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VEGAN CREAM OF CAULIFLOWER SOUP

Posted by Unknown Thursday, April 24, 2014 0 comments

Look who's Vegan all of a sudden! Can't say when it began, but slowly over the long Winter, I have had less and less interest in eating meat for protein. Before you start to worry about my nutritional needs, let me just say I have never felt better. I am excited to share this creamy, delicious cauliflower soup for a few reasons. 1.) It is Vegan. 2.) No one in your family will ever suspect it is Vegan. 3.) It is delicious.
Enjoy.

Ingredients:

2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves - I used 4 cloves)

2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)

Kosher or Sea salt

1 head cauliflower, chopped

7 cups vegetable broth (or water with a bit of added Kosher or Sea Salt)

1/4 cup (35g) raw unsalted cashews (available at Bulk Barn)

Directions:

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth (or water), increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.

Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Taste to adjust seasoning.

Enjoy.

Maximized Grainless Rolls

Posted by Unknown Thursday, July 18, 2013 0 comments

Maximized food has become a no-brainer for us. I hear all kinds of protests about the "cost" of organic, grain-free, sugar-free cooking. I can only reply that my health is worth paying for. In fact, I can not think of anything that is more worthy of my money. I will admit, though, that the idea of a grilled organic turkey burger without a bun has often left a little to be desired. That's why I needed to share with anyone who doesn't already have the recipe. . .these Maximized Grainless Rolls are the bomb! The recipe is from Kimberly Pease-Roberto, co-author of The Maximized Living Nutrition Plan, so rest-assured, your health need never suffer from eating a burger again!
By the way, they freeze beautifully. . . .if they last that long.

Kimberly's great recipe goes like this:

1 1/2 cups almond flour
5 tablespoons psyllium husk powder
2 teaspoons aluminum free baking powder
1 teaspoon sea salt
2 tablespoons apple cider vinegar
2 organic eggs or 3 organic egg whites
1 cup boiling water

Mix all of the dry ingredients together. Add the eggs and apple cider vinegar and mix well. You will have a very stiff mixture on your hands. Add the boiling water and continue to mix until well combined. The mixture will then turn from a "soup" into a very sticky dough. Split the mixture into 5 rolls. You will want to “form” them into nicely shaped rolls and place them on a parchment lined baking sheet. I do this using a very large serving spoon (for rolls) and (for "buns") I place a ring on the parchment to make them "round." Bake for 50 minutes at 350 degrees.

These can be used for sandwiches, grass fed burgers, or own their own.

Here is the link for this and a plethora of other great recipes:

http://smartmeals.wordpress.com/category/breads-and-baked-goods/

Enjoy.

3 Cheese Zucchini Bites

Posted by Unknown Friday, June 29, 2012 0 comments

Zucchini is abundant this time of year. These tiny bites make the perfect "amuse bouche" before dinner, and they would be wonderful to pass around at a backyard party. When we tested this recipe, the two of us ate every last one, and would have eaten another batch!

Zucchini is one of the vegetables you really want to buy organic. But if you grow your own and don't use crazy toxic pesticides, feel free to enjoy the bounty of your garden!

Enjoy.

Ingredients:

1 cups zucchini, grated
1 egg
¼ cup raw parmesan cheese, finely grated
¼ cup almond flour
2 shallots, diced
¼ cup grated cheese (I used a raw grated mozza/cheddar blend.)
Salt and Pepper

Preparation:

1. Preheat oven to 400F. Grease 1 or 2 mini muffin tins with coconut oil.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water. You have probably done something like this if you have used frozen spinach. DO NOT SKIP THIS STEP.

3. In a bowl, combine the egg, onion, cheeses, almond flour, zucchini, salt and pepper.

4. Using a spoon or a mini cookie scoop, fill the muffin cups to the top. Bake for 20-25 minutes, or until the top is browned and set.

Yield 15 - 18 mini muffins

MAXIMIZED REFRESHMENT

Posted by Unknown Thursday, April 12, 2012 0 comments

Here is a fabulously fresh, simple, and delicious recipe from our friend, Wendy Hord. What a terrific drink to enjoy all summer long. Thank you, Wendy.

