amanda corissa .

beets for brunch.

Wed, 03 Apr 2013 17:31:16 -0400

this amazingly simple combination of foods has me excited!

partly because it was so simple to put together, and partly because it’s so delicious. it doesn’t hurt that it also happens to be so good for you healthy.

easter brunch was had. while i’m a huge fan of hollandaise sauce + runny poached eggs, we opted for a lighter, healthier menu this year.

super light, yet tasty, it felt good to eat such a clean meal. we both had two helpings and i have to say, i’m kind of hungry at the prospect of eating it again.

beets for brunch.
serves 4

ingredients.
2 large beets (i used chioggia beets aka candy cane beets), skinned if necessary and cut into chunks
2 cups mixed wild, black and basmati rice, cooked
1 cup watercress or arugula, chopped
1 cup “nut tuna” - see previous post for additional recipe
1/2 lemon, sliced into quarters

method.
boil or steam beets until tender, drain. serve beets over rice and top with watercress and nut tuna. squeeze some lemon over each dish before enjoying. i really recommend trying watercress in this dish if you can get it. watercress is highly nutritious - comparable to kale, collard and mustard greens. i am pretty sensitive to the flavor (i cannot eat it by itself), but in this dish, its flavor added a refreshing bite to the sweetness of the beets. if you can’t find it, use arugula, which will provide a similar bite.

unfortunately, i thought about this after, but next time i will add some diced avocado to the mix. YUM.

nut-tuna / not-tuna.

Sun, 31 Mar 2013 17:27:00 -0400

i have a confession.

i’m writing this post to avoid folding my laundry.

a huge pile of unfolded clothes is sitting right next to me on the couch, waiting for my attention. i only brought out my laptop to listen to music or maybe even watch a show while i fold. cheers for procrastination!

this recipe is SUPER easy and so delicious. variations of all kinds are out there, but i love how simple, easy and tasty this one is. my favorite way to eat this nut tuna is to use it as a filling for collard wraps - i add all sorts of veggies, baby greens, sprouts and avocado and roll them up into deliciousness! so yum. i hope you enjoy.

nut tuna.
serves 2 - 4

ingredients.
1 cup almonds
1/2 yellow onion, chopped
1/2 cup fresh dill
1 lemon, juiced
1/4 - 1/2 cup water
1 tsp kelp granules
sea salt

method.
in a food processor, add almonds and pulse about 10 times, or until almonds are coarsely ground. add onions, dill, lemon juice and water and pulse for another 30 seconds, scraping down the sides as necessary. add kelp and salt to taste. serve as a dressing or dip, or use as filling for sandwiches or wraps!

stay tuned for another way to use this delicious combo in my next post.

vegan pancakes + AMAZINGLY SIMPLE cherry compote.

Mon, 11 Feb 2013 17:34:00 -0500

just in time for valentine’s day! i’ve got the perfect breakfast for you to make for your sweetheart (even if your sweetheart happens to be yourself)!

my friend and i ran our first 5K yesterday woohooo! we were super proud of ourselves in general but also because we ran it 3 weeks early (according to the couch to 5K program we’re doing).

i thought a nice breakfast was to be had after such an accomplishment. half an hour later, these beauties joined us at the table and were gone in no time. yum!

they’re SUPER easy to make and don’t have any added oil or animal products. and, since i just made them on a whim, the recipe i’m sharing below is what i’ll do for next time. leave some comments if you happen to make them and let me know how they were! :)

super easy vegan pancakes.
these are especially perfect for when you’ve got a couple spotty bananas laying around!
makes 16 mini pancakes

ingredients
3 cups frozen cherries
1/2 cup date sugar (granulated dates) or 1 cup dried dates, pitted and soaked overnight
1 lemon, juiced
1/2 - 1 cup water

2 ripe bananas
1/2 cup unsweetened apple sauce
2 tablespoons nut butter (we used peanut butter)
1 tsp pure vanilla extract
1 cup unsweetened alternative milk

1 cup whole wheat flour
1/4 cup corn meal
1 1/2 tsp baking powder
1/2 tsp salt

method
over medium-high heat, combine cherries, dates and lemon juice in a small pot. cook for about 20 minutes, adding water if and when necessary. end result should be soft, whole cherries in a thick syrup. delish!

while that is cooking, in a blender or food processor, blend together bananas, apple sauce, nut butter, vanilla and milk until smooth. set aside. in a separate bowl, combine dry ingredients and mix well. pour wet ingredients into dry ingredients and mix well.

i encourage you to add the cherry compote to this mixture if you want! especially if you want a red swirl/hue!

make pancakes with or without spray oil. i added whole cherries to some, left some plain and added cacao nibs to others. serve with warm cherry compote and enjoy! :)

easy cheezy kale chips.

