Farro, Brussels Sprout and Blood Orange Salad

04 Monday Mar 2013

Posted by cosmohippiechef in appetizer, dressing, salad, seasonal, Side dish, vegan

Tags

brussels sprouts, cilantro, Farro, gluten free, nuts, oranges, parsley, seasonal, vegan

Love:

If you follow me on Instagram you saw that I was gifted a whole bunch of citrus. My long time clients Erin and Trey were nice enough to share the over abundance their family had brought them from California. I couldn’t wait to get to the weekend to put it to good use. I had some Brussels Sprouts hanging out in the refrigerator as well as Farro that I brought back from Italy when we were there for the Slow Food International Conference, the perfect fixins for a salad. What I love about this salad is the light flavor with a hearty texture. The Brussels sprouts are raw but when pulled away from the pack are delicate to eat, if you have never tried Farro you must give it a try, it has a surprisingly chewy texture. We can’t forget about the blood oranges, I feel like these jewels are the beets of the citrus family. They stain your hands from their hue, and they can be used in sweet or savory dishes. Nature is so good to us, we must take advantage of our season’s bounty, that is just what I did with this dish. It will warm you like a winter dish but get your taste buds ready for the lighter flavors of spring. Enjoy!

Food:

Farro, Brussels Sprout and Blood Orange Salad serves 6-8

1 c. Farro

3 c. Brussels Sprout leaves

4-6 small blood oranges, segmented and juice reserved

3/4 c. each cilantro and parsley leaves (pull the leaves off the stem and leave leaves whole)

1/2 c. pistachios’, toasted and chopped

10 green olives (I buy Cerignola from Caputo’s Market, they are mild in flavor)

1 T. pomegranate syrup (I bought this at Black Cherry Market-great place for Mediterranean foods, good friends of our family. If you don’t have this use balsamic vinegar or Slide Ridge Honey Vinegar, I have both but thought the pomegranate syrup would add some additional color as well as sweetness.)

1/3 c. olive oil

2 1/2 oz. Snowy Mountain Creamery Feta (if you want this to be a vegan dish omit the cheese, you can find this at Liberty Heights Fresh)

Salt and pepper

Directions:

1. Toast the Farro in a wide saucepan over medium heat, watch it so it doesn’t burn. When nice and toasted add 1 1/2 c. water and 1/4 tsp. salt, place lid on pot, bring to a boil and then turn down to low and simmer for 15 minutes. When done, drain in a fine mesh strainer to remove any excess water. Place in a bowl big enough to toss all the ingredients together.

2. Prepare the Brussels sprouts, cut off the rough ends and lightly start pulling the leaves away from the pack, it may take 10-12 Brussels sprouts to get 3 c. of leaves and you will have tiny little sprouts let over- save those for something else.

3. Segment the blood oranges, carefully cut the rind off the oranges and then over a bowl to reserve the juice (about 1/3 c.) start to remove the orange segments. Place the segments in one bowl and the juice in another.

4. Whisk olive oil, reserved blood orange juice, pomegranate syrup and salt and pepper to taste. Set aside.

5. In the bowl with the Farro toss in the Brussels sprout leaves, chopped toasted pistachio’s, chopped olives, cilantro and parsley leaves. Pour on the dressing and toss lightly. Arrange the tossed salad in a pretty serving dish and place blood oranges on top. If using feta break it up the and sprinkle on top. Serve immediately.

Nutrition:

Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place. The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Brussels Sprouts- 1 c. of Brussels Sprouts contains more than 4 grams of fiber, they are an excellent food to reduce appetite, promote bowel regularity and prevent colon cancer. Plus, Brussels Sprouts are so en vogue these days, I remember being a kid and scared of those nasty buggers- now we eat them weekly when they are in season.

Blood Oranges- We all know oranges are great for their high vitamin C content but did you know that vitamin C and flavonoids are important for the immune system, lens of eyes, adrenal glands and reproductive organs as well as the connective tissue of our body, such as the joints, gums and ground substance. The consumption of oranges and orange juice has been shown to protect against cancer and help viral infections. Yum!

