2 minute meditation (1) A-B-C dough (1) adzuki (1) agar agar (1) allergy friendly (1) almond (9) almond cream (1) alternative (1) amaranth (4) anti-inflammatory (1) apple (6) apricot (1) arugula (3) attitidude (1) avocado (8) banana (12) barbeque (1) bbq (1) beans (12) beautiful food (1) beet (5) beet smoothie (1) Berry (15) besan (1) biscotti (1) black bean (3) black bean soup (1) blackberry (1) blueberry (1) blueberry pie (1) Bob's Red Mill (1) bok choy (2) Breakfast (16) brown rice noodle (1) brownie bites (1) buckwheat (2) bumper crop (1) butternut squash soup (1) cabbage (2) cacao (1) carrot (11) Cashew (13) cashew cream (1) cast iron cooking (1) cauliflower (3) cauliflower pizza (1) celery (3) Chai (4) chard (1) cherry (2) chia (7) chickpea (7) chickpea flour (1) chilled soup (1) chocolate (6) chocolate cookie (1) chocolate pudding (1) chocolate smoothie (1) chowder (1) cilantro (1) cinnamon rolls (1) Citrus (5) cleanse (1) Coconut (14) coconut crust (1) coconut curry (2) coconut oil (1) cold peanut noodle (1) cold sesame noodle (1) confession (1) cookie (7) corn (1) crazysexyjuice (1) creamy (3) creamy dressing (1) creamy soup (1) creamy vinegar dressing (1) crisp (1) crockpot (1) crunchy (1) crust (2) cucumber (7) cucumber salad (1) cumin (3) curry (2) dairy free (5) dairy free creamy dressing (1) dairy free curry (1) Daiya (1) dandelion (1) date (1) dates (15) daylily (1) daylily recipes (1) delicata squash (1) dessert (8) detox (6) detox juice (1) detox smoothie (1) dill (1) Dinner (23) dip (1) DIY (2) double rainbow (1) Dr. Fuhrman (1) dressing (3) Easter (1) easy (4) Eat to Live (2) Edible Flowers (1) egg roll (1) eggplant (1) exclusive (1) falafel (1) Family Friendly (63) fast food (2) fiber (1) fiber for kids (1) fiber rich (1) flatbread (2) flax (4) fresh (2) Fruit (3) fruit smoothie (1) garbanzo (2) garden fresh (1) garlic (2) German (1) ginger (1) glow (1) gluten free (81) gluten free crust (1) gluten free Easter (1) gluten free pie (1) gluten free pizza (2) gluten free smoothie (1) gluten free vegan (2) Goji (3) golden flaxseed (1) GOMBBS (1) GOMBS (1) grapefruit (1) greek (2) greek spinach (1) Green Pepper (4) green smoothie (3) health (1) hemp (3) hemp sauce (1) hempseed (4) hempseed pizza (1) herbed gluten free tart shells (1) high protein (1) Holiday (1) homemade (1) ice cream (2) Indian (3) intention (1) Japan (1) Juice (3) kale (15) kid friendly (6) kid pleaser (2) lemon (16) lemon bar (2) lentil (7) lentil ragout (1) life (1) lime (1) lucuma (1) lunch (13) luscious (1) macaroon (1) macrobiotic (1) maifun (1) mango (1) marinated mushrooms (1) meditation (1) Mexican (1) milk (1) millet (5) mint salad (1) miso (1) mushroom (10) Musing (2) naan (1) no bake (2) non-dairy (1) Noodles (1) nori (1) nourishment (1) nut-free (1) nutella (1) nutrition (3) nutritional yeast (1) Nuts (16) oat fiber (1) oats (3) oil free (1) oil pulling (1) olive (1) onion (3) orange (3) pad thai (1) palak paneer (1) pancakes (1) papaya (1) parsley (1) party (1) peach (2) peanut butter (1) peanut sauce (1) pecans (1) pepper (2) perspective (1) pesto (2) pierogi (1) pineapple (1) Pizza (3) plant strong nutrition (1) plum (1) polenta (1) Polish (1) pomegranate barbeque sauce (1) pomegranate molasses (1) pot pie (2) potluck (1) probiotics in smoothie (1) program (1) protein (1) psoriasis (1) psoriatic arthritis (1) PSY (1) pudding (1) quick (4) quick nut cheese (1) quinoa (6) raspberry barbeque sauce (1) raspberry salad (1) raw (27) raw juice (1) raw lemon bar (1) raw nori (1) raw peanut noodle (1) raw sesame noodle (1) real food (1) retreat (1) rice (4) rice noodle (1) rice paper (2) roasted pepper (1) roasted tomato (1) romaine (1) Salad (12) salsa (1) salsa verde (1) Saturday Strategy (1) sauce (7) school lunch reform (1) selenium (1) self care (1) shortbread (1) sleep (1) sloppy (2) sloppy joe (1) smoked black bean soup (1) smoked paprika (3) smoothie (12) snack (13) socca (2) solution (1) Sorghum (2) soup (12) spanakopita (2) spice (8) spicy (11) spinach (8) spread (1) Spring (2) squash (1) strawberry bar (1) strawberry date bar (1) stress (1) sugar free (1) sunflower seeds (1) supplements (1) sushi (1) sushi rice (1) sweet (1) sweet potato curry (1) taco (1) tamarind (1) taquito (1) tart shells (1) tasty (1) teff (3) Thai (1) thrive (1) thyroid (1) toasted nori (1) tofu (5) tomatillo (1) tomato (17) tomato sauce (1) treat (1) turmeric (1) vegan (62) vegan chowder (1) vegan dessert (1) vegan Easter (1) vegan ice cream (1) vegan juice (1) vegan protein (1) vegan salted caramel sauce (1) vegan smoothie (1) Vegan Som Tum (1) vegan sushi (1) vegetable (1) vegetarian (2) veggie burger (1) versatile dough (1) video (1) vinegar dressing (1) Vitamix (1) vodka sauce (1) walnut (1) walnuts (1) wasabi (1) whole food (2) whole food dressing (1) whole grain (1) World Flavors (3) yummy (1) zest (1) zucchini (3)
Sarah Lawrence

