How to Handle Halloween Candy

I got a great e-mail this morning. It has several different ideas on how to deal with the mass of halloween candy our children receive. Good Luck! Let us know which is your favorite and if you have any ideas of your own! Here's the link: http://www.mamapedia.com/list/battle-dash-free-tips-for-handling-the-halloween-candy

The Process Is Complete (Honey Glazed Tofu)

We've been vegetarian for a while now but I still worry about my kids getting enough protein.  Tofu is a great alternative but it's been a challenge to get the kids to actually consume the stuff.  So I've been working on coming up with some sort of a teriyaki-like recipe that might woo them.  I've fooled around with this idea several times but it hasn't come out the way I intended.  Until now. 


Finally.  Yum.

Honey Glazed Tofu

1 package extra firm tofu, drained and pressed

1/4 cup soy sauce or tamari

1/4 orange juice

1 tablespoon orange zest

3-5 tablespoons honey

1 tsp sesame oil

juice of 1/2 lime

rosemary (optional)

Preheat oven to 350.  Prepare baking dish.  Drain and press your tofu.  Cut the large cube in half to reduce thickness.  Then proceed to cut into bite size triangles.  Place tofu triangles in baking dish.

Combine soy sauce, orange juice, orange zest, honey, sesame oil, and lime juice in small bowl and wisk until mostly smooth.  Drizzle mixture over tofu triangles being sure to cover each one.  Pour remaining mixture into bottom of baking pan.  

Crush and sprinkle dried (or fresh) rosemary over triangles if desired.  Place baking dish in oven on middle rack and cook for 25 minutes or until golden brown on top.  One more tip:  make sure you cook long enough for sauce to become...glazey.

I served this on a bed of baby spinach with corn bread (coming soon to a computer near you) and a tomato cucumber salad.

Easy Breezy Cauliflower "Mashed Potatoes"

One day about a year ago when my baby was more of a...well, baby, I was having a hard time coming up with something that she could eat that was nourishing. I had a cauliflower in the fridge, I was standing by my food processor, and the light came on: Cauliflower "mashed potatoes"! A while later, I made it at a gathering with extended family, many of whom eat differing diets (some eat meat, some are vegetarians, some are basically vegan), and I was really surprised when they all raved about it. My younger sister has been lighting a fire under me for about a month to post this, so sista - this is dedicated to you :) This recipe doesn't make much, so I usually double it. And FYI - I don't measure when I make this, so this is a rough recipe...Just taste as you go.

1 cauliflower, coarsely cut into pieces, and steamed until very tender

1 -2 tsp. Olive Oil

1-2 garlic cloves or 1/2 to 1 tsp. garlic powder

1/2 to 1 tsp. Real Salt

1/2 to 1 tsp. pepper

2 Tbs. fresh parsley, finely chopped

(In this recipe, I found that dried parsley doesn't yield as much flavor)

Place steamed cauliflower into food processor and process until smooth. While processor is still running, drizzle olive oil into caulifower. Add garlic, Real Salt, pepper, and parsley and process. Do not process too long or caulifower "mashed potatoes" will turn a greenish color from the parsley (not very appetizing). This is great for kids - you can even do half "real" mashed potatoes and half cauliflower "mashed potatoes" to help with the transition.

DIP a Dee Doo Dah - Creamy Avocado Dressing

M-kay.  It's time for another one of our "talks."  We need to discuss the importance of dressings and dips and in your life.  If you're anything like me, you're probably thinking, "um, Hidden Valley yo.  Let's leave it to the pros."  I know.  I spent the past 29 years thinking the same thing.  But there's something you should know.  Most store bought dressings are CRAP!  No.  Seriously.  They are.  They are made with sugar, hydrogenated soybean oil, egg yolks, high fructose corn syrup, and a dizzying amount of preservatives.  All together now, "Mmmm!"  


Here's the thing though;  Let's face it.  Vegetables can get boring (unless you're Jenny).  They just can.  But there IS a solution to the monotony.  Healthy, rich, savory, dips and dressings.  Just a few good recipes can absolutely save your sanity.  Not only can you dip stuff in them, and......dress stuff with them.  But you can spread them on stuff, and mix stuff in them, and swap out seasonings to change them up a little here and there.  Oh, the possibilities.  It's one of those things that took me a while to grasp and then apply.  But once I did?  GAH!  Lego my dressing cruet.

Creamy Avocado Dressing

*here's a shout out to Lew Dog (a.k.a.  my husband) for being a willing hand model.  Work it Baby!

