BBQ Veggie Pizza

These next two weeks are a bit crazy for me. It's finals time, so that means cooking is being pushed to the side. I did go to the market on Saturday, and I have been cooking and will be cooking... just probably not posting. And now I'm off to the library again! Here's a recipe that I've been holding on to for a couple of weeks. See you soon :)

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When ate this for dinner along with a Citrus-Parsley Cucumber and Tomato Salad, and I even joked at dinner about how it's a 'multi-cultural meal' :: BBQ sauce (American), pizza (Italian), Greek-style salad, Lavosh bread as the crust (Middle Eastern).

Al Habashi Mart is a Middle Eastern grocery and they sell delicious, locally baked breads. For the crust, I used their lavosh bread: it's a large, round flat bread about a foot and a half in diameter. Perfect size for a medium to large pizza crust! If you don't have that, any pizza crust will do. I'm sure a homemade one is best... although I have never attempted to make one myself :)

The deliciousness of this pizza will depend entirely on the sauce you use. I used a Kansas City  hometown legend: Gate's. Kansas City is really known nationally for it's delicious BBQ, and while I don't partake in the meat very often I can still enjoy the sauce. It's made locally and even when you buy it at the store the ingredients list isn't too long or scary (only a preservative to be worried about). Gate's original sauce is tangy from vinegar and slightly spicy. Go your favorite BBQ sauce route - tangy, spicy, sweet, smoky - but just make sure it's a delicious sauce on it's own, because it really is the star of this pizza.

BBQ Veggie Pizza

• 1 medium to large pizza crust or flatbread
• 1/2 cup barbeque sauce
• 1 head of broccoli
• 1 carrot
• 5-6 mushrooms
• 1-1 1/2 cups meltable cheese or cheeze (we used cheddar)

Preheat the oven to 350°, or whatever temperature the oven needs to be to cook your pizza crust. Prepare the pizza crust, if needed.

Cut the head of broccoli into small florets. Halve the carrot and cut into thin rounds. Place in a medium pot along with a couple tablespoons of water. Heat over medium heat and steam just until the broccoli is bright green and the carrots are a little less crunchy. Drain and arrange on a plate in a single layer. Let sit for about ten minutes to let most of the steam come off.

Spread the sauce over the pizza crust out to the edges. Thinly slice the mushrooms and arrange, along with the broccoli and carrots. Top with the cheese. Bake in the oven for anywhere from 10-20 minutes, until your pizza crust is done and the cheese has melted.

An unconventional pizza

Fresh Herb and Vegetable Soup

One of the things that I love most about getting my produce from the Farmer's Market every weekend is that it forces me to get creative with the ingredients I have on hand. When you do your shopping at the grocery store, you have many options when it comes to produce. At times I am at a loss for what to cook simply because there are too many choices. At the Farmer's Market, I only have certain things to choose from and when I bring them home, that's what I have to make meals with.

This soup started out as a "throw it all in the pot" type of thing and ended up being one of the most delicious meals I have ever made!! I was skeptical the whole way through until I finally tasted it. WOW!! This is also the very first time I have ever made my own homemade stock. I have been saving the scraps of my onions, carrots, celery, herbs, peppers and other vegetables for months now and finally got enough to make a stock. It has a rich, deep flavor that is not comparable to anything store-bought. I can't wait to make more soups with this stock!!

Some of you may be thinking - soup in the spring?! Well, it's still rather chilly and very rainy and cloudy around here so soup is perfect. Also, this is made with spring ingredients. It's hearty and filling but refreshing at the same time, and full of flavor. We've already eaten the entire pot of this soup, it was that good. It didn't even make it until the next day!

For the mixed herbs, I used a combination of mostly watercress with some parsley, cilantro, spinach, and the green parts of the garlic plants I got at the market on Saturday. You can use whatever you have on hand to shape the taste. You might want to add a clove or two of garlic if you don't have garlic greens. For the potatoes, I used purple potatoes - they're my favorite. Yukon golds or red-skinned would work just as well.

We ate this soup ladled over some leftover cooked brown rice with slices of Bread of Life Bakery's spinach asiago bread on the side for a hearty and filling dinner.

I am sending this post to Weekend Herb Blogging, guest hosted this week by Honest Vanilla.

Fresh Herb and Vegetable Soup

• 1 large onion, chopped
• 3 carrots, sliced thin
• 2 small potatoes, chopped into small cubes
• 2 cups finely minced herbs - watercress, parsley, cilantro, garlic greens, basil, whatever you have
• 1 tomato, chopped
• 6 cups vegetable stock
• olive oil
• sea salt

Heat a couple of tablespoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and translucent, about five minutes. Transfer to a blender or food processor and add in half of the tomato and one cup of stock. Puree until smooth. Return to the pan and add the carrots, potatoes and remaining five cups of stock. Cover, bring to a boil, then lower the heat and simmer until the carrots and potatoes are tender - about fifteen minutes. Stir in the herbs and remaining tomato and season to taste with sea salt.

red - purple - orange - green - for all your nutrition needs! 

