Peanut Butter Chocolate Chip Cookies

11 Saturday Feb 2012

Posted by cosmohippiechef in cookies, dessert, vegan

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chocolate, gluten free, peanut butter, vegan

Food:

Peanut Butter Chocolate Chip Cookies- Makes 24

Dry ingredients:

2c. buckwheat flour

1/4 tsp. salt

1 tsp. baking soda

-sift together in a bowl, set aside

Wet ingredients:

1/2c. peanut butter, organic (you could use almond butter)

1/2c. butter (vegan Earth Balance butter)

1/2c agave nectar

1 tsp. vanilla

*update- 1/2c. nut milk (I used coconut milk, not canned)

-melt the butter and peanut butter over low heat, when melted pull off the heat and add the agave, vanilla and nut milk

1c. vegan chocolate chips

Directions:

1. Pre heat oven to 350 degrees and line two baking sheets w/parchment paper. When you have mixed your dry ingredients and your wet, add them together and mix to combine. Don’t overmix.

2. Add in the chocolate chips. When all is mixed, use a tablespoon measure and scoop out a healthy scoop. Roll the dough lightly between your hands and place on the parchment lined baking sheet. Continue this until all the dough is gone.

3. Take the bottom of a glass and push down lightly on the mounds to flatten them just a bit. Place in the oven and bake for 8 minutes. Take them out of the oven and let them cool on the baking sheet for at least 5 minutes. Eat right away or place on a cooling rack to cool completely. Store in an airtight container.

Nutrition:

Buckwheat Flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Nut Butter- Good-for-you nut butters contain a host of minerals and vitamins, offering good-quality, usable protein. Wholesome nut spreads contain fiber and essential fatty acids, making them a good choice for consumers who may be looking to replace margarine or butter with spreads that are more nutritious.

Chocolate- The saturated fats found in chocolate do not elevate cholesterol levels, unlike those found in meat and dairy products. Chocolate can be a rich source of flavonoid antioxidants, which are very important in protecting against damage to cholesterol and the lining of the arteries, flavonoids also prevent excessive clumping together of blood platelets that can cause blood clots.

Love:

Every year for Valentines Day I try to make my sweetie something special, sometimes those recipe fall into our eating for health plan and sometimes they don’t. Last year I made him a Peanut Butter Cheesecake (not part of the eating for health plan!) for a special treat, well this year I thought I would still use his two favorite pals peanut butter and chocolate to make something that fits a little better into the plan. Well- Voila! These were perfect and we are both happy. The buckwheat flour makes these a slightly drier cookie but if Bill-y gives the approval I know I’ve done good (he’s the treat freak in the house). Enjoy!

Banana Date Muffins

07 Tuesday Feb 2012

Posted by cosmohippiechef in breakfast, Snack

≈ 2 Comments

Tags

gluten free, seeds

Food:

Banana Nut Date Muffins- Makes 12

1/4c. each sesame seeds, sunflower seeds, pumpkin seeds and hemp seeds

18 pitted dates, chopped

1 super ripe banana (I took one out of my freezer and let it defrost, it was perfectly super ripe)

1/4c. buttermilk (or any kind of dairy or non-dairy you have)

2 T. coconut oil

2 tsp. vanilla

2 eggs, yolks and whites separated

1/4c. agave nectar

1/4c. pure maple syrup

1c. buckwheat flour

3/4c. almond flour

1/4c. ground chia seeds

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cream of tartar

Direction:

1. Preheat the oven to 350 degrees. Line a 12 muffin cup pan w/ liners- set aside.

2. Place sesame seeds, pumpkin seeds and sunflower seeds in a non stick pan over medium low heat. Toast the seeds until they begin to brown just a bit and become fragrant. Place the toasted seed into a bowl to cool, stir in hemp seed and set aside.

3. In a food processor place dates, banana, buttermilk, coconut oil, vanilla, eggs yolks, agave, maple syrup and 1/2c. water. Turn on and process until mixed well. Scrape down the side and process again to make sure the mixture is well combined.

