From http://allrecipes.com/recipe/230871/roasted-beet-avocado-and-pistachio-salad/
Ingredients
3 large beets
extra-virgin olive oil
balsamic vinegar
salt and ground black pepper to taste
1 avocado - peeled, pitted, and cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1/4 cup shelled pistachio nuts
1/4 cup dried cherries
1/4 cup shredded Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 pk mixed greens
Preheat oven to 375 degrees F (190 degrees C).
Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
Sunday, November 8, 2015
Superfood salad
From: http://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/#5vg60sFi8HEAFKgd.97
Ingredients
• 2-3 sweet potatoes
• 1 pinch of dried chilli flakes
• 1 pinch of ground coriander
• 1 small pinch of ground cinnamon
• olive oil
• sea salt
• freshly ground black pepper
• 1 cup quinoa
• 1 head broccoli
• 1/4 cup mixed nuts , such as walnuts, almonds and Brazil nuts
• 1 pomegranate
• extra virgin olive oil
• 2 limes , juice of
• 1 splash of balsamic vinegar
• sprouts
• 1 fresh red chilli
• 1 ripe avocado
• To serve:
• sprouts
• 20 g feta cheese
Method
Preheat the oven to 200ºC/400ºF/gas 6. Scrub and chop the sweet potatoes into 1/2 inch or bite size chunks. Place into a roasting tray with the chilli flakes, ground cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil (I didn't think it needed this much oil), the lime juice and balsamic vinegar. Whisk well and season to taste.
Add the cooled broccoli and sprouts to the dressing. Finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, place sprouts on top, then serve with a crumbling of feta cheese.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/#2ptx1VAyxuQ0RbFt.99
Ingredients
• 2-3 sweet potatoes
• 1 pinch of dried chilli flakes
• 1 pinch of ground coriander
• 1 small pinch of ground cinnamon
• olive oil
• sea salt
• freshly ground black pepper
• 1 cup quinoa
• 1 head broccoli
• 1/4 cup mixed nuts , such as walnuts, almonds and Brazil nuts
• 1 pomegranate
• extra virgin olive oil
• 2 limes , juice of
• 1 splash of balsamic vinegar
• sprouts
• 1 fresh red chilli
• 1 ripe avocado
• To serve:
• sprouts
• 20 g feta cheese
Method
Preheat the oven to 200ºC/400ºF/gas 6. Scrub and chop the sweet potatoes into 1/2 inch or bite size chunks. Place into a roasting tray with the chilli flakes, ground cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil (I didn't think it needed this much oil), the lime juice and balsamic vinegar. Whisk well and season to taste.
Add the cooled broccoli and sprouts to the dressing. Finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, place sprouts on top, then serve with a crumbling of feta cheese.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/#2ptx1VAyxuQ0RbFt.99
How to Increase Collagen By Eating the Right Foods
From http://www.healthcentral.com/skin-care/c/742375/55533/increase-eating/
When you pass the cosmetic counter these days, all you seem to see are anti-wrinkle creams. Do these products actually work and do they really keep your skin looking younger? The anti aging industry is a huge business. Many of us want to look younger, which makes it easy for these big companies to convince us, their cream with collagen will do the trick.
Most of these anti-wrinkle creams containing collagen and elastin, and won't do anything for us at all due to the fact that that these two ingredients are structurally too dense to readily enter our skin. Unless both of these substances undergo extensive processing that will allow them to be absorbable then they will stay on the surface of the skin doing nothing.
Collagen is a type of protein, and works with keratin to provide the skin with strength, smoothness, elasticity and resilience. It is produced by the skin and other parts of the body. When you are young, you have an abundance of collagen in your body, which is why young children have such lovely shiny hair and smooth skin. It is referred to, as the cement which holds everything together. As you age collagen production declines and weakening of the skin occurs, this is when skin wrinkles, necks become saggy, lines form around eyes and mouth.
The skin is made up of three layers, epidermis, dermis and hypodermis. The second layer of the skin (dermis) is where the protein collagen is found. Collagen molecules are bundled together throughout the dermis.
Always remember, anti aging facial creams with chemicals in them can actually age you instead of reversing aging. If these creams are not effective, what can be done to help stimulate skin cells , in order to boost collagen production.
There are ways to help you increase the collagen in your skin, so you have to know what nutrients your body really needs to do this.