Double Green Curry Salad

I made this salad tonight and immediately wanted to post it on here. I came up with this combination after staring at this week's farmer's market merchandise for a few minutes. It has a crispy, fresh crunch; pleasing green, orange, red and white colors and plenty of bright flavors from the citrus. If you like things spicy, use more curry paste, or you can tone it down a little.

We ate this salad as a meal along with some roasted fingerling potatoes. I melted some butter, tossed the raw potatoes in it and spread them out on a baking dish. Then I covered them with sea salt, ground black pepper and four or five cloves of chopped garlic - baked at 450°F until they were done. I love to do fingerlings this way - in fact I often put down my fork to just pick them up and eat them like fries! The skins get nice and crispy and the insides stay creamy and moist. Deeelicious.

Double Green Curry Salad

• 1/2-3/4 pound fresh green beans
• 6 red radishes, sliced
• 1-2 carrots, shredded
• 1/4 cup tablespoons olive oil
• 3-4 tablespoons lime juice
• 1 teaspoon Bragg liquid aminos or low sodium soy sauce
• 1 tablespoon (or more or less) green curry paste
• 1/2 cup sliced almonds
• 1/4 cup fresh minced parsley or cilantro

Bring a pot of lightly water to a rolling boil. Prepare a large bowl of ice and cold water. Trim the straggly ends off the beans and cut them in half if they are very long. Boil the beans until they are bright green but still crispy, about three or four minutes. Drain and plunge into the bowl of ice water.
Combine the olive oil, lime juice, liquid aminos or soy sauce and green curry paste in a small container with a tight fitting lid. Shake vigorously until well mixed and smooth.

Drain the green beans and pat dry. If you have a salad spinner, you could give them a whirl in that to make sure they're really dry. In a large bowl, toss the beans, radishes and dressing until combined. Garnish with the sliced almonds and minced herbs. Serve cold or at room temperature.

Pasta e Fagioli

I got some fabulous dried cannellini beans from Carollo's Italian Grocery this weekend and the first thing I did when I woke up on Monday was put them into my crock pot to simmer all day so they would be ready to eat at dinnertime. Cannellini beans are some of my favorites, but it's sometimes difficult to find them dried rather than in cans.

Pasta e fagioli is a classic Italian soup, often made with parmesan cheese and day-old bread. I didn't quite feel like soup, so I made it as a pasta dish. Cannellinis are soft beans, so when they're well cooked they start to mash when mixed in with the pasta, giving the whole dish a creamy and rich texture. We ate this with locally baked flat bread covered with garlic butter and minced parsley and some Sicilian black olives.

I would like to dedicate this fabulous dish to my mother, who taught me everything I need to know about pasta.

Pasta e Fagioli

• 2 cups cooked cannellini beans
• 1 bunch kale, stems removed, roughly chopped
• 1 large onion, chopped
• 5 garlic cloves, minced
• 2 tomatoes, chopped
• 1 cup peas
• 1/2 cup shredded carrots
• 1/2 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup plus a couple tablespoons of olive oil
• about 1/2 cup sliced almonds
• about 1/2 cup sliced green onions
• about 1/2 cup minced fresh parsley
• 8 ounces of short pasta
• sea salt, ground black pepper, crushed red pepper

Bring plenty of water to a rolling boil and cook the pasta until it is done. Various shapes and types (whole wheat, semolina, fresh, quinoa, etc) have different cooking times so check your package. Drain when finished.

Meanwhile, heat a couple of tablespoons of olive oil in a large pot. Saute the onion until it starts becoming translucent, about ten minutes. Add in the garlic, tomatoes, carrots, kale, oregano, thyme, basil and bay leaf. Cook and stir until the kale begins to wilt and you can smell the fragrant spices and garlic.

Mix in the cooked pasta, beans, lemon zest, lemon juice and olive oil. Stir until combined and season liberally with salt, black pepper and crushed red peppers. Garnish each individual serving with almonds, green onions and parsley.

Sending this to Presto Pasta Nights, guest hosted by Three Cookies

Bright and Fresh Chickpea Salad

It's growing season again! Every Saturday morning from here until winter will be spent at the Kansas City Farmer's Market, where I will buy produce from my favorite farmers! See the "Food Sources" page to see links to my favorite stalls and farms. There isn't too much available just yet, and a lot of my favorite stalls (such as Hun's Garden) were still only selling plants, but I did come out with some good buys! Here's the loot I came home with this week!