Celery Root, Apple Cilantro Salad

04 Monday Feb 2013

Posted by cosmohippiechef in appetizer, dressing, salad, seasonal, Side dish

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Tags

apples, arugula, celery root, cilantro, gluten free, lemon, nuts, seasonal, tart dried cherries

Food:

Celery Root, Apple Cilantro Salad– serves 4

Salad:

1 medium celery root- peeled, sliced and julienned

2 medium apples- cored, sliced and julienned (I used 1 granny smith and 1 red variety I got at the farmers market)

1/2 c. fresh arugula

1 c. cilantro leaves- whole leaves torn off stem and lightly packed

1/2 c. pistachios- lightly toasted in a dry saute pan over med-low heat

1/2 c. tart dried cherries- chopped (you can find these in the bulk section of the grocery store, mine are from the farmers market)

juice of one lemon

Dressing:

1/4 c. yogurt (I used Drake Family Farms Goat Yogurt)

zest of 1 lemon, juice of half the lemon

1 T. olive oil

1 T. maple syrup

1 inch ginger- peeled and grated

salt and pepper to taste

Directions:

1. After you have prepped the celery root and apple, place then in a bowl and squeeze the juice of one lemon over the juilenned pieces. Toss lightly with your hands.

2. Next add in the arugula and cilantro leaves, toss lightly.

3. In a small bowl combine the dressing ingredients, season with salt and pepper to taste.

4. Divide the salad mixture between 4 plates, drizzle the dressing over the salad and top with the pistachios and tart dried cherries. EAT IMMEDIATELY! ENJOY!

*This salad is best eaten fresh, it will last up to one day in the fridge BUT do not top the salad ingredients with the dressing or nuts and cherries until ready to eat.

Nutrition:

Celery root: Celery root has a number of vitamins and minerals, most notably vitamin C, potassium and phosphorus. Can be used in mashed potatoes, stews and pairs well with meat.

Pistachios: Pistachios are good for heart health, diabetes, healthy blood, nervous system, eye health, the immune system and skin health. Great raw or slightly toasted.

Cilantro: Helps to eliminate the heavy metal build up of mercury and lead from the bones and the tissues in the body. Cilantro contains, folates, vitamin B-6, vitamin C, A, K and loads of iron and manganese.

Love:

One of the reasons I love living in Utah is the change of seasons and all the possibilities of food exploration that it brings with each changing month. I love warm savory dishes in the winter, but this last week I have been craving lighter fresher flavors, probably because we have been bogged down with loads of smog and snow. All of us are longing for our backyards and deck hang outs, but for now we will have to settle for Super Bowls parties and hopefully some cuddling for Valentine’s Day (I have a love filled recipe coming up next week, stay tuned!). In the meantime we can start by enjoying this refreshing, light and crunchy salad that is a vacation in your mouth. Especially after the Super Bowl junk food you might just need this salad to get you back on track. Celery root is a fun seasonal veggie and thank goodness for something fresh during this time of year, it may make you long for summer with its light bright flavor, but hopefully if you are like me it will remind you that those backyards and decks are closer than we think.

Cosmo Hippie Chef Birthday

12 Sunday Aug 2012

Posted by cosmohippiechef in appetizer, cake, dessert, seasonal, Side dish

≈ 2 Comments

Tags

bread, cheese, fruit, gluten free, local, seasonal, tomatoes

Love:

Today was my 33rd birthday! All I wanted was to stay home relax and spend time with my sweetie and our fury children, OH YA AND EAT FABULOUS FOOD. Well, that is just what I did. Thought I would share the food with y’all. ENJOY!

–Breakfast–

Drake Family Farm Goat Yogurt and fresh strawberries from the Farmers Market

Clifford Family Farm Bacon

Gluten Free, Vegan zucchini muffins (will post the recipe soon!)

Iced Dirty Chai from Tulie Bakery

–Lunch-

Fresh Watermelon Coconut Water

Baby Swiss Cheese, Apple sandwich on Crumb Brothers Bread (all from the Farmers Market), Dijon mustard for the man

–Dinner-

Figs stuffed with Drake Family Farm Goat Cheese (both from the Farmers Market) wrapped in Prosciutto

Heirloom Tomato (Farmers Market) Mozzarella (Caputo’s Deli) Basil (Farmers Market) Stacks, with Slide Ridge Honey Vinegar, olive oil and salt and pepper

–Dessert-

And there was cake- Carrot Pecan Cake w/Cream Cheese Frosting (I had declined a cake offer from my mom, but my sweetie surprised with this!) I guess one piece won’t kill me.