Mon, 24 Sep 2012 11:57:07 -0400

i
have to admit, even though i’ve had a dehydrator for a while now, this is the first time i’m using it to make kale chips. i don’t know what took me so long. they’re super easy to make and well worth the wait. if you don’t have a dehydrator, don’t worry, you can just use an oven. an added benefit? the sauce for these chips is equally good as a dip for crudites, as a spread for sandwiches and wraps, and if thinned out, as a dressing!

easy cheezy kale chips.

ingredients.
2 large bunches of kale, torn into uniform pieces (about 2 inches each)
1 bell pepper or 5 small sweet peppers, chopped
1/2 cup raw pumpkin seeds
1/4 cup nutritional yeast
2 lemons, juiced
1 clove garlic
1 tsp sea salt
1/2 cup water

method.
place kale in a large mixing bowl and set aside. combine remaining ingredients in a blender and blend until smooth. pour dressing over kale and massage to incorporate. distribute kale evenly on dehydrator trays and dehydrate for 10 - 12 (accounting for humidity in your area) at 105 degrees. if you don’t have a dehydrator, baked in the oven at 350 for anywhere from 7 - 15 minutes, be sure not to burn them!

©2012 amanda corissa

raw: stuffed zucchini blossoms.

Thu, 20 Sep 2012 09:28:35 -0400

this past weekend i was intent on visiting farmers markets in search of some freshly picked organic produce. i was in for a treat! two markets and $150 later, my kitchen counter and fridge were filled with four different kinds of melons, kiwi berries, bags full of kale and mustard greens, and a variety of summer squash that were just picked the night before (+more!). i also scored some beautiful zucchini blossoms!

zucchini blossoms are a delicacy, usually stuffed with cheese and fried, which renders a far different flavor than their light sweetness when eaten fresh and raw. so instead of frying them, i kept them raw and stuffed them with a peppery pesto cream that still felt decadent, yet remained light and refreshing. enjoy.

raw: stuffed zucchini blossoms.
makes about 12 zucchini blossoms

ingredients.
12 zucchini blossoms
1/4 cup fresh raw corn kernels
1/2 cup raw cashews, soaked for 2 hours or more
1/2 red bell pepper, diced
1/4 cup fresh basil
1 lemon, juiced
1 small garlic clove
salt & pepper to taste

method.
gently wash zucchini blossoms, set aside. combine last 6 ingredients in a blender and blend until smooth. fold in corn kernels for a nice crunch. gently open zucchini blossoms and carefully spoon in mixture. i twisted the tops back to keep the stuffing in. enjoy immediately! at first, i sat down with a fork and knife, but i didn’t even use them! i enjoyed just picking each one up with my hands and biting into it. delicious!

raw confetti corn salsa.

Sun, 16 Sep 2012 17:23:00 -0400

i started a raw food detox this week. i’m eating 100% raw, high-fruit. it’s amazing how this has put things into perspective. now, salads are the heartier meal of my day. i guess everything is relative!

i’ve learned i have to change it up so i don’t get bored. this fresh corn salsa was a result of this weekend’s farmers market finds!

raw confetti corn salsa.
makes about 4 cups

ingredients.
2 fresh, raw corn on the cobs
1 bell pepper, diced
2 medium-sized heirloom tomatoes, diced
1/2 cucumber, diced
1/4 onion, diced
1 lemon, juiced
1/2 tsp ground black pepper

method.
remove corn from the cob and combine will all ingredients. mix well. that’s it! super easy and super fresh and tasty. i enjoyed this on a bed of greens with some avocado. spice it up with some hot peppers and use as a fresh topping for tacos. those of you who are cilantro-lovers, add some of that too and you’ll be all set!

warm mushroom salad.