Bryson's Farm:
- 4 red, juicy tomatoes
- 2 lovely bunches of asparagus
- 1/2 pound of creamy fingerling potatoes
- 3 exquisite heads of garlic
- 1 bunch of crisp red radishes


Goode Acres:
- 1 bag of crunchy baby romaine lettuce
- 1 bag of delicious curly green kale

I saw a stall I had never seen before, drawn in by the signs declaring "RAWSOME DELIGHTS." They were selling two different kinds of raw cacao treats! One was a coconut chocolate truffle and the other had dates and pecans. I went for the dates! Ingredients:
coconut, pecans, cashews, cacao, walnuts, dates, agave, coconut oil, sea salt
All organic. $3.50 for three treats - we haven't eaten any yet. I think I'll save them for late at night ;)

Carollo's Gourmet Grocery is a fantastic little Italian deli and shop in the farmer's market area. From there I brought home:
- about a pound of mixed olives: Sicilian green, Greek black and Gaeta olives
- (what I was really excited about!!) THREE POUNDS of dried cannellini beans!!!! I can hardly ever find these anywhere... so when I saw them, I bought three pounds! I'll be giving some to my mom. I'll probably be making a pasta fagioli soup with the kale from Goode Acres very soon :)

Another part of Market Saturdays is coming home and making lunch out of all the produce left in the kitchen from last week. I must use the old stuff before touching the new! I had a lot leftover this week and managed to make a very delicious salad from it.

This salad is light, fresh tasting, crunchy and nutritious. The dressing is slightly spicy and dances on your tongue. My husband says he is going to use the leftovers to make a pita sandwich for dinner this evening. I used leftover white basmati rice, but I can imagine that any sort of rice will be great, or even another grain like quinoa or kamut that you may have sitting around.

I hope some of you get as excited for growing season as I do. Here's to months and months of farmer's market Saturdays! CHEERS :)

Bright and Fresh Chickpea Salad

• 2 cups cold, cooked chickpeas
• 1 cup cold, cooked rice
• 1 medium carrot
• 1/2 a zucchini
• 1/2 tomato
• 1/2 bunch green onion
• 1-2 romaine lettuce leaves
• 1/2 a jalapeno, seeds and ribs removed
• 2 cloves garlic
• 3 tablespoons or so of fresh parsley leaves
• small chunk of fresh ginger, skin removed
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon stone ground or dijon mustard
• 1/4 cup extra virgin olive oil

Chop the carrot and zucchini into very small pieces. Dice the green onions and tomato and tear the romaine lettuce into bite size pieces. Toss in a bowl along with the chickpeas and rice.

Roughly chop the jalapeno, garlic cloves, parsley and ginger and add to a food processor. Pulse a couple of times, then add in the lime juice, dijon mustard and olive oil. Combine until they form a thick, creamy dressing.

Pour the dressing over the vegetables and mix thoroughly. Let sit at room temperature or in the refrigerator for about fifteen minutes before enjoying.

(P.S. I know my pictures are never exactly professional - haha - but lately I've just been using my camera phone. So believe me, this salad is much brighter and delicious looking than the pictures allow for :)

Split Pea and Broccoli Curry

Here's another simple, delicious dinner to add to my current obsession with Indian-flavored curries. I've already eaten lentils once this week, and I had a lot of split peas leftover from the last time I made split pea soup, so I decided to use those in this recipe. I used green split peas, but I'm sure yellow split peas or a combination would be delightful.

We ate this over hot basmati rice. I usually only buy whole grains, so brown basmati is a popular choice - but sometimes I really want the texture and flavor of white rice, so I bought some and used it in this meal. I also enjoyed this with a tall glass of vanilla coconut milk, with plain fresh strawberries for dessert

Split Pea and Broccoli Curry

• 1 cup split peas
• 3 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 jalapeno, seeded and chopped
• 2 heads broccoli, cut into florets
• garnishes: fresh cilantro, peanuts, cashews, shredded coconut
• ghee, olive oil or butter

Heat a couple of tablespoons of oil or butter in a large saucepan with a lid over medium heat. Add in the onion and carrots and saute for about five minutes. Add the cumin, garam masala, turmeric, ginger, garlic, jalapeno and split peas, stir to combine, and cook for about two minutes. Add in the vegetable broth and cover. Bring to a simmer, then reduce the heat to low.

If you like your broccoli very tender, add the florets in after the split peas have cooked for about twenty minutes. If you like it more firm, wait for twenty-five minutes or so. The split peas should take about 35-40 minutes to become tender - you don't want them mushy like in a split pea soup.