It was a great day, thanks for all the birthday love.

Fresh, Local, Creekside- Update!

09 Monday Jul 2012

Posted by cosmohippiechef in appetizer, Fish, seasonal

≈ 6 Comments

Tags

local, seasonal

Welcome to the FIRST in a series of Wasatch Mountain Table Dinners presented by Solitude Mountain Resort. I’m a Salt Lake City native and I never take it for granted that 10 minutes on the freeway and we are in one of the most beautiful places on earth, Big Cottonwood Canyon. When asked to attend this event and share my experience I didn’t hesitate. To be able to share a suburb meal created by one of Salt Lake City best local chefs using local, fresh ingredients served creek side is a no brainer, not to mention leaving the hot city for fresh mountain air is a must.

Upon arrival we are greeted with a fresh minty champagne apple juice cocktail served with a splash of soda water. Just what we needed to wet the whistle and enjoy with our appetizers.

We are also greeted by our friend Miss Lisa McCune, she help the owner of Solitude and host of this event Mr. Scott DeSeelhorst promote this fabulous dinner. Miss Lisa is one the power houses behind the Taste of the Wasatch.

One of the first apps was this Bruschetta of Romesco with grilled green onions and black garlic– yum. I loved the bbq flavor of the green onions it paired well with our fresh minty cocktail.These little morsels of goodness are a M&M Farm Yukon gold potato pillow with wild American Sturgeon Cavier (just a fancy name for tobiko- if you have had sushi most likely you’ve had American Sturgeon Cavier). Light, crispy- delicious! I can’t belive I only got one! (Don’t be late like us!)

I loved deviled eggs and I am happy they are en vogue again. These are Clifford Farm deviled eggs with Icicle radish, Italian summer black truffles, and chives. Creamy, and a little spicy.

There are 40 seats available for these communal dinners, the next event will be July 28, August 4, August 18 and September 15. Appetizer reception @5, dinner @6! $95 person, $125 w/wine pairings. To make a reservation contact Deena Stevenson @801-536-5722

Meet the dream team for this event, (from left to right) Chef Mike Richey, (in the back) Kelli Bess from Slide Ridge Honey, Scott DeSeelhorst (owner of Solitude and our host), and (in front) Miss Lisa.

The perfect date, my sweetie. Bill, Billy, Master William

Here we go… Our first course, Arugula salad with cherries, roasted beets, and house made ricotta cheese. Light beets, fresh cherries, spicy arugula, creamy ricotta dressed with my new favorite ingredient Slide Ridge Honey Vinegar.

Next: My favorite of the night, Rustic maple torta with braising greens, chevre (goat cheese) caramelized onion, and balsamic, dressed with fresh mint, parsley, cilantro, olive oil and salt. I love greens and this torta was perfection, the greens were not bitter the crust was light and flavorful and the fresh herbs kept this dish light.

This was the only red served that evening and it came from Scott DeSeelhorst (the host for the evening) winery, Snake River Winery just outside Boise. I usually don’t drink red wine in the summer but this Sangiovese went perfect with the torta.

The Main Event: Wild King Salmon with snap peas, roasted eggplant, zucchini, cherry tomatoes, basil nage and corn pone. Let me say this, I have no idea how you make a corn pone BUT I will be finding out because I couldn’t get enough! I even dipped into Bill’s portion, pure fresh corn flavor! This dish was exquisite, the flavors of the season on one plate- perfection!

Dessert: Stone fruit tart with apricot, ice cream and Bourbon caramel. I am not a dessert fan nor do I crave sweets but the tart of the apricots cut through the sweet of the caramel, so much so that it took everything I could not to lick the plate. This tart served with a nice cup of hot coffee while the sun set over the Wasatch Mountains was a great end to this unique experience.