Spring Detox Pesto #2

Happy Wednesday Lovelies! Things are coming along in the test kitchen.... and Im too excited not to share! So, here's my second favorite Spring Pesto recipe --- it's not your typical pesto!  This guy is packed with nutrient dense chard, liver and kidney supportive dandelion greens and anti-parasitic powerhouse raw pumpkin seeds.  And it's tastes great!  (But it's my #2 because there's another pesto that won  my heart... that's the one that you'll get when you sign up for the detox... along with SO many other amazing recipes, tips, resources, exercises AND personal support from me!)  Click here to ensure that you won't miss anymore recipes, tips and dates: http://bit.ly/1BR7Fkx Enjoy my 2nd favorite pesto for the season!  Use it as a dip, a spread, a mix in for rice/pasta/beans, thin it with some olive oil and vinegar for an amazingly easy dressing; freeze it in cubes so you can add it to soups and stocks for an anytime flavor booster! xoxo, Sarah spring detox pesto 2

Tags:
Sarah Lawrence

Simple Detox Recipes ~ because I love you <3

Special Waves and Warm Welcome to all you new Blog followers!  So glad to have you here.  I can't wait to hear from you and get to know you.  Please join me over on Facebook too --- click the link on the right side of this post.  I just can't get enough of all you lovelies!  xoxo ********** So, last week I completed a 10 Day Detox with a great group of people.  I designed the Detox to be gentle by reducing stimulants like caffeine and sugar before cutting them out, then using a clean dietary approach to support the body’s natural detox pathways.  Gotta tell ya… my Detoxers were ROCKSTARS!  Most lost 4 pounds during the 10 days and one SuperStar dropped 7 pounds and was absolutely glowing.  I confess that I feel a bit guilty to have kept the 10 Day Detox on the hush, but I’m ready to share a secret with you --- (you’re truly the first to know!)  --- On March 4th I am launching my next program:  “10 Weeks to a Healthier You!”  Because I work really closely with my clients, I am only opening 15 spots in this exclusive program.  I will be accepting applications from people who are ready to make some healthy habits a reality, so if this is you, be on the lookout for an update with all the deets tomorrow.  I have great bonuses and goodies for all you Early Birds who want to jump right in!  Just think --- you can be on your way to achieving any of your New Year’s weight loss resolutions in time for Mother’s Day!  Build on the momentum of love from Valentine’s Day and give yourself this gift.  Promise I’ll be back tomorrow with more so you can get in on the goodness.  (You’re totally worth it!) Phew!  Now that I’ve let my secret slip, I feel much better!  (Here’s the song in my head --- “I’m so excited, and I just can’t hide it…”)  Back to business ~ I meant to post and share the love before Valentine’s Day, but life got busy with classroom parties and lots of valentines to prepare.  I want all of you to feel the love so this post is a host of pics and recipes from the detox.   Simple meals make me happy and keep me healthy and they can do the same for you!  Foods that support detoxification are tasty, colorful and filling, but don’t take my word for it… try it yourself and let me know what you think!   Breakfast = Breaking the Fast Liquid nutrition in the form of smoothies and juices is a fabulous way to FLOOD your cells with nutritional love! Mixed Berry Blast 1 cup frozen mixed berries 1 frozen banana 3 kale leaves, stems removed A big handful or two of baby spinach, washed (go for two cause you're a rockstar!) 1 - 1½ cups almond milk Put everything in the Vitamix or blender and whiz 050until quite smooth. My Beeting Heart Juice 1 large organic beet, scrubbed 1 large organic cucumber 3 kale leaves, stems removed 6 swiss chard leaves, stems removed 3 large carrots, peeled 1 red apple Cut all the veg in pieces that will fit in your juicer.  Juice according to your juicers directions or blend in a Vitamix and strain using a nutmilk bag or several layers of cheesecloth. [caption id="attachment_706" align="alignleft" width="256"]Juice shots for my boys and the pint glass for me! Juice shots for my boys and the pint glass for me![/caption]   043 [caption id="attachment_705" align="alignright" width="300"]Juicy Smiles from my 6 year old! Juicy Smiles from my 6 year old![/caption] Mid-day and Evening Meals Go for 80% raw and 20 % cooked whole foods for your lunch and dinner meals.  Raw foods provide live enzymes and accessible nutrients.  Cooked whole foods provide the comfort of warmth and variety in texture. Simple Salad for 4 8 cups of mixed salad greens (mesculin greens, kale, romaine, spinach, chard, frisee, red or green leaf lettuce, butter lettuce, endive, mustard greens, beet greens, dandelion greens) 4 cup diced veg of your choice (tomatoes, cucumber, pepper, red or green onion, celery, carrot, mushroom, beet) 1 diced avocado 1/4 cup of hemp seeds, flax seeds, chia seeds or sesame seeds ¼ cup chopped cashew, almond or brazil nuts ¼ cup fresh herbs (dill, basil, cilantro, parsley, mix of thyme/oregano, mint) 2 cups mixed fresh fruit (optional, but great for variety) The possibilities with salad are never ending.  I use a variety of greens for lots of color and texture. Family Friendly tips: 