4. In a separate bowl, mix flours, ground chia seeds, baking powder, baking soda, salt and all BUT 2 T. seeds. Mix the wet mixture into the dry mixture. Mix lightly making sure to not overmix.

5. Clean and dry the food processor. Place the egg whites and cream of tartar in the processor and turn on. Process until mixture resembles a soft marshmallow consistency. Turn off the mixer when you get to this stage.

6. Fold the whipped egg whites into the other mixture- MAKE SURE TO FOLD LIGHTLY AND DON’T OVERMIX.

7. Spoon the batter into the prepared muffin pan and top w/ the remaining seeds. Bake for 25 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or cool.

Nutrition:

Seeds- With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Banana- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

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.

Buckwheat flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Almond flour- Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Gluten- free!

Love:

I love these muffins! I got the idea for these muffins in a past Sunset Magazine, but had to make my own version. I thought these would be a great snack during the week and I was right! Bill-y even likes them! They have great texture, are just sweet enough and travel well in your lunch. Super yummy. Enjoy!

P.S. The best thing I learned during this recipe is that I can use my food processor to whip egg whites! This made my whole weekend! Try it, you won’t believe how amazing. Double usage!

Spinach Artichoke Cottage Cheese Dip w/Crispy Pancetta

06 Monday Feb 2012

Posted by cosmohippiechef in dips, Snack

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Tags

cheese, gluten free, spinach

Food:

Spinach Artichoke Cottage Cheese Dip w/Crispy Pancetta

1 16oz container low-fat cottage cheese (I like Nancy’s Organic low-fat because it’s cultured like yogurt)

1 box frozen spinach, defrosted and excess water squeezed out (frozen spinach is the best bang for your buck when using in dips)

1 can artichokes, drained and chopped

1 leek, sliced and sautéed just until soft

1/4c. pecorino cheese, grated (you could also use parmesan)

1/2 lb. pancetta, diced and sautéed until crispy (this ends up being about 1/2c. of crispy bits)

1 lemon, zest and juice

Salt and pepper to taste

Directions:

1. Start by scooping the cottage cheese into the food processor, next add the grated cheese, zest and juice of lemon and a pinch of salt and pepper. Pulse just a few times to smooth out.

2. Next add the spinach, artichokes, and leek. Process again until mixed well. Taste for salt and pepper and add more if needed.

3. Scoop the dip into a bowl and fold in the crispy pancetta. If you make this dip ahead of time add the crispy pancetta just before serving. I served mine with fresh carrot sticks. YUM!!!

Nutrition:

Low fat Cottage Cheese- Low fat cottage cheese is a great alternative when making dips. It is low in fat, and good great source of calcium as well as HIGH in protein. There are cultured kinds as well which is an added benefit.

Spinach: Spinach tops the list along with other green leafy vegetables as a food most eaten by people who don’t get cancer. Great source of antioxidants and cancer antagonists, containing about four times more beta-carotene and three times more lutein than broccoli. Rich in fiber, helps lower blood cholesterol.

Artichokes: High in fiber, calcium and iron. Excellent for the digestive tract, the heart, blood pressure and blood sugar levels. They are good to eat for reduction of weight.

Lemon: This fruit ranks high in its medicinal value. It is a good blood and body purifier and a mild diuretic. The juice also aids in the removal of old drug poisons from the body.

Crispy Pancetta: Just because it tastes good and is fun from time to time.

Love:

I made this scrumpcious dip for the Super Bowl, the thing that I love about this dip is that its healthy enough for the ladies with the low-fat cottage cheese, spinach and artichokes but makes the men happy due do the crispy pancetta. Everyone is happy! If you are lucky enough to have leftovers, top a baked potato or sweet potato for a quick dinner. Enjoy!