 

Sending this to My Legume Love Affair, event hosted by Desi Soccer Mom

Pineappleberry Salad Smoothie

I haven't posted a delicious smoothie recipe in a while! During the winter I got out of the smoothie habit, usually opting for hot oatmeal or quinoa porridge - or last night's dinner leftovers - for breakfast. We've had a little bit of spring weather here in Kansas City, but so far it's mostly dreary and rainy and very cold - we even had snow a few days ago. But, I've been drinking a lot of smoothies lately. I have a wisdom tooth that is bothering me, and until it comes out I can't chew very well, so instead of eating a salad I've decided to make them into smoothies. This way I can still get all my nutrients and I can still be full with the minimum amount of chewing! Kinda sad, actually... LOL.

You may think that carrots, cashews and a mushroom are odd in a smoothie, but they are really good. The carrots are slightly sweet, the cashews add protein and thickness, and the mushroom has practically no flavor at all (but it does have nutrition). If you'd prefer a sweeter smoothie, add honey or agave nectar. I used coconut milk, but feel free to use your favorite liquid. Also, leave the skin and seeds of the apple - they both have valuable nutrients (and you will not be poisoned by eating a couple of apple seeds!) I just cut an apple right down the middle and tightly wrap the other half for another time.

I never post pictures of my smoothies because they are always a deep green color due to the Amazing Grass Berry Flavor Drink Powder I put in every smoothie. It's an extra shot of nutrients, antioxidants and probiotics that adds to the wonderful wholesomeness the smoothie has already. It's totally optional but I highly recommend it - it doesn't change the taste very much at all.

Pineappleberry Salad Smoothie

• 1 tablespoon raw cashews
• 1 small to medium carrot, roughly chopped
• 2 strawberries, fresh or frozen
• 1/2 an apple with skin and seeds, roughly chopped
• 3 one-inch chunks pineapple, fresh or frozen
• 1 button mushroom
• good handful baby spinach leaves
• 1 tablespoon honey or agave nectar (optional)
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 1/4 cup vanilla coconut milk

Layer all ingredients in a blender in the order they are listed. Start blending at a slow speed and increase until you have a near-liquid consistency. You may have to stop the blender and stir a couple of times to ensure everything is being mixed. The smoothie is done when a whirlpool forms in the middle of the liquid.

Sweet Chili Noodles

I love making stir-fried noodles loaded with vegetables and covered in delicious, tasty sauce. I have experimented with many combinations of ingredients to make sauces that are sweet, spicy or salty, with different noodle shapes and various vegetables.

This dish is sweet and slightly spicy, loaded with delicate but filling vegetables. Even though this is an Asian-style dish, I used whole wheat spaghetti pasta - simply because that's what I had on hand. Udon, rice, egg or any other grain-noodle would work well.

I first came across sweet chili sauce as a topping for plain grilled tofu from the prepared foods area of Whole Foods Market. It tastes exactly how it is named: slightly spicy but mostly sweet with a bright red color and thick texture. I get it in a bottle at Whole Foods Market, and it will definitely be at any Asian food store or maybe even the supermarket (be sure to watch out for funky ingredients). I would love to one day make my own sweet chili sauce!

The leftovers for this, I imagine, would be delicious eaten cold. I don't know for sure though because we didn't have leftovers :)

Sweet Chili Noodles

• 12-14 ounces noodles
• 4 tablespoons Bragg Liquid Aminos (or soy sauce)
• 2 tablespoons toasted sesame oil
• 3/4 cup sweet chili sauce
• 1 tablespoon minced garlic
• 1/2 tablespoon minced fresh ginger
• 1 onion, thinly sliced
• 2 carrots, cut into matchsticks
• 4 cups shredded cabbage
• 6-8 ounces sliced mushrooms
• 1 cup peas
• 2 tablespoons balsamic vinegar
• 1 cup minced fresh parsley
• olive oil
• Sriracha hot sauce for garnish

Cook the noodles according to the package directions and drain.

Combine the liquid aminos, sesame oil, chili sauce, garlic and ginger in a small bowl with a tight-fitting lid and shake vigorously until well combined. Toss with the noodles in a large bowl and set aside.

Heat a couple of tablespoons of olive oil in a large pan over medium heat. Add the onion and carrots and cook for about five minutes or so. Add in the cabbage and balsamic vinegar, stir and cook for an additional 2-3 minutes, then add in the mushrooms and peas. Continue cooking and stirring until the vegetables are cooked to your liking, an additional 2-10 minutes depending on how crunchy you like things.

Pour the vegetables over the top of the noodles and add in the minced parsley. Toss to combine everything together and serve with Sriracha if you'd like more heat.

