Archive | February, 2013

Corn Cakes

25 Feb

corn cakes

Ingredients: ground rolled oats, ground yellow cornmeal, baking powder, salt, banana, coconut oil, organic milled flaxseed, water, almond milk, agave nectar, and vanilla extract.

In a large bowl, whisk together 1 1/4 cups fine ground rolled oats, 2 cups fine ground yellow corn meal, 3 TSP baking powder, and 1/2 TSP salt. Set aside. In a small bowl, combine 1 TBSP organic milled flaxseed with 3 TBSP water. This is used as an egg substitute. Blend together with 1/2 a ripe banana, 1/3 cup coconut oil, 2 cups almond milk, 3 TBSP agave nectar, and 1 TSP vanilla. Combine the wet mixture with the dries and let it sit for at least 5 minutes before giving a final stir.  Grill by 1/3 cupfuls and enjoy!

Experiment:  Perhaps you could use something other than ground oats, like brown rice or coconut flour.  Substitute almond milk for another dairy or non dairy option.  Add a few tablespoons of fresh corn to the mix for texture.  Try making a savory version by omitting the agave and adding scallions, chives, cayenne pepper, garlic, and onion powder, or other herbs and spices of your choice!
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Kale and Swiss Chard Salad

18 Feb

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Ingredients: Kale, Swiss chard, pumpkin seeds, pomegranate seeds, balsamic vinegar, lemon juice, agave nectar, garlic, sea salt, fresh ground pepper corn, and water.

Toss 3 cups kale and 3 cups Swiss chard, torn into bite size pieces, in a large bowl. In a high power blender (I used my Vitamix), blend 1 cup pomegranate seeds, 1/4 cup balsamic vinegar, 2 TBSP agave nectar, 1 clove garlic, 1/4 TSP sea salt, 3 turns fresh ground pepper corns, and 1 TBSP water for 30-60 seconds. Strain out the pulp from the seeds through a fine wire strainer.  Pour into a jar with 1/4 cup grape seed/olive oil and shake until combined. Pour as much dressing as desired over the kale and Swiss chard. Mix well and top with toasted pumpkin seeds.

Experiment: Use a different kind of vinegar. Add the garlic at the end for a more intense garlic taste. Use a different kind of oil, or use honey as an alternative sweetener. Add your favorite fresh herb before blending dressing for a twist. Top with your favorite cheese or sliced avocado before serving.

Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

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Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.