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 Kabocha Miso Soup

29 Sunday Jan 2012

Posted by cosmohippiechef in seasonal, soup, vegan

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Tags

gluten free, miso, seasonal, soup, squash, vegan

Food:

Spicy Kabocha Miso Soup– Serves 4-6

2-3c. kabocha squash, chopped-if organic leave the skin on (if you can’t find this squash use whatever winter squash you like, you could even use canned pumpkin)

1 med onion, chopped

3 carrots, chopped

3 garlic cloves, chopped

1 inch ginger, peeled and chopped

1/2 fresco chile, chopped seeds included (if you just want a little spice omit the seeds)

2c. vegetable pho broth (you could use just regular veggie broth)

4c. water

2 tsp. coconut oil (or canola oil)

1/4c. liquid aminos (you could use low sodium soy sauce, but I would recommend getting some liquid aminos)

1/4c. mirin (this is an asian rice cooking wine)

1 lime, juiced (zest if organic and use the zest)

olive oil

salt and pepper

1 tsp. miso per serving (reserve the miso to put in the bowls just before ladling the soup into the bowls, I’ll explain later)

Directions:

1. Preheat the oven to 400′, place the prepared squash on a parchment lined baking sheet. Drizzle the squash with olive oil and season with salt and pepper. Roast for 20-25 minutes, just until slightly browned.

2. While the squash is roasting place a big soup pot on the stove over medium heat. Start with heating up th coconut oil, when oil is hot drop in the onions and carrots, season with a pinch of salt and pepper. Saute for about 5-10 minutes.

3. Next add the garlic, ginger and chile. Stir and saute for another five minutes. When the squash is done roasting add it to the pot along with the liquid aminos and mirin. Stir to combine.

4. Add the broth and the water, bring to a boil then turn down to med-low and simmer for 20 minutes. After the soup has simmered, let cool for just a bit. Puree in batches in your blender (leave some room for the steam to escape) or use a hand-held immersion blender (thank goodness I have one of these, worth investing in). Add in the lime juice and zest if using, stir. Just before you are ready to ladle the soup into bowls place 1 tsp. in the bottom of each bowl and ladle the warm soup over the miso. Stir to make sure the miso melts well into the soup (miso is a living food and boiling destroys its beneficial enzymes). Serve hot!

Nutrition:

Kabocha- Like other richly colored vegetables winter squash are an excellent source of carotene’s, the richer the color the richer the concentration such as pumpkin and acorn. Like other carotene-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer.

Carrots- Two carrots (not baby carrots) provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamins C, B6, potassium and thiamine.

Miso- Miso exerts the same cancer-fighting effects as other soy foods. Experimental studies done specifically with miso have shown it to protect against breast cancer. Good source of many minerals. (Courtesy ‘The Encyclopedia of Healing Foods’)

Chile Peppers- They help dissolve bloods clots, opens up sinuses and air passages. Breaks up mucus in the lungs, and acts as an expectorant or decongestants. Antibacterial, antioxidant activity, great immune booster. Putting hot chili sauce on food also speeds up metabolism, burning off calories.

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Love:

I have been loving my kabocha squash, and since this was the last of it I wanted to do something different. This soup was just the ticket, it was warm and nourishing and perfect for the cold week we just had. If you don’t have kabocha squash use your favorite winter squash, but next year at the farmer’s market keep your eye out for this super-food beauty of a squash. I served this soup with a side of Happy New Year Quinoa Salad and sautéed baby bok choy. Enjoy!

Raw Nut Balls

24 Tuesday Jan 2012

Posted by cosmohippiechef in dessert, Snack

≈ 4 Comments

Tags

chocolate, gluten free, nuts, vegan

Food:

Raw Nut Balls- Makes 20 balls (I used a dough scoop that is slighlty bigger than 1T.)

1/4c. walnuts

1/4c. ground chia seeds (if you don’t have chia seeds just use 1/4c. extra walnuts)

1/2c. pitted dates

1/2c. raw cacao powder

1/4c. pure maple syrup

1/4c. raw agave necter

1/2c. pure almond butter (no sugar or oil added)

1/2 tsp. vanilla extract

1/4 tsp. salt (I like REAL salt, or Celtic gray salt)

1/2c. whole almonds

2c. shredded unsweetened coconut

Directions-

1. Place the walnuts and ground chia seeds in a food processors and process until coursely ground. Add the dates, and pulse until combined with the nuts.