BREW a teapot of green tea, using 3 teabags to approx. 6 cups of boiling water, let steep for ½ hr., then pour into a large water pitcher. Fill the pitcher up the rest of the way with cold water (approx. 4 more cups).

ADD ½ or more mixed frozen berries, I used (strawberry, blackberry, raspberry) blend. Leave it to steep overnight in the refrigerator for best infused flavor.

STRAIN out berries, and add stevia to taste, stir.

SERVE on the rocks with lemon or berry garnish

Just as yummy as commercial flavoured iced teas…. without the
sugar or aspartame!!

Enjoy.

Bruschetta

Posted by Unknown Saturday, May 28, 2011 0 comments

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
1/2 fresh onion
4 cloves fresh garlic
1 bunch fresh basil
4 tablespoons extra virgin olive oil
sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

"DORITO" Bread

Posted by Unknown Monday, February 21, 2011 0 comments

This bread is the perfect accompaniment to Caesar Salad or any variety of your favorite chili. But honestly, you will find yourself wanting to munch on the bread alone. . .like the "bad ol' days" when you polished off a bag of Doritos in front of the TV.

Enjoy.

Ingredients:

2 cups almond flour

1 teaspoon kosher or sea salt

2 teaspoons chipotle chili powder

1 teaspoon baking powder

8 oz. organic (preferably raw) old cheddar cheese, grated

1 organic free range egg

Preparation:

1. Combine all dry ingredients (including grated cheddar) in a bowl.

2. In a smaller bowl, whisk egg; then combine it with the dry ingredients.

3. Knead the mixture with hands to ensure proper distribution of ingredients. The "dough" will form a ball.

4. Form the dough into a large circle about 2/3 inch thick.

5. Cut circle into 16 slices.

6. Place slices on parchment or silpat lined baking sheet.

7. Bake at 375 degrees for 9 - 10 minutes.

8. Open the oven door, turn off the oven, re-close the oven door, and leave the bread in the oven for another 7 - 10 minutes. (If you like a softer consistency, remove the bread when the initial 10 minutes has elapsed.)

HOME‐MADE GREEN APPLE APPLESAUCE

Posted by Unknown Wednesday, September 8, 2010 0 comments

Apple Season is here! I made a double batch of this recipe for some children who were visiting our cottage on Labour Day weekend, and I was reminded that, when it comes to delicious, we are all children. The adults gobbled it up!

The first time you taste this, you will understand why it is worth making your own home‐made applesauce.

Enjoy.

Ingredients:

3 lbs Granny Smith apples

1 teaspoon cinnamon

1 pinch nutmeg (freshly grated is wonderful if you have it)

1 1/2 cups water

2 thin lemon slices

1/4 teaspoon salt

1 to 2 tablespoons “Spoonable” brand stevia, or

equivalent (optional, and to taste)

Preparation:

1) Peel and core apples

2) Cut apples into approximately 1 inch cubes.

3) Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.

4) Simmer for 20 minutes or until the apples have softened significantly.

5) Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.

6) Mash with a potato masher or use a food mill for a smoother consistency.

7) Taste the applesauce. If it is too tart and you want to add some sweetness, now would be the time to add a tablespoon or two of “Spoonable” brand stevia to taste.

8) Serve warm, at room temperature, or chilled, if it lasts that long.

MEDITERRANEAN ZUCCHINI BOATS

Posted by Unknown Wednesday, August 18, 2010 0 comments

This time of year always means lots and lots of tasty, home grown vegetables, and many of us have an abundance of zucchini that we may not know quite what to do with. This recipe is a side dish that I saw in a Whole Foods while I was working on GOOD FOOD in 2009, and I simply had to include it in the book. The finished product is delicious hot or cold. It probably won't last long enough for you to taste it cold.

Enjoy.

Ingredients:

2 zucchini, approximately 8 – 10 inches long

2/3 – 3/4 cups grape tomatoes, lightly diced

1/3 to 1/2 cups Greek Feta cheese

1/4 cup pitted black olives, lightly diced

1/4 cup pepita seeds or raw pine nuts (optional)

1/4 cup chopped fresh Italian flat leaf parsley

A drizzle of olive oil (optional)

Preparation:

Preheat oven to 325 degrees.