  1. Let you kids choose the veggies and fruits for the salad. 
  2. Once your greens are washed have your kiddos tear the leaves into fork friendly pieces.
  3. Fill it up!  We have a large oval platter that is great for serving salad family style.  How much salad do you need?  It is really easy to judge once you’ve served salad family style a few times because you will be able to eye-ball it based on your experience.  I know that if we fill up the platter with greens, pile on the veg and add the toppings that the whole thing will go… so all I need to say is “Fill it up” and my people can have fun while practicing a healthy habit.
  4. Let your kids serve themselves if they are old enough to manage a fork.  It’s a life skill.  I find that my kids take what they need and it’s usually more than I would have put on their plates. 
  5. Pour on the props!  Praising the kiddos (and any reluctant adults at the table) is a great way to ensure that they will feel good about making healthy choices.  Praise builds confidence, so when they try a new combo, give them credit and ask them how things taste and if they would make the same salad again.
*** Just think, it’s as easy as P-I-E ~ Praise Involve Encourage! [caption id="attachment_704" align="alignleft" width="640"]Simple Salad for 4 Simple Salad for 4[/caption] [caption id="attachment_711" align="alignleft" width="640"]Simple Salad for 4 with Beet Hearts and berries Simple Salad for 4 with Beet Hearts and berries[/caption] Raw Bowl with Beans 1 cup raw mushrooms, sliced 2 cups kale or spinach, stems removed and leaves sliced into strips ¾ cup raw sauerkraut (homemade or one like Bubbies) 1 cup cooked beans of your choice (homemade is great; no sugar if using canned beans) 040 Triple Nut Veg Burger 1 large onion, quartered 2 stalks celery, quartered 1 clove garlic 1/2 cup almonds 1/2 cup cashews 1/2 cup walnuts ½ cup hemp seeds 1 bunch parsley, stems removed 2 slices gluten free, dairy free millet bread or GFV breadcrumbs ¼ cup nutritional yeast 1/2 tsp sea salt ½ tsp freshly ground black pepper 1/3 cup lemon juice ½ cup white beans (optional, makes patties a firmer texture) Put onion, celery, garlic, nuts, seeds and parsley into your food processor and pulse until everything is fine but not a paste.  Tear the GFV bread into pieces or add the breadcrumbs, nutritional yeast, salt and pepper and pulse again.  Add lemon juice a little at a time to get the mixture to a consistency that you can shape into patties. Heat a cast iron skillet (or your favorite skillet) and place ½ cup size patties on until one side is golden, then flip.  Serve. An alternative to cooking these bad boys is to shape them and pop them into your dehydrator.  The flavor remains bright and the texture becomes much firmer than what you get in the skillet, even with the bean option.  I like the non bean burger, dehydrated and crumbled into lettuce leaves with salsa for a tasty taco like yum. ***Depending on the size of your veggies you should get at least 6 patties, likely a few more. [caption id="attachment_712" align="alignleft" width="640"]Triple Nut Veg Burger Triple Nut Veg Burger[/caption] Tomato Vegetable Soup  ~ you may want to double this one and freeze half 1 tablespoon extra virgin olive oil 1 cup chopped red onion ¼ teaspoon sea salt 2 cloves garlic, minced 1 cup shredded carrot 1 cup chopped celery 1 24-ounce jar diced tomatoes or 2 lbs fresh tomatoes, diced 5 cups low-sodium vegetable stock (gluten free) 2 cups cooked white beans, drained and rinsed ½ tsp freshly ground black pepper ½ tsp cayenne, chipotle or smoked paprika (optional) fresh parsley leaves, garnish Heat oil in a soup pot over medium heat.  Add garlic and onion and sauté for a few minutes.  Add the remaining ingredients and bring to a simmer.  Cover and cook for 15 minutes.  Sprinkle with parsley just before serving. 026

Tags:
Sarah Lawrence

Spanakopita for Gluten Free Vegan Me (and you!)

