My “SLO” Salad w/Lemon Herb Tahini Dressing

03 Monday Jun 2013

Posted by cosmohippiechef in beans, dressing, gluten-free, salad, seasonal, vegan

Tags

asparagus, avocado, brown rice, cucumber, garbanzo beans, gluten free, greens, lemon, tahini, tomatoes, vegan

Love:

My husband and I recently took a trip up the California Coast for our wedding anniversary. One of our stops up highway 1 was San Luis Obispo (“SLO”), while we were there we ate at one of our favorite Cali eateries ‘The Natural Cafe’ (we think it is a California chain), it’s not a local restaurant but they have lots of veggie friendly options. I was instructed by a friend from home to try their ‘Village Salad’ which consists of romaine lettuce, tomatoes, avocado, brown rice, tofu and a little cheese. Nothing too out of the ordinary but the brown rice was my favorite part and I couldn’t wait to get home and make my own version.

This salad came together with what I had in the house and in the garden, nothing out of the ordinary, but when I posted this picture on Instagram (follow me @comsohippiechef) I got quite a few likes and thought it was worth sharing. Instead of tofu, I used crispy garbanzo beans which I started using last summer instead of croutons, definitely a favorite in our house. I also included the brown rice which is what I loved the most about the salad we ate while we were in SLO, but I was lucky to have greens from my garden as well as the flowers that were a result of my greens bolting a little to soon. The rest of the ingredients were left over from other meals. Feel free to use what you have but I do recommend that you try the brown rice and crispy garbanzo beans. I urge you to ‘slow’ down and Enjoy!

Food:

My SLO Salad– serves 2

4 c. greens of choice, divided (I used greens from my garden)

1/2 cucumber, peeled, seeds removed and diced, divided (I used one of those really long ones)

1 organic tomato, cut in quartered and diced, divide

1 lb. organic asparagus, tops only! Use the bottoms for the pasta dish I’ll be posting next. (I roasted these in the oven with a little olive oil and salt and pepper @375 degrees for 10-15 min)

1 avocado, cut in half and sliced, half for each salad

1/2 c. cooked brown rice for each salad

1/4 c. crispy garbanzo beans for each salad (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt and 2 tsp. Toum (local garlic condiment)- bake 400 degrees for 30-45 min. or until cripsy)

edible flowers (if you have them), you could use sprouts instead

half a lemon

salt and pepper

Directions:

1. I start by placing the greens on the bottom of the bowl, I squeeze a little lemon over the greens and season with a pinch of salt and a few grinds of pepper.

2. Arrange the rest of the ingredients over the greens. I gave each ingredient its own space on the greens, I think it looks really pretty this way. Top with edible flowers.

3. Eat with you favorite dressing!

Lemon Herb Tahini Dressing- makes 1 c.

1/2 c. organic sesame tahini (usually by the nut butters)

1/4 c. water

1 organic lemon, zest and juice

2 T. vinegar, I used Slide Ridge Honey Wine Vinegar

2 T. organic tamari, you could use lite soy sauce or liquid amino’s

2 tsp. sesame oil

1/4 c. fresh herbs from garden (I used a combo of mint, basil, cilantro and parsley)

Salt and pepper to taste

Directions:

1. Put all the ingredients in the food processor or blender. Blend until well mixed. Place in the fridge. (The dressing will thicken up in the fridge, so it is best used at room temperature.)

Nutrition:

Usually during the summer I lay off this segment, I want to have more time with friends and family while the weather is good. I hope you will understand. Spending time outdoors with the ones you love eating fresh, local and seasonal food is the best nutrition!

Tabouli- Friend-ly Food

24 Wednesday Apr 2013

Posted by cosmohippiechef in beans, quinoa, salad, Side dish, vegan

≈ 4 Comments

Tags

beans, gluten free, lemon, mint, parsley, salad, tomatoes, vegan

Love:

Two weeks ago my girlfriends (the TBC’s- tall bitches club) were in town. When we all lived in SLC we got together every Friday morning for ‘Coffee Tawk’ or cocktail night with the husbands and kids a few times a month. Now days that is much harder considering one of us lives in France one lives in California and two of us live here. When I found out that this little reunion was going to happen I wanted to have the girls to my place for nibbles and cocktails, and I knew exactly what was going to be on the menu, my friend Moudi and Derek’s Tabouli. Moudi and Derek are the bad asses behind Laziz Foods, they make Hummus, Muhammara and Toum (a garlic spread) and periodically Moudi will share recipes for his favorite Lebanese dishes on their Facebook page, this Tabouli is one of them. I have made it a handful of times and everyone loves it!

