Tag Archives: healthy food

Feb 04 2013
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Spiced Sweet Potato Fries

sweet potato

Ingredients

2 large sweet potatoes, cut into thin wedges

1 1/2 T safflower oil

1/4 t cumin

1/4 t paprika

1/4 t cayenne pepper

salt and pepper to taste

Instructions

Preheat oven to 400 degrees F

Cut potatoes in half lengthwise, then into 1/4″ slices or wedges

In a large bowl or Tupperware container toss potato wedges with oil and spices (To evenly spread the oil mixture put all ingredients into a covered container and shake vigorously.)

Spread out potato slices in a single layer on a wire cooling rack on top of a broiler pan and bake for 20 minutes, then reduce heat to 375 degrees F and continue to bake for 10-15 minutes or until crispy.

Serve with organic ketchup

Note: If you don’t have a wire cooling rack use a nonstick cookie sheet and bake for the same amount of time turning them over once

 

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Jan 30 2013
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Healthy Recipes Gallery

Fig Tart with Fig-Balsamic reduction

 

Fig Tart with Fig-Balsamic reduction | Zen Can Cook.

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Jan 30 2013
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Healthy Recipes

Raw Pumpkin Parfaits

raw pumpkin cranberry ginger parfait

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Pumpkin Purée

1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)

1/4- 1/2 cup water

1 teaspoon cinnamon

2 tablespoons raw agave nectar or sweetener of choice

1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.

 

Ginger Whipped “Cream”

1/2 cup cashews, soaked overnight, rinsed and drained

1/2 cup water

1/4 cup coconut oil, melted

2 tablespoons fresh ginger, grated

2 tablespoons raw agave nectar

1. Place cashews and water in high-speed blender. Blend until smooth.

2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended.

3. Transfer to container and chill until set.

 

Cranberry Layer

1 cup frozen cranberries, thawed

1/4 cup raw agave nectar

1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky.

 

Pecan Layer

1 cup pecans

1 teaspoon cinnamon

1. Place pecans and cinnamon in food processor. Pulse until chopped.

 

Assembly

1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.

via Raw Pumpkin Parfaits —Raw Food Rawmazing Raw Food.

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Jan 30 2013
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Healthy Recipes

Sundried Tomato Hummus

Ingredients

4 cups of organic garbanzo beans soaked in water or 2-15 ounce cans

1/4 cup organic sundried tomatos in olive oil

2-3 cloves garlic

1 tablespoon lemon juice

1 tablespoon EVOO

1/2 teaspoon cumin

Sea salt or Hawaiian salt to taste

Instructions

In a food processor, chop garlic and jalapeno peppers.

Pour in garbanzo beans with 1/2 cup water. If using cans, drain one can and use one can of both beans and water.

Add the remaining ingredients and blend until smooth and creamy.

Notes: Let sit in the refrigerator for 1 hour then serve. This allows for the flavors to blend.

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Jan 18 2013
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Health Gallery

30 Healthy Breakfast Snacks for Mornings on the Run

 

healthy breakfast for morning run

healthy breakfast for mornings on the run

30 Healthy Breakfast Snacks for Mornings on the Run | Greatist.

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Jan 18 2013
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Healthy Recipes

Homemade Apple Chips

this makes about 25 chips

Ingredients:

1 large Granny Smith apple

2 tablespoons light brown sugar

1 tablespoon cinnamon

Preheat the oven to 225 degrees F.  Line 2 baking sheets with parchment paper.

Using a mandoline, slice the apples as thinly as you can.  Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them.  Lay the slices on the baking sheets, about 12 slices per sheet.  Bake for 1 hour.  Remove one pan at a time and flip the apple slices over with tongs.  When you return pans to oven, also rotate them – put the one that was on the top rack on the bottom.  Bake for one more hour.  Remove pans from oven. Apple slices will start to harden up pretty quickly.  Remove with tongs.

 

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Jan 17 2013
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Health

Pea Pods with Sun Dried Tomato Spread

 

Great Raw Food Appetizers —Raw Food Rawmazing Raw Food.

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Jan 17 2013
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Health

Cucumber Rolls

 

Cucumber Rolls | My San Francisco Kitchen.

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Jan 17 2013
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Health

Apple Crisp Recipe

Ingredients

3 medium baking apples, cored, sliced thin

1 tsp cinnamon

2 Tbsp sugar

2 Tbsp flour

Topping:

1 cup quick oats

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish.

In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.

Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

Number of Servings: 9

via Apple Crisp Recipe.

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Jan 17 2013
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Fruits and Vegetables, Health

Celebrating Sunshine and the Citrus Season

 

Golubka: A Welcome Home Brunch: Celebrating Sunshine and the Citrus Season.

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Jan 17 2013
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Healthy Recipes

Green Tea, Lychee and Raspberry Tart

Serves 8

For the crust:

1 cup confectioners’ sugar

1 3/4 cups all-purpose flour

Pinch of salt

8 tablespoons unsalted butter, softened

1 large egg

For the green tea filling:

1 1/2 cup heavy cream

5 tablespoons sugar

2 ounces cream cheese

2 tablespoons matcha green tea powder (or to taste)

1 cup creme fraiche

1 teaspoon powdered gelatin

For the topping:

8 ounces lychee (canned or fresh)

1 pint raspberries

fresh mint leaves

For the tart crust:

Sift together the confectioners’ sugar, flour and salt into a bowl.

Place the butter into a food processor and process until smooth.

Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.

Wrap the dough in plastic wrap and refrigerate at least for an hour.