The Greek flavors in traditional Spanakopita are a knock-your-socks-off combination.  Going Gluten Free means no crispy filo… such a bummer, really (let's keep this real!).  So instead of trying to make a miracle and recreate that flaky, crispy, buttery shell we are going to make the filling our superstar.  It really stands on it's own.  Now, if you’re okay with sheep's milk Feta or if you have access to a vegan artisanal Feta then go ahead and crumble some into your cooked spinach.  But if you’re dairy free, like me, embrace the amazingly briny bite of some green olives instead.  Capers are another great choice if you don’t have access to olives.  Because feta is such a briny, salty cheese choosing something with similar attributes makes this free version satisfying while honoring the flavors of the original.

041The spinach bowl comes together quickly and makes a lot which is perfect for leftovers.  Try the puffs and pancakes or top a polenta pizza crust with caramelized onions and leftover spinach.  Want another one?  Mix equal amounts of leftover spinach with cooked quinoa and about ½ as much finely chopped walnuts and parsley; Roll this mixture into balls and bake for some tasty spinach balls.  If the mixture is too dry, add a few tablespoons of prepared hummus to bind it.  TOTALLY yum!  You can’t go wrong with a batch of Greek inspired spinach!  Because we love this I use the BIG bag of organic spinach from our warehouse club store.  Scale it back if you're using less... the quantities I use make the math easy (and it's a fun exercise for my kids to do so maybe yours will like it too!)

~ Go get in the kitchen and love it up!

Vegan Spanakopita Bowl 3.5 lbs frozen leaf spinach (in a bag, not box if you have a choice) 3 large white onion, minced 3 cloves garlic, minced 4 oz green olives, roughly chopped into a small dice 3/4 cup raw cashews, chopped 3/4 cup fresh parsley, minced 3/4 cup fresh dill, minced zest of 1 organic lemon juice of 1 organic lemon 1/4 - 1/2 tsp ground nutmeg salt and pepper to taste In a very large skillet heat a tsp of olive oil over medium heat.  Sauté the onion until translucent.  Add garlic and cashews and cook for 1 minute, stirring constantly to keep this from burning. Add spinach, herbs and nutmeg and cook for about 5 minutes until the leaves are soft and any water has cooked off. Turn off the heat and stir in the olives and lemon.  Taste and adjust seasoning with salt and pepper as needed. Serving options – serve with cooked rice or pasta of your choice.  I like to serve it with a salad of tomato and fennel. Spanakopita Puffs and Pancakes 004 3.5 cups all-purpose GF flour 1 tbsp baking powder 1 tsp salt 1 tsp cracked pepper 1 tsp granulated garlic (omit if you cook the spinach with 2 cloves of minced garlic) 1/2 cup plain coconut milk 2 tbsp flax meal or chia meal + 1 cup water 1 tbsp olive oil 1/3 cup lemon juice 1 cup cooked spinach (leftovers work great!) 1 cup olives, chopped 1/2 cup sun dried or dehydrated tomatoes To make puffs, set the oven to 400 degrees F and spray or rub a muffin tin with oil (recipe will make 18 muffin size bites).  To make pancakes just pull out a cast iron skillet or griddle pan and lightly coat with oil. Mix the dry ingredients in a 2 quart bowl. In a separate bowl, combine the coconut milk, water, oil, lemon juice and flax meal.  Set this aside and allow the flax or chia to swell. Add cooked spinach, olives and tomato to the dry ingredients and stir well to break up the veg and coat them with the flour mix. Add the wet ingredients and stir to combine. For puffs, scoop the batter into each muffin cup.  Fill each section, but don’t overfill.  Pop the trays into the oven and bake at 375 for 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. For pancakes, heat the cast iron skillet/griddle and pour 1/3 cup of batter at a time, just as you would pancakes.  Tops will get a little dry and edges will set.  Flip and cook for another few minutes before plating.  Serve with Creamy Onion Dressing for drizzling or dipping.   Creamy Onion Dressing 1 cup raw cashews 1 cup hot water 2 Tbsp onion powder ½ tsp salt minced chive or green onion for garnish (optional) Put everything into Vitamix and blend until smooth and creamy.  If you are using a different blender, soak the cashews for 20-30 minutes prior to blending.  This extra step will soften the cashews and ensure a smooth dressing. (Want to know a secret? This dressing is fabulous drizzled on baked potato or mixed into mashed potato.  You’re welcome!)

Tags:
Sarah Lawrence

Spanakopita in a SNAP! (Gluten Free, Dairy Free, Nutrient Dense)