Citrus Lentil Soup with Collard Greens

I haven't posted here in forever! I have been cooking, but haven't been writing down recipes. I managed to get this one, though :)

This delicious, hearty soup is nutritious and has a bright, fresh taste from the lemon juice. I really enjoy the strong citrus flavor - my husband said it was overpowering, so if you think you might have an issue with it, add a little at first and more if you'd like.

I used green lentils and a Yukon gold potato; feel free to experiment.

Citrus Lentil Soup with Collard Greens

• 1 onion
• 2 small or 1 large carrots
• 1 medium potato
• 1 jalapeno
• 1 bunch collard greens
• 1 cup lentils
• 6 cups vegetable stock
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cloves garlic
• 1/4-1/3 cup lemon juice
• olive oil
• sea salt and ground black pepper 

Heat some olive oil in a large soup pot over medium heat. Chop the onion and carrot and saute in the pan for about five minutes. Stir in the lentils and vegetable stock, cover, and bring to a simmer. Lower heat and cook for about ten minutes.

Meanwhile, chop the potato into small cubes and place in a small pan with enough water to cover. Heat to boiling and cook until the potato is tender, about fifteen minutes. Drain when finished.

Remove the stem, seeds and rib from the jalapeno and mince. Remove the stems from the collard greens and chop the leaves into small pieces. After the lentils have been cooking for ten minutes, stir in the collard greens, cumin, cinnamon, garlic and jalapeno. Put the lid back on and simmer until the lentils and greens are tender, another fifteen to twenty minutes.


When finished, remove from heat and stir in the potato and lemon juice. Season to taste with salt and pepper, and let sit for about ten minutes before eating.

Slow Cooker Tomato Sauce

I love the rich flavors and complexity of long-simmered tomato sauces, but sometimes I don't have the time. In comes the glorious slow cooker. Fifteen minutes of prep work and six hours of simmering leave you with a delicious sauce that can be used for pasta, Chicken Parmesan or any other dish you might use it in.

If you'd like, you can cool this sauce in the refrigerator and then separate it into bags or containers to freeze. It thaws relatively quickly, and then you have delicious slow-cooked tomato sauce any night of the week.

When using canned tomatoes, I like to add a little bit of sugar. It doesn't sweeten the sauce, but it does cut down on the acidic taste that canned tomatoes can sometimes have. Add in more if you'd like a sweet sauce (but not more than a tablespoon), or leave it out completely.

Slow Cooker Tomato Sauce

• 1 onion
• 1 carrot
• 4 cloves of garlic
• 5 cups chopped tomatoes (or one large and one regular sized can)
• 1 teaspoon sugar (optional)
• 1 1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• sea salt
• olive oil

Heat a couple of tablespoons of olive oil in a frying pan over medium heat. Chop the onion and carrot and add to the pan, along with the oregano, basil, thyme and black pepper. Cook until the onion is translucent and the carrot is softened a little bit, about ten minutes. Pour into a blender, along with the garlic, tomatoes, sugar (if using) and a little bit of salt to taste (watch the salt if you are using canned tomatoes) - not too much! Set to LOW and let cook for four to six hours. Stir and season to taste, if needed.

Balsamic Risotto

I love my whole grain rice, but sometimes I get cravings for white rice - sometimes plain as a side to a saucy Asian-style dish, usually in the form of risotto. Arborio rice is a little bit more expensive, but it is the only kind you can use to get the creamy texture of risotto.

This dish requires some time and effort, standing at the stove and stirring. I enjoy making these sorts of dishes because I enjoy standing in the kitchen and stirring a pot on the stove :)

For the broth here, I cheated a little bit. I used this:  Better than Bouillon Organic Mushroom Base. Instant bouillon is my one processed food kitchen weakness that I just can't seem to get over! It doesn't taste as good as homemade, but then again, I don't like the idea of buying a bunch of vegetables simply to boil them away, and while I do save the ends of my carrots and celery and onions and such they don't gather up enough to make a stock as often as I need one. So, whenever this is on sale at Whole Food Market, I pick a couple up. I used mushroom in this dish because mushrooms are a common companion to risotto.

I used chicken in here, but it is completely optional. Neither my husband and I are vegetarians, but him and I both did separate seven year stints as vegetarians before we knew each other. I have been eating meat sparingly, mostly seafood, for about two years now and him for about six. If you haven't been able to tell by reading my blog, most of the meals I cook are vegan. Part of the reason is because it is healthier, part of the reason is because I simply don't have a taste for meat more often than every once in a while, and part of the reason is because less-cruel organic meat is very expensive and we both don't like the idea of eating factory farmed meat that was fed genetically modified food and/or whatever else (so we only buy the $7.99/pound organic chicken, etc). Nonetheless, he misses meat more than I do, so every few weeks he will say "....can we have meat for dinner this week?" So I'll thaw some out and cook it. It is completely optional and you may leave it out if you wish. Make this vegan by using a vegan butter, or by simply leaving it out.