When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. It’s important to keep the tart crust very thin. Keep the rest for another use.

Preheat oven to 375′F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.

Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more.

Let the tart shell cool on a rack.

For the green tea filling:

In a small bowl, place 1/2 cup heavy cream and sprinkle the gelatin over it to soften.

In a small saucepan over medium-low heat, bring 1/2 cup heavy cream, the cream cheese, sugar and green tea powder to a simmer. Whisk until smooth.

Combine the warm green tea mixture with the gelatin mixture and whisk until smooth. Let it cool. Blend if the green tea hasn’t totally dissolved into the cream.

In a medium bowl, whip the creme fraiche and the remaining 1/2 cup heavy cream to soft peaks.

Fold the whipped cream mixture into the cooled green tea cream.

Pour filling into the tart shell and place in the refrigerator for at least 2 hours.

For the lychee, raspberry and mint topping:

When ready to serve, arrange the lychees, raspberries and mint over the top of the tart.

via Green Tea, Lychee and Raspberry Tart | Zen Can Cook.

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Jan 17 2013
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Food, Fruits and Vegetables, Health, Healthy Recipes

Raw Nanaimo Bars

Raw Nanaimo Bars

These are seriously addicting.  No really – I ate about a third of the pan while I was taking photos…

Like all of my other desserts, of course, these are raw, vegan, and sugar free.  Technically this also makes them guilt free, but it’s really hard not to feel guilty when they taste so much like the real thing!

Nanaimo bars – for those of you who are wondering what the heck I’m talking about – are a layered dessert bar consisting of a chocolate coconut wafer crust, a creamy vanilla custard filling, and a thin layer of chocolate.  They’re quite popular here in Canada, but I know a lot of people in other places around the world have never even heard of them.

It’s usually a bit tricky to recreate desserts, as it can be kinda hard to get the appearance, texture, and flavors right all at the same time.  For example – coconut might give you the texture you’re looking for, but chances are the dish you’re trying to recreate isn’t coconut flavored.  Nanaimo bars, on the other hand, are pretty much begging to be rawified.  They’re chocolate and coconut based, and most of the traditional recipes out there are already no bake!  Now if they could just be rolled into balls…

Ingredients:

1 cup shredded coconut

1 cup dates

1/2 cup almonds

1/4 cup cacao powder

2 cups cashews

1/4 cup coconut oil

2 tbsp honey or agave

1 tbsp vanilla

3/4 recipe raw chocolate

Directions:

In your food processor, mix together dates and almonds until a crumbly consistency is reached.  Pulse in the cacao powder and shredded coconut, before pressing into the bottom of a 8 x 8 inch square pan.

To make the second layer of the bars, process cashews into a fine powder in your food processor or high speed blender.  Add in coconut oil, honey, vanilla, and water as needed – it should be thick and creamy.  Spread this mixture over the bottom layer, and place in fridge to set while you make the chocolate.

You want the chocolate to be in it’s liquid form, so make it inside of a bowl which is sitting inside another bowl of warm water.  Remove the pan from the fridge, and pour chocolate evenly over the surface of your bars.  Put back in fridge to harden for about 5 to 10 minutes, before cutting into 18 even pieces.  Will keep in fridge for up to a week.

via Raw Nanaimo Bars.

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Jan 17 2013
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Food, Health, Healthy Recipes

Agave Coconut Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 18-20 cookies

Ingredients

2 1/2 c organic wheat flour

1/2 c organic blue agave nectar

2 organic eggs, beaten

3 tbsp organic virgin coconut oil

2 tbsp organic no salt butter

1 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp baking powder

1 tsp cinnamon

vanilla frosting and sprinkles

Instructions

Preheat oven to 375 degrees F

In a large bowl, mix dry ingredients

In a medium bowl, mix wet ingredients

Slowly add in wet mixture into the dry, stirring well or using a hand beater/mixer

On a large sheet of parchment paper, sprinkle flour

Roll dough to 1/8 inch thick

Use a heart shaped cookie cutter to cut out cookies

Place on a nonstick cookie sheet and bake for 8-10 minutes or until the bottom of the cookies is light brown and the edges are firm.

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Jan 17 2013
3 Comments
Healthy Recipes, Smoothies

Chef Meg’s Pumpkin Smoothie Recipe

 

Introduction

Think outside the pie! This pumpkin smoothie is a sweet and healthy treat that kids will love.

Minutes to Prepare: 5
Number of Servings: 1

Ingredients

6 oz vanilla lowfat yogurt
1/2 c canned pumpkin
1 tart apple, peeled and chopped
1/2 banana
1/4 t cinnamon
1 c ice

Directions

Combine all in a blender and mix until blended. Serve cold.

Chef Meg’s Pumpkin Smoothie Recipe.

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Jul 29 2012
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Healthy Recipes

Tricolore Griddled Wrap

Makes 1 wrap:

1 large tortilla wrap

80g mashed avocado

1 medium tomato, sliced thin and remove the seeds and inner membrane

40g grated super melting cheezly mozza

lots of fresh basil

freshly ground black pepper

lots of freshly ground garlic & herb salt (schwartz brand) – I would like to say you can omit this but it really does make the sandwich.

Warm the wrap briefly on both sides. Mash the avocado with the garlic salt then spread onto the wrap leaving the sides bare and going close to the ends. Place the tomato slices on top, then mozza then top with the fresh basil. Grind some black pepper all over the top. Fold the bare sides in then roll up. Place on a hot griddle pan and grill both sides till you get lines and the cheeze melts. Cut diagonally and serve.

via Maple Spice: Tricolore Griddled Wrap.

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