1/4 cup extra virgin olive oil

juice from 1 lime

1 large clove garlic, cut into 2-3 pieces

1/2 jalapeno pepper, de-veined, seeded, and cut into 2-3 pieces

(or you can go the lazy route and throw in 2-3 dashes of tabasco sauce....works just as well)

1/2 cup Vegenaise (purchase from any health food store)

1 teaspoon Worchestershire sauce or Braggs liquid aminos

1/2 cup cilantro

1/2 avocado

salt to taste (about 1/2 tsp)

1 Tablespoon water

Combine all ingredients in a food processor.  Check for seasoning.  If you want a thinner consistency, add a little more water (I added an extra tablespoon).  Store in refrigerator.

Kale & Black Bean Tacos

This is one of my favorite meals to cook - mainly because it takes about 20 minutes from start to finish, but also because everyone loves it! The sautéed kale is delightful, especially with cumin spice sprinkled on top. If you have young kids who aren't accustomed to kale, you can make a taco without kale by using some of the black beans, pepper strips, avocado, tomato, and tortilla. You could also serve these food items separated on a plate. Over time, as you serve this meal, and they get used to seeing kale, try putting little bits on their plate, and eventually put some kale into a little taco for them. This worked well with my 3-year old. He doesn't even think twice about biting into his own little kale taco.

Here's how to make them:

Grapeseed oil for sautéing

1-2 bunches of coarsely chopped kale, depending on how large the bunches are.

2 cloves garlic, minced

1 red onion, sliced

2 bell peppers (orange, red, or yellow), sliced

1 can or 1.5 cups soaked black beans

1-2 avocados, cubed (We use a lot of avocado -depends on your taste)

2-3 tomatoes, diced

1 Tbs. cumin

1 tsp. Real Salt

Brown Rice/Sprouted Wheat/Sprouted Grain Tortillas

Put grapeseed oil in a large pot (I use a pot because the kale is voluminous) on medium heat. Slice the red onion, press garlic cloves, and sauté in oil for 2 minutes.

Slice bell peppers, throw into the pot and stir to make sure oil covers peppers. Turn down heat a bit. Rinse thoroughly and de-stem the kale; then coarsely chop (it doesn't matter how...you can't go wrong). Throw the kale into the pot, making sure that the oil thinly covers the kale too.

Rinse and drain 1 can or 1.5 cups of soaked black beans. Add to mixture in pot. Toss in 2 tsp. of cumin and 1 tsp. Real Salt. Sauté until kale is softened but NOT wilted too much. The kale easily wilts, so turn down the heat if needed. If you accidentally wilt it, no worries - it still tastes good. As you make this meal over time, you'll get the hang of it. The mixture should now look like this:

Dice 2-3 tomatoes and cube the avocados. Then start the process of creating your taco by spooning the kale mixture onto a warmed brown rice/sprouted wheat/Ezekial or Fat Flush sprouted grain tortilla. Add some diced tomatoes and avocado, sprinkle some of the remaining cumin, add Real Salt to taste, fold over into taco shape and BITE! Mmmm....FYI, my family and I love cumin so much that we sprinkle it as we bite down our taco.

SO yummy, and SO easy....This is fast food at its best :)

Curry......Again (Apple Harvest Curry)

I know what you're thinking.  You're thinking about how you shan't be persuaded by me AGAIN, to try yet another curry dish.  But I have to believe that you wouldn't be so foolish as to actually deny yourself the splendor that lieth within this culinary gem.  Because that would be a shame.

Apple Harvest Curry With Lentils

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 can vegetable broth

1/2 teaspoon turmeric

1 tablespoon coconut oil

1 large  onion, diced

2 tomatoes, cored and chopped

3 cloves garlic, minced

1 1/2 tablespoons curry powder, or to taste

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

1/2 can coconut milk

2 cups peeled, cubed (1-inch) seeded pumpkin

2 potatoes, chopped

2 carrots, peeled and diced

2 cups packed fresh spinach, chopped

1 Fuji, Granny Smith or Honeycrisp apple, unpeeled, cored and diced

Rinse the lentils well.  Place the lentils in a pan with the water and turmeric.  Cook over medium-low heat until tender (about 30 minutes).  Drain, reserving 2 cups of the cooking liquid.