Thanks to our local growers, manufactures, and ranchers: M&M Farm, Slide Ridge Honey, Sandhill Farm, Clifford Farm, and Mystic Salmon

Raw Hummus & Goji Berry Lemonade

02 Monday Jul 2012

Posted by cosmohippiechef in appetizer, Drinks, vegan

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Tags

gluten free, goji berries, hummus, kale, lemon, nuts, vegan

Food:

Raw Hummus- serves 8, 1/2 c. portions

2 c. raw sunflower seeds, soaked overnight, drain

2/3 c. raw tahini

2/3 c. olive oil

4 garlic cloves, minced

3-4 lemons, zest and juiced (you want to taste the lemon)

1 tsp. salt, more if needed to taste

fresh ground pepper, to taste

-Toppings-

fresh chopped tomatoes

chopped fresh onion, white or purple

oil cured olives, chopped (I buy mine at Tony Caputo’s)

-Serve with-

Fresh collard green leaves, kale leaves, cabbage leaves or romaine leaves

Directions:

1. Place the soaked, drained sunflower seeds in the food processor along with the raw tahini, garlic, zest and juice of lemons. Turn on and begin to process, drizzle in the olive oil while the motor is running.

2. Stop, scrape down sides add salt and pepper and process again. Taste for seasoning. Add more salt and pepper if needed and or more fresh lemon juice.

3. Store in an airtight container until ready to serve. Top with fresh tomatoes, chopped onion and oil cured olives. Serve with fresh collard greens, kale leaves, cabbage leaves or romaine leaves.

Love:

There is a place here in town called Omar’s Rawtopia, it is the only raw restaurant in Salt Lake. When you eat at Omar’s you know the food is of the highest quality and the preparation is nothing short of a labor of love. His hummus plate is one of my favorite dishes, and even though I love going to Omar’s it is much more cost-effective for me to recreate this dish at home. This raw hummus wrapped in collards is what Master William and I have had for lunch for the last two weeks, the temperature outside has been in the high 90’s! To hot to eat anything but raw food! The contrast of the sweet tomatoes with the salty olives and raw onions mixed with the creamy raw humus all wrapped up in a collard green is like heaven in your mouth. This dish is light and you don’t feel bogged down after eating it, it is perfect for this hot weather and even though Omar does it better, my version is a compliment to him and his wonderful place. ENJOY!

Goji Berry Lemonade- serves 2

4 T. dried goji berries (I buy mine in the bulk section of Whole Foods)

3 c. water, divided

1 inch fresh ginger, peeled

1/4-1/2 c. fresh mint leaves

juice of one lemon

stevia and honey to taste

2 mason or kerr jars with lids (I use the pint size)

1. Place 2 T. goji berries in each jar, pour 1 1/2 c. water into each jar. Place the lid on the jars and put in the fridge for 1 hour or overnight.

2. Pour the contents of each jar (goji berries and water) into a blender, throw in fresh peeled ginger, fresh mint leaves, 20 drops of stevia and tsp. raw honey and the juice of one lemon. Turn the blender on high and process for 1 minute.

3. I like the strain mine through fine mesh strainer but you don’t have to. Press all the liquid through the strainer. Pour the mixture between the two jars and serve immediately with a fresh slice of lemon.

Love:

I found this recipe month’s ago on one of my favorite blog’s, My New Roots, and have been waiting for the right time to make it. Well, considering that everyday for the last two weeks the temp outside nearly got to 100 degrees NOW was the perfect time to try out the Goji berry lemonade. This drink is so refreshing, the fresh mint cools you off, the ginger is the perfect amount of spice, the tang of the lemon and the sweetness of the goji berries and honey make this the perfect summer mocktail. I think we have had one everyday for the last two weeks! I even made it to take to one of our out-door concerts last Monday night at Red Butte Gardens. This yummy drink goes perfect with anything but has been perfect with my Raw Hummus. ENJOY!

Nutrition:

In an effort to spend more time out doors this summer and spend precious time with family and friends (which is important for our health) I might lay off this part on a few post . What I will say is that summer time is the perfect time to add more raw food to your diet, they are lighter, your body needs those enzymes and everything is at its peak- why not enjoy food in its natural state. Trust me you body will thank me and your skin will glow. Happy Summer Y’All!