Sun, 26 Aug 2012 15:08:00 -0400

so simple. so good. i’m very particular about my mushrooms. i love them cooked down, flavored simply with garlic and salt and pepper. and that’s just what this salad is. we’re weathering a storm here in florida and this dish perfectly complements this rainy weather!

my mother always told me that when you’re cooking mushrooms, you need to do it in a really hot pan. and what’s great is that you don’t even need any oil. if you use oil, it will immediately get absorbed by a few of the mushrooms - they’re like sponges.

so, you start with a hot pan. add minced garlic and throw in the those mushrooms. you’ll need to quickly toss them for about 10 minutes. and you’ll see how they transform. they’ll start to brown and shrink down and let go of their water. adding salt and pepper to taste - cook them until they’re to your liking!

warm mushroom salad.

serves 2.

ingredients.
2 cups mushrooms, sliced
2 cloves garlic, minced
3 big handfuls of mixed greens
1 tbsp balsamic vinegar
salt & pepper to taste

method.
heat pan and add garlic and mushrooms. stir frequently, cooking mushrooms until mushrooms are browned. add salt and pepper to taste. top greens with warm mushrooms and drizzle balsamic vinegar.

additional toppings: sliced sundried tomatoes, fresh figs, tomatoes and/or lemon juice.

enjoy!

raw: "superfood" salad.

Thu, 16 Aug 2012 20:30:54 -0400

what is a super food? if you google “super foods” you’ll get lists and lists of different foods, many of which i wouldn’t necessarily consider super foods, but hey, we’re all different. many of these lists do, however, include the likes of kale, avocado, blueberries, and perhaps goji berries, all of which i used in this salad, hence the super food name.

this recipe really came about because i was craving me some kale salad. to be honest, i was never a fan of raw kale. that is, until i ate it this way. first off, in my opinion, kale salad is NOT complete without avocado. as long as you have avocado and some lemon juice at hand you’ll be set.
for this salad, i also happened to have plump blueberries, really ripe cherry tomatoes, goji berries and some raw trail mix hanging around. all these ingredients (and a bit more) combined was delicious! try it this way, but i also encourage you to have fun with your own combinations. enjoy!

superfood salad.
serves 2 - 4

ingredients.
1 bunch kale, stripped and torn into pieces
1 avocado, diced
1/2 cup blueberries
3 large medjool dates, pitted and diced
3 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp goji berries
1 lemon, juiced
1 small clove garlic, minced
1 tbsp reduced sodium tamari

method.
in a mixing bowl, combine kale with squeeze the lemon juice. massage kale leaves with hands until it becomes tender (about 1 minute). sometimes you’ll see that the kale changes color - a bright green - just like when you steam it. add diced avocado, minced garlic and tamari and mix well. add remaining ingredients and toss just before serving. will keep in the fridge for up to 3 days.

©2012 amanda corissa

agua de piña (pineapple water).

Sun, 05 Aug 2012 17:16:29 -0400

this has been a favorite of mine ever since my first sip. it is light and refreshing. not too sweet, not too bland. a homemade thirst-quencher, perfect for summer. the other wonderful thing about this drink is that it allows you to utilize the skin and core of your pineapple - parts you would otherwise throw away.

during my holiday, i shared this recipe with my mother. we’ve been enjoying fresh pineapples as part of our morning fruit fest and i didn’t want her to waste the precious rinds! i’m always proud when i can show her something in the kitchen that she didn’t already know. we enjoyed this as part of our picnic at the beach and finished off a whole bottle between the two of us!

agua de piña (pineapple water).
makes about 1 liter

ingredients.
the rinds and core of a pineapple (discard the bottom and top)
1 1/2 liters of water
3 cinnamon sticks (or 1 1/2 tsp ground cinnamon)
2 tbsp coconut palm nectar/jaggery/honey/maple syrup

method.
combine ingredients in a large pot, cover and bring to a boil for a few minutes. turn heat down and allow to simmer for up to 40 minutes. adjust seasoning and allow to cool. transfer liquid to a pitcher or glass bottles and refrigerate for at least 4 hours, or until cold. enjoy with ice!

other flavor variations: ginger, mint, lemon.

with love, from spain. ©2012 amanda corissa

sunshine slaw.