2. Add the cacao powder, syrups, almond butter, vanilla and salt. Process until the mixture is thick and smooth. Add the almonds, and pulse a few times until combined- you want the almonds to still remain in crunchy chunks.

-side note- my food processor got stuck when I put the whole almonds in and tried to process the mixture. I took all of the mixture out of the food processor and processed the mixture a little at a time until well combined.

3. Form the balls with a scoop and then roll them between your hands to form a ball. Roll the balls in the coconut. Place in a sealed container in the freezer until hardened.

Nutrition:

Nuts– Nuts and seeds offer protein and fat which convert to energy. This makes nuts and seeds perfect snack foods.

Cacao– Cacao contains the highest concentration of antioxidants of any food in the world. By weight, cacao has more antioxidants then red wine, blueberries, acai, pomegranates and gogi berries combined.

Maple Syrup- Maple syrup is naturally processed sweetner from maple trees, it is only 65 percent sucrose and much less destructive to the body’s natural mineral balance.

Raw Agave Nectar- Use in moderation, but useful when a sweetener is needed and what is great about this sweetener is that it is a low glycemic sweetner. Translation- it won’t spike your blood sugar.

Love:

I love these little nuggets of love. They are great when you just need a little something and they work well into my eating for health lifestyle. The template for these balls come from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone. Sometimes you JUST NEED A TREAT! Treat yourself- Enjoy!

Chana Masala

23 Monday Jan 2012

Posted by cosmohippiechef in beans, vegan

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Tags

beans, gluten free, spinach, tomatoes, vegan

Food:

Chana Masala- Makes 4-6 servings

1/c. olive oil (you could use canola oil or I think coconut oil would be amazing)

1 medium onion, chopped

2 garlic cloves, chopped

1 tsp. cumin seeds (I didn’t have cumin seeds so I just used ground cumin)

1/2 tsp. ground coriander

1/4 tsp. ground ginger

1 tsp. garam masala, plus more for serving (I found this spice in the bulk section of my grocery store, they carry spices in bulk-AWESOME)

3 green cardamom pods, lightly crushed under the side of your knife

1 tsp. salt, or to taste

1 28oz. can whole peeled tomatoes (I used 2 jars of my canned tomatoes)

1 T. cilantro, chopped, plus more for serving

pinch of red pepper flakes, more to taste

2 15oz cans of chickpeas, drained and rinsed

1/3-1/2 c. plain yogurt (I used greek yogurt, if vegan omit yogurt)

water

a few lemon wedges, for serving

*I added a container of fresh spinach just before serving. Turn the heat off before adding the spinach and the let the heat from the mixture wilt the spinach.

* I served the Chana Masala over Millet, Millet is a gluten-free grain that you can find in the bulk section of the grocery store. It has a 2-1 cooking ratio, I like to toast my millet in a dry saute pan over medium heat until just starting to brown. Add the water and a pinch of salt, place the lid on the pan and turn the heat to low- cook for 20-25 minutes and fluff with a fork.

Directions-

1. Pour the olive oil into a dutch oven or large pot and turn the heat to medium. Add the onion and cook stirring occasionally until deeply caramelized. It’s okay if they get a little charred in spots, be patient! The more color the more full-flavored the dish will be.

2. Reduce the heat to low. Add the garlic, cumin seeds, coriander, ginger, garam masala, cardamom pods and salt. Cook stirring constantly until fragrant and toasty, about 30 seconds. Add 1/4c. water and stir to scrape any brown bits off the bottom of the pan. Cook until the water as evaporated completely. Pour in the juice from the tomatoes, use your hand to break up the tomatoes before adding them to the pot.

