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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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Tagged food, fries, healthy food, nutrition, recipe, sweet potato, vegan, vegetable

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

Healthy Recipes Gallery

Fig Tart with Fig-Balsamic reduction

Tagged fig balsamic, fig tart, food, health, healthy food, recipe

via Raw Pumpkin Parfaits —Raw Food Rawmazing Raw Food.

Healthy Recipes

Raw Pumpkin Parfaits

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.

Tagged health, healthy food, parfait, pumpkin, raw, recipe

Healthy Recipes

Coconut-Topped Bananas Recipe

Ingredients

2 tablespoon yogurt, nonfat, vanilla

2 tablespoon peanut butter

1/4 cup(s) cereal, Cornflakes®, coarsely crushed

2 tablespoon coconut, flaked

2 small banana(s)

Preparation

1. For spread, in a small bowl, stir together the yogurt and peanut butter; set aside.

2. In a small skillet, combine cornflakes and coconut; cook over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside.

3. Slice each banana in half crosswise, then in half lengthwise to make 8 pieces. Spread the long cut side of each banana piece with yogurt mixture; top with coconut mixture.

Tagged banana, coconut topped banana, food, healthy, recipe

Healthy Recipes

Strawberry Tart

Serves 8

For the pâte sucrée (enough for 2 tarts):

2 3/4 cups + 2 Tbs all-purpose flour

2 large egg yolks

1/4 cup heavy cream

1/3 cup sugar

8 ounces cold unsalted butter, cut into small chunks

a large pinch of salt

For the crème pâtissière:

3 cups milk

2 vanilla beans

8 egg yolks

3/4 cup sugar

6 tablespoons cornstarch

2 tablespoons butter, softened

For the topping:

2 pints strawberries

apricot jam for glazing

strawberry marshmallows

fresh mint leaves

For the tart crust:

In the bowl of a stand mixer fitted with the dough hook sift together the flour, sugar and salt.

Scatter around the cold butter chunks on top of the flour and combine on medium speed until you have a coarse meal. Meanwhile, stir the yolks and cream together in a small bowl. Add it to the mixture and mix until it forms a dough.

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. 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, or until golden brown.

Let the tart shell cool on a rack.

For the crème pâtissière:

Split the vanilla beans in half and scrap the beans, combine the beans and the pods with the milk in a medium saucepan. Bring to a boil.

In a medium bowl, whisk the yolks with the sugar until light colored, then whisk in the cornstarch.

Slowly pour the hot milk over the egg mixture and whisk until smooth. Pour the mixture back into the saucepan and cook over medium heat until it thickens and starts boiling. Discard the vanilla beans (or use to make vanilla sugar).

Cool the mixture on ice. Lay a piece of plastic wrap over the surface of the pastry cream. When just warm, whisk in the butter until fully incorporated. Cool completely.

The pastry cream will get quite firm. Before filling the tart, process it in a Kitchenaid to obtain the right creamy consistency.

For the strawberry topping:

Process the pastry cream in a food processor to get the right consistency. Fill the tart shell with it and smooth the top.

Clean and cut the strawberries in halves. Arrange them on the pastry cream. Meanwhile, melt some apricot jam with a little water in a small saucepan until you obtain a syrupy consistency. Glaze the strawberries with this syrup and garnish the top with strawberry marshmallows and fresh mint leaves.

via Strawberry Tart | Zen Can Cook.

Tagged food, homemade, nutrition, recipe, strawberry, strawberry tart

Jan 25 2013

Health Image

Berry Strong Spinach Smoothie

Ingredients
1 cup frozen spinach
1 1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 cup orange juice

Directions
Combine all ingredients in a blender with ice and blend until smooth.

Tagged berry smoothie, food, health, healthy life, raw, recipe, smoothie, spinach

Jan 18 2013

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

Health Gallery

30 Healthy Breakfast Snacks for Mornings on the Run

Tagged breakfast, diet, fitness, food, fruits and vegetables, health, healthy eating, healthy food, healthy recipe, nutrition, recipe, snacks

Jan 18 2013

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.

Tagged apple, apple chips, chips, cinnamon, diet, food, fruits and vegetables, health, healthy eating, healthy food, healthy recipe, healthy-living, homemade, nutrition, raw food, recipe, vegan, vegetarian

Great Raw Food Appetizers —Raw Food Rawmazing Raw Food.

Health

Pea Pods with Sun Dried Tomato Spread

Tagged breakfast, diet, food, fruits and vegetables, health, healthy eating, healthy food, healthy life, healthy recipe, healthy-living, nutrition, raw food, recipe, salad, vegan, vegetable, vegetarian

Cucumber Rolls | My San Francisco Kitchen.

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Health

Cucumber Rolls

Tagged breakfast, diet, food, health, healthy eating, healthy food, healthy life, healthy-living, nutrition, raw food, recipe, vegan, vegetable, vegetarian

1 Comment

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.

Tagged breakfast, diet, food, healthy food, healthy life, healthy recipe, nutrition, raw food, recipe, vegan

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

Fruits and Vegetables, Health

Celebrating Sunshine and the Citrus Season

Tagged apple, breakfast, diet, food, fruits, fruits and vegetables, health, healthy eating, healthy food, healthy life, healthy recipe, healthy-living, nutrition, raw food, recipe

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

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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.

Tagged food, green tea, health, healthy eating, healthy food, healthy recipe, homemade, lychee, nutrition, raspberry, recipe, tart, vegetarian

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Food, Fruits and Vegetables, Health, Healthy Recipes

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.

Tagged diet, food, health, healthy eating, healthy food, healthy recipe, nutrition, raw food, recipe, vegan