Meanwhile, heat the coconut oil in a a large, deep pot over medium heat.  Stir in the onion and garlic and cook until tender and transparent (about 5 minutes).  Stir in the tomatoes.  Cook 5 minutes more stirring occasionally.  Mix in the curry powder, cumin, salt, pepper, and cloves.  Stir until fragrant (about 30 seconds).  Add the cooked lentils, reserved cooking liquid, coconut milk, vegetable broth,  pumpkin, potatoes, and carrots.  Cover and cook over medium-low heat until the vegetables are tender (about 18-20 minutes).  Stir in the spinach and apple.  Cook until the pumpkin can be easily pierced with a fork (about 10-12 minutes more).  It should be about the consistency of a hearty stew.  Adjust seasonings to taste.

Rawtopia

To celebrate my birthday, my husband took me to my ALL-TIME FAVORITE restaurant, Omar's Rawtopia. I cannot even describe to you to absolute deliciousness of Omar's creative, uncooked concoctions. Even though it's not cooked, it is not cold, bland, or too... fibrous, if you know what I mean ;) The dips and sauces are to DIE for, and all of the food is gluten-free, very alkalizing, and it floods your body with nutrients (enzymes intact). I can't rave enough about it!

They even let you sit cross-legged in your chair ;)

This time I had the Hummus Seaweed Roll. Of course, the hummus is raw and therefore not made with chickpeas, but it is soooo tasty.

As a side note, I apologize for the crappiness of the photography. The lighting was really bad and I was trying not to make a scene. Being the photographer that she is, Annie is probably cringing right now...Sorry, Annie. Next time I'll stuff you in my purse and take you with me so I can have an instant photographer in times of need. I think I'll call you my Pocket Photographer....that has a nice ring to it. Plus, maybe then you could remind me to take a picture of my food before I eat half of it. Anyway.....

A creature of habit, my husband always has the same thing: the "bean" burrito and "falafel" salad combo.

I love all of the meals at Rawtopia, including the Nut Burger and Spicy Curried Seaweed Roll, but my all-time favorite is the Asian Salad. If you venture to Sugarhouse anytime soon, go to Omar's and get some foodie...you won't be disappointed!

Omar's Rawtopia

2148 Highland Drive

Salt Lake City, UT 84106

Phone: 801-486-0332

These are some of Omar's own pics of his dishes:

Curry Coconut Hummus

If you like curry, you'll DIG this hummus.

Coconut Curry Hummus

1 15 oz can chickpeas, rinsed and drained

1/2 cup pinto beans (sub chickpeas if you want)

1 garlic clove, minced

1-2 Tablespoons RAW tahini

1 teaspoon coconut oil, liquified

2 teaspoons curry powder

3/4 teaspoon turmeric

1/4 cup water

2 teaspoons fresh lemon juice

salt to taste

1 scallion, chopped (optional)

Combine everything except scallion in a food processor.  Pulse until creamy.  Stir in scallion if you like.  Enjoy at room temperature with pita bread or veggies.

Ch-ch-ch-Chia!

Today, my friends, you will learn about the amazing Chia Seed. This is actually one of my newer discoveries (thanks to my younger sister!), but I am already hooked!

Do you remember those old "ch-ch-ch-chia" commercials of rams, puppies, and heads that you put seeds in and they sprouted green "hair/fur"? Well that's exactly what I'm talking about -that same chia seed has now been domesticated for commercial use.

The nutrition label on my jar of chia seeds says that in 15 grams (about 1 Tbs.) of chia seed, there are:

• 50 calories
  
• 3 g Omega-3 fatty acids (Alpha-Linoleic Acid) : That is AMAZINGLY high!!
• 1 g Omega-6 (Linoleic Acid) : The ratio of omega-3 to omega-6 is very favorable!!
• 6.1 g Fiber
• 0 g Sugars
• 3.1 g Protein
  
• 11% Daily Value for Calcium
• 13% Daily Value for Iron
• 15% Daily Value for Magnesium (SOOO important!! Many are lacking in this mineral.)
  
• 16% Daily Value for Phosporus
  
• And much more!!
  
  

1 Tablespoon!!!! Can you believe that all of this nutrition is PACKED into only 1 tbs. of this seed?

There's even better news: Unlike flaxseeds, you can obtain the benefits of the omega-3 fatty acids without having to grind the seeds first. So, just sprinkle some on your cereal, oatmeal, (anything really) in the morning, toss them in your green shakes or other smoothies, put them in any kind of water or juice and suck it down, add to soups, etc... Don't leave it in liquid too long, though; it turns to a gel after about 5-10 minutes. You can also sprout them, just like with Chia Pets!