On busy school nights, quick dinners are helpful.  This comes together in a flash and is full of flavor.  My cheat is using frozen organic cut leaf spinach.  It is loose in a bag rather than a frozen block so it thaws in about 2 minutes in the pan rather than 15!  You can absolutely use fresh greens, fresh onion and garlic if you have the time; using fresh vs. dried and frozen adds about 20 minutes onto the cook time. Want raw?  No problem!  I make a raw Spanakopita Salad using the same recipe and fresh raw ingredients.  Beacuse I find raw onions difficult on the stomach, I choose sweet vidalia onions when I can get them or red onions. While I love raw food and am about 90% raw, it just so happens it's a cool New England night and something warm feels good to me!  Without further ado, here you go... (try it for yourself and let me know how yours turns out!) Quick Vegan Spanakopita Sarah's Spanakopita 2 lbs frozen organic cut leaf spinach or fresh, minced 1 lb frozen kale or fresh, minced 1/2 lb fresh mushrooms, minced 2 Tbsp dried garlic or 3 cloves fresh garlic, minced 2 Tbsp dried onion flakes or 1/2 onion, minced 1 cup hot water Combine ingredients in a cast iron skillet and cook over medium heat until the spinach is thawed, the mix is fragrant and most of the liquid is gone. While the spinach is cooking, grab your blender or food processor and whiz this up: 1 cup raw unsalted cashews 1/2 cup nutritional yeast 2 Tbsp raw apple cider vinegar 1 tsp dried oregano 1 Tbsp dried dill 1 tsp dried garlic powder 1 tsp salt This quick nut cheese is nothing like feta's salty briny flavor, but it is tangy and has great flavor. To plate, spoon out about 1 cup of the spinach mixture and top it a spoonful of the nut cheese and a good sprinkle of sesame seeds. Enjoy with white beans(go for canned if you don't have home cooked ones in your fridge) dressed with a squeeze of lemon juice and a sprinkle of tarragon or oregano and add a cup of berries for a sweet, fiber-rich and nutrient dense meal that has all your essentials -- Greens, Beans, Onions, Mushrooms, Berries and Seeds A refreshing drink with this meal is Cucumber water --- if you have a juicer, go ahead and juice a few big cukes, then add to a pitcher of water with a sprig of mint and a slice of lemon.  If you don't have a juice, slice a cucumber and put it into a pitcher of water with the mint and lemon.  Mild, fresh and good for you! My question of the day:  (Talk to me!  I love reading your comments!) What are your favorite tips and tricks for making quick, nutrient dense, meals?

Tags:
Sarah Lawrence

Eating Something Beautiful

The summer garden is a phenomenal source of inspiration.  Besides the gorgeous heirloom tomatoes, zukes, cukes, squash and herbs are a few major beauties that you might not consider putting on your plate. If you haven’t tried them already or didn’t know you could, I’d like to introduce you to the common daylily.  The plant I’m talking about is the one that grows in great clumps by rambling New England stone walls.  It’s the one that has clusters of creamy orange blooms atop tall stems.  We’re not talking Easter Lily or any other lily variety --- some are quite toxic.  If you’re not sure about the plant growing in your garden or in the wild, DON’T eat it.  But if you you’re your stuff and you want to try something new, read on!  Daylily flower buds and blooms are edible raw and are also lovely steamed or sautéed.  To prep them requires a check check for bugs, a pinch and a turn to remove the cluster of stamens/pistols from the center of the blossom and a moments pause to take in their beauty before you devour them!  Now, the stems and tubers are also edible, but we’re going to save those for another day because I’m not digging up these pretties while they’re putting on such a great show!  Honestly, I don't want you to go digging up your daylilies right now either... let them live... they won't mind you pinching a few buds and blossoms.  I think it's quite a tribute to their single day showcase to enjoy the beauty of the bloom and them use it to nourish your body. Much like squash blossoms, daylily blossoms kind of beg to be stuffed.  So whether you spoon a dollop of something sweet or savory into the center of the blossom and eat it like a popper, you won't be disappointed.  Talk about a stunning nibble for a party!  Now if you're not into the totally ladylike feat it takes to eat a popper you can opt for a fork friendly option by removing the petals and peppering a salad with the tender bites or take your cues from the Asian origins of the Daylily by steaming or sautéing the buds.  One thing is for sure:  You will elevate your meal by using this simple, stunning, surprisingly flavorful flower.  I really hope you'll post a note for me if you try these or are inspired by the idea!   Daylily Poppers [caption id="attachment_598" align="alignleft" width="300"]filled daylilies filled daylilies[/caption] Fresh picked daylily flowers, stamens removed 1 cup corn ½ cup cashews 3 stevia leaves or 1 date ¼ cup lemon juice ½ cup blueberries (optional add in) Put corn, cashews, stevia leaves, lemon juice and berries into Vitamix and blitz until smooth.  You can make the corn base first, remove a bit of that and then blend in the blueberries for a 2nd flavor profile.   Spoon about 1 tsp of the mixture into the cleaned hollow of the flower.  Top with a fresh berry. [caption id="attachment_599" align="alignright" width="300"]Daylily Poppers Daylily Poppers[/caption] To eat, fold the petals up like you’re closing a purse and pop the bite right in your mouth.  These are a beautiful appetizer or dessert.  The filling possibilities are just about endless.  Think about a no bake cheesecake filling, or a lemon mousse… instead of going the sweet route with the stevia, omit it and add ½ cup of chopped scallions or dill for a great onion cream cheese mixture.  Peppery mock tuna salad makes a lovely bite as well.    This light, colorful salad is an amazing way to nourish the body.  The basil and oregano really make the dish come alive.  All garden fresh or grown in the yard, takes about 1 minute to put together and it’s just vibrantly yum… in my book, it doesn’t get much better than this! Colorful Daylily SaladColorful Daylily Salad 1 or 2 kale leaves, minced a few leaves of basil, minced sprig oregano, leaves plucked off stem 2 daylilies, petals minced 2 small yellow cucumbers, diced 1 cup blueberries Toss all ingredients together and serve.