3. Raise the heat to medium and bring mixture to a boil. Adjust the heat to maintain a simmer, add the cilantro and cayenne and continue to cook gently, stirring occasionally until the mixture reduces and starts to thicken, about 5 minutes. Add the chickpeas stirring well and cook for 5 minutes. Add 2 T. water and cook another 5 minutes, add another 2 T. water and cook until absorbed, a few minutes more. This process helps concentrate the flavors as well as it makes the chickpeas more tender and toothsome. Taste and adjust seasonings as needed.

4. Stir in yogurt if using and fresh spinach if using. Serve over rice or grain of your choice and garnish w/chopped cilantro, slice of lemon and a pinch or two of garam masala.

Nutrition:

Chickpeas- Chickpeas are a good source of protein and fiber. They can help lower cholesterol and improve blood sugar levels, making them a great food for diabetics and insulin-resistant individuals. Serving them with high quality grains (like Millet), garbanzo beans are extremely low-fat, complete protein food.

Spinach- Spinach is an EXCELLENT source of vitamin K, carotenes, vitamin C and folic acid. Historically it was regarded as a plant with remarkable ability to restore energy, increase vitality and improve the quality of the blood. Spinach contains twice as much iron as most other greens, it is also one of the most alkaline-producing foods- making it useful in helping regulate body PH. Spinach, like other chlorophyll (green) and carotene containing veggies is a strong protector against cancer.

Millet- Millet is generally superior to wheat, corn, and rice in terms of its protein content. Millet is also a good source of minerals phosphorous and magnesium as well as B vitamins such as thiamine, riboflavin, niacin and B6. It is a gluten-free grain and like other grains is a good source of fiber and offers protection against heart disease, diabetes and cancer.

(Courtesy of ‘The Encyclopedia of Healing Foods’)

Love:

I found this recipe in a book that we read for Slow Food Book Club called ‘A Homemade Life’ by Molly Wizenberg. I read that book in two days this fall on a little getaway that Bill-y and I took to Sundance after a sad loss we had just went through. This book was a perfect escape, and I knew the second that I read the recipe for Chana Masala that we I had to make it! In the book it says that this dish is better after a few days, so I made it last Monday and we had it for Wednesday nights dinner, then again for lunch on Sunday and the rest will be eaten for tonight’s dinner. It’s delish, a great vegan/vegetarian meal and a perfect winter dish to warm you up. Enjoy!

Cauliflower- Mac and Cheese Style

22 Sunday Jan 2012

Posted by cosmohippiechef in seasonal, Side dish

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Tags

cauliflower, cheese, gluten free, salad, seasonal, vegetables

Cauliflower ready for cheese sauce!

Food:

Cauliflower- ~~Mac~~ and Cheese Style

1 lrg. head of cauliflower, stem and leaves removed cut in half and then slice both sides in 1/2 slices

1c. milk (I used unflavored coconut milk not canned, Use whatever kind of milk you have)

1/2 fresno chile, chopped (fresno chiles are like jalapeno’s but red and have a sweet heat)

1/2 lrg. purple onion, chopped

2 cloves garlic, chopped

2 T. butter

2 T. whole wheat flour (if gluten intolerant sub w/gluten free flour such as buckwheat flour)

1c. reserved water from steaming

1c. sharp white cheddar, shredded (I used Beehive Cheese, local, Full Moon)

1/4 tsp. salt

1/4 tsp. onion powder

1/4 tsp. fresh ground pepper

1/4 tsp. paprika

a few fresh grates of nutmeg

Olive oil (for topping)

-topping-

1 1/2c. bread crumbs (I used high-five fiber bread crumbs, if you have a gluten intolerance sub w/ almond meal- I haven’t tried it but I can’t see why it wouldn’t be great)

1/4c. grated Pecorino or Parmesan cheese

1/4c. chopped parsley

-mix altogether and set aside

1. Start by steaming the cauliflower for 5 minutes. I place a steamer basket in a medium pot, I fill the bottom of the pot with about 1 1/2c. water. Turn the stove to medium, when the water begins to boil place the lid on the pot and steam for 5 min.