One word of caution: Like flaxseeds and other seeds, chia seeds contain polyunsaturated fats (beneficial long-chain fatty acids). These are unstable in their composition, so personally I would not use them in baked goods or in high heat applications. It makes the oils in the seed go rancid and may have a negative effect on your body. While it is true that some polyunsaturated oils (such as grapeseed oil) are an exception to this rule, chia seed is a relatively new product on the market, and I have not been able to find substantial information on the stability of chia seed. So until I do, I'm not going there...but feel free to do so if you'd like.

On a better note, because it has such high levels of antioxidants, chia seed does not need to be refrigerated (like flax/hempseed) to prevent its oils from becoming rancid.



If you're interested in learning more, here is a very informative interview with James F. Scheer, author of The Magic of Chia (Revival of an Ancient Wonder Food).

Banana Berry Wake Up Shake

Now THIS is really something.  I originally stole it from the wonderful, lovely, Anna who's eggo is preggo.  I've tweaked it a bit for my kid who's allergic to milk products.  I'm particularly happy about the incorporation of protein powder since he's like, microscopic and needs the extra boost.  I've tried hemp protein, whey protein (bad idea since it's made from milk - um,duh), and a new product called Vega.  I'd definitely go with the latter.  It's plant based but doesn't have that....muddy taste.  


Thanks Anna.  This has become one of our basic food groups.

Banana Berry Wake Up Shake

1/2 - 1 cup frozen mixed berries

1 frozen banana

1 Tablespoon peanut butter

1 Tablespoon ground flax seed

1-2 Tablespoons chocolate protein powder

1/4 cup coconut milk

1/4 cup rice milk

juice of 1/2 lime
1 cup of ice (or so)
add water to desired consistency

Put all ingredients in blender.  Blend until smooth.

warning:  Best to drink this one with a straw.  It's SO good that I've given myself many a brain freeze guzzling too fast.

Falafel, again?

Well it turns out that Annie and I both made falafel, intending to post it on the website...Two great minds think alike ;) The falafels are very similar, but since I have Celiac Disease, and cannot eat gluten, the falafel I made is gluten-free. I'm sure both recipes are scrumptious, so you should try making both!

Baked Falafel Balls
(Based on a recipe in the pH Miracle, but tweaked a bit!)

1 cup frozen lima beans (thawed in water, then drained)

1/4 cup fresh parsely

1/4 cup fresh cilantro

1 15 oz. can or 1 1/2 cups soaked* chickpeas

1 clove garlic, minced

1/4 cup red onion, chopped

1 tsp. cumin

1 tsp. turmeric

1 tsp. Real Salt
1/8-1/4 tsp. Red Pepper Flakes

1 Tbs. fresh squeezed lime juice
3 Tbs. millet flour (I grind 3 Tbs. of millet to a flour using my blender)

1 head green cabbage, leaves separated to use as wraps

Garnishes: Tomatoes, Red Onion, Avocado, Raw Sesame Seeds

In a food processor, combine everything except millet flour until a thick paste. You might have to scrape down the sides of the processor intermittently. Add the flour and process to combine.

On a cookie sheet (non-stick works best, but if you prefer not to use non-stick, oil the cookie sheet a bit) drop falafel mixture 1 Tbs. at a time and bake at 350 degrees until browned (usually about 15 min). They will be slightly crunchy on the outside, and less crunchy in the middle.

Serve the falafel balls warm in a cabbage leaf with diced tomatoes and red onion, cubed avocado, your preferred sauce**, and some sesame seeds. Wrap the whole thing up and devour! Mmmmm....








*How to soak garbanzo beans: Place dried beans in a saucepan and add two to three cups of water per cup of beans. Let soak overnight. In the morning, using the water the beans were soaked in, add three cups of fresh water for each cup of dried garbanzo beans. The liquid should be about one to two inches above the top of the beans. Bring them to a boil, and then reduce the heat to a simmer. If any foam develops, skim it off during the simmering process (I usually don't have to skim off any foam). Garbanzo beans generally take about 1 to 1 1/2 hours to become tender, depending on the quantity of beans being cooked.



**Sauces: I like to use a couple of different sauces in these cabbage wraps. Try them both and let me know what you think! Both of these sauces are taken from the book, The pH Miracle.