Minty Pea Dip & Pistachio Stuffed Dates- Spa Recovery Week

08 Thursday Mar 2012

Posted by cosmohippiechef in appetizer, dessert, dips, Snack, vegan

≈ 2 Comments

Tags

dates, gluten free, nuts, peas, vegan

Food:

Minty Pea Dip- Makes about 2 cups

3c. frozen green peas, boil in salted water until tender 1-2 min, drain and toss into an ice bath, drain again

1/4c mint leaves, and parsley leaves

1 lemon, zest and juice

1 garlic clove, chopped

2 T. olive oil

1 T. tahini

salt and pepper to taste

Directions:

1. All the ingredients go into the food processor and pulse until desired consistency. Refrigerate and serve with carrots or asparagus spears. Taste for salt and pepper.

Nutrition:

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Food:

Pistachio Stuffed Dates- Makes 16-22

16-22 dates (I buy the big ones w/the seed and de seed them myself. Just make a slit down one side of the date, open it up a bit and pull out seed-easy!)

1/2c. shelled pistachios

1/2 tsp. cinnamon

pinch of course salt

1/4-1/3c. toasted coconut (to toast: place coconut in a dry pan, turn heat to medium and toss a few times until toasted. KEEP AN EYE ON IT!)

Directions:

1. Place the shelled pistachios, cinnamon and salt in the food processor and process until a thick paste forms. About 5 min.

2. I use a 1/2tsp. measuring soon to spoon mixture out and fill each date.

3. Top the toasted coconut. Serve!

Nutrition:

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Love:

Let’s start with the minty pea dip, this is so easy so fresh and a super healthy snack. Love it! This would be great on bread with a sprinkling of cheese, or over pasta. Enjoy!

Now, the dates. I love dates, Billy not so much. When I first made these I had to tell him to close his eyes and open his mouth because I knew if he saw it or knew what it was he would be weird (that’s just how my sweetie is about a few things). Well guess what? HE LOVES THEM! He would like them to be a staple snack in our house. Funny man, but he’s right they are very delicious. I kinda think they would be awesome wrapped with bacon and baked! Enjoy!

Both of these recipes came from Whole Living’s 28 Day Challenge (I changed just a few things)

Roasted Bell Pepper Tapenade

03 Saturday Mar 2012

Posted by cosmohippiechef in appetizer, Side dish, vegan

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Tags

bell peppers, garlic, gluten free, olives, vegan, vegetables

Food:

Roasted Bell Pepper Tapenade

3 orange bell peppers, roasted, skins and seed removed*, chopped

1/4c. purple onion, chopped

1 large garlic clove, chopped

1/4c. parsley, chopped

1/4c. olives, chopped (I used green olives that I got at Tony Caputo’s)

2 T. capers

2 T. olive oil

2 T. balsamic vinegar

salt and pepper to taste

Directions:

*How to roast peppers: Turn the broiler in your oven to high. Place the peppers on a baking sheet, when oven is ready place the baking sheet on the rack in the oven as close to the broiler without touching. Set a timer for 5 minutes, then rotate. Do this a total of four times (20 min) until all the sides of the pepper are charred. Watch carefully!!! Take the charred peppers out of the oven and place in a paper bag, close and let cool about 10 minutes. Take the peppers out of the bag and remove the skin, pull off stem, clean out the seeds. Use in whatever recipe calls for roasted peppers.

1. Place your roasted bell peppers in a medium size dish.

2. In a separate bowl mix purple onion, garlic, olives and capers. Add this mixture to the roasted bell peppers. Next add the chopped parsley.

3. Add the balsamic vinegar and olive oil to the above ingredients. Mix well and season with salt and pepper. I served mine with Homemade Goat Milk Ricotta Cheese and bread (this would be great over pasta). Enjoy!

Nutrition:

Bell Peppers- Bell peppers are one of the most nutrient-dense foods available, it a good source of a large number of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid and vitamin B6. They are also a good source of phytochemicals with exceptional antioxidant activity. The substances in bell peppers has been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes.

Parsley– Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.