2. When the cauliflower is done steaming, remove the lid and let cool to the touch before you place the steamed cauliflower in a baking dish. (Choose one that will fit the cauliflower comfortably.) Arrange the cauliflower in the baking dish and set aside.

3. Let’s make the sauce! Start by placing a saucepan over medium heat and melt the butter, saute the onion, fresno chile and garlic for just a few minutes. Next sprinkle in the flour and whisk for 1 min. Then whisk in the milk, and preserved water from steaming, whisk until smooth. Add the seasonings to the smooth mixture and let simmer until just thickened. Take the sauce off the heat and add the cheese, stir to melt. Taste to check salt and pepper and add more if needed.

4. Pour the lovely cheese sauce over the prepared steamed cauliflower. Sprinkle on the topping and drizzle with olive oil. Bake @350 for 30 mins. Serve hot! Enjoy!

Cauliflower is ready for the oven!

Nutrition:

Cauliflower- One cup of raw cauliflower is an excellent source of vitamin K and vitamin C and is a very good source of fiber, potassium, phosphorus and B vitamins. Caulifower and other cruciferous veggies like broccoli, cabbage, and kale contain compounds that may help prevent cancer. They increase the activity of enzymes that disable and eliminate carcinogens.

Cheese- Cheese contains a high concentration of essential nutrients, in a particular high-quality protein and calcium, as well as other nutrients sush as phosphorus, zinc, vitamin A, riboflavin and vitamin B12.(Courtesy of ‘The Encyclopedia of Healing Foods’)

Love:

The only way I can keep my sweet husband Bill-y on an eating for health plan is to treat him to dishes like this from time to time. It was the perfect dish in the middle of the week when he needs a dinner that feels like a splurge. I served it along side a huge spinach/arugula salad that I topped with pomegranate seeds and pumpkin seeds. It was a fun dish and my sweetie was happy to eat his veggies even if they were covered in cheese! Remember cauliflower is a great winter veg.

Azuki/Aduki Beans with Kabocha Squash

15 Sunday Jan 2012

Posted by cosmohippiechef in beans, vegan

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Tags

beans, gluten free, mexican, squash, vegan

Azuki/Aduki Beans with Kabocha Squash

Food:

Azuki/Aduki Beans with Kabocha Squash – Makes 8, 1/2c.-3/4c. servings (I make this for mine and Bill-y’s lunches Mon-Thurs)

4-6 inch piece of kombu*

1 1/2c. dried azuki beans (they are sometimes labeled aduki)

2c. heaping of kabocha squash, cut into chunks (peel if not organic, I have found this type of squash at the farmers market, asian market and my health food grocery stores. If you can find this type of squash use butternut squash.)

1 Fresno chile, chopped (not in the recipe but I love Fresno chiles they have a sweet heat)

2-4 cloves garlic, chopped (also not in the recipe but I love garlic)

1/4-1/2 piece of yellow or purple onion, chopped (also not in the recipe but who doesn’t love onion?)

1/4c. Bragg’s liquid amino’s (this is a great product, you can find it at most stores. You can use soy sauce but I would HIGHLY suggest you get Bragg’s liquid amino’s.)

chopped parsley or cilantro for garnish

These humble ingrediants make one 'heck' of a dish!

Getting started! You won't believe that such a simple dish can be this good.

Directions:

1. Combine the kombu and the beans in a bowl and cover with water by an inch or two. Soak overnight. The next day, drain the kombu and the beans and discard the soaking water. Slice the kombu into 1 inch pieces and place them into a heavy pot with a heavy lid, preferably enameled cast iron. Add the beans and enough fresh water to just cover the beans. Bring to a boil.

2. As the beans boil, strain off any foam that rises to the top. Let the beans boil, uncovered, for 5 minutes, as this allows the gasses to release. Cover the pot, reduce the heat to low and simmer for 40 minutes. Check the beans every 10 minutes, and add water if the water level dips below the bean level. After 40 minutes add the Fresno chile, onion and kabocha squash, add more water just up to the level of the squash. Place the lid back on the pot and cook another twenty minutes, check to see if the beans are tender. After 20 minutes add the Bragg’s liquid amino’s and the garlic and cook for another 10-15 minutes. Ready! Serve hot right away or ladle into lunch containers.