Soy products such as soymik and cheese contain an element known as genistein. The presence of genistein gives soy products their collagen production qualities, as well as helping to block enzymes that tend to break down and age the skin. Just about any soy product contains enough genistein to be helpful, including soy products that have been developed as substitutes for meat products.
Dark green vegetables are also excellent examples of food containing collagen producing agents. Add drak green leafy veggies such as spinach, cabbage and kale to your diet every day. They are packed with an antioxidant called lutein. You need 10 mg to get results - which equates to about 4oz. of spinach or 2oz. of kale. Recent French research suggests this will boost skin hydration and elasticity, fighting wrinkles. Rich in Vitamin C, regular consumption of kale, spinach,collards, and asparagus help to strengthen the body's ability to manufacture collagen and to utilize the protein effectively.
Beans help your body produce a vital anti-ageing substance called hyaluronic acid. Aim for at least two tablespoons of beans each day - broad or butter beans make a great substitute for mashed potatoes.
Red fruits and vegetables also are excellent sources to up the collagen content of foods in the diet. The presence of lycopenesl in these types of foods helps to act as
antioxidants, which in turn increases collagen production. Try adding red peppers, beets, and fresh or stewed tomatoes to the diet. Also include sweet potatoes, carrots and more. Research from Dr Ronald Watson at the University of Arizona has found that the antioxidants in red, yellow and orange foods build up under the skin creating extra UV protection. "The effect is so strong that eating six portions a day for about two months will build a natural barrier equivalent to a factor four sunscreen," says Dr Watson.
Vitamin C rich fruits and vegetables are natural sources of collagen production. You should try to include citrus fruits like oranges, lemons and strawberies into your daily diet.
Prunes One of the biggest causes of skin aeing is attack by substances called free radicals, that break down healthy skin tissues. Antioxidants helps neutralise these free radicals before they can do any damage - and prunes are the fruit containing the absolute highest level of antioxidants. Blueberries are a close second. Eat five to six prunes, or a small basket of blueberries, daily to get a great health boost .
Omega Acids also help to create an ideal environment for collagen production. Fish such as salmon and turna are excllent sources of omega fatty acids. Nuts such as cashews, pecans, almonds and Brazil nuts contain healthy amounts as well.
Flaxseed is a major sources of the healthy fat omega-3. Skin cells are surrounded by a fatty layer made from this and other fats so, the higher your omega-3 intake the stronger that layer is, and the plumper your skin cells are - which helps disguise lines and wrinkles. Mix it into smoothies or add it to balsamic vinegar and use it as a salad dressing, but try to have a tablespoon each day.
Foods that are rich in sulphur content are also important to collagen production. Among these are green and black olives, fresh cucumbers, and fresh stalks of celery. Working in conjunction with the sulphur, vegetables that are rich in Vitamin A also aid in keeping collagen levels high. Try adding raw carrots, fresh cantaloupe and baked sweet potatoes to the diet for an extra boost.
Turkey contains a vital skin-friendly protein called carnosine that slows down a process in the skin called cross-linking. When this happens, fibres grow into the collagen of the skin making it stiff and inelastic. This then stops it snapping back when you do things like smile, laugh or frown - and this is what causes smile lines or crows feet. Eat turkey two to three times a week.
Chocolate is really is good for your skin. In studies in Germany, it was found that after drinking a cocoa-packed drink, blood flow to the skin was boosted (meaning it gets higher levels of nutrients and moisture). It also seemed to be more protected against UV damage - the number-one skin ager. Only dark chocolate contains enough antioxidants to have effects, though.
Manuka Honey is a special honey from New Zealand with unique healing properties. It has been used in skin care for centuries by the Maori people of New Zealand and it's easy to understand why. When used topically, Active Manuka Honey can restore and rejuvenate your skin. It supports the skin cell renewal process and assists in the formation of stronger collagen protein. As an added benefit, active manuka honey is rich in antioxidants and helps to reduce blemishes.
Rose hips are one of the plants extract that can present a rich source of collagen. They contain a high level of vitamin C, which is good for the production of collagen.
