Spinach Salad with Spiced Walnuts and Fire Roasted Red Bell Pepper
INGREDIENTS
1 Medium Red Bell Pepper
¼ small Red Onion, thinly sliced
6 Cups Baby Spinach Leaves, loosely packed
1/2 Cup raw unsalted Walnuts, chopped
1 tsp freshly squeezed Lime juice
Pinch (⅛) tsp granulated Garlic (or approx. ½ clove Fresh Garlic)
Pinch (⅛) tsp Chili Powder
Pinch (⅛) tsp Sea Salt
½ Tsp Olive Oil
3 tsp fresh Cilantro, minced
DIRECTIONS
Start by cleaning and drying the Spinach. All Vegetables and Herbs should be well-cleaned to remove all dirt.
Preheat the grill to high. Place the Bell Pepper directly on the grill and cook for 10 to 15 minutes, turning frequently. Cook until the skin is charred black. Transfer the pepper to a plastic or paper bag, close the bag, and set aside for 15 minutes. When the pepper is cool enough to handle, peel off the charred skin and discard the seeds, stem and white membrane. Slice the pepper into thin (1-inch) strips, and set them aside.
If using an indoor stove, do the following instead: Heat a dry, heavy-bottomed skillet over medium heat on the stove-top and toast the Walnuts for about 5 minutes, shaking the pan frequently until the Walnuts are golden brown.
Once toasted, place the Walnuts in a small bowl and toss with the Lime juice while they are still warm.
Sprinkle on the Garlic, Chili Powder, and ⅛ tsp of Sea Salt. Toss to distribute evenly and set aside. Toss together the Spinach, Onion and Orange juice mixture. Distribute evenly among 2 chilled plates or bowls. Top the Spinach with the Bell Pepper strips and sprinkle with the Spiced Nuts. Grind a little Black Pepper on each one, and sprinkle evenly with the Cilantro. I'm going to use Annie's Lemon & Chive dressing (Vinegar Free)
Serve Immediately.
Wednesday, March 24, 2010
Monday, March 22, 2010
Grilled Mahi Mahi with Roasted Pepper Sauce
Grilled Mahi Mahi with Roasted Pepper Sauce
Serves 4
Ingredients
* 1 shallot, minced
* 2 cloves garlic
* 1/3 cup chopped walnuts
* 1 tablespoon extra-virgin olive oil
* 1/4 cup packed fresh cilantro leaves
* 1/8 teaspoon ground black pepper
* 1 (12 ounce) jar roasted red bell peppers, drained and rinsed
* 4 (6 ounce) mahi mahi fillets
* sea salt and ground black pepper to taste (Slap Ya Mama White Pepper Blend ) I like to use this!
* 1 tablespoon Butter
*1/4 cup of lemon juice (the original recipe called for wine)
Directions
1. Preheat an outdoor grill for medium-high heat.
2. Add shallot and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
3. Place the garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper or (Slap Ya Mama White Pepper Blend); process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the red peppers into the food processor, pour in the butter and shallot reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with Slap Ya Mama.
5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
6. Whisk butter and Slap Ya Mama White Pepper Blend into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Serves 4
Ingredients
* 1 shallot, minced
* 2 cloves garlic
* 1/3 cup chopped walnuts
* 1 tablespoon extra-virgin olive oil
* 1/4 cup packed fresh cilantro leaves
* 1/8 teaspoon ground black pepper
* 1 (12 ounce) jar roasted red bell peppers, drained and rinsed
* 4 (6 ounce) mahi mahi fillets
* sea salt and ground black pepper to taste (Slap Ya Mama White Pepper Blend ) I like to use this!
* 1 tablespoon Butter
*1/4 cup of lemon juice (the original recipe called for wine)
Directions
1. Preheat an outdoor grill for medium-high heat.
2. Add shallot and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
3. Place the garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper or (Slap Ya Mama White Pepper Blend); process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the red peppers into the food processor, pour in the butter and shallot reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with Slap Ya Mama.
5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
6. Whisk butter and Slap Ya Mama White Pepper Blend into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Tuesday, January 26, 2010
Vitamin D...Do you get enough?
This important vitamin gets this nickname because it is made in our bodies after exposure to the sun. Though it is more commonly known for its role in building strong bones, researchers have found that Vitamin D can help balance the immune system, helping to prevent a whole host of health problems as well as colds and flu.
It is known that flu predictably occurs in the winter months when Vitamin D is low. Much of the population living in Britain and countries that have similar seasons become deficient in Vitamin D during the winter and spring when exposure to sunlight is lacking.
Researchers studying the effects of Vitamin D on the immune system have shown that it increases production of certain peptides that quickly destroy the influenza virus. They have only recently learned how Vitamin D increases production of antimicrobial peptides while simultaneously preventing the immune system from releasing too many inflammatory cells.