Thu, 02 Aug 2012 08:45:00 -0400

my mom is so cute. we made this dish on the fly to add something fun and light to our tapas dinner. at the last minute we decided we’d share the (really simple) recipe with you.

when i asked her, ”mommy, what do you want to call it? light summer slaw? or just summer slaw?” she looked down at the beautiful bright plate and said, “sunshine slaw.”

and how appropriate. it is a plate full of sunshine. its flavor is light and bright and a perfect addition to a summertime meal.

sunshine slaw.
serves 2 - 4

ingredients.
2 carrots, peeled & grated
1 orange
1 tbsp fresh parsley or cilantro, chopped
2 tbsp raisins
1 tbsp apple cider vinegar
pinch of salt & pepper

method.
peel orange and separate into segments, removing the pith. squeeze pith over raisins and set aside to soak. (if pith does not provide enough juice, squeeze an extra orange segment over them.) dice orange segments. in a bowl combine ingredients and toss well. we actually enjoyed this with a couple tablespoons of my coconut curry mustard dressing, rather than the vinegar. both work well.

enjoy!

with love, from spain. ©2012 amanda corissa

gazpacho cerezas (cherry gazpacho).

Fri, 27 Jul 2012 02:52:54 -0400

gazpacho is a chilled spanish soup, traditionally made with a base of fresh tomatoes. it’s served with a side of diced ingredients, which add texture to an otherwise plain, cold soup. people enjoy it as a light, refreshing meal in the summertime.
to be honest with you, i’m not a huge fan of gazpacho. yes, it’s refreshing on a hot summer day, but so is ice or a nice cold drink or a smoothie.
so when my mother told me about her favorite gazpacho, i was a bit skeptical. don’t get me wrong, it’s not that i hate gazpacho, but i could take it or leave it, and i certainly wouldn’t rave about it.

well, this one has cherries in it. and that piqued my interest.

summertime is clearly cherry season. before i left for vacation i pitted over 22 pounds of cherries at work. after you’ve eaten them by the handfuls, thrown them into smoothies, baked them into pies and tarts and frozen them by the bunches, what do you do with them?

well, you make gazpacho! this dish is a local favorite in coastal southern spain. it is typically served with the addition of olive oil and anchovies, and is topped with hard crumbled goat’s cheese. to keep it oil-free and plant-based, we omitted the oil and anchovies and simply used crushed pistachios for the garnish, which adds great texture and flavor.

we made it this evening as a starter for our tapas dinner at home. and i have to admit, this is a gazpacho i’d rave about. enjoy!

gazpacho cerezas (cherry gazpacho).
serves 4

ingredients.
2 cups pitted cherries
1 cucumber, peeled & diced
2 medium tomatoes, skin and seeds removed
1/2 medium onion, diced
1/3 cup pistachios, shelled & divided
1/4 cup roasted peppers of your choice (we used peppadews)
1 small garlic clove
2-3 tbsp apple cider vinegar
3/4 cup water

method.
roughly chop or crush half the pistachios (we used a mortar and pestle) and set aside. combine remaining ingredients in a blender and blend until smooth. chill in the fridge for at least 4 hours, 6 is preferable - it should be ice cold! serve with crushed pistachios as a garnish and enjoy on a hot summer day.

with love, from spain. ©2012 amanda corissa

coconut curry mustard dressing: serious flavor punch.

Thu, 26 Jul 2012 16:19:39 -0400

the first time i ever visited south florida, i was introduced to the curry mustard dressing at chicken kitchen. those of you who live here know what i’m talking about – it’s also a favorite at pollo tropical.

i loved it so much that years later, when i lived in tampa, i would make that drive across alligator alley with a cooler just so i could buy it by the bulk to bring home.

since i try not to eat oil anymore, i recently created a similar version. instead of oil, i used a mixture of shredded coconut and water to get that great creamy texture.

some of the reasons why i don’t use oil: um, have you seen forks over knives? read the china study? if not, it’s time my friend.

i don’t recommend eating coconut in huge volumes, or even on a daily basis. although it has been touted for many health benefits, its high saturated fat content makes it dangerous for people with heart problems. i suggest using it sparingly as a treat.