Avocado Oil If you want to know how to naturally produce collagen, you need to use face masks or creams that contain avocado oil. Avocado oil is deeply hydrating and highly compatible with the natural oils in your skin. Avocado oil is high in plant steroids, which help to reduce blemishes and age spots. It also helps to regenerate and rejuvenate skin damaged by free radicals. Avocado oil is important because it is scientifically proven to stimulate collagen production and it increases the proportion of soluble collagen in the dermis of your skin. And don't forget to include fresh avocadoes in your favourite salad and soup recipes!
One of the key points to keep in mind is that it is possible to provide everything your body needs to produce collagen by eating a balanced diet. By including some of the foods mentioned here, you will soon begin to see a difference in the quality of your skin tone, as well as have an improved sense of overall health. So toss those "collagen" creams out and start shopping for foods that will actually help you re-grow the collagen you have lost!
- See more at: http://www.healthcentral.com/skin-care/c/742375/55533/increase-eating/#sthash.JS3vyuiY.dpuf
When you pass the cosmetic counter these days, all you seem to see are anti-wrinkle creams. Do these products actually work and do they really keep your skin looking younger? The anti aging industry is a huge business. Many of us want to look younger, which makes it easy for these big companies to convince us, their cream with collagen will do the trick.
Most of these anti-wrinkle creams containing collagen and elastin, and won't do anything for us at all due to the fact that that these two ingredients are structurally too dense to readily enter our skin. Unless both of these substances undergo extensive processing that will allow them to be absorbable then they will stay on the surface of the skin doing nothing.
Collagen is a type of protein, and works with keratin to provide the skin with strength, smoothness, elasticity and resilience. It is produced by the skin and other parts of the body. When you are young, you have an abundance of collagen in your body, which is why young children have such lovely shiny hair and smooth skin. It is referred to, as the cement which holds everything together. As you age collagen production declines and weakening of the skin occurs, this is when skin wrinkles, necks become saggy, lines form around eyes and mouth.
The skin is made up of three layers, epidermis, dermis and hypodermis. The second layer of the skin (dermis) is where the protein collagen is found. Collagen molecules are bundled together throughout the dermis.
Always remember, anti aging facial creams with chemicals in them can actually age you instead of reversing aging. If these creams are not effective, what can be done to help stimulate skin cells , in order to boost collagen production.
There are ways to help you increase the collagen in your skin, so you have to know what nutrients your body really needs to do this.
Soy products such as soymik and cheese contain an element known as genistein. The presence of genistein gives soy products their collagen production qualities, as well as helping to block enzymes that tend to break down and age the skin. Just about any soy product contains enough genistein to be helpful, including soy products that have been developed as substitutes for meat products.
Dark green vegetables are also excellent examples of food containing collagen producing agents. Add drak green leafy veggies such as spinach, cabbage and kale to your diet every day. They are packed with an antioxidant called lutein. You need 10 mg to get results - which equates to about 4oz. of spinach or 2oz. of kale. Recent French research suggests this will boost skin hydration and elasticity, fighting wrinkles. Rich in Vitamin C, regular consumption of kale, spinach,collards, and asparagus help to strengthen the body's ability to manufacture collagen and to utilize the protein effectively.
Beans help your body produce a vital anti-ageing substance called hyaluronic acid. Aim for at least two tablespoons of beans each day - broad or butter beans make a great substitute for mashed potatoes.
Red fruits and vegetables also are excellent sources to up the collagen content of foods in the diet. The presence of lycopenesl in these types of foods helps to act as
antioxidants, which in turn increases collagen production. Try adding red peppers, beets, and fresh or stewed tomatoes to the diet. Also include sweet potatoes, carrots and more. Research from Dr Ronald Watson at the University of Arizona has found that the antioxidants in red, yellow and orange foods build up under the skin creating extra UV protection. "The effect is so strong that eating six portions a day for about two months will build a natural barrier equivalent to a factor four sunscreen," says Dr Watson.
Vitamin C rich fruits and vegetables are natural sources of collagen production. You should try to include citrus fruits like oranges, lemons and strawberies into your daily diet.
Prunes One of the biggest causes of skin aeing is attack by substances called free radicals, that break down healthy skin tissues. Antioxidants helps neutralise these free radicals before they can do any damage - and prunes are the fruit containing the absolute highest level of antioxidants. Blueberries are a close second. Eat five to six prunes, or a small basket of blueberries, daily to get a great health boost .
