Who doesn't love sweet potatoes? This recipe, from Hold the Grain, twice bakes them. Essentially, bake them, scoop them, add spices, put them back together and bake them again.
They're still in the oven, but I have some extra skins I'm munching on…. just wish I had some leftovers of the mash. I can't wait to eat it!
2 lg sweet taters - I did 4 or 5
1 tsp coconut oil, melted
pinch of sea salt
3 T of coconut oil (I only used 1/4 cup for all my taters)
1 tsp cinnamon (I did ~2)
1/8 tsp ginger (I used zested fresh)
I left out the nutmeg and pecans
Preheat oven to 400.
Scrub and dry taters. Pierce the skin with a fork.
Brush the skin with the melted coconut oil and sprinkle with salt. Place on a baking sheet or directly onto the oven rack. Put a sheet of foil underneath to catch the drippings.
Bake for about an hour or until cooked through.
Remove from oven, cut in half, and scoop the flesh out. Carefully. Put the tater flesh into a medium sized bowl. Add the remaining ingredients. Mix together well. Scooped spiced taters back into their skins. Sprinkle with pecans if you are using them.
Bake for an additional 15-20 minutes.
Friday, February 13, 2015
Thursday, February 12, 2015
Coconut and Red Lentil Soup
from Kris Carr and Chef Chad Sarno
This is my new favorite, and I haven't even tasted it yet. I am smelling it as it is cooking on the stove, and I cannot wait to try it.
1.5 T cumin seeds
1 T coriander seeds
2 T olive oil
1/2 red serrano or cayenne pepper
1 small white onion, diced small
1.5 cups red lentils
4-5 cups of veggie stock
12 oz coconut milk
2 T minced or grated ginger
1/2 T pepper
1/2 T sea salt
2 T lemon zest
2 lemons juiced
diced avocado
Toast cumin and coriander in dry soup pot on medium heat for two minutes. You will smell the aromas!
Add the olive oil, pepper, and onion. Stir consistently until the onion is golden and translucent. Add the next 6 ingredients.
Put on low heat, stir well, and cover. Allow to cook 30 - 35 minutes or until lentils are soft. You may need to add more water/stock.
When soup is done, add lemon zest and lemon juice.
Remove from heat and serve with diced avocado.
And, yep! It's just as good as it smells. I only added one lemon because I didn't want it to be overpowering, and one lemon was good enough for me.
This is my new favorite, and I haven't even tasted it yet. I am smelling it as it is cooking on the stove, and I cannot wait to try it.
1.5 T cumin seeds
1 T coriander seeds
2 T olive oil
1/2 red serrano or cayenne pepper
1 small white onion, diced small
1.5 cups red lentils
4-5 cups of veggie stock
12 oz coconut milk
2 T minced or grated ginger
1/2 T pepper
1/2 T sea salt
2 T lemon zest
2 lemons juiced
diced avocado
Toast cumin and coriander in dry soup pot on medium heat for two minutes. You will smell the aromas!
Add the olive oil, pepper, and onion. Stir consistently until the onion is golden and translucent. Add the next 6 ingredients.
Put on low heat, stir well, and cover. Allow to cook 30 - 35 minutes or until lentils are soft. You may need to add more water/stock.
When soup is done, add lemon zest and lemon juice.
Remove from heat and serve with diced avocado.
And, yep! It's just as good as it smells. I only added one lemon because I didn't want it to be overpowering, and one lemon was good enough for me.
Thursday, February 5, 2015
New Favorite - Green Smoothie
1 cup almond milk (omega fatty acids, calcium, vitamin D/E - low glycemic, skin health, improved immune function)
1 cup coconut water (electrolytes, potassium)
1 frozen banana (good for potassium - muscle cramps)
handful of spinach (vitamin k, calcium, magnesium - good for bones and regularity)
scoop of hemp (protein, omega 3's, vitamin E - energy, metabolism, )
scoop of flax (omega 3's, antioxidant, fiber - regularity, inflammation)
1/2 cup pineapple, frozen chunks (vitamin c, bromelain, manganese - antioxidant, joint pain)
1 blood orange, peeled (vitamin c, folic acid)
It's a healthy pina colada. And, I love it!
1 cup coconut water (electrolytes, potassium)
1 frozen banana (good for potassium - muscle cramps)
handful of spinach (vitamin k, calcium, magnesium - good for bones and regularity)
scoop of hemp (protein, omega 3's, vitamin E - energy, metabolism, )
scoop of flax (omega 3's, antioxidant, fiber - regularity, inflammation)
1/2 cup pineapple, frozen chunks (vitamin c, bromelain, manganese - antioxidant, joint pain)
1 blood orange, peeled (vitamin c, folic acid)
It's a healthy pina colada. And, I love it!
Tuesday, February 3, 2015
Lemon Coconut Muffins
I found this on Pinterest from LilahV.
3 eggs at room temperature
2 T coconut oil, melted
4 T sweetener - agave, honey, stevia
4 T coconut flour
1/4 tsp baking powder
pinch salt
1 lemon juiced
1 lemon grated zest
1 T water
cacao nibs (I didn't use)
*I'd double or triple and make a bigger batch. Great way to use some of the lemons in the yard.
Preheat to 400.
Melt coconut oil on stove top. Put muffin papers into your muffin tin.
Beat eggs, coconut oil, sweetener, and salt in a bowl. Add flour, baking powder, lemon zest, lemon juice, and water. Whisk together until batter is smooth. Add the cacao nibs if using - as many as you want.