if you are staying away from it, you can use cashews, macadamia nuts or walnuts in this recipe instead. what if you’re also avoiding nuts? use chickpeas! note that each substitution will have its own flavor profile, but you can always add coconut extract to get that tropical effect.

if mustard seeds aren’t available in your area, no worries – i’ve also used poppy seeds and they’re great. while both work in this recipe, you’ll get a stronger flavor from using the toasted mustard seeds – and it’s the version i prefer to make at home. if you like mustard and curry, this dressing will definitely seduce your taste buds. serve this over your favorite salad or as a dip for crudités. it also works well as a spread for wraps and sandwiches!

coconut curry mustard dressing.
makes about 1½ cups

ingredients
½ - 1 cup water
½ cup shredded coconut
¼ cup yellow onion, diced
1 lemon, juiced
1 tbsp Dijon mustard
1 - 2 tbsp raw honey (or your preferred sweetener)
1 tsp curry powder
½ tsp sea salt
1 – 2 tbsp black mustard seeds, dry toasted (can also use poppy seeds)

method
combine all ingredients except for the mustard seeds in a blender and blend until smooth. start with the half cup of water and for a lighter consistency, add more water, one tablespoon at a time. note: if your curry powder isn’t the same bright color it used to be, add a half teaspoon or so of turmeric to your dressing to get that great, vibrant color! pour into a jar or bowl and mix in mustard seeds. enjoy over your favorite salad fixings. stores well in an airtight container in the fridge.

pineapple arugula (?) smoothie.

Mon, 09 Jul 2012 09:08:00 -0400

i know, it sounds weird, and maybe it is. i’ve found that people either love this smoothie or hate it. i happen to love this combination, and that’s why i’m sharing it with you! when i first made this, i had to have it almost every day for at least a week. but i’m also that kind of person – the kind of person who will eat something that they’ve just discovered and is absolutely delicious as many times as they can, perhaps for breakfast, lunch and dinner until they’re completely sick of it. yeah, that definitely happened with this coconut black bean dip. i do this and then have to take a break.

i first made this smoothie when organic girl started getting creative with their baby green mixes. with names like “five happiness,” “super greens” and “i <3 baby kale,” who could resist opening up a box and dumping its contents into a vitamix? not me, i went for it. by the way, if you haven’t tried any of these baby green mixes, i suggest you run over to your local whole foods market right now and try some. they’re obviously great for salads (i’ll eat the whole box in one sitting, always really proud of and slightly impressed with myself when i’m done), inside wraps and sandwiches and now, you know, for smoothies!

i think most people have gotten accustomed to putting kale, and if not, at least spinach, in their smoothies. it’s not that crazy anymore, although some people still haven’t tried it yet! drink a green smoothie, people!! if it weren’t for the color, when you drink a green smoothie, you don’t even taste that the greens are there. unless of course, you put LOTS of greens in. or unless you change it up a bit. using a mix like “five happiness,” which has a combination of baby bok choy, arugula, red chard and mizuna, will provide your smoothie with a beautifully spicy, nutty flavor.

arugula happens to be one of my favorite lettuces. it’s actually part of the cruciferous family, and is therefore mighty nutritious. it is a good source of protein, zinc and different B vitamins, and a great source of dietary fiber, vitamin A, C, K, folate calcium, iron, magnesium, phosphorous, potassium and manganese. whoa!

this smoothie is bright and sweet and because there’s really only three ingredients, it’s not that heavy. and, it’ll wake you up more than coffee! i consider it the perfect summer drink. enjoy!

pineapple arugula smoothie.
serves 2

ingredients
2 cups apple juice
2 cup frozen pineapple
3 big handfuls of a baby arugula mix (i like organic girl’s “five happiness”)

method
combine all ingredients in a blender and blend until smooth. for a lighter consistency, add a ¼ cup of water. enjoy immediately.

raw: creamy kale & arugula pesto with zucchini pasta.

