Almond Joy (7/31/10)
Listen to this podcastMake Your Own Nut Milk
1 cup almonds, soaked overnight
2 cups water
Drain and rinse almonds. Blend the soaked almonds with the water until smooth and strain the mixture through a sprout bag, cheesecloth, or strainer into a container. This milk will last in the refrigerator for about 3-5 days. Shake well before using. (NOTE: Save the nut pulp for later use)
If you want to make it sweet:
Put the almond milk back into the blender carafe and add vanilla, a sweetener (like dates) or a banana and blend until smooth.
Twist and Sprout (7/24/10)
Listen to this podcastMediterranean Sprouted Wheat Salad
2 cups sprouted wheat berries
1/2 cup kalamata olives, sliced
1 yellow pepper, seeded and chopped
3 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, chopped
1 bunch parsley, minced
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper, to taste
Simmer wheat berries in water for about Mix together wheat berry spouts and olive, pepper, tomatoes, cucumber, green onions and parsley. In a small bowl, whisk together the oil, lemon juice and garlic. Add to salad ingredients, season with salt and pepper and serve.
Getting Figgy With It! (7/17/10)
Listen to this podcastFig Cake with Cashew Cream
1 cup fresh or dried figs, cut up into small pieces
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla
In a small saucepan, combine figs, coconut oil, syrup, water, spices and bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)
Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.
Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!
Cashew Cream
This cashew cream is one of my all time favorites! It is wonderful with the fig cake.
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1-2 Tablespoons liquid sweetener to taste, like agave or brown rice syrup
1 teaspoon vanilla
Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, sweetener to taste, and vanilla. Taste and add additional sweetener, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.
Project DELISH: The BBQ (7/3/10)
Listen to this podcastSpicy Orange, Cilantro and Cumin Marinade with Grilled Tempeh
This is one of my favorite ways to eat tempeh. This recipe is really tasty and you can keep the tempeh moist by putting it back into the marinade after it is grilled.
16 oz tempeh, sliced into thick strips
1/2 cup olive oil
1 cup orange juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
pinch or two red pepper flakes
salt and pepper (don’t leave these out…just a pinch of each makes a difference)
Steam tempeh strips in a steamer basket for 15 minutes. Mix together oil, orange juice, cilantro, garlic and spices in a food processor or blender. Pour marinade over steamed tempeh and marinate for at least 30-60 minutes. Reserving marinade, grill tempeh for 5 minutes on each side or until done (don’t overgrill or it will get dry). Pour remaining marinade overtop and serve.
Potato Salad with White Beans
4 red potatoes, diced and cooked
1-15 oz can white beans, drained
1/2 small red onion, minced
2 celery stalks, sliced
1/2 cup chopped fresh parsley
Sea salt and pepper to taste
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 5-oz bag arugula (if desired)
Dice potatoes and cook in salted boiling water until done. Drain and set aside (You can do this ahead of time).
In a medium bowl, mix together the cooked potatoes, beans, red onion, celery, parsley along with a generous sprinkle of salt and pepper and set aside.
In a small bowl, whisk together olive oil, vinegar, mustard and thyme. Add to potatoes and toss to incorporate. Season to taste and refrigerate until service (the longer it marinates the better it tastes).
Easy Stove Top Baked Beans
2 garlic cloves, minced
1/4 cup ketchup
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 teaspoons dry mustard powder
1/2 teaspoon hot pepper sauce (or more or less to taste)
sea salt and pepper to taste
2 1 5 – ounce cans of white beans, drained
In a saucepan over medium heat, mix together the garlic, ketchup, molasses, vinegar, mustard powder, hot sauce, and a sprinkle of salt and pepper. Add beans, and bring the mixture to a rolling boil. Reduce heat to low and simmer for 20 minutes or until thickened.