Balsamic Risotto

• one 4-6 ounce chicken breast (optional)
• 1 1/2 cups arborio rice
• 4-5 cups stock
• 3-4 stalks of kale
• 1 onion
• 3 cloves garlic
• 1 cup shredded carrots
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 lemon
• 2 tablespoons butter (vegan or dairy)
• 1/4 cup balsamic vinegar (separated)
• olive oil
• sea salt and ground black pepper

Rinse the kale and remove the thick stalks. Chop the leaves into small pieces and set aside.

Heat the stock in a medium sized pan but do not allow to boil. In a separate, large pot, heat a couple of tablespoons of olive oil over medium heat.

If using chicken: season each side of the chicken breast with sea salt and pepper. Place in the plan and cook for about two minutes on one side, to make a nice brown crust, and then flip over and cook for two minutes on the next side. Reduce the heat to medium-low, cut the lemon in half and squeeze one half of the juice into the pan and add in two tablespoons of balsamic vinegar. Cover and cook until the chicken is done, flipping over once, about 5-7 minutes. Remove from the pan and set aside.

Heat some more oil in the pan (if necessary), chop the onion and add to the pan along with the rosemary and thyme and saute until soft and translucent and the spices are fragrant, about five minutes. Add in the rice and saute, stirring occasionally, for another five minutes. Mince the garlic cloves and stir those in. Ladle in one ladle full of the warm broth and stir until the liquid has absorbed. Add in another ladle full and stir until the liquid is absorbed - repeat this process. When you've used about half the stock, add in the kale and carrots and continue the process until the rice is soft and the texture is creamy.

Meanwhile, butterfly the chicken and chop into small pieces. Add to the finished risotto, along with the butter, the remaining two tablespoons of balsamic vinegar, and the last half of the lemon juice. Season to taste with salt and black pepper and serve immediately.

Orange and Blue Muffins

My love affair with muffins is well known. They're perfect snacks, breakfasts, and meal accompaniments. They're sweet enough to feel like I'm getting a dessert treat but I also make them healthy enough to eat every day.

Quick dessert idea: warm the muffins and split each one into four sections. Place in a bowl and drop a couple tablespoons of yogurt yogurt, ice cream, whipped cream or pudding. Top with grated carrots, drizzled honey and fresh blueberries.

To make these muffins vegan, simply substitute your favor vegan egg replacement (perhaps applesauce?) and a non-dairy yogurt, such as coconut, rice or soy.
 

Orange and Blue Muffins

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup crushed hazelnuts
• 1 cup mashed bananas
• 2 eggs
• 1 cup coconut milk 
• 1 cup shredded carrots
• 1 cup fresh or frozen blueberries
• 1/2 teaspoon vanilla extract
• 2 tablespoons raw honey
• 1/4 cup plain, vanilla, or honey yogurt

 Preheat the oven to 450°. Line a muffin tin with muffin liners (I personally enjoy If You Care Unbleached Baking Cups), or spray with non-hydrogenated baking spray. 


In a large bowl, mix together the flour, wheat germs, baking soda, baking powder, and hazelnuts. In a separate bowl, thoroughly mix the bananas, eggs, milk, carrots, blueberries, vanilla, honey and yogurt. Slowly mix the dry ingredients into the wet, taking care not to over mix the batter.

Use two spoons to drop the batter evenly into the tins. Bake in the oven until the tops are golden brown and the centers feel springy to the touch: about 20-25 minutes.

Chickpea Salad

This is a very simple substitute for tuna salad, chicken salad or egg salad for sandwiches or snacking. I like to spread a good portion on multigrain bread and top it with romaine lettuce, cucumber slices and extra mayonnaise and mustard. It's also delicious as a thick and chunky dip for crackers.

I'm not a huge mayonnaise fan, but when I do use it, I use an organic canola oil mayonnaise - it's a small bit healthier than the supermarket variety, and organic means that it doesn't use genetically modified canola. Experiment with the seasonings in this - use some cumin and paprika, or maybe a pinch of curry powder or some hot sauce.

*** To make this vegan: simply substitute your favorite mayonnaise replacement, such as Nayonaise, Veganaise or a homemade version.

This recipe will make enough for two to three sandwiches. 


Chickpea Salad

• 1 cup cooked chickpeas
• 1/4 cup mayonnaise
• 2 tablespoons mustard (any kind you'd like)
• 1 small red pepper, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup shredded carrots
• sea salt and black pepper

In a food processor, combine the chickpeas, mayonnaise and mustard until they form a rough and chunky paste. Transfer to a medium sized bowl and mix in the vegetables. Season to taste.