Olives- Olives are a healthy fat containing an excellent source of oleic acid an omega-9 monounsaturated fatty acid. They are also a great source of vitamin E. Olives are a staple in Mediterranean areas where people don’t consume a lot of animal fats, thus getting the most out of these super healthy fats.

Love:

I was looking for something easy and fresh to go with the Homemade Goat Milk Ricotta Cheese I was attempting to make for our Oscar’s party on the couch. I make a version of this dish with fresh tomatoes in the summer, but during the winter the only tomatoes I want to eat are the ones I canned in the summer. The roasted bell peppers worked great, I used orange bell peppers because red bell peppers and I don’t get along. As I was posting this recipe I thought how good this tapenade would be over pasta with the Goat Milk Ricotta crumbled over the top, I’ll have to try that next.

P.S. This will make a great dish in the summer because we can roast the peppers on the BBQ! I can’t wait!

Nori Chips

19 Sunday Feb 2012

Posted by cosmohippiechef in appetizer, DIY, Snack, vegan

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Tags

gluten free, seeds, vegan

Food:

Nori Chips- makes a lot!

1 package of toasted nori sheets

1/2c. canola oil or coconut oil

1/2c. agave nectar

Gomashio, you can use any kind of spice mixture you want (nutmeg and cinnamon, pumpkin pie spice, mexican spices)

Directions:

1. Mix the oil and agave together and set aside. Preheat the oven to 350. Line two baking sheets with parchment and set aside.

2. Stack three sheets of nori and fold into thirds and press down, unfold and cut down the creases. Stack the three long sheets on top of each other and cut in half. Continue this for the whole package.

3. Once you have all the nori cut, place the individual strips on the lined baking sheets, using a pastry brush coat the top of each strip with the oil and agave mixture and sprinkle with the gomashio or which ever spices you choose. You will have a few batches of these so make sure to mix the oil and agave regularly because it will separate. When the baking sheets are ready place in the oven and bake for 5-7 minutes, (I like 5-6 minutes, they burn easily).

4. When those minutes are up take the chips out of the oven, flip and repeat with the oil and agave mixture and your spices on the other side. Put back in the oven for another 5 minutes. (You are going to have to use your best judgement on if they are done, I like mine crispy BUT NOT BURNED). Repeat until all of the ingredients are used up. Let the chips cool completely and then store in an airtight container.

Nutrition:

Nori- Similar benefits to those of kelp, has the highest mineral content of all sea vegetables. Particularly helpful in lowering cholesterol and blood pressure and for breaking down and flushing away cysts and mucus.

Sea Vegetables- Sea vegetables offer super-rich and easily absorbable source of minerals and vitamins, including iron, calcium, vitamin B, vitamin A, potassium, magnesium, phosphorus, iodine, zinc, selenium and copper! Sea vegetables are highly alkaline forming and help reduce tumors and masses and bind to radioactive substances and heavy metals to pull them from our bodies. The most widely used are kombu/kelp (you may have seen this called for in many of my recipes), nori, arame and dulse. (Courtesy of ‘Clean Food’ by Terry Walters)

Love:

Love this funky treat! You can find these in the grocery store but homemade ones are way better. I have been making these for quite sometime but finally got some good pics so I could share with y’all. I make these so that Mr. Bill-y won’t be tempted to bring home a bag of Lay’s Potato Chips (not that those aren’t good but when you are working on getting your sexy back they just don’t fit into the eating for health plan). I promise these Nori Chips are good, funky- but good! Enjoy! (recipe was adapted from one of my favorite cookbooks ‘Clean Food’ by Terry Walters)

Roasted Garlic White Bean Dip

04 Saturday Feb 2012

Posted by cosmohippiechef in appetizer, beans, dips, Snack

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Tags

beans, garlic, gluten free, vegan

Food:

Roasted Garlic White Bean Dip

2 c. cooked navy beans

2 heads of roasted garlic (To roast: Cut just very top of a whole garlic clove to expose the raw garlic, drizzle with a little olive oil and a sprinkling of salt. Wrap the bulbs in tin foil and roast 45 min @375 degrees. When the garlic has cooled squeeze out the roasted cloves and store in an airtight container in the fridge until ready to use.)