Although the main source of Vitamin D is exposure of the skin to sunlight you can get some Vitamin D from food. The main source from food is the flesh of oily fish and small amounts are found in cheese and egg yolks. Because it is quite difficult to get adequate amounts from food but is so important for strong bones, some foods like cereals, milk and yogurt have been fortified with it. In spite of this it is thought that people only get about a third of that they need from food.
Getting enough Vitamin D was not considered to be a problem until recently but some experts believe we are in the middle of an unrecognized pandemic of Vitamin D deficiency. According to one study an amazing nine out of ten people are deficient in Vitamin D during winter and spring.
M'lis Vitamin D provides 400IU per softgel of high quality vitamin D3 (cholecalciferol), which is the most potent form of supplemental Vitamin D. 1-2 softgels per day provide enough vitamin D to rectify most deficiencies and supply the body with optimal levels of this beneficial immune boosting nutrient.
Call your M'lis representative for more information or to order.
Inner Bliss Health & Wellness
(337)475-2547
It is known that flu predictably occurs in the winter months when Vitamin D is low. Much of the population living in Britain and countries that have similar seasons become deficient in Vitamin D during the winter and spring when exposure to sunlight is lacking.
Researchers studying the effects of Vitamin D on the immune system have shown that it increases production of certain peptides that quickly destroy the influenza virus. They have only recently learned how Vitamin D increases production of antimicrobial peptides while simultaneously preventing the immune system from releasing too many inflammatory cells.
Although the main source of Vitamin D is exposure of the skin to sunlight you can get some Vitamin D from food. The main source from food is the flesh of oily fish and small amounts are found in cheese and egg yolks. Because it is quite difficult to get adequate amounts from food but is so important for strong bones, some foods like cereals, milk and yogurt have been fortified with it. In spite of this it is thought that people only get about a third of that they need from food.
Getting enough Vitamin D was not considered to be a problem until recently but some experts believe we are in the middle of an unrecognized pandemic of Vitamin D deficiency. According to one study an amazing nine out of ten people are deficient in Vitamin D during winter and spring.
M'lis Vitamin D provides 400IU per softgel of high quality vitamin D3 (cholecalciferol), which is the most potent form of supplemental Vitamin D. 1-2 softgels per day provide enough vitamin D to rectify most deficiencies and supply the body with optimal levels of this beneficial immune boosting nutrient.
Call your M'lis representative for more information or to order.
Inner Bliss Health & Wellness
(337)475-2547
Monday, January 18, 2010
Potato Soup
Potato Soup
2 T olive oil or butter
2 onions, finely diced
3 bay leaves
sea salt
2 Q water
2 pounds potatoes, peeled and thinly sliced
pepper
2 T parsley, chopped
Sauté the onions and bay leaves in oil or butter over medium heat.
Add the potatoes, turn up to high heat, and cook about 10 minutes. Onions will be browning and the mixture will be starting to stick to the bottom of the pan.
Add sea salt and 1 c water, then scrape the bottom of the pan. Add remaining water and bring soup to a boil.
Lower heat, partially cover, and simmer for about 30 minutes, until potatoes are cooked.
Remove the bay leaves and season the soup with salt, pepper, and parsley.
Optionally, you can put some or all of the soup in a blender or food processor for a smoother, heavier soup.
**I added red and yellow bell peppers and sauted them with the onions. I also don't always add the bay leaves.
2 T olive oil or butter
2 onions, finely diced
3 bay leaves
sea salt
2 Q water
2 pounds potatoes, peeled and thinly sliced
pepper
2 T parsley, chopped
Sauté the onions and bay leaves in oil or butter over medium heat.
Add the potatoes, turn up to high heat, and cook about 10 minutes. Onions will be browning and the mixture will be starting to stick to the bottom of the pan.
Add sea salt and 1 c water, then scrape the bottom of the pan. Add remaining water and bring soup to a boil.
Lower heat, partially cover, and simmer for about 30 minutes, until potatoes are cooked.
Remove the bay leaves and season the soup with salt, pepper, and parsley.
Optionally, you can put some or all of the soup in a blender or food processor for a smoother, heavier soup.
**I added red and yellow bell peppers and sauted them with the onions. I also don't always add the bay leaves.
Monday, January 4, 2010
Saw this on Oprah!
Celery Root Soup with Granny Smith Apples
Recipe from The Conscious Cook by Tal Ronnen
Photo: Linda LongThis is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko's jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.
Ingredients:Serves 6
Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.
Recipe from The Conscious Cook by Tal Ronnen
Photo: Linda LongThis is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko's jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.
Ingredients:Serves 6
Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.
Cashew Cream
Cashew Cream
Recipe from The Conscious Cook by Tal Ronnen
Cashew cream is a vegan-chef staple that stands in for dairy in a variety of ways.
In the raw-food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).
The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce—it's really not an alternative.)
Ingredients:Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.
Recipe from The Conscious Cook by Tal Ronnen
Cashew cream is a vegan-chef staple that stands in for dairy in a variety of ways.
In the raw-food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).
The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce—it's really not an alternative.)
Ingredients:Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.
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