Omega Acids also help to create an ideal environment for collagen production. Fish such as salmon and turna are excllent sources of omega fatty acids. Nuts such as cashews, pecans, almonds and Brazil nuts contain healthy amounts as well.
Flaxseed is a major sources of the healthy fat omega-3. Skin cells are surrounded by a fatty layer made from this and other fats so, the higher your omega-3 intake the stronger that layer is, and the plumper your skin cells are - which helps disguise lines and wrinkles. Mix it into smoothies or add it to balsamic vinegar and use it as a salad dressing, but try to have a tablespoon each day.
Foods that are rich in sulphur content are also important to collagen production. Among these are green and black olives, fresh cucumbers, and fresh stalks of celery. Working in conjunction with the sulphur, vegetables that are rich in Vitamin A also aid in keeping collagen levels high. Try adding raw carrots, fresh cantaloupe and baked sweet potatoes to the diet for an extra boost.
Turkey contains a vital skin-friendly protein called carnosine that slows down a process in the skin called cross-linking. When this happens, fibres grow into the collagen of the skin making it stiff and inelastic. This then stops it snapping back when you do things like smile, laugh or frown - and this is what causes smile lines or crows feet. Eat turkey two to three times a week.
Chocolate is really is good for your skin. In studies in Germany, it was found that after drinking a cocoa-packed drink, blood flow to the skin was boosted (meaning it gets higher levels of nutrients and moisture). It also seemed to be more protected against UV damage - the number-one skin ager. Only dark chocolate contains enough antioxidants to have effects, though.
Manuka Honey is a special honey from New Zealand with unique healing properties. It has been used in skin care for centuries by the Maori people of New Zealand and it's easy to understand why. When used topically, Active Manuka Honey can restore and rejuvenate your skin. It supports the skin cell renewal process and assists in the formation of stronger collagen protein. As an added benefit, active manuka honey is rich in antioxidants and helps to reduce blemishes.
Rose hips are one of the plants extract that can present a rich source of collagen. They contain a high level of vitamin C, which is good for the production of collagen.
Avocado Oil If you want to know how to naturally produce collagen, you need to use face masks or creams that contain avocado oil. Avocado oil is deeply hydrating and highly compatible with the natural oils in your skin. Avocado oil is high in plant steroids, which help to reduce blemishes and age spots. It also helps to regenerate and rejuvenate skin damaged by free radicals. Avocado oil is important because it is scientifically proven to stimulate collagen production and it increases the proportion of soluble collagen in the dermis of your skin. And don't forget to include fresh avocadoes in your favourite salad and soup recipes!
One of the key points to keep in mind is that it is possible to provide everything your body needs to produce collagen by eating a balanced diet. By including some of the foods mentioned here, you will soon begin to see a difference in the quality of your skin tone, as well as have an improved sense of overall health. So toss those "collagen" creams out and start shopping for foods that will actually help you re-grow the collagen you have lost!
- See more at: http://www.healthcentral.com/skin-care/c/742375/55533/increase-eating/#sthash.JS3vyuiY.dpuf
Sunday, August 9, 2015
Quinoa Enchilada Casserole
From: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield:6 servings
Ingredients
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
Instructions
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F.
Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cumin and chili powder; season with salt and pepper, to taste. Stir cheese.
Spread quinoa mixture into the prepared baking dish.
Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield:6 servings
Ingredients
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
Instructions
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F.
Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cumin and chili powder; season with salt and pepper, to taste. Stir cheese.
Spread quinoa mixture into the prepared baking dish.
Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
Greens-and-butternut-squash-salad
From: http://www.amysglutenfreepantry.com/recipes/salads/greens-and-butternut-squash-salad/
Prep time: 15 minutes
Total time: 45 minutes
Yield: enough for several large salads
baby greens 1 2 1/2 – 3 lb.
butternut squash peeled, seeded and cut into 1 inch slices
1 T olive oil
1 tsp. salt
1/2 tsp. pepper
sprinkle of goat cheese (optional)
Balsamic Vinaigrette (recipe follows)
Preheat oven to 400 degrees. Place butternut squash on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and mix thoroughly with your hands to distribute the oil and spices. Roast squash until fork tender (about 20-30 minutes) and cool. Plate up a handful of baby greens. Place several piece of squash atop and drizzle with Balsamic Vinaigrette. Add a sprinkle of goat cheese if you’re so inclined and serve.