Galaxy Udon

Noodles are one of my favorite foods. They are very versatile and delicious. One of my favorite ways to eat noodles is with a simple sauce and lots of fresh vegetables in all the different colors of the universe.

Don't let the ingredient list fool you - this dish is very simple to prepare. You can eat it hot or you can eat it cold - I like to eat it hot when it is fresh and eat the leftovers cold.

Galaxy Udon

• 12 ounces whole wheat Udon noodles
• 1 large red or yellow onion
• about 1/4-1/2 of a small red cabbage
• 2-3 large carrots
• about 6 ounces button or baby portobello mushrooms
• 2 cloves garlic
• 1/2 cup cashew pieces, roughly chopped
• 1/3 cup Bragg Liquid Aminos (or 1/4 cup low sodium soy sauce plus 3 tablespoons of water)
• 3 tablespoons toasted sesame oil
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon ground Szechuan pepper
• 1/4 teaspoon dried basil
• 2 cups minced baby spinach, kale, cilantro or parsley

Set a very large pot of water to boil. Drop in the noodles and cook for about 8-9 minutes, or until just tender but not mushy. When finished, drain the water and gently rinse the noodles.

Meanwhile, mix together the liquid aminos, sesame oil, balsamic vinegar and Szechuan pepper in a small bowl until thoroughly combined. Set aside.

Heat about two tablespoons of olive oil in a large pot over medium heat. Thoroughly wash the carrots and peel them if they are not organic. Thinly slice the onion and the mushrooms. Shred the cabbage into thin strips and mince the garlic cloves. Add in the carrots and saute for about two minutes, then the onions and the dried basil for about two minutes more. Finally, mix in the cabbage, mushrooms and garlic at the same time and saute for two or three minutes longer.

Turn off the heat and add in the drained noodles and the sauce. Toss gently to combine the noodles and vegetables with the sauce. Mix in the cashews and minced greens. Serve immediately if you would like to enjoy this hot. If not, chill for a couple of hours before eating.

Udon noodles with a crisp, fresh crunch and a very pleasing look.

Kabango Calmorant Smoothie

I've been drinking a smoothie for breakfast every day. Believe it or not, they are extremely filling as long as you use good ingredients. This morning's smoothie has four servings of fruit, two servings of vegetables (or more, if you use superfood powder), a serving of nuts and a serving of "dairy." Wow! ...and it's delicious!

Packing all of that goodness and nutrition into one glass fills you up and gives you a huge boost of energy. Since I've quit drinking caffeine (only a month ago, but still!) smoothies are the way I get up and get ready to go in the morning!

I buy bananas three or four bunches at at time so I can freeze them for smoothies. Bananas make a perfect smoothie base, and ingredients like dried fruit, nuts and greens blend very easily into them so you don't have to use yogurt. Simply slice ripe, yellow bananas into one inch slices and freeze in a single layer on a piece of waxed paper. When they're completely frozen, put em all in a baggie and just take out what you need each morning. I bought the chopped frozen mangoes from Whole Foods - $3 for a one pound bag.

I'm also pretty darn proud of the word smash up in the name of this smoothie :-D
kale - banana - mango - carrot - almond - currant

Kabango Calmorant Smoothie

Layer the following ingredients, in this order, in a blender:

• about 3/4 cup sliced frozen banana
• 1/2 cup chopped frozen mango
• 1 small carrot, chopped
• 2 tablespoons slivered almonds
• 1 leaf curly green kale, torn into small pieces
• 2 tablespoons dried currants
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 - 1 1/4 cups vanilla soymilk

Pulse a few times, and then blend, starting slowly and picking up speed, until completely smooth. This will take a minute or so. It may be necessary to stop the blender and stir to ensure the ingredients towards the top blend together well. Add more soymilk if needed.

Little Bit o Everything Salad

I sure do love a good salad! Well, sometimes. I go through phases. Sometimes I'll eat two salads a day for a week, sometimes the thought of a salad will repulse me. Salads are seriously the best way to get your vitamins and nutrients because the vegetables are all raw, but I can definitely sympathize with not always wanting cold, raw, crunchy vegetables. But, for when you do, this salad is one of my favorites!

For the best tasting salad, use organic produce! The chemical sprays and irradiation used on conventional produce greatly effects the taste and nutritional content. The skins of conventional produce are often tough, thick and very tasteless. This is unfortunate because the vast majority of the nutrients are located in or just below the skin. That is why I recommend to not peel the carrot, simply to wash it very well. The only thing you should be washing off your produce is dirt!!

This salad contains a little bit of every nutrient you could possibly need in a meal! To round it out, add a serving of a carbohydrate (half of a pita, a slice of whole grain bread, whole grain croutons) and have a serving of fresh fruit for dessert. The walnuts and chickpeas have a bit of protein but if you want more, add some baked boneless, skinless chicken or broiled shrimp!