Tags:
Sarah Lawrence

I Eat Fast Food

Will you believe me when I tell you that I eat fast food?  It’s true!  In fact, I encourage it!  This month I am going to tell you all about it, so stay tuned and check back for all the details.... So, here's my confession:  I love Fast Food!  My fast food is ready in a few minutes and it’s processed… in my vitamix! Pull out your blender or food processor and join me in the kitchen!  Today’s recipe is quick, easy and can’t be beat!... Lemony Summer Soup Talk about a summer dream: Light and lemony, cool and refreshing, quick and clean (because there is no peeling involved!)… it makes mealtime on a hot summer day a real breeze! Because summer veggies are abundant, this recipe is easy to multiply to feed a crowd.  As always, I encourage you to play with your food and flavors and make them your own.  What tastes great to me may not to you, so use my recipe as a springboard if you need to or use it as written if you like the idea! [caption id="attachment_580" align="alignright" width="300"]Lemony Summer Soup Lemony Summer Soup[/caption] You can eat the whole batch for under 200 calories while packing in about 7.5 grams of protein, 11 grams of fiber and tons of nutrients!  Check it out --    Here’s the nutritional lowdown:  Live Enzymes -- You are using raw food power and your body will benefit from live enzyme action as well as unadulterated nutrients.  B Vitamins -- The B-vitamins folate, B6, B1, B2, B3, and choline Vitamins A, C and K – Vitamin C is highest in the Lemon, but Tomato and squash are respectable sources as well! Blood Sugar Stabilizers – Zinc, magnesium, omega-3 fatty acids, Pectin; Fiber (1.5 g per cup of squash) Anti-Oxidants -- lutein and zeaxanthin are in the squash skins, so buy organic and leave the skins on.  The tomato is rich in lycopene, which is implicated in heart and bone health.  The Avocado helps boost the absorption of the lycopene while adding a beautiful creaminess to the soup! Fiber – about 11 grams of fiber in the recipe as written   Kid tip: When introducing new flavors or new foods to children, try presenting things in tiny vessels. I use tasting cups, shot glasses, and amuse bouche spoons to plate the new option on the side of a familiar meal. I say something like, “Since this is a new recipe, I can only spare a taste for each of you. Let me know what you think!” When it goes over well, I pull from the stash and offer a bit more. When it doesn’t, I take notes and engage my kids in the creation process. It’s a win either way! [caption id="attachment_581" align="alignleft" width="300"] Tasting cups for Kids[/caption] Lemony Summer Soup  1 cup yellow squash 1 cup zucchini 1 yellow tomato ¼ of an organic lemon, peel and all ½ clove garlic ½ cup or about ½ of an avocado, pitted and peeled ½ tsp Himalayan Salt basil, thyme or oregano - fresh or dried, optional garnish Cut veg into chunks.  Puree everything in Vitamix or other blender until smooth.  Add a little cool water to thin if desired.   References: National Research Council. "7 Dietary, Functional, and Total Fiber." Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC: The National Academies Press, 2005. P357. Print.

Tags:
Sarah Lawrence

Easter 2012 – our best (and easiest) Gluten Free Vegan Feast ever!

[caption id="attachment_553" align="alignleft" width="300" caption="Easter 2012"]Easter 2012[/caption] I really wish you could have been here today to SMELL our Easter Feast cooking.  Have you ever had one of those proud moments where you are outside and you smell something amazing and think to yourself, "I'd love to taste THAT!"  --- it's that kind of smell that totally makes you jealous, unless it's coming from your house... your kitchen... and then you just feel proud!  Yup, I had that moment today.  I think you're going to love me for experimenting with socca today (if you don't already love me!)  Maybe you think it's wrong to experiment with food on a holiday, but I'm always game.  Becuase I've been on a socca kick lately, I figured that socca works so beautifully when it's thin that it might work beautifully as a binder in a thick pie/kind of quiche form... and I am beside myself with glee because it does and it does so in an amazing, dare I say, incredible way!   I wanted something like Spanikopita, so I used kale for a base of greens and artichoke for that feta-like saltiness.  This is one basic idea that I can't wait to play with using other greens and flavor combinations.  What will you try? What's even better than a meal that tastes great?  -- A meal that's also easy to prepare.  No slaving in the kitchen for this cook today! I turned on the oven, spent about 20 minutes prepping veggies and then enjoyed time with my family for an hour while things cooked.  Easy enough for any night of the week and PERFECT for leftovers!  Try them and let me know what you think!    Mesculin Greens with Beets, Grapefruit and Toasted Pecans  - Fill salad bowl with greens, top with diced beet (ours were peeled, raw); slice grapefruit in half and cut out the segments, then squeeze rind to lightly splash greens with the grapefruit juice; top with toasted pecans (I toasted ours in a dab of coconut oil and sprinkled with a pinch of coconut sugar and a pinch of salt). Butternut Squash Soup  -- Peel and de-seed 1 butternut squash (or cheat and buy peeled squash at the market like I did this time!); Dice about 1 cup of sweet onion.  Add squash and onion to a soup pot and add 8 cups of water.  Add 1 tsp salt, heaping tsp pepper, a few cloves of garlic, 1 tsp cumin.  Boil for 20 minutes.  Cool.  Puree in blender.  Reheat and serve. Kale and Artichoke Socca Pie -- Wash and chop 1 lb kale.  Dice 1 cup onion.  Mince 3 cloves garlic.  Add to hot skillet and sauté until veggies are soft.  Season with rosemary, nutmeg, salt and pepper to taste.  Stir in ¾ cup chopped artichoke hearts. -- Combine 2 cups chickpea flour, 2 cups water, juice of 1 lemon. -- lightly oil/spray an 8 inch springform pan.  Pour enough batter to coat bottom, then add half veg mixture, top with batter, add remaining veg and top with remaining batter.  Lightly mix using a fork… it’s more like moving the veg to the side so the batter can penetrate. -- bake in 400 F oven for 50-60 minutes or until a wooden skewer inserted in center comes out clean. Roasted Veggies -- Clean and chop veggies into bite sized pieces.  I used carrots, potato and onion.  Add 1 tsp coconut oil and stir to coat.  Sprinkle with salt and pepper.  Roast in 400 F oven with the Socca Pie for 1 hour.  Toss with fresh dill before serving.