I don’t know about you but within my circle of friends I have friends that are vegan/vegetarian, gluten-free/Paleo and some that are just fine with anything I make. I am picky myself so I don’t mind the challenge of coming up with menu’s that appeal to everyone. The food pictured above I have served at my last two cocktail nights to some of my friends who fall under one of these labels and needless to say there was something for everyone. I have a feeling these dishes will show up a lot during the summer when we can get everything fresh at the Farmers Market. Cheers to friends and cocktail night- Enjoy!

Food:

Tabouli- recipe straight from Laziz

3 bunches of flat Italian parsley ~ roughly 5 cups of parsley leaves (packed really well)

1/2 cup of lightly packed mint leaves

1 bunch green onions (5-6 sticks)

2 medium tomatoes

1/4 cup bulgur (check the bottom of the recipe for a gluten-free alternative)

1/2 cup lemon juice

1/2 cup olive oil

1/4 teaspoon salt and black pepper

Pluck the parsley leaves and discard the stems. Chop the leaves very finely, spending a good 5-7 minutes (you could use a food processor to ease the process if you are inclined).

Similarly, chop the mint leaves and green onions very finely, although the green onions may be a bit harder, and I find running them through a processor helps the process a lot.

Chop up the tomatoes very finely as well, and mix in the bowl with the parsley, mint, and green onions.

Soak the bulgur in hot water till puffed up (5 minutes), and discard of any excess water. Mix in with the salad.

Mix the lemon juice, olive oil, salt, and pepper, and mix well throughout.

Serve with lettuce or just eat it with a fork.

NOTE: This will not keep in the fridge with good flavor past two days, so keep the dressing aside if you must, and mix as needed.

NOTE: for a gluten-free alternative to bulgur, cook 1/4 cup of quinoa and use instead. This does alter the taste a bit though.

Also pictured above:

Laziz Hummus drizzled with olive oil and garnished with a sprinkling of salt and pepper

Crackers with Beehive Cheese and Muhammara

Carrots

ChickPea Flatbread (new recipe for me, I love it! My TBC Kim in France shared the recipe with me)

Nutrition:

Parsley: One of my favorite recipes using parsley

Mint: Fun Spring recipe using mint

Chickpeas: This recipe uses ground chickpeas and Laziz

Cheese: Check out these recipes using Beehive cheese

Sometimes the best nutrition is hanging with your friends.

Radish Top Soup w/ Lemon

08 Monday Apr 2013

Posted by cosmohippiechef in gluten-free, seasonal, soup, vegan

≈ 1 Comment

Tags

leeks, lemon, onions, parsley, potatoes, radishes

Love:

When I was working on my last post I was surprised I hadn’t posted a recipe using radishes! When I was a kid I ate them straight up with just a sprinkling of salt. As an adult I have ventured out and braised them (delish), smeared them with butter and a sprinkling of salt and now this recipe, Radish Top Soup w/ Lemon. I was delighted to find this recipe in my new book ‘Vegetable Literacy’ by Deborah Madison (lovingly given to me by my friend Kim). Do to all the rain we are having this recipe is the perfect spring soup, it is light and has a bright flavor perfect for this time of year. This is also the perfect time to plant radishes in your garden if you haven’t all ready. Now you will have a reason to save those tops and make this soup. I served this wonderful soup along side baked Sea Bass over wilted Arugula. Enjoy!

Food:

Radish Top Soup w/ Lemon serves 6

4-8 cups radish tops (I used the tops off two bunches of radishes)

1 T. butter or olive oil (I used ghee)

1 onion sliced (I used half a large yellow onion and one large leek)

1 large russet potato (about 1lb.) scrubbed, thinly sliced

salt and pepper

4 c. water or chicken stock (I used homemade veggie stock)

1/4 c. parsley (not in recipe but I added it just at the end for color and bright flavor)

-Finishing Touches-

juice of lemon

salt and pepper

yogurt

few tablespoons thinly julienned radishes

Direction:

1. Sort through the radish tops, tearing off and discarding any thick stems that don’t have much leafy material and discarding any leaves that are less than vibrant.