1/2c. olive oil

1/2c. fresh parsley leaves

1 organic lemon, zested and juiced

salt and pepper to taste

Directions:

1. Place the beans, garlic, lemon zest and juice, parsley and salt and pepper in the food processor. Pulse until blended.

2. Drizzle in the olive oil. Stop, scrape down sides and blend again until smooth. Taste for salt and pepper and adjust if needed.

3. Refrigerate for a least an hour before serving. Serve with raw veggies.

Nutrition:

Beans:– Legumes, Beans – Basic Cooking Instructions* 1 c. dried beans of choice (yields 2 1/4c. cooked beans) water Thumb-size piece kombu (Sea vegetable that is used to infuse foods with highly alkalizing minerals, iodine and iron. Also known for its ability to tenderize legumes and reduce their gaseous properties.) Pinch of salt

1. Sort through dry legumes and remove any dirt chunks and pebbles. 2. Place legumes in pot with 3 c. water and soak overnight. 3. Drain, rinse, and return to pot with 3 c. fresh water. 4. Cover pot, bring to boil, skim off foam and reduce heat and simmer. Add kombu and salt. 5. Cover and cook until beans are tender (anywhere from 50 min- just over an hour). Test by removing a bean and squeeze between fingers. 6. Drain remaining liquid and store cooked legumes in an airtight container in the refrigerator or freezer.

* Canned beans are just fine when you are in a pinch, but making your own is so easy and better for you, and essential for an eating for health lifestyle. Check out this past post about the benefits of beans.

Parsley: High concentration of antioxidants, a blood builder and purifier. It makes a wonderful tea and helps to release retained water from the body.

Garlic: Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. A good cold medication, it acts as a decongestant, expectorant and anti-inflammatory agent. Boosts immune responses.

Love:

I love beans, they are a huge of my diet and I am always looking for ways to work them into my daily menu. I accidentally bought navy beans when I thought I was buying great northern white beans. Oh well! Find something to do with them!- that’s how this recipe came to be. This dip is so easy, super big on flavor and goes great with carrot sticks. I served it as an afternoon snack with our lunches this week but I would totally take this dip to a party. Enjoy!

Check out this other great dip- Parmesan, Arugula Cottage Cheese Dip

Spicy Cranberry Pomegranate Jam

10 Saturday Dec 2011

Posted by cosmohippiechef in appetizer, dessert, homemade gifts

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Tags

fruit, seasonal

In the summer we get blueberries, strawberries and raspberries to enjoy for just a short time, and if your like me you made jam and shared with those you love. Well in winter we get cranberries and pomegranates for just a short time so I just had to whip up some jam to savor these beauties. I am planning on sharing some as gifts and the rest will help me out with all those parties we have to attend where we are required to bring something to share, I can’t wait! I hope this recipe helps you out like it will be. Happy Holidays! ENJOY!

-Spicy Cranberry Pomegranate Jam- Makes 4 8oz jars

2 1/2 c. organic cranberries
1 c. organic pomegranate seeds
1 Fresno chili seeds and all, chopped (these add a sweet heat, if you want a spicier jam use a jalapeno)
1 1/2 T. lemon juice
1 1/2 c. sugar
1 1/4 c. pomegranate juice
2 tsp. pectin powder (I followed the directions from the Pomona’s Universal Pectin that best suited my recipe, be sure to adjust for whatever Pectin you choose to use. This brand contain no sugar or preservatives.)
4 tsp. calcium water (same info for this as above with the pectin powder)

-Directions-

1. In a large pot on the stove add the pomegranate juice, lemon juice and calcium water. Turn on the heat to medium, bring to a boil.
2. When the juice mixture begins to boil add the cranberries and Fresno chili, let this mixture boil until most of the cranberries have popped. Stir the mixture just a bit during this time.
3. When most of the cranberries have popped add the sugar and pectin powder, stir until those two ingredients have dissolved.
4. Pull the pot of the heat and add pomegranate seeds and stir to combine. Let the mixture cool just a bit and then portion it into your jars. Let cool completely before you top with the lids. Will keep for a month in the refrigerator.