Tags:
Sarah Lawrence

Gluten Free Vegan Cauliflower Pizza Crust

So here we are again with pizza!  I've made what seems like a million versions of pizza crust, because, well... my kids are like most kids and they LOVE pizza.  Back in the day, I loved pizza too.  But the gluten and dairy didn't love me, so we parted ways.  Now I've got some great crust recipes and this one is another keeper.  Check out my other faves and try this version too! (polenta pizza,  socca pizza ).  I have to tell you that I was inspired by a post that kept popping up on Pinterest for this Cauliflower Pizza Crust.  I can’t eat dairy cheese or eggs, so that version won’t ever be on my table… but the idea of adding veg into my trusty pizza crust got me going!  Here’s what happened from my kitchen experiment (I hope you enjoy it as much as we have!)  Other changes I made to my original recipe include testing the batter with flax and without it.  Leaving the flax out yields a thinner crust that is harder to flip and requires some tough love to hold it together… but it’s worth the minute of trouble because what you get is a thin and crispy slice of goodness that you’ll write home to mom about. I have some clients who are quite athletic and have higher protein requirements, so I’ve added ¾ cup of shelled hempseed to the crust for that protein kick.  That gets a solid 3 tablespoons of hempseed into each crust and adds a whopping 11 grams of protein plus a hefty dose a Iron, Magnesium, Phosphorous and Zinc. [caption id="attachment_541" align="alignleft" width="300" caption="GFV Cauliflower Socca Crust"]GFV Cauliflower Socca Crust[/caption]         Gluten Free Cauliflower Socca Pizza Crust (makes 4 personal size crusts – sometimes you get a bonus snack size) 2 cups chickpea flour 1 cup steamed cauliflower, mashed well or riced ¼ cup flaxseed meal (OMIT for thin crust) ¾ cup shelled hempseed (optional) ¼ cup lemon juice 2 ¼ cups water (use 2 cups if you omit the hempseed) 1 tsp onion powder (optional) ½ tsp grated lemon zest (optional) 1-2 tsp seasoning mix of your choice (Italian herbs are nice) 1 Tbsp oil, for your pan Preheat your oven to 450 degrees F. If you have pizza stones, put them in to get nice and hot. For thicker crust: Mix flour, cauliflower, flax, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter will be thick. For thin and crispy crust: Mix as for the thick crust but leave out the flax. The batter will still be thick. Lightly coat your cast iron skillet with a bit of oil and heat oil to medium high heat.  You don’t need the full tablespoon of oil now since you will need to recoat the skillet for each pizza base.  I use a basting brush and just dip it in my oil and then swipe it over the surface. Scoop out a 1 cup portion of your batter and tip if out in the center of the hot skillet.  Use a wooden spoon and spread the batter out into a nice circle.  Don’t go too thin with this crust or you may not be able to flip it.  After 5 minutes, use a spatula and see if the bottom has set.  It should be a nice golden color and the top will be looking like it’s getting dry.  Mine develop tiny air holes and I can see steam escaping through some like little geysers.  Others spurt the itty bitty bit of oil that I used to prep the skillet (only a swipe is needed if you have a well seasoned cast iron pan.) To flip, I use two spatulas that are meant for use on an outdoor grill. They are long and flat and are perfect for this sort of thing!  Slide the spatulas under the crust and flip it over. The thin crust batter may not flip easily, but rest assured, all you have to do is flip it and then use your spatula or spoon to smoosh and smooth the surface together.  Once it’s crisp’ed up on both sides it will hold.  Think of it a bit like spackling a wall --- you need to patch it back together if it comes apart but it will be smooth in the end.  The baking really works to crisp up the edges once you’ve loaded it with your toppings. For both thick and thin crusts, let the second side get crisp for a minute and then transfer the crust to a hot pizza stone in your preheated oven.  Ladle on the tomato sauce of your choice and any other toppings that work for you. You can also keep everything in the skillet and let the toppings get warm and bubbly under your broiler.  Your choice; because I make enough to feed my family, I choose to use the oven so I can continue making the pizza bases in the skillet. [caption id="attachment_539" align="alignleft" width="300" caption="thin and crispy crust"]thin and crispy crust[/caption] If you want to make pizza meals in a big batch you can save yourself some time on busy nights.  Make the crusts in your skillet and bake them without toppings for about 5 minutes, then transfer to a wire cooling rack.  You need to cool the crusts completely before storing them.  I had good luck separating my crusts with parchment paper or with wax paper and then popping the stack into a large freezer bag.  Lay everything flat and you’ll be able to remove one crust at a time if you need to.  Thaw in the fridge for an hour or pop right into a preheated 400 degree oven, top it and bake it for 12-15 minutes.