2. Melt butter in a wide soup pot over medium heat. Add onion slices, lay the potato slices over (I salted and peppered just a bit) them and cook several minutes without disturbing them while the pan warms up. Then give the onion and potato slices a stir, cover the pan and cook over low heat for 10-15 minutes, giving the vegetables an occasional shove around the pan. The pan should take on a nice brown glaze from the onions. Add two teaspoons salt and liquid of choice and bring to a boil, scraping the pan to dislodge any of the glaze.

3. Lower the heat to a simmer, cover and cook until potatoes are tender and falling apart, about 15 min. Add radish greens (I sautéed my radish greens in 1 teaspoon of ghee and 1 teaspoon of Toum a garlic condiment, salt and pepper just a bit, then didn’t add them until it was time to puree) to the pot and cook long enough for them to wilt and go from bright to darker green, which takes just a few minutes.

4. Let the soup cool slightly, then puree it, greens and all (this is when I added the sautéed radish tops, juice of one lemon and 1/4 c. parsley) leaving it a bit rough if you like some texture or making it smooth if you prefer, then return soup to the pot. Check for seasoning. Ladle soup into bowls and stir in a spoonful of yogurt into each bowl (I didn’t do this). Scatter the julienned radishes over the top. (I added a drizzle of olive oil to finish.)

Nutrition:

Radish Greens- Radish leaves contain almost six times the vitamin C of the root and are also a good source of vitamins. In India the greens are used for vitamin C deficiency, a diuretic, a as expectorant, to treat gastric discomfort and as a laxative. Read more about radishes in my last post, The Best Bang for your Bite- Spring Edition.

Celery Root, Apple Cilantro Salad

04 Monday Feb 2013

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

≈ Leave a comment

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.

Roasted Brussels Sprout and Romanesco Soup w/ Leeks

06 Sunday Jan 2013

Posted by cosmohippiechef in seasonal, soup, vegan

≈ 6 Comments

Tags

brussels sprouts, garlic, gluten free, lemon, romanesco broccoli, seasonal, soup, vegan, vegetables

DSCN2566

Love:

I lovingly refer to this soup as “Lean Mean Green Soup.” Why you ask? The holidays are over which means most of us are trying to push the restart button on our diets, our loved ones have gone home and here in Salt Lake the inversion has set in and we are all getting sick. In an effort to ward off the dreaded cold/flu and the seasonal depression that comes out of no where in January, I whipped up this soup which is loaded with vitamins and minerals and is vegan and gluten-free. Most of the time we eat for pleasure sometimes we need to eat for our heath, lucky for all of us this Roasted Brussels Sprout and Romanesco Soup w/ Leeks supports both. Here’s to a happy healthy 2013, ENJOY!

*This soup is perfect if you are on a New Years cleanse or eating clean, if not add your favorite local cheese and you’ll have yourself a ‘broccoli cheese’ soup!

Food:

Roasted Brussels Sprout and Romanesco Soup w/ Leeks- makes a big ‘ol pot

2 leeks, cleaned and chopped (don’t use the fibrous ends)

2 c. celery chopped

2 lbs. brussels sprouts, ends trimmed and cut in half

2 lbs. romanesco, cleaned, stalk and leaves removed and cut into chunks

10 small garlic cloves, pulled away from the bulb but left in skins

2 T. olive oil (I used ghee)

4 c. organic low sodium veggie broth (homemade is best)

2. water

1 bay leaf

salt and pepper (I used pink pepper)

To finish/garnish-

Lemon olive oil (if you don’t have use regular olive oil and a squeeze of fresh lemon)

Fresh chopped parsley and cilantro

a sprinkle of real salt or celtic salt and pink pepper (you can use regular pepper)

DSCN2565

1. Pre-heat oven to 375 degrees. Line two baking sheets with parchment paper. On one baking sheet place the prepared brussels sprouts, on the other place the chopped romanesco. Drizzle both with just a bit of olive oil and sprinkle w/salt and pepper.