Toppings: chopped avocado, scallions, parsley, cilantro and DIY Tofu Sour Cream (recipe on the blog) optional 1 tsp miso, stirred in just before eating

Nutrition:

Kabocha- Kabocha squash is a Japanese variety of squash, it is low card and an excellent source of bete carotene which is a very powerful antioxidant and anti-infamnatory. It is also a good source of iron, vitamin C and some B vitamins. Beta carotene can be converted into Vitamin A in the body Vitamin A is important for healthy white blood cells which equals good immunity, it also keeps skin and hair healthy.

Azuki/Aduki Beans– These beans are easy to digest and known to benefit the kidneys and detoxify the body. Pair well with sweet winter squash and root vegetables. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

*Kombu– A small piece added to grains, soups, sauces and legumes during cooking is an easy way to infuse foods with highly alkalinizing minerals, iron and iodine. Also known for its ability to tenderize legumes and reduce their gaseous properties. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

Bragg’s Liquid Aminos: Condiment that taste likes soy sauce with a hint of maple. Provides essential building blocks of complete protein. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

Love:

What can I say, this recipe is a major heavy hitter in the nutrition department. I have made this for the past two weeks for lunch. It is very nourishing, filling and taste amazing. This recipe might not be for everyone but we love it! The recipe came from the cookbook ‘The Kind Diet’ by Alicia Silverstone, I added a few things but the skeleton is hers.

Raw Oatmeal

15 Sunday Jan 2012

Posted by cosmohippiechef in breakfast, vegan

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Tags

gluten free, nuts, oats, vegan

Raw Oatmeal topped w/Walnuts and Pears...don't forget the Chia Seeds

Food:

Raw Oatmeal I prep 10 containers for the week, 2 per day (Mon-Fri)

Prepped and ready to soak

2 1/2 c. raw buckwheat oats, 1/4c. goes into each container

10 T. sunflower seeds, 1 T. goes into each container

Directions:

1. Each night I take two prepped containers out of the my pantry (this is for Billy and me), remove the lid and cover the oats and the sunflower seeds with water. Place the lid back on the container and let the mixture sit on the counter over night.

2. In the morning drain the water off the oats and seeds for both containers, rinse and drain again. Empty the contents of both containers into a food processor. Add 1/4c. of your favorite milk (I use homemade almond milk, recipe is on the blog), process the mixture until you get the texture of oatmeal. You might need to scrape down the sides and process for just another minute. Set aside.

3. In two bowls add 1/4c-1/2c. of your favorite yogurt (we use Drake Family Farms Goat Yogurt, if you are vegan omit the yogurt or sub non-dairy yogurt). Divide the raw oatmeal mixture between the two bowls w/yogurt.

Toppings:

Pears, 1 between the two of us (the fruit changes seasonally, pears are a winter fruit and they have been on sale-bonus)

1 T. chopped walnuts and 1 T. ground chia seeds, for both bowls

Drizzle of raw agave nectar, or pure maple syrup

Nutrition:

Soaking nuts, seeds and grains allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. (Courtesy of Food Matters)

Buckwheat- Buckwheat is a fruit not a grain and is wheat free, it is one of the best plant sources of protein. It is also rich in lysine, one of the amino acids that is lacking in many grains. Buckwheat is an excellent source of magnesium, which helps relax arteries and promote blood circulation.

Love:

My friend Gwen shared this recipe with me years ago, I think it was shared with her by one of our fabulous yoga teachers at the studio where we practice. I love this raw oatmeal because it easy to prep for the week and really easy to throw together in the morning before we get on with our busy day, oh and its healthy and delicious! The fruit changes seasonally so you can switch things up, the other bonus is that the oats, nuts and chia seed can be found in the bulk section of your market- I call that ‘getting the best bang for your bite.’ ENJOY!