Balsamic Vinaigrette
Prep time: 3 minutes
Total time: 5 minutes
Special equipment: mini processor optional
Yield: just over 1/2 cup
1/2 c. olive oil
3 T balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1/4 tsp. each salt and pepper
several teaspoons of water to thin, if needed
1.Place all ingredients into mini processor and process for 15 seconds. Thin with water if needed.
2.If using jar, place all ingredients into jar, affix lid tightly and shake vigorously. You can also simply whisk all these ingredients together in a bowl. Store in refrigerator.
Prep time: 15 minutes
Total time: 45 minutes
Yield: enough for several large salads
baby greens 1 2 1/2 – 3 lb.
butternut squash peeled, seeded and cut into 1 inch slices
1 T olive oil
1 tsp. salt
1/2 tsp. pepper
sprinkle of goat cheese (optional)
Balsamic Vinaigrette (recipe follows)
Preheat oven to 400 degrees. Place butternut squash on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and mix thoroughly with your hands to distribute the oil and spices. Roast squash until fork tender (about 20-30 minutes) and cool. Plate up a handful of baby greens. Place several piece of squash atop and drizzle with Balsamic Vinaigrette. Add a sprinkle of goat cheese if you’re so inclined and serve.
Balsamic Vinaigrette
Prep time: 3 minutes
Total time: 5 minutes
Special equipment: mini processor optional
Yield: just over 1/2 cup
1/2 c. olive oil
3 T balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1/4 tsp. each salt and pepper
several teaspoons of water to thin, if needed
1.Place all ingredients into mini processor and process for 15 seconds. Thin with water if needed.
2.If using jar, place all ingredients into jar, affix lid tightly and shake vigorously. You can also simply whisk all these ingredients together in a bowl. Store in refrigerator.
Tuesday, July 14, 2015
Chickpea almond butter bake
I found the base recipe on Hummusapein.
1 25oz can organic Chickpeas
1 cup almond butter
1/2 - 1 cup applesauce (sugar free)
2 Tbls ground flaxseed
4 teaspoons baking powder
Directions
1. Pre-heat oven to 350.
2. Spray a 9x13 pan with cooking spray.
3. Rinse the chickpeas.
4. Put all ingredients into food processor
5. Let it process for several minutes. You want to make sure the beans are well chopped.
6. Once the mix is a similar consistency to hummus, put it into a 9x13 pan.
7. Bake 40-60 minutes. I like it cooked longer rather than shorter. I cook it until the top splits.
1 25oz can organic Chickpeas
1 cup almond butter
1/2 - 1 cup applesauce (sugar free)
2 Tbls ground flaxseed
4 teaspoons baking powder
Directions
1. Pre-heat oven to 350.
2. Spray a 9x13 pan with cooking spray.
3. Rinse the chickpeas.
4. Put all ingredients into food processor
5. Let it process for several minutes. You want to make sure the beans are well chopped.
6. Once the mix is a similar consistency to hummus, put it into a 9x13 pan.
7. Bake 40-60 minutes. I like it cooked longer rather than shorter. I cook it until the top splits.
Crispy Kale, Brussels Sprouts, and Potato Hash
From: http://www.seriouseats.com/recipes/2013/10/crispy-kale-brussels-sprouts-potato-hash.html
Servings: 2
Ingredients
• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil
Procedures
1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
3. Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.
Servings: 2
Ingredients
• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil
Procedures
1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
3. Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.
Strawberry-Watermelon Water with Basil
From: http://www.wholefoodsmarket.com/recipe/strawberry-watermelon-water-basil
Ingredients:
1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil
Method:
Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.
Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.
Ingredients:
1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil
Method:
Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.
Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.
Black Bean Salad with Corn, Red Peppers and Avocado
From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Servings: 6-8
Ready in 30 minutes
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Servings: 6-8
Ready in 30 minutes
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Perfect Pesto
From: http://www.thekitchn.com/how-to-make-perfect-pesto-every-time-cooking-lessons-from-the-kitchn-175471
Makes: 1 cup
Ingredients
5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil
Equipment
Blender or food processor
Instructions
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
Makes: 1 cup
Ingredients
5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil
Equipment
Blender or food processor
Instructions
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
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