2. Prepare the garlic, place the 10 small cloves still in their skins but pulled away from their bulb in a piece of tin foil big enough to wrap up. Place this foil packet on one of the baking sheets. Place the brussels sprouts, romanesco and garlic foil packet in the oven and roast for 25 minutes.

3. After that 25 minutes remove the brussels sprouts and romanesco from the oven, turn off heat and leave the garlic packet in the oven for another 15 minutes. Remove and set aside until cool enough to handle, then remove the roasted garlic from their skins, discard the skins and reserve the garlic to be used in the soup.

4. Heat your favorite soup pot over medium heat. Add 2 T. olive oil and the leeks, stir and season with salt and pepper. When the leeks begin to soften and get fragrant add the celery, stir to combine and season with a bit more salt and paper. After 5-7 minutes add the roasted brussels sprouts, romanesco and garlic. Stir to combine. Add the veggie broth, water and bay leaf. Bring mixture to a boil, turn heat down to low, place the lid on the pot and simmer for 20 minutes.

5. When the soup has simmered for 20 minutes pull pot off the heat. Let cool just a bit. Working in batches puree the soup and return it to the soup pot. Keep warm or eat immediately. Check for seasoning, garnish and EAT!

DSCN2556

Nutrition:

Brussels Sprouts: Brussels sprouts are loaded with vitamin K which promotes healthy bones, prevents calcification of the body’s tissues and serves as an antioxidant and anti-inflammatory agent, essential for proper brain and tissue function. One cup of brussels sprouts contain 161% of our daily dose RDA of vitamin C which ensures a healthy immune system. They also contain over 20% of our RDA for vitamin A which also helps boost our immune systems. One cup of brussels sprouts contains almost 25% of our RDA for folate. A biochemical event called methylation cycle relies folate to properly transcribe DNA, transform norepinephrine into adrenalin as well as transform serotonin to melatonin. (Translation- keeps us feeling happy!)

Romanesco: Helps fight viral infections, protects from free radicals, improves healing, HELPS PROTECT FROM COLDS AND FLU, reduces depression.

*My other favorite go to immune boosting soup is my Homemade Chicken Soup

Homemade Sweet Potato Falafel and Homemade Naan

16 Sunday Dec 2012

Posted by cosmohippiechef in beans, DIY, seasonal, vegan

≈ 4 Comments

Tags

beans, garlic, gluten free, lemon, parsley, seasonal, squash, vegetables

Food:

Sweet Potato Falafel makes about 18 (Adapted from My New Roots)

2 medium sweet potatoes (orange inside), roast on a baking sheet lined with parchment @375 for about 1 hour or tender inside

1 1/2 teaspoons ground cumin

2 small cloves of garlic, chopped, plus 2 t. Laziz Toum (garlic condiment)

1/2 teaspoons ground coriander

2 big handfuls of fresh cilantro/coriander, chopped

Juice of half a lemon

a scant cup chickpea flour, (you can buy or make your own by placing 1 1/2c. chickpeas in blender and grind yourself. Be sure to sift before using)

salt and pepper

Pinch of cinnamon and nutmeg (about 1/2 t. each

Gomashio for topping

Directions:

1. After you have roasted your sweet potatoes and they are cool enough to handle, peel and place in a bowl. Smash with the back of a fork, next add all the rest of the ingredients EXCEPT the gomashio. Stir to combine. Taste for salt and pepper and add more if needed. Place in the fridge for at least 30 minutes for the mixture to firm up.

2. Take the sweet potato mixture out of the fridge, using a medium size cookie scoop, scoop the sweet potato mixture out a scoop at a time. I like to flatten mine into an oval shape. Place on a baking sheet lined with parchment. Sprinkle with gomashio (if you don’t have gomashio roll the falafel in sesame seeds). Bake in the oven @400 degrees for 20-25 minutes or until golden and slightly crispy. Take out and let cool just a bit.

Homemade Naan makes 8 (recipe from the magazine Homemade Bread)

2 tsp. sugar (I like sucant)

1 c. warm water (105-115 degrees F)

1 1/2 tsp. active-dry yeast

3 c. all-purpose flour (I used organic whole wheat flour)

1 tsp. salt

3 T. yogurt (I used buttermilk it’s what I had on hand)

6 T. ghee (clarified butter-love!)

Directions:

1. Dissolve the sugar in warm water, add yeast. Set aside until foamy about 10 minutes.

2. Mix the flour and salt in a large bowl. Add the yeast mixture and yogurt. Using your fingertips, mix with the dry ingredients until a soft dough forms.