Tags:
Sarah Lawrence

You can't beet this juice

[caption id="attachment_590" align="alignleft" width="300"]Ruby Red Energy Juice Ruby Red Energy Juice[/caption]
Veggie juices and smoothies are a quick solution to morning nutrition.  While a juicer can make the process a breeze, you can also employ your high speed blender, a nut milk bag and a little therapeutic hand work for the same result.  Prefer to keep your foods full of fiber?  No problem!  Add a few small apples to the blender along with a splash of water and you can create a velvety, sweet smoothie that will perk you up all morning long while providing filling liquid nutrients that are equally easy on your GI tract. 
  When choosing greens for this or any juice/smoothie, consider Romaine not only for it’s watery sweetness but also for Vitamin A, K and C; spinach for manganese, magnesium, iron, calcium and potassium as well as Vitamins K and C; kale for Vitamins K, A and C as well as a bunch of minerals.  Every leafy green is pretty much a nutrient dense powerhouse.  Greens are also a source of ALA which is an Omega 3 fatty acid.  Omega’s 3’s are making headlines all over the nutrition world these days, and you can get yourself a plant strong shot of them first thing out the gate every morning by including greens in your juices and smoothies.  Vitamin and Nutrient levels differ based on variety, so my approach is to use a combination of the greenest greens every day.  But if I had to choose just one green, hands down, it would be kale… Kale will add slight bitterness to your drink, but it is full of glucosinolates (pronounced “glue-co-sin-o-lates”) which our bodies break down into isothiocyanates or (ITCs) (pronounced “I-so-thigh-o-sigh-a-nates”).  While those are a mouthful to say they are worth the trouble!  ITC’s are major players in cellular detoxification as well as being documented cancer preventers and cancer fighters.  It may sound like I’m pitching you something in an info-mercial when I say, “but wait… that’s not all!”  Truth is, that’s not all!  Kale is rich in antioxidants (specifically lutein, beta-carotein and quercetin, but there are at least 40 more); these antioxidants protect your body from all kinds of oxidative damage.  They are like a clean up and repair crew at a cellular level.  They are the anti-inflammatories in nature’s medicine chest.  You want these guys on your varsity team and juices and smoothies like this one are a painless way to play.     If you’re an info junkie, like me, click to check out The George Mateljan Foundation website for a lot more documentation on kale.  You can also look up other foods… in case you’re curious! Red Rising 1 ruby red grapefruit, peeled (any grapefruit will do, but ruby reds are a little sweeter) ½ lemon, peeled (unless it’s organic, then throw it in peel and all) 1 big beet, raw (scrubbed and quartered) 1 lb greens liquid stevia (optional)
  1. Place ingredients in Vitamix or high speed blender in the order listed so the juiciest items hit the blades first.  Blend until smooth.
  2. Pour the puree into your nut milk bag.  Twist the top closed and start massaging the juice out of the bag.
  3. If you need to adjust for sweetness, try a drop of liquid stevia.  Personally, I find the slight bitterness of this blood red juice to be just perfect, but if you’re not used to the bitter flavor or prefer something with a hint of sweetness, give it a drop and a stir and go from there.
Berry Good Variations (wink!):  Add 1 cup of raspberries, strawberries or cherries. Alternative:  Add 2 apples and about ½ cup of water to create a smoothie rather than juice.  Blend as above, but do not strain.  Just pour and enjoy.

Tags:
Sarah Lawrence

Lemon Goji Smoothie

image

Kids developed this smoothie this morning and it was quite a neon shade of orange but tasted of lemon all the way!  A keeper!  They called it "lemon-neon"...

Lemon-neon smoothie
3 carrots
3 small oranges, skin removed
1 organic lemon, skin removed from half
1/2 cup Goji berries
1banana
3 Brazil nuts
2 cups water

Place all ingredients in vitamix.  Blend until smooth.  Taste.  Sweeten with a few drops of liquid stevia if needed.

It was a perfect foil for our omega 3 liquid supplement as well as a hefty dose of probiotics! 

P.s this is my first mobile upload... a bit of a test.  Figure I need to post when its convenient or I may not have time to post!  Fun android phone!


Tags:
Next