Tahini Tofu

1 garlic clove, finely chopped
2 Tbs. (or more) fresh lemon or lime juice
1/4 cup raw tahini (roasted tahini will yield a yucky taste!)
1 1/2 tsp. Bragg Liquid Aminos*, or 1/2 to 1 tsp. Real salt
1 Tbs. olive oil
1/3 cup soft silken tofu
Sesame seeds for garnish



In the food processor, put the garlic, lemon juice, tahini, and Bragg's. Process until combined. With the machine running, slowly add the oilve oil through the feed tube, then add the soft tofu and pulse until smooth. Garnish with sesame seeds. This sauce can be stored int he refrigerator in an airtight container for a day or two.



Tahini Dressing/Dip (This is my absolute favorite, but your taste might be different)

1 cup raw tahini
1 tsp. dried parsley or 1/2 cup fresh parsley
1 Tbs. dried onion or 1 small onion, chopped
2-3 sun-dried tomatoes (I use ones packed in oilve oil)
1/2 cucumber, peeled and chopped
1 fresh tomato, chopped
2 Tbs. lemon or lime juice (can use more)
1 tsp. fresh cilantro, finely chopped
1/2 tsp. cumin
1-3 cloves garlic or 4-6 cloves roasted garlic
Shot of Bragg Liquid Aminos, to taste*
1 tsp. Real Salt
Pinch of cayenne pepper or Zip (http://www.spicehunter.com/)


Put all ingredients in food processor and blend until smooth. Thin with water/oil for dressing, or let set up in fridge for a dip.



*Bragg Liquid Aminos is made from unfermented soybean protein. It tastes a lot like soy sauce, so if you don't have it, you can use soy sauce, Tamari, or Real Salt in its place.

Tahini Dressing/Dip

Baked Falafel

Honestly?  I've never tried falafel before.  I've heard epic tales of people who would swoon at the very thought of a falafel ball but personally I think "falafel" sounds too much like "farfalle" and that reminds me of the time that I puked after I ate at Tucci's.  Yeah, my list of favorite foods has become substantially shorter with every pregnancy.  Anyway, back to falafel.  I ran across a recipe that actually sounded pretty good.  So I tried it.  And this one, is a keeper.  It really was heavenly.

Baked Falafel

1 15 ounce can garbanzo beans, drained and rinsed

1 small onion, finely chopped

2-3 garlic cloves, chopped or minced

3 tablespoons fresh parsley, chopped

1 tablespoon cilantro, chopped

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

2 tablespoons wheat flour

1 teaspoon baking powder

salt and pepper to taste

Preheat oven to 375 degrees.  Drain and rinse the garbanzo beans.  Put in a medium bowl and smash with a fork.  Add the rest of the ingredients and mix well.  Form into small balls, about 1 1/2 inches in diameter and flatten slightly.  Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).  Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce, and/or cucumber.

Food Face Plates

Annie already let the cat out of the bag a couple of posts ago, so I might as well resign to the fact that yes, I am one year older!! But I'm okay with that...The point of my healthy lifestyle is to age gracefully, right? So, no worries ;)

Some great things I love about birthdays are 1) Friends and family that I don't talk to on a regular basis who call to wish me a Happy Birthday and 2) Thoughtful gifts

This year, one of those thoughtful (and fun) gifts that I received was from no other than Annie herself. (She loves me!) She gave me the most adorable Food Face plates to make meals enjoyable for my kids. This is what my 3 year old came up with tonight:




He used spaghetti squash for the hair and red bell peppers for the ears. Isn't it so cute? Thanks, Annie!

Peanut Butter Cookies

I have a guilty pleasure.  Only now?  It's not quite so guilty.

Peanut Butter Cookies

3/4 cup coconut flour

1/2 cup whole wheat pastry flour

3/4 teaspoon baking soda

2 sticks vegan butter

1 1/4 cup natural organic peanut butter

2 tablespoons egg replacer

1/2 cup honey or agave nectar

1/2 cup applesauce

1 teaspoon vanilla

1/2 teaspoon lemon juice

1/2 cup salted peanuts to sprinkle on top

Preheat oven to 350.  In large bowl combine all wet ingredients.  Mix well.  In medium sized bowl combine all dry ingredients.  Mix well.  Pour dry ingredient mixture into large bowl and mix until well combined.  Prepare cookie sheet.  Use a spoon to drop dough onto cookie sheet.  Sprinkle peanuts on top and then press in the criss-cross shape firmly with a fork.  Bake for 8-10 minutes.