3. Turn dough out onto a floured surface, knead it until it is smooth and elastic. Form dough into a ball.

4. Oil a large mixing bowl, roll the ball of dough in it until the surface of the dough is oiled. Cover with plastic wrap and let dough rest in the bowl until it has doubled-about an hour.

5. Place a cast iron griddle or skillet in the oven and preheat to 400 degrees (I used a pizza stone).

6. Turn the risen dough onto a floured surface, and knead for 10 minutes (I know a long time but it’s totally worth it!). Divide the dough into eight equal sized round balls. Pat each ball between your palms or an on a lightly floured surface until you have an oval about 5×7 inches in size. Apply ghee to each oval with your fingers or a pastry brush, sprinkle with salt.

7. Place naan on the hot cast iron griddle (I used a pizza stone, and I cooked 2 naan at a time) oe skillet until they puff and brown lightly- about 5 minutes. Flip each naan, apply a bit more ghee and bake about 2 more minutes.

8. Remove from the oven and serve hot!

Putting them together:

1. Homemade falafel

2. Homemade naan

3. Parsley and cilantro leaves

4. Sunbridge sunflower sprouts

5. Laziz Hummus and Muhamara

I cut 1 naan in half, slather hummus on one side and muhamara on the other. Sprinkle parsley and cilantro on one side and sunflower sprouts on the other. I cut the falafel in half and lay them on one side, top with the other side. EAT!

Nutrition:

Sweet Potato: Sweet potatoes contain unique root storage proteins, which have been shown to exert significant antioxidant effects. The presence of these proteins, along with the high content od carotenes and vitamin C, makes sweet potatoes a valuable food for boosting antioxidants in your body. Sweet potatoes have been shown to help stabilize blood sugar levels and improve the response to hormone insulin.

Chickpeas: Garbanzo beans are a good source of fiber, folic acid and manganese. They are also a good form of protein as well as minerals such as iron, magnesium, copper and zinc. Garbanzo beans can help lower cholesterol and improve blood sugar levels making them a great food for diabetics and insulin-resistant individuals. If served with high quality grains, garbanzo beans are an extremely low-fat complete protein.

Love:

This blog post is LOADED! It is very involved but the work is worth the end result. There is a number of reasons I wanted to get this post on the blog.

1. I have made these falafel a number of times last fall and fell in love with how simple they are. You can make a sandwich with them or a salad. Quick, easy and great to have on hand. They are from one of my favorite blogs, My New Roots.

2. If you haven’t met Moudi and Derick the (cute) men behind Laziz you’ve been under a rock. They are all over the place right now showcasing their wonderful products. You can find them at a number of Farmers Markets as well as some of our great local retailers from Harmon’s to Liberty Heights Fresh. Their hummus is creamy, their muhamara is just the right amount of sweet and spice and their Toum (garlic condiment) is like nothing you’ve ever had- think straight garlic mashed with olive oil and lemon. Translation- YUM!

3. I was totally inspired my one of my local fellow bloggers Becky over at Vintage Mixer. I told her we must have been on the same wave length with our cooking, she made lamb falafel and homemade pita bread. She also highlighted Laziz.

4. I have been on a kick of making my own bread. Every year I try to learn a new skill from roasting my own chicken, making my own almond milk or learning to make beans from scratch. Bread is my project this winter and getting to make homemade naan for these falafel was so gratifying.

Whole foods are always best, yes it takes more time to make things from scratch BUT the quality, flavor and nutritional value are far greater than anything you can buy. For me there is no greater joy than tackling a great new recipe and there is also no greater joy than being inspired by the wonderful people around me. ENJOY!

Cocktails and Popcorn Balls

22 Sunday Jul 2012

Posted by cosmohippiechef in dessert, DIY, Drinks

≈ Leave a comment

Tags

caramel, lemon, liquor, local, popcorn

Let me start by saying I can’t believe how fast this summer is going, and how much fun we have been having! Phew- I’m tired!