1) Cut the zucchini in half, lengthwise,

and scrape out the seeds with a

teaspoon, forming a “ditch” for the other ingredients.

2) Cut a slim length of the skin on the bottom of the zucchini, so it will sit steadily on the plate.

3) Combine all the other ingredients and distribute them evenly into the four zucchini halves.

4) Bake until zucchini is just cooked, approximately 15 to 20 minutes.

5) You may want to drizzle a tiny bit of olive oil over the finished product.

ROASTED CAULIFLOWER WITH GARLIC AND CAPER SAUCE

Posted by Unknown Sunday, August 15, 2010 0 comments

I was reminded of this recipe, originally created for GOOD FOOD, by Courtney from Nashville. Thanks, Courtney!

Everyone else - Enjoy.

Ingredients:

1 head (about 2 pounds) cauliflower, cut into small florets

1 tablespoon extra virgin olive oil

Kosher or sea salt and ground pepper

1 tablespoon organic butter

1 teaspoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 tablespoon capers (more if you want - I often use half a small jar of capers including the juice)

1 tablespoon caper juice

Preparation:

1) Trim, and cut cauliflower into small florets.

2) Spread in a roasting pan or rimmed baking sheet.

3) Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine.

4) Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes, in a hot oven ( 375 - 400 degrees)

5) In a small skillet, melt butter and olive oil over medium to low heat.

6) Gently saute garlic cloves, 2 to 3 minutes.

7) Remove from heat. Add capers and caper juice.

8) Pour over roasted cauliflower, and toss to coat.

"SUNDAY DINNER KALE" - or "KALE THAT KIDS WON'T HIDE UNDER THE PLACEMAT"

Posted by Unknown Friday, March 5, 2010 0 comments

While I understand that Kale may not be first on any kid's list of favourite foods, I guarantee that if you can get them to try this side dish, they will like it, and they will eat it themselves (poor cat). If, however, I am wrong, and the kids don't ask for seconds, all the more for you - and you will thank me for that.

When the rest of your dinner is ready, the table is set, and everyone is ready to sit down, get your ingredients lined up in preparation for the quick cooking of this super fast super food. Once the preparation starts, you are literally seconds away from completion.
This recipe should serve two, generously. I am willing to bet that you will double the recipe the next time you make it. Kale is the most nutrient dense green on the planet. Prepared this way, I think it is also the most delicious.

Enjoy.

Ingredients:5 to 6 oz. kale, stems removed
2 tablespoons extra virgin olive oil
¼ teaspoon kosher sea salt
1/3 cup raw walnuts or raw pecans
1 clove garlic, minced or grated
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 to 2 tablespoons fresh lemon juice
Zest of 1 lemon
1/3 cup imported Italian Parmesan cheese, freshly grated

Preparation:Remove the stems and chop the kale into strips about ¼ to ½ inch wide, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the nuts and garlic, wait 10 seconds, then grate the nutmeg over the kale, and stir it in. Wait ten seconds again and stir in the lemon juice and zest.
Remove from heat and serve dusted with Parmesan cheese.

That's what I'm talkin' about.

ROASTED BRUSSELS SPROUTS

Posted by Unknown Sunday, February 7, 2010 0 comments

I know. The idea of Brussels Sprouts used to make me less than enthusiastic, too. To be blunt, I didn't like them at all. I had heard from so many people that the traditional method of preparation, boiling, was my problem. Well, they were right. This recipe is one that we all look forward to when I prepare it for Sunday Dinner. Chillis, parmesan cheese, and lemon juice make these beautiful little cabbages pop!
Enjoy.

Ingredients:
1 pound Brussels sprouts, rinsed, ends trimmed
1 Tbsp minced garlic (about 3 cloves)
1 minced fresh red chilli
1 teaspoon lemon juice
2 Tbsp olive oil
Kosher or Sea Salt, Freshly ground black pepper
1/4 cup freshly grated (raw if possible, or imported Italian) Parmesan cheese
Method:
1) Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan works beautifully for this recipe). Toss in the red chilli and garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt and a few turns of black pepper.
2) Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.