Spoon into muffin cups. I used an ice cream scoop. I'd probably fill the cups 3/4 of the way up since they do not rise. Bake for about 15 minutes or until toothpick comes out clean. Cool on a rack.
You can frost with coconut butter. I just ate them plain.
3 eggs at room temperature
2 T coconut oil, melted
4 T sweetener - agave, honey, stevia
4 T coconut flour
1/4 tsp baking powder
pinch salt
1 lemon juiced
1 lemon grated zest
1 T water
cacao nibs (I didn't use)
*I'd double or triple and make a bigger batch. Great way to use some of the lemons in the yard.
Preheat to 400.
Melt coconut oil on stove top. Put muffin papers into your muffin tin.
Beat eggs, coconut oil, sweetener, and salt in a bowl. Add flour, baking powder, lemon zest, lemon juice, and water. Whisk together until batter is smooth. Add the cacao nibs if using - as many as you want.
Spoon into muffin cups. I used an ice cream scoop. I'd probably fill the cups 3/4 of the way up since they do not rise. Bake for about 15 minutes or until toothpick comes out clean. Cool on a rack.
You can frost with coconut butter. I just ate them plain.
Caesar Salad Dressing
LOVE the Ultimate Chopper from Konstar! We chopped a salad with broccoli, carrots, tomatoes, cucumbers, zucchini, and I don't remember what else…. I added some hearts of palm and Kris Carr's Caesar Dressing (she seems to be my favorite lately).
I halved the recipe, and it turned out fine. Here is the full recipe.
1 cup Vegenaise
1.5 tsp dijon mustard
1.5 tsp fresh squeezed lemon juice
1 garlic clove, smashed
1 T canola oil (I used olive/canola blend)
1.5 tsp nutritional yeast
salt/pepper to taste
yum!! almost as good as the real thing.
Sweet Tater and Black Bean Burger
From Kris Carr's book
2 cups cooked black beans or canned, mashed
sweet potatoes equal to 2 cups when peeled and cut into small cubes
2 tsp olive oil
salt
3 oz yellow onion, diced
2 tsp garlic
3 T tamari - gf
2 tsp cumin
pepper
7 oz cooked rice
1.5 tsp worcestershire sauce (I used A-1 steak sauce b/c we were out)
1 oz cornmeal , plus 1 oz for dredging
Preheat to 350.
Place mashed beans in a bowl. Peel and cut sweet taters. Toss with olive oil and salt. Spread on a lightly oiled baking sheet and roast for 25-30 minutes, or until tender.
Heat a bit of oil in a large sauté pan over medium high. Add onion and garlic, cook until slightly browned. Add onions to the bowl of beans. Stir in the tamari, cumin, salt/pepper. Add the cooked rice, sweet taters, worcestershire, and 1 oz cornmeal. Mix well and adjust seasonings. Form into 4.5 oz patties and dredge lightly in cornmeal. Heat a skillet over medium heat and add more olive oil. Add the burgers and brown lightly on both sides. Place on a baking sheet and bake for ten minutes.
Avocado on top - yum!!
2 cups cooked black beans or canned, mashed
sweet potatoes equal to 2 cups when peeled and cut into small cubes
2 tsp olive oil
salt
3 oz yellow onion, diced
2 tsp garlic
3 T tamari - gf
2 tsp cumin
pepper
7 oz cooked rice
1.5 tsp worcestershire sauce (I used A-1 steak sauce b/c we were out)
1 oz cornmeal , plus 1 oz for dredging
Preheat to 350.
Place mashed beans in a bowl. Peel and cut sweet taters. Toss with olive oil and salt. Spread on a lightly oiled baking sheet and roast for 25-30 minutes, or until tender.
Heat a bit of oil in a large sauté pan over medium high. Add onion and garlic, cook until slightly browned. Add onions to the bowl of beans. Stir in the tamari, cumin, salt/pepper. Add the cooked rice, sweet taters, worcestershire, and 1 oz cornmeal. Mix well and adjust seasonings. Form into 4.5 oz patties and dredge lightly in cornmeal. Heat a skillet over medium heat and add more olive oil. Add the burgers and brown lightly on both sides. Place on a baking sheet and bake for ten minutes.
Avocado on top - yum!!
This pictures is the burger prior to dredging and cooking.
Orange Julius Smoothie
Inspired from a green Kris Carr smoothie from her book.
Handful of spinach
almond milk
a splash of vanilla soy milk (b/c I did not have vanilla bean)
orange - I used 2 blood orange and a cutie from the backyard (I could probably have done more orange or less almond milk)
ice
squirt of agave
Handful of spinach
almond milk
a splash of vanilla soy milk (b/c I did not have vanilla bean)
orange - I used 2 blood orange and a cutie from the backyard (I could probably have done more orange or less almond milk)
ice
squirt of agave
Sunday, February 1, 2015
Another Green Smoothie
With limited ingredients, a green smoothie is still to be had.
1 small green apple
1 handful of spinach, maybe 2
coconut water
ice
a dash of stevia
coconut oil - maybe 1 T
pretty darn good.
a little juicy
perhaps an avocado to make it thicker - or maybe even some dairy-free yogurt
1 small green apple
1 handful of spinach, maybe 2
coconut water
ice
a dash of stevia
coconut oil - maybe 1 T
pretty darn good.
a little juicy
perhaps an avocado to make it thicker - or maybe even some dairy-free yogurt
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