Also, play around with the greens. I like to use one crunchy green (such as romaine) and one that's more tender, such as spinach, leaf lettuce or spring greens. If you have some access to frisee, endive or radicchio, throw that in!


Little Bit o Everything Salad

• 3 leaves romaine lettuce
• 1 cup loosely packed baby spinach
• 1 tablespoon minced fresh parsley
• 1 carrot
• 1 inch section cucumber
• 2-3 florets fresh broccoli
• 1 mushroom
• ¼ red pepper
• 2 heaping tablespoons cooked chickpeas
• 3 heaping tablespoons walnut pieces
• 1 tablespoon raisins, dried cranberries or currants
• 2 tablespoons vinaigrette dressing, such as balsamic

Chop the romaine lettuce and spinach into smaller pieces. If they are not pre-washed, wash in cold water and dry in a salad spinner or with a clean kitchen towel. Place into a bowl and top with the parsley.

Thoroughly wash the carrot (preferably with Veggie Wash). Use a vegetable peeler to peel long strips of carrot on top of the lettuces. Use about 25 strips. Eat the rest of the carrot, serve it on the side, or reserve for another use.

Cut the broccoli florets up into smaller pieces, if desired. Thinly slice the mushroom and dice the red pepper. Thinly slice the cucumber and then halve into half-moon shapes. Add all to the bowl. Top with the chickpeas, raisins and walnut pieces.

Just before serving, drizzle the dressing around the top of the salad. Toss and enjoy!

Colorful - Beautiful - Textures - Nutrients

Whole Wheat Fruity Veggie Booya Muffins

These delicious muffins are good for you! Well they're not -GOOD- for you, but they are more nutritious, less fattening and much less processed than your typical muffin. They have a little bit of everything - fruit, vegetables, nuts, sugar, and even chocolate!!

To ensure maximum nutrition and taste and minimize the risk of ingesting harmful chemicals, use organic ingredients (especially the fruits and vegetables). Check the label of your honey to make sure that it is 100% real, natural honey - many of the less expensive commercial brands use fillers and add-ins that greatly alter the taste of the honey and may also be harmful. Use flour that is unbleached and unbromated.

If you do not have brown sugar on hand, raw turbinado sugar or white sugar made from sugar cane are acceptable substitutes, but it will alter the taste a bit.

Booya Cacao is a very special kind of amazing organic 100% cacao chocolate made by a wonderful friend of mine. Eat Booya and you will never want a chocolate chip again!! http://booyacacao.com
If you do not have Booya Cacao, any type of cacao will do, or a quality baker's chocolate.

These make a filling breakfast or a sumptuous dessert!

Whole Wheat Fruity Veggie Booya Muffins

• 2 cups whole wheat flour
• ½ cup oatmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup well mashed banana
• 1 cup cinnamon or plain applesauce
• ½ cup light brown sugar
• ¼ cup honey
• 2 teaspoons vanilla extract
• 1 medium to large zucchini, shredded (about 1-1 ½ cups)
• 1 large or two small carrots, shredded (about 1-1 ½ cups)
• ½ cup chopped walnuts
• ¼ cup raisins
• 24 ½ inch chunks Booya Cacao
• 1-2 tablespoons raw turbinado sugar
• 24 paper muffin liners (use liners for these - the chocolate may melt and cause the muffins to stick, even if you grease the pan)

Preheat oven to 450°. Line two muffin tins with paper liners.

In a large bowl, thoroughly whisk together the flour, oatmeal, salt, baking powder, baking soda, cinnamon and nutmeg.
In a separate large bowl, thoroughly mix the mashed banana, applesauce, brown sugar, honey and vanilla extract.

Gently mix the dry ingredients into the wet ingredients.  Fold in the zucchini, carrots, walnuts and raisins. Take care not to over mix - over mixing will result in denser, more bread-like muffins. You are looking for a thick, lumpy batter.

Using two spoons, drop the muffin batter into the cups until they are almost full. Push a chunk of Booya Cacao into the center of each muffin, just below the surface but not all the way to the bottom. Sprinkle the turbinado sugar over the top of the muffins (this will form a sugary sweet crust on the tops when they are done).

Bake in the preheated oven for about 18-20 minutes. They are done when the tops are firm but bounce back when you push on the center. Let cool in pan for 10 minutes and then transfer to a wire rack to cool completely.

** When measuring honey, it helps to spray your measuring cup with non-stick cooking spray… then it will come out easier. I find it even easier to spray a tablespoon and just use that – ¼ cup is about four tablespoons.

They are the prettiest before they are baked, when you can see the green zucchini and the orange carrot.