Last week I got to be apart of the Ebay Green Team at this years EVO 2012 Blog Conference (elevating woman in social media) at the Canyon’s Resort in Park City, Utah. Different companies sponsor the event and showcase their missions anyway they want, hopefully in way that will speak to the attendees and inspire them in their own lives. Ebay’s Green Team’s mission was to show case what it means to live green, from buying vintage furniture instead of new, buying organic cotton blankets and throws and decor made from recycled materials, to eating locally sourced food.

The food part is where I come in, I linked up my buddy from eBay (JD Norton) with my friend (Chantelle Bourdeaux and Lisa McCune of Juniper Co.) from Salt Lake to source the food, I was asked to represent the food! What a gig, you mean you are going to PAY me to talk to people about local organic food and why it is important? Guess how long it took me to accept this gig? 1.7 seconds!

During those three days we served food from all over Utah, cocktails made with local ingredients from Park City and Northern Utah, popcorn balls made with only TWO ingredients one from Park City and the other from Logan, local meat and cheeses from Heber Valley, Salt Lake City, and Eden, and local eggs from Provo were used in mini cheesecakes and quiches. The goal was that the attendees would feel inspired to make versions of the treats they had in our suite when they got home using local ingredients. It must have worked because my friend and fellow blogger Heidi Larsen did just that on her blog, foodiecrush, the great part is she used the original recipe and added her own twist. Mission accomplished!

Food:

High West Whiskey and Vodka Lemonade w/ Slide Ridge Honey– serves 1

1 1/2 shot glasses of High West Vodka or Whiskey

3 shot glasses SanPellegrino Orange soda (whiskey) or SanPellegrino Lemon Soda (vodka)

2 tsp. Slide Ridge Honey simple syrup (simple syrup-equal parts honey and water warmed together until combined)

ice, drinking glass, paper straws, slices of peaches (whiskey) slices of lemon and cucumber (vodka)

Directions:

1. Get out your drinking glass, add ice. Pour in the whiskey or vodka (I made both, during the conference I enjoyed the whiskey at home I enjoyed the vodka, you be the judge), next the orange soda (whiskey) or lemon soda (vodka) and then the simple syrup. Use your straw to mix well, garnish accordingly. Take a sip- Enjoy!

Popcorn Balls– makes 20-22 balls (These were the hit of our progressive dessert party the first night in the Ebay Green Suite @EVO)

14 oz. bees brothers caramel

16 c. plain pop-art popped popcorn

real salt to garnish

Directions:

1. Melt the caramel over a double boiler (glass bowl placed over a pan of simmering water) until the caramel is melted. When you lift the spatula out of the caramel it should drizzle back in the bowl in a steady stream.

2. Measure out 16 c. of popcorn into one large bowl or two small bowls. Pour the caramel over the popcorn. Use a rubber spatula or wooden spoon to mix the two together.

3. When well mixed, use a 1/3c. measuring cup to portion out the caramel popcorn mixture. Form into a ball. Make sure not to squeeze the balls to tight! Continue with the rest of the caramel popcorn mixture until it is gone. Sprinkle with a pinch of real salt. Store the balls in an airtight container for a week or so.

Raw Hummus & Goji Berry Lemonade

02 Monday Jul 2012

Posted by cosmohippiechef in appetizer, Drinks, vegan

≈ Leave a comment

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!

Hummus Dressing

18 Saturday Feb 2012

Posted by cosmohippiechef in dips, DIY, dressing, salad, vegan

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Tags

garlic, gluten free, lemon, salad, vegan

Food:

Hummus Dressing- makes 1 1/4c.

2 scallions (green onions), chopped white and greens

1 garlic clove, chopped

1 lemon, zest and juice

1/4c. parsley, chopped

1/4c. tahini (I use Artisana Raw Tahini)

1/2c. canola oil or olive oil (I used a combo of both)

1 tsp. cumin

1/8 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4c. water

Directions:

1. Place the scallions, garlic, parsley, lemon juice and zest in the food processor, pulse to combine. Next add tahini, cumin, cayenne, salt, garlic salt and onion powder to the pulsed mixture and pulse again to combine.

2. With the motor running add the oil until combined. Turn off, scrape down sides. With the motor running again add the water. If you think you need more, add it until you get the desired consistency.

3. Taste for seasoning and then store in a container and refrigerate.

Nutrition:

Tahini- Tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium and iron.

Lemon- Lemons are a good source of vitamin C, B6, potassium, folic acid, flavonoids and the important phytochemical limonene.

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.

Olive oil- Healthy oils are important in the prevention and treatment of asthma, arthritis and cancer. Healthy oils are important for lowering systemic inflammation. Research has shown that women who regularly ingest olive oil have a smaller risk of breast cancer.

Love:

Lately I have been getting request from friends like, “can you develop an app for my phone of your blog, so that I can just click on it and it tell me what to make for dinner.” Maybe someday! Or “hey can you break down the nutrition stats for each recipe, example fats, carbs, protein, etc?” I wish! That takes more time than you think. But the other day I got a request that I thought was doable, my client Cindy is in love with this ‘hummus dressing’ from Trader Joe’s. Well, we don’t have a Trader Joe’s so she asked me if I could work on a recipe for her craving. I did just that, VOILA! Hummus Dressing. I think this will work just fine, just before I got started on the recipe I sent my friend Sadie in California a text that read “if you go to Trader Joe’s today can you look for ‘hummus dressing’ and take a picture of the ingredient label for me? Thanks.” My under cover mission worked and guess what? My version was much healthier and I was happy to finally meet one of these request.

Mussels Linguine

11 Saturday Feb 2012

Posted by cosmohippiechef in pasta, shellfish

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Tags

bread, fish, garlic, lemon, pasta

Food:

Mussels Linguine- Serves 2

Mussels:

1 lb mussels, bearded, rinsed and drained (if any are open, discard)

1/2 Fresno chile, chopped

2 garlic cloves, chopped

1/4c. olive oil

1c. white wine

1 lemon, juice and zest

salt and pepper

Topping:

3/4c. bread crumbs (toast these in a saute pan w/ a little olive oil or butter, season with the salt and pepper)

1/2c. parsley, chopped

1/4c. Parmesan cheese

pinch of salt and pepper

Pasta:

1/2 package whole wheat linguine

salt for water

Directions:

1. Start by placing two pans on your stove, a saute pan for the mussels and a large pot for the pasta (this dish comes together very quick, so make sure all your ingredients are ready to go). Fill the big pot with water and bring to a boil, add about 1 T. salt and add the pasta. Do not over cook the pasta!

2. Right when you drop the pasta move on to the mussels, turn the heat to medium for your saute pan. Add the olive oil, garlic and chile, when these start to sizzle (do not burn) add the mussels and stir to coat. Place a lid on the mussels and let them cook while you wait for the pasta.

3. While you wait for the mussels and pasta, toss your bread crumb topping together (toasted bread crumbs, parsley and cheese) in a bowl and set aside to top the dish just before you serve.

4. When the pasta is done, drain and portion out between the two bowls. Next take the lid off the mussels (if mussel isn’t open, discard) and turn the heat off, add the juice and zest of the lemon-toss to combine. I split the mussels between the two bowls and then poured the wonderful sauce over the mussels and pasta. Top with the bread crumb mixture. Serve immediately!

Nutrition:

Mussels- Fish and shellfish are nutrient-dense and an excellent source o high quality protein, vitamins and minerals, but their content of omega-3 fatty acid is where we get the most bang for our bite. Mussels fall under a medium level group by their omega-3 fatty acid content. Look for blue or green mussels, farmed mussels are the ‘best choice’ because they are farmed in an environmentally responsible way.

Whole Wheat Pasta- Whole grains in your diet may reduce your risk of certain chronic diseases. Certain cancers especially gastrointestinal cancer. Heart disease: antioxidant’s contained in whole grains may work with fiber and other compounds to reduce your overall risk.

Lemons- This citrus fruit ranks high in its medicinal value and having many therapeutic uses. 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.

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

Love:

I often order this dish when we go out for a special dinner, I have always been a huge fan of mussels and clams and especially over pasta. I’m Italian, what can I say?! Yesterday was the mine and Bill-y’s first date eight years ago, we usually do something special that day instead of Valentines Day (it just means more to us), and since we decided to spent the whole day out and have dinner at home I wanted to make something out of the ordinary. Bill-y probably would order this dish out (he usually orders a hamburger) but all I heard from him was mmm, mmm! He loved it, I loved it, all was well in the Cordary house last night. Happy Dating Anniversary my sweet… until next year. Enjoy!