Valentine's Day Dinner Menus

Posted by Unknown Monday, February 1, 2010 0 comments

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

Spinach Salad with fennel, pine nuts, sliced strawberries, and Roasted Shallot Vinaigrette

Leek and White Asparagus Soup

Roasted Cauliflower, Garlic, and Leek Soup

Main Course Choices:Crust-less Broccoli Quiche with grilled Asparagus

Lemon Chicken on a Bed of Pureed Cauliflower, with Mediterranean Zucchini Boats

Pan Seared Salmon with Avocado Remoulade and Green Beans
Grilled grass-fed steak with Chimichurri Sauce and mixed vegetables

Dessert Choices:

Strawberry Shortcake

Raspberry Frozen Yogurt

Chocolate Pecan Torte with Strawberry Sauce or Whipped Cream

LIME & WALNUT COLESLAW

Posted by Unknown Thursday, January 21, 2010 0 comments

Limes or chilis left over from the Chili Lime Butter recipe? Try this. It has been a family favorite at my house for years. Leave out the jalapeno if you like it milder.

Enjoy.
Ingredients:1 1/2 cups raw walnut pieces
1/2 of a medium‐large cabbage
1 basket of tiny cherry tomatoes, washed and quartered (optional – not pictured here)
1 jalapeno chili, seeded and diced
3/4 cup cilantro, chopped (I use parsley because I prefer it to cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon sea salt
Preparation:
1) Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite‐sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
2) Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley in a bowl.
3) In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.

Portobello Mushrooms with Leeks, Spinach, and Cheese

Posted by Unknown Friday, October 30, 2009 0 comments

If you are always on the look-out for a lovely, sophisticated, and easy side dish for Sunday dinner or for dinner parties, you will enjoy this. The recipe is for four portobello mushrooms, although I prepared only half of it, using my unbelievable math skills. Depending on the size of the portobellos, two mushrooms might be enough for four people. Still, one of my favorite cooks always said, "You eat with your eyes first." Serving these whole makes such a beautiful presentation, I was thinking of her while I served our Sunday dinner.
Enjoy.

Ingredients:
2 leeks
4 Portobello mushroom caps
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Kosher or sea salt and black pepper
2 cups chopped fresh (preferably organic) spinach (about 2 ounces)
1 cup crumbled soft goat cheese, or Greek feta cheese (your preference)

Preparation:
Pre‐heat oven to 450 degrees
Leeks are sandy by nature. Their flavor is well worth the preparation. Here’s an easy way to clean them.
1) Trim dark‐green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
2) Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 20 - 25 minutes.
3) Top with leeks, spinach, and cheese; season again if desired.
4) Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.

One of my Favorite Lunches - Avocado Halves Stuffed With Tomato and Feta

Posted by Unknown Saturday, October 3, 2009 0 comments

This is one of my favorite lunches from GOOD FOOD. The presentation makes it beautiful enough for company, and the taste is lovely. The trick is to use just ready avocados. I like to buy them when they are under ripe and very firm, and leave them on the kitchen counter for a day or two until they are just giving way to the touch. I also sometimes substitute a handful of diced grape tomatoes for the whole roma variety.

Enjoy.

Ingredients:

1 ripe avocado
1 small ripe roma tomato, cut into 1/4-inch dice
1 tablespoon crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon snipped fresh parsley, or basil, or chives (to your taste)
2 teaspoons raw pumpkin seeds
Salt and freshly ground black pepper

Directions:

1) Halve avocado lengthwise, and remove the pit.
2) Top each half with tomato and feta.
3) Drizzle with lemon juice, and garnish with chives and pumpkin seeds.
4) Season with salt and pepper, and serve.

Serves 2

Cucumber Salad

Posted by Unknown Tuesday, August 18, 2009 0 comments

Who doesn't love cucumbers, especially when they are locally available, and deliciously cold and crisp on a summer evening? Here's another recipe that is not included in GOOD FOOD, simply because it is so easy.

Cucumber Yogurt Salad Recipe
Ingredients:

2 cucumbers, peeled, quartered lengthwise, then sliced
1 cup (approximately) Organic, full fat, Plain yogurt
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of kosher salt and pepper

Preparation:

First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in (kosher or sea) salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.

To make the salad, simply gently mix together the ingredients.

Salt and pepper to taste.

Note: If you don't like dill: My mother used to prepare this summer cucumber salad using marjoram, and it was delicious. Thanks, mom.