Sat, 30 Jun 2012 11:00:00 -0400

i <3 kale.

i love eating food that loves me back. kale is amazingly nutritious. i once read that it works on the level of our dna by coaxing our genes to create immune-boosting enzymes. this makes me happy when i eat it, which i do at least a few times a week.

kale is an antioxidant and anti-inflammatory powerhouse. among many other nutrients, it provides a huge amount of vitamin k per serving (1 cup cooked) at 1,328% daily value. vitamin k is useful for regulating our body’s anti-inflammatory responses.
while i use kale in smoothies, for salads, stir-fries, i also sneak it into sauces like these for picky eaters at home. this creamy pesto sauce is a great way to hide this superfood!
i don’t know about you, but come summer, i want to spend less time in a hot kitchen. but, i’m also the type of person who gets sick of eating the same thing over and over again. i mean, don’t get me wrong, i love salads, but i can’t have them for every meal. unless of course, i change the way the salad looks and feels!

ultimately, this dish is a salad. you can take all the different ingredients, slice them up, combine them in a bowl and munch. but if you make it this way, it is so much more fun!

and, what’s great is that you can use this sauce for lots of different things! while we’re using this for a raw meal, you can also heat this sauce up for warm pasta dishes - pour it over your favorite whole grain linguine or use it to layer your lasagna.

you can also use it as a base for a pesto pizza, or as a spread for your sandwich instead of mayonnaise.

this (like all recipes) is a template! you can really have fun with this by adding different components. avoiding nuts? switch out the cashews for chickpeas (sticking to a raw diet, how about sprouted chickpeas?). you can also use walnuts or almonds instead. instead of kale and arugula, try spinach and collards or use a whole bunch of baby greens! the combinations are endless.

creamy kale & arugula pesto with zucchini pasta.
serves 2

ingredients
2 - 3 zucchinis
big handful kale
handful baby arugula
as much basil as you’d like (i used equal parts to the kale and arugula)
1/2 cup raw cashews, soaked for at least 2 hours
1/2 onion, chopped
2-3 cloves garlic (depending on how much you dig raw garlic)
1-2 lemon, juiced
1/2 tsp sea salt

method
spirilize zucchini (this is the spirilizer i use) and set aside. in a blender, combine remaining ingredients and blend together with a 1/2 cup of water until smooth. for a thinner consistency, add more water tablespoon by tablespoon. adjust seasoning. pour sauce over zucchini and enjoy immediately!

this meal will take you minutes to make! top with anything you’d like: sliced cherry tomatoes, sunflower seeds, lemon zest, almond slivers, or other diced vegetables.

note: if taking this meal to go, i suggest packing noodles and sauce separately. combining the zucchini with the sauce waters it down over time.

a birthday & blueberry vanilla lemonade.

Wed, 20 Jun 2012 21:07:00 -0400

i don’t know about you, but i’ve noticed there are two types of people in the world.

1. the type of person who is REALLY into their birthday
2. the type of person who just isn’t

the first type will openly count the days until their birthday arrives - it’s usually a month-long countdown, but can be a week or even three months. these people are usually the ones who also like to celebrate their half-birthdays, and the ones who indulge in week-long, even month-long birthday celebrations. (maybe this open display of excitement wanes after a certain age, but you know who i’m talking about.) there’s nothing wrong with this. if you’re this type of person - go for it!

i happen to be the other kind of person - the kind of person who doesn’t really make a big deal about their birthday and, on occasion, has just let it slip by without many people noticing.

except for this one.

i just have to say it…today is my birthday, and i have been counting down! i’m excited and happy because this birthday is a milestone that i am so relieved to cross. if the last few months are any indication of what’s to come, i have a lot to look forward to! more and more, i feel like i’m settling into myself. i feel confidant in who i am, in my own skin, what my talents and skills are, and what the future holds for me. today, i feel blessed and grateful and hopeful. :)

ok. now that i got that out of the way, let’s move on to the recipe…

i love juice. i just love it, i do.

but since i’ll drink it instead of water, i don’t like to keep it around. instead, i opt for making my own fruity concoctions that have less sugar and more beneficial components. usually i indulge in smoothies, as an attempt to keep the fiber of the fruit used. but in the summertime, i am a sucker for some lemonade!
last week i made a wonderful goji ginger lemonade from my new roots that was delicious and thirst-quenching. a few days later i hosted a fancy-pants lemonade stand for kids at work, where they got to mix different fruit purees into a homemade lemon or limeade.

lemonade stands are the epitome of the american childhood summer. even though i was raised in japan, we were fortunate enough to spend summers in california and hawaii. (i know, i know.) well, like most kids do, one summer i decided to have a lemonade stand. i wanted to raise money to ride the rollercoasters at great america.

i learned two things that summer:

1. to make money from a lemonade stand, you have to have great lemonade
2. and, probably most importantly, you also have to have people around to sell it to

needless to say, that summer i didn’t make enough money to go to great america. but, we got to go anyway! :)

last week organic blueberries were on sale. boy, was i happy when i realized they were actually sweet! i’ve been eating them by the handfuls, and have been putting them in everything. hence, this blueberry vanilla lemonade.

blueberries are high in many phytonutrients, (which literally means “plant” nutrients, or nutrients that come from plants) especially antioxidants like anthocyanins. anthocyanins provide blueberries and other fruits & veggies with their blue, purple and even red hues. they are mainly known for their antioxidant and anti-inflammatory properties. the color of a food is an indication of different antioxidants, vitamins and minerals. so, it’s always best to get a lot of color in your diet!

blueberry vanilla lemonade.
makes about 4½ cups

ingredients
3 cups water
1 cup fresh blueberries
1 cup fresh squeezed lemon juice
2 tsp vanilla extract (or, if you’re extra fancy, the seeds from an inch of a vanilla bean!)
sweetener to taste (optional…i used a couple tbsp of raw honey)

method
combine all ingredients in a blender and blend until smooth. the longer you blend this, the more vibrant the color will be. if you don’t want gritty bits in the lemonade, i recommend filtering the lemonade through a cheese cloth or fine mesh strainer.

you’ll find the vanilla ties the flavors together, making this lemonade an extra special treat! serve with ice cubes, fresh blueberries, lemon slices and/or even lemon zest for a nice touch. enjoy!

chai + chai spiced oatmeal with chia.

Sun, 17 Jun 2012 18:22:00 -0400

i’m a sleep early/wake early kind of girl. granted, my life doesn’t always happen this way. but if i can get myself into a routine and make it happen, i’m balanced, i’m cheerful, and way more fun to be around. i like rising early enough so that my dogs aren’t wiggling balls of excitement as soon as my feet hit the floor. instead, i prefer that they barely lift their furry heads when i tiptoe out of bed.

on mornings like these, it’s easier to put the kettle on the stove and roll out my yoga mat. it’s delicious to sit, sleep still in my bones, wrapped in my meditation shawl for my daily practice. on mornings like these, even though i might have to go to work early, it feels like i’ve managed to stretch the hours somehow.

summertime or not, warm homemade chai tea just does it for me. it’s comforting and cozy, and makes me feel like i’m taking care of myself. i prefer making it from scratch rather than buying a blend – that way i can put just the right amount of spices and honeyed sweetness.

chai typically refers to black tea steeped with a spice blend, and originates from india.

the word “chai” itself means tea. shortened - “cha” - it’s the word for tea in both china and japan.

here, i’m sharing the recipe not only for the chai i’ve been drinking at least three times a week lately, but also for a chai-spiced oatmeal that will bring about the same kind of coziness.

chai, plain & simple.
serves 1

ingredients
1 black tea bag (i like english breakfast, but for less caffeine, green tea works too)
1 ½ cups unsweetened almond milk
3 cloves
1 cardamom pod, crushed
1 cinnamon stick
¼ tsp ginger, freshly grated (ground ginger works too)
raw honey (or maple syrup) to taste

method
in a pot, combine all ingredients, except for honey and bring to a boil. boil for 2 – 3 minutes (make sure you watch the pot just in case the milk boils over). let sit for another minute or two to cool slightly, then add the honey. according to ayurveda, honey turns toxic when exposed to high heat, which is why i don’t add it until later. using a mesh strainer to strain the spices and tea bag, pour into your favorite mug and enjoy!

depending on your palate, you can add more or reduce the different spices used. this recipe is pretty mild compared to some others i’ve tried. when i’m in the mood, i add whole black peppercorns and up the ginger. you can also add vanilla or use unsweetened vanilla almond milk for a special treat. :)

in a rush? boil almond milk and tea with a shake of ground ginger and ground cinnamon and you’ll be good to go!

now, for the next recipe…

chai spiced oatmeal with chia.
serves 2

ingredients
1 cup rolled oats
1 cup unsweetened almond milk
½ cup water
2 tbsp dried fruit like raisins, apricots or mulberries if you can get them!
1-2 tbsp chia seeds (if you don’t have chia, ground flax works well in this recipe too)
6 cloves
2 cardamom pods, crushed
1 cinnamon stick

method
over medium high heat, add spices to a pot and stir frequently until slightly fragrant. this will really bring out the flavors. add oats and almond milk and simmer for 5 – 7 minutes, or until oats are cooked to your liking. top with fresh fruits and nuts and seeds for some crunch or if you need it, simply sweeten with a dollop of honey or maple syrup.

a great source of protein, chia is a superfood that adds omega-3 fatty acids and a slew of other vitamins and minerals, not to mention soluble fiber, to the mix. because chia doubles, maybe even triples, in size due to the gel it forms around itself when soaked in liquid, adding it to your oatmeal with keep you fuller longer.

need a faster meal? combine ½ a cup of rolled oats and 1 tablespoon of chia in a to-go container with some almond milk and fresh fruit. finish getting ready for work or take it with you. by the time you’re ready to eat, it will be done soaking!

coconut black bean dip.

Sat, 16 Jun 2012 00:23:00 -0400

maybe it’s the heavy, humid heat of this floridian summer, but all i’ve wanted to eat lately is fruit, black beans and corn. i’ve always enjoyed corn, but never to this degree. i must admit, i’ve become a bit obsessed. i’ve been eating it in as many forms as i can get it: oven-roasted corn on the cob, frozen corn, polenta, corn muffins and popcorn (sprayed with bragg’s and nutritional yeast - yum!!). i’ve even discovered a love for freeze-dried corn! who knew. i’ll eat it right out of the packet. and i’m not shy about it either. i will literally tear open that little ziplock bag, tilt my head back and pour as much as i can in my mouth.

one corn product that i haven’t been able to live without are these amazing oil-free corn tostadas that i found in the international section at whole foods market. they are thick and crunchy and they make eating salads so much more fun! it’s just an added bonus that there’s only two ingredients: corn and salt.

my favorite way to eat them is as a vehicle for this amazing coconut black bean dip that i made a few months ago, on a whim. you know those days when you really can’t be bothered cooking, but don’t have anything that can readily be eaten? well, i was having one of those days.

sometimes i feel like a magical kitchen genius. i’m sure you’ve had these moments too - when you look in your pantry and fridge and feel like you have to go to the grocery store because you don’t have anything to eat? but then you spot a can of this and a bit of that, and you somehow throw it all together and all of a sudden you’ve whipped up an amazing meal? well this, my friends, is exactly how this bean dip came about.

in my pantry was a can of lite coconut milk and a can of black beans.

i also happen to have in my fridge some fresh cilantro and one lonely head of romaine. inspiration hit.

i was hungry. i wanted a meal fast. usually, this is when i turn to my vitamix. literally, no more than fifteen minutes later, i had a damn good meal on the table.

this is one of those dishes i’ve had to make again and again and again because it is so good. i love to pour this dip, warm and saucy right off the stove, onto a big bowl of romaine and sprouts, scooping it up with my beloved tostadas. it’s also great room temperature or cold, as the coconut helps thicken it up. it is so versatile, so have fun with it! enjoy .

coconut black bean dip.
serves 4

ingredients
2 cans black beans (i like eden organics because of their bpa-free lining)
1 can lite coconut milk
1/2 bunch of cilantro
2 dried chili peppers
2 limes, juiced
sea salt to taste

method
rinse and drain beans. (in a perfect world, i prefer to make the beans from scratch, but when time is precious and bellies are empty…) combine with remaining ingredients in a blender or food processor and blend until smooth. pour mixture into a pot and simmer for about 20 minutes. taste and adjust seasoning to your liking.

dip will thicken as it cools because of the coconut. due to its saturated fat content, coconut is solid at room temperature.

serve warm over brown rice. try it as a warm dressing over romaine and sprouts like i mentioned earlier! enjoy it on tostadas with avocados and fresh salsa. it’s great for leftovers the next day - the flavors meld together even more. you’ll love it.

we enjoyed it over romaine, topped with a chunky avocado salsa and of course, tostadas on the side.