Brown Rice Salad

I make a large amount of this to keep in the fridge for a complete protien leftover. Serves about 8 (or more). Also, I soak the rice because it renders the nutrients more digestible and more easily assimilated by the body. All ingredients are *organic* Enjoy!

2 cups Brown Rice, rinse and soak for 30 min
2 Large Carrots, chopped
3 Celery Sticks, chopped
1/2 med red onion, chopped
1/2 cup cilantro, chopped
1 can black beans, drained and rinsed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Garlic salt to taste (about 1-2 T)

Cook rice until soft (about 40 min with 4 cups of water) and set aside to cool off. Mix all other ingredients in a very large bowl. Add rice when cool, and adjust seasoning to taste. Cool in fridge for about an hour. This dish is intended to eat straight from the fridge.

Bluberry Muffins

Ingredients
1 1/4 cups quick cooking oats
1 cup spelt flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup soy milk
1 egg
1/4 cup olive oil
1/4 cup ground flax
2 cups frozen blueberries

Directions
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, flax and oil; mix just until dry ingredients are moistened. Fold in blueberries. Place muffin cups in baking dish, filling each cup 2/3 full with batter.
Bake at 400 degrees F for 20 minutes.

Edamame Dip

A staple in my house, we eat this dip as a hearty snack on crackers.

2 bags of shelled edamame, cooked

1/4 cup of Tahini

3-4 T Lemon Juice, fresh squeezed

1/4 cup Apple Cider Vinegar

1 T garlic powder

1/2 T salt

1/4-1/2 cup filtered water

Okay, so I never measure anything. These are all estimates, but puree all of this in a food processor, and taste as you go, adding what you think the dip needs to balance the flavor and make a good consistency.

This is what I'm cooking right now...

From: http://www.wholegraingourmet.com/recipes/43-cookies/80-healthy-peanut-butter-cookies.html

Healthy Peanut Butter Cookies

Ingredients:

Dry Stuff

• 3/4 c whole wheat flour ( I used a little less, adjust depending on the moisture of the batter)
• 3/4 c oats
• 1/2 tsp salt
• 1/2 tsp baking soda
• optional: 1 tsp cinnamon

Moist Stuff

• 1 c smooth natural peanut butter ( I used 1 ¼ cups)
• 1/2 c honey (easier with liquid honey)
• 1 egg
• 2 tsp vanilla
• optional: 1/3-1/2 c chocolate or carob chips

Preparation:

1. Combine dry ingredients
2. Combine moist ingredients
3. Mix dry and moist ingredients together.
4. Cool in the fridge for 20 minutes.
5. Drop teaspoons of batter on a parchment-lined cookie sheet or baking sheet for cookies.
6. Flatten with a fork if you like.
7. Bake at 375 for 8-12 minutes - edges will be slightly browned - be careful not to burn as honey browns fast.

Stuffed Acorn Squash (and a soap box)

I was just pondering "Health Food." Since it keeps you healthy, it's a good term. However, maybe we should call it "Real Food" or "Pure Food." I guess sometimes it's just "Lightly Processed Food" as opposed to the conventional "Highly Processed Food."

With how many dishes I have to clean in order to eat my "Real Food," I totally understand people eating out or purchasing lightly to highly processed foods. Really, though, if you're going to go to the trouble of cooking, buy Pure, Organic, Health Food. It really does nurture your body, your family, and your Earth.

I made this the other day. It took a long time to prepare and the clean-up was a pain, but the food was pure and delicious.

Recipe:

1 acorn squash, sliced in half

1 1/2 cups Quinoa

1 T olive oil

1 yellow onion, chopped

1 package of Tempeh, crumbled (or ground turkey if you prefer)

5 mushrooms, chopped

2 large carrots, chopped

1-2 cups of broccoli heads, but to bite size pieces

1 T dried Sage

1 T dried Thyme

1 T garlic

salt to taste

1 cup walnuts, chopped

1 cup dried cranberries

4 oz feta, crumbled or chopped

First, preheat oven to 400 degrees. Place both sides of acorn squash face down in baking dish with about 1/4 inch of water. Tent with tin foil and bake for about 30 minutes.

Meanwhile, in a med-sized pot cook the Quinoa in 3 cups of boiling water for about 15-20 min.

Then in a large skillet, heat oil over med-high heat. Add onions and cook for about 6 min, stirring occasionally. Then stir in Tempeh and mushrooms and cook for about 5 min. Then add the carrots, broccoli, sage, thyme, garlic and salt, stirring occasionally for about 2 min. You can add about 1/4 cup of water and place a lid on the pot to steam the broccoli for a few min if your veggies don't look over cooked.

Remove from heat and stir in walnuts, cranberries, feta, and Quinoa. Set aside.

Remove squash from the oven and turn over, testing the flesh with a fork to see if there almost completely cooked. When your squash is nearing completion of being cooked, stuff some of your mixture in the squash cavity. Then place the rest of the mixture in a separate baking dish. Bake both stuffed squash and mixture for about 15 min. Serve immediately and enjoy!

Whoa, I cannot believe how delicious and time consuming this dish was. But we're still enjoying the hearty left-overs.

New Tofu Recipe, with Butternut Squash and Chard

Stocked with our Farmer's Market goodies, I searched the internet for interesting squash recipes. Instead, I found a new way to cook tofu that is absolutely delicious.

Tofu recipe:

3-4 T Whole Grain Spelt Flour

3 T corn meal

2t garlic salt

2t Herbs de Provence (or whatever herbs you like)

1 block firm tofu, cubed

olive oil

Mix the dry ingredients in a big tupperware, then place the the cubed tofu in it and put the lid on. Shake it up, coating the tofu with the mixture.

Coat a baking dish with olive oil, and lay the tofu out in a single layer. Cook at 375 for 20 min, flipping after 10 min.

Butternut Squash recipe:

Do the exact same thing with the squash, cooking it for the same amount of time.

Braised Chard and Beet Greens Recipe:

3T olive oil

3 cloves of garlic, diced

salt to taste

1-2 T apple cider vinegar

A bunch of greens, sliced into ribbons

In a large, deep pan, heat the oil with the garlic for about 2 min over med heat. Add salt, vinegar, and greens (still wet from being washed) and cover with a tight lid. After about 4 min, stir and reduce heat. Remove from heat when wilted. Yummy!!!

These greens were a hit with my 2 1/2 year old.

Vegetarian Tamale Casserole

I discovered this when I was pregnant with Mylah, and it was the answer to my prayers. I love tamales, but I can never find a variety that is both healthy and does not have tomatoes or some other form of a nightshade in it. I don't know where I got this recipe from, but this is how I morphed it into my own:

3 cups water

1 1/2 Cups dried polenta

salt to taste

1/4 cup water

1 cup broccoli flourettes

chopped kale

1 1/2 cup cooked whole beans (black or pinto)

1 T cumin

1 T paprika

garlic salt to taste

1 cup grated mozzarella

Boil the water in a medium stock pot with a little salt. Place the polenta in the water and cook for about 5 min (depending on altitude, so read the instructions on the box). Mix and set aside.

Cook the broccoli in about 1/4 cup of water and garlic salt for about 4 min, then add the kale, beans, cumin, and paprika.

Spread about 3/4 of the cooked polenta on the bottom of a casserole dish in an even layer, then spread the veggie bean mixture on top. Put the rest of the polenta on top of that, and it doesn't matter if it completely covers the beans. Then sprinkle the cheese on top. Before you serve, place in oven on 350 for about 15 min.

The last time I made this I added some grilled organic chicken that I chopped up, and I served it with some delicious guacamole. Yummy...enjoy!

A new twist on Beans and Rice

I went to the Farmer's Market this morning, and I came home with a big bundle of beets with beautiful greens and some chard (among many other veggies and fruits). As I looked in my fridge and pantry, this is the dish I created from what we had. It was amazing, and what I love about it is that you can make it with anything you have on hand.

2 Cups brown rice, rinsed, soaked for 30 min, and cooked in water

Beets, peel the skin, slice thin, and cook on stove-top w/some olive oil and salt until tender

Olive oil

Chard (about 8 leaves), chopped and washed

Beet greens, chopped and washed

2 cans of white beans, drained and washed

1/2 block of feta, cubed

1/2 cup sliced almonds

fresh tarragon and rosemary, shopped

garlic powder

salt to taste

Okay, so this is what I did: While the rice and the beets were cooking, I wilted my chard and beet greens with a little bit of water and olive oil. Once they began to wilt, I added the white beans, garlic powder, and salt.

When the rice was cooked, I added it to the bean mixture to cook for another 5 min or so. Then I added the feta, almonds, and herbs.

I served it in a bowl with the beans and rice on the bottom and the beets on top. Mmmm...

Rosemary Tofu and Carrot Scramble

I made the most amazing creation yesterday, and I'm posting here so I remember what I put in it. Ah, it is so delicious!

4-5 carrots, grated

1 block of tofu, grated

1/2 block of feta, grated (sheep's milk)

2 T Fresh Rosemary, chopped

1/4 cup spelt flour

4 eggs

garlic salt, to taste

Olive oil (for cooking)

Place carrots, tofu, cheese, rosemary and flour in a large mixing bowl. Whisk eggs together and then pour over mixture. Add garlic salt and gently mix together to incorporate all ingredients.

In a large skillet, heat 1-2 T of olive oil over medium heat. When oil is hot, add some of the mixture. Cook on one side for about 5-7 min, then flip. Do not flip it until it is crisp on the first side. Mmmmm...this is so good!

Tasty Treat

I've made a version of these fig balls before, and Mylah loved them. However, when I went to make them today, I didn't have any pecans in my freezer or fridge. I decided to improvise with almonds.

Since raw almonds are so dense, I decided to soak them in warm water for about 20 min.

Then I strained them and pulsed them in the food processor.

Then I removed the ground almonds and put about 2 cups of figs (tips off, chopped) in the food processor with a dash of cinnamon and nutmeg. (I also added some cranberries b/c my fig/almond ratio was off.)

Then I smooshed them together into little balls. These are spectacular, healthy, and WAY better than the store bought alternative!

But as I said earlier, I had an strange ratio of figs to almonds, so I was left with an excess of ground almonds that only had a little bit of fig in them. Hm...what to do? I searched my pantry. Raisins? Cranberries? Honey? Oats? Nope. I settled with dark chocolate chunks.

I placed about 3/4 cup of chocolate chunks in a bowl with a splash of soy milk. Then I put it in the microwave for 20 sec and stirred until the milk was incorporated well.

Then I poured my almonds into my chocolate, added a dash of salt, mixed it together, and smooshed them into little balls.

Yummy! Mylah will not be eating the chocolate variation. They are so rich and decadent, but it's like a healthy little truffle. Homemade with love!

My Own Spanikopita

Combining my Italian roots with my husband's Greek, I make my own healthy version of Spanikopita, while paying homage to my neighbor, Sarah.

Here's what I do:

Heat olive oil in pan, cook 1 chopped yellow onion with some salt until translucent. Then add 1/2 box of tofu (squeeze the H2O out over the sink, then crumble in the pan). Add chopped spinach and a bunch of fresh basil, oregano, and thyme.

Set that aside and then grate some mozzarella cheese and get your feta and organic whole grain filo dough ready.

Follow filo instructions on package, and then fill with a bit of veggie/tofu mix, a little feta, and a little grated cheese.

I use olive oil (not butter) and these turn out really good.

My Greek hubby loves them, and so does my little sweet pea.

She eats them all up!

Fruit Smoothie (AKA "Special Treat")

It's no secret that we don't eat a lot of sugar around here, but my daughter certainly knows what a "special treat" is. To suffice her sweet tooth, I began making her the simplest smoothie that is astonishingly delicious and delightful.

There are only 3 ingredients (all organic):

1/2 cup of soy milk, plain

1/4 cup of frozen cherries

1/4 cup of frozen blueberries

Put ingredients in a blender, with the milk as the first thing in. Blend until you reach your desired consistency. (Amounts may vary depending on your preference). If I ask Mylah if she'd like a frozen yogurt or a fruit smoothie, she chooses the smoothie every time!

"I want to make a Pocket!"

Mylah was watching an Elmo cooking movie from the library the other day, and she learned that some cultures eat "Pockets." From that day forth, she asked to make pockets. I searched high and low for an outer to a pocket that was healthy, and I finally found one at Whole Foods.

Essentially, we made summer rolls.

Ingredients:

tofu, cubed

Teryaki sauce

Rice noodles (thin, vermicelli-type)

Rice paper

carrots, julienne

Cucumber, julienne

Fresh Mint, chopped

Sauce:

Peanut Butter

Tamari

Honey

First, make the tofu by cooking it in a nonstick pan over medium heat until it begins to brown. Then, flip it a few times. When all of the liquid has been cooked off, remove from heat and add Teriaky sauce.

Next, cook the rice noodles per instructions and set aside to cool.

Then make the dipping sauce by mixing the ingredients together to desired taste and consistency. (Or buy some from the store).

Now you're ready to make the summer rolls!

Follow the directions of the rice paper by placing one sheet at a time in warm water for about 5 seconds until it is soft.

Put it on a plate and add your goodies.

We start with the noodles.

Then we add the tofu.

Then the veggies; and lastly we add the mint. Roll like you're making a burrito.

Dip in your sauce and enjoy!

Mylah actually did not like these, but it was sure fun to make...and Stephen and I loved them!

Father's Day Treat

While Mylah napped this afternoon, I decided to make the zucchini-carrot muffins that I want to serve at Father's Day Brunch tomorrow. I took out my fresh-from-the-farmer's-market veggies and grated them in my food processor. The next thing I knew, Mylah awoke from her nap and I had a little helper.

First she helped me mix the dry into the wet.

Then she helped me stir in the raisins and walnuts.

And she even helped me to put the mixture in the muffin cups. To think that I was trying to hurry through this so she wouldn't make a mess...it was so much more fun with my girl helping to make this special Father's Day Treat.

Ingredients:

3 cups zucchini, grated

1 cup carrots, grated

3 1/2 cups whole grain Spelt flour

1 tsp baking soda

1 tsp baking powder

1tsp salt

2 Tbs cinnamon

1 tsp nutmeg

1 tsp grated ginger

4 eggs

1/2 sugar

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup ground flax

1/2 oil

1/2 cup raisins

1/2 walnuts, chopped

Mix the dry ingredients in a medium bowl. Then mix the wet ingredients in a large bowl. Alternating zucchini and dry ingredients, incorporate everything into the large bowl with the wet ingredients. Then add raisins and walnuts.

Cook at 350 for about 25 min (at altitude). If you use a loaf pan instead of muffin tins, you will need to cook it for about 50 minutes.

Healthy, delicious, and made with fresh local produce.

Vegan Sushi

I love Sushi, but I do not love raw fish. I love the ritual of getting the perfect ratio of wasabi, ginger, and Tamari. I love the crunch of the raw veggies, and I love the seaweed. More than anything, I love that Sushi is something that you have to sit down and eat slowly, savoring every scrumptious bite.

I make Sushi at home a lot during the Spring and Summer, when cucumbers and avocados are ripe and plentiful.

When making my Sushi rolls, I start by rinsing 2 cups of sushi rice (brown rice is not sticky enough for good rolls). I soak my rice for 30 min, and then put it in my rice cooker. When it's done let it cool until room temperature (or at least 30 min).

While that's cooking, I slice tofu in long rectangles and cook them in a nonstick skillet (without any oil) over med heat. Cook the tofu for about 8 min, flipping it a few times. Then remove from heat and drizzle about 1/4 cup of teriyaki sauce over it. Set that aside, and then slice carrots, cucumber, and avocado into long, thin pieces.

When my rice is cooked and cooled, I lay out my seaweed on my roller.

The trick is to put the rice in a thin layer; I spread and smoosh and the same time, leaving about an inch without rice on the part of the seaweed closest to me (where all of the filling is going to be placed.)

Then lengthwise on my seaweed/rice I put the prepared avocado, carrots, cucumber and tofu. Get the seaweed around the filling once really good, and then slide your hand over the roller to make sure it's rolled tightly, and then finish rolling the sushi. It's important that there isn't too much filling and rice inside.

Slice the Sushi in half, and then slice each half into three pieces, making 6 pieces from each roll. I make 2 T of wasabi, put out a bunch of pickled ginger, and use wheat-free tamari instead of soy sauce.

Fresh, healthy, and filling, with all 4 of the food groups present in each roll. Enjoy!

One Bun Pizza

"What is a One Bun?' This was my reaction when my dad mailed me a package from Sacramento after raving about its' deliciousness. Luckily, after falling in love with the One Bun, our Boulder Whole Foods newly expanded started carrying them.

Since we are not a family that orders out for pizza (and it can take hours to make home-made pizza), I started using the one bun as pizza crust for a super quick, easy pizza that we all love.

Here's what I do:

First, I place some fresh broccoli in a pan with about 2 tablespoons of water and a dash of garlic salt (no oil). I cook the broccoli covered for a few minutes, then let it sit while I prepare the other toppings.

Next, I open the One Buns and brush them with olive oil, garlic powder, and dried Italian seasoning (a mixture that I make quickly in a little bowl).

Then I squeeze out a half a block of tofu over the sink, allowing it to crumble and releasing most of it's moisture, and I crumble the tofu on the One Buns.

Then I put the cooked broccoli on, grated cheese, and I place in a preheated oven at 350 for 10 min. Then I increase the heat to 400 and cook for another 5 min.

As easy as an English Muffin pizza, but tastier and healthier.

Salmon Cakes

If you're looking for something delicious, easy, and healthy to make for dinner tonight, try this recipe. I've been meaning to post this recipe for some time. The first time I made it, my husband said, "Are you kidding me? Are you kidding me right now?" (i.e. this is more delicious than I ever imagined). Then when my dad was here the other week I made them for him, and when we spoke about the recipe a few days ago his mouth watered.

I figured it was time to share it with you. Please know that I do not measure anything, and I have not taken any pictures. The next time I make these salmon cakes I will remedy both of these situations.

Salmon Cakes:

I start with 2 cans of wild Salmon. Read the ingredients to make sure there are no colors, preservatives, or additives in your can. Drain the cans, put the salmon in a big mixing bowl, and separate with a fork.

Then I add about 1/2 cup of frozen peas, 1/2 cup of chopped red onion, 1/2 cup of grated carrots, 1 T of Veganaise, 1/2 T of Dijon Mustard, and 1/4 cup of whole grain spelt four. I also add some garlic powder and salt. Mix everything together.

Then heat a little olive oil in a large skillet. When the oil is hot, form your patties and cook them up. Try to only flip them once, when the first side is crispy.

Serve with a delicious salad and enjoy!

Curry Tofu Salad

Our newly expanded Whole Foods in Boulder is spectacular, and with all of that expansion has come some new tasty treats to take up some of that new space. My favorite is the curry tofu salad. Even though there are several ingredients in it that I never eat, I tasted it and was inspired to come home and make my own version. I was surprised at how quick and easy it was to make.

Ingredients:

1 package extra firm tofu, pressed out and cubed

1/4 cup rasins

1/2 T curry powder

1t garlic salt

salt to taste

2-3 T Veganaise

1/2 T curry powder

3 stalks celery, chopped

2 medium carrots, grated

1/4 cup walnuts, chopped

green onions or cilantro (optional)

Here is what I do:

In a large non-stick skillet over medium heat, place the tofu in a single layer. I do not use any oil because I want to water to cook out of the tofu so that it gets firm. After I flip it a few times, I add curry powder, garlic salt, salt, and raisins. Mix together and turn off heat.

In a large bowl, mix Veganaise, curry powder, and salt. Then add celery, carrots, walnuts, green onions, and tofu mixture. Refrigerate for about an hour before serving. Delicious!

(The pictures DO NOT do this salad justice)

My Muse...

When I was single, I ate fairly bland, healthy food. When I met my husband, I stretched myself to make delicious healthy food to keep him interested in eating well. Now that I'm a mom, I work overtime to create healthy, scrumptious food that my toddler will eat.

Here are two dishes that my daughter LOVES.

This first one is tofu dip. Well, she'll eat any and all of my dips, but recently I improvised an old favorite because I had no Tahini in the house (I know, a totally tragedy). I was so surprised by how much Mylah loved what I came up with. Here's what I did:

2 boxes silken tofu

3 T fresh lemon juice

1 T garlic powder

Salt to taste (about 1/2 T)

2 T apple cider vinegar

about 1 T German, grainy mustard

1 T Sesame seeds

Mix in food processor and adjust seasoning to taste. Super easy and yummy!

The second dish I make often is oatmeal. I know...not newsworthy. However, the way I make it, she gets all of the nourishment I could hope for in one dish. Here's what I do (and it's different from my earlier blog):

1/2 c oats

1 c soy milk (unsweetwned, with only 2 ingredients: soy beans and water)

2 T apple sauce (unsweetened, organic)

1 T Honey (local, unrefined)

a dash of cinnamon

! T ground flax seeds

Add all ingredients to a saucepan--except for the flax--and cook over medium heat until oats are tender. Then I add 1 T ground flax meal. Mix it together, and let the little ones go to town!

Yummy...more, please!

What inspires you?

Aside from health, comfort is what inspires me in the winter. I want comfort foods that are warm, full of flavor, and make plenty of left-overs. Tonight, I thought I was going to make my version of Pad Thai for dinner. I even started marinating the tofu, chopping the onions, and formulating the rest of the dish in my head. But that's not what happened. Nope, we had Italian instead.

I'm still marveling over this huge leap from one culinary staple to another, but I saw it unfold before my eyes and I just had to go with the flow. Oh, and it was so worth it. The delicious, healthy casserole that emerged from my waning inspiration was loved by all and hailed as "glorious" by my husband.

Here's what I did:

I sauteed 1 chopped yellow onion in olive oil, then after about 5 min added chopped garlic and chopped artichoke hearts (canned in water). Then I added chopped Kale, garlic salt, and dried basil, thyme, and sage. After the Kale wilted, I removed the heat and crumbled a whole block of firm tofu in the skillet and mixed it together.

While this was happening, I boiled "rice spirals" by De Boles. I used these not because we're gluten sensitive, but because I think that too much wheat is never a good thing. These noodles are nothing like what you'd get in an Asian dish, and have all the flavor of traditional Italian pasta.

When the pasta was finished, I mixed the veggie/tofu mixture and the noodles in a casserole dish. Then I Mixed in some crumbled Chevre, olive oil, garlic salt, and Italian seasoning. Mm, then I sprinkled some grated Mozzarella on the top. I baked this at 350 for 10 min and then I broiled it for about 5 more minutes. Below you will find a picture of the "glorious" masterpiece that was fully inspired by this very cold winter weather.