoon Nama Shoyu or soy sauce

1 tablespoon molasses

1 teaspoon Tabasco sauce

1 teaspoon chili powder

1 tablespoon lime juice

1 package Tempeh, sliced into strips

Extra chili powder

1.      In a medium skillet, brown tempeh strips, sprinkling salt and chili powder to taste as it cooks.  Place on a plate, cover loosely with foil and set aside.

2.      In the same pan add the extra virgin olive oil and onions.  Sauté until they are beginning to brown, then add garlic, and lightly brown the garlic. 

3.      Add in the mango and tomato.  Cook until they begin to break down.  Then add in the Nama Shoyu, molasses, Tabasco sauce, and chili powder.  Simmer until it is a thick chunky sauce.

4.      Stir in the lime juice, and cook a minute more.

5.      Puree about 2/3 of the sauce in a food processor or blender.  Add pureed sauce back to pan.  This will give you a chunky barbeque sauce.  If you want a finer sauce, puree it all.

6.      Return the tempeh and sauce to pan and toss together.

7.      Serve with Lime Scented Quinoa and Refreshing Radish and Pea Slaw.

Lime Scented Quinoa

¾ cup quinoa

1 ½ cups water

2 tablespoons lime juice

1 tablespoon margarine

1 teaspoon lime zest (optional)

1.      Rinse the quinoa in a fine mesh colander.  Add to a medium sized saucepan with the water.

2.      Bring to a boil, reduce the heat to low, and cover.  Allow the quinoa to simmer for about 10 minutes.  Quinoa is finished cooking when the seeds spiral out.

3.      Remove lid, and fluff with a fork.  Allow to cool slightly, until still warm but not hot.  Stir in the margarine and lime juice.

Refreshing Radish and Pea Slaw

2 cups julienned radishes

2 cups julienned snow peas

1 jalapeno, seeds removed, minced (Add more if you like it hot!)

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

Salt, to taste

1.      In a large bowl, toss together all ingredients.

2.      Serve with Mango BBQ Tempeh, and Lime Scented Quinoa.

Cinnamon Vanilla Chia Pudding with Apricots & Cherries

If you haven’t tried chia seeds yet, here is a great recipe to get you started.  Chia seeds are a super food, packed with nutrition.  Not to mention, they are really fun!  When you add liquid to them, they soak it up and become the texture of tapioca pearls.  Chia pudding is a healthy alternative to tapioca pudding, and it’s incredibly simple to make.

In this recipe, I topped my favorite chia pudding recipe with cherries and apricots.  The pudding is excellent alone or with the addition of your favorite fruits.  Use whatever is freshest and looks best at the market.  Here, I used fresh cherries and apricots, but mixed berries are also a wonderful choice.

Cinnamon Vanilla Chia Pudding with Cherries & Apricots

Servings: 1-2

5 tablespoons chia seeds

1 cup almond milk or your favorite milk alternative

2 tablespoons agave nectar, or more to taste

1 teaspoon vanilla extract

½ teaspoon vanilla bean paste (optional- but really amazing!)

¼ teaspoon cinnamon

1 apricot, pitted and cut into small slices

1 handful of pitted sweet cherries

1.      In a medium bowl, whisk together the chia seeds, almond milk, agave nectar, vanilla and cinnamon.  Allow to sit for about 15-20 minutes, whisking occasionally.  Let it sit longer for a thicker pudding.

2.      Top with apricot slices and cherries. Enjoy!

Summer Strawberry Spinach Salad

This salad has been a summer favorite in my family for years.  I put my spin on the original recipe by adding hemp seeds for protein and switching to marinated portabella mushrooms to make it a little heartier.  This is delicious as a side or as a light meal.  Everyone in my family makes it a little differently.  My aunt adds sesame seeds, and my sister tosses in minced onion.  Feel free to make it your own.

Summer Strawberry Spinach Salad

Dressing:

¼ cup agave nectar

1 ½ tablespoons dried minced onion

¼ teaspoons paprika

¼ teaspoon soy sauce or nama shoyu

¼ cup light olive oil

3 tablespoons cider vinegar

Salad:

9oz bag of spinach

2-3 large Portobello mushrooms, sliced

Minced onion (optional)

1 container strawberries, washed, hulled, and sliced

¼ cup hemp seeds

¼ cup sunflower seeds

1.      In a medium bowl, whisk together all the ingredients for the dressing.  Set aside.

2.      In a small bowl, place the Portobello mushrooms.  Use some of the dressing like a marinade to soften the mushrooms.  Pour some dressing over top of them, toss together, and set aside. You can warm these in a dehydrator to soften them even more if you prefer.

3.      Toss together the spinach, mushrooms, onion, strawberries, hemp seeds, and sunflower seeds.  Toss with a light drizzle of the dressing until everything is evenly coated.

4.      Serve immediately.

Note:  If you would like to save this for a later time, prepare the salad ingredients separately from the dressing.  Add the dressing at the last minute before serving, so the spinach and berries stay fresh and vibrant.

Smoky Tomato Guac

I thought it was about time I gave you a savory snack break from all of the tasty sweets I've been posting lately.  This recipe is a wonderful example of how smoky flavors pair really well with avocado.  The secret is to use a really nice smoked sea salt.  Pair this with your favorite chips or crackers for a fresh and satisfying snack, or whip some up for a party.  This would be ideal for a summer barbeque.

Smoky Tomato Guac

1 avocado, peeled and pitted

1 medium tomato, chopped

1 teaspoon smoked sea salt

½ lime

Paprika

1.      In a small bowl, mash the avocado, leaving a few bite sized chunks.  Squeeze the juice from the lime and add it to the guac.  Stir in the tomato and smoked sea salt.  Do not over stir, or the guac will become too mushy.  It will look fresher and more appealing if there are bites of avocado in the mix.

2.      Sprinkle with paprika, and serve.

Raw Cherry Chocolate Chip Ice Cream

Ice cream with cherries and chocolate chips has always been one of my favorite summer treats.  With the weather warming up, I created a version that I could feel good about eating.  If you have never tried making raw ice cream, it is unbelievably easy, and you don’t need an ice cream maker to do it.  I think this may be my new favorite treat.  It tastes just like soft serve ice cream, with the bonus of cherries and chocolate. 

Raw Cherry Chocolate Chip Ice Cream

2 large bananas, peeled, chopped, and frozen

½ teaspoon vanilla extract

1/8 teaspoon ground vanilla bean powder (optional)

½ cup pitted and chopped cherries

½ cup raw chocolate chips (see previous posts)

1.      Place bananas, vanilla extract, and vanilla bean powder in a food processor.  Blend until the bananas are light and well blended, about 3-4 minutes.  You may have to stop to scrape down the sides of the bowl periodically.  Once it is the consistency of soft serve, transfer to a medium mixing bowl.

2.      Fold in the cherries and chocolate chips.

3.      Serve immediately.

Note:  Make sure that your bananas are really ripe when you freeze them.  They taste a lot sweeter in the ice cream.  If your bananas need it, feel free to add a little sweetener to them.

Also, if you are a strict raw foodie, feel free to omit the vanilla extract and double the ground vanilla beans.  I am not 100% raw, so I still enjoy a quality vanilla extract.

Raw Chocolate Chip Cookie Dough Ice Cream

This recipe is summer comfort food at its best.  I used my recipe for chocolate chip cookie dough to create this delightful raw chocolate chip cookie dough ice cream.  It is so delicious; you might not go back to your regular chocolate chip cookie dough ice cream again.  I love that it feels indulgent, but is actually quite healthy. 

Raw Chocolate Chip Cookie Dough Ice Cream

2 large bananas, peeled, chopped, and frozen

½ teaspoon vanilla extract (omit if you are strictly raw and double the vanilla bean powder)

1/8 teaspoon ground vanilla bean powder (optional)

½ cup chocolate chip cookie dough, crumbled into small pieces (see previous posts)

½ cup raw chocolate chips (see previous posts)

1.      In a food processor, blend together the bananas, vanilla extract, and vanilla bean powder.  Scrape down the sides of the bowl as needed.  Puree until smooth and light, about 3-4 minutes.  It should be the consistency of soft serve.

2.      Pour into a medium sized mixing bowl.  Fold in the cookie dough, and raw chocolate chips.

3.      Serve and enjoy.

Note:  Make sure that your bananas are really ripe when you freeze them.  They taste a lot sweeter in the ice cream.  If your bananas need it, feel free to add a little sweetener to them.

If you're feeling playful, use some extra chocolate sauce to make a chocolate spoon garnish.  Pour a line of chocolate for the handle, and an oval for the scoop.  Freeze until hard, like the chocolate chips.  Peel